Amory Dance Company publishes creative cookbook

AMORY – Amory Dance Company started collecting recipes from students and family members in July for a cookbook.

Amory Dance Company board and cookbook committee members are Chryl McFatter, Deandra Smith, Amy Wright, and Dina Pierce. Sally Laird is the owner and instructor.

In the cookbook entitled Dinners & Dancing “recipes to keep you on your toes,” the dividers between each category features dance lessons.

There is also a special section “All About Kids,” which features recipes such as Body Glitter, Washable Finger Paint, and Fizzing Bath Bombs.

“These are mostly good, easy recipes with not many ingredients,” said Sally Laird.

“Most of the ingredients are things you already have at home, or can buy locally,” Chryl McFatter said.

The spiral-bound cookbooks are $10 and can be purchased from any Amory Dance Company member, Amory Lawn & Pool, or at the dance center located in Vinegar Bend in downtown Amory.

The cookbooks would make great presents for grandparents, and can be autographed by the dance company student.

The dance center students are currently working on their annual presentation of “The Nutcracker,” which will be held Dec. 5-6 at the Elkin Theater in Aberdeen. They will also have a performance on Nov. 30 at Amory High School.

Crock Pot Pork Tenderloin

Ruby Laird

1 – 2 lb. pork tenderloin

1 envelope dry onion soup mix

1 cup water

3⁄4 cup red wine

3 Tbsp. minced garlic

3 Tbsp. soy sauce

freshly ground black pepper to taste

Place pork tenderloin in a slow cooker with the contents of the soup packet. Pour water, wine, and soy sauce over the top, turning the pork to coat. Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible. Sprinkle with pepper, cover, and cook on low setting for 4 hours. Serve with cooking liquid on the side as au jus.


Spinach Salad

Alanah Fears

1 pkg. baby spinach leaves

1 pt. sliced fresh strawberries

1⁄2 cup chopped walnuts

1⁄4 cup raspberry vinaigrette

Place strawberries, spinach and walnuts in a salad bowl. Pour raspberry vinaigrette dressing over top and toss. You may add more dressing if you like.

Mashed Baked Potatoes

Millie Grace Lafayette

4 cups frozen hash browns

1 envelope butter & herb mashed

potato mix

1 stick butter, softened

4 oz. cream cheese, softened

1 cup shredded cheddar cheese

1⁄2 cup sour cream

1⁄2 tsp. garlic salt

1⁄2 tsp. salt

1⁄2 tsp. pepper

2 cups boiling water

2 cups French fried onion rings

Preheat oven to 350 degrees. Bring a pot of water to a boil and add hash browns. Cook for 5 minutes and reserve water. In a large bowl, mix the hash browns, potato mix, butter, cream cheese, cheddar cheese, sour cream, garlic salt, salt and pepper. Stir in 2 cups of the reserved water and pour into a 2-quart greased baking dish. Bake for 35-45 minutes. Sprinkle with onion rings and bake an additional 5-8 minutes longer or until golden brown.

Olde Fashion Cooked

Chocolate Pie

Chryl McFatter

3 Tbsp. flour

2 Tbsp. cocoa

11⁄4 cups sugar

2 cups milk

2 Tbsp. margarine

1 tsp. vanilla

1 – 9 inch pie shell, baked

2 egg yolks

Mix flour, cocoa, sugar, and sprinkle of salt. Whisk milk in a little at a time until smooth, add butter and cook over medium heat, stirring constantly. When it begins to thicken, remove from heat. Add a little of hot mixture to egg yolks and stir until yolks are hot. Add egg mixture to chocolate mixture and cook for 2 minutes more. Pour into pie shell and cool. This pie is good with meringue or Cool Whip.

Fairy Dust Glittering Gel

Gracie Wright

1⁄4 cup Aloe Vera Gel

1 tsp. Glycerin

1⁄4 tsp. Fine Polyester Glitter

5 drops Fragrance Oil

1 Drop Food Coloring

Mix aloe and glycerin in a small bowl. Stir in glitter, fragrance, and oil. Rub on well before the curtains open!


n The following recipe from Sallie Rowe had ingredients inadvertently left out in the Oct. 7 edition of the Monroe Journal. The Journal apologizes for any inconvenience this may have caused.

Black Forest Cake

1 box devil food or fudge cake with pudding (Duncan Hines)

1 can cherry pie filling

2 eggs beaten

1 t almond extract

Blend eggs, cake mix, almond extract and pie filling. Bake in a greased bundt pan at 350 degrees for about 35 minutes. Cool and frost.


1 cup confectioners sugar

5 T. margarine

1⁄3 cup milk

6 oz. chocolate chips

Combine all ingredients and bring to a boil, adding the chocolate chips last. Cook for 1 minute more and frost while warm. Garnish with cherries.

Alice Ortiz/Monroe Journal

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