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Features

Kitties for Christmas

We have some very cute kitties all ready to be your Christmas kitty. They are lively and ready to go! If you want to come pick yours out, please call the Marshall County Humane Society at 662-564-2900 or email dogsncats11@gmail.com for more info. See Petfinder.com for a complete list of animals for adoption.

Recipes from Martha Ruth Leonard
Best of the Best from Tennessee
Selected Recipes from Tennessee’s Favorite Cookbooks

1886 Cheese Soup

1/4 cup butter
1/2 cup onion, diced
1/2 cup celery, diced
1/2 cups carrots, diced
1/4 cup all purpose flour
1-1/2 tbsps. cornstarch
4 cups chicken broth, room temp.

4 cups milk, room temp.
1/8 tsp. soda
1 lb. processed cheese cubed
1 tsp. salt
1 tsp. pepper
1/8 tsp. cayenne pepper
1 tbsp. dried parsley
paprika

Melt butter in heavy saucepan. Sauté vegetables until tender. Stir in flour and cornstarch. Cook until bubbly. Add stock and milk gradually, blending into smooth sauce. Add soda and cheese cubes; stir until thickened. Season with salt and peppers, add parsley. Before serving heat thoroughly in a double boiler. Do not boil. Garnish with paprika.

Palace Crabmeat Salad

2 tbsps. finely chopped stuffed olives
1 tbsp. finely chopped green pepper
1 tbsp. finely chopped onion
1 tbsp. chili sauce
2 tbsps. cream

1/2 cup mayonnaise
9-oz. pkg. frozen
artichoke hearts
6 tbsps. French dressing
12-oz. frozen crabmeat
1 head lettuce
2 large tomatoes

Combine first 6 ingredients, blend well, refrigerate. Cook artichokes, drain and marinate in 3 tbsps. French dressing. Refrigerate. Drain crabmeat and marinate in 3 tbsps. French dressing; refrigerate. Arrange lettuce on platter, place crabmeat in center. Place tomato wedges and artichokes around crabmeat, spoon dressing over the platter. Garnish with parsley and radish roses, if desired. Eight servings.

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