Provided by Kay Cole for the December 2017 issue of WeatherfordNOW Magazine. 2 cups sifted all-purpose flour 1 cup sugar 1 1/2 tsp. baking powder 1/2 tsp. soda 1 tsp. salt 1/4 cup shortening 3/4 cup orange juice 1 Tbsp. grated orange rind 1 egg 1/2 cup chopped nuts 1 cup cranberries chopped Sift […]
Provided by Shiloh Chacon for the November 2019 issue of the MidlothianNOW Magazine. Crust recipe makes 2 crusts. Pie: 1/3 cup butter or margarine 1/3 cup flour 1/3 cup onion, chopped (or 1 Tbsp. dehydrated onion) 1/2 tsp. salt 1/4 tsp. pepper 1 3/4 cups water 1 cube Knorr Chicken Bouillon, crumbled 2/3 cup […]
Provided by Shiloh Chacon for the November 2019 issue of MidlothianNOW Magazine. Makes 8 servings. Crust recipe makes enough pastry for 1 single-crust pie. Filling: 3 eggs 1 cup corn syrup 2/3 cup sugar 1/3 cup margarine or butter, melted 1 tsp. vanilla 1 1/4 cups pecan halves Piecrust: 1 1/4 cups flour 1/2 […]
Provided by Sybil Rampy for the November 2018 issue of BurlesonNOW Magazine. Cornbread: 3/4 cup shortening 4 cups yellow corn meal 1 1/3 cups flour 2 Tbsp. plus 2 tsp. baking powder 2 tsp. salt 2 2/3 cups milk 4 eggs, beaten Dressing: 1 large loaf white bread 2 sticks butter (divided use) 8 […]
Provided by Paula Beavers for the November 2019 issue of SouthwestNOW Magazine. Large turkey, cut in half lengthwise Salt, to taste Pepper, to taste 2 tsp. poultry seasoning 1 bottle champagne 16 oz. chicken broth 1 orange, cut in quarters 1 lemon, cut in quarters 1 lime, cut in quarters 1 head of garlic […]
Provided by Ethel Gould for the October 2016 issue of WeatherfordNOW Magazine. 1 5- to 6-lb. pumpkin 1 1/2 lbs. cooked lean ground beef (I use a mix of ground turkey and beef.) 1 onion, chopped 1 clove garlic 1 1/2 tsp. white sugar 1 1/2 tsp. basil 1 tsp. salt 1/4 tsp. black […]
Provided by Theresa Burkhalter for the July 2015 issue of WaxahachieNOW Magazine. 12 oz. very warm water 3 tsp. fast-rise yeast 4 cups all-purpose flour 1 tsp. sugar or honey 1 tsp. salt 4 Tbsp. vegetable or olive oil 1 8-oz. jar pizza sauce Favorite toppings: cheeses, Italian sausage, pepperoni, etc. Combine the water […]
Provided by Bob O’Toole for the October 2012 issue of CorsicanaNOW Magazine. 2 lbs. lean ground chuck 2 cups celery, chopped 1 cup onion, chopped 1 green pepper, chopped 2 tsp. garlic salt 2 cups ketchup 4 Tbsp. Worcestershire Sauce 2 Tbsp. brown sugar 1/2 cup water Brown ground chuck; drain. Sauté celery, onion […]
Provided by Blake Logan for the October 2011 issue of SouthwestNOW Magazine. 3 1/3 cups flour 2 tsp. baking soda 1 tsp. nutmeg 1 cup oil 4 eggs 2/3 cup pumpkin (14 oz.) 1 cup nuts, chopped (optional) Sift dry ingredients. Add remaining ingredients; mix until smooth. Pour into 2 greased loaf pans Bake […]
Provided by Lary Hawkins for the August 2011 issue of WeatherfordNOW Magazine. Exchange per serving: 1/2 starch, 1 other carbohydrate, 1 fat – 142 calories. Muffins: 1/2 cup light brown sugar, packed 1/2 cup applesauce 1/4 cup vegetable oil 1 egg 1 tsp. vanilla extract 1 cup all-purpose flour 1 tsp. baking soda 1 […]
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