Former Springs employee sings solos
by Margaret Anderson
Special to The Star
May 29, 2013 | 1501 views |  0 comments | 17 17 recommendations | email to a friend | print
Pat Beecham remembers the first time she heard gospel singing. She was very young – about 3 years old – and would go with her grandmother to church. As she grew older, those songs never left her heart.

She took choir at White Plains High School and was told by her teacher that she could sing alto well. That’s mostly what she sings today.

She always enjoyed singing, but she didn’t realize how good her voice was. Others began telling her, and she begin singing more in church until she finally begin singing in groups and then solos.

“I didn’t know I could sing,” she said. “I was already married when I really started. Everybody tells me how good I am, but I don’t know about that. I just get up and enjoy myself and the Lord. I just want to bless other people and singing helps me do that.”

She has recorded two CDs – “Pat Beecham Sings for God” and “The Last Mile.” If anyone would like to purchase a CD or invite her to sing, she can be reached at 435-2809. She sings at funerals, weddings, churches, or special occasions.

She and her husband Jack recently set up a building in their yard. Pat plans to make jewelry and sew in the building and sell the items she makes at trade days or yard sales. “I’ve bought some patterns and I’ll be making pocket books, baby clothes and some other things,” she said. “We’ve got to finish up the building and get the power turned on before I can get started.”

Pat and Jack live in the Chinch Creek community near Rabbittown. Jack is retired from Lee Brass. They attend Holly Cross Roads Baptist Church where Pat is music director. Their children are Richie, Mark and Joseph. Their six grandsons and two granddaughters “mean the world” to her.

Pat’s siblings are Johnny Parris, Diane Butler and Bonita Christopher.

Pat was born in Rabbittown. Her father worked in construction and the family moved often. Her parents are Duke and Ada Mae (Bennett) Parris.

She and Jack have been married 44 years. They met at Parris Grocery Store, owned by her aunt and uncle, in White Plains.

“My grandmother and my aunt introduced us,” said Pat. “Then he started coming around to see me.” They married two years later.

Pat likes to sew and has worked in four sewing plants – Springs in Piedmont, Piedmont Executive, Honor Manufacturing in Piedmont and Heflin Manufacturing.

“When I took home ec in high school, they taught us to sew,” she said. “My first job was at Springs. I ran a surger, a cord machine and a sewing machine. I did several jobs They had a big layoff at Springs and I left, but later on I went back. I’ve always loved sewing. I’ve always made things at home.”

Most days, Pat cooks two meals a day – breakfast and dinner.

“We pretty much snack for lunch,” she said. “But we usually have two good meals a day, unless we go off somewhere.”

Contact Margaret at


Zucchini Bread

3 eggs
2 c. sugar
1 c. vegetable oil
1 t. vanilla
1 t. salt
1 c. chopped nuts
2 c. grated zucchini
2 c flour
1 t. cinnamon
2 t. baking soda
¼ t. baking powder

Beat 3 eggs until frothy. Beat in sugar, vegetable oil and vanilla. Beat until lemony. Stir in 2 cups grated zucchini and 2 cups flour. Stir in cinnamon, baking soda, salt and baking powder. Fold in chopped nuts. Grease and flour pan. Bake at 350 degrees for one hour, until the center tests clean. Cool for 10 minutes.

Texas Taters

1 lg. bag hash browns
1 small sour cream
2 cans cream of chicken soup
1 medium onion
Salt to taste
½ c. melted butter

Mix thawed hash browns, sour cream, chicken soup, onion, melted butter and salt. Put in 9 x 13 baking dish. Mix Ritz crackers with melted butter. Pour on top. Bake in 375 degrees for one hour.

Chicken Pot Pie

Boil chicken. Cut up in chunks. Add 2 cans cream of chicken soup, 1 can cream of celery soup, 1 large can Veg-all, 1 large chopped onion, and 2 eggs, boiled and chopped. Mix together.


1 cup flour
¾ c. mayonnaise
1 c. milk

Mix well and pour over mixture. Cook at 350 degrees for one hour.

Squash Casserole

4 c. cooked and drained squash
2 T. sugar
1 c. mayonnaise
1 c. chopped onions
2 eggs
2 c. grated cheese
1 stick butter
Salt and pepper to taste

Mix all ingredients except cheese and butter. Pour in casserole dish, making two layers. Sprinkle with cheese and crackers. Melt margarine and pour over top of each layer. Bake in oven at 350 degrees for 30 minutes.
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Former Springs employee sings solos by Margaret Anderson
Special to The Star

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