First row, Jamie Chipley, Lisa Daniels, Sierra Cain, Melanie Smith, Jennie Bobo, Gail allen, Chris Vowell and Denise Dearing. Second row, Britni Eaves, Lawana Ganey, Rita Nance, Patricia Ball, Johnna Agent, Juli Bishop and Teri Porter. Third row, Cameron Lesley, Angie Donald, Tess Cross, Christy Dempsey, Adriana Jenkins, Melissa Mclellan, Lawrence Poole, Kay Durant, Allison Petty, Erica Duncan, Jackie Tharp and Glenda Goforth.
First row, Jamie Chipley, Lisa Daniels, Sierra Cain, Melanie Smith, Jennie Bobo, Gail allen, Chris Vowell and Denise Dearing. Second row, Britni Eaves, Lawana Ganey, Rita Nance, Patricia Ball, Johnna Agent, Juli Bishop and Teri Porter. Third row, Cameron Lesley, Angie Donald, Tess Cross, Christy Dempsey, Adriana Jenkins, Melissa Mclellan, Lawrence Poole, Kay Durant, Allison Petty, Erica Duncan, Jackie Tharp and Glenda Goforth.
Teams are gearing up for Relay for Life and no one is more excited than the folks at Sta-Home Home Health and Hospice/Accent Care.

“Cancer is not a game” is the theme of this year’s relay, set for Friday, May 12 from 6 p.m. to 11:30 p.m. in the Neshoba County Coliseum.

Teams will be assigned a position on a Monopoly board inside the coliseum, with the Sta-Home team representing the Railroad space.

This year’s relay will hold special meaning for this group as they lost two co-workers to cancer over the previous year.

“The reason this is so near and dear to our team, we lost Rachel Dunn, who was with us about three years, and Aletha Eakes, who was here almost 23 years,” said team member Gail Allen.

“We will be lighting torches in their memory.”

The two nurses battled cancer for about three years each, and died within a month of each other.

Allen recalled how Dunn cared for her own mother when she was about 15 years old. When she graduated from high school, she knew she wanted to be a nurse, Allen said.

Allen and Eakes started working together as nurses in 1976 at the county hospital. They both joined Sta-Home in 1994.

“Rachel and Aletha were both very passionate about their nursing,” Allen said. “Both tried to work while they were sick, between treatments and transfusions.”

Team member Molly Marshall said both nurses would be proud that they were participating in Relay for Life.

Allen and Marshall agreed that  Eakes and Dunn made an impact on their co-workers.

The Sta-Home team is planning several fundraisers. They have already had a garage sale and bake sale.

The group has participated in Relay for Life several times, but this one will be very special for each of them.

Teams participating in Relay for Life, which raises money for the American Cancer Society, will take turns walking, running or strolling around the track. Teams consist of individuals representing corporations, churches, clubs, organizations and families. During Relay, team members enjoy games, food, music and camaraderie while camping out in the surrounding areas.

Around 9 p.m., all participants will share in a special luminaria ceremony to remember those individuals who have been affected by cancer. Candles will be lit in honor or memory of cancer patients and placed around the perimeter of the coliseum.

For more information about the American Cancer Society call 1-800-227-2345.



Rub for Ribeye Roast

1 small to medium sized ribeye

1 tablespoon lemon pepper

1 tablespoon paprika

1 1/2 teaspoons garlic salt

1 teaspoon rosemary crushed

1/2 teaspoon cayenne pepper  

For rare roast, cook  until 140 to 160 degrees in thickest place. Cook in 325 degree oven. Fat side up.



Lasagna

1 pound of ground beef

1 jar of Prego Traditional Spaghetti Sauce

1 pound of lasagna noodles

4 cups of mozzarella cheese

4 cups of cheddar cheese

12 ounce of cottage cheese (optional)

Saute meat until brown. Drain. Salt and pepper. Stir in spaghetti sauce. Drain noodles. Remove from stove (add cottage cheese if desired). Layer meat sauce in the bottom of long pan. Layer noodles then sprinkle 2 cups of mozzarella and 2 cups of cheddar cheese on top. Then add another layer of meat sauce, noodles, then sprinkle the other 2 cups of mozzarella and cheddar cheese on top. End with meat sauce. Bake at 350 degrees for 30 minutes.



7-Up Biscuits

4 cups bisquick

1 cup sour cream

1 cup 7-Up

Mix well. Spoon into a buttered glass dish and bake on 350 degrees 15-20 minutes or until golden brown.



Pasta-Laya

2 skinless chicken breast, cubed

1 pound link sausage, sliced

1 bell pepper, diced

1 tablespoon minced garlic

1 tablespoon olive oil

12 ounces egg noodles

2 teaspoons salt, divided

1 teaspoon lemon pepper

1 1/2 can of chicken broth

1/2 can Rotel

Sliced mushrooms

2 tablespoons Creole Seasoning

1/2 (8 ounce) jar sun dried tomato pesto

Boil noodles in water and one can chicken broth, salt and creole seasoning. Brown chicken in oven. (salt, lemon pepper and garlic) over medium heat. Add mushrooms, bell pepper- saute. Mix in sausage and pesto, turn heat down to low. Add 1/2 can Rotel and 1/2 can broth. Simmer 10-15 mins. Serve over cooked noodles.



Restaurant Style Salsa

3 10-ounce cans diced tomatoes

1 large clove of garlic, roughly chopped

1/3 cup diced red onion

1 jalapeño, seeded and roughly chopped

1/2 bunch of cilantro, washed (about 1 cup)

1/2 teaspoon salt (or more to taste)

1/2 pepper

1 1/2 teaspoon sugar

1/4 teaspoon cumin

1 lime juiced

Place all ingredients into blender or food processor. Pulse a few times until desired texture is reached. Serve with tortilla chips.



Hot Onion Dip

2 medium sweet onions chopped

1 cup of mayo

8 ounces softened cream cheese

2 cups Parmesan cheese

2 teaspoons garlic powder

Mix all ingredients together. Bake at 350 degrees for 45 minutes. Cayenne pepper is optional for a kick.