Shelby Shopper Shelby NC
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Page 2 - shelby shopper & info - 704/484-1047 www.shelbyinfo.com Thursday, April 30-May 6, 2020 102 James Love School Road • Shelby, NC (Off S. Lafayette St. Across from Hoyle Plumbing) 704-480-0410 Mon. - Thurs. 8 am -10 pm • Fri. - Sat. 8 am -11 pm • Sun. 12 noon 'til 6:00 pm It's Slushie Time! It's Slushie Time! SUN DROP SUN DROP CHERRY SUN DROP CHERRY SUN DROP NEHI PEACH NEHI PEACH BLUE RASPBERRY BLUE RASPBERRY WATERMELON WATERMELON O RA N G E D R EA M S I C L E O RA N G E D R EA M S I C L E Clineland Clineland Strawberries Strawberries ©CommunityFirstMedia 2784-4 Clineland Rd. 2784-4 Clineland Rd., , Cherryville, NC Cherryville, NC 704-477-7104 704-477-7104 ©Com i ni ni ni ni ni n un u mu mu ty tyFi tyFi tyFi tyFi tyFi tyFi tyF yF yF yF y t rstM rstM rstM tM rst rst rst rs edia edia edia edia edia edia edia edi edi ed ed ed y NOW OPEN Call Us For Business Hours Stay in Your Car Stay in Your Car Drive-Thru Service Only!! Drive-Thru Service Only!! Credit Cards Only Credit Cards Only A few generations ago, dining out was an experi- ence reserved for special occasions. However, until recently, when restaurants were shuttered in the wake of the public health crisis prompted by the spread of COVID-19, many people were dining out multiple times a week. Hospitality solutions pro- vider Fourth surveyed 1,000 American adults in 2019 and 56 percent reported dining out at least two to three times per week. Ten percent said they ate out four to six times each week, while 6 percent said they dined out everyday. People accustomed to re- lying on restaurant for meals multiple times per week may be unaccustomed to cooking many meals at home, which has become the norm thanks to restrictions placed on restaurants and other food- related businesses as part of COVID-19 social distancing precautions. Learning how to shop for food and prepare items by maximizing avail- able ingredients can reduce trips to the store and help people reduce food waste at a time when food is not as readily available as it once was. 1. Plan meals/browse circulars Meal planning and shop- ping lists are vital tools for people preparing meals at home. Without doing so, individuals can be left floundering in the supermar- ket, spending more money than necessary and mak- ing impulse purchases (all the while forgetting items they truly need). Use sales circulars to browse weekly discounted items at stores. Build a week's worth of meals off of these sale items — going so far as to write out a cursory menu — then fill in any extra ingredients or staples needed on a shop- ping list. Leave a day or two for leftovers. Try organizing the list to follow the natural layout where items are ar- ranged in the store. 2. Shop smart With paper and pen in hand or a digital list com- piled on your phone, go aisle by aisle and check off items as they are added to the cart. If you are shopping for food you hope will last a week or more, consider substitut- ing canned and frozen foods and other nonperishables for fresh items because they can be stored for longer periods of time. "Club size" or "fam- ily size" packages of foods may cost less per volume and can be sub-divided and stored for later use. 3. Minimize waste Cook only as much as is needed for the household. Generally speaking, a meat or poultry serving of three to four ounces per person is adequate. That means a roast or steak of 11⁄2 to two pounds is fine for a family of four. Use up older frozen or perishable foods first. Store foods properly and use them before the use-by date. Wrap up leftovers and turn them into new meals. With proper planning and smart thinking, homecook- ing can be more efficient and less wasteful. Three tips to planning efficient home-cooked meals SUMMER SPAGHETTI PASTA SALAD 1 lb box spaghetti noodles 1 green pepper, diced 1 red pepper, diced 1/2 red onion, thinly sliced 1 English cucumber, sliced 1 cup grape tomatoes, sliced in half 1 (2.25 oz) can sliced olives, drained 1/2 cup cheddar cheese, cut into cubes 1/4 cup grated Parmesan cheese 1 tbsp McCormick Salad Supreme seasoning 1 tsp garlic powder 1 (16 oz) bottle Italian dressing Cook spaghetti according to package directions.I season the boiling water with one ta- blespoon of kosher salt before putting the noodles in. Stir noodles often while cooking. While you're waiting for your spaghetti to cook, start dicing your veggies. Drain the cooked pasta noodles and rinse gently with cool water. In a large bowl - and I do mean LARGE bowl - add in all your diced veggies, olives and cheeses. Then add the cooked and cooled spaghetti on top. Sea- son salad with McCormick Salad Supreme seasoning and garlic powder. Give it all a gentle toss. Pour Italian dressing over noodles. Stir mixture carefully until combined. Cover with plastic wrap and allow to cool for at least two hours before serving. BANANA BREAD 1-3/4 cups all-purpose flour 1-1/2 cups sugar 1 teaspoon baking soda 1/2 teaspoon salt 2 large eggs, room temperature 2 medium ripe bananas, mashed (1 cup) 1/2 cup canola oil 1/4 cup plus 1 tablespoon buttermilk 1 teaspoon vanilla extract 1 cup chopped walnuts In a large bowl, stir together flour, sugar, baking soda and salt. In another bowl, combine the eggs, bananas, oil, butter- milk and vanilla; add to flour mixture, stirring just until combined. Fold in nuts. Pour into a greased or parchment-lined 9x5-in. loaf pan. If desired, sprinkle with additional walnuts. Bake at 325° for 1-1/4 to 1-1/2 hours or until a toothpick comes out clean. Cool on wire rack. RED, WHITE AND BLUE SUMMER SALAD 2/3 cup extra virgin olive oil 1/2 cup julienned fresh basil 1/3 cup white balsamic vinegar 1/4 cup julienned fresh mint leaves 2 garlic cloves, minced 2 teaspoons Dijon mustard 1 teaspoon sea salt 1 teaspoon sugar 1 teaspoon pepper 2 cups cherry tomatoes 8 cups fresh arugula 8 ounces fresh mozzarella cheese pearls, drained 2 medium peaches, sliced 2 cups fresh blueberries 6 ounces thinly sliced prosciutto, julienned Additional mint leaves In a small bowl, whisk the first 9 ingredients. Add toma- toes; let stand while preparing salad. In a large bowl, combine aru- gula, mozzarella, peach slices, blueberries and prosciutto. Pour tomato mixture over top; toss to coat. Garnish with ad- ditional mint leaves. Serve im- mediately.