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St. Minor

The St. Minor Primitive Baptist Church clothing pantry is open Mondays from 12:00 p.m. until 5:00 p.m.

Birthdays & Anniversaries

November 17-24

Nov. 17 - Aris Parker; John and Louise Fennell’s anniversary; Destine’ Morgan

Nov. 18 - Sammy and Rosie Stewart’s anniversary; Amanda Bray; Joseph Horton; Joshua Horton

Nov. 19 - Susan Fulton; Nigel Barley

Nov. 20 - Khalil May

Nov. 21 - Zareah Collier; Shug Fennell

Nov. 23 - Wendell Stewart; Teyler Peele; Lorraine Baxter

Traci's Recipe Corner

By Traci Rhines

What do you think of when you hear "Thanksgiving"? I think of love, happiness, blessings, family and of course...FOOD!

Thoughts of turkey, dressing, macaroni and cheese and all of the other delicious fixings that go with Thanksgiving dinner fill my head. But Thanksgiving wouldn't be the same without two classic favorites, cranberry sauce and sweet potato casserole. So the next two recipes submitted with be dedicated to those two delicious Thanksgiving staples.

Sweet Potato Casserole


• 2 lbs sweet potatoes

• 2 large eggs

• 2 tablespoons butter

• 1/2 cup brown sugar, packed

• 1/2 teaspoon salt divided

• 1 teaspoon pure vanilla extract


• 1/2 cup brown sugar, packed

• 3 tablespoons all purpose flour

• 2 tablespoons butter, melted & cooled

• 1/4 cup chopped pecans


1. Preheat oven to 350 degrees F.

2. Butter 2 quart casserole dish

3. Peel and dice sweet potatoes. Cook in a pot with water until soft.

4. Once potatoes are cooked, drain and mash.

5. Add butter, brown sugar, vanilla, salt and eggs. Mix well using a whisk.

6. Spread potato mixture in prepared casserole dish and set aside.

7. In another mixing bowl, mix together sugar, flour, salt and nuts. Add melted butter and stir with a fork, until it forms crumbly dough.

8. Sprinkle the topping over the mashed potatoes.

9. Bake casserole for 25 minutes.

10. Cool before serving.

Homemade Cranberry Sauce


• 1/2 cup white sugar

• 1/2 cup brown sugar

• Zest from one orange

• Juice from 2 large oranges (approx. 3/4 cup)

• 1/4 teaspoon pumpkin pie spice

• 12 ounces fresh cranberries, rinsed

• 1/8 cup Grand Marnier


1. In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice with the orange zest and pumpkin pie spice.

2. Stir in the cranberries and cook until the cranberries start to pop (approx. 10 minutes). Turn heat to low and add Grand Marnier. Stir and cook for another minute or two.

3. Remove from heat and place sauce in a bowl. Sauce will thicken as it cools.

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