Spring 2008 - Please pick up the Spring 2008 Issue to read the full stories.

Legacy of Green
By Samantha Wilber

In a profession dominated by individuals who began their careers long before he was born, Chad English is perhaps the youngest superintendent in the golf course industry.

Today’s competitive leisure market demands highly motivated, trained and dedicated individuals to meet the requirements of the rigorous golf course environment. Fortunately for English, his tenacity and enthusiasm for turfgrass management provided him the opportunity to manage his own course at an age when most men are still trying to decide what they want to be when the grow up. Chad English was 20.

“I had been the assistant superintendent at Murray Country Club for about eight months before a chain of events led to this opportunity that turned out to be really beneficial for me,” said Chad. “I have been the superintendent here at Murray for over a year now and I think some really positive changes have started to take place.”

His age does not accurately reflect the years of experience on which he can draw. While Chad has considerable first-hand experience gained from working at local golf courses, the knowledge and guidance given by his father and uncles has been the key to his success. For the English clan, “green” is the color of the family tree.

…Read more in the Spring 2008 issue of Murray Life Magazine

 

Day Trips: Owensboro
By Casey Northcutt

If the mood ever strikes for a little bluegrass, a little baseball and a little Edward Scissorhands, Owensboro, Ky., is your destination of choice.

Kentucky’s third-largest city, Owensboro is a conglomeration of bluegrass and barbeque festivals, restaurants that suit a variety of tastes and museums plentiful enough to keep any elementary school busy with field trips. Visitors will also find a history rife with historical quirks like the fact that the town serves as the birthplace for both the minor league baseball team, the Owensboro Oilers, and for Oscar-winning actor Johnny Depp.

So, if you feel like getting out of the house, away from floors that need to be vacuumed and bills that need to be paid, this little city on the banks of the Ohio can offer quite a bit of diverse diversion.

…Read more in the Spring 2008 issue of Murray Life Magazine

Dinner is Served:
Murray Electric Systems: Bright Ideas for Cooking
By Rita Oldham

In our spring issue, Murray Life is featuring selected recipes from Murray Electric System’s (MES) cookbook, Bright Ideas for Cooking. This collection of recipes from MES’s staff and families is a fundraising effort for Relay for Life 2008 spearheaded by Pam Collins, according to Tina Cox of MES. The team’s slogan is “Huntin’ for a Cure.” If you would like to hunt up some amazingly tasty and simple recipes while supporting a worthwhile cause, visit the employees of MES and pick up a copy of their cookbook for only $8 at 401 Olive Street.

Hot Spinach Dip
From Pam Collins, Broadband/Customer Service

Ingredients:
¾ cup chopped onion
2 cups chopped tomato
1 10 oz. spinach, thawed and squeezed dry
1 8 oz. cream cheese, softened
2 cups shredded monterey jack with jalapeno
½ cup half & half

Directions:
Mix all ingredients together and pour into a buttered baking dish. Bake at 350 degrees for approximately 40 minutes. Serve hot with tortilla chips.

Easy Breakfast Casserole
From Christy Dawes, E-Tel Customer Service

Ingredients:
1 tube of 8 refrigerated crescent rolls
1 lb. pork sausage, browned and crumbled
5 eggs
½ cup milk
2 cups shredded mozzarella cheese

Directions:
Spray bottom of a 9 by 13 inch baking pan with non-stick cooking spray. Unroll crescent rolls flat into bottom of pan, sealing edges. Sprinkle sausage over the crescent base. In a small bowl, beat eggs, add milk and cheese. Pour over crescent rolls. Bake at 350 degrees for 20 minutes.

Chicken Tetrazzini
From Sharon Bundy, Sister of Kim Scott, Customer Service

Ingredients:
8 oz. raw spaghetti
½ cup chicken broth
2 cups cooked chicken, cut into 1 inch pieces
¼ cup pimentos, diced
¼ cup green pepper, diced
½ small onion, diced
1 can cream of mushroom soup
1 8 oz. can sliced mushrooms
½ tsp. salt & pepper
2 cups cheddar cheese, shredded

Directions:
Cook spaghetti according to package directions. Mix remaining ingredients with 1 cup of the cheese. Mix well and then add in cooked spaghetti. Pour into a casserole dish and top with remaining 1 cup of cheese. Bake at 350 degrees for about 30 minutes or until heated through and cheese is melted.

Corn Casserole
From Tracy Manning, Customer Service

Ingredients:
1 can whole kernel corn (drain ½ of the liquid)
1 can cream style corn
1 stick butter
1 8 oz. sour cream
1 box Jiffy cornbread mix

Directions:
Melt butter in pyrex baking dish. Add remaining ingredients and stir together. Bake at 350 degrees for 40 – 45 minutes.

Heavenly Chocolate Cake
From Sandra Simmons, Retired MES Employee

Ingredients:
1 box chocolate cake mix
1 14 oz. can condensed sweet milk
1 12 oz. can or jar caramel ice cream topping
2 Heath candy bars
1 8 oz. tub Cool Whip

Directions:
Cook cake as directed on package. Cool 15 – 20 minutes. Poke holes in cake using a straw. Pour can of condensed milk over cake. Let sit for 5 minutes, and then pour the caramel topping over the top and frost with Cool Whip. Crush the Heath bars and sprinkle over top. Refrigerate for 24 hours.