Lots of fun in our little town of Grand Valley | Great Valley


Supporting the local is always important. I have found this even more important in recent years as the pandemic has forced people to stay put. We may be a small town but we are also a big family. With inflation at an all-time high, it’s best to take advantage of what’s local.

The Grand Valley Fire Station is always hosting events for local residents. There are two 4-H groups; Grand Valley Desperados and The Sanford Saddles & Spurs, in our area for children to learn and enjoy their animals. We have two churches; Grand Valley and Sanford, with services every Sunday with youth groups. There are public lands and streams for fishing, hunting and hiking. Our local restaurant, Frosty Jacks, is open daily except Sundays.

Whenever you can, support the local first. They are your friends and family. Build a small strong community.

Events to come

— Every Friday from today until April 15: Pleasantville VFD Fish Dinner. Delivery is available within the limits of the borough or take-out only. Call (814) 589-7635 from 1:30 p.m. to 6:30 p.m. on dinner day to order. Delivery and pick-up will be from 4:30 p.m. to 7 p.m. Pickup is at the rear window near the kitchen.

— March 26: Garland Ridge Runners Muzzleloader Club hosts a raffle dinner at Garland VFD. Doors open at noon and a free chicken and cookie dinner is available at 1 p.m. Raffles begin at 1:30 p.m. and include a silent auction, 50/50, and baskets. If you are interested in tickets prior to the event, call or text Bonnie Curry at (814) 688-4021.

— April 16: Grand Valley spring raffle. Doors open at 6 p.m. and the draw begins at 6:30 p.m. Tickets are now available.

— May 7: Mom 2 Mom sale at the Pleasantville VFD from 9 a.m. to 2 p.m.

— May 14: Grand Valley VFD Reverse Raffle.

— May 22: Grand Valley Spring Horse Show.

— June 5: Horse show for 12 years and under.

— September 25: Fall Fun Horse Show.

— October 15: Fall Turkey Party at Grand Valley VFD.

– October 22: Pleasantville VFD Gun Bash.


— Eldred Township meetings are held on the second Wednesday of each month. Contact the Township of Eldred at (814) 436-7654 for more information.

— Meetings of the Canton du Sud-Ouest take place on the first Monday of each month. Contact the Canton du Sud-Ouest at (814) 589-7551 for more information.

— The Grand Valley Volunteer Fire Department needs paramedics and firefighters, as well as social members to help with chores and fundraisers.

There are working bees on Tuesday evenings at 6 p.m.

Monthly meetings are held on the first Thursday of each month at 7 p.m.

— The annual meeting of the Sanford Cemetery Association will be held April 2 at 11 a.m. The meeting will take place at 945 Sanford Road.

— The next meeting of the Desperados of Grand Valley will be held on March 14 at the Grand Valley Fire Station. They plan to schedule a clinic in the spring and do something special for the 100th anniversary of the Spartansburg Fair in September. Dustin Rose’s family will host Club Roundup in late June. A lunch and hike will take place after all animals and limbs have been judged.

If anyone would like to learn more about the Desperados 4-H club, contact leaders Sam Greer or Connie Tenney at (814) 827-9462.

– The next Sanford Saddles & Spurs meeting is March 13 at the Warren County Fair Grounds 4-H Center.

If anyone is interested in joining the Sanford Saddles and Spurs 4-H Club, please contact leaders Matt and Dianna Maille at (814) 436-7778.

Church News

Evergreen Charge churches consist of Grand Valley UM, Sanford UM, and Enterprise UM. The live stream from the service will be posted on the Grand Valley United Methodist Facebook page on Sundays at 9 a.m.

– Grand Valley United Methodist Church Sunday worship is at 11 a.m.

– Sanford United Methodist Church Sunday worship is at 10 a.m.

— Enterprise United Methodist meets at 9 a.m. for worship.

— Bible study is on Tuesdays at 6:30 p.m. at the Enterprise Church. All are welcome.

— YOUth Group is at the rectory in Grand Valley. Meetings are held every Sunday at 6 p.m. Students in grades 6-12 are all welcome to join in and bring a friend.

– The Sanford Kid’s Club meets every first and third Thursday at 5:30 p.m. at Sanford Church. Anyone ages 3-5 is welcome. New this year will be a bible study for parents upstairs during club sessions. Contact Amanda Ongley at (814) 873-7483 for more information.

– If you know of anyone in need during this time, contact G&S Helping Hands or Pastor Penny Helmbold at (814) 436-7409 or [email protected]


I have seen many different stuffed chicken breast recipes floating around the internet. I love traditional stuffing but I found this one quite tasty too.

Chicken breast stuffed with mushrooms and spinach


— 4 boneless, skinless chicken breasts

– olive oil

— 1 teaspoon of lemon zest

— 2 teaspoons of lemon juice

— ½ teaspoon Italian seasoning

– salt and pepper

— ¼ teaspoon garlic powder

— ¼ teaspoon of paprika

— 3 ½ ounces packaged mushrooms, sliced

— 2 cloves of garlic, pressed

— 4 slices of Provolone cheese

– 1 cup of fresh baby spinach

— ¼ cup sun-dried tomatoes

— 4 tablespoons flat-leaf parsley, chopped


Preheat the oven to 400 degrees and line a baking sheet with aluminum foil.

To marinate the chicken breast, place it in a bowl and add about 1 tablespoon olive oil, lemon zest and juice, Italian seasoning, salt and pepper, baking powder, garlic and paprika, and toss to coat. Let the chicken marinate for about 20 minutes (or even overnight if you’re making it ahead).

While the chicken marinates, place a medium saucepan over medium-high heat and add about 2 tablespoons of olive oil; once hot, add the mushrooms, then add the salt and pepper, along with the 2 pressed garlic cloves to the pan, and sauté for about 1-2 minutes, until lightly browned. Remove mushrooms from skillet and set aside until ready to use for garnish.

Once the chicken breasts are marinated, heat a grill pan over medium-high heat. Once hot, add a drizzle of olive oil and add the marinated chicken breasts to the broiler pan. Cook the chicken breasts for only 3 minutes on each side, or until golden on the outside.

Remove the chicken from the broiler pan and, when cool enough to handle, make a large slit in the thickest part of the breast to create a deep pocket.

Next, stuff each breast with a slice of Provolone cheese, a few spinach leaves, a dollop of sun-dried tomatoes, a dollop of sautéed shiitake mushrooms, and a sprinkle of chopped parsley.

Secure each breast using 2 toothpicks to hold the breast closed and place each spinach-stuffed chicken breast on the foil-lined baking sheet. Place in the oven and cook for about 8 to 10 minutes, until the chicken is cooked through and the cheese is melted. Take the chicken out of the oven and remove the toothpicks before serving. Garnish with fresh parsley.


Dave Brown (March 11)

Marge Reynolds (March 12)

Jason Paden (March 16)

Scott Hanson (March 16)

Tammie Wencil (March 16)

Sylvia Wright (March 17)

Jaydin and Kiera O’Neill (March 17)

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All are welcome to contribute to local events, club news, seasonal activities, reunions, births, weddings, get-togethers, family recipes and any other Grand Valley event.

Alissa Savitz can be contacted at [email protected]


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