Welcome to “The Little Town with a Big Heart”
Inspiration for the week: Be The Best of Whatever You Are
— By Douglas Malloch
If you can’t be a pine on the top of the hill, be a scrub in the valley — but be the best little scrub by the side of the hill; be a bush if you can’t be a tree. If you can’t be a bush, be a bit of the grass, some highway happier make; If you can’t be a muskie, then just be a bass — but the liveliest bass in the lake! We can’t all be captains, we got to be crew, there’s something for all of us here, there’s big work to do, and there’s lesser to do, and the task we must do is the near. If you can’t be a highway, then just be a trail, if you can’t be the sun, be a star; it isn’t by size that you win or you fail — be the best of whatever you are.
Cherry Clark, MD and Wanda Dearing, RN, announce their retirement from Hickory Family Medical Clinic, effective June 30. We are grateful for being part of your community for over 30 years. Transfer of records
may be requested at 601-646-5445 or P.O. Box 220, Hickory, MS 39332. Dr. Clark and Wanda will be missed by everyone as they leave “Our little town with a big heart”
Sand Springs Baptist Church will have its summer revival beginning Sunday, June 10. There will be dinner after morning service, and no night service. June 11-13 (Monday - Wednesday) service begins each night at 7 p.m., and preaching will be Bro. Curtis Roland. Pastor, Bro. Glenn Hayman and members invite you to join us for fun and worship. Our church is located on Hwy. 503 north of Hickory.
Vacation Bible school at Grace United Baptist Church will begin June 25 through June 29, from 6-8:30 p.m.
Prayer requests go out for Brian Kelly, Susan Cuchens family, Makenlee Wright, Tony Grimes, Tim Stanford, Dustin Harris, Ally Gressett, Allyssa McMullan, Alana McMullan, Peggy Garrison, Donis Gomillion, John
Patterson, Doyle Gibbs, Doyle McMullan, Cille Norman, Doyle McMullan, Stephanie Roland, Janie McMullan and Stacy Stevens.
Shut-ins are Mary Stamper, Earline Everett and Johnnie McMullian.
The Town of Hickory will pick up trash by the side of road on Thursday, June 7. Have your trash by the roadside.
The Liberty Community club met on May 14 with the mayor of Newton, Murray Weems. The city’s population is around 3,600 right now. The Board of Aldermen meets with the mayor twice a month. The city employs six full time and approximately 20 part time employees. He gave us information on the Biewer Lumber which is employing up to 125 new jobs; Esco Corporation which is providing 70 new jobs; and La-Z-Boy which has made the 10 millionth chair. We had a long question and answer session. After a delicious pot luck supper, Ruby Boutwell gave our devotion on “the thorn in Paul’s side.” We had 29 members present. On June 11, we will be having our ice cream supper with Decatur Police Chief Joedy Pennington as our guest speaker.
Birthday wishes for the week go out for June 6 to Matt Ursy; for June 7 to Helen Boulton, Joe Skinner, Margaret Gressett, Leah Chandler and Sherry Riggle; for June 8 to Ramona Burton and Sojourer Grimes; and for June 9 to Michael McIIwain, Johnny Burks, Tim Gentry, Gale Nelson and Linda Coker in memory.
Anniversary requests for the week for June 8 go out to (Joe and Glenda Crain, my sister and brother in law, 50 years of marriage); and for June 9 to Scott and Lourie Nunley. Happy anniversary to each one!
Recipe for the week Lemon Meringue Slab Pie
Ingredients: Crust: 1 box Pillsbury refrigerated pie crusts, softened as directed on box. Filling: 2 ½ cups sugar, ½ cup cornstarch, ½ teaspoon salt, 2 ½ cups water, 3 teaspoons grated lemon peel, ¾ cup fresh lemon juice, 5 egg yolks, 5 tablespoons butter, cut into pieces, Meringue: 6 egg whites, room temperature, 1 teaspoon vanilla, ½ teaspoon cream of tartar, ¾ cup sugar.
Directions: Heat oven to 450 degrees. Remove pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17 x 12-inch rectangle.
2. Fit crust into 15 x 10 x 1-inch pan, pressing firmly into corners and sides. Fold extra crust underneath and slightly on top edges of pan; poke bottom and sides of crust with fork. Bake 7 to 8 minutes or until light golden brown; remove from oven, and cool completely.
Reduce oven temperature to 325 degrees.
3. Meanwhile, in 3-quart saucepan, mix 2 1/2 cups sugar, the cornstarch and salt. Stir in water, lemon peel and lemon juice until smooth. Cook and stir over medium-high heat. Heat to boiling; boil 1 minute, stirring constantly, until mixture is bubbly and thickened. Remove from heat.
4. In small bowl, beat egg yolks with whisk. Gradually beat about 1/2 cup hot mixture into egg yolks. Gradually stir yolk mixture into hot mixture in saucepan. Cook over medium heat, stirring constantly, until mixture starts to gently boil. Cook 2 minutes longer, stirring constantly. Remove from heat and stir in butter; cover and keep warm.
5. In large bowl, beat egg whites, vanilla and cream of tartar on medium speed about 1 minute or until soft peaks form. Gradually add 3/4 cup sugar, 1 tablespoon at a time, beating on high speed about 5 minutes or until stiff glossy peaks form and sugar is completely dissolved.
6. Pour hot lemon filling into baked pie shell. Immediately drop spoonfuls of meringue onto hot lemon filling, and carefully spread meringue to cover top completely, spreading to edge of crust to seal well and prevent shrinkage.
7. Bake 20 to 25 minutes or until meringue is light golden brown and temperature reaches 160 degrees. Cool on cooling rack 1 hour. Refrigerate 3 to 4 hours or until filling is set. Store in refrigerator.
Meringue can be temperamental, and results can vary based on humidity levels, drafts and temperature changes.
Here are some helpful tips to steer you to success: • To know if meringue is ready for topping, rub a small amount of meringue between two fingers to see if sugar is completely dissolved. It should feel completely smooth; if not, continue to beat mixture. • Meringue should be spread onto a hot filling and should come to the edges of the pie crust, making sure to seal any gaps. This is to avoid shrinkage after baking. • After cooling, it’s not unusual for small beads of moisture to form on top of meringue. This can sometimes mean that meringue has been overcooked. • Egg whites whip best at room temperature; for food safety reasons, limit to 30 minutes at room temperature. Make sure your egg whites are yolk-free, or your meringue may deflate. A clean glass, metal or copper bowl is best for whipping meringue. • Before cutting into pie, dip knife into water, and do not dry it off. This helps prevent meringue from sticking to the knife.
From the communities of Hickory, Berry, Sand Springs, and Mount Vernon and Poplar Springs, email or call floraoverstreet64@gmail.com or call 601-479-9044 with your news.
