Shallotte Junior Woman's Club

Shallotte Tree Lighting

Allison — Mon, 30 Nov 2009 15:10:29 +0000

Hot Chocolate:

Ingredients

* 2/3 cup sugar
* 2/3 cup baking cocoa
* 1 gallon milk
* 1 bag miniature marshmallows
* 4 teaspoons vanilla extract

Directions

1. In a saucepan, combine the first four ingredients. Cook and stir over medium heat until the marshmallows are melted, about 8 minutes. Remove from the heat; stir in vanilla.

Warm-n-Spicy Tea

Ingredients

1/2 gallon unsweetened tea
2 cups orange juice
6-8oz pineapple juice
1/4 cup freshly squeezed lemon juice
1/2 cup sugar
1 tbsp honey
1/2 cup whole cloves, tied in cheesecloth
1 cinnamon stick

Directions

1. In a large pot, heat tea to hot but not boiling. Add next 6 ingredients and stir. Continue to heat and when tea mixture is again hot but not boiling, add cinnamon stick for only 60 seconds, then remove the cinnamon stick from the tea.

2. Continue heating and serve warm. Remove cloves after approximately 20 minutes of heating.

Lunch Social

Allison — Mon, 11 Feb 2008 21:20:15 +0000

At our February meeting we brought up the idea of having a social lunch. The first one is scheduled for Friday, February 29 noon. Please come if you can and bring anyone who would like to join us- non members are welcome as well. This is just something fun and different- we hope you can come. Please let me know if you plan to attend by February 22 so I can try to find a place to accommodate us and give the restaurant a call in advance. If you’d like to suggest somewhere let me know.

Please reply to lesleyhw88@hotmail.com

Fireman’s Dinner Recipes

Allison — Mon, 04 Feb 2008 21:23:05 +0000

Setup: Amanda Baker, Cindy Cheatham, Tina Fobes, Mimi Gaither, Casey Holcombe, Kristi Jones, Jennifer Russ, Fallon Tolan, Jennifer Vanasse, Allison Stone
Serve: Jennifer Brown, Mimi Gaither, Bridget Holder, Lydia Hood, Mary Pendergrass, Amanda Penegar, Fallon Tolan, Jennifer Vanasse, Lesley Williams, Allison Stone
Clean-Up: Jennifer Brown, Mimi Gaither, Mary Pendergrass, Fallon Tolan, Jennifer Vanasse, Allison Stone
Rolls (Kristi Jones)
Baked Potatoes (Saundra, Jennifer B., Kristen Hooks)
Tea (Allison W)

MARINATED SLAW (Cindy, Amanda & Amanda – not sure which 2 Amandas!)

INGREDIENTS
3 bags chopped coleslaw mix
1 lg bell pepper, any color
1 lg onion
1 cup sugar
1 cup vinegar
½ cup oil
1 tsp celery seed
1 tsp salt
1 tsp dry mustard

DIRECTIONS
Add Coleslaw mix, sliced bell pepper, and sliced onion to a large bowl. Pour sugar over ingredients. Boil oil, vinegar and spices for 5 minutes. Then pour sauce over vegetables and sugar. Let stand for at least 8 hours before serving. For best results, prepare a day or two in advance. Turn or stir daily.

PIG PICKIN CAKE (Meg, Sarah, Michele H., Tina, Lydia, Casey, Bridget)

INGREDIENTS
1 (18.25 ounce) package yellow cake mix
1 (11 ounce) can mandarin oranges, juice reserved
4 eggs
1/4 cup vegetable oil
1 (16 ounce) package frozen whipped topping, thawed
1 (15 ounce) can crushed pineapple, drained
1 (3.5 ounce) package instant vanilla pudding mix

DIRECTIONS
Mix together cake mix, canned oranges with juice, eggs, and oil. Pour batter into three greased and floured 8 inch round pans. Layers will be thin.

Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until cake tests done. Cool layers on wire racks.

Mix together whipped topping, drained pineapple, and instant pudding mix. Fill and frost the cooled cake. Refrigerate until ready to eat.