Bryan looking forward to retirement

Bryan looking forward to retirement


After working as a dental assistant for 45 years, Linda Bryan is retiring July 1, and the moment feels bittersweet. 

In Bryan’s senior year of high school, she began working in the mornings with Dr. Bill G. Molpus.

“We had a program in our school called diversified occupations, and the seniors could work,” Bryan said. 

Bryan started working as a dental assistant through the program and stayed after graduation. Bryan got certified as a dental assistant from Hinds Community College. 

Thirteen years ago, the Horn family bought the dentist's office from Dr. Bill Molpus. Bryan said she had the privilege of working with the Horn family and Dr. Molpus.

"They have been so good to me, and I thank Dr. Molpus for all he has done for us," Bryan said. "I am truly blessed."

Not only will Bryan be celebrating her retirement with co-workers, friends and family she will also be celebrating her birthday and her late husband, Travis Bryan’s, birthday. They shared the same birthday, she said, and though this year will be hard, she is thankful for the love and support surrounding her. 

Bryan and Travis have one son, Cody Bryan. Cody is married to Crystal Bryan, and together they have three children, Anna Lauren, Gracie and Kynlee Bryan. Linda Bryan said her grandchildren are her world. 

Bryan’s husband was known as the grill master in their family. She wanted to share his recipes because, to the family, he was the best cook, she said. Cody takes after his dad when it comes to making delicious food, she said. 

Her son, daughter-in-law and grandchildren live close by so she can see them as often as she likes.  

Bryan is looking forward to retiring so she can spend more time with her grandchildren. 

Retirement for her is bittersweet and as a birthday gift from the Horns, the Bryan family will take a trip this summer to Destin to celebrate.


3 lbs. chicken wings

Line in baking dish

Black pepper

Garlic salt 

Bulls hot sauce 

Cover-bake 45 minutes on 450 degrees. Remove from oven, put on grill for 15-20 minutes, add Moore’s Wing Sauce.


2- 15 oz. can of peaches (1 can juice drained and 1 can in blender) 

1 c flour 

1 c sugar 

1 c milk 

2 tsp baking powder 

½ c butter 

Pinch of salt 

Preheat oven to 350. Melt cube of butter in 9x9 pan in oven. In a medium bowl, mix flour, sugar, baking powder and salt. Mix well. Take out the pan with the melted butter and pour batter mixture over it. Also pour can of peaches (with the juice) over it. Do not mix. Bake for 30-35 minutes. When dough rises sprinkle 4 tablespoon sugar on top. 



2 cups shredded, cooked chicken (can use a store-bought rotisserie chicken) 

10 flour tortillas (taco size) 

2 cups shredded Monterey Jack cheese (or mozzarella) 

3 tbsp butter

3 tbsp flour

2 cups chicken broth 

1 cup sour cream 

1 (4 oz) can diced green chilies 

Salt and pepper and Adobo seasoning, to taste 

Preheat oven to 350 F degrees. Spray 9 x 13 baking dish with nonstick cooking spray. In a medium-sized bowl, mix together cooked, shredded chicken with one cup of shredded cheese along with salt, pepper and Adobo seasoning. Place chicken mixture into each of the flour tortillas. Roll them all up and place them in the prepared baking dish. In a medium saucepan, melt butter. Whisk in flour and let cook and thicken for 1 minute (don’t let it burn). Add chicken broth and whisk until smooth. Stir in sour cream and green chilies. Be sure not to let the mixture boil. Take sauce off the heat and pour it over the enchiladas. Top with remaining shredded cheese. Bake for about 20-25 minutes. If you’d like, you can turn the broiler on high and broil these for a minute or two until cheese is slightly browned and bubbly. 

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