2014
Holiday Cookbook
Artist Kailey Brooke Osborne
TM
Dazzle Her This Christmas!
Don’t Keep Her Waiting...
Chill In Me, Heat In Me, Never Polish Me...
Sabg
Beatriz Ball
’ his
102 A-7500 S. Memorial al Pkwy. Huntsville, ille, AL 256-880-2810 0-2810
1302 H Huntsville Hwy. Fayetteville, TN Fayettev Your exclusive diamond merchant 931-433-7771 • 888-523-5224 931-433 5224
Your exclusive diamond merchant
www.sabghijewelers.com ~ Full service jewelry repair ~ 2014 Exchange Holiday Cookbook
Appetizers and Party Foods
From Our Family To Yours, We Wish You A Merry Christmas & Many Blessings For The New Year!
5
L Locations T To Serve You
OF TULLAHOMA
1106 East Carroll St., Tullahoma, TN
w w w.RussellBarnet t.com
OF WINCHESTER
931-455-4564
www.BarnettFordTullahoma.com
4055 Tullahoma Hwy. • Winchester, TN
1981 Cowan Highway • Winchester, TN
www.RussellBarnettFord.net
www.RussellBarnettChevy.com
915 South Anderson St. • Tullahoma, TN
2756 Decherd Blvd. • Winchester, TN
www.RBKia.com
www.RussellBarnettDodge.com
931-967-2277
931-455-6066
931-967-4513
931-967-9000
2014 Exchange Holiday Cookbook
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Appetizers and Party Foods
Category Index
m e d i a
Appetizers & Party Foods
6-28
g r o u p
Founder
Bill Thomas (1940-2010)
Publisher
Will Thomas
Director of Sales
Katie Thomas
Beverages
30-34
Soups
36-40
Sales Representatives Janie Denis Mary Ann Marsh Janet Mullins Hope Sartain Operations Manager Judy Flynt
Salads & Dressings
42-58
Operations Liz Ferrell Barb Hargrove Krista Horne
Main Dishes
59-88
Vegetables & Accompaniments
Circulation Manager
89-109
Breads
110-117
Desserts
118-165
Tracey Pollock Cassi Teague
Greta Painter
Production Artists Ben Adams Gabby Bryant Digital CSR
Tim Shields Kate Suttles Sandra Thomas Marisa Thornton
Melissa Hyde Todd Pitts
Ginger Jones
404 Main Ave. South 109 West Lincoln St. Fayetteville, TN 37334 Tullahoma, TN 37388 Monday Thru Friday, 8:00 AM - 5:00 PM 931-433-9737 | 256-430-4307 | 931-968-1144 | 931-455-1360 931-728-3273 | 931-684-1285 | 800-247-7318 sales@exchange-inc.com | www.Exchange931.com Copyright 2014 Exchange Inc.
Merry Christmas Check Our Specials On Our Website
www.geraldsfoodland.com
200 W. College St.Fayetteville, TN
(931) 433-0110 4
2014 Exchange Holiday Cookbook
Appetizers and Party Foods
Recipe
for a Healthy Holiday: Lincoln Medical Center Patrick Rehab & Wellness Center Lincoln Medical Center EMS Lincoln & Donalson Care Centers
Lincoln Medical Home Health & Hospice Behavioral Health Services
From The Lincoln County Health System’s Board Of Trustees, Employees and Medical Staff 2014 Exchange Holiday Cookbook
5
Appetizers and Party Foods
Buttermilk Dressing • Margie Drake
¼ c. buttermilk ¼ c. mayonnaise or salad dressing 1 T. salt ½ t. Worcestershire sauce dash paprika Combine all the ingredients together and mix well.
Chicken Buffalo Dip • Donna Reed
3 chicken breasts 1 jar of blue cheese dressing 1 c. hot wing sauce 2 tubs of whipped cream cheese, 12 oz. ½ stick butter, melted Boil chicken breast, shred & mix with melted butter & hot wing sauce. Put in bottom of 13x9 baking dish. Mix cream cheese and half of the blue cheese dressing on top & bake until bubbled usually about 25 minutes at 350˚.
Merry Christmas from all of us
Green’s
BEST-WAY NEW UNION COMMUNITY • HIGHWAY 53
728-7992
Frankie’s Deviled Eggs • Frankie Wilson
12 eggs, hard boiled 2 T. salad dressing 2 T. sweet relish 1 t. mustard few pimentos, diced 2 T. sugar salt, to taste paprika Slice hard boiled eggs length wise; remove yolks to mixing bowl. To the yolks, add salad dressing, relish, mustard, pimentos, sugar and salt. Mash well with fork until creamy. Add mixture to eggs; top with paprika. Chill over night until ready to serve.
Mississippi Sin Dip • Peggy Bryan
1 container sour cream, 16 oz. 1 pkg. cream cheese, 8 oz. 2 c. Cheddar cheese, shredded ½ c. ham, chopped 2 green onions, chopped ¼ t. hot sauce 1 t. Worcestershire sauce salt and pepper, to taste French loaf bread crackers or chips In a mixing bowl, combine sour cream, cream cheese, Cheddar cheese, ham, onions, hot sauce, Worcestershire sauce, salt and pepper. Hollow out the bread creating a boat to pour mixture in. Wrap in foil and bake at 350˚ for one hour. Serve with crackers or chips.
ffrom rom om
Dr. Elkins & Staff E. Bryan Elkins, DDS
109 S. Front St., Cowan TN
6
2014 Exchange Holiday Cookbook
931-967-7092
Appetizers and Party Foods
O’le Dad’s BBQ Wishes You A Merry Christmas & Happy New Year “It’s Cooked In The Pit.”
256-828-8777 or 256-828-8778
14163 Highway 231/431 North • Located in the beautiful city of Hazel Green Between Family Dollar & Sonic
Tues. - Fri. 10:00 a.m. - 8:00 p.m. • Sat. 10:00 a.m. - 7:00 p.m.
~ We Now Accept Debit & Credit Cards ~
Serving You For 19 Years Allie
Health Rating: 98
Crimson
Barney
Tide
Bama
2014 Exchange Holiday Cookbook
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Appetizers and Party Foods
Vegetable Pizza • Faye Bonner
2 pkgs. crescent rolls 2 pkgs. cream cheese, 8 oz. 1 c. mayonnaise 1 pkg. dry Hidden Valley® ranch mix carrots, shredded red and green peppers, chopped broccoli, chopped celery, chopped cauliflower, chopped onions, chopped 1 c. mild Cheddar cheese Spread crescent rolls on baking sheet. Bake at 350˚ for 7 minutes or until done. Cool. Mix cream cheese, mayonnaise, and ranch mix. Spread over rolls. Combine any combination of chopped vegetables to equal 3 cups. Spread over cream cheese mixture. Cover with cheese. Cover with wax paper and press down. Refrigerate overnight before serving.
Merry Christmas from
Fruit Salad Dressing • Margie Drake
1 pkg. cream cheese, 8 oz. 1 c. mayonnaise or salad dressing 1 c. cream, whipped sugar, to taste, optional 1½ c. nuts, chopped Cream together the whipped cream, cream cheese and mayonnaise. Mix in sugar and nuts. Use over fruit salads.
No Bake Energy Bites • Kristie Triantafelo
1 c. oatmeal, dry ½ c. chocolate chips ½ c. peanut butter ½ c. ground flaxseed ⅓ c. honey 1 t. vanilla In a large bowl, mix oatmeal, chocolate chips, peanut butter, flaxseed, honey and vanilla together. Form into bite size balls. Refrigerate to set.
Ready To Recycle?
Sasha
Visit ISWARecycle.net
We Have Great Stocking Stuffers “Smokes & Suds”
True Discount Lotto Land
25900 Main St. • Ardmore, TN 38449
Tobacco Outlet, Fine Cigars & Package Beer
8
931-427-8211
2014 Exchange Holiday Cookbook
To find out how you can recycle in Franklin, Lincoln, Giles, Bedford and Moore Counties and Tullahoma City.
Recycling Facts
Out of every $10 spent buying things, $1 (10%) goes for packaging that is thrown away. Packaging represents about 65% of household trash and most of it can be recycled. Is yours being recycled? To find out how to properly separate your materials for curbside or dropoff recycling go to www.iswarecycle.net or call (931) 703-2435.
This ad is sponsored by the Interlocal Solid Waste Authority
Appetizers and Party Foods
M ERRY CHRISTMAS
Check Out Our Great Christmas Decor & Gift Selections With Free Gift Wrapping
• Our pharmacy is ready to serve you! • Prescription & Gift Delivery within city limits • Diabetes Management Program • PCCA Compounding Pharmacy
Carter's (on the square) Carter's At Stonebridge
106 S. Elk Ave., Fayetteville, TN • 931-433-1511
6 Eldad Road, Fayetteville, TN • 931-438-0760
Locally Owned and Operated • Open 365 Days A Year
Drive thru and full service pharmacy
Hours: Mon.-Fri. 8-7; Sat. 8-5; Sun. 10-4
Hours: Mon. - Fri. 8:30 - 5:30; Sat. 8:30 - 12:30
2014 Exchange Holiday Cookbook
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Appetizers and Party Foods
HAPPY HOLIDAYS!
Happy Holidays
Thank You For Your Patronage In 2014!
Apparel, Drapery & Upholstery Fabric Appa ric • Quali Quality y – Selection – Price • Sewing Machine Dealer
“We Special Order Weekly” (Next Day Delivery)
NO SHIPPING!
www.sirsfabric.com
110 North Elk Ave. • Fayetteville, TN • Mon. – Sat. 9:00 A.M. - 5:30 P.M.
Visit as at www.sirsfabric.com • 931-433-2487
Relish for Turnip Greens • Margie Drake
3 tomatoes, diced 1 c. celery, chopped 1 cucumber, peeled and chopped 3 T. onions, finely chopped 1 green pepper, chopped 1 red pepper, chopped 1 orange pepper, chopped 1 yellow pepper, chopped salt and pepper to taste 3 T. French dressing 3 T. vinegar In a bowl, combine tomatoes, celery, cucumber, onions, peppers, dressing and vinegar. Add salt and pepper. Toss well; chill until ready to serve.
105 Market St. E. Fayetteville, TN 37334
931-433-9572
Bread and Butter Pickles In Memory Of Mildred & Robert Troupe
5 qt. cucumbers, sliced 8 onions, sliced ½ c. salt 5 c. vinegar 1 t. celery seed 1 t. turmeric ½ t. ground cloves Put sliced cucumbers and onions in large bowl. Sprinkle with salt; cover with ice cubes. In a saucepan, combine vinegar, celery seed, turmeric and cloves; heat until boiling. Drain vegetables. Add to liquid mixture and allow to come to a full boil. Cook 5 minutes. Put into sterilized jars and seal. Refrigerate before serving for crispness.
Merry Christmas & Happy New Year To All Factory Furniture 804 South Main St., Hwy. 41-A • Estill Springs, TN 37330
931-649-5461
10
2014 Exchange Holiday Cookbook
Appetizers and Party Foods
2014 Exchange Holiday Cookbook
11
Appetizers and Party Foods
MERR Y CHRISTMAS & HAPP Y NEW YEAR FROM ALL OF US A T SUNRISE
Gift Certificates Available Party Room Available Weekdays Only
42 East Heikens Dr. Decherd, TN 37324
931-962-3355
Boiled Peanuts • Margie Drake
young green peanuts, in the shell, washed salt water Add one tablespoon of salt to each quart of water needed to boil peanuts. Add peanuts to water and boil for 2 ½ - 3 hours.
Hours: Tuesday - Sunday 6:00 A.M. - 2:00 P.M.
Texas Caviar • Janet Davis
1 can black beans, drained and rinsed 2 cans Rotel® tomatoes, drained 1 yellow bell pepper, chopped 1 red or orange bell pepper, chopped 1 can black eyed peas, drained and rinsed 1 can whole kernel corn, drained and rinsed 1 can black eyed peas, drained and rinsed 1 sm. red onion, chopped 1 can whole kernel corn, drained and rinsed ½ bottle Italian dressing In a large bowl, mix black beans, tomatoes, bell peppers, peas, corn, and onion. Add dressing; mix well. Chill. Serve with chips.
Merry
Christmas!
Thank you for your patronage in 2014! We look forward to seeing you in 2015!
Bradford Appliance 409 S. Lincoln Ave. Fayetteville, TN
931-433-5869
12
2014 Exchange Holiday Cookbook
Appetizers and Party Foods
Merry Christmas
Coloring Page 2002 Hillsboro Blvd. • Manchester, TN • (931) 728-2402 • www.alwhitemotors.net 2014 Exchange Holiday Cookbook
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Appetizers and Party Foods
Merry Christmas & Happy New Year!
Catch all the games with us this
Holiday Grooming & Boarding Pet Stocking Stuffers
Holiday Season! Sam's Place Restauarnt & Full Bar
Bubbles & Bows Pet Spa & Boutique
931-251-3004 931-251-30 00
103 Noles St., Decherd, TN
55200 Main Maaiin A M Ave. ve. SS., F Fayetteville, tt ill T TN
931-967-9397
Trivia Thursdays • Karaoke Open Daily at 4:00 p.m. • Closed Wednesday
Fiery Hot Green Sriracha Margie Drake
8 oz. whole jalapenos 1 onion slice, ½” thick 4 garlic cloves ¼ c. fresh lime juice ¼ c. water 2 T. sugar ¾ t. salt Preheat broiler to high. Place whole jalapenos and onion slice on a baking sheet coated with cooking spray. Broil 5 minutes, turn vegetables. Add garlic cloves and broil for 5 additional minutes. Wrap mixture tightly in foil. Let stand 20 minutes, peel and seed peppers. Place peppers, onion, garlic, lime juice, water, sugar and salt in blender. Process until smooth.
By Appointment Only
Vidalia Relish • Verna Penick
½ c. water ¼ c. cider vinegar ¾ c. sugar 4 Vidalia onions, peeled and sliced ½ c. mayonnaise 2 t.. fresh parsley, chopped 1 t. celery salt ½ t. coarse salt ¼ t. white pepper juice of half a lemon In a saucepan, bring water, vinegar and sugar to a boil. Boil for two minutes. Pour vinegar mixture over onions in a glass or ceramic bowl. Stir well. Marinate overnight at room temperature. Drain thoroughly. Mix mayonnaise, parsley, celery salt, coarse salt, white pepper and lemon juice; toss with onions. Refrigerate in covered glass jar.
When you’re ready to
PUT DOWN ROOTS.
Get the loan you need to achieve your goals.
Call (855) 631-9921 or go to e-farmcredit.com 4 Chenault Ford Road, Fayetteville, TN 37334 14
2014 Exchange Holiday Cookbook
Appetizers and Party Foods
Merry Christmas From Your Friends At Walgreens
Holid Shoppianyg at its bes t!
Your ion at m Im unnizter Ce
700 North Jackson St., Tullahoma, TN • (931) 455-5833 2014 Exchange Holiday Cookbook
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Appetizers and Party Foods
Anthony Spicy Barbecue Sauce Anthony Battle
1 c. water ¾ c. brown sugar ¾ c. ketchup ½ c. white vinegar ½ c. Worcestershire sauce 2 t. ground red pepper ½ c. butter 1 T. salt ¼ c. lemon juice 1½ t. dry mustard 1 T. paprika 1 T. chili powder 1 med. onion, chopped, optional Combine water, brown sugar, ketchup, vinegar, Worcestershire sauce, red pepper, butter, salt, lemon juice, dry mustard, paprika, chili powder and onion in a large saucepan. Stir well. Cook uncovered over medium heat for 10 minutes or until butter and sugar dissolves, stirring often.
BLT Dip • Jennifer Mitchell
16-20 cherry tomatoes, diced 1 bag real bacon bits, 3 oz. ⅓ c. green onions, chopped ½ c. Cheddar cheese, shredded 1 pkg. ranch dip mix 1 container sour cream, 16 oz. In a bowl, mix tomatoes, bacon bits, green onions, cheese, dip mix and sour cream; mix well. Chill until ready to serve. Serve with crackers or chips.
Chocolate Syrup for Biscuits Faye Bonner
1 c. sugar ½ stick butter ⅛ t. salt 2 T. cocoa ½ c. milk 1 t. vanilla biscuits In a small saucepan, combine sugar, butter, salt, cocoa, milk and vanilla. Cook and stir over medium heat until bubbly; allow to cook 1-2 minutes longer. Serve over warm biscuits.
Happy Holidays Santa’s Got A New Ride! More Than Just Pest Control... • Termite Control • Moisture Control • Wildlife Control • Insulation Services
COMMANDER
Before You Buy, Check Our Prices! 100% Satisfaction Guaranteed
Certified Technicians For:
“IT’S THE SERVICE AFTER THE SALE THAT REALLY COUNTS”
TIMS PFORD owersports
Licensed • Insured • Bonded Free Inspections & Estimates
Marty Coe
5417 Lynchburg Rd. Winchester, TN 37398 • Fax: 931-968-0115 Office: http://timsfordpowersports.com
931-968-0114
16
2014 Exchange Holiday Cookbook
In Business Since 1976 Charter #339
PEST CONTROL, LLC
855-KPC-PEST
www.kirklandspestcontrol.com
Appetizers and Party Foods
Merry Christmas & Happy New Year
It is our joy to serve you, and we thank you for your continued patronage. We sincerely hope God blesses you in the coming year.
Decherd, TN
2327 Decherd Blvd. Mon.-Sat. 8:00 a.m.-9:00 p.m. Sun. 10:00 a.m.-7:00 p.m. (931) 962-0689
Fayetteville, TN
301 College St. W. Mon.-Sat. 8:00 a.m.-9:00 p.m. Sun. 10:00 a.m.-7:00 p.m. (931) 433-1912 2014 Exchange Holiday Cookbook
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Appetizers and Party Foods
Merry Christmas! istmas! • Tree Trimming & Removal al • Licensed & Insured • Bucket Truck • Chipper • Free Estimates
Happy Holidays Fayetteville's Most Unique Dining Experience Dine in our “Old Jail Cells” Reservations Welcome
RM Enterprises Located in Fayetteville, TN
931-438-9859 • 256-508-0062 08-0062
• Beer • Cocktails • Wine Restaurant
Lunch & Dinner Tues. - Sat. Open at 10:30 P.M. Closed Sun. & Mon.
114 W. Market Street, Fayetteville, TN
1 Block off the Square
(931) 433-1173
Southwest Chicken Rollups
Cinnamon and Sugar Pecans
1 jar roasted red bell peppers, 7 oz. 2 c. canned chicken, drained and shredded 1 pkg. buttermilk ranch dressing mix ¼ c. ripe olives, chopped 1 can green chilies, chopped, 4.5 oz. 1 sm. onion, chopped 1 pkg. cream cheese, softened, 8 oz. ½ t. seasoned pepper 10-12 flour tortillas, size of dinner plate Remove peppers from jar and press between paper towels. Once fairly dry, place in food chopper until diced, not finely chopped. Press peppers between towels again; place in large bowl. Add chicken, dressing mix and olives. Use paper towels to press the juice out of the green chilies. Once fairly dry, add to bowl. Add onion to mixture. Stir in cream cheese and seasoned pepper; mix well. Spread mixture on tortillas, roll up, cut off ends. Cut remainder into 1” pinwheels; serve.
1 lg. egg white 3 c. pecan halves ⅓ sugar 1 T. cinnamon 2 t. vanilla ¼ t. salt Preheat oven to 300˚. Whisk the egg white in a cup. In a bowl, pour the egg white over the nuts, stirring until the nuts are well coated. In a small bowl, stir sugar, cinnamon, vanilla and salt together. Add the sugar mixture to the nuts, a little at a time, while stirring. Spread the coated nuts on a ungreased baking sheet. Bake for 20 minutes without stirring. Use a spatula to remove the nuts from the hot baking sheet immediately. Allow to cool thoroughly before storing in tightly closed container. Store in a cool place.
Shanna Cochran
Mary Ann Marsh
Bank On A Great Season! We wish you and your family a happy and healthyy holidayy season. AD Division of
American City Bank Americ
P. O. Box 159 • East Side Square, Lynchburg, TN 37352 • 931-759-7283 18
2014 Exchange Holiday Cookbook
Appetizers and Party Foods
MERRY CHRISTMAS From Your Holiday Gift Headquarters
• VERA BRADLEY • TYLER CANDLES • MUCH, MUCH MORE All your prescription and pharmacy needs
Celebrating 55 Years
of Bloody Marty
BENNETT’S PHARMACY
Enjoy a refreshing Bloody Marty
1201 Dinah Shore Blvd. • Winchester, TN 37398
(931) 967-2777 • www.BennettsPharmacyWinchester.com 2014 Exchange Holiday Cookbook
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Appetizers and Party Foods
Millionaire’s Candied Bacon Margie Drake
1 pkg. bacon, 1 lb., thick sliced 1 c. dark brown sugar, firmly packed Preheat oven to 350˚. Arrange bacon slices in a single layer on 2 lightly greased wire racks in 2 aluminum foil lined broiler pans. Let stand 10 minutes. Top bacon with sugar pressing lightly to adhere. Bake 45-50 minutes or until done. Cool completely. Cut into bite-sized pieces.
Sausage and Cheese Wontons Brittany Rankin
Fruit Dip • Rosalind Lindsey
1 pkg. cream cheese, 8 oz. 1 jar marshmallow creme, 7 oz. 1 t. vanilla 1-2 T. cherry juice from Maraschino cherries fresh fruit, for dipping Using a mixer, combine cream cheese, marshmallow creme and vanilla in a bowl. Add cherry juice. Mix well. Chill. Serve with favorite fruit.
Pimento Cheese • Mary Howard
1 pkg. wonton wrappers 1 lb. sausage, browned and drained 1 c. Monterey Jack cheese, shredded 1 c. Cheddar cheese, shredded 1 c. ranch dressing Preheat oven to 350˚. Spray a miniature muffin pan with cooking spray. Insert wontons in muffin pan, bake 5 minutes; cool. In a medium bowl, mix sausage, cheeses and ranch dressing. Fill baked wonton with mixture. Return to oven for 10-15 minutes.
1 c. milk 2 eggs dash of salt 1 t. ground mustard 1 lb. Velveeta® cheese 2 jars pimentos, 4 oz. In a small saucepan, mix milk and eggs together using whisk. Heat mixture; add salt, ground mustard and cheese. Bring to a boil, stirring constantly over medium heat until thick. Remove from stove; cool. Stir in pimentos. Store in refrigerator.
Merry Christmas
Happy Holidays
From Our Hearth To Yours
Eat In or Carry Out
Propane Delivery Fees Got You Down? Call Us! 3600 Meridian St., Huntsville, AL
256-536-0717 • 1-800-456-2687 www.AllGasInc.com 20
2014 Exchange Holiday Cookbook
Taqueria LaFuente
109 W. Lauderdale St. Tullahoma, TN
931-563-8007 • 931-455-3434
Appetizers and Party Foods
Merry Christmas! We wishh you and your family W f l a truly magical, healthy holiday season
Southern Tennessee STRONG
Providing comprehensive care and more physicians to meet the growing healthcare needs of our region. Lawrenceburg • Pulaski • Sewanee • Winchester...and serving surrounding communities
www.southerntennessee.com 2014 Exchange Holiday Cookbook
21
Appetizers and Party Foods
Merry Christmas & Happy New Year
Christmas Blessings as we celebrate Christ’s Birthday & the hope we have for a prosperous upcoming year.
• All types of Auto • All Types Of Imports Bill Cassady
Certified Master Automobile Technician Certified Master Heavy Truck Technician
Reliable Rental Of Franklin County
David & Cile Alexander, Owners 104 E. Petty Lane Winchester, TN 37398
Cassady
931-962-0406 1-800-453-RENT
Auto Works
Dianne’s Sweet Pickled Banana Peppers • Dianne Smith
Susan Mayfield
“Fayetteville...
Host of Christmas Past” 2ND Full Weekend in November November 6, 7, & 8*, 2015 *Ltd. Events Shopping, Music, Food, Fun for the entire family! For more information:
208 Elk Ave., S., Fayetteville, TN 37334
931-433-1234 • 888-433-1238
www.FayettevilleLincolnCountyChamber.com
22
2014 Exchange Holiday Cookbook
2 c. sharp Cheddar cheese, shredded 1 pkg. cream cheese, softened, 8 oz. ½ c. mayonnaise ¼ t. garlic powder ¼ t. onion powder 1 jalapeno pepper, seeded and minced 1 jar pimentos, drained, 4 oz. salt and black pepper, to taste In a large bowl, mix cheese, cream cheese, mayonnaise, garlic powder, onion powder, jalapeno pepper, pimentos, salt and pepper. Mix on medium speed with a mixer until well blended. Store covered in refrigerator.
23rd Annual
An investment in the Chamber is an investment in our community! ®
931-684-2850
Homemade Pimento Cheese
½ lb. banana peppers, seeded and sliced crossways into rings 2 c. white vinegar ⅔ c. white sugar ½ t. mustard seeds ½ t. celery seeds 2 half pint jars, sterilized Bring the vinegar, sugar, mustard seeds and celery seeds to rolling boil. Place peppers in jars. Pour the hot pickling juice to within ½” of top. Be sure the edge of the jar has no juice on it. Place lids and screw on bands finger tip tight. Seal jar and leave for two weeks.
Fayetteville L incoln Co. Chamber of Commerce
334 Cannon Blvd. Shelbyville, TN 37160
FLC Chamber 931-433-1234 Main Street 931-433-7006 www.HostOfChristmasPast.com
Fayetteville Main in Street Street
Preserving ng Y Yesterday... eeste es stte terd erday rda rd ay.. ay .... Preparing For Tomorrow Fayetteville Main Street P.O. Box 162 • 215 College St., E Fayetteville, TN 37334 931-433-7006 www.FayettevilleMainStreet.com
Appetizers and Party Foods
Chill Factory Is Your Last Stop After
Whatever Youʼre Doing • 21 Delicious Flavors (New Flavors Every Month) • Yogurt, Sorbet, Italian Ice & Gelato • Over 80 Toppings • Fresh Fruit • Largest Selection of Boba Flavors in North Alabama • Hand Made Waffle Cones & Bowls • Fresh Baked Otis Spunkmeyer Cookies • Coffee & Soda • Warm Cobbler Filling (Weekends Only) • Yogurt Sandwiches • Cakes & Pies
2246 Winchester Rd. NE • Huntsville, AL (Next To Publix) Mon. - Thurs. Noon - 10:00 p.m. .m.
256-859-2277
www.thechillfactory.com • facebook.com/thechillfactoryhsv • Twitter: @thechillfactory 2014 Exchange Holiday Cookbook
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Appetizers and Party Foods
Maple Spread for Bread • Louise Holmes
Spicy Saltine Crackers
Denita Bentley-Sharpe 2 c. white sugar 1 box saltine crackers 2 c. brown sugar 1 c. canola oil 2 c. water 1 pkg. ranch dressing In a saucepan, mix white sugar, brown sugar and 2 T. red pepper flakes water. Boil until soft ball forms in cold water. Keep Open two sleeves of crackers & put in gallon covered while cooking to prevent sugar crystals from forming. Let stand to cool. Stir until it changes ziplock bag. Mix canola oil, dry ranch dressing & color. If too thick, add a few drops of warm water. red pepper flakes. Pour ½ over crackers. Close bag & turn. Open last (2) sleeves crackers; pour remaining oil mixture over these. Close bag & turn to coat Cheese and Bacon Stuffed crackers. Turn several times to make sure all oil is Mushrooms • Brenda Hamilton soaked into crackers. 12 large mushrooms ½ pkg. cream cheese, 4 oz. Anchovy Butter • Janes Rees 1 clove garlic, minced 1 stick unsalted butter, room temperature 4 slices bacon, cooked and crumbled 1 t. lime juice ½ c. sharp Cheddar cheese, shredded ¼ t. Worcestershire sauce 1 T. fresh parsley, chopped 4 anchovy fillets, drained, finely chopped Heat oven to 350˚. Remove stems from 1 t. chives, chopped mushrooms and discard. Mix cream cheese, garlic, Beat butter, lime juice and Worcestershire sauce bacon, cheese and parsley. Spoon into mushroom in a bowl with an electric mixer until well blended. caps. Place mushrooms into a shallow baking dish. Add anchovies and chives. Cover; refrigerate until Bake 18-20 minutes or until heated through. ready to serve.
SMALL ENGINE REPAIR
Feliz Navidad From Our Family To Yours Trivia Every Wednesday! Starts at 7 p.m.
Wolfman Rental & Sales
15151 Hwy. 231/431, Hazel Green, AL 35750
256-828-9898 • wolfmanrentals.com
24
2014 Exchange Holiday Cookbook
1905 North Jackson St. Tullahoma, TN
931-454-2262
Appetizers and Party Foods
Merry Christmas & Best Wishes For The New Year
Jamie Letson, Manager
Howard Tignor, Manager
931-962-0227
931-680-2505
2108 Decherd Blvd. Decherd, TN
108 Lane Pkwy. & N. Canon Rd. Shelbyville, TN
Jamisen Jones, Manager
Eric Habel, Manager
931-473-0693
615-849-3545
722 Smithville Hwy. McMinnville, TN
117 South East Broad St. Murfreesboro, TN
2014 Exchange Holiday Cookbook
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Appetizers and Party Foods
HAPPY HOLIDAYS Jesus Is The Reason For The Season Thank You For 24 Years Servings North Alabama
12031 Hwy. 231/431 N. Meridianville, AL
256-693-1023
s ' d Ree CENTURY 21 Mid-State Realty, LLC Bedding Plants
Homemade Honey Mustard Louise Holmes
3 c. sour cream 3 c. honey ¾ c. dijon mustard 4 c. mayonnaise Mix sour cream, honey, mustard and mayonnaise in a bowl until well combined. Chill.
Mini Sweet Peppers • Patty Isbell
1 sm. bag mini sweet peppers, 12-15 1 sm. onion, sliced ¼ c. extra virgin olive oil ½ t. kosher salt 3 garlic cloves 1 c. rice or white vinegar 1 c. stuffed green olives ⅔ c. sour orange juice *If sour orange juice is not available, combine ½ c. orange juice and 1 c. lime juice.
Mid-State Realty, LLC
1810 Sharp Springs Rd. • Winchester, TN 37398 (931) 967-4321 • Firm #5098
Sausage Cheese Balls • Mary Howard
2 lbs. sausage, uncooked 1½ c. baking or biscuit mix 4 c. sharp Cheddar cheese, shredded ½ c. onion, finely chopped ½ c. celery, finely chopped Preheat oven to 375˚. Mix sausage, baking mix, cheese, onion, and celery until well combined. Form into 1” balls. Bake 15 minutes until golden brown.
Deer Jerky • Rosemary Gunn
1 c. soy sauce 4 T. Worcestershire sauce 1½ T. black & red hot pepper mixed 1 t. garlic powder 2 t. onion powder 2 t. liquid hickory smoke flavor 2 lbs. of deer strips Marinate for 3 hrs. Dehydrate for 6 hrs.
y p p a H lidays Ho First Service Finance, Inc. F
Kristin
Heddy
Donna
“Neighbors Helping Neighbo Neighbors” ors”
44710 E. University Drive • Huntsville, AL 35816
256-837-0914
26
2014 Exchange Holiday Cookbook
Kellie
Melissa
Appetizers and Party Foods
2014 Exchange Holiday Cookbook
27
Appetizers and Party Foods
Olive Cream Cheese Deviled Eggs
Dixie Spread • Louise Holmes
Becky Massey
1 dozen eggs, boiled 1 pkg. cream cheese, 8 oz. 1-2 T. green olives, chopped 1 T. bacon bits 1 T. mayonnaise salt and pepper, to taste Cut eggs in half lengthwise, remove yolks and mash in a bowl. Add cream cheese; blend well. Stir in olives, bacon bits, mayonnaise, salt and pepper. Stuff eggs. Chill well before serving.
1 can of Spam®, 12 oz. ¼ c. mayonnaise 2-4 T. sweet pickle relish ½ green pepper, chopped ½ sweet onion, chopped snack crackers Grind Spam®, onions and pepper. Blend with mayonnaise and pickle relish. Store in tightly covered container. Serve with crackers.
Please note that we have included the following abbreviations in the recipes this year: c. – cup (Example: 4 c. macaroni) T. – tablespoon (Example: 2 T. butter) t. – teaspoon (Example: 1 t. salt)
sm. – small med. – medium lg. – large
Merry Christmas May your spirits be refreshed and your faith renewed As together we celebrate the miracle of Christmas
AP flour – all-purpose flour SR flour – self-rising flour
NEED CHRISTMAS
CASH? Let Us Help You With Your Lending Needs!
Pediatrics • Family Medicine • Geriatrics
“We try to understand”
Sarah M. Thelen, MD
903 North Jackson St., Tullahoma, TN 37388
(931) 227-4984
Shellee Nunley, Branch Manager
18 Eldad Rd. • Fayetteville, TN 37334 28
PIONEER CREDIT
2014 Exchange Holiday Cookbook
(931) 455-8095
Appetizers and Party Foods
Y R R S E A M RIST:M at H s u f o C all ffice From
O s ’ r o Doct tor"
Tohurehomegrown doc "Y
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1-2-3-4
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Taylor e e L y r Ma 2002 1945 ~
Nurse Practitioner: Mary Kimbrell
Laura Lee Taylor, MD
12935 Hwy. 231/431 North Hazel Green, AL 35750 (Next to Posey's)
256-828-6766
Hours: Monday - Friday 8 to 5 2014 Exchange Holiday Cookbook
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Beverages
Open
36ay5s D
From
R&R
Liquor & Wine
5710 Hwy. 53, Harvest AL
256-746-0134
Sun. - Thurs. 9:00 a.m. - 11 p.m. Fri. - Sat. 9:00 a.m. - midnight
Citrus Batida • Margie Drake
2 c. orange juice 2 c. ruby red grapefruit juice ⅔ c. fresh lemon juice ¾ c. superfine sugar 1 c. rum Process all ingredients in blender. Serve over ice.
Hippie Juice • Vicki & Cathy
Henley
1 c. watermelon vodka ⅓ c. Triple Sec ⅓ c. coconut Malibu rum 4 scoops pink lemonade mix water strawberries Mix vodka, Triple Sec, rum and lemonade mix together in a 2 qt. container. Top off with water to fill pitcher. Garnish with strawberries.
Chapel Hill Outdoor & Power, Inc.
Complete Line of Cub Cadet, Stihl, Grasshopper, Scag & More
Happy New Year 4693 Nashville Hwy., Chapel Hill, TN • 931-364-7502
Punch • Alice George
1 pkg. strawberry Kool-aid® 1 lg. can pineapple juice 1 qt. sweet tea 1 c. sugar water, enough to fill gallon jug Mix all together in a gallon jug and finish filling jug with water. If you want punch to be a different color, use different flavor of Kool-aid®. Makes 1 gallon.
Double Strawberry Banana Shake Margie Drake
2 c. strawberries, sliced and frozen 2 lg. ripe bananas, sliced and frozen 1 pt. strawberry ice cream 2 c. milk 1 t. vanilla extract Process all ingredients in blender until smooth.
Happy Holidays The Flower House & Gifts 401 S. Main Ave. , Fayetteville, TN
931-433-3422 Myra Askins, Owner
City & County Wide Delivery
www.FayettevilleFlowerHouse.com
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2014 Exchange Holiday Cookbook
Beverages
Merry Christmas & Happy New Year! from Kent, Denita & Zach
Mama’s Cranberry Crunch 1 c. oats ½ c. light brown sugar ½ c. butter, melted 1 can cranberry sauce, mashed ½ c. flour granulated brown sugar, for garnish Mix oats, flour, brown sugar & butter with spoon until moist throughout. Spread half of mixture in bottom of greased 8"x8" baking dish. Spread cranberry sauce over mixture. Spread remaining mixture over top. Sprinkle granulated brown sugar over top. Bake 45 minutes at 350˚.
Thank You For 15 Wonderful Years & Looking Forward To Many More!
B&B Auto Parts
4936 Winchester Road New Market, AL Locally Owned & Operated
256-379-4733
2014 Exchange Holiday Cookbook
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Beverages
Mary’s Holiday Punch • Mary Reed
64 oz. cranberry juice cocktail 2 large cans pineapple juice, 46 oz. 10 oz. sugar 1 lg. box cherry gelatin, heated with amount of water from package 2 pkgs. pre-sweetened lemonade, 2 qt. pkgs. 2 pkgs. cherry pre-sweetened fruit drink, 2 qt. pkgs. 4 qts. water Mix cranberry juice, pineapple juice, sugar, gelatin, lemonade mix, cherry fruit drink mix and water. Freeze. When ready to serve, take out 3-4 hours before serving. It needs to be slushy.
Coffee Punch • Jane Pendergrass
4 c. boiling water 4 c. sugar 2 oz. instant coffee ½ gal. chocolate ice cream ½ gal. vanilla ice cream ½ gal. whole milk Combine boiling water, sugar and coffee in a saucepan. Cook until dissolved. Use 1½ cups syrup mixture with the ice cream and milk. Remaining syrup may be frozen and used later. Thirty minutes before serving, remove ice cream from freezer and put in refrigerator. When ready to serve, mix ice cream and syrup in a punch bowl.
Joy ✶ Love ✶ Harmony Peace ✶ Prosperity Health ✶ Contentment
Open Up To A Great Season!
Here’s hoping your holiday contains all the makings of a memorable season.
Peoples State
Bank Of Commerce 26327 Main Street • PO Box 1239 • Ardmore, TN 38449 www.psboc.com • 931.427.2101 • Fax 931.427.2998 32
2014 Exchange Holiday Cookbook
Beverages
Merry Christmas from... E Q U I P M E N T
Where Santa goes to Rent It, Run It & Return It! www.RobinRents.com We Have A Store Near You!
3605 Memorial Pkwy S. Huntsville, AL 35801
(256) 883-9312
29450 Hwy. 72 W. Madison, AL 35756
(256) 562-0249
5024 Meridian St. N. Huntsville, AL 35810
(256) 489-4994 2014 Exchange Holiday Cookbook
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Beverages
Merry Christmas From Your
One Stop Gift Shop Jeanette Kiech–Owner
• Dish Gardens • Hanging Baskets • Potting Soil • Perennials
• Statuaries • Wide Variety of Gifts • Funeral Flower Arrangements
kiechj@quiltingdreams.com www.QuiltingDreams.com
10:00 A.M.–5:30 P.M. Tue.–Fri. 9:00 A.M.–4:00 P.M. Sat. 931-393-3870 • 114 SW Atlantic St. • Tullahoma, TN Located on Atlantic St. between Lincoln & Lauderdale
Mason Jar Sassy Cider • Kristal Seator
2 T. apple cider vinegar ½ t. cinnamon ½ t. ginger ½ t. vanilla extract ⅛ t. cayenne pepper ¼ c. honey ¼ c. sugar ice water Fill a quart Mason Jar with ice and half way with water. Add the apple cider. In a separate container, mix ½ c. of hot water with honey, sugar, spices, and vanilla. Stir until honey & sugar melts. Add this to the Mason jar. Go ahead and top off with more water if needed, shake & enjoy over a big glass of ice. This can be stored in the refrigerator for a week or so with the lid on. Just shake before serving each time. I use all organic ingredients.
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2014 Exchange Holiday Cookbook
931-728-3643 • 1698 Murfreesboro Hwy. Manchester, TN
Iced Coffee Drink • Rosina Eicher
10 c. coffee, strongly brewed ¾ c. sugar 1 can sweetened condensed milk 1 T. vanilla ½ c. instant coffee milk, enough to mix half and half by glassfuls Mix all ingredients together; cool. Will keep in refrigerator 1-2 weeks. Mix by glassfuls, half mix and half milk. Serve over ice.
Peanut Butter Milkshake Mildred Harmond
1 c. milk 2 c. vanilla ice cream ½ c. peanut butter 2 T. sugar Place all ingredients in a blender, mixing well and serve.
Beverages
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Soups
Chicken Stew • Mae Fanning
5 lb. chicken, cooked, deboned 1 t. sugar 1 t. salt garlic and pepper to taste 4 potatoes, diced 2 cans butter or lima beans 2 cans corn 1 can carrots 4 stalks celery, chopped 3-4 qts. chicken broth 1 qt. tomatoes for every qt. of chicken broth cream of chicken soup (optional) In a large stock pot, add sugar, salt, garlic and pepper to chicken broth. For every qt. of chicken broth used, add a qt. of tomatoes. Add potatoes and onion to broth mixture and cook potatoes until tender. Add chicken, beans, corn, carrots. Simmer for 1 hour. To thicken soup consistency, add a can of cream chicken soup.
Merry Christmas
We wish you a happy and safe holiday!
36
4 c. potatoes, cubed 4 c. water 1 c. carrots, thinly sliced 1 c. celery, finely chopped ½ c. onions, diced 1 t. salt ½ c. butter ½ c. flour 1 t. salt 2 c. milk ½ c. cheddar cheese, shredded 2 c. ham, diced In Dutch oven or soup kettle, combine potatoes, water, carrots, celery, onion & 1 t. salt. Bring to a boil, reduce heat, & simmer until vegetables are tender. DO NOT DRAIN. Meanwhile, in saucepan, melt butter, whisk in flour & salt. Gradually stir in milk & cheese. Cook until cheese is melted & mixture has thickened. Fold in ham. Stir into vegetables & broth. Simmer until ready to serve. Makes 6 servings.
FOWLER CONSTRUCTION FREE ESTIMATES
INGR INGROUND ROUND DP POOLS, OOLS ANY P ANY POOLS!! OOLS!! OLS!!
Merryristmas he Fowler Family C Th from
Lara Bryant, Agent
5180 Moores Mill Rd. Huntsville, AL 35811 Bus.: 256-852-8205 www.larabryantagency.com
Potato Soup • Mary Frances Foster
Providing Insurance and Financial Services
2014 Exchange Holiday Cookbook
odd, , Troy, T ie d d E Carol, is and Robin Trav
CALL TODAY!!
931-703-2269
Soups
26257 Main St. • Ardmore, TN 38449 • 931-427-3100 Park City, TN • 931-433-6772 2014 Exchange Holiday Cookbook
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Soups
Where Santa Goes To Get His Sweets! • Pies • Cupcakes • Mini Cupcakes • Cookies
• Cakes • Yeast Rolls • Sandwiches • Homemade Ice Cream
• Cheese Straws • Sour Dough Bread • Chocolate Covered Strawberries
204 College St. E., Fayetteville, TN
931-297-2044
www.sugarfarms.net www.facebook.com/sugarshackfarms
Taco Soup • Anita Faulkner
2 lbs. ground beef, browned and drained 1 pkg. ranch dressing mix 1 pkg. dry taco seasoning mix 1 can Rotel® tomatoes, undrained 1 can stewed tomatoes, undrained, 14.5 oz. 2 cans pinto beans, undrained 1 can hominy, undrained, 24 oz. 1 onion, chopped 2 c. water tortilla chips Cheddar cheese In a slow cooker, combine ground beef, ranch dressing mix, taco seasoning mix, tomatoes, pinto beans, hominy, onion and water. Cover and simmer on low for 4 hours. Serve with tortilla chips and Cheddar cheese.
Fire Roasted Tomato Vegetable Soup Brenda Hamilton
2 T. canola oil 2 c. zucchini, chopped 1½ c. carrots, chopped 1 c. onion, chopped 1½ t. chili powder 1 c. frozen corn 1 can fire roasted tomatoes, diced, undrained, 14 ½ oz. 2 c. water 2 c. tomato sauce ½ c. Parmesan cheese, shredded Heat oil in a large saucepan over medium high heat. Cook zucchini, carrots and onion in oil for 10 minutes or until tender. Add chili powder; cook and stir 1 minute. Add corn, tomatoes, water and tomato sauce. Bring to a boil; reduce heat and cover. Simmer 10 minutes. Sprinkle with cheese; serve.
The thing we love most about our business is the chance to meet great people like you. Merry Christmas to all our customers!
Simple Banking...Superior Service
www.fcub.net
2030 Decherd Blvd., Decherd, TN 931-968-3282
105 S. Front St., Cowan, TN 931-967-2900
Monday - Thursday 8:30 A.M . - 4:30 P .M . • Friday 8:30 A.M . - 5:30 P .M . • Saturday 8:30 A.M . - 12:00 P .M . 38
2014 Exchange Holiday Cookbook
Soups
2014 Exchange Holiday Cookbook
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Soups
Taco Soup • Peggy Dunivan
1 lb. ground beef 1 onion, chopped 1 pkg. ranch style dressing mix 1 pkg. taco seasoning mix 1 c. water 2 cans diced tomatoes with chilies, 14 ½ oz. 2 cans pinto beans, 15 oz. 1 can black beans, 15 oz. 1 can cream style corn, 15 oz. Brown beef with onion in a medium size soup pot. Drain excess fat. Add ranch dressing mix, taco seasoning mix, water, tomatoes, pinto beans, black beans and corn. Simmer for 20 minutes before serving.
Peanut Soup • Jane Rees
4 c. chicken broth 1 c. stewed tomatoes, 14 oz. 1 c. chopped carrots 1 c. sliced scallions ¾ c. reduced fat peanut butter (smooth or chunky) 1 c. 1% low fat milk ¼ c. instant mashed potato flakes Bring broth, tomatoes, carrots & scallions to a boil in a 3 qt. saucepan. Reduce heat & simmer 5-6 min. Stir in peanut butter until blended. Add milk & potato flakes. Simmer about 2 minutes to heat & thicken.
Cheese Soup • Faye Bonner
Happy Holidays
From Our Family To Yours!
1 onion, chopped 1 stick butter 1 lb. Velveeta® cheese 1 can cream chicken soup 1 can shoepeg corn 1 can chicken vegetable soup 1 can Rotel® tomatoes 2 c. chicken, cooked and shredded Saute onion in butter. Pour onion into crockpot and add cheese, chicken soup, corn, chicken vegetable soup, tomatoes and chicken. Allow to cook for a few hours until hot and bubbly. Add a little milk if it becomes too thick.
Jesus Is The Reason For The Season Sunday School: 10:00 a.m. Worship: 11:00 a.m. Sunday Evening: 5:00 p.m. Wednesday Evening: 6:00 p.m.
Spring Street Market Corner Of Spring And Coffee Street
801 Spring St., Manchester, TN • 931-728-3421 Ken & Mary Duke
No Card Required... Just a Smile!
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2014 Exchange Holiday Cookbook
Christian Fellowship Church 10 Lincoln Rd., Fayetteville, TN (931) 433-0330
Pastor: Bro. Paul Johnson Everyone Welcome!
Soups
TY PREVENTI
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CO
ION ALIT
FRANKL IN
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Merry Christmas!
900 S. Shepherd St. Winchester, TN
931-967-7825
UNITED WE CAN 2014 Exchange Holiday Cookbook
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Salads & Dressings
Wishing You A Healthy, Happy Christmas & New Year Southern Manor Living Center/Winchester, LLC
Gracious Living With Peach of Mind
3619 Cowan Hwy., Winchester, TN • 931-967-9765
Fluffy Orange Salad • Anita Faulkner
1 sm. container cottage cheese 1 sm. pkg. orange gelatin 1 sm. can crushed pineapple 1 sm. can Mandarin oranges, drained 1 container whipped topping, 8 oz. Mix cottage cheese and dry gelatin; add pineapple and oranges. Fold in whipped topping, stir gently to blend. Chill one hour before serving.
Creamy Yogurt Dill Cucumber Salad • Kristie Triantafelo
3 med. cucumbers, sliced ½ c. Greek-style yogurt or reduced-fat sour cream 2 T. dill, minced ¼ t. salt ⅛ t. ground black pepper In a bowl, mix cucumbers, yogurt, dill, salt and pepper. Chill for at least an hour before serving.
Sunflower Seed Salad • Judy Nabors 2 pkgs. Ramen® noodles, chicken flavored 1 lb. cole slaw mix 2 bunches green onions, chopped 1 c. almonds, slivered 1-1½ c. sunflower seeds 1 c. oil ⅓ c. white vinegar ½ c. sugar Break up noodles and cook as directed on package; drain and rinse the noodles. Set aside to cool. Set aside seasoning packets for later. Mix slaw, onions, almonds and sunflower seeds in a large mixing bowl. Mix oil, vinegar, sugar and seasoning packets in a a small bowl. Stir and mix well. Add cooked noodles along with oil mixture to salad mixture. Stir to coat well. Let stand in refrigerator overnight.
Happy Holidays! From Franklin Farmers Cooperative
• Red Wing • Tires & Accessories • Animal Health Items • Carhartt • Seed • Fertilizer • Complete Line • Hunting Supplies • Crop Protection of Feeds • Ammunition • Lawn Care Products • U Under Armour ® Decherd • 2229 Decherd Blvd. • 931-967-5511 • Car Care Center 931-967-5621 Huntland • 337 Main St. • 931-469-7592 42
2014 Exchange Holiday Cookbook
Salads & Dressings
2014 Exchange Holiday Cookbook
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Salads & Dressings
Dublin Potato Salad • Patty Isbell
2 T. vinegar 2 t. celery seed 1 t. mustard seed 3 med. or lg. potatoes 2 t. sugar 1 t. salt 2 c. cabbage, shredded 1 can corned beef, chilled and cubed, 12 oz. ¼ c. dill pickle, finely chopped ¼ c. green onion, chopped ¼ c..milk 1 c. mayonnaise In a small bowl, combine vinegar, celery seed and mustard seed; set aside. Pare and cook potatoes in enough boiling and salted water to cover for 3040 minutes or until done. Drain and cube. While potato cubes are still warm drizzle with vinegar mixture, sugar and ½ t. salt. Chill well. Before serving, add cabbage, corned beef, pickle and onion to potato mixture. Combine milk, mayonnaise, and remaining salt. Add to mixture and lightly toss.
Cornbread Salad • Joyce Hickerson
1 pkg. cornbread mix, 8.5 oz., prepared according to package directions 1 pkg. ranch dressing 1 c. sour cream 1 c. mayonnaise ½ c. green pepper, chopped ½ c. onion, chopped 3 lg. tomatoes, diced 1 c. pinto beans, drained, 16 oz. 2 c. corn ½ c. red pepper, chopped 2 c. Cheddar cheese, shredded 10 slices bacon, cooked and crumbled Crumble cornbread, set aside. In a small bowl, mix ranch dressing mix, sour cream and mayonnaise. In another bowl, mix green peppers, onions, tomatoes, beans, corn and red pepper. In a 3 quart bowl layer ½ cornbread, ½ vegetables, ½ cheese, ½ bacon and ½ dressing. Repeat layers. Cover and store in refrigerator until ready to serve.
Season’s Greetings Dr. Bill Womble is currently accepting new patients at the
Lincoln County Vision Center
Animal Hospital A al Of North Alabama 14323 Hwy. 231-431 N. Hazel Green, Al 35750 (Across from Hazel Green School)
2256-828-7474 • Fax: 256-828-1012 12
www.AHNAL.com 44
2014 Exchange Holiday Cookbook
❄ ❄ ❄ ❄
Eye examinations for all ages Wide variety of eye glasses and lenses Specialty contact lenses Treatment of eye diseases and injuries
(931) 433-1370 Call today for an appointment! Many insurances accepted
Salads & Dressings
We Congratulate The 2014 Holiday Cookbook Coloring Contest Winners! Lyndsi Warren Age: 10
Tullahoma Manchester Shelbyville
UPdate Chloe Frame Age: 10
Fayetteville Winchester Madison County
2014 Exchange Holiday Cookbook
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Salads & Dressings
MERRY CHRISTMAS
KNOWLEDGE IS PEACE OF MIND WE OFFER: Basic Training • Advanced Classes (Defensive Handgun) & TN Handgun Permit Classes Private Gun Range • One On One Coaching • Private Or Group Classes & Always Best Pricing Charter 1281
Licensed, Bonded, Insured PEST & TERMITE CONTROL
Gift Certificates Available
Max Oliver - Owner/Operator
1 can crushed pineapple, 20 oz. ½ c. AP flour ¾ c. sugar ¼ t. salt 2 T. margarine 4 med. apples, diced 8 oz. softened cream cheese 12 oz. Cool Whip® chopped pecans In sauce pan, combine pineapple, flour, sugar, salt and margarine. Cook ingredients until juice portion is thick and set aside to cool. Cut apples into bite size pieces and add to cooled mixture. Put in a 9” x 13” pan. Mix cream cheese and Cool Whip together and spread over salad. Sprinkle with chopped pecans.
cchandgunschool.com
cchandgunschool@gmail.com
((931) 993-1173 (9 173 oor ((931)) 425-6241
Call today ~ 931-685-9232
Apple Salad • Linda Brown
Coldwater Creek Handgun School, LLC
Fruit Salad with Cooked Sauce Linda Brown
¾ c. sugar 1 t. flour 1 egg 3 T. vinegar t T. water 3 T. butter dash of salt 2 oranges, chopped 3 apples, chopped 4 bananas, chopped 1 sm. can crushed pineapple Mix sugar, flour and egg. Add vinegar, water, butter and salt; cook over medium heat until sauce thickens. In a large bowl, mix fruit and pour sauce over it. Refrigerate until cold and serve. Sauce may be doubled.
Merry Christmas & Happy New Year from the North & Jackson Families 405 Sharp Springs Road, Winchester, TN 37398
931-967-2345
931-361-1944
Family Owned & Operated by Tommy North, Jennifer & Casey Jackson
www.watsonnorth.com • 24 Hour Obituary Line • 931-967-1633 46
2014 Exchange Holiday Cookbook
Salads & Dressings
2014 Exchange Holiday Cookbook
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Salads & Dressings
Nell’s Potato Salad • Avanelle Shepherd
Icebox Cucumber Salad • Anthony Battle
2 cucumbers, thinly sliced 3 c. potatoes, diced 1 lg. red or white onion, thinly sliced 3 T. sweet pickles, cubed 1 lg. tomato, thinly sliced 3 T. onions, diced 1 t. salt 2 eggs, boiled and chopped ½ c. sugar 1 T. pimentos, diced 1 c. cold water ½ c. mayonnaise ⅓ c. white vinegar ½ t. salt In a large bowl, mix cucumbers, onions, tomato, ½ t. pepper salt, sugar, water and vinegar; stir well. Allow to set Cook potatoes for 25-30 minutes until tender, over night in refrigerator. drain. In a large bowl, combine potatoes, pickles, onions, eggs, pimentos, mayonnaise, salt and pepper. Orange Salad • Linda Brown Mix well. Refrigerate until ready to serve. 1 lg. container whipped topping Majiggy Fruit Salad • Margie Drake 1 container sour cream, 8 oz. 1 sm. box orange gelatin, dry ¼ c. plain yogurt, fat free 1 sm. can mandarin oranges, drained 2 T. raspberry jam, seedless 1 sm. can crushed pineapple, drained 3 c. peaches, sliced 1 c. miniature marshmallows 2 c. fresh blueberries 2 c. apricots, sliced Mix whipped topping and sour cream. Stir 1 c. grapes in gelatin. Fold in oranges and pineapple. Add Combine yogurt and jam. Toss in a bowl with marshmallows. Refrigerate a few hours before serving. fruits, coating well. Chill.
Wishing You A Healthy & Happy Holiday Season This season filled with joy and hope reminds us that we are indeed blessed to be part of this great community. Your support of our hospital is never taken for granted and always appreciated. May the magic of Christmas remain in your hearts throughout the year. Thank you so much for your patronage this past year and we look forward to seeing you in 2015.
Jeremy (JD) Haislip
1265 E. College St. • Pulaski, TN • 931-363-7531 www.SouthernTennessee.com 48
2014 Exchange Holiday Cookbook
Local Peoples Gas Company
3296 Lewisburg Hwy., Petersburg, TN 37144 931-659-6981 • 931-993-9496 Mon.-Fri. 8 A.M. - 5 P.M.
Salads & Dressings
Flint River Animal Hospital & Bed ‘N Biscuit
Now Open
Best Care for Pets and their People
Health - Medical - Boarding - Grooming - Doggy DayCare
1009 Homer Nance Road at Winchester Plaza/Publix
256.852.3300
Monday - Friday 7:00 - 6:00 Saturday 8:00 - 12:00 Sunday 3:30 - 4:30 ~ boarding pick-up
Happy Holidays From All Of Us To All Of You! www.flintriveranimalhospital.com 2014 Exchange Holiday Cookbook
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Salads & Dressings
We Have The W Perfect Gift For Her! O wn Stepher: anie O gle
Pretty Discoveries
134 E. College St., Fayetteville, TN 108 1st Ave. SE, Winchester, TN
931.212.0609
www.PrettyDiscoveries.com
Picante 3-Melon Salad • Margie Drake
3 c. red watermelon, cubed & seeded 3 c. yellow watermelon, cubed & seeded 3 c. honeydew melon, cubed ½ c. white or red onion, chopped 2 T. fresh cilantro, chopped 2 ½ t. serrano chile, finely chopped & seeded 1 t. lime rind, grated 3 T. fresh lime juice ½ t. salt ¼ t. chili powder ⅛ to ¼ t. minced chipotle chili, canned in adobo sauce Combine melons, onion, cilantro, and serrano chili in a large bowl. Combine rind and all remaining ingredients in a small bowl. Pour rind mixture over melon mixture. Toss well. Let stand before serving.
Frozen Waldorf Salad • Jane Pendergrass
2 eggs, slightly beaten ¾ c. sugar ⅛ t. salt ¼ c. lemon juice ½ c. pineapple juice, drained from can ½ c. chunk pineapple, drained ½ c. seedless grapes ½ c. peaches, drained ½ c. cherries, drained 1 c. pecans ½ pint whipping cream, whipped In a saucepan, combine eggs, sugar, salt and fruit juices. Cook slowly, stirring until thickened. Cool and add fruit and nuts, folding in whipped cream. Spoon into 8” square pan and freeze. Take out of freezer 15 minutes before serving.
Merry Christmas & Happy New Year Consignments on furniture, household items, and select clothing & accessories 2732 Huntsville Hwy. Fayetteville, TN 37334
931-580-7074 931 1
Hours: Hou H ours: Tu o Tuesd Tuesday e ay es esd ay - Friday 10:00 a.m. - 6:00 p.m. SSaturday Sa a 10:00 a.m. - 4:00 p.m.
50
2014 Exchange Holiday Cookbook
Trunk Monkey Thrift & Gifts
Carla Stovall, owner
Salads & Dressings
Exchange
2014 Exchange Holiday Cookbook
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Salads & Dressings
Company Coming Salad • Goldie Daniel
2 sm. boxes lemon gelatin, 3 oz. 1½ c. boiling water 1½ c. cold water 2½ c. pineapple, crushed, drain & save juice 3 bananas, sliced 1½ c. miniature marshmallows 1 c. pineapple juice from reserve 1 egg, beaten 1 ¾ T. flour ½ c. sugar 1 container whipped topping, 12 oz. 1 c. Cheddar cheese, grated In large bowl, dissolve gelatin in boiling water. Add cold water, pineapple, bananas and marshmallows. Pour into a large flat dish. Chill until firm. While chilling, heat pineapple juice. Mix flour, sugar and egg together and stir into hot juice and cook until thick; stirring constantly. Let cool completely. Fold in whipped topping. Spread mixture over chilled gelatin. Sprinkle with cheese. Cover and chill.
Season’s Greetings From Our Family To Yours!
Pretzel Salad • Rosemary Gunn
2 c. pretzels, medium to finely crushed 4 T. sugar ¾ c. margarine, melted 1 pkg. cream cheese, softed, 8 oz. 1 c. sugar 1 lg. carton whipped topping 1 lg. pkg. strawberry gelatin 1½ - 2 c. boiling water 2 pkgs. strawberries, frozen, slightly thawed, 10 oz. Mix together pretzels, 4 T. of sugar and margarine & pat into a 9x13” baking dish. Bake at 400˚ for 6 minutes. Cool. Cream together cream cheese & 1 cup of sugar. Fold in whipped topping. Spread over pretzel crust. In a separate bowl, mix large package strawberry gelatin with boiling water. Stir until dissolved. Add frozen strawberries. Refrigerate until starts to thicken slightly. Stir, then pour over cream layer and refrigerate until set.
Peach Apricot Salad • Donna Simmons
1 box peach gelatin, 6 oz. ⅔ c. boiling water 1 pkg. cream cheese, 8 oz., softened 1 can crushed pineapple, undrained, 15 ¼ oz. 1 jar apricot & mixed fruit baby food, 7 ¾ oz. 1 container whipped topping, 8 oz. lettuce Dissolve gelatin in boiling water and cool a little. Beat cream cheese until smooth; add gelatin and beat well. Stir in pineapple with juice and apricots. Fold in whipped topping. Pour into a 12x8x2 dish. Cover and chill. Cut into squares. Serve on lettuce.
Handgun Carry Permit C asses Elora Clay Target Range John K. & Karen M. Counts
Southern Manor Living Centers, LLC
115 Medical Center Blvd. Fayetteville, TN 37334 931-433-5000 52
2014 Exchange Holiday Cookbook
564 Limestone Rd. Elora, TN 37328 johnkcounts@bellsouth.net
931-937-8728 Fax: 931-227-4492
Call for Class Schedules Pre-registration Required
Salads & Dressings
Merry Christmas Shop ! Local
Pool Service & Sales 811 S. Main St. • Estill Springs, TN 37330
Call Us At: (800) 273-4586
Fruit Salad • In Memory Of Louise Billions
Merry Christmas!
1 can fruit cocktail 1 can pears, diced 1 can pineapple chunks 2 bananas, sliced 1 large box instant vanilla pudding mix 1 jar cherries Mix ingredients together in a sealable container and chill prior to serving.
• Brushfire T-Shirts • Custom Decor Mini Flags • Magnolia Lane
Cranberry Salad • Nancy Parkerson
Why Shop at Hazel Green Pharmacy? Because:
1 pkg. cherry gelatin, 3 oz. 1 c. boiling water 1 can whole cranberry sauce, 15 oz. 1 can crushed pineapple with juice, 8 oz. ½ c. pecans, chopped In a bowl, dissolve gelatin in boiling water. Stir well. Set in refrigerator until it begins to thicken. Mix in other ingredients. Chill several hours.
Visit Our Exciting Gift Shop! Why drive into town? Here is a little of what we offer.... • Alabama & Auburn Collegiate Collection • Mudpie
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792 David Crockett Hwy., Winchester • 931-962-8859
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County Metal & Vinyl
256-813-0150 • Fax: 256-813-0149
2014 Exchange Holiday Cookbook
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Salads & Dressings
Piggly Wiggly Wishes Everyone A
Merry Christmas & Happy New Year! A Ha
811 East Lincoln • Tullahoma • 931-455-2491
Merry Christmas! TThank Th han a k you you too aall yo lll of ou oourr cu customers ustomer ers Fo er Forr A GGreat rea eatt Ye YYear! ear! L-R: Cherry; Patricia; Jamie; Michelle; Brenda; Emily; Sandra
13669 3669 Hwy. H 2 231/431 31/43 1/431 43 256-829-0223 5566 829 0223 Hazel Green, AL 2 Cuts Cu uts & SStuff tuff 136
Easy Broccoli Salad • Edith Sandlin
Lemon Pineapple Gelatin Salad
In a large bowl combine, mix salad dressing, coconut, salt, cumin, turmeric, allspice and pepper. Add broccoli, onions, cranberries, and nuts. Toss well, cover and refrigerate for at least 1 hour before serving.
2 sm. pkgs. lemon gelatin 2 c. hot water 1¾ c. cold water 1 can crushed pineapple, drained, reserve juice 2 c. miniature marshmallows 1 T. cornstarch 1 egg yolk ¼ c. sugar ½ pint whipping cream American cheese, shredded for topping Dissolve gelatin in hot water; add cold water. Stir in pineapple and marshmallows. Pour into a 9x13 pan. Refrigerate until set. In a saucepan, combine reserved juice, cornstarch, egg yolk, sugar and whipping cream; cook until thick. Allow to cool. Spread over gelatin; sprinkle with cheese.
¼ c. fat free salad dressing 2 T. flaked coconut ¼ t. salt ¼ t. ground cumin ¼ t. ground turmeric ⅛ t. ground allspice ⅛ t. pepper 4 c. broccoli florets ½ c. red onions, chopped ½ c. dried cranberries ½ c. walnuts, toasted, chopped
Linda Pouge
Merry Christmas 508 W. College Street Fayetteville, Tennessee 37334 Phone: (931) 433-4511 Funeral Information Line: (931) 438-2956 54
2014 Exchange Holiday Cookbook
Brad Gallant
Brooke Gallant Fanning
Salads & Dressings
Broccoli Delight Salad • Renee Blackburn
1 c. mayonnaise ½ c. sugar 3 T. apple cider vinegar (may use white) flowerets of 2 bunches fresh broccoli, cut into bite size pieces ½ c. golden raisins ½ c. chopped purple onion ½ c. chopped pecans 12 slices bacon, crisp fried, crumbled or 1 can real bacon bits Mix mayonnaise, sugar and vinegar in a small bowl. Stir well, chill overnight. Combine broccoli, raisins, onion, and pecans in a serving bowl. Mix with dressing and sprinkle with bacon.
Honey Apple Salad • Edith Sandlin
3 ½ c. red apples, diced 2 T. lemon juice 2 c. green grapes ½ c. dates, chopped ½ c. celery, thinly chopped ½ c. mayonnaise ¼ c. honey 2 T. sour cream ½ t. salt ½ c. pecans or walnuts, chopped In a large bowl, toss the apples and lemon juice. Add the grapes, dates and celery. In a small bowl, mix the mayonnaise, honey, sour cream and salt. Pour over apple mixture and toss to coat. Add nuts last.
Merry Christmas
& Happy New Year! REPAIR, MAINTENANCE PRE-PURCHASE INSPECTIONS
®
WWW.FACEBOOK.COM/YESAUTOMOTIVE GARY BRAZIER
BMW • Mini Mercedes • Porsche Audi • Jaguar Landrover Volkswagen 2505 WASHINGTON ST. HUNTSVILLE, AL
256-270-9937 2014 Exchange Holiday Cookbook
55
Salads & Dressings
Corn Chip Salad • Rosina Eicher
Marinated Cucumbers, Onions &
1 head lettuce, chopped Tomatoes • Rosemary Gunn 1 lb. bacon, crumbled 3 med. cucumbers, peeled and sliced ¼” thick 6 hard-boiled eggs, chopped 1 med. onion, sliced and separated in rings shredded cheese, desired amount 3 med. tomatoes, cut into wedges corn chips, crushed, desired amount ½ c. vinegar ¼ c. mayonnaise ¼ c. sugar 1 ¼ T. mustard 1 c. water 6 T. sugar 2 t. salt 1½ T. vinegar 1 t. black pepper Toss lettuce, bacon, eggs, cheese and corn chips together in a large bowl. In a separate bowl, mix ¼ c. oil Combine ingredients in a large bowl or plastic mayonnaise, mustard, sugar and vinegar together zipper bag and mix well. and pour over salad mixture.
is making life sweeter for its customers everyday...
Santa, I found my
GIFT!
• Free Checking • Free ATM's (Anywhere) • Free Online Banking • Free Online Bill Pay • Free Mobile Banking • Free E-Statements 931-393-BANK (2265) 1400 North Jackson St. Tullahoma, TN
Ask For Marty!
12290 US Hwy. 231, Meridianville, AL 35759
256-828-9745 • (c) 205-603-9664
Marty Howard • Store Manager - mhoward@sleeponthebest.com
www.mysoutherncommunitybank.com 56
2014 Exchange Holiday Cookbook
Salads & Dressings
Waldorf Salad • Betty Garrett
⅓ c. mayonnaise ¼ c. sugar ¼ c. milk 2 T. vinegar 2 or 3 apples, cubed 1 c. celery, diced ¼ c. raisins ¼ c. nuts, chopped 1 c. miniature marshmallows Combine mayonnaise, sugar, milk and vinegar in a pint jar. Put a lid on and shake vigorously. Pour over apples, celery, raisins, nuts and marshmallows. Toss together.
Cucumber Salad • Alice George
1 c. water ½ c. white vinegar ¼ c. sugar 2 t. salt 1 t. black pepper ¼ c. oil 1 t. dried dill, optional 3 cucumbers, peeled & sliced 1 onion, sliced 3 tomatoes, cut into wedges Mix together water, vinegar, sugar, salt, pepper, oil and dill together. Add cucumbers, onion and tomato wedges. Store in refrigerator. Keeps for several days.
Merry Christmas We'll Keep Your Lights On No Matter What!
3600 Meridian St., Huntsville, t ill A ALL
256-536-0717 • 1-800-456-2687 www.AllGasInc.com 2014 Exchange Holiday Cookbook
57
Salads & Dressings AMMO FIREARMS OPTICS GUN SAFES DECOYS FOOTWEAR PLAQUES BOATING CALLS SCENTS TACKLE GIFT IDEAS Sales & Servicee
1100 Winchester Hwy., Fayetteville, TN N
931-433-12822
Corn Salad • Kitty Marsh
2 cans white shoe peg corn, drained well cherry tomatoes, sliced in half, drained well, desired amount green onions, chopped, desired amount 1 c. Hellmans®mayonnaise ½ -¾ envelope dry Hidden Valley Ranch®dressing mix, to taste Drain corn really well. In a large bowl, combine corn. tomatoes and chopped onion. In a separate bowl, mix mayonnaise and dry dressing. Stir into corn mixture.
Welcome Home For The Holidays Homes For Sale
Homes For Rent
Yes! Communities 1244 S. Jackson St., Tullahoma, TN
931-455-4181
Sour Cream Salad • Patsy Troupe
2 c. miniature marshmallows 1 can pineapple, chunks, 20 oz. drained 1 c. sour cream 1 T. flour 1 T. butter 1 T. vinegar In a large bowl, combine marshmallows and pineapple. In a saucepan, combine sour cream, flour, butter and vinegar. Bring to a boil and cook over medium heat until it thickens. While hot, mix with pineapple mixture. Chill in refrigerator until ready to serve.
One Stop Shopping... The Merchants at Coker's The Merchants at Coker's 401 Wilson Ave., Tullahoma, TN • 931-571-8444
www.merchantsatcokers.com 58
2014 Exchange Holiday Cookbook
We wish everyone a safe f & happy holiday season. We look forward to your patronage in 2014.
Over 20 merchants under 1 roof!
Main Dishes
Chicken Chow Mein • Marie Miller
¼ c. onion, chopped 1 can mushroom stems & pieces, drained and reserve liquid, 4 oz. 2 T. butter 2 c celery, sliced diagonally 1 can bean sprouts, drained 3 T. soy sauce 1 T. sugar ½ t. salt 2 T. cornstarch 3 T. water 1½ chicken or turkey, cooked rice or noodles In a large skillet cook onions and mushrooms in butter until onions are tender. Add enough water to mushroom reserved liquid to measure 1½ cups. Stir into onion/mushroom mixture along with celery, bean sprouts, soy sauce, sugar and salt. Heat to boiling. Reduce heat and simmer uncovered 15 minutes. Blend cornstarch and water, stir into vegetable mixture. Cook, stirring constantly until thick and boiling. Boil one minute. Stir in chicken or turkey; heat through. Serve over rice or noodles.
Salmon Burgers • Patty Isbell
2 cans wild Alaskan pink salmon, drained and flaked 2 lg. eggs, lightly beaten ¾ c. fresh or dried bread crumbs ¼ c. red onion, finely chopped 4 T. fresh dill, chopped 1½ t. lime or lemon juice ¼ c. reduced fat sour cream 4 whole wheat sandwich buns, split and toasted 4 lettuce leaves Stir together salmon, eggs, bread crumbs, onion, 3 T. dill, and 1 t. juice in a bowl. Form into 4 patties with damp hands. Place on plate and chill for 20 minutes. Whisk together sour cream, remaining dill and juice in a small bowl. Cover and chill. Heat oven to 400˚. Cook patties in large oven-proof skilled coated with cooking spray over medium heat, turning carefully until golden brown, about 6 minutes. Transfer skilled to oven and bake for 6 minutes. Serve on buns with sauce and lettuce.
Merry Christmas and Happy New Year! Wishing you an abundance of glad tidings at this special time of year.
Giles County Co-op 2070 Elkton Pike, Pulaski, TN 931-363-2563 • 931-363-5901 (fax) P.O. Box 145, Lynnville, TN 931-527-3293
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Main Dishes
Mex-Italia Lasagna • Bill
Carter
1 box lasagna, prepared according to package directions 2 lbs. ground beef, browned and drained 1 can tomato sauce, 15 oz. 1 can Rotel® tomatoes, 10 oz., drained 2 pkgs. taco seasoning, 1.5 oz., dry 1 t. salt 2 c. Mozzarella cheese, shredded 1 c. Fiesta Blend cheese, shredded To the skillet of drained ground beef, add tomato sauce and Rotel®. Mix in taco seasoning and salt. Cook over low heat for 5 minutes. In a 12x14x2 casserole dish, cover the bottom of the dish with pasta. Spoon a thin layer of meat mixture; top with Mozzarella cheese. Repeat layers until all pasta and meat mixture are used. Top with Fiesta Blend cheese. Bake in the oven at 350˚ for 15 minutes or until bubbly. Remove from oven. Let rest for 10 minutes. Serve.
Chicken Spaghetti • Faye Bonner
1 whole chicken or 8 chicken breast, cooked and shredded 1 lg. onion, chopped 2 med. green peppers, chopped 1 c. celery, chopped 2 T. butter 1 can cream of mushroom soup 1 can cream of chicken soup 1 t. poultry seasoning 1 c. chicken broth 1 c. cheese, shredded 8 oz. spaghetti, cooked Saute onion, peppers and celery in butter. In a large bowl, combine chicken, sautéed vegetables, soups, poultry seasoning, and chicken broth. Stir in spaghetti and mix well. Pour into a 9x13 casserole dish. Sprinkle with cheese and bake at 350˚ for about one hour.
ARDMORE
CARPET & Flooring
Commercial & Residential
Professional Installation
Merry CHRISTmas from Tim, Michelle, Sydnee and Graham Goff
(½ Mile South of Pizza Inn)
28765 AL Hwy. 53
256-423-3567 60
Mon., Tues., Thurs., Fri. 8:00 a.m. - 5:00 p.m. Wed. & Sat. 8:00 a.m. - 12:00 p.m.
2014 Exchange Holiday Cookbook
MidSouth Sewing
MidSouth Se Sewing
7240 Kingston Pike, Suite 132 266 River Rock Blvd. Knoxville, TN 37919 Murfreesboro, TN 37128 865-249-6381 615-893-1800 www.mbsew.com www.MidSouthSewingCenter.com mbsew@bellsouth.net mssc@bellsouth.net
Main Dishes
Meat Loaf • Renee Sissom
2 eggs, beaten ⅔ c. milk ½ t. salt ¼ t. black pepper 3 slices of bread, crumbled 1 med. onion, chopped 1 c. Cheddar cheese, shredded 1½ lb. ground beef 1 c. canned tomatoes ¼ c. green or red pepper, chopped ¼ c. ketchup ¼ c. brown sugar 1 t. mustard, dried or prepared In a large bowl, mix eggs, milk, salt, pepper, and bread. Add onion, cheese, beef, tomatoes & pepper. Mix well. Shape into loaves or use loaf pans. Combine ketchup, brown sugar & mustard. Spread over loaf. Bake at 350˚ for 1 hour, uncovered.
Amazing Breakfast Muffin Cups Geneva Winfrey
3 c. shredded hash browns, thawed 3 t. butter, melted ⅛ t. salt ⅛ t. pepper 1 pkg. original breakfast sausage links, 12 oz. 6 eggs 2 c. four cheese Mexican blend cheese, shredded ¼ c. red bell pepper, chopped fresh chives or green onions, chopped for garnish, optional In a bowl, combine hash browns, butter, salt and pepper. Press mixture onto bottom and sides of greased muffin cups. Bake at 400˚ for 12 minutes or until lightly browned. Meanwhile, cook sausage according to package directions. Cut cooked sausage into ½” pieces. Divide sausage pieces among muffin cups. Combine eggs, cheese and bell pepper. Spoon over sausage in each cup. Sprinkle with chives or green onions. Bake for 13-15 minutes or until set.
Happy Birthday, Jesus!
Wishing Everyone A Joyous Holiday Season!
Preventive • Cosmetic Children • Restorative Pain Relief • Conscious Sedation Implants • Sleep Apnea/Snoring Denture Stabilization
931.967.4143
1741 Bypass Road • Winchester, TN www.winchesterfamilydentistrytn.com
Garrett Orr, D.D.S
2014 Exchange Holiday Cookbook
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Main Dishes
Merry Christmas! 1960 North Washington Tullahoma, TN
931-455-2731
Chicken and Dressing Casserole Glenda Trail
1 stick butter, melted 1 pkg. cornbread stuffing mix 1 chicken, stewed and deboned 1 can mushrooms, drained 1 c. sour cream 1 can cream of chicken soup 1½ c. chicken broth Add stuffing mix to melted butter and mix well. Spread ¾ of stuffing mix in bottom of greased 11x17 casserole dish. Lay pieces of chicken on top of stuffing. Add mushrooms. Mix sour cream, soup and 1 cup broth. Spoon over chicken and stuffing. Sprinkle remaining stuffing mix over top. Pour remaining broth over top. Bake 45 minutes at 350˚.
Merry Chri Christmas From Chr SMITH SMIT T APPLIANCE APPL APP L
• Appliances (6 month warranty) • Living room suites • Bedroom suites • Table & chairs • Beds, bedding (new), odd tables, couches and chairs • You name it-We got it • 30 years in business 1756 Winchester Hwy., Fayetteville, TN
931-249-9257 • 931-433-6638
Mon. - Fri. 8:30 a.m. - 5:00 p.m., Sat. 8:30 a.m. - 3:00 p.m.
Minute Steak With Mushroom Gravy • Ashleigh Trail
2 eggs, beaten ½ c. milk ½ t. salt & pepper 4 med. sized minute steaks ½ c. flour 3 T. oil 1 can of cream of mushroom soup ½ soup can of water Beat the eggs. Add milk, salt & pepper. Dip steaks in batter & coat with flour. Place in a skillet with vegetable oil. Cook slowly, browning on both sides. Pour in soup & ½ can of water. Simmer for 10-15 minutes or until soup makes a thick gravy.
Merry Christmas & Happy New Year! Guess Insurance Agency 101 Woodland St. • Manchester, TN
(931) 728-8845 • (931) 968-0148 62
2014 Exchange Holiday Cookbook
Main Dishes
Slow Cooker Overnite Breakfast Casserole • Geneva Winfrey
2 pkgs. sausage links, maple or original, 24 oz. each 1 c. green onions, chopped 1 med. red bell pepper, chopped 1 can diced mild green chilies, 4 oz. ¼ c. fresh cilantro, chopped 1 pkg. frozen hash browns, shredded, 30 oz. 1½ c. Cheddar cheese, shredded 12 eggs 1 c. milk ½ t. salt ⅛ t. pepper Cook sausage according to package directions. Cut into ½” pieces and set aside. In a bowl, combine green onions, bell pepper, chilies and cilantro; set aside. Spray a 5-6 qt. slow cooker with cooking spray. Layer a third of hash browns, sausage, green onion mixture and cheese. Repeat layers twice. In a large bowl, whisk eggs, milk, salt and pepper; pour over casserole. Cover and cook on low for 7-8 hours or until a thermometer inserted into the center reads 160˚.
Chicken Casserole • Mildred Harmon
4 chicken breasts 1 can cream of chicken soup 1 container sour cream, 8 oz. 1 stick margarine 40 butter flavored crackers Boil and de-bone chicken; tear into small pieces and line bottom of casserole dish. Mix together soup and sour cream. Heat, just to boiling and pour over chicken. Crumble crackers over top of mixture. Melt butter; pour over crackers. Bake approx. 20 minutes at 350˚.
Coca-Cola® Pork Chops • Glenda Trail
8 pork chops salt and pepper, to taste 1 c. ketchup 1 c. Coca-Cola® brown sugar Place pork chops in a baking dish. Season with salt and pepper to taste. Mix ketchup and CocaCola®; pour over the pork chops. Sprinkle with brown sugar. Bake uncovered in 350˚ oven for 1 hour or until the pork chops are tender.
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Main Dishes
Crockpot Lasagna • Earlene Gross
1 lb. ground beef or turkey 1 T. garlic, minced 1 pkg. lasagna noodles 1 jar spaghetti sauce 1 pkg. Mozzarella cheese, shredded, 8 oz. 1 pkg. fresh mushrooms, optional 1 container cottage cheese, 8 oz. Parmesan cheese parsley, optional spices, optional Brown beef with minced garlic; drain. Layer dry lasagna noodles on bottom of crockpot. Break noodles if needed. Spoon half of meat on top. Spreading evenly, pour half of spaghetti sauce; top with half of mushrooms. Spoon on a layer of half of cottage cheese and half of Mozzarella cheese. Sprinkle with Parmesan cheese. Repeat to make second layer. Cook on high for 2-4 hours or low for 6 hours.
Prevent A Litter Fix Your Critter!
Southern Alliance Spay Neuter Clinic located at 2703 Huntsville Hwy., open Tuesday, Wednesday, Thursday., offers affordable spay/neuter surgery for dogs & cats in our community and surrounding areas.
Call for appointment at 931.433.0120
Over 3000 Surgeries Since May 2013 64
2014 Exchange Holiday Cookbook
Stuffed Meat Balls • Anthony Battle
4 bell peppers, sliced in half 1½ lbs. ground beef ¾ c. onions, chopped ½ c. cracker crumbs ½ t. salt 1 egg 2 T. ketchup plus extra for topping ¼ t. black pepper 1 c. milk Preheat oven to 350˚. Place bell pepper halves in hot boiling water; boil one minute. Remove and drain well. Mix ground beef, onions, cracker crumbs, salt, egg, 2 T. ketchup, black pepper and milk together. Fill bell peppers with meat mixture. Add 1 teaspoon of ketchup across the top of each bell pepper. Cook for 30 minutes or until meat mixture is done.
Main Dishes
Pepper Steak • Verna Penick
¼ c. flour ½ t. salt ¼ t. pepper 1½ lbs. round steak, cut into small strips ¼ c. vegetable oil 1 can tomatoes, 8 oz., reserve juice 1 ¾ c. water ½ c. onion, chopped dash of garlic salt 2 T. brown gravy mix 1½ T. Worcestershire sauce 1 green bell pepper, cut into strips rice Mix flour, salt and pepper. Coat meat in flour mixture. Brown steak in oil; add tomato juice. Add water, onion, garlic salt and gravy mix. Combine well and cover. Simmer until tender about 1-1½ hours. Uncover, stir in Worcestershire sauce. Add green peppers and tomatoes. Cook for additional 10-15 minutes and serve over rice.
Meatloaf Ole’ • Jackie Nedeau
1½ lbs. hamburger ¾ c. unseasoned bread crumbs 1 egg 1 can green chilies, diced ½ c. Cheddar cheese, grated 1 pkg. taco seasoning mix 1 med. tomato, chopped ½ c. green onions, sliced 2 T. ketchup 1 T. salsa ½ t. seasoned salt Mix hamburger, bread crumbs, egg, green chilies, cheese and taco seasoning mix together in a large bowl until well blended. Pat into a 9”x5” loaf pan. Bake uncovered at 350˚ for about 1 hour. Let stand 10 minutes. Drain fat and remove from pan. For the sauce, combine tomato, green onions, ketchup, salsa and seasoned salt. Spoon over sliced meatloaf.
Merry Christmas We Appreciate Your Patronage In 2014 & Look Forward To Serving You In 2015
1927 Wilson Parkway Fayetteville, TN 37334
931-433-4537
2014 Exchange Holiday Cookbook
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Main Dishes
Happy Holidays!
Merry Christmas To All And Best Wishes for the New Year From South Central Human Resource Agency Catering Services
We look forward to serving your catering needs.
1437 Winchester Hwy., Fayetteville, TN 37334 931-433-7182, ext. 138
Sandwiches, Salads, Soups, Desserts & Gifts
R.D. (Don) Haynes • 101 E. Market St., Fayetteville, TN • 931-433-0557
Sausage Cornbread Bake • Faye Bonner
1 lb. bulk sausage 1 lg. onion, chopped 2 eggs, slightly beaten 1½ c. SR corn meal mix 1 can cream-style corn, 17 oz. ¾ c. milk or buttermilk ¼ c. oil 2 c. sharp Cheddar cheese Heat oven to 400˚. Grease a 10” oven proof skillet or 2 quart baking dish. In a medium skillet, brown sausage and onion; drain well. In a large bowl, combine eggs, corn meal mix, corn, milk and oil. Pour half of mixture into greased skillet. Sprinkle with sausage mixture and cheese. Pour remaining batter over the top. Bake at 400˚ for 30-40 minutes. Let stand 10 minutes, serve.
Chicken Casserole • Tabby Adcock
1 box butter crackers 1 stick butter 1 container sour cream, 8 oz. 1 T. lemon juice 1 can cream of chicken soup 1 can chicken broth 4 chicken breast, cooked and shredded Crush 2 sleeves of crackers; spread evenly In a 13x9 baking dish. Melt ½ stick of butter and pour over crackers. In a mixing bowl, combine sour cream, lemon juice, cream of chicken soup, broth and chicken. Spread over cracker mixture. Crush remaining two sleeves of crackers; top with the remaining ½ stick of melted butter. Bake at 350˚ for 20-30 minutes or until bubbly and golden brown.
Merry Christmas & Happy New Year! We appreciate your business in 2014 and look forward to seeing you in 2015
H&D
“Where Everyone Goes For A Good Deal”
931-433-9807
Furniture & Appliance 408 S. Lincoln Ave. • Fayetteville, TN 37334 66
2014 Exchange Holiday Cookbook
Main Dishes
Chicken Casserole • Faye Bonner
4 chicken breasts, cooked and diced 1 can cream of chicken soup 1 can cream of broccoli soup 1 container sour cream, 8 oz. 1 sleeve butter crackers, crushed 1 stick margarine, melted In a large bowl, mix chicken, cream of chicken soup, cream of broccoli soup, and sour cream. Pour into casserole dish. In a small bowl, mix cracker crumbs and margarine; sprinkle on top of casserole. Bake at 325˚ for 30 minutes.
Mississippi Pot Roast • Mary Howard
1 boneless chuck roast 1 pkg. ranch dressing 1 pkg. Au Jus gravy mix 1 stick margarine 5-6 pepperoncini peppers Place a liner in crockpot. Place roast in crockpot. Sprinkle with ranch dressing and Au Jus mixes. Place margarine on top. Add peppers. Cover and cook on low for 8 hours. Do not add any water.
Sausage Casserole • Sherrie Moore
1 lb. pork sausage, browned, crumbled and drained 1 c. green pepper, chopped 1 c. celery, chopped ½ c. onion, chopped 1 can cream of chicken soup, undiluted 1 can cream of mushroom soup, undiluted 1 c. quick cook rice, uncooked 1 c. sharp Cheddar cheese, shredded Mix sausage, green pepper, celery, onion, soups, rice and cheese together. Pour into a casserole dish. Bake for one hour at 350˚; covered for the first 45 minutes and uncovered for the last 15 minutes.
Crockpot Ranch Pork Chops Rosalind Lindsey
4-6 pork chops 1 pkg. dry ranch dressing mix 2 cans cream of chicken soup Place pork chops in a crockpot. Mix dressing mix and cream of chicken soup together in a bowl. Pour over chicken. Cover. Cook on low 4-6 hours.
Tim Kilgore - Owner, Lic. Funeral Director
Orville Glenn - Non Lic. Assistant
Kenny Hargrove - Manager, Lic. Funeral Director
David Wall - Advanced Planning Counselor
Jennifer Southerland - Lic. Funeral Director
Jack Kennington - Non Lic. Assistant
Wayne Smith - Non Lic. Assistant
Ken Keller - Non Lic. Assistant
401 Westside Drive • Tullahoma, TN 37388 Phone (931) 455-4567 • Fax (931) 455-2382
www.tullahomafuneralhome.com 2014 Exchange Holiday Cookbook
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Main Dishes
Chicken Pesto Pasta • Denita Bentley-Sharpe
1 pkg. fettuccine, 16 oz. 1 lb. fresh chicken tenderloins ½ t. salt ½ t. ground black pepper 1 T. olive oil 1 small onion, thinly sliced 1 red bell pepper, thinly sliced 1 yellow squash, halved lengthwise & sliced 2 c. heavy whipping cream ¼ c. prepared pesto Prepare fettuccine according to package directions & keep warm. Sprinkle chicken with salt & pepper. In a large skillet, heat olive oil over medium heat. Add chicken, and cook for 2 to 3 minutes per side, or until golden brown. Remove from skillet, and cut into ½” pieces. Add onion & bell pepper to skillet, and cook over medium heat for 3 to 4 minutes, or just until tender. Add squash and zucchini and cook for 3 to 4 minutes, or just until tender. Stir in cream and pesto, and cook for 5 minutes or until slightly thickened. Add pasta and chicken, tossing gently to coat. Serve immediately.
Luke 2:11 “For unto you is born this day in the city of David a Saviour, which is Christ the Lord.”
Merry Christmas From Our Family To Yours
of Fayetteville Owner : Dan Holt 1235 Huntsville Highway Fayetteville, TN 37334 • 931-433-9222
68
2014 Exchange Holiday Cookbook
Barbecued Lamp Chops with Herbs Dick Farrar
1 t. dried thyme 1 t. rosemary 1 t. oregano 3-4 small bay leaves, crushed generous pinch of paprika finely grated lemon rind & juice on 1 lemon 8 double loin lamp chops 6 T. olive oil salt and pepper, to taste butter parsley, finely chopped Combine thyme, rosemary, oregano, bay leaves, paprika and lemon rind. Mix well. Rub herb mixture into chops. Place chops side by side in a large shallow dish. Pour lemon juice and olive oil over chops. Add salt and pepper. Marinate in a cool place 3 hours, turning occasionally. Drain thoroughly and place on a grill. Cook 20-30 minutes, turning occasionally, until done to your liking. Just before removing chops from grill, throw a pinch of dried herbs onto chops and brush lightly with marinade; turn and repeat on opposite side. Serve with a pat of butter and sprinkle with parsley.
Main Dishes
Turkey Flair • Donna Simmons
Meatloaf • Anthony Battle
2 T. margarine ¾ c. white rice 1 envelope dry onion soup mix 2 c. water 2 c. turkey, cooked, cut-up In a saucepan, melt margarine, add rice and saute. Stir until golden brown. Add soup mix and water; stir. Simmer covered 20-25 minutes or until water is absorbed and rice is tender. Add turkey and cover. Cook until heated through.
2 ½ lbs. hamburger meat 1 onion, chopped ½ bell pepper, chopped 6-8 crackers, crushed 3 eggs 2 T. ketchup salt and pepper, to taste Mix meat, onion, bell pepper, crackers, eggs, ketchup, salt and pepper until well combined. Place in casserole dish and bake at 350˚ for 1 hour.
Oven Baked Chicken • Glenda Trail
Cheesy Chicken • Brenda Hamilton
1 roll butter crackers, crushed ½ c. Parmesan cheese 2 T. parsley flakes 2 eggs, beaten 4 chicken breasts, skinless, boneless Mix cracker crumbs, cheese and parsley. Dip chicken in egg mixture, then in crumb mixture. Spray cookie sheet with cooking spray, place chicken on pan. Bake at 350˚ for 30 minutes.
6 chicken breasts, skinless, boneless 1 pkg. Mozzarella cheese slices, 6 oz. 1 can cream of chicken soup ⅓ c. butter, melted. 1 c. herb stuffing mix Place chicken breasts in a baking dish; top with cheese slices. Dilute soup with water to make 2 cups. Pour over chicken. Mix butter and stuffing mix together; sprinkle over soup. Bake at 350˚ for 1 hour.
Dear Gondola Family, Make your holiday party reservations now! Banquet room available for private parties, receptions & * birthday parties. (*FREE birthday cake w/party of 20 or more).
We’ve added new menu items from our family cookbook to the menu just in time for your family holiday gatherings! We’ve added Greek dishes, more cuts of steak, more varieties of pasta & much more! We appreciate your business & look forward to seeing you in the new year! We hope you and your family have a happy & safe Christmas!
We can hold up to 50 people.
- The Gondola Family
412 East Carroll St. • Tullahoma, TN 37388
931-455-9738
Tuesday - Thursday 11:00 - 9:30 • Friday 11:00 - 10:00 Saturday 11:00 - 9:30 • Sunday 11:00 - 9:00 2014 Exchange Holiday Cookbook
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Main Dishes
Christmas Happy Holidays! Merry Thank You For Your Patronage! ✔ CHECK US OUT! Celebrating 25 Years! New • Pre-Owned • Bank Repos
MUNDY HOME CENTER
3606 Memorial Pkwy. SW Huntsville, AL 35801 Call, Click Or Come By
Call Us: 256-880-8484 www.mundyhomecenter.com
Old World Manicotti • Patty Isbell
12 lg. manicotti shells 4 c. Mozzarella cheese, shredded, divided 2 c. Ricotta cheese 6 T. fresh basil, chopped or 2 T. dried basil 1 jar prepared spaghetti sauce, 26 oz., divided ½ c. Parmesan cheese, grated Preheat oven to 350˚. Spray a 13x9 baking dish with non-stick cooking spray. Cook pasta according to package directions. Drain; rinse with cool water. Let pasta dry on paper towels. For filling, in a medium bowl, stir together 3 cups Mozzarella cheese with the Ricotta cheese and basil. Using a teaspoon, carefully stuff pasta shells with cheese mixture. Spoon 2 cups of sauce into baking dish. Arrange stuffed shells over sauce; pour remaining sauce on top. Sprinkle with remaining Mozzarella cheese. Bake for 15 minutes. Remove from oven; sprinkle with Parmesan. Return to oven and bake for 10 minutes longer. Serve immediately.
“Quality Lives On After The Price Is Gone” • Repair • Replace • New Construction • 5” Gutters
• Locally Owned & Operated • All Types Of Roofs
421 Lincoln Ave. S. Fayetteville, TN N
5 Ye Workmaar n Guaranteship e
Fully insured certificate ate available on request. est. t. We’ll work with ith h insurance companies ies
931-433-73144
Chicken and Dressing • Linda Brown
1 hen, stewed & de-boned, reserve 1 c. broth 5 c. cornbread crumbs 2 c. white bread or biscuit crumbs 2 boiled eggs, mashed 1 med. onion, chopped 1 stick margarine, melted 1 t. sage or to taste 2 celery sticks, chopped salt and pepper to taste 1 can cream of chicken soup, undiluted In a bowl, cut chicken into cubes. In a separate bowl, mix cornbread or biscuit crumbs, eggs, onion, butter, sage, celery,salt, and pepper. Add cream of chicken soup (undiluted). Add 1 cup reserve chicken broth. Toss in cubed chicken. Put in 9” x 13” pan and bake at 425˚ until cornbread is beginning to brown and bubbling around the edges.
Wishing you a very Merry Christmas and a safe and prosperous New Year! 1600 Huntsville Hwy., Fayetteville, TN
931-433-2532 • 1-800-737-2552 www.carriagechevrolet.com 70
2014 Exchange Holiday Cookbook
Slow Cooked Tamale Casserole Bernice Cox
1 lb. ground beef, cooked and drained 1 egg 1½ c. milk ¾ c. corn meal 1 can whole kernel corn, drained, 15 ¼ oz. 1 can diced tomatoes, undrained, 14 ½ oz. 1 can olives, sliced and drained, 2 ¼ oz. 1 envelope chili seasoning mix 1 t. seasoned salt 1 c. Cheddar cheese, shredded In a bowl, combine the egg, milk and corn meal until smooth. Add corn, tomatoes, olives, chili seasoning, seasoned salt and ground beef. Transfer to a greased 3 qt. slow cooker. Cover and cook on high for 3 hours 45 minutes. Sprinkle with cheese and cook 15 minutes longer or until cheese is melted.
Main Dishes
Hamburger Casserole • Linda Brown
2 T. shortening 6 oz. noodles, broken up 1 lb. hamburger meat 2 small onions, chopped 1 green pepper, chopped 1 can whole kernel corn 2 t. salt ½ t. pepper 2 t. chili powder 1 md. can tomatoes ¾ c. water 3 T. margarine 8 oz. sliced cheese In electric skillet, melt shortening and then brown noodles slightly. Add beef and cook until meat is no longer pink. Stir in next 9 ingredients and cook for 25 minutes. Lay sliced cheese across top and melt.
Merry Christmas & Best Wishes For The New Year From Your Hometown Bank
”Where You Belong“
931-433-1708 www.bolconline.com 2014 Exchange Holiday Cookbook
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Main Dishes
Cheesy Bacon Quiche • Charlotte Doud
12 slices bacon, fried crisp and crumbled 1 c. Swiss cheese, shredded ⅓ c. onion, chopped 2 c. milk ½ c. Bisquick® mix 4 eggs ¼ t. salt ⅛ t. pepper Preheat oven to 350˚. Lightly grease a 9x10 pie pan. Sprinkle bacon, cheese and onion over bottom of pan. Place milk, Bisquick®, eggs, salt and pepper in a blender. Cover and blend on high speed for 1 minute. Pour into pie pan. Bake for 50-55 minutes until golden brown and knife inserted in the center comes out clean. Let stand 5 minutes before cutting. Refrigerate any leftovers.
Southwest Spaghetti • Jackie Nedeau
1 pkg. original style spaghetti sauce, 1.5 oz. 1 can tomato paste, 6 oz. 1 jar salsa, 12 oz. ½ c. water 1 can green chilies, diced 8 oz. spaghetti, cooked and drained Cheddar cheese, for garnish avocado slices, for garnish black olives, sliced, for garnish ½ lb. hamburger, cooked and drained, optional In medium saucepan, combine spaghetti sauce mix, tomato paste, salsa, water and green chilies. Bring to a boil; reduce heat and simmer 15 minutes; stirring occasionally. Serve over hot spaghetti. Garnish with cheese, avocado and black olives. You may also add hamburger.
from
Ole Grapevine Antiques Eddie & Connie Murray Specializing in Antiques, Estate Tag Sales, & Lamp Repair Keith Hammons
409B S. Main Ave. • Fayetteville, TN (931) 433-7807
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2014 Exchange Holiday Cookbook
437 E. Depot St., Shelbyville, TN 931-684-1068
Main Dishes
Honey Barbecue Meatball Sandwiches • Frankie Wilson
1 pkg. frozen cooked meatballs, thawed, 16 oz. 2 T. honey ¼ c. green bell pepper, chopped ¼ c. onions chopped 1 c. barbecue sauce 6 hero sandwich rolls or hoagie buns 1 c. shredded Cheddar cheese In a large bowl, mix all ingredients except rolls and cheese. Refrigerate up to 3 days or serve immediately. To make 1 sandwich, in a small microwavable bowl, Microwave ⅔ cup meatball mixture, loosely covered, on high about 1 minute or until hot. Fill roll with meatball mixture, sprinkle with about 2 tablespoon cheese.
Peppered Steak with Rice • Judy
Nabors
1 lb. round steak, ½” thick 2 T. salad oil 1 med. onion, sliced 1 med. green pepper, sliced 1 envelope brown gravy mix ¾ c. water 4 t. soy sauce ½ t. ground ginger 3 c. rice, cooked Cut meat in half lengthwise with a sharp knife, then crosswise into thin slices. Cook meat, onion and pepper in skillet in hot oil until browned. Stir in gravy mix, water, soy sauce and ginger. Cook 5 minutes, stirring constantly. Pour over hot rice and serve.
MERRY CHRISTMAS & HAPPY NEW YEAR
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Main Dishes
Barbecued Stuffed Pork Chops Louise Holmes
½ c. dry roasted peanuts ⅓ c. celery, chopped ¼ c. onion, chopped ⅓ c. raisins ¼ c. butter, divided 1 c. barbecue sauce, divided 6 pork chops, 1½” thick Saute peanuts, celery, onion and raisins in 2 T. melted butter in a large skillet until vegetables are tender. Remove mix to a bowl and mix in 2 T. barbecue sauce and set aside. Make pockets in pork chops, cutting from rib side to fat edge. Add remaining butter to skillet and brown chops on both sides. Remove from skillet and stuff with mixture. Place chops in an ungreased 9x13 pan and spoon remaining barbecue sauce over chops. Cover; bake for 1 hour at 350˚. Uncover and bake for 30 minutes longer.
JUNK CARS & TRUCKS WANTED
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Chicken Enchilada • Charles Harrold
3 chicken breasts, 8 oz. 1 can cream of chicken soup 2 cans of water 1 T. salt 1 T. pepper 1 T. seasoning salt 1 T. Cajun seasoning 1 T. garlic powder 1 T. Old Bay seasoning 4 cheese alfredo sauce 1 onion, sliced 1 green pepper, sliced ½ stick butter tortillas, 1 pkg. Pepper Jack cheese slices Place chicken breasts in crock pot with water and soup; cook until chicken falls apart. When chicken is cool, pull apart. Season thoroughly with spices and refrigerate until next day. Mix the 4 cheese sauce and use the same seasoning as chicken. Microwave onions, peppers, and butter approx. 4 mins. until soft; add to chicken mixture. Coat bottom of baking pan with sauce. Take a few sliced of Pepper Jack and crumble in the chicken and pepper mix. Stuff tortillas with chicken and peppers; roll up and line up in baking dish. Pour rest of cheese sauce over stuffed tortillas. Cover tortillas completely with Pepper Jack. Bake at 350˚ 30-45 mins.
Patrick Monks • Fayetteville, TN • 931-625-6130
Happy Holidays! 118 Shelbyville Hwy. Fayetteville, TN • 931-438-2777
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2014 Exchange Holiday Cookbook
Home Owned & Home Operated
Main Dishes
Skillet Hamburger Meal • Linda Brown
2 T. shortening 6 oz. noodles, broken 1 lb. hamburger meat 2 small onions, chopped 1 green pepper, chopped 1 can whole kernel corn 2 t. salt ½ t. pepper 2 t. chili powder 1 t. garlic powder 1 can tomatoes, 2 ½ size ¾ cup water 8 oz. sliced cheese Melt shortening in electric skillet at 300 degrees and brown noodles slightly. Add hamburger meat and cook until red color is gone. Stir in all ingredients. Cook at 240˚ for 25 minutes. Melt cheese on top and serve.
Chicken Pot Pie • Rosina Eicher
⅓ c. butter ⅓ c. flour ⅓ c. onion, chopped ½ t. salt ¼ t. pepper 1 ¾ c. chicken broth ⅓ c. milk 2 c. chicken, cooked and cut up 10 oz. peas/ carrots 1 can refrigerated biscuits In saucepan, melt butter over medium heat. Blend in flour, onions, salt & pepper. Cook, stirring until mixture is bubbly. Remove from heat, stir in chicken broth and milk. Heat to boiling, stirring constantly. Boil 1 minute. Remove from heat; gently stir in chicken and vegetables. Pour into casserole dish and top with refrigerated biscuits. Bake at 350˚ until golden.
Christmas Wishes
Food, fun, family and friends... that's what we wish for you this holiday. Thanks for shopping with us. We look forward to seeing you in the coming year.
Supermarket
Family F il Owned O d & Operated O dO Over 25 Years Y
Produce, Meats, Deli & Seafood 14470 Hwy. 231-431 N. • P.O. Box 278 Hazel Green, AL 35750 • 256-828-5618 Owners: Steve & Dottie Griner Store Director: Chad Griner
www.GrinersSupermarket.com 2014 Exchange Holiday Cookbook
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Main Dishes
Baked Chicken Tavern-Style Betty Stiles
1 stewing chicken 1 onion, sliced 1 can mushrooms, 3 oz. 1 c. evaporated milk ½ c. butter ½ c. flour 1 c. grated cheese 1 t. salt/pepper, to taste ½ t. turmeric ¼ t. oregano 3 c. rice, cooked In a large pot, simmer chicken, onions & salt in water until tender. Remove skin & liver. Reserve broth. In a bowl, measure liquid from mushrooms & add chicken broth to make 3 cups. Add milk & butter. Blend in flour, salt, pepper, turmeric, oregano & chicken broth mixture. Add this back to the chicken/onion mixture in the large pot. Cook over low heat, stirring constantly until thickened. Add ½ c. cheese plus mushrooms. Stir until cheese melts. Spread rice in bottom of greased dish. Sprinkle top with chicken & pour sauce over all.
Quik Mart
nta a S e r e h Is W els u f e R & s Shop
Easy Pizza Bake • Rosalind Lindsey
3⅓ c. Bisquick® 1 c. milk 1 jar pizza sauce 1 pkg. pepperoni, sliced 1 bag Mozzarella cheese, shredded Preheat oven to 375˚. Spray a 13x9 glass baking dish with cooking spray. In a bowl, mix Bisquick® and milk until soft dough forms. Drop half of dough by spoonfuls in bottom of dish. It will not cover the bottom. Drizzle 1 cup of pizza sauce, then layer half the pepperoni. Top with cheese. Repeat layers. Bake 25-30 minutes.
Mini Hovans • Renee
Blackburn
24 oz. cream cheese, softened 2 oz. Ranch ® dressing mix 14 oz. diced pimentos 9 oz. black olives 1 pkg. burrito shells 2 pkg. deli ham In a bowl, mix cream cheese and ranch dressing together. Spread cheese mixture on shells. Sprinkle on olives and pimentos. Place ham on top. Roll up burrito and wrap in plastic wrap. Refrigerate and cut in slices to serve.
HAPPY HOLIDAYS! Thank You To All Of Our Customers!
North Jackson Tire Automotive Service Center
26804 Main St. Ardmore, AL
256-423-7334
76
2014 Exchange Holiday Cookbook
2009 N Jackson St. - Tullahoma
(931) 455-8592
Main Dishes
New England Boiled Dinner
Aunt Pearl’s Layered Cabbage
½ lb. carrots, cut into 3 pieces 1 c. water 3 large potatoes, peeled and quartered 1 head cabbage, cut into 4-6 wedges salt and pepper, to taste 1 can corned beef, chilled, sliced Place carrots and water in a large pot. Bring to a boil; reduce heat and cook 5 minutes. Add potatoes and cook 5 minutes more. Add cabbage and cook 10 minutes more. Season with salt and pepper. Do not stir. Place corned beef on top of cabbage. Cook 5-10 minutes longer until vegetables are tender and corned beef heated.
1½ lbs. ground beef 1 small onion, chopped 1 can tomato or mushroom soup 1 soup can of water 3 T. rice, uncooked salt and pepper, to taste 3-4 c. cabbage, shredded Brown meat and onions; drain. Add soup, water, rice, salt and pepper. Cook together 3 minutes in skillet. Place cabbage in bottom of a 2 quart or 9x13 casserole dish. Add mixture on top of cabbage. Cook for 75 minutes to 90 minutes at 325˚. Do not stir.
Glenda Trail
Glenda Trail
Please note that we have included the following abbreviations in the recipes this year: c. – cup (Example: 4 c. macaroni) T. – tablespoon (Example: 2 T. butter) t. – teaspoon (Example: 1 t. salt)
sm. – small med. – medium lg. – large
AP flour – all-purpose flour SR flour – self-rising flour
Full service on all Travel Trailer and Motor Homes
We are Wild about Camping!
Check out all five locations’ inventory on our website: bankstonmotorhomes.com
We located at 30225 Clayton Rd. ~ Ardmore, TN 38449
(Only 1.5 miles off of Interstate 65 ~ TN Exit 1)
(931) 427-1970
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Blessed Holidays & A Merry Christmas To All Nothing No N othii compares to the experience of shopping at Sissy’s, it’s time to see for yourself ! Sissy’s is an enchanting shop of good taste with an invigorating palette of quality antiques.
Sissy’s Antiques & Interiors
208 South Main, Fayetteville • (931) 438-7169
French Toast Casserole • Rosalind Lindsey
5 c. bread cubes 4 eggs 1½ c. milk ¼ c. sugar, divided ¼ t. salt 1 t. vanilla 1 T. butter, softened 1 t. cinnamon syrup Preheat oven to 350˚. Lightly butter 8x8 baking pan. Line bottom of pan with bread cubes. In a large bowl, beat eggs, milk and 2 T. sugar, salt and vanilla. Pour over bread. Dot with butter. Let stand for 10 minutes. Combine remaining sugar with cinnamon and sprinkle on top. Bake for 40-45 minutes until top is brown. Serve with syrup.
Green Onion and Apple Sausage Margie Drake
1½ lbs. ground pork 1 t. salt 1 t. black pepper ⅛ t. ground red pepper ⅛ t. ground white pepper 1½ t. dried leaf sage, crushed 4 green onions, thinly sliced 1 cooking apple, cored, peeled and finely chopped 1 T. butter Combine pork, salt, black pepper, red pepper, white pepper, sage, green onions and apple in a large bowl. Mix thoroughly and form into six ¾” thick patties. In a large heavy skillet, melt butter. Cook patties in butter until sausages are brown on both sides and centers are no longer pink, 10-12 minutes.
HAPPY HOLIDAYS Wishing you & your family a happy and healthy holiday season!
Hazel Green Building Supply Hardware 78
2014 Exchange Holiday Cookbook
15409 231/431 Hwy., Hazel Green, AL 35750 1.5 miles South of AL/TN State Line • 256-828-2779 Mon. - Fri. 7:00 A.M. - 5:00 P.M. • Sat. 7:00 A.M. - 2:00 P.M.
Main Dishes
Bread Mac • Timothy Dollar
Sweet Garlic Chicken • Jane Pendergrass
1 box elbow macaroni, cooked 2 lbs. hamburger meat, browned and drained 2 jars spaghetti sauce 1 lb. American cheese, shredded cornbread batter, prepared to your taste In a bowl, mix macaroni, hamburger and spaghetti sauce together. In a 13x9 baking dish, place half of mixture; top with cheese. Pour remaining mixture on top. Top with cornbread batter. Bake at 400˚ until cornbread is done.
4 cloves garlic, minced 1 T. olive oil ¼ c. brown sugar 1½ lbs. of boneless, skinless chicken breast or thighs In a small skillet, saute garlic in olive oil until tender. Remove from heat and stir in brown sugar. Place chicken in lightly greased baking dish. Cover with garlic and sugar mixture. Salt and pepper to taste. Bake uncovered at 500˚ for 15 to 20 minutes.
Edith Sandlin
1 pkg. pork chops, 4-6 chops 1 can sugar free apple pie filling stuffing mix butter In a large skillet, brown pork chops on each side. Empty pie filling into a 9x13 glass dish & cut up some of the larger pieces of apple. Place browned pork chops on top of apples. Mix stove top as directed on box & spoon over the top of the pork chops. Put a few pats of butter on top. Bake in 350˚ oven for 40-45 minutes.
Slow Cooker Barbecue Ribs
4 lb. bag baby back ribs 2 t. Worcestershire sauce 1 t. vinegar 1 bottle sweet BBQ sauce 2 T. brown sugar 1 t. oregano salt and pepper to taste Place ribs in slow cooker. Combine remaining ingredients and pour over ribs. Cover and cook on low 6-8 hrs or until tender.
Pork Chops & Apples • Chris Gard
The Will Her Eyes Sparkle Christmas Morning?
EST. E ST. 1 1979 979 East Side Square • Fayetteville, TN
931-433-8735
Hours: Monday - Friday 10:00 A.M. - 5:30 P.M. Saturday 10:00 A.M. - 4:30 P.M.
Shop Fayetteville First
Free Gift Wrap • Delivery • Gift Certificates Available
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Main Dishes
Pot Roast • Nancy Parkerson
1 medium beef roast 1 can mushroom soup 1 pkg. onion soup mix 1 c. water 4-5 sliced carrots 4-5 potatoes, cut in chunks Place roast in 9x12” dish. In a bowl, mix mushroom soup and water. Set aside. Add onion soup and vegetables to roast. Pour mushroom soup and water over all. Cover with foil. Bake at 300˚ for 3 hours.
Fancy Hamburgers • Norma Wright
1 lb. hamburger patties 2 T. lemon juice ½ c. water 3 T. brown sugar 2 T. mustard 1 c. ketchup 3 T. vinegar 2 T. Worcestershire Fry hamburger patties; drain off grease. Combine rest of ingredients in a saucepan; simmer over medium heat. Pour over meat patties and simmer.
Merry Christmas & Happy New Year Thank you for your patronage in 2014. We look forward to seeing you in the coming year!
Roy and Roger Western Apparel, Inc. Leather & Shoe Repair 80
1708 Huntsville Hwy. Fayetteville, TN
931-438-4052
Roy & Mary Ann Gray, Owners www.royandrogers.com
2014 Exchange Holiday Cookbook
Chicken Enchilada • Charles Harrold
3 chicken breast, 8 oz. 2 c. water 1 can cream of chicken soup 1 T. salt 1 T. pepper 1 T. seasoning salt 1 T. Cajun seasoning 1 T. garlic powder 1 T. Old Bay® seasoning 1 jar four cheese alfredo sauce 1 whole onion, sliced 1 whole green pepper, sliced ½ stick butter 1 pkg. sliced pepper jack cheese tortillas Place chicken breast in a crock pot with water and cream of chicken soup. Cook until chicken falls apart. When chicken is cooled, pull apart. Season chicken with salt, pepper, seasoning salt, Cajun seasoning, garlic powder and Old Bay® seasoning. Refrigerate until the next day. Take the four cheese sauce and use the same seasonings as the the chicken. Place onions, peppers and butter in casserole dish in the microwave for 4 minutes or until soft. Mix with chicken. Coat the bottom of a baking dish with sauce. Layer a few slices of cheese. Stuff tortillas with chicken and peppers; roll up and line up in baking dish. Pour rest of cheese sauce over stuffed tortillas. Cover top with cheese until completed covered. Bake for 30-45 minutes on 350˚.
SHELBYVILLE
931-685-5013 1405 Madison Street, Shelbyville
Main Dishes
Tony’s Tuna Wedges • Anthony Battle
2 eggs 1½ c. rice, cooked 6 green onions, finely chopped 2 cans tuna, undrained, 7 oz. ½ c. butter ¼ t. thyme 1 c. dry bread crumbs, finely crumbled In a large mixing bowl, beat eggs with fork; add rice, onions and tuna. In small glass bowl, melt butter in microwave for 1 minute or until melted. Add tuna mixture, thyme and bread crumbs. Mix well; spread mixture evenly in lightly greased 9” pie plate. Cove with wax paper. Microwave on high for 9-11 minutes, rotating dish a half turn after 5 minutes. Cut into wedges; serve.
Chicken Casserole • Linda Brown
1 pk. chicken breast or 2 lg. cans chicken breast 1 can Veg-all ®, drained 1 can cream of mushroom soup 1 can cream of chicken soup 1 small carton sour cream 1½ packs Ritz ® crackers 1 stick margarine, melted In a large pot, boil chicken, then skin and chop. In a bowl, mix soups, Veg-all ®, and sour cream. In a separate bowl, mix crackers with melted margarine. Put chicken in 9” x 13” pan. Pour soup mixture over chicken. Top with crackers. Bake at 350˚ until it bubbles up (about 30 minutes). I add chopped onions in with the vegetables too.
Whether you’ve been naughty or nice, we’ll check you twice! OWWW! It’s a good thing Hazel Green Chiropractic is only a few miles away! Dr. John Boyle and his staff will get you back on track!
Hazel Green Chiropractic
13971 Hwy. 231/431, Hazel Green, AL 35750
256-828-4288
Disclaimer: Medicare Rules Apply
Complimentary Consultation and X-Rays of Your Problem Areas with Your Favorite Recipe 2014 Exchange Holiday Cookbook
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Merry Christmas
& A Happy New Year To All! 5,000 Sq. Ft. packed with treasures for the antique lover! Quality furniture, clocks, gas pumps, signs, lots of glassware and much more. Stop by to see our General Store & Record Shop!
SHELTON LANE
ANTIQUES
100 Shelton Lane • Manchester, TN
Just minutes off I-24, Exit 105, South 1/2 Mile, Rt. on 16th Model Rd., 2.7 miles, Rt. on Shelton Ln.
(931) 728-5525 www.sheltonlaneantiques.com
Wednesday - Saturday 10:00 a.m. - 5:00 p.m.
Frankie E.’s Homemade Hamburger Meat & Potato Lover’s Meat Loaf Pat Siverling Helper • Frankie Wilson
1 lb. ground beef, cooked & drained 1 small box elbow macaroni 1 can tomato puree, 16 oz. oregano to taste basil to taste parsley to taste garlic salt to taste pepper to taste sharp cheddar cheese, 8 oz. In a bowl, combine ground beef, macaroni & tomato puree. Add spices & saute over medium heat for 15 minutes. Add cheese & stir until melted, about 5 minutes. For extra cheesy flavor, place all ingredients in an oven bake dish & top with extra cheese. Bake for 15-20 minutes at 350˚.
1 c. quaker instant oatmeal 1 c. potatoes, shredded 2 eggs ⅓ c. ketchup 1 pkg. beefy onion soup mix ½ t. pepper 2 lbs. ground beef 1 onion, chopped ½ c. ketchup ¼ c. brown sugar, packed 2 T. prepared mustard Preheat oven to 350˚. Lightly grease 3 in. to 4 in. oven bowl. In a large bowl, combine oats, potatoes, eggs, ⅓ c. ketchup, soup mix & pepper; mix well. Add meat, mix well. Place into oven bowl. Bake 50 to 60 minutes or until done. Let stand 5 to 10 minutes before slicing.
Merry Christmas & Happy New Year! Open 7 Days A Week • Sun. 7:00 a.m. - 9:00 p.m. Mon. - Thurs. 11:00 a.m. - 8:00 p.m. • Fri. - Sat. 7:00 a.m. - 9:00 p.m. We Cater & Deliver (within City Limits) Call to schedule your private party Dining Room No Extra Charge Family Owned & Operated • Family Atmosphere
JD’S KUNTRY
Restaurant & Buffet
In front of old race track
626 David Crockett Hwy. • 931-967-9952 82
2014 Exchange Holiday Cookbook
Main Dishes
Goulash • Linda Rose
1 lb. hamburger meat 2 onions 1 green pepper 1 can pinto beans 1 can whole niblet corn 2 c. tomato juice 1 can mushroom soup 1 pkg. noodles, cooked & drained chili powder to taste salt to taste pepper to taste slices of cheese to taste In a large skillet, cook hamburger, onions & pepper together. Drain fat from mixture. In a saucepan, cook pinto beans, corn, tomato juice & mushroom soup together. Combine meat mixture with bean mixture. Add chili powder, salt, pepper & cheese.
Patty’s Italian Rolls • Patty Campbell
1 lb. ground beef ½ green bell pepper, diced ½ red bell pepper, diced 1 med. Vidalia onion, diced 1 t. Italian seasoning 1 t. ground red pepper 1 t. garlic powder 2 lg. cans crescent rolls 1 tub chive and cream cheese spread Brown beef with bell peppers and onions; drain any grease off. Add Italian seasoning, red pepper and garlic powder to meat mixture. Unroll crescents and separate into triangles. Spread a tablespoon of cream cheese over triangle,place about 2 tablespoons of meat mixture on top of cream cheese and then roll into a round bundle. Repeat steps until all crescents are filled and rolled. Place on a sprayed pan and bake in a 350˚ oven till rolls are golden brown.
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Chicken Casserole • Linda Brown
6 chicken breasts, stewed & deboned 1 can cream of chicken soup 1 can cream of celery coup 8 z. sour cream 1 sleeve Ritz® crackers, crushed 1 stick margarine, melted ½ c. sliced almonds In a bowl, mix together soups and sour cream. Fold in chicken to soup mixture. Place this mixture in the bottom of casserole dish. Top with Ritz® crackers and almonds. Sprinkle melted margarine with spoon on top of the casserole. Bake uncovered about 30 minutes at 350˚.
Meat Loaf • Linda Rose
1 lb. ground beef ½ green onion, chopped 2 t. salt 2 eggs, beaten 1 t. prepared mustard 1 medium onion, chopped 1 c. oats ½ t. pepper 1 c. canned tomatoes 1 t. Worcestershire® sauce In a large bowl, combine all ingredients. Mix well. Place in loaf pan & bake at 350˚ for 45 to 50 minutes.
Garlic Clove Chicken • Brenda Hamilton
4 sm. chicken breasts, skinless and boneless 20 cloves garlic, peeled 2 T. olive oil ¾ c. chicken broth ¼ c. light creamy Caesar dressing ¼ c. Parmesan cheese, grated Heat a skillet on medium high heat. Add chicken, garlic and olive oil. Cook 4 minutes; turning after 2 minutes. Stir in broth and dressing; cover with lid. Cook chicken 3-5 minutes on each side or until done. Sprinkle with cheese; cover until cheese is melted. Remove from heat. Let stand 1 minute and serve.
Merry Christmas
www.ca www www.carrier.com .carri rrier er.com com
Tullahoma's Finest Heating & Air For 7 Years
461-7441
Visit us at 410 S. Roosevelt St., Tullahoma, TN 37388
www.roscoebrown.com
84
2014 Exchange Holiday Cookbook
Voted #1 Tullahoma’s Finest
• Old Fashioned Candy • Handmade Wood Products • Jams & Jellies • Hoop Cheese • Fried Pies • Jerky • Deli Meats & Cheeses • Fresh Made Sandwiches • Hot Plate Lunches Everyday • Much, Much More!
24 Grays Lane, The Good Ole Days Fayetteville, TN 37334 931-433-0531
Country Store
931-625-2624
Main Dishes
Chicken & Dressing Loaf • Margie Drake
Chicken Casserole • Chris Gard
1 pkg. bread stuffing 2 eggs 2 c. chicken broth 1 can cream of mushroom soup, divided 3 c. cooked chicken, diced ½ c. evaporated milk 2 T. pimento In a bowl, mix stuffing with broth, eggs and half of soup. Spread in 9x13” baking dish; top with chicken. Combine remaining soup with milk and pimento; pour over chicken. Cover with foil. Bake at 350˚ 45 minutes to until set.
1 pkg. crescent rolls 2 ½ c. cooked chicken, chopped 1 bag mixed vegetables, frozen, cooked & cooled 1 can cream of chicken soup ½ c. milk Preheat oven to 350˚. Unroll crescents & place in a 9x13 baking dish sprayed with cooking oil. Place chopped chicken over crescent rolls, place mixed veggies over chicken. Mix milk with cream of chicken soup & pour over top. Bake in oven 4045 minutes. Let sit about 3 minutes before serving.
Frankie Wilson
Sweet and Sour Meatballs • Brenda Hamilton
Hot Jam Breakfast Sandwiches
¼ c. butter or margarine ¼ c. flake coconut ½ c. apricot jam ½ t. cinnamon 12 slices raisin bread Mix butter and coconut, stir in jam & cinnamon. Spread between slices of bread. In a greased skillet, grill until golden brown on both sides.
1 lg. pkg. Italian meatballs, about 76 meatballs, thawed 1 jar grape or blackberry jelly, 12 oz. 1 bottle original barbecue sauce, 18 oz. Combine meatballs, jelly and barbecue sauce in a crockpot on low heat for 1-2 hours or until hot. Serve hot.
' Tis the Season Teal Automotive 2532 2532 25 32 H Huntsville unts un nts tsvi vill vi ill lle e Hw H Hwy Hwy., wy. y., Fa F Fay Faye Fayetteville, aye yett tte ttev evil evil ev ille lle le, TN le, TN
931-433-3136
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Merry Christmas From All Of Us Thank You For Your Patronage In 2014. Looking Forward To Serving You In 2015
Linda’s Potato Soup • Linda Brown
1 can chicken broth 3-5 potatoes, diced 1 onion, chopped 2 c. water ½ stick margarine Salt to taste pepper to taste 1 can cream of celery soup 1 can cream of chicken soup 2 c. milk In a large pot, combine chicken broth, potatoes, onion, water, margarine, salt & pepper. Cook until potatoes are tender. In a bowl, mix soups & milk well. Add to potato mixture & cook until bubbles while stirring.
931-438-0059•931-993-8148 31-438-0059•931-993Jim Scott Owner • 1451 Kenwood Dr.
www.ScottsAutoBodytn.com
Beef Stroganoff • Betty Stiles
1 lb. round steak, cut in cubes 3 T. flour ¼ t. pepper ½ t. garlic salt ½ stick butter ½ c. minced onion ½ c. water 1 can mushroom soup 1 c. sour cream Combine flour, pepper & garlic salt, pound into steak. In a large skillet, melt butter & saute onions. Add meat and brown. Add water & mushroom soup. Simmer over low heat for one hour or more, until meat is tender. Before serving, add sour cream. Good over rice.
We hope you will make the coming year extra special by learning the importance of recycling, preventing litter and making your part of the world as beautiful as God intended. Sponsored by TDOT litter grant. 86
2014 Exchange Holiday Cookbook
Your friends at KFLCB
Baby Back BBQ Ribs • Mary Francis Foster
2 - 3 racks baby back ribs 1 bottle ketchup, 14 oz. 6 t. brown sugar 1 sm. onion, chopped 1 t. celery salt 1 clove garlic, minced 4 T. Worcestershire sauce Put the ribs on the grill & brown. In a saucepan, add ketchup, brown sugar, onion, celery salt, garlic & Worcestershire sauce & simmer for 15 minutes. Reserve some sauce for serving with ribs. Pour remaining sauce over ribs. Cover & bake at 275˚ for 3 hours or until meat is tender.
Main Dishes
Minute Steak • Helen Shelton
2 lb. minute steak 1½ t. salt ¼ c. flour ⅛ t. black pepper ¼ c. cooking oil 8 oz. water 1 can cream of mushroom soup 1 lg. onion, sliced Mix flour, salt and pepper. Coat steak with flour mixture and brown in oil. Mix the water and soup. Spray baking dish with vegetable spray. Layer meat, onion and soup mixture. Repeat layers ending with soup. Cover with foil and bake 350˚ for 1 hour.
May all your dreams come true this holiday season. Thank you for your patronage this past year.
Hazel Green Pediatrics
113596 3 Hwy. 231/431, Suite 2, Hazel Green, AL 35750
256-428-4950
Peter S. Kinnebrew, M.D. • Jennifer A. Roy, M.D.
www.huntsvillehospital.org
All major insurances accepted • Huntsville Hosp. 2014 Exchange Holiday Cookbook
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Main Dishes
Chicken Casserole • Sue Towry
1¼ sleeve of Ritz® cracker, crushed 1 c. butter, melted 1 lg. can of chicken breast 1 pkg. of mixed vegetables or 1 lg. can 1 ¼ can cream of chicken soup 8 oz. sour cream Mix melted butter with ¾ of cracker crumbs and press on the bottom of a 9” x 13 “ pan. Sprinkle chicken over crumb mixture. Add mix vegetables. In a bowl, mix cream of chicken soup and sour cream together and pour over chicken. Top with the remaining cracker mixture. Bake at 350˚ for 25 minutes.
Chicken and Dried Beef Bake Linda Brown
1 lg. bag of chicken breasts or tenders 1 or 2 containers of dried beef 2 cans cream of mushroom soup 16 oz. sour cream salt and pepper to taste Mix soup and sour cream together in bowl. Spray a large baking pan with non-stick cooking spray. Lay pieces of dried beef on bottom to line pan. Lay chicken across dried beef. Sprinkle with salt and pepper to taste. Cover evenly with soup mixture. Cook 2 hours at 275˚ covered with foil. Remove foil and bake approximately another hour.
Easy Chicken Pot Pie • Sandra Mayberry 1½ c. frozen mixed vegetables, thawed 1 c. chicken, cooked and diced 1 can condensed cream of chicken soup 1 c. Bisquick® baking mix 1 egg ½ c. milk
We Wish You A Happy Holiday Season
Heat oven to 400˚. Mix vegetables, chicken and soup in an ungreased 9” pie plate. In a bowl, stir Bisquick, egg and milk with fork until blended. Pour over vegetable/chicken mixture. Bake at 350˚ 30 minutes or until golden brown.
Merry Christmas Barbara Frances Bill Shawn Randy Jeff
Call Ca l us ll us for your next loan!
Askins
PIGGY BACK P FFINANCIAL
Publishing Group, Inc. 416 South Main Ave., Fayetteville, TN • 931-433-1010
88
2014 Exchange Holiday Cookbook
(931) 723-1212
301 Hillsboro Blvd. Powers Plaza Manchester, TN
Vegetables & Accompaniments
Cheesy Potato Casserole • Earlene
Gross
1 can cream of chicken soup 1 c. sour cream ½ t. salt ¼ t. black pepper, ground 2 c. Cheddar cheese, shredded ⅓ c. green onions, sliced 1 bag hashbrowns 2 c. Corn Flakes®, crushed ¼ c. butter. melted Preheat oven to 350˚. Coat 13x9 baking dish with nonstick spray. Whisk together soup, sour cream, salt and pepper. Stir in cheese, onions and hashbrowns; mix well. Spoon evenly into baking dish. Mix Corn Flakes® and butter together; sprinkle over casserole. Bake uncovered for about 45 minutes or until hot and bubbly. Let rest for 5 minutes before serving.
Cowboy Baked Beans • Marie Miller
8 oz. ground beef 4 oz. bacon, chopped 1 onion, chopped 1 can pork and beans, 28 oz. ½ c. brown sugar, packed 1 c. ketchup 1 can lima beans, drained, 16 oz. 1 can kidney beans, drained, 16 oz. 2 T. mustard 2 T. vinegar salt and pepper, to taste Brown ground beef, bacon and onion in skillet. Stir until crumbly; drain. In a large bowl, combine pork and beans, brown sugar, ketchup, lima beans, kidney beans, mustard, vinegar, salt and pepper. Add beef mixture; mix well. Spoon into a 2 qt. baking dish. Bake at 300˚ for 1 hour.
2014 Exchange Holiday Cookbook
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Vegetables & Accompaniments
Spicy Pickled Green Beans
Zucchini Boats • Carol Morris
Margie Drake
1 overgrown zucchini sea salt. to taste black pepper, to taste olive oil 1- 2 chicken breasts, skinless, boneless, cooked and chopped ½ c. mushrooms, thinly sliced 1 t. minced garlic 1 T. butter ½ c. bell pepper, any color, chopped ½ c. kale, chopped ½ - 1 c. cheese, shredded Slice zucchini lengthwise, hull out center to create boat. Rub with olive oil; season with sea salt and pepper. Place on a baking sheet. Bake for 20 minutes at 350˚. Saute mushrooms, garlic and butter until nicely browned. Take zucchini boat and top with chicken, peppers, mushrooms, kale and cheese. Return to oven to allow cheese to melt.
2 c. water 2 c. white vinegar 3 T. kosher salt 1 ½ T. sugar 3 T. garlic, thinly sliced, about 8 cloves 8 fresh dill sprigs 4 sm. dried hot red chiles 1 ½ lbs. green beans, trimmed Combine water, vinegar, salt and sugar in a large saucepan; bring to a boil. Remove from heat. Add garlic, dill and chiles Let stand for 1 minutes. Pour vinegar mixture over beans in large glass bowl. Cover and refrigerate for one week. Stir occasionally.
Merry Christmas!
Broccoli and Wild Rice Casserole Peggy Bryan
We Service What We Sell!
HENRY’S
OUTDOOR POWER EQUIPMENT
Huntsville, AL
256-837-7515 • henrysmallengine.com
Parts & Service on All Makes & Models Generators • Power Washers • Trimmers • Chain Saws
1 box wild rice, prepared by package directions 2 c. broccoli florets, cooked 2 c. Cheese Whiz® 1 can cream of mushroom soup Spray a casserole dish with cooking spray. Place prepared rice in the bottom. Top with broccoli and pour the cheese and soup on top. Bake in the oven at 350˚ until hot and brown, about 20 minutes.
Merry Christmas from the Swann Family
((931) 93 962-8897 90
2014 Exchange Holiday Cookbook
Open Monday-Saturday
962 AEDC Rd. Winchester, TN 37398
Vegetables & Accompaniments
Two Bread Stuffing • Donna Simmons
2 sticks plus 5 T. butter, unsalted 2 ½ c. celery, chopped 1 ½ c. onions, chopped 4 c. day old white bread, cubed 2 c. day old whole wheat bread, cubed 2 t. ground sage ½ t. dried leaf thyme ½ t. dried majoram 1 t. lemon rind, grated salt and pepper, to taste Melt 4 T. butter in large skillet. Add celery and onions; cook until wilted over medium heat. Transfer to a large bowl. Melt 12 T. butter in same skillet. Add white bread cubes; cook and stir over low heat until golden on all sides, about 10 minutes. Add to celery mixture. Melt remaining 5 T. butter in same skillet. Add whole wheat bread cubes, cook and stir over low heat until golden on all sides, about 5 minutes. Add to celery mixture. Add sage, thyme, majoram, lemon rind, salt and pepper. Toss until well mixed. Stuff turkey as usual and cook.
Fried Green Onions • Margie Drake
2 c. green onions and tops, chopped 1 T. bacon drippings salt and pepper, to taste 1 t. sugar ½ c. hot water In heavy skillet, heat drippings and add onions. Season with salt, pepper and sugar. Add water; simmer 20-25 minutes. Serve hot.
Pineapple Cheese Casserole Katherine Thomas
1 can pineapple, 20 oz. 3 T. flour ½ c. sugar 1 c. cheese, grated 20 crackers, crushed 1 stick butter, melted Drain pineapple and reserve 3 tablespoons juice. Mix pineapple juice with flour and sugar; add pineapple and cheese. Pour into a buttered dish. Mix crackers and butter; crumble on top. Bake at 325˚ for 20 minutes. Make Jack Proud. Drink Responsibly.
Take our distillery tour and see where Jack Daniel’s began and continues today. Just head south on Interstate 24 out of Nashville and follow the signs to Lynchburg. For more information, call 931-759-6357 or stop by jackdaniels.com.
2014 Exchange Holiday Cookbook
91
Vegetables & Accompaniments
Peach Sweet Potato Casserole Mary Tipper
4 sweet potatoes, peeled and sliced ½” thick 2 T. butter 1 t. vanilla ¼ c. water ¾ c. brown sugar, firmly packed 1 t. salt ¼ t. allspice ⅛ t. nutmeg 2 c. peaches, peeled and sliced ¼ c. nuts, chopped Cook potato slices in boiling water until tender; drain. Combine butter, vanilla, water, sugar, salt, allspice and nutmeg in a saucepan. Simmer for 5 minutes; cool. Place peaches and potatoes into a greased 9x13 baking dish. Sprinkle with nuts. Pour sugar mixture over the top. Bake at 350˚ for about 20 minutes until heated thoroughly.
Squash Patties • Renee Sissom
8 med. yellow squash, shredded 1 onion, shredded 1 ½ tablespoons salt 1 c. AP flour ½ c. cornmeal 1 egg, lightly beaten 1 c. shredded cheddar cheese ground black pepper to taste 1 T. vegetable oil Place the squash & onion in a colander, sprinkle with salt & drain about 30 minutes, until no longer moist. In a bowl, mix the squash & onion, flour, cornmeal, egg & cheese. Season with pepper. Heat the oil in a skillet over medium heat. Drop squash mixture by heaping tablespoonfuls into the skillet & cook 3 minutes on each side, or until golden brown.
Tony’s Fried Corn • Anthony Battle
2 T. oil 4-5 ears fresh corn, cut off cob ½ c. milk or water 1 ½ T. flour ½ t. salt pinch of black pepper ⅓ c. sugar ½ stick butter In a skillet, heat oil. Add corn, milk, salt, pepper, flour, sugar and butter. Cook until tender. Stir occasionally with fork. Add small amount of water if corn becomes too thick.
Happy Holidays From Tim & Theresa
TNT BEER TOBACCO LOTTERY ARDMORE, TN
27511 Main i St. S Ardmore, TN 38449 92
2014 Exchange Holiday Cookbook
931-427-3202
Vegetables & Accompaniments
Slow Cooker Cheesy Potatoes
Sunshine Carrots & Asparagus
1 t. butter ½ c. onion, chopped 1 can cream of mushroom or chicken soup, 10.75 oz. ½ c. water 1 c. Cheddar cheese, shredded ½ t. garlic powder ¼ t. black pepper 4 lg. potatoes, peeled and sliced 1 c. ham, chopped, optional In a saucepan, melt butter and saute onion until soft. Add soup, water, cheese, garlic powder and pepper. Heat until the cheese melts and it becomes a smooth sauce. Spray a slow cooker with cooking spray. Place a layer of potatoes, ham and sauce; repeat ending with sauce. Cook on high for 4 hours or until done.
2 lbs. baby carrots 2 qts. water 1 ½ lb. thin, fresh asparagus spears 2 T. sugar 2 t. cornstarch ½ t. salt ½ t. ground ginger ½ c. orange juice 2 T. butter or margarine Cook carrots in 2 quarts boiling water in a Dutch oven 5 minutes. Add asparagus and boil 5 minutes; drain. Combine sugar, cornstarch, salt & ginger in a small saucepan. Stir in orange juice. Bring mixture to a boil, stirring constantly; boil, continuing to stir constantly for 1 minute. Remove from heat. Add butter, stirring until melted. Toss with carrots and asparagus.
Verna Penick
Jane Pendergrass
Wishing you a beautiful Christmas Season and a New Year filled with happiness Strong Bros. Liquor Store
1605 Huntsville Hwy., Fayetteville, TN
931-433-4100
For all your one-stop shopping needs 2014 Exchange Holiday Cookbook
93
Vegetables & Accompaniments
Hashbrown Casserole • Joyce Hickerson
2 lb. pkg. frozen hash brown potatoes, thawed ½ c. butter, melted ½ t. pepper ½ t. salt ½ c. onion, chopped 1 can cream of chicken soup, 12 oz. 1 c. sour cream 1 c. half & half 2 c. American cheese, grated 1 c. potato chips, crushed Grease a 9x13 baking dish. Add potatoes. In a bowl, combine butter, pepper, salt, onion, cream of chicken soup, sour cream and half & half. Pour mixture over potatoes. Sprinkle with cheese and top with potato chips. Bake in 325˚ oven for 45 minutes to 1 hour.
Merry Christmas & Happy New Year!
Hillsboro MARKET & CAFE
Donnie Hart
Breakfast & Lunch Served Daily Breakfas (931) 596-4001 7681 Hillsboro Hills Highway • Hillsboro, TN
Ranch Potato Casserole • Pam Henderson
8 medium red potatoes ½ c. sour cream ½ c. prepared ranch dressing ¼ c. bacon crumbled 1 ½ c. shredded Cheddar cheese 2 c. slightly crushed corn flakes ¼ c. butter, melted In a saucepan, cook potatoes until tender, drain. Quarter potatoes in a large bowl, set aside. In a separate bowl, combine sour cream, ranch dressing, bacon, 1 c. cheese. Add potatoes, toss gently, place in greased 13”x9”x2” baking dish. Top with ½ c. cheese. In a bowl, combine corn flakes with butter. Sprinkle over casserole. Bake at 350˚ for 40 minutes.
Asparagus Casserole • Shirley Davis
2 lg. cans asparagus, drained 1 can green peas, drained 1 can cream of mushroom soup 1 can water chestnuts, sliced and drained 10 oz. Cheddar cheese, shredded 1 stick margarine, melted 6 slices bread, crust removed Arrange asparagus in a 9x13 casserole dish. In a large bowl, combine peas, mushroom soup, and water chestnuts. Spoon over asparagus. Top with cheese. Coat bread with margarine and place on top of cheese. Bake at 375˚ for 40 minutes or until bread is brown.
Mon. - Thurs. 5:00 a.m. - 8:00 p.m.
Fri.. & Sat. 5:00 a.m. - 9:00 p.m., Sun. 7:00 a.m. - 6:00 p.m. F Fri
Feliz Navidad
Happy Holidays!
Lunch and Dinner Specials Weekly Authentic Mexican Specialties
Buy One Pizza Get One Free
586 S. College St., Winchester, TN 37398
2659 Decherd Blvd., Winchester, TN
Hours: Sun. - Thurs. 11 a.m. - 10 p.m., Fri. - Sat. 11 a.m. - 11 p.m.
Hours: Sun. - Thurs. 11 a.m. - 10 p.m.; Fri. - Sat. 11 a.m. - 11 p.m.
931-967-7007
94
2014 Exchange Holiday Cookbook
2 For 1
Rafael’s 931-962-4997
Vegetables & Accompaniments
Corn Casserole • Keaton Solomon
Aunt Mary’s Sweet Potatoes
Sherrell’s Squash Croquettes
1 stick butter 1 c. brown sugar cinnamon, to taste ½ c. water 4-5 sweet potatoes, boiled until tender, sliced In skillet, melt butter and brown sugar; add cinnamon. Stir in water. Boil until it starts to thicken. Add sliced potatoes. Continue cooking about 15 minutes and baste from time to time.
1 can whole kernel corn 1 can creamed corn 1 egg 1 stick butter, melted 1 box Jiffy® cornbread mix Mix corn, egg, butter and cornbread mix together; stir for one minute. Pour into baking dish; bake at 350˚ for 1 hour. Tiffany Feathers
3 c. squash, sliced, cooked, drained 2 T. onion, chopped 3 T. butter, melted 3 c. cornbread crumbs 3 eggs, slightly beaten crackers, crushed In a bowl, mash squash; add onion, butter, cornbread crumbs and eggs. Mix well. Shape squash into croquettes and roll in cracker crumbs. Deep fry until golden brown. Drain and serve.
Tiffany Feathers
Homemade Maple Syrup In Memory Of Virge Marsh
1 c. water 1 c. white sugar 1 c. brown sugar 1 T. maple extract Bring the water, white sugar and brown sugar to a boil in a saucepan over medium to high heat. Reduce heat to medium-low heat and stir in maple extract for 3 minutes.
Season’s Greetings
Citizens Community Bank (931) 967-3342
1418 Dinah Shore Blvd. Winchester, TN 517 Main St., Huntland, TN 2176 Decherd Blvd., Decherd, TN 2014 Exchange Holiday Cookbook
95
Vegetables & Accompaniments
Jezebel Sauce • Jane Rees
Mama Frankie’s Sweet Potatoes
Frankie Wilson 1 jar pineapple preserves, 18 oz. 3-4 sweet potatoes 1 jar apple jelly, 18 oz. 5 T. brown or white sugar ½ c. & 2 T. prepared horse radish ½ stick butter 1 T. ground pepper, coarsely ground 1 T. ground cinnamon 3 T. dry mustard In a large bow, combine all ingredients. Stir well. 1 T. vanilla Pour sauce into an airtight container & refrigerate. marshmallows Boil sweet potatoes until well done but not too soft. Slice thick and place into a baking dish. In a Faye’s Spaghetti Sauce • Keith Blackburn bowl, mix sugar, butter, cinnamon and vanilla. Pour 2 lbs. hamburger meat over the top of potatoes. Place in a 350˚ and cook 1 lg. onion, chopped until sugar and butter mixture is completely melted ½ to 1 quart tomatoes and slightly thick. Remove from oven and top with 1-2 T. Italian seasoning marshmallows. Return to oven until marshmallows salt to taste are lightly browned. basil to taste garlic to taste Creamy Baked Corn • Peggy Dunivan 1 jar spaghetti sauce In a large skillet, brown hamburger meat and 1 can cream style corn drain. Add onion, tomatoes, seasonings and 8 saltine crackers, crushed spaghetti sauce. Cook on low heat for 3 hours. Serve 1 T. butter, melted with spagetti noodles or use for baking lasagna. ⅛ t. salt ⅛ t. pepper 1 egg ¼ c. 2% milk In a small bowl, combine the corn, saltines, butter, salt and pepper. Transfer to a shallow 2 cup baking dish coated with non-stick cooking spray. In a small Call Redd’s bowl, whisk egg and milk; pour over corn mixture. Heating & Cooling today before you Bake uncovered at 350˚ for 40-45 minutes or until get coal in your top is golden brown.
Has your electric bill been naughty? stocking
Merry Christmas & Happy New Year 24 Hour Service Since 1972 Servicing Franklin, Coffee, Moore, Bedford & Lincoln Co.
704 Blue Ribbon Pkwy. Shelbyville, TN
931-684-0339
96
2014 Exchange Holiday Cookbook
Vegetables & Accompaniments
Golden Potato Casserole
Diana’s Hominy Casserole
6 med. potatoes, peeled and sliced 2 med. white onions, peeled and sliced 1 can mushroom soup 1 soup can milk ½ stick butter salt and pepper, to taste Arrange potatoes and onions in layers in 1½ qt. casserole dish. Add soup and milk to casserole. Chip butter over top. Add salt and pepper. Bake in 350˚ oven for 1 hour 30 minutes or until potatoes are fork tender.
2 cans hominy, drained, 15 oz. 1 med. onion, chopped 1 jar Cheez-whiz® 1 can cream of mushroom soup ½ tube of butter crackers, crushed 1 stick butter, melted Pour hominy in a casserole dish. Combine onion, cheese and soup in a saucepan. Heat until smooth. Pour over hominy. Mix crackers and butter; sprinkle on top of casserole. Bake at 325˚ for 25 minutes.
Donna Simmons
Buttered Okra • Margie Drake
1 lb. fresh okra, prepared, do not cut off stems 1 ½ c. boiling water 1 ½ t. salt 2 T. butter or margarine pepper, to taste Add okra to boiling water; return to a boil and cook for 3-5 minutes. Drain. Add salt, butter and pepper. Serve.
Tiffany Feathers
Barbeque Sauce • Thomas Towry
1 gallon apple cider vinegar 4 oz. black pepper 4 oz. red pepper ¼ lb. butter 4 lemons In a large pot, combine all ingredients. Heat to a boil, remove from heat. Beat meat prior to cooking. Baste again when turning meat. Can use as a dipping sauce when eating too.
Merry Christmas & A Happy New Year!
Thank You For Making 2014 Such A Great Year!
JOHN ROBERTS NISSAN
931-728-2212 • www.johnrobertsnissan.com
JOHN ROBERTS TOYOTA
931-723-4444 • www.johnrobertstoyota.com
JUST OFF I-24 • EXIT 114 MANCHESTER
Shop Online 24/7! • www.JohnRobertsAutoGroup.com 2014 Exchange Holiday Cookbook
97
Vegetables & Accompaniments
I Can’t Believe It’s Carrots Jane Pendergrass
BBQ Sauce • Jane Rees
4 T. vinegar 1 clove garlic 2 c. carrots, cooked and mashed 1 t. garlic salt 1 stick margarine ¼ t. fresh black pepper 1 t. baking powder 1 bottle steak sauce ¼ t. cinnamon ¼ c. vinegar 3 T. flour ¼ c. Worcestershire® sauce 1 c. sugar 1 hot red pepper to taste 3 eggs, well beaten 4 lemons, juiced Melt margarine in warm, mashed carrots. Mix all ingredients in a saucepan & simmer for Combine baking powder, cinnamon, flour and sugar 5-6 minutes. together and add to carrots, mixing well. Beat eggs and add to carrot mixture. Place in casserole dish Italian Potatoes • Ashley Brinkley and bake at 400˚ for 15 minutes. Reduce heat to 6-9 med. potatoes, diced and peeled 1 stick butter 350˚ and bake for an additional 45 minutes. 1 packet dry Italian dressing Place potatoes and butter in bowl. Microwave until potatoes are tender. Add dressing packet halfway through cooking. Stir occasionally.
Merry Christmas Providing Skilled/Long-term/Memory Care We gladly accept Medicare, private, commercial, HMO, PPO, & Medicare replacement plans, along with Hospice, Medicaid & Medicaid Pending. Quality Care...Caring People in a home like atmosphere For more information contact: Angelia Bowles, LBSW
811 Keylon Street, Manchester, TN (931) 728-3599
98
2014 Exchange Holiday Cookbook
Baked Beans • Glenda
Trail
2 cans pork & beans, 16 oz. ½ c. bell peppers, minced ½ t. salt 2 t. mustard ½ c. onions, minced ½ c. ketchup ½ c. brown sugar 1 t. Worcestershire sauce Mix beans, bell peppers, salt, mustard, onions, ketchup, brown sugar and Worcestershire sauce in a 1 ½ quart casserole dish. Bake uncovered at 350˚ for 30-40 minutes.
Vegetables & Accompaniments
Oven Roasted Cauliflower Brenda Hamilton
1 medium cauliflower, cut into florets 3 garlic cloves, sliced ¼ c. olive oil 2 T. lemon juice ½ t. salt ¼ t. black pepper 2 T. Parmesan cheese, grated Combine cauliflower and garlic. Mix olive oil, lemon juice, salt and black pepper; drizzle over cauliflower. Transfer, in a single layer, to a rimmed baking sheet. Roast at 450˚ for about 25 minutes; stirring once. Sprinkle with cheese. Serve immediately.
Robin’s Red Eye Gravy • Robin Kindred
½ c. water ½ t. instant coffee or 1 T. strong perked coffee country ham drippings In a skillet with drippings, add water. Stir over medium heat. Add coffee; stir. Bring to boil and serve hot.
Cranberry Relish • Elisa Towry
1 bag whole cranberries 1 orange (not naval) ½ to ¾ c. sugar Cut up orange and remove seeds. Combine orange and cranberries in food processor. Blend until completely chopped. Add sugar and pulse a few times. Pour into serving bowl.
Cornbread Dressing • Edna Hardiman
1 large pan of prepared cornbread 2 eggs, boiled and chopped 1 large onion, chopped 1 can cream of celery soup 1 can cream of chicken soup sage, to taste chicken broth In a large bowl, crumble bread. Add eggs and onions; mix well. Let set overnight in refrigerator. Add soups, sage and chicken broth to desired consistency. Pour into baking dish. Bake at 425˚ until set.
Happy Holidays From Our Family To Yours!
931-455-3451 • 931-455-1155 P L E A S E V I S I T: W W W. S TA N M C N A B B. C O M 2014 Exchange Holiday Cookbook
99
Vegetables & Accompaniments
Grilled Cabbage • Mary Ann Marsh
1 head cabbage 4 t. butter 4 slices bacon 1 t. salt ½ t. garlic powder ¼ t. pepper 2 T. Parmesan cheese, grated Cut cabbage into 4 wedges. Place each wedge on a piece of doubled heavy-duty aluminum foil. Spread cut sides with butter. Mix salt, garlic powder, pepper and cheese together in a small container and sprinkle all of this mixture equally over each wedge. Wrap bacon around each wedge. Fold foil around cabbage, sealing each wedge tightly. Grill cabbage, covered, over medium heat for 40 minutes or until the cabbage is tender, turning twice.
We'll Help You Stay Home For The
Holidays!
Serving Lincoln, Maury, Giles, Lawrence, & Marshall Counties
Fried Cabbage • Margie Drake
3 T. bacon drippings 5 c. cabbage, coarsely chopped 1 large onion, chopped 1 red pepper, chopped 1 t. salt dash ground nutmeg, optional 1 ½ t. sugar cayenne pepper, to taste 2 T. vinegar Heat drippings in skillet or Dutch oven. Add cabbage, onion, pepper, salt, nutmeg. Cover; cook slowly for 20 minutes, stirring slowly often. Add sugar & cayenne pepper to vinegar and mix well. Pour over cabbage and cook 5 minutes longer.
Marinated Cucumbers, Onions and Tomatoes • Verna Penick
3 med. cucumbers, peeled and sliced ¼” thick 1 med. onion, sliced and separated into rings 3 med. tomatoes, cut into wedges ½ c. vinegar ¼ c. sugar 1 c. water 2 t. salt 1 t. black pepper ¼ c. oil In a large bowl, combine cucumbers, onions, tomatoes, vinegar, sugar, water, salt, pepper and oil. Toss well to mix. Refrigerate at least two hours before serving.
A New
Skilled Nursing • Physical Therapy • Occupational Therapy CHOICES Program • Speech Therapy • Social Worker • Personal Care Private Duty (hourly) Nurses • Certified Nursing Aides
931-438-9595 A Medicare Certified Home Care Agency
2280 Thornton Taylor Parkway, Suite B • Fayetteville, TN 37334 100 2014 Exchange Holiday Cookbook
Best Friend for the Holidays Tullahoma Animal Shelter Public Works Dept. 942 Maplewood Ave., Tullahoma, TN
(931) 454-9580
Vegetables & Accompaniments
Hearty Black-eyed Peas • Margie Drake
1 pkg. dried black-eyed peas, 16 oz. 4 c. water 1 med. onion, chopped ½ t. pepper 4 jalapeño peppers, optional ¾ t. salt 1 lb. ham steak, cut into ½ inch cubes or 1 ham hock Bring peas, water, onion, peppers, salt and ham to a boil in a Dutch oven. Cover, reduce heat and simmer 1 hour or until peas are tender.
Linda’s Pinto Beans • Linda Brown
3 c. pinto beans 9 c. water ⅔ c. Crisco® salt to taste Wash/drain beans in a large pot two times. Add 9 cups water to the beans, cover, bring to a boil. Turn down heat, as long as beans are still boiling. Cook for 2 hours. Then season with Crisco® shortening and salt. Cook until soup is thickened.
Hot Pepper Corn • Linda Rose
3 cans shoe peg corn, drained ½ stick butter ½ c. milk 1 pkg. cream cheese, softened, 8 oz. jalapeño peppers to taste Mix all ingredients in a large baking dish. Bake at 350˚ until thoroughly heated.
Macaroni and Cheese • Jewell Sutherland
3 T. butter 2½ c. uncooked macaroni 1 t. salt ¼ t. pepper ½ lb. Velveeta® cheese, diced 1 qt. milk Melt butter and stir in macaroni to coat. Add all other ingredients. Pour in baking dish. Bake uncovered at 325 degrees for 1 ½ hours, could take less time. Don’t stir while baking. Creamy and golden brown.
Merry Christmas! From Us To You At the close of another year, We wish you joy, we wish you cheer So please accept our thanks today And have a happy holiday!
Classy Chassis Body Shop Collision Repair Specialists 7 Houk Road, Fayetteville, TN 37334
931-433-9918 • Fax 931-433-9433 Owners: Mike and Debbie Minor
2014 Exchange Holiday Cookbook 101
Vegetables & Accompaniments
Squash Casserole • Linda
Brown
1 lb. yellow squash, thinly sliced ¼ c. margarine, melted 1 egg, beaten ½ c. mayonnaise ½ t. salt 1 t. sugar ¾ c. grated Velveeta® cheese ¼ t. pepper ¼ c. green pepper, chopped ⅓ c. onion, chopped small jar pimento In a large pot, cook squash until almost tender in water. Drain. In a large bowl, combine margarine, egg, mayonnaise, salt, sugar, cheese, and pepper. Fold in green pepper, onion, and pimento. Add drained squash and put in a 9” x 13” casserole dish. Sprinkle with grated cheese. Bake at 350˚ for 35-40 minutes.
See Clearly This Holiday! 1802 N. Jackson St., Suite 870, Tullahoma, TN 931-455-5466 For a complete eye exam or contact lens fitting call the office of Dr. William Frye at 931-455-2020
Crunchy Fried Okra • Margie Drake
1 ½ c. buttermilk 1 lg. egg 2 c. saltine cracker crumbs, 2 sleeves 1 ½ c. AP flour 1 t. salt 1 lb. fresh okra, cut in half lengthwise peanut oil, enough to cover 2 inches of Dutch oven Heat oil in a Dutch oven or cast iron skillet heated to 375˚. In a bowl, stir together buttermilk and egg. In a separate bowl, combine cracker crumbs, flour and salt. Dip okra pieces in buttermilk mixture, then in cracker mixture. Fry okra in 3 batches, 2 minutes or until golden brown, turning once. Drain on paper towels.
Sweet Potato Casserole • Renee Blackburn
5 lg. sweet potatoes 3 eggs 1 c. sugar 1 stick butter 1 t. vanilla TOPPING: 1 stick butter 1 c. pecans, chopped fine 1 c. brown sugar ½ c. flour Boil sweet potatoes until tender. Drain and remove peelings,. Mash with butter in a large bowl. Add sugar, eggs and vanilla. Mix topping ingredients together and spread evenly on top of potatoes. Bake at 350˚ for 30 minutes or until topping is brown.
Merry Christmas & Happy New Year! Corner Uniques
Money Tree Payday
THE MONEY TREE 102 2014 Exchange Holiday Cookbook
Money Tree Loans
Money Tree Motors
420 E. Main St., Decherd, TN 37324 931-962-8617 • 931-691-2696 • 931-691-2695
Vegetables & Accompaniments
Crockpot Dressing • Lee Ann Gattis
bacon, to taste 1 onion 3-4 ribs of celery ½ lg. bag of stuffing 4 eggs 2 cans cream of chicken soup ½ t. black pepper 1 pan cornbread 2 c. chicken broth 1 t. sage Cut up the bacon and fry until crisp. Remove bacon & add chopped onion & celery to bacon grease & saute until tender. Pour celery, onion and bacon grease mixture into crockpot along with all the other ingredients except bacon. Mix well & fold in bacon last. Cook on low 3 to four hours, stirring up from the bottom every now and then.
Fried Green Tomatoes • Edith Sandlin
3-4 green tomatoes ¼ t. salt 2 eggs ½ c. parmesan cheese ½ c. corn meal 3 T. AP flour ½ t. salt ½ t. ground ginger ½ t. dried oregano ⅛ to ½ t. red pepper, crushed ½ c. oil Sprinkle both sides of tomatoes with salt, let stand for 10 minutes.. In a shallow bowl, beat eggs. In another shallow bowl combine corn meal, grated cheese, flour and seasonings Pat tomatoes dry. Dip in eggs, then coat with meal mixture. In a large skillet, heat oil over medium heat. Fry the tomatoes a few at a time. Drain on paper towels.
80th Anniversary! Happy Holidays from all of us at...
Kincaid
Service Company
Furniture • Appliances • Electronics • Service 400 Madison St., Shelbyville, TN
931-684-5662 • www.kincaidservice.com
Hours Mon. - Sat. 8:00 A.M. to 5:30 P.M. 2014 Exchange Holiday Cookbook 103
Vegetables & Accompaniments
Vegetable Bars • Rosemary Gunn
2 pkgs. crescent dinner rolls 2 pkg. cream cheese, softened, 8 oz. 1 pkg. ranch dressing mix 1 c. mayonnaise ¾ c. broccoli, finely chopped ¾ c. carrots, finely chopped ¾ c. cauliflower, finely chopped ¾ c. green onions, finely chopped ¾ c. grated cheese, finely chopped 1 tomato, optional Press rolls into large cookie sheet or two 9x13 pans. Bake 10 minutes at 350˚. Cool. Mix together cream cheese, dressing, and mayonnaise. Spread over crust. Sprinkle with vegetables and top with cheese. Lightly press vegetables into cheese mixture. Chill and cut into bars.
Jalapeño Pepper Corn Pudding Donna Simmons
6 large eggs, beaten ¼ c. green pepper, finely chopped ¼ c. green onions, finely chopped 1-2 jalapeño peppers, seeded and minced 2 cans cream style corn, 16 oz. 1 lb. Cheddar cheese, shredded 2 T. flour ¼ t. salt Heat oven to 350˚. Put eggs, green peppers, green onions and jalapeño peppers in large bowl. Mix to blend. Add corn, cheese, flour and salt. Mix well. Pour into a greased 13x9 baking dish. Place dish in larger pan of boiling water. Bake until center is almost firm, 40-45 minutes. Cool on wire rack.
I Can’t Believe It’s Carrot Casserole Linda Brown
Merry Christmas Find som something for ev everyone at...
Bargain Town
Open 7 days a week
108 Lane Pkwy. • Suite H Shelbyville, TN
BOOTH RENTALS 931-684-4600 104 2014 Exchange Holiday Cookbook
2 c. mashed cooked carrots or 2 cans carrots 1 stick margarine 1 t. baking powder ¼ t. cinnamon 3 T. flour 1 c. sugar 3 eggs, well beaten Melt margarine in warm mashed carrots. Mix dry ingredients together and add to carrots, mixing well. Add eggs to carrot mixture. Pour into baking dish and bake at 400˚ for 15 minutes. Reduce heat to 350˚ and bake for an additional 45 minutes.
Relieve Holiday Stress Wishing our customers and friends a holiday filled with peace and harmony. Thank you for your patronage this past year. We look forward to seeing you in 2015!
Tullahoma On-Site Bodywork & Massage Susie Alexander-Newman, LMT
311 N. Jackson St., Suite 1, Tullahoma, TN
931-393-2445 • www.tullahoma.massagetherapy.com
Vegetables & Accompaniments
Grilled Cabbage • Mary Ann Marsh
1 head cabbage 4 t. butter 4 slices bacon 1 t. salt ½ t. garlic powder ¼ t. pepper 2 T. Parmesan cheese, grated Cut cabbage into four wedges. Place each wedge on a piece of doubled heavy-duty aluminum foil. Spread cut sides with butter. Mix salt, garlic powder, pepper and Parmesan together in a small container and sprinkle all of the mixture equally over each wedge. Wrap bacon around each wedge. Fold foil around cabbage, sealing each wedge tightly. Grill cabbage, covered, over medium heat for 40 minutes or until the cabbage is tender, turning twice.
Bacon Potato Salad • Melanie Walker
4 c. red potatoes, cubed 1 onion, chopped 7 bacon strips, cooked and crumbled 2 t. parsley 1 ⅓ c. mayonnaise 3 T. parmesan cheese 3 T. ranch dressing 2 T. mustard 1 clove garlic, minced ¼ t. salt ¼ t. pepper Place potatoes in a large saucepan and cover with water, boil. Reduce heat, cover and cook 1015 mins. or until tender; drain. In a large bowl combine potatoes, onion, bacon, and parsley. In a small bowl, combine remaining ingredients. Pour over potato mixture; toss to coat. Refrigerate 1 hr. or until chilled.
We Hope All Of You Have A Merry Christmas and a Happy & Prosperous New Year! Holiday Gift Guide • • • • • • • • • • • •
Byers Choice Carolers Art Tiles “Tervis Tumblers” Lenox China, Crystal, Gorham Oneida Flatware Noritake China & Crystal Kitchen Specialty Items Garden Flags, Bird Feeders & Mail Box Covers Willow Tree Lamps Beautiful Christmas Ornaments & Figurines Figurines by Sadek
R.D. Williams Gifts & Framing
“Where 100 pennies still buy a dollar’s worth!” 1560 Winchester Hwy., Fayetteville, TN • 931-433-3211 All major credit cards accepted
• Gourmet Mixes • Wind Chimes • Baby Gifts • Inspirational Items • Swan Creek Candles • Music Boxes • Fashion Jewelry • Scarves • Bling Bling • Much More • Raven Spice • Camelle Beckham Products • Nature Bird House
God Bless Our Troops And Leaders
Custom Matting & Framing
tes unday - until a D ale y - S a.m.
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We Invite Everyone To Visit Us During The
Host of Christmas Past
Register for door prizes • Refreshments will be served
Limo Service to and from Square, Nov. 10th
2014 Exchange Holiday Cookbook 105
Vegetables & Accompaniments
Merry Christmas!
Merry Christmas
We feel truly blessed to have friends and neighbors like you. We hope you enjoy a very Merry Christmas and prosperous New Year!
Stovall’s
Molino Rd., Fayetteville, TN
931-433-1516
Iron Kettle Restaurant
Body Shop • Mini Warehouse Storage 24 Hour Towing & Recovery
On The Historic Lynchburg Square • Bill & Jackie Nelms • 931-759-4274
Sweet & Sour Marinated Asparagus Fried Squash or Okra Patties Cary Sullivan
Linda Brown
⅔ c. white vinegar ½ c. sugar ½ t. salt 1 t. whole cloves 3 sticks cinnamon 1 T. celery seed ½ c. water 3 or 4 cans asparagus spears, 15 oz., drained In a saucepan, combine all ingredients except asparagus spears, and bring to a boil. Place asparagus spears in a shallow casserole and pour marinade over them. Cover and marinate 24 to 48 hours in refrigerator. Drain asparagus and serve.
1 quart frozen squash or okra ½ c. flour ½ c. cornmeal onion to taste salt and pepper to taste oil In a saucepan, cook squash/okra in water until tender, drain. Mash squash/okra into small pieces. Add remaining ingredients and mix. Cover skillet bottom about ¼” with oil and heat to frying temperature. Form patty shapes and lay in hot oil. Cook until browned on each side. Removed and place on paper towel to remove excess oil.
Wishing You A Blessed Christmas & Happy New Year CONSTRUCTION SUPPLY www.MtnViewConstruction.com
Open 7:00 a.m. - 4:00 p.m. Monday - Friday
8321 David Crockett Pkwy. W., Belvidere, TN • 931-967-8000
106 2014 Exchange Holiday Cookbook
Vegetables & Accompaniments
Green Bean Casserole • Renee Blackburn
1 c. cream of mushroom soup 1 c. milk 2 t. soy sauce ⅛ t. black pepper 32 oz. green beans 6 oz. French Fried® onions In a bowl, mix soup, milk, soy sauce, pepper, and green beans together. Place in a 9” x 13” pan. Sprinkle with French Fried onions. Bake at 350˚ for 25 minutes.
Broccoli Casserole • Linda Brown
3 pkgs. broccoli, frozen 1 can cream of chicken soup 1 can cream of celery soup 1 small jar Cheez Whiz® 1 can French Fried onions Cook broccoli according to bag directions. Drain. Place in casserole dish. Blend soups and Cheez Whiz® and then pour over broccoli. Bake 15 minutes at 400˚. Take out and cover with French fried onions. Return to oven and bake another 15 minutes.
Artichoke Casserole • Carol Marsh
1 can artichokes, drained 1 c. mayonnaise 1 c. Parmesan cheese salt & pepper, to taste Tony Chachere®, to taste paprika, to taste In a bowl, combine artichokes, mayonnaise and cheese. Add salt, pepper, and Tony Chachere®. Pour in 8x8” pan and sprinkle with paprika. Bake 30 minutes at 350˚ or until slightly brown on top.
Zucchini Cakes
In Memory Of Anna Ruth Gilliam
2 c. zucchini, unpeeled, shredded ¼ c. onion, chopped 1 egg, beaten ⅔ c. pancake mix ½ t. salt ⅛ t. pepper ⅓ c. milk Mix all ingredients together in a large bowl. Drop by tablespoons onto oiled skillet. Cook over low heat until brown on both sides.
Happy Holidays From our family to yours! F
Wishing you and your family a safe and healthy holiday season. W We look forward to seeing you in 2015. W West Nelson Lambert
Connie's Country Produce
Fresh Cut Christmas Trees • Fruit Baskets Holiday Fruits • Candies • Vegetables Always fresh, homegrown produce
Park City, TN • 931-438-2795 • Connie West, owner
Little Bit of Flowers Located in Connie's Country Produce
Specializing in Silk Flowers & Monogramming
931-993-7459 • 931-438-2795 Lauren Lambert, owner
2014 Exchange Holiday Cookbook 107
Vegetables & Accompaniments
Italian Squash Medley • Carol Marsh
4 yellow squash, sliced 4 zucchini squash, sliced 4 tomatoes, quartered, Roma works well 2 onions, quartered 8 oz. fresh mushrooms, sliced 1 ½ c. shredded Parmesan cheese 2 T. Italian seasoning Salt and pepper to taste Toss all ingredients together and place in a 9 x 13” dish. Microwave on high until vegetables are of desired tenderness, or bake at 350˚approximately 40-45 minutes or until desired tenderness.
Macaroni and Cheese Casserole Linda Brown
1 box of macaroni, 12 oz. 2 cans cream of mushroom soup 1 c. mayonnaise 1 onion, chopped 1 small jar pimento 1 lb. cheddar cheese 1 stick butter salt and pepper to taste Cook macaroni until tender, but not done. Remove and drain. Combine other ingredients in a large bowl and mix. Add macaroni. Pour into a 9” x 13” casserole dish and bake 30 minutes at 350˚
Sunshine Casserole • Pam Henderson
Wishing You Joy At Christmas
2 c. fresh corn, cut off cream style 2 c. rice, cooked 2 eggs 1½ c. shredded cheese 1 can cooked carrots, mashed ¼ c. milk 1 T. butter 2 T. onion flakes ½ t. salt ¼ t. pepper Combine all ingredients in a 2 qt. baking dish. Bake uncovered at 350˚, 35-45 minutes.
Smokin’ Up The Hollow!
• Voted Votted among amo ong g the the
TN T Dept. Dept De pt.. of Economics cono ics & Community C tyy D Development eve op nt
• Catering Cat riing gA Available vai able Book k your event!
Happy Holidays From All Of
Featured Destination on Amer BBQ Pit Mas ica See why we’r ters e • Trip Adviso #1 on r• • Urban SpooYelp n
105 Mechanic St. South
• 931-759-5760
www.BarrelHouseBBQ.com
Hours: Monday - Saturday 11:00 a.m. - 8:00 p.m.; Sunday 11:00 a.m. - 6:00 p.m.
108 2014 Exchange Holiday Cookbook
220 E. College • Fayetteville
931-433-6141
Vegetables & Accompaniments
Mom’s Oyster Dressing
Stir Fried Greens • Margie Drake
In Memory Of Alice Richard
bread, 2 loaves, toasted 2 c. hot water 1 stick butter 1 celery stalk, chopped 1 small onion, chopped 1 can oysters 2 T. poultry seasoning 2 T. sage Break up bread. In a bowl, pour water over bread. In a separate pan, melt butter, stir in onions & celery. Add oysters. Add all ingredients to bread mixture. Add seasonings. Cover & bake on 350˚ for 45 minutes. Uncover for 15 min. to brown top.
1 ½ lbs. fresh turnip greens 1 ½ lbs. fresh collard greens ½ c. onions, chopped 1 T. ginger, minced 3 cloves garlic, minced 1 dried red or green pepper, slit 2 T. dark sesame oil 1 t. salt ½ t. pepper Wash greens thoroughly and drain; tear into pieces. Stir fry onions, ginger, garlic and red or green pepper and sesame oil in hot oil in dutch oven or wok for one minute. Stir in salt and pepper. Add greens; stir fry for 2 minutes. Cover and cook for 3 minutes or until wilted.
One on One
Wil William
FLOOR COVERING
FLOORING & SUPPLIES, INSTALLATION, INTERIOR DECORATING
Jesse
Jimmy
James Pam
Kelly
Houston
256-828-7990
Jaime www.OneOnOneflooring.com 15162 Hwy. 231/431 N., Hazel Green, AL 35750 Mon., Tues., Thurs., Fri. 8:00 A.M.- 4:30 P.M.; Wed. 8:00 A.M.- 3:00 P.M.; Sat. 8:00 A.M. - 12:00 P.M. 2014 Exchange Holiday Cookbook 109
Breads
Banana Bread • Joyce Hickerson
Old Fashioned Cornbread
Anthony Battle 3 c. AP flour 1 c. SR corn meal 1 t. soda 2 T. mayonnaise ½ t. salt 1 ½ c. water 1 t. cinnamon 1 T. hot oil 2 c. sugar 1 c. nuts, chopped In a bowl, Mix corn meal with mayonnaise. Add 3 eggs, beaten water. Stir well. Add hot oil to meal mixture and 1 ½ c. vegetable oil pour in skillet. Bake at 350˚ until brown. 2 c. bananas, mashed 1 can crushed pineapple, drained, 8 oz. Corn Lightbread • Verna Penick 2 t. vanilla 4 c. SR meal Combine flour, soda, salt, cinnamon, and sugar; 4 c. SR flour stir in nuts. Set aside. In another bowl, combine 1 c. sugar eggs, oil, bananas, pineapple and vanilla. Add to dry 4 c. buttermilk mixture; mix well. Pour into 2 greased and floured ¾ c. shortening, melted loaf pans. Bake at 350˚ for 1 hour, 5 minutes. In a large bowl, combine meal, flour and sugar. Mix in buttermilk and shortening. Pour into a well-greased tube pan or 9x13 pan. Bake at 350˚ for one hour.
Zucchini Bread • Kristie Triantafelo
Merry Christmas
We wish you peace and happiness this holiday season.
488 Majors Blvd. Lynchburg, TN 37352 Employee's Credit Union 931-759-5513
¾ c. Parmesan cheese 2 zucchini, grated 1 ½ c. Bisquick® 4 eggs ¾ c. oil 2 t. parsley 1 lg. onion, chopped Mix cheese, zucchini, Bisquick®, eggs, oil, parsley and onions together. Pour into a greased loaf pan. Bake at 375˚ for about an hour.
In-Home Design • Custom Orders 203 South Main Avenue • Fayetteville, TN • 931-433-2582 or 877-293-2582
www.Norman-Furniture.com
110 2014 Exchange Holiday Cookbook
Breads
Heather’s Easy Drop Biscuit Heather Bolden
2 c. SR flour 2 T. oil ¼ c. milk small pats of butter Mix flour, oil and milk together. Use only enough milk to get consistency for biscuits. Scoop by spoonfuls on to a greased baking sheet. Place a small pat of butter on top of each biscuit. Bake at 425˚ for 10 minutes.
Corn Cake Muffins • Jackie Nedeau
1 pkg. Jiffy® corn muffin mix 1 pkg. Jiffy® yellow cake mix 2 eggs ⅓ c. milk ½ c. water Preheat oven to 350˚. Combine muffin mix, cake mix, eggs, milk and water until blended. Fill prepared muffin cups ⅔ full. Bake 15-20 minutes or until lightly browned.
Biscuit Dough • Sue Towry
3 c. SR flour ½ c. shortening or lard 1 c. milk extra flour for working surface In a bowl, mix flour, shortening and milk. Knead mixture on floured surface working in additional flour until mixture doesn’t stick to hands. Roll to desired thickness and use biscuit cutter to cut out biscuits. Bake at 425 degrees until brown.
Pancakes for 100
In Memory Of Rachel Steelman
16 c. AP flour 6 c. sugar 1 ¼ gallons milk 2 c. baking powder 30 eggs 8 c. butter or margarine, melted, let salt settle in bottom vanilla, to taste Mix all together and cook on a hot griddle.
Merry Christmas & Happy Holidays From
H. Michael Long, D.D.S. Matthew L. Thurman, D.D.S. & Staff
211 E. Lincoln St. Tullahoma, TN
931-455-2595
2014 Exchange Holiday Cookbook 111
Breads
Banana Bread • Sue
Cates
2 c. AP flour 1 t. baking soda 1 t. baking powder 1 t. salt 1 stick margarine, softened 1 c. sugar 2 eggs 1 t. vanilla ½ c. milk 3 med. bananas, mashed 1 c. pecans, chopped Preheat oven to 350˚. Grease and flour loaf pan. Combine flour, soda, baking powder and salt in bowl. In another bowl, beat together margarine and sugar until mixed well. Add eggs, one at a time. Stir in vanilla and add to flour mixture. Add milk and bananas, alternating between them. Fold in nuts. Pour into loaf pan. Bake for 1 hour, 20 minutes or until done.
Happy Holidays
Ripe Banana Bread Loaves Geneva Winfrey
1 pkg. yellow cake mix ½ c. light brown sugar, packed 1 t. ground cinnamon ¾ c. buttermilk ½ c. oil, any kind 3 lg. eggs 1 c, very ripe bananas, peeled and mashed 1 c. walnuts or pecans, chopped, optional Preheat oven to 350˚. Lightly spray two 9” loaf pans with vegetable oil. In large bowl, mix cake mix, brown sugar and cinnamon. Add buttermilk, oil and eggs. Beat on high for two minutes. Add bananas; fold in nuts. Divide between two loaf pans. Bake for 50 minutes or until done.
Yeast Dinner Rolls • Edith Sandlin
1 c. shortening 1 c. sugar 1 t. salt 1 c. boiling water 2 eggs, beaten 1 c. lukewarm water 2 pkg. yeast 6 c. AP flour In a bowl, mix shortening, sugar, and salt. Add boiling water. Blend and cool. Add the beaten eggs. Soften yeast in lukewarm water. Pour into egg mixture. Add flour a little at a time, mix well. Refrigerate 6 hrs. or overnight. Take out and knead. Roll out into ¼”. Cut out with biscuit cutter. Let rise about 2 hrs. Bake at 400˚ for 15 mins.
Happy Holidays!
Bill’s Liquor Store
714 Lewisburg Hwy., Fayetteville, TN 37334
931-433-5913
w ww www.BillsLiquorStore.net 112 2014 Exchange Holiday Cookbook
To our friends and customers we’ve served, we say thank you for allowing us to make your life a little more comfortable this year.
W&H Sheet Metal
Huntsville Hwy. at the red light in Park City 931-433-5007 • TVA Approved
Serving Lincoln & Surrounding Counties Heating & Cooling Needs for 40 years
www.wandhsheetmetal.com
Breads
Tona’s Hush Puppies • Anthony Battle
1 c. corn meal ¼ c. flour 1 egg diced onion, to taste diced green pepper, to taste ½ c. milk Combine corn meal, flour, egg, onion, & pepper in a mixing bowl. Add milk until dough is moist. Drop in hot oil by rounded teaspoons and fry until brown.
Buttermilk Corn Bread • Frankie
Wilson
1 c. SR corn meal 1 c. buttermilk ½ t. salt 1 egg 2 t. melted shortening In a bowl, combine corn meal, milk, salt and egg. Mix well and add hot shortening. Mix together and pour in hot skillet. Bake about 20-25 minutes until brown at 350˚.
Granny Fult’s Yeast Rolls • Peggy Cash
1 T. dry yeast 5 c. flour ¼ c. sugar 1 T. baking soda 1 c. Crisco® 2 T. salt Soften yeast in warm water. In a large bowl, mix flour, sugar, baking soda, Crisco, salt, and buttermilk. Add yeast & work into a ball. Let set 45 minutes, cut out rolls, fold & roll into butter. Bake at 350˚ for 10-15 minutes.
Mayonnaise Muffins • Jennifer Kobeck
1 c. SR flour ½ c. milk or buttermilk 1 t. mayonnaise Preheat oven to 400˚. Measure and combine all ingredients in a small bowl. Stir until moist. Batter will remain lumpy. Divide batter into 6 greased muffin cups. Bake for 15 minutes, or until light brown.
2014 Exchange Holiday Cookbook 113
Breads
Skillet Cornbread • Margie Drake
2 t. bacon drippings 1 lg. egg 2 c. buttermilk 1 ¾ c. white or yellow AP cornmeal 1 t. baking powder 1 t. baking soda 1 t. salt Heat cast iron skillet with drippings in 450˚ oven. Stir together egg and buttermilk. Add cornmeal, stirring well. Stir in baking soda, baking powder and salt. Pour in hot skillet. Bake at 450˚ for 15 minutes until lightly browned.
Easy Cheese Muffins • Verna Penick
1 c. SR flour 1 c. SR meal ¼ c. sugar ⅔ c. sharp Cheddar cheese, grated 1 c. milk 1 egg, beaten 2 T. shortening, melted Preheat oven to 400˚. Heat and grease muffin pan. In a large bowl, combine flour, meal, sugar and cheese. In a small bowl, combine milk, egg and shortening; add to dry mixture. Stir thoroughly. Fill muffins ⅔ full. Bake for 20 minutes.
Strawberry Bread • Faye Blackburn
16 oz. strawberries, thawed 3 eggs 1 ¼ c. vegetable oil 3 c. AP flour 1 t. baking soda 1 t. salt 2 c. sugar 1 c. pecans, floured In a bowl, mix strawberries, eggs, and oil. Sift dry ingredients into this mixture. Blend thoroughly, add nuts and mix well. Bake in three 8” loaf pans at 350˚ for 40-45 minutes.
Merry Christmas and Happy New Year! from the employees of:
Jean’s Lawn & Garden Center
2668 Huntsville Hwy. • 931-433-8897 Hours: Mon.-Fri. 8 a.m. - 5 p.m.; Sat. 8 a.m. - 2 p.m.
Pampered Paws Would Like To Wish Everyone Pa & Their Pets A Safe & Happy Holiday Season Grooming Salon
• Older & Special Needs Pets Welcome • Licensed & Insured • By Appointment • Pick Up/Delivery Available
Boarding Facility
• Central Heat & Air • Outside Runs • Play Area • Safe & Secure • Owner Resides On Property
Pampered Paws
JJulie Fisher Knisley • Owner/Groomer 931.433.6939 • 94 Icy Bank • Fayetteville, TN
114 2014 Exchange Holiday Cookbook
Breads
Fried Cornbread Patties • Linda Brown
½ c. AP flour 1 ⅓ c. corn meal 1 egg ¾ c. milk 1 sm. onion, chopped 1 c. oil for frying In a bowl, mix flour and meal together. Add onion and mix into meal mixture. Break egg into meal mixture, but do not mix. Add milk. Mix well. Mixture should be a little thicker than cornbread mixture. Drop by spoonfuls into skillet of heated oil. Turn and brown evenly on both sides. Makes 7 patties.
Yellow Rolls of Texas In Memory Of Darrell Gladish
1 ½ c. SR corn meal 1 egg, beaten ½ c. Cheddar cheese, grated 1 c. buttermilk ½ c. onion, chopped ½ c. creamed corn ½ c. salad oil ¼ c. jalapeno, chopped In a large bowl, combine corn meal, egg, cheese, buttermilk, onion, corn, oil and jalapeno. Pour into a greased 8x8 pan. Cook for one hour at 350˚. Remove from oven and let cool a few minutes before serving.
Please note that we have included the following abbreviations in the recipes this year: c. – cup (Example: 4 c. macaroni) T. – tablespoon (Example: 2 T. butter) t. – teaspoon (Example: 1 t. salt)
sm. – small med. – medium lg. – large
AP flour – all-purpose flour SR flour – self-rising flour
Hope You & Your Family Have A Very Merry Christmas & A Happy New Year!
LYNCHBURG BANK
931.759.5655
64 Lynchburg Hwy., Lynchburg, TN
AN AFFILIATE OF CITIZENS STATE BANK
2014 Exchange Holiday Cookbook 115
Breads
Mama Etah’s Pumpkin Bread • Lisa Perry Cornbread Cake • Alice George 4 eggs 2 t. baking powder 3½ c. sugar 1½ t. salt 1 can pumpkin, 303 size 1 t. nutmeg 1 c. oil 1 t. cinnamon 1 t. vanilla 1 c. walnuts 3½ c. AP flour
Preheat oven to 350˚. Grease and flour 4 one pound coffee cans. Mix eggs, sugar, pumpkin, oil, vanilla, nuts together and set aside. In separate bowl mix flour baking powder, salt, nutmeg and cinnamon. Combine pumpkin mixture with dry ingredients. Fill each can ½ to ⅓ full; bake at 350˚ until top springs back and toothpick comes out clean. Cool in cans.
Merry Christmas & Happy New Year!
4 eggs 1 c. oil 1 c. white sugar 1 c. brown sugar 1 c. SR flour 1 t. vanilla 1 ½ c. pecans, chopped Stir this by hand - don’t use mixer. Beat eggs; add oil and sugars. Mix well. Add flour, stir well. Add vanilla and nuts. Pour into a greased 9x13 pan. Bake at 350˚ for 30-35 minutes. Let cool. Cut into squares.
Skillet Cornbread • Margie Drake
2 t. bacon drippings 1 lg. egg 2 c. buttermilk 1 ¾ c. white or yellow AP cornmeal 1 t. baking powder 1 t. baking soda 1 t. salt Heat cast iron skillet with drippings in 450˚ oven. Stir together egg and buttermilk. Add cornmeal, stirring well. Stir in baking soda, baking powder and salt. Pour in hot skillet. Bake at 450˚ for 15 minutes until lightly browned.
Need A New Roof? We've Got You Covered!
Watson Metals LLC. 1600 Huntville Hwy. Fayetteville, TN 37334 1-800-737-2552 • 931-433-2532 www.carriagechevrolet.com
• 3' Metal Roofing Tuff Rib\ R Panel • Standing Seam Roofing 12"-16" wide • Metal Shingles Many Profiles • All Products Can Be Delivered • Complete Building Packages Available • Metal and Wood Trusses • Outstanding Service • Serving Middle TN Since 1997
238 Interstate Drive • M Manchester, h t TN 37355
931-728-8185 • 1-888-638-2581 OPEN MONDAY - FRIDAY 7 A.M. - 5 P.M. WWW.WATSONMETALSLLC.COM
116 2014 Exchange Holiday Cookbook
Breads
Banana Bread • Sandra Marberry
½ c. shortening 1 c. sugar 2 eggs 1 c. ripe bananas, mashed 1 t. lemon juice 2 c. flour 1 c. pecans, chopped In a large bowl, cream shortening and sugar. In a separate bowl, beat eggs until light and fluffy; add to sugar and shortening mixture. Add mashed bananas and lemon juice. Add flour and pecans. Bake in a greased loaf pan for about 1¼ hours at 325˚.
Cornmeal Butter Sticks In Memory of Mozelle Tompkins
⅓ c. butter ½ c. biscuit mix ½ c. cornmeal ½ c. cold water Preheat oven to 425˚. Melt butter in a 13x9x2 pan. Mix biscuit mix, cornmeal and water until soft dough forms; beat vigorously 20 strokes. Smooth dough onto floured board; knead 5 times. Roll into 1x6 rectangle; cut in half lengthwise; cut each half into 12 sticks. Sprinkle cornmeal over margarine in pan. Roll sticks in margarine and cornmeal; pat slightly. Bake 12-15 minutes.
2014 Exchange Holiday Cookbook 117
Desserts
Caramel Chocolate Sticky Buns Mike Myers
1 container of ready to spread coconut pecan frosting, 15 oz. 1 c. pecan halves 2 cans refrigerated buttermilk biscuits, 10-12 oz. 20 milk chocolate kisses Preheat oven to 375˚. Spread frosting in a greased 9’ square pan. Sprinkle pecans over frosting. Flatten each biscuit to about ¼” thickness. Place a chocolate kiss in the center of each biscuit. Fold biscuits in half; press edges together to seal. Arrange over pecans, flat side down. Bake on lowest position of oven rack for 25 minutes or until golden brown. Cool in pan on a wire rack 5 minutes. Serve warm.
• Seafood d • Seasonings • Fresh Chicken • Steaming i Available A il b • Fresh Pork • Marinades • 100% Certified • Custom Cuts Angus Beef
Open 7 days a week 2500 Huntsville Hwy. Fayetteville, TN
Pumpkin Pie Crumble Cake Geneva Winfrey
1 pkg. yellow cake mix 1 stick margarine, room temperature 4 lg. eggs 2 cans pumpkin, 15 oz. each 1 can evaporated milk, 5 oz. 1 ¼ c. sugar 2 t. ground cinnamon 4 T. margarine, chilled 1 c. pecans, chopped whipped topping, optional Lightly grease 9x13 dish and dust with flour. Preheat oven to 350. Reserve 1 cup of dry cake mix for topping; set aside. Mix remaining cake mix, 1 stick margarine and 1 egg in large bowl. Beat on low speed until combined. Press into bottom and sides of prepared dish. Set aside. For filling: Mix pumpkin, milk, 1 cup sugar,remaining 3 eggs, and cinnamon in same bowl as batter. Blend on low for 30 seconds and increase speed to medium for two minutes. Pour filling over crust and set aside. For topping: Use remaining sugar, chilled butter and reserved cake mix in clean bowl. Beat on low speed until combined and crumbly for about one minute. Stir in pecans. Crumble mixture over the top of dish and place in oven. Bake for 70-75 minutes or until center no longer jiggles when shaken. Let cool on wire rack for 20 minutes. Serve with whipped topping. Store cake in refrigerator for up to one week.
931-433-9551
PAY-LESS PHARMACY Located Inside Fred's
Jason Murph, R. Ph • Annie Randolph, Pharm D
Asher
R
118 2014 Exchange Holiday Cookbook
29930 Ardmore Ave., Ardmore
L&S Shopping Center
Gilly
256-423-8989 • Fax: 256-423-8990 M-F: 8:30 a.m. - 6 p.m. • Sat: 8 a.m. - 2 p.m.
We have a drive thru!
Desserts
Rolo® Pretzels Delights • Anita Faulkner
Rice Crispy Candy • Ida Green
mini twist pretzels pecan halves or M&M® candies Rolo® caramels or Hershey Kisses® Preheat oven to 350˚. Line cookie sheet with foil or parchment paper. Place one pretzel for each treat desired on prepared sheet. Top with one Rolo® or Hershey Kiss®. Bake 3-5 minutes or until candy begins to soften, but not melt. Remove from oven; top with pecan half, M&M® or another pretzel.
2 blocks white chocolate, melted ½ c. peanut butter 3 c. rice crispy cereal 1 c. roasted peanuts 2 c. marshmallows, melted To the melted chocolate, add peanut butter, cereal, peanuts and marshmallows. Mix well and drop by spoonfuls on waxed paper. Cool.
Fruit Cobbler Cake • Joyce Hickerson
2 c. blueberries 1 small can crushed pineapple, with juice ½ c. sugar 1 yellow cake mix, dry ½ c. pecans, chopped 1 stick margarine Layer blueberries, pineapple and sugar in the bottom of 9x13 dish. Top with dry cake mix, dot with margarine. Sprinkle with pecans. Bake in oven at 375˚ for 30 minutes.
1 can cherries 1 c. sugar 1 T. cornstarch 1 box Jiffy® cake mix 1 stick butter, melted Mix fruit, sugar and cornstarch in a small saucepan. Bring to a boil and pour into a buttered 9x9 baking dish. Sprinkle cake mix on top; pour butter over cake mix. Bake at 375˚ for 30-40 minutes.
Blueberry Crunch • Peggy Bryan
Merry Christmas & Happy New Year! Thank you for another prosperous year! Looking forward to serving you in 2015.
Retail Store
12338 Hwy. 231/431N Meridianville, AL
256-828-5360
Farm Operations
483 Jack Thomas Rd. Toney, AL
256-828-2010
Monday - Friday 7:30 a.m.- 5:00 p.m.; Saturday 7:30 a.m. - 12:00 p.m.; Sunday closed
2014 Exchange Holiday Cookbook 119
Desserts
Apple Pie Enchiladas • Nancy Ringer
1 can apple pie filling 1 t. ground cinnamon 6 flour tortillas, 8” ½ c. white sugar ½ c. brown sugar ½ c. water ½ c. butter 1 t. vanilla Spoon about one heaping quarter cup of pie filling evenly down the center of each tortilla. Sprinkle with cinnamon and roll up, tucking edges; and place seam side down in prepared dish. In a medium saucepan over medium heat, combine white sugar, brown sugar, water and butter. Bring to a boil, stirring constantly; reduce heat and simmer 3 minutes. Remove from heat and stir in vanilla. Pour sauce over enchiladas and let stand 45 minutes. Don’t rush resting time for the sauce before baking, this step transforms flour tortillas into faux pastry dough. Bake in preheated oven at 350˚ for 30 minutes or until golden brown.
Triple Chocolate Cake • Geneva Winfrey
1 pkg. devils food cake mix 1 pkg. chocolate instant pudding mix, 3.9 oz. 4 lg. eggs 1 c. sour cream, buttermilk or yogurt ½ c. warm water ½ c. vegetable oil 1 ½ c. semi-sweet chocolate chips Preheat oven to 350˚. Lightly spray a 12 cup bundt pan and dust with flour. Combine cake mix, pudding mix, eggs, sour cream, water and oil in 3 qt. mixing bowl. Beat on low for 1 minute and increase speed to medium and beat for 2-3 minutes more. Batter will be thick. Fold in chocolate chips and pour into bundt pan. Bake for 45-50 minutes. Let cool for 20 minutes on rack. Serve while warm.
Chocolate Chip Cookies • Geneva Winfrey
1 ½ c. butter flavored Crisco®, no substitute 3 c. light brown sugar, firmly packed 1 can sweetened condensed milk 2 T. pure vanilla extract 2 lg. eggs 4 c. SR flour 24 oz. semi-sweet chocolate chips Preheat oven to 350˚. In a bowl, cream Crisco®, brown sugar, condensed milk, vanilla and eggs together. Gradually add flour a little at a time, mixing well after each addition. Stir in chocolate chips. Drop by rounded teaspoons onto ungreased baking sheet. Bake 8-10 minutes for chewy cookies or 11-13 for crisp cookies. Remove from oven and cool for two minutes on baking sheet.
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120 2014 Exchange Holiday Cookbook
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Coconut Cake Icing • Anita Faulkner
1 container whipped topping, 8 oz. 1 c. confectioners sugar coconut, to garnish Mix whipped topping and confectioners sugar. Frost cooled cake with icing. Top with coconut.
Lightning Cake • Margie Drake
1 c. AP flour 2 t. baking powder ¾ c. sugar ¼ t. salt ¼ c. butter, melted 2 eggs ¾ c. milk 1 t. vanilla or ground nutmeg Sift dry ingredients in mixing maker. Pour melted butter into 1 cup measuring cup; add eggs and milk. Add to the dry ingredients; beat thoroughly. Add vanilla. Bake in an oiled and floured 9 inch cake pan at 350˚ for 30 minutes.
Lemon Ice Box Pie • Shirley Davis
Desserts
2 c. skim milk 1 tub Crystal Light® lemonade mix, dry 1 lg. box vanilla sugar-free instant pudding, dry 8 oz. whipped topping fat-free 1 graham cracker pie shell In a mixing bowl, stir pudding mix and lemonade powders together; add milk. Mix on low speed with a hand mixer. Fold in ¾ of whipped topping. Pour mixture in pie shell and top with remaining whipped topping. Refrigerate until ready to serve.
Hot Dog Bun Pie • Glenda Trail
4 hot dog buns ½ c. butter, melted 1 c. sugar 2 c. milk 4 eggs 1 t. vanilla Open buns and lay face down in a baking dish. Pour butter over the buns. Combine sugar, milk, eggs and vanilla; pour over the buns. Bake at 350˚ for 20 minutes or until done. Serve warm or cold.
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Desserts
Red Velvet Poke Cake • Mary Howard
1 box red velvet cake mix, prepared according to package directions 2 box instant cheesecake pudding, 3.4 oz. 4 c. milk 1 tub whipped topping, thawed, 8 oz. 10 Oreo® cookies, crushed, optional Allow cake to cool for just a couple of minutes. Poke holes into cake with a wooden spoon handle all the way to the bottom of the cake. In a medium bowl, whisk together dry pudding mix and milk until lumps are gone. Pour pudding over cake. Spread out pudding with back of spoon and push pudding into holes. Place cake in refrigerator to cool for about 2 hours. Top with with whipped topping and crushed cookies.
Merry Christmas
& a Happy New Year Karmen’s
Jam Cake • Johnnie Baker
1 c. butter 2 c. sugar 5 eggs, beaten 3 ¼ c. flour ¼ t. salt ½ t. cinnamon 1 ½ t. cloves 1 ½ t. allspice 1 t. baking soda 1 c. buttermilk 1 c. raisins or dates 1 c. nuts, chopped 1 c. jam In a large bowl, cream butter and sugar until fluffy. Add well beaten eggs. In a separate bowl, mix 3 cups of flour with salt, cinnamon, cloves and allspice. In a small bowl, dissolve baking soda in buttermilk. Add flour mixture a little at a time alternately with buttermilk mixture to butter mixture. Always start with flour and end with flour. In a small bowl, blend ¼ cup flour and mix with nuts and raisins; add to jam. Add jam mixture to cake mixture until well blended. Pour evenly into two 9” cake pans. Bake at 325˚ for 40 minutes. Frost cake with your choice of frosting or caramel sauce.
Touch of Beauty Nails • Hair 716 Lewisburg Hwy Fayetteville, TN
Karmen Burton Allen, Owner
931-433-8056
Happy Holidays Phone: 931-728-3381 Fax 931-728-3255 www.bankwithpeoples.com
122 2014 Exchange Holiday Cookbook
P.O. Box 1049
1023 Hillsboro Blvd., Manchester, TN 37349
Desserts
Blueberry Pound Cake • Louella
Turner
1 pkg. cake mix, butter flavored 1 pkg. cream cheese, 8 oz, softened ½ c. vegetable oil 3 eggs 2 c. blueberries Preheat oven to 325˚. Lightly grease and flour a 10” tube pan. Combine cake mix, cream cheese, oil and eggs. Beat until smooth. Gently fold in berries. Spoon into prepared pan and bake for about 1 hour or until a toothpick inserted in the center comes out clean.
Old Fashioned Caramel Sauce Johnnie Baker
2 c. brown sugar 1 c. white sugar 1 can evaporated milk 2 T. white corn syrup Mix brown sugar, white sugar, milk and corn syrup together in a saucepan. Bring to a rolling boil for one minute; stirring constantly. Remove from heat and use as desired.
Cherry Cheescake Bites• Mary Sullivan Cream of Wheat Bread Kristie Triantafelo
1 c. cream of wheat 1½c.t. powdered sugar salt 11 pkg. cream cheese, 8 oz., softened c. flour, sifted 14 jar cherries t. baking powder 11 box graham cracker crumbs c. milk large bowl, mix powdered sugar and cream ¼Inc.aoil cheese 1 egg with a hand mixer. Pour graham cracker crumbs into a separate bowl. Dip cherries into Mixcheese, creamthen of into wheat, salt, flour andcrumbs. baking cream the graham cracker powder. Add milk, egg and oil. Stir together, don’t overbeat. Pour into greased pan. Bake at 400˚ for Apple Dumplings • golden Ann Packbrown. 20-30 minutes until top is 2 cans refrigerated crescent rolls 3-4 fresh apples, quartered Easy Biscuits • Mildred Harmon 1 c. sugar oil 2⅓t.c.cinnamon c. milk 1⅔stick c. SR flour cola 1⅔can Sundrop® Mix oil, milkpan andwith flour; kneadspray. together. Roll Spray baking cooking Roll each out and cut with biscuit cutter. Bake 450˚ dish. until apple quarter in crescent roll. Place in at baking Top with sugar and cinnamon. Dot with butter. Pour Sundrop® over top. Bake in 350˚ until dough is done and brown.
Bit By Bit We're building our customers a grand holiday wish: May you shoot for the stars and reach heights beyond measure!
Fayetteville Lumber & Supply, Inc. 1404 W. Washington St., Fayetteville, TN
931-433-9126
Store Hrs: Mon.-Fri. 7 A.M.-5 P.M. • Sat. 7 A.M.-12 NOON
www.fayettevillelumberandsupply.com 2014 Exchange Holiday Cookbook 123
Desserts
Blackberry Dessert • Louella Turner
2 sticks butter 1 ½ c. flour 1 pkg. cream cheese, softened, 8 oz. 1 c. confectioners’ sugar ¼ c. milk 1 ¾ c. sugar ½ c. water 4 c. blackberries 6 T. cornstarch 1 container whipped topping, 12 oz. Preheat oven to 350˚. Melt butter and mix well with flour. Press into a 13x9 baking dish. Bake for 20 minutes. Cool. Mix cream cheese, confectioners’ sugar and milk together; pour over cooled crust. For the topping, mix sugar, water, blackberries and cornstarch in a medium saucepan. Bring to a boil and cook 3 minutes. Cool; pour over cream cheese layer. Spread evenly. Top with whipped topping. Refrigerate.
Happy Holidays!
Sherrell’s Apple Dumplings Tiffany Feathers
1 can crescent rolls, 8 oz. 1 Granny Smith apple, peeled, cored and cut into 8 wedges 1 stick butter ¾ c. brown sugar ½ t. cinnamon ¾ c. Mountain Dew® Preheat oven to 350˚. On a surface dusted with flour, unfold the rolls. Place an apple wedge on the wide edge of each piece of dough and roll up. Place dumplings in an 8” square baking dish. In a saucepan, melt butter, brown sugar and cinnamon over medium heat. Stir in the Mountain Dew®. Pour the mixture on the dumplings. Cover with foil and bake for 15 minutes. Remove the foil and bake 15 minutes longer.
Hello Dolly’s • Peggy Dunivan
1 stick butter, melted 1 c. graham cracker crumbs 1 pkg. chocolate chips, 6 oz. 1 pkg. butterscotch chips, 6 oz. 1 can coconut 1 c. nuts 1 can condensed sweetened milk In a 9” pan, pour in butter; top with cracker crumbs. Layer chocolate chips, butterscotch chips, coconut and nuts. Pour milk over top. Place in a 350˚ oven and bake until slightly brown. Let cool. Cut into squares.
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Hardison Moving Company, LLC Commercial & Residential
931-455-4445 or 931-580-2238 • www.hardisonmoving.com
Strawberry Pie • Frances Cagle
Sundrop Cake • Peggy
Desserts Bryan
1 c. sugar 1 box yellow cake mix 1 c. water 1 box lemon instant pudding mix 2 T. cornstarch 3 eggs 1 sm. box strawberry gelatin ¾ c. oil 1 qt. strawberries, sliced 1 can or bottle Sundrop® 1 pie shell, baked 1 c powdered sugar whipped topping 2 T. water In a saucepan, cook sugar, water and cornstarch 1 t. vanilla until very thick. Stir in gelatin; allow to cool. Place Mix cake mix, pudding mix, eggs, oil and strawberries in pie shell; pour mixture over berries. Sundrop® together. Pour into a bundt pan and bake Allow to set. Serve with whipped topping. at 375˚ for 30 minutes. Mix sugar, water and vanilla together and drizzle over warm cake.
Peach Cobbler • Glenda Trail
1 c. sugar Butterfinger® Pie • Glenda Trail ¼ c. flour 4 Butterfinger® candy bars, crushed 4 c. peaches, sliced 1 larger Cool Whip®, 16 oz. 2 deep dish pie crusts, uncooked 1 graham cracker pie shell butter Mix sugar and flour; add peaches. Pour into pie Mix 3 crushed candy bars with Cool Whip®. Pour shell. Dot with butter. Cover with second pie shell. into pie shell. Crumble remaining candy bar and Bake 35-45 minutes in 425˚ oven. sprinkle on top. Freeze for 3 hours.
Merry Christmas! In the middle of all the hustle and bustle, we’d like to wish you a very happy holiday season.
Thank you for you business this past year. We look forward to seeing you in 2015.
Massey Insurance N. Side Square • Fayetteville, TN
931-433-8686
2014 Exchange Holiday Cookbook 125
Desserts
Coconut Pie • Faye Bonner
1 c. milk ½ stick butter, melted 2 whole eggs, slightly beaten 1 T. flour 1 c. sugar 1 t. vanilla 1 c. moist coconut 2 deep dish pie shells, unbaked Combine milk, butter and eggs. Add flour to sugar and blend into egg mixture. Stir in vanilla and coconut. Pour mixture into unbaked pie shells; dividing equally. Bake in a preheated 400˚ oven for 10 minutes. Reduce heat to 350˚ and continue baking for about 30 minutes or until well set and nicely browned.
Do Yourself A Favor... Get Yourself A Flavor! Enjoy Your Holiday!
Kick’n My Habit
OR ORS Lounge
256-715-1093
2407 S. Memorial Pkwy. • Huntsville, AL 35801
Between Bob Wallace & Governers Dr., next to All Star Medical
Mon. - Thurs. 10:00 a.m. - 9:00 p.m.; Fri. - Sat. 10:00 a.m. - 10:00 p.m.; Sun. 10:00 a.m. - 5:00 p.m.
Creamy Banana Pudding Katherine Thomas
1 can sweetened condensed milk, 14 oz. 1 ¾ c. cold water 1 box instant vanilla pudding mix 40 vanilla wafers 4-5 med. bananas, sliced 1 large Cool Whip®, 16 oz. In a large bowl, combine sweetened condensed milk and water. Add pudding mix; beat well. Chill 5-10 minutes. Fold in 2 cups Cool Whip®. Spoon about 1 cup pudding mixture into a 2 ½ quart serving bowl. Top with several wafers and bananas. Repeat, layering twice and ending with pudding. Top with remaining Cool Whip®. Sprinkle with wafer crumbs. Chill. Refrigerate leftovers.
Aunt Eula’s Apple Crisp • Glenda Trail
8 c. Granny Smith apples, sliced 2 t. lemon juice ¼ c. water 1 ½ c. sugar ½ c. powdered milk 1 stick butter 1 t. cinnamon ½ c. oatmeal ¾ c. flour Preheat oven to 350˚. Put apples in a 9x13 baking dish. Mix lemon juice and water; pour over apples. In a bowl, mix sugar, powdered milk, butter, cinnamon, oatmeal and flour until crumbly. Sprinkle over apples; press down firmly. Bake 20 minutes or until apples are tender.
Merry Christmas
Pinnacle Internal Medicine
11509 15 5 Old Cowan Rd. Winchester, TN 20 Years of Service
Ephraim B. Gammada M.D. Elizabeth Gammada, MSN, FNP
931-962-1004 • 931-962-4290
126 2014 Exchange Holiday Cookbook
Desserts
Hawaii Pudding • Ida Green
2 c. vanilla wafers, crushed 1 stick butter, melted 1 can Eagle Brand® milk ½ c. lemon juice 4-5 bananas, sliced 1 can pineapple, crushed and drained, 20 oz. 1-2 c. pecans, chopped 1 small bag coconut 1 container Cool Whip®. 8 oz. Maraschino cherries Mix vanilla wafers and butter together; press into bottom of 13 x 9 dish. In a bowl, mix Eagle Brand® milk and lemon juice, until thick and creamy; pour over crust. Top with bananas and pineapple. Cover with Cool Whip® and sprinkle pecans and coconut on top. Add cherries for garnish; chill before serving.
Strawberry & Cream Angel Cake Earlene Gross
3 c. fresh strawberries, divided 4 oz. cream cheese, softened 2 T. sugar 1 ½ t. orange zest 1 T. juice from orange 2 c. whipped topping 1 prepared angel food cake, 10”, cut horizontally in half Chop enough strawberries to measure 2 cups. Beat cream cheese, sugar, zest and juice in large bowl with mixer until well blended. Add whipped topping; beat on low speed just until blended. Gently stir in chopped berries. Spread about ⅔ of mixture onto bottom half of cake. Cover with top of cake and remaining mixture. Refrigerate for 1 hour. Arrange remaining whole berries on top cake before serving.
2014 Exchange Holiday Cookbook 127
Desserts
Brownie Pudding • Margie Drake
1 c. AP flour 1 c. granulated sugar ¼ c. plus 3 T. cocoa 2 t. baking powder ½ t. salt ½ c. milk 2 T. oil 1 t. vanilla ¾ c. nuts, chopped ¾ c. brown sugar 1 ¾ c. hot water Sift together flour, granulated sugar, 3 T. cocoa, baking powder and salt into a bowl. Add milk, oil and vanilla; mix until smooth. Stir in nuts. Pour into baking pan. In a separate bowl, combine brown sugar, ¼ c. cocoa and hot water. Pour over mixture; do not stir. Bake at 350˚ for 45 minutes.
Cherry Delight • Frances Cagle
2 sticks margarine, melted 2 c. AP flour 1 c. nuts, chopped 1 box Dream Whip®, both envelopes, 4 oz. 1 pkg. cream cheese, 8 oz. 3 c. powdered sugar milk, as needed 1 can cherry pie filling Mix margarine, flour and nuts. Press into a 9x12 pan. Place in oven and bake at 350˚ until lightly brown. Cool. In a large bowl, mix Dream Whip®, cream cheese, and powdered sugar. You may need to add a little milk to soften it. Pour over crust and spread evenly. Spoon pie filing over cream mixture. Chill.
One Cup Cookie • Kristie Triantafelo
1 T. butter, melted 1 T. sugar 1 T. brown sugar 3 drops vanilla pinch of salt 1 egg yolk ¼ c. flour 2 T. chocolate chips In a microwave safe cup, mix butter, sugar, brown sugar, vanilla, salt, egg yolk, flour and chocolate chips. Microwave for 40-60 seconds. Serve warm.
Happy Holidays!
Merr Merry Christmas C We wish you a warm & cozy holiday season!
Will William Willi R R. N Nuessle, l M M.D. D Robert H. Campbell, Jr., M.D. Javad Golzarian, M.D. Stephen F. Clark, M.D. Robert L. Baird, M.D., Retired
115 Manning Drive Suite D 101 Huntsville, AL 35801 Phone: 256.533.6070
128 2014 Exchange Holiday Cookbook
1102 Dinah Shore Blvd. • Winchester, TN 37398 • Phone: (931) 967-3209
Desserts
Patty’s I Want S’mores Bar Patty Campbell
2 sleeves honey graham crackers 2 pkgs. peanut butter cookies refrigerator dough, 16 oz. 1 bag miniature marshmallows, 10 oz. bag 1 bag mini chocolate bars, unwrapped, 16 oz. 1 tub milk chocolate icing 1 c. mixed nut topping Break apart graham crackers into squares. Place in a sprayed 9x13 pan. Slice dough into slices and flatten; place them on crackers. Bake according to package directions on cookie dough. Remove from oven and layer bars evenly on top. Sprinkle marshmallows on top and place back in oven until they are puffed and lightly brown. Top with graham squares, making S’mores. In microwave place opened tub of icing on a saucer for about 30 seconds, until melted. Pour evenly over top of crackers. Sprinkle with nut topping. Cool completely. Cut into bars. Refrigerate.
Chocolate Meringue Pie • Mary Tipper
1 ¾ c. sugar, divided ⅓ c. AP flour ¼ cocoa 2 c. milk 4 lg. eggs, separated 2 T. butter, melted and cooled 1 pie shell, 9”, baked ½ t. cream of tartar Combine 1 ¼ c. sugar, flour and cocoa in a heavy saucepan. In a bowl, combine milk, egg yolks and butter; beat using a wire whisk until well blended. Gradually add milk mixture to sugar mixture, stirring until smooth. Cook chocolate mixture over medium heat, stirring constantly until thickened and bubbly, about 10 minutes. Spoon mixture into pie shell; set aside. In a large bowl, beat egg whites and cream of tartar at high speed with an electric mixer until foamy. Gradually add remaining ½ c, sugar one tablespoon at a time. Beat until stiff peaks forms and sugar dissolves, 2-4 minutes. Spread meringue over chocolate filling. Bake at 325˚ for 25 minutes or until golden brown.
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Owners: Wayne and Debbie Farrar 2014 Exchange Holiday Cookbook 129
Desserts
Strawberry Sheet Cake • Tommie Hoagland Good Chocolate Cake • Patty Isbell
2 c. SR flour 2 c. sugar 4 eggs 1 c. canola oil 1 c. milk 1 c. strawberries, mashed and sweetened 1 sm. box dry strawberry gelatin ½ stick margarine, softened 3-4 c. powdered sugar Mix flour, 2 c. sugar, eggs, oil, milk, ¾ c. mashed strawberries and gelatin in a large mixing bowl. Pour into a greased 9x13 pan. Bake at 350˚ for 25-30 minutes or until toothpick comes out clean. Allow to cool. For the icing: mix margarine, powdered sugar and ¼ c. mashed strawberries until smooth. You may need to add more powdered sugar or strawberries for a spreading consistency. Spread on cake and store in refrigerator.
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vegetable spray flour, for dusting 1 pkg. devils food cake mix 1 pkg. chocolate instant pudding mix, 3.9 oz. 4 lg. eggs 1 c. sour cream ½ c. warm water ½ c. vegetable oil 1 ½ c. semi-sweet chocolate chips Place a rack in the center of the oven and preheat to 350˚. Lightly mist a 12 cup bundt pan with vegetable spray and dust with flour. Shake out the excess flour; set aside. In a large mixing bowl, combine cake mix, pudding mix, eggs, sour cream, warm water and oil. Blend with an electric mixer on low speed for one minute. Scrape down the sides of the bowl; increase speed to medium and beat 2-3 minutes. Scrape down sides again. Batter should look thick. Fold in chocolate chips. Pour batter into prepared pan and spread evenly. Bake for 45-50 minutes or until it springs back when lightly touched. Remove pan and place on wire rack to cool for 20 minutes. Run a sharp knife around edges of the pan and invert onto the rack and allow to cool 20 minutes longer.
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Merry Christmas & Happy New Year Poultry Electric “We Get The Job Done”
130 2014 Exchange Holiday Cookbook
Jeff, Sherry, Jadon, Daniel, Dell, Steve & Christie
(931) 967-7351
1991 Sharp Springs Rd. • Winchester, TN
www.pephardware.com
Desserts
Aunt Jean’s Rolo Cookies Tiffany Feathers
1 ½ c. pecans, ground, divided 3 T. plus 1 c. sugar 1 c. light brown sugar 1 c. butter, room temperature 2 lg. eggs 2 t. vanilla 2 ½ c. AP flour ¾ c. cocoa 1 bag Rolo®candies, unwrapped Mix ⅔ c. pecans and 3 T. sugar; set aside. Cream together sugar, brown sugar, butter, eggs and vanilla in a bowl. Sift together flour, cocoa and soda; add ⅔ c. pecans. Add flour mixture to cream mixture; mix well. Refrigerate 2 hours or overnight. Make a ball using a tablespoon of dough. Put one candy in center of ball. Roll in sugar and nut mixture. Place 2” apart on lightly greased cookie sheet. Bake 8 minutes at 375˚. Cool slightly. Remove to sheet of foil to cool.
Rolo® Pretzels • Verna Penick
square grid pretzels Rolo® candies pecan halves, roasted Preheat oven to 200˚. Place one Rolo® on a pretzel square. Repeat until you have used all your candy and pretzels. Bake for 2 minutes. Remove from oven. Press a pecan half on top of each one and press down enough to compress a little Let cool until chocolate is firm again.
Oreo® Cookie Balls • Verna Penick
1 pkg. regular Oreos®, 1 lb. 2 oz., crushed in food processor 1 pkg. cream cheese, 8 oz. 1 pkg. almond bark, vanilla flavored, 24 oz. Place crushed cookies in a bowl. Add cream cheese a little at a time. Mix well; chill. Roll into small balls. Melt almond bark and dip balls. Place on waxed paper to set.
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2014 Exchange Holiday Cookbook 131
Desserts
Minute Fudge Frosting • Peggy Dunivan
¼ c. butter ½ c. cocoa ¼ c. milk 1 c. sugar ⅛ t. salt Melt butter in iron skillet and add cocoa, milk, sugar and salt. Boil one minute. Will only frost a single layer. Must double recipe for 2 layers.
Pecan Pie • Sue Cates
½ c. sugar 1 T. AP flour ¼ t. salt 1 c. dark corn syrup 2 eggs 1 c. pecans 1 t. vanilla 1 t. butter, melted 1 pie shell, unbaked, 8” Preheat oven to 350˚. Beat together sugar, flour, salt, syrup, eggs, pecans, vanilla and butter. Pour into pie shell. Bake on center of rack for 60-70 minutes. MANCHESTER, TENNESSEE
Raisin Pie • Margie Drake 2 ½ c. raisins, seedless 1 ½ c. water ¾ c. white corn syrup 2 T. AP flour 2 T. sugar juice and grated rind of one lemon ½ c. nuts, chopped 1 pie shell, unbaked Mix raisins and water in a saucepan; bring to a boil for 10 minutes. Set aside. Mix syrup, flour, sugar, lemon rind and lemon juice in a saucepan. Add raisins; stir well. Let cook for 2-3 minutes. Fold in nuts; let cool. Pour cool filling into crust. Bake at 400˚ for 10 minutes then reduce heat to 350˚ and bake for 20-30 minutes longer.
Chess Cake • Charlotte Doud
2 sticks butter 1 box light brown sugar ½ c. white sugar 4 eggs 2 c. SR flour 1 t. vanilla extract 1 ½ c. walnuts, chopped Preheat oven to 325˚. In a heavy saucepan, melt butter and brown sugar over low heat. Remove from heat. Add the following and mix well after each addition: white sugar, eggs (mix well after each egg), flour, vanilla and walnuts. Pour into a greased and floured 9x13 pan. Bake for 30*40 minutes or until golden brown and set in the middle.
May You Find Peace & Hope This Holiday Season MY CHOICE HOTELS 152 Hospitality Blvd. Manchester, TN 37355
931.728.1301 • (800) 4Choice www.choicehotels.com kayla.transue@mgibsonhotels.com
132 2014 Exchange Holiday Cookbook
Daves - Culbertson Funeral Funer F uner Home Family Owned & Operated Owner ~ Jeff Gamble Manager ~ Juanita Ruff
401 North Jackson St., Tullahoma
931-455-3481
www.davesculbertsonfuneralhome.com
Desserts
Butter Pecan Cake • Faye Bonner
1 pkg. cake mix 4 eggs ¾ c. oil 1 c. water 1 can coconut pecan frosting 1 c. pecans, chopped and divided Combine cake mix, eggs, oil, water, frosting and ½ cup pecans. Spray a bundt pan with cooking spray. Sprinkle ½ cup pecans in pan; pour batter in. Bake at 350˚ for 45-50 minutes. You can also bake in two loaf pans for 35 minutes.
Dean’s Chess Pie • Dean Mitchell
1 stick margarine, melted 3 eggs 1 ¼ c. sugar 1 T. vinegar 1 T. SR flour 1 t. vanilla 1 pie shell, unbaked In a large bowl, mix margarine, eggs, sugar, vinegar, flour and vanilla. Pour into pie shell. Bake at 350˚ for 50 minutes.
Speedy Carmel Frosting • Peggy Dunivan
½ c. butter 1 c. brown sugar, firmly packed ¼ t. salt ¼ c. milk 2 ½ c. confectioners sugar, sifted Melt butter in large saucepan; Add brown sugar and salt and blend. Cook over low heat for 2 minutes; stirring constantly. Add milk; continue stirring until mixture comes to a boil. Remove from heat. Blend in confectioners sugar. Mix well. It too thick, add a small amount of milk.
Are You Kidding Cake • Anita Faulkner
1 box cake mix, any flavor 1 can pie filling, any flavor 3 eggs 1 can cream cheese frosting Mix cake mix, pie filling and eggs together. Pour into a 9x13 greased pan. Bake according to directions for the size pan you are using. Allow to cool. Frost.
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D&M Market
Strong’s Market
931-438-9839
931-438-0779
1610 Huntsville, Hwy., Fayetteville, TN
1607 Huntsville Hwy., Fayetteville, TN
2014 Exchange Holiday Cookbook 133
Desserts
Fresh Peach Cake • Faye Bonner
½ c. butter 1 ½ c. brown sugar, firmly packed 1 egg 2 c. AP flour 1 t. soda dash of salt 1 c. buttermilk 2 c. ripe peaches, diced ¼ c. sugar 1 t. cinnamon whipped cream or ice cream, optional topping Cream butter and brown sugar until fluffy. Beat in egg. Sift flour, salt and soda together; add to creamed mixture, alternating with buttermilk. Beat until smooth. Fold in peaches. Pour into a lightly greased 9x13 pan. Mix sugar and cinnamon together; sprinkle on top. Bake at 350˚ for 30-35 minutes. Serve with whipped cream or ice cream.
Wishing You Peace and Blessings This Holiday Season
Lynchburg Funeral Home Owner ~ Jeff Gamble 1630 Fayetteville Hwy., Lynchburg, TN 37352
931-759-4444
Cherry Delight • Glenda
Brownies • Sherrie Moore
1 c. sugar 3 T. organic cocoa ½ c. AP flour ½ t. baking powder ½ t. salt ½ c. walnuts, optional ½ c. vegetable oil 2 eggs ½ t. vanilla Mix sugar, cocoa, flour, baking powder, and salt in a large bowl. Add oil, eggs and vanilla. Mix well. Add walnuts. Pour into a greased pan. Bake at 350˚ for 22 minutes.
Cherry Dump Cake • Sherrie
To Our Past, Present, & Future Customers
Ray Pearman
2501 Bob Wallace Ave. • Huntsville, AL
256.536.7451 - 800.239.3357 WWW.RAYPEARMAN.COM
134 2014 Exchange Holiday Cookbook
Moore
1 can cherry pie filling 1 can crushed pineapple, some juice drained off 1 stick butter, melted 1 box yellow cake mix Combine cherry pie filling and pineapple together in bottom of greased 9x13 pan. Mix butter and cake mix together until it forms a dry crumbly consistency. Sprinkle over pie filing and pineapple evenly. Bake at 350˚ for 35-45 minutes until golden brown.
Season's Greetings "where trust is a family tradition"
Trail
1 can sweetened condensed milk 1 can cherry pie filling 1 small tub whipped topping 1 graham cracker pie crust Mix milk, pie filling and whipped topping; pour into graham cracker crust. Chill.
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Desserts
Diabetic Pie • Peggy Dunivan
Coconut Pecan Frosting • Faye Bonner
1 sm. box sugar free gelatin, your choice of flavor ¼ c. boiling water 2 containers light yogurt, use same flavor as gelatin 1 container sugar free whipped topping, 8 oz. 1 graham cracker crust In a bowl, mix gelatin and water together until dissolved. Set aside until cool. In a separate bowl, mix yogurt and whipped topping together. Stir in gelatin; mix well. Pour into crust. Refrigerate 3-4 hours or overnight.
1 c. evaporated milk 1 c. sugar 3 egg yolks ½ c. butter 1 t. vanilla 1 ⅓ c. coconut 1 c. pecans, chopped In a saucepan, combine milk, sugar, eggs, butter and vanilla. Cook and stir over medium heat until thickened, about 12 minutes. Add coconut and pecans. Beat until thick enough to spread.
Orange Balls • Jane Rees
1 box light brown sugar 2 c. biscuit mix 4 eggs 1 t. vanilla 1 ½ c. coconut 1 c. pecans, chopped Add all ingredients to a large mixing bowl. Mix well. Pour into a 9x13 greased & floured pan. Bake at 350® for 30 minutes. Mark in squares while warm.
1 lb. powdered sugar 1 small can concentrate orange juice ½ c. margarine, softened 1 lb. vanilla wafers, crushed In a bowl, mix ingredients well & roll into small balls. Roll into powdered sugar, nut of choice or coconut flakes. Or drop into any chocolate flavor.
Sad Sacks • Betty Sacks
Happy Holidays! Give The Gift Everyone Wants! Family Fam mily Owned and Operated • Free rotation for the life of the tire. Fair, honest pricing • Known for our service.
Mike’s Tire Brake & Muffler 732 N Jackson St • (931) 455-5150
Hours of Operation: Mon.-Fri. 7:00 A.M. - 5:00 P.M. Hou Sat. 8:00 A.M. - 12:00 P.M. 2014 Exchange Holiday Cookbook 135
Desserts
Layered Coconut Cream Cheesecake Bars • Earlene Gross
84 vanilla wafers, divided 6 T. butter, melted 1 pkg. cream cheese, softened, 8 oz. 2 T. sugar 1 container whipped topping, thawed, divided, 8 oz. 2 pkgs. vanilla instant pudding, 3.4 oz. 2 ½ c. cold milk 1 ½ c. coconut, toasted, divided Reserve 24 wafers. Crush remaining wafers; mix with butter. Press into bottom of 13x9 pan. Refrigerate while preparing filling. Beat cream cheese and sugar with mixer until well blended. Whisk in 1 c. whipped topping. Carefully spread over crust. Stand reserved wafers around edges. Beat pudding mix and milk with whisk in medium bowl for 2 minutes. Stir in 1 c. whipped topping and ¾ c. coconut. Spread over cream cheese layer. Top with remaining whipped topping and coconut. Refrigerate for 5 hours.
Merry Christmas
Almond Delight • Faye Bonner
¼ c. brown sugar 1 stick margarine 1 sm. pkg. almonds, sliced 1 c. flour 1 c. coconut 2 pkgs. instant vanilla pudding 2 ⅔ c. milk 1 lg. tub whipped topping, 16 oz. In a shallow baking pan, combine sugar, margarine, almonds, flour and coconut. Bake at 325˚ for about 30 minutes or until brown; stirring every 5 minutes. Pour half of this mixture into another baking dish. Mix pudding mix and milk; beat according to package directions. Fold in whipped topping and pour over cooked mixture. Top with the remaining almond crumble mixture. Chill.
Christmas Cookies • Verna Penick
½ c. shortening 1 c. brown sugar 1 ¾ c. AP flour 1 egg ½ t. salt ½ t. soda ¼ c. buttermilk ¾ c. nuts, chopped ¾ c. green and red cherries, chopped ¾ c. dates, chopped 1 t. vanilla Mix shortening, brown sugar, flour, egg, salt, soda, buttermilk, nuts, cherries, dates and vanilla until well combined. Refrigerate overnight. Drop by spoonful and bake at 350˚ for 10-13 minutes.
Happy Holidays From Dixie Smith, family and employees. All of us at State Auto would like to wish you a Safe and Happy Holiday Season.
1403 Madison St. Shelbyville, TN
(931) 455-5452 136 2014 Exchange Holiday Cookbook
Dixie Smith Insurance Agency Agent/Owner Dixie Smith
114 N. Main Ave., Fayetteville, TN 931-433-9842
Desserts
Congo Bars • Wanda Williams
2 ¾ c. AP flour ½ t. salt 2 t. baking powder ⅔ c. butter 2 c. brown sugar 3 eggs 2 t. vanilla 2 ½ c. chocolate chips Sift flour, baking powder and salt in a large bowl, set aside. Combine butter and sugar using a mixer. Add eggs, one at a time, mixing on low speed. Add vanilla; mix well. Mix in flour mixture until well combined. Stir in chocolate chips. Spray a 9x13 pan with cooking spray. Spread mixture evenly into pan. Bake at 350˚ for 25-30 minutes. Cut into pieces. Serve.
Sweet Potato Pie • Peggy Dunivan
1 c. sweet potatoes, cooked, mashed 2 eggs, beaten 1 ⅔ c. sugar ¾ c. evaporated milk ½ c. butter, melted ¼ c. light corn syrup 3 T. flour ¼ t. ground nutmeg pinch of salt 1 pie shell, 9”, unbaked Preheat oven to 350˚. Mix sweet potatoes, eggs, sugar, milk, butter, corn syrup, flour, nutmeg and salt in a large bowl until smooth. Pour into pie shell. Bake for 55-60 minutes.
Have a
Pineapple Banana Hummingbird Mini Loaves • Patty Isbell
1 pkg. yellow cake mix 1 pkg. vanilla instant pudding, 3.4 oz. 1 can crushed pineapple, 20 oz., juice drained and 1 cup reserved 4 eggs ¼ c. vegetable oil 1 t. cinnamon 2 med. ripe bananas, well-mashed to 1 cup ½ c. pecans, chopped 2 oz. cream cheese, softened 1 T. milk ½ c. powdered sugar Preheat oven to 350˚. Combine cake mix, pudding mix, reserved pineapple juice, eggs, oil and cinnamon in large bowl with mixer. Beat for 2 minutes or until blended. Add pineapple, bananas and nuts. Mix just until blended. Pour into 5 foil lined pans sprayed with nonstick cooking spray. Bake for 40 minutes or until toothpick inserted comes out clean. Cool completely. Combine cream cheese, milk and powdered sugar; drizzle over cooled loaves.
Moma’s Lemonade Pie • Justine Painter
1 can sweetened condensed milk, 14 oz. 1 small can frozen lemonade, thawed,undiluted 1 medium carton whipped topping, softened 2 graham cracker pie shells fruit for garnish, optional Mix sweetened condensed milk, lemonade and whipped topping in a large bowl. Pour into two pie shells and refrigerate until firm. Garnish with fruit if desired.
Merry Christmas and a Happy New Year
Lori Lawson Sharpe Licensed in AL & TN
256-529-7129 • 256-693-1028 lorisharpe@live.com
Brandi Lawson 256-829-3005
13951 Hwy. 231/431 Hazel Green, AL 35750
2014 Exchange Holiday Cookbook 137
Desserts
Frozen Fruit Salad Cupcakes Mary Howard
2-3 bananas, chopped 1 can pineapple, crushed, drain and reserve juice, 20 oz. 1 jar maraschino cherries, with stems, 10 oz. 1 container whipped topping, 12 oz. 1 can sweetened condensed milk, 14 oz. ¼ c. lemon juice ¼ t. almond extract additional whipped topping for garnish Pour pineapple juice over bananas and set aside. Chop cherries into fourths, about 12. Mix whipped topping, sweetened condensed milk, lemon juice and almond extract together. Fold in cherries, pineapple, bananas, and 2 teaspoons of cherry juice from jar; mix well. Scoop mixture into muffin pans lined with cupcake liners. Place in freezer and allow to completely freeze. Garnish with additional whipped topping and cherry before serving.
Smile...
Old Fashioned Apple Cake • Joan Cohen
3 eggs 2 c. sugar 1 ½ c. vegetable oil 2 ¼ c. flour 1 t. cinnamon 3 c. apples, peeled and chopped 2 t. vanilla 1 c. walnuts or pecans 1 c. brown sugar, packed ¼ c. milk ½ c. butter Spray a heavy bundt pan with cooking spray. In a large bowl, beat eggs; add sugar and oil. Continue to beat until light and fluffy. Add flour and cinnamon. Fold in apples, vanilla and nuts. Bake at 350 for up to one hour and 15 minutes. Cover top of cake with aluminum foil after first 30 minutes of baking. Test after one hour for doneness by inserting knife. To prepare the glaze, combine brown sugar, milk and butter in a saucepan. Bring to a boil for 2-3 minutes. Remove from heat and beat with mixer to desired consistency. Pour glaze over cake.
Apple Dumplins • Alice George
It's Christmas!
Sending our best wishes for a sparkling holiday season. We really appreciate your trust in us.
Todd McAdams, D.D.S. General & Cosmetic Dentistry Adults and Children
420 Rocky Knob Lane, Fayetteville, TN
Office: (931) 433-5794
2-3 lg. apples 2 cans crescent rolls 1 stick butter 1 ¼ c. sugar 1 t. cinnamon 1 Mt. Dew®, 12 oz. pecans, optional Peel apples and cut into wedges. Roll up apple wedges in the rolls
R EFLECTIONS H OME F URNISHINGS
www.reflectionshomefurnishings.com
Make Your Home Warm & Inviting For Your Family & Guests With Decor For Every Room
11433 Hwy. 231-431 N. (N. Parkway), Meridianville, AL 35759 • 256-829-0740
Free Local Delivery • Financing Available Monday - Saturday 9:00 a.m. - 6:00 p.m. • Sunday 1:00 p.m. - 5:00 p.m.
138 2014 Exchange Holiday Cookbook
Desserts
5 Minute Chocolate Mug Cake Jackie Nedeau
4 T. flour 4 T. sugar 2 T. baking cocoa 1 egg 3 T. milk 3 T. oil 3 T. chocolate chips, optional splash of vanilla 1 coffee mug Add flour, sugar and cocoa to mug; mix well. Add egg and mix thoroughly. Pour in milk and oil; mix well. Add chocolate chips and vanilla; mix well. Microwave for 3 minutes at 1000 watts. The cake will rise over the top, but don’t be alarmed. Allow to cool a little and turn upside down on a plate.
Church Window Fudge • Bernice Cox
1 pkg. chocolate chips, 12 oz. 1 stick margarine 1 c. nuts, chopped 1 pkg. miniature colored marshmallows, 10 oz. 1 pkg. coconut, shredded or flakes, 14 oz. In a saucepan, melt the chocolate chips with the margarine over low heat. Cool slightly. Add the nuts and marshmallows. Sprinkle ⅓ of the coconut on waxed paper, about 4”x12”. Spoon ⅓ of the mixture along the 12” length and shape into a roll. Rolling in coconut to cover. Repeat with the remainder of the mixture. Re-roll in waxed paper, chill 24 hours. Cut into slices to serve.
Easy Pecan Bars • Peggy Dunivan
3 lg. eggs, beaten 1 c. sugar ¾ c. dark corn syrup 2 t. butter, melted 2 t. vanilla ½ t. salt 1 ½ c. pecan pieces 1 deep dish unbaked pie shell, 9” In a large bowl, combine eggs, sugar, corn syrup, butter, vanilla and salt. Stir in pecans. Pour filling into pie shell. Bake 350˚ for 55 minutes or until set.
Praline Bars • Wanda Williams
48 cinnamon graham crackers 1 ½ c. pecans, chopped 2 sticks butter ½ c. sugar In a shallow baking pan, place graham crackers; top with pecans pieces. Set aside. In a saucepan, mix butter and sugar; bring to a boil. Boil for 3 minutes. Pour mixture over crackers. Bake for 10 minutes at 350˚. Be careful not to over bake. Remove immediately to waxed paper.
All of us at
Absolute Nails Would like to wish everyone a
& Thank you for a wonderful 2014. 1810A Huntsville Hwy. ~ Next to Personality Plus 931-433-4423 • Open Tuesday - Saturday Manicures & Pedicures Tammy Stovall, Owner/Manicurist Traci Owens, Stylist • Cindy McGregory, Acrylics 2014 Exchange Holiday Cookbook 139
Desserts
beautiful me. South Side of Fayetteville l SSquare (Next to Parks Jewelry) • 931-438-8880 Tues.-Fri. 10 A.M. - 5 P.M. • Sat. 11 A.M. - 4 P.M.
Spray's Inc. TN Charter 45
Termite • Pest Control Insulation • Wildlife
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TN: (931) 433-5511 • AL: (256) 828-5934 1501 Huntsville Hwy. • Fayetteville, TN P.O. Box 490 • Hazel Green, AL 35750 Office: 931-438-9284 • Cell: 256-990-4864 15222 Hwy. 231 North, Hazel Green, AL 35750 Windows • Doors • Siding • Sunsetter Awnings Distributor
Easy Coconut Cake • Mary Tipper
1 box white cake mix 2 egg whites ⅓ c. oil 1 ½ c. water 1 t. vanilla 2 c. sugar 1 pkg. frozen coconut, thawed, divided, 12 oz. 1 c. milk 1 container whipped topping, 16 oz. Combine cake mix, egg whites, oil, water, and vanilla; mix well. Pour into 9x13 pan. Bake at 350˚ for 25-30 minutes or until done when tested. In a saucepan, combine sugar, ½ pkg. coconut and milk. Simmer over low heat until mixture is slightly thick. Pour over hot cake after cake has cooled, spread whipped topping and top with remaining coconut. Keep refrigerated.
Chocolate Caramel Nut Cake Melinda Dyer
1 pkg. German chocolate cake mix with pudding, prepared according to package directions 1 bag caramels, 14 oz. ½ c. butter ½ c. milk 1 c. pecans, chopped ½ c. milk chocolate chips Spoon half of prepared cake batter into a greased and floured 13x9 baking pan. Bake at 350˚ for 10 minutes. Cake will not test done; cool for 10 minutes. Combine caramels, butter and milk in a saucepan. Cook over low heat; stirring constantly until caramels melt. Spread over the cake. Sprinkle pecans and chocolate chips over caramel mixture. Spread remaining cake batter evenly over top. Bake for 20-25 minutes. Cut into squares and serve.
From our family to yours! WOMACK & HOLLAND INSURANCE AGENCY, INC. (Lincoln County’s Leading Insurance Agency)
312 E. Market, Fayetteville, TN
931/433-2525 • 1-800-762-3113 TN 140 2014 Exchange Holiday Cookbook
Desserts
White Chocolate Cranberry Bars Jane Pendergrass
1 pkg. white cake mix ⅓ c. butter 2 T. water 2 eggs 1 ½ c. dried cranberries 1 ⅓ c. white baking chips 1 ½ t. shortening Heat oven to 350˚. Grease bottom only of 9x13 pan with shortening; lightly flour. Mix cake mix, butter, water and eggs in a large bowl with spoon until dough forms. Stir in cranberries and 1 cup white baking chips. Spread evenly in pan. Bake 20-25 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Cut into bars. For topping: melt ⅓ cup baking chips with shortening in a saucepan over low heat, stirring frequently, until melted. Drizzle mixture over cooled bars. Allow to stand 30 minutes or until set.
Chocolate Peanut Clusters Mary Howard
2 lbs. white candy coating 1 pkg. semisweet chocolate chip morsels, 12 oz. 1 pkg. milk chocolate chip morsels, 11 ½ oz. 5 c. peanuts, salted, dry roasted In a heavy saucepan over low heat, cook and stir candy coating and chips until melted and smooth. Cool for 10 minutes; stir in peanuts. Drop by rounded teaspoons onto waxed paper lined baking sheets. Refrigerate until firm, about 45 minutes.
‘Tis the Season to
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Coconut Cake • Edna Hardiman
1 box yellow cake mix, prepared according to package directions 1 can cream of coconut, 8 oz. 1 can condensed milk 1 tub whipped topping, 8 oz. 2 c. coconut Allow prepared cake to cool. Punch holes in cake. Mix cream of coconut and condensed milk in a small bowl. Pour over cake. Spread whipped topping over cake; top with coconut. Must be stored in refrigerator.
Peanut Butter Snowballs • Mary Howard
1 c. confectioners sugar ½ c. creamy peanut butter 3 T. butter, softened 1 lb. white candy coating In a bowl, combine sugar, peanut butter and butter. Shape into 1” balls and place on waxed paper-lined baking sheet. Chill for 30 minutes or until firm. Melt the candy coating in a microwave safe bowl. Dip balls and place on waxed paper to harden.
Country Traditions “Old & New”
Antiques & Primitives
Wishes You A
Merry Christmas! • Garlands • Baskets • Windsor Chairs • Pottery • Jewelry • Textiles • Farm House Framed Pictures • Braided Rugs • Lamps & Candles • Upholstered Chairs & Sofas from Town & Country • Excellent Selection of Primitives
DSC Sanitation Locally owned & operated since 1994
210 Cedar King Rd., Shelbyville, TN Tommy & Gail Dollar -
931-684-5635
26636 Main St. • Ardmore, AL 35739
(256) 423-4353
2014 Exchange Holiday Cookbook 141
Desserts
No Bake Italian Cake • Mary Howard
1 can sweetened condensed milk, 14 oz. ¼ c. lemon juice 1 sm. can crushed pineapple, undrained 40-50 vanilla wafers 1 carton whipped topping, thawed, 8 oz. 2 c. sweetened coconut, flaked 12-16 maraschino cherries, rinsed Whisk together sweetened condensed milk and lemon juice in a small bowl until thoroughly combined. Mix in pineapple with juice and set aside. Line the bottom of a small baking dish, 8x8 or 7x10, with vanilla wafers. Pour all the pineapple mixture over vanilla wafers, then add another layer of wafers on top of pineapple mixture. Spread whipped topping over top of vanilla wafers; sprinkle with coconut and top with cherries. Refrigerate.
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Your Full Service Copy & Fax Center For Your Personal & Business Needs
Pecan Pie Squares • Faye Blackburn
BASE: 1 pkg. yellow cake mix ⅓ c. butter, softened 1 egg FILLING: ½ c. brown sugar, packed 1 ½ c. dark corn syrup 1 t. vanilla 3 eggs 1 c. pecans, chopped Heat oven to 350. Grease 9” x 13” pan. Reserve ⅔ c. dry cake mix for filling. In a large bowl, mix remaining cake mix, butter and 1 egg at low speed. Blend well. Spread mixture into pan, bake at 350 for 15-20 min. In a large bowl, combine reserved cake mix, brown sugar, corn syrup, vanilla and 3 eggs at low speed until moistened. Beat at medium speed about 1 minute. Pour filling over base. Sprinkle with pecans, return to oven and bake 30 - 35 mins. or until filling is set. Cool completely. Cut into bars.
Peach Cake • Mary Howard
1 yellow cake mix 4 eggs ⅓ c. oil 2 cans peach pie filling ¼ t. almond extract Preheat oven to 350˚. Grease a bundt cake pan. Spread one can of pie filling into the bottom of pan. In a bowl, mix cake mix, eggs, oil and extract until smooth. Fold the second can of pie filling into the mixture. Pour over peaches in pan. Bake 45-50 minutes.
May the Stars Shine Bright on You This Christmas Season! ™
Regency Finance Company
2260 Thornton Taylor Pkwy. Suite. A 931-433-3780 • Fayetteville, TN 37334
142 2014 Exchange Holiday Cookbook
Jessica Jock
Assistant Manager
Cynthia Kosakowski
Branch Manager • NMLS#211363
Desserts
Mamma’s Chess Pies • Pam Ledford
2 ½ c. sugar 2 heaping T. corn meal dash salt 2 T. AP flour 5 eggs, whisked 2 t. apple cider vinegar 2 t. vanilla 1 stick butter, melted ⅓ c. milk 2 unbaked pie shells In a large bowl, mix sugar, corn meal, salt and flour; set aside. In another bowl, mix eggs, apple cider vinegar, vanilla, butter and milk. Add this mixture to the sugar mixture. Mix well. Pour into pie shells. Bake at 350˚ for approximately 45 minutes. Before removing from oven, shake gently. If filling is still moving, leave in a few more minutes until firm.
Swedish Nut Cake • Ellen Henson
2 c. sugar 2 c. AP flour 2 t. baking soda 1 c. nuts, chopped 2 eggs ½ t. salt 1 can crushed pineapple, undrained, 20 oz. 1 pkg. cream cheese, 8 oz., softened 1 ¾ c. powdered sugar 1 sitck butter, melted In a large bowl, mix sugar, flour, baking soda, ½ cup nuts, eggs, salt and pineapple by hand. Pour into a 9x13 greased and floured pan. Bake at 350˚ for 35-40 minutes. While cake is baking, mix frosting. Mix cream cheese, powdered sugar, butter and ½ cup nuts. Pour on top of cake as soon as cake is done.
Rich Sweetheart Brownies • Janice Holt
1 box red velvet cake mix ¾ c. butter, melted 2 eggs 1 c. vanilla chips 4 oz. cream cheese, softened 3 T. sugar ½ t. vanilla In a large bowl, blend cake mix, butter, 1 egg and vanilla chips together. Pour into a greased 9x12 pan. To prepare swirl topping, mix cream cheese, 1 egg, sugar and vanilla until fluffy. Pour over cake mix mixture and swirl with a knife. Bake at 325˚ for 40-45 minutes until toothpick comes out clean.
Professional Care When You Need It! We Offer Family Care, DOT Physicals, Sports Physicals, Etc.
Bartie Scott FNP
Supervising Physician Dr. Paul Sain
Melinda T. Williams Misti Howell CFNP FNP
Deanna Womble NP-C
Advanced Family & Urgent Care Clinic 4114 Thornton Taylor Pkwy. Fayetteville, TN • 931-438-8260 Hours: Mon. - Fri. • 8:00 a.m. - 5:00 p.m.
2014 Exchange Holiday Cookbook 143
Desserts
Easy Chocolate Dessert • Anita Faulkner
1 lg. pkg. Oreos® or Chips Ahoy® cookies 1 lg. pkg. instant chocolate pudding, prepared according to package directions 1 container whipped topping, 8 oz. 1 t. vanilla 1 c. nuts Line a 9x13 pan with Oreos® broken into fourths or leave Chips Ahoy® whole. Pour prepared pudding over cookies and let set. Mix vanilla into whipped topping. Spread whipped topping and nuts over pudding. Refrigerate for at least 24 hours.
Easy Creamy Fudge • Betty Stiles
1 bag milk chocolate chips, 12 oz. 1 can sweetened condensed milk 1 ½ t. vanilla 1 c. pecans, chopped In a bowl, microwave the chips & milk for 1½ minutes. Take out & stir well. Put back in microwave for 1 ½ minutes. Take out, stir well, add vanilla & nuts. Pour in buttered 8x8 dish. Refrigerate until set. Cut into squares.
Crawford Supply Co. Merry Christmas from your leader in plumbing and electrical supplies 931-433-4061
614 Norris Street Fayetteville, TN 37334
Awesome Almost Fresh Coconut Cake • Amy Martin
1 box white cake mix 1 can sweetened condensed milk 1 can cream of coconut 1 c. sugar ½ container sour cream, 4 oz. 1 tub whipped topping 2 pkgs. frozen coconut, thawed Prepare cake mix according to package instructions, baked in a 9x13 pan. Once the cake is done, remove from oven. Take the end of a wooden spoon and poke many holes into cake. In a bowl, mix condensed milk and cream of coconut together; pour all of the mixture on the cake. While the cake is cooling, mix sugar and sour cream until dissolved. Fold in whipped topping until mixture is smooth. Spread on cooled cake. Top with coconut.
Peach Dessert • Mary Tipper
1 lg. can peach slices 1 box yellow cake mix 1 stick butter, melted 1 c. coconut 1 c. walnuts, chopped ice cream or whipped topping, optional Pour peaches with juice into a 9x13 baking dish. Sprinkle dry cake mix over peaches. Drizzle butter over cake mix. Sprinkle with coconut and walnuts. Bake at 325˚ for 60 minutes. Serve with ice cream or whipped topping.
Merry Christmas & Happy New Year Call us for all Your Auction Needs.
931-723-3300
www.auctionwithexit.com TN Auction Firm License # 5618 Each office is independently owned & operated 144 2014 Exchange Holiday Cookbook
Desserts
Merry Christmas & Happy New Year! Thank you for letting our family take care of your family! We offer home respiratory & medical equipment, along with diabetic shoes & inserts. • Oxygen • CPAP • Invasive & Non-Invasive Ventilators • Bi Pap • Aerosol Meds Cookeville Office • Medical Equipment 260 W. 5th St., Cookeville, TN • (931) 528-7993 • Apnea Monitors • Orthotic Bracing Manchester Office 1235 McArthur Dr., Manchester, TN • (931) 723-3780
Serving All Of Middle Tennessee • Since 1999 • Available 24 Hours A Day
Hours: Monday - Friday 8:00 A.M. - 5:00 P.M.
Mama Clower’s Tea Cakes Linda Pouge
1 heaping c. sugar 1 c. butter 2 eggs 3 T. buttermilk 1 t. vanilla 1 t. baking soda ½ t. salt 3 c. AP flour sugar, for garnish In a mixing bowl, cream butter and sugar; add eggs. In a separate bowl, mix together milk and vanilla. In another bowl, mix baking soda, flour and salt. To sugar mixture, add milk mixture, alternately with flour mixture. Drop by tablespoon onto a slightly greased cookie sheet. Flatten slightly and sprinkle with sugar. Bake at 350˚ for 8-13 minutes.
Mini Cinnamon Rolls • Renee Blackburn
2 cans refrigerated crescent rolls, 8 oz. ½ c. margarine, softened ¼ c. sugar 1 t. cinnamon ¼ c. rasins, optional 1 c. powdered sugar 2 T. apple juice or milk Preheat oven to 350 degrees. Separate rolls into rectangles, press perforations. Spread with margarine. In a bowl, combine sugar, cinnamon and raisins. Sprinkle mixture over rectangles. Roll up each rectangle from short end. Cut each roll into 5 slices. Place slices cut side down in ungreased deep dish. Bake for 20-25 minutes or until golden brown. Mix powdered sugar and juice/milk. Drizzle on top of warm rolls.
Merry Christmas! From A-1 Heating & Cooling
1215 Vales Mill Rd. • Pulaski, TN • 1-800-343-6160 • 931-363-4150 2014 Exchange Holiday Cookbook 145
Desserts
Ice Cream Cake • Brooke Wildes
24 vanilla ice cream sandwiches 1 container whipped topping, 16 oz. 1 bottle Magic Shell® chocolate topping 1 jar caramel ice cream topping, 12 oz. favorite candy bars, crushed In a 9x13 dish, place a layer of ice cream sandwich bars. Top with half of the whipped topping, chocolate topping and caramel topping. Repeat layer. Top with your favorite candy bar crushed on top. Store in freezer until ready to serve.
Coconut Cake • Peggy
Dunivan
1 box yellow cake mix, prepared according to package directions in 13x9 pan 1 can sweetened condensed milk, 14 oz. 1 can cream of coconut, 12 oz. 1 container whipped topping, 8 oz., thawed 2 ½ - 3 c. coconut, flaked, sweetened Remove cake from oven. While warm use a fork and poke holes in entire cake. In a bowl mix milk and cream of coconut; slowly pour over cake. Cool completely. Frost with whipped topping; sprinkle with coconut. Cover and refrigerate.
Red Velvet Cake • Sandra Marberry
2 ½ c. AP flour 1 ½ c. sugar 1 t. baking soda 1 t. cocoa 1 c. buttermilk 1 ½ c. oil 1 t. vinegar 2 eggs 1 oz. red food coloring 1 ½ t. vanilla 1 stick butter, softened 1 pkg. cream cheese, 8 oz. 1 box confectioners sugar 1 c. pecans, chopped Mix flour, sugar, baking soda and cocoa in a large bowl. Add buttermilk, oil, vinegar, eggs, food coloring and 1 t. vanilla. Pour into two greased layer pans. Bake at 350˚ for 25 minutes. For the frosting and filling: In a bowl, cream butter and cream cheese. Add confectioners sugar, ½ t. vanilla and pecans. Mix until creamy. Frost cake.
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This project is funded under an agreement with the state of Tennessee
931-967-7825 146 2014 Exchange Holiday Cookbook
G R C
10118 David Crockett Pkwy W. Where Custom is affordable! Belvidere, TN 37306 PH: 931-967-0916 sales@glenrosecabinets.com Visit us online to view more of our great products www.glenrosecabinets.com Glenrose Custom Cabinets
Desserts
Banana Pudding • Sue Towry
1 c. sugar plus 4T. 1 T. flour 2 c. milk 4 eggs, separated 1 t. vanilla 2 T. margarine 1 box vanilla wafers bananas, thinly sliced In a large bowl, mix sugar and flour. In a separate bowl, mix milk and 4 egg yolks and 2 egg whites. Combine both mixtures in top of a double boiler. Add vanilla and margarine. Cook on stove stirring constantly until thickened. Layer vanilla wafers across bottom of a baking dish. Cover wafers completely with bananas. Pour a small amount of pudding mixture over bananas. Continue layers until all ingredients are depleted, ending with pudding.
Chess Pie • Mary Stephens
2 c. sugar 4 T. flour 4 eggs ⅔ c. butter, melted 1 c. sweet cream or milk 1 t. vanilla 1 unbaked pie shell In a large bowl, mix sugar and flour together. Beat eggs until creamy and fold into flour mixture. Add butter, cream and vanilla. Pour into pie shell. Bake at 350˚ until golden brown and firm.
Daphine’s Butter Cookies • Daphine Clark
1 c. butter, room temperature 1 c. sugar 1 egg 2 ¼ c. SR flour 2 t. vanilla 1 c. pecans, chopped In a large bowl, mix butter and sugar. Add egg; mix well. Stir in vanilla. Gradually add flour, then mix in pecans. Drop by teaspoons onto cookie sheet. Bake at 350˚ until light brown.
Pam’s Easy Sugar Cookies • Pam Ledford
½ c. Crisco® 1 c. sugar 2 eggs 1 t. vanilla 2 c. SR flour sugar, for topping In a large bowl, mix Crisco®, sugar, eggs, vanilla and flour. Drop cookies on a greased cookie sheet. Bake at 350˚ for 10 minutes or until lightly browned. Sprinkle tops with sugar while hot.
Make Your Holiday Season A Winning One!
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931-728-1978
2014 Exchange Holiday Cookbook 147
Desserts
Soft Molasses Cookies • Jane Pendergrass
1 c. sugar ½ c. vegetable oil 1 egg 1 t. baking soda ½ c. molasses ½ c. cold water 1 t. ground cloves 1 t. ground cinnamon 3½ c. AP flour Preheat oven to 350®. In a large bowl, mix together the sugar, oil and egg. Dissolve the baking soda in 1 T. hot water and add to the sugar mixture. Add the molasses, cold water, cloves and cinnamon; mix well. Add the flour gradually, mixing well. Drop by teaspoonfuls onto ungreased cookie sheets and bake until firm, no more than 10 minutes. Remove from the cookie sheets and let cool. Makes about 4 dozen cookies.
Earthquake Cake • Brenda Hamilton
1 c. pecan pieces 1 c. coconut flakes 1 c. semi-sweet chocolate chips 1 box German chocolate cake mix, prepared to box directions 1 stick margarine 1 pkg. cream cheese, 8 oz. 1 box powdered sugar, 16 oz. Butter a 9x13 baking dish. Place pecans in the bottom of dish; sprinkle with coconut followed by chocolate chips. Pour prepared cake mix over mixture. Melt margarine and cream cheese over low heat. Remove from heat and add powdered sugar. Mix well and spoon over cake. Do not spread. Bake for 45-50 minutes at 350˚.
Cherry Pineapple Cabana Cake Patty Isbell
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Merryy Christmas hristmas ristma ma From All Of Us At: d, t Foo of Pe Line pplements te le p u Com plies & S Sup
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256-534-5637 2215 Holmes Ave., NW Huntsville, AL 35816 MON.–FRI. 7 A.M.–5 P.M. SAT. 7 A.M.–2 P.M.
148 2014 Exchange Holiday Cookbook
1 can crushed pineapple, undrained, 20 oz. 1 can cherry pie filling, 21 oz. 1 pkg. yellow cake mix 1 c. butter, melted 1 bag coconut, shredded, 7 oz. 1 c. Macadamia nuts, chopped Preheat oven to 350˚. Lightly grease a 9x13 baking pan. Layer pineapple, then cherry pie filling. Sprinkle dry cake mix over the top. Pour melted butter on top covering evenly. Finish with coconut and nuts. Bake for 50-60 minutes until brown on top and bubbly. Let cool 30 minutes.
Warm Holiday Wishes From Our Family To Yours Ferguson LP Gas Company
27650 Pinedale Rd. Ardmore, AL 256-423-3320
Desserts
Gingerbread Brownies • Jane Pendergrass
1 ½ c. AP flour 1 c. sugar ½ t. baking soda ¼ c. cocoa 1 t. ground cinnamon ½ t. ground cloves ¼ c. butter, melted & slightly cooled ⅓ c. molasses 2 eggs, beaten powdered sugar for garnish In a large bowl, combine flour, sugar, baking soda, cocoa and spices. In another bowl, combine butter, molasses and eggs. Add butter mixture to flour mixture, stirring until just combined. Spread in a greased 13x9” baking pan. Bake at 350® for 20 minutes. Cool in pan on a wire rack. Dust with powdered sugar. Cut into squares. Make 2 dozen brownies.
Red & Green Pistachio Bark Mary Howard
¼ c. dried cherries, chopped 2 T. water 2 pkgs. white chocolate morsels, 12 oz. 6 vanilla bark coating squares, 2 oz. 1 ¼ c. green pistachios, chopped Microwave cherries and water in a small bowl; drain. Melt morsels and bark coating in a heavy saucepan over low heat; stir in cherries and pistachios. Spread into a wax paper-lined 15x10 jelly roll pan. Chill 1 hour or until firm. Break into pieces; store in an airtight container.
Texas Sheet Cake • Diane Kelly
2 sticks butter 3 T. cocoa 1 c. water 2 c. sugar 2 c. flour ½ t. salt 2 eggs, beaten 1 T. soda ½ c. milk 6 T. butter 4 T. milk 2 T. cocoa 1 box powdered sugar 1 t. vanilla In a saucepan, mix together butter, cocoa & water & bring to a boil. Pour boiling mixture into sugar & flour & salt. Add eggs, soda & milk. Bake at 350˚ until done.
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Where great deals happen everyday
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(931) 668-7300
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Hours: Mon-Fri 10:00 a.m. - 7:45 p.m., Sat 10:00 a.m. - 3:45 p.m. 2014 Exchange Holiday Cookbook 149
Desserts
Sharon’s Favorite Strawberry Pie
Blond Texas Sheet Cake • Jane Pendergrass
Sharon Redpath
1 pkg. white cake mix, 18.25 oz. 1 c. sugar 1 c. buttermilk 1 c. water ⅓ c. butter or margarine, melted 2 c. fresh strawberries, washed and hulled 4 egg whites 2 T. cornstarch ¼ t. almond extract ½ of a 3 oz. box strawberry gelatin Frosting 2 c. fresh strawberries, washed and hulled 1 c. pecans, chopped whipped cream ½ c. butter or margarine 1 pie shell, baked 1 c. light brown sugar ⅓ c. buttermilk Combine sugar, cornstarch and water in a 2 c. powdered sugar saucepan. Boil until thickened, approximately 3 ½ t. vanilla extract minutes. Remove from heat. Add gelatin and stir ¼ t. almond extract until dissolved. Cool. Place strawberries into pie shell; pour gelatin mixture over strawberries. Allow Beat together all ingredients except frosting to stand in refrigerator for at least one hour before ingredients at low speed with an electric mixer serving. Top with whipped cream. 2 minutes, or until blended. Pour batter into a greased 15 x 10” jelly-roll pan. Bake at 350® for 15 to 20 minutes or until a toothpick inserted in the center comes out clean. cool in pan on a wire rack for 2 hours.
Merry Christmas & Happy New Year!
Cash’s Old Fashioned Fudge Peggy Cash
Thank you for your patronage
Mid-South Livestock Center, LLC
Hwy. 41-A, Unionville, TN 931-294-5101 • www.midsouthlivestock.com
ROCKET CITY
1 T. cocoa 2 c. sugar 1 c. milk ¼ stick butter In a saucepan, mix cocoa, sugar and milk. Stir over medium heat until a small drop of mix in water forms a ball. Take off heat, stir in ¼ stick butter and stir until it begins to harden. Grease plate with butter and pour mix into plate. Let cool 5-10 minutes.
For whatever you need to haul this season!
256-536-9500
2100-A North Memorial Parkway • Huntsville, AL 35810
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150 2014 Exchange Holiday Cookbook
Desserts
Fudge Pie • Pam Ledford
Divine Praline Brownies • Jane Pendergrass
1 c. sugar ¼ c. cocoa 2 eggs ¼ c. flour 1 stick butter, melted 1 t. vanilla ½ c. nuts, chopped, optional 1 unbaked pie shell In a large bowl, mix sugar, cocoa, eggs, flour, butter, vanilla and nuts. Pour into pie shell. Bake at 350˚ for approximately 30 minutes or until firm.
2 pkg. brownie mix ¼ c. butter or margarine 1 c. brown sugar, packed 1 c. pecans, chopped Prepare brownie mix according to package directions. Spread in a greased 13x9” baking pan. Set aside. Melt butter or margarine in a skillet over low heat. Add brown sugar, and melt. Stir in pecans. Drizzle (spoon) this mixture over unbaked brownie mixture. Bake at 350˚for 25 to 30 min. Cool and cut into bars. Do no refrigerate.
Orange Salad • In Memory Of Lucille Brown
Vanilla Sour Cream Pie • Jane Rees
1 large box of orange Jell-O 14 large marshmallows 1 c. crushed pineapple ½ pint whipping cream In a large bowl, prepare Jell-O per box directions. Add marshmallows and dissolve them some by stirring them while hot. Allow mixture to thicken. Pour in pineapple including the juice and whipped cream. Mix thoroughly. Refrigerate to gel.
1 c. sour cream 1 c. milk 1 pkg. vanilla instant pudding or flavor of choice 1 graham cracker crust, 8” fresh fruit, for garnish In a large bowl, beat sour cream and milk until smooth. Blend in dry pudding mix; beat until slightly thickened. Pour into crust. Chill to set. Garnish with fresh fruit.
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1212 Huntsville Hwy., Ste Ste. 6 • Fayetteville Fayetteville, TN
931-433-1970
2014 Exchange Holiday Cookbook 151
Desserts
Peach Cobbler • Betty Garrett
Applesauce Squares
In Memory Of Mildred & Robert Troupe 1 stick margarine 1 ½ c. sugar 2½ c. flour ⅔ c. milk 1 t. salt 1 sm. pkg. Bisquick ® 1 t. soda 3 ½ c. peaches, fresh or canned 1 t. cinnamon Melt margarine in a baking dish. In a small ½ t. nutmeg bowl, mix sugar, milk and Bisquick® and pour over ¼ t. cloves margarine. Add peaches. Sprinkle a little sugar on 1 c. shortening top. Bake at 350 degrees for 1 hour. 1 ½ c. sugar 2 eggs Magic Cookie Bars • Jane Rees 1 c. applesauce ½ c. butter 2 t. vanilla 1 ½ c. graham crackers crumbles 1 c. raisins 1 can sweetened condensed milk 1 c. nuts, chopped semi-sweet chocolate, 12 oz. 2¾ c. confectioners sugar 1 ⅓ c. coconuts 1 T. sugar 1 c. chopped pecans ½ c. margarine, softened Preheat oven to 350®. Melt butter in a 9x13 pan. 2 T. lemon juice Sprinkle graham cracker crumbs over butter. Mix In a large bowl, mix flour, salt, soda, cinnamon, & press into bottom of pan. Pour milk over graham nutmeg, cloves, shortening, 1½ c. sugar, eggs, cracker mixture.. Top evenly with chocolate chips, applesauce, 1 t. vanilla, raisins and nuts. Pour into coconuts & pecans. Bake 25-30 minutes. Cool & cut. a 9x13 greased and lightly floured pan. Bake at 350˚ for 50 minutes. Remove from oven. Cool. In another bowl, mix confectioners sugar, 1 T. sugar, 1 t. vanilla, margarine and lemon juice. Drizzle over applesauce squares.
Merry Christmas
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Shawn Roberts Owner 2320 Highway 41A South, Shelbyville, TN 37160
Phone: 931-684-1685 • Fax: 931-685-8047 www.dandrsiding.com
Serving Middle Tennessee Since 1989
24 Hour Emergency Services
152 2014 Exchange Holiday Cookbook
Warm Holiday Wishes From Our Family To Yours Chloe
Local Peoples Gas, Inc.
19650 Cross Key Rd., Athens, AL 256-230-3600
Desserts
Carrot Cake • Sharon Redpath
1½ c. salad oil 2 c. sugar 2 c. flour 1 t. salt 2 t. baking powder 2 t. baking soda 2 t. cinnamon 3 c. carrots, grated ½ - 2 c. nuts, chopped 8 oz., softened 1 box confectioners sugar 1 t. vanilla ½ stick margarine, softened 4 eggs 3 c. carrots, grated In a large bowl, combine oil and sugar. Add eggs, one at a time, beating after each. Sift together flour, salt, baking powder, soda and cinnamon. Add flour mixture to sugar mixture; beat well. Fold in carrots and ½ - 1 cup of nuts. Bake at 350˚ for 30 - 40 mins. Remove from oven; cool. For frosting: Mix cream cheese and margarine together until well combined. Add confectioners sugar, vanilla and remaining nuts.
Cup of Cobbler • Donna Jones
1 stick butter 1 c. flour 1 c. sugar 1 c. milk 1 can of fruit in syrup Preheat oven to 350˚. Melt butter in a 9x13 baking dish. In a bowl, mix flour, sugar and milk. Pour over butter; do not stir. Add fruit on top; do not stir. Bake 30-40 minutes.
Chocolate Pecan Pie • Nancy Parkerson
1 stick butter, melted & cooled 2 eggs 1 c. sugar ½ c. flour 1 t. vanilla 1 c. pecans 1 c. chocolate chips 1 pie shell, unbaked In a bowl, Combine butter and beaten eggs. Mix well. Add sugar, flour, vanilla & mix thoroughly. Add pecans & chocolate chips & mix again. Pour into pie shell. Bake at 350® for 30-35 minutes.
With Warmest Wishes For A Merry Christmas & Happy New Year
living centers mountain view
931-967-7082
1360 Bypass Road | Winchester, TN
Like Us On: goldenliving.com 2014 Exchange Holiday Cookbook 153
Desserts
Vanita’s Red Velvet Cake • Justine Painter
1½ c. sugar 2 c. oil 2 eggs 1 t. vinegar 2 oz. red food coloring 2½ c. AP flour 1 t. salt 2 T. cocoa 1 c. buttermilk 1 t. vanilla In a large bowl, cream sugar, oil and eggs; beat well. Add vinegar, food coloring; mix well. Stir in flour, salt and cocoa. Add buttermilk and vanilla. Pour into cake pan. Bake at 350˚ for 30-35 minutes. Allow to cool and frost with icing of choice.
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Ginger Carrot Cake • Jane Pendergrass
2 c. AP flour 2 c. granulated sugar 2 t. baking powder ½ t. baking soda 4 eggs 3 c. carrot, finely shredded ¾ c. cooking oil ¾ c. mixed dried fruit bits 2 t. grated fresh ginger Icing 2 pkgs. cream cheese, softened, 3 oz. ½ c. butter, softened 1 T. apricot brandy or orange juice 4 ½ to 4 ¾ c. powdered sugar, sifted ½ t. orange peel, finely shredded 1 c. pecans, finely chopped, toasted (optional) Preheat oven to 350®. Grease and flour 2 each 9x1½” round cake pans. Set aside. In a large bowl,stir together flour, sugar, baking powder, and baking soda. Set aside. In a medium bowl, beat eggs; stir in carrot, oil, dried fruit bits, and ginger. Stir egg mixture into flour mixture. Pour batter into prepared pans. Bake for 30 to 35 minutes or until a toothpick inserted near the centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. cool completely on wire racks.
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1822D Huntsville Hwy. • Fayetteville, TN 37334 www.fayetteville-chiropractor.com
154 2014 Exchange Holiday Cookbook
First Community Financial Services, LLC 501 Dinah Shore Blvd., Winchester, TN
931-968-0544
509 North Jackson St., Tullahoma, TN
931-454-9200
fcfinancialservice.com
Desserts
Bella’s Brownies • Heather Bolden
4 eggs 1 stick butter, softened 1 t. vanilla 2 c. sugar 1 c. SR flour ½ c. cocoa 1 c. nuts, chopped In a bowl, beat eggs and butter together. Add vanilla and sugar; mix well. Add flour and cocoa and mix until smooth. Add nuts to the mixture and pour into greased and floured pan. Bake at 325® for 25 minutes.
Blackberry Cobbler • Alice George
2½ c. fresh blackberries 1 c. sugar 1 c. flour 1 c. milk 1 stick butter Pour the 1 cup of sugar over the blackberries, stir to coat and let set for about 30 minutes. Preheat oven to 375 degrees. In a 9 x 11 pyrex dish, melt the stick of butter. In a bowl, mix the flour and milk together. Pour into the pyrex dish over the butter. Do not stir. Spread the blackberries on top and bake at 375® for 45 to 55 minutes.
Loaf Cake • Sue
Towry
3 sticks margarine, melted 2 ½ c. sugar 4 c. SR four, sifted 1 ½ c. milk 6 egg whites 2 t. vanilla 1 lb. confectioners’ sugar 1 stick margarine, melted 1 t. vanilla 4 oz. cream cheese, milk In a bowl, blend sugar and milk. Add flour. In a separate bowl, beat egg whites until they form a peak. Add egg whites to the flour mixture. Bake at 350˚ in a greased loaf pan for 1 hour 15 minutes.
Merry Christmas We Are Your COMMUNICATIONS Center
• Cell Phones • Internet • Home Phone Service
1231 Huntsville Hwy., Suite A Across from A f Walmart Wl t Fayetteville, TN 37334
931-433-9113
Store Hours: Monday - Friday 9:00 A.M. - 6:00 P.M. • Saturday 9:00 A.M. - 4:00 P.M.
2014 Exchange Holiday Cookbook 155
Desserts
Homemade Marshmallows • Jane Rees
2 T. unflavored gelatin ¾ c. cold water 2 c. sugar ⅛ t. salt ¾ c. boiled water 1 T. vanilla chopped nuts or toasted coconut flakes In a bowl, soften gelatin in cold water for 5 minutes. Dissolve by stirring over hot water. Combine sugar, salt & boiling water in 2 qt. heavy saucepan. Cook, stirring until sugar dissolves to a soft crack stage (280®). Pour into mixing bowl along with the gelatin mixture & beat at low speed for 3 minutes. Continue beating at medium speed for 10 minutes or until mixture is fluffy & creamy.
Creamy Mocha Frozen Dessert Rosina Eicher
2 t. instant coffee granules 1 T. hot water 1 c. Oreo® cookies, crushed, optional ¾ c. pecans, chopped, divided ¼ c. butter, melted 2 pkgs. cream cheese, 8 oz. 1 can sweetened condensed milk, 14 oz. ½ c. chocolate syrup 1 container whipped topping, 8 oz. In a small bowl, dissolve coffee granules in hot water; set aside. In another bowl, combine cookie crumbs, ½ cup pecans and butter. Pat into a 13x9x2 pan. In mixing bowl, beat cream cheese until light and fluffy. Blend in coffee mix, milk and chocolate syrup. Fold in whipped topping and spread over crust. Sprinkle with remaining pecans. Freeze.
Tony’s Easy Bake Peach Cobbler Anthony Battle
Merry Christmas!
½ c. butter 1 c. SR flour ½ c. SR corn meal 1 c. sugar 1 c. milk 1 t. vanilla 2 c. can peaches in syrup Melt butter in 9x13” pan. Mix together the flour, meal, sugar, milk and vanilla. Pour mixture into the pan. Spread peaches, including syrup, evenly around the pan. Bake at 350®, until crust is golden brown. Let cool about 15 minutes before serving.
Decorate The Home Of Your Dreams This Year! May the holidays bring you bundles of happiness and success! Thanks for your generous support!
Discount Tire
Ardmore Hwy., Fayetteville, TN • 931-438-0097 Rick Currin, Owner 156 2014 Exchange Holiday Cookbook
Yvonne Edwards Crews Broker/Realtor/Owner
Cell: 931-205-1728 • ycrews@realtracs.com www.frg1.com • 113 North First St. •Pulaski, TN 38478
Desserts
Merry Christmas Free Delivery and In Store Financing! 315 S. Cannon Blvd. Shelbyville, TN
931-684-2453
BEDFORD
HOME FURNISHINGS
Memory Book Cookies • Jane Rees
1 c. butter, softened 2 c. brown sugar, firmly packed 2 lg. eggs 1 t. vanilla 3 ½ c. AP flour 1 t. baking soda ½ t. salt 1 c. pecans, chopped In a large bowl, beat butter at medium speed with an electric mixer. Gradually add sugar, beating well. Add eggs & vanilla, mix well. In a separate bowl, combine flour, soda & salt. Gradually add to creamed mixture. Stir in pecans. Shape dough into two 16” rolls; wrap in waxed paper & chill at least 4 hours. Unwrap & cut into ⅓” slices. Place on ungreased cookie sheet. Bake at 375® for 6-8 minutes. Cool on wire racks.
Caramel Popcorn • Faye Blackburn
15 c. popped corn (¾ c. kernels) 1 ½ c. brown sugar firmly packed ¾ c. butter 6 T. corn syrup ½ c. raw peanuts, optional ¾ t. baking soda 1 T. vanilla Place popped corn in large container; set aside. Mix in large double boiler- brown sugar, butter, syrup, and raw peanuts. Boil for 5 minutes and remove from heat. Stir in baking soda and vanilla. Mix well. Pour over popped corn, stirring until all popcorn is coated with syrup mixture. Pour into lightly buttered large pan. Bake at 225 for 1 hour, stirring often (every 15 minutes). Let cool, then break apart. Store in covered containers. Yields 15 cups.
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2118 Decherd Blvd. • Decherd, TN 37324 • 931-967-5433 Holiday Hours: Mon. - Fri. 9:00 a.m. - 6:00 p.m.; Sat. 9:00 a.m. - 5:00 p.m.; Sun. 1:00 p.m. - 5:00 p.m. Robin Smith, Owner • rdclark33@yahoo.com
2014 Exchange Holiday Cookbook 157
Desserts
Reuben’s Peanut Butter Delight Rosina Eicher
1 c. flour ½ c. butter 1 c. nuts, chopped 1 pkg. cream cheese, 8 oz. 1 c. powdered sugar ¾ c. peanut butter 2 containers whipped topping, 8 oz. 1 sm. box instant vanilla pudding 1 sm. box instant chocolate pudding 3 c. milk peanut butter cups, for garnish In a bowl, mix flour, butter and nuts together; press into a 9x13 cake pan. Bake at 350˚ for 1520 minutes. Mix cream cheese, powdered sugar, peanut butter and 1 container whipped topping and spread on cooled crust. Beat both pudding mixes and milk together and spread on second layer. Top with remaining whipped topping. Garnish with peanut butter cups. Refrigerate at least 1 hour before serving.
‘T is Th e Se as on Fo r Gi ft s, Ga dg et s & M or e!
Oat and Chocolate Bars • Linda Pouge
1 c. + 2 T. butter, softened 2 c. brown sugar, packed 2 eggs 3 t. vanilla 2 ½ c. AP flour 1 ½ t. salt 1 t. soda 3 c. minute oats 1 pkg. semi-sweet chocolate chips, 12 oz. 1 can sweetened condensed milk, 14 oz. Grease 13x9 baking pan. In a large bowl, cream together 1 cup butter and brown sugar. Add eggs and 2 t. vanilla. Stir in flour, 1 t. salt and soda. Add oats; mix well. Press ⅔ batter into pan. In a saucepan, melt chocolate chips with condensed milk, 2 T. butter, 1 t. vanilla and ½ t. salt over medium heat. Stir constantly to avoid scorching. Remove from heat as soon as chocolate is melted. Pour over batter in pan. Crumble remaining oat batter over filling. Bake 25-30 minutes or until golden brown.
Tullahoma Curbside Recycling! Have recycling curbside by 6:00 a.m. on your regular trash collection day.
We Collect Curbside: ainers • Aluminum Cans • Plastic Containers • Tin & Metal Food Cans • Newspaper • Corrugated Cardboard • Magazines dboard & Other Cardboard • Mixed Paper
Please sort your items by category for pick up OR you can drop off recycling at:
942 Maplewood Ave.
(931) 454-1768
Eaton
Hardware
Monday - Friday 7:00 A.M. - 6:00 P.M. • Saturday 7:30 A.M. - 4:00 P.M.
1084 Murfreesboro Hwy., Manchester 931-728-3568 • 931-728-3238 158 2014 Exchange Holiday Cookbook
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Desserts
Choco-Mallow Bars • Linda Pouge
¾ c. butter, softened 1 ½ c. sugar 4 eggs 1 c. AP flour ¼ c. cocoa ½ t. baking powder ½ t. salt 2 ½ c. miniature marshmallows 1 c. chocolate chips 1 c. peanut butter chips In a bowl, cream butter and sugar. Beat in eggs. In a separate bowl, combine and thoroughly mix flour, cocoa, baking powder and salt. Beat into sugar mixture. Spread into a greased 9x13 baking pan. Bake 25 minutes or until firmly set in center. Immediately top with marshmallows, chocolate chips and peanut butter chips. Return to oven for 3 minutes. Gently swirl together and blend. Cool before serving.
Cream Cheese Bars • Brenda Rowell 2 lg. pkgs. chocolate chip cookie dough, 20 oz. 3 pkgs. cream cheese, 8 oz., softened 1 c. sugar 3 eggs, well beaten 1 t. vanilla Place cookie dough, in freezer for 1 hr. before using. Slice one package of cookie dough ¼” thick or smaller. Cover bottom of 13x9” pan. Be sure the whole bottom is covered. Press down with fingers if needed to cover the bottom. Beat cream cheese, sugar, eggs and vanilla until smooth. Pour mixture evenly over cookie dough. Cover cream cheese mixture with second roll of cookie dough (slice same) to be sure the top is covered. Do not press down. Bake at 350˚ for 50 minutes until golden brown. Cool completely before refrigerating. Slice in small pies. Be sure top is golden brown - cream cheese cooks out. Cool completely - place in refrigerator. Then slice after cooled. Very rich - cut small pieces when serving.
Merry Christmas Santa Doesn’t Leave The House Without His Watkins Pain Relieving Liniment.
World Famous Watkins Products
&
Health Food Store
931-563-7572
104 E. Lauderdale St., Tullahoma
2014 Exchange Holiday Cookbook 159
Desserts
Peach Cobbler • Nancy Parkerson
Yogurt Parfaits • Rosina Eicher
1 stick butter 1 pkg. cream cheese, 8 oz., softened 1 c. self-rising flour ½ c. powdered sugar 1 c. sugar 1 box white chocolate pudding mix, 4 oz. 1 c. milk 1 c. milk 1 t. vanilla 32 oz. plain yogurt 4 c. sliced peaches 1 tub whipped topping, 8 oz. Preheat oven to 350®. Melt butter in a 2 qt. baking fresh fruit dish. In a bowl, combine sugar, milk & flour. Add granola vanilla. Pour over butter. Do not stir. Spoon peaches In a bowl, beat cream cheese and powdered sugar. over batter. Do not stir. Bake about 40 minutes. Add pudding and milk; mix well. Add yogurt and whipped topping. Layer with fresh fruit and granola Logan’s Christmas Cookies • Jane Rees in individual clear cups or in 9x13” pan. 1 white cake mix ½ c. cooking oil Iron Skillet Blackberry Cobbler 3 egg whites Margie Drake 1 pkg. chocolate covered candies, chocolate 2 sticks butter, salted + more for skillet chips or nuts 2 c. whole milk food coloring, your choice Mix cake mix, oil, egg whites in a large bowl. Fold 1 t. vanilla extract in chocolate candies or combination. Add a few 2 c. SR flour drops of food coloring for desired color. Drop by 2 c. sugar spoonful on a baking sheet. Bake 10 mins. at 350˚. 5 c. blackberries Build a two zone fire in charcoal grill by placing coals on one side of grill and leave the other side www.edwardjones.com empty. Preheat grill. Melt butter in large saucepan over low heat. Remove from heat. Add milk, vanilla flour and sugar. Stir together but do not blend. Butter a 10” cast iron skillet. Put blackberries in bottom of skillet; pour batter over top. Place skillet over indirect heat; away from coals. Close grill lid and cook until cobbler is golden brown on top, about a hour. Serve hot right from the skillet.
During this holiday season and every day of the year, we wish you all the best. John R. Karby, CFP® AAMS Financial Advisor
1231 Huntsville Hwy., Suite C • Fayetteville, TN 37334
931-438-3200 Lisa McKern
Jeanine M. Horvath, AAMS®
2899 Huntsville Hwy. • Fayetteville, TN 37334
110 N. Main Avenue • Fayetteville, TN 37334
Financial Advisor
931-438-2378
Merry Christmas From our families to yours
Financial Advisor
931-433-9548
931-571-7339
drjgardner.com MKT-1920-A
160 2014 Exchange Holiday Cookbook
2122 N. Jackson St., Tullahoma, TN 37388
Desserts
Lemon Freeze • Linda Pouge
½ c. evaporated milk 1 egg, separated ⅓ c. sugar 3 T. lemon juice dash of salt 2 T. graham cracker crumbs Chill . evaporated milk in ice tray until almost frozen at edges. In a 1 qt. bowl, mix 1 egg yolk, sugar, 1 T. lemon juice and salt. Combine ice cold milk and egg white. Use an electric mixer and whip at high speed until fluffy. Add 2 T. lemon juice and whip until stiff. Beat in sugar mixture gradually at low speed until blended. Pour into tray. Top with graham cracker crumbs. Freeze 3 hours.
Christmas Popcorn Squares • Jane Rees
1½ c. sugar ½ c. light corn syrup ½ c. water 2 T. butter 1 t. vanilla 6 c. popped corn 1 c. mixed nuts 2 c. mixed candied fruit Combine sugar, corn syrup and water in a 2 qt. heavy saucepan. Stir until sugar is dissolved. Cook to a soft crack stage, 270˚. Remove from heat. Add butter and vanilla. Pour over fresh popcorn, nuts and fruit; stirring to coat evenly with syrup. Press into a buttered 13x9x2 pan. Cut into 1 ½” squares while still warm.
Millionaires Cake • Chris Gard
1 pkg. yellow Jiffy® cake mix 8 oz. cream cheese, softened 3 c. milk 1 lg. pkg. instant vanilla pudding mix 1 lg. can pineapple, crushed, drained 1 container non-dairy topping In a bowl, mix cake mix as directed on box. Pour into a 9x13 pan & bake 12-15 minutes until done. Let cool. In a large bowl, mix cream cheese with ½ cup of milk. Beat until well blended & smooth. Add pudding mix & 2 ½ cups of milk to cream cheese mixture & beat until pudding is thick. Refrigerate for at least 5 minutes.
From All Of Us At
Millie’s Bridal & Formal Shop
Bridal, Prom & Pageant Gowns & Accessories
“Let Us Dress Your Dreams”
Tuxedo Rentals
316 S. Jackson St. • Tullahoma
931-455-8055
Merry Christmas From All Of Us! Let Us Cater Your Next Event... BBQ • Butts • Fixins & Desserts
Chuckwagon Diner & Bar-B-Que Owner: Dan Holt
931-433-9196 931
702 Norris St., Fayetteville
Hours: Mon., Tues., Wed. 5:30 a.m. - 2:00 p.m., Thurs., Fri., Sat. 5:30 a.m. - 4:00 p.m. 2014 Exchange Holiday Cookbook 161
Desserts
Brenda’s Yellow Cake • Justine Painter
1 c. sugar ½ c. soft shortening 1 t. vanilla 2 eggs 1 ⅔ c. SR flour ⅓ c. water ⅓ c. milk Preheat oven to 350˚. Grease and flour 9” square or 8” round cake pan. In a bowl, beat sugar, shortening and vanilla with a mixer at medium speed. Add eggs, flour, water and milk. Beat for 2 minutes. Pour into cake pan. Cook for 40 minutes in square pan; 30 minute in round pan or until cake pulls away from sides of pan. Remove from oven. Cool for 10 minutes before removing from pan.
Merry Christmas From Our Family To Yours
“Community “Com Com C Co oom mm muni uniitty B Banking anking With People lle Y You ou Can Trust”
Chocolate Pie • Sandra Marberry
¾ c. + 3 T. sugar 2 T. cocoa 2 T. flour 1 ¼ c. milk 3 egg yolks, separated (yolks well beaten) 1 T. butter 2 t. vanilla 1 pie shell, baked In a double boiler, combine ¾ cup sugar, cocoa, flour, milk and gradually add beaten egg yolks. Cook until thick. Add butter and 1 t. vanilla. Pour into baked pie shell. Top with meringue made of 3 beaten egg whites, 3 T. sugar and 1 t. vanilla. Beat until stiff. Gently spread onto pie filling. Bake in oven at 350 degrees until brown.
Best Wishes With Blessings & Joy For The Holiday Season Thanks to the many customers who have trusted us with their business. • Lower Prices • Service • Satisfaction Guaranteed Give us an opportunity to fill all your equipment needs. We are your full line Vicon Dealer!
304 W. College Street Fayetteville, TN
931-438-0559
8 A.M. - 4:30 P.M. Monday - Thursday • 8 A.M. - 5 P.M. Friday
www.firstcommercebank.net 162 2014 Exchange Holiday Cookbook
Hottenstein Farm Equipment Pulaski, TN • Ken Hottenstein 931-363-4617 Cell: 931-292-3034
Desserts
Chocolate Microwave Pie • Linda Pouge
1 ½ c. + 5 T. sugar ½ c. AP flour 3 T. cocoa 2 c. milk 3 eggs, separated 1 T. butter 2 t. vanilla 1 pie shell, baked cream of tartar In a microwaved safe bowl, combine 1 ½ c. sugar, flour, and cocoa. Add 3 egg yolks and milk. Mix well. Microwave in 3 minute intervals for a total of 8 minutes. Add butter and 1 t. vanilla. Pour into a baked pie shell. In a bowl, mix 3 egg whites, 5 T. sugar and dash of cream of tartar. Whip meringue. Fold in vanilla. Pour on top of pie. Bake until brown at 350˚.
Have you been good this year?
Metropolitan Escrow
Hear for the Holidays! Merry Christmas FROM ROM OM
Come see us and hear better for the holiday season! 1230 Huntsville Highway Fayetteville, TN 37334 www.HOWARDBENTLEY.net
2745 Bob Wallace Ave., Suite G. Huntsville, AL
256-722-5299 2014 Exchange Holiday Cookbook 163
Desserts
Chocolate Chip Pecan Pie
Blackberry Upside Down Cake
2 large eggs, beaten ½ c. AP flour ½ c. sugar ½ c. brown sugar ¾ c. butter, softened 1 t. vanilla 1 c. semi sweet chocolate chips 1 c. pecans, chopped 1 unbaked 9” deep dish pie shell, thawed Preheat oven to 325˚. Beat eggs in a large bowl until foamy. Beat in flour, sugar & brown sugar. Beat in butter & vanilla. Stir in chips & nuts. Spoon into pie shell. Bake for 55-60 minutes.
1 frozen blackberry cobbler, 2 lbs. 1 pkg. white cake mix, 18.25 oz. 1 ¼ c. milk 2 lg. eggs ¼ c. butter, melted ½ c. AP flour ⅓ c. sugar ⅓ c. light brown sugar, firmly packed ½ t. ground cinnamon ¼ t. salt ¼ c. cold butter, cut into pieces ½ c. walnuts, chopped and toasted Remove plastic over wrap and cardboard cover from cobbler. Turn up edges of foil pan; place on baking sheet. Bake at 400˚ for 50-60 minutes or until golden brown. Cool cobbler on wire rack. In a bowl, stir together cake mix, milk, eggs and butter. Spoon batter into greased 13x9 baking dish. Spoon cobbler out evenly over batter. In a separate bowl, combine flour, sugar, brown sugar, cinnamon and salt; cut in butter until crumbly. Stir in walnuts. Sprinkle mixture evenly over cobbler. Bake at 350˚ for 45-50 minutes or until a wooden pick inserted in center comes out clean.
Lee Ann Gattis
Margie Drake
Grant Funeral Services “Professional, Caring & Affordable Services” Grant Funeral Services
Estill Monument Co.
103 Peters Road, Estill Springs
600 S. Main St., Estill Springs
Pam & Glen Grant, Owners Glen Grant, Manager Pam Grant, Funeral Director
Hours: Monday - Friday 8:00 a.m. - 4:30 p.m. Saturday 9:00 a.m. - 2:00 p.m.
(931) 649-3585
(931) 649-5949
Pam & Glen Grant, Owners
pam@estillmonument.com
Also Owners of: Rainbow Bridge Pet Crematory (931) 649-2737 www.rainbowbridgecrematory.net
Merry Christmas
From Our Family To Yours! Remember, we are your local Hardware Store! We are a Feed Store and a whole lot more! Your Down Home Feed Store Where Your Business Is Appreciated
9210 Hwy. 53, Ardmore, AL Mon. - Sat. 7 A.M. - 5 P.M. HUBBARD
256-420-7310 • 256-420-8649
WWW.CLARKS-FEED.COM
FEED
Clark's
Feed & S
eed & Ha
Front Row: Linda, Hannah & Emma. Back Row: Don w/Peanut, Danielle Cody, Gabe, Marica, David
164 2014 Exchange Holiday Cookbook
rdware
Desserts
Butterscotch Almond Bars • Linda Pouge
½ c. shortening 1 ¼ c. brown sugar 2 eggs 1 t. almond extract 1 ½ c. SR flour, sifted ½ c. pecans, chopped ½ c. coconut powdered sugar, for garnish In a bowl, mix shortening, brown sugar, eggs until smooth. Add almond extract, flour, pecans and coconut. Bake in a greased 12x8x2 pan for 30 minutes at 350˚. Sprinkle with powdered sugar. Cut in 2” squares.
Chocolate Eclair Dessert • Linda Pouge 2 sm. pkgs. French vanilla instant pudding 1 c. powdered sugar 3 c. cold milk 1 container whipped topping, 12-16 oz. graham crackers 1 tub milk chocolate frosting In a large bowl, mix pudding, sugar and milk for 3-4 minutes until thick. Add whipped topping. In 9x13 pan, cover the bottom with a layer of graham crackers. Spoon ½ filling on crackers. Add another layer of crackers and remaining filling; end with a layer of crackers. Top with frosting. Refrigerate.
Please note that we have included the following abbreviations in the recipes this year: c. – cup (Example: 4 c. macaroni) T. – tablespoon (Example: 2 T. butter) t. – teaspoon (Example: 1 t. salt)
sm. – small med. – medium lg. – large
AP flour – all-purpose flour SR flour – self-rising flour
Merry Christmas & Happy Holidays from all your friends at Food Valu!
• Free High Speed Internet • • 80 Rooms Including Jacuzzi & Business Suites • Deluxe Breakfast Bar • Indoor Pool/Spa, Fitness Center • Free Cable with HBO • Two Phones w/Data Port and Voice Mail in Every Room
I-24 & U.S. 41 Exit 114 111 Hospitality Blvd., Manchester, Tennessee 37355
(931) 728-9383
e-mail: amber.kelly@mgibsonhotels.com
FOOD VALU
1762 Winchester Rd., Huntsville, AL
256-851-6464
www.SlaytonsFoodValu.com
2014 Exchange Holiday Cookbook 165
Advertiser’s Index 1 Source Printing......................................................................139 2 Unique Birds .........................................................................137 A 1 Heating and Cooling.........................................................145 A Winning Attitude ................................................................147 AAA Communications............................................................155 Absolute Nails...........................................................................139 Advanced Family & Urgent Care...........................................143 Al White Motors.........................................................................13 ALFA Insurance - Meridianville ............................................167 ALFA Insurance/Hazel Green...................................................12 All American Car Wash & Detail ............................................12 Allgas Huntsville...................................................................20, 57 Andrews Pest Control..............................................................149 Animal Hospital of North Alabama ........................................44 Ardmore Carpets........................................................................60 Askins Publishing ..................................................................... 88 Autumn Oaks............................................................................147 Awards and Specialtees............................................................155 B and B Auto Parts ....................................................................31 Bagley and Bagley Insurance ...................................................63 Bama Parts.................................................................................169 Bank of Lincoln County ...........................................................71
Come See Where Santa Gets His Special Gifts!
Gifts For Everyone!
• Lotti Dotties • Inspirational Books • Picture Frames • Ibis & Orchid Nightlights • Home Decor • Totes • Jewelry • Scarves • Great Stocking Stuffers • Christmas Gifts and Decor Walker Gardens
Now Open Monday thru Saturday!
Gift Shop 931-743-6861
8509 McMinnville Hwy., Morrison, TN 37357
166 2014 Exchange Holiday Cookbook
Bankston Motor Homes, Inc..................................................... 77 Bargain Town............................................................................104 Barrel House BBQ....................................................................108 Bedford Home Furnishings.....................................................157 Belvidere Market .................................................................... 167 Bennetts Pharmacy.................................................................... 19 Big Daddys Sports....................................................................157 Bill’s Liquor Store......................................................................112 Book Inn...................................................................................... 10 Bradford Appliances .................................................................. 12 Brent Myers Construction......................................................... 83 Bubbles & Bows Pet Spa and Boutique ................................... 14 Buddys Gold Depot.................................................................... 78 Cahoots Restaurant ................................................................... 18 Carriage Chevrolet...................................................................116 Carters Drug Store ...................................................................... 9 Cash Loans Company..............................................................120 Cassady Auto Works ................................................................ 22 CB and S Bank/Fayetteville....................................................... 89 Central Propane........................................................................124 Century 21 Pam Peck ................................................................ 26 Chapel Hill Outdoor & Power, Inc........................................... 30 Cheryls Flowers and Gifts......................................................... 34 Chill Factory............................................................................... 23 Christian Fellowship Church.................................................... 40 Chuckwagon Restaurant..........................................................161 Citizens Bank and Trust/Hazel Green .................................... 35 Citizens Community Bank........................................................ 95 Clark Feed and Seed.................................................................164 Classy Chassis ......................................................................... 101 Clinic for Colon & Rectal Surgery.........................................128 Coldwater Creek Handgun School.......................................... 46 Comfort Suites..........................................................................132 Community Cancer Care.......................................................... 27 Connies Country Produce .....................................................107 Trudy wants to wish everyone a Merry Christmas & Happy New Year
Remember us for ALL your Christmas shipping! 5850 Hwy 53 Suite J · Harvest Publix Shopping Center 256-858-6500 harvest@goinpostal.com
Trudy says, Ask about...
10% Off FedEx Exp. 11-30-14
DHL - FedEx - UPS - Post Office Services - Copy/Fax Stamps “At Cost” – Supplies - Custom Packing Services
“Goin’ Postal locations are independently owned and operated by franchisees of Goin’ Postal Franchise Corporation. Services and hours of operation may vary by location”
Advertiser’s Index Cooks Pest Control..................................................................136 Copperweld.................................................................................50 Country Traditions ..................................................................141 Counts, John K...........................................................................52 County Metal & Vinyl................................................................53 Crawford Supply Co.................................................................144 Creative Alliance Heritage Medical ..................... 113, 117, 127 CT Garvin Feed and Seed ......................................................148 Curves Tullahoma....................................................................131 Cuts & Stuff.................................................................................54 D and M Market.......................................................................133 D and R Siding Co....................................................................152 Damrons Restaurant ...............................................................162 Danley Heating and Air Conditioning .................................128 Daves Culbertson Funeral Home...........................................132 Deaton, Dr. James E. .............................................................. 154 Discount Tire............................................................................156 Dixie Smith Insurance ............................................................136 DSC Recycling .........................................................................141 DTC Wireless..............................................................................39 Eaton Home Center.................................................................158 Edward Jones - John Karby.....................................................160 Elk River Public Utility District................................................47 Elkins DDS, Bryan ......................................................................6 Exchange......................................................................................51 Exit Realty Partners Auction Division...................................144 Factory Furniture Company.....................................................10 Farm Credit Mid-America........................................................14 Farmers Bank of Lynchburg......................................................18 Fayetteville Lincoln County Chamber of Commerce...........22 Fayetteville Lumber & Supply................................................123 Ferguson LP Gas..............................................................148, 152 First Bank..................................................................................165 First Commerce Bank .............................................................162 First Community Financial Services.....................................154
First Realty Group....................................................................156 First Service Finance ................................................................. 26 Flint River Animal Hospital ..................................................... 49 Flower House.............................................................................. 30 Food Valu .................................................................................165 Forty-One Market....................................................................170 Fowler Auction .......................................................................... 43 Fowler Construction.................................................................. 36 Franklin County Chamber of Commerce............................... 34 Franklin County Financial Services ......................................168 Franklin County Prevention Coalition............................41, 146 Franklin County United Bank ................................................. 38 Franklin Farmers Co-op............................................................ 42 Gallant Riverview Funeral Home............................................. 54 Gardner, Janette Family Dentistry.........................................160 Geralds Foodland ........................................................................ 4 Giles County Coop..................................................................... 59 Glenrose Custom Cabinets.....................................................146 Goin’ Postal...............................................................................166 Golden Living Center/Mt. View.............................................153 Gondola Pizza & Steak .............................................................. 69 Grant Funeral Services............................................................164 Greens Bestway............................................................................. 6
Good G d Fun, Food d & Music ic Every Saturday Night
Since 1876
BELVIDERE MARKET • 931-308-98988 Just off Highway 64 on n | Belvidere Rd. (next to Post o Office) | Belvidere, TN N
2014 Exchange Holiday Cookbook 167
Advertiser’s Index Griners Supermarket ................................................................. 75 Guess Insurance Agency............................................................ 62 H and D Furniture and Appliance........................................... 66 Halls Portable Toilet ................................................................170 Hardison Moving Company...................................................124 Harrelson, Emily......................................................................... 70 Hazel Green Building Supply.................................................... 78 Hazel Green Chiropractic ........................................................ 81 Hazel Green Funeral Home....................................................153 Hazel Green Pediatrics.............................................................. 87 Hazel Green Pharmacy ............................................................. 53 Henrys Outdoor Power Equipment......................................... 90 Hillsboro Market and Cafe ....................................................... 94 Holiday Inn Express Manchester...........................................165 Horizon Health & Rehab........................................................... 98 Horner Rausch .........................................................................102 Hottenstein Farm Equipment.................................................162 Howard Bentley Buick-GMC .................................................163 Interlocal Solid Waste Authority........................................8, 158 Iron Kettle..................................................................................106
From F rom yyour our ffriends at at: t:
1910 19 910 0D Decherd echerd h d Blvd. Blvd Bl d • Decherd, D Decherd h d TN 37324
931-967-5516
Jack Daniel Employees’ Credit Union....................................110 Jack Daniel’s Visitor Center....................................................... 91 JD’s Kuntry Buffet ...................................................................... 82 Jeans Lawn and Garden Center..............................................114 John Roberts Toyota................................................................... 97 Jones Drug Company ..............................................................159 Kahunas Market.......................................................................118 Karmens Touch of Beauty.......................................................122 Keep Fay/Lincoln Co Beautiful ............................................... 86 Kick’n My Habits Vapor...........................................................126 Kincaid Service Company.......................................................103 Kirklands Pest Control ............................................................. 16 La Fuente - Tullahoma............................................................... 20 Las Trojas Tullahoma ................................................................ 24 Lincoln County Health System................................................... 5 Lincoln County Vision Center ................................................ 44 Local Peoples Gas Co. ............................................................... 48 Long, Michael D.D.S................................................................111 Los Alamos ................................................................................. 94 Lynch Rigsby Realty & Auction..............................................130 Lynchburg Bank .......................................................................115 Lynchburg Funeral Home.......................................................134 Madison County Coop............................................................119 Marvins Building Materials...................................................... 98 Massey Insurance ....................................................................125 Mattress King, Marty Howard.................................................. 56 McAdams, Dr. Todd.................................................................138 McMurr’s ..................................................................................142 Meadows Homes......................................................................149 Metropolitan Escrow................................................................163 Mid South Livestock Center, LLC..........................................150 Mid State Collision ..................................................................129 MidSouth Sewing Center.......................................................... 60 Mikes Tire, Brake and Muffler, Inc. ......................................135 Millies Bridal & Formal...........................................................161
Merry Christmas & Happy New Year
F
from Jeff & Amy
ranklin County inancial Services 931-967-7003
“Your Hometown Lender”
Serving All Your Lending Needs
168 2014 Exchange Holiday Cookbook
Advertiser’s Index Money Tree, LLC......................................................................102 Monks, Patrick............................................................................ 74 Moore County Bank ................................................................121 Motlow State Community College .......................................... 64 Mountain View Construction Supply....................................106 Mundy Home Center................................................................. 70 Norman Furniture Fayetteville...............................................110 North Jackson Tire Center........................................................ 76 O’Houlihans................................................................................ 66 Ole Dads Barbeque....................................................................... 7 Ole Grapevine Antiques............................................................ 72 One On One Floor Covering .................................................109 Ottley Family Dental.................................................................. 28 Paint Works ................................................................................ 62 Palmer Heating and AC............................................................. 68 Pampered Paws.........................................................................114 PayLess Pharmacy ...................................................................118 Pendergrass Supply & Rentals.................................................. 58 Peoples Bank.............................................................................122 Peoples State Bank of Commerce ............................................ 32 Piggly Wiggly Ardmore............................................................. 37 Piggly Wiggly Tullahoma ......................................................... 54 Pinnacle Internal Medicine.....................................................126 Pioneer Credit Co. -Tullahoma ............................................... 28 Pool Service & Sales................................................................... 53 Poultry Electric.........................................................................130 Pretty Discoveries....................................................................... 50 Quality First Home Care.........................................................100 Quick Strike Pest Control ......................................................... 46 Quilting Dreams......................................................................... 34 R and R Liquor and Wine ........................................................ 30 R D Williams Gifts...................................................................105 Ray Pearman ............................................................................134 Redd’s Heating & Air Conditioning......................................... 96 Reeds Farmers Market............................................................... 26
Hope You Have A Wonderful Holiday Season!
Reflections Home Furnishings ..............................................138 Regency Finance Co.................................................................142 Reliable Rental of Franklin County ........................................ 22 Respiratory at Home ...............................................................145 RM Enterprises........................................................................... 18 Robin Rents Equipment............................................................ 33 Rocket City Trailers .................................................................150 Roscoe Brown, Inc...................................................................... 84 Roy and Roger Western Apparel ............................................. 80 Russell Barnett Automotive Family........................................... 3 Sam’s Place................................................................................... 14 Save A Lot ................................................................................... 17 Scotts Auto Body........................................................................ 86 Shell Quik Mart #33 Ardmore.................................................. 76 Shelter Insurance Keith Hammons.......................................... 72 Shelton Lane Antiques .............................................................. 82 Shoe Sensation............................................................................ 11 Shoneys Restaurant of Fayetteville .......................................... 68 Sirs Fabrics.................................................................................. 10 Sissys Antiques and Interiors.................................................... 78
Merry Christmas
from our family to yours!
V. R. Williams & Company Insurance & Bonds | Life & Health
Thanks for your support in 2014!
BAMA PARTS
265-828-0890 • 1-800-524-3186 P.O. Box 251, 191 Walker Lane Hazel Green, AL 35750
1784 Sharp Springs Rd PO Box 458 Winchester, TN 37398 (931)967-2268 www.vrwilliams.com Your Insurance Professionals since 1896 2014 Exchange Holiday Cookbook 169
Advertiser’s Index Smith, Terry................................................................................62 South Central Human Resource Agency................................66 Southern Alliance Spay & Neuter Clinic.................................64 Southern Community Bank .....................................................56 Southern Manor Living Center of Fayetteville.......................52 Southern Manor Living Centers/Winchester.........................42 Southern Tennessee Regional Health................................21, 48 Southgate Community ..............................................................58 Sprays Termite Control ...........................................................140 Spring Street Market..................................................................40 Stan McNabb Chevrolet-Cadillac ...........................................99 State Farm Lara Bryant..............................................................36 State Farm Rob Gardner............................................................32 Stovalls Body Shop ..................................................................106 Strong Brothers Liquor..............................................................93 Sugar Shack Farms ....................................................................38 Sun Loan Company Murfreesboro........................................151 Sun Loans Fayetteville.............................................................151 Sunrise.........................................................................................12 Swann Equipment Co................................................................90 T&L Roofing...............................................................................70 Teal Automotive..........................................................................85 Tennessee Brace and Medical Services ...................................74
Merry Christmas & Happy New Year!
We appreciate your business! Non-Ethanol Gas • Hot & Cold Food • Beer • Ice • Bait
Forty-One Market
4510 Murfreesboro Hwy., Manchester
931-728-0909
170 2014 Exchange Holiday Cookbook
Tennessee College of Applied Technology.............................. 80 The Celtic Cup............................................................................ 92 The Doctor’s Office .................................................................... 29 The Good Ole Days Country Store.......................................... 84 The Merchants at Cokers .......................................................... 58 The Piggy Back Financial Group, LLC.................................... 88 Thelen, M.D., Sarah M............................................................... 28 Tigress ......................................................................................... 79 Tims Ford Power Sports............................................................ 16 TNT.............................................................................................. 92 Tradition Auction Services........................................................ 96 TriGreen of Fayetteville ............................................................ 73 True Discount Lotto Land........................................................... 8 Trunk Monkey Thrift & Gifts................................................... 50 Tullahoma Animal Shelter......................................................100 Tullahoma Funeral Home ........................................................ 67 Tullahoma On-Site Bodywork & Massage............................104 United Grocery Outlet Decherd............................................... 25 US Bank- Decherd....................................................................168 US Bankcorp ............................................................................108 VR Williams & Co....................................................................169 W and H Sheet Metal...............................................................112 Walgreens/Vendor 1218321 ..................................................... 15 Walker Gardens Gift Shop.......................................................166 Watson Metals LLC..................................................................116 Watson North Funeral Home .................................................. 46 Watson, Inc - Beltone...............................................................163 Winchester Family Dentistry.................................................... 61 Wolfman Rentals........................................................................ 24 Womack and Holland Insurance............................................140 World Famous Watkins Products...........................................159 Xtreme Nutrician & Smoothies..............................................120 Yearwood Equipment Co........................................................143 YES Automotive ........................................................................ 55
Merry Christmas & Happy New Year! Thank you for your continued support and looking forward to serving you in 2015!
Hall’s Portable Toilets & Septic Tank Service Wayne Hall - Owner
931-433-4735 • 931-205-1933 316 Providence Rd., Fayetteville, TN 37334
Nobody Does
“I Do”
Like We Do!
Wishing You A Very Merry Christmas From
Fine Jewelry • Quality Jewelry Repair 1822 B Huntsville Hwy., Fayetteville, TN
931-433-6081
www. SpraysJewelers.com
2014 Exchange Holiday Cookbook
Happy Holidays!
Wishing you and yours a Merry Christmas and a Happy New Year. It has been our privilege serving you this year. Fayetteville Park City Pulaski Industrial Park
www.fnbforyou.com 2014 Exchange Holiday Cookbook
Lynnville Minor Hill Road Lewisburg Belfast
Huntsville Athens Ardmore