Welcome to the “Little Town” With a Big Heart!!
Attend the church of choice on Sunday. Bro Jamie Leach, pastor of GUBC, invites you to attend any or all services.
Prayer Requests: Chuck Foley family, Wynell Munn family, Larry Huey family, Laura Thorn family, Bro. Glyn Hayman, 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. 9 to Kathy Pennington, Hailey Smith, Ken Morgan and Patsy Skinner; Oct. 11 to Kay Monroe Powell and Kim Lawson; Oct. 12 to Rhonda Chandler and Lalah McElhenney; Oct. 13 to Gail Griffin, Curtis Walker and Andy McMillian; Oct. 14 to Darlene Reynolds, Jennifer Mosley, Harry Nickalson, Hunter Morgan and Carla Cluff. Happy Birthday to all of you!
Anniversaries for the Week: Happy belated anniversary to Andy and Heather Harrison; Oct. 12 to Dan and Carol Gardner. Happy anniversary to each of you!
Recipe for the Week: Easy Chicken Spaghetti
Ingredients:6 cups unsalted chicken stock, one 14-ounce bone-in, skin-on chicken breast, skin removed, three 7-ounce bone-in, skin-on chicken thighs, skin removed, 12 ounce uncooked spaghetti, one 5-ounce can evaporated milk, 2 tablespoons all-purpose flour, 1 tablespoon lower-sodium Worcestershire sauce, 2 teaspoons hot sauce, 2 teaspoons kosher salt, 2 tablespoons unsalted butter, 1 1/2 cups chopped yellow onion (about 1 medium onion), 1 1/2 cups chopped red bell pepper (about 1 large pepper), 2 cups chopped tomatoes
Directions: Step 1: Preheat oven to 400-degrees. Bring stock to a boil in a Dutch oven over high. Add chicken to stock. Cover; reduce heat to medium. Cook until a thermometer inserted in thickest piece of chicken registers 160-degrees, about 25 minutes. Remove chicken; let stand until ready to use. (Inner temperature of chicken will rise as it stands.)
Step 2: Return stock to a boil over high. Add pasta to Dutch oven, and cook until just tender, about 9 minutes. Transfer pasta to a medium bowl (reserving stock). Return stock to a boil over high; boil until liquid is reduced to about 2 1⁄2 cups, about 1 minute. Whisk together evaporated milk and flour in a small bowl. Stir into stock; boil until slightly thickened, 2 minutes. Remove from heat; stir in Worcestershire sauce, hot sauce, and salt. Pour stock mixture over pasta. Step 3. Return Dutch oven to medium-high heat. Add butter, onion, and bell pepper. Cook, stirring often, until tender, 5 to 6 minutes. Remove from heat; add pasta mixture back to Dutch oven. Shred chicken, discarding bones. (You should have about 4 1⁄2 cups meat.) Add chicken and tomatoes to Dutch oven; toss to coat. Pour mixture into a 13- by 9-inch baking dish coated with cooking spray. Top with cheese. Lightly coat aluminum foil with cooking spray. Cover with foil; bake until cheese is melted, 25 to 30 minutes.
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.
