Laura Flannigan and her family have lived in Monette for a little over a year and she said they feel right at home with their new friends.
"We have great neighbors, the school is good, and I love our home," she said.
Laura and her husband, Tim, were living in Armorel when they decided to move closer to Jonesboro, they began looking around at the different towns and decided on Monette.
They bought a home in the new subdivision which proved to be convenient for her job since she went to work at Monette Manor Nursing Home.
The Flannigan's are natives of the Osceola area. They left northeast Arkansas when Mr. Flannigan was serving with the U.S. Army where he served for six years.
"We never got any further than Ft. Campbell, Ky.," Mrs. Flannigan said.
After his service the family moved to Armorel. Mrs. Flannigan had worked as a certified nursing assistant in a nursing home during their years in Kentucky and enjoyed her work. Once they returned to Arkansas, Mrs. Flannigan decided to go into the nursing field.
She enrolled in Mississippi County Community College in the fall of 1992. She earned her RN degree.
"I had three children at home at the time. My family was very supportive of my decision to go to school," she said.
After graduation, she worked for the Arkansas Health Department in South Mississippi County. Shortly after moving to Monette, she took a position with Monette Manor. She accepted the position as director of nursing two weeks ago.
"So far everything is going well. Everyone has been very helpful. Like any new job, I am working on getting my routine set which will make everything go smoother. This nursing facility is unique. The staff is good to each other. We have a real family atmosphere here," she said.
The Flannigan's have three children. Their oldest son, Shane, is a firefighter with the U.S. Air Force. He is stationed in Charleston, S.C. Their oldest daughter, Chelsea, is 17 and a senior at Buffalo Island Central High School. She is on the cheerleading squad. Their younger daughter, Corie, is 12 years old and in the seventh grade. She plays on the basketball team.
The Flannigan's stay busy following the girls to their ballgames.
"We are all sport's fans. We love sports and traveling. We have visited our son in Charleston twice this year," she said.
Flannigan said she has enjoyed watching her favorite baseball team from Florida competing in the World Series this week.
She is sharing some of her family's favorite recipes. The Mexican Chicken is a favorite with her children, the Mexican Cornbread is her husband's favorite, and the punch bowl cake is a must at all holidays.
4-5 boneless, skinless chicken breasts
1 can Rotel
2 Cans of Cream of Chicken Soup
1 cup water
1 bag Taco flavored or Nacho flavored Doritos
6 slices American Cheese
Boil chicken, heat soup, Rotel and water in separate pan. When chicken is done, crumble in chunks. Crumble bag of Doritos in 9x11 inch baking dish. Pout layer of Doritos on bottom, one layer of chicken, layer of soup mixture over; another layer of Doritos, another layer of chicken and remaining soup mixture. Cover with cheese slices. Bake at 350 degrees about 30 minutes.
2 cups cornmeal
1/2 cup Wesson Oil
3/4 cup Bulgarian Milk
1 cup Sharp Cheddar Cheese
1/2 teaspoon salt
2 Tablespoon sugar
3/4 cup chopped Jalapenos
1 cup onion
1 can cream corn
Mix all ingredients in large bowl. Lightly grease or spray a 9x13 inch bread pan. Bake at 450 degrees for 30 minutes or until brown.
Punch Bowl Cake
1 box yellow cake mix
1 box large vanilla pudding
1 large box Cool Whip
1 large can crushed pineapple
1 large can of cherry pie filling
Cook cake mix according to box and let cool. Make Vanilla Pudding as directed and set aside.
In large punch bowl start chunking cake up to make first layer. Then add layer of pudding, layer of pineapple, layer of cherry, and layer of Cool Whip. Repeat layers until punch bowl is full.
1-29 ounce can kidney beans (with liquid)
1-29 ounce can pinto beans (with liquid)
1 cup diced onion (1 medium onion)
1/2 cup diced green chili (2 chilies)
1/4 cup diced celery (1 stalk)
3 medium tomatoes, chopped
2 teaspoons cumin powder
3 tablespoons chili powder
1-1/2 teaspoons black pepper
2 teaspoons salt
2 cups water
1. Brown the ground beef in a skillet over medium heat; drain off the fat.
2. Using a fork, crumble the cooked beef into pea-size pieces.
3. In a large pot, combine the beef plus all the remaining ingredients, and bring to a simmer over low heat. Cook, stirring every 15 minutes for two to 3 hours.
Makes about 12 servings.
For spicier chili, add 1/2 teaspoon more black pepper.
For much spicier chili, add 1 teaspoon black pepper and a tablespoon cayenne pepper.