Welcome to “The Little Town with a Big Heart”
Our deepest sympathy is extended to the family of Ms. Lucille Gibbon, 93, of the Mount Vernon Community, Everyone was saddened to hear about her passing, but we know she rejoicing with the angels. Church and family were always her priority. As an active Mt Vernon Baptist Church member, she served in many capacities: WMU Leader and Director, Sunday School Teacher and Director, Master Life, Discipleship Training Leadership teacher, VBS Director, and many others not listed. Lucille’s faith came first, which fully equipped her to be the rock she was for her family and friends. She had the most beautiful heart and always treated everyone with such love and kindness. She was an inspiration to many. She was beloved. To a life well-lived, welcome home Emma Lucille Gibbon. Ms. Lucille will be missed by many.
Prayer Requests: Lucille Gibbon family, Shawn and Ally Bounds, Baby Josie McCormick, Logan Skinner, Margie Brown, Donald Haygood, Doyle Gibbs, Michael Scott Reed, Tommie Everett, Carl Jones, Bro. Gary Felton, Joshua Black, Trey Wilbourn, Bill Breindger, Dylan Walker, Hope Parks, Alley Gressett, Norman Snowden, Caleb Carr, Barbara Blass, Annie Therrin, Mike Walton, Vickie Davidson, Marty Turner, Alana McMullan, Doyle McMullan, Cili Norman and Janie McMullan.
Shut-Ins: Royce and Sara Richardson, Jimmie Craig, Bro. Ron Gilstrap and Stephanie Roland.
Birthdays for the Week: Jan. 29 to Dale Stampley; Jan. 30 to Emily Cluff; Jan. 31 to Marlene Blass in memory, Richard (Ritchie) Walker, Linda Ezell, Sharon McCormick Pipania and Caron McCormick Ballard; Feb. 1 Ruby Jean Kennedy and Lauren Acord Gressett; Feb. 2 to Rachel Brand, Skip Stamper and Charlie Holt in memory; Feb. 3 to Scott Nunley and Elosie McCormick; Feb. 4 to Margaret Bailey. Wishing everyone a happy birthday!
Anniversaries for the Week: belated Jan. 18 to Mike and Kim Brackeen; Jan. 31 to Jamie and Rebecca Slay. Happy anniversary to each one!
Recipe for the Week: Slow-Cooker Apple Crisp
Ingredients: 6small apples, peeled, cut into 1/2-inch slices (6 cups), 1/2cup granulated sugar, 2tablespoons all-purposeflour, 1teaspoon ground cinnamon, Topping: 1/2cup all-purpose flour, ½ cup old-fashioned oats, 3/4cup packed brown sugar, 1/4teaspoon salt, 1/2cup cold butter, cut into 8 pieces. Ice cream, if desired.
Directions: 1. Place apples in large bowl; add granulated sugar, 2 tablespoons flour and the cinnamon. Stir until apples are evenly coated. 2. Spray 4- to 5-quart slow cooker with cooking spray. Place apple mixture into slow cooker.3. In large bowl, mix 1/2 cup flour, the oats, brown sugar and salt. Stir until well combined. Using fork or pastry blender, cut cold butter into mixture until crumbly. Sprinkle over apple mixture. Cover and cook on High heat setting 2 hours. Turn off heat; remove cover, and cool 30 minutes.4. Serve warm with a scoop of your favorite ice cream. TIP: Choose a firm, tart apple variety for this recipe, such as Granny Smith.Be sure to cut apples into even 1/2-inch slices—too thick, and they won’t be tender enough; too thin, and they might turn to mush in the slow cooker.Swap old-fashioned oats for quick-cooking oats, if desired.Serve with a scoop of vanilla or cinnamon ice cream.Keeping the cover off the slow cooker for 30 minutes after cooking helps to evaporate any excess liquid as the crisp cools.
From the communities of Hickory, Berry, Sand Springs, Mount Vernon and Poplar Springs, email or call floraoverstreet64@gmail.com or call 601-479-9044 with your news.
