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Annual spaghetti supper set for September 20

I’m sure the whole county is as impressed with the Town of Byhalia as the Marshall County Humane Society is. When a lot of people were wringing their hands and saying, “Isn’t this awful! ” Byhalia got busy and put up a shelter for those seeking refuge from the storm and its aftermath. And it wasn’t just any shelter. It was a pet friendly place to go. We all saw lots of touching stories about how pet owners smuggled their animals out with them even when their rescuers told them no pets allowed. There were, no doubt, a certain number of people who declined passage to safe ground if it meant leaving their animals behind. After all, their animals
are the only family a lot of people have, and who could just abandon a family member to fend for themselves in such devastation?

Congratulations Byhalia. We’re so proud of you.

It’s time again for the Humane Society’s Spaghetti Supper. We considered postponing in the wake of Katrina but then came up with a much better idea. This year all the profits will be donated to pet relief efforts on the Coast. The annual feast will cost you $5 for all-you-caneat, made-by-our-members spaghetti, salad and French bread with our outstanding homemade desserts a little extra. Come join us in support of a very worthy cause on Tuesday, Sept. 20, at the VFW next to Cousin’s Shell on Hwy. 7 South in Holly Springs. We’ll be open from 4:30 p.m. until 7:30 p.m. Take-outs will be available.

The spaghetti supper will be in lieu of our regular September meeting but we figure most of us will see each other at the supper either serving or eating.

Speaking of Sept. 20, our lowcost Spay/Neuter Clinic won’t be open that Tuesday but we’ll be open again the next week on the 27. Make an appointment to get your pet spayed or neutered by calling 662-252-6196.

For information on adopting or fostering pets or just about the Humane Society, call 662-564-2900.

Recipes from Martha Ruth Leonard “The Best of Bon Appetit®”
Kielbasa and Cabbage
2 lbs. cabbage 1 clove garlic, minced 1/2 cup dry white wine freshly ground black pepper to taste 1 cup heavy cream * cheese crumb mixture	1 onion, minced 2 tbsps. lard or bacon fat salt to taste 1 lb. kielbasa (or other cooked sausage) 1 bay leaf
Preheat oven to 350 degrees. Roughly cut the cabbage into large dices. Boil in a kettle of water for 5 minutes, drain and refresh under cold water. Cook onion and garlic in lard or bacon fat, add cabbage and stir. Add wine, raise heat and cook, stirring, until most of the liquid has evaporated. Remove from heat. Place 1/3 of cabbage in medium sized casserole, sprinkle with salt and pepper. Lay slices of sausage over, cover with more cabbage and repeat, ending with layer of cabbage. Bring cream to a boil, pour over cabbage-sausage mixture and place a bay leaf on top if desired. Cover, bake for 1-1/2 hours. Remove bay leaf and sprinkle with cheese-crumb mixture. Return to oven, uncovered for 30 minutes or until crumbs are golden. Serves four to six. * Cheese crumb mixture 3/4 cub grated Parmesan cheese 3/4 cup fresh bread crumbs Mix ingredients together.
Luxurious Crab and Artichoke Casserole
1/2 cup (1 stick) butter 1/2 cup flour 1/2 cup Madeira 2 tbsps. lemon juice 3 9-oz. pkgs. frozen artichoke hearts, cooked to pkg. directions 2 cups grated Gruyere or Swiss cheese	3 tbsps. minced onion 1 qt. cream, heated to boiling salt and pepper 4 cups fresh or canned crab meat 2-1/2 cups shell macaroni, cooked and drained paprika (optional)
Preheat oven to 350 degrees. Melt butter in a large heavy pan. When butter sizzles, add onion and saute until golden. Stir in flour, cooking over low heat until flour is pale yellow. Remove from heat. Add cream, stirring vigorously. Return to moderate heat and stir until sauce comes to a boil. Reduce heat, add Madeira. Season with salt and pepper. Pour lemon juice over crab meat; toss lightly. Combine crab, artichoke hearts, macaroni and sauce together in a 6-qt. buttered casserole. Sprinkle with cheese and dust with paprika if desired. Bake for 25-30 minutes, or until heated through. Serves 10 to 12.
Jambalaya
1/4 cup oil 6 cups chopped green onions 1-1/2 cups chopped celery including leaves 3/4 lb. ham, minced 2 qts. canned tomatoes thoroughly drained, chopped 2 tbsps. marjoram 1-1/2 tsps. oregano 3/4 tsp. cloves 8 cups chicken stock 2-1/4 lbs. ham, cut into chunks 6 lbs. raw medium shrimp, shelled & deveined	1/4 cup (1/2 stick) butter 5 cups chopped onions 1-1/2 cups chopped bell pepper 1 lb. raw shrimp, minced 1/3 cup minced garlic 1/2 cup tomato paste 2 tbsps. basil 1-1/2 tbsps. thyme 3/4-1 tsp. cayenne 2 bay leaves 4 cups long grain converted rice salt and pepper
Heat oil and butter in 8 qt. pot. Add onions, celery, green pepper, minced shrimp and ham and saute over medium high heat until vegetables are soft, about 5 minutes. Add garlic and cook one more minute. Stir in tomatoes, tomato paste, herbs and spices. Reduce heat to medium and continue cooking 10 minutes. Add stock and bring to boil. Stir in rice, cover and cook over low heat 25-30 minutes until rice is tender and most of liquid is absorbed. Stir in ham chunks and season to taste with salt and pepper. (A bit more cayenne and basil or thyme may also be needed.) Jambalaya may be refrigerated up to 3 days at this point. Preheat oven to 350 degrees. Transfer jambalaya to 8-10 qt. casserole or two 4-5 qt. casseroles. Cover and bake 40-50 minutes for large casserole or 30-35 minutes for small, or until rice is hot. Stir in shrimp, cover and bake until shrimp are firm, about 10 minutes. Serve hot directly from casserole. Serves 20.

Pages from the Past

10 Years Ago — September 7, 1995

Whitten, longest serving Congressman, dies: Former Rep. Jamie Lloyd Whitten, a Mississippi farm boy who served a record 53 years in the House and exerted quiet but powerful control over the nation’s purse strings, died Saturday at Baptist Hospital in Oxford. He was 85. “Congressman Whitten dedicated himself to the concerns of the hard working people of this country,” President Clinton said. “He worked tirelessly on behalf of America’s farmers.” A conservative Democrat, Whitten served with 11 Presidents and was chairman of the powerful House Appropriations Committee from 1979 to 1992. He was elected to Congress on Nov. 4, 1941, a month before the Japanese attacked Pearl Harbor. Whitten won re-election 26 times and held the record for longest service in the House.
Barbie is now dressed in Rebel red and blue: The doll who has been a flight attendant, model, nurse, doctor and astronaut now has a degree from Ole Miss. A college trade show vendor came up with the idea and America’s favorite doll has gone back to school. Barbie will be decked out in an Ole Miss cheerleader uniform and carry a miniature diploma from the University.

25 Years — Ago August 28, 1980

Mrs. Slayden named to Reagan-Bush panel: Gladys Slayden of Holly Springs has been named to the committee which will coordinate the Reagan-Bush campaign in Mississippi this fall. State chairman Trent Lott said she would join other prominent Democrats and Republicans on the bipartisan panel. “I am delighted that she has agreed to serve on the steering committee,” Lott said.
First bale: L.E. Devore of Rossville, Tenn. brought the first bale of cotton for 1980 into Holly Springs. The McNar cotton was planted April 21 and was ginned Sept. 2 at J.C. Hurdle Gin in Mt. Pleasant. Shep Smith is buying and giving $1 a pound.
Grand champ: Jimmy Skelton had the grand champion sow at the Benton County Fair in Ashland. Jimmy also had the grand champion boar and gilt. He and his father, Clifton Skelton, raised the champion Durocs.

50 Years Ago — September 15, 1955

Marshall County “Queen of the Forest”: Martha Virginia Davis, 19, of Holly Springs, was selected as Marshall County’s “Queen of the Forest” Sept. 9. The contest was held at the Holly Theatre. Leon Rountree, owner of the theatre, was master of ceremonies. First alternate is Corrie Work and second alternate is Lesley Karr.
Little “Queen of the Forest”: Lois Slayden is the newly crowned little queen of Marshall County. Twins, Jean and Janet Hutchison, daughters of Mr. and Mrs. Leo Hutchison of Slayden, were chosen as first alternates. Sally Warren, daughter of Mr. and Mrs. JimmyWarren, was chosen second alternate. Bacteriology lab only one of its kind in north Mississippi. A great step progress-wise has been made in the milk industry in Mississippi with a bacteriology laboratory and the retaining of full-time bacteriologist at Avent’s Dairy in Oxford. It is the only dairy in north Mississippi with such facilities. The lab contains the latest equipment available including a culture incubator, a precisioned microscope, sterilizer and bacteria counter.

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