2 medium sweet potatoes
9 slices bacon (nitrate free)
Preheat oven to 400°F.
Cut yams lengthwise into roughly the same size wedges.
Use kitchen shears or a sharp knife to cut bacon in half lengthwise.
Wrap each wedge with a bacon slice.
Lay slices in a single layer on a large, rimmed baking sheet.
Bake for 10 minutes, then flip the wedges, and continue baking for an additional 15 minutes or until the bacon is crispy.
[Full Story »]
Before he went into the U.S. Navy in 1946, Barnesville’s Cecil Rose said, “the biggest water I’d ever been in was a washtub.”
During his three years of service, he had several kinds of jobs and served on three different ships. After boot camp in Norfolk, Va., he was sent to the USS Papago (AF-160), a seagoing tug headed for the port of Bremerhaven in Germany.
“It took us 17 days to get there, going through the English Channel with the help of pilot boats,” he said. “They sent two tugs to bring a huge barge back to the west coast of the U.S.” [Full Story »]
All on sale at Giant Mart
3 lg. baking potatoes (1 1/2 lbs.)
4 sm. onions, thinly sliced
2 sm. green bell pepper, diced
2 tbsp. butter or olive oil
Salt and pepper to taste
Scrub potatoes clean. Pierce in several places with the tip of a knife. Microwave on high, turning potatoes occasionally, for 10 minutes or cook in a 350 degree oven for 30 minutes.
Prepare onions and green peppers. Heat a 10-inch skillet with high sides over high heat until a drop of water sputters and evaporated on contact. Pour in must enough oil to barely cover bottom of skillet. Heat oil until hot, but not smoking. Reduce heat to medium and add onions; saute, stirring frequently, until golden on edges, 6 to 7 minutes.
While onions are cooking, dice potatoes. Stir green peppers into onions; saute 1 minute. Stir in butter, olive oil and diced potatoes. Saute, stirring frequently, until potatoes are golden and tender, about 3 minutes. Sprinkle with salt and pepper.
The winners of the Barnesville-Lamar County Chamber of Commerce’s Halloween Decorating Contest were announced recently with Ilicia and Paul Daly winning first place. They live in the historic Gachet House, 951 Highway 18 West. Robin and Scott Leverett on the corner of Thomaston and Tyler streets earned second place and Becky and Robbie Patterson's brick home on the corner of Greenwood and Tyler streets earned third place.
Sheriff Brad White notes his office keeps up a list of sex offenders residing in Lamar County and urges parents not to let trick or treaters visit their homes.There is an open-access link to the sex offender list inside this entry.
[Full Story »]
Buildings formerly used by Carter’s Mill off Carleeta Street, now filled with all types of items for sale, may have more than just customers roaming the 197,000 square feet of space. According to the employees and owners, strange voices and smells can be sensed and surveillance videos pick up strange white orbs almost every night.
[Full Story »]
With Boston Butt on sale at Giant Mart, try this celebs recipe for a favorite.
1 (5-pound) pork butt roast
4 tablespoons House Seasoning, recipe follows
2 tablespoons seasoned salt
4 tablespoons liquid smoke, found in grocery store
1 medium onion, sliced
1 cup water
3 bay leaves
Barbeque sauce of choice, for serving
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Preheat oven to 350 degrees F.
Sprinkle 1 side of the roast with 2 tablespoons of the House Seasoning, making sure to rub well. Flip the roast over and rub the remaining 2 tablespoons of House Seasoning. Repeat the process with the seasoned salt and liquid smoke. Place the roast in a large roasting pan. Add the onion, water and bay leaves to the roast. Place in the oven and cook for 2 1/2 to 3 hours, or until thermometer reads 170 degrees F. Let meat cool for a few minutes and then slice.
Serve with your favorite barbeque sauce.
Mix ingredients together and store in an airtight container for up to 6 months.
The LCMS Lady Trojans scored four runs in the bottom of the seventh inning to top Byron 6-5 Thursday and advance to the division title game. LCMS will host that game at 5 p.m. Tuesday, Oct. 27 at Aldora Field.
Gray Station upset Pike to advance to the final along with the Lady Trojans.
If you missed eating a corn dog at the fair, here's a good substitute that uses Oscar Mayer hot dogs, on sale at Giant Mart this week for $1.49.
Servings - approx 20 mini muffins Servings size - 1 mini muffin Points plus per svg - 2 points+
Calories - 79, Total Fat - 3.2g, Carb. - 11.3g, Protein - 2.1g, Fiber - 0g
1-8.5 oz. box of Jiffy Corn Muffin Mix
1 egg, slightly beaten
1/3 cup skim milk
1 TBS honey
4 Oscar Mayer Hot dogs, each cut into 5 pieces (on sale at Giant Mart for only $1.49)
1. Spray the wells of a mini muffin pan with cooking spray. Preheat oven to 400 degrees F.
2. In a med bowl, combine the mix, egg, honey and skim milk. Allow to sit for 3 - 4 min. Stir batter.
3. Fill each mini muffin well with about 1/2 TBS batter. Place a piece of hot dog into each well, pressing in.
4. Top each hot dog with about a tsp. of batter, covering hot dog.
5. Bake in oven for 10 - 15 min. or until golden brown. Allow to cool in pan for 5 min. before removing to platter.