2018 Crossroads Holiday Magazine

Crossroads A Victorian 2018 Holiday Edition

Magazine

Christmas

Travel Community Cookbook Fab Finds

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Crossroads

What's Inside

Magazine

Family keeps mother’s holiday tradition alive - Pages 8-9

A Daily Corinthian Publication | Holiday 2018

Corinth Art Gallery decks the halls with bounds of local talent - Pages 14-15

EDITORIAL Publisher Reece Terry

Get gifts there on time

Editor Mark Boehler

- Page 18

Are poinsettias poisonous?

- Page 19

Contributors Mark Boehler Sue Bronson Jebb Johnston Kimberly Shelton Zack Steen L.A. Story

Renovated building includes boutique hotel, restaurant, bar - Pages 24-29 Holiday Community Cookbook - Pages 36-40 Calendar of Events

- Pages 48-51

Fab Finds: Great gift ideas - Pages 56-57

ADVERTISING Sales Representatives Kenny Carson Derinda Nunley

On the Cover

Photo by Mark Boehler Victorian Christmas decor at the Verandah Curlee House See cover story on pages 62-66

Creative Designer Elise D. Svoboda

Crossroads Magazine is published by the Daily Corinthian, 1607 Harper Road, Corinth, MS. A complimentary 10,000 issues are distributed in the Crossroads area. The contents of Crossroads Magazine are copyrighted and may not be reproduced without consent of the publisher. Crossroads Magazine shall not be held liable for failure to publish an ad or for typographical or publication errors. Publisher reserves the right to reject any advertsing and to alter advertising copy or graphics deemed unacceptable for publications. For additional copies of Crossroads Magazine, contact the Daily Corinthian at 662-287-6111. www.mycrossroadsmagazine.com

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Food

Four of the five “Davis Sisters” gathered recently at the Timbes home to go over some holiday recipes, including Vicki Wilcher (seated) and (standing, from left) Sandra Cagle, Cathy Spencer and Debbie Timbes.

‘Davis Sisters’ recipes Family keeps mother’s holiday tradition alive

BY SUE BRONSON For Crossroads Magazine

Growing up, the “Davis Sisters” always shared a special bond, including with their mother, Billie Jane.

Throughout the years that bond has tightened.

They include Sandra Cagle, Carolyn Gardner, Cathy Spencer, Debbie Timbes and Vicki Wilcher.

Billie Jane died in June 2017, just shy of her 97th birthday.

Her daughters continue to keep traditions, such as all going out to eat after church on Sundays.

The four local siblings attend Foote Street church of Christ, as did their PA G E 8

mother.

All live in Alcorn County except Carolyn, who resides in Little Rock, Ark. All attended Corinth High School, with the exception of Cathy, who went to Alcorn Central to excel on the basketball court.

Most of their children and grandchildren have been involved in sports at all area schools.

No matter which school or who was playing, they all supported each other with a family cheering section in the bleachers.

Even into her 90s, Billie Jane was right in the middle, cheering as loudly as anyone.

The family still gathers once a month for a group birthday party.

Everyone cooks, but not as elaborate as for Thanksgiving and Christmas holidays.

Billie Jane’s life revolved around family so she always enjoyed the big family gatherings.

And big they are!

After the girls married and started having children, they outgrew their mother’s house.

Debbie’s house in Oak Forrest was the only one spacious enough to accommodate all of them.

That was 40 years ago and it hasn’t varied since.

“They have been coming

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here for 40 years. Everyone knows it starts at 5 o’clock Christmas Day but every year someone always asks, “‘What time?”’ Debbie said with a laugh.

Sandra has 2 children, 4 grandchildren; Carolyn: 3 children, 3 grandchildren; Cathy: 3 children, 10 grandchildren; Debbie: 2 children, 5 grandchildren and Vicki: 2 children.

Last count, including spouses, was 48.

That’s just family members, not including extras like girlfriends, boyfriends and friends.

Debbie said, “We invite several people from church and if we know anyone who doesn’t have www.mycrossroadsmagazine.com

anywhere else to go, they are invited to join us,” adding, “If they’re brave enough.”

There is a rule, however, for anyone invited.

The first time nothing is expected, but after that a dish is required.

Until age 94, Billie Jane was still preparing dressing, Christmas tea and some of the desserts.

Granddaughters have taken over two of the duties.

Sally Hammett is now in charge of making dressing and Andrea Hardin makes the Christmas tea.

Others always make sure some of Momma’s favorite dishes are included.

Since it takes a lot of food to feed the crowd, it has become tradition for each person to be responsible for certain dishes.

When planning, the cooks have to consider the amount of people and know that it’s best to double or triple a recipe.

Cathy, in charge of fried okra, said it takes about an hour to fry five or six 28-ounce bags.

Something as simple as rolls, which Vicki is in charge of, is no easy task when preparing for that big a crowd.

Vicki also said her holiday specialty is crock pot candy, which she enjoyed sharing with her mother.

One side dish that everyone has come to expect is Sandra’s deviled eggs.

The addition of cream cheese makes them unique.

Two others expected year after year are Cathy’s sweet potato souffle and broccoli-rice casserole.

A sampling of entree www.mycrossroadsmagazine.com

fare includes: Vicki and Debbie each cook four turkey breasts, Ronnie Frederick smokes a turkey, and Carolyn brings a ham from Little Rock.

That’s just the base, which doesn’t include all the casseroles, bread and side dishes ... and boundless desserts.

Other than ones already mentioned are coconut cake, butternut cake, caramel cake and chocolate pies, plus whatever other family members and guests bring.

After everyone is stuffed, family and guests, children included, who have brought a Christmas tree ornament, join in a game of take-a-way.

Next comes some serious fun.

Since most are avid Rook players, sometimes there are three lively games going at once in different rooms, while the younger children play board games.

No one knows how late these parties will last, but Debbie remembers one Christmas the last guest left at 4 a.m.

With the exception of the ornament take-a-way game, Thanksgiving and Christmas parties are identical.

When one is over, it’s time to start cooking for the other.

There will be an empty chair at the table, but Billie Jane Davis’ family keeps the holiday traditions going.

She would be proud.

Here are three of her recipes, plus one for Sandra’s unique deviled eggs.

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‘Gifts with

heart’

Corinth Art Gallery decks the halls with bounds of local talent

BY JEBB JOHNSTON For Crossroads Magazine

When a gift card won’t do, there’s another option in downtown Corinth to find a gift with heart.

The Corinth Art Gallery, per tradition, has decked its rooms with a sleigh-full of locally made gift options — original paintings and drawings in many styles and sizes, prints, photographs, and a wide variety of handcrafted goodies, from metal sculpture to scarves.

“We have the wide range of things that we usually have, but we have added many others that we don’t have during the year,” said Corinth Artist Guild President Sonny Boatman.

“And the prices are reasonable.”

It’s easy to find something unique or offbeat among the creations on display, such as dichroic fused glass jewelry, gourd sculpture and a birdhouse made from old car tags.

Boatman said those “of a certain age” may be particularly interested in putting a bow on a few pieces by the late Mallie Norwood, who was a leader in the local art scene.

“Her porcelain mushrooms are very well-known and sought after by those who remember her,” he said. “We have two mushrooms and one other piece that have been donated PA G E 1 4

by the family of a late art collector.”

Gift options include the found-object metal sculpture of Ralph Barnes, with a giant catfish, a small alligator and a 5-foot tall robot among his offerings. Don Phifer of Cairo has rustic handmade furniture, and the Newberry family is represented by Keith’s hand-turned wood writing pens and bowls and Linda and Laura’s hand-knitted and hand-woven scarves. Hand-woven items by Sharon Williams and Patricia Holmberg of Coldwater are also available.

Jewelry boxes, jewelry made from silver spoons, hand-woven baskets, dulcimers made of walnut and spruce, and wine stoppers are just a few more of the many handmade offerings.

For those hitting the Thanksgiving weekend sales, the gallery will have a reception for its “gift headquarters” event on Nov. 24, from 2 to 4 p.m. The gallery will also open on Christmas Eve for last-minute shoppers.

As usual, sales support local artists and the educational art outreach activities of the artist guild.

(Located at 609 North Fillmore Street, the gallery opens Tuesday through Saturday from 11 a.m. to 3 p.m. and Saturday from 10 a.m. to 4 p.m. Call 665-0520 for gallery information.)

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The Corinth Art Gallery has a wide variety of handmade crafts and art by the hands of local people. Located at 609 North Fillmore Street in historic downtown Corinth, the gallery opens Tuesday through Saturday from 11 a.m. to 3 p.m. and Saturday from 10 a.m. to 4 p.m. www.mycrossroadsmagazine.com

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Get gifts there on time Thanks to families being more spread out than ever before, today’s holiday shoppers must figure out ways to get holiday gifts to their destination on time.

The holiday season tends to be the busiest time of year for many delivery services.

The following tips should help shoppers ensure their loved ones’ gifts arrive on time.

• Ship directly. Adobe Analytics reported that online shopping hit a record high of $108.2 billion in the 2017 holiday shopping season, and all indicators suggest online shopping will only increase in the years to come. Holiday shoppers who want to ensure their loved ones will receive their gifts on time can rely on online shopping. When checking out, have gifts shipped directly to loved ones’ homes.

Many online retailers will even wrap gifts for a nominal fee.

• Research shipping options. In 2018, Christmas falls on a Tuesday. Shoppers who plan to rely on twoday or overnight shipping should keep that in mind.

Some delivery services may be open throughout the weekend before Christmas, while others may only be open on Saturday. Lastminute shoppers, whether they’re shopping online or in-person, should confirm their shipping options well in advance of Christmas.

Because Christmas is on a Tuesday this year, getting gifts to their destination on time may require shoppers to purchase and ship them earlier than they otherwise might.

• Purchase package insurance. Consumer Reports notes that UPS and FedEx PA G E 1 8

Plan carefully to ensure shipped gifts make it on time. shipments automatically come with declared-value coverage of up to $100.

(Note: Declared value is the carrier’s maximum liability.) Purchasing additional insurance can ease shoppers’ concerns about lost or stolen packages. Just be sure to keep all invoices and receipts in case claims must be filed.

Shoppers also should ask

for tracking numbers on all packages so they can confirm when packages are delivered.

• Properly secure the package. Many delivery services now have off-site drop-off boxes that can make it easy to send gifts. This is a convenient service, but shoppers who use them won’t be able to have a company employee

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provide in-person confirmation that their packages are secured to company standards. Poorly packaged items may never be shipped.

Visit the shipping company’s website for packaging guidelines, and include a business card and duplicate label inside the package just in case it is damaged after being dropped off. www.mycrossroadsmagazine.com

Are poinsettias poisonous?

Christmas trees, Santa Claus, menorahs, and glittering lighting displays are just a few of the many prominent symbols of the holiday season.

And while mistletoe might garner more attention and inspire more displays of affection, poinsettias are another prominent sign that the holiday season has arrived.

Thanks to its bright red and green colors, the poinsettia is perhaps the ideal holiday plant.

But as much as it suits holiday decor and seems tailormade for that special time of year between Thanksgiving and the first of January, the poinsettia has a reputation that few plants would want.

First discovered in Mexico and brought to the United States by Dr. Joel Poinsett, the poinsettia has long been rumored to be poisonous. However, the National Capital Poison Center notes that poinsettias are not deadly. In fact, the NCPC notes that the rumor that poinsettias are deadly may have been around for more than a century, tracing its origins all the way back to a child who was found dead lying next to a poinsettia plant. The plant was blamed for the child’s death, and even though that blame was misplaced, the stigma stuck. WebMD notes that others trace the false rumors surrounding poinsettias to 1919, when parents blamed the death of their daughter, who they thought had eaten poinsettia leaves, on this ubiquitous holiday plant.

Even today, when researchers have long since proven that poinsettias are not deadly, many people still believe they can be fatal if consumed.

The NCPC notes that, in most cases, exposure to any part of a poinsettia plant in children or pets has little, if any, effect. However, if the plant is swallowed, some people and pets may experience symptoms including nausea, vomiting or diarrhea. Some who touch the plant may develop a rash after contact.

While poinsettias are not deadly, the NCPC still advises those who plant to include the plant in their holiday decor to take every measure necessary to prevent children and pets from swallowing it. Placing poinsettias beyond the reach of kids and pets is one simple way to accomplish just that.

Poinsettias are seemingly everywhere come the holiday season.

And because they’re not fatal, celebrants can continue to display these beautiful plants that call to mind the colors of the holiday season.

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This Deluxe King Guest Room features exposed brick walls.

Photos by Kimberly Shelton / The Stricklin Hotel

‘A kingpen’s dream’ Renovated three-story downtown building includes boutique hotel, restaurant, market, bar with bowling lanes

BY KIMBERLY SHELTON For Crossroads Magazine

FLORENCE, Ala. — The Stricklin Hotel is a kingpin’s dream.

The 12,000 square feet inn has been beautifully and fully restored and is located in the 1946 Stricklin building.

Built in the heart of historic downtown Florence, the iconic three-story construction was converted into a multi-business facility with 23,373 square feet of commercial space in 2017.

The newly renovated complex has become a hot spot for locals as well as visitors and now houses the hotel, the Big Bad Breakfast, the Stricklin Market and the Boiler Room.

The Stricklin Hotel Melding together timeless glamour with high-end finishes and artsy touches, the charming boarding house PA G E 2 4

features 24 luxurious guestrooms each with a cozy king-sized bed.

All rooms are equipped with customary conveniences as well as a few extras.

Guest amenities include but are not limited to key-less entries, in-room safes, complimentary Wi-Fi, smart TVs, Keurig coffee makers, blow dryers, ear plugs and mini fridges.

The use of a 24-hour business center with a desktop computer and printer is also available to all hotel guests.

Room options include: Deluxe King, Standard King, Select King and Mobility Accessible King.

“When it came to the design of our guest rooms, we tried to leave some of the original elements intact such as the exposed brick, wood beams and original hardwood flooring,” said General Manager Thisa Smith, who loves to greet new guests. “It’s important to CROSSROADS MAGAZINE

me that I do my utmost to make their time with us as warm and memorable as possible.”

“Whether someone is here visiting family, on a business trip, or renting one of our spaces for a special occasion, I want them to feel they are valued and taken care of like family members,” she added.

Taking inspiration from the building itself, interior designer Jenny Hill left no detail to chance.

“I’ve always loved historical hotels in larger cities so I immediately knew exactly what look I was going for when asked to join in on this project,” said the Nine Design owner. “I adore modern style but I felt strongly about finding a way to marry that edge with a traditional style.”

“I chose navy blue as the signature color mainly because it reminded me of the blue and white scheme that’s been www.mycrossroadsmagazine.com

The Stricklin Hotel is located in historic downtown Florence, Ala. around for so long. Blue and white is timeless. I wanted The Stricklin to be timeless,” she continued. “I wanted to bring in a brass finish because it’s a historical building and would look more original, but I updated it with a brushed brass finish in hardware and fixture styles that had cleaner lines. I used a traditional Greek key trim on the drapes, but then a contemporary pattern on the European shams. Combined with the abstract art by Natalie Wester of Jackson, Miss. and the velvet

headboards, it brought together the boutique feel I was looking for.”

The façade of the building was also updated with a historical metropolitan feel in mind.

“I worked with my friend Robert Rausch, who is a renowned photographer and world traveler, on the exterior,” said Hill. “Together we merged our ideas and what you see is exactly what I imagined it would be.”

While it’s a difficult choice to make, Hill deemed her favorite aspect of the

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hotel as being the exquisite wood flooring.

“The hardwoods on the second and third floors are all original and one of the most beautiful elements of the hotel,” she said. “The second floor is white oak and red oak while the third floor is a combination of white oak, red oak, hickory, walnut and sassafras.”

“Greg Hart, who is the most talented wood floor artist around, worked many long hours over the course of a year preserving the floors and bringPA G E 2 5

The Big Bad Breakfast, as the name might imply, takes pride in serving breakfast.

ing them back to life,” she continued.

“They are stunning. I couldn’t even bring myself to place a lot of area rugs because it would just be shameful to cover up that kind of beauty.”

A true labor of love, the 12,000 square foot boutique hotel took approximately two years to transform into the gem it is today.

The official ribbon cutting was held PA G E 2 6

The Big Bad Breakfast serves not only breakfast, but brunch and lunch as well. on Sept. 21 with a soft opening in midJuly.

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The Big Bad Breakfast is located on the ground floor of the Stricklin building.

Southern dishes, the Big Bad Breakfast will have guests saying, “Lard Have Mercy!”

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Open for breakfast, brunch and lunch, the popular eatery features down-home southern cuisine with an innovative twist.

Popular dishes include but are not limited to the Huevos Rancheros Grit Bowl, the “Redneck” Benny, Chicken and Waffles, the “Cathead” Chicken Biscuit, the Fried Oyster “Louie” Salad, the Creole Omelet and The Screamin’ Demon.

The Big Bad Breakfast is located on the ground floor of the Stricklin building. For more information call 256-415-8545 or visit www.bigbadbreakfast.com. The latest news and updated hours can be found by visiting the Facebook page.

Boiler Room With a collection of unequaled games, food and beverages, the Boiler Room is the perfect place to unwind and knock down a few pins.

The four-lane bowling alley offers patrons of all ages the opportunity to gather and fellowship while taking part in bowling, vintage arcade table games, foosball, skeeball and more.

Desiring a dark, vintage look for the Boiler Room, designer Jenny Hill envisioned a nostalgic gathering place with a personality as fun as her clients.

“They love bowling and games and really got on board with what I was going for,” she said. “As a child, I visited French Lick, Indiana, with my family and stayed at a hotel there. It was a beautiful old hotel with a vintage style bowling alley in the basement.”

Dating back to Prohibition, the hotel’s origins conjured images of speakeasies and famous mobsters for the young Hill, who was impressed by the ambience.

“It was just neat and full of history,” she said. “I had that vision in my head from the moment I learned we were doing a bowling alley with a bar and restaurant down there.”

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“I loved using a dark color scheme and lots of materials to create the vintage/industrial feel,” she continued.

“I think the bathrooms might be my favorite with their vintage style wallmounted sinks.”

A hub for the community, the Boiler Room offers a selection of sandwiches, salads and other favorites from the Big Bad Breakfast as well as specialty cocktails.

The Vintage Sidecar, Sunset on Court and the 7/10 split are just some of the bowling-them adult libations offered.

The Boiler Room is open from 4 to 10 p.m. Sunday-Wednesday and from 4 p.m. until midnight ThursdaySaturday. For reservations and more information call 256-693-0074, visit www.stricklinboilerroom.com or check out their Facebook page.

Stricklin Market Home to Reclaimed Spirit and a ton of Southern charm, the Stricklin Market carries a curated selection of local handmade goods as well as unique market and vintage finds.

“You’ll find everything from original paintings, beautifully crafted jewelry PA G E 2 7

The Boiler Room include a fourlane bowling alley. and pottery, local photography, home décor and more,” said Reclaimed Spirit Owner Stacey Hamner, who is the proud supplier of the Stricklin Hotel’s in-room toiletries.

Made exclusively for the hotel, the soaps, shampoos, lotions and room sprays are crafted with a blend of soft floral notes with salty highlights.

“You’ll first notice crisp notes of sea salt, then calming notes of jasmine, lily of the valley and sweet cream,” she explained. “It is a lush, yet soft scent just coastal enough that it’s fun and men like it too.”

Packaged in drawstring monogrammed bags, the products are created to help transport guests through their olfactory receptors.

“Scent is so connected to our experiences, and we feel that hotels PA G E 2 8

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Standard King Guest Rooms are equipped with customary conveniences, plus a few extras and businesses with scent create a fullsensory experience for their guests,” said Hamner. “Taking the complimentary products home can help you relive the fun stay.”

The market currently stocks “The Stricklin” scented room spray as well as candles. Other full-size products in the line will be made available once the hotel has been adequately stocked.

In addition to the hotel and Boiler Room, The Stricklin also features two event spaces which overlook Court Street and Wilson Park, making them the perfect place to host events of all sizes.

for hosting business meetings and intimate parties. The room accommodates 20 people and rents for a minimum of two hours.

The Belk Hudson Designed with business in mind, the meeting room pays tribute to the buildings roots as a former department store. It features an executive conference table, lounge area, and smart TV to provide a comfortable environment

The Stricklin Social With its sprawling windows, exposed brick walls, and original redwood columns, the room is the ideal venue for any event.

The space offers a built-in bar, lounge area, smart TV and video projector.

It accommodates up to 100 people in a warm environment that encompasses Southern elegance and modern design making it ideal for business and pleasure alike.

“We’re surrounded by superb dining, live music, and plenty of hospitality,” said GM Thisa Smith. “You’ll never be bored and I can guarantee you’ll find some that’s right up your alley.”

“Our hotel was designed with a mix

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of industrial and modern elements to create a trendy, yet cozy environment,” she continued. “You never have to leave the building to sample some of the best food in Florence since the Big Bad Breakfast serves up the most delectable comfort dishes in The Shoals and the Boiler Room is your late-night kitchen destination.”

Need more excitement?

Smith recommends a trip to the basement where you’ll find bowling, games and the best drinks in town.

(The Stricklin Hotel is located in the historic Stricklin building at 317 North Court Street in downtown Florence, Ala. For reservations and more information, contact the hotel by phone at 256-248-9982 or email reservations@ thestricklin.com. For availability, photos and the latest updates, visit www. thestricklin.com and like the hotel’s Facebook page.)

PA G E 2 9

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PA G E 3 3

2018 Holiday Community Cookbook Appetizers

Cheese Ball 2 (8 oz.) pkgs. cream cheese 1 cup sharp cheddar cheese 1 (8 oz.) pkg. ham Dash of Worcestershire sauce Dash of onion powder Dash of garlic powder Have all ingredients at room temperature. Form into a ball. Refrigerate until ready to serve. Serve with your favorite crackers.

Martha Gahagan

Baked Artichoke Dip 1 (9 oz.) pkg. frozen, creamed spinach, thawed ¾ cup grated parmesan cheese (divided into ½ and ¼ cups) 1 (14 oz.) can artichoke hearts, drained and chopped ¼ tsp. pepper 1 tsp. lemon juice 1 cup shredded mozzarella cheese Preheat oven to 350 degrees. In a medium bowl, combine thawed spinach, ½ cup parmesan cheese, artichokes, pepper, lemon juice, and mozzarella cheese. Blend thoroughly. Place in an oven proof casserole dish and top with reserved parmesan cheese. Bake until hot and bubbly, about 15 to 25 minutes.

Serve with tortilla chips.

Betty Jo Hyman

Hot Pepper Pecans 2 cups pecans 11/2 Tbsp. butter 1 tsp. salt 2 tsp. soy sauce 1/8 tsp. Tabasco Combine pecans and melted butter. Toast in over at 350 degrees for 30 minutes, stirring occasionally. Add other ingredients and toss well. Serve hot or cold.

Vernell P. Sowell

Dried Beef Spread 1 (8 oz.) pkg. cream cheese 2 Tbsp. milk 1 (21/2 oz. jar) dried beef, chopped 2 Tbsp. instant onion 2 Tbsp. Green pepper 1/8 tsp. pepper 1/2 cup sour cream 1/4 cup chopped walnuts Blend cream cheese and milk. Stir in PA G E 3 4

other ingredients. Bake at 350 degrees for 15 minutes. Serve with crackers.

Vernell P. Sowell

Hanky Panky 1 lb. ground beef 1 lb. pork sausage 1 lb. Velveeta cheese 1 Tbsp. Worcestershire sauce 1 tsp. oregano 1/2 tsp. garlic 1/2 tsp. salt 1/2 tsp. pepper 2 loaves party rye bread Brown meat and drain. Add cheese; stir until melted. Add other ingredients.

Put on party rye bread. Place on cookie sheet. Put under broiler until brown.

Martha Gahagan

Entrees

Shrimp Mold 2 cans shrimp pieces 1 cup finely chopped celery 1/2 cup finely chopped onion 1 cup mayonnaise 8 oz. pkg. cream cheese 1/2 can tomato soup 1 pkg. unflavored gelatin 2 Tbsp. hot water Soften cream cheese and blend with mayonnaise. Heat up soup slightly and mix gelatin in hot water and mix in soup.

Add shrimp and all ingredients until well blended. Spray Jello mold with Pam cooking spray. Pour mixture into mold and let set for four to five hours.

Martha Gahagan

Chicken Spaghetti CROSSROADS MAGAZINE

3 chicken breasts 1 onion, chopped 1 bell pepper, chopped 1 stick butter or margarine 1 can Rotel tomatoes 1 lb. Velveeta cheese 1 pkg. spaghetti 1 can chicken broth Cook chicken in plenty of water and save the water after chicken is done.

Sauté onion and peppers in butter, cook until onions are clear but not brown.

Pull chicken into bite-sized pieces.

Cook spaghetti in reserved water according to package directions. In 9x13inch pan, put cooked (and drained) spaghetti, onion and pepper, tomatoes and chicken. Layer cheese on top and bake at 350 degrees until cheese melts. If it looks too dry, add chicken broth.

Martha Gahagan

Baked Chicken 5 or 6 chicken breasts 1 large bottle Catalina dressing 1 envelope dry onion soup mix 1 can cranberry sauce with whole cranberries Spray 9x13 inch pan with cooking oil and put in the chicken breasts. Mix remaining in bowl. Mix well. Pour over chicken breasts and bake at 350 degrees for 1 hour and 20 minutes. Delicious!

Martha Gahagan

Caprese Chicken 4 boneless chicken breasts 1 to 2 Tbsp. olive oil ¼ cup balsamic vinegar 1 Tbsp. minced garlic 2 cups cherry tomatoes, halved 2 Tbsp. fresh basil or 1 Tbsp. dried basil 4 slices mozzarella cheese Put olive oil in a large skillet over medium heat. Put chicken breasts in pan, salt and pepper each side. Bring chicken to an easy fry and cook covered, about 6 minutes on each side. Then, take chicken out and let rest on a plate.

In same skillet, add vinegar, garlic, cherry tomatoes and salt to taste. Simmer five minutes then add basil and stir. Add chicken back into skillet and top with cheese. Cover and cook until done and cheese is melted. Serve immediately. www.mycrossroadsmagazine.com

Crunchy Ranch Potatoes 1 cup ranch salad dressing 1 cup sour cream 3/4 cup shredded cheddar cheese, divided 1/4 cup crumbled cooked bacon 6 to 8 potatoes, scrubbed, cooked, cut in quarters 1/2 tsp. salt 1 cup crushed corn flakes 2 Tbsp. butter, melted Preheat over to 350 degrees. Grease a 13x9 baking dish. Combine salad dressing, sour cream, 1/2 cup cheese and bacon in a small bowl and mix well.

Arrange the potatoes in prepared dish.

Sprinkled with the salt. Spoon the salad dressing mixture over the potatoes.

Sprinkle the potato mixture with the remaining cheese. Combine corn flakes and the butter in a small bowl and mix well. Sprinkle on top of potato mixture.

Bake until hot and bubbly, about 20 minutes Martha Gahagan

Au Gratin Potato Casserole 1 can cream of potato soup 2 cups sour cream 1/4 cup chopped onions 1 cup grated parmesan cheese 1/2 (20 oz.) pkg. frozen hashbrowns Combine all ingredients except cheese in a baking dish. Spring top of potato mixture with cheese and bake uncovered at 350 degrees for 1 hour.

Vernell P. Sowell

Betty Jo’s Special Garlic Potatoes 6 large baking potatoes 6 large garlic cloves 1 pack of Lipton Savory Herb & Garlic Soup Mix 1 can cream of chicken and mushroom soup (Campbell’s) 1 Tbsp. Wylers Sharker’s instant bouillon & seasoning (chicken garlic and herb) Peel and dice potatoes. Peel garlic cloves. Place potatoes and garlic a pot of water to boil. Put Lipton’s Soup Mix into water.

Boil until potatoes are soft. Drain off water and mash in a bowl with a hand mixer. Add can of soup and bouillon and blend again. Serve.

Betty Jo Hyman

Make Ahead Mashed Potatoes 8 to 10 potatoes, peeled and sliced 1 (8 oz.) pkg. cream cheese ½ cup sour cream Salt and pepper Boil potatoes in a large pot of water until tender enough to be easily pricked with a fork. Drain off water. Mash potatoes with cream cheese and sour cream. If too stiff, add milk until desired consistency. Add salt and pepper to taste. When serving guests – drizzle melted butter on top and sprinkle with a touch of paprika for garnish. (**The recipe is called “Make Ahead” because this creamy mashed potato dish can be made ahead and reheats well in the microwave without being stiff or dry.)

Lee Ann Story Sikora

Squash Fritters 4 cups yellow squash, grated 2 eggs 2 Tbsp. flour Salt to taste Pepper to taste Sugar to taste 1 small onion, chopped Combine all ingredients and mix well.

Drop by spoonfuls into hot oil and fry.

Drain on paper towels.

Martha Gahagan

Candied Yam Patties 1 cup water 1 cup sugar 1 stick butter 1/2 tsp. nutmeg 1 pkg. yam patties Cook first four ingredients in a skillet to dissolve, then put in yam patties.

Cook until thick.

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Lee Ann Story Sikora

Skillet Porcupines 1 lb. ground beef 1/2 cup uncooked regular rice 1/2 cup water 1/3 cup onion, chopped 1/2 tsp. celery seed 1/8 tsp. garlic powder 1 (15 oz.) can tomato paste 1 cup water 2 tsp. Worcestershire sauce Mix meat, rice, 1/2 cup water, onion, salt, garlic powder, and pepper. Shape mixture by round Tablespoons into balls. Melt 2 Tablespoons shortening into a large skillet. Brown meatballs.

Drain fat. Stir together remaining ingredients. Pour over meatballs. Bake in 350 degree oven, covered, and simmer 45 minutes.

Martha Gahagan

Vegetables and Sides

Shirlene Collier

Broccoli Casserole 2 cups Minute rice 2 cans cream of chicken soup Large jar of Cheese-whiz 2 (10 oz.) pkgs. frozen, chopped broccoli 1 can Rotel Boil broccoli for 10 minutes. Drain.

Mix together broccoli, cream of chicken soup and rice. Pour into casserole dish and pour Rotel on top. Pour Cheese Whiz on top. Bake at 350 degrees for 10 to 15 minutes.

Martha Gahagan

Veg-All Casserole 2 regular sized cans Veg-All mixed vegetables, drained 1 cup mayonnaise 1 cup shredded cheddar cheese 1/2 onion, finely chopped 1 tube Ritz crackers, crushed 3 Tbsp. butter Mix all ingredients, except crackers and butter, and place into a greased, oblong pan or casserole dish. Top with crushed crackers and then dot with the butter. Bake at 350 degrees for 25 to 30 minutes.

Tammy Farris

Grits Casserole 1 cup grits 3 cups water 1 tsp. salt 1 stick butter 1 roll Kraft garlic cheese 2 eggs milk Cook grits until done. In a double boiler, melt 1 stick butter and garlic cheese. Beat 2 eggs and put in cup.

Finish filling cup with milk. Combine cooked grits and melton cheese and butter. Mix well. Add milk and egg mixture, mix well. Pour into casserole dish.

Bake at 350 degrees for about 45 minutes to one hour. The top will be lightly brownish.

Vernell P. Sowell

Soups and Salads

Chicken Soup (Good for fighting off colds, flu and asthma) A 21/2 to 3 lb. chicken, cut in pieces 6 cups water 1 large onion, chopped 3 stalks celery, chopped PA G E 3 5

3 medium carrots, chopped 4 sprigs parsley 11/2 tsp. salt Combine chicken and onion in a large stock pot with water. Cover and boil until chicken is tender and falling off the bone. Remove chicken from heat and remove meat from bone. Chop chicken in bite-sized pieces. Return to pot with remaining ingredients and cook for 1 hour.

Martha Gahagan

Spicy Beef and Vegetable Soup 4 large potatoes, peeled and diced (leave skin on if preferred) 1 lb. ground beef 1 onion, chopped 3 (8 oz.) cans tomato sauce 4 cups hot water 1 can whole kernel corn, drained 1 can green beans, drained 2 tsp. salt 1 ½ tsp. black pepper ½ to 1 tsp. Tabasco sauce (optional, if more heat is desired) Cook beef and onion in a skillet until meat is brown and onions are tender.

Drain off fat. In a deep pot, put beef, onion, potatoes, corn and green beans.

Add tomato sauce, salt, pepper and water. Bring to a boil then reduce heat to allow soup to simmer for at least 15 minutes until potatoes are tender.

Makes about 6 servings.

Lee Ann Story Sikora

Easy Fruit Salad 1 can Eagle Brand Condensed Milk 1 large container Cool Whip 1 can strawberry or cherry pie filling 1 cup chopped nuts 1 small can crushed pineapple, drained Mix ingredients together well and chill.

Martha Gahagan

Pistachio Fruit Salad 1 small box pistachio Jello instant pudding 1 big can crushed pineapple, drained 1 big can fruit cocktail, drained 2 Tbsp. cherry juice nuts 3 oz. Cool Whip Mix all ingredients together in a large bowl. Chill and serve.

Martha Gahagan

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Dry Jello Salad 1 - 8 oz. container of cottage cheese 1 small box orange Jello 1 small can mandarin oranges, drained 1 large can crushed pineapple, drained 1 - 8 oz. carton Cool Whip This salad has no liquid. Put cottage cheese in a large bowl and sprinkle dry Jello over and mix well until Jello is dissolved. Add oranges and pineapple. Fold in Cool Whip. Refrigerate until chilled.

Martha Gahagan

Holiday Ambrosia 20 oz. can chunk pineapple in juice or syrup 11 oz. can mandarin orange segments 1/2 cup seedless grapes 1 cup miniature marshmallows 1 cup flaked coconut 1/2 cup nuts 3/4 cup sour cream 1 Tbsp. sugar Drain pineapple and oranges. Combine pineapple, oranges, grapes, marshmallows, coconut and nuts. Mix sour cream and sugar. Stir into fruit mixture. Chill overnight.

Martha Gahagan

Best Carrot Salad 5 cups finely grated carrots 1 small can crushed pineapple, drained 3/4 cup raisins 1/2 cup or more coconut Mix together and let set in the refrigerator for a few hours.

Pour the following sauce over mixture.

8 oz. sour cream 2 Tbsp. sugar 2 Tbsp. grated orange rind 1 Tbsp. lemon juice 1/2 tsp. salt 1/2 tsp. nutmeg Martha Gahagan

Sunny Salad 1 can English peas, drained 1 onion, chopped 2 to 3 boiled eggs, chopped 1 Tbsp. mayonnaise Mix together and serve.

Peggy Christian CROSSROADS MAGAZINE

Tortellini Salad 1 pkg. frozen cheese tortellini Florets from 1 large head of broccoli 1 pt. cherry tomatoes halved 1 bottle zesty Italian dressing Boil tortellini as directed on package.

Rinse in cool water; set aside to cool to room temperature. Blanch broccoli in boiling water for five minutes. Rinse in cool water.

Drain and cool.

In a bowl, put tortellini, broccoli and halved cherry tomatoes. Pour entire bottle of Italian dressing over it all. Stir until all is well coated. Chill in refrigerator at least two hours before serving.

Best of marinated overnight. (*Variation – use 1 pound fresh green beans broken and blanched instead of broccoli.)

Tammy Farris

Bread

Zucchini Bread

3 eggs 2 cups sugar 1 cup oil 2 cups grated zucchini 2 cups flour 3 Tbsp. cinnamon 1 tsp. vanilla Mix first three ingredients until well blended. Add remaining ingredients.

Makes 2 loaves. Bake 1 hour at 350 degrees in greased and floured pan.

Martha Gahagan

Easy Yeast Rolls 5 cups self-rising flour 11/2 cups water 1 cup milk 1/3 cup sugar 1/2 cup shortening 2 pkgs. yeast Put yeast in 1/2 cup warm water with a teaspoon of sugar. Let dissolve. Scald milk and let cool. Add 1 cup water and sugar to milk and yeast mixture. Add flour a cup at a time and mix well. Add shortening and mix. Pour on a floured surface and knead. Put back in pan.

Let rise for 30 minutes. Pour on a floured surface, knead, roll out and cut.

Put in pan. Grease top and let rise 20 minutes. Bake at 350 degrees until light brown.

Martha Gahagan

Sour Cream Corn Bread 1 ½ cups self-rising cornmeal 1 cup vegetable oil 2 Tbsp. sugar www.mycrossroadsmagazine.com

grees.

2 eggs 1 small can cream style corn 1 small carton sour cream Mix all ingredients together and pour into greased muffin pans. Cook 40 minutes at 400 degrees.

Betty Story

Desserts

Oreo Balls 1 pkg. Oreo cookies 1 8 oz. pkg. cream cheese, softened 1 pkg. white almond bark Crush Oreos in a ziplock bag. Combine crushed Oreos and cream cheese, mix well. Form mixture into 1-inch thick balls. Melt almond bark until smooth.

Using a fork and spoon, dip balls into almond bark until covered. Place on wax paper and allow them to harden.

Martha Gahagan

Pina Colada Cake 1 box yellow cake mix 1 small can cream of coconut 1 can sweetened condensed milk 1 large can crushed pineapple, drained 1 8 oz. carton Cool Whip Bake cake according to package directions in a 9x13-inch pan. Combine cream of coconut and condensed milk.

Pour mixture over cooled cake and let soak into cake for five minutes. Spread pineapple over cake and cover with Cool Whip. Refrigerate.

Martha Gahagan

Butternut Cake 2 cups sugar 1 cup oil 4 eggs 2 cups self-rising flour 1 cup milk 2 tsp. vanilla butternut flavoring Mix sugar and oil; add eggs and mix well. Sift flour and add alternately with milk, ending with flour. Add flavoring and mix. Bake in greased and floured Bundt pan for 30 minutes at 350 dewww.mycrossroadsmagazine.com

Frosting

1 stick butter 1 box confectioners’ sugar 8 oz. cream cheese 2 tsp. vanilla butternut flavoring 1 cup chopped pecans Mix ingredients together and frost cooled cake.

Martha Gahagan

Scripture Cake 11/4 cup flour, sifted (1 Kings 4:22) 3 tsp. baking powder (Gal. 5:9) 1/4 tsp. salt (Lev. 2:13) 11/2 tsp. cinnamon 1/2 tsp. nutmeg 1/4 tsp. cloves 1/2 tsp. allspice (1 Kings 10:2) 2 sticks butter (Judges 5:25) 2 cups light brown sugar (Jer. 6:20) 2 Tbsp. honey (Exodus 16:30) 6 eggs (Luke 11:12) 8 oz. chopped dates (Deut. 34:3) 2 cups dark raisins (1 Sam. 30:12) 1 cup chopped walnuts (Solomon 6:11) 1 cup milk (Judges 5:25) Sift together flour, baking powder, salt, cinnamon, nutmeg, cloves and allspice. Combine butter, sugar, honey and eggs. Beat until light and fluffy.

Dredge dates, raisins and walnuts in 1/4 of flour mixture. Add the remaining flour mixture alternately with the milk to the butter mixture. Beat until smooth. Add the fruits and nuts mixtures and spoon into a greased and floured tube pan.

Bake 11/2 hours at 325 degrees or until done. Cool for 10 to 20 minutes before removing from pan. Wrap in foil and refrigerate.

Shirlene Collier

Caramel Chocolate Cake 1 box devil’s food cake mix 1 container of caramel apple dip ½ to 1/3 can evaporated milk 1 cup sugar 8 oz. pkg. cream cheese 1 tsp. vanilla 1 (8 oz.) container Cool Whip Prepare cake in an oblong cake pan, according to pkg. directions. Using fork, poke holes all over cake surface.

In a saucepan, mix caramel apple dip with evaporated milk and heat until well blended. Once, well blended pour mixture over the cake.

Mix sugar, cream cheese and vanilla until well blended and fold in Cool Whip. Spread mixture over the top of CROSSROADS MAGAZINE

the cake. Serve.

Betty Story

Chocolate Turtle Cheesecake 1- 7 oz. pkg. caramels 1/4 cup evaporated milk 3/4 cup chopped pecans, divided 1-9 inch chocolate crumb pie crust 2 - 3 oz. pkgs. cream cheese, softened 1/2 cup sour cream 11/4 cup milk 1- 3.9 oz. pkg. chocolate pudding mix 1/2 cup fudge topping Place caramels and evaporated milk into a heavy saucepan. Heat on medium-high heat, stirring constantly until smooth. Stir in 1/2 cup pecans. Pour into pie crust. Combine cream cheese, sour cream and milk in a blender. Process until smooth. Add pudding mix, process about 30 seconds longer. Pour pudding mixture over caramel layer, covering evenly. Chill, loosely covered, until set.

Drizzle fudge topping over pudding layer in a decorative pattern. Sprinkle top of cheesecake with remaining pecans.

Chill loosely covered until serving time.

To make homemade crust - 11/2 cups chocolate cookies, crushed with 3 Tbsp. melted butter. Press into a 9-inch pie pan. Bake at 350 degrees for six to eight minutes. Can use caramel topping instead of fudge topping.

Martha Gahagan

Old Fashioned Egg Custard Pie 3 eggs, beaten 1 cup sugar 2 Tbsp. flour 11/2 cup milk 1 tsp. vanilla 1 unbaked pie crust Mix together, eggs, sugar and flour.

Beat until smooth. Add milk and vanilla and mix well. Pour into pie crust. Dot with butter on top. Bake at 350 degrees for 30 to 40 minutes.

Martha Gahagan

Easy Pie 1 graham cracker crust 8 oz. Cool Whip 14 oz. can condensed milk 1 pkg. Kool-aid, any flavor Mix together until mixture thickens.

Pour into pie crust and chill.

Strawberry Kool-aid is delicious.

Martha Gahagan

Old Fashioned Chocolate Pie 3 eggs PA G E 3 7

2 cups sugar 2 cups milk 1/2 cup butter 1 tsp. vanilla 1/2 cup flour 8 Tbsp. cocoa 1 baked pie shell Blend eggs, butter, vanilla, flour, milk, cocoa and sugar in saucepan.

Stir while cooking on medium heat until thick. Cool and pour into pie shell.

Refrigerate until ready to serve.

Martha Gahagan

Pecan Pie 1/2 cup sugar 1/4 cup butter 1 cup white Karo syrup 1/4 tsp. salt 3 eggs, beaten well 1 cup pecans Mix all ingredients, adding pecans last. Pour into unbaked pie shell. Bake for 1 hour to 1 hour and 10 minutes at 350 degrees.

Vernell P. Sowell

Strawberry Pineapple Pie 1 large box strawberry Jello 1 box Cool Whip 1 can well-drained pineapple Mix well and dump into graham cracker crust. Refrigerate until cold. Serve.

Peggy Christian

Simple Sugar Cookies 1 cup sugar 1 cup butter or margarine, softened 1 egg 1 Tbsp. vanilla 21/4 cup flour 1 tsp baking soda In a large bowl, mix sugar and butter.

Beat in egg and vanilla until light and fluffy. Mix in flour and baking soda. Divide dough into halves. Shape each half in a roll about 11/2 inches in diameter.

Wrap each half in wax paper and refrigerate for 1 hour until chilled. Preheat oven to 375 degrees. Unwrap rolls and cut into 1/4 inch slices. Sprinkle each slice with a pinch of sugar. Place on ungreased baking pan 10 to 12 minutes or until lightly browned around the edges. Cool on wire rack. Store in airtight container once the cookies have cooled.

Martha Gahagan

Peanut Butter Cookies 1 cup sugar PA G E 3 8

1 cup peanut butter 1 egg Mix together and bake at 325 degrees until done.

Peggy Christian

No Crust Coconut Pie 4 eggs, beaten 13/4 cups sugar 2 cups milk 3/4 stick oleo, melted 3/4 cup flour 1 Tbsp. vanilla 2 cups coconut Combine all ingredients into a large mixing bowl. Mix well. Grease 2 pie pans. Pour mixed ingredients into pie pans. Bake at 350 degrees for 30 to 40 minutes until golden brown. Makes its own crust.

Martha Gahagan

Mary Bell Fudge 5 cups sugar 1 large can evaporated milk 1 stick margarine 3 pkgs. chocolate chips 1 jar marshmallow cream Combine sugar, milk, and margarine in a saucepan, bring to a boil for 7 minutes. Remove from heat. Add chocolate chips and marshmallow cream.

Beat until creamy. Pour into a buttered pan. Cool, cut into squares.

Vernell P. Sowell

Brownies 2 cups sugar 1 cup oil 4 eggs CROSSROADS MAGAZINE

6 Tbsp. cocoa 1 tsp. vanilla 11/2 cups flour Mix all together. Bake at 325 degrees for 25 or 30 minutes.

Peggy Christian

Baked Apples 6 Jonathan apples 1/2 cup sugar 3 Tbsp. flour 1 cup whipping cream Cinnamon Peel, core and slice apples. Cover the bottom of a 13 x 9 casserole dish. Bake at 350 degrees until apples begin to juice. Mix sugar and flour together and sprinkle over apples. Pour whipping cream over apples and sprinkle with cinnamon. Bake until thick and bubbly.

Vernell P. Sowell

Beverages

Holiday Punch 2 tea bags 2 quarts pineapple juice Juice of 6 lemons 1 can frozen lime concentrate 2 cups sugar 2 or 3 drops of green food coloring Steep 2 tea bags in 2 quarts boiling water. Pour pineapple juice into a large mixing bowl. Add lemon juice to pineapple juice. After mixing lime concentrate according to directions, add lime juice and tea. Mix well. Add sugar and enough food coloring to make a bright green color. Serve over ice.

Vernell P. Sowell www.mycrossroadsmagazine.com

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CORINTH

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R E S TA U R A N T A N D C AT E R I N G

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calendar november/ december

Local HolidayEvents NOVEMBER

27 29 1 2

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12th Annual Christmas Community Concert, Corinth Coliseum Pickin’ on the Square, Bishop Senior Center, Corinth

DECEMBER Jolly Jog for Havis’ Kids, downtown Corinth

Corinth Symphony Orchestra presents A Classic Christmas Spectacular, Corinth Coliseum

6 7-9 8

Pickin’ on the Square, Bishop Senior Center, Corinth The Corinth Ballet presents The Nutcracker, Corinth Coliseum Winter Wonderland, Crossroads Arena www.mycrossroadsmagazine.com

Wreaths Across America

Winter Wonderland

Corinth Christmas Parade

Christmas Parades 3 26 30 30

NOVEMBER Belmont Christmas Parade, 6 p.m.

Iuka Christmas Parade, 6:30 p.m.

70th Annual Reed’s Tupelo Christmas Parade, 7 p.m.

www.mycrossroadsmagazine.com

1

DECEMBER

Corinth-Alcorn County Christmas Parade “A Hometown Christmas,” 5 p.m.

1 2

Tishomingo Christmas Parade, 6:30 p.m.

Farmington Christmas Parade, 2 p.m.

CROSSROADS MAGAZINE

3 3 8 9

Booneville Christmas Parade, 6 p.m.

Burnsville Christmas Parade, 6 p.m.

Savannah Christmas Parade, 6:30 p.m.

Kossuth Christmas Parade, 4 p.m.

Rienzi Christmas Parade, 2 p.m.

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8 13 13

Corinth Ballet presents The Nutcracker Jingle Bell Bazaar, LC Follin Building, Kossuth Pickin’ on the Square, Bishop Senior Center, Corinth Wreaths Across America Ceremony, Corinth National Cemetery

29

57th Annual Junior Auxiliary Charity Ball, Hillandale Golf Course

Regional HolidayEvents

23

NOVEMBER After Thanksgiving Day Hike, Big Hill Pond State Park, Pocahontas, Tenn.

23-24

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Christmas in Cotton Plant, Blue Mountain

24 28 29 29-30

Mississippi Queen in concert, Freddy T’s, Counce, Tenn.

Disney on Ice

The Roxy’s Legend of Toyland, Roxy Theatre, Russellville, Ala. Alabama in concert, Landers Center, Southaven Christmas in Cotton Plant, Blue Mountain

CROSSROADS MAGAZINE

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Graceland Holiday Concert Weekend

30 1 1 1 1 1 1

Hardin County Country Christmas, Savannah, Tenn.

DECEMBER Breakfast with Santa, Selmer Parks and Recreation, Selmer, Tenn.

Farmer’s Market Christmas Craft Show, Agricenter, Memphis Tupelo Ballet’s Nutcracker, The Performing Arts Center, Tupelo Cole Swindell & Dustin Lynch in concert, BancorpSouth Arena, Tupelo Christmas in Cotton Plant, Blue Mountain Hardin County Country Christmas, Savannah, Tenn.

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6-8 8 8 9 13-15 14-15

Christmas in Cotton Plant, Blue Mountain

It’s A Dickens Christmas Y’all!, downtown Tuscumbia, Ala. Disney On Ice presents Worlds of Enchantment, BancorpSouth, Tupelo The Nutcracker, Carl Perkins Civic Center, Jackson, Tenn.

Christmas in Cotton Plant, Blue Mountain

15

Gaither Homecoming Celebration, BancorpSouth Arena, Tupelo

15 19-23 25 31

3rd Annual Reindeer Run, Carl Perkins Center, Savannah, Tenn.

Christmas in Cotton Plant, Blue Mountain

Christmas in Cotton Plant, Blue Mountain

Mississippi Queen in concert, The Historic Botel Restaurant, Savannah, Tenn.

Christmas in the Park, Pickwick Landing State Park

14-15

Graceland Holiday Concert Weekend, Elvis Presley’s Graceland, Memphis

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Merry Christmas

Shopping list this year...

We have your banking needs all wrapped up!

Dad - Lift Chair Mom - ZAQ Tour Diffuser Sister - Baby Stuff Brother - CPAP Battery

Karen Isbell

Grandma - Folding Scooter

Crossroads Medical Supply 507 S. Fulton Drive Corinth, MS 38834 (662) 286-8222

Mid South Medical Supply 1021 City Avenue Ripley, MS 38663 (662) 837-4824

Kevin Mitchell Debra Gallaher

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Loans Home Mortgages Savings Plans Checking Accounts

1300 S. Harper Road • Corinth • 662-287-1883

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Several lines of tshirts for Men & Women Including our very own Hatchie Trading Co., Southern Girl Prep, Dearly Southern and many more.

Follow us on for Give aways and New Arrivals Always open at www.hazelandeast.com

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With Warm Wishes From Our Family To Yours!

FOR THE HANDYMAN ON YOUR GIFT LIST SAWS - LEAFBLOWERS - TRIMMERS

HARBIN HEATING

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Joyous holiday wishes to you and your family... from your good neighbor.

May all your wishes come true this wondrous season.

Like a good neighbor, State Farm is there.® CALL ME TODAY.

J.B. Darnell, Agent 1400 N Harper Road Corinth, MS 38834 Bus: 662-287-5297 j.b.darnell.b2p9@statefarm.com PA G E 5 0

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Gift Subscriptions Available CROSSROADS MAGAZINE

www.dailycorinthian.com 662.287.6111 www.mycrossroadsmagazine.com

Call Now To Order Your Christmas Fruit Baskets, Christmas Hams & Turkeys!

We Make Your Holiday Grocery Shopping Simple and W Convenient With Low Prices, Great Quality and Selection C

Highway 72 East • Corinth, MS Store Hours: Mon-Sun 7AM til 10PM www.gardnerssupermarket.com

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Visit our stores to see why more people choose us to save themselves time and money while gaining service and quality food selections.

Select from our quality meats hand cut to meet all your needs.

We proudly offer locally grown produce as well as a wide variety of fruits and vegetables from around the world to be able to offer you the best quality produce.

Take the difficulty out of “Gift Giving” This Holiday Season with a Gift Card from Gardners’s & Roger’s Supermarket www.mycrossroadsmagazine.com

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Fab Finds Holiday gift ideas ...

Bulova Men’s Marine Star Watch — $525 Little’s Jewelers

Corinthian Leather Glider/ Rocker/Recliner — $550 Corinthian Wholesale Furniture

Women’s Cashmere Oversized V-Neck Sweater — $39 T. Feazel

Gold Crest Lamp — $375 Sanctuary Antiques

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www.mycrossroadsmagazine.com

Antique Silver Metal Deer — $132 Each Rowan House

Local School Apparel: Raincoat, Windshirt, T-shirt, Cap, Bags — $15 — $55 Cotton Tops

Fabulous “Faux” Fur Vest — $199 Kate’s & Company

Photos by Mark Boehler

Duke Cannon Men’s Grooming Products — $10 — $22 Ginger’s www.mycrossroadsmagazine.com

Yeti Coolers: Various Sizes and Shapes — $299 — $349 Lonnie’s Sporting Goods

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Stoneware Ginger Jar Ornament — $8 Medical Plaza on Harper PA G E 5 3

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Christmas In The Park 14th Annual

Proudly Presented By The Hardin County Chamber of Commerce & Pickwick Landing State Park rk

Holiday Mart - Lovely Lighted Displays Horse Drawn Carriages - Kiddie Train Ride Stories By The Fireplace With Hot Cocoa Decorated Inn and Restaurant For The Holidays Special appearance by Santa Claus

December 14th and 15th, 2018

Friday, December 14th

Noon - 9 PM Holiday Mart at Inn Conference Center 6 PM- 9 PM Tour of Lights, Carriage & Trolley Rides Train Rides for the Kids & Visit Santa 8 PM - 9 PM Bedtime Stories with the Elves by the Fireplace

Saturday, December 15th

7 AM-10 AM Breakfast with SANTA! 10 AM - 9 PM Holiday Mart at Inn Conference 6 PM - 9 PM Tour of Lights, Carriage & Trolley Rides Train Rides for the Kids & Visit Santa 8 PM - 9 PM Bedtime Stories with the Elves by the Fireplace

Reservations Available at the Inn

Winter Rate $80 + Tax

1¡800-250-8615

Ask About Our Christmas in the Park Package For 2 People Includes Room + Dinner Buffet on Night of Stay

Stuff Your Stockings at Pickwick Landing State Park Gift Shop Gifts and Small for Everyone on your list

Large

Nature Lovers Hikers Boaters Cookbook Collectors Hood & T Shirt Wearers Kids of All Ages State Park Lovers Gift Card Lovers

Give Santa a Rest Shop Small Shop Local Shop PLSP Gift Shop www.mycrossroadsmagazine.com

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Wishing you peace, health, & happiness this Holiday season. Merry Christmas & Happy New Year from the staff of ENT Physicians of North MS & Fyzical Dizziness & Fall Prevention Center.

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PHYSICIANS Dr. Ryan C. Simmons

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Merry Christmas & Happy New Year Midtown Medical (662) 665-0006 Anna Erwin, FNP-BC PA G E 5 6

815 CHILDS STREET • CORINTH CROSSROADS MAGAZINE

Deborah Moore, FNP-BC www.mycrossroadsmagazine.com

Buying, Selling or Needing a Rental? For exceptional service, call Jackie Coombs.

Jackie is Co-Owner and Broker of First Team Real Estate. She has over 20 years experience Listing and Selling Homes in the Corinth and Alcorn County Area.

Jackie Coombs The Name that Friends Recommend!

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Digestive Health Specialists, P.A. Stephen T. Amann, M.D. John B. Averette, M.D. Christopher H. Decker, M.D.

Doctors and Staff!

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W. Garrett Ogg, M.D. John O. Phillips, M.D. Robert B. Smith, M.D.

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For Appointment Information call 118 Fairfield Drive New Albany

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Vicki A. Fitzgerald, CFNP Leslie E. Peterson, CFNP Stephanie B. Atkinson, CFNP

300 Hospital Rd. Starkville

(662) 324-7484

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A beautiful Santa Claus collection fills a shelf in the Verandah-Curlee House.

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Photos by Mark Boehler

Baylee Anna Bain makes a gingerbread house in the Verandah-Curlee House kitchen.

A Victorian Christmas Many favorite traditions come from period when Queen Victoria of England reigned from 1837-1901

BY KIMBERLY SHELTON For Crossroads Magazine

When it comes to timeless Christmas traditions, no era has had greater influence than the Victorian.

Bearing that in mind, it is no wonder that the Little Garden and Corinth Garden Clubs chose this theme for their 2017 Verandah-Curlee House Candlelight Tour.

Held every other year, coordinators of the latest tour took a page from Queen Victoria of England who reigned from 1837 to 1901.

The over 30 members of the comwww.mycrossroadsmagazine.com

bined garden clubs worked several days to transform the Greek Revial style home into a Victorian wonderland.

“Our research showed that many of our favorite traditions came from this time period,” said President Barbara Trapp of the Little Garden Club.

“Victoria’s beloved husband, Prince Albert, introduced some of our most cherished holiday customs from his home country of Germany.”

“In fact, it was Albert who helped make the Christmas tree as popular in Great Britain as it was in the Saxe-CoCROSSROADS MAGAZINE

burg duchy of Bavaria, Germany when he brought one to Windsor Castle in the 1840s,” she continued. “Without his influence, we might not have the Christmas tree standing in a place of honor in our own homes today.”

Decorated with handmade gifts and crocheted ornaments, guests on the tour were wowed by a set of showstoppers – two luscious evergreens generously donated by Lowe’s of Corinth.

Since theme trees were especially popular, Trapp recommends adding more than one tree depending on space and level of festive obsession.

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Large live evergreens are decorated with handmade gifts and crocheted ornaments.

Prince Albert brought his German traditions to England.

Embellished with white gloves stuffed with soft cotton, strings of delicate pearl and little lace nosegays of baby’s breath and rosebud, members of the Little Garden Club imagined a small tree for a little girl in the home’s blue bedroom.

In the library of the 1857 Jackson PA G E 6 0

Street abode, the club went with a more masculine feel when it came to trimming the tree.

“We filled its branches with feather birds, pine cones and a bird’s nest,” explained the club’s president. “We also incorporated little books tied with satin ribCROSSROADS MAGAZINE

Theme trees were popular during the Victorian era.

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Pine cones, live greenery and little books with satin ribbons adorn this tree. bons.”

She advises rummaging through attics and other parts of the home to uncover hidden jewels not typically considered as “traditional” Christmas decorations.

“By simply adding a little ribbon or lace, greenery and a swatch of fabric, you could create your own favorite decoration this year,” she mused.

“Adding fresh fruits, nuts, strings of popcorn, cranberries and fans can also give a Victorian feel since they were used often during that era.”

“Later, the German glass blowers introduced hand-blown glass ornaments in different shapes which we still enjoy today. “Some of the most famous brands include Silvestri and Christopher Radko,” she added.

“While a bit pricey, buying one or two special ornaments a year can create quite a collection over time.”

Since candles were used in abundance in the British royal household, they are the perfect additions to Victorian decorating.

For the biggest impact, add multiple candles to help create an ambient glow.

Candles in every color, shape, size and height can add a magical touch to decorations.

Even battery-operated candles can www.mycrossroadsmagazine.com

Young volunteers Jacqueline Hibbard and Kate Bailey welcome guests to a Victorian Christmas. offer a safe, realistic flicker.

Also extremely popular during the reign of Queen Victoria was the Christmas stocking.

In the earlier years, children would simoly hang an ordinary sock in hopes of receiving a piece of fruit and some nuts on Christmas morning.

Later, special, hand-made stockings were used, and children from wealthy families found their socks bulging with toys and candy.

Today, stockings can be embellished to coordinate with any style whether they be fancy velvet, rustic burlap or personally monogrammed.

The Victorian age was one of excess with grandiose frills and embellishments.

“Everything was overdone and overCROSSROADS MAGAZINE

blown, a way of decorating that many Americans today can relate to,” said Trapp. “An abundance of nature was also brought inside to be enjoyed.”

“Fresh foliage and dried flowers were often used for decoration in the mid-nineteenth century,” she continued. “For garlands and wreaths, start with an artificial base and a layer of fresh greenery and ornaments, using the pliable evergreen ‘tips’ to hold your additions in place.”

When it comes to decorating in the Crossroads, Trapp suggests creating beautiful, yet inexpensive centerpieces using a mixture of greenery.

In fact, a trek through the woods or a stroll through one’s own yard can provide all that’s needed.

“Glossy magnolia leaves, pine PA G E 6 1

SHOP L OCAL For The Holidays

Follow CorinthFIRST on Facebook and Instagram for links to all the local sales, Follow CorinthFIRST Facebook for specialsonand links to all the local sales, specials and openopen houses! houses!

Christmas cards and poppers also made their first appearance during Victorian times, as did Nativity scenes, which can add a beautiful and meaningful addition to the home. boughs, ivy and Jackson vine, accented with dried hydrangea, nandina and holly berries would make an exquisite arrangement,” she said. “Fresh baby’s breath can add an airy touch and dries well during the holidays. Pine cones and magnolia pods would also be good since they contrast well with bright greenery.”

Kissing balls made of sweet herbs, sprigs of holly, and evergreen are another Victorian novelty which can be recreated in the South.

Christmas cards and poppers also made their first appearance during Victorian times, as did Nativity scenes, which can add a beautiful and meaningful addition to the home.

“When it came to Christmas, the Victorians really did it up right,” said Trapp. “With a little time and effort, we can too.”

(Biggersville native and freelance writer Kimberly Shelton contributes to the Daily Corinthian and Crossroads Magazine.)

DON’T MISS OUT on any local news •••

Subscribe to the Daily Corinthian •••

Call 662-287-6111 for details

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RECIPES CONTINUED FROM 9

Cranberry-Strawberry Salad 3 small packages strawberry gelatin 2 cups hot water 1 large can crushed pineapple with juice 16-ounce box frozen strawberries 1 can whole-berry cranberry sauce Mix and chill in refrigerator.

Makes 1 large and 1 small mold

Caramel Cake

1 Duncan Hines Butter cake mix, baked as directed Caramel Icing 3 cups sugar

1 stick butter 1 small can Pet milk 1 teaspoon vanilla Mix 21/2 cups sugar and milk; bring to a boil.

Caramelize 1/2 cup sugar, then add to above mixture.

Cook until forms a soft ball in cold water; add butter.

Remove from heat and let cool a few minutes then beat mixture vigorously until thick.

Spread on cake. (Do not overcook.)

Christmas Cranberry Tea

1 gallon boiling water 3 cups sugar 6 regular tea bags (or 2 family size) Cover and brew 6 min-

utes, Remove from heat and remove bags.

Add: 3 tablespoons whole cloves, tied in a bag (or metal tea bag) 3 sticks cinnamon Let set 30 minutes then remove bag of spices Add: 6 ounce box cherry gelatin 1 quart cranberry juice 1 quart apple juice 6-ounce can frozen orange juice 1 cup lemon juice or frozen lime juice Heat and serve piping HOT!

Deviled Eggs

18 hard-boiled eggs 3-ounce cream cheese,

softened Mayonnaise, to taste 3 tablespoons mustard Pickle relish Peel eggs.

Cut in half, removing yolk.

In a bowl, mash with fork and add other ingredients until consistency desired.

Spoon or pipe into egg halves.

Garnish with olives or green and red pepper pieces.

(Sue Bronson retired after almost 44 years in the production department at the Daily Corinthian. She is now a food columnist for Crossroads Magazine and the Daily Corinthian.)

You know she's worth it!

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