Thursday, August 11, 2004

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.

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