| Friday, February 3, 2012 | Opelika, Alabama |
Vol. 4, No. 15 |
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by Cliff McCollum
News Editor
During Tuesday's Patriots of Liberty Tea Party hosted probate judge forum, candidates Jon Chase and Bill English discussed numerous issues facing Lee County's probate court office, volleying back and forth, clarifying their positions and offering questions to one another.
Chase touted his experience as a business owner and parent, saying a law degree wasn't a required qualification for office for probate judge save two counties. He said he'd rely on the “excellent staff” of the probate office to help with decisions of legality.
English said while his law degree was not a requirement of office, it helps him better understand some functions of his office, especially when considering the constitutional rights of citizens.
Chase charged English and the probate office of being behind the times, saying one of his first acts if elected would be making deeds and mortgages available online.
He questioned why his opponent, whom Chase quipped as “an IT guy,” hadn't already made the records available online.
“We have to be competitive. In a society that people look to have the edge, people want to come to Lee County,” Chase said. “We have to make sure that we provide whatever we need to provide to anybody that wants to relocate in Lee County.”
English answered Chase, saying he had been “asked specifically” by a number of local professionals not to make the records available online and by some citizens who've asked not to have their mortgage put on the Internet for anyone to find.
“I do think those records should be available,” English said. “The legality of that is still an open question ... whether or not it's legal to put those records online without charging (a) fee is a question the Attorney General needs to answer.”
A question about quarry activity and continued damages to public and private property from said activities from the Tea Party members led to discussion about the quarry settlement negotiated by Lee County a few years ago.
“We filed a lawsuit against the quarry causing sinkhole damage in this county,” English said, referring to his service as a member of the negotiating commission that procured the settlement from the quarry.“...We've gotten more out of that settlement than had we won at trial. One of the rights we insisted on in settlement was the right to claim repairs from the alleged perpetrator, the quarry operator, for private property damage. Had we gone to court and won the lawsuit, we were not in the position to recover damages for private property owners.”
Chase said as a landowner he understands both sides of the issue, saying he wanted to make sure he heard the people's voices before decisions about allowing quarries in were made.
“If it happens again, we will insure that the people of Lee County are taken care of, that whatever needs to be done can be done,” Chase said.
English rebutted. “Absent home rule, we don't have ‘allow' authority. ...The placement of a quarry is not subject to the county commission.”
On the issue of home rule, or allowing more decisions to be made at the local level rather than in Montgomery, the candidates seemed split.
“On the issue of home rule, I'm 50 percent for it and 50 percent against it,” Chase said. “If we have an issue that needs to be addressed by our local citizens, that needs to have the attention of our local elected officials, we should have the right ... we should have issues that are local issues. But what I will not stand for is another governing body that can impose taxes on our people.”
English said he was “100 percent for home rule.”
“I think local decisions are best made locally,” English said. “Our Constitution of 1901 was written to preserve that power in Montgomery and not distribute it to the governments of the counties. We are created by the Legislature and we serve at their will and at their whim.”
LCC rejects waste disposal bids, opts to do it ‘in-house’ at $18,000 less per year
by Greg Markley
Political Writer
In a move officials said will likely save Lee County taxpayers about $18,000 a year, the Lee County Commission on Monday rejected several bids for receptacle and disposal services. Instead, the group decided to use its own Environmental Services team for disposal at the county courthouse, building and grounds shop, sheriff's office, and detention center.
The county had an existing contract with Waste Away Group, Inc., a subsidiary of Waste Management, Inc. which has 11 facilities in Alabama. But after officials learned the annual service costs had risen to a level where a competitive bid was necessary, the bid process began. After four bids were received, officials found a solution expected to “significantly reduce” costs, according to Lee County Administrator Roger Rendleman.
“An alternate in the bid was to rent a compactor and 40-yard receptacle at the detention site, which would have resulted in a cost savings, Rendleman said. “However, after discussing the matter with Jack Marshall (director of Environmental Services), we have determined the county will be better served with a capital investment to purchase our own compactor and have Environmental Services haul the receptacle as needed.”
It is anticipated that the county should recoup capital costs of switching to in-house waste disposal within 14 months. It may save approximately $18,000 per year, or $1,522 per month, for the detention facility. Later, Rendleman cited another cost-saving development: a reduction in its contract with Parker Construction of $37, 800 after the full contingency allowance was not used. The company constructed the central plant expansion at the T.K. Davis Center.
In other activity, the Lee County Commission:
Approved retail beer and retail table wine licenses (off-premise) for Lucky Stop and Shop, 7152 Stage Road, Loachapoka. Sweta “Sam” Patel is principal officer for applicant SHIV 12 Inc.
Reappointed Michael Andress to the Beulah Utilities District Board. Andress had cited his experience and historical perspective. John Johnson of Salem and Jeanette Smith of Loachapoka were appointed to the county's Recreation Board. Johnson retired from the U.S. Army after 26 years, while Smith pointed to her enthusiasm and familiarity with District 5. Accepted the bid of Team Chevrolet, Alpharetta, Ga. for a truck for building maintenance. At $30,465, this was the low bid. Stivers Ford of Montgomery came in third with a bid of $31,285.
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Special to the Opelika Observer |
Friends seek funds, prayers for Beulah resident Todd Arwood injured in brush pile fire accident
by the Opelika Observer staff
Concerned family and friends are asking for help for a Beulah area family, after a brush pile burning accident caused critical burns for local citizen Todd Arwood.
On Jan. 21, Arwood was pouring gas onto the pile when it suddenly exploded, causing severe burns on over 50 percent of his body, including his abdomen and back.
He is currently in the intensive care unit of the burn center at Doctor's Hospital in Augusta, Ga. and is expected to be there for three or four more months, if there are no further complications.
Several surgeries have already been performed on Arwood, with the possibility of more to come.
Arwood's wife, Audra, has taken leave from her job to be with her husband.
The couple has four children, three of whom are school age and are currently staying with their older sister while their father recuperates.
The three younger Arwood children attend the Beulah-area schools.
Debra Pinckard, the Arwood's next door neighbor, started a fund at Auburn Bank for the family to help cover utility bills and other expenses the family may need.
Those interested in helping can go to any Auburn Bank location and ask that funds be deposited in the Todd Arwood family account.
Friends and family also encourage people in the community to add Todd and his family to their prayer lists.
Opelika Power Services director Derek Lee leaves position
Special to the Opelika Observer
The City of Opelika announced Tuesday that Opelika Power Services Director, Derek Lee, has left his position with the city to pursue other interests, after he and Mayor Gary Fuller were unable to reach an agreement on the terms of a new contract, replacing the one which expired in December, 2011.
Lee came to work for the City of Opelika as its Assistant Director of Opelika Light & Power (now called Opelika Power Services) in March of 2006, under then Director Jerry Posey.
When Posey retired in Nov. 2008, Mayor Fuller named Lee Director of the department, effective Dec. 1, 2008.
During Lee's three years, Fuller states he has been pleased with the work which has been accomplished within the department.
“Derek has done a lot of work getting us to this point on our fiber project and I appreciate his efforts and will always be grateful for his dedication to all that Opelika Power Services stand for.”
Fuller went on to say, “Derek is smart and well educated. I have no doubt he will be successful wherever he goes.”
Mayor Fuller has named City Administrator John Seymour as the “acting Director” of Opelika Power Services while the city formulates its plans to move forward.
Ann Cipperly's Southern Hospitality
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Photo by Ann Cipperly |
| Tommie Agee, assistant director of the Opelika Parks and Recreation Department, is pictured at his desk with the two footballs he received for playing in two Super Bowls. These days Agee is dedicated to helping youth and enjoys spending time with his family. He cooks most of the meals for his family. |
Former Super Bowl player excelling in cooking, helping youth
When Tommie Agee was growing up, his mother and grandmother told him they were going to teach him how to cook and take care of himself. The assistant director of Opelika Parks and Recreation, Agee has more than exceeded their dreams, finding success in every aspect of his life, from a successful career as a pro football player, including two Super Bowls to dedicating his life to helping young people—and he is also a good cook.
Born and raised in Maplesville, Al., Agee is the youngest of four boys. His mother was a restaurant cook, and his grandmother worked as a housekeeper and cook.
“My grandmother would make me get in the kitchen and cook,” recalls Agee. “I started with breakfast foods and baking cakes and pies.”
Agee buckled down in school to keep good grades and excel in sports. He received a scholarship to play football for Auburn from 1982 until 1987.
While at Auburn, Agee worked during the summer at Gayfers as a security guard where he met his wife, Anchylus. She had already graduated from Troy University and was working at Gayfers. “I waited until my last day on the job to ask for her phone number because if she said no, I wouldn't have to face her anymore.
“I called her the next day, and the rest is history. My grandmother always told me if you find a good country girl, you will have a good wife.”
After Auburn, he was drafted by the Seattle Seahawks for two years, went to Kansas City for a year and then to the Dallas Cowboys for five years. While at Dallas, his team won two Super Bowls.
He retired from the NFL in 1995 and moved to Opelika. With a degree in criminal justice youth services, he worked as community service coordinator at the Lee County Justice Center in juvenile court. While he enjoyed working in juvenile court, he took the worries and concerns home.
“A long time ago I made up my mind I wanted to steer kids away from a destructive lifestyle and keep them on the straight and narrow path. That is why I went into criminal justice youth services. I thought that was the area I wanted to be in, but it so happens I am a softhearted person. My heart is too big at times, which is what my wife tells me. I took that job home with me. I didn't like seeing kids get locked up. It stayed on my mind all the time.”
He met Bill Harrison of the Parks and Recreation Department and learned they had a job opening. “I love working in Parks and Recreation. This is the job I prayed for a long time ago. I love giving back to the community and helping kids.
“I told Judge Lane I would do my best to slow the traffic through juvenile court by working with Parks and Recreation. I have an opportunity to see the kids more. I go to all the schools in Opelika. I visit with the kids in the center and on the practice and playing fields.
“It gives me more opportunity to talk to the kids. When kids come into my office and see all the sports memorabilia and ask questions, it opens up the door to communicate with them more.”
He enjoys working at the Sportsflex and Aquatic Center, and he oversees track and football programs.
Agee works with the Opelika Housing Authority. He is also involved in other outreach programs.
“I have a lot of irons in the fire, but I love it and try not to let it interfere with my family life. I have a great staff who cares about giving back to the community like I do.”
He serves on different boards with the school system and on the Alabama Parks and Recreation. He and his family are members of Greater Peace Baptist Church.
The Agees have three children; Tyler, 19, attends the University of South Alabama; Torey, 17, received a scholarship to play football at Vanderbilt University; and Angelic, 15, is a member of the Opelika High School Marching Band “Showstoppers.”
At home he prepares most of the meals during the week, including desserts such as Cream Cheese Pie, which his kids enjoy. Over the years, he taught his children to cook, starting with breakfast foods for the boys. Angelic enjoys baking cakes and pies.
He enjoys cooking from scratch but also tries to implement short cuts when possible. “I have learned with a lot of cake recipes you can doctor up and make them just as good as a scratch recipe.”
He developed an easy method for preparing the Butternut Cake using a cake mix. He prepares a plain white cake mix and adds two tablespoons butternut flavoring. Sometimes instead of pecans, he uses unsalted, chopped macadamia nuts in the frosting.
He bakes cakes in three layers and covers them with swirls of thick frosting. His kids and the teachers at Southview School, where Anchylus works, love his Butternut Cake.
His Juicy Hamburgers are a favorite with his wife and kids too. Once the burgers are cooked, they are placed in a Marinade Sauce and held in a warm oven until ready to serve. The sauce assures the burgers will stay juicy.
Another favorite is the Super Bowl Taco Soup. He makes this recipe to serve while watching the Super Bowl and other football games. The soup is often prepared the day ahead to allow flavors to blend. He places the soup in a crock-pot to keep warm until ready to serve.
When the Super Bowl begins, the former football star may have fond memories of the sport he loved, but these days Tommie Agee is focusing on other areas to excel, as he continues to reach out to the young people in the Opelika community.
Ann Cipperly can be reached at recipes@cipperly.com
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Super Bowl Taco Soup
Brown 1 pound ground beef and ½ cup chopped onion
Drain excess oil. Place in a 2-quart saucepan or crock-pot.
Add:
1 pkg. taco seasoning
1 pkg. Ranch dressing
1 can Bush Red kidney beans
1 can Bush mild chili beans
1 can shoe peg corn
1 can Mexicorn
3 cans Mexican-flavored tomatoes, chopped
Mix together well. Cook on stovetop 45 minutes on medium/low or in a crock-pot 2 hours on low. Serve with scoops corn chips, cheese and sour cream. The soup is best made the day before. Can be served with corn bread.
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Sweet and Sour Meat Balls
1 large bag Rosaretta Italian Meatballs
1 large jar Concord grape jelly
16 oz. can crushed pineapple in its own juice
1 jar cherries, drained
Brown meatballs in oven (pour off excess grease). In a large saucepan combine jelly and pineapple; cook on medium- high until jelly melts stirring constantly. Add meatballs and remove from heat. Place meatballs in serving pan and garnish with cherries. Best if made day before. Warm in crock-pot or oven.
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Meatballs with Honey Mustard Sauce
1 large bag Rosaretta Italian Meatballs
2 bottles Kraft Honey Mustard Sauce
16 oz. can crushed pineapple in its own juice
1 jar cherries, drained
Brown meatballs in oven (pour off excess grease). Combine meatballs, sauce and pineapple in a large bowl or pan. Stir to coat meatballs. Place meatballs in serving pan and garnish with cherries. Best if made day before. Warm in crock-pot or oven.
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Juicy Cheeseburgers
After burgers cook, place in marinade and keep warm in oven.
1 lb. ground beef
1 egg
½ packet Lipton Onion Soup mix
Pinch of salt
4 slices extra sharp cheddar cheese
4 wheat buns
Assorted condiments
Marinade Sauce (recipe follows)
Mix ground beef, soup mix, egg, and salt together. Shape into 4 baseball shaped balls then flattened to about ½ thick. Grill or pan fry in about 1 tablespoon vegetable oil. After burgers are done place cheese on top and let it melt or place burgers in Marinade Sauce and keep warm.
Prepare buns by spreading mustard, ketchup and mayonnaise; add slice of tomato, onion, and lettuce then add meat and cheese.
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Marinade Sauce for Burgers and Steaks
½ cup Dale's sauce
3 cups water
¼ cup apple juice
Burgers can also be placed in this sauce after cooking. Place cooked burgers in the sauce and keep warm in the oven until ready to serve. Agee also uses this mixture as a marinade for steaks. He places steaks in the mixture a day ahead before grilling.
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Butternut Cake
2 boxes Duncan Hines white cake mix
2 Tbsp. butternut flavoring
Frosting
2 sticks butter, softened
Two 8 oz. pkgs. cream cheese, softened
2 boxes confectioners' sugar
2 cups chopped pecans or unsalted macadamia nuts
2 Tbsp. butternut flavoring
Heat oven to 350 degrees. Prepare cake mix according to directions on box and add 2 tablespoons of butternut flavoring. Divide evenly between three 9-inch cake pans and bake 40 minutes. Remove from pans and cool on rack. While cakes cool, prepare frosting.
Mix cream cheese and butter until creamy. Add sugar one box at a time to butter and cream cheese mixture, beating until creamy. Add butternut flavoring and nuts; blend together well. Frost cakes layers.
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Cream Cheese Pie
1 large ready-made graham cracker crust
1 egg white, beaten
8 oz. pkg. Philadelphia cream cheese, softened
1 tsp. vanilla
1/3 cup lemon juice
14 oz. can Eagle Brand condensed milk
1 can cherry pie filling, chilled
Heat oven to 350 degrees. Brush the bottom and sides of the graham cracker crust and bake 10 minute; cool. Mix cream cheese, vanilla, lemon juice and milk until creamy.
Pour into graham cracker crust; chill. Spread cherry pie filling over the top and chill in refrigerator until ready to serve.
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Hash Brown and Sausage Casserole
1 bag frozen southern style potatoes
1 can cream of mushroom soup
½ cup onions
1 pint sour cream
2 cups grated sharp cheddar cheese
1 lb. sausage, cooked and drained
½ cup margarine, softened
Preheat oven to 400 degrees. Combine all ingredients in a large bowl and mix together well. Spread into greased 9 by 13 inch pan. Spread margarine all over the top of mixture. Bake 2 hours.
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Green Bean –Corn Casserole
12 oz. can French-style green beans
10 oz. can white shoe peg whole kernel corn
1 can cream of celery soup
4 oz. sour cream
1½ cups sharp cheddar cheese
24 saltine crackers, crumbled
Preheat oven to 350 degrees. Drain beans and corn. Evenly line bottom of a medium-sized casserole dish with green beans. Mix corn, celery soup and sour cream together in a bowl and spread evenly on top of the green beans. Sprinkle cheese on top of mixture. Sprinkle crumble crackers on top of the cheddar cheese. Cover and bake at 350 degrees for about 30 minutes.
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Serve tasty party dishes during Super Bowl
By Ann Cipperly
Opelika Observer
Whether you are watching the Super Bowl with friends or having a quiet night at home with family, prepare a couple of party dishes to serve during the game. Select from the following for tasty options.
Baked Creamy Cheese and Beef Loaf
Kay Johnson
2 cups shredded sharp cheddar cheese
1½ cups sour cream
8 oz. pkg. cream cheese, softened
1 bunch green onions, chopped
2 oz. jar dried beef, torn into small pieces
4 oz. can diced green chilies
2 oz. jar chopped pimento
1 loaf round bread
Slice off top of a round loaf of bread and hollow out to form a shell. Combine remaining ingredients and place in bread. Place top back on loaf and wrap in foil. Bake 350 degrees for 1½ hours. Serve with Fritos.
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White Salsa Dip
Joan Bennett
1 cup non-fat mayonnaise
1 cup non-fat sour cream
Juice of 2 or 3 limes
4 cloves garlic, crushed
1½ cups finely chopped fresh cilantro
15 oz. can pitted black olives, drained and chopped
1½ cups finely chopped scallions
½ tsp. Tabasco
Salt and white pepper to taste
Mix together. Better made the day before. Serve with bagel chips or tortilla chips.
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Layered Mexican Dip
Sally Sewell
1 can refried beans
1 cup sour cream
8 oz. jar picante sauce or salsa
2 chopped tomatoes
Shredded cheddar cheese
2 green onions, chopped
4 ½ oz. can black olives, sliced
Spread beans in a 12 by 8 baking or serving dish. Layer the remaining ingredients and top with the olives. Serve with corn chips.
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Black Bean Dip
15 oz. can black beans, drained and rinsed
1 cup salsa
2 Tbsp. chopped onion
2 Tbsp. chopped scallions
2 Tbsp. chopped fresh cilantro, optional
1 Tbsp. lemon or lime juice
1 Tbsp. olive oil
2 tsp. minced garlic
1 avocado, chopped
Tortilla chips or pita bread toasts
Combine all ingredients except avocado and chips. Stir in avocado just before serving. Serve with tortilla chips or pita bread toasts.
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Chinese Chicken Wings
36 chicken wings
1 cup soy sauce
½ cup sugar
1 cup packed dark brown sugar
Disjoint wings and discard tips. Arrange chicken in a single layer on baking pan. Combine remaining ingredients; mix well. Pour over wings. Bake at 325 degrees for 30 minutes, turn wings and bake 30 minutes. Turn again and continue baking 20 minutes. Serve hot or at room temperature.
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Roast Beef Sandwiches with Horseradish
2 Tbsp. mayonnaise
1 tsp. prepared horseradish
8 thin slices white or wheat sandwich bread
1/4 lb. roast beef, sliced paper-thin
Salt and freshly ground pepper, to taste
In a small bowl, stir together mayonnaise and horseradish. Spread 4 bread slices with mayonnaise mixture. Layer roast beef on the bread: season with salt and pepper. Top with remaining bread slices.
Trim crusts off sandwiches, if desired.
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