Newspaper Page Text
WEDNESDAY, JULY 27, 2016
BARROW JOURNAL
PAGE 3A
Bethlehem ends 2015 in the black
The Town of Bethlehem ended last
year in the black by a little over $46,000,
according to its recently released audit.
That added to the town’s large reserve
fund, which now stands at $871,000.
For 2015, Bethlehem had revenues of
$237,300 and expenses of $191,000.
Most of the revenues came from various
taxes with the largest amount coming from
local option sales taxes.
Bethlehem 2015 Audit
Income $237,300
Expenses $191,000
Net $46,300
Reserves as
of Dec. 31, 2015 $871,300
CSB merges with Bank of Ozarks
Community & Southern Bank with branches in Jefferson, Winder, Auburn and Statham
has merged with Bank of the Ozarks.
This is Bank of the Ozarks largest acquisition to date and its fourteenth acquisition
since March of 2010. On June 30, 2016, C&S had approximately $3.9 billion of total
assets, $3.1 billion of loans and $3.3 billion of deposits.
George Gleason, Chairman of the Board and Chief Executive Officer of Bank of the
Ozarks said, “We are very pleased to complete the acquisition of Community & Southern
Bank. Our customers in Georgia and Florida will benefit from our expanded network of
banking offices.”
Headquartered in Atlanta, Community & Southern was created in 2010 during the
depths of the recession. It bought up struggling local banks in Georgia growing to 47
locations.
Pat Frawley, Chief Executive Officer and founder of CSB, will become Bank of the
Ozarks’ Chief Executive - Georgia upon completion of the transaction.
“Our teammates have worked incredibly hard over the past six years building a quality
franchise, and I am very proud of them,” he said. “As a result of this transaction, our
shareholders will be rewarded, and our employees, customers and communities will have
enhanced opportunities available to them by being associated with the highest perform
ing community bank in the United States. We are extremely optimistic about our future
prospects and are eager to get underway with our new partner.”
BULLI registration scheduled Aug. 16
Registration for fall classes of the
Brenau University Learning and Leisure
Institute (BULLI) will be Tuesday, Aug.
16.
The mix-and-mingle starts at 5:30 p.m.
and presentations start at 6 p.m.
The event will take place at Higher
Grounds Coffee (6700 Hwy. 53, Bra-
selton).
Classes begin Oct. 3.
For more information, call 706-654-
5720.
BULLI is an organization for mature
adults who enjoy learning, connecting
with peers and staying active.
BULLI offers a broad range of cours
es including everything from history to
contemporary issues, exercise to art, com
puters to gun safety, finance to wine, and
more.
A sampling of some favorites
I’ve been asked to share some of my
lemon recipes but first I must share with
you one of my favorite salad recipes that
I make on a regular basis when it is real
ly too hot to cook. It’s really good and
filling.
Antioxidant Salad
Ingredients:
6 cups baby spinach
Vi cup Blueberry Pomegranate
Vinaigrette dressing
] A cup toasted walnuts
1 cup blueberries
V2 cup pomegranate seeds
V2 cups carrots, shaved
Vi cup dried cranberries
V2 cup goat cheese crumbled (or
blue cheese)
Directions:
Toss spinach with Vinaigrette. Add in
walnuts, blueberries, pomegranate seeds,
carrots and cranberries. Top with crum
bled cheese. Serve immediately.
Very simple but easy dessert and very
refreshing one too, is my Lemonade Ice
box Pie
Lemonade Icebox Pie
Ingredients:
1 package (8 oz.) cream cheese, soft
ened
1 can (14 oz.) sweetened condensed
milk
3 A cup thawed lemonade concentrate
1 carton (8 oz.) frozen whipped topping,
thawed
yellow food coloring (optional)
1 (9 inch) graham cracker pie shell
Directions:
In a large bowl, beat cream cheese and
milk until smooth. Beat in lemonade
concentrate. Fold in whipped topping and
food coloring (if desired). Pour into crust.
Cover and refrigerate until set.
Another of my favorites is the Lemon
Cream Cake. Not too heavy for the sum
mertime.
Lemon Cream Cake
Ingredients: (meringue and cake)
1 % cup cake flour
1 Tbsp. baking powder
1 tsp. salt
V2 cup sugar
V2 cup vegetable oil
6 egg yolks
3 A cup water
1 Tbsp. lemon zest
Vi tsp. cream of tarter
3 A cup sugar
6 egg whites
Directions:
Lemon Sponge Cake: The first step
should be to make the meringue which
gets folded into the cake batter. Separate
six eggs. Reserve the yolks for a later
step. Place six egg whites into a large
bowl and start beating on high with an
electric mixer. SLOWLY sprinkle in Vi
tsp. cream of tarter and 3 A cup sugar, add
ing the sugar a bit at a time. Whip the egg
white mixture until stiff peaks form.
In a separate bowl, combine the wet
ingredients - Vi cup vegetable oil, six
egg yolks, 3 A cup water, 1 Tbsp.
lemon zest. With an electric
mixer combine the wet and dry
ingredients and then gently fold
in the meringue. Pour batter
into a non-greased 10 inch tube
pan and bake at 350 degrees for
one hour. Upon removing from
oven, immediately flip the tube
pan upside down to rest and cool
on the pan’s feet or onto a bottle
neck if your pan doesn’t have
feet. Allow to cool completely.
Run a knife around the edges
before removing from pan. Slice
cake horizontally into three even layers
with dental floss or a very long serrated
knife.
Lemon Cream Filling
Ingredients:
1 cup heavy cream, whipped
8 oz. cream cheese, softened
2 Vi cups powdered sugar
3 Tbsp. lemon juice
Directions:
With an electric mixer, whip the cream
cheese, powdered sugar and lemon juice
until well combines then fold in the
whipped cream. Chill for Vi hour, then
frost the bottom layer with Vi of the lemon
filling. Place on middle cake layer and
frost with the rest of the filling. Place last
cake layer on top and chill cake. Dust
cake top with powdered sugar right before
serving.
Combining chicken with lemon to make
my favorite lemon pepper wings is my
favorite go to meal these days. Seems to
always be a crowd pleaser.
Lemon Pepper Wings
Ingredients:
2 cups peanut oil, or as needed
'A cup unsalted butter, melted
2 Tbsp. lemon pepper seasoning
6 pearl onions
16 chicken wings
Directions:
Heat oil in a deep fryer or large sauce
pan to 350 degrees. Whisk butter and
lemon pepper seasoning together in a large
bowl. Place onions in the preheated oil
and cook until just beginning to brown,
about five minutes. Remove and discard
onions. Working in batches, cook wings
in oil until crispy on the outside and
cooked throughout, about eight minutes.
Remove wings to a paper towel lined plate
to drain excess oil. Toss wings with lemon
pepper mixture until completely coated
and return to paper towel lined plate to
drain excess liquid.
Joyce Jacks is a cooking columnist for the
Barrow Journal. Send comments to Georgia-
girl2424@ yahoo, com.
joyce
jacks
PERFORMANCE APPROACHES
Cast members shown in the photo are front row, from left, Aidyn Gordon,
Asheley McMillan, Brent Lowe, Sahar Brown, Beth Mappes, Tery Overbey,
Caroline Cormier and Joseph Hasty; middle row, from left Carol Phillpotts,
Lisa Gordon, Robbie Summerour, Connie Nunley, Eric Hasty, Madison
VandenOever, Paul King, Candace Stoffel (Musical Director) and Ruth
Hasty; Back row, from left, Victoria DeSaussure, Taylor Johnson, Rick
Jarvis, Jake Mappes, Bruce Nunley, Quinn Hasty, Harriet Kilpatrick, Elinor
Hasty (director) and Douglas Couch. Cast members not shown include
Sam Allen, Joe Allen, Marshal VandenOever, Gabe Alvarez, Laura Wharton
and Robin Wharton.
‘Hello Dolly ’ opens Friday, Aug. 5
Winder-Barrow Community Theatre is proud to announce the cast of “Hello Dolly”,
the well-known musical and favorite of theatre goers.
“Hello Dolly” will open on Friday, Aug. 5 and will run for two weekends with Friday
and Saturday shows at 7:30 p.m. and Sunday matinees at 3 p.m.
The theater is located inside the Winder Cultural Arts Center at 105 E. Athens Street
in Winder. Tickets are now on sale at the Winder Customer Care Center at 770-867-
3106 (prompt one for event ticket sales) and at Pam Veader’s State Farm Insurance
office at 41 S. Center Street in Winder.
If purchased in advance, senior, student and teacher tickets are only $10. Adults are
$12.50 in advance. Ticket prices at the door are $13 and $15. A portion of the proceeds
from this show will be donated to the Barrow County Food Bank, and audience mem
bers are encouraged to bring canned goods and nonperishable food items to donate.
Qualifying dates set for District 5 race
Qualifying for the District 5 special election for the Barrow County Board of Com
missioners will be Aug. 1-2 from 9 a.m. until 4 p.m. and Aug. 3 from 9 a.m. until noon,
Barrow County Elections Supervisor Monica Franklin said.
Qualifying will be at the Barrow County Board of Elections Office at 233 East Broad
Street in Winder. The special election will be held Nov. 8 along with the General Elec
tion.
Only qualified voters from District 5 will be allowed to run for the seat and vote
for the position, which was left vacant when Billy Parks resigned to run for County
Chairman.
The qualifying fee is $180.
CATO
Lodge Manufacturing Co.
Hibbet Sports Goods
Papa Johns
Guitar Outlet
PetSense
GameStop
On Deck Sports
Pearl Nail and Tan
Sally Beauty Supply, LLC
The Purple Door Boutique
Sassy Rabbit
Enterprise Leasing Co.
Sprint
Axiom Staffing Group
Reloaded Fitness
110 Banks Crossing Dr.
Commerce, GA
Located Behind
QuikTrip
on Hwy 441
TAX-FREE
SHOPPNGS
D
P-
Peace Pipe Vapors
Gold Kings
You do the shopping.
We pay the sales tax!
Commerce
Stadium
Cinemas 6
Dollar Tree
Coleman Outlet
Goody’s
Aaron Rents
Fabulous Finds
Consignment
Lenox
