Do You Know? Dr. Alisa White

 Texas Talent: Raising a Hand for Rett 

 Texas Treasures: Tinsel Time in Texas 

 Business Focus: Huntsville Pest Control 

The post December 2020 PW appeared first on Postcards Magazine.

Texas Treasures: Tinsel Time in Texas

Texas Talent: Raising a Hand for Rett

Business Focus: Fabric Carousel

The post December 2020 LC appeared first on Postcards Magazine.

Sebastian Patterson

Huntsville High School

Favorite Movie: John Wick 3

Favorite Music/Artist: Rap

Favorite Food: Hamburgers

Favorite Quote: “The only place success comes before work is in the dictionary.” –Vince Lombardi

Sebastian is a senior at Huntsville High School and is the son of Janet and Bradley Patterson. His activities include football. Following graduation, Sebastian plans to attend college, play football, and study criminal justice. He believes the advice from Coach Lombardi and plans to work hard.

Sarah Nan Duncan

Huntsville High School

Favorite Movie: Selena

Favorite Music/Artist: Kacey Musgraves

Favorite Food: My Honey’s Roast & Taters

Favorite Quote: “Be the light.” – Matthew 5:14

Sarah is a senior at Huntsville High School and is the daughter of Kirk and Shannon Duncan. Her activities include golf, student council, and class council. Following graduation, Sarah plans to attend Sam Houston State University, pursue a career in criminal justice, and eventually have a family. She believes, “When you focus on the good, the good gets better.”

Nicole Kohers

Alpha Omega Academy

Favorite Movie: The Parent Trap

Favorite Music/Artist: Reckless Love

Favorite Food: Honey Baked Ham

Favorite Quote: “You are who you are, so thrive in it.” -Sadie Robertson

Nicole is a senior at Alpha Omega Academy and is the daughter of Gerald and Suzette Kohers. Her activities include volleyball and softball. Following graduation, Nicole plans to attend Texas A&M University. She believes, “Every day is a chance to get better.”

Kelsey Drane

New Waverly High School

Favorite Movie: The Happiest Millionaire

Favorite Music/Artist: Any music

Favorite Food: French Fries

Favorite Quote: “I’m not so good at advice…can I interest you in a sarcastic comment?” -Chandler Bing (Friends)

Kelsey is a senior at New Waverly High School and is the daughter of Jennifer and Kristopher Drane. Her activities include volleyball, wrestling, National Honor Society, Beta Club, FFA, Walker County 4-H Horse Club, New Waverly 4-H Food Club, Santa Gertrudis Breeders International, and UIL One-Act Play. Following graduation, Kelsey plans to attend Texas Tech University to major in animal science with a business concentrate, then attend veterinary school to become a large animal vet. She believes, “The past is where you learned the lesson. The future is where you apply the lesson.”

The post Star Students December appeared first on Postcards Magazine.

1 lb Brussels sprouts, trimmed and
halved
2 Tbs olive oil
1 Tbs minced fresh thyme
salt and ground black pepper to taste
1 cup fresh cranberries
2 Tbs pure maple syrup

Directions

1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
2. Place Brussels sprouts in a bowl and toss with olive oil, thyme, salt, and pepper.
3. Spread out evenly on the baking sheet and roast for 10 minutes. Stir in cranberries. Continue roasting for 10 minutes.
4. Place sprouts and cranberries in a serving bowl and drizzle with maple syrup. Toss to coat.

Cook’s Note: Add more maple syrup if you prefer things a little sweeter.

The post Thyme-Roasted Brussels Sprouts with Fresh Cranberries appeared first on Postcards Magazine.

10 cups all-purpose apples, peeled, cored and sliced 1 cup white sugar
1 Tbs all-purpose flour
1 tsp ground cinnamon
½ cup water
1 cup quick-cooking oats
1 cup all-purpose flour
1 cup packed brown sugar
¼ tsp baking powder
¼ tsp baking soda
½ cup butter, melted

Directions

1. Preheat oven to 350 degrees F.
2. Place the sliced apples in a 9×13 inch pan. Mix the white sugar, 1 tablespoon flour, and ground cinnamon together and sprinkle over apples. Pour water evenly over all.
3. Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda, and melted butter together. Crumble evenly over the apple mixture.
4. Bake at 350 degrees F for about 45 minutes.

The post Apple Crisp II appeared first on Postcards Magazine.

½ cup butter
1 onion, chopped
1 head green cabbage, chopped 1 cup flour
½ cup water
salt to taste

Directions

1. Melt the butter in a skillet. Cook the onion and cabbage in the butter over medium-high heat until the cabbage is translucent.
2. Bring a small pot of water to a boil. Mix the flour and water together into a dough. Drop the dough by small spoonfuls into the boiling water and cook until firm; drain. Add the dumplings to the cabbage mixture. Season with salt to serve.

The post Cabbage and Dumplings appeared first on Postcards Magazine.

1 lb. lean stew meat
1 small onion (or dried minced onion)
1 can cream style corn
2 – 15 oz cans crushed tomatoes
2 – 8 oz cans tomato sauce
1 – 11.5 oz can tomato juice
3-4 potatoes, cut in cubes
1 can sliced carrots, drained
Large elbow macaroni – handful or two
Spices: salt, pepper, garlic powder, chili powder, cayenne pepper, sugar

Directions

1. Brown stew meat and onion in 1-2 tablespoons of oil in a dutch oven. Season with salt, pepper, and garlic powder.
2. Add about 1/2 pot of water and cook on low for 1-2 hours.
3. Add cream-style corn and cook another 15-20 minutes.
4. Add tomato products. Season with salt, pepper, and sugar. Cook for 10-15 minutes.
5. Add potatoes and carrots (and any other veggies you’d like) and cook until potatoes are almost done. Final seasoning with garlic, chili powder, cayenne pepper, and sugar – all to taste. (We are pepper people.)
6. Boil 5 minutes or until macaroni is done. Serve with saltine crackers.

The post Stevens Soup appeared first on Postcards Magazine.

2 (9 oz) pkgs frozen cut green beans, thawed 10 slices bacon
10 small fresh mushrooms, chopped
½ tsp garlic powder
½ tsp onion powder
1 cup half-and-half cream
¼ cup grated Parmesan cheese
salt and pepper to taste

Directions

1. Preheat the oven to 350 degrees. Place green beans into a 1 quart or similar sized casserole dish.
2. Fry bacon in a large deep skillet over medium-high heat until browned and crispy. Remove to drain on paper towels. Drain off some of the grease, leaving enough to coat the bottom of the pan. Add mushrooms to the grease in the pan and season with garlic powder and onion powder. Cook and stir until tender, about 4 minutes.
3. Pour the half-and-half into the pan with the mushrooms and stir to scrape the bacon flavor from the bottom of the pan. Simmer until thickened slightly, about 5 minutes. Pour this mixture over the green beans. Crumble bacon over the top and sprinkle with Parmesan cheese. Season with salt and pepper.
4. Bake for 20 minutes in the preheated oven, or until the sauce is bubbling and the top is toasted.

The post Green Bean Casserole Remix appeared first on Postcards Magazine.

1 lb ground beef 

1 onion, chopped 

1 (10.75 oz) can condensed cream of mushroom soup 

¾cup sour cream 

1 (15 oz) can green beans, drained and liquid reserved, divided 

1 pkg processed cheese, sliced 

1 lb frozen bite-sized potato nuggets 

Directions 

1. Preheat the oven to 375 degrees. 
2. Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain grease. Add onion and cook until soft and translucent, about 5 minutes. 
3. Meanwhile, combine condensed soup, sour cream, and green bean liquid in a small bowl. Set sauce aside. 
4. Add green beans to the cooked beef and onions; mix to combine and transfer to a casserole dish. Top with sliced cheese and cover with frozen potato nuggets. Pour sauce over top. 
5. Bake in the preheated oven potatoes are browned and sauce is bubbly, about 1 hour. 

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1/4 cup water 

15 oz frozen French-cut green beans 

1 (15 oz) can whole kernel corn, drained 

1 (15 oz) can black beans, rinsed and drained 

1 (14.5 oz) can diced tomatoes, undrained 

4 stalks celery, chopped (optional) 

1 med green bell pepper, chopped (optional) 

1 med onion, chopped 

1 cup distilled apple cider vinegar 

3/4 cup white sugar 

1/2 cup olive oil 

1 tsp salt 

1 tsp ground black pepper 

Directions 

1. Bring water to a boil in a pot. Add green beans and cook until just crisp-tender, 4 to 5 minutes. Drain and rinse immediately in cold water. 
2. Transfer green beans to a large bowl and stir in corn, black beans, tomatoes, celery, bell pepper, and onion. 
3. Mix apple cider vinegar, sugar, olive oil, salt, and pepper together in a small bowl. Pour over vegetables and stir to coat. Refrigerate, covered, for 4 hours, or up to overnight. 

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