We recently attended a 38 Special concert at the Bologna Center for Performing Arts on the campus of Delta State University in Cleveland.

We first began listening to this rock band in the late years of the 1970s. I ordered tickets for the concert in February for Steve’s birthday. We were not disappointed, and a great time was had by all.

You know, when you are a fan, the music is everlasting. We have had their music in albums, 8-track, cassettes and CDs. Good southern rock music never dies. We went to dinner at a local restaurant in Cleveland before the concert and ran into several friends who were also attending the concert. Our biggest worry was if we would be able to stay awake for the entire concert — old people doing stuff!

Every year at the end of the summer, the Bologna Center for the Performing Arts publishes its events for the year. What a wonderful venue for the Mississippi Delta to showcase many different areas for art and music presentations. Check out the year’s performances, and see if anything strikes your fancy. I think you’ll be glad you did. The Bologna Center for the Performing Arts is a gem in the Mississippi Delta.

Don’t forget your slow cooker as the weather begins to get warm. Hope you will enjoy this week’s recipes. Thanks for reading.


6 boneless, skinless chicken breasts

1 package ranch dressing mix

1 package brown gravy mix

1 jar sliced pepperoncini pepper rings, sliced

¼ cup reserved pepper juice

4 cups chicken broth

Place chicken breasts in bottom of slow cooker, and sprinkle ranch mix, gravy mix, peppers and pepper juice over chicken. Pour in broth to cover chicken, and cook on low for eight hours. Serve over cooked rice or pasta.


4 boneless skinless chicken breasts

1 (8-ounce) package cream cheese

1 can cream of chicken soup

½ cup chicken broth

1 (1-ounce) package taco seasoning

1 (10-ounce) can Ro-Tel

Mexican rice and black beans for serving

Place chicken in slow cooker. Combine cream cheese, soup, chicken, broth, taco seasoning and Ro-Tel in a saucepan, and cook until combined. Pour over chicken, and cook on low for six hours. Serve over Mexican rice and black beans.

• Contact Lee Ann Flemming at lafkitchen@hughes.net.

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