By Teri Cayton
The Parsons Advocate
Here we go again with these “adults” abusing children again. We just had a man that is not the Baby Daddy abusing three tinder age children by grabbing them by the neck and lifting them off the floor for an extended amount of time. Momma Said, “WHAT?”
Yes, a 24 year-old (and I use the term lightly) man who was not the biological father of said children would punish them by either beating them with a leather belt or manually choking them for up to five minutes at a time. The children were interviewed at the Office of Child Protective Services and all three children had basically the same story to tell.
At one point two of the children had gotten in trouble over something at school and he punished both by beating and choking them and the sad part is the 30-year-old mother had knowledge of him doing this. I just want to tell you that animal needs to get the same treatment, and it would be common knowledge in the jail or prison he goes to that he is a child beater. Momma Said, “Most inmates will not tolerate that from anyone, either related to the children or not.”
I think the mother is charged with knowledge of the crime but she deserves prison time as well. I just hope the children do not carry this burden with them throughout their lives and they can grow into better people than either of the adults. Sadly, in most cases, this is not what happens. I just hope the vicious circle can be broken by them and they can live the innocent life of children in a much better place.
Pineapple Cheese Casserole
INGREDIENTS
- 2 cups shredded sharp cheddar cheese, divided
- 1⁄2 cup sugar
- 1⁄3 cup all-purpose flour
- 2 (20 ounce) cans pineapple chunks, well drained (reserve 1/3 cup juice)
- 1 sleeve Ritz crackers, crushed (about 30 crackers)
- 1⁄4 cup (1/2 stick) butter, melted
INSTRUCTIONS
- Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking dish with butter or cooking spray.
- In a large bowl, mix 1 cup cheddar cheese with the sugar and flour.
- Drain the pineapple through a fine mesh sieve (saving 1/3 cup of the juice). Pat the fruit dry with paper towels, then add them and the juice to the bowl. Mix until well combined.
- Pour the filling into the baking dish and top with the remaining cheese.
- In a separate bowl, combine the crushed Ritz crackers and melted butter until the cracker crumbs are evenly moistened. Sprinkle the topping over the pineapple filling.
- Bake for 30-35 minutes, until the top is golden brown and the pineapple mixture is hot and bubbly.
- Remove from the oven and let stand for 10 minutes before serving warm. Enjoy!
