Debra Harris enjoys keeping her grandchildren

Debra Prichard bakes cookies in her home in Saks Thursday afternoon.

Trent Penny

By Margaret Anderson

News Editor

The former Debra Harris has worked 25 years outside her home as a bookkeeper during her almost 45 year marriage to Sam Prichard.  She considers her current job, keeping her grandchildren, as the best yet.

The Prichards’ son and daughter-in-law, Eric and Megan (Hester) have two children, Hudson, 2, and Emmie Beth, 7 months. Eric has also blessed them with two children from his previous marriage to Brandi (Daniel), Abby 13 and Fisher 10 and Brandi’s daughter Lauren 19. Debra keeps Hudson and Emmie Beth while their parents work.

Debra said keeping her grandchildren keeps her active, which helps keep her young, both mentally and physically. She also enjoys seeing the development of Hudson and Emmie Beth on a daily basis.

“They keep me on my toes, but they really are grand,” she said.

Eric is president of his father’s businesses, Alexandria Foodland, Sam’s Food Market in Ragland and a strip mall in Alexandria. Megan also works for the company. For a while, Debra kept books for the businesses at their home. She’s proud of her husband for his perseverance in growing his businesses and feels blessed to be able to be a part of something that offers service to the community.

“His hours are long, but it’s something Sam has always wanted to do,” she said. “It’s always been his goal.”

Debra grew up in Blue Mountain and graduated from Saks High. She met Sam at the former Rainbow Skating Rink. They attended Saks High together. He was a grade ahead of her. After her graduation in May 1973, they married in August at his grandmother Newman’s home on Pelham Road.

The Prichards are members at Fairview Heights Northside Baptist Church in Anniston. Debra taught children in Sunday school for years. She’s active in WMU, works in Vacation Bible School and serves on several committees.

She and Sam are on the board of trustees. She helps in other areas when needed, including Children’s Church.

“I felt that I would step aside as a Sunday school teacher and see if someone else wanted to do it,” she said. “The children in that church are very dear to me.”

Debra has always enjoyed interior decorating, and takes a lot of pride in decorating their home.

“We’ve been in our home for 24 years, and I’ve always enjoyed redecorating, Debra said.

The Prichards enjoy their vacations at the beach. They take their grandchildren to Disneyworld once or twice a year.

Debra prepares the following dishes for her family.

CHEESE BALL

2 – 8 oz. cream cheese, softened

1 sm. can crushed pineapple, drained

1 t. onion salt

1 T. dried onion flakes

2 cups chopped pecans (reserve one)

   Mix well. Roll in chopped pecans to coat sides and top.

CRUNCHY ROMAINE

1 bunch green onions (use only 2-3 onions)

1 bunch broccoli

1 bunch romaine lettuce

1 pkg. Ramen noodles

1 pkg. walnut pieces

Butter

Dressing

1 c. sugar

1 c. vegetable oil

3 T. soy sauce

½ c. red wine vinegar

1 T. lemon juice

   Brown noodles (crunch up first) and walnuts in butter. Put on paper towels. Chop broccoli and onions. Add lettuce.

Mix in noodles and nuts. Mix dressing. Pour on top and mix. Best to mix in Ziploc bag.

CHICKEN BROCCOLI

CASSEROLE

3 boneless, skinless chicken breasts

1 pkg. broccoli

1 can cream of chicken soup

1 can cheddar cheese soup

½ c. mayonnaise

1 t. lemon juice

1 lg. can Durkee French Fried Onions

Salt and pepper

   Cook chicken and cut into pieces. Steam broccoli. Drain and layer in baking dish. Place chicken over broccoli. Mix soups, mayonnaise, lemon juice, salt and pepper in separate bowl and pour over chicken.

Cover with Durkee Fried Onions.

Place foil over dish. Bake at 350 degrees for 30 minutes. Uncover and continue baking for 20 minutes or until onions become brown.

POTATO SOUP

5 lbs. potatoes, peeled and diced

1 onion, diced

1 stick margarine

1 can cream of chicken soup

1 can cream of celery soup

Salt and pepper to taste

Bacon bits, optional

Shredded cheese, optional

2 c. milk

   Cook potatoes and onions until done. In a separate bowl, mix milk, butter, soups, salt and pepper.

Drain water from potatoes if you want a thick soup. Combine the soup mixture with the cooked potatoes and heat slowly until warm all the way through.  Add bacon bits and cheese if you like.

RECIPES

CHEESE BALL

2 – 8 oz. cream cheese, softened

1 sm. can crushed pineapple, drained

1 t. onion salt

1 T. dried onion flakes

2 cups chopped pecans (reserve one)

   Mix well. Roll in chopped pecans to coat sides and top.

CRUNCHY ROMAINE

1 bunch green onions (use only 2-3 onions)

1 bunch broccoli

1 bunch romaine lettuce

1 pkg. Ramen noodles

1 pkg. walnut pieces

Butter

Dressing

1 c. sugar

1 c. vegetable oil

3 T. soy sauce

½ c. red wine vinegar

1 T. lemon juice

   Brown noodles (crunch up first) and walnuts in butter. Put on paper towels. Chop broccoli and onions. Add lettuce.

Mix in noodles and nuts. Mix dressing. Pour on top and mix. Best to mix in Ziploc bag.

CHICKEN BROCCOLI

CASSEROLE

3 boneless, skinless chicken breasts

1 pkg. broccoli

1 can cream of chicken soup

1 can cheddar cheese soup

½ c. mayonnaise

1 t. lemon juice

1 lg. can Durkee French Fried Onions

Salt and pepper

   Cook chicken and cut into pieces. Steam broccoli. Drain and layer in baking dish. Place chicken over broccoli. Mix soups, mayonnaise, lemon juice, salt and pepper in separate bowl and pour over chicken.

Cover with Durkee Fried Onions.

Place foil over dish. Bake at 350 degrees for 30 minutes. Uncover and continue baking for 20 minutes or until onions become brown.

POTATO SOUP

5 lbs. potatoes, peeled and diced

1 onion, diced

1 stick margarine

1 can cream of chicken soup

1 can cream of celery soup

Salt and pepper to taste

Bacon bits, optional

Shredded cheese, optional

2 c. milk

   Cook potatoes and onions until done. In a separate bowl, mix milk, butter, soups, salt and pepper.

Drain water from potatoes if you want a thick soup. Combine the soup mixture with the cooked potatoes and heat slowly until warm all the way through.  Add bacon bits and cheese if you like.