The First Annual Egg Hunt with McKay Family Farms will be held on Sunday, March 28th, at 19247 Highway 250 in Patriot. ALL ages are welcome. There will be a charge per child and guardians are free. One guardian will be required for every two children. MASKS ARE REQUIRED and social distancing for precaution is appreciated, for the safety of all families involved. The admission fee includes: Petting zoo, Exotic animal show, One pony ride per child, Egg Hunt and a picture with the Easter Bunny. Payment will be due at time of arrival. Scheduled event times are: Starting at 1 p.m., the petting zoo with farm animals and exotics, and pony rides. The Exotic Animal show is scheduled for 2 p.m. and will involve individual introductions and interactions with each animal. The Egg Hunt with prizes for each age group will begin at 3 p.m. There will be designated areas for the different age groups to be fair and one hidden egg in each group with a prize. In addition to the fun, there will also be an optional raffle drawing held.
Prayer List: Everyone affected by COVID-19, the patients and staff of Swiss Villa Nursing and Rehab; Eylah Leppert, Eric Simon, 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.
Nothing better in the winter than an easily prepared scrumptious one step meal.
1 jar (16 oz) Alfredo pasta sauce
3/4 C. – Water
1/2 tsp. Dried basil leaves
1/2 tsp. Salt
4 C. Refrigerated cooked diced Potatoes with onions (from 20 – oz. bag)
1 ¼ lb. Boneless skinless Chicken thighs, 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. Serves 6.
The following recipe is recommended by “Aunt Bea” Sharon Levell and it IS simple and delicious.
2 C. of Frozen Pineapple
6 oz. Pineapple Juice
2 Scoops of Vanilla Ice Cream
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