September 24, 2009
Marshall County Humane Society News
Hummingbirds need care on their way south
The Marshall County Humane Society celebrated the autumnal equinox Tuesday with our annual spaghetti supper, a tasty way to begin the fall season. Thanks to all the folks who joined us. You have helped provide food and medical care for many local needy animals.
Now that fall is here the days will be getting shorter and the weather cooler. If you have outside animals, now is the time to make sure they have clean, warm, dry shelter to protect them from storms and cold.
It’s also the time to get them spayed or neutered and update their shots. Call 662-252-6196 for an appointment at the Humane Society sponsored, low-cost Spay/Neuter Clinic.
Your wild things could use some care too. The hummingbirds are on their way south and need lots of food right now to prepare them for their non-stop flight across the Gulf of Mexico.
The animals who stay with us always need a good water supply and the right trees and shrubs for food and shelter.
For information about adoptions, fostering, or anything else about our Humane Society, call 662-564-2900. Correspondence and donations should be sent to the Marshall County Humane Society, P.O. Box 625, Holly Springs, MS 38635.
Recipes from Martha Ruth Leonard
6-oz. medium noodles
1 large onion, chopped
noodles according to package directions. Saute onion and mushrooms in
butter. Add meat and brown. Skim off fat. Places noodles, meat mixture,
seasonings, liquids and most of the cheese in greased 2-qt. casserole
dish and mix. Place remaining cheese on top. Bake 45 minutes at 375
degrees. Serves 4.
Roast Ginger Pork
Small loin roast, 4-6 lbs.
1/2 cup soy sauce
marinade ingredients together and pour over roast. Refrigerator for at
least 24 hours, turning and basting roast every six hours. Bake roast
at 350 degrees in open pan for 40 minutes to the pound, basting
frequently. Decorate with holly. Serves 4.
King Wenceslaus Soup
1 med. Spanish onion, finely chopped
Place ham bone and chopped onion in four cups of water and let it slowly cook down until you have about two cups of broth. Stir in black bean soup. When ready to serve, stir in sherry and let it simmer for several minutes. Serves 8.
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