Updater holiday 2013

FREETAKE ONE

COVERING PINE BLUFF, SOUTHEAST & CENTRAL ARKANSAS

For more information or to learn about sponsorships, email ggustek@pinebluff.

com, call 870.536.7600 or visit

www.PineBluffFestival.org.

Enchanted Land of Lights & Legends

OPEN NIGHTLY6PM -9PM

NOVEMBER 19-DECEMBER 21T R A N S F O R M E R S

www.smartdrive.com

WHITE HALL • PINE BLUFF • MALVERN

Find us on all oF the popular social media sites

sissy’s makes santa’s

Job easy! you can shop From home and on your phone at

www.sissyslogcabin.com

THE CLOTHES LINEThe Premier Resale Shop of Arkansas

WaTCH fOr Our graNd OpENINg7101 Sheridan road, Suite a, White Hall!

Phyllis Huddleston, Owner

Updaterpine bluff

the

Page 2 &THEN LIKE USTHE PINE BLUFF UPDATER 2013 HOLIDAY ISSUE

Financing Available

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While there are many holidays which focus on the giving of gifts, this is the time of year we focus on the giving of thanks. As I reflect on the blessings of this last year my heart swells with gratitude for the opportunity and privilege to serve this community and its people as Mayor. In addition, I want to thank Pine Bluff’s many elected officials, city employees and tireless volunteers, who give endlessly of their time and talent. It is because of this posture of giving that we are able to produce overwhelming results which is beneficial to everyone. This Thanksgiving my prayer for our community is to experience the richness of peace, joy and happiness, now and in the years to come. Throughout this holiday season may each of you encounter the opportunity to express the joy of thanksgiving to family, friends and those you chance to meet. Happy Thanksgiving to the City of Pine Bluff, from the Mayor’s office and all city employees.

Sincerely,

Debe HollingsworthMayor

From the mayor...

Page 3 2013 HOLIDAY ISSUE&THEN LIKE USTHE PINE BLUFF UPDATER

Merry christMas

and happy new

year!we look forward to serving you in 2014!

Call us and make an appointment today with all your insurance needs.

1208 Blake, pine Bluff870-535-5575

www.archiesanders.com

•Auto •Home •Life•Business •fire •HeALtH

“A tradition in Southeast Arkansas serving your needs”

Auto ~ Home ~ Business ~ Life ~ HeALtH

Front Row L-R LaTonya Wells, Tammy Davis, Joyce King, Lynda JaggersBack Row L-R Greg Jaggers, Tina Johnson, Annette Terry, Floretta Scott, Willie Fulton

Thank you for another great year!

3801 CAMDEN ROAD #7 • PINE BLUFF, AR(870) 879-6700

Following up last year’s record attendance, sponsors, donations and num-ber of displays, Enchanted Land of Lights & Legends is celebrating its 17th year of making Pine Bluff one of the brightest places on the planet during the Season. This year’s “Enchanted Land of Lights & Legends” will open on Tuesday, November 19th and stay brilliant until New Year’s Eve. Long recognized as the state’s largest drive-through of holiday lights, the exhibition will expand again with new special displays – all animated – in tribute to a very special movie. You will, of course, have to drive through to see what movie it is! Open nightly from 6:00 to 9:00 pm in the Pine Bluff/Jefferson County Regional Park, the 1.2 –mile drive-through is free to the public. Donations are happily accepted by community volunteers at the end of the drive-through. Donations are rein-vested by the not-for-profit corporation to expand and make future years even brighter. Donate $10 and you will receive a souvenir ornament, while supplies last. The Festival’s “Transformer Sponsors” are Central Moloney, Inc., City of Pine Bluff, Emergency Ambulance Service, Inc., Evergreen Packaging, Jefferson Regional Medical Center, Relyance Bank and Simmons First National Bank. For more information or to learn about sponsorships, email [email protected], call 870.536.7600 or visit the Festival website at pineblufffestival.org.

“Enchanted Lights” Shine in Pine Bluff November 19 through December 31


Lynn Dejarnette, Executive Director and Mrs. Arkansas America, Kellie Glisson at the Mrs. Arkansas America Pageant.

2014 Mrs. Hot Springs and Mrs. Arkansas America at the Veterans Day Parade in Hot Springs!

Mrs. Arkansas America, Kellie Glisson

The Chambers Business “After” Hours Celebrating Trotter Toyota’s newly remodeled facility was a smashing success! Be watching for numerous photos of this gala affair online on The Pine Bluff Updater’s Facebook Page to come!

Editorial

The Pine Bluff Updater is published by Brainard Publishing,#2 Center Plaza, Suite 103, Pine Bluff, ArkansasMailing Address:P.O. Box 8022, Pine Bluff, AR 71611(870) 534-3600 | (870) 534-3600 [email protected] Classified Advertisingmail to: P.O. Box 8022, Pine Bluff, AR 71611,email: [email protected], call: (870) 534-3600

For Sales or Editorial Content: (870) 718-3136Press Releases, Meetings or Events:[email protected] Material:[email protected] Pine Bluff Updater reserves the right to accept or reject any submissions (including, but not limited to: advertisments, pictures, articles, letters, comments, etc.) presented for publication.All submissions are subject to space consideration and editing. Contents of The Pine Bluff Updater cannot be reproduced without explicit written permission from Brainard Publishing.

Beverly MadisonPublisher/Sales

Jennifer ashMoreEditor|Updaterpine bluff

the

Dear Readers,The Holidays are officially here with the opening of Southeast Arkansas’ largest drive-thru Christmas display, “The Enchanted Land of Lights & Legends!” Yea! The Pine Bluff Festival Association has kicked off the Holiday Season! Thank you, Greg Gustek, Director of the Pine Bluff Convention & Visitors Bureau, Executive Director of the Festival Association and Pine Bluff City Treasurer. Special thanks to sponsors known as “the Transformers,” and volunteers. We hope you enjoy perusing the paper, seeing all the reci-pes, photos, articles, & more! Feel the true optimism and joy as we move into wonderful Thanksgiving & Christmas celebrations. Merry Christmas and God bless you all!

Beverly & Jennifer


WE CATER!!!!!128 MAIN STREET • PINE BLUFF

870-850-7887Owners - Rose Pettigrew & Niche’ Walters

OPEN SUNDAY - 11am - 3pmHours on Mon - Fri 11am - 2pm

Sports Bar Hours - Tues - Sat. 6pm - 1amCarry-out Available

WEEKDAY LUNCH SPECIALS

RENT OUR BUILDING FOR YOUR NEXT EVENT

Try Our Caramel Cake • Oxtails • Cabbage • Candied YamsBread Pudding

Home Cookin’At It’s Best!

Rosie’s Lemon Meringue Pie Rose Pettigrew

½ c. cornstarch1 C. water1 c. sugar2 Egg yolks2 tablespoon butter½ c. fresh lemon juice1 teaspoon grated lemon peel1 – 8” Pie ShellMix sugar and cornstarch together.Stir in the water gradually, stirring constantly for about 1 – 2 minutes, until the mixture boils and thickens. Blend in the beaten egg yolks.Remove the mixture from heat.Stir in melted butter, grated lemon peel and lemon juice.Pour into the pie shell and top with your favorite meringue. Bake until the meringue is golden brown.

Roast TurkeyAllow 3-4 lb. turkey per person. Remove container with neck, gizzard and liver. Reserve for gravy. Wash turkey inside and out with warm water. Dry thoroughly. Truss the bird so that the wings are bent flat and leg bones close to body. Tie leg bones together. Place the bird breast side up on rack in roasting pan. Brush the breast, legs and wings with unsalted, melted fat. Dip a cloth in the fat or use a piece of aluminum foil to cover and place over the bird. Roast the turkey uncovered in a slow oven, 300 degrees or until tender. Allow 25 minutes per pound for a bird under 12 pounds or 20 minutes per pound for a larger bird. Baste the turkey every 1/2 hour with the pan drippings. Season it with salt and paprika when it is half cooked. Remove the cloth for the last 1/2 hour with the pan drippings.

Turkey GravyAfter the turkey is done and placed on tray or platter for carving, prepare the roast pan for gravy. Depending on the amount to gravy needed and the size of bird for 4 cups of gravy, use six to eight tablespoons of flour and stir in 4-6 cups of pan drippings and stock from cooking giblets. Add chicken broth if more juice is needed. Reserve some of giblet stock for dressing. Add the chopped giblets and if required salt and paprika. If gravy is rich it may separate, if needed add a little cream of whole milk.

Turkey In A Sack1 tsp. pepper 2 tsp. salt3 tsp. paprika 4 Tbsp. hot water1 cup peanut oil 1 turkey, 14-16 lbs.Combine pepper, salt, paprika and hot water. Let stand 10 minutes. Add peanut oil and mix. Select turkey, wash and dry. Rub some peanut oil mixture into inside and outside of turkey. Truss as desired. Pour remaining oil mixture and additional oil into large paper bag. Rub oil into inside of sack until every pore in every inch of sack is sealed with oil mixture. Place turkey in sack breast side up. Fold over end of sack and tie securely. Place on cookie sheet. Bake in moderate oven 325 degrees about 10 minutes per pound. Since the sack is airtight, the turkey is cooked by steam; therefore when sack is opened be careful.

TheHolidays

at Mimi’s

In Loving Remembrance of

Tim Woolems A Great guy and Fitness Inspiration! Cindy Woolems, wife of the late Tim Woolems, will continue White Hall

Fitness for you!


Beef Roulades6 large top round or sirloin beef 1 clove minced garlicsalt and pepper 1/2 lb. hot pork sausage1/2 cup fresh parsley, chopped 2 Tbsp. bacon drippings1 1/2 Tbsp. tomato paste 1 1/2 cups dry red wineString to tie rouladesPound meat very thin. Rub each slice of beef with garlic and sprinkle with salt and pepper. Spread thin layer of sausage over beef. Sprinkle equal amounts of onion and parsley over sausage. Roll beef up, folding at each end so stuffing will not come out. Tie securely with string. Dredge in flour; brown quickly in bacon fat in Dutch oven or skil-let. Combine and heat wine and tomato paste; pour over meat. Cover and simmer for at least one hour until meat is tender. Remove string and serve. Serves 6.

Tenderloin Béarnaise2 lbs. tenderloin of beef1 large clove of garlic, split2 Tbsp. oil plus Worcestershire saucesalt and freshly ground pepper1 14 oz. can artichoke bottoms1 pkg. Knorr-Swiss Béarnaise sauce or Hollandaise sauce (below)Preheat oven to 500 degrees. Rub tenderloin with split side of garlic. Sprinkle with salt and pepper. In roasting pan on stove heat oil and Worcestershire sauce over high heat. Quickly brown beef on all sides. Turn oven down to 350 degrees and bake uncovered 30 minutes for rare. Remove meat from oven and allow to sit for 10 minutes before slic-ing. Meanwhile, heat artichokes and drain. Prepare sauce mix according to package directions. On each plate place artichoke bottom. Top each with thick slice of tenderloin and top with sauce. Serves 4-5.

Hollandaise Sauce3 egg yolks2 Tbsp. lemon juice or mild vinegar1/2 cup butter or margarine, melted2 Tbsp. hot water1/4 tsp. of saltfew grains of cayennePut 3 egg yolks in a small heavy saucepan or double broiler top. Beat with wooden spoon or wire whisk until smooth but not fluffy. Add lemon juice or mild vinegar, butter, hot water, salt and cayenne. Set over very low heat or over hot water and beat until the sauce begins to thicken (about 5 minutes). The sauce will be thicker as it cools. Makes about 1 cup.

Dressing6 -8 slices old good bread (toasted)1 pan of thin cornbread1 big onion, chopped6 green onions, chopped3 eggs, uncooked2 tsp. SageBlack pepper3 cups or more broth2 tsp. poultry seasoningUse giblet broth left from gravy and one large can chicken broth. Sauté celery and onions in a 1/4 lb. stick of butter. Mix all bread crumbs with egg and seasonings. Add enough broth to make soup mixture. Bake about one hour at 350 degrees in greased pan.

Cornbread1 cup white corn meal1 cup buttermilk1 egg1/2 tsp. salt1/2 tsp. sugar (optional)1/2 tsp. soda1/2 tsp. baking powder2 Tbsp. shortening, meltedMix dry ingredients. Add milk, egg and shortening. Pour into well greased, hot muffin pan, corn stick or small skillet. Bake at 450 degrees for 12-15 minutes.

Squash Dressing3 cups yellow squash, cubed1 1/2 cups water1 small onion, diced2 cups cornbread, crumbled2 Tbsp. margarine, melted1 can cream of chicken soup1 tsp. poultry seasoningCook and pepper to taste tender. Drain, reserving one cup of liquid. Mix all ingredients lightly and place in 2 quart buttered baking dish. Bake at 350 degrees for 30 minutes or until browned. Makes 6-8 servings.

Green Asparagus Casserole2 (15oz.) cans long green asparagus, drained1 (10 3/4oz.) can of cream of mushroom soup1/2 cup grated Longhorn cheese1/3 cup Italian bread crumbs1 1/2 Tbsp. butterIn a buttered 1 1/2 quart casserole dish, layer half aspara-gus, mushroom soup and cheese. Repeat layers, sprinkle top with bread crumbs and dot with butter. Bake at 350 degrees for 30-35 minutes.

2 Tbsp butter1/2 clove garlic, chopped 2 Tbsp. green onion, sliced2 Tbsp. flour1 cup chicken stock2 Tbsp. parsley, chopped1 Tbsp. lemon juice1/4 tsp. Marjoram1/4 tsp. Basil2 cups Ford hook limas, cookedSalt and pepperMelt butter; sauté garlic and onion. Mix in flour and slowly add chicken stock and all seasonings. Cook, stirring constantly until mixture thickens. Add drained limas, continue cooking 5 min-utes. If this is a bit thick, thin with juice from beans. Serves 4.

Herb Limas2 Tbsp. Butter½ Clove Garlic, chopped2 Tbsp. Green Olives, sliced2 Tbsp. Flour1 cup Chicken Stock2 Tbsp. Parsley, chopped1 Tbsp. Lemon Juice¼ tsp. Marjoram¼ tsp. Basil2 cups Fordhook Limas, cookedSalt and Pepper

Melt Butter; sauté garlic and onion. Mix in flour and slowly add chicken stock and all seasonings. Cook, stir-ring constantly until mixture thickens. Add drained limas, continue cooking 5 minutes. If this is a bit thick, thin with juice from beans. Serves 4.

The Holidays at Mimi’s


No Turkeys, Just TwinklesSissy’s carries the finest jewelry and highest

quality gemstones in the state. We are so thankful for our valued customers and

prove it by maintaining this high standard.

2319 Camden Road • Pine Bluff870-879-3040

Pine Bluff • liTTle RoCK • JoneSBoRomondaY - SaTuRdaY 10am - 5:30Pm

Sissy’s Easy Delicious Chocolate Cake

1 Box White Cake Mix1 Box Instant Chocolate Pudding2 cups milk3 egg whites, stiffly beatenAdd milk and fold in egg whites. Pour in large metal pan & small pan also.FROSTINGUse the egg yolks1 can pet milk1 stick of butter1- ½ cups sugarCook until thick.Add:1 teaspoon vanilla½-1 cup coconut½ - 1 cup pecansPour frosting on cake while it is hot as it goes into cake and is delicious

Lemon Cheesecake Squares1 Box Lemon Cake Mix3 eggs1 stick butter, melted1-8 oz. cream cheeseJuice of 1 lemon1 box powdered sugarMix cake mix, 1 egg & butter. Press into greased 9x13 pan evenly. Mix 2 eggs , sugar & cream cheese, pour on top and bake 10 minutes at 375 degrees. Turn down to 325 degrees for an additional 30 minutes.

Holiday Cooking from Sissy’s Log Cabin


Cheese Straws1 Cup sifted flour

½ teaspoon baking powder1 cup grated cheese

½ cup butter3 Tbsp cold water

Sift flour and baking powder into a bowl. Cut in cheese & butter with a pastry blender. Add water and mix well. Bake on ungreased cookie sheet @ 375 degrees for 8-10 minutes.

Makes 3 dozen.

Strawberror or Blueberry Congealed Salad3 packages grape or strawberry Jell-O

1 can blueberry or strawberry pie filling1 large can crushed pineapple

1 cup chopped nutsMix Jell-O & water. Add pie filling, pineapple and nuts. Let congeal.

TOPPING: 1-8 oz carton sour cream

1-8 oz block of cream cheese1 cup sugar1 tsp vanilla

Mix together and spread on salad.

Netta Richter’s Cherry Ice Box2 cans Eagle Brand Milk

juice of 4 lemons½ cup red cherries, cut up

½ cup pecans, cut up1 cup of Cool Whip

Pour ingredients into a vanilla wafer pie crust and chill. That’s it!

Netta Richter’s Baked Rice1 cup uncooked rice

1 package dry onion soup mix1 can of beef consomme

1 (4 oz) can sliced mushrooms1 stick butter

1 cup hot waterPlace ingredients in 9 x 13 casserole dish. Bake, uncovered, at 350 degrees for 1 hour.

Netta Richter’s Cranberry Salad1 pkg cranberries

3 cups sugar1 ½ cups walnuts

2 lemons2 cups orange marmalade

Pour cranberries in a 7 x 12 casserole dish. Add sugar (I use Splenda), walnuts, juice and rind of lemons. Add orange marmalade. Bake at 350 degrees for 45 minutes. Cool and

place in the refrigerator.

Sissy’s Seven Layer Salad1 head lettuce, torn into small pieces

1 bunch Romaine lettuce (10 oz)1 10 oz frozen English peas

4 - 5 hard cooked eggs, chopped or sliced1 lb bacon, cooked & chopped

1 (8 oz) water chestnuts½ red onion, in rings

2 cups mayonaise1 cup sour cream

1 package ranch buttermilk dressing, put on top of saladAdd 8 oz cheddar cheese

Sharon Wyatt’s Chocolate PieFilling:

1 cup sugar2 cups milk3 egg yolks1/4 tsp salt4 Tbs flour3 Tbs cocoa

2 Tbs melted butter

Beat egg yolks well. Add ½ cup of sugar. Add salt, cocoa, butter & milk. Heat until the sugar is dissolved. Mix remaining sugar with flour & add to heated sugar mixture. Cook until thick, stirring constantly. Pour into baked crust & cover with meringue made from

the 3 egg whites and 6 Tbs sugar. Brown in medium oven.

Sissy’s Seasoned Crackers1 box saltine type crackers

1 cup oil (any type)1 Tbsp dill weed

1 package ranch dressing2-3 shakes garlic salt

Mix dry ingredients with oil and whisk together. Put crackers in a bowl, pour oil mix-ture over them and hand toss. Store in ziplock bag (gallon or 2 qts size) and share with a friend. These will freeze well. Be sure and crisp on cookie sheet before serving, if fro-zen. Excellent served with a spinach leaf and a wedge of laughing cow cheese on top.

Sissy’s Squash Casserole4-6 large squash

1 large onionCut and boil until tender, about 10 minutes

Drain and add ½ to 3/4 stick butter10 crackers, crushed

1 teaspoon baking powder½ teaspoon of salt

2 eggs, beaten½ teaspoon pepper3 tablespoons sugar

1 cup cheese - velveta or cheddarStir with ½ cup milk if needed

Pour in buttered casserole dish and bake. Add ½ cheese on top. Bake at 350 degrees for 30 minutes.

Holiday Cooking from Sissy’s Log Cabin


EIGHTEEN YEARS SERVING SOUTHEAST ARKANSAS!

FIND US ON FACEBOOK & EBAY

(870) 247-1843

The Woodlands Plaza7101 Sheridan Road Suite A

White HallSAME GREAT COLLECTIONS! • SAME GREAT PRICES!

WATCH FOR GRAND OPENING!

The Premier resale shoP of arkansas

Macaroni and Spinach Casserole

Buy the macaroni that comes in a little, blue box. Cook according to directions and drain. Add 1 C. of milk and butter as per directions. You put in a greased casserole

dish (I use Pam.). I purchase creamed spinach in the fro-zen section. Defrost in the microwave. Alternate layers of macaroni with creamed spinach. Bake about 20 minutes in a 350° oven. You can cook at the same time as the tilapia.

Berry Fruit SaladTake any berries you desire according to season. Fresh are

always best and most can be found year round. A good combination is strawberries, black berries, raspberries, blue-

berries. I simply add whipped cream and it is delicious!

Carrot CakeDunkin Hines Carrot Cake mix. I follow the directions on the box. When it is all mixed up, I add chopped pecans, a small can of crushed pineapple with juice (Del Monte brand). I love raisins so I add them. Soak them first until

they’re plump. You can buy the mix that has the raisins in it if you don’t want to bother. You can top the cake with either a coconut pecan icing or a sour cream icing, avail-

able at the grocery store.Candied Orange or Lemon Peels Candy

Ingredients:4 oranges or lemons, 1 and 1/2 cups of sugar;

1/2 cup of water. Peel oranges removing as much of the white lining as pos-sible, place peel in a pan of cold water and bring to a boil and cook until peels are tender. In a sauce pan cook sugar and water until a simple syrup is formed. Drain peels and

put into simple syrup until well coated, remove from syrup and coat with white sugar. Place on wire rack and dry.

Cheese Ball Ingredients:

1 wedge of Roquefort cheese; 1 jar of cheese whiz; 1/2 lb. of cheddar cheese; 1 pkg cream cheese; 1 cup dry parsley flakes; 1 cup chopped nuts; 3 Tbsp. Worcestershire sauce;

1 tsp garlic salt;1 tsp. onion flakes.

Mix well and form into a large ball or two small balls. Roll in parsley flakes and chopped nuts.

Gooey Butter CookiesIngredients:

One yellow cake mix; 8 oz. cream cheese softened; 1/2 stick butter softened; 1/2 tsp. vanilla. 1 egg yolk.

Mix Cream cheese, butter, egg yolk and vanilla. Add cake mix a little at a time, mixing well. Chill dough for one

hour. Roll into balls, bake in 350 degree oven for 10-12 minutes. Roll in powered sugar while warm; cool and roll

in powered sugar again.

Sweet Potato Casserole Ingredients:

4 sweet potatoes, peeled; one Granny Smith apple; one stick of butter, melted;1/2 cup white sugar; 1/2 cup brown sugar; 2 tsp. cinnamon; 1/4 cup raisins; 1/4 cup dried cran-

berries; 1/4 cup water.

Slice sweet potatoes into thin rounds, place in a baking dish, lightly salt. Layer raisins, cranberries and apples.

Sprinkle with sugar and cinnamon, topping last layer with sugar and cinnamon. Pour water over potatoes and bake

until fork tender in a 350 degree oven.

Phyllis’s Holiday Delights Phyllis Huddleston


• Security Cameras• Key Pad Entry

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870-879-19022907 S. Camden Rd. (Down From Fred’s)

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CAMSCams Containers and mobile storage

Cams Containers and mobile storage delivered to You

We sell boXes501-255-0800www.getacams.com

Have a safe and secure Holiday Season!

Eastwood’s GaraGE2901 S. Camden, Pine Bluff

870-536-1554Locally owned and operated by Glen Eastwood

thanks to our customers for the

GIFt oF YoUr BUsINEss!MERRY CHRISTMAS

• AC Service • Auto Repair • Complete Engine Tune Ups

Chris Scott of White Hall bagged and tagged three deer within a total of 30 minutes while hunting with his brother, Eric, in Stuttgart recently earning the title, Three-Shot Scott. He stated that he had only been on his stand for a short period of time when he shot the first one, a 200 pound doe that was crossing a bayou. Just a few minutes later while still on his stand, Scott got his sites on a six-point buck that was curiously observing his first kill. In

one shot the six pointer was also down. And fired once again. Wondering if his luck would continue, Scott remained on his stand and 10 minutes later, as luck would have it, he shot a 10-point buck. In addition to the catchy name, three shot. After deciding that his hunting day was over, three-shot Scott not only left the deer woods with a catchy new name, he had bragging rights and a great story to share.

Three-Shot Scott

DEER PHOTO SUBMITTED • SCOTT PHOTO BY VICKI KELLY - W

HITE HALL JOURNAL


Fans of the Pine Bluff Speedway in the late 1950s and early ’60s would have thought nothing of seeing parts of a DeSoto, Plymouth, Pontiac, Studebaker and even Packards and Hudsons making up the cars in the Friday night races on South Olive St. Pike.

The manufacturers of the six brands of auto-mobile ceased production years ago. Many of the hot rods that raced at the speedway were built from pieces of more than one car – usu-ally described as “modified” – several of the racers recalled in recent interviews.

Even the slang was slightly different: “Agitate the gravel” meant to leave; a “bent eight” was a V-8 engine ; a successful racer “blew off”an opponent; and hot-rodders always “burned rubber” by accelerating

hard and fast.Few if any of the Pine Bluff Speedway

racers ever ran at the Bonneville Salt Flats near Wendover, Utah, but that did not mean they were always dreaming of driving a bit faster in the next heat on the clay track where the Wal-Mart Supercenter is now located at 5501 South Olive.

The Pine Bluff Speedway was opened in 1955 by the late J.D. Smith on rented prop-erty, according to stories printed by the Pine Bluff Commercial. Smith’s son, Gary Don Smith recalls selling Cokes in the stands on Friday nights – “that was race night” – then picking up paper and other trash at the track the following day. He has several of the red metal trays holding soft drinks he carried into the stands.

It was not uncommon for the track to draw 3,500 fans on a race night. Admission was $1 for adults, 50-cents for kids; and children younger than six were admitted free.

During the business week J.D. Smith ran a salvage yard and towing service, with Gary Don operating the business today.

Paul Perdue, a former Pine Bluff resident, showcases a number of articles and photo-graphs from the speedway on his Pine Bluff Desktop Museum on Facebook.

Glenn E. Eastwood, who operates Eastwood Garage Inc., 2901 Camden Road, has four scrapbooks of speedway pho-tographs – many taken by Joseph Darrel Cason and others – and articles. The garage owner’s father, Glen M. Eastwood, worked on cars that raced on the quarter-mile track

and later began racing.“I spent a lot of time at the track,” Glenn

E. Eastwood recalled recently.Cason said he raced several times at the

track “under a fictitious name. I didn’t want my parents to know.”

Racers did not get rich racing at the speedway. Glenn E. Eastwood noted his father ended one night as the leading money winner and took home $77. First place on the feature race of the night – depending on the class of the cars – might collect $64, the Commercial reported in 1957. The number of heats ranged from six to nine based on the number of drivers that signed up.

Sometimes disagreements on the track were settled with fists after the races, Gary

Racing at Pine Bluff SpeedwayGlen E. Eastwood checks damage to his No. 30 car after running through a fence, flipping and landing on the rear of the race car at Hot Springs. Eastwood often raced at the Pine Bluff Speedway.

Move to pg. 12

By Larry Fugate


“The Hog,”No. 222, sponsored by Insley Garage, had a number of driv-ers at the Pine Bluff Speedway, including Glen E. Eastwood. Glen E. Eastwood in his No. 30 car

Don Smith said. “They would get after it at times,” he added, noting the fights would be “broken up early.”

Kirby Raymick, a Pine Bluff plumber, said his uncle had a car race at the speedway. Like most of the speedway fans, Raymick remem-bered the number of the car – 77 – sponsored by Welch Motor Co.

Raymick has newspaper clippings involving one May 15, 1959, wreck on the track – the fourth of the evening – involving a relative.

“The most serious accident of the night happened in the next Class B heat, when Lloyd West in No. 21, a newcomer to the driving ranks, flipped over the bank on the south turn and turned end-over-end sev-eral times,”the Commercial said in a race report.

“The rear wheels were ripped off No. 21 and the driver was hurried to Davis Hospital, where examination showed no serious in juries, except a few cuts and bruises.”

Glenn E. Eastwood said the longtime racers included Sonny Long, Firpo Peugh, Hooker Hood, Homer Beard and the late Doug James, Stanley Young and R.C.“Preacher” West.

The speedway on South Olive drew its share of well known Mid-South racers, including Bobby Ward of Conway, best known as the driver of the car known simply as “Mee2.”

Ward began his racing career with stock cars – a 1934 Ford coupe – and progressed to modified stock cars. He won the 1957 Arkansas State Championship in an early “Mee2” modified.

The elder Eastwood captured the state championship in 1959, his son recalled.

Ward had nothing but praise for the Pine Bluff Speedway, not-ing top drivers from Memphis, West Memphis, Little Rock and Greenville, Miss., often raced here and drew larger than normal crowds.

Ward later traveled the country as a sprint car driver, “officially”retiring in 1974. He continued to drive occasionally after that year.

He was inducted into the National Sprint Car Hall of Fame in 2012.The Pine Bluff Speedway closed in the mid-1960s, with the track

lights sold to the new Redfield Speedway, Smith said.



Red Barn Antiques and Fleamarket welcomes you to come say hello and shop!

• One of Southeast Arkansas’ largest shopping centers

• Over 15,000 sq. ft. Manager Carol Hankins!

BootHs availaBle! New veNdors welCoMe!

aNtiques

ColleCtiBles

Good used FurNiture

Jewelry

Glassware

RED BARNAntiques And FleAmArket

1601 Belmont, Pine Bluff • Directly across from George Motes, off Harding870-850-7333 • Toll free: 1-877-850-7333 • Hours: 10-6 Mon.-Sat. • 1-5 Sun.

Thank You for Making our November 9th

One Year Anniversary a Huge Success!

Red Coats Commerce came to celebrate One year of the Red Barn. Back row left to right: Dennis Johnson, Tisha Arnold, Pat Johnson, Kelly Bryant. Front left to right: Marilyn Mayfield, Shirley Holloway, Jeanie Corkins, Lynda Pickler, Betty Bradshaw.

Something for Everyone This Holiday Season with over

15,000 square feet of Space!

Tim Lampirez (owner) and Carol Hankins (manager) of Red Barn Antiques.

George The Chicken passes out candy while doing the chicken dance.

PhotograPhy by ElizabEth MilaM

Back row left to right: Richard Davies, Patsy Vick, Jim Dowen, George the Chicken, Erica Reams, Tim Lampirez, Randy Hayes, and Deyon McMillan. Front row left to right: Kristy George, Alli George, Stephanie Law, Carol Hankins, Dorothy Tillmon. Booth renters came out to help celebrate one year.


Christmas in the country.....

that is!Jl's Country Store

shop our ArkAnsAs Cookbook seleCtion!hoMe CookinG • uniQue GiFts • AntiQues

870-766-997716501 N. HWY. 79 • ALTHEIMER, AR

Nov 15 uNTIL FEb 1, 6AM -8 pMOWNER KIM FREEMAN

“If you want to experience a delicious burger, homemade french fries, onion rings, fried pies or pecan pies & more! I met Miranda, (pictured) and she had just baked a pecan pie that was to die for! I purchased some unique cookbooks, pictured above, I have really enjoyed these recipes. There are lots of gifts, novelty T-shirts. JL’s Country Store is a combi-nation gift shop and restaurant - dine in or carry out. The store has a warm country look, I almost forgot it is a gasoline station. So you can pump gas, have a full belly, a sack full of gifts just in time for the Holidays!! So jump in the car and head to Altheimer, AR - just North of Pine Bluff on Hwy 79....If you get to Wabbaseka you have gone too far, turn around and they will be on the right!” Have a wonderful Holiday Season from Owner Kim Freeman.

It’s Worth the Drive to JL’s Country Store


and Banquet Barn

Delicious Down-Home Cookin’Just The Way Santa Likes It.

• Breakfast • • Lunch • • Dinner •

Prime riB Best In

Arkansas

4322 Dollarway roaD. Pine Bluff870-535-4767

oPen monDay - friDay 5:30am - 8:30PmSaturDay 5:30am - 1Pm

CloSeD SunDaySlocally owned and operated by J. mark mcCool, Jayson mcCool,

and Jeremy mcCool

tHe Country KitCHen

Best Diner/Coffee Shop

Owners/Barbers Francis Maxey-Lynch and Tammy Maxey-Hulse

Cosmotologist Jan Lunsford = highlights, hair color, eye brow waxing

Old Style Barber Shop ~ Keeping the tradition going in

White Hall, Pine Bluff & Southeast Ark!

Maxey’s Barbershop9101 Hwy. 270, Whitehall • 247-7407 • Mon-Fri 8-5 • Sat 9-12

AUTHENTIC BARBERING FOR OVER HALF A CENTURY

Happy Holidays Thank You for a

Great Year

Best Barber Shop

White Hall Fitness Center

STATE OF THE ART EQUIPMENT

Owner/manager

Ciney Woolems and

the late Tim Woolems

7710 Dollarway RoadWhite Hall, AR 71602

[email protected]

Don’t Forget To Ask About Our Silver

Sneakers Program!

INCLUDING CYBEX, ICARIAN, NAUTILUS, TUFF

STUFF, BODY SOLID...WE ALSO HAVE SMITH MACHINE

OPEN24 HOURS

INDIVIDUAL • FAMILY • YEARLY & CORP PLANS!

Wishing you and your family a safe and healthy

FAILLAJanitor & HousecleaningOffice & Residential Cleaning

A tradition in SE Arknasas

“We fight dirty so you don’t have to” 1319 W. 6th • Pine Bluff • 534-8236

A trAdition in disAster relief!

Merry Christmas& Thank You for a Successful Year!

Redfield’s First Annual Founders Day

Spider-Man (Austin Bowen) and Belle (Bailey Hughes) en-joy entertaining kids during a day filled with fun!

Little Miss Redfield Makenzie Moore, daughter of Amanda and Will Moore, shows off her crown.

Michelle Benson and Taylor Oats blow the crowd away with their voices.

The first annual Founders Day would not have been possible without the Redfield Chamber of Commerce: (left to right) Kenneth Gossage, Loni Sungala, Lisa Bartlett, Amanda Spivey, Jessica Clevenger, and Laurie Johnson.


Kevin Bonnette

your state farm

agent

3077 West 28th Ave870-535-2233

www.insuremekevinb.com

Wishing Our Clients a veryHappy Holiday

Season!

The esTaTe shoppeEclectic & Affordable Home Furnishings & Decor

Antiques & Collectibles • Jewelry & Giftware • Complimentary Gift WrappingEVERYDAY LOW PRICES! • ShIPmEntS ARRIVInG DAILY! Adjacent to Sissy’s Log Cabin in parking lot

Open tues - Sat 10am - 5:30pm & by appt.2301 Camden Road • Pine Bluff, AR

Unequivocal Gifts Available Now At

OHIO STREET THRIFT SHOPPE

1507 Ohio StreetOne block behind USA Drug Store on Harding

Owners Buddy & Sharon Morse870-535-5568

Mon - Fri 8am to 5pm • Sat 8am to 12pm

A Boutique Flair for the Junker in all of us!

Holiday gift finds that won’t hurt your pocketbook!

Same Name • Same Face

Studdard C o n S t r u C t i o n C o m p a n y , i n C .Residential & Commercial General Contractor

Offices in Pine Bluff & Hot Springs

870-550-1841

SERVING THE PINE BLUFF AREA FOR OVER 22 YEARS

Wilson Rodgers & ASSOCIATES, INC

FULL SERVICE REALTOR

870-535-3223www.pinebluffarkansasrealestate.com

1801 SOUTH OLIVE • PINE BLUFF

WE SPEcIaLIzE IN aUcTIONS

Thanks to our clients for anamazing year!Merry Christmas!


Jeno’sMEAT & MORE

You’ve Tried the Rest,

Now Try the Best!

Jefferson Square On 28th and OlivePine Bluff, Ark

870-329-5147JEnO HunTER And EMMA YOung, OwnERS And OPERATORS

OPEn THuRSdAY, FRidAY & SATuRdAY

Let us help you with Your Thanksgiving or Christmas dinners. Place your ORdER Starting nov. 1, 2013 for Thanksgiving pickup by nov. 27,

2013. And Starting dec. 1, 2013 for dec. 24, 2013 Christmas pickup.

dEEP FRiEd TuRKEY $45.00SMOKEd BRiSKETS $80.00

SMOKEd SHOuLdER $60.00SMOKEd TuRKEY $45.00

dRunKEn CHiCKEn $12.00SMOKEd HAM $60.00

2107 University Dr., Pine Bluff (870) 534-1417Open 6AM-6PM, 7 Days a Week Equador Wylie, Owner

We’re always Thankful when the fish are biting!

BURGERSFRIES&

LAKE VIEW

“PLUS A WHOLE LOT MORE”815 N. UNIVERSITY DRIVE, SUITE B • 870-534-2445

MON-THURS 10-9 • FRI & SAT 11-11 • CLOSED SUNDAYOWNER, CONNIE WILLIAMS

IT’SHERE

Merry Christmas and Thank You for a Great First Year!

Welcome Vendors Booth Rentals Daily & MonthlyCall Will 870-536-3532

TOOLS - MUSIC - FLOWERSCD’S - WALL DECOR

COLLECTIBLES GALORE

Thurs. - Sun. 9am - 5pm407 N. Blake Street ~ Pine Bluff

PINECRESTPINE BLUFF’S LARGEST INDOOR FLEA MARKET

Christmas hours: DeCember 12-Christmas eve Day

LAST MINUTESantaIdeas!

Merry Christmas & Happy New Year

Happy Holidays from The Pine Bluff Updater


THIS PAGE SPONSORED BY

Serving Pine Bluff, Little Rock & Jonesboro

UAPB NEWSDr. Mary Benjamin, vice chancellor for Academic Affairs at the University of Arkansas at Pine Bluff was honored with an award for College-level promotion of Education at the Women of Color STEM Conference recently. Hosted annually by the Career Communication Group’sWomen of Color Magazine, the conference recognizes outstand-ing women in the STEM fields and provides opportunities for professional development, networking, and recruiting.Dr. Benjamin graduated from Tuskegee Institute and Atlanta University before earning her Ph.D. in Sociology from Mississippi State University. As the Vice Chancellor for Academic Affairs at the University of Arkansas at Pine Bluff, she has developed inno-vative programs promoting academic advance for students and faculty. She skillfully manages recommendations for employment, promotion, tenure and retention. She serves as academic liaison to the Arkansas Department of Higher Education and is the founder of the UAPB STEM Academy. She has given leadership in obtaining STEM expansion grants totaling $16M from agencies including the National Science Foundation, the U.S. Department of Education and the Arkansas Science and Technology Authority. She is passionate about increasing higher education STEM opportunities for students at HBCUs. UAPB Professor of Military Science Lieutenant Colonel Jeffrey Foster nominated Dr. Benjamin because of her advocacy and wanted to highlight her lifetime of work in prepar-ing successful students. She also serves Principal Investigator on grants from the NSF, the US Department of Education, and the Arkansas Science and Technology Authority totaling more than $16M since 2005, all focused on helping to increase the number of well-prepared underrepre-sented minority STEM graduates. Her most recent adventure has been giving leadership in gaining approval and developing coalitions to successfully fund a $10M STEM Academy and Conference Center to centrally house the STEM enrichment programs at UAPB. The facility is scheduled for completion by August 2014.About Career Communication GroupCareer Communications Group, Inc. was founded 25 years ago with a unique mission: To promote signifi-cant achievement in science, technolo-gy, engineering and mathematics pro-fessional careers. They are a socially conscious diversity media company that recognizes the mandate to inspire and promote excellence in our youth by telling the stories of the thousands of unheralded people striving for suc-cess. The people we reach provide top employers a unique opportunity to fulfill their mission of hiring this country’s most promising talent.

Dr. Mary Benjamin given award at STEM conference

Dr. Mary Benjamin’s niece Dr. Mercedes Carswell poses with her as she receives the award for College-level promotion of Education at the Women of Color STEM Conference. Photo: Robin Jeffries

Jackey Cason (president of UAPB Chicago Alumni Chapter) presented a check totaling $11,165 to Chancellor Laurence B. Alexander & Dr. Margaret Martin-Hall, director of the Office of University Relations and Development. The financial breakdown is $4,165 to the Vesper Choir, $1,000 to UAPB Cheerleaders and $6,000 for Scholarships for Chicago area students. “Next year we are going to work hard to double what we gave this year,” said Cason. “Dr. Alexander has inspired Chicago Alumni to continue our great work for UAPB.”


Trammell’s Beauty & Barber Supply Inc.2700 Pullen Pine Bluff

870-535-7863 • Fax 870-535-2130Open Mon. - Sat. 8:30 - 5:30

Celebrating 46 years in business

Boutique & SalonOpen Tues. - Fri. 8 am - 5:30 pm • Sat 8 am - 1 pm

870-534-7085Beautiful holiday fashions & accessories

Tis the season to enjoy our family

and friends.

Merry Christmas!Cardell Meadows

870-879-2161870-540-6465

Furonda Brasfield870-535-5000479-422-4577

Lou Taylor870-541-0463870-692-1196

Lou TaylorRealty, PLLC

OffiCe: 870-535-5000 fax: 870-535-5015emaiL: [email protected]

Holiday Wishes from

Lou Taylor Realty

AT PINE BLUFF’S

Jefferson square2801 South olive • Pine Bluff

For leasing information, contact Lou Schickel at 501-580-7807

SALESAT PINE BLUFF’S PREMIER HOLIDAY SHOPPING SPOT!

BLACK FRIDAYDon’t miss all of the amazing

Cricket • Kool Smiles General Dentistry for Kids • Simmons Bank • Record Rack • Sara’s JewelersFather & Sons Clothier • Pine Bluff Smiles • Shoe Show • RAKS • Tuesday Morning Beauty Plaza

Aaron’s • JAC Jefferson Alarm Co • Hi-Style • Scrubs • Home Medical, Inc.SEAPT Physical Therapy • City Nails • Simply Fashions • State Revenue Office • Driver’s Services

Citi Trends • Rent-A-Center • Second To NoneCardiology & Medical Clinic • Jefferson County Dialysis • Family Dollar • Bestway RentalsChina Town • McDonald’s • Ace Cash Express • Madrag • $1 Fashions • Apparel Avenue


Special Favorites From One of Our Town’s Favorite Gals...

Susan Norton

The Decor StoreFurniture, Accessories & More

1319 West 6th Avenue, Pine Bluff870.329.1246

Kaye Failla, Owner

Unique Holiday GiftsMerry Christmas & Happy New Year!!

Cooter & Kaye

Holiday Hours - Tuesday - Saturday 10-5

thru Christmas Eve! Sunday by

Appointment.

Let Kaye doyour

HolidayDecorating

Susan Norton’s (Mrs. Mac Norton) Shrimp Stroganoff1 lb raw shrimp, peeled and deveined

1 medium onion, finely chopped4 Tbsp butter or margarine

4 ½ oz can sliced mushrooms3 tsp all purpose flour

1/4 tsp saltdash pepper

1 cup sour cream3 cups cooked rice

In large skillet, saute shrimp and onion in butter (about 10 minutes or until shrimp is pink). Add mushrooms and cook over low heat for 5 minutes. Sprinkle with flour, salt and pepper; stir in sour cream. Cook gently for 10 minutes. Do not allow to boil. Serve

over rice.

Susan Norton’s (Mrs. Mac Norton) Corn Chowder

5 slices bacon, cut in 1 inch pieces1 medium yellow onion, thinly sliced

2 cups potatoes, cut into ½ cubes½ tsp salt

water, just enough to cover 1 can of cream chicken soup

½ soup can of milk1 (12 oz) can vacuum packed whole kernel corn

pepper to taste

Saute bacon till crisp in Dutch oven. Remove bacon, reserve drippings. Saute onion slices in bacon drippings. Add potatoes and salt, cover with water and simmer till tender. Add

soup, stir till blended. Add milk and corn, stir well. Heat through, add pepper to taste. Top with crumbled bacon and serve. I love to serve this dish over broccoli cornbread.


GEORGE A.CAMPBELL

& Sons, Inc.“Distributor Of Premium Beverages Since 1946”

309 Missouri street • Pine Bluff, Ar 71601 (870) 534-1442 • toll free: 1-800-530-1442

Let us heLp you ceLebrate this

Holiday Season

Merry christMas and happy new year!

Please Drink Responsibly!!

Pine Bluff TiTle ComPany

Serving our Community & Arkansans for over 20 Years!

DownTown Pine Bluff728 S. Main Street

870-536-4943 In the heart of our town.

Locally owned and operated, Attorney Jimmy Dill

Kool-Aid Pickles1 jar (32 oz) whole dill pickles, drained

2/3 cup sugar1 envelope (.14 oz.) unsweetened Kool-Aid mix (flavor of your choice)

1. Drain pickles, reserving the juice. In a small bowl, combine the reserved juice, sugar and Kool-Aid, stirring until sugar is resolved. Set aside.

2. Slice pickles; Return to jar. Pour juice mixture over pickles. Discard any remaining juice. Cover and refrigerate 1 week before serving.

Yield: 3 cups

Rainbow Vegetable Skillet1 medium butternut squash (about 2 lbs.)

¼ cup reduced-fat butter, melted2 Tbsp. brown sugar1 Tbsp. chili powder

1 Tbsp. minced fresh cilantro1 tsp. salt

½ tsp. pepper¼ tsp. ground cinnamon

1 medium green pepper, cut into 1 in. pieces1 medium sweet yellow pepper, cut into 1 in. pieces

1 medium red onion, cut into wedges1 Tbsp. olive oil

2 cups grape tomatoes, chopped1. Cut squash in half; discard seeds.

2. Place cut side down in a microwave-safe dish; add ½ in. water. 3. Microwave, uncovered, on high for 10-12 minutes or until almost tender.

4. In a small bowl, combine butter, brown sugar, chili powder, cilantro, salt, pepper and discard rind.

5. Cut pulp into ½ in. pieces.6. In a large skillet, sauté peppers and onion in oil until tender.

7. Add tomatoes and squash; heat throughout and transfer to a large bowl. 8. Add butter mixture and toss to coat.

Yield: 9 Servings

Wild Rice and Squash Pilaf1 ½ cups sliced fresh mushrooms

1 ½ cups chopped finely and pealed winter squash 2 medium onions chopped finely

1 small chopped green pepper2 Tbsp olive oil

2-3 cloves of minced garlic3 cups cooked wild rice

½ cup chicken broth or vegetable broth1 Tbsp. reduced-sodium soy sauce

½ tsp. dried savory¼ cup sliced almonds, toasted

1. Sauté the squash, onions, green peppers and mushrooms in oil using a large saucepan, until crisp-tender. Add garlic and sauté for 1 minute.

2. Stir in rice, broth, soy sauce and savory. Cover and cook over medium-low heat for 13-15 minutes or until the squash is tender. Stir in the almonds.

Yield: 10 Servings

Special Favorites From Another One of Our Town’s Favorite Gals... Helen Campbell


Assorted Wines Featured Monthly

Colonial Steak House C h a r C o a l B r o i l e d S t e a k S & S e a f o o d

111 west 8th avenue • pine bluff • 536-3488Open 5pm until 9:15pm ~ tuesday thru saturday

LocaLLy owned and operatedowner Joe coker

MerryChristmas

And thanks for another

amazing year!

102 WalnutPine Bluff536-6950

RICH’SHAMBURGERS

Locally owned and operated

JingleBurgers!

DELICIOUS BURGERS, SHAKES & MORE!Even More Delicious During

The Holidays!

Arkansas First Choice

Insurance

Tim LampirezOwner/Agent

Cecelia ReedArkAnsAs’ First ChOiCe Agent

1601 Belmont(Across from George motes Auto Group, next to Red Barn)

Pine Bluff, AR 71603 • 870-536-4355Hours: mon - Fri 8:30 - 4:30

Thanks for a great year! Have a wonderful

Holiday Season!

Area Agency on Aging of Southeast Arkansas

We care because you care.

Giving Thanks for a Lifetime of Family & Friends



709 E. 8th, Pine Bluff (Corner of 8th Ave & Missouri St.) 870-543-6300 or 1-800-264-3260 www.aaasea.org


Listings from Pine Bluff, White Hall, Rison, Fordyce, Star City, Wabbaseka,

Altheimer, Sheridan, Redfield... We are your Southeast Arkansas’ Realtor!Choose us to find the perfect home for your family!

www.PineBluffRealty.com

7401 Dollarway Road, Suite 103 • White Hall, AR 71602870-534-3800 • 877-534-3808

From your friends at First Realty!

Marilyn Huffman CRS, GRI, Broker 543-0117Don Huffman 329-5465Kelly Howard 395-1999Alicia Stewart 692-2806

Pam Smith 692-1623Jenny Stover 489-5162

Becky Bilgischer 718-8122Jeanie Corkins 717-4986Leslie Thomas 718-3870

Verna Puckett, Office Manager/Realtor 534-3800

2013 2013

Best Real Estate Agency

Thanks for Making This Year A Wonderful World of Dance!!

Have a Fantastic Holiday Season & Year Ahead!

tap • jazz • ballet • lyrical & hip hop • ages 3 and up!

201 Main streetrison, arkansas

870-267-4041amanda lynch hipp, owner

Merry Christmas from

Shawn Dunn Construction!

State License Contractor • Residential & Commercial Building20 Plus Years exPerienceShawn Dunn

Owner/ContractorCell: 870.692.5458 • Fax: 870.275.4858

Michael McLemoreSuperintendant

Cell: 870.692.0336

A dazzling new dealership sponsoring Razzle Dazzle in honor of the always dazzling Lynne Smart.

Razzle Dazzle Cast: Celeste Alexander, Joel Anderson, Tisha Arnold, Sha‘Vonya Berry, Blakely Brinkley, Shae Carson, Martin Carty, Lindsey Collins, Mary Conley, Dan Cook, Mary Finnie, Sandra Fisher, Stephanie Frase, Duane Jackson, Kayla Lake, Tonya Lane, Tiffany Lowery, Taylor Oates, Anita Osweiler, Hardy Peacock, John Proctor, Glenda

Reeves, Matt Soto, Tracy Sutherland, Ben Trevino, Michael Turley, Darby Wall, Rufus White, and Charlotte Wilson.

Razzle Dazzle Dancers: Celeste Alexander, Tana Cook, Sandra Fisher, Cindy Koonce, Jenna Smart, Dorothy Soto, Jestin Thomas, and Kali Walker.

Razzle Dazzle Country Combo: Faron Wilson, Piano; Judy Warner, Fiddle/Piano; Bobby Cox, Banjo/Harmonica; John Good, Steel & Lead Guitar; Martin Carty, Acoustic Guitar; Milt Jackson, Bass Guitar; and Stephen Bailey, Drums.

Move to pg. 25

A HUGE SUCCESS!RAZZLE DAZZLE DOES IT AGAIN!

The Arts & Science Center featured this amazing production November 7th, 8th and 9th!Director: Matt Soto • Music Director: Faron Wilson • Choreographers: Dorothy Soto and Tana Soto

Photos byElizabeth Milam


the big day

2319 Camden Road • Pine Bluff • 870-879-3040Pine Bluff • liTTle RoCK • JoneSBoRo

mondaY - SaTuRdaY 10am - 5:30Pm

If Christmas is going to be your big day,

let Sissy’s help make it

N E W Y E A R N E W L I F EN E W Y E A R N E W L I F E


to learn more. Call 870-535-6365 or Goto PBCottonBeltFCU.coopPine bluff cotton belt federal credit union

Be watching for our news aBout our second Location in white haLL, this spring!

NCUAYour savings federally insured to at least $250,000 and backed by the full faith and credit of the United States Government. National Credit Union Administration, a U.S. Government Agency

We do business in accordance with the Federal Fair Housing Law and Equal Opportunity Act.

OUR LOW INTEREST RATES ARE JUST WHAT YOU NEED

FOR AN EXCITING CHRISTMAS MORNING.

Some Christmas Gifts just need a little Financial Backing.

MOBILE APP nOw AvAILABLE!

Merry Christmas and

Happy New Year

Look for new customer loan rates ahead(limited availability)

to learn more. Call 870-535-6365 or Goto PBCottonBeltFCU.coopPine bluff cotton belt federal credit union

Be watching for our news aBout our second Location in white haLL, this spring!

NCUAYour savings federally insured to at least $250,000 and backed by the full faith and credit of the United States Government. National Credit Union Administration, a U.S. Government Agency

We do business in accordance with the Federal Fair Housing Law and Equal Opportunity Act.

OUR LOW INTEREST RATES ARE JUST WHAT YOU NEED

FOR AN EXCITING CHRISTMAS MORNING.

Some Christmas Gifts just need a little Financial Backing.

MOBILE APP nOw AvAILABLE!

Merry Christmas and

Happy New Year

Look for new customer loan rates ahead(limited availability)


Pastor, Pam Estes

Lakeside United Methodist Church1500 Olive St., Pine Bluff 870-534-6241

www.lakesideumc.com [email protected]

Come Worship With Us - Youth • Women’s • Men’s • Mi Casa Ministries

Lakeside United Methodist Church welcomes you to celebrate the Reason for the Season!

“Remembering Advent allows us to reflect prayerfully on the entire narrative of God’s salva-tion history. We hear the words of the prophets; we sing the songs of yearning; we sing songs of praise! When we decorate the sanctuary and the rest of our beautiful building, we prepare for the coming of Christ. When we decorate our homes and light Advent candles each week, we invite the full presence of God into our hearts.

We invite you to enjoy our Lakeside traditions which include very special events! As we have always done in the past, we invite YOU to join US so that the fullness of the Good News is known in our community. Music is an integrical part of our celebration here at Lakeside and also in our community this holiday.” Shalom, Pastor Pam

Candle Light Servicetuesday, december 24:

Christmas Eve. Traditional candles, communion worship at 5:30 p.m. in the sanctuary.

The Remarkable Processinal Celebration of Mary & Joseph’s Journey to Bethlehem - Come to Las Posadas with our Hispanic Group, Sunday, December 22nd


Christian Way Funeral Home, Inc.

“The Christian Advantage”3705 West 6th • Pine Bluff, Arkansas 71601

(870) 536-2800 • Fax: (870) 535-7311 • Mon - Fri 9am to 5pmDeWitt Hill, Owner/Manager

Wishing your family theHappiest of Holidays

Season’s Greetings

A TIME TO REMEMBER OUR LOVED ONESOF THE PAST & THE PRESENT!

8420 Dollarway Road • Whitehall • 870.247.2626Sun - Thurs 11am - 9pm • Fri & Sat 11am - 10pm

Real Mexican - Real Good!

Merry Christmas and Thank You to our Customers!!!

Celebrate the Reason for the Season with First Trinity

First Trinity Church of

God in ChristPastor Dewitt Hill

800 Catalpa St. • Pine Bluff, AR

870-534-2873

Weekly Telecast on KVTN Channel 25 (10 Cable)Saturday, 1:30pm • Sunday, 3am & 5pm

1201 South Catalpa Street • Pine Bluff, AR 71603870-267-5953

Weekly Service ScheduleSunday School • 9:30am-10:45am

Church Service 11am •Bible Study 7pmSunday School Classes comprise of Women’s, Men’s, Advanced Classes,

Juniors, Intermediate and Seniors - for all Ages!

St. Peter’s RockM i S S i o n a r y B a p t i S t C h u r C h

activities for the whole family

Pastor: Reverend Darren D. Edgerson

Join uS in CeleBrating the Birth of the riSen king!

For immediate release

November 1, 2013

Media contact: Courtney Taylor, Curator of Collections and Exhibitions, 870.536.3375, [email protected]

2013 Irene Rosenzweig Biennial Juried Exhibition

Selected from over one hundred entries from a seven-state region, the 2013 Rosenzweig Exhibition promises to be exceptional. Juried by Matthew Lopas, Professor of Art at Hendrix College, the exhibition includes work from sixteen selected artists working in painting, printmaking, photography, and sculpture. A Best in Show prize of $1000 and three $100 awards will be presented to winning artists at the exhibition opening November 14th. The Irene Rosenzweig Foundation alongside the ASC Endowment Fund, Inc. established the Irene Rosenzweig Exhibition Fund in 1992. Proceeds from the fund sponsor the exhibition and purchase artwork for the ASC Permanent Collection.

An opening reception will be held from 5–7 pm on Thursday, November 14th. Juror Matthew Lopas will present awards at 5:30 pm. The exhibition will remain on display through December 30, 2013.

Work is available for purchase.

Irene Rosenzweig was born in Pine Bluff, Arkansas, in 1903. Rosenzweig graduated first in the Pine Bluff High School Class of 1920. She received a doctorate from Bryn Mawr College in Pennsylvania and was awarded the Prix de Rome Fellowship from the American Academy in Rome. Fluent in French, German, Spanish, Latin, and Greek, she served as tutor to the Franklin D. Roosevelt family in the White House. Rosenzweig died in Pine Bluff in 1997.

The Center, located at 701 Main St. in Pine Bluff, is open 10 a.m. to 5 p.m. Monday through Friday, 1-4 p.m. Saturday and is closed on Sunday. Support for the Center is provided in part by the Arkansas Arts Council, an agency of the Department of Arkansas Heritage, and the National Endowment for the Arts. Hands-on science exhibits are offered through the Center’s partnership with Arkansas Discovery Network, a consortium of seven museums in Arkansas funded by the Donald W. Reynolds Foundation. For more information, contact the center at (870) 536-3375, [email protected] or visit the website at www.artssciencecenter.org.

For immediate release

November 1, 2013

Media contact: Courtney Taylor, Curator of Collections and Exhibitions, 870.536.3375, [email protected]

2013 Irene Rosenzweig Biennial Juried Exhibition

Selected from over one hundred entries from a seven-state region, the 2013 Rosenzweig Exhibition promises to be exceptional. Juried by Matthew Lopas, Professor of Art at Hendrix College, the exhibition includes work from sixteen selected artists working in painting, printmaking, photography, and sculpture. A Best in Show prize of $1000 and three $100 awards will be presented to winning artists at the exhibition opening November 14th. The Irene Rosenzweig Foundation alongside the ASC Endowment Fund, Inc. established the Irene Rosenzweig Exhibition Fund in 1992. Proceeds from the fund sponsor the exhibition and purchase artwork for the ASC Permanent Collection.

An opening reception will be held from 5–7 pm on Thursday, November 14th. Juror Matthew Lopas will present awards at 5:30 pm. The exhibition will remain on display through December 30, 2013.

Work is available for purchase.

Irene Rosenzweig was born in Pine Bluff, Arkansas, in 1903. Rosenzweig graduated first in the Pine Bluff High School Class of 1920. She received a doctorate from Bryn Mawr College in Pennsylvania and was awarded the Prix de Rome Fellowship from the American Academy in Rome. Fluent in French, German, Spanish, Latin, and Greek, she served as tutor to the Franklin D. Roosevelt family in the White House. Rosenzweig died in Pine Bluff in 1997.

The Center, located at 701 Main St. in Pine Bluff, is open 10 a.m. to 5 p.m. Monday through Friday, 1-4 p.m. Saturday and is closed on Sunday. Support for the Center is provided in part by the Arkansas Arts Council, an agency of the Department of Arkansas Heritage, and the National Endowment for the Arts. Hands-on science exhibits are offered through the Center’s partnership with Arkansas Discovery Network, a consortium of seven museums in Arkansas funded by the Donald W. Reynolds Foundation. For more information, contact the center at (870) 536-3375, [email protected] or visit the website at www.artssciencecenter.org.


Ice Box Rolls (No Kneading)1 c. shortening¾ c. sugar2 pkgs. Dry yeast2 well beaten eggs1 tsp. salt6 c. flourDissolve shortening and sugar in 1 cup boiling water. Dissolve shortening and sugar in 1 cup boiling water. Dissolve 2 packages of dry yeast in 1 cup luke-warm water. When first mixture is cool, add to yeast mixture. Add eggs, salt and flour; mix well. Place mixture in greased bowl and put in refrigerator over-night. Make into small (3 balls to each muffin for clover-shaped rolls). Place in greased muffin pan. Let rise (double in bulk). Need to place in warm place. Bake 10 -12 minutes at 450 degrees.

It’s happening at Lakeside!

History of “Burnt Offerings”In 1993, when the Lenten Lunch was discountinued the idea of a cookbook was sug-gested. Everyone knows that church potlucks bring out the best cooks. So the sugges-tion of a cookbook seemed like a reasonable solution. The original committee members were: Pam Keeter, Leslie Beatty, Cindy Dickey, Anna Chappell, Debbie Dillon, Sharon Blankenship, Rita Guntharp, Robin Bolls King, Liz Matthews, Donna Rickels, Penny Whitener, Beverly Winne and Suzanne Hulse.The members drew up guidelines and forms for the congregation to submit their favorite recipes. A contest was held and the committee voted on the best name. The winner received a cookbook. The “Burnt Offerings” came from an incident that took place during the final hymn on a Sunday morning. The acolytes put out the flame on the candles not realizing that hot wax fell onto the offering plate – caught three checks on fire. I was sitting closest and saw what happened. I walked over and smothered the flame (which wasn’t large) with my Sunday bulleting and walked back to my pew. I don’t think many people ever realized what happened-it was the final hymn and everyone was singing. There are cookbooks available for $7.00 and the proceeds still go to the campership fund. To order purchase a cookbook, contact Lakeside Methodist Church office at 534-6241. It would make a great gift for Christmas! Enjoy!

Watch for the upcoming story on “The Inevitability of Spiders and Flies.”

Story by Sally and Jennifer Nixon.Illustrated by Sally Nixon.

Suzanne Husle proudly displaying one of her beautiful creations.


It was an extreme pleasure talking to Helen Campbell, long time neighbor and friend of my family, The Brainards. I had heard of the Lunch Bunch and it was with great anticipation to talk to Helen about this wonderful group of which Helen is an original member. I asked her how the Lunch Bunch began, “I have always been an opera fan and Jeanne Simmons is as well, we used to go to the opera in Memphis together and we along with so many of our friends not only enjoyed the opera but were having fun at our birthday lunches, and so we decided to form the Lunch Bunch, so we do this once a month as well as still have our birthday lunches. This year we are going to Margeland! A Landmark in Pine Bluff. Last year we went to Charlotte’s Restaurant in England!” I told Helen how fun and hope to interview all of these gals and get all of their recipes as they all are such great cooks!

One of Helen’s Favorite Cookbooks is “A Taste of Trinity” - A Collection of Recipes from Trinity Episcopal Church, 703 West 3rd, Pine Bluff - November 23rd, 2013, Saturday there is a Traditional Event - Lunch will be served from 11am to 1:30pm - Carry-Out Available 12pm to 1:30pm. Luncheon Ticket $8.00 - Doors Open at 10am. Baked Goods/Casserole Shop, Treasures It is a sitdown luncheon and about 400 people are served at fifteen beautifully decorated tables for eight.

Trinity Episcopal is the oldest church in continuous use in Arkansas and listed on the National Register of Historic Places.

These lovely books are also available for sale! Contact Trinity Episcopal Church!

(L to R) Helen Campbell, Mandy Alford, Helen Clement, Jeanne Simmons, Jeanette McGrew, Peggy Thompson, Joanne Clemmons Other Lunch Bunch Members not pictured are Lela Rump, Glennie Kampbell and Barbara Loyd, Jo McKeown and Sue Trulock

The Lunch Bunch

Grand–Style Ground Beef1 ½ pounds ground beef

1 cup chopped onions10 ¾ oz (1 can) Cream of Mushroom Soup – undiluted

1 – 8 oz Cream Cheese, softened ¼ cup milk

¼ cup catsup1 teaspoon salt

1 – 10 oz can refrigerated biscuits

Brown beef and onions in large skillet. Drain and set aside.Combine soup and next 4 ingredients in a large bowl. Stir well.

Add beef mix and stir well. Place in a lightly greased 2 quart casserole. Bake uncovered at

375degrees for 10 minutes.Separate biscuits and arrange on top. Bake an additional 15-20

minutes until biscuits are golden.

Makes – 6 servingsSt. Thomas Catholic School, Baton Rouge, LA.

A favorite from the cookbook...


Clark & SonS Body Shop II & auto SaleS1717 Blake Street • Pine Bluff, AR • 870-536-6229 • Chris Clark, Manager

Monday - Friday • 8am - 5pmContinuing a Tradition of High Quality Paint & Body Work!!

In houSe

eStImateSMake us your

Premier Auto Body and Paint Shop

Merry Christmas and Thanks for Your Business

WHOLESALE & RETAILWE DO BRAKE & FRONT END WORK

LOCALLY OWNED SINCE 1971 • SAME LOCATION SINCE 1979

BRAKE & DRUMSUPPLY

Make Time This FallTo Get Your Brakes Ready For Winter!

1714 WEST 6TH (AT HICKORY)870-535-2540

MON - FRI 8 - 5RONNIE MUSGRAVE ~ OWNER

H Happy Holidays H

Thanks for a great year Rogers Home Furniture5207 DOLLARWAY, PINE BLUFF NEXT TO SHELL STATION

(870) 247-4435 Marshall rogers, owner

Create a Mood This Holiday!Check out our beautiful Entertainment Fireplaces!

Five styles and Finishes! • hurry in while supply lasts!

Shop Rogers Furniture’s Black Friday Closeout Sale!!!

Prices Slashed! • Easy Financing!

The Rogers Family Thanks You our Customers for Making Us

a Huge Success! Have a wonderful Holiday Season Ahead!!

pictured are Marshall rogers with his two sons (center) chris(left) & corey(right)

no credit check • 24 Month terMs$3,000 approvals

What’s Happening at RJ’s Grill & The SpotNov. 29 - RJ’s - 128 Main St . • DJ Uncle Jam from Power 92

9 PM – Until

Dec. 14, 2013 - RJ’s - 128 Main St. • RJ’s Christmas Celebration9 PM – Until

Dec. 31 - RJ’s - 128 Main St . • New Year’s Eve & Birthday PartyCJ the DJ with the R&B and Old School Music

Dec. 31 - The Spot Lounge - 111 W. 5th • New Year’s Eve Celebration

Feb. 14 - RJ’s - 128 Main St . • Valentine’s Candlelight Dinner

Mar. 7 - RJ’s - 128 Main St . • BRAVE Fund RaiserCelebrating Mardi Gras

Westside (Loop) Community Neighborhood Watch


ANNE’S COUNTRY CAFEa family owned restaurant that has been offering great food for years.

we do breakfast anytime as well as offer freshly smoked meats

Arkansas Times’ Best Breakfast and OmeletBuffet day & night m-f • lunch sunday • m-f 6am-8pm • sat & sun 11am-2pm

3714 camden road • pine bluff • 879-0057Try our coffee and sweet tea...it truly is the Best!

Plate Lunches Served Sunday to Friday ALL DAY

entrees change daily

FISH always on FRIDAYS

Thank You To Our Customers for a Fantastic Year!

Have a Merry Christmas!

In The Old Southwestern Bell Building

in Historic Downtown Pine Bluff

401 West Second AvenuePine Bluff

(870) 536-8998

DUCK INN

WE KEEP THE PARTY GOING FROM CHRISTMAS ALL THE WAY THROUGH NEW YEAR’S EVE!

DUCK INNA Cool Downtown Club

Be safe this hunting season!

Send your favorite kids pix & funny pics to [email protected]!


VISIT US AT 709 EAST EIGHTH FOR ASSISTANCE!

Medicare Part-D open enrollment

Oct.15 – Dec.7thHealth needs change from year to year and so do your health insurance plans. So you need to re-evaluate your plans during open enrollment every year to ensure that coverage will be the best for the coming year. The Area Agency on Aging of Southeast Arkansas has counselors to provide an objective review of your medications and the offerings from Medicare Prescriptions Drug insurers to help you find the best plan for the 2014 year. By reviewing your insurance coverage you could possibly see savings, some times up to hundreds of dollars every month.Medicare’s enrollment period gives older people ample time to review their plans and make changes to their coverage. Medicare recipients will need to make their final selection for the 2014 Medicare coverage by Dec. 7th to ensure Medicare coverage continues without interruption on Jan.1, 2014. Medicare recipients may call for an appointment for a review anytime during the enroll-ment period.

WARNING SIGNS OF MENTAL HEALTH

PROBLEMSEARLY WARNING SIGNS

Not sure if you or someone you know is living with mental health problems? Experiencing one or more of the fol-

lowing feelings or behaviors can be an early warning sign of a problem:

• Eating or sleeping too much or too little• Pulling away from people and usual activities• Having low or no energy• Feeling numb or like nothing matters• Having unexplained aches and pains• Feeling helpless or hopeless• Smoking, drinking or using drugs more than usual• Feeling unusually confused, forgetful, on edge, angry, upset, worried or scared• Yelling or fighting with family and friends• Experiencing severe mood swings that cause problems in relationships• Having persistent thoughts and memo-ries you can’t get out of your head• Hearing voices or believing things that are not true

• Thinking of harming yourself or others• Inability to perform daily tasks like taking care of your kids or getting to work or school

MENTAL HEALTH AND WELLNESSPositive mental health allows people to:

• Realize their full potential• Cope with the stresses of life• Work productively• Make meaningful contributions to their communities

Ways to maintain positive mental health include:• Getting professional help if you need it• Connecting with othersStaying positiveGetting physically activeHelping othersGetting enough sleepDeveloping coping skills

Provided by the Area Agency on Aging of Southeast Arkansas


Sun Mon Tue Wed Thu Fri DOUBLE ** (SPECIALS DAYS)

2 9am Coffee Low Impact Exercise 10am Video Exercise 11am Aerobics (all) by Bobbie 11:45 Lunch

3 9am Coffee/Dominoes

10am “PEPPI” ** Low

impact/Balancing/resistance/strength training

11am “BINGO!” 11:45 Lunch


5 9am Coffee/Dominoes 10am “PEPPI” ** Low impact/Balancing/resistance/strength training

11:45 Lunch


** New “Peppi” Exercise class Tuesdays & Thursdays - (10am)

9 9am Coffee

Low Impact Exercise 10am Video Exercise 11am Aerobics (all) by Bobbie 11:45 Lunch

10 9am Coffee/Dominoes/

10am “PEPPI” ** 10:30am (B. P. Check)** 11:45 Lunch 5—7pm.—OPEN HOUSE Come see our center. Santa will take pictures


12 9am Coffee/Dominoes 10am “PEPPI” ** Low impact/Balancing/resistance/strength training

11:45 Lunch 1pm—AARP MEETING


** BP/BS CLINIC Tues 12-10 @ 10:30am (Only once this month)

** 11AM 12/3 & 12/19

~~~ “BINGO!” ~~~



10am “PEPPI” ** Low impact/Balancing/resistance/strength training

11:45 Lunch



10am “PEPPI” **

Low impact/Balancing/resistance/strength training

11am “BINGO!” 11:45 Lunch

20 9am Coffee - Dominoes

All day Christmas Party Snacks/Finger food.

11:45 Lunch

** 12-10 (OPEN

HOUSE) 5pm to 7pm Come see our center. Santa will take photos


24 “CLOSED”

25 “CLOSED” 26 9am Coffee/Dominoes 10am “PEPPI” ** Low impact/Balancing/resistance/strength training

11:45 Lunch

27 9am Coffee Low Impact Exercise 10am-TRADITIONAL BAND 11am Aerobics (all) by Bobbie 11:45 Lunch

** Friday 12-27 TRADITIONAL BAND - 10am



10am “PEPPI” ** Low

impact/Balancing/resistance/strength training

11:45 Lunch

Strachota ~December 2013~ CENTER

Let’s wake Santa up! ~ It’s time for Christmas fun!

CHRISTMAS OPEN HOUSE!

STRACHOTA SENIOR CENTER

801 E. 8th AVENUE ~~ PINE BLUFF, AR ~~ 870-543-6323

TUESDAY, Dec 10th ~ 5pm to 7pm

Come and bring your family to see ‘your’ center.

Refreshments will be served and Santa will be here for pictures.

Let’s wake Santa up! ~ It’s time for Christmas fun!

CHRISTMAS OPEN HOUSE!

STRACHOTA SENIOR CENTER

801 E. 8th AVENUE ~~ PINE BLUFF, AR ~~ 870-543-6323

TUESDAY, Dec 10th ~ 5pm to 7pm

Come and bring your family to see ‘your’ center.

Refreshments will be served and Santa will be here for pictures.


JUST IN THE NICK OF TIME FOR THE HOLIDAYS

Wife, Mother, Nurse & A Grrrrreat Cook - Tanja Bonnette

Black-Bottom Pecan Cheesecake Pie1/2 (15oz) pkg refrigerated pie crusts1 cup semisweet chocolate morsels

3 tbsp whipping cream1 (8oz) pkg cream cheese softened

4 large eggs3/4 cups sugar, divided

2 tsp vanilla extract, divided1/4 tsp salt

1 cup light corn syrup3 tbsp butter melted

1 1/2 cups pecan halveschocolate syrup (optional)

Preheat oven to 350°. Unroll piecrust, fit into a 9-inch deep dish pie plate according to package directions. Microwave chocolate morsels and whipping cream in a small glass

bowl at medium for 1 - 1 1/2 minutes or until morsels begin to melt. Whisk until smooth and set aside. Beat cream cheese, 1 egg, 1/2 cup sugar, 1 tsp vanilla and salt at medium speed with an electric mixer until smooth. Pour chocolate mixture into piecrust, spread-ing evenly. Pour cream cheese mixture over chocolate layer. Whisk together corn syrup,

melted butter, remaining 3 eggs, remaining 1/4 cup sugar and remaining 1 tsp vanilla. Stir in pecans, pour over cream cheese layer. Bake at 350° for 55 minutes or until set, shield-ing pie after about 45 minutes to prevent excessive browning. Cool completely on a wire

rack. Drizzle each slice with chocolate syrup if desired.

Chicken Veggie Casserole1 package Italian dressing mix

4-6 chicken breastsNew potatoes, cubed (enough to fill side of 9x13 casserole dish)

Green beans, fresh or canned (really, any green veggie would work; enough to fill side of 9x13 dish)

Place chicken in middle of dish and arrange potatoes on one side, then veggies on the other side. Sprinkle with a packet of Italian dressing mix and then top with melted stick

of butter. Cover with foil and bake at 350° for 1 hour.

Crockpot Creamy Chicken and Rice4 boneless skinless chicken breasts

1 lg Vidalia onion, chopped8 oz box of Zatarain’s yellow rice mix

1 can whole kernel corn drained1 cup shredded cheese1 can cream of chicken

Spray pan with nonstick spray. Add chicken to bottom of the pot. Layer chopped onion then can of cream of chicken. Cook high 3-4 hours or low 6-8 hours. Cook rice according to directions. Place rice in middle of chicken mixture. Place corn on one side of pot and

cheese on the other side. Warm til cheese is melted. Serve.

Deer Steak and Gravy in CrockpotThis recipe is so versatile. You can use any type of meat desired.

2 lbs tenderized deer steak seasoned to your liking2 cans (small) or 1 large can of cream of mushroom

1 pkg Lipton onion soup mix

Place meat on bottom of pot. Spread cream of mushroom soup over meat. Sprinkle onion soup mix. Cover. Cook on low up to 8 hours. Serve over rice or mashed potatoes.

Mexican Cornbread1 cup white self-rising cornmeal

1 tsp salt2 eggs

1 cup grated cheddar cheese1 cup buttermilk with 1/2 tsp baking soda

1 cup yellow cream style corn1/2 cup oil

3 jalapeno peppers minced (optional)

Place 2-3 tbsp of oil into cast iron skillet and heat until hot. Mix all ingredients and bake in iron skillet at 350° for about an hour.

Tip: I use a large cast iron seasoned skillet. I heat a small amount of oil and brown corn-meal in oven prior to pouring cornbread mixture in skillet.

Pictured is Tanja with her lovely daughters!From left is Raygen, Abbi, and Emily not pictured is Dad, Kevin Bonnette


Fairfield Community

Credit Union Right on Schedule!

“We are excited about our expansion into the city of White Hall! This building shows our commitment to the Jefferson County area and the surrounding com-munities....for the last 55 years we have been helping to build the communities and companies that support us. We look forward for doing the same for the City of White Hall. Our new facility is so warm and inviting!” Cindy Dunn, Fairfield Community Credit Union Marketing Director

*APR = Annual Percentage Rate. **Offer valid November 1 – December 31, 2013. Certain terms, conditions and exclusions apply. Offer does not include Real Estate, Shared Secure Loans or Credit Card. Federally insured by NCUA.

Take out a loan in November or December and get .25% APR* off. Open a Credit Card account and get another .25% APR* off. Sign up for Mobile Banking and get another .25% APR* off.

That’s up to .75%APR* off your loan!

Apply today!

up to any loan!**

APR*

.75%.75%OFFOFF

www.fairfieldcreditunion.org866-231-0622

Claudette and Dale Dixon Host After Party White Hall Bulldogs Homecoming Court! Be watching for more photos of this awesome party on the Updater Facebook On-line.

White HallHomecomingCelebration


AROUND the BluffContinued on pg. 44


HOLIDAY KIDPIX


As I draw near to my trip to the Holy Land, my heart is filled with thanksgiving for the friends and family members who have giving out of the abundance of their hearts and blessed me financially in order for me to embark on a spiritual journey; that I am sure will catapult me to my next spiritual level. In all the years of my life, I have never wanted to go overseas, even when I had a chance to when I was in the military. I just wanted to stay in my own country; in my own comfort zone.

However, as I fast forward to 2012, when I awoke from my sleep and the Lord spoke to me in a still small voice and said, “You need to get your passport.” Least to say, me and The Lord and I had a serious conversation, because I didn’t quite understand why I needed a passport and I didn’t have any plans whatsoever to go out of the United States. Well, let’s just say, I tried to ignore what He was telling me, but He wouldn’t let it go in my spirit, until finally I submitted to His will. Does anyone know where I am coming from? Have you had the Lord reveal something to you, but you fought Him tooth and nail? Maybe it is just me, but I want people who do understand what I am talking about to know that they are not alone in that category.

Anyway, I finally gave in to what the Lord was asking me to do. I just want you to know, I went through a rough time trying to get my passport, and a few times I was ready to give up. I spoke to the Lord and said I am trying to do what you are asking me to do, but I am coming up against one wall after another. All I know is that every time I tried to give up, He told me to push on through. Well, least to say, I finally got my passport; and I said to the Lord, “okay, I don’t know what you have in store for me that the devil fought me every which way in regards to getting my passport, but I have it now; and I am going to put it away until you reveal to me why it was so important for me to have this passport.” Next thing I know, a few months later at our 12th

District African Methodist Episcopal Church Annual Conference our Bishop, Samuel L. Green, Sr. announced that he had arranged a tour of the Holy Land for December 2013 through Educational Opportunities Tours. Immediately, my spirit jumped and I raised my hand to let it be known that I will be one of those going on the trip. Now, I didn’t know how I was going to pay for this trip, but when Bishop stated that we could do a payment plan that was my confirmation that I was meant to go. As time went on, I realized that even with the payment plan I wouldn’t be able to pay for it myself and through reaching out to all of you my wonderful friends and family this opportunity has come to fruition.

On December 9 – 12, 2013, I am going to embark on a journey of my lifetime. A journey, I didn’t think I would be able to make because of my financial situation, family sickness and issues I had to overcome. Yet, every time I thought that I just wasn’t going to be able to go, God gave me a little glimpse of His love to show me that no matter what, I would be going to the Holy Land to walk in the places that Jesus walked and take a “Journey through the Bible” to see with my own physical eyes Jerusalem, Bethlehem, Sea of Galilee, Jacobs Well, Samaria, Emmaus, Nebi Samuel, Valley of Elah, Herodion, Megiddo, Mt. Caramel, Caesarea, Jericho, Qumran, and Masada/Dead Sea.

This is a time of Thanksgiving and I just couldn’t let this time go by without thanking you all for the tremendous support from my Pine Bluff family. My heart just swells when I think about the outpouring of love and support you have shown me; in order for me to fulfill what God placed on my heart to do. One thing that I have truly, truly learned through this whole experience is what God has for you is for you and no one can stop it. My prayer is that some way, I can report from the Holy Land to Pine Bluff as I walk the streets of the Holy Land each day, so keep your eyes open on The Updater’s Facebook page or like me on my Facebook page, so that you can be on this journey with me too. I ask you all to keep me and my district lifted up in your prayers for a safe journey there and back.

God Bless and once again, I can’t thank you enough for granting me the opportunity to go on this trip! I am truly blessed, highly favored, excited and ready to go!

Love You All Always,Lanette R. FrazierSpiritual and Empowerment Speaker

My Faith JourneyBY LANETTE FRAZIER

Westside (Loop) Community Neighborhood Watch: A Community Collaboration to Prevent Crime

Neighborhood Watch programs are one of the oldest and most effective crime pre-vention projects in the country. It brings citizens together with law enforcement to deter crime and make communities safer. It may be the most effective and least costly means to prevent crime and reduce the fear of crime in your neighborhood. In Pine Bluff we have twelve active Neighborhood Watch groups.

The Westside Loop consists of the area from 6th to Faucett Rd. and from HWY 190 to Blake St. “The Loop” as they com-monly refer to themselves, has 34 members and has assigned, 15 Block Captains. This is a very progressive Neighborhood Watch and while I visited with them I could see the profound urgency that they have in making their community safer and cleaner. According to Ms. Ora and Earl Mays :

In many instances, the individuals and organizations that make a difference in our community, do not receive the rec-ognition that they rightfully deserve. Therefore, we would like to take the time

to send our deepest gratitude to the vari-ous individuals and organizations that have made the creation of the Westside (Loop) Community Neighborhood Watch in Pine Bluff, Arkansas, possible. On February 27, 2013, twelve residents of the Westside of Pine Bluff, founded the Westside (Loop) Community Neighborhood Watch to deter crime in the area by promoting a greater sense of unity and compassion between community residents. We have grown to thirty-four volunteers and have completed numerous projects. The community proj-ects have included, community clean-up projects including taking on the respon-sibility of keeping the surrounding areas of Coleman Intermediate School free of debris, providing school supplies, uniforms, and backpacks to students at Coleman Intermediate School, supporting the Watson Chapel School District millage in 2013 which was successfully passed by vot-ers, and we are currently collecting and purchasing coats for students at Coleman Intermediate School. We recently placed

benches for the children on 13th waiting for the bus and in the process of getting more. Our organization would not be successful, if not for the dedication of our volunteers. Our volunteers have donated 2,570 hours to help us achieve our mission. We are greatly indebted to our volunteers

who have worked tirelessly to uplift our community and to point our neighborhood watch in the right direction; one of service to our community and to create an environ-ment of trust.

In addition, we wish to thank others who have collaborated with us, namely Pine Bluff Mayor Debe Hollingsworth and staff, Chief Jeff Hubanks of the Pine Bluff Police Department and staff including the Pine Bluff Police Bike Patrol, Pine Bluff Fire Chief Shauwn Howell and staff, Pine Bluff Alderman of the 4th Ward Steven Mays, Mr. J.T. Golden with the Pine Bluff Street Department and staff, Judge Dutch King and staff, former Arkansas State Legislature House of Representative and current House of Representative candidate for District 16

Efrem Elliott, Constable Deshawn Bennett, Pine Bluff Waste Management, the staff of the Pine Bluff Inspection Department, the Watson Chapel School District super-intendent Dr. Hazelwood and staff, the past President of the Watson Chapel School District Mrs. Sandra Boone, the Coleman Intermediate School principals and staff, Margie House, Pine Bluff Juvenile Justice Clean Team, Covenant Recovery, Inc., Flash Cleaners, and Pine Bluff Cleaners.

The success of “The Westside Loop Neighborhood Watch Group” can be con-tributed to their determination to make their neighborhood safer, high visibility in the community, and providing the services their community needs. On October 28, at the Town Hall Meeting, Mayor Debe Hollingsworth and Neighborhood Watch Coordinator Regina Von Tungeln presented the each member of the Westside Loop with Outstanding Community Service Award.

Thanks,Regina VonTungeln

Move to pg. 31


Pictured (L to R) is Bettye Johnson, President, Jefferson County Exten-sion Homemakers Club, First Lady Ginger Beebe; and Judy Cox, Holi-day Food Chair.

A Celebration at the Jefferson County Homemakers Council

Featured special guest speaker Ginger Beebe, Arkansas First Lady

The cookbooks have sold out but you can order more by calling 870-534-1033 or visit the

Jefferson County Cooperative Extension Service Office at 500 S. Idaho Street in Pine Bluff

WOW!! ‘STARZ’ IN OUR OWN NECK OF THE WOODS!

Rison Starz Dance Academy, located in Rison, AR, is owned by Amanda Lynch Hipp. Rison Starz Dance Academy, commonly called “Rison Starz” or “R.S.D.A.” by its attend-ees, proudly opened its doors to dancers on June 15, 2009. The studio offers several types of classes including: tap, jazz, ballet, lyrical, and hip hop. Ages 3 and up are welcomed and encouraged to join in on the dancing. Competitive classes are also offered as well as seasonal cheer classes. The dancers of Rison Starz showcase their dances twice a year at their annual winter and spring recitals. They spend the summers prepping for competi-tion performances as well as other community events such as community talent shows and the county fair. The R.S.D.A. Competition Team has been competing regionally and nationally since 2011. The team has attended nationals in Branson, MO, Tulsa, OK, and Panama City, Florida and has received top awards on the novice level. The team includes girls from the age of 5 to 17 and consist of solo, duet, small, and large group numbers. They, along with other recreational dancers, have participated in community talent shows and the Cleveland County fair. On 3different occasions, dancers have won the county fair and progressed to the state fair. The R.S.D.A Competition Teams shows much support for each other and as well as those they compete against. Though much credit is given to Hipp, owner and instructor, she has had help from several assistants along the way, including Joye Morphew Miller. Miller joined the studio as a permanent teacher in 2012. She has become an asset to the studio teaching a full set of classes and providing instruction for the competition team. With two full-time instructors Rison Starz Dance Academy is able to provide more classes for dancers. Not to mention, double the teachers, double the fun! As the studio continues with their 4th year of operation, Hipp and Miller remain proud of all of their students and welcome any newcomers to their big dance family! Rison Starz Dance Academy is easily found on Facebook and everyone is invited to come watch the studio in action at any recital or event!

Pumpkin-Pecan Cheesecake (12 servings, Prep Time: 25 Minutes, Cook Time: 2 ½ hours)

2 cups graham cracker crumbs1/3 cup finely chopped pecans

5 tbsp. butter, melted3 tbsp. light brown sugar

4 (8 oz) packages cream cheese, softened1 cup granulated sugar1 tsp. vanilla extract

4 large eggs1 ½ cups canned pumpkin

1 ½ tbsp. lemon juicePraline Topping

Garnishes: coarsely chopped pecans & pie-glazed pecans, fresh sage leavesPreheat oven to 325 degrees. Stir together first 4 ingredients in bowl until well blended. Press mixture on bottom and 1 ½ inches up sides of a 9 inch spring form pan. Bake 8-10

minutes or until lightly browned. Beat cream cheese and next 2 ingredients at medium speed with a heavy-duty electric

stand mixer until blended and smooth. Add eggs, one at a time, beating just until blended after each addition. Add pumpkin and lemon juice, beating until blended. Pour batter

into prepared crust. (Pan will be very full.)Bake at 325 degrees for 1 hour- 1 hour, 10 minutes or until almost set. Turn oven off. Let cheesecake stand in oven with door closed, 15 minutes. Remove cheesecake from

oven and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove sides of pan.) Cool completely on a wire rack (about 1 hour). Cover

and chill 8-24 hours. Remove sides and bottom of pan. Transfer cheesecake to serving plate. Prepare praline topping; immediately pour slowly over top of cheesecake, spreading to within ¼ inch of

edge. Garnish, if desired.

Caramelized Onion and Shallot Dip (16 servings)2 lbs. large yellow or white onions, thinly sliced2 large shallots, thinly sliced (about 6 oz. total)

4 springs thyme¼ cup olive oil

Kosher salt and freshly ground black pepper1 cup dry white wine2 tbsp. sherry vinegar

2 cups sour cream¼ cup minced fresh chives

¼ cup plain whole-milk Greek yogurt2 tsp. onion powder

Preheat oven to 425 degrees. Mix onions, shallots, thyme sprigs and oil in a large roast-ing pan. Season with salt and pepper.

Roast onion mixture, stirring and scraping down sides of pan every 10 minutes until mixture starts to break down and turn golden brown- 45-55 minutes.

Discard thyme sprigs. Add wine and vinegar; stir to scrape up any browned bits from bottom of pan. Return onion mixture to oven. Continue roasting, stirring occasionally, until deep golden brown and completely caramelized- about 15 minutes longer. Spread

onion mixture out on a rimmed baking sheet to cool. Transfer onion mixture to a work surface and mince. Transfer to a medium bowl. Stir

in sour cream, chives, yogurt and onion powder. Season with salt and pepper. Do ahead: dip can be made 3 days ahead. Cover and chill.

Homemakers Annual “Holiday Food” Event

Recipes From The Book

First Lady Ginger Beebe


This time of year lots of us are thinking about what we WANT or NEED for Christmas. The older I have gotten (not that old…lol), I have found that it isn’t about what I want or need anymore but about what others NEED and of course some “wants” too. I live in Little Rock and co-parent with my son’s father, and we do it really well….because it is about the children, not about the parents. WE keep it civil, happy and healthy! Miles and I live in this really cool complex in Midtown and it is full of an array of folks of all ages, race, single families, married couples, - it is really a lot like our community of Pine Bluff! Miles and I love having the kids from our complex over…Nick, Nigil, Trace, Bryant and Cash to name a few. They range in ages from 10 to 14. Miles thinks they are the coolest kids ever. What makes them special is they all have their own story and they all have their own personalities and their own styles. I tend to feed them a lot – and not because I have to or need to but because I want to. They call me their second “momma”…it makes me feel good and it makes me feel like I can give them a sense of security other than in their own apartments. We all need this in some fashion I believe. I hope to be able to get each of them a gift this Holiday and Miles and I have talked about what each kid would want…I love that Miles, my 9 year old is interested in giving to these kids. Of course he wants gifts too, but how awesome it is that my son has the “Gift of Giving” and I think that if one child can learn this gift then they all can…..but it takes a parent or a loving relative or mentor or our teachers to teach and lead them by example. So one of my gifts this year is to continue to teach my kid and the “kids in the hall” by example and by giving…then they may one day if not now want to Give and Pay it Forward! In closing, Pine Bluff has always been known for its volunteerism and I am proud to call myself a ‘Pine Bluffian!’ God Bless!Love,Jennifer AshmoreCo-Editor Pine Bluff UpdaterSales Manager – Maple Leaf Awning & Canvas, Little Rock, AR

October 10, 2013 - January 2, 2014 Sculpture Exhibition by Danny Campbell Arts & Science Center/Kennedy Gallery

November 14 - December 30, 2013 Irene Rosenzweig 2013 Biennial Exhibition

Arts and Science Center

November 14 - December 30, 2013 2013 Irene Rosenzweig Biennial Juried Exhibition

Arts & Science Center

November 19, 2013 “Disaster Service Overview Training”

Red Cross Training Room, Donald W. Reynolds Center

November 19 - December 31, 2013 “Enchanted Land of Lights & Legends”

Pine Bluff/Jefferson County Regional Park

November 21 - November 24, 2013 UAPB Theater presents “Flyin’ West”

UAPB - John M. Ross Auditorium

November 21, 2013 Thriving Artists Showcase


November 23, 2013 3rd Annual PreGobble Day Classic

Pine Bluff High School, Watson Chapel High School, Dollarway High School

November 23, 2013 Birds of Prey

Delta Rivers Nature Center


Watson Chapel High School & Pine Bluff High School


UAPB Football Stadium

November 30, 2013 Beginning Archery


December 6, 2013 Live@5 featuring Legoria Payton and Friends


December 6, 2013 Salvation Army Christmas Luncheon and Festival of Tables

First United Methodist Church - Great Hall

December 7, 2013 Beginning Archery


December 14, 2013 PBSO presents “Holiday Traditions: Music of the Season”

Pine Bluff Convention Center Auditorium

December 14, 2013 66th Annual Christmas Parade

Downtown Pine Bluff

December 14, 2013 Old Towne Christmas

Pine Bluff Convention Center

December 31, 2013 The New Community Theatre presents “Craig Diamond & Alfreda Gerald”

The New Community Theatre

January 17 & 18, 2014 The New Community Theatre presents “Marty Allen”


January 24 & 25, 2014 The New Community Theatre presents “Liza and Judy - Together Again”


January 25, 2014 Polar Palooza

Pine Bluff Regional Park

February 5-9, 2014 The New Community Theatre presents “Marilyn - Forever Blonde”


February 7, 2014 “Taste of the Wildlife” Fundraiser

Pine Bluff Country Club February 8, 2014

Jefferson County Home & Garden Seminar & Show Pine Bluff Convention Center

February 14 & 15, 2014 The New Community Theatre presents “Craig Diamond”


February 22, 2014 Saturday Children’s Theatre

The Community Theatre

The Kids in the Hall

social News

Trace, Bryant, Miles & Nick


Old Town Dinner Theatre provides entertainment and dining

Cajun Casual - A fundraising dinner benefitting Pine Bluff Symphony Orchestra - Pine Bluff Country Club

Old Town Theatres Centre New Community TheatreExperience the thrill of live entertainment at the New

Community Theatre with the following shows:

January 17 & 18, 2014 – Marty Allen, Comedy Icon – with singing sensation, Karon Kate BlackwellJanuary 24 & 25, 2014 Liza and Judy Together AgainFebruary 5 – 9 – Marilyn, Forever Blonde – Starring the award winning actress, Sunny ThompsonFebruary 14 & 15 – Return Engagement with Craig Diamond – Comedian/Magician. Hysterically funny. All new show. March 7 & 8 – Ron McCloskey – A night with Groucho MarxMarch 21 & 22 – Return Engagement with Cindy Miller – Eclectic, music, comedy, impersonations, All new show.March 28 & 29 – Pine Bluff Film Festival. Guest Star to be announced.Note: All programming subject to change without notice.

Events That Dazzle


Holiday Open HouseFun and Shopping

7206 Dollarway RoadWhite Hall

Wed. - Sat. 10 - 5:30870-247-2404

Owners Michael andJanet Hartz

Horsin’ Around

Local Crafter Helen MajewskaUnique Hand-made Holiday Village! Amazing Talent!!

GEORGE A.CAMPBELL

& Sons, Inc.“Distributor Of Premium Beverages Since 1946”

309 Missouri street • Pine Bluff, Ar 71601 (870) 534-1442 • toll free: 1-800-530-1442

Let us heLp you ceLebrate this

Holiday Season

Merry christMas and happy new year!

Please Drink Responsibly!!


AROUND the Bluff

Where recipes are a tradition

Red CoronaScan me to take me with you

Drink your Corona Extra 12oz a little bit past the neck. Add

1 Shot Vodka 1 Tablespoon of Grenadine

1 Slice of Lime Put your thumb over the top of bottle, flip (not

shake) once to mix, enjoy.

Guinness Punch recipeScan me to take me with you

12 oz Guinness® stout 1/2 cup sweetened condensed milk

1/16 tsp cinnamon 1/16 tsp nutmeg

Unsweetened cocoa powderGently pour a well-chilled Guinness into a small

mixing bowl or glass that will hold all of the liquid ingredients. Add the sweetened condensed milk,

spices, and cocoa (if it’s wanted). Stir or whisk well, and pour the mixture into a pint-sized beer mug or

pub glass. Makes 1 drink.

GEORGE A.CAMPBELL

& Sons, Inc.

Blackberry Wine Cobbler2 pieces of ready made pie crust

1 package of frozen blackberries (or if you are close to Mount Bethel Winery you can stop by and see if we have some fresh blackberries)

1/2 cup of white sugar1/2 cup of brown sugar

A little of nutmeg, lemon juice and cinnamon (just put in how much you like for seasoning)

¼ cup of Mount Bethel Blackberry Wine (which can be found at Wal-Mart)

Place one of the pie crusts in a square Pyrex dish. Put it in the oven at 350 for about 8-10 minutes

While the one crust is baking, place the rest of the ingredients in a bowl (keeping the Mount Bethel Blackberry wine

as the last ingredient).When the crust is done, pour the blackberry mixture into the crust

(I like to put a little bit more of the Mount Bethel Blackberry Wine on the top after this step).

Put the second crust on top of the blackberry mixture. Press the two crusts together. I like to take any extra crust and roll it into small balls

and place it on top of the blackberry mixture as well as a couple of pats of real butter.

Cook at 350 for about 30-40 minutes.

This is the most wonderful Blackberry Cobbler…..we believe that the secret is in the Mount Bethel Blackberry Wine and we don’t mind if you tell everyone!!!!! Serve this dish while it is warm with a scoop

of ice cream on top. I personally like to serve a glass of Mount Bethel Blackberry Wine with this as the final touch to a wonderful desert!

Recipes Courtesy of George Campbell & Sons


Thanksgiving Recipesfrom The new Turkey clinic

by Barbara Harper-Bach,Bluegrass Cooking Clinic

Menu

Turkey with Dressing and GravyBoiled Sliced HamMashed Potatoes

Indian Corn PuddingOld Fashioned Green Beans

Lima Bean CasseroleCrock-pot Macaroni & Cheese

Cranberry Jelly MoldFrozen Fruit Salad

Turkey CookiesPecan, Mince or Pumpkin Pie

Parker House Rolls w/“Corn Shuck” Butter PatsPumpkin or Buttermilk Pound Cake

with Caramel Icing*Bonus Recipe: Brown Sugar Centerpiece

The BrothEssential to most of the turkey related sides

Purchase a package of turkey thighs (2-3), put them in a casserole or roaster and paint with Canola Oil, roast at 325º for two hours. Remove thighs and put in a crock-pot with three carrots, three celery stalks, and one onion stuck with six whole cloves, two bay leaves and a half bunch of parsley. Scrape bits from roasting pan and save along with drippings for the gravy. Add 12 cups water to crock-pot and simmer, on low, for 6-8 hours. At this point your broth will look like tea. Pour through a strainer and discard all solids. Save broth in a large bowl and chill overnight. Remove any and all fat the next day. If needed, add water to make 12 cups broth. Reserve 6 cups for gravy and freeze the rest for dressing.

The gravy

Drippings scraped up from roasting thighs (add melted butter to make ¾ cup if necessary)6 cups broth1 cup flourSome Kitchen Bouquet for color (and flavor en-hancer for gravies and sauces)1 tsp. salt & ½ tsp. black pepper

Melt drippings in pan, remove from heat and stir in flour, salt and pepper. Add broth and bring to a boil over medium heat, stirring constantly until thickened. Add Kitchen Bouquet. Pour into a shallow bowl and cool for one hour. Pour into freezer container and freeze.

The Dressing

You will need a 1 gallon and a 1 quart freezer bag.

2 bags cornbread stuffing mix1 large onion, chopped½ cup dried cranberries1 tsp. salt2 Tbs. Bell’s Turkey Seasoning1 lb. sausage, fried into crumbles (optional)two stalks celery, chopped1 Granny Smith apple, chopped1 bunch parsley, chopped1 tsp. nutmeg½ tsp. freshly ground pepper2 sticks butter

Melt butter in a large Dutch Oven, add onion, apple, celery, cranberries, parsley and sauté until translucent. In a large container, mix stuffing mix, salt, pepper, sea-sonings, sausage and sautéed mixture. Toss well, pack into freezer bags and freeze.

The pie crusts

Either make from scratch or buy ready-made and freeze.

Michael’s has Thanksgiving bags made just for cakes and pies. You will need to double this recipe for two.

1 1/3 cups all purpose flour

½ tsp. salt½ cup Crisco (no trans fat)3 Tbs. ice water

Whisk flour and salt in a bowl. Cut in Crisco with fork or pastry blender until crumbly. Mix in Ice water one Tbs. at a time. Gather into a ball and roll out to size of pan you are using. Freeze in bag in pan until Wednesday before Thanksgiving.

The cranberry Jelly

After making it this way you will never eat the canned kind again. You will need a Food Mill and a cranberry mold or round, non-reactive bowl. A food processor will not work. William Sonoma has a great cranberry mold.

4 cups fresh cranberries, washed2 cups water2 cups sugar

Place cranberries and water in a heavy sauce-pan and bring to a boil. Simmer 2-3 minutes, until berries pop open. Cool slightly and put in Food Mill over a glass bowl. Grind through mill until dry pulp remains and discard pulp. Return juice to pan and add sugar. Return to boil and simmer for 5 minutes. Let cool slightly and pour into mold. Let stand on counter overnight and then refriger-ate, covered, until Thanksgiving Day. Yea! It is so acidic, it will literally keep until Christmas if there are any leftovers.

Butter pats

This is optional of course, but my grandkids love these. I take a softened stick of butter and spread in a corn shuck candy mold, freeze for 15 minutes and pop out of the mold with a small knife. Make as many as needed and freeze.

The Turkey

The Saturday before Thanksgiving take the tur-key from the freezer, or if you have just bought it, put it in the fridge to thaw in a shallow container in case it leaks so as not to contaminate anything else in the fridge. A 15-pound bird is needed to serve twelve.


The Monday before Thanksgiving, move the gravy from the freezer to the fridge to thaw.

Turkey cookies

These keep well because they are sealed on top with petitfour icing.

3 cups all purpose flour (I use White Lilly)⅛ tsp. salt½ cup sugar1 beaten egg½ tsp. baking powder1 cup softened butter2 tsp. vanilla

Whisk flour, baking powder and salt in bowl. With mixer using paddle attachment, or by hand, beat softened butter with sugar and vanilla. Beat in egg and then flour mixture. Shape into a ball, flatten, and refrigerate for at least 4 hours. Roll out to ⅛” thick, cut with turkey shaped cookie cutter and bake at 350° for 10-13 minutes or until edges are just slightly browned. Let cool and ice. Let dry for two hours before packing into tins.

icing

2 cups powdered sugar1 tsp. corn syrup and hot water to make a thin spread.Also add ½ tsp. almond extract, if desired and/or food coloring to decorate feathers.

The Tuesday before Thanksgiving, move the dressing and broth from the freezer to the fridge to thaw.

The cake

Make your cake today…if you make a dense cake it gets moister over several days. I either make a Pumpkin Cake or a Buttermilk Pound Cake. Both have a homemade caramel icing. YUM!

Buttermilk cake

2 sticks butter, softened1 tsp. baking soda, dissolved in 1 Tbs. hot water2 1/3 cups sugar1 cup buttermilk3 eggs1 ½ tsp. vanilla3 cups all purpose flour

Mix ingredients in order, as listed, with electric mixer. Beat 2 minutes at medium speed. Bake in a greased, floured tube pan for 1 hour and 20 min-utes at 325°. Let cool in pan 10 minutes and turn out to cool. Ice with Caramel Icing.

pumpkin cake

2 cups all purpose flour2 cups sugar2 tsp. cinnamon2 tsp. baking soda1 tsp. baking powder1 tsp. saltdash nutmeg4 eggs1 cup oil1 can pumpkin (15 ½ oz.)1 tsp. vanilla

Sift dry ingredients together through strainer into bowl. Beat remaining in-gredients together and add to dry mixture. Pour into a greased and floured tube pan and bake at 3500 for 50 minutes. Cool 10 minutes in pan and turn out. Cool. Ice with caramel icing.

caramel icing

½ cup butter (no substitute)½ cup milk1 cup brown sugar2 cups powdered sugar (sifted)

Mix first three ingredients and boil 2 minutes and add 2 cups sifted powdered sugar. Sit down and beat until mixture begins to thicken. Pour and spread over cake.

The Wednesday before Thanksgiving, move the pie crusts from the freezer to the fridge to thaw.

Fry out 4 slices of bacon, drain and cook 1 small chopped onion in bacon grease and drain on Paper toweling. Set aside in fridge until Thursday.

The Turkeyagain

Cooking the turkey now will free up the oven tomorrow for baking. It will be steamed, sliced,

on a platter and ready to go for tomorrow. Just decorate with fresh parsley.

12-15 lb. turkey, thawed2 sticks butter, melted separately1 package cheeseclothRoaster with lid or Roaster Oven2 cups waterHeavy Duty Aluminum FoilSalt and Pepper

Lay two long strips of foil across Roaster so that they will fold over and cover turkey com-pletely. Remove giblets from turkey and put in small saucepan covered with water and simmer while turkey cooks. Place turkey in roaster, inside foil strips, and pour first stick of melted butter in-side and outside of bird. Salt and pepper inside and out. Melt second stick of butter in saucepan and place cheesecloth in butter until all butter is absorbed. Place cheesecloth over turkey breast only. Bring foil up and over turkey and fold all around to seal. Pour water around bird into bot-tom of Roaster. Put lid on and cook at 350º for 5-7 hours or until meat thermometer reads 180º in thickest part of thigh and breast. Carve after cool-ing slightly and arrange on platter, drizzling with juice left in pan (not too much). Cover tightly. Add extra broth from giblets to thawing broth. Eat giblets!

The pies

Now make the pie, or pies, and you will have it made with plenty of time tomorrow, Thanksgiv-ing Day, to prepare corn pudding, green beans and mashed potatoes. You could even do a frozen fruit salad earlier in the month on a slow day (hah!) and it would all be ready to serve tomorrow also. And don’t forget Sister Shubert’s frozen Parker House Rolls. I make Mince, Pecan and/or Pumpkin pie.

White house pumpkin pie

Makes two. Cut recipe in half for one pie.


1 ¼ cups sugar5 Tbs. + 1 tsp. flourPinch salt½ tsp. allspice1/3 tsp. ginger¼ tsp. ground clovesone (1) lb. can pumpkin puree4 eggs3 cups milk1 ¼ tsp. vanilla1 Tbs. molasses2 Tbs. + 2 tsp. melted butter

Place thawed pie crust in pie plate, line with wax paper and fill with dried beans to keep flat. Bake crust at 375º for 15 minutes. Cool.

Blend sugar, flour, salt, allspice, ginger and cloves with whisk. Stir in pumpkin puree and beat in eggs. Blend milk and vanilla into mixture thoroughly. Stir in molasses and melted butter. Re-move beans and paper from cooled pie shells and pour pumpkin fill-ing in. Bake at 375º for about 40 minutes, until filling is set. If crust gets too brown, you can trim it off.

Hint: Cooled beans can be reused. Store in glass canning jar for the next time.

heirloom kentucky pecan pie

1 cup white corn syrup1 cup dark brown sugar1/3 tsp. salt½ cup melted butter1 tsp. vanilla3 eggs, slightly beaten1 heaping cup whole pecan halves

Combine syrup, sugar, salt, butter, vanilla and mix well. Add slightly beat-en eggs. Pour into 9”, un-baked pie shell. Sprinkle pecans over filling. Bake at 350º for about 45 minutes. Cool. Top with whipped cream, if desired.

Mince pie

1 jar (27 oz.) Nonesuch Mincemeat (w/Brandy preferred)1 Granny Smith apple, peeled, diced and sprinkled with lemon juice2 uncooked pie crusts

This is ridiculously easy, but oh, so good! Line a deep dish 9” pie plate with 1 crust, mix mince-meat and chopped apple and sprinkle with a little Brandy if not in mincemeat already. Spread in pie plate and cover with second crust. Cut a decora-tive vent in top for steam to escape. (Always bring the outside of the bottom crust up and over the edge of the top crust to seal.) Brush entire top crust with egg wash mixture to enrich and gloss. (Beat one egg yolk with 1 Tbs. water or milk.) Bake at 350º for one hour.

OPTIONAL: Mix 16 oz. sour cream with 1 Tab. sugar and 1 tsp. vanilla and spread over the pie af-ter baking and bake another 8 minutes to set.

indian corn pudding

This is HUGE, so you may want to cut it in half.

6 cups fresh or frozen corn3 Tbs. all-purpose flour1 ½ cups sugar1 ½ tsp. salt6 beaten eggs3 cups milk6 Tbs. melted butter

Combine ingredients in order listed and place in a large, greased, shallow baking dish. Assemble in the morning and put it in the fridge until time to bake.

Now, take the thawed Dressing from the re-frigerator and put together in a big bowl with 4 beaten eggs and 5 cups of broth. Mix well and put in a greased casserole and put back in fridge until ready to bake.

At this time, take the Butter Pats out of the freezer and put in the fridge to thaw. Un-mold the Cranberry Jelly on a pretty plate. Return to fridge.

Start the Macaroni & Cheese if you have kids who won’t eat anything else. Otherwise, it is too rich with the rest of the meal.

crock-pot Macaroni and cheeseAward-winning

½ lb. elbow macaroni, cooked and drained1 can (12 oz.) evaporated milk1 ½ cups regular milk2 eggs1 tsp. salt½ tsp. black pepper4 cups shredded sharp cheddar, divided

Place cooked macaroni in a 3 ½ qt., or larg-er, slow cooker coated with non-stick vegetable spray. Add remaining ingredients, except for one cup of cheese; mix well. Sprinkle with the remain-ing cheese, cover and cook on low 3 to 4 hours, or only 2 hours in the new slow cookers. Mixture should be firm and golden brown around the edg-es -very crusty. Do not remove cover or stir while cooking. This freezes well if a lot is left over.

green Beans

Start the Green Beans. You can do the tradi-tional casserole, but my family prefers the old fashioned kind. I use the large (½ gallon) can of Italian Cut green beans with a heaping tablespoon of bacon grease, a teaspoon of onion powder and salt & pepper to taste. Put the beans and liquid in a large Dutch Oven with all other ingredi-ents, bring to a boil and simmer for two hours loosely covered.

Lima Bean casserole

Fry out the bacon and onions on Wed. and set aside in the fridge, Cook the limas on Thurs. morning while cooking the green beans and put the casserole together ready to bake with the rolls since it just needs to warm through. Here is it:

2, 10 oz. pkgs. frozen limas4 slices bacon, fried out and drained16 oz. sour cream1 small onion4 dashes red hot sauce


Cook limas about 20 minutes at a simmer in salted water until tender, drain and mix with the crumbled bacon, onion and sour cream in a but-tered 9’ square casserole dish. Stir in 3-4 dashes of red hot sauce. Bake in a 350 degree oven about 20 minutes until bub-bly. My grandmother served this every year for Christmas and we learned to eat limas this way. Delicious.

Mashed potatoes

It is helpful to have a guest bring these, even if you have to give them a good “make ahead recipe,” but if not, cheat a little and use Idahoan instant potatoes. Buy the big box and add a clove of minced garlic to the boiling water and use half & half instead of milk, and lots of butter. They are delicious. I only use this brand though. Make this last while your corn pudding and dressing are in the oven.

Now is also the time to put the thawed gravy in a heavy bottomed saucepan and start heating. It will look curdled at first but it will smooth out perfectly. Stir, stir and stir, while all else cooks.

Now bake the Dressing and the Corn Pudding in the oven at 350º for one hour adding another 15 minutes to the corn pudding. Do this an hour and one-half before time to eat.

The Rollsgo in last!

You can’t do better than Sister Shubert’s, but I doctor them up a little by brushing them with melt-ed butter and sprinkling the tops with sugar. Three packages should be ample. Bake at 350º for 15 minutes while you are saying grace, and everything else should be ready. Enjoy!

It took me years to get this organized and I made many mistakes, and I still add and change little things every year. The buttermilk cake was the newest addition this year. GOBBLE, GOBBLE!

*For the more daring new cook who wants to make the rolls from scratch, see my recipe for Parker House style rolls in the award winning “The Pat-A-Cake Clinic, Biscuits, Breads and Cakes in a Pan.”

Frozen Fruit salad

6 oz. cream cheese, softened2 Tbs. mayonnaise2 Tbs. sugar1 lb. can purchased cranberry sauce (not whole)½ cup chopped pecans2 cups whipped topping9 oz. can crushed pineapple, drained1 small can fruit cocktail, drained

Mix together all ingredients, put in loaf pan and freeze.

And last, but not least, if you can find time somewhere in that last week, like maybe the Sun-day before Thanksgiving, pop a small ham in the Dutch Oven with some mixed pickling spices (can be purchased in spice section) and simmer it for a couple of hours. Cool and place in the fridge to slice up on a small plate for an extra meat choice. It makes a great ham salad after Thanks-giving.

The centerpiece

1) Simply pack brown sugar mixed with enough water to make it hold a ball in your hand and pack into turkey molds, let dry over night

2) Turn out on a cookie sheet and let dry for one week.

3) Put both halves together with some icing made of powdered sugar and water and again let dry overnight.

4) Serve on a silver plat-ter with candy corn...

I ordered the plastic turkey and Indian corn molds on line from Wil-ton.

Barbara Harper-Bach has written andself-published eight other cookbooks:

The Doggie Dish

From My Mother’s Kitchen

The Christmas Clinic

Blue Ribbon Breakfasts

“Thanking the Ping” The Canning Clinic

The Pure Kentucky Pie Clinic

Award-Winning Book:

“The Pat-A-Cake Clinic”Biscuits, Breads and Cakes in a Pan

and

The Derby Party Cooking Clinic

The books are available at www.bluegrasscookingclinic.comShe also does her own artwork.

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Updater holiday 2013