Rutherford Weekly

www.rutherfordweekly.com Thursday, August 1-August 7, 2013 828-248-1408 Rutherford Weekly - Page 27 2013 SOUTHEAST 13U REGIONAL CHAMPS RUTHERFORDTON, NC The 13U Rutherfordton & Chase Little League became the NC State Champions last week and this week they are the Southeast Region Champions for Florida, Georgia, South Carolina North Carolina, Tennessee, Virginia, West Virginia and Alabama. They will fly to San Francisco, California this week to play in the World Series. Pictured front row: Manager Curtis Snethen, Clint Condrey, Jacob Knox, Marty Barrella, Wesley Smith, Jace Crowe, Jake Laughter, Keaton Snethen, Sam McArthur, Levi Parks, Cameron Snethen, Joey Daigle. Back row: Assistant coach Jeff Condrey, Adam McDowell, Joe Conner, Assistant coach Keith Snethen. Congratulations guys, you make us all proud! Article compliments of: Curtis Snethen Rutherford Weekly's Favorite GET SPOTTED Picking Up Your with M.A. ANDREWS This week I'm going to the kitchen and use some recipes from the Jawbone Trail Cookbook compiled by North Carolina State Parks staff, family and friends. It has some unique and interesting recipes. Let's get started. SLAW German Slaw Thanks to DENISE WILLIAMS I'm going to make her German Slaw. 1 cabbage, shredded, chopped thin, 1 bell pepper, shredded, chopped thin, 2/3 cup sugar, 1 teaspoon celery seed, 1/2 teaspoon mustard, 2 onions shredded chopped thin, 2/3 cup corn oil, 1 teaspoon salt, 2/3 cup vinegar, 1/2 teaspoon pepper. Shred/chop cabbage, onions, bell pepper (or do this in a blender or food processor). Bring to a boil the remaining ingredients. Pour over vegetables while hot and refrigerate for 24 hours. Drain any excess to serve. This will keep in the refrigerator for 2 weeks. Very tasty and a compliment to any meal. SALAD Ham & Black Bean Salad DENA WILKINS & GAYLENE GOODWIN offer us a really good salad recipe, it's Ham and Black Bean Salad. 4 cups (2-12 ounce cans Niblet con kernels or 5 ears fresh cut off cob), 1 16-ounce can black beans, rinsed and drained, 1/2 cup sliced green onions, 1/2 cup sliced red onion, 1 cup cider vinegar, 1/4 cup olive oil, 1 tablespoon cumin, 1 orange (juice and zest), 1/4 cup fresh cilantro, 1 cup diced celery, 2 cups cubed thick sliced deli ham. Toss all ingredients together and serve. This is really good! WIN 50 CA$H! $ Y OUSLE RON M FRO C ,N HELBY S SALAD Pea Salad It's been a long time that I've enjoyed a good Pea Salad. Thanks to IRIS WILLIAMS, here's a great recipe. 2 packages baby green peas, thawed, 1/2 cup celery, chopped, 1/2 cup green onions with tops, chopped, 1 pint sour cream, 1/2 teaspoon salt, 1/8 teaspoon pepper, 1/4 teaspoon basil. Mix these ingredients and chill for 6 to 24 hours. Just before serving sprinkle with chopped crisp bacon. You may also like to sprinkle with grated cheese. There you have it, some tasty summertime or anytime salads. So, get in the kitchen and "show the love". If you making something for a church diner any of these would be a hit! Some of the best cooks in the world are right here in Rutherford County and our nearby neighbors! Their time tested recipes are the reason we all love a good home cooked meal. We proudly share these good recipes with you! It is all part of our being "Small Town Friendly!" We spotted Ron Ousley from Shelby, NC picking up his copy of Rutherford Weekly at Ingles in Forest City. (No photo due to camera error) Make sure to pick up your copy…. YOU could be our next LUCKY READER!

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