Thursday, November 29, 2005


A memoriam to bluesman R.L. Burnside, part 2


(Part 2)
I first heard him and his family band, R.L. Burnside and The Sound Machine, perform in 1979 at Alve Jamison’s July 4th picnic here in the county. Prior to that time I had only heard him and his band on tracks folklorist David Evans had produced for the High Water label (1979). With his band Burnside performed a lot of standard blues songs and R & B tunes interspersed with his original material. His powerful singing, good-natured humor and mannerism kept the audience entertained for hours, even when the power to the instruments failed. He told the audience funny jokes while his sons worked to get the power back on.

Full Story

Recipes from Martha Ruth Leonard

Easy Weeknight Meals

Cheesy Fish & Veggies

1 lb. cod or halibut fish fillets
cut into serving size pieces
1 tsp dried parsley flakes
1/4 cup dry white wine or chicken broth
10-oz. pkg. Green Giant frozen
broccoli, cauliflower & carrots
in cheese flavored sauce
Place fish fillets in large skillet, add wine and parsley. Cover, cook 5-10 minutes or until fish flakes easily with fork. Meanwhile, cook vegetable pouch as directed on package. Remove fish from skillet, place on heated serving platter. Add hot vegetable mixture to hot cooking liquid in skillet; mix well. Spoon mixture over fish. If desired, garnish with additional parsley. Serves four.

Southwestern Chicken Salad

10-oz. pkg. Italian-blend
mixed salad greens
1 small zucchini, julienned
1/3 cup honey mustard
salad dressing
2 oranges, peeled, quartered, cut into 1/4-inch slices
1/2 cup thinly sliced red onion
4 chicken breasts,
extra honey mustard dressing
Cover chicken breasts in extra honey mustard dressing and bake at 350 degrees until tender and juices run clear. (You may use purchased
seasoned, cooked chicken if preferred.)

In large bowl combine all ingredients except chicken breasts; toss to mix well. Place salad mixture on 4 individual plates. Thinly slice each chicken breast. Place one chicken breast in center of each salad. If desired, served with additional dressing. Serves four.

Slow-Cooked Corned Beef Dinner

6 carrots, cut into 1-inch pieces
1 lg. onion, cut into thin wedges
2 to 2-1/2 lb. corned beef brisket
1/4 tsp. black pepper
1 bay leaf
4 medium potatoes, unpeeled
cut into 1-inch cubes
4-5 cups water
6 whole cloves
In 3-1/2-4 qt. crock pot combine carrots, potatoes and onion, mix well. If necessary, cut brisket to fit into cooker. Add enough of the water to cover. If brisket is packaged with spice packet, omit pepper, cloves and bay leaf; add spice packet. If not, add pepper, cloves and bay leaf. Cover, cook on low setting for 10-12 hours or until brisket and vegetables are tender. Remove bay leaf; cut brisket into thin slices. Serves six.

Burgundy Steak Sandwiches

2 tsps. butter or margarine
2.5 oz. jar sliced mushrooms,
1/2 cup purchased beef or
brown gravy
1 small onion, sliced
2 frozen, thinly sliced beef
sandwich steaks
2 tbsps. Burgundy (dry red wine)
2 thick slices sourdough French
Melt margarine in large skillet over medium heat. Add onion and mushrooms, cook and stir 2-3 minutes or until onion is crisp-tender. Remove from skillet, set aside. In same skillet, cook sandwich steaks as directed on package Add onion mixture, gravy and wine, cook over medium heat until thoroughly heated. To serve, place 1 slice of bread on each of two individual plates. Top bread with steak and sauce mixture. Serves two.

Garlic Roasted Pork Chops and Vegetables

1 tsp. fines herbes
1/4 tsp. pepper
10 small red potatoes,
unpeeled, quartered
2 medium onions, each cut into 8 wedges
1/2 tsp. salt
6 4-oz. boneless pork loin chops,
trimmed of fat
3 cups fresh baby carrots
2 garlic cloves, minced
1 tbsp. olive oil
Heat oven to 450 degrees. Spray 15x10x1 inch baking pan with nonstick cooking spray. In small bowl combine fines herbes, salt and pepper, mix well. Sprinkle half of herb mixture over pork chops. In large bowl combine potatoes, carrots, onions and garlic. Sprinkle with oil and remaining herb mixture. Toss to coat evenly. Place in center of pan. Bake at 450 degrees for 10 minutes. Place pork chops around vegetables. Bake 20-30 minutes or until pork is no longer pink in center and vegetables are tender, stirring vegetables once, halfway through cooking. Serves four.

Pages from The Past

10 Years Ago - September 28, 1995

Local publishes book about early days in city
Tom Stewart has written his favorite stories about Holly Springs into a book, “From Whence We Came”, which covers the first fifty years of Holly Springs history. Stewart wrote and published this book himself after much research and confirming his information. He uses excerpts from diaries, stories within stories and many wonderful photographs which illustrate early landmarks. He thanks Mrs. Chesley Smith for the use of the photographs.
The wild man
British Open and PGA champion John Daly was at Kirkwood National Golf Club last week to help promote a tournament held by Hollywood Casino. Daly got each player off to a good start by hitting their first drive. He has played Kirkwood several times and says that he loves the course. First and last
The last slab for buildings at the Marshall County Correctional Center was poured Tuesday, along with the first block for the first wall to be erected at the private prison. Officials are now studying the feasibility of a county jail at the site for Wackenhut to administer.

25 Years Ago - September 25, 1980

Don Stewart coming to First Baptist
Rev. Donnie L. Stewart has accepted a place as pastor of First Baptist Church of Holly Springs. Rev. Stewart has served as pastor of Coffeeville First Baptist Church since October, 1971. He and his wife have four children, all of whom are married.
Hospital awarded grant to expand and modernize
The Marshall County Hospital has been awarded a $249,606 grant from the Appalachian Regional Commission to expand and modernize the facility. This project will provide a new emergency room and expanded space for laboratories, a medical library, a medical records office and a continuing education center.
Miss Piazza special guest at Potts Camp Methodst Marguerite Piazza, retired opera singer, who is now using her talents for the Lord, was a special guest at Potts Camp Methodist Church Wed. night.

50 Years Ago - September 29, 1955

Two receive ribbons in Mid-South Fair
Mrs. Ruth Hawkins, home demonstration agent, states that Miss Jackie Coleman of Slayden and Miss Betty Fletcher of Potts Camp each received a red ribbon in their class at the style review at the fair. Miss Coleman wore a dress-up gown and Miss Fletcher a school dress.
Three sisters celebrate birthdays
Mrs. John Dawson, Mrs. N.J. Harrell and Mrs. J.H. Dawson, sisters, celebrated their birthdays on Sun., Sept. 18 with a birthday dinner at the home of Mrs. R.H. Dawson of Myrtle. Mrs. John Dawson was 77, Mrs. Harrell was 86 and Mrs. J.H. Dawson was 76. Forty-three were present.
Presbyterian Juniors group reorganized
The Junior group of the Presbyterian Church has been reorganized with the following officers: Constance Ann Lanier, president; Bobbie Tyson, vice president; Kay Thompson, secretary; Pat Evans, treasurer; chair committee Bonnie Davis and Ann Dancy. Sponsored by Mrs. Deaderick Smith’s Sunday School class, Mrs. Bonnie Davis, chairman.

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