October 20, 2005
FeaturesMarshall County Humane Society News Amazing things planned for Festival The Marshall County Humane Society would never want to discourage anyone from having pets. There are so many small animals who need homes. But having pets is frighteningly similar to having children. Both involve serious, long-term commitment and should not be taken on lightly. If you are ready to provide food, shelter, and, most of all, love, while being responsible for a small animal’s health and well-being, make sure you get the right animal for you. All puppies are cute, but then they grow up. If you live in an apartment you probably don’t want a Dalmatian. They get really big and are very high energy, needing lots of time and space to run and play. (Maybe you should think about a cat instead.) Just because it was adorable in some movie does not mean it will fit in with your lifestyle. Lately the Humane Society has been inundated with calls about just such animals. Their people just don’t want them anymore and we usually just don’t have the room. Before choosing a pet, think carefully about how much time, effort and money you are willing to commit on a daily basis. Is your yard fenced in? Is there a place for a litter box? Often a mixed breed you get for free will be a healthier, better behaved pet than an expensive purebred. If you are ready to take the leap, the Humane Society has lots of great dogs and cats who really need homes. Call us at 662-564-2900 and let’s see if we can make a match. Pictures of most of our animals can be found at www.petfinders.org or our web side at www.marshallcountyhumanesociety.org. Look for the Humane Society’s booth next weekend at the Harvest Festival on the Square in Holly Springs. Our crafters are coming up with some amazing things. If all your pets aren’t fixed, call 662-252-6196 for your appointment at our low-cost Spay/Neuter Clinic. Recipes
from Martha Ruth Leonard
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Frontier Hamburger Soup |
|
| 1/2
lb. ground beef 1/8 tsp. pepper 1 cup water 16-oz. pkg. Green Giant American Mixtures, Western style frozen potatoes, green beans, onions and red peppers |
1/8
tsp. garlic powder 2 tsp. beef flavor instant bouillon 28-oz can whole tomatoes undrained, cut up 8-oz. can tomato paste 2 oz. (1/2 cup) shredded cheddar cheese |
| Brown ground beef in 4-qt. saucepan or Dutch oven over medium heat; drain. Stir in remaining ingredients except cheese. Bring to a boil; reduce heat, cover and simmer 15 minutes or until vegetables are tender. Sprinkle each serving with cheddar cheese. Serves 6. | |
Potato and Wild Rice Soup |
|
| 2-3
tbsps. chopped onion 1 tbsp. chicken flavor instant bouillon 1 c. Hungry Jack Mashed Potato Flakes 1-1/2 cups cooked wild rice 4 slices bacon, crisply cooked and crumbled |
2-2/3
cup water 1 tbsp. flour 1-3/4 cup skim milk 5 slices American cheese, chopped 2 4-oz cans mushroom pieces, drained 1/8 tsp. pepper, if desired |
| In large saucepan combine onion and 3 tbsps. of the water. Cover, cook over medium heat until onion is tender. In small bowl, combine bouillon, flour and remaining water; stir until well blended. Add to cooked onion. Cook over medium heat until mixture boils, stirring constantly. Remove from heat, stir in remaining ingredients. Bring to a boil. Reduce heat; simmer 10-15 minutes or until thickened, stirring occasionally. Serves 7. | |
New-Way Onion Soup |
|
| 1
tbsp. oil 2 large Spanish onions, cut into slices (about 4 cups) 2 tbsps. flour 1 bay leaf 2-1/4 oz. (1/2 cup) crumbled blue or Roquefort cheese |
2
tbsps. butter or margarine 1 leek, thinly sliced 1 garlic clove, minced 3 14-1/2 oz cans ready to serve beef broth |
| Heat oil and margarine in Dutch oven or large saucepan over medium-low heat until margarine is melted. Add onions, leek and garlic. Cover, cook 15-20 minutes or just until onions begin to brown, stirring frequently. Stir in flour, add broth and bay leaf, simmer partially covered 15 minutes. Remove bay leaf. Sprinkle each serving with cheese. Serves 7. | |
Four-Cheese Quiche |
|
| 1
15-oz pkg. Pillsbury Refrig. pie crusts 1/3 cup milk 1 tbsp. dried chives 1/4 tsp. salt 4 oz. (1 cup) shredded Swiss cheese |
3
oz. pkg. cream cheese, soft 4 eggs 1/4 cup grated Parmesan cheese 1/4 tsp. dried oregano 1/4 tsp. pepper 4 oz. (1 cup) shredded Gruyere cheese |
| Heat oven to 450 degrees. Prepare pie crust according to package for one crust baked shell using 9-inch pie pan. (Refrigerate remaining crust for later use.) Do not prick crust. Bake for 6-8 minutes or just until crust is very light golden brown. If crust puffs up during baking, gently press crust down with back of wooden spoon. Cool. Reduce heat to 375 degrees. In large bowl, beat cream cheese until smooth. Add eggs one at a time, beating well after each addition. Add milk, Parmesan cheese, chives, oregano, salt and pepper, mix well. Sprinkle Swiss and Gruyere cheeses evenly in bottom of partially baked crust. Pour egg mixture over cheese. Bake at 375 degrees for 23-28 minutes or until knife inserted in center comes out clean and crust is golden brown. Let stand 5 minutes before serving. Serves 6. | |
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