Rutherford Weekly - Shelby NC
Issue link: http://www.epageflip.net/i/1513751
Page 10 - Rutherford Weekly 828-248-1408 www.rutherfordweekly.com Thursday, December 28-January 3, 2024 Fourteen students graduated from the Basic Law Enforcement Training (BLET) program at Isothermal Community College on Tuesday evening after completing nearly ten months of training. The BLET program is the state- mandated course of study for anyone interested in becoming a certifi ed law enforcement offi cer. The students who completed the program were trained in 35 topics including criminal law, arrest, search, and seizure, driver training, defense tactics, fi rearms, and other related law enforcement topics. The students who earned a graduation certifi cate for the 660-hour training program are Garry Ankrom, Jr., Tanner A. Boone, Devon W. Carr, Rylan T. Champion-Toms, Mark J. Conte, Jr., Harold W. Edmisten, Gabriel M. Fowler, Christopher D. Hall, Michael R. McAbee, Mark A. McComas II, Mason G. McSwain, Andrew S. Price, Jason R. Wease, and Owen M. Wilson. The students were honored in a ceremony that began with an invocation and the national anthem, led by Stephen Matheny, Isothermal's chief operating offi cer. President Margaret Annunziata welcomed the audience. Chief Chris LeRoy of the Forest City Police Department delivered the commencement address to the students. Then, Philip Bailey, the BLET program director, and instructor Chris Francis presented certifi cates and awards. Ava Yamouti, dean of Health and Public Services, made the closing remarks. All graduates earned certifi cates in Basic Law Enforcement Training, ASP/ Baton, Taser and Pepper Spray. Christopher David Hall earned the award for the Top Academic Award and the Highest State Exam Award. Harold W. Edmisten earned the Most Improved PE Award. Garry E. Ankrom, Jr., earned the Top Firearms Award. Mark John Conte was recognized with the Standard of Excellence Award. This is the 85th BLET class to graduate from Isothermal Community College since it began conducting the training in the late 1970s. The next BLET class begins soon. Many local law enforcement agencies are providing fi nancial assistance for students. For information, contact Brenda McFarland at 828-395-1668 or Bailey at 828-395-1644. Article Provided By: Jean Gordon Fourteen students graduated from Basic Law Enforcement Training at Isothermal Community College this week. Pictured (left to right): program director Philip Bailey, instructor Chris Francis, Mark J. Conte, Gabriel M. Fowler, Owen M. Wilson, Tanner A. Boone, Garry Ankrom, Jr., Harold W. Edmisten, Mark A. McComas II, Jason R. Wease, Christopher D. Hall, Mason G. McSwain, Andrew S. Price, Michael R. McAbee, Rylan T. Champion-Toms, Devon W. Carr, and Ava Yamouti, dean of Health & Public Services. Students graduate from Basic Law Enforcement Training FAVORITE HAM AND SWISS SLIDERS Find more inspiration for family bonding with delicious meals and snacks by visiting KingsHawaiian.com. 1 stick butter 1 package (12 rolls) King's Hawaiian Original Hawaiian Sweet Rolls 1 pound shaved deli ham 1 pound thinly sliced Swiss cheese Heat oven to 350 F. Melt butter and set aside. Cut entire pack of rolls in half horizontally, keeping all top and bottom halves intact. In 9-by-13-inch pan, place bottom halves of rolls and cover with ham and cheese. Cover ham and cheese stacks with top halves of rolls. Drizzle butter mixture over tops of rolls. Bake, uncovered, 15-20 minutes. Separate rolls for serving. PEANUT BUTTER, JELLY AND BANANA SLIDERS Find more inspiration for family bonding with delicious meals and snacks by visiting KingsHawaiian.com. 1 package (12 rolls) King's Hawaiian Original Sweet Rolls 4 tablespoons salted peanut butter 4 tablespoons strawberry jam 2 bananas, sliced Cut entire pack of rolls in half horizontally, keeping all top and bottom halves intact. Spread peanut butter on bottom halves followed by strawberry jam. Top with banana slices then top halves of rolls. WATERMELON BOURBON GLAZE WITH GRILLED FLANK STEAK Find more recipes at Watermelon.org. 1 1/2 cups watermelon juice (approximately 2 1/2 cups chopped watermelon, blended) 2 tablespoon minced garlic 1/4 cup soy sauce 1/4 cup brown sugar 2 teaspoon hot sauce 1/4-1/2 cup bourbon 2 pounds flank steak or London broil 1/4 teaspoon cornstarch In medium saucepan over medium-high heat, reduce watermelon juice to 2/3 cup. Toward end of reduction, add garlic. Remove from heat, cool 10 minutes then add soy sauce, brown sugar, hot sauce and bourbon. Mix well. Place watermelon-bourbon glaze in large zip-top bag. Add steak and massage to cover meat. Close bag and refrigerate 3-4 hours. Heat grill to high heat. Remove steak from plastic bag and gently shake to remove excess glaze. Grill steak 4-6 minutes; turn, grill 4-6 minutes, depend- ing on thickness of steak. Remove from heat. Steak should be pink in center. Allow steak to rest on platter or cutting board 10 min- utes. Mix small amount of watermelon-bourbon glaze with cornstarch. In small saucepan over medium-high heat, add cornstarch mixture to remaining glaze and simmer 3-5 minutes. Reduce to medium heat until mixture thick- ens. Remove from heat. Cut flank steak on bias into thin strips. Drizzle water- melon-bourbon glaze over top. WATERMELON WALNUT CURRANT CHUTNEY Find more recipes at Watermelon.org. 4 cups watermelon, juiced 2 cups watermelon rind (white part), diced small 2 tablespoons apple cider vinegar 1 1/2 cups packed brown sugar 1/2 medium white onion, sliced 1 tablespoon minced garlic 1/2 teaspoon nutmeg 1/4 teaspoon cloves, ground 1 teaspoon lemon zest 1 lemon, juice only 2 tablespoons currants 2 tablespoons roasted walnuts 1 wheel brie cheese, for serving crackers, for serving In saucepan over medium heat, reduce watermelon juice to 2 cups. Combine with watermelon rind, apple cider vinegar, brown sugar, white onion, garlic, nutmeg, cloves, lemon zest, lemon juice, currants and walnuts; simmer until almost dry. Chill and serve over brie with crackers. 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