Rutherford Weekly - Shelby NC
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Page 12 - Rutherford Weekly 828-248-1408 www.rutherfordweekly.com Thursday, December 21-December 27, 2023 ©Community First Media Community First Media YOU YOU can be the difference can be the difference for a family that is for a family that is struggling to keep the struggling to keep the home fi res burning! home fi res burning! Not every Rutherford County home Not every Rutherford County home will be warm and cozy this winter. will be warm and cozy this winter. Financial donations Financial donations may be mailed to may be mailed to Yokefellow Yokefellow Service Center Service Center PO Box 351, PO Box 351, Spindale, NC 28160 Spindale, NC 28160 FAVORITE PEPPERONI PIZZA SLIDERS Find more recipes at Culinary.net. 1 package slider rolls 1/2 cup pizza sauce 1/2 cup mini pepperoni 1 1/2 cup shredded, part-skim mozzarella cheese 1/4 cup butter, melted 1 teaspoon parsley flakes 1/2 teaspoon dried oregano 1/2 teaspoon garlic powder 1/2 cup shredded Parmesan cheese nonstick cooking spray Heat oven to 350 F. Keeping rolls connected, cut sheet of rolls horizontally, sep- arating tops from bottoms. Place bottom halves in baking dish. Spread pizza sauce over bottom halves. Sprinkle pepperoni over sauce. Sprinkle mozzarella over pepperoni and cover with top halves of rolls. Mix melted butter with parsley flakes, dried oregano, garlic powder and shredded Parmesan cheese. Spoon evenly over sliders. Cover baking dish with aluminum foil sprayed with nonstick cooking spray to keep cheese from sticking. Bake 20 minutes. Remove foil and bake additional 5-10 minutes, or until Parmesan is melted and golden brown. Cut sliders and serve immediately. GAME DAY BUFFALO CHICKEN DIP Visit Culinary.net to find more recipes. 2 cups shredded chicken 8 ounces cream cheese 1/2 cup sour cream 1 1/2 cups sharp cheddar cheese, plus additional for top- ping, divided 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1 heavy pinch dried dill 1/2 cup hot sauce 2 green onions, chopped blue cheese crumbles chips vegetable sticks Heat oven to 400 F. In bowl, mix shredded chicken, cream cheese, sour cream, 1 1/2 cups shredded cheese, onion powder, garlic powder and dried dill until combined. Add hot sauce; mix until combined. Transfer mixture from bowl to oven-safe dish. Top with additional shredded cheese, to taste. Bake until cheese is melted, approximately 15 minutes. Top with blue cheese crumbles and chopped green onion. Serve warm with chips and vegetable sticks. SUPERFOOD PECAN ENERGY BARS For more recipe inspiration, visit EatPecans.com. 15 Medjool dates (9 ounces) 1 cup pecan pieces 1/2 cup gluten-free oats 1 tablespoon chia seeds 1 teaspoon vanilla extract 1/2 teaspoon cinnamon 1/4 teaspoon kosher salt Preheat oven to 200 F. In food processor, process or pulse dates until chopped and rough texture forms. Add pecan pieces, oats, chia seeds, vanilla extract, cinnamon and kosher salt; process about 1 minute until crumbly dough forms. Line baking sheet or jelly roll pan with parchment paper. Dump dough into center of parchment paper and use rolling pin to roll into 6-by-10 1/2-inch rectangle. Cut dough into 14 bars about 1 1/2-by-3 inches or into desired shapes. Bake bars 30 minutes. Cool bars to room temperature then refrigerate in sealed container between sheets of wax paper. To package for on-the-go snacking, cut 4-by-6-inch rectangles of wax paper, wrap around bars and secure with tape. GAME DAY CHICKEN WINGS 1/2 cup butter, cubed 1/3 cup flour 2 teaspoons paprika 1 teaspoon garlic powder 1 teaspoon salt 1 teaspoon black pepper 10 chicken wingettes, thawed dipping sauces (optional) fresh parsley (optional) Preheat oven to 425 F. Line baking sheet with foil. Arrange butter cubes on foil. In medium bowl, combine flour, paprika, garlic powder, salt and pepper. Coat both sides of wings in flour mixture then evenly space among butter cubes on baking sheet. Bake wings 30 minutes. Turn wings over and bake 15 minutes, or until crispy and fully cooked. Serve with dipping sauces and sprinkle with fresh pars- ley, if desired. The N.C. Division of Parks and Recreation announced end-of-year funding totaling more than $13 million that will benefi t both local and state parks through federal and state funds. The North Carolina Parks and Recreation Authority has approved $3.45 million in land acquisition and $3.5 million in capital improvement projects for state parks across the state. The $6.95 million in combined funding is a portion of the annual allocation for state parks from the North Carolina Parks and Recreation Trust Fund. The land acquisition projects will add nearly 450 acres combined to Chimney Rock, Elk Knob, Lumber River, Medoc Mountain, and Merchants Millpond state parks. Most of the projects address important conservation needs outlined in the division's land protection plan. Other projects will allow the division to build the necessary infrastructure to support state park operations. Meanwhile, most of the capital improvement funding is earmarked for various repairs and renovations across the state parks system. The Parks and Recreation Trust Fund is administered through the state's Division of Parks and Recreation. "The state parks allocation from the Parks and Recreation Trust Fund is critical in conserving the state's spectacular natural areas and providing outdoor recreation and educational opportunities across our state," said D. Reid Wilson, secretary of the N.C. Department of Natural and Cultural Resources. "We appreciate the strong funding support from the General Assembly and Governor Roy Cooper." The land acquisition projects are: • $230,000 for Chimney Rock State Park to purchase a tract in Rutherford County • $330,000 for Elk Knob State Park in Watauga County to protect high-value conservation land along the eastern rim of Long Hope Valley • $719,000 for Lumber River State Park in Robeson County to protect forested areas along the river near the Wire Pasture Access • $471,000 for Medoc Mountain State Park in Halifax County to conserve land that will protect water quality along Bear Swamp Creek and Little Fishing Creek, the latter considered one of the most biologically diverse rivers in the state's Coastal Plain • $1.7 million for Merchants Millpond State Park in Gates County for land acreage that will connect the visitor center and campground areas, house operations support facilities, and allow for improved natural resource management The capital improvement projects are: • $500,000 for Hammocks Beach State Park in Onslow County to address structural concerns and improve educational exhibits at the visitor center • $3 million for major maintenance projects across the state parks system Four local parks and recreation projects received grants through the federal Land and Water Conservation Fund as part of the state's annual allocation from that fund. The LWCF grant recipients, who will each receive $500,000, are: • The town of Summerfi eld in Guilford County for Bandera Farms Park • Cleveland County Water and the town of Lawndale for Lawndale Park • The city of Lowell in Gaston County for Harold Rankin Park • The city of Rocky Mount for Sunset Park The state parks division also received two LWCF awards: a $250,000 Planning Grant and a $195,805 Administration Grant. "We are pleased that the division also received LWCF grants for planning and administration," said Division Director Brian Strong. "The division will use the planning grant in our efforts to develop the State Comprehensive Outdoor Recreation Plan for 2025-2030, which is necessary for North Carolina to remain eligible for LWCF funding. The administration grant will help the division transition to an improved online grants application and administration process." In addition to the state's LWCF annual allocation, the city of Greensboro was also selected as the recipient of a $4.3 million grant for Nocho Park from the National Park Service's Outdoor Recreation Legacy Partnership program, a highly selective grant funded through the LWCF. Greensboro's project is one of fi ve local projects across the country chosen for this grant, which was announced in October. For more information, please visit www.ncdcr.gov. Article Provided By: dncr.nc.gov $13.78 Million in Funding Awarded to State, Local Parks 157 West Main St., Forest City 828.248.1408 rutherfordweekly.com Small Town Friendly BIG Time Results Make sure your customers hear you Make sure your customers hear you LOUD LOUD and and CLEAR! CLEAR!