Rutherford Weekly - Shelby NC
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Thursday, February 16-February 22, 2023 www.rutherfordweekly.com 828-248-1408 Rutherford Weekly - Page 13 667 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 CHICKEN SOUSE Find more family meal inspiration by visiting fyp365.com. 8 oz. boneless, skinless chicken thighs, cut in 1'' pieces 1/8 teaspoon ground black pepper, plus additional, to taste, divided 1/8 teaspoon garlic powder 1/8 teaspoon onion powder 1 tablespoon vegetable oil 1/4 cup diced onion 1/4 cup diced celery 2 teaspoons minced garlic 2 cups chicken broth 1 cup peeled potatoes, cut into 1/2-inch pieces 2/3 cup canned diced tomatoes, undrained 1/4 cup tomato paste 3 tablespoons cider vinegar 2 tablespoons minced, seeded jalapeno pepper 1 1/2 tablespoons lemon juice 1 1/2 teaspoons minced, peeled ginger root 1 teaspoon kosher salt, plus more, to taste, divided 2 pinches dried thyme leaves 1 small bay leaf 1 1/2 cups thawed mixed vegetables, drained Season chicken with 1/8 teaspoon black pepper, gar- lic powder and onion powder. Cover and chill 2 hours, or overnight. In saucepan over medium-high heat, heat oil. Add onion and celery; saute 2 minutes, or until tender-crisp. Add garlic and saute 30 seconds. Add chicken and saute until browned. Stir in broth, potatoes, tomatoes, tomato paste, vin- egar, jalapeno pepper, lemon juice, ginger, 1 teaspoon salt, thyme and bay leaf; heat to boil. Reduce heat. Cover and simmer 1 hour, or until potatoes are tender. Stir in mixed vegetables and simmer 10 minutes. Remove and discard bay leaf. Season with additional salt and pepper, to taste. Tips: Serve souse with griddled corn cakes and sal- tine crackers. Make vegetarian by replacing chicken with canned drained and rinsed black-eyed peas or red or white beans. WATERMELON SNOWMAN To find more sweet snack ideas, visit Watermelon.org. Kitchen knives 1 round seedless watermelon 2 personal-sized watermelons, one larger than other ice cream scoop or large spoon melon baller mini melon baller or paring knife blueberries large wooden skewers y-shaped sticks scarf hat Using knife, cut 1/4-inch slice off bottom of round seedless watermelon and both personal watermelons to provide stable bases. Use smallest melon for head, second largest for torso and largest for lower body. Set aside smallest watermelon. Cut tops off large and medium watermelons to create bowls. Using ice cream scoop or large spoon, scoop out flesh. Using melon baller, scoop eyes out of smallest watermelon. Invert melon balls and reinsert. Using mini melon baller or paring knife, scoop out holes for nose and mouth. Carve one piece of water- melon into triangle for nose and fill mouth holes with blueberries. On platter, using large wooden skewers, connect all three watermelons. Insert y-shaped sticks in middle watermelon for arms. Fill bottom sections with fruit salad of melon balls and blueberries. Decorate with scarf and hat. WATERMELON GLAZED MEATBALLS To find more sweet snack ideas, visit Watermelon.org. Watermelon Puree: 1 fresh watermelon 2 tablespoons vegetable oil 24-36 frozen prepared mini meatballs 1 cup prepared barbecue sauce 1 cup watermelon puree To make watermelon puree: Remove seeds from watermelon and cut into large chunks. In blender, process until smooth. In large, heavy saute pan over medium-high heat or electric skillet set to 325 F, heat oil. Saute mini meatballs until browned and hot. Reduce heat to low. Mix barbecue sauce and watermelon puree. Pour over meatballs and simmer 2-3 minutes. Serve hot. If you're unable to get your regular copy of Rutherford Weekly, view it online at rutherfordweekly.com rutherfordweekly.com Our Our Digital Edition Digital Edition is is FREE! FREE! To receive a copy of each week's publication via email, To receive a copy of each week's publication via email, click on click on "subscribe to our weekly digital edition" "subscribe to our weekly digital edition" It's That Simple! It's That Simple! Our Online Version Same As The Printed Copy! Don't Miss This Week's Don't Miss This Week's RUTHERFORD RUTHERFORD WEEKLY WEEKLY The Rutherford County Schools Education Foundation (RCSEF) announces four new inductees to the Rutherford County Schools Hall of Fame. Rutherford County Schools has established itself as a trailblazer in education with an esteemed history spanning more than 130 years. "Recognizing educators, administrators, and supporters of Rutherford County Schools who embody the true nature and spirit of education is truly an honor," said Ritchie Garland, RCSEF executive director. "The RCS Hall of Fame Gala is an opportunity to say thank you to very deserving educators who have impacted the lives of countless Rutherford County students and community members. We are thrilled to honor the new inductees." Each year RCSEF members nominate individuals whom they believe deserve Hall of Fame recognition. Members may nominate inductees within three categories: Teachers/ Administrators, Support Personnel, and School Supporters. Nominations must be accompanied by a statement expressing why the nominee should be considered for the Hall of Fame by demonstrating their infl uence on the school, community, and education landscape. Nominations are reviewed, and inductees are selected by the Hall of Fame Selection Committee. The committee selected four individuals for induction in 2020, however due to Covid, the event was postponed. On March 25 the following individuals will be inducted: Sgt. Major Don Barrett, Patricia Keeter, Dr. John Kinlaw and Dr. Janet Harmon Mason. These four new inductees will be recognized at the 8th Annual Rutherford County Schools Hall of Fame Gala on Saturday, March 25, at the Isothermal Community College Foundation. The event will begin with an awards ceremony at 6 p.m. As in recent years, the highlight of the evening will be the presentation of videos highlighting each inductee's achievements and contributions. Dinner will be served immediately following the ceremony Members of the community are invited to attend the Hall of Fame Gala and take part in honoring those who have selfl essly served Rutherford County students. Tickets are on sale to the general public through Feb. 24 To purchase tickets, explore sponsorship opportunities, and request additional information, contact Amy Smith at 828.288.2200 (asmith@ rcsnc.org) or Ritchie Garland at 864-590-5374 (rgarland@rcsnc.org). RCS Education Foundation will induct RCS Hall of Fame honorees Annual Gala in March Will Honor Inductees for Their Lifelong Commitment to Students Article Provided By: Jean Gordon Everyone Reads