The Patriot Town Board met February 2nd as scheduled, but the minutes are not available. When requested, I was advised that the Board has ruled that no minutes will be released until approved, which means that there will always be a month long delay before that information is available. The next Patriot Town Board meeting will be held on Tuesday, March 2nd, at 5 p.m. The Town Board is comprised of President Elizabeth Thomas, Clerk Linda Fisk and Board Members Theresa Winters and Tony Rider. Any questions or comments need to be directed to the Patriot Town Hall, 352 2nd Street, phone number (812) 594-2243.
Prayer List: Everyone affected by COVID-19, the patients and staff of Swiss Villa Nursing and Rehab; Eylah Leppert, Ken and Sylvia Byars, 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 and Barbara Barnhill.
When all else fails, check with the professionals! So, this week, I have. The following recipes are from Pillsbury.com and I can’t wait to try these myself. For the first one, using pre-packaged items readily available at the grocery the prep time can be as low as 10 minutes and six hours later, will result in a delicious meal for 6.
CHICKEN ALFREDO STEW
1 jar (16 oz)
Alfredo pasta sauce
3/4 C. – Water
1/2 tsp. – Dried basil leaves
1/2 tsp. – Salt
4 C. – Diced Potatoes with onions (refrigerated,
cooked from 20- oz bag)
1 1/4 lb. Chicken thighs, boneless skinless
cut into 1-inch-wide strips
1 bag (1 lb.) Frozen mixed vegetables
In small bowl, mix pasta sauce, water, basil and salt. Spray 3- to 4-quart slow cooker with cooking spray. In cooker, layer half each of the potatoes, chicken strips, frozen vegetables and pasta sauce. Repeat layers ending with pasta sauce. Cover; cook on Low heat setting 6 to 8 hours.
1 lb. Ground beef,
cooked and drained
1/3 C. Ranch dressing
4 slices – Bacon cooked
2 cans (8 oz each) Pillsbury refrigerated Crescent rolls
16 – Dill pickle slices (chips)
4 slices – American cheese, cut in half
2 tsp. – Sesame seed
Heat oven to 375°F (350°F for dark or nonstick cookie sheet). In small bowl, mix cooked beef, ranch dressing and bacon. Unroll both cans of dough; separate into 8 rectangles. On ungreased large cookie sheet, arrange rectangles in ring so short sides of rectangles form a 5-inch circle in center. Dough will overlap. Spoon beef mixture on the half of each rectangle closest to center of ring; top each with 2 pickle slices and 1 piece of cheese. Bring each dough rectangle up over filling, tucking dough under bottom layer of dough to secure it. Repeat around ring until entire filling is enclosed (some filling might show a little). Gently separate dough perforations on top until filling peeks through. Brush dough lightly with water; sprinkle with sesame seed. Bake 20 to 25 minutes or until dough is golden brown and thoroughly baked. Cool 5 to 10 minutes before cutting into serving slices. Servings 8.
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