By: Karen Harden
On Monday, April 20, Stone Soup Storytelling and The Woodruff Times co-hosted the April recipe tasting at The Muse, 134 S. Main St.
Easter brunch and other excellent eats were on the buffet. The Quiche won first place, and the Scotch Eggs took second. The baked carrots, butternut squash, and crunchy potatoes tied for first place. The sweet cheddar cheese biscuits were a hit and received the most votes overall. The tiramisu won first place, with the tropical carrot cake taking second. Custard pie received an honorable mention.
Many new people joined us. Thankful Hearts dined together in peace, sharing our best recipes.
Our volunteers will cook at the Woodruff Area Soup Kitchen, 340 McArthur St., at 11 a.m. on May 18.
We will return to The Muse on June 15 at 6:00 p.m. for “Make Mama Proud: Garden-to-Table Veggies and Rule the Roost Chicken” contest.
Please enter your favorites in The Woodruff Times Recipe Challenge. Children are always welcome. Our events are free, and donations are appreciated.
