Liberty Community Club welcomes 911 director at monthly meeting

By FLORA OVERSTREET,

Welcome to “The Little Town with a Big Heart”

A Friend Who’s Always There — by author unknown

If I could catch a rainbow, I would do it just for you, and share with you its beauty,  on the days you’re feeling blue. If I could build a mountain, you could call your very own, a place to find serenity, a place to be alone. If I could take your troubles, I would toss them in the sea, but all these things I’m finding, are impossible for me. I cannot build a mountain, or catch a rainbow fair, but let me be what I know best — a friend who’s always

there.

Awesome services at Grace United on Sunday and Sunday night with the return of Bro. Jamie Leach. 

Prayer requests go out to Dannie Walker, Bonnie Walker, Ally Gressett, Alana McMullan, Peggy Garrison, Debbie French, Dana Walker, Scott Nunley, Donis Gomillion, Budgie and Linda Acord, Mike Linton, John Patterson, Doyle Gibbs, Doyle McMullan, Cille Norman, Johnnie McMullian, Micheal Roland,  Doyle McMullan, Stephanie Roland, Janie McMullan and Stacy Stevens. Shut-ins are Mary Stamper and Earline Everett. 

My deepest sympathy is extended to the family of Edna Earl Beeland, 85, of Newton. Edna was a devoted Christian and a member of First Baptist Church of Newton. While she was able, she loved being in 

the senior adult choir.

She loved her family and spending time with her grandchildren and great-grandchildren. She will be missed by her family and all that knew her. She was preceded in death by her husband, Charles Beeland Sr. of more than 48 years.

The Liberty Community Club met on Feb. 12 with Mike Dearing, president, calling the meeting to order and leading in the Pledge of Allegiance. Ruby Boutwell gave our devotion from I Corinthians 4:7: What do you have ... blessings from above. We had a delicious pot luck supper ... you would not believe all the food that our 27 members can bring.   

Brian Taylor, the emergency management director of Newton County, brought an interesting program. He told us that this may be a rough tornado season. Brian is a Conehatta resident and he has served as a volunteer fire fighter, as a paramedic, and in our military. 

He hope we will all be prepared for whatever the disaster. Next month, Tanya Collins, Sta-Home Volunteer Coordinator, will be our speaker. Come join us on the second Monday night every month at 6 p.m.  

Birthday wishes for the week of March 21 go out to Wesley Seal; for March 22 to Ashley Lane, Matt Addy and Shannon McMullan; for March 24 to Brenda Garrison, Janell Nichols and Dawn Strebeck Hollingsworth; for March 25 to Mike Chandler; for March 26 to David (Shorty) Airhart, Cassidy Russell and Stephanie Foley; and for March 27 to Steve Pugh and Anna Brand. Happy birthday to each and everyone!

Recipe for the week: Upside-Down Georgia Pecan Cake

Ingredients: For the cake: 2 cups all-purpose flour, 1 cup brown sugar, packed, 1 cup milk, 2/3 cup butter, softened, 2 large eggs, 1 tablespoon baking powder, 2 teaspoons vanilla, 1/4 teaspoon salt. 

Directions: Preheat oven to 350 degrees and line a 9 x 13-inch pan with aluminum foil, making sure it hangs over the sides a bit, then grease with non-stick spray. Spread pecans, brown sugar and 1 cup of the coconut in the pan.

Sprinkle with cinnamon and salt, and drizzle with vanilla extract and melted butter. In a medium bowl, beat together the 2/3 cup butter and 1 cup brown sugar on medium speed with an electric mixer until creamy. Continue mixing on low, and add eggs one at a time, followed by vanilla, mixing until thoroughly combined.

Add baking powder and salt, mixing on low until incorporated. Add 1/2 of the flour, followed by milk, and then remaining flour, mixing well after each addition. Pour batter over pecan mixture in prepared pan and bake until a toothpick inserted into the center comes out clean, about 35-40 minutes. Run a knife around the sides of the pan to loosen and let cake cool in pan for 5 minutes. Invert cake onto a platter, using foil overhang as needed. Let cool 15 minutes before serving. Enjoy!

For the topping: 2 cups toasted pecans, chopped, 1 cup shredded coconut, 2/3 cup brown sugar, 6 tablespoons butter, melted, 2 teaspoons ground cinnamon, 2 teaspoons vanilla extract, 1/2 teaspoon salt.

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.