Jane Minton has three children in college
by Margaret Anderson
Special to The Star
Sep 11, 2013 | 1393 views |  0 comments | 44 44 recommendations | email to a friend | print
Jane Minton’s children are doing exactly what she wants them to do. They’re getting their education. All three of them are attending Jacksonville State University.

Wesley, 23, is a senior. He wants to be a physical therapist and is majoring in exercise science. Addie Jane, 20, is a sophomore. She is majoring in communications. Sara Beth, 18, is a freshman. She wants to pursue a degree in nursing.

Jane is proud of all three of them, even though it comes close to putting her and her husband, Ken, in a class by themselves by having three children attending the same college at the same time.

“I feel very blessed that my children are all capable college students and that we have such a good school so close by,” she said. “I feel thankful and blessed.”

Jane and Ken met at Piedmont High School. They will celebrate their 25th wedding anniversary on Oct. 8.

Jane graduated from JSU on Aug. 15, 1984. Fourteen days later she began her career at Allstate Insurance. In college, she worked for Joe Lively at Lively’s Foodland. She believes that’s where she acquired the basic customer service skills that help her work with the public.

“I meet new people every week and providing great customer service is very important to me and is key to being successful in what I do each day,” she said.

As a property claims adjustor for Allstate, she’s able to work two days a week out of her home office. She’s usually in mid and north Alabama or north Georgia the rest of the week.

“I handle large property losses,” she said. “An example would be if someone’s home burned, if a tornado came through or if anyone suffered a large water loss, I would go out to their home and assess the damage. I travel to wherever the claim is and handle the office work out of my house. I play a large role in helping my customers put their lives back together after a devastating loss and this is very rewarding to me.”

Jane said being able to work at home has been beneficial in rearing her children.

“My job is flexible enough so that I can usually make my own schedule,” she said. “That’s the most important thing to me. When my children were younger, I could work my schedule around what they were doing. Flexibility is one of the biggest assets of my job. It’s a good balance for my family life.”

Ken is field supervisor for Charter Communication. He works out of Carrollton, Ga., but has been working more in Piedmont recently.

Jane’s parents are Linda Brown of Piedmont and Huey Reedy, who resides at Ladiga Manor in Jacksonville.

Her siblings are Keith Reedy of Rome and Beth Reedy, Jonathan Reedy and Bruce Reedy all of Piedmont.

She and her family are members of First Baptist Church where she and Ken help with extended child care. They have also helped with the Piedmont Athletic Booster Club since all of their children were athletes while attending PHS.

Jane enjoys walking and riding bikes on the Ladiga Trail with Ken. She also enjoys traveling and shopping. Her favorite thing though is spending time with her family.

“I love being a part of a large family and we have a lot of family gatherings that always center around a large meal,“ she said. “Each of us brings a dish or two and have a great time eating and fellowshipping with each other.”

She likes to cook but doesn’t feel that she’s as good a cook as her mother. She learned to cook from her mother, grandmother Hulsey and her aunt Lendol Bryan.

“Just this summer, I decided I’d start cooking more and make it a point to cook every Sunday so that my kids would come home more,” she said. “I’m beginning to enjoy it more now and they’re coming home to eat.”

Here are some of the recipes that her family enjoys and a few of them have become a tradition. She makes her mother’s Cowboy Cookies every Christmas and her aunt Lendol’s Macaroni and Cheese every holiday.

Contact Margaret at pollya922@gmail.com.

Recipes

Macaroni and Cheese


Put 2 cups of small elbow macaroni and a dash of salt in 3 cups of water and bring to a rolling boil and then turn off heat and cover. It will be ready when you do the following:

1 large block of Velveeta cheese (2 lbs.), slice into thin slices and set aside
1 ½ stick of real butter
4 c. milk
1 block of cheddar cheese (8 oz.), freshly grated

Use the largest Pyrex dish (larger than 9x13). Drain and divide the macaroni into 2 parts. Layer Pyrex dish beginning with macaroni and then cut part of butter on top and then layer the sliced Velveeta cheese and repeat layers of macaroni, Velveeta cheese and butter until you’ve used all of it.

Then beat 6 eggs in large bowl and add dash of salt and add 4 cups of milk and stir well. Then pour the milk and egg mixture of top of the macaroni and cheese. Heat over to 350 degrees.

After cooking for 30 minutes, I put about ½ - ¾ of grated cheese on top and then cook for 15 more minutes and then put rest of cheese on it. It could take an hour total cooking time just depending on your oven. My oven takes total of 45 minutes. Let stand about 45 minutes to an hour before serving.

Mother's Cowboy Cookies

2 sticks butter
2 T. soda
1 c. Crisco
2 T. baking powder
2 c. white sugar
2 t. salt
1 box light brown sugar
4 c. quick cooking oats (dry)
4 eggs
2 c. chopped pecans
2 T. vanilla flavoring
1 - 12 oz. pkg. semi sweet chocolate chips
4 c. all-purpose plain flour

Cream butter, Crisco, white sugar and brown sugar together in a large mixing bowl. Then add eggs and vanilla and mix. Combine in a separate bowl the flour, soda, baking powder and salt. Sift all of it together. Blend the dry mixture into the sugar mixture. Add the dry oats into the mixture and mix well. Add chocolate chips and pecans. Mix well with a large spoon. Drop by teaspoon onto a greased cookie sheet. Bake at 350 degrees for only about 10 minutes. Be careful not to over bake.

Chicken Parmesan

2 lbs. chicken tenderloins, cooked and chopped
1 lb. thin spaghetti noodles
2 - 32 oz. jars Prego spaghetti sauce (traditional)
1 - 32 oz. jar Prego spaghetti sauce with mushrooms
1 lg. pkg. fresh grated Parmesan cheese (2 c. pkg.)
1 lg. pkg. Fresh grated Mozzarella cheese (2 c. pkg.)
1 stick butter

Cook chicken and chop or tear into bite size pieces. Cook spaghetti noodles and drain. There will be two layers. Beginning with the noodles, layer ½ of the noodles and then ½ of the chicken and chop ½ of the butter of top of this. Pour 1 ½ jars of sauce on top of this and sprinkle about ¼ of the cheese in the packages on top of the mixture.

Then layer the rest of the spaghetti, chicken, butter and the rest of the sauce on top of the mixture. Finish out with the rest of the shredded cheese on top. Bake at 350 degrees for at least 30 minutes until the cheese melts and is bubbling. Serve with garlic bread and a salad.

Homemade Butter Pecan Ice Cream



2 c. heavy cream
1 (14 oz.) Eagle Brand sweetened condensed milk
1 - 1 ½ c. toasted chopped pecans
3 T. butter, melted
1 t. maple extract

Whip heavy cream to stiff peaks in large bowl. Combine sweetened condensed milk, toasted pecans, melted butter and maple extract in a separate bowl and mix well. Fold this mixture into the whipped cream. Pour into a 9x5 loaf pan or a 2 qt. container and cover. Freeze for 6 hours or until firm. Store in freezer.
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Jane Minton has three children in college by Margaret Anderson
Special to The Star

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