Rutherford Weekly - Shelby NC
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Page 10 - Rutherford Weekly 828-248-1408 www.rutherfordweekly.com Thursday, May 4-May 10, 2023 BRING YOUR VEHICLE BY FOR US TO LOOK AT! NO APPRAISAL FEE CHARGED! TOP DOLLAR PAID! YOUR VEHICLE VEHICLE We Want We Want to Buy to Buy ©communityfi rstmedia A U T O S A L E S 345 South Broadway, Forest City 828-245-8067 www.mooresautos.com www.mooresautos.com ROSS ROSS WINDOWS WINDOWS THE BEST FOR LESS! CALL FOR ESTIMATE 828-437-4848 • DOUBLE PANE • FULLY WELDED • FREE LOW E GLASS ARGON GAS LIFETIME WARRANTY ©Community First Media Community First Media "up to 101 u.i." CALL FOR $$$BEST PRICE$$$ FAVORITE CARROT CAKE Find more dessert ideas at Culinary.net. 2 1/4 cups flour 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon baking powder 1 cup vegetable oil 1 1/4 cups sugar 3 eggs 1 1/2 cups carrots, shredded 1 cup crushed pineapple with juice 2/3 cup walnuts Frosting: 2 packages (8 ounces each) cream cheese 3/4 cup butter, softened 1 teaspoon vanilla extract 5 1/2 cups powdered sugar Heat oven to 350 F. In large bowl, sift flour, baking soda, salt, cinnamon and baking powder. In mixing bowl, cream together oil and sugar. Add eggs one at a time. Gradually add in carrots and crushed pineapple. Add dry mixture to wet ingredients and beat until smooth. Fold in walnuts. Pour batter into two lightly greased 8-inch round cake pans and bake 25-30 minutes, or until knife inserted in center comes out clean. Allow cakes to cool completely. Remove cakes from pans and slice off tops to level cakes. To make frosting: In mixing bowl, cream together cream cheese, butter and vanilla. Gradually add in powdered sugar and mix until smooth. Spread two large spoonfuls frosting over top of one cake and stack second cake on top. Frost entire cake with remaining frosting. HERBED SPANISH OMELET For more brunch ideas and recipes, visit Culinary.net. 1 pound potatoes, peeled and diced or shredded water 2 tablespoons extra-virgin olive oil 1/2 cup diced red onion 2 cloves garlic, minced 4 large whole eggs, lightly beaten 2 egg whites, lightly beaten 2 tablespoons finely chopped fresh parsley 2 tablespoons finely chopped fresh basil 2 tablespoons finely chopped fresh chives salt, to taste (optional) fresh herb sprigs, for garnish (optional) Place potatoes in large pan. Cover with water. Bring to boil and cook, uncovered, 3 minutes. Remove from heat. Cover and let stand about 10 minutes, or until potatoes are tender. Drain well. In deep, 10-inch nonstick skillet over medium heat, heat oil. Add onion and garlic. Cook about 8 minutes, stirring occasionally. Add potatoes and cook 5 min- utes. Combine whole eggs and egg whites. Stir in pars- ley, basil and chives. Season with salt, to taste, if desired. Pour mixture over potatoes in hot skillet. Reduce heat and cook, uncovered, about 10 minutes, or until bottom of omelet is golden. If desired, brown top under toaster oven. Garnish with fresh herb sprigs, if desired. FETA ROASTED SALMON AND TOMATOES To find more nutritious meal ideas, visit MilkMeansMore.org. Nonstick cooking spray 3 cups halved cherry tomatoes 2 teaspoons olive oil 1 teaspoon minced garlic 1/2 teaspoon dried oregano or dried dill weed 1/4 teaspoon salt 1/2 teaspoon coarsely ground black pepper, divided 1 1/2 pounds salmon or halibut fillets, cut into four serving-size pieces 1 cup (4 ounces) crumbled feta cheese Preheat oven to 425 F. Line 18-by-13-by-1-inch baking pan with foil. Lightly spray foil with nonstick cooking spray. Set aside. In medium bowl, toss tomatoes, olive oil, garlic, oregano or dill weed, salt and 1/4 teaspoon pepper. Place fish pieces, skin side down, on one side of prepared pan. Sprinkle with remaining pepper. Lightly press feta cheese on top of fish. Pour tomato mixture on other side of prepared pan. Bake, uncovered, 12-15 minutes, or until fish flakes easily with fork. Place salmon on serving plates. Spoon tomato mixture over top. See What's Brewing Nothing goes better with your morning coffee than your local weekly paper. 157 West Main St., Forest City 157 West Main St., Forest City 828-248-1408 828-248-1408 www.rutherfordweekly.com www.rutherfordweekly.com WEEKLY RUTHERFORD A Lake Lure Classical Academy junior has been selected to attend the 2023 Session of the North Carolina Governor's School for Theater. Student Maxwell Brown will attend the program this summer at Winston-Salem State University. In a letter to Maxwell, Rodney K. Allen, the Coordinator of North Carolina Governor's School, stated, "From over 1,700 state-level nominees, your application exemplifi ed the excellence we look for in NC Governor's School participants and we could not be more pleased that you applied for this opportunity." The NC Governor's School is the oldest institution of its kind in the nation and has a proud tradition of excellence. LLCA student selected for Governor's School Article Provided By: Jean Gordon Matthew Brown Ads Work! Ads Work!