Misty Neal - Lawton, Oklahoma - Pupply -
ALERT DO NOT DO TRANSACTIONS WITH THIS WOMAN - SHE IS DISHONEST
Sunday, October 21, 2012
Thursday, September 17, 2009
In loving memory of
Steven N. Shelton
September 11, 1969 - September 15, 2009
Steven N. Shelton, 40, of Jefferson, died Tuesday, September 15, 2009, at Jefferson Regional Medical Center.
Steven was born September 11, 1969, in Kansas City, Kansas, a son of Carl Edward Shelton and Betty Ann Fowler Marks. He was reared and received his education in Pine Bluff, graduating from Watson Chapel High School in 1987.
Steven married Kelli Barraclough on August 13, 2002, in Pine Bluff.
He was a Body Shop Manager for George Motes Auto Sales for 5 years, before going to work for NES Rentals in Little Rock, where he currently worked as a mechanic and truckdriver.
Steven was the lead singer of the local band Black Iris.
He is survived by his wife of 7 years, Kelli Barraclough Shelton of Jefferson; a daughter, Sunni Jo Shelton of Jefferson; a brother, Michael L. Shelton of Little Rock; three sisters, Elizabeth Holly Marks of Little Rock, Tiffany Shelton of Missouri, and Courtney Shelton of Georgia; his parents, Carl Edward Shelton and Betty Ann Fowler Marks; a nephew, Lewis Shelton of Little Rock; and a niece, Katelyn Michelle Foster of Little Rock.
A memorial service is scheduled for Saturday, September 19, 2009, at 10:00 AM, in the Chapel of Ralph Robinson.
Funeral Services:Saturday, Sep. 19, 2009 10:00 amChapel of Ralph Robinson & Son
Funeral Services:Saturday, Sep. 19, 2009 10:00 amChapel of Ralph Robinson & Son
Steven (left), Grandma Rupe (center), Michael (right), Ryan Fannan (front)
circa 1974
Sad Times for the Shelton Family
My step-son Steven was killed on September 15, 2009 in a freak car accident. He was loved and will be missed by many.
The photo above was taken in 1980 when Michael and Steven were visiting us for the summer. I recently saw a photo of Steven taken only a few days (or weeks ago) and I had no doubt that it was him. For those who did not know Steven, he is on the far right of the photo - Michael on the far left.
My memories of Steven are that of a shy, quiet little boy who loved to smile and laugh and hang out with his brother. His sweetness seemed to be contagious and all those who met him would instantly fall in love with him.
Below is an article regarding the accident. Services will be held on Saturday in Pine Bluff, AR.
REDFIELD MAN KILLED IN ACCIDENT
BY THE COMMERCIAL STAFFWednesday, September 16, 2009 11:06 PM CDT
A Redfield man was killed and a second man injured when a large tree fell on the vehicle they were in Tuesday night in Jefferson County.
A preliminary report from the Arkansas State Police indicated Steven N. Shelton, 40, was eastbound on Arkansas 104 at 10:04 p.m., when the tree fell from the south side of the roadway and on top of the 1996 Chevrolet he was driving.Trooper Oscar Bullard reported that the impact from the tree caused Shelton to lose control and the vehicle overturned in a ditch full of water on the north side of the roadway.Jefferson County Coroner Chad Kelley said Shelton was pronounced dead by a doctor in the Emergency Room at Jefferson Regional Medical Center at 10:47 p.m.A passenger in the vehicle, Kyle H. Stewart, 22, also of Redfield was injured and was also taken to JRMC.
Bullard said in the report it was raining and the roadway was wet when the accident was reported, and both Shelton and Stewart were wearing seat belts.The death was the 403rd reported so far this year on the state’s highways
Sunday, August 23, 2009
Beef Broth (for Matzo Ball Soup)
For those who like their Matzo Ball Soup with homemade broth...
Sure am glad I remembered I typed this in an email to Eric.. not sure I would have remembered the recipe and could not find it in my recipe box.
1 large container of Swansen's beef broth (yes I cheat!).
1 small bottle of V8 juice (like a single serve 16oz bottle).
Beef neck bones (soup bones or even a small beef roast)
1 large onion quartered
2-4 stalks of celery (sometimes I use this - sometimes not)
1-2 cups of water (you may need to add more later)
Bay leaf or leaves (depending on taste)
Salt and pepper to taste
I like to add just a little garlic powder too.
Bring to boil and reduce heat and simmer for several hours - check taste - if too strong add a bit more water. After it tastes to your liking, strain so that all that remains is the broth. I usually make this the night before as I like the taste better after cooled and reheated. If I make a big pot of broth, I will strain and then keep half the broth for the matzo ball soup and make vegetable beef soup out of the rest. That's why I said you could use a small beef roast instead of the beef bones. In my vegetable beef soup, I add...
Pre-boiled potatoes (until almost - not quite done - pre-boiling takes the starch taste out before adding to soup - pre-boiling until almost done will keep them from falling about when simmering in the soup)
Frozen vegetables (fresh when I can get them)
carrots celery corn tomatoes (diced) green beans peas chopped onion (I love onions!) (whatever else suits me at the time) Since the broth is already made, I just simmer the broth - add the vegetables along with the diced beef and simmer until the vegetables are tender (the beef should already be tender from making the broth) Generally, I will freeze the vegetable soup as the matzos will not freeze well but will last several days in the fridge if covered tightly. Making lots of broth means I get 2 pots of soup for less time and work than just making the matzo ball soup by itself.
Sure am glad I remembered I typed this in an email to Eric.. not sure I would have remembered the recipe and could not find it in my recipe box.
1 large container of Swansen's beef broth (yes I cheat!).
1 small bottle of V8 juice (like a single serve 16oz bottle).
Beef neck bones (soup bones or even a small beef roast)
1 large onion quartered
2-4 stalks of celery (sometimes I use this - sometimes not)
1-2 cups of water (you may need to add more later)
Bay leaf or leaves (depending on taste)
Salt and pepper to taste
I like to add just a little garlic powder too.
Bring to boil and reduce heat and simmer for several hours - check taste - if too strong add a bit more water. After it tastes to your liking, strain so that all that remains is the broth. I usually make this the night before as I like the taste better after cooled and reheated. If I make a big pot of broth, I will strain and then keep half the broth for the matzo ball soup and make vegetable beef soup out of the rest. That's why I said you could use a small beef roast instead of the beef bones. In my vegetable beef soup, I add...
Pre-boiled potatoes (until almost - not quite done - pre-boiling takes the starch taste out before adding to soup - pre-boiling until almost done will keep them from falling about when simmering in the soup)
Frozen vegetables (fresh when I can get them)
carrots celery corn tomatoes (diced) green beans peas chopped onion (I love onions!) (whatever else suits me at the time) Since the broth is already made, I just simmer the broth - add the vegetables along with the diced beef and simmer until the vegetables are tender (the beef should already be tender from making the broth) Generally, I will freeze the vegetable soup as the matzos will not freeze well but will last several days in the fridge if covered tightly. Making lots of broth means I get 2 pots of soup for less time and work than just making the matzo ball soup by itself.
Orange Cookies (you are welcome Cortni)
I got this recipe from a friend of mine a long time ago and it has been a family favorite for years!
1 cup of Crisco
1 1/2 cups sugar
2 eggs
1-2 TBS grated orange rind (this is a matter of taste)
2-3 TBS orange juice (from a fresh orange)
2 - 3/4 cups of flour
2 teaspoons cream of tarter
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla
Combine above ingredients well. Roll into balls and then roll in cinnamon/sugar mixture below.
1-2 cups of sugar
1-2 TBS of cinnamon
(Mix the above well and put in a pie plate of bowl)
Bake at 350 degrees for 7-10 minutes. Really watch so the bottoms don't burn with the sugar on the outside.
1 cup of Crisco
1 1/2 cups sugar
2 eggs
1-2 TBS grated orange rind (this is a matter of taste)
2-3 TBS orange juice (from a fresh orange)
2 - 3/4 cups of flour
2 teaspoons cream of tarter
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla
Combine above ingredients well. Roll into balls and then roll in cinnamon/sugar mixture below.
1-2 cups of sugar
1-2 TBS of cinnamon
(Mix the above well and put in a pie plate of bowl)
Bake at 350 degrees for 7-10 minutes. Really watch so the bottoms don't burn with the sugar on the outside.
Candied Pecans
This is Grandma Rupe's Recipe - I just love this recipe - so easy and sooooo good!
(For those who don't know - Grandma Rupe was Cortni and Tiffani's grandma on their father's side)
3-4 cups of pecan halves
2 tablespoons of margarine (butter will burn)
1/4 cup of sugar
1/2 cup of Karo Syrup
Preheat oven to 250 degrees - place nuts on non-stick cookie sheet and heat for 5 minutes.
Melt margarine - add sugar and Karo and bring to a boil over medium heat - boil for 5 minutes without stirring after it boils.
Pour mixture over nuts on cookie sheet and stir well. Bake 1 hour stirring nuts every 15 minutes.
Pour onto aluminum foil (or the waxed side of freezer paper) and sprinkle with 1/4 cup of sugar. Mix and break up (careful they are very hot). Let cool before eating (not as good if eaten hot) Store tightly covered if you don't eat them all in 5 minutes!
(For those who don't know - Grandma Rupe was Cortni and Tiffani's grandma on their father's side)
3-4 cups of pecan halves
2 tablespoons of margarine (butter will burn)
1/4 cup of sugar
1/2 cup of Karo Syrup
Preheat oven to 250 degrees - place nuts on non-stick cookie sheet and heat for 5 minutes.
Melt margarine - add sugar and Karo and bring to a boil over medium heat - boil for 5 minutes without stirring after it boils.
Pour mixture over nuts on cookie sheet and stir well. Bake 1 hour stirring nuts every 15 minutes.
Pour onto aluminum foil (or the waxed side of freezer paper) and sprinkle with 1/4 cup of sugar. Mix and break up (careful they are very hot). Let cool before eating (not as good if eaten hot) Store tightly covered if you don't eat them all in 5 minutes!
Matzo Balls (sorry Cortni and Ryan!)
This is Grandma Seligman's recipe -
not Kosher - but really - really good!
1 1/2 boxes Matzos (round tea preferred but I have to use the square ones because I can never find the round)
4 onions
1 stick of butter
3 large or 4 small eggs
Break Matzos into very small pieces (I usually break them up - then with my fist, I smash them a bit more just to get small enough) and cover with water to soften (the water will dry out when cooked) - they will probably need to stand in the water for an hour or so to get soft enough.
Chop onions very finely (this is one time I do the chopping by hand) - saute onions in butter until translucent. I do this is a very large frying pan.
Drain off excess water from Matzos (but not totally dry) and pour over onion and butter mixture and add raw eggs.
Season to taste (this really is a taste thing) with:
salt
pepper
poultry seasoning
celery salt
ginger (I don't use the ginger)
Mix thoroughly and heat on med/low just until dried (like cookie dough) stirring often as to not burn the bottom or dry any section too much (if too dry they will not roll)
Refrigerate then roll into balls about the size of a golf ball or a bit smaller and return to fridge until ready to cook.
Now... here comes the tricky part.... (or you can do like Tiffani and I do and put some broth in a bowl - add some matzo balls - heat in the microwave and you don't have to worry about them falling apart in boiling water).
Drop balls into boiling water and remove when they rise to the top. Serve in hot beef broth.
I make my own beef broth from scratch - but you could use canned (definitely not as good - but not bad)
This recipe will serve 6-8 people, so if you are making it just for you for a night or two you may want to cut the recipe in half (still use the whole stick of butter though)
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