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Clinch Valley Times
St. Paul , Virginia
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March 27, 2014     Clinch Valley Times
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March 27, 2014
 

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Page 4 CLINCH VALLEY TIMES St. Paul, Va. Thursday, March 27, 2014 PluggedIn VA Pharmacy Technician cohort on field trip to Abingdol on Saturday, March 15. Field trip to Barter Theatre Co:nedn ............ ! On Saturday, March 15, 2014, the Pluggedln VA Pharmacy Technician cohort spent a cultural afternoon in Abingdon, Virginia, As part of the stu- dents' training in business etiquette, this field trip pro- vided an opportunity for the students to practice many of their newly acquired professional skills. It was a special event hosted by Southwest Regional Adult Education (SRAE) for which students wore their business attire, which had recently been purchased with a clothing allowance provided by the program. The afternoon's events began with a visit to Abing, don's historic Barter Theatre where the cohort made up of all women 0 watched "I Do, I Do, I Do," a new romantic comedy by , British playwright Robin Hawdon, whose plays are  n.g the most frequently 'pft6Ced around the World because of his unique " comedic voice. • Following the play, the group traveled further down Main Street to enjoy : a delicious dinner at Rain. " In preparation for the event, the students had " studied table manners and ' table settings in their busi- ness etiquette class. i Coffee time Jennifer Hansen comment- ed, "The restaurant Rain was very sophisticated and made a person feel very proud to sit there among fellow students and know that it was something we had earned and that made us all want to act properly and sophisticated." Students were definitely impacted by this cultural experience. Paige Rees remarked, "Going to the Barter Theatre was a first time experience for me, and it totally blew me away. My husband and "I have already purchased tickets to take my daughter to see the musical 'The Wizard of Oz' that is show- ing on May 17th." Judy Hale said, "The play was very enjoyable, but what I believe I enjoyed most was being able to go on this outing with this amazing group of women that has become some of my dear- est friends. It was a day we all deserved when we could put down the books, pencils, and paper and just enjoy ourselves and each others' company." Shaunda Proffitt reflected, "I had a wonderful time. I felt spe- cial to be able to be a part of this evening. A big thank you to Pluggedln VA is deserved; you made me feel like I was important in at library senior citizens life, from the beautiful clothes I was able to buy and wear to the amazing food I was given to eat. I am beyond thankful to have been a part of this program." The class was accompa- nied to the play and dinner by Linda Allen, SRAE Program Manager; Dr. Barbara Fuller, Vice- President of Instruction at Southwest Virginia Community College (SWCC); and instructors Tammy Brown and Karen Gent. The afternoon was enjoyed by all and was filled with lots of smiles, laughter, and appreciation. The students were able to let their professional skills shine with confidence and ease as a result of the train- ing they have received in PluggedlnVA. PluggedlnVA Pharmacy Technician began on October 14, 2013 and will run through March 31, 2014. The culminating event for the program will be a capstone presentation on April 3 at SWCC. For more information about future PluggedIn VA programs in the region, please contact Southwest Regional Adult Education at 866-581-9935. invites area Every Wednesday at 10 a.m. the J. Fred Matthews Memorial Library will host Coffee Time for all area senior citizens. Seniors are invited to stop by the library from 10-11 a.m. and have a cup of cof- fee, tea, cider or hot chocolate and light refreshments. Visit with your friends, talk about the news going on in the area, read the local newspapers or browse through the library's magazine selections. Make plans to come by the library each Wednesday for coffee and conversation. For more information contact the J. Fred Matthews Memorial Library at 276- 762-9702.  .qpol z L wzl/M00 Recipes by Mildred Helbert SALMON CASSEROLE 1 large can salmon, drained 1 onion, chopped 1/2 cup green pepper, chopped 1 egg, beaten 1/2 cup bread crumbs 1 teas. mayonnaise 1 can cream of celery soup Mix all ingredients. Pour into a casserole dish. Bake in a 450 degree oven for approximately 45 min- utes. MOUNTAIN DEW POUND CAKE 1 box lemon supreme cake mix 1 small box lemon instant pudding mix 3/4 cup oil 4 eggs 12 oz. Mountain Dew Combine all ingredients together and pour into a greased bundt pan. Bake in a 325 degree oven for 40 minutes. CABBAGE STEW 1/2 head cabbage, cut up 1 onion, chopped 1/2 green pepper, chopped 1 lb. hamburger 1 can hot chili beans 1 can kidney beans 1 quart tomatoes Cook cabbage, onion and green pepper in saucepan with enough water to cover until tender. Brown hamburger meat; drain. Drain juice from cabbage. Mix in hamburg- er, chili beans, kidney beans and tomatoes. Simmer for at least one hour. EASY SWISS STEAK 1 to 1 1/2 lb. cube steak 1/2 green pepper, chopped 1/2 onion, chopped salt and pepper to taste dash of sugar 1 pint canned tomatoes Brown steak on both sides. Place steak in elec- tric skillet; then cover with peppers, onions, salt, pep- per, sugar and tomatoes. Then simmer for about one hour. READING FOR REWARDS... Judith Hartley is the February Reading for Rewards winner at J. Fred Matthews Memorial Library. She will now be eligible to win an Ereader provided by the Friends of the Library. The draw- ing will be held in December 2014. Tips for Delicious Easter Traditions (StatePoint) With Easter just around the cor- ner, you, are probably thinking about how to keep the holiday celebration fresh and new, while also honoring those family tra- ditions everyone loves. One way to meld old and new in celebration of Easter is through every- one's favorite holiday tra- dition -- the food! The Main Dish To avoid the same Easter meal year after year, consider spicing up your traditional entrees. If you're hosting brunch for friends and family, keep the entree light and save your- self some time by incorpo- rating everyone's favorite Easter staple the eggs. From quiche to frittatas to casseroles, several dishes can be prepared the day before and get you out of family. If your family cele- brates with dinner, serve a ham with a citrus glaze for a tangy approach or pre- pare your roast wi. a. ga(- lic mint rub for a new spin on the traditional dish. Sides For a new take on sides, switch up your vegetables and take advantage of the fresh spring produce, such as asparagus, chives, peas, artichokes, and shallots, and incorporate it into your dishes. Easter often involves heavy entrees so consider roasting vegeta- bles with fresh herbs in olive oil to whet your guests' appetites and bal- ance the meal. Sweet Treats Easter isn't Easter with- out delicious sweet treats! the kitchen and spending The holiday only comes more time with friends and once a year so make it a Subscribe to the Times! I I family tradition to serv something memorable an( special. Easter is all about vari. ety, so fill your Easter bas. kets with hand-decorale egs, chocolate bunnies jelly beans, truffles, an lollypops that have n( added preservatives American-made delicious See's makes their treats it their own candy kitchens using only the finest ingre. dients. For more Easte holiday candy ideas, visi www.Sees.com. Easter should be deli- cious so fill your holida3 with fresh, seasonal meal, and treats and enjoy! eeeeeeeeeeeeeeeeee i00€inema Cityi i Stadium Theatres : .•vie ino 216-6/94252 : • Located in Downtown Norton, VA e e ". nortoncinema,corn • NP INDICATES A NO PASS FEATURE f OOD'SNOTtW.,mt ) i DAILY: 4:45" 7:17" 9:45 PM i 1 SAT-SUN: 11:45 2:15 4:45 / L 7:15.9:45 PM .eJ ( SABOTAGe n ] iDAILY: 5:00 • 7:30 • 10:00 PM i / SAT-SUN: 11:45 2:30 • 5.'00 / i DAILY: 4:. 7:17o 9:? PM i | SAT-SUN: 11.45 2:15 4:45 / f DIVIEREIrr PG-lS ] | DAILY: 4:30 • 7:30 • 9:45 PM I / SAT-SUN: 1230 • 2:30 ° 4:30 I / 7.30 9:45PM ,pj SAI-SUN: 12:011 2:30 - 4:45  7:00 • 9:15 PM i : / SAT-SON: 12:15 • 5:00 /  L 7.30 • 10:00 PM J ! 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