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Clinch Valley Times
St. Paul , Virginia
April 10, 2014     Clinch Valley Times
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April 10, 2014

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Page 4 CLINCH VALLEY TIMES St. Paul, Va. Thursday, April 10, 2014 Adult Ed report chronicles history, looks to future Over the past 50 years, adult education has played an important role in help- ing our nation's adults improve their lives -- from expanding work opportuni- ties to promoting assimila- tion into the culture of this country by providing English language instruc- tion. Federal Adult Education: A Legislative History 1964-2013 is a report that provides a chronological mapping of federal laws for adult edu- cation, offering a historical perspective along with insight on the years ahead. As the first compilation of the history of adult edu- cation legislation, the report spans from the mid- 60s into the new century, providing a broad histori- cal overview for general readers. As chronicled in the report, the civil rights movement of the 1960s catapulted the Economic Opportunity Act (1964) into law, providing the incentive for the federal government to work with states and expand adult education opportunities. This key legislative turning point brought an increased awareness of the need for quality education, not just for children but also for adults, as well as of the changing needs of the workforce, the role of tech- nology, and increasing global competition. With the passage of this act in 1964, adult basic education legislation set the stage for the federal government's initiative to address adult illiteracy in the United States. A few years later, in 1966, Congress passed legisla- tion removing adult educa- tion from the Office of Economic Opportunity and vested authority for the program in the U.S. Office of Education. Today, the adult educa- tion program resides within the U.S. Department of Education's Office of Career, Technical, and Adult Education, in the Division of Adult Education and Literacy. In 1990, decades after the passage of the Economic Opportunity Act, the National Governor's Association added a goal to specifically address adult literacy. Following this, the National Literacy Act (1991) provided the first nationwide efforts to increase literacy levels, provide measurable student gains, and institute a National Reporting System to document successes. Passage of the Workforce Investment Act (WlA) of 1998 subsequently consoli- dated, coordinated, and improved employment, training, literacy, and voca- tional programs, and iforged new alliances at the regional level to address the needs of their mutual clients. The 50th anniversary of adult education, according to the report, signals the need to once again help adult learners recognize that attainment of a high school diploma alone is not sufficient to remain socioe- conomically competitive. Today, higher education or career training is the stan- dard, which underscores the need to improve basic education and lifelong learning opportunities for adults. To enroll in a tuition- free adult education class in your community, contact Southwest Regional Adult Education at 866-581- 9935. The program serves Buchanan, Dickenson, Russell, and Tazewell Counties. To view a sched- ule of classes, visit www.russell.k lted. Russell County Extension News R, cip. by Hdbert HAWAIIAN CHEESE SPREAD 2 (8 oz.) pkg. cream cheese, softened 1 (8 1/2 oz.) can crushed pineapple, well drained 1 cup chopped pecans 1/4 cup chopped green pepper 2 tbsp. diced onion 1 teas. celery salt 1/8 teas. garlic powder Beat cream cheese at medium speed of mixer until fluffy. Stir in remaining ingredients. Serve on crack- ers. TOMATO TORTELLINI WITH SAUSAGE 1 pkg. (19 oz.) frozen cheese tortellini 2 fully cooked Italian chicken sausage links, sliced 1 can (14 1/2 oz.) diced tomatoes with garlic and onion, undrained 1 pkg. (6 oz.) fresh baby spinach 4 oz. cream cheese Cook the tortellini according to the package directions. In a skillet, cook the sausage until browned. Add tomatoes and spinach; cook and stir just until spinach is wilted. Stir in the cream cheese until melted. Drain tortellini; add to the sausage mixture. Toss to combine. HAM-NOODLE SKILLET 1 (4 oz.) can whole mushrooms 2 cups cubed cooked ham 1/4 cup chopped green pepper 1/4 cup chopped onion 2 tbsp. butter, melted 1/8 teas. pepper dash of paprika 1 teas. Worcestershire sauce 1 cup water 4 oz. uncooked medium egg noodles 1 cup sour cream Drain mushrooms, reserving 1/4 cup liquid, set aside. Saute ham, green pep- per and onion in butter in a skillet. Stir in pepper, papri- ka and Worcestershire sauce. Add water, reserved mush- room liquid and noodles; bring to a boil. Cover, reduce heat and simmer 20 minutes. Stir in sour cream; cook just until thoroughly heated, do not boil. CHOCOLATE MACAROONS 1/2 cup all-purpose flour 1 (4 oz.) box chocolate instant pudding mix 1 (7 oz.) can flaked coconut 1 cup sweetened con- densed milk 1/2 teas. almond extract Combine all ingredients, mixing well. Drop by round- ed teaspoonfuls onto greased cookie sheets. Bake 325 degrees for 10 to 12 minutes. Cool on wire rack. St00oe drive on Earth Day In the U.S. alone, approx- imately 630 million pairs of shoes are thrown away per year. The materials used to manufacture a pair of shoes are created from chemical compounds that will create health hazards if left to dis- integrate openly or in land- fills. By donating your gen- tly worn, used shoes to Keep Southwest Virginia Beautiful, your shoes are given a second chance to make a difference. All Keep Southwest Virginia Beautiful is conducting a shoe collection drive on April 26, 2014 during the Earth Day celebration to raise funds for KSVB while benefitting microenterprise ventures in developing nations and keeping old shoes out of local landfills. Individuals can help by donating gently worn, used shoes at the Upper Tennessee River Roundtable booth at Earth Day. Virginia's got eggs; use them wisely cooking eggs, dye them and return them to the refrigerator within two hours. If eggs are to be eaten, ,use a food grade dye. As with all foods, persons dye- ing the eggs should wash their hands before handling the eggs. Decorations: One Easter bread recipe is deco- rated with dyed, cooked eggs in the braided bread. After baking, serve within two hours or refrigerate and use within three to four days. Blowing out eggshells: Because some raw eggs may contain Salmonella, you must use caution when blowing out the contents to hollow out the shell for decorating. Use only eggs that have been kept refrig- erated and are uncracked. To destroy bacteria that may be present on the sur- face of the egg, wash the egg in hot water and rinse in a solution of one tea- spoon liquid chlorine bleach per half cup of water. After blowing out the egg, refrigerate the con- tents in a covered container and use within two to four days. ,ati00 Ren00Is Avai00ble? You'll have plenty of renters when you advertise through Virginia Press Sendces* Statewide Display Advesing Network! Place your busirss card-size ad in more than 93 newspapers and your message will reach more than 875,000 Vwginlans CONTACT THIS NEWSPAPER or Adhane Long, Virginia Press Services, 804-521-7r'j85 or DONNA MEADE FAMILY AND CONSUMER SCIENCE Virginia's got eggs! Virginia's Department of Agricultural Services reports that iin 2012, Virginia generated $91 mil- lion in egg productiont. And those egg suppliers, the broilers (chickens used for meat) were the number one agriculture commodity in Virginia, generating $649 million in 2012! Here are some of things you might want to know about those eggs: BOILING EGGS Place eggs in saucepan large enough to hold them in single layer. Add cold water to cover eggs by an inch. Heat eggs just to boil- ing, remove from burner. Cover pan. Let eggs STAND in hot water for 15 minutes for large eggs (12 minutes for medium eggs; 18 minutes for extra large). Drain immediately and serve warm, OR cool com- pletely under cold running water, then REFRIGER- ATE and use within one week. A green ring will form on the egg when eggs are boiled too long or at too high a temperature. This ring, although not very appealing is harmless. Egg Food Safety When eggs are hard- cooked, the protective coating is washed away, leaving open pores in the shell where harmful bacte- ria could enter. Be sure to refrigerate eggs within two hours of cooking and use them within a week. For proper cooling, check your temperature with a refrig- erator thermometer and adjust the temperature to 400F or below. Salmonella can be on the outside of a shell egg. Eggs are washed and sani- tized at the processing plant to reduce bacteria. Salmonella can also be inside an uncracked, whole egg. Egg yolks contaminat- ed with Salmo-nella may happen in the chicken before the shell forms around the yolk and white. Always buy eggs from a refrigerated case. Choose eggs with clean, uncracked shells. Buy eggs before the Sell-By br EXP (expira- tion) date on the carton. Take eggs straight home from the grocery store and refrigerate them right away. Check to be sure your refrigerator is set at 400F or below. For their protection, it is best to leave eggs in their carton. Keep your eggs in the coldest part of the refriger- ator 6 not in the door shelves. Fresh shell eggs can be stored in their carton in the refrigerator for 4 to 5 weeks after the sell-by date. Always wash your hands with warm water and soap before and after han- dling raw eggs. To avoid cross-contamination, you should also wash forks, knives, spoons, and all counters and other surfaces that touch the raw eggs with hot water and soap. Don't keep raw or cooked eggs out of the refrigerator more than two hours. TIPS FOR A SAFE EASTER EGG HUNT If you plan to eat the Easter eggs you decorate, be sure to use only food grade dye. Some people make two sets of eggs - one for deco- rating and hiding, another for eating. Others use plas- tic eggs for hiding. For an Easter egg hunt, avoid cracking the egg shells. If the shells crack then bacteria could enter and contaminate the egg inside. Also, hide eggs in places that are protected from dirt, pets and other bacteria sources and keep hard-cooked eggs chilled in the refrigerator until just before the hunt. Limit the time for hid- ing and hunting eggs to no more than two hours. Then be sure to refrigerate the foundt eggs right away until you eat them. Cracked eggs and eggs found hours later or the next day should be thrown out6not eaten! Dyeing eggs: After hard Here to serve Hamilton Pharmacy I & Couch Home Medicall Our pharmacy will compete with the big boys! Plus we have jewelry and watches. Layaway jewelry for your special occasions! Also we have a wide selection of much needed $1 items! We are buying gold and coins. Top dollar paid! Couch Home Medical can provide you with all your home medical needs. Comer of 4th Avenue and Russell t. donated shoes will be redis- tributed to microenterprise parmers through Funds2Orgs and used in developing nations for impoverished people to start, maintain, and grow a unique business opportunity to feed, clothe, and house their families. "We are very excited to be conducting this shoe drive in Southwest Virginia" notes Carol Doss, executive director of KSVB. "This campaign will raise funds that directly benefit KSVB and be used to help keep our roads, streams and commu- nities clean and healthy. The additional advantages of diverting shoes from the waste stream to create com- merce and sustainability in peoples' lives make this a win-win for everyone," said Doss. "Our goal is to collect 300 pairs of shoes. The only way we can do that is if community members step up and help. I am calling on everyone to clean out their unwanted, gently worn, used shoes and donate them to US." Contact: Kathy Knotts, OSM/VISTA for KSVB by phone at 276.628.1600 or emailuppermriver@ yahoo.c om or contact Greg Cross at 276.328.1000. oeeeeeeeeeeeeeeeeo Cinema City ! • " Movie H0tline 276"679"4252 : • Located in Downtown Norton, VA • : : • NP INDICATES h NO PASS FEATURE • RiO 2 30 G N(P DAILY: 2:30 ° 7: PM ToSUN: 2:30 • 7:00 PM CAPTAIN AMERICA: THE WINTER L.DIER 31) PG-13 DAILY: 2:45 • 4:15 7:00 • 9:45 PM SAT-SUN: 12:00 • 2:45 o 4:15 7:00 o 9:45 PM N(Z)P RIO2G DAILY: 4:45 • 9:15 PM SAT-SUN: 12:15 • 4:45 9:15 PM No OCUMJS R DAILY: 2:45 ° 5:00 7:30 • 10:00 PM SAT-SUN: 12:30 • 2:45 ° 5:00 7:30 • 10:00 PM N(P GOD'S NOT DEAD PG DAILY: 2:15 ° 4:45 7:15 • 9:45 PM SAT-SUN: 11:45 • 2:15 "4:45 7:15 • 9:45 PM DRAFT DAY PG-13 DALLY: 2:30 • 5:00 7:30 • 10:00 PM SAT-SUN: 11:45 • 2:30 - 5:00 7:30 • 10:00 PM NOP DALLY: 4:30 " 7:15 " 10:00 PM MR. 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