Our Grants Mill location is historically our first location. It is located in east Birmingham, off the Grants Mill Road exit on Interstate 459 near the intersection of Interstate 20. Grants Mill is our largest location and home to the central offices of the church.
4700 Highlands Way • Birmingham, Alabama 35210 www.churchofthehighlands.com
SERVICE TIMES
Sunday at 8:00 am, 9:45 am, 11:30 am, 4:00 pm, 5:30 pm
First Wednesday at 7:00 pm
Prayer Service 9:00 am Saturdays
Each weekend at Church of the Highlands you’ll find a relaxed and friendly atmosphere with exciting, contemporary worship music and a practical, relevant message. Children are well-cared for in a loving, quality nursery and fun-filled Highland Kids service.
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We still print and mail out same as always ~ The online paper is just an added convenience to share with friends and family! follow us!!
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Main Street Animal Clinic
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email: trussvillenews@aol.com
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The Trussville News is published on the first of each month and mailed to residents and businesses in Trussville and eastern Jefferson County. The Trussville News contains opinions of contributing writers that are not necessarily the opinion of this publication.
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The Trussville News • PO Box 1217 • Trussville, AL 35173
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Julie Bland 205-467-7695
Pets at Peace offers a unique service seven days a week and will perform a private cremation with your pet’s cremains returned to you within 48 to 72 hours. The friendly staff is dedicated to insuring the passing of your pet is as easy on you as possible. They will also answer any questions you have about the process.
Pets at Peace is located at 3469 McDaniel Street in Pelham. You may call them directly at (205) 467-7695 or visit them on the web at www.petsatpeaceal.com.
You may also find them on Facebook!
Orange Beach Concert Series
The Wharf Amphitheatre Concert Series
The Wharf Amphitheater is a ten thousand seat open-air venue that hosts dozens of top performers in country, hip hop and rock and roll. It is also one of the largest music venues along the Gulf Coast. Check out the 2025 lineup and make plans today!
Current Announced 2025 Schedule*
May 2 - Alison Krauss & Union Station
May 10 - STAIND & Breaking Benjamin
May 12 - Teddy Swims
May 22 - Keith Urban
May 29 - Dwight Yoakam
June 1 - Tyler Childers
June 12 - Nate Bargatze’s Big Dumb Eyes World Tour
June 28 - Thomas Rhett
July 3 & 4 - The Red Clay Strays
July 26 - Parker McCollum
Spring Exams are on the following dates in May:
12-Mon Senior Exams (Part 1) - Periods 1, 3, 5, 7
13-Tue Senior Exams (Part 1) - Periods 2, 4, 6, 8
14-Wed Senior Exams (Part 2) - Periods 1, 3, 5, 7
15-Thu Senior Exams (Part 2) - Periods 2, 4, 6, 8
16-Fri Underclass Exams - Periods 7, 8
19-Mon Underclass Exams - Periods 5, 6
20-Tue Underclass Exams - Periods 3, 4
21-Wed Underclass Exams - Periods 1, 2
22-Thu Underclass Make-up Exams; Noon Dismissal
23-Fri Final Report Cards Released
May
• 19 Graduation Practice for Seniors
• 20 Graduation
• 22 Last day for students – Noon dismissal
HT Amazon Store!
Hewitt-Trussville Athletics has launched an online Amazon store! Fans can purchase HT items such as backpacks, blankets, pillows, baby items, and much more!
A portion of all sales benefits Hewitt-Trussville Athletics. Go to the link below to access the HT Amazon store: http://amzn.to/36kquoV
Italian Style Brisket
1 2 to 3 pound flat brisket
2 bay leaves
1 14 oz can diced tomatoes
4 cups beef stock divided
½ tbsp Italian seasoning
1 green pepper sliced
1 large onion sliced
2 tsp kosher salt divided
½ tsp black pepper
1 large garlic clove diced
1 tbsp Worcestershire sauce
2 celery stalks diced
2 tbsp tomato paste
1 tbsp cornstarch
1 tbsp olive oil
Preheat and Prepare: Preheat the oven to 325°F (160°C). Pat the brisket dry with paper towels.
Sear Brisket: Heat a large Dutch oven over medium heat and add the olive oil. Once hot, place the brisket in the pot. Season with 1 tsp kosher salt and sear for about 5 minutes per side until browned.
Add Ingredients: Add the bay leaves, Italian seasoning, remaining 1 tsp kosher salt, black pepper, garlic, onion, green pepper, celery, Worcestershire sauce, and 3 cups of the beef stock to the pot. Bring the mixture to a boil.
Cook in Oven: Cover the Dutch oven, transfer it to the preheated oven, and cook for 4-6 hours until the brisket is fork-tender. Note: After 3 hours, check the liquid level—there should be at least 1 inch remaining.
Thicken Gravy: Once the brisket is fork-tender, remove the pot from the oven and place it over low heat on the stovetop. Remove the brisket and bay leaves.
Make Gravy: Stir in the tomato paste. In a small mixing bowl, combine the cornstarch with the remaining 1 cup of beef stock to make a slurry, then add it to the pot. Stir until the sauce thickens, about 5 minutes.
Serve: Slice the brisket, pour the thickened gravy on top, and enjoy!
Chef John’s Lemon Bars
Shortbread Crust:
1 cup all-purpose flour
½ cup unsalted butter at room temperature
¼ cup confectioners’ sugar
¼ teaspoon vanilla extract
¼ teaspoon salt
Lemon Custard:
2 large eggs
1 large egg yolks
1 cup white sugar
2 tablespoons all-purpose flour
¼ cup freshly squeezed lemon juice
1 tablespoon freshly grated lemon zest
Garnish:
1 teaspoon confectioners’ sugar, or to taste
Mississippi Pork Roast
3-4 lb boneless pork roast fat trimmed
32 oz chicken stock or use pork stock for more flavor
2 tbsp ranch seasoning
1 ½ tsp kosher salt
¼ tsp black pepper
6 pepperoncini peppers plus 1/3 cup pepper juice
1 large onion diced
1 tbsp olive oil
1 tbsp cornstarch
½ cup water
Prepare Pork Roast: Remove any twine and innards from the pork roast.
Preheat the oven to 350°F (175°C).
Cook Onion and Seasonings: Place the Dutch oven over medium heat and add olive oil.
Once the oil is hot, add the diced onion and cook for 5 minutes, until softened.
Add the ranch seasoning, kosher salt, black pepper, chicken stock, pepperoncini peppers, and pepper juice. Mix well to combine.
Cook Pork Roast: Add the whole boneless pork roast to the Dutch oven mixture.
Bring to a low boil, then cover and place in the preheated oven.
Cook for 2-3 hours, or until the pork is falling apart and fully tender.
Make Gravy: Once the pork is done, remove it from the Dutch oven and set it aside.
Skim off any fat from the top of the gravy in the Dutch oven.
In a small bowl, mix the cornstarch with ½ cup of water to create a slurry.
Stir the cornstarch slurry into the gravy and place the Dutch oven back over medium heat.
Cook for about 10 minutes, stirring frequently, until the gravy thickens.
Shred Pork: Remove the pork roast from the Dutch oven and place it on a cutting board.
Shred the meat using tongs or a fork and place it in a bowl.
Add a couple of ladles of the thickened gravy to the shredded pork and mix well.
Serve: Serve the shredded pork with extra gravy on top.
Sweetheart Salad
16 ounces cream cheese room temperature 10 ounces maraschino cherries
16 ounces crushed pineapple drained well 1/2 cup shredded coconut
2 cups mini marshmallows
12 ounces Cool Whip
With a hand or stand mixer whip cream cheese until smooth.
Mix in cherry juice.
Stir in mini marshmallows, coconut, drained pineapple and cherries. Fold in Cool Whip until well combined.
Serve immediately or cover and chill until ready to serve.
Cook’s Corner
Amish Hamburger Steak Bake
1 1/2 lbs ground beef
1 teaspoon salt
1/2 teaspoon black pepper
1 medium onion, sliced
1/2 cup breadcrumbs
1 large egg
2 tablespoons butter
1 can (10.5 oz) cream of mushroom soup
1/2 cup milk
1 teaspoon Worcestershire sauce
Optional: Chopped parsley for garnish
Preheat the oven:
Set your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
Prepare the hamburger steak mixture:
In a large bowl, combine ground beef, breadcrumbs, egg, salt, and pepper. Mix until just combined.
Form into oval-shaped patties and arrange them in the baking dish.
Cook the onions:
In a skillet, melt the butter over medium heat. Add the sliced onions and sauté until softened, about 3–5 minutes.
Prepare the gravy:
In a bowl, whisk together the cream of mushroom soup, milk, and Worcestershire sauce until smooth.
Assemble the bake:
Spread the sautéed onions over the hamburger patties.
Pour the prepared gravy evenly over the top.
Bake:
Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the patties are fully cooked and the gravy is bubbling.
Serve:
Garnish with chopped parsley and serve hot with mashed potatoes or a side of vegetables.
Mimi’s Chocolate Chess Pie
4 tablespoons cocoa powder
1 1/2 cups sugar
3 tablespoons corn starch
2 large eggs, beaten
4 tablespoons unsalted butter, melted 2/3 cup of evaporated milk
1 teaspoon vanilla extract
1 (9-inch) unbaked pie crust
Preheat the oven to 350°F. In a large bowl, whisk together the cocoa powder, sugar, and corn starch. Add beaten eggs, melted butter, milk, and vanilla. Stir well to combine.
Pour the mixture into the unbaked pie shell. Bake for 50 to 55 minutes or until a crust has formed completely across the top of the pie and is mostly set.
Allow to cool completely before slicing and serving.
Serve with a dollop of whipped cream, if desired.
