Here is a recipe for one of my favorite summer side dishes. This goes great with ribs or steaks on the grill. You could also add an egg if you would like. Enjoy.
2 cups dry elbow macaroni, cooked, rinsed, and drained
1/3 cup diced celery
1/4 cup minced red onion, soaked in cold water for 5 minutes, drained
1 tablespoon minced flat-leaf parsley
1/2 cup diced vine-ripened tomato (optional)
1/2 cup prepared mayonnaise
3/4 teaspoon dry mustard
1 1/2 teaspoons sugar
1 1/2 tablespoons cider vinegar
3 tablespoons sour cream
1/2 teaspoon kosher salt, plus more to taste
Freshly ground pepper.
In a large bowl combine the macaroni, celery, onion, parsley and tomato, if using. In a small bowl, whisk together the mayonnaise, mustard, sugar, vinegar, sour cream and salt. Pour the dressing over the salad and stir to combine. Season with salt and pepper to taste. Store covered in the refrigerator and serve when chilled. Can be stored for up to 3 days.
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The special June 15 called meeting of Molena council was emotional with fire department consolidation topping the agenda. Fire chief Troop Sutherland and Brian Cohen of the ISO task force attended the meeting to answer questions posed by council.
Councilman Jake Garner asked Sutherland his opinion on the consolidation. [Full story »]
After years of prayer and preparations, Woodlands Baptist Camp in Concord opened for its first week of camp June 15. For more than three years, members of Berean Baptist Church in Griffin worked to make the camp a reality to fulfill the wishes of a former member. [Full story »]
Due to the recent bank bailouts and the stimulus package, the average American taxpayer has become politically active in a way no one could have anticipated.
Most taxpayers are completely fed up with all political parties and are holding tea parties across the nation as a way to protest our elected officials catering to special interest groups, big banks and corporations instead of listening to us, their constituents.
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The tomatoes in our garden are still green with a few starting to turn red. Now is the time to make a piping hot batch of fried green tomatoes. Enjoy this with any dipping sauce you like. I prefer ranch dressing.
4 green tomatoes, cut into 1/4-inch rings (or thinner if you like)
freshly ground black pepper
3/4 cup all-purpose flour
1 tablespoon garlic powder
2 tablespoons milk
1 1/2 cups panko bread crumbs
Pinch of cayenne pepper
Pinch of paprika
In a deep-fryer, preheat oil to 350 degrees F.
Season tomatoes, on both sides, with salt and pepper. Place flour and garlic powder in a shallow dish. In another shallow dish, beat eggs with the milk. In another dish, mix bread crumbs with cayenne and paprika. Dredge tomatoes through the flour, then the eggs, and then through the bread crumbs. Add only a few pieces to the fryer at a time, so they can cook evenly, about 2 to 3 minutes. Drain on paper towels and enjoy. [Full story »]
Pike County’s jobless rate remained in double digits for the second month in a row. Unemployment was 10.3% in May, up from an original rate of 10% in April, a number revised downward this month to 9.8%
In May, the work force numbered 7,959 people with 7,138 working and 821 looking for jobs. In April, the numbers were 7,970 total people, 7,186 working and 784 seeking jobs. [Full story »]