A copy of the Aug. 25, 1993 edition was not readily found to use for a 20-years-ago column, so the March 31, 1993 Lonoke Democrat was randomly selected. The front page story of the Lonoke Democrat touted that a McDonald’s restaurant was finally coming to the city.

From that article (by Phil Foster):

McDonald’s Restaurant is coming to Lonoke — finally.

There has been speculation for a year that a McDonald’s Restaurant would be built in Lonoke. Thursday, speculation turned to reality when a ground breaking was held.

The 3,200-square foot facility is to be located at State Highway 31 and I-40 north of the Lonoke exit off I-40. It will have a seating capacity of about 60 people. A drive-through window, truck parking and a Playland are included in the construction plans.

Fifty to 60 are expected to be employed at the restaurant. Marguerite Gann of Furlow will be the store manager. Gann now is the store manager at the McDonald’s on McCain Boulevard in North Little Rock.

Hank Van Rossum Jr., the owner/operator, anticipates the restaurant will open May 27. "I’m excited to be here," Van Rossum said. This (the restaurant) is part of our dedication to Lonoke. I’m looking forward to it."

Mayor Jack Wheat and the McDonald’s promotion character, Ronald McDonald, participated in the ceremony.

"I’m excited about the prospect of that side of town expanding as this business is added," Wheat said. "I think there will be others."

Myrna Peters, director of the Lonoke Chamber of Commerce; County Treasurer Jo Rene Shurley and City Council members Dick Bransford and Cheryl Anderson attended the ceremony. Fanny and Alice Watson sold the property to McDonald’s.


That week’s Sharing the Best column, by Shelly Moran, offered these recipes:

An unusual and tasty main dish from Sharron Shelton uses refrigerated flaky biscuits. Serve with a vegetable and a crisp green salad, and your meal is complete.

Stack-A-Biscuit Stroganoff

1 lb. ground beef

1 can (4 ozs.) mushrooms, drained

1 can (3 1/2 ozs.) french-fried onions (reserve 1/2 cup)

1 can (10 1/2 ozs.) cream of mushroom or celery soup

1/2 cup sour cream

1 can (10 ozs.) refrigerated flaky biscuits or buttermilk flaky biscuits

Preheat oven to 375 degrees.

Brown meat; drain.

In un-greased 2 1/2-to-3-qt. shallow casserole or 10" ovenproof fry pan, combine meat, mushrooms and onions.

In medium saucepan heat soup until bubbly; stir in sour cream and 1/2 soup can water. Pour over meat mixture.

Separate biscuits into 10 biscuits. Cut each in half, forming 20 half circles. Place cut-side down around edge of casserole. Sprinkle reserved onions between biscuits.

Combine topping ingredients: 1/2 cup sour cream, 1 egg, 1 tsp. each of celery salt and salt Pour over biscuits.

Bake at 375 degrees for 30 to 40 minutes, until deep golden brown.

Serves 5 to 6. - Sharron Shelton, Rowlett, Texas

(Note from Shelly: Persons on low sodium, low fat diets could adjust this recipe by using low fat sour cream and soup and eliminating the additional salt.)


Outdoor grilling is here and Joyce Keenan has sent a steak marinade recipe. She also included a spinach quiche which she said is a good side dish, even with the steak.


2/3 cup soy sauce

1/4 cup cooking sherry

1/4 cup brown sugar and

1/4 cup water (bring these 2 to a boil)

3 Tbsp. of freshly grated ginger root or 2/3 tsp. ground ginger

1 small clove of garlic minced

Mix all together and pour over steaks. Let soak for 1-4 hours, then grill. Rib eye steaks are the best! -Joyce Keenan. Dayton. Ohio


Joyce’s Ham and Mandarin Salad

would be excellent for a ladies’ luncheon. It’s also great to use up leftover Easter ham, she wrote.


1 clove garlic

2 cups cubed ham

1 cup thinly sliced celery

1/3 cup chopped green onions

1/2 cup chopped walnuts

11 ozs. can mandarin orange segments, drained

1/4 tsp. pepper

1/3 cup mayonnaise or salad dressing

2 Tbsp. light cream

1 Tbsp. vinegar

Rub salad bowl with cut clove of garlic. Combine ham, celery, onion, walnuts and orange segments in bowl. Cover and chill. Just before serving, blend pepper, mayonnaise, cream and vinegar. Pour over ham mixture and toss until ingredients are well coated. Serve on crisp greens. Six servings. -Joyce Keenan. Dayton, Ohio



1 pkg. Stouffer spinach souffle

2 eggs

3 tsp. milk

2 tsp. chopped onion

1/2 cup sliced mushrooms, drained

3/4 cup Italian sausage, cooked and crumbled

3/4 cup Swiss cheese, grated

Pie crust

Thaw the Stouffer souffle, mix with other ingredients. Put in unbaked pie crust and bake at 375 degrees for 35 to 40 minutes. -Joyce Keenan. Dayton, Ohio


Shelly Moran began this column as a recipe exchange, and it remains that way, to share favorite recipes - they need not be fancy or original, just good cooking that you and your family enjoy. Include all ingredients and instructions. Give amounts and measures as well as sizes of cans and packages. It is also helpful to know sizes of dishes or pans used. Include your name, city of residence and phone number, phone number will not be published but is needed should questions arise.

Send to:

1 - U.S Postal Service: mail to SHARING THE BEST, Cabot Star-Herald, P.O. Box 1058, Cabot, AR 72023.

Type or write clearly; if handwritten, please print.

2- email - send to news@cabotstarherald.com, with "Sharing the Best" in the subject line.

Original photos of the recipe results are invited, but subject to space limitations. Photos must not be copyrighted.