Welcome to “The Little Town with a Big Heart”
The Norman Snowden family would like to thank everyone who donated blood on his behalf. We are humbled by the kindness, support and love shown to him during his time of need.
Be in prayer for all the workers with the Covid-19 virus and the ones that are sick with it.
Prayer Requests: First responders, firefighters, Grayson McMullian, Ellis Acord, Ronnie Blass, Cayce and Mary Bufkin, Jim Cates, Karen Todd, Denise Todd, Jerry May, Randy Crapps, Norman Snowden, Logan Skinner, Michael Scott Reed, Tommie Everett, Carl Jones, Joshua Black, Trey Wilbourn, Dylan Walker, Hope Parks, Ally Gressett, Caleb Carr, Barbara Blass, Annie Therrin, Mike Walton, Vickie Davidson, Marty Turner, Alana McMullan, Doyle McMullan and Cili Norman.
Shut-Ins: Royce and Sara Richardson, Jimmie Craig, Stephanie Roland.
Congratulations to T. J. and Destinee White on the arrival of their son, Hayden James, weighing 8lbs. 5 ½ ozs. Maternal grandparents are Iris Buckley and the late Gary Buckley. Paternal grandparent is Tim White.
Birthdays for the Week: May 6 to Richard (Dickie) Stampley and Valais Crosby; May 7 to Garret Mills and Daniel Bihn; May 8 to Wadell Everett, Thomas Everett, Riley Burton (in memory), Jason Cole and Jasmin Cole; May 9 to Judson Meaders Jr. (a former Hickory resident) and Billy Spears; May 10 to Mallory Todd, Charolette Roland and Faye Chaney in memory; May 11 to Linda Craven. Happy birthday to everyone!
Anniversaries for the Week: May 6 to Shannon and Lori McMullan; May 7 to Jim and Dianne Gallspy, and David and Linda Craven; May 8 to Bro. Jackie and Julia Strebeck. Happy anniversaries!
Recipe for the Week: Layered Taco Salad (in cake pan)
Ingredients: 1 pound extra lean ground beef, 1 small can green chilies, undrained, 1 head iceberg lettuce, outer leaves removed (all other lettuces will wilt), 1 packet taco seasoning mix (or a mixture of cumin, chili powder and garlic powder), 1 cup ranch sour cream mayonnaise, divided (recipe below), 1 (15 oz.) can of your favorite beans, rinsed and drained very well, 1/2 can (about 7 oz.) sweet corn, drained very well, 1/2 cup chopped purple or green onion + more for top, 8 oz. of your favorite tomato salsa, 8 oz. shredded sharp cheddar cheese, 1 (3.8 oz.) can sliced black olives, drained very well, 1/2 lb. bacon, fried until crispy, cooled completely, and crumbled, 2 jalapeno peppers, sliced, 1 Roma tomato, seeds removed, chopped, ripe avocado chunks, (optional), tortilla chips for topping.
Directions: Cook the ground beef, canned chilies and taco seasoning in a skillet until beef is brown all the way through and the liquid from the chilies has evaporated. Place in refrigerator and allow to chill until completely cold. Then, place in an even layer on the bottom of a 9- by 13-inch glass cake pan. Top with a double layer of crisp, iceberg lettuce leaves (half the head), 1/2 cup of the ranch sour cream mayonnaise smoothed into an even layer, beans, corn, onion, another double layer of lettuce (press down gently after placing the lettuce,) the other 1/2 cup of ranch sour cream mayo, salsa, cheese, olives, bacon, jalapenos, tomato and a little more purple onion. Place cover or foil on cake pan and refrigerate for 12 to 24 hours before slicing into pieces, crunching tortilla chips over the top, and serving. Feel free to top this with avocado chunks, extra tomato chunks, and your favorite hot sauce too!
For the ranch sour cream mayonnaise: 3/4 cup real mayonnaise, 1/4 cup full fat sour cream 3 to 6 Tablespoons dry buttermilk ranch dressing mix (homemade or Hidden Valley) add gradually, according to individual taste. Mix well. Chill until ready to use Enjoy!
From the communities of Hickory, Berry, Sand Spring and Mount Vernon and Poplar Springs, email or call floraoverstreet64@gmail.com or call 601-479-9044 with your news.
