Shelby Shopper Shelby NC
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Thursday, September 29-October 5, 2022 www.shelbyinfo.com 704/484-1047 - shelby shopper & info - Page 9 Hours: M-F 8-5:30 A utomotive + 704-482-0441 INCLUDING INCLUDING IMPORTS IMPORTS We Sell 1900 ELIZABETH AVE. SHELBY, NC Charlie Heston, Owner-Tech WE NOW OFFER: AUTO GLASS REPLACEMENT & REPAIR FULL SERVICE AUTO REPAIR FULL SERVICE AUTO REPAIR FULL SERVICE AUTO REPAIR Come see our selection of "BUY HERE-PAY HERE" pre-owned vehicles. Shelby American Legion Auxiliary Unit 82, 2022 Tarheel Girls State delegates Shelby American Legion Auxiliary Unit 82 welcomed three of their 2022 Tarheel Girls State delegates at their September 19 meet- ing. Girls State, established in 1937, is a pro- gram of The American Legion Auxiliary that teaches high school senior girls responsible citizenship and love for God and country. Auxiliary units in 49 states host Girls State programs, and approximately 19,000 young women participate each year. The North Car- olina program was held in June at Catawba College. Five local young women from were spon- sored this year by the Shelby Auxiliary: Jore- sa Lawrence, Shelby High School; Melissa Reavis, Crest High School; Emma Richard- son, Burns High School; Emma Sarratt, Pin- nacle Classical Academy; and Kathryn Jones, Shelby High School. Joresa Lawrence, Emma Richardson, and Melissa Reavi s spoke to Auxiliary members about their experiences at this year's Girls State Program and said it exceeded their ex- pectations. They all would highly recommend it to their peers. Emma R. is a third generation Girls State attendee. Both her mother, Carrie Richardson, and paternal grandmother, Ava Richardson, attended in 1994 and 1970 re- spectively. Shelby Unit 82 Girls State Program Coordi- nator is Shirley Standridge, and she will begin actively recruiting several young women in the upcoming months to attend 2023 Girls State, which will also be held in June at Salisbury's Catawba College. Shirley presented Joresa, Emma R., and Melissa with an American Le- gion Auxiliary certifi cate and a $25 gift card after their presentation at the meeting. Submitted by Linda Quinlan Pictured L-R: Joresa Lawrence, Melissa Reavis, Emma Richardson, Shirley Standridge, Unit 82 Girls State Program Coordinator, Denise Smith, Unit 82 President. The Classic Learning Test (CLT) has announced that Ally Hudson, while a tenth grade student at Pin- nacle Classical Academy, earned among the top 50 scores in the nation on the CLT10 exam -- one of the nation's three leading col- lege-preparatory exams for tenth graders, along with the PSAT 10 and Pre- ACT. "The National Award is our highest honor given to students," the Clas- sic Learning Test stated in publicizing the award. "National Award Winners receive a $2,500 scholar- ship to any CLT Partner College." "We are so proud of Ally for her incredible achieve- ment," said Dr. Shelly Bullard, the school's head- master. "It is a testimony to her love of learning and her strong work ethic." Ally, now a junior at the North Carolina School of Science and Mathematics, told CLT that her favorite author is Mary Shelley and that her current college of interest is North Carolina State University. Ally Hudson among top 50 in nation for CLT10 exam ALLY HUDSON STRAWBERRY PRETZEL SALAD Martha Corriher Step 1: 2 cups crushed pretzels ¼ cup melted butter 4 Tbsp. sugar Mix and spread in Pyrex dish bake for 6 minutes on 400 degrees. Cool Step 2: 8 oz. pkg. cream cheese 1 large tub Cool Whip 1 cup sugar Mix and spread on cool crust. Step 3: 1 large box straw- berry Jell-O 2 cups boiling water 1 1/2 cup strawberries, cut up Chill until almost con- gealed. Spread on the top of Step 2. Refriger- ate. CROCK POT CHICKEN Mary Snow 6-7 fresh or frozen chicken breasts 1 bottle Balsamic Vinaigrette Put chicken in crock pot. Pour dressing over chicken. Cook on low overnight or all day about 8 hours. HONEY GLAZED HAM Cheryl Raper 6 lb. smoked ham 1/3 cup packed brown sugar 1/3 cup honey ¼ cup orange juice concentrate Score ham. Place fat side up on rack in shal- low baking dish. Bake in 125-degree oven for about 2 ½ hours. Mix honey, brown sugar and orange juice. Bake 30 minutes longer basting frequently with honey mixture. JELLO SALAD Beverly Waller 1 small box Jell-O any flavor 6 oz. pineapple chunks, drained 8 oz. Cool Whip 1 handful nuts 16 oz. cottage cheese Stir dry Jell-O into cot- tage cheese. Stir in drained pineapple and nuts. Stir well. Fold in Cool Whip. Chill in re- frigerator. CHOCOLATE PIE Jenny Dowdy 1 cup sugar 2 eggs ¼ cup evaporated milk 2 Tsp. Cocoa 1 tsp. vanilla 9-inch unbaked pie shell Mix sugar and Cocoa together, beat eggs and add to sugar and Cocoa, add vanilla, then stir in milk. Place in 9-inch un- baked pie shell. Bake at 350 degrees for 45 min- utes or until done. (Ed. Note: The recipes in today's Cooking Corner are from "Star Spangled Recipes," a cookbook published by American Legion Auxiliary of North Carolina.) GREAT VALUE! GREAT VALUE! Shelby Shopper & Info Shelby Shopper & Info CLASSIFIEDS CLASSIFIEDS ONLINE & IN PRINT ONLINE & IN PRINT ShelbyInfo.com ShelbyInfo.com