The Sandy Ridge Ruritan Club will host a Scholarship Fundraiser on Saturday, February 24 from 4 to 7 pm at Sandy Ridge Community Center. Please join them for Soup/Dessert Supper; all money will be used for college scholarships for Sandy Ridge students.
Carolyn Manuel has news from Riverside Baptist Church. Their Homecoming will be Sunday, March 4. Sunday School will begin at 10 am with Worship Service at 11. A Fellowship Lunch will follow after service. Special singing by God Can Singers from Patrick County, VA and The Fitzgerald Family. Also, on Saturday, April 14 from 2 – 6 pm there will be a Fish Fry at The American Legion. Of course, Gerald Alley, will be frying up the catfish. It is delicious!! Please say a special prayer for Trisha Bullins, a member of their church, who is in the hospital at Forsyth.
Be sure to mark your calendars and plan to attend, with your family, Sandy Ridge Music Association’s Inaugural Open Jam on Saturday, April 14 from 10 to 5 pm at The Stanley Farm. There will be music all day with food, crafts and activities for the kids. If anyone would like to set up a crafters table, please contact me for more information at 613-5315. We thank our sponsors and The Ruritans for their generosity and support. Thank you to the SRMA committee members for all their hard work – Carolyn Craig, Barbara Spencer, Junior Hall and George Cutchins.
Sympathy is extended to the family and friends of the following:
Reo Hawkins Stephens who passed away Wednesday, February 7 at the age of 70.
Dewey Columbus Mabe who passed away Saturday, February 10 at the age of 80.
William Henry “Billy” Oakley who passed away Wednesday, February 14 at the age of 70.
Marion Becchio Ore who passed away Sunday, February 18 at the age of 81.
QUOTE OF THE WEEK
“God will never give you anything you can’t handle, so don’t stress.” ~Kelly Clarkson
TRIED AND TASTED RECIPE
20-Minute Chicken Enchilada Soup:
My daughter, Angela, cooked this for our family night this past Monday. It was so delicious with the tortilla strips, sour cream, avocado and extra cheese. There was barely enough left for her lunch the next day. We fed 11 people with this recipe; of course, most everyone had seconds. Try it!!
2 cups cooked chicken breast shredded or cut into bite size pieces
2 cups chicken stock
1 ¼ cup enchilada sauce 1 10oz. can
1 can black beans rinsed and drained, 14oz.
1 14 oz. can diced tomatoes with juice
1 15 oz. can whole kernel corn drained
1 4 oz.can diced green chiles
1 clove of garlic minced
1/2 cup chopped onion
1 ½ tsp. ground cumin
1 tsp. salt
1/4 tsp. black pepper
1/8 tsp. chili powder
shredded cheddar cheese sour cream, chopped avocados, tortilla strips – for topping
Heat up 2 teaspoons of olive oil in a stock pot. Add onion and garlic and cook, stirring often, until soft. Add cooked chicken, black beans, corn, diced tomatoes, diced chilies and stir together. Add chicken stock, enchilada sauce, cumin, salt, pepper and chili powder. Stir together. Bring to boil and simmer for 10 to 12 minutes.
Serve topped with shredded cheddar cheese, dollop of sour cream, chopped avocados and tortilla strips.
Preheat oven to 425 degrees. Stack 2 tortillas; slice in half. Cut crosswise into 1/2-inch strips; place on a rimmed baking sheet. Toss with 1 tbsp. olive oil; season with coarse salt and ground black pepper. Spread in a single layer; bake until golden brown and crisp, turning halfway through, 8 to 10 minutes. Let cool.
Contact Carolyn Craig at 613-5315 if you have Sandy Ridge news.