Hello to all, pray for a blessed week for all. Sorry I missed last week, but come to find out my internet was down and I missed the deadline. I will try to do better. We had a very nice Chamber membership banquet. Had a great speaker and a wonderful meal, thanks to Debra Smith. I am so proud of our Junior Chamber members, they showed up in force to help with the setting up and the serving and clean up. A BIG THANK YOU TO THE JUNIOR CHAMBER MEMBERS.




1 (8 oz.) package wild rice

1 lb. med. shrimp, peeled and deveined

2 T. butter

1/2 green bell pepper, seeded and chopped

1/2 onion, chopped

1 can cream of mushroom soup

2 c. grated sharp cheddar

Salt & pepper


Cook the rice according to package directions minus 1/4 c. water. Drain and cool. Bring 2 cups water and 1/2 T. salt to a boil in saucepan and cook shrimp for 1 minute. Drain and set aside. Heat butter in saucepan and saute the pepper and onion until soft. Preheat oven to 325 degrees. Combine the rice, soup, 1 1/2 cups of cheese, shrimp and vegetables. Add salt and pepper to taste. Mix well. Spray an 11x7 inch glass casserole dish with vegetable spray. Place the mixture in the pan and top with remaining 1/2 c. cheese. Bake for 30 minutes, until bubbly.




1 c. cauliflower florets

1 c. sliced carrots

1 c. sliced radishes

1 green pepper, seeded and chopped

1 small carton cottage cheese

1 pkg. dry Ranch dressing mix

1/2 c. mayonnaise


Place vegetables in bowl. Mix the dressing ingredients together and pour over the vegetables. Mix well. Place in sealed container and refrigerate. Will keep 2 weeks or more.





3 c. flour

1/4 tsp. salt

1 c. sugar

4 tsp. baking powder

1 1/2 c. milk

2 eggs

2 tsp. vanilla

1/2 c. butter, melted



1 c. butter, softened

1 c. brown sugar

2 T. flour

1 T. cinnamon



2 c. powdered sugar

5 T. milk

1 tsp. vanilla


Preheat oven to 350 degrees. Prepare a 9 x 13 baking pan. (buttered).

Mix all of the base ingredients together except the butter. Add melted butter last, and then pour into prepare baking pan. Mix all of the topping ingredients together in a separate bowl. Mix well. Drop by teaspoonful over the base, as evenly as you can over the entire base. Take a butter knife and swirl the topping into the base. Pop into the oven and bake for 28-30 minutes. While the cake is baking, prepare the glaze and set aside. Remove from oven and glaze the cake while still warm. Yummy!

East Texas Press

PO Box 2594
Lindale, TX 75771
Office: (936) 254-5050

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