Welcome to “The Little Town with a Big Heart”
GUBC will have Trunk or Treat on Oct. 30 at 6-8 p.m. Bro. Jamie Leach is the pastor. Come participate and enjoy the children (and adults) in their costumes.
Sand Springs Baptist Church will have their Trunk or Treat 6-8:30 p.m. Saturday, Oct. 26. There will be a costume contest and a hayride. The church is located on Hwy. 503, north of Hickory.
Prayer Requests: Bro. Glyn Hayman family, Betty Smith, Brandy Chatham, Emily Elam, Melvin and Betty Tingle, Linda Acord, Tonya Horn, Flora Overstreet, Blake Tidwell, Zack Rowzee, Scott Reed, Lance Garvin, Tommie Everett, Via Everett, Connie Smith, Carl Jones, Eileen McMullan, Bro. Gary Felton, Mike Linton, Baby Roper, Joshua Black, Trey Wilbourn, Bill Breindger, Dylan Walker, Hope Parks, Alley Gressett, Norman Snowden, T. Q. McGee, Caleb Carr, Donis Gomillion, Barbara Blass, Annie Therrin, Mike Walton, Vickie Davidson, Marty Turner, Doyle Gibbs, Alana McMullan, Doyle McMullan, Cili Norman and Janie McMullan.
Shut-Ins: Royce and Sara Richardson, Jimmie Craig, Earline Everett, Bro. Ron Gilstrap and Stephanie Roland.
Birthdays for the Week: Oct. 23 to (Big) Bill Bickley in memory; Oct. 24 to Evelyn Williams and Dusty Ursy; Oct. 25 to Raylee Harrison, Chestine Gressett, Johnny Williams, Raymond McMillian and Ken Massey; Oct. 26 to David Cleveland and Scotter Hurst; Oct. 27 to Greg McDonald; Oct. 28 to Ted Valentine Jr. and Kelly Hollingsworth; Oct. 29 to Kristy Leach, Wayne Overstreet from Ga., a former Hickory resident, Kerry Hutchinson and Judy Foreman in memory.
Anniversaries for the Week: Oct. 26 to Dennis and Via Everett, Jason and Angie Rowzee.
Recipe for the Week: Crock Pot Beef Stew
Ingredients: 2 pounds beef or chuck or stewing beef, 3 tablespoons flour, ½ tsp. garlic powder, 3 tablespoons olive oil, 1 onion chopped, 1 cup vegetable juice such as V8, 4 cups beef broth, 1 tablespoon. Worcestershire sauce, ½ tsp. thyme or 2 sprigs fresh, 1 tsp. dried rosemary or 1 sprig fresh, 3 cups potatoes peeled and cubed, 2 cups carrots cut into 1-inch pieces, 1 cup celery stalks cut into 1-inch pieces, ¾ cup peas, 2 tablespoons. cornstarch, 2 tablespoons water.
Instructions: Combine flour, garlic powder and salt and pepper to taste. Toss beef in flour mixture. Brown the beef and onions in olive oil small batches. Add some of the broth to the pan and scrape up any brown bit. Add all ingredients except peas and cornstarch to a 6-quard slow cooker. Cook on high 4-5 hours or on low 8-9 hours or until beef is tender. Mix cornstarch with 2 tablespoons water. Stir into the stew a little bit at a time to thicken (you may not need all of the mixture). Add peas. Cover and cook 10 minutes. Season with salt & pepper.
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.
