Sandy Ridge News

Carolyn Craig - Sandy Ridge News
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Christy Lawless has news from Hilltop Baptist Church. On Saturday, March 31 at noon, there will be an Easter Egg Hunt for the children. Special guest will be “Puppets for Christ”. Easter Sunrise Service will be at 7 am with breakfast afterwards. Morning worship service will begin at 11 am.

Carolyn Manuel has news from Riverside Baptist Church. Easter Sunrise Service will at 7 am with breakfast following. Sunday School will begin at 10 and morning worship service at 11 am. Don’t forget about the Fish Fry on Saturday, April 14 from 2 to 6 pm at The American Legion. Plates are $8 and will include fish, hushpuppies, cole slaw and drink with desserts sold separately. There will be musical entertainment and door prizes.

The New Beginnings Sunday School class at Delta UMC will be cooking and delivering meals to shut-ins on Saturday, March 17. On Sunday, March 18, there will be a Praise and Worship Service at 6 pm with guest speaker, Rev. Rex Cranfield. Manundy Service will be Thursday, March 29 at 7 pm. Everyone is invited to attend this special service. On Saturday, March 31 from 11 am to noon, there will be an Easter Egg Hunt for the children at Delta. This year, their Easter Sunrise Service will be at Snow Hill UMC at 6:30 am with breakfast afterwards.

David Manuel will be preparing a stew on Saturday, March 17 at Sandy Ridge Community Center. Stew will be ready for pick-up by 11 am in the basement area for $6/qt. He will be making a donation to the community center for maintenance and upkeep of the building.

Mark your calendars and plan to attend the Sandy Ridge Music Association Bluegrass Open Jam on Saturday, April 14 from 10 am to 5 pm at The Stanley Farm – 1121 Steele Road in Sandy Ridge. We have several vendors who have confirmed their attendance – Deanna Freeman of Dixie Scents, Leigh Tippit with Amicitia Soaps and Truly Free Jewelry by Heather Berry Mabe. We welcome our new sponsors – Penley Auto Sales & Service and Cove Music Center. If you are interested in becoming a sponsor or wish to set up a table at the Open Jam, please contact me at 613-5315.

Sympathy is extended to the family and friends of the following:

Jeannie Shelton Hall who passed away on Tuesday, March 6 at the age of 58.

Marvin “Glenn” Martin who passed away on Saturday, March 10 at the age of 67.

QUOTE OF THE WEEK:

“Part of the secret of success in life is to eat what you like and let the food fight it out inside.” ― Mark Twain

TRIED AND TASTED RECIPE:

This past week was Tabitha’s turn to cook for family night. These were delicious! You’ve got to try them!

Three Meat Crockpot Cowboy Beans

1 20 oz. bag Hurst’s 15 Bean Soup dried bean mix

6 cups water

1 large onion, diced

1 lb. ground beef

1 lb. bacon

2 lbs. smoked sausage

1 ½ cups barbeque sauce

1 cup ketchup

¼ cup molasses

¼ cup brown sugar

3 tbsp. spicy brown mustard

1 tsp. garlic powder

1 tsp. chili powder

1 tsp. red pepper flakes (optional)

Add beans (with seasoning packet) and water to a large crock pot and cook for 4 – 6 hours on high or until beans are tender. Meanwhile, cook onions with ground beef until beef is cooked through, seasoning with salt and pepper. Cut bacon into small strips and cook until crispy and browned. Remove bacon from pan drippings. Cut smoked sausage into bite-sized pieces. Set aside ground beef, bacon and smoked sausage to add to the beans later. This can all be done the night before. Once beans are tender, ladle out any excess liquid; set aside to use later if needed. Add salt and pepper to taste, barbeque sauce and remaining ingredients, including the ground beef, bacon and smoked sausage. Gently stir to combine. Add reserved liquid from cooking the beans, ½ cup at a time, if needed to ensure the contents of the crock pot have a nice, thick sauce. You don’t want things to be runny but you do want to make sure there’s enough sauce to coat everything nicely. Continue cooking 1 – 2 hours on high or until sausage is heated through and everything is hot and bubbly.

This recipe is intended as a side dish. But, we used as an entrée with mashed potatoes, cole slaw and cornbread.

Contact Carolyn Craig at 613-5315 if you have Sandy Ridge news.

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Carolyn Craig

Sandy Ridge News