The Patriot 4th of July Parade will be held at 11 a.m. on Thursday, July 4th, with registration at the Patriot Boat Ramp beginning at 8:30 a.m. Forms may be picked up at Patriot Town Hall, 352 3rd Street in Patriot or from Park Board members. There will be a Float Contest and the categories include: Best in Show (overall best), Most Original, Classic Wheels (best motorcycle, tractor or car) and The Patriot (most patriotic float). Category winners will receive monetary prizes. Winners will be announced at the town picnic in the park.
The Sadie Green Family Reunion will be held at the Markland Park on Sunday, July 14th, according to Billie Green. Festivities will begin at noon.
The Red HOT Hatters enjoyed delicious food, good fellowship and shopping in Madison following the monthly luncheon at the Key West Shrimp House last Friday. In attendance were: Deanna Graham, Shannon Phipps, Stasia Wiseman, Sheree Burrell and Kay Cook. Sheree is Stasia’s daughter and attended for her first — but hopefully not last — time. The next meeting will be held on Thursday, July 19th with the location yet to be determined.
Prayer List: Eric Simon, Barbara DeNoon, JoAnn Hon, Reverend Steve Ward, Travis Bailey, Sharon Schmitt, Bill Olds, Emilee McKay, Abby Galbreath, Sue Bear, Ellyn Kern and Jerry Brown, Aletha and Owen Heaton, John Campbell, Sharon and Bill Levell, Irvin and Eva Fette, Jake and Mickie Rader and Red HOT Hatters Barb Dowdy, Mary Christiani, Lura Riga and June Lack.
I found this recipe on the Internet and it not only sounds really good to eat but it’s healthy! Only 174 calories per serving and five grams of carbohydrates.
& Cheddar Quiche
3 cups Chopped Broccoli florets
1 cup Grated Cheddar Cheese
2/3 cup – 2% milk
1/4 cup – Half & Half cream
5 – Large Eggs
3/4 tsp. – Kosher salt
1/8 tsp. – Ground Black pepper
pinch freshly grated Nutmeg
Steam the chopped broccoli florets in the microwave with 1 tablespoon water until tender crisp and green (about 2-3 minutes.) Spray a pie dish with oil then evenly spread the broccoli and then cheddar cheese into the dish. Make the custard mixture by whisking together the milk, cream, eggs, salt, pepper and nutmeg. Pour the custard into the dish and bake 35 to 40 minutes at 350 degrees, until the center is set. Cut the quiche into 6 pieces and serve.
You may contact me several ways: by leaving a note of message inside the door of 1995 Front Street in Patriot; or by calling my home at (812) 594-2281; or by dropping me a note at P.O. Box #01, Patriot, Indiana, 47038. In addition, you may 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 in the following week’s article. If you need something in a particular issue, please get it to me early.