We are having some nice weather and soon it will be gardening time; yard mowing and spring will be here, come March 20. I hope the winter colds, flu, viruses or whatever is going around will soon be over.
We were all set to go to NHC Merihil Sunday as it was the fourth Sunday and Catalpa was to have the program, but there was a virus going around in Merihil and we were advised not to come. We appreciate Patsy Graves calling to give us this message.
We still have sickness in the church here at Catalpa. Our attendance was low again Sunday. Doylene, Janice and I from here went over to the Ostella Fire Hall building after church and ate lunch. The Five Points Fire Department was having an "After Church Dinner" from 11:00 a.m. until 2:00 p.m.
Don't forget the "Country Ham Breakfast" at Howell Community Center this Saturday March 3 from 6:00 a.m. to 10:00 a.m. This will be a fine, delicious and bountiful breakfast. They always have country ham grilled just right or sausage, gravy, biscuits, scrambled eggs, grits, pancakes with syrup, orange juice, coffee, and jelly on the table. I always look forward to Howell's "Country Ham Breakfast" and to know all of the proceeds go to the upkeep of the building. The old school building is being well preserved and I am so proud.
Doylene and Janice attended the benefit and auction for Jimmy Brown at the Howell Community Center Saturday night. There was a large crowd present to eat chili and hot dogs, listen to good music and singing by Mr. and Mrs. Lynch. Lots of nice useful items were auctioned and Mr. and Mrs. Brown appreciated very much the generous auction and benefit given for them.
The ladies of the Church of Christ of Chapel Hill invites all ladies and girls to come to Ladies Day, March 10. The speaker will be Natalie Thomas. Breakfast and registration will begin at 8:30 a.m.
We love to go to Ladies Day every year at Chapel Hill and hopefully we will get to go this year. Be sure to mark this date, March 10 on your calendar.
The second Sunday gospel singing will be at the Robertson Fork Church of Christ March 11. Everyone is invited to attend and sing praises to God.
Happy birthday to Julie Murdock. February 28 is her special day. Julie is a valued employee of Copperweld in Fayetteville. Her many friends wish for her many more happy, healthy birthdays. I wrote about Julie and her birthday last week. Also, I wrote about Audaline Jobe's birthday. March 3 will be her special day. I repeat happy birthday to both Julie and Audaline.
Happy birthday to Mrs. Paul Smith, our neighbor on Delina Road. Brenda's special day will be March 7. She and Paul attend the Petersburg Church of Christ. Her many friends wish for Brenda to have many more happy birthdays.
Congratulations to Doylene! She received this nice letter in the mail,Friday February 23.
February 25 is a day of which you can be very proud. Thirty years service is truly an outstanding accomplishment. Long term employees, like you, are the backbone of our company.
Your dedication to the company is greatly appreciated and again congratulations on your milestone.
Doylene had just graduated from College of America, the Christian College in Petersburg and applied for work at Cosmolab February 25, 1977. We are proud of her and her work at Cosmolab, the past 30 years. It has been a good place to work. They have been good to her and we appreciate it.
We are proud that she has a good record at Cosomolab and we are also proud of Janice for her long service in the medical field. She has recently retired after working as an LPN for 42 years. She is enjoying her retirement.
Maybe their mom will retire after over 50 years of writing "The Catalpa News", before long.
Now for the recipes.
Pork Chops and Potatoes
Preheat oven to 350 degrees. Brown three pork chops in hot shortening. Place the pork chops in the bottom of a shallow baking dish. Sprinkle with salt and pepper. Cover pork chops with potato slices and sprinkle with salt and pepper. Then place three pork chops on top of the potatoes. Cover with a can of mushroom or chicken soup. Bake for an hour.
Cauliflower with Cheese
1 large head cauliflower
1/4 cup butter or margarine
1/2 cup sliced onion
1 1/2 cups shredded cheese
1 cup sour cream
1/4 tsp. salt
1/2 cup dry bread crumbs
Break cauliflower into sections and cook for 10 minutes in boiling salted water. Drain well. Add two tablespoons butter, onion, cheese, sour cream and salt. Spoon into a 1 1/2 quart casserole dish. Melt remaining butter and toss with the bread crumbs. Sprinkle on top. Bake at 350 degrees for 30 minutes or until heated through.
I like cooked beets or beet pickle but Doylene hates beets.
3/4 cup sugar
2 tsp. corn starch
1/3 cup vinegar
1/3 cup water
1 tsp. dry mustard
1 tsp. finely diced onions or onion powder
4 cups cooked sliced beets or plain canned beets
3 tablespoons butter or margarine
1/4 tsp. salt
Dash of pepper
In a saucepan, combine the sugar and corn starch. Add vinegar and water. Bring to a boil. Add all remaining ingredients. Reduce heat and simmer until heated through.
2 tablespoons butter or margarine melted
2 tablespoons all-purpose flour
1 tablespoon sugar
1 tsp. salt
1 cup milk
1 cam cream style corn
In a bowl, beat eggs. Add butter, flour, sugar, salt and mix well. Stir in milk and corn. Pour into a greased 1 1/2 qt. baking dish. Bake uncovered at 350 degrees for 35 minutes or until a knife inserted near the center, comes out clean.
Fruity Gelatin Salad
1 pkg. cherry gelatin
1 cup boiling water
1 pkg. (10 oz. frozen sweetened sliced strawberries)
1 can crushed pineapple, undrained
1 can whole cranberry sauce
In a large bowl, dissolve gelatin in boiling water. Stir in strawberries until berries are separated. Stir in pineapple and cranberry sauce until blended. Transfer to a 13x9x2 inch dish. Refrigerate until firm.
Carrot Banana Bread
1/3 cup vegetable oil
1 cup sugar
2 eggs 2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
1 cup grated carrots
1/2 cup chopped pecans
In a mixing bowl, combine oil and sugar. Add eggs and mix well. Combine flour, soda, salt and cinnamon; gradually add to the cream mixture alternately with bananas. Stir in carrots and pecans. Transfer to a greased 9x5x3 inch loaf pan. Bake at 350 degrees for 55-65 minutes. Cool for 10 minutes before removing from pan to wire rack. Cool completely.