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Community Services Obituaries, Kitchen Kapers and School Lunch Menus. |
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ISAIAH MATTHEWS Isaiah Matthews, died at birth, Monday, (11-08-04) at U.N.C. Hospitals in Chapel Hill. Graveside services were held at 2:00 pm Wednesday, (11-10-04) at Jordan Grove A.M.E. Zion Church with Rev. Gene Horton, officiating. Survivors include the parents, Frante and Donna Matthews of the home in Siler City; sisters, Amber and Lateya of the home; maternal grandparents, Mr. and Mrs. James F. Kirkman of Franklinville; paternal grandparents, Frankie and Margaret Matthews of Siler City. MARVIN (MERT) SILER Marvin (Mert) Siler, 71 of Siler City died Monday (11-15-04) at Kindred Hospital. Funeral services will be held at 2 p.m. Saturday, (11-20-04) at First Missionary Baptist Church with Rev. Barry Gray officiating. Burial will follow in the church cemetery. Mr. Siler was a native of Chatham County, a retired employee of Collins and Aikman and a member of First Missionary Baptist Church where he was a deacon. He is survived by his wife, Bernice Taylor Siler of the home; daughters, Melinda Walden, Debra Alston, and Pamela Moffitt, all of Siler City, Chyerl Jones of Clinton, Md., Anita Dickinson and Demetria Siler of Greensboro; son, Barney Siler of Siler City; brothers, Wade Siler, Brooklyn, N.Y., Rev. David Siler and Jimmy Siler, all of Siler City; sisters, Ella Mae McAllister and Clara Jean Siler, both of Siler City; twelve grandchildren and five great-grandchildren. The family will receive visitors 12 – 2 p.m. Saturday at the church. |
REID O. BEAL Reid O. Beal, 63, of Goldston died Thursday, November 11, 2004 at his residence. Funeral services were held at 3:00 p.m. Sunday, November 14, 2004 at Antioch Baptist Church with Rev. Larry Hutchins officiating. Burial followed in the church cemetery. Mr. Beal was a native of Chatham County, and had worked for Joan's Fabrics. Survivors include his wife, Joyce Vaughn Beal of Goldston; sons, Randy Beal and Marty Beal, both of Goldston; daughter, Tammy B. Buie and husband, Allen of Vass; mother; Myrtle McIntosh Beal of Goldston; brothers, Ray Beal of Siler City, R.G. Beal of Goldston; sisters, Phyllis B. Gunter, Treva B. Seagroves, Gayle B. Smith, all of Goldston; grandchildren, Allison Leigh Buie, Brittany Anne Beal, and Brandon Dean Beal. Memorials may be made to: Antioch Baptist Church, 3825 Bonlee-Carbonton Road, Goldston, NC 27252. E. D. (Pa) WILLIAMS E. D. (Pa) Williams, 84, of Goldston died Saturday, (11-13-04) at Moore Regional Hospital in Pinehurst. Funeral services were held at 3 p.m., Monday (11-15-04), at Antioch Baptist Church. Burial followed in the Hilliard Family Cemetery in Goldston. Mr. Williams was a native of Lee County and worked for Lee Builder Mart for 32 years. Survivors include his daughters, Ella W. Phillips of Goldston and Mary W. Gilmore of Sanford. Memorials may be made to Crossroads Ministries Building Fund, PO Box 1201, Broadway, NC 27505. |
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Kitchen Kapers (Or 'good grief, it's suppertime again') |
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By Mary John Resch
Many of you want turkey for Thanksgiving but you are not feeding enough people to bother with preparing a whole turkey. Or it may be that all of you prefer breast meat. If that is the case, you might enjoy a brined turkey breast this year and if needed, prepare two of them to be sure you have enough leftovers for sandwiches. This preparation method gives you moist flavorful meat and unless you overcook it, eliminates dry turkey – a frequent complaint. When I tried this recipe this summer, we really like it and thought it might be a good way to fix turkey for Thanksgiving.
HONEY and THYME BRINED TURKEY BREAST(Serves 12)
7 cups water, divided 3 tablespoons freshly ground black pepper, divided 6 thyme sprigs ½ cup kosher salt ½ cup honey ¼ cup packed brown sugar 2 cups ice cubes 1 6-pound whole bone-in turkey breast, skinned 2 tablespoons olive oil 1 tablespoon chopped fresh thyme
Combine 1 cup water, 2 tablespoons pepper, and thyme sprigs in a small saucepan. Bring to a boil, and remove from heat. Pour into a large bowl; cool to room temperature. Add remaining 6 cups water, salt, honey and sugar, stirring until salt and sugar dissolve. Pour salt mixture into a 2-gallon zip-top plastic bag. Add ice and turkey; seal. Refrigerate 24 hours, turning the bag occasionally. Remove turkey from bag, and discard brine. Pat turkey dry with paper towels. Rub turkey with oil. Combine 1 tablespoon pepper and chopped thyme; rub over turkey. Preheat oven to 400 degrees. Place the turkey on a roasting pan coated with cooking spray. Bake at 400 degrees for 1 hour or until thermometer inserted into thickest portion of the breast registers 180 degrees. Place turkey on a platter, Cover with foil; let stand 15 minutes. Garnish with thyme sprigs, if desired. Serving size approximately 4 ounces.
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