A Building Named for Megann

This is part of a letter that was sent to Megann's aunt regarding a school that they are naming after Megann. They were inspired by her story and are even posting a picture of her in the building!

Part of the letter from David in Africa:

How are you this morning? Hope fine as we are. Kindly have my condolences for the death of Megann Shepherd who has returned to her Creator for rest. I know how you feel especially the pain she underwent. It is my prayers that God continue to console her entire family, relatives and the brotherhood.

Education
Concerning the proposed name for the school, it is a welcome one that the entire administration is in favor of. The proposal comes in at a time when we are just about to complete the registration of the school with the Ministry of Education. For the past we have been operating on a temporary permit. This was due to the lack of building and adequate spacing. Now that we have our newly constructed building officials from the ministry will now come to inspect our compound paving the way for our permit.

In this light, the school will now be called "Church of Christ Good Shepherd Academy". I can imagine kids telling their friends that " We are going to Good Shepherd." Truly the name Shepherd is worth to be mentioned.

Sharing Megann's Recipes!

Here are some of Megann's recipes that Megann's mom shared. I've also included the ones that were posted in the comment section. Enjoy!!

Suzanne Wood’s Pecan Pie
3 eggs
½ cup sugar
2 Tbsp melted butter
¾ cup of dark Karo
2 Tbsp flour
¾ cup of light Karo
¼ tsp vanilla
2/3 cup of pecans (chopped or whole, your choice)

Beat eggs then add other ingredients. Save the Karo and nuts for last and it makes it easier to mix.

Makes one deep dish pie.

Bake at 425 for 10 minutes. Reduce to 325 for 40-45 minutes. Should be firm when shaken.

I use those foil covers for the crust.





Nana’s Double Divinity


Mixture 1
3 cups sugar
3/4 cups water
1 cup light corn syrup

Mixture 2
1 cup sugar
1 cup water


3 egg whites
1 tsp vanilla
1 cup nuts
Slightly butter 9x13 pan.

Cook mixture 1 in sauce pan, stirring until sugar is dissolved. Then cook without stirring until firm-ball stage- 250*. (Takes about 45 minutes.)

Just a little before mixture 1 reaches firm ball stage, begin cooking mixture 2.

Pour mixture 1 slowly over 3 stiffly beaten egg whites and continue beating very fast until mixture 2 reaches the very firm ball stage- 260*to 268* (about 20 minutes).

Least 5 minutes. Add mixture 2 and beat at high speed until candy stands in peaks and will not stick to a gentle touch of the finger.

Add 1 teaspoon vanilla and 1 cup nuts. Pour into slightly butter pan and cut into squares. Yield: 3 lbs. or 50 average servings.






Joe Anna Dickerson’s Brownie Drops

2 bars Bakers German Sweet Chocolate
1 T butter
2 eggs
¾ C sugar
¼ C unsifted flour
¼ teas baking powder
¼ teas cinnamon
¼ teas salt
½ teas vanilla
¾ C pecans

Melt chocolate and butter. Beat eggs til foamy, then add sugar, 2 T at a time. Beat til thickened. Blend in chocolate mixture. Add flour, baking pdw., salt, and cinnamon. Blend.

Stir in vanilla and nuts. Drop by Teas onto greased baking sheet. Bake at 350* until cookies feel set when touched. (about 10 minutes). Cool slightly on sheet before removing.





Gladys Flood’s Cream Pie

¾ C sugar
3 T cornstarch
3 eggs, separated
2 ½ C milk
1 tsp vanilla
Pinch of salt
1 T butter
1 cup coconut (if you want coconut cream pie)

Scald milk. Mix sugar, cornstarch, and salt. Add to mild and stir until thick (scorches easily so stir constantly). Pour a little mixture into beatern egg yolks stirring till well mixed. Add to mild. Cook about 10 minutes til thick. Remove from head, add butter and vanilla. (Add 1 C coconut if you want coconut cream pie) . Spoon into crust. Top with meringue. (If making coconut cream pie, sprinkle with coconut ). Bake until meringue is slightly brown



Meringue

Beat 3 egg whites until frothy and add about ½ half teas cream of tartar. Beat until stiff and slowly add 5 T sugar.





Southern Pralines – cooked in microwave--wonderful

1 ½ cups firmly packed light brown sugar
2/3 cup half-and half
1/8 teas salt
2 tablespoons butter
1 ½ cups pecans



Butter waxed paper.

Combine sugar, half-and-half, and salt in a deep 3-quart casserole. Mix well. Stir in butter. Microwave at HIGH for 10 minutes or until mixture reaches soft ball stage (240*), stirring once.

Stir in pecans; cool about 1 minute.

Beat by hand until mixture is creamy and begins to thicken (about 3 minutes). Drop by tablespoons onto waxed paper; Let stand until firm. Yield: about 2 dozen.







Coffee Cake (Monkey Bread)

1 pkg Frozen dinner rolls
¼ C granulated sugar
½ c chopped pecans
½ C melted butter
1 C brown sugar
1 small pkg. butterscotch pudding mix – not instant
2 teas ground cinnamon


Lightly grease a tube pan. Mix both sugars, pudding mix, and cinnamon. Set aside. Sprinkle ¼ C sugar mix on bottom of pan, Sprinkle pecans over this. Set aside. Dip each piece of dough (thawed or frozen) in melted butter and roll in remaining sugar mixture. Place in pan evenly. Top with any remaining butter and sugar mixture. Let the dough rise in a warm area until double in size (do not let dough come over top of pan). Preheat oven to 350. Place pan on a large cookie sheet and bake for 30-40 min. or until brown. Remove from oven and invert on large plate.

Did not use all sugar mixture-probably about half. Could use left over portion for syrup if needed.






Jeanne’s Pork Chops—good to cook for Sunday dinner

4 large pork chops
4 T butter
Flour
Paprika
Salt
Pepper
Sour cream-8oz carton
Sliced onion-sliced thin
¼ c milk
Green olives-small jar



Sprinkle pork chops with paprika. Dredge in flour. Melt butter in large skillet that can be covered. Brown chops in butter until brown on both sides. Heat sour cream and onions together. Pour over pork chops. Add milk. Turn down heat, cover, and cook for about 1 ½ hours (depending on thickness of chops). Before serving, add olives. Delicious with mashed potatoes.





Kedra Suggs’ Lime Salad

16 marshmallows or ¼ lb
1 cup milk
8 oz cream cheese
1 #2 undrained can pineapple
1 cup whipping cream, whipped
2/3 cup mayonnaise
1 small package lime jello

Melt marshmallows and milk in double boiler. Pour hot milk over jello and stir. Add cheese and stir. Add pineapple with juice. Cool. Blend in whipped cream and mayonnaise.





Spaghetti Casserole

28 oz spaghetti sauce
1 lb. ground beef
8 oz sour cream
16 oz cottage cheese
12 oz spaghetti
1-2 cups mozzarella

In two 8x8 pans or one 13” pan, layer pasta, sour cream, cottage cheese, meat and sauce. Top with cheese.






Nana’s Sage Chicken

1 chicken or 4 chicken breasts
4 T butter
Flour—about ½ cup
Salt
Sage—2 T (more if you like sage)
Pepper
Vegetable oil
Milk

Mix sage, flour, salt, and pepper. Heat vegetable oil in skillet. Dredge chicken in flour mixture, and brown in oil. When brown on both sides, add about 2 cups milk (enough to almost cover chicken). Reduce heat and cook for about 1 hour. Good with mashed potatoes.





Wanda Scogin’s Green Bean bundles

Canned whole green beans (if fresh or frozen, steam a little)
Hickory salt
Melted butter
bacon

Can prepare day before. Wrap beans with about ½ slice bacon. Place in 9x13 pan.

Bake until bacon is done.





Banana Pudding

1 large package vanilla instant pudding
1 can sweetened condensed milk
1 (8 ounce) whipped topping
1 pound box vanilla wafers
6 large bananas
3 ½ cups milk

Mix pudding mix, sweetened condensed milk, and milk, using a fork ( no mixer). Add whipped topping. Mix well. Arrange wafers around sides of 9x13x2 inch pan. Layer with wafers, bananas, pudding. Refrigerate.





22 Minute Chocolate Cake (really takes about 30 minutes)

2 cups flour
2 cups sugar
1 stick oleo
½ cup shortening
1 cup water
3 ½ T cocoa
½ cup buttermilk
2 eggs
1 tsp soda
1 tsp vanilla

Do not use mixer. Combine flour and sugar in large bowl. In saucepan combine and bring to boil: oleo, shortening, cocoa, water.

Pour over flour and sugar. Do not wash pan.

Combine: buttermilk, eggs, soda, and vanilla. Add to other mixture and mix all. Pour into greased pan. Bake for about 25 minutes.



Frosting

1 stick oleo
3 ½ T cocoa
1 lb. powdered sugar
1 cup nuts
1/3 cup milk (adjust to amt of sugar)



When cake has been cooking 22 minutes, combine in same saucepan: oleo, cocoa, milk. Bring to slight boil. Add: powdered sugar and nuts. Pour over cake when removed from oven.







Crescent Roll Chicken

2 C cooked chicken
1 c broccoli. chopped
1/2 c red bell pepper or black olives
1 c shredded cheddar
1 glove garlic
1/2 c Mayonaise
1 teas dried dill
1 pinch dried onions
2 pkgs crescent rolls
egg white
2 T slivered almonds



Preheat oven to 375. Combine Chicken, brocolli, and pepper. Add cheese, garlic, mayonaise,
dill, and pinch of dried onion. Roll dough 3" deep and 1 1/2"
wide. Pile chicken on center. Braid by lifting strips across and pinching together, turning
to twist. Brush with egg white, sprinkle with almonds. Bake 25 minutes





Broccoli Salad

Toss together:
2 bunches broccoli
½ bottle bits
5 green onions chopped
½ cup raisins
¼ cup sunflower kernels



Mix together:
1 cup mayonnaise
¼ cup sugar
1 T vinegar

Pour over salad. (Good the next day if not all eaten that night.)


Heavenly Banana Delight

One 31/2 ounce package vanilla instant pudding mix
One 14 ounce can sweetened condensed milk
1 cup milk
1 cup heavy cream
1 cup sour cream
One 12 ounce box vanilla wafers
3or 4 bananans sliced
3 Tbs. chocolate syrup

In a large mixing bowl, combine the pudding mix, condensed milk and milk, and beat for 2 minutes or until well blended. Refrigerate for 10 minutes. In another bowl, whip the heavy cream. Add the whipped cream and sour cream to the pudding mixture. Place half the vanilla wafers in the bottom of a 13x9x2 inch dish. Top with half the sliced bananas, half the pudding mixture, and a drizzle of chocolate syrup. Repeat each layer and decorate the top with the remaining chocolate syrup. *I put this in my trifle bowl. I used the large box of instant pudding because I like more pudding and I just added 1 ½ c. of milk instead of 1 cup and I did about 2 cups of whipping cream and reserved some for the top. With the whipping cream that I reserved for the top I added powdered sugar to sweeten it. I left out the chocolate syrup but if I would have had pecans in my freezer I would have topped it with chopped pecans, that would have been prettier. Also, strawberries. I almost left the bananas out completely to just do strawberries, but I went ahead and did some bananas too. So you can pretty much so what you want to it. Enjoy.




Creamy, Dreamy, Spinach, Onion, and Bacon Dip
May be made up to 2 days ahead of time, covered, and refrigerated.
Let stand 20 minutes before baking as directed.

1 lb bacon, cooked and crumbled
1 10 oz pkg frozen chopped spinach, thawed and squeezed dry
1 10 oz pkg frozen chopped onions, thawed and squeezed dry
3 (8 ounces) packages cream cheese, softened
1 (5 ounce) package shredded Parmesan cheese
1 cup shredded mozzarella cheese
½ cup mayonnaise

Preheat over to 350*Combine all ingredients except corn chips in a medium bowl. Spoon mixture into a 2-quart baking dish. Bake 30 minutes, or until hot and bubbly. Serve with corn chips. Megann's comments: Did not list corn chips in ingredients, but you know what I mean. You can buy any size you want. This is good while the guys watch football. Can chop your own onions, but this is easier.



BBQ Beef

Slow cook a 2 pound beef roast in the crock pot. Drain juices. Shred beef. Combine...
1 7 oz bottle ketchup
6 oz Coke
1 1/2 TBS liquid smoke
2 TBS brown sugar
2 TBS applesauce
2 TBS worcestershire sauce
1 TBS mustard

Pour sauce over shredded beef in the crock pot and cook 3-4 hours longer.