For the past 18 years, she’s worked with Piedmont City Schools. Three years of that were spent working as a title teacher. She’s currently secretary at Piedmont Elementary School in the Frances E. Willard building.
Patty said working with children is a blessing.
“If you can touch a heart, give them a snack or just be nice to them that’s what they need,” she said. “You don’t know how they’re treated at home or what their environment is like. If you can make the office better for the students and the teachers, then your day is made.”
She said that working with the teachers and staff is a blessing for her.
In between these jobs, Patty worked at two others. She worked at Alaco Pharmacy. Then, she worked eight years for Dr. Russell and Evelyn Ulrich.
“They’re like family to me,” she said of the Ulrichs.
Patty and her husband Don have two sons. Steven owns Lovers by Glover on Main Street. Steven redesigned his parents’ home last year. Kyle is a firefighter in Jacksonville and Piedmont and works with the Piedmont rescue squad. Kyle’s wife Heather works at Anniston Army Depot. They gave the Glovers triplets last year. Emma, Lilly and Brantley are now four months old.
“It’s a blessing times three,” said Patty. “It’s God’s blessing for us. It’s wonderful.”
Patty said she and Don and the maternal grandparents are set up on schedules to help the parents with the trio.
The Glovers met through mutual friends at Pizza Inn in Anniston. Patty had been a lifelong resident of Wellborn, but after she and Don married, she moved to Piedmont. That was 33 years ago. Her parents are Gail McDowell and the late Donald Ray McDowell.
The Glovers are members of First United Methodist Church where Patty is former youth director. She said she’s available to help whenever asked. She is also a member of the Piedmont Booster Club.
“I was so involved when my kids were little,” she said. “Now, I’m letting other church members enjoy what we enjoyed.”
Patty said the things she enjoys most are cooking, cleaning and working in her yard. She and Don also enjoy riding motorcycles with their family and friends. Her mother and grandmother taught her to cook.
“They were both great cooks,” she said. “I always liked to be in their kitchen.”
Patty cooks almost every day. Don is a police officer and volunteer fireman and works long hours. His parents are Pat Davidson and the late Claude Donald Glover.
“There are a lot of days he doesn’t get to have lunch, he’s so busy,” she said. “I want him to have a good meal when he gets home.”
Patty prefers old-fashioned cooking, the way her mother and grandmother cooked. She likes to cook for her family and company.
“The more people you can cook for and the bigger the crowd, the more I like it,” she said. “I love to cook for family, and I like to help others and not be recognized for it. I like doing things behind the scene.”
Contact Margaret at firstname.lastname@example.org.
Hungry Jack Casserole
1 lb. ground beef
16 oz. can pork and beans
¾ c. barbecue sauce
1 T. chopped onion
1 T. brown sugar
1 t. salt
1 can Hungry Jack biscuits
¾ c. shredded cheddar cheese
Brown beef in skillet and drain. Mix next five ingredients together and stir in beef. Put in clean skillet. Let simmer until it starts to bubble. Spray a 9x13 casserole dish. Pour the mixture into dish. Cut biscuits in half. Place over top of mixture. Sprinkle cheese on top. Preheat oven to 375 degrees. Cook 20-30 minutes or until biscuits are done.
Cheesy Chicken Noodle Soup
1 Wyler’s chicken noodle soup
2-4 chicken breasts
8 oz. Velveeta cheese
2 cans cream of chicken sup
1 bag egg noodles
Boil chicken in water. When chicken is done, take it out and let it cool. In broth, add Wyler’s chicken noodle soup starter and the bag of noodles. You need to add about 4-5 cups of water with the noodles. Let this boil. When it is soft add Velveeta cheese. Make sure you turn it down to low so the cheese won’t burn. When cheese is melted, add your chicken. (I usually chop up my chicken.)
Beef and Mushroom Lasagna
1 can (10 ¾ oz.) Campbell’s condensed cream of mushroom soup (regular or 98 percent fat free)
¼ c. milk
1 lb. ground beef
2 c. Prego fresh mushroom Italian sauce
9 cooked lasagna noodles
1 c. shredded Italian blend or mozzarella cheese
Heat the oven to 400 degrees. Stir the soup and milk in a small bowl until the mixture is smooth. Cook the beef in a 10-inch skillet over medium-high heat until it’s well browned, stirring often to separate meat. Pour off any fat. Stir in the Italian sauce.
Layer half the beef mixture, 3 lasagna noodles and 1 c. sup mixture in a 2-quart shallow baking dish. Top with 3 lasagna noodles, remaining beef mixture, remaining noodles and remaining soup mixture. Sprinkle with the cheese. Cover the baking dish. Bake for 30 minutes or until the lasagna is hot. Uncover the baking dish.
Heat the broiler. Broil 4 inches from the heat for 2 minutes or until the cheese is golden brown. Let stand 10 minutes.
1 box (15.25 oz.) chocolate fudge cake mix - Ingredients listed on back of cake mix box (eggs and oil – water, not needed)
1 small box (4 oz.) instant chocolate pudding
1 1/3 c. Coca-Cola
1 stick margarine or unsalted butter
3 T. unsweetened cocoa
4-6 T. heavy cream or milk (see notes below)
2 c. (packed powdered sugar)
1 t. vanilla extract
½ c. chopped pecans, options
Preheat oven to 350 degrees. Spray 9x13 baking pan with nonstick cooking spray. Prepare cake mix according to package directions but instead of adding water, you will replace that amount with Coca-Cola. Add in dry instant pudding mix to the batter s well.
Pour batter into baking dish and bake according to package directions (usually 35-39 minutes). Just before cake is ready to come out of the oven, start making frosting. In a medium saucepan, over medium heat, start melting one stick of butter/margarine. Add in cocoa powder and heavy cream (or milk, if using) and stir. Then stir in confectioner’s sugar. Stir briskly with a whisk to get all the lumps out. Take mixture off heat and add vanilla extract.
Once cake comes out of the oven, pour frosting over warm cake. Do your best to spread it out evenly. Sprinkle chopped nuts on top (optional). Serve warm with a scoop of vanilla ice cream.
(If you are using milk instead of heavy cream, you will probably only need about 3-4 T. of it because milk is thinner than heavy cream. Use your judgment on it. Start with less and add a little at a time to get the right consistency. Or, you can always add a bit more powdered sugar to the frosting to make it thicker if you like.)