Cheryl Mars
Cheryl Mars
Visitors will see a showcase of local talent when they step inside Cheryl Mars' turn-of-the-century home at 518 Poplar Ave. during the Home Arts Club's Christmas Tour of Homes.

The tour will be Sunday, Dec. 1 from 1 to 4 p.m.

Cheryl recently renovated her circa 1904 home, which features a multi-gable-on-hip roof.

The house, previously owned by the late Florence Mars, still has its original front door with reed glass.

"It's a privilege to live in her home and keep it in the family," Cheryl said.

"I have a love for older homes because they have character. I want to show how one can mix the old and new."

During the renovation, Cheryl used Neshoba County people including her architect and contractor.

Works of a local seamstress, wood craftsman and artists can be seen throughout. Cheryl purchased all her building supplies and appliances in Philadelphia as well.

"In a small house you have to learn to collect with care," she said, after downsizing from a larger house. "I no longer want to gather just anything. I've altered my house to suit my needs."

Cheryl has numerous Moni angels, Indian baskets and pieces of pottery.

Once inside, visitors will see that she is a proud grandmother of six.

The front combination playroom/bedroom caters to the grandchildren. Their stockings will be hung at the foot of the beds with little elves holding wooden blocks with each child's initial.

Cheryl likes to use an abundance of fresh greenery, red roses and colorful ribbon during the holidays.

Her open spacy kitchen, dining room and sun room provide a wonderful setting for large holiday gatherings of family and friends.

She has a large backyard that is also great for entertaining. What's more, the yard joins the yard of her son and his family. Needless to say, that set of grands are frequent visitors!

A retired teacher, Cheryl is a reading volunteer and a tutor in the Philadelphia School District.

Students will see her as Mrs. Claus during the holidays when she plans to read for several classes.

A seasoned cook, Cheryl has shared several of her tasty recipes.



Sausage Muffins

(Sarah's favorite)

1 lb of sausage

1 can of cheddar cheese soup

1/2 can of water ( use soup can)

3 cups of Bisquick

Brown sausage and drain. Crumble the sausage. Blend all the ingredients together. Spray Pam in mini muffin tins. Spoon mixture in tins and bake at 400 degrees for 16 to 18 minutes. Makes about 50 muffins.



Blonde Brownies

1 lb light brown sugar

3 eggs

1 (12 ounce) package. chocolate chips

1 cup chopped pecans (optional)

1 1/2 sticks of oleo, melted

2 1/2 cups of self-rising flour

Mix all ingredients. Place in a greased large, glass Pyrex dish. Bake at 325 degrees for 30 minutes.



Peanut Butter Fudge

3 cups sugar

1 small can Pet milk

1 10 ounce jar of Marshmallow Cream

1 teaspoon vanilla

3/4 cup of butter or oleo

1 cup of peanut butter

In heavy saucepan, combine sugar, butter, and evaporated milk. Bring to a full boil, stirring constantly. Continue boiling for 5 minutes while stirring constantly.

Remove from heat and add peanut butter , marshmallow cream, and vanilla. Beat until blended.

Spread in 12 by 9 by 2 in pan. Cool at room temperature. Cut into squares when firm. Makes 3 pounds.

Store in refrigerator for extended time. - My mom's recipe



Peanut Butter Cookies

1 cup shortening

1 cup white sugar

1 cup of brown sugar

1 cup of peanut butter

2 eggs

2 1/2 cups plain flour

1/2 teaspoon salt

1 teaspoon of baking soda

Cream shortening, sugars, and peanut butter. Add unbeaten eggs; beat well. Add flour, soda, and salt sifted together. Form into balls the size of walnuts; flatten with fork. Bake in 350 degree oven for 20-25 minutes or until done. - My mom's recipe



Layered Green Salad

1 layer of lettuce, broken up

1 layer of celery, chopped

1 layer of green onions, chopped

1 layer of green English Peas, ( frozen and uncooked)

Spread Hellman mayonnaise over layers.

Put 3 tablespoons or less of sugar over mayonnaise.

Then add shredded cheese and crumbled bacon on top. Can make up to 24 hours ahead. Keep refrigerated. - My mom's recipe