happyEasterGreetings!

Nancy and I wish you and your family a very joyous Easter Holiday!

 

If you (like Nancy and I ) have been in Harris Teeter stores recently and not found Kathryn’s Cottage Dressing on the shelf in the produce department- we do offer our apologies. Stores are in the process of doing their fresh dressing resets and it WILL be on shelves VERY SOON.
We really apologize for any inconvenience that this may have caused. Thank you so much for your patience and support.  We appreciate it more than you know!

Blessings,

Cliff and Nancy Hucks

 

Enjoy our Recipes to Share!

VERMICELLI SALAD

by Sandra Kerr

Ingredients:

1- 16 oz box vermicelli

1 tbs accent

1 tbs seasoned salt

3 tbs lemon juice

4 tbs oil

1 cup chopped green pepper

3/4 cup chopped onion

1 can ripe olives

2 cups diced celery

1 1/2 cup mayo

4 oz diced pimento

Directions:

Cook vermicelli; rinse and drain well. Mix together accent, salt, lemon juice and oil. Pour over pasta; toss well and marinate overnight. Next day add:pimento, green pepper, chopped onion, olives, celery and mayo. Toss well and refrigerate for several hours before serving.

*Special Note: Prepare day before serving!

 

SHRIMP IN WINE SAUCE

by Jane Almond


Ingredients:

1 lb shrimp peeled

1 10 3/4 can cheddar cheese soup

2 tbls dry white wine

4 large mushrooms sliced

2 cups cooked rice

Directions:

Spread shrimp in 2 qt. glass casserole. Microwave 1 minute at medium. Rearrange shrimp. Microwave 1 minute at medium. Stir in soup, wine and mushrooms.

 

COCONUT ICE BOX CAKE

by Brenda Waugh


Ingredients:

1 box Duncan Hines Deluxe cake mix (prepare as directed)

1 cup sugar

1/2 cup milk

2 – 6 oz. pkg frozen coconut

small container Cool Whip

Directions:

Prepare the cake as directed in a 13 x 9 pan. In a saucepan mix sugar and milk, bring to a boil, stir in 1 package of coconut then pour over cake while cake is still hot (punch holes in cake while hot to allow mixture to seep into cake). Cover cake until cool. Then spread Cool Whip over cake and sprinkle other package of coconut over top. Cover tight and store in refrigerator.

3-24-14

We are so excited to announce that it’s finally here! The day we have worked hard for. Beginning March 31, 2014 Kathryn’s Cottage will have it’s Bleu Cheese and Ranch homemade dressings in ALL Harris Teeter stores. We can’t be more thrilled and hope you all will go out to your local Harris Teeter and celebrate with us by picking up your favorite dressing. We couldn’t have done it without you and so we want to say THANK YOU!!

In All Harris Teeter Stores

Find your nearest Harris Teeter by going to their store locator.

Please continue to follow us on facebook so we can share recipes and stories with you! Please share yours as well!

Thanks again, and hope to see you around!
Harris Teeter announcement

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