winners at MC Fair given
winners at the Marshall County Fair Coloring Contest
winners were: 5-7 year division: first place, Wyatt Hall,
Potts Camp; 8-10 year division: first place, Briona
Bragg, Byhalia; 11-13 year division: first place, Logan
Category: 6-9 year division: first place, Briona Bragg,
Byhalia; 10-13 year division: Logan Bragg, Byhalia.
division: first place, Gayle Barton, Byhalia
division: first place, Tipsy J. Newson, Byhalia; second
place, Rodolfo N. Vasquez, Holly Springs.
winners were: Best Non-Sporting Dog, first place, Xavian
Phelps, Holly Springs with his dog, Emmitt; Best Sporting
Dog, first place, Kyle Chastain, Potts Camp, with his
Physically Challenged Dog, first place, Cassie Lawson,
Potts Camp, with her dog, Rue.
Best of Show
went to Cassie Lawson and her dog, Rue.
We want to
thank our sponsors for their generous support. We were
able to provide special gifts and prizes for all
Sponsors were: Bi-County Farm Supply, Edwards Fertilizer,
1st Rate Realty, Liddys Health Mart and Tennessee
SAR Dog Association.
from the Past
Years Ago - August 10, 1995
Bonita Conway of Byhalia and her horse Jodi
were first place barrel racing winners at the Kudzu
Festival. They won over horses and riders from three
Horse Bowl team places second in District
The 1995 Marshall County Horse Bowl Team
had an excellent year at the District 4-H Competition.
Slated as the underdogs, because of their young age and
lack of experience, the team showed their competitive
spirit and came in second place in the District. The team
consists of Emmily Thomas, daughter of Chuck and Sue
Thomas of Holly Springs; Brittany Stanton, daughter of
Sonny and Janna Stanton of Holly Springs; Paige
Boatwright, daughter of Eddie and Nancy Boatwright of
Holly Springs and Amanda Childers, daughter of Dr. David
and Sherry Childers of Holly Springs. The girls were
coached by Janna Stanton and Sue Thomas.
Alice Childers represented Benton County at
the Northeast District 4-H show in the Tupelo
Agri-Center. She qualified all of her four horses.
Years Ago - August 14, 1980
The Potts Camp High School class of 1960
held its class reunion on July 26 at Lindas Country
Restaurant. Eleven graduates and former classmates
attended. They are Katherine Paton Duncan, Doris Clayton
Wilson, Joy Kimery Young, Sheila Bates Coleman, Doyle
Churchill, Marline Gilliam, Sidney Turnipseed, Jimmy
Morris, Dennis Lindsey, Jack Clayton, Clifton Gadd and
Gib Gardner of Mt. Pleasant, who is 75
years old, has a mule that is 35 and they are both still
plowing every day in his garden spots that cover about 10
acres. Although they are both blind, they can see well
enough to grow a plentiful supply of peas, corn and other
garden vegetables. Mr. Gardner is the father of South
Reporter correspondent Allene Teel of the Carey
Years Ago - August 18, 1955
well passes 2000 foot mark
Drilling at the Paul F. Johnson et al. no.
1 well, which has exceeded 2000 feet today, is expected
to be slower from now on as they anticipate striking
rock. This is known as hard rock country. The
well is located on Curtis Dukes place west of
Waterford and is being drilled by Shell Oil Co.
held for Fred M. Belk Sr.
Funeral services were held for Fred M. Belk
Sr., prominent Holly Springs attorney and former district
attorney, Sunday at 4 p.m. Burial was in Hill Crest
Cemetery. He served as district prosecuting attorney, and
was secretary and attorney for the North Mississippi
Hospital, which he assisted in organizing in 1945-46. He
gave unselfishly of his time and effort for the hospital.
He was married in 1930 to Miss Leta Ellis; they had two
children, Fred M. Belk Jr. and Mrs. Wells Richardson.
Bell first to bring cotton bloom
Levi Bell was the first to bring in a
cotton boll, pulled Tuesday, to the South Reporter. Levi
has 14 acres of cotton 10 miles west of Holly Springs
near the Victoria-Chulahoma Roads. He has poisoned five
from Martha Ruth Leonard
Specialties of the House
firmly packed brown sugar
cups all purpose flour
tsps. baking soda
tsp. ground cinnamon sugar
|Beat shortening at medium
speed of an electric mixer until creamy. Add
brown sugar, beat well. Add egg, molasses and
brandy; mix well. Combine flour and remaining
ingredients; add to creamed mixture, beating
until blended. Cover, chill 1 hour. Shape into
1-inch balls; place on ungreased cookie sheets.
Bake at 375 degrees for 10 minutes. Remove to
wire racks to cool. Yield, 4½ dozen
Apple Salad with Orange Dressing
lb. fresh spinach, stems removed
cup, plus 2 tbsps. frozen orange juice
red apples, unpeeled & chopped
slices bacon, cooked and crumbled
|Wash leaves and pat dry.
Tear into bite-size pieces. Combine mayonnaise
and orange juice concentrate; stir well. Combine
spinach, apple and bacon. Serve with dressing.
Yield, 8 servings.
and Herb Stuffed Pork
pkg. frozen chopped spinach, thawed and drained
pkg. cream cheese, softened
cup chopped fresh basil
green onions, chopped
tsps. chopped fresh tarragon
cloves garlic, finely chopped
ground red pepper
lb. boneless pork loin roast
tsp. black pepper
|Combine first seven
ingredients, stirring well, set aside. Slice
roast lengthwise, cutting to, but not through one
side. Open cut piece to enlarge roast; pound to
½-inch thickness, making a large rectangle.
Sprinkle with salt and black pepper. Spoon
spinach mixture evenly over pork. Beginning with
long side, roll up pork, jellyroll fashion;
secure at 2-inch intervals, using heavy string.
Place on greased rack in a shallow roasting pan.
Insert meat thermometer into thickest part of
roast, making sure it does not touch fat. Bake at
325 degrees for 1 hour, 15 minutes or until meat
thermometer registers 160 degrees. Remove from
oven, let stand 10 minutes. Remove string, place
roast on serving platter. Serve with Biltmore
Estate Chardonnay sur Lies. Yield, 10 servings.
Crown Pork Roast
crown roast of pork, well-trimmed, about seven
pkg. long grain and wild rice mix
cup drained, canned garbanzo beans or chick-peas
cup sliced green onions
cups chicken broth
kale, apple wedges, grapes, green onion ribbons
cup chopped pecans, toasted
|Fold a piece of aluminum
foil into an 8-in. square; place on rack in a
roasting pan. Sprinkle roast with salt and
pepper; place, bone ends up, on foil-lined rack.
Bake at 325 degrees for 1 hour. Combine rice mix,
seasoning packet from rice mix, raisins and
chicken broth; bring to a boil. Cover, reduce
heat and simmer 20 minutes or until rice is
tender and liquid is absorbed. Add garbanzo
beans, pecans and green onions, toss gently. Cut
a piece of aluminum foil long enough to fit
around ribs; fold lengthwise into thirds. Wrap
foil around ribs; fold over tips of ribs. Spoon
rice mixture into center of roast; cover with
foil. Insert meat thermometer into roast, making
sure it does not touch fat or bone. Bake at 325
degrees for 1-½ to 2 hours or until meat
thermometer registers 160 degrees. Remove foil
from roast, let stand 10 minutes before serving.
Garnish if desired. Serve with Chateau Biltmore
Chardonnay Barrel Fermented. Yield, 12 servings.
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