Newspapers / The Kings Mountain Herald … / Aug. 14, 2003, edition 1 / Page 15
Part of The Kings Mountain Herald (Kings Mountain, N.C.) / About this page
This page has errors
The date, title, or page description is wrong
This page has harmful content
This page contains sensitive or offensive material
om ——— The Kings Mountain Herald RECIPES Page 3B ANDIE BRYMER / HERALD Wednesday morning Basic Computing Level Il students from left Jerry Dover, Bery L. Hambright, Clint Wood, Ann Wood and Ellen Hobson and instructor Diane Freeman. In the ‘jet age’ Fifty-five senior citizens graduate . computer classes at Patrick Center BY ANDIE L. BRYMER Staff Writer Over 55 seniors graduated from computer classes Thursday night at the Patrick Senior Center. While some of the students joke about being a dinosaur in the jet age, that hasn't kept them from learning the newest technol- ogy. The basic computing level II class cov- ered business letters, fonts, graphics, bullets and numbering. Some of the students in that class say they will use their new knowledge to email grandchildren and search the internet for bargains on clothing and jewelry. Clint and Ann Wood took the class together. Now they joke about arguing over who will use the computer. Berly Hambright describes instructor Diane Freeman as being “so patient with us.” Freeman, a Cleveland Community College instructor, says she enjoys teaching the seniors. This is her sixth year at the col- lege and third term at the Senior Center. The center and the college have partnered to make the classes possible. Currently, introduction to computers, basic computing levels I and II, Excell and Power Point have been offered. Freeman plans to add Microsoft Publisher to the curriculum in January. Classes are free for individuals age 65 and over. Others pay a $40 fee. For more infor- RR — SENIOR BRIEFS mation on the next session, call the center at 704-734-0447. “We'll keep on going as long as they keep registering,” Freeman said. Graduates in the Introduction to Computers class include Shirley Bimrose, Virginia Bridgeman, Burlie (Sonny) Peeler, Eoline Hord, Faye Barnett, Jewel Ford, Ben Goforth, Hayes P. Hayes, William (Bill) Love, Nancy Nickels, Marveta Spann, Victor Flake, Bob Martin, Emma Blalock, Becky Hartley, Betty Hartley, Von Smith and John Testerman. Graduates in the Computer Basics Level 1 include Natalie Greene, Beryl Hambright, Patricia Noblitt, Clara Williams, Phyllis Carpenter, Katy Ingram, Martha Harrelson, Sallie Taylor, Lestenia McDowell, Ann Wood and Clint Wood. Graduates in the Internet Basics class include Arlene Barrett, Pat Bolte, John George, Tim Gladden, Hilda Goforth, Betty Fite, Wilma Harris, Juanita Jackson, Sarah Manning, Maude Norris, Hilda Goforth, Victoria Bess, Jerry Dover and William Worthen. Graduates in Computer Basics Level 2 include Hazelene Abernathy, Equilla Barnett, Carolyn Bell, Colene Bennett, Lawrence (Tib) Bennett, Ophelia Camp and Hazel Casey. Graduates received certificates. Family and friends attended the ceremony which ended with a reception. The following activities are scheduled for the H. Lawrence Patrick Senior Life and Conference Center. All persons ages 60 and over living in the Kings Mountain School District are encouraged to participate. HM The Senior Center has received a ship- ment of new Senior Tar heel Cards. Any sen- iors interested in the card and stop by the Center and fill out a form. The card can be used at many businesses for discounts. BM Commodities distribution will be Tuesday, Sept. 9 at 1 p.m. for seniors who preregister by calling the center August 26- 28 from 9-11 a.m. Nutrition site participants should register with Susan Carpenter in the dining room. Only those who preregister will received commodities at the Patrick Center nutrition . site. Those who do not preregister with the Senior Center may go to the Shelby Fairgrounds on Wednesday, Sept. 10 to pick up commodities from the Shelby Lions Club. Distribution begins at 8 a.m. and will continue until all commodities are distrib- uted. SAVE *300 ready low oft out ves rates! Our, patented om & offers the most durable and effective gutter Bacon and Potato Scramble 4 slices Bacon, diced 1/2 cup Potatoes, grated 1 Tablespoon Onion, minced 3 Eggs, beaten 1/2 cup Cheddar cheese, grated Brown the bacon pieces in a skillet. Remove the bacon from the pan using a slotted spoon. Reserve. Add the potatoes and onions to the pan. Brown, stirring fre- quently. Return the bacon pieces. Add the eggs and scramble with the pota- toes. Top with the cheese and cover for 1 minute (or until melted). Serve warm. Serves 2 Donna's Chocolate Pie 1-9" pie shell, unbaked 1/8 tsp. Salt 1-1/2 cup sugar 5-1/2 oz. evaporated milk 3 tbsp. Cocoa 1 tsp. Vanilla 1/4-cup butter, melted 1/2-3/4 cup chopped nuts 2 eggs, slightly beaten Prepare unbaked pie shell. Mix sugar, cocoa, and butter in mixing bowl. Stir well with electric mixer. Add eggs and beat for 2-1/2 minutes on med. high. Add salt, milk and vanilla. Mix well. Stir in pecans or what- ever nut you prefer. Pour into pie shell and bake in 350 degree FE. oven for 35-45 minutes. Pie is done when middle is barely shaky. Serves 6-8 Donna Williams, Vardaman, Mississippi Eggplant Lasagna 1 cup milk 2 eggs 1 cup seasoned Italian breadcrumbs 1 large eggplant, sliced into thin rounds 1 to 3 tablespoons olive oil 1 container (16 ounces) ricotta cheese 1 cup grated Parmesan or Romano cheese 8 ounces mozzarella cheese, grated 2 tablespoons fresh parsley, minced 1 teaspoon salt 1 teaspoon pepper Dash cinnamon 1 can (8 ounces) marinara sauce In a small bowl, whisk together milk and 1 egg. Pour into a shallow dish. Fill another shallow dish with breadcrumbs. Coat each thinly-sliced eggplant round with the egg mixture. Then, dip both sides into the breadcrumbs. In an electric frying pan or over medium- high heat on your stove, fry the eggplant slices in olive oil until slightly browned. Remove the fried slices from the pan and place them on a bed of paper towels to absorb excess oil. In a large bowl, beat the remaining egg and then add ricotta cheese, Parmesan or Romano cheese, 6 ounces mozzarella cheese, parsley, salt, pepper and cinnamon. Set aside. Thinly coat the bottom of a 9x13x2-inch baking dish with 4 ounces marinara sauce. Place a spoonful of the cheese mix- ture in the center of each eggplant slice. Roll the slice to create a tube filled with cheese andlay it in the bak- ing dish, seam side down. Line up rolls close enough to each other that they don't come undone. Pour the remaining marinara sauce on top of the layer of egg- plant. Top with the remain- ing mozzarella and cover with aluminum foil. Bake at 375 F for 45 minutes. Remove foil and bake for an additional 15 minutes or until the ricotta mixture is fairly stable. Tips & Timing: This recipe can be pre- pared ahead of time and refrigerated until baking time. Also, you may substi- tute 1 tablespoon dried pars- 2 704-730-9767 www.salu.net/sec have trouble reading the words on this page dearly, even with the help of glasses or contacts. For expert vision care, trust your eyes Kings Mountain Eye Center A division of Shelby Eye Centers, PA. 827 €. King St. * Kings Mountain, NC 1413 N. Lafayette St. © Shelby, NC EI DETAILS Nearly 2 million Americans The details of life are too ley for 2 tablespoons fresh parsley. Spinach and Mushroom Pizza 1 Pizza crust (bread machine, prepared, mix, etc.) 1 cup Mushrooms, sliced 1/2 teaspoon Garlic, minced 2 tablespoons Olive oil 2/3 cup Spinach, chopped 1 Tomatoes, sliced 1/4 cup Basil, chopped 3 cups Mozzarella, grated Heat the oil in a skillet. Add the mushrooms and garlic. Cook until just soft. Set aside. Top the crust with 1/2 of the cheese. Add the tomatoes, basil, spinach (squeeze out any excess moisture) and mushrooms. Top with the remaining cheese. Bake at 400 for 10 minutes (or until lightly browned). Serves 2-3 Garden Veggie Casserole 11/2 cup chopped zucchini 1 cup chopped yellow summer squash 1 cup chopped tomato 1 medium onion, chopped 1/3 cup grated Parmesan cheese 1 cup shredded mozzarella cheese 11/2 cup milk 3/4 cup baking mix 3 eggs 3/4-teaspoon salt 1/2-teaspoon pepper Heat oven to 400 degrees. Lightly grease 13 X 9 inch baking dish. Sprinkle zucchini, yellow squash, tomato, onion and cheeses evenly in baking dish. Beat remaining ingre- dients in blender at high- speed 15 sec. or with a hand beater for 1 min or until smooth. Pour evenly in dish. Bake 35-40 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before cutting. to our specialists. good to miss.
The Kings Mountain Herald (Kings Mountain, N.C.)
Standardized title groups preceding, succeeding, and alternate titles together.
Aug. 14, 2003, edition 1
15
Click "Submit" to request a review of this page. NCDHC staff will check .
0 / 75