Rutherford Weekly

Thursday, February 21-February 27, 2019 www.rutherfordweekly.com 828-248-1408 Rutherford Weekly - Page 17 FOR SALE USED 10" GENERAL TABLE SAW. 3HP, 3 phase, 230V, good shape, $495 fi rm. 828-223- 1564. FOR SALE ROSE HILL CEMETERY GRAVE PLOTS. Masonic area, section 3, lot 25, graves 1& 2, $1200. (704) 477-9090 FOR SALE HAY RAKE. 8 WHEEL V RAKE, $1200. 828-429-7647. WOOD STOVE & LOAD OF WOOD. You haul, $200. (704) 905-6623 PICKUP TRUCK TOOL BOX. 70in wide 13in deep, single lid, aluminum, very good condition, $150. PICKUP TRUCK CAP, 60in wide 70in long, side and rear access, $150. (704) 734- 9619 BRAND NEW 8000 WATT GENERATOR. 4-110 outlets, 1-220 outlet, 6 gallon fuel tank with gauge, 14HP Predator en- gine, $695. 828-223-1564. CATERPILLAR 8000LB FORK LIFT: 2 stage, 4 cylinder en- gine, canopy with lights, solid wheels. Road Tractor: 1998 GMC C7500, automatic trans- mission with Caterpillar motor, good tires, new brakes, ready for work. Must see to appreci- ate! 828-429-5427. FOR SALE JAZZY ELECTRIC MOBILITY CHAIR. Jazzy, setup and de- livered, comes with charger & extra seat cushion, $485. Call 704-951-4224. mobilityser- vices07@gmail.com USED ON COMMERCIAL. 10" Delta/Rockwell Radial Arm Saw with stand. 1.5HP, 110-230V, 1 single phase, $375. (Turrent Arm). 828-223-1564. FAVORITE Put beef chunks in large bowl, add onion, carrots & celery. In a piece of cheesecloth, tie together a bouquet of bay leaves, thyme, parsley, & peppercorns, add to bowl. Pour in bottle of wine. Cover, let marinate in refrigerator overnight, stirring mixture once or twice over the course of the evening. The next day, remove meat from marinade & dry pieces in a shallow pan lined with several layers of paper towels. Remove vegetables & reserve them separately, along with bouquet. Reserve wine. Season beef with salt & pepper. In a large Dutch oven over medium heat, warm canola oil. Add bacon, cook til browned & fat is rendered, about 5 minutes. Remove bacon from pot, set aside. In single- layer batches, brown beef chunks on all sides, set aside. Brown reserved onions, carrots & celery, about 10 min- utes. Add additional canola oil to pot if there's not enough bacon fat to brown all the beef & vegetables. Return beef to pot with vegetables, add 3 tablespoons of butter. Sprinkle with flour & cook, stirring, for about 3 minutes. Add reserved wine & deglaze the pot, scraping up all browned bits from bottom. Add bacon & stock and bring to a boil. Skim off scum that rises to top; once scum is removed, add bouquet. Simmer, covered, over medium- low heat until beef is tender, about 1 1⁄2 hours. Remove bouquet. Toward the end of the beef's cooking time, bring pota- toes to a boil in separate saucepan covered generously with salted water. Cook til tender, about 15 minutes. In a medium sauté pan, melt 3 tablespoons of but- ter over medium-high heat. Add pearl onions, sauté 3-4 minutes. Add mushrooms to onions & cook until onions & mushrooms are golden brown, about 5 minutes. Season to taste with salt and pepper. Serve stew in bowls, garnished with pearl onions, mushrooms & potatoes. Boeuf Bourguignon Serves 6 generously 2 lb beef shoulder, cut in 2-in. pieces 1 onion, diced 2 carrots, diced 2 stalks celery, diced 2 dried bay leaves 4 sprigs fresh thyme 7 sprigs flat-leaf parsley 1⁄4 tsp black peppercorns 1 bottle red wine Salt Fresh ground black pepper 1 tablespoon canola oil 1⁄4 pound slab bacon, diced 1⁄2 stick (4 tbs) unsalted butter 1⁄4 cup all-purpose flour 4 cups beef stock 2 large Yukon Gold potatoes, peeled and diced 1 lb pearl onions, blanched and peeled 1 lb button mushrooms, diced Makes 35 to 40 bite-size balls 1 8-oz. package cream cheese, at room temperature 1 cup grated sharp cheddar cheese 1 teaspoon minced garlic 1 tablespoon chopped fresh parsley 1 teaspoon cayenne pepper 1 teaspoon freshly ground black pepper 1⁄2 teaspoon kosher salt 1 cup finely chopped walnuts Put the cream cheese, cheddar, garlic, parsley, cayenne, black pepper, and salt in a food processor. Process for 5 to 10 seconds, until well blended. Scrape the mixture into a bowl, cover, and refrigerate for 1 hour. Spread the chopped walnuts on a plate. Shape the cheese mixture into 35 to 40 small cheese balls, each about the size of a large marble. Roll each cheese ball in the walnuts, coating the outside (you may to press a little to ensure sticking). Serve the cheese balls on a large platter. You can put a toothpick in each ball, but you could also surround them with crackers and let guests use their hands. It all depends on what kind of party you're having. Spicy Cheese Balls Makes about 3 cups 2 cups cooked black beans, drained, rinsed and mashed 1 cup diced tomatoes 4 green onions, finely chopped 2 roasted peppers (poblano or sweet), peeled and diced 1 roasted jalapeño, seeded and diced, or 1 chipotle pepper in adobo sauce 1 teaspoon puréed garlic (see tip 3 below) 1 teaspoon finely grated lime zest 2 tablespoons freshly squeezed lime juice 2 cups shredded cheddar or Monterey Jack cheese 2 tablespoons finely chopped cilantro leaves Finely chopped green onions In slow cooker stoneware, combine beans, tomatoes, green onions, poblano, jalapeño peppers, garlic, lime zest and juice, and cheese. Stir well. Cover, cook on high for 1 1⁄2 hours, until mixture is hot and bubbly. Stir in cilantro, sprinkle with green onions, if using, and serve. Warm Black Bean Salsa Forest City 828-247-1871 2410 US 221S; Hwy 74 bypass to exit 178 (Hwy 221), south 1 mi on right. Corner of Hwy 221 & Shiloh Rd. M-F 8am-5pm • Sat 8am-12pm MAYSE MFG. 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Publication logo If you're looking at this space, so are your clients. SHSOP We Sell Results We Sell Results 828-248-1408 Registration is open for the Assault on BlackRock (ABR), a 7-mile trail race in Jackson County, North Carolina, that takes runners and hikers on an ascent and descent of one of Western North Carolina's most picturesque mountain summits. The ninth annual ABR will begin at 9am Saturday, March 23, from the parking lot of Sylva's Pinnacle Park, which is located at the end of Fisher Creek Road, just outside Sylva. Runners and hikers who register for the race will climb rocky roadbeds and a single- track trail to the 5,810-foot Black Rock summit, which is located in a fi r-spruce forest on the spine of the Plott Balsam Mountains. After gaining 2,770 feet in elevation in approximately 3.5 miles, participants reach the turnaround point at the summit, which is located on top of an enormous rock perched along the ridge top. The fi nal few feet to the top involves an easy scramble up the rock, which provides participants an expansive, almost 360-degree view extending across Western North Carolina. The fi rst 100 registrants for the race will receive a T-shirt, and prizes will be awarded to the top fi nishers. An extra incentive for runners to ascend and descend the mountain quickly is the Black Rock 101 Challenge. Those completing the race in 101 minutes (one hour and 41 minutes) or less receive a special belt buckle. All proceeds from this year's race will go to the K9 fund of the Sylva Police Department, which is raising money to buy a K9, or police dog. Water will be available on the course, but runners are asked to bring a hand-held water bottle or collapsible cup to limit the impact on the park and reduce waste. Cups will not be available at water stations. The pre-registration fee is $25, and the fee is $30 on race day. A printable registration form, course map and other information is available on the Assault on BlackRock page on Facebook. Online registration is available at Ultrasignup.com. For more information, contact Brian 828-506-2802 or barwatt@hotmail.com. Register for Assault on Backrock Trail Race Article Provided By: Brian Barwatt

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