FeaturesBooth available at Kudzu Festival What a treat for the Kudzu
Festival to be on the courthouse
square in Holly Springs this year! It
will be great to see the square vital
with activity and serving as the
heart of the town again, as it was
meant to do. The Marshall County Humane
Society will be there and hopes
you’ll drop by our booth on
Saturday in the midst of the arts and
crafts. We’ll open at 10 a.m. and be
there until mid-afternoon with various
and sundry items and some
really cute dogs and kittens, all
searching for just the right home.
Come see if you can pass the potential
owner test. For an appointment at the
Humane Society sponsored, lowcost
Spay/Neuter Clinic call 662-
252-6196. For information on adoptions,
fostering and everything but
the Spay/Neuter Clinic call 662-564-2900.
 | Little purr boxes
The
Marshall County Humane Society has five beautiful kittens ready for a
new home. No two are the same color, so call 901-212-6066 or
662-564-2900 to adopt your new purr box. |
| Recipes from Martha Ruth Leonard |
| Jan Karon’s Mitford Reader and
Kitchen Cookbook |
| Father Tim’s Company Stew |
- 8 strips bacon, cut in 1” pieces
- 3 lbs. boneless lamb shoulder, cut into
2” cubes
- salt and pepper
- 3 tbsps. all-purpose flour
- 1 cup chopped onion
- 3 cloves garlic, minced
- 3 tbsps. unsalted butter
- 1-3/4 cups red wine
- 3 tbsps. brandy
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- 1 tbsp. chopped fresh marjoram (or 1 tsp. dried)
- 1 tbsp. chopped fresh thyme (or 1 tsp. dried)
- 1 strip orange peel (3” long)
- 1 medium onion, peeled and stuck with 8 whole cloves
- 6 cups beef stock
- 1/2 lb. button mushrooms, sliced
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Preheat oven to
350 degrees. Saute bacon in a large skillet over medium heat, turning,
until crisp. Move the cooked bacon to a Dutch oven, leaving the
drippings in the skillet. Season the lamb with salt and pepper, toss
the lamb in the flour, and brown on both sides, in the bacon drippings.
Transfer the lamb to the Dutch oven. Place the chopped onions and
garlic in the skillet with the bacon drippings and 1 tbsp. of unsalted
butter, and cook until soft, 8-10
minutes.
Spoon into the Dutch oven. Stir
the wine and brandy into the skillet and scrape up the browned bits.
Pour the wine mixture into the Dutch oven, along with the marjoram,
thyme and orange peel. Place the clove-studded onion in the Dutch oven.
Pour the beef stock over everything, cover and bake for 2-1/2 hours, or
until the meat is tender. Place the remaining 2 tbsps. of butter in a
medium skillet
over medium heat and saute the mushrooms until soft, 5-6 minutes. Add
the mushrooms to the stew during the last 30 minutes. Remove the
studded onion and orange peel before serving. (This stew could also be
made with beef stew meat instead of the lamb.)
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Serves 6-8
Emma’s
Cole Slaw |
- 4-5 cups (about 1 lb.) grated cabbage
- 1 large sweet onion, sliced
- 1 cup white vinegar
- 1 cup granulated sugar
- dash cayenne pepper
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- 2 tsps. salt, plus more to taste
- 1 cup grated carrots
- 1 cup vegetable oil
- 2 cloves garlic, pressed through a garlic press
- freshly ground black pepper
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Combine the cabbage
and salt in a colander, cover with plastic wrap and place a heavy plate
on top. Set the colander over a large bowl and place in the
refrigerator for at least 1 hour, or up to 4 hours,
allowing the excess water to drain. Remove the cabbage from the
refrigerator, pat to dry with paper towels and place in a large bowl.
Add the carrots and onions. In a smaller bowl, whisk together the oil,
vinegar, garlic, sugar and cayenne. Pour over the cabbage mixture,
cover and let sit for at least 2 hours. Before serving, adjust the
seasonings
with salt and pepper. (Salting and draining the cabbage removes excess
water and produces pickle-crisp cabbage.)
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Serves 6-8
Puny’s
Cornbread |
- 3/4 cup vegetable oil
- 1-1/2 cups creamed corn
- 1 cup self-rising corn meal
- 3/4 tsp. salt
- 1 tbsp. sugar
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- 3 large eggs, lightly beaten
- 1-1/2 cups sour cream
- 1/2 cup self-rising flour
- 1/2 tsp. baking powder
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Preheat the oven
to 425 degrees. Pour the oil into a 9-inch black iron skillet and place
it in the oven to heat for 5 minutes. In a large bowl, mix together the
eggs, creamed corn and sour cream. In a separate bowl, mix together the
corn meal, flour, salt, baking powder and sugar. Add the wet
ingredients to the dry and mix well. Remove the skillet from the oven
and stir in the hot oil to the batter. Immediately pour the batter into
the skillet. Place the skillet back into the oven, turn the temperature
down to 375 degrees and bake for 35-40 minutes, or until the top of the
cornbread is browned. Remove from the
oven, and immediately flip the cornbread out onto a plate to serve.
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Serves 6-8
Cynthia’s
Raspberry Tart |
- nonstick cooking spray for the pan
- 1 cup all-purpose flour
- 2 tbsps. brown sugar
- 1 large egg
- 1 cup seedless raspberry preserves
- 2 tbsps. confectioners’ sugar
|
- 6 tbsps. unsalted butter, room temperature
- 1-1/4 cups chopped pecans
- 1/2 tsp. salt
- 1/2 tsp. vanilla extract
- 12-oz. fresh raspberries
- 1 cup whipping cream
|
Preheat the oven
to 350 degrees. Coat an 8- to 10-inch tart pan (with a removable
bottom), with non-stick cooking spray. Place the butter, flour, pecans,
sugar, salt, egg and vanilla in the bowl of a food
processor, fitted with the metal blade, and pulse until well blended.
Press the nut mixture into the prepared pan. Bake the crust for 20-25
minutes, or until it turns a light brown color. Set aside to cool
completely
before adding the filling. Spoon the raspberry preserves into the
crust, making sure to spread to the edges. Arrange the fresh
raspberries stem side down in circles, if using a round pan, or rows,
if using a square pan, and chill. Just before serving, whip the cream
with the confectioners’ sugar until soft peaks form. Serve
garnished with a dollop of whipped cream. |
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