Shelby Shopper Shelby NC
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Thursday, October 6-October 12, 2022 www.shelbyinfo.com 704/484-1047 - shelby shopper & info - Page 11 By Loretta Cozart School board candidates for Cleveland County Board of Education will participate in a live forum on Tuesday, October 11 at 6 p.m. on C-19 at Cleveland Commu- nity College's studios at the Bailey Center. Tune in to C19.TV on Spectrum Cable Cleveland County, and online on www. c19.tv to stream. Repeat telecasts will air over the following weeks leading up to election day. In studio eating is limited to one guest per candidate. Remaining seating is avail- able on a first-come, first- served basis. As a young adult, I remember fi shing the riverbank at Mr. MacDonald's farm. (Yes, Old McDonald had a farm. (Lol.) He was an older man whose property ran along the river. I don't remember how we fi rst discovered this place, but it seemed to not upset him when we set up camp at his place. Many of those days he would come by and check on us and tell us a few stories about days gone by. One of his tobacco barns stood only a few yards from where we fi shed, and it seemed no matter what time of year it was, he always had a few tobacco plants hanging inside. On occasion he would give us some leaves to take home and twist for a good homemade chew. His recipe was either to cut up a fresh apple and let it marinate the leaves for a few days, or to ease that twist of tobacco down into a jar of honey or molasses. This was my favorite. Alongside that same bank was his boat. It was one like I had never seen before, or since. I can only describe it as a fl at bottom canoe, made of wood. It was long and not very wide or deep. And I can only remember a couple of places to sit down. Now I'm sure he had landed a few fi sh from this boat in times past, but now the boat was used for occasional transportation. When the weather was good and the river was calm, each Sunday, Mr. MacDonald would gather his long homemade oar, get in his homemade boat, and traverse the small river to the church he attended downstream. I'm sure he had other ways of getting there, but the boat was his preferred means. Now, as a younger fellow, I never asked him why he did that. I wished I had. As an older man, I can imagine the reasons. There's no doubt the short journey prepared his mind for that morning's gathering. The trip itself, for someone like you and me, and him, would be its own worship experience. I can imagine the sights he must have enjoyed as he prepared to meet with fellow believers. I can imagine how he must have been awestruck by the picture of God as painted by creation. I can imagine how the voices of each animal became God's unique choir as they were sung in unison. The Biblical David must have taken that same trip, when he sung the words, "The heavens declare the glory of God!" It's true. And even though that boat is perhaps rotted and ruined, the sights and sounds that declare the glory of God are still there for us, if we'll put ourselves in the place to see and hear them. By By Gary Miller Gary Miller Aiming Outdoorsmen Toward Christ GARY MILLER Gary has written the Outdoor Truths article for 20 years. He has also written four books which include compilations of his articles and a father/son devotional. He also speaks at wild-game dinners and men's events for churches and associations. gary@outdoortruths.org Faith Measimer enjoys some corn at the Cleveland County Fair on Thursday, September 29th. – photo by Jeff Melton 850 W. Sumter St., Shelby Shop from the Shop from the Safety of Safety of your Car! your Car! We Moms! 102 James Love School Rd. • Shelby, NC (off S. Lafayette St. across from Hoyle Plumbing) 704-480-0410 Mon-Thurs 8-10 • Fri & Sat 8-11 • Sun 12Noon-6 School board candidate forum to be held Oct. 11 (Ed. note: The recipes in to- day's Cooking Corner are from Monumental Recipes, a Centennial celebration collection of recipes by the Kings Mountain Woman's Club.) SEAFOOD NEWBURG Joyce Peake 1-2 lbs. crab meat 1 onion, chopped 1 green pepper, chopped 16 oz. pkg. mushrooms, chopped 3 egg whites 1 cup light cream 1/ cup margarine Thin spaghetti Sauté onion, pepper, and mushrooms. Add crab meat. Beat egg whites and add cream in a bowl. Slowly add to meat mixture in pot. Cook over low heat, cook spaghetti by package directions. Serve seafood mixture over spaghetti. SHRIMP AND CREAMY GRITS Peggy Baird 3 cups water 1 c. cream or heavy cream ¼ cup butter or margarine 1 t. salt 1 c. stone ground grits 1 ½ lbs. shrimp 1 c. extra sharp cheese, finely grated 2 garlic cloves, minced, more cloves or less to taste Garnish chopped chives or green onions Devein, peel, cook and cool shrimp. Bring water, cream, butter, and salt to boil in large saucepan over medium heat. Reduce heat to low and whisk in grits. Simmer, covered for 15-20 minutes until grits are tender and creamy. Stir in shrimp, cheese, and grits. Cook for 1-2 minutes, stirring occa- sionally. Garnish with chopped chives or green onions. Yield: 6 servings. SLOW COOKER BBQ PORK Jill Clary 3-4 lbs. shoulder pork roast 18 oz. BBQ sauce 12 oz. Coca-Cola Place pork in slow cooker. Pou r BBQ sauce and Coca-Cola over roast. Cover and cook approxi- mately 8 hours. SPANISH PORK CHOPS Johann Sherrill 6 pork chops 6 T. rice 1 onion, sliced 1 can stewed tomatoes 1 t. salt Pepper to taste 1 green bell pepper Lay pork chops in large, long casserole dish. Place sliced onion on top of each chop. Place 1 t. rice on top of each chop. Add salt and pepper. Pour undrained tomatoes over- all. Cover with foil and bake at 350 degrees 1 hour or more until rice is tender.