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Page A2 — The Brownsville States-Graphic, Thursday, December 9, 2010

INSOUTH BANK ANNOUNCES PROMOTIONS David Prince, President/CEO of INSOUTH Bank, announced after the monthly board meeting the following promotions. Mr. Prince stated, “We are proud of the accomplishments of our employee team and we look forward to a bright future. I appreciate their hard work and feel that these promotions reflect the loyalty and dedication they have to our customers, communities and bank.” Alan Callery has been promoted to Community President/Vice President of the Brownsville location. Callery has been with the bank 31 years. He is a graduate of the University of Tennessee at Martin, the Southeastern School of Consumer Credit, and the Tennessee Bankers’ Association School of Banking. Callery is a graduate of Leadership Haywood County; serves on the Board of the Boy’s and Girls Club, Board of the Carl Perkins Center, Board of the Haywood Park Community Hospital, Board of the Reading Railroad and is a member of the local Exchange Club. Alan and his wife, Robin, are members of Brownsville Baptist Church, and have a son, Robert, who attends Union University. Tim Stokely has been promoted to Regional Senior Loan Officer/Vice President. Tim has been with the bank 10 years.

Alan Callery

Tim is a graduate of the Southeastern School of Consumer Credit and the Southeastern School of Commercial Lending. Stokely has held various positions in the bank including loan operations, collections, loan officer and Regional Lending Manager. He is currently a member and former board member of the Brownsville Rotary Club, former President of the Haywood County Chamber of Commerce, former member of the Haywood County Ambassadors, and a former board member of the Brownsville Business Association. Tim and his wife, Mandy, are lifetime residents of Haywood County, have one son, Lee, and a baby on the way. Mike Perry has been promoted to Chief Financial Officer/ First Vice President of INSOUTH Bank. He has been with the bank 23 years. His office is located in the bank’s corporate

Tim Stokely

Mike Perry

office in Brownsville. Perry is a graduate of Union University with a BSBA in Accounting, the Southeastern School of Banking at Vanderbilt University and the Graduate School of Banking at the University of Wisconsin. He is also a Certified Public Accountant and is a graduate of Leadership Haywood County. Mike and his wife, Lisa, are members of Brownsville Baptist Church and have two children, Lauren and Josh. Natalie Lane has been promoted to Controller/ First Vice President of INSOUTH Bank. Her office is located in the bank’s corporate office in Brownsville. Lane began her career at INSOUTH 20 years ago as a switchboard operator and accounting clerk. In her current position, she is responsible for the organization and management of the bank’s general accounting area. Lane is

Alan Jones

Natalie Lane

a Distinguished Honors graduate of Haywood High School, attended the University of Memphis and is a graduate of the Southeastern School of Banking. She is also a graduate of Leadership Haywood County and has been an active member of the bank’s Relay for Life Team for many years. Natalie is married to William E. Lane. Alan Jones has been promoted to Chief Information Officer/ Senior Vice President of INSOUTH Bank. Jones has been with the bank 33 years. His office is located in the bank’s corporate office in Brownsville. Jones graduated from Union University with a BS degree, with majors in Computer Science and Business Administration, and the BAI Graduate School of Bank Operations and Technology. He has managed the Information Systems department for 15 years. Alan and

his wife, Debbie, attend West Jackson Baptist Church and have six children: Jennifer, Mark, Julie, Heather, Tiffanie and Jessica. They also have two grandchildren, Hayden and Jensen, with a third on the way! In a related announcement, there were several promotions within the bank at other locations. Located in the bank’s South Tipton branch, Bret Whitley has been promoted to Chief Loan Officer/Executive Vice President/Community President. Whitley has been with the bank 11 years. Also, Kim Myers has been promoted to Senior Branch Administrator/First Vice President and has been with the bank 24 years. In the bank’s Millington location, Cindy Newman has been promoted to Regional Senior Branch A d m i n i s t r a t o r / Vi c e President. Newman has been with the bank

22 years. Also, Greg Benjamin has been promoted to Loan Officer III/Vice President, and has been with the bank three years. Located in the bank’s Memphis location, Van Watkins has been promoted to Chief Credit Officer/First Vice President. Watkins has been with the bank two years. Also, Rodney Spicer has been promoted to Chief Risk Officer/Auditor/ Senior Vice President, and has been with the bank 18 years. Also, at the Memphis location, Cheryl Gillenwater has been promoted to Collections Manager/ Vice President and has been with the bank 17 years. From the bank’s Covington location, John Weedman has been promoted to Assistant Regional Senior Loan Officer/First Vice President. Weedman has been with the bank 36 years.

time, beating until blended after each addition. 3) Combine flour, baking powder and salt; add to butter mixture alternating with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in pecans, lemon rind, and lemon juice. Pour batter into loaf pan. 4) Bake at 350° for 50-55 minutes. 5) Cool in pan on wire rack for 10-15 minutes; remove from pan and cool completely on wire rack.

powdered sugar with juice until mixture reaches desired glaze consistency. 2) Pour gently over the top of cooled cake. 3) If mixture puddles at bottom of cake plate, carefully spoon up excess and drizzle back over cake and sides.

bread is just as tasty. My husband actually gave me the idea to create the glaze because he wanted a more cakelike dessert, so make it according to your own sweet tooth, and enjoy! To find additional recipes, check out the “Just a Pinch” column on page 5-A, or visit www.justapinch.com. “Thyme to Cook” will be a regular feature in the Brownsville StatesGraphic. We welcome reader recipes, so send your favorite recipe to accouting@ statesgraphic.com or mail them to Brownsville States-Graphic c/o Mary Dunbar, P.O. Box 59, Brownsville, TN 38012.

National Home Care Month Regional Home Care of Brownsville is proud to recognize National Home Care Month. It is our privilege to care for patients in Haywood, Tipton and Lauderdale counties.

Our staff is committed to providing the best care possible to home bound patients. Regional Home Care of Brownsville is an affiliate of Haywood

Thyme to Cook with Mary Dunbar

‘Tis the season for pecans The Christmas Season is officially upon us, and in addition to holiday parties, Christmas shopping, and frantic festivities, that means that it is pecan season. On my grandparents’ farm stands a huge pecan tree ladened with nuts that are falling to the ground en masse this time of year. We love pecans, but we always wind up with more than we know what to do with. There are only so many pecan pies, crumb cake toppings, spiced pecans, and freshly shelled nuts that a person can eat. That is where my “Lemon-Pecan Tea Bread” recipe comes in handy. This is the

perfect way to use up some of those pecans that you have tucked away in the freezer. The original recipe called for walnuts, but I don’t know of any five-gallon buckets of walnuts waiting to be cracked. Plus, I like the taste of pecans better; they taste more like the South.

Lemon-Pecan Tea Bread Ingredients: 1/2 cup butter or margarine, softened 1 cup sugar 2 large eggs 1 1/2 cups allpurpose flour 1 1/2 tsp. baking powder 1/4 tsp. salt

1/2 cup milk 3/4 cup chopped pecans 2 Tbls. grated lemon rind 2 Tbls. fresh lemon juice Directions: 1) Preheat oven to 350° F. Grease and flour 9x5 loaf pan, and set aside. 2) Beat butter at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add eggs, one at a

Lemon Glaze (optional) 1/2 cup powdered sugar Lemon juice 1) C o m b i n e

Tart, tangy lemon gives this a wonderful citrus bite that is full of holiday flavor. It pairs well with a cup of tea or coffee, or it makes a not-overly sweet dessert, which provides a complement to rich holiday fare. Glaze it for an extra lemon punch, but if you leave the glaze off, this

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