Rutherford Weekly

Thursday, February 10-February 16, 2022 www.rutherfordweekly.com 828-248-1408 Rutherford Weekly - Page 21 Clip & Mail Name: _______________________________________________________________________________ Address: _____________________________________City______________________ Zip____________ Email _______________________________________________ Phone: __________________________ Ad Copy: _____________________________________________________________________________ _____________________________________________________________________________________ _____________________________________________________________________________________ _____________________________________________________________________________________ (Be sure to include phone number in ad copy.) Total Words___________ Number of Issues ____________ Classification _______________________ Amount Enclosed $_____________ (NO REFUNDS OR CREDITS FOR CANCELLED ADS) * Personal Classifi ed Ads Personal Classifi ed Ads Classifi ed Deadline is Tuesday at 3pm Classifi ed Deadline is Tuesday at 3pm for the following Thursday's Edition for the following Thursday's Edition Commercial/For Profi t Ads •Business Services •Child Care •Rental Ads and ALL For Profi t Ads! Based on 20 word limit per week - add 30¢ per word, per week over 20 $ 10 10 00 00 Per Week * $ 13 13 0 0 0 0 * $ 15 15 0 0 0 0 * $ 10 10 0 0 0 0 ONE WEEK Only TWO WEEKS Only THREE WEEKS Only Your classified ad now Your classified ad now runs in all 5 papers! runs in all 5 papers! WEEKLY RUTHERFORD Carolina CLASSIFIEDS .com FIEDS CLASSIF CL .com --OR-- --OR-- YOU CAN POST YOU CAN POST YOUR AD AT YOUR AD AT YOU CAN ADD YOU CAN ADD PHOTOS, ETC. AT PHOTOS, ETC. AT CAROLINA CAROLINA CLASSIFIEDS.COM CLASSIFIEDS.COM --OR-- --OR-- CALL CALL 828-248-1408 828-248-1408 Mail to: 157 West Main Street, Forest City, NC 28043 FAVORITE CHEESY SPINACH RAVIOLI Visit Ragu.com for more winter recipe inspiration. Dough: 3 cups all-purpose flour, divided 1 pinch salt 1/4 teaspoon garlic powder 1/2 teaspoon olive oil 4 whole eggs 2 egg yolks water Filling: 1/2 teaspoon olive oil 2 cups chopped spinach, fresh or frozen 1 pinch salt 1 pinch pepper 1 container (15 ounces) ricotta cheese Toppings: 1 jar (24 ounces) RAGÙ Old World Style Traditional Sauce shredded mozzarella cheese 2 chopped basil leaves 2 chopped sprigs rosemary grated Parmesan cheese (optional) To make dough: Place 2 1/2 cups flour in bowl and make hole in center. Add salt, garlic powder, olive oil, eggs and egg yolks to hole. Slowly bring flour into middle and knead into ball. Cover with bowl and let rest 20 minutes. To make filling: In pan over medium heat, add olive oil; add spinach, salt and pepper then saute until spinach is wilted. Let cool then mix in ricotta cheese; set aside. Cut dough in half. Sprinkle remaining flour on large cutting board and roll dough to 1/8-inch thickness. Cut into rectangle then cut into 2-3-inch squares. Set scraps aside. Brush water on squares then spoon 1 teaspoon spinach-ricotta filling in center of every other square. Top with remaining squares. Use fork to crimp edges. Repeat with remaining dough. Form scraps into ball and repeat. Put ravioli in boiling water, 8-10 minutes; they will rise to top when done. In saucepan over medium heat, heat sauce until simmering. Place ravioli on plate and top with warm sauce, mozzarella cheese, basil and rosemary. Grate Parmesan cheese on top, if desired. BAKED TOMATO GOAT CHEESE DIP Find more recipes at Ragu.com. Nonstick cooking spray 2 cups RAG⁄ Simply Traditional Sauce 3 cloves garlic, divided 1/4 cup fresh basil, chopped, divided 1/8-1/4 teaspoon red pepper flakes 1 log (10-10 1/2 ounces) goat cheese, softened at room temperature 2 teaspoons olive oil, plus additional for brushing, divided 1/4 teaspoon fresh thyme kosher salt, divided pepper 1 large baguette, sliced on bias blistered tomatoes, for serving (optional) Position one rack in upper third of oven and one in lower third. Preheat oven to 375 F. Spray small, round baking dish with nonstick cooking spray; set aside. Add sauce to small bowl. Grate in two garlic cloves then add 1/8 cup basil and red pepper flakes. Stir to combine then pour sauce into baking dish. Smash goat cheese log into ball. Place ball between two sheets plastic wrap. Using hands, flat- ten cheese into thick, round disc about 1 inch smaller in diameter than baking dish. Remove goat cheese from plastic wrap and place in center of sauce. Drizzle cheese with 2 teaspoons olive oil. Sprinkle with fresh thyme, kosher salt and pepper. Bake on lower rack, uncovered, 20-25 minutes, or until sauce is bubbly and cheese is warmed through. Place baguette slices on baking sheet. Drizzle or brush with olive oil and sprinkle with kosher salt. Bake crostini on upper rack 10-12 minutes, flipping halfway through. When bread is done, remove from oven, cut last garlic clove in half and rub cut side on bread. Top dip with remaining basil and blistered toma- toes, if desired, and serve with crostini. Note: To make blistered tomatoes: Heat skillet over medium-high heat until almost smoking. Add 1 pint cherry tomatoes to dry skillet and let sit 1 minute. Lower heat to low, toss tomatoes with 2 teaspoons olive oil and cook 2-3 minutes, or until tomatoes are about to burst. Remove from heat; sprinkle with pinch of salt and pepper. The morning Pat Nanney was going home after a couple of months of rehab at Fair Haven Forest City he tested positive for Covid. Knowing that Pat could not be out of the house and knowing how much he enjoyed watching and photographing birds, Ralph Lewis volunteered to fi ll up Pat's bird feeders. Ralph and Pat are both members of Florence Baptist Church. This is only one example of kindness shown to Pat since his accident just before Thanksgiving. A helping hand with bird feeders Article Provided By: Pat Nanney Lake lure Classical Academy announces K-12 tours and open house events on February 17, March 4 and March 14 from 10am to 2pm. Visitors to the school will learn about LLCA's academic Core Knowledge curriculum, outdoor education, college and career dual-enrollment pathways, robust counseling support and abundant extracurricular activities. Teachers will be available to meet families and students will also talk about LLCA. Tours will include the Raptor Center to learn about athletics and performing arts. For more information call 828- 625-9292 The school is celebrating its 12th year. Open House and Tours at LLCA Article Provided By: Jean Gordon

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