Patriot News 11/12/20


November is the month for Gratitude. Thanksgiving is a day when we pause to give thanks for the things we have. Veterans Day is a day when we pause to give thanks to the people who fought for the things we have.

  Veterans Day is a time for us to stand united and pay our respects to those who have served, our Veterans. This holiday started as a day to reflect upon the heroism of those who died in our country’s service and was originally called Armistice Day. It fell on November 11th because that is the anniversary of the signing of the Armistice that ended World War I. However, in 1954, the holiday was changed to “Veterans Day” in order to acknowledge all veterans in all wars.

  If you are a Veteran, I thank you for your service.

  Please continue very special prayers for Eylah Leppert and her parents as she struggles with her health issues.

  Prayer List: For the family and friends of Bruce Olds who passed in his sleep this weekend, for the patients and staff of Swiss Villa Nursing and Rehab, Ken Byars, Rich Lay, Posey Tappers Alanna Smith, Brigetta Hetzel,  Kathryn Turner, Jake and Mickie Rader and Lulu Belle Thomas; Bill and Sharon Levell; Red HOT Hatters Laura Riga and June Lack; Firefighter Ron Brunner, Pam Minch, Barbara Barnhill, Barbara DeNoon, Ellyn Kern and Jerry Brown. As well as all law enforcement officers and their families as well as everyone affected by the current national unrest; everyone affected by the COVID-19 pandemic.

  Anyone interested in purchasing the “Historical Sketch of the Town of Patriot” by H.F. Emerson (1931) that I had featured for several months may do so at the Patriot Town Hall for $10.

  We are still short on news and heavy on recipes, so Aunt Bea (Sharon Levell) and I have not one but two more recipes for you this week.  



1 can (14 3/4 oz.) Salmon 

¼ C. Onion, finely chopped 

¼ C. Cornmeal

¼ C. Flour 

1 Egg

 3 T.  Mayonnaise 

  Open salmon and drain thoroughly. Place drained salmon in mixing bowl and flake evenly with a fork. Add onion, corn meal, flour, mayonnaise, and egg. Stir until well blended. Shape the mixture into patties about the size of an average burger or less. Cook in oil in skillet over medium heat until browned on each side. Turn once while frying.

  Note: The mayonnaise helps the patties hold their shape and keeps them from being too dry. And my Mother used crackers instead of cornmeal. 



2 sticks of Butter

1 C. Creamy Peanut Butter

1 tsp. Vanilla

1 lb. Powdered Sugar

  Melt the butter and peanut butter (may use the microwave). Stir in the vanilla. Beat in the powdered sugar. Quickly spread into a buttered 8”x8” square dish. Chill to set. Cut into 64 squares. 


  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 in the following week’s article. If you need something in a particular issue, please get it to me early.