Sandra was born and grew up in Rabbittown. Her parents are the late Oscar “Jack” and Bertha (Murray) Moran. She and Borden live next door to where she was born. Their son, Chad, renovated that house and lives in it now. Making things even better is the fact that her brothers and sister, Larry Moran, Bobby Moran and Annette Hinkle, live less than a mile from her.
“I can stand on my front porch and see some of their houses and land,” said Sandra. “We’re a close family. We see a lot of each other.”
The Hornes have a grandson, Wade, 17, who goes to Piedmont High School. They met on a blind date arranged by friends and will celebrate their 39th wedding anniversary in November.
“Borden saw me and he told his friend he’d like to meet me,” said Sandra. “So his friend and his girlfriend introduced us. He must have liked me because he started calling me after that and we kept dating.”
They met in March and married in November.
Sandra’s first job was at Anniston Sportswear where she worked 10 years. Then, she went to Springs where she operated a sewing machine for 20 years.
“I liked the friends I met at Springs,” she said. “That was the highlight of working there. I still keep in touch with a lot of them on a regular basis.”
After Springs closed she was a substitute teacher at White Plains Elementary School for three years.
Borden is retired from Anniston Army Depot. He and Sandra are members of White Plains Baptist Church where Sandra helps in the children’s church.
She enjoys traveling and reading. Her favorite books are Christian mysteries, and her favorite vacation was to Monument Valley in Utah where they saw a lot of large rock formations.
Sandra said she enjoys family gatherings, especially at Christmas and Thanksgiving.
“I like to bake, and desserts are just about my favorite things to bake and eat,” she said. “I could cook some when we married, but I learned a lot from my mother-in-law. She was a really good cook. She taught me how to cook things the way Borden liked them.”
The first time she cooked beef stew for Borden, he complimented her on the way it turned out, but added that it wasn’t the way his mother prepared it.
“So, I said I’ll have to talk to your mama and see how she fixes it,” said Sandra. “So, after that, I always fixed the beef stew the way she fixed it and Borden liked it.”
Some of Sandra’s favorite recipes are Mandarin Orange Cake, Mardi Gras Chicken, Peanut Butter Chocolate Chip Cookies and Chicken Pot Pie.
Contact Margaret at firstname.lastname@example.org.
1 box yellow cake mix
½ c. oil
1 small can mandarin oranges
Pour all ingredients in mixing bowl and mix on medium speed with electric mixer. Pour into 13x9x2 pan that has been sprayed with Pam. Bake at 350 degrees for 25-30 minutes. Cool cake and remove from pan and frost with pineapple frosting.
1 lg. can crushed pineapple
1 lg. Cool Whip
1 lg. box instant vanilla pudding
Mix pineapple, un-drained, with instant pudding mix. Then fold in the Cool Whip. Frost cooled cake and refrigerate.
Mardi Gras Chicken
4 boneless, skinless chicken breasts or 8-10 chicken tenders
2 green onions or 1 small onion, diced
2 T. chopped garlic
1 small jar sliced mushrooms, well drained
1 (2.25 oz.) sliced almonds
2 T. butter or margarine
1 tomato, diced
1 pkg. shredded cheese
Place chicken in 13x9x2 pan and cover well with barbecue sauce. Cover with foil and bake at 350 degrees for 25 minutes or until well done. Transfer cooked chicken and small amount of barbecue sauce to another dish in a single layer. Sprinkle mushrooms (well drained), diced onion and died tomato on top and put back in oven.
Melt butter or margarine in skillet and saute chopped garlic and sliced almonds for 2-3 minutes. Remove chicken from oven and spread garlic and almond mixture on top. Top with shredded cheese. Return to oven and melt cheese. Remove from oven and cool for 2 minutes. Serve and enjoy.
Peanut Butter Chocolate Chip Cake
1 box yellow cake mix
¾ c. crunchy peanut butter
¾ c. chocolate chips
¼ c. oil
¼ c. water
In a large bowl, mix cake mix, eggs, oil and water until well blended. Add the peanut butter and mix again. Add the chocolate chips and mix in by hand. Pour into a 13x9 baking pan that has been coated with cooking spray. Bake in a preheated 350 degree oven for 30 minutes or until golden brown.
1 - 16 oz. container of cream cheese frosting
¾ c. crunchy peanut butter
½ c. chocolate chips
Empty container of frosting in bowl. Add peanut butter and chocolate chips. Mix well. Spread on cooled cake.
Chicken Pot Pie
1 - 13 oz. can chicken breast meat
1 - 29 oz. can Veg-all mixed vegetables
1 - 10 ¾ oz. cream of broccoli soup
1 T. Cavender’s Greek seasoning
1 box pie crusts
½ stick margarine
Preheat oven to 400 degrees. Unroll one pie crust and form into a 9” pie plate that has been sprayed with cooking spray. Prick bottom and sides with a fork and bake in oven for 5-7 minutes. Drain the chicken and Veg-all, then put both in a large bowl.
Sprinkle the seasoning on top. Add soup. Mix well and pour into pre-baked pie shell. Dot with margarine Unroll second pie shell and place over the top of filled pie shell, then pinch edges together. Prick top of shell with fork. Bake at 400 degrees 30-40 minutes or until top is golden brown.