Keep the spirit of Christmas every day
By MARCELLA BRUCE
Contributing writer
The Christmas decorations have returned to their boxes within boxes, the tree lights are hopefully in enough order for use next December, the door wreaths are rewrapped and the Christmas card list alphabetized.
My little Rudolph the Red-Nosed reindeer's red nose fell off early, but with a bit of glue he's ready for next year.
Our preacher's Christmas sermon suggested that it would be wonderful if we could all keep that same spirit of caring, loving, and giving every day throughout the year
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Now comes the New Year and time for getting our figures organized; that bit of mathematics needed to tally expenditures of the year 2001. Did we spend wisely or did we not? Did we stay within our so-called budget? Will we be able to pay taxes or need to borrow? Such things will probably keep us busy until April 15!
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Maybe we can adopt the reasoning of a cousin of ours who was asked how she operated her business. Her explanation was simple: "On my office desk I place two buckets. In one I put incoming monies, in the other, I put the money I owe. At the end of the year, the money remaining in the incoming bucket is mine."
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These fall and winter months have probably been the most talked about in years. Both have been beautiful, but the lack of moisture has certainly put extra creases in the brows of our farmers
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If you're planning to entertain with a Super-Bowl party, this ranch bean dish makes a tasty one that will "warm a body well." And if need be, it can be doubled easily.
Brown one pound of ground beef and drain. Cook 1/2 pound of bacon, chopped, with one medium onion, chopped.
In a large bowl, mix together 1/3 cup brown sugar, 1/2 cup white sugar, two tablespoon molasses, two tablespoons mustard, 1/4 cup ketchup, 1/4 cup barbecue sauce, 1 teaspoon salt, two teaspoons pepper, one can pork and beans, one can kidney beans, one can lima beans (drain off some of the bean liquids), add the drained meat, onion, and bacon. Mix well (needs a 9x13 pan). Bake one hour at 350 degrees. For extra zest, sprinkle Parmesan cheese on top.
Cornbread goes well with it and relishes like celery and pickles or others too.
