Shelby Shopper Shelby NC
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Page 18 - shelby shopper & info - 704/484-1047 www.shelbyinfo.com Thursday, December 28-January 3, 2023 . Please Call Neil or Brenda at Morris Scrap Metal for All Your Building, Recycling and Waste Removal Services. PH: 704-739-3869 • FAX 704-739-7742 Member Institute of Scrap Recycling Industries, Inc. Steel • Car Bodies • Cast Iron • Stainless Steel • Aluminum Cans • Copper • Brass • All kinds of Aluminum • Heavy Surplus Machinery CONTAINER SERVICE FOR INDUSTRIAL AND LARGE VOLUME CLEAN UPS We Sell New and Salvage Steel, Aluminum and Stainless – We Sell Brick Lentils, I-Beams, Metal Decking, Rebar and All Types of Construction Steel WE CUT & FAB TO CUSTOMERS SPECS. WE CUT & FAB TO CUSTOMERS SPECS. © Community First Media Community First Media Morris Scrap Metal Co. Inc. Serving The Carolinas Since 1931 "If it's Metal "If it's Metal...We Buy It We Buy It...Top Price!" Top Price!" Cherryville New Year's Shooters continue ancient tradition of the "chant" and making a loud noise on the first day of the year. Photo by Cherryville New Year's Shooters, Inc. THE CHERRYVILLE NEW YEARS SHOOTERS INC. Monday, January 1, 2024 FRESH GUACAMOLE 2 avocados - peeled, pitted and diced 2 teaspoons salt, or to taste 1 large tomato, diced 1 onion, diced 2 jalapeno peppers, chopped 1/2 tablespoon chopped fresh cilantro 2 tablespoons fresh lime juice In a medium bowl, mash the avocados and stir in salt to taste. Mix in the tomato, onion, jalapeno, cilantro and lime juice. Cover and chill in the refrigerator at least 30 minutes before serving. BAKED CHICKEN WINGS 3 tablespoons olive oil 3 cloves garlic, pressed 2 teaspoons chili powder 1 teaspoon garlic powder salt and ground black pepper to taste 10 chicken wings • Preheat the oven to 375 de- grees. • Combine the olive oil, gar- lic, chili powder, garlic pow- der, salt, and pepper in a large, resealable bag; seal and shake to combine. Add the chicken wings; reseal and shake to coat. Arrange the chicken wings on a baking sheet. • Cook the wings in the pre- heated oven 1 hour, or until crisp and cooked through. SALSA 2 (14.5 ounce) cans stewed tomatoes 1/2 onion, finely diced 1 teaspoon minced garlic 1/2 lime, juiced 1 teaspoon salt 1/4 cup canned sliced green chiles, or to taste 4 tablespoons chopped fresh cilantro Place the tomatoes, onion, garlic, lime juice, salt, green chiles, and cilantro in a blender or food processor. Blend on low to desired con- sistency. BLACK BEAN & CORN SALSA 1 (15 oz.) can yellow corn, drained 1 (15 oz.) can white corn, drained 2 (15 oz.) cans black beans, drained & rinsed 1 (14.5 oz.) can Italian-style diced tomatoes, drained Bunch finely chopped cilantro 5 green onions, finely sliced 1/2 small red onion, finely chopped 1 red bell pepper, seeded and chopped 1 TBSP. minced garlic 1/4 cup lime juice 1 avocado - peeled, pitted, and diced 2 TBSP. olive oil, or to taste Stir the yellow and white corn, black beans, tomatoes, cilan- tro, green onion, red onion, bell pepper, and garlic in a large bowl. Gently mix in the lime juice and avocado. Driz- zle with olive oil to serve. CHICKEN NACHO DIP 1 (14 oz.) can Rotel® tomatoes 1 lb. Velveeta cheese, cubed 2 large cooked skinless, boneless chicken breast halves, shredded 1/3 cup sour cream 1/4 cup diced green onion 1-1/2 tablespoons taco seasoning mix 2 TBSP. minced jalapeno pepper, or to taste (optional) 1 cup black beans, rinsed and drained Place the diced tomatoes, pro- cessed cheese, chicken meat, sour cream, green onion, taco seasoning, and jalapeno pep- per into a slow cooker. Cook on High, stirring occasionally until the cheese has melted and the dip is hot, 1 to 2 hours. Stir in the black beans, and cook 15 more minutes to reheat. CHEESY SPINACH DIP 1 tablespoon olive oil, divided 1 small onion, chopped 2 cloves garlic, minced 2 (10-oz. pkg. frozen spinach - thawed, drained, and chopped 1/2 cup milk 6 ounces cream cheese 1/2 cup shredded mozzarella cheese 1/4 cup shredded Cheddar cheese 2 dashes Worcestershire sauce salt and black pepper to taste 1/2 cup shredded mozzarella cheese • Preheat oven to 425 degrees. Grease a 1 1/2-quart shallow baking dish with 1 teaspoon olive oil. • Heat 2 teaspoons olive oil in a large pot over medium heat. Cook and stir onion and garlic in hot oil until lightly browned, 4 to 7 minutes. Add spinach and simmer until spin- ach is hot, about 5 minutes. Drain any liquid from the mixture and transfer to a bowl. • Pour milk into pot and re- turn pot to medium heat. Melt cream cheese into the milk; cook and stir together about 3 minutes. Return spinach mixture to pot with 1/2 cup mozzarella cheese and Ched- dar cheese; stir to combine. Season the mixture with Worcestershire sauce, salt, and pepper. Pour the mixture into the prepared baking dish and top with 1/2 cup mozza- rella cheese. • Bake in preheated oven until bubbly and golden brown on top, 20 to 25 minutes. Appetizers & Snacks Appetizers & Snacks