Sara Dixon enjoyed her career in the medical field, but she learned 12 years ago when she retired that she’s enjoying her more leisurely years just as much.
Sara was licensed as a practical nurse in 1970. She worked in hospitals and doctors’ offices throughout her career. At one time she worked for a dentist, but realized she liked the medical field better and preferred working in doctors’ offices rather than hospitals.
“I just decided that the medical field would be more interesting,” said Sara. “I enjoyed getting to know my patients and their families and being familiar with their medical problems in doctors’ offices, whereas in a hospital people were just in and out.”
She was working for Dr. James Yates at the time of her retirement. She said the fact that her husband, Larry, is retired, makes her enjoy it even more because they share interests and hobbies.
Sara was born in Jacksonville to JD and Jewel (Smith) Murray. Her brother, Danny, lives in Carrollton, Ga. Her sister, Sherry, is deceased.
She and Larry have a daughter, Terri Bensaid, who lives with her husband, Faycel, and their children, Noelle, Zachary and Sara Kate in Singapore. Noelle will spend her junior year studying at the London School of Economics and then return to Washington, D.C., for her senior year. She is studying international relations.
The Dixons are members of the Church of Jesus Christ of Latter Day Saints in Lenlock and are involved in many of the adult programs there.
They enjoy traveling, and one of their memorable trips was a 10-day land tour and cruise in Alaska.
Sara has been a Master Gardener for the past seven years. Because of her love for flowers, she renewed her interest in another hobby -- photography. She took several photography courses in a continuing education class at Jacksonville State University and now enjoys taking photos of what she grows and the places she visits.
Sara said she does a lot less cooking now than she did when she worked and when Terri was home. When she and Larry married, their meals were mostly trial and error, she said.
“My husband knew how to cook more than I did, so we cooked together,” she said.
- 1 – 8 oz. bar cream cheese, softened
- 2 T. minced onion
- 2 T. mayonnaise
- ¼ - ½ c. green olives with pimentos, sliced
- 1 sm. jar dried beef, chopped
Mix first four ingredients. Add dried beef. Mix well. Serve with Ritz crackers.
- 1 chicken (2-3 lb.) cooked and cut intl small pieces
- 1 pack 8 oz. noodles, cooked nd drained
- ½ c. chopped green or red pepper
- 1/3 c. chopped onion
- ½ t. salt
- 1 small jar pimento with liquid
- 1 c. mayor
- 1 can cream of mushroom sup
- ½ c. milk
- 1 c. shredded cheddar cheese
Combine first seven ingredients. Set aside. Combine soup and milk in boiler. Heat thoroughly. Add cheese, stirring until cheese melts. Combine the two mixtures and bake in greased 2-quart casserole. Bake at 425 degrees for 15-20 minutes.
- 12 corn tortillas
- 1 lb. ground beef
- 2 T. chili power
- 2 T. garlic powder
- Dash of salt
- 1 med. onion, chopped
- 1 can Ranch style beans
- 1 can cheddar cheese soup
- 1 lb. grated cheddar cheese
- 1 can Rotel tomatoes
Brown beef, onions, garlic powder and chili powder. Place 6 tortillas in the bottom of casserole. Layer meat mixture, beans and soup. Top with 6 tortillas. Sprinkle on cheese. Pour tomatoes over the top. Bake at 350 degrees for 40 minutes.
UPSIDE DOWN GERMAN CHOCOLATE CAKE
Preheat oven to 350 degrees. Grease and flour 9x14 cake pan. Sprinkle a layer of coconut (7 oz. pack) on bottom of pan. Follow with a layer of chopped nuts (1 ½ c.)
Prepare a German chocolate cake mix according to directions on box and pour over nuts. Melt a small pack of cream cheese and 1 stick of butter. Add 1 box of confectioner’s sugar and blend with mixer. Swirl into the cake.
Bake at 350 degrees for one hour. Ovens will vary. Be cautious. Do not overbake. It should still jiggle in the middle when it is done.
Contact Margaret at firstname.lastname@example.org