Rutherford Weekly - Shelby NC
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Page 6 - Rutherford Weekly 828-248-1408 www.rutherfordweekly.com Thursday, February 9-February 15, 2023 ©Community First Media Community First Media "KEEP ON THE "KEEP ON THE SUNNY SIDE" SUNNY SIDE" The music and story of the original Carter Family at the Historic Barter Theater in Abingdon, Virginia THURSDAY, MAY 4TH Includes Roundtrip motorcoach transportation; Reserved Seats to the Show; a delicious lunch and beautiful sightseeing ONLY ONLY $ 129. 129. 00 00 PER PERSON PER PERSON CONTACT Hamrick Group Tours at 828-429-8020 Be sure to ask about our free brochure! 2400 Oakland Rd, Forest City 828-429-3129 Monday-Friday 8am-5pm NON CLIMATE CONTROL AVAILABLE WELL WELL LIGHTED LIGHTED with with 24/7 24/7 SECURITY SECURITY OFFERING OFFERING BOAT BOAT & CAMPER CAMPER Storage Storage 667 N. Washington St., Rutherfordton , FREE QUOTES BY PHONE 828-287-3188 NC Lisence NC Lisence 1110 1110 P.W. P.W. 704-482-5096 704-482-5096 828-859-9773 828-859-9773 •Fire Ant Control Specialists •Rats •Ants •Roaches •Fleas •Termites •Termite Letters •Water Proofi ng •Moisture & Water Control •Mold Testing & Remediation www.goforthpest.com FAVORITE BEEF TENDERLOIN WITH ROASTED CAULIFLOWER AND SPINACH SALAD Find more recipes and savory main dishes at Culinary.net. 1 beef tenderloin (4 lbs.), wrapped with butcher's twine 9 tablespoons olive oil, divided 4 teaspoons pepper, divided 1 head cauliflower 5 shallots, quartered 2 teaspoons salt, divided 3 tablespoons lemon juice 2 teaspoons Dijon mustard 1 package (5 1/2 ounces) baby spinach dried cranberries, for garnish Heat oven to 475 F. Place beef on baking sheet. Rub 4 tablespoons olive oil and 2 teaspoons pepper into beef. Bake 12 minutes. In large bowl, toss cauliflower, shallots, 1 teaspoon salt and 1 teaspoon pepper to combine. Scatter veg- etables around beef and bake 18-25 minutes, or until desired doneness is reached. Allow meat to rest 15 minutes covered in aluminum foil. In medium bowl, whisk 3 tablespoons olive oil, lemon juice, mustard and remaining salt and pepper until com- bined. Add spinach; stir until combined. Serve by layering spinach topped with cauliflower and shallots then sliced tenderloin. Garnish with dried cranberries. IRISH POTATO BREAD Find more celebratory recipes at Culinary.net. 2 medium or large russet potatoes 1 egg 1 egg white 1/3 cup canola oil 3/4 cup milk 2 tablespoons green onion, minced 1/2 teaspoon caraway seeds 3 1/4 cups all-purpose flour, plus additional for dust- ing and kneading 1 1/2 tablespoons baking powder 1 teaspoon salt Heat oven to 375 F. Peel potatoes. Slice one potato and boil in sauce- pan 15 minutes, or until tender. Remove potato from saucepan into large bowl. Mash potato then set aside. Grate second potato onto cloth. Wring potato in cloth to remove excess water. Add grated potato to mashed potato in large bowl. Add egg, egg white, oil, milk, onion, caraway seeds, 3 1/4 cups flour, baking powder and salt. Stir with wooden spoon until mixture is soft and sticky. Turn dough onto floured surface. Adding flour as needed, knead dough to form 8-inch round shape with slight dome. Place dough onto baking sheet lined with parchment paper. Cut large "X" on top of dough about 1/2 inch deep. Bake 55 minutes until golden brown. Cool on wire rack 1 hour before serving. PLANT-BASED MEATLOAF SANDWICHES Find more family meal inspiration by visiting Aramark's Feed Your Potential website, fyp365.com. Nonstick cooking spray 1 1/2 pounds plant-based ground burger, thawed 1 1/2 cups cooked wild rice, chilled 1 cup diced onion 1 cup diced red bell pepper 2 teaspoons paprika 1 teaspoon granulated garlic 1 teaspoon rubbed sage 1/2 teaspoon dried thyme leaves 1/2 teaspoon kosher salt 1/4 teaspoon ground white pepper 2/3 cup barbecue sauce bread vegan cheddar cheese sauteed onions Heat oven to 375 F. Spray rimmed baking sheet with nonstick cooking spray. In bowl, thoroughly mix ground burger, cooked rice, onion, bell pepper, paprika, garlic, sage, thyme, salt and white pepper until well blended without overmix- ing. Shape mixture into loaf on baking sheet. Spread barbecue sauce over meatloaf. Bake 1 hour, or until internal temperature reaches 160 F. Slice meatloaf into six pieces and place each piece on bread. Top each meatloaf slice with vegan cheddar cheese and sauteed onions then close sandwiches with top bread slices. Using panini press, griddle or frying pan, cook sandwiches until golden brown and cheese is melted. Tip: Pairs well with potato salad. A critical addition to Isothermal Community College's agribusiness and human services programming got started recently. Offi cials broke ground on a new 13,068-square-foot covered instructional riding arena on Tuesday. The facility is part of the Isothermal Agribusiness Center on Oakland Road and is located nearby the instructional barn and greenhouse. It will support the college's Animal-Assisted Interactions program, which teaches students how to use horses and other animals to provide therapy for people including veterans with post-traumatic stress disorder and those with developmental disabilities. The arena will also provide space for Equine Studies and other related classes, as well as for community activities that call for such space. "We are so excited to see this project take shape with the support of our many partners," said Dr. Margaret Annunziata, president of Isothermal. "This arena not only highlights and celebrates our area's rich heritage in the equine industry but allows us to prepare highly skilled professionals to support the intersection of equine business, human services and equine therapy, and economic development for our region." The facility was designed by LS3P Architects and will be built by Wilkie Construction Company of Lenoir. The cost will be $785,388. Of the combined resources, $50,000 of that will come from the college's Rutherford County capital reserve fund. The expected completion date is in August. College trustees, faculty, and staff were joined at the ceremony by community members and representatives from the many agencies who provided funding for the project. These include the Appalachian Regional Commission, the U.S. Department of Agriculture, the Golden LEAF Foundation, the Cannon Foundation, and the Rutherford County Board of Commissioners. Representatives from Rutherford and Polk counties federal and state legislative delegations were also in attendance. "Golden LEAF is pleased to support Isothermal Community College's therapeutic riding area as part of its growth in enrollment in agribusiness, equine business, and animal assisted interaction programs," said Scott T. Hamilton, Golden LEAF President, Chief Executive Offi cer. "Certifi cations related to these programs will help fi ll 345 full-time certifi ed therapeutic instructor positions across the state." For information on enrolling in these programs, contact Kimberly Snyder at ksnyder@isothermal. edu or Kim Wawzysko at k waw z y s ko @ i s o t h e r m a l . edu. Groundbreaking held for therapeutic riding arena Article Provided By: Jean Gordon. Photos Contributed. John Condrey, chair of the Isothermal Community Board of Trustees, addresses the group gathered for the ground opening. College offi cials, trustees and staff with several who made funding possible for the riding arena. Two Rutherfordton residents were recognized by town council recently for their work with Ruff'ton Roots, receiving the "I Caught You Caring" honor. Dot Abrams and daughter Lindy Abrams, received the recognition for going beyond the call of duty in showing trust, care, and commitment to the Rutherford community. The program was developed to acknowledge individuals who provide exceptional service. Shown with them are Mayor Jimmy Dancy (left) and Town Manager Doug Barrick. I Caught You Caring Article Provided By: Jean Gordon