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Marshall
County Humane Society News Volunteers
needed
A couple of
weeks ago or so I told you that the Marshall County
Humane Society had permission to begin construction of
our Adoption Center. The presumption was that by the time
you read your paper we would have our building permit.
Well, it took a little longer than expected but we are
now in possession of the actual piece of paper and the
concrete pourers have poured. Hurray for progress.
The plan is
for the contractors to put up the shell and our
volunteers to finish the rest. We have some highly
skilled and very motivated folks but every pair of hands
will make the job easier. I’m planning on delivering
a tray of munchies from time to time myself and maybe
handing someone a hammer or nail. If you would like to
help, give us a call at 662-564-2900. We think this is
actually going to be fun.
If you
can’t come over and help hang sheetrock and such,
money is always welcome. From buying a kennel to a brick,
your donation would be an enduring tribute to the fuzzy
people you love and go a long way to providing quality
care for future needy four-leggeds.
If you like
kittens, we have some real cuties. They are just at the
right age to really bond with you and are ready to play
with anything. Call 662-564-2900 if you would like to
check them out.
Has your pet
been spayed or neutered? If it hasn’t it should be
for of its own sake and yours. The Humane Society
low-cost Spay/Neuter Clinic offers spays and neuters at
reasonable prices, with financial assistance available
for those who qualify. We are open every Wednesday. Call
662-252-6196 for an appointment.
If you are
curious about the Marshall County Humane Society, come to
our meeting at 5:30 p.m. at the public library in Holly
Springs next Tuesday, the 16th. New voices are always
welcome.
This is a
very exciting time since we are on the verge of a grand
new adventure -- opening our adoption center. We hope to
get the entire populace of this area involved in this
ambitious project so come, join us. We need
everyone’s help.
Recipes
from Martha Ruth Leonard
Pecan-Wild
Rice Pilaf
“Biltmore
Estate”
Specialities of the House
|
5
cups chicken broth
6-2/3 cups water
2 cups chopped pecans, toasted
1-1/2 cups thinly sliced
green onions
3 tbsps. grated orange rind
3 tbsps. olive oil
2 11-oz. cans mandarin oranges, drained |
2
cups wild rice, uncooked
4 6-oz. pkgs. wheat pilaf mix
2 cups currants
1 cup chopped fresh parsley
1/2 cup chopped fresh mint
1/4 cup orange juice
1/2 tsp. freshly ground pepper |
| Bring
chicken broth to boil in a Dutch oven; stir in
wild rice. Cover, reduce heat and simmer 50-60
minutes, until rice is tender and liquid is
absorbed. Set aside and keep warm. Bring water to
a bowl in large saucepan; stir in wheat pilaf mix
and seasoning packets from mix. Cover, reduce
heat and simmer 15 minutes or until wheat pilaf
is tender and liquid is absorbed. Combine wild
rice, wheat pilaf, pecans and remaining
ingredients in large bowl; stir well. Yield: 24
servings. |
| Pork
Tenderloin Roasted in Rock Salt |
4
lb. pkg. rock salt
5 (1-1/2 lb.) pork tenderloins
1 tbsp. freshly ground pepper |
1
cup Riesling
1/3 cup chopped fresh rosemary |
| Place
a large sheet of heavy-duty alum. foil on a large
jellyroll pan. Spread rock salt over alum. foil;
sprinkle Riesling over rock salt until moistened.
Sprinkle tenderloins with rosemary and pepper.
Roll tenderloins in rock salt, pressing firmly,
until rock salt adheres to tenderloins. Bring
sides of foil up and around sides of tenderloins,
partially ¨sealing foil. Bake at 500 ° for
40-45 minutes, or until meat thermometer inserted
in the thickest part of tenderloins registers
160°. let stand 10 minutes. Remove and discard
rock salt. slice tenderloins, and place on a
serving platter. Yield: 24 servings. |
| Marinated
Vegetable Medley |
2/3
cup vinegar
2/3 cup vegetable oil
1/3 cup chopped onion
1 tsp. sugar
1 tsp. salt
1 tsp. dried basil
1 tsp. dried oregano
1/8 tsp. garlic powder |
1
cup sliced fresh mushrooms
1 cup sliced carrots
1 cup cauliflower flowerets
1 cup broccoli flowerets
14-oz. can artichoke hearts,drained and quartered |
| Combine
first eight ingredients in a small saucepan.
Bring mixture to a boil; cover, reduce heat, and
simmer for 12 minutes. Combine vegetables and
vinegar mixture, tossing gently. Cover and chill
at least 3 hours. Serve with a slotted spoon.
Yield: 8 servings. |
| Chocolate
Truffles |
6-oz
pkg. semisweet chocolate morsels
2 cups sifted powdered sugar
1/2 cup orange juice
1/2 tsp. rum extract |
9-oz.
pkg. chocolate wafers, crushed
1 cup finely chopped walnuts toasted
chocolate decorator sprinkles |
| Place
chocolate morsels in top of a double boiler;
bring water to a boil. Reduce heat to low; cook
until chocolate melts. Remove from heat. Add
wafer crumbs and next 4 ingredients. Cover, chill
30 minutes. Shape into 1-inch balls; roll in
chocolate sprinkles. Chill until firm. Yield,
about 7 dozen. |
Report News:
(662) 252-4261 or south@dixie-net.com
Questions, comments, corrections: south@dixie-net.com
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