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Cheese Ring with Strawberry Jam Beautiful dip for Christmas parties. Must be prepared 1 day in advance. • 1 lb. grated sharp cheddar cheese • 1 cup chopped pecans • 2 cups mayo • 1 small onion (finely chopped) • 1 garlic clove (pressed) or garlic salt • 1 cup strawberry jam Mimi’s Cornbread Salad • 1 pan of cornbread (use mix or make your favorite) • 1 cup diced onions • 1 bell pepper seeded and diced (optional) • 1 cup diced tomatoes • 1 (5-oz.) can whole kernel corn (drained) • 1 lb. bacon (cooked until crisp and crumbled) • 2 cups mayo Hometown GOODNESS Sweet Potato Soufflé • 4-5 large sweet potatoes (enough to make 3 cups mashed potatoes) • 1½ cups sugar • 3 eggs • 1 stick butter • 1 sm. can evaporated milk • 1 T. vanilla flavoring Topping: • 1 cup light brown sugar • ½ stick butter • ½ cup self-rising flour • 1 cup chopped pecans Mix sweet potato and other ingredients well. Pour into 2 qt. buttered casserole dish. Melt butter. Add other ingredients and mix well. Spread topping on top of potatoes. Bake until topping is light brown. Bake approximately 20 min. Serves 12-15. Date Balls • 1 stick melted butter • 1 cup white sugar • 8 oz. dates (chopped) • 1 cup nuts (chopped) • 1 egg beaten Boil slowly 10-12 minutes then add: • 2 cups rice crispies • 1 tsp. vanilla extract Cool and roll in balls. Dip and roll in powdered sugar. Mix first 6 ingredients together thoroughly. Place in a greased ring mold. Refrigerate overnight. Unmold onto a serving plate and place strawberry jam in center. Serve with crackers. Broccoli Casserole Cook • 1 cup rice (set aside) Sauté • 1 med. onion (chopped) • 1 T. butter • 1 can sliced water chestnuts (drained) • 1 can mushrooms Add • 1 box frozen thawed broccoli • 2 cans cream of chicken soup • 1 cup sharp shredded cheddar cheese Mix all ingredients together and place in oblong or square baking dish. Cover with ½ cup grated cheddar cheese. Bake at 350° for 15 minutes. Bake cornbread. Cool and crumble. Place in a large bowl. Add onions, bell pepper, diced tomatoes, corn, and bacon. Stir until well combined. Add mayo to salad and stir until fully mixed. Cover and refrigerate at least 2 hours before serving. (You can add drained pinto beans, olives, pickle, ranch dressing mix or grated cheddar cheese) Buttermilk Salad Or Pink Fluff – kids would never try anything called buttermilk salad • 1 (20 oz.) can crushed pineapple • 2 cups buttermilk • 1 lg. box Jello strawberry (can use any flavor) • 1 large cool whip Pour pineapple with juice in a boiler with Jello. Mix well and bring to a bubbling boil, stirring constantly. Remove from heat; pour into serving container and refrigerate until it starts to thicken. Mix with mixer (very little). Stir in buttermilk and cool whip. Return to refrigerator until set. 20 • November 2018
Mama Ann’s Hot Chicken Salad • 6 cooked chicken breast (deboned) • 2 cups mayo • 2 cups sour cream • 1 can mushroom stems and pieces • 2 cans sliced water chestnuts • 1 cup sliced almonds • 2 cups finely chopped celery • 1 cup cream of chicken soup • 2 T. chopped onion • 2 T. lemon juice • 2 tsp. salt • 1 tsp. pepper • 2 cups shredded cheddar cheese Pull chicken a part in small pieces. Mix all ingredients together. Spray 9x13 pan with non-stick spray. Pour all ingredients in pan. Bake at 350° until bubbly. Top with 2 cans of French fried onion rings (optional). Bake 10 mins. Served hot or cold. Pineapple Coconut Pecan Snowball Cookies • 1 8-oz. cream cheese softened • 1 8-oz. can crushed pineapple (drained) • 1 cup chopped pecans • 3 cups flaked coconut Combine cream cheese and pineapple. Fold in pecans, cover and refrigerate for 1 hour. Roll into 1 inch balls. Roll in coconut, refrigerate 4 hours or overnight. Mamaw Clark’s Cookies • 1 cup sugar • 1 cup brown sugar • 2 eggs • 1½ cup Crisco • 2 cups all-purpose flour • 1 tsp. baking soda • 2 tsp. baking powder • 2 cups quick-cooking oatmeal • 1 cup chopped toasted peanuts • 1 cup cornflakes (crushed) Mix sugars, Crisco and eggs. Add flour, soda, baking powder and oatmeal. Add peanuts and cornflakes. This batter is stiff. Drop by teaspoon onto greased cookie sheet. Bake at 350° 12-15 mins. Mama Ann’s Fresh Apple Cake • 2 cups sugar • 2 eggs • 1 cup oil • 2½ cup plain flour • 1 tsp. salt • 1 tsp. soda • 1 tsp. baking powder • 2 cups peeled and chopped apples • 1 cup chopped pecans Preheat oven 425°. Combine sugar, eggs and oil. Add dry ingredients. Add apples and nuts. Bake at least one hour in a greased 9x13 baking pan. Pumpkin Roll • 3 eggs • 1 cup sugar • 1 tsp lemon juice • 3/4 cup flour • 1 tsp. baking powder • 2 tsp. cinnamon • 1 tsp. ginger • 1/2 tsp. nutmeg • 1/2 tsp. salt • 1 cup nuts, chopped • 2/3 cup pumpkin • powdered sugar Beat eggs at high speed for 5 minutes. Add sugar gradually. Stir in pumpkin and lemon juice. Mix all dry ingredients together in separate bowl. Add to pumpkin mixture. Mix well. Spread in greased and floured jelly roll pan. Top with nuts. Bake at 375 for 15 minutes. Turn out on cloth sprinkled with powdered sugar. Start at side and roll up towel and cake. Let cool completely. Filling • 1 cup powdered sugar • 8 oz. cream cheese • 4 tsp. margarine or butter • 1/2 tsp. vanilla Beat all filling ingredients together until smooth. Unroll the cake. Spread the filling on cake. Roll back up (without the towel). Wrap in waxed paper and then with foil. Chill. Best if prepared the day before and allowed to chill overnight. Keep refrigerated. Penny Grandmother’s Punch • 4 cups cranberry juice • 4 cups pineapple juice • 1½ cups sugar • 1 T. almond extract • 2 liter ginger ale Mix first four ingredients then add ginger ale. Shrimp Scampi Dip • 2 Tbsp. unsalted butter • 8 oz. medium shrimp, peeled, deveined and roughly chopped • 4 cloves garlic, minced • 1/2 tsp. red pepper flakes (can add more) • 1/4 cup white wine (can use chicken stock) • 2 Tbsp. freshly squeezed lemon juice • Kosher salt and freshly ground pepper to taste • 4 oz. cream cheese, at room temperature • 1/4 cup sour cream • 3 Tbsp. mayonnaise • 2 Tbsp. chopped fresh parsley • 1/2 cup shredded mozzarella cheese divided • 2 Tbsp. grated parmesan Preheat oven to 350. Lightly grease a 9 inch baking dish or coat with cooking spray. Melt butter in a large skillet over medium heat. Add shrimp, garlic and red pepper flakes. Cook, stirring occasionally, until pink, about 2 minutes. Stir in wine and lemon juice; add salt and pepper to taste. Bring to a simmer; remove from heat and stir in cream cheese, sour cream, mayonnaise, parsley, 1/4 cup mozzarella, and parmesan. Spread mixture into the prepared baking dish and sprinkle with remaining cup of mozzarella. Bake until bubbly and golden, about 10 to 12 minutes. Serve immediately with crackers or garlic bread. Hometown Clinton • 21
Page 1: volume 5 number 4 NOVEMBER 2018 5 C
Page 4 and 5: THE JanoUSTeam BUY WITH US! SELL WI
Page 6 and 7: The way WE were Cheryl & Jehu Brabh
Page 8 and 9: children. Even before their birth,
Page 10 and 11: Good Luck Clinton Arrows! Cindy Rin
Page 12 and 13: 12 • November 2018
Page 22 and 23: What was a highlight Ashton Montgom
Page 26 and 27: 26 • November 2018 “ I had some
Page 28 and 29: DECLARE HIS GLORY among the nations
Page 30 and 31: Introducing the Olde Towne Depot El
Page 32 and 33: series of programs to keep communit
Page 36 and 37: “My goal is to try to keep people
Page 38 and 39: EVERYTHING FROM TIRE REPAIRS TO MAJ
Page 40 and 41: In the WAKE of the STORM Erica Brad
Page 42 and 43: OCTOBER 13, 2018 / Panama City, FL
Page 44 and 45: 44 • November 2018 Happy Holidays
Page 46 and 47: Memories of the Heart Mary Ann Kirb
Page 48 and 49: Unlike so many times before, this w
Page 54 and 55: LifeLessons f rom Lela Bell Erin Wi
Page 56 and 57: You , ve lived your life keeping Go
Page 58 and 59: The CHALKBOARD CLINTON PUBLIC SCHOO
Page 66 and 67: The Time COIN Camille Anding The ai

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