Pastor Curt Pace and Wade Bobo
Pastor Curt Pace and Wade Bobo
The host of "Listen to the Eagle" will be at New Bethel Baptist Church Friday night for the Brotherhood's Beast Feast which attracts almost 300 people, annually, for an array of wild game and other foods.

To thousands of wildlife conservationists in all 50 states, the name Paul Ott means a single voice singing out a message to conserve a place for wild things and wild places for future generations to enjoy as we have before them.

To industry his name means a sensible philosophy of conservation - not preservation. He believes in the economic growth of our country.

To the multi-billion dollar tourist industry, he is the "Voice of the South."

Ott hosts his own live, call-in radio show entitled "Listen to the Eagle." The show is also being aired on TV weekly. Both shows are growing each week across the South and the country.

The annual wild game supper at New Bethel will begin at 6 p.m. with Ott speaking around 7:15 p.m.

The event is free to the public. A love offering will be taken.

Attendees will have a chance to win great door prizes.

Pastor Curt Pace and Brotherhood chairman Wade Bobo are expecting a large crowd and plenty of food for all.

There will be several wild game dishes.

Some of the women in the church are better hunters and fishers than the men, Pace said.

In addition to wild game, there will be other things such as chicken nuggets and ribs.

There'll be frog legs, alligator, deer and crappie, Bobo said.

Attendance for the Beast Feast has grown every year since it was started in 2007.

The evening promises lots of fun, great door prizes and a chance to meet and hear Ott.

The love offering will be added to a donation from the church which will go to "The Day of the Lord Foundation."

The church is at 11681 Highway 488 west. For more information call 601-656-2301.

Some of the church members have shared their favorite recipes.

Spinach/Swiss Cheese Quiche

1 deep dish pie crust

8 ounces swiss cheese slices (cut in little squares)

2 tablespoons flour

1 cup milk

3 eggs

1/2 teaspoon salt

1/2 teaspoon pepper

10-ounce box of chopped spinach (thawed & drained)

Toss cheese with flour. Combine eggs, milk, spinach and swiss cheese.

Put in Pie Crust.

Bake 1 hour at 350 degrees. Pre-heat oven.

Tomato Pie

6 roma tomatoes (diced)

1 deep dish pie shell

1 cup mozzarella shredded cheese

1 cup sharp shredded cheese

3/4 cup mayonnaise

Salt and pepper to taste



Prick pie shell with fork. Cook at 400 degrees for five minutes.

Let cool.

Put drained tomatoes in pie shell.

Mix all other ingredients together and put on top of tomatoes Sprinkle with basil.

Fresh basil makes it have a better taste but dried basil works fine.

Cook around 30 minutes on 400 degrees.

Let cool and enjoy!


1 stick of butter

1 cup of flour

4 ounces chopped pecans

8 ounces cream cheese, soft

2 cups Cool Whip

1 cup confectioners' sugar

2 packages Jello instant chocolate pudding mix

3 1/3 cups milk

1 large container Cool Whip

First Layer: Melt butter in 9 x 13 1/2 inch pan, sprinkle flour and pecans, pat gently. Bake 25 minutes at 350 degrees. Cool.

Second Layer: Mix softened cream cheese, 2 cups Cool Whip and confectioners' sugar with mixer on medium speed. Spread on first layer.

Third Layer: Mix instant pudding and 3 1/3 cup milk, beat with mixer until pudding ribbons. Spread on second layer.

To top it off, spread the large container of Cool Whip on third layer. Chill overnight, or can be made several days in advance.

Jeri's Brunswick Stew

1 whole chicken

1 1/2 pounds of ground beef

1 1/2 pounds of ground pork

2 large onions

1 tablespoon red pepper

18 ounces ketchup

3 cans creamed corn

3 cans tomatoes

2 tablespoons vinegar

Cook chicken, drain and chop. Reserve stock.

Cook ground beef and pork and onions in three cups of chicken broth for one hour. Add tomatoes, ketchup & vinegar and cook 1 hour. Add chicken, red pepper and corn and cook 45 minutes. Stirring frequently.

Makes seven quarts.

Jerome's Carolina Party Chicken

8 boneless, skinless chicken breasts

1 jar chipped beef

8 strips of bacon

2 cans cream of mushroom

1 large carton sour cream

Line the bottom of a 13 x 9 casserole dish with the chipped beef.

Wrap a piece of bacon around each chicken breast.

Place chicken on top of beef.

Combine sour cream and soup and spread on top of the chicken.

Cook slowly at a low temperature to avoid curdling.

Cook at 300 degrees for about two hours.

Judy's Manicotti

3 boxes manicotti pasta

2 pounds ground chuck

Onion chopped

3 jars Prego Spaghetti sauce

2 pounds mozzarella

1 jar parmesan cheese

4 eggs beaten

Parsley 1/2 cup fresh or 1/4 cup dried

Boil pasta one package at a time 6/7 minutes.

Brown meat with onion, mix Prego add a little sugar to sweeten. Simmer on low.

Mix cheeses, eggs, parsley, salt, pepper to taste.

Stuff pasta with cheese mixture lay in greased casserole dish.

Top with sauce mixture

Bake at 350 degrees for 40 minutes

Mama's Fabulous Fish

8 large fillets of fish

4 tablespoons Worcestershire sauce

Juice of one lemon

Garlic powder to taste

Bake 30 minutes and 325 degrees.

1/2 cup sour cream

1/2 cup mayonnaise

1/2 medium onion chopped

1 pack of slivered almonds toasted

1 cup of wine

Put on top of fish and cook another 15 minutes.

Net's Crunchy Romaine Toss Salad

1 cup chopped walnuts

1 package Ramen noodles, uncooked. Broken into pieces

4 tablespoons butter

1 bunch broccoli, chopped into small pieces

1 head of romaine lettuce, washed and broken into pieces

4 green onions including tops

1 cup sunflower seeds

Make sure all is chopped real fine.

Dressing for Salad, can make up and use as needed.

1 cup vegetable oil

1 cup of sugar

1/2 cup red wine vinegar

3 teaspoons soy sauce

Salt and pepper to taste

In saucepan over low medium heat, melt butter with ramen noodles and walnuts. Toss into salad. Mix wet ingredients along with salt and pepper to taste. Pour salad.

Porcupine Meatballs

1 pound ground beef

1/2 cup uncooked white rice

1/2 cup of water

1/3 cup chopped onion

1 teaspoon salt

1/8 teaspoon garlic powder

1/8 teaspoon ground black pepper

1 jar of Emeril's marinara sauce

1 cup of water or more as needed

2 teaspoons Worcester-shire sauce

Mix the ground beef, rice, 1/2 cup water, onion salt, garlic powder, and black pepper in a bowl. Roll the mixture into 12 meatballs.

Mix tomato sauce, water and Worcestershire and pour on top of meatballs.

Bake at 325 degrees about an hour or more if needed.

Tiny Stephen's Egg Custard Pie

4 eggs

1/2 cup self-rising flour

1 teaspoon vanilla

2 cups sweet milk

1 1/2 cups sugar

1/2 stick of butter, melted

Cream sugar and butter together. Add eggs; mix well. Add rest of ingredients. Cook at 350 degrees for 1 hour and 15 minutes in deep dish pie plate.

This makes its own crust.

Deer Roast

Place desired amount of deer meat in a crockpot. Add one envelope of Lipton onion soup mix and 2 cans of cream of mushroom soup. Cook on high 8-10 hours.

Deer Jerky

Cut meat into 1/2 to 1 inch strips

2 bottles teriyaki sauce

1 bottle soy sauce

1 bottle worcester sauce

2 Tablespoon garlic salt

Soak meat 24 hours then air dry for 3 hours on a rack. Dehydrate using a dehydrator to your liking.

Ricky's Deer Chili

1 pound ground beef

1 handful sausage

1 pound ground deer meat

1 teaspoon salt

4 cups water

1 can pinto beans

1 medium onion, chopped

3 tablespoons chili powder

1 cup ketchup

1 can navy beans

Brown meats and onions together. Add chili powder, salt, ketchup and water. Simmer slowly for 1 hour. Add beans and simmer for 15 more minutes.