Dana Bonds worked at a local bank and credit union before she landed what she believes is the perfect job. For the past 27 years, she’s worked at Jacksonville State University. Because she works in accounts payable, she’s responsible for paying JSU’s bills, including the power bill and traveling bills. She said she has many reasons for liking her job.
First of all, she enjoys the camaraderie she has with her co-workers. She knows when she goes to work each day, she’s going to spend the day with people who seem like her family. She likes being a part of a facility that has the reputation of JSU. As far as the work, she also likes that.
“We’re responsible for paying money to anybody that JSU owes,” she said. “We get to talk and met a lot of people.”
Dana and her sister, Stacey Charping, who works in the registrar’s office, followed their mother to JSU. The late Gloria West Patterson worked in the print department. After her death, Dana said that left her father, the late Tommy Patterson, to finish rearing their children. He did an excellent job, she said.
Dana’s other siblings are Joey Patterson, Rodney Patterson and Chris Patterson. They all live in Jacksonville.
“When we were younger, we liked to fuss and fight sometimes, but now that we’re older, we’re very close,” Dana said. “We like to get together and have family time. We cook a lot on the weekends.”
Dana has been married to her husband, Joel, for 28 years. They attended Jacksonville High together. Their older son, Matthew, is a senior at JSU. He is majoring in applied engineering and will graduate in April. He ran cross country for JSU. Their younger son, Mitchell is a Pleasant Valley High graduate and works as a fireman in Anniston.
“We’re very proud of them,” Dana said.
The family attends Profile Baptist Church. All four of them are JSU Gamecock fans. They never miss a football game.
“Everyone in my family is a Gamecock fan,” she said. “I love my JSU football.”
Dana’s mother taught her to cook. She continues to cook the way her mother taught her and even uses some of her recipes. Time is a culprit during the week, so most of her cooking is done on weekends.
Contact Margaret at
8 ozs. angel hair pasta
2 cups chopped, grilled chicken
1 can cream of mushroom soup
1 can cream of chicken soup
1 – 10 oz. can Rotel diced tomatoes and green chilies, undrained
8 ozs. sour cream
Sprinkling of Parmesan or Mexican blend cheese
Preheat oven to 350 degrees. Boil pasta as package directs and drain. Mix all other ingredients except cheese. Add to cooked pasta and put in a 9x13 baking dish. Cover with foil and bake 3
0 minutes or until hot and bubbly. Sprinkle with your choice of cheese and return to oven to melt.
EASY CROCKPOT POTATO SOUP
30 oz. bag of frozen shredded hash browns
3 - 14 oz. cans of chicken broth
1 can cream of chicken soup
½ cup onion, chopped
¼ t. ground pepper
1 pkg. cream cheese
In a crockpot, combine everything except for cream cheese. Cook for 6-8 hours on low heat. About 1 hour before serving, add cream cheese and keep heated until thoroughly melted. I sprinkled shredded cheese on top, but you could also add bacon, green onions, sour cream or anything else you wish.
1 pkg. chocolate cake mix (I use Devil’s Food)
14 oz. can condensed milk
11.5 oz. jar caramel (I use Smucker’s Salted Caramel)
8 oz. container whipped topping
8 oz. bag crushed butterfingers
Bake cake mix according to instructions on the package. Poke holes in the cake about an inch apart with the back of a wooden spoon. Drizzle the entire jar of caramel over it. Cover the cake with whipped topping. Add the entire bag of crushed Butterfingers. Refrigerate.