JoReta Hollis shares recipes

Thursday, December 9, 2004
JoReta Hollis

JoReta Hollis is a people person. Hollis is owner and operator of JR's Hair Shack in Leachville. She opened her shop 20 years ago and still enjoys coming to work.

"I love my customers," Hollis said. "They are all very special to me. We enjoy each other's company."

Hollis is an avid reader and she and her customers have a mini library area where they exchange books.

Hollis grew up in Leachville, the daughter of Lena Layton and the late Jimmy Layton. She said she has always worked. As a teenager she worked as a "soda jerk" at Hipps' Drug Store in Leachville. She said she liked that job because it was not in the cotton fields.

She worked at Brown Shoe Company for 20 years before going to beauty school.

"I always like doing hair," Hollis said. "I did it for my family and friends. When the shoe company closed, some of my family encouraged me to go to beauty school."

Hollis said it was not easy as she was older and had children. Her son, Roland, was in college and her daughter, Lynn, was in high school, but it has proven to be a good decision for her.

"Out of the 25 students that I went to school with there are only a few still working as hair stylists," Hollis said.

She bought a house and moved to Cardwell in 1980. She said she is in just the right place as her daughter and family live 38 miles east in Clarkton, Mo., and her son and family live 28 miles west at Marmaduke.

Lynn is married to Rick Campbell and they both teach at Campbell, Mo. They have three boys. Roland and his wife, Robin, have four boys. Roland is a doctor and has his office, Hollis Medical Center, in Paragould.

Hollis's grandsons are ages 19, 14, 12, 11, 9, and two 7 year olds. Her oldest grandson is attending college at Magnolia on a bull riding scholarship.

"All of the family was together for Thanksgiving," Hollis said. "We had a house full and enjoyed it."

Hollis has always liked to cook but now that the children are grown, she really doesn't cook often just for herself. She saves cooking for Sunday dinners. Most Sunday afternoons all the family come to her house for lunch.

Hollis attends church at Second Baptist in Leachville.

Her other hobbies include singing and playing the piano. Playing the piano is another thing that she always wanted to do. She took lessons after she was grown.

"I can only play gospel music, but I love to play and sing for my own enjoyment," she said.

She is sharing some of her favorite recipes. The roll recipe she found by accident.

"My son called and said we are coming home and we want some rolls," she said. "I didn't have time to do mine so I started looking for a quicker recipe. It has become one of our family's favorites."

Best Yeast Rolls Ever

1/4 to 1/2 cup sugar (to taste)

1 cup water

3/4 stick Crisco (butter) Melt in microwave and set aside to cool.

Mix 1 pkg. yeast with lukewarm water. I sprinkle a little sugar over this to make rise better.

When all is cool, mix together, add two eggs, two teaspoons salt and six cups of flour, one at a time. I use W.R. or Gold Medal flour, plain.

This can be refrigerated overnight or used right away.

Roll out and let rise for 1-1/2 hours. Bake at 400 degrees for 20 to 25 minutes.

Take out of oven and quickly take a stick of margarine and run over hot rolls. This is a very good roll recipe.

Broccoli Salad

2 packages of broccoli (flowerettes)

1 cup sunflower seeds or walnuts

1 pkg. dried cranberries

1/2 cup chopped sweet onion (optional)

1 cup mayonnaise

1/4 cup sugar (use more or less) I use Splenda

2 Tbsp. red wine vinegar

Stir, cover and chill.

This can be topped with bacon bits or fried bacon, crumbled.

(This recipe was given to me by Mary W. Lovelady and it is delicious)

Baked Corn Pudding

1/2 cup sugar

3 Tbsp. plain flour

3 eggs

1 cup milk

1/4 cup margarine

1/2 tsp. salt

1/2 tsp. pepper

1 can cream corn

1 can whole kernel corn

Combine sugar, flour with eggs, milk, butter, salt, pepper and stir in both cans corn. Bake at 350 degrees for 45 to 50 minutes or until set.

Sour Cream Cutouts

1 cup margarine (softened)

1-1/2 cups sugar

3 eggs

1 cup sour cream (8 oz.)

2 tsp. vanilla

3-1/2 cups plain flour

2 tsp. baking powder

1 tsp. baking soda

In mixing bowl cream margarine and sugar. Beat in eggs. Add sour cream and vanilla. Mix well. Combine flour, baking powder and baking soda. Add to cream mixture and mix well. Chill dough for two hours or overnight. Roll on a heavily floured board to 1/4 inch thickness. Cut with 3 inch cutter. Bake on greased cookie sheet at 350 degrees for 10-12 minutes or until cookie springs back. Cool.

Mix frosting ingredients until smooth and spread over cookies.


1/2 cup margarine (softened)

2 cups powdered sugar

2 or 3 tsp. milk

1-1/2 tsp. vanilla

1/4 tsp. salt

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