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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. 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