Rutherford Weekly

Thursday, July 28-August 3, 2022 www.rutherfordweekly.com 828-248-1408 Rutherford Weekly - Page 19 RutherfordWeekly.com RutherfordWeekly.com Features Include Search Archived Issues • Obituaries Advertisers • Local Sports • Weather Subscribe To Our Subscribe To Our Digital Edition Digital Edition Name: Address: City: Zip: Email: Phone : Subscribe Online @ RutherfordWeekly.com Or Complete This Form And Mail or Drop-In Rutherford Weekly • 157 West Main Street, Forest City, NC 28043 Free Free Receive Your Digital Edition Every Thursday Morning By Email! Subscribe FREE FAVORITE CHEESECAKE ICE CREAM & FRUIT SWIRLS Visit MilkMeansMore.org for more delicious dessert ideas. 12 ounces cream cheese, cut into cubes 3/4 cup sugar 1 cup sour cream 3/4 cup half-and-half 2 teaspoons vanilla 1 1/4 teaspoons lemon juice, divided 1 dash salt 1/3 cup blueberry, raspberry, cherry, strawberry, peach or apricot fruit spread In large mixer bowl of electric mixer, beat cream cheese and sugar on medium speed until fluffy. Add sour cream, half-and-half, vanilla, 1 teaspoon lemon juice and salt. Beat on low speed until combined then beat on medium speed until smooth. Cover and refriger- ate 2-24 hours, or until cold. Pour cream cheese mixture into 1 1/2-quart ice cream freezer. Freeze according to manufacturer's directions. In small bowl, stir fruit spread and remaining lemon juice. Spoon about one-third of ice cream into 2-quart food storage container. Spoon about half of fruit spread mix- ture in dollops over ice cream. Repeat layers. Top with remaining ice cream. Cover and freeze 4-24 hours. To serve, scoop ice cream into dessert dishes. RED PEPPER CHICKPEA SOUP WITH GAZPACHO RELISH & TORTILLA CROUTONS To find more fiesta-worthy recipe ideas, visit freshcravings.com. 1/4 cup finely diced seeded English cucumbers 1/4 cup finely diced seeded Roma tomato 2 tablespoons finely diced red onion 2 tablespoons finely chopped fresh cilantro leaves 1 lime, juice only, divided salt, to taste pepper, to taste 2 cups canned low-sodium vegetable stock, divided 1/2 cup Fresh Cravings Restaurant Style Salsa (mild or medium) 1 container (10 ounces) Fresh Cravings Roasted Red Pepper Hummus tri-color fried tortilla strips In small bowl, combine cucumber, tomato, onion and cilantro. Add half the lime juice and season with salt and pepper, to taste. Let sit at room temperature. In blender or food processor, process 1 cup stock and salsa until smooth. Pour mixture into medium saucepan. Add remaining stock and hummus, season with salt and pepper, to taste, and bring to boil over high heat. Reduce heat to medium-low and simmer until slightly thickened, about 15 minutes. Remove from heat and stir in remaining lime juice. Divide soup between two bowls and top with relish and tortilla strips. SPICY SHRIMP REMOULADE IN LETTUCE LEAVES To find more fiesta-worthy recipe ideas, visit freshcravings.com. Shrimp: 1/2 cup Fresh Cravings Chunky Salsa (mild or medium) 9 cups water, divided ice water 1 lime, sliced 12 sprigs cilantro 1 teaspoon kosher salt 1 pound fresh shrimp (31-35), peeled and deveined Remoulade Sauce: 3/4 cup mayonnaise 1 tablespoon whole-grain mustard 2 teaspoons fresh lime juice 1/2 teaspoon chile powder or smoked paprika 1/2 teaspoon sugar 1/4 teaspoon salt 1/4 teaspoon black pepper 1/2 cup Fresh Cravings Chunky Salsa (mild or medium) 1/4 cup chopped fresh cilantro leaves 1/4 cup green onion, thinly sliced, additional for garnish 8 butter or Boston lettuce leaves cilantro leaves, for garnish lime wedges, for garnish chopped black olives, for garnish (optional) chopped hard-cooked eggs, for garnish (optional) For shrimp: In food processor or blender, blend salsa with 1 cup water until smooth. Fill large bowl with ice water; set aside. Transfer salsa mixture to large saucepan, add remaining water, lime slices, cilantro sprigs & salt. Bring to boil; stir in shrimp, cover, turn off heat, let shrimp poach off heat in liquid 10 minutes. Drain in colander. Transfer shrimp to ice bath and let sit 5 minutes. Drain again. For remoulade sauce: In large bowl, whisk mayonnaise, mustard, lime juice, chile powder, sugar, salt & pepper until combined; fold in salsa. Put half of remoulade sauce in large bowl. Fold in shrimp & cilantro, adding remoulade as needed to make mixture creamier; taste for seasoning. Cover, refrigerate at least 30 minutes, or up to 6 hours. Arrange lettuce cups on platter. Spoon equal portions shrimp mixture into lettuce cups. Garnish with cilantro leaves; lime wedges; black olives, if desired; & eggs. Charlie White Charlie White, age 68, of Forest City, passed away Tuesday, July 19, 2022. Charlie was born March 30, 1954 in Rutherford County to the late Charles Richard White, Sr. & Ruth Jonas White. He was a graduate of Chase High School. Charlie served honorably in the US Army & was a veteran of the Vietnam War. He worked for the NCDOC as a Correctional Officer & was a member of Mt. Pleasant Baptist Church. In addition to his parents, he was preceded in death by his wife of 44 years, Brenda Elizabeth Graham White. Left to cherish memo- ries are daughter, Jessica Cargile (Preston) of Durham, one grandson, sisters Monea Hines (Steve) & Marcia Graham all of Boiling Springs, SC; mother-in-law Laura Lancaster of Henrietta & sister-in-law, Janett Jones of Forest City. A celebration of life ser- vice will be held later. Memorial donations requested to ALS Assn., www.als.org An online guest registry is available at www.harrelson- funeralhome.com Harrelson Funeral and Cremation Services is serving the family. Ann Marie Moore Ann M. Moore, age 76, of Lincolnton, NC, passed way Saturday, July 23, 2022. Ann was born September 23, 1945 in Wilmington, DE to the late John Reed Haggerty, Jr. & Ann Marie Hines Haggerty. Ann was of the Catholic faith. In addition to her par- ents, she was preceded in death by her stepfather, Joe Seward. Those left to cherish her memory are her husband of 44 years, Lloyd P. Moore, Sr.; daughter, Sohann Mesa (Israel) of Darlington, SC, step- children, Tammi Carpenter (Danny) of Charlotte; Lloyd P. Moore, Jr. (Chasity) of Boiling Springs; four grandchildren. The funeral service will be conducted at 10am Saturday, July 30, 2022 at the Harrelson Funeral Chapel with Chaplain Ed Yount offici- ating. Interment will follow in Rutherford County Memorial Cemetery. The family will receive friends one hour prior to the service at the funeral home. An online guest registry is available at www.harrelson- funeralhome.com Harrelson Funeral and Cremation Services is serving the family. Joy Baker-Barbee Carolyn 'Joy' Baker- Barbee, 78, of Spindale, NC passed away July 18, 2022. Joy was born January 28, 1944, in Tallulah, LA. She was a member of The Church of Jesus Christ of Latter-Day Saints, Forest City Ward. Joy was preceded in death by Father Leland Nathaniel Baker & Mother Bertha Inez Busby Baker, Husband Donald Lee Barbee Sr., Son Anthony Wayne Pontiff, Step-Son Danny Barbee, Brothers Douglas Baker, Lloyd Baker, Leland Baker, Sisters Ethel Inez Thibodeaux, Rita Katherine Tedder, Joyce Ann Cooper, Linda Lynell Gant, Rebel Lambert, & Step-Sisters Viola Pruett, Frances Matthews, Fay Painter, Altha Lee Parler. She is survived by son James (JoAnna) Pontiff of Luther, OK, daughter, Tamara (Tony) Kindle of Rutherfordton, & son Ronnie (Fran) Barbee of Winkelman, AZ, Stepsons: Donald Lee Barbee Jr (Dianna) of Pahrump, NV, Carl Hassell, Larry Barbee, Stepdaughters: Wendy (Mike) Poff of Las Vegas, NV, Dorna Calkins of Elko, NV; Donna Hunter, 9 Grandchildren, 14 Great Grandchildren, 4 Great-Great Grandchildren. A celebration of life will be held July 29; 10am, at Forest City Ward of The Church of Jesus Christ of Latter-Day Saints Forest City. Obituaries Obituaries Obituaries Obituaries

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