Welcome to our new web site!
To give our readers a chance to experience all that our new website has to offer, we have made all content freely avaiable, through October 1, 2018.
During this time, print and digital subscribers will not need to log in to view our stories or e-editions.
Orange Drop Cookies
2 cups brown sugar
3/4 cup shortening
2 eggs
1/2 teaspoon salt
1/2 teaspoon vanilla
3 1/2 cup flour
1/2 teaspoon soda
1/2 teaspoon cream of tartar
Cream 2 cups brown sugar and 3/4 cup shortening. Add 2 eggs beaten and added separately, 1/2 teaspoon salt, 1/2 teaspoon vanilla. Add 3 1/2 cups flour, 1/2 teaspoon soda and 1/2 teaspoon soda with 1/2 teaspoon cream of tartar. Add orange slices sliced thin to mixture. Bake at 350 degrees for 10-15 or until golden brown.
Pecan Cookies
1/2 cup margarine (softened)
2/3 cup sugar
1 egg yolk
1/2 teaspoon vanilla
1/8 teaspoon cream of tartar
1 cup flour
1/3 cup finely chopped pecans
Pineapple Icebox Cake
1 cup sugar
1/2 cup butter
3 eggs
1 1/2 cup pecans
1 #2 can crushed pineapple
1 box shredded coconut
1 lb vanilla wafers
Cream butter and sugar. Add well beaten egg yolks. Mix well. Add pineapple, coconut and nuts. Place in a 8x11 pan using a layer of wafers, then a layer of mixture, leaving a layer of wafers on top. Top with whipped cream. Freeze. Then cut into squares. Serves 12
Marinated Cucumbers
2 medium cucumbers, thinly sliced
1/2 cup sour cream
1 tablespoon lemon juice
1 tablespoon white wine vinegar
1/2 teaspoon salt
1 teaspoon sugar
2 tablespoons chopped chives
Combine ingredients and marinate cucumbers until well chilled.