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The Upson Beacon
Thursday,
June 17,2021
Page 1B
Lots of things that couldn't be done have been done.-Charles Auston Bates
Recipes By Mary Ann
Mary Ann McCrary
I have not left the house much this
week because my face is just not healing as
quickly as I would like for it to heal. It looks
like Mac is about over his mishap, and we
are waiting for a new brace for his leg to
come in this week. This one is much lighter
as it is made of carbon fiber and will fit into
any shoe. He had stopped wearing the old
brace because it dug into his leg and was so
heavy.
I have not gotten to plant but a few
flowers this year, and I am thinking that I
will be planting a bunch of flowers for
winter growing this year. It is my belief that
Mac and I will be at too percent operating
capacity and back to doing the things that
we enjoy. My pansies were beautiful this
year, and I will be planting several pots of
them this year. At least the irises, garde
nias, and lilies made an outstanding show
this year.
Since we are supposed to have some
cooler temperatures this week, I have de
cided to make the beef and potato casserole
and have it along with some fresh fruit and
homemade yeast rolls. I love the recipe for
the refrigerator yeast rolls that I shared a
couple of weeks ago because you keep the
dough in the refrigerator until ready to
bake them. Just give them a little while to
rise and then bake. I have had a yearning
for a real key lime pie, and I plan to make
one this week. It is a little bit of work, but
that pie has gotten to be one of my favor
ites.
BEEF AND POTATO CASSEROLE
1 V2 pounds ground chuck
Va teaspoon salt
1 (24 ounces) package frozen hash brown
potatoes, thawed
1 can cream of mushroom soup
Vi cup sour cream
2 cups shredded cheddar cheese
1 small onion, finely chopped
2 (8-ounce) cans French fried onions
Preheat oven to 350 degrees. Brown
ground chuck, drain, and place in a large
bowl. Add potatoes, soup, sour cream,
cheese, and chopped onion, mix well.
Spread into a 13 x 9 x 2-inch pan which has
been sprayed lightly with vegetable oil.
Bake 30 minutes. Top with fried onions
and bake for 15 minutes longer or until
bubbly.
KEY LIME PIE
1 graham cracker crust
4 egg yolks, lightly beaten
3 /a cup granulated sugar
Vi cup fresh lime juice (about two large
limes)
16 ounces heavy whipping cream, divided
In the top of a double boiler, combine
the egg yolks, sugar, and lime juice. Cook
the mixture over moderate heat for about
10 minutes or until it coats the back of a
spoon. Remove from the heat and chill
until the mixture thickens only slightly.
Whip 8 ounces of the heavy cream until
soft peaks will hold and fold it into the lime
filling. Spoon into the baked or ready-to-
use graham crust and chill, covered for
twenty-four hours. To serve, whip the sec
ond 8 ounces of cream with Vi cup confec
tioners’ sugar. Spoon or pipe over the
entire pie or decorate each slice individ
ually. I do not use the true Key limes for my
pie because they are not always available in
the stores, and they are so small. A true key
lime is very small and yellowish, but truly
has a very mild taste. It grows in the Flor
ida Keys and in Mexico, and it takes nine
to 12 limes to make one pie.
Enjoy, Mary Ann McCrary
Photo by Allie Parnell
The Mob Strikes Again
The Thomaston-Upson Chamber of Commer’s Cash Mob struck again, this time at French
Kiss Boutique. More than a dozen participants visited French Kiss, spending a minimum
of $20 per person. Nearly $goo ivas spent during the Cash Mob at French Kiss. The
chamber surprises one local retail business per month through the Cash Mob initiative.
Anyone interested in participating in the Cash Mob can become apart of the group by
contacting the chamber at 706-647-9686.
Pancake Breakfast is June 26
On Saturday, June 26, a free pancake breakfast will be held at New Bethel Baptist Church
from 8-10 a.m. New Bethel Baptist is located at 1278 Jeff Davis Road in Thomaston.
Free Food Truck Tasty Tuesdays
Happening through July
Food Truck Tasty Tuesdays will
be held weekly and include a vari
ety of food trucks, local cuisines,
and entertainment.
Hosted by Carhops Delivery,
the free community event will be
held each Tuesday from May 25 to
July 27 at 213 Park Lane (next to
the Park Lane event center).
There will be food trucks, local
vendors, local performing artist
and DJs, bouncing houses for kids,
and more. To sign up to participate
as a food truck vendor or local busi
ness vendor, complete the form at
https://form.jotform.com/2no851
65601144.
For additional questions, call
770-648-1222 or email Tameshia at
tameshia@carhopsdelivery.com.
Happy Anniversary
Bennie and Bobbie Jean Barnes
celebrate their 64th
anniversary June 22.
Harold and Marijo Stevens
celebrate their 6lst
anniversary June 19.
Charles and Patricia Walker
celebrate their 50th
anniversary June 20.
Wiley and Sherre Hilley
celebrate their 46th
anniversary June 20.
Keith and Sheila Cain
celebrate their 43rd
anniversary June 24.
Steve and Wanda Hudson
celebrate their 42nd
anniversary June 23.
Robert and Cindy McCord
celebrate their 38th
anniversary on June 17th.
Cleve and Kathy Hendrix
celebrate their 34th
anniversary June 21.
Ricci and Tasha Creamer
celebrated their 14th
anniversary June 9.
Billy and Carey Elder
celebrated their
anniversary June 13.
Benjamin and Felicia Walker
celebrate their 12th
anniversary June 18.
Michael and Stephaine
Richardson celebrate their
24th anniversary June 21.
Seth and Maryann Coker
celebrate their 10th
anniversary June 18.
Kevin and Donna Adams
celebrated their 20th
anniversary June 16.
Eddie and Hannah Chastain
celebrated their seventh
anniversary on June 14.
Joseph and Vicky White
celebrate their 17th
anniversary June 18.
Brent and Kelly King
celebrate their fourth
anniversary June 20.