President of the Calhoun Elkettes Auxiliary, Roland is very involved in several local organizations and community projects. She boasted on the success of their most recent endeavor as the Elkettes hosted their annual charity tea for the “Elks Aidmore Children Home”. This year, High Tea was served and the ladies of the auxiliary made their favorite recipes.
“We had 106 guests, everyone wore hats and dresses and we used our favorite china,” stated Roland. “The proceeds exceeded $2,000 in two hours of fun.”
She also shared that all of the Elks Lodges throughout Georgia have been supporting children for over 82 years.
When Roland isn’t hosting charitable events, she’s entertaining at home. Marilyn shares her love for gathering as a family, at least monthly.
“Around the holidays, we celebrate the 12 days of Christmas,” says Roland. “We get together every day for a special meal and activity and we all rotate turns hosting. It’s a very grand tradition that we always kick off with a candlelit breakfast.”
If Roland isn’t busy with her community service commitments, she is spending time with her two children and three grandchildren Zoe, Luke, and Beau. “They call me ‘Ya-Ya’,” she shares with a smile, “they are so much fun!”
Today, Roland is sharing her most requested recipes of “Hot Spinach Dip” and “Squash Casserole”, shared with her by friends.
“Hot Spinach Dip”
4 8oz bars cream cheese
2 cans of Rotel tomatoes (drained)
2 10oz packs of frozen chopped spinach
2 tablespoons minced garlic (I use the one in the jar)
1 chopped onion
1 cup mayonnaise
2 jar artichoke hearts (drained and chopped)
2 cups shredded Parmesan cheese (reserve 1 cup)
Blend cream cheese and mayonnaise. Stir in all other ingredients, including 1 cup of Parmesan. Pour in 9x13 baking dish. Bake until bubbling and slightly brown in a 350 degree oven. Remove and top with remaining Parmesan and pop back in the oven for 10 minutes. Serve with tortilla chips, flour tortillas or pita chips.
1 lb yellow squash
1 lb zucchini squash
3 med onions chopped
1 can cream of celery soup
1 can cream of mushroom soup
8 oz sour cream
2 cups Pepperidge Farm herb stuffing mix
1 7oz jar pimentos (drained)
1 stick of butter
1 lb grated cheddar cheese
Salt/pepper/Mrs. Dash to taste
Sautee onions in stick of butter. Combine all ingredients reserving stuffing and about 1/3 cheddar cheese. Spray pan with Pam. Sprinkle ½ stuffing top with mixture, then cheese, then finish with remaining stuffing. Bake at 350 degrees for 20-30 minutes.