Thursday, December 1, 2005

Features

Marshall CountyHumane Society News

Spay/Neuter Clinic closes December 13

We made it through Thanksgiving as stuffed as our turkeys. Since this is the season to express our gratitude, the Marshall County Humane Society has to say a huge thank you for Dr. Isis Johnson who makes our Spay/Neuter Clinic possible. The purpose for the clinic is to provide low-cost spays and neuters to help control the unwanted pet population in our area.

Another of the functions of our clinic is to encourage pet owners to maintain an ongoing relationship with their full service veterinarian. As with humans, a yearly checkup is the best way to avoid problems later.

One of the main things outside our range of service we see at the clinic is the need for tooth cleaning. Plaque buildup can produce infection not only in the gums but in other organs of the body. Make an appointment today to get your pets’ teeth cleaned if you see brown buildup on their teeth.

Our Spay/Neuter Clinic is taking the day off on Tuesday, December 13. For your appointment for any other Tuesday, call 662-252-6196.


Christmas Recipesfrom Martha Ruth Leonard

The Fearrington House
by Jenny Fitch
Christmas Dinner with the Family

Country Ham and Crabmeat with Bearnaise and Red Caviar

12 slices white bread
Pepperidge Farm preferred
1 lb. backfin crabmeat
3/4 cup bearnaise sauce
4 oz. red caviar
4 tbsps. butter
4 tbsps. lemon juice
12 thin slices Virginia country ham
Using a large biscuit cutter, cut the bread into round shapes. Melt butter in a large skillet and coat both sides of each piece of bread. Fry until golden brown and set aside on paper towels to crisp. Pick over the crabmeat to remove any pieces of shell or cartilage. Toss with lemon juice. To serve, top each bread crouton with a tiny amount of bearnaise and a thin slice of ham. Divide the crabmeat evenly, placing it over the ham. Spoon bearnaise sauce on top and sprinkle with caviar. Serves 12.

Standing Rib Roast with Beaujolais Sauce

4-lb. standing rib roast
1/2 cup red wine vinegar
1 cup heavy cream
1/2 tsp. salt, ground pepper
1/2 cup Beaujolais wine
Preheat oven to 325 degrees. Place roast fat side up in a shallow pan. Sprinkle with salt and pepper. Insert a meat thermometer into the center of the roast (being careful not to let the tip touch bone) and roast uncovered. Allow 22-24 minutes per pound for medium-rare doneness (rare, 140; medium, 160; well-done, 170). Remove roast from oven and let stand for 15 minutes to firm before carving. Pour fat out of pan, leaving 1-2 tbsps. drippings. Deglaze the pan by pouring in the red wine vinegar, stirring and boiling to reduce until 2 tbsps. remain. Add the wine and simmer until it is reduced by half. Blend in the heavy cream. Correct the seasoning by adding salt and pepper. To serve, slice the meat and arrange on a platter. Ladle half the sauce across the middle of the roast and pass the rest in a gravy container. Serves 10-12.

Confetti Rice

3 cups beef broth
1-1/2 cups rice
4 tbsps. butter
1 medium onion, chopped
1 clove garlic, minced
1/4 cup yellow bell pepper, minced
1/4 cup red bell pepper, minced
1/4 tsp. salt, ground pepper
1 tbsp. fresh parsley
1 tsp. dried thyme
1 tsp. dried marjoram
1/4 cup heavy cream
2 eggs
1/3 cup Parmesan cheese, grated
1/4 cup green bell pepper, minced
Preheat the oven to 375 degrees. Bring the beef broth to a boil and cook the rice 16-18 minutes until all the liquid is absorbed. Melt 3 tbsps. butter in a large skillet and cook the onion and garlic over medium heat for about 5 minutes, until the onion is translucent, but not browned. Add the peppers and continue cooking for another 5 minutes. Combine the rice and onion mixtures and season with salt and pepper. Mince the parsley with the dried herbs and blend with the rice mixture. Turn the mixture into a 2-qt. porcelain dish which has been greased with a portion of the remaining butter. Pour heavy cream over the top and bake for 5 minutes at 375 degrees. Beat the eggs until frothy, add the Parmesan cheese and pour over the rice. Dot with paper thin slices of butter. Bake an additional 15 minutes, until the top has turned golden. Serves 10-12.

Miniature Fruitcake Cookies

3 cups unbleached flour, sifted
1/2 lb. pecans, chopped
1 lb. white raisins
1 cup brown sugar, packed
1 tsp. baking soda
3 tbsps. buttermilk
1-1/2 tsps. vanilla
1 lb. candied pineapple, chopped
1/2 lb. candied cherries, chopped
1/2 cup butter
4 eggs
1/2 tsp. nutmeg
2 tbsps. bourbon
Preheat oven to 325 degrees. Mix 1/2 cup flour with the fruits, nuts
and raisins, set aside. Cream butter and sugar. Add eggs one at a
time and mix well. Sift remaining 2-1/2 cups flour, soda and nutmeg
together and add alternately with the liquids (buttermilk, bourbon
and vanilla), beginning and ending with the dry ingredients. Add
fruit and mix well. Chill the dough in the refrigerator at least 1 hour
before baking. Drop by spoonfuls on a well-greased cookie sheet.
Bake at 325 for 15 minutes. Approximate 6 dozen 2” cookies.

Pages from the Past

10 Years Ago - November 30, 1995

Second shot, second buck
Jackie Lamar Miller of Michigan City, shot a 6-point buck while hunting in Michigan City. He is the son
of Jackie Miller of Michigan City.
The Square and Beyond by Walter Webb, editor
Since I got my first computer about 13 years ago, I have been captivated by the continual upgrading of
the machines. The first one was a Kaypro 4. Eventually, I figured enough out with the manual to put our
subscription list on the computer, which took four disks to run the entire list. At that time, we didn’t have
any other computers. I counted the other day and we have nine (12 if you count the obsolete ones). Now,
computers are becoming a communications tool. Soon, we will be venturing into a new area and transmitting
our classified ads onto the Internet, which has 100,000 users in Mississippi. That’s just the beginning
and who knows where it will go. People say the day when the newspaper can be accessed in the home on
your computer is a long way off. It will be many years before everyone has a home computer. It will probably
happen with some device associated with the television -- and we all have two or three of those...

25 Years Ago - November 27, 1980

Patriot Performers
The Patriot Performers of Marshall Academy participated in the first Invitational High School Choral
Festival at Mississippi University for Women Saturday. They received a “superior” rating. Members of the
group are Lisa Daniels, Jeana Woods, Cherrie Cobb, Emily Moore, Nell Nichols, Debbie Kloha, Donna
Tucker, Melanie Wells, Shepard Smith, Paul Floyd, Frank McDermott, Tom Stewart and Kerry Elliott.
They are under the direction of Mrs. Michael Smith.
New pastor at Byhalia Baptist Church
The Rev. Kenneth McMillen, a native of Pontotoc County, has become the new pastor of Byhalia Baptist
Church. A graduate of Blue Mountain College, he is married to the former Sarah Brand of Calhoun County
and they have three children, Angela, Lynn and Amy.
First deer
The first deer of the season reported to The South Reporter was an eight-point buck shot by Tommy
Howell on the opening day of deer season. He shot the deer on Hwy 311 with a .243 rifle.

50 Years Ago - December 1, 1955

45 deer killed in Marshall County
During the deer season just ended, Game Warden Alvin Stone said that 45 bucks were killed in
Marshall County and a total of 185 bucks were killed in the three counties which contain parts of the
National Forest. He said several arrests were made for hunting with dogs, no hunting license and no camping
permits, all of which are state requirements. Mr. Stone said it was the best hunt they had ever had and
expressed his appreciation to the sportsmen for their cooperation with the hunting regulations.
New Orleans...
Miss Carole Coopwood, daughter of Mr. and Mrs. Sam Coopwood of Holly Springs, has been elected
an honorary captain by the Tulane University Army ROTC Unit. Miss Coopwood, a junior student at
Newcomb College, was elected by student members of the Army ROTC.
Idle Chatter by Holly Belle
The company’s gone, the turkey’s gone, thank goodness! Why is there so much meat per turkey? And
the bicarbonate of soda is nearly gone. All in all, our Thanksgiving was a snappy one!

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