Our community meal was cooked, assembled, and distributed on March 7. We served our guests turkey with gravy, mixed vegetables, biscuits and butter, bananas, and desserts made by Beth Hendricks and Wendy Summers.
Our leprechauns for March were Doug Damron, Donna Leisinger, Susan Walker, Greg Robey and John Kasper. All 48 meals were taken by our guests. Peggi and Michael Mizen
|