Bobbie Phillips Beavers takes her job as a dispatcher for the City of Piedmont seriously. She realizes the importance of her position in helping save lives.

When someone calls for help, the first voice they hear is Bobbie’s or one of the other dispatchers, and she realizes how important it is that all the dispatchers are efficient in their job.

“No day is the same as the day before,” she said. “There’s always something different. Some days are slow, and some days we’re so busy that we need an extra set of hands in there.”

Bobbie likes what she does and she doesn’t take lightly having the ability to provide assistance for those who need it.

“I like being able to help people and do my part,” she said. “I feel good about it. I want to know that the people of this city are taken care of. That’s my first priority.”

Having been with the police department for the past 25 years, Bobbie has the most seniority there. She actually wears two hats. She’s supervisor of dispatchers and has been records clerk for the past 17 years.

“I’ve been through many police chiefs and administrations,” she said. “I started when Ricky Doyle was chief and James Bennett was mayor.”

Bobbie was born in Dawsonville, Ga., and grew up in Dothan. Her family moved to Piedmont when she was 15.

Her husband, Andy, a retired Calhoun County deputy, now does security contract work for Regions Bank. Her son and daughter-in-law, Timothy and Denna Compton, live in Jacksonville. She enjoys spending time with her grandson, Ethan Glenn Compton, is 6. Bobbie’s mother, Martha Wells, lives in Wellington.

Bobbie graduated from Anniston High School. She has just completed classes to be an emergency medical technician. Before she becomes certified, she’ll take a registry test. She’s been a volunteer ambulance driver off and on for the past 15 years.

Bobbie attends the Jacksonville Church of God.

She began cooking at an early age and found herself enjoying it. As the oldest child in her family, she prepared many meals while her mother worked.

“When I’m in the kitchen, it’s like I’m in my whole little world,” said Bobbie. “Cooking is relaxing for me, especially when I’m cooking for people who are coming to my house to visit.”


Cee Cee's Green Bean Casserole

  • ½ stick butter
  • 2 T. flour
  • Salt and pepper
  • 1 t. sugar
  • 1 ½ c. sour cream
  • 1 ½ c. cheddar
  • 3 cans green beans (French cut)
  • 2 c. crushed Ritz crackers
  • 1 stick melted butter

Mix first 6 ingredients and melt. Add green beans. Mix 2 c. crushed Ritz crackers and ½ c. cheddar and spread over green bean mixture. Bake 30 minutes at 350 degrees.

Gammie's Mac and Cheese

  • 1 family size box Velveeta mac and cheese
  • 1 blk. Philadelphia cream cheese, softened
  • ½ stick butter
  • 1 c. Pepper Jack cheese, grated
  • ½ pkg. dry Ranch dip mix

Cook macaroni according to directions. Drain macaroni. Add Velveeta cheese and all of the other ingredients. Mix well and serve.

Bips Chicken Salad

  • 4 boiled, boneless breasts of chicken
  • 3 hard boiled eggs, chopped
  • 1 c. pecans
  • 1 bunch seedless green grapes
  • 1 c. mayonnaise
  • ½ c. mustard
  • 1 T. garlic powder
  • 1 t. onion powder
  • 1 t. garlic salt

Cut chicken breasts into bite size pieces. Add other ingredients and mix well. Serve with Ritz crackers or on a croissant. All the spices can be added to taste.

Grits and Green Casserole

  • 2 c. whipping cream or Half and Half
  • 8 c. chicken broth, divided
  • 2 c. grits, not instant
  • 1 bag frozen collard greens
  • 2 sticks butter
  • 2 ½ c. Parmesan cheese
  • ½ t. ground pepper
  • 1 c. cooked and crumbled bacon (Applewood bacon if possible)
  • ½ jar Del Monte whole tomatoes (clear glass jar)

Spray 13x9 casserole dish. Bake bacon in oven until brown and chewy (not crisp). Set aide. Combine cream and 6 cups chicken broth and bring to a boil. Stir in grits and cook over medium heat until grits return to a boil. Cover. Reduce heat to simmer and stir to keep from burning, 15-20 minutes. Add milk if need to thicken to proper consistency (like slightly runny oatmeal).

While grits are simmering, cook frozen collards with remaining 2 cups of chicken broth until tender, about 10 minutes. Drain well and squeeze out remaining liquid. Add butter, Parmesan cheese and pepper to cooked grits and stir until butter is melted. Cut tomatoes and bacon into grits and spoon into casserole dish. Heat in a 350 degree oven for 10 minutes.

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