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Abbott addresses Hillsboro Woman s Club at June meeting | The Highland County Press

Abbott addresses Hillsboro Woman s Club at June meeting | The Highland County Press
highlandcountypress.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from highlandcountypress.com Daily Mail and Mail on Sunday newspapers.

Hillsboro Woman s Club contributes to SATH | The Highland County Press

The Hillsboro Woman’s Club celebrated their 100th anniversary with a tea Sunday, Dec. 3 at the Highland House Museum, where they also presented a donation to SATH.

Woman s club celebrating 100 years - The Times Gazette

Woman s club celebrating 100 years - The Times Gazette
timesgazette.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from timesgazette.com Daily Mail and Mail on Sunday newspapers.

Hillsboro Woman s Club celebrating 100th anniversary with Dec 3 tea

The Hillsboro Woman’s Club will celebrate their 100th anniversary with a tea Sunday, Dec. 3 from 1-3 p.m. at the Highland House Museum.

In the kitchen with Sharon - Times Gazette

In the kitchen with Sharon Submitted photo In the kitchen with Sharon this week is my good friend Virginia Purdy. She is an educator, 2010 Highland County Women’s Hall of Fame inductee and, of course, a great cook and a great friend. She is sharing her recipe for pickled eggs and beets. I love pickled eggs and beets. I have never made them, but I will now. Thank you, Virginia, for sharing this wonderful recipe. I know you have lots of great recipes, so send some more. Pickled Eggs and Beets ½ cup sugar 8 hard cooked eggs Drain beets, reserving juice. Add enough water to juice to measure three-quarters of a cup. Place in saucepan. Add sugar, vinegar, cinnamon stick and cloves. Bring to a boil. Remove from the heat. Place eggs in bowl; top with beets. Pour liquid over all. Cover and chill for four hours or overnight. Remove cinnamon stick and cloves before serving. Yield: 8 servings.

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