Please pray for our country as a whole and each and every one of us who live here. It just seems that there is no end to the evil in the world, but we traditionally set new goals during the first of every new year and 2021 definitely needs to improve over 2020. So, it is a time for new beginnings. We must each do our own part and contribute how and when we can.
Also continue very special prayers for Eylah Leppert and her parents as she struggles with her health issues.
Prayer List: For the patients and staff of Swiss Villa Nursing and Rehab; Tony Christiani, Cindy and Mike Gardner; Posey Tappers Stasia Wiseman, Alanna Smith, Brigetta Hetzel, Kathryn Turner, and Lulu Belle Thomas; Bill and Sharon Levell; Red HOT Hatters Laura Riga and June Lack; Firefighter Ron Brunner, Pam Minch, Barbara Barnhill — as well as everyone affected by the COVID-19 pandemic and the families of those who were lost to it.
Aunt Bea (Sharon Levell) and I are trying our best to become a bit more organized about our recommended recipes. I spent most of a day simply trying to categorize and alphabetize the recipes that we have given you and believe me, there have been quite a few. I have occasionally threatened to compile a cookbook but that would require a lot more coordination than I could probably muster up. Anyway, we’re trying to do better so don’t give up on us quite yet. Here’s two this week and they both have our favorite ingredient — Bacon.
This dip is perfect in a 2 or 4 qt. crockpot and serves: 6-8. It’s called —
1 lb. – Lean ground
beef or turkey
8 oz. Pkg. –
Cream cheese, cubed
2 C. – Cheddar cheese,
10 oz. can – Diced tomatoes with green chiles
6 oz. Pkg. – Real bacon bits, divided
1 t. – Parsley, dried
Brown up ground meat then drain meat and place in a large skillet.
Over low heat stir in cheeses and tomatoes along with their juices and all of the bacon bits except for 2 tablespoons (set these aside for garnish at the end).
Cook while stirring frequently until everything is heated through and well blended.
Pour mixture into a 2-quart crockpot. Cover and cook on low for 2-3 hours stirring occasionally.
Stir in parsley and sprinkle with remaining bacon bits just before serving.
And our second recipe is simply,
3-4 Russet potatoes
Shredded Cheese – your pick
Cut the potatoes into slices. Brush with some butter. Season with salt and pepper to taste.
Bake at 400 degrees for 30 minutes. Add shredded cheese, green onion, and bacon on top then bake another 5 minutes. Dip in sour cream!
Anyone interested in purchasing the ‘Historical Sketch of the Town of Patriot’ H.F. Emerson (1931) that I have featured for several months may do so at the Patriot Town Hall for $10.
You may only contact me by either calling me at (317) 443-8857 or send me an email at PatriotNews1995@gmail.com. If you have anything for me to include in this article, please send it to me. Information can be received any day of the week but normally my deadline is Sunday at noon for that week’s issue of the paper. Any news received later will appear the following week. If you need something in a particular issue, please get it to me early.