Mr. Paul June Purvis, 77, of 122 Eisenhower Avenue, went home to be with his Lord on December 14, 2003, at Beacon Place.

Funeral services were conducted at 1:00 p.m. Tuesday, December 16, 2003 at Forbis and Dick North Elm Chapel. Interment followed at Bennett Baptist Church Cemetery in Bennett, NC.

He was a native of Chatham County. Mr. Purvis was employed by Dodson Exterminating Company. He was a member of South Elm Street Baptist Church.

Paul was a wonderful and loving husband, father and grandfather, who also had many friends. He will be greatly missed by all.

He is survived by his loving family and wife, Devonia Lewis Purvis of the home; one son, John Andrew Purvis of Las Vegas, Nevada and one daughter, Paula Purvis Wall and her husband, David Lee Wall of Liberty; one grandson, David Bradly Wall.

Memorial contributions may be made to Beacon Place, 2502 Summit Avenue, Greensboro, N.C. 27405 or to a charity of your choice.

The family would like to extend their special thanks to the staff at Beacon Place for the care and kindness that they gave them.

DARLINDA F. BROWN

Darlinda Flick Brown, 55, 175 Elizabeth Street, Ramseur died Friday, (12-12-03) at the Kate B. Reynolds Hospice Home in Winston-Salem.  .          

Funeral services were conducted 2:00 p.m. Monday (12-15-03) at the Loflin Funeral Home Chapel by Rev. Bob Gelsthorpe.

She was a native of Glens Falls, NY, and an employee of Wal-Mart in Siler City, where she was manager of the photo lab. 

Survivors include husband, Gordon J. Brown; daughters, Jeaneen K. Zazulak of Kilgore, TX; Jennifer J. Denman and Heather L. Brown of Ramseur; brother, Kirk Flick of NY; sisters, Cindy Parrish of Asheboro and Denise Morton of St. Petersburg, FL; seven grandsons.

Memorials may be made to the Kate B. Reynolds Hospice Home, 101 Hospice Lane, Winston Salem, NC 27103.

 ELAINE M. YORK

Elaine Macon York, 78, of 378 Curtis Street, Ramseur died Sunday, (12-14-03) at the Randolph Hospital in Asheboro.

Funeral services were held Wednesday (12-17-03) at First Christian Church conducted by Rev. Gary Arnett and Rev. Adrian Pugh.  Burial followed at Asbury Baptist Church Cemetery in Seagrove.         

She was a native of Randolph County and retired from Burlington Industries. She was a member of First Christian Church and also a member of the Philathea Sunday School Class.  .

Survivors include sons, Tommy Macon and Craig Macon, of Ramseur; brother, Jim York of Ramseur; sister, Sibyl Y. Wolfe of Asheboro; and four grandchildren. 

   I’ve decided that cheese and dates are one of my favorite flavor combinations.  When we were with Margaret at Thanksgiving she put pieces of aged Parmesan cheese in dates and served them as a hors d’oeuvre – yummy.

  About 15 years ago, I printed the recipe for Cheese-Date Crunchies. These are delicious and easy to prepare although because of the stickiness of the dates, they can be a little messy to slice.  Just use your hands to reform the slice when you put it on the cookie sheet.

  I made the Cheese Date Bread this weekend and I liked this.  It is not too sweet and again, has those interesting flavor contrasts.   

1 cup scalded milk

1 cup chopped pitted dates (preferably not pre-chopped and sugared)

2 1/3 cups sifted flour

¾ cup sugar

4 teaspoons baking powder

¼ teaspoon baking soda

1 teaspoon salt

1 cup sharp or extra sharp cheddar cheese

1 egg, slightly beaten

1 tablespoon butter or margarine, melted.

   In a small bowl, pour the scalded milk over the dates and let stand 5 minutes.  In a large bowl, sift together the flour, sugar, baking powder, soda, and salt.  Mix cheese into dry ingredients; make a well in the center.  Add egg and butter to the date mixture; add all at once to the dry ingredients and stir until dry ingredients are moistened.  Bake in a greased and floured 10 or 12-cup Bundt pan at 325 degrees for 35-45 minutes or until the bread tests done.  Cool in pan for 5-10 minutes.  Turn out on a wire rack to complete cooling.  When cool, wrap bread tightly in transparent plastic wrap or aluminum foil.  Store overnight before slicing.

1 stick butter

½ pound medium Cheddar cheese or American Cheese, shredded

1 cup flour

¼ teaspoon cayenne pepper

1 teaspoon salt

½ cup finely chopped dates