Shelby Shopper Shelby NC
Issue link: https://www.ifoldsflip.com/i/1238841
Page 12 - shelby shopper & info - 704/484-1047 www.shelbyinfo.com Thursday, April 23-April 29, 2020 Mayra Littman Advertising Representative mayra@cfmedia.info Direct: 704-472-7892 SHELBY SHOPPER & INFO IS HERE FOR YOU! STRIVING TO HELP OUR LOCAL SMALL BUSINESSES SUCCEED! If you are not sure what to do or how to advertise during these uncertain times, give me a call, email or text. Let's make an appointment and discuss ways we can help! Programs for any budget! 503 N. Layfayette St., Shelby 704.484-1047 shelbyinfo.com @shelbyshopper SUDO SUDOKU KU Fill in the blank squares so that each row, each column, and each 3 by 3 block contain all of the digits 1 thru 9 using logic. Answers ? ? ? ? ANSWER KEY WORDS & VERSE WORD SEARCH ALLITERATION ALLUSION ANAPEST ANAPHORA ASSONANCE CAESURA COUPLET EMPHASIS END ENJAMBMENT EPIGRAPH FOOT IAMB LINES METER METRICAL POETRY PUNCTUATION QUOTE REPEAT RHYME SYLLABLES VERSE WRITING D r a f t legislation m a k i n g emergency r e f o r m s to North Carolina's t a x a n d unemploy- ment laws was unanimously approved in a remote, live-streamed meeting of the state House Select Committee on COV- ID-19's Economic Support Working Group on Tues- day, April 14. Additional bridge loans for small businesses were also added to the commit- tee's docket for further consideration and received support from state House Speaker Tim Moore (R- Cleveland) during the hear- ing. The COVID-19 Re- sponse Act – Economic Support proposal approved by the committee would make immediate reforms to help North Carolina busi- nesses, unemployed work- ers, and taxpayers through the pandemic. It waives the accrual of interest on income, corporate, and franchise taxes until July 15, affirms crisis-level flexibility in the administration of un- employment benefits, and makes reforms recom- mended by the Division of Employment Security. The proposal also gives additional time to take cer- tain tax-related procedural actions and request tax refunds of prior over-pay- ments, while streamlining processing of unemploy- ment benefits for businesses and displaced workers. "I certainly appreciate the cooperation that we've gotten through the commit- tee to advance these pro- posals that will help North Carolina's economy now," committee co-chair Rep. Julia Howard (R-Davie) said Tuesday. Co-chair Rep. Jason Saine (R-Lincoln) presided over the first-ever live streamed meeting of a re- mote North Carolina House Committee. "Many of the actions this committee has considered, like attached claims for un- employment insurance ap- plications, have since-been implemented by the admin- istration through executive orders," Rep. Saine said Tuesday. "This shows the strong value we have added to North Carolina's response, and these proposals are the next step." The committee also heard from state House Speaker Tim Moore (R- Cleveland) about a small business assistance pro- posal to appropriate addi- tional funds to the Golden Leaf Foundation (GLF). The bridge loan funding proposal would extend $25 million to small businesses and largely mimics the ex- isting program that GLF has offered to adversely af- fected businesses following Hurricanes Matthew and Florence. "The hope is to be able to increase this, and I can tell you the bill sponsors have worked very hard to this point knowing North Carolina businesses need all the help they can get right now," Speaker Moore said to the committee Tuesday. "The key is to balance what we do as a state in spending with our reduced tax collections and the relief we receive from the federal government, to extend max- imum assistance for North Carolinians to support them through our economic re- opening and recovery." NC House Committee approves COVID-19 Response Act Support for small businesses TIM MOORE (Ed. Note: The recipes in to- day's cooking column come from area readers who pub- lished them in cookbooks as fundraising efforts by their clubs, church or organiza- tions.) DUMP CHICKEN Gertrude Strickland 1 chicken or chicken pieces 1 bottle Catalina French dressing 1 pkg. dry onion mix Preserves (any flavor) Prepare chicken as you like it. Place in baking dish. Top with French dressing, then the soup mix. Spread the preserves over the chicken and bake at 350 degrees for 1 hour. PINEAPPLE CASSEROLE Grace Price 1 (20 oz.) can chunk pineapple, drained 1 cup grated Cheddar cheese 3 Tbsp. flour 3 Tbsp. pineapple juice 1/2 cup sugar TOPPING ½ cup Ritz crackers ½ stick melted margarine Mix flour, sugar and juice. Stir into pineapple and grated cheese. Top with ½ cup Ritz crackers and ½ stick melted margarine. Bake at 350 degrees for 20 to 30 minutes. SQUASH CASSEROLE Carolyn Reel 1 qt. cooked squash 1 can cream of chicken soup 1 cup sour cream 1 small chopped onion 1 pkg. Pepperidge Farm dressing (herb) 1 stick margarine, melted Mix squash, cream of chicken soup, sour cream and chopped onion. Com- bine dressing with melted margarine. Put half of dressing mix in a casse- role dish. Spread squash mixture over this. Top with remaining mixture of dressing. Bake 30 to 40 minutes at 350 degrees, uncovered. GUY'S SUGARLESS CAKE Cora Lee Short 1 can pineapple ½ cup orange juice ½ cup raisins ½ cup margarine 2 eggs, beaten 2 cups flour 1 tsp. baking powder 3 Tbs. Sweet N Low sweetener 1 tsp. vanilla Mix all together and bake at 325 degrees about 1 hour or until brown in a tube pan. FROZEN ICE CREAM DESSERT Vergie Milstead ½ gallon vanilla or chocolate ice cream 1 large carton Cool Whip 40 chocolate Oreo cook- ies Crush cookies until very fine. Let ice cream soften. Mix all ingredients to- gether, stirring well. Pour into large oblong Pyrex dish. Freeze until hard.