Thursday, December 22, 2005


“I Care For Animals” car tag grant awarded to MC Humane Society

The Marshall County Humane Society (MCHS) has been awarded $3000 from the “I Care for Animals” car tag program. The money is to be used to fund a onceweekly low cost spay/neuter clinic to help reduce the overpopulation of abandoned and homeless cats and dogs in the area.

Since 1999, MCHS has been responsible for altering approximately 4,000 dogs and cats through this program. The group has often assisted the Sheriff’s Department in securing immediate attention for animals in danger and places over 100 animals in permanent, loving homes.

Those interested in supporting this program financially and/or by volunteering should contact Carmen Marlin at or 662.838.6753.

The “I Care For Animals” car tag program allows Mississippians to purchase a special license plate for an additional $31, the proceeds from which help homeless, injured and abused animals in humane shelters and rescue programs across the state.

The money goes into a state animal care fund which is distributed to city and county animal shelters and rescue organizations which make application and meet the criteria for award. To date, the program has helped several communities with spay/neuter and other animal-welfare-related programs.

This program was created by Jackson Friends of the City Animal Shelter to assist animal shelters primarily with spay/neuter programs but also with general projects which benefit homeless animals. It is being administered by the MS Board of Animal Health with guidance and help from volunteers with Jackson Friends. An advisory panel comprised of Jackson Friends and other volunteers from various animal shelters located throughout the State assists Dr. Jim Watson, State Veterinarian and the Board of Animal Health in selecting qualified applicants.

Interested cities, counties and non-profit animal groups may call Mary Jo Brooks at 601-936-3237 for more information.

Christmas Recipes from Martha Ruth Leonard

Christmas with Southern Living - 1996

Sage Roasted Turkey with Glazed Carrots

10-lb. turkey
2 large bunches fresh sage
1-lb. carrots, scraped
10-oz jar red currant jelly
1 tsp. ground pepper
salt and pepper
1/4 cup butter or margarine
melted and divided
1/4 cup butter or margarine
fresh sage for garnish
Remove giblets and neck from turkey; reserve for other use. Rinse turkey thoroughly, pat dry. Sprinkle cavity with salt and pepper. Insert 2 bunches of sage into body and neck cavities. Tie ends of legs together. Line a roasting pan with heavy-duty aluminum foil, lightly grease. Place turkey, breast side up, in prepared pan. Sprinkle turkey generously with salt and pepper. Brush with 2 tbsps. melted butter. Bake, uncovered, at 325 degrees for 1-1/2 hours, basting with additional 2 tbsps. melted butter after 45 minutes. Cut carrots crosswise in 3 inch pieces. Cut fatter pieces in half lengthwise. Combine jelly, 1/4 cup butter and 1 tsp. coarsely ground pepper in small saucepan. Cook over medium heat, stirring constantly, until jelly and butter melt; remove from heat. Brush about 1/3 jelly glaze over turkey. Arrange carrots around turkey in pan, brush lightly with jelly glaze. Bake 1 additional hour or until meat thermometer registers 180 degrees, brushing carrots and turkey with remaining glaze every 15 minutes. Let turkey stand 15 minutes before carving. Transfer turkey and carrots to serving platter, reserving glaze in pan; skim and discard fat from glaze. Place glaze in medium saucepan, bring to a boil. Cook uncovered, 8 minutes or until glaze is thickened and reduced by one-third. Brush turkey with about 1/3 cup reduced glaze. Pour remaining glaze over carrots. Garnish platter with fresh sage, if desired. Serves 10.

Mashed Potatoes with Sage Butter

1/2 cup butter or margarine,
4 large cloves garlic, halved
3 oz. pkg. cream cheese,
salt and pepper to taste
3 tbsps. chopped fresh sage
3-1/2 lbs. Yukon Gold potatoes
1/4 cup butter or margarine,
1-1/4 cups half-and-half, divided
fresh sage for garnish, optional
Combine 1/2 cup butter and 3 tbsps. sage in a small bowl, stir well. Spoon butter mixture onto a sheet of wax paper. Wrap in wax paper; chill at least 30 minutes or until firm. Roll butter in wax paper, back and forth, to make a six inch log. Chill up to 2 days. Place potatoes and garlic in a large saucepan; add water to cover. Bring to a boil, reduce heat and simmer 20 minutes or until potatoes are tender. Drain, reserving garlic with potatoes. Combine potatoes, garlic, 1/4 cup butter and cream cheese in a large bowl; mash. Add 3/4 cup half-and-half, salt and pepper, mash. Gradually add enough of the remaining half-and-half until desired consistency. Unwrap chilled sage butter, place on small serving dish. Garnish if desired and serve with potatoes. 8-10 servings.

Oyster and Onion au Gratin

4 slices bacon
2 cups saltine crackers crumbs,
2 cups half-and-half
1-1/2 tsps. fresh thyme or
1/2 tsp. dried thyme
1/4 cup grated Parmesan cheese
2 tbsps. butter or margarine, melted
2 medium Vidalia onions,
thinly sliced
2 10-oz containers fresh standard
oysters, drained and divided
1 tsp. pepper
3/4 cup soft whole wheat bread
Cook bacon in large Dutch oven over medium heat until crisp; remove bacon, reserving drippings in Dutch oven. Crumble bacon, set aside. Add onion to drippings in Dutch oven, cook 5 minutes over medium-high heat or until tender. Reduce heat to medium-low; cook 20 minutes or until onion is golden and caramelized, stirring occasionally. Sprinkle 1 cup cracker crumbs in a lightly greased 2-gt. oval baking dish. Top with half each of oysters and onion. Repeat layers with remaining crumbs, oysters and onion. Combine half-and-half, thyme and pepper. Pour mixture over top of casserole. Combine crumbled bacon, breadcrumbs, Parmesan cheese and melted butter; toss well. Sprinkle over casserole. Bake, uncovered at 350 degrees for 40 minutes. Serves 8.

Frozen Cranberry-Gingersnap Salad

2 cups crushed gingersnap cookies
8 oz. pkg. cream cheese, softened
8 oz. can crushed pineapple, drained
8 oz. sour cream
1/2 cup sour cream
1/4 cup butter, melted
16 oz. can whole berry
cranberry sauce
1 tbsp. brown sugar
Combine gingersnap crumbs and butter, stir well. Reserve 1/3 cup crumb mixture. Press remaining mixture firmly into greased 8-inch square pan. Beat cream cheese at medium speed of mixer until smooth. Add cranberry sauce, pineapple, sour cream and brown sugar, stir until blended. Spoon mixture into prepared crust. Cover and freeze until firm. Let stand 20 minutes at room temperature before serving. Cut into squares and top servings with sour cream and reserved crumb mixture. Serves 8.

Pages From The Past

10 Years Ago - December 21, 1995

Experiencing Christmas joy (Close to Nowhere, by Linda Jones)
Dear Santa, All I want for Christmas this year is ... Most of all, I want to believe in Santa Claus again. I want to experience one more time that rush on Christmas morning when I just know that something wonderful is waiting for me. Can I be a kid again? Just one more time...

What I like most about Christmas... (Mrs. Taylor’s fifth grade class, Holly Springs Primary) get to see the people you love and all that good food. It is the birthday of Jesus. That is what I like.(Steven Allen) get presents and see your family and give presents to them. And most of all it’s the day Jesus Christ was born. The End. Merry Christmas. (Charmean Hill) the laughter and joy that a lovely family has. The most thing is that a person takes time to think about loved ones and give them something special. So wishing you a Merry Christmas. (Moneka Rhine)

25 Years Ago - December 18, 1980

Holly Springs now has a full-time detective, Jackie Brown, a member of the Holly Springs Police Department, has been assigned duties as a full-time criminal investigator.
Ashland native Armor grad
Army National Guard Private Johnny E. Walker, son of Margaret Walker of Ashland and John Walker of Collierville, Tenn. has graduated as an Armor Crewman of the U.S. Army Armor School at Ft. Knox, Ky.
Nuclear comes to MC Hospital
The Marshall County Hospital and Radiology Associates of Oxford are working together to provide diagnostic nuclear medicine at the Marshall County Hospital. Three days a week a portable nuclear diagnostic scanner, which weighs 1900 pounds, is transported by truck to the Marshall County Hospital to provide the patients with in-house diagnostic tests. A radiological tech from Oxford, who operates the machine, brings the nuclear medicine which is given to the patients.

50 Years Ago - December 22, 1955

Potts Camp-Hickory Flat using dial telephones
Mayor Jesse M. Ash threw the master switch starting the new dial telephone system humming at noon Tuesday for 165 families and business firms in Potts Camp and Hickory Flat. The first long distance call over the new system was made by John B. Farese, Ashland attorney, to Gov. Elect J.P. Coleman. E.G. Moorehead, president of the Hickory Flat Lions Club, initiated the first call, calling his wife in Hickory Flat.
God bless all
Rev. Jewell Babb, pastor, Potts Camp Methodist Charge

Oh God, for Christmas may there be, A decorated Christmas tree
In every home from sea to sea, Throughout this land of liberty.
And may our country, like the star, Send forth its brilliant light afar.
That those in other lands may see, That under God, all men are free.
Owen to attend guided missile school
Pvt. Gerald Owen, son of Mr. and Mrs. James E. Owen of Holly Springs, has been selected to attend the Army Guided Missile School at Ft. Bliss, Tx.

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