Patriot News 02/25/2021


 Lent started with Ash Wednesday last week. Lent lasts for 40 days (not including Sundays) representing the 40 days Jesus spent fasting in the wilderness. This 40 day period for Christians is a time to reflect, fast, and give penance in preparation for the resurrection of Christ on Easter Sunday. The following is a list of suggestions attributed to Pope Francis in 2017.


 – In the words of

Pope Francis

Fast from hurting words and say kind words.

Fast from sadness and be filled with gratitude.

Fast from anger and be filled with patience.

Fast from pessimism and be filled with hope.

Fast from worries and have trust in God.

Fast from complaints and contemplate simplicity.

Fast from pressures and be prayerful.

Fast from bitterness and fill your hearts with joy.

Fast from selfishness and be compassionate to others.

Fast from grudges and be reconciled.

Fast from words and be silent so you can listen. 

  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, Jan Rayles, 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.

   Diversity is the spice of life. Well, maybe at least it helps! This week Aunt Bea (Sharon Levell) and I are including two different recipes for baked goods and — boy — do they sound good! The first one is not only delicious but very calorie friendly. The second recipe is from the website. Enjoy! 



Large head of Cabbage

Olive Oil

Garlic Salt


  Preheat oven to 400 degrees. Wash and remove outer leaves. Trim the stem off. Cut into 1 to 1 1/2 inch steaks.

  Brush both sides of each sliced steaks with olive oil, garlic salt and pepper.

  Bake 30 to 40 minutes until the edges start to brown. Delicious and calorie friendly!




1 lb. Penne pasta,

cooked and drained

2 C. Shredded cooked chicken

1 jar (15 oz) Alfredo

pasta sauce

½ Cup Ranch dressing

6slices Chopped

cooked bacon

2 C.  Shredded mozzarella cheese (8 oz)

Chopped parsley, if desired

  Heat oven to 350°F. Grease or spray 13×9-inch pan. In large bowl, place the cooked and drained penne pasta, shredded cooked chicken, the Alfredo pasta sauce and the ranch dressing. Stir to combine.

  Pour mixture in pan; spread evenly. Sprinkle the bacon evenly over top, then sprinkle with the mozzarella cheese. Bake 15 to 20 minutes or until hot and bubbly. Let stand 5 minutes before serving. Sprinkle with chopped parsley.


  You may contact me by either calling me at (317) 443-8857 or send me an email at 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.