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Clinch Valley Times
St. Paul , Virginia
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April 17, 2014     Clinch Valley Times
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April 17, 2014
 

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Page 4 CLINCH VALLEY TIMES St. Paul, Va. Thursday, April 17, 2014 PluggedIn VA Pharmacy Technician cohort gives final presentation at Southwest Virginia Community College. Pharmacy Technician presentation On Thursday, April 3, 2014, the PluggedlnVA Pharmacy Technician cohort gave its final pres- entation at 6:00 PM. This culminating event for the program was held on the campus of Southwest Virginia Community College (SWCC) in Dellinger Hall. PluggedInVA is a six- month contextualized pro- gram that is offered through a partnership between Southwest Regional Adult Education (SRAE) and SWCC. This cohort was the second in a series of cohorts funded through the Trade Adjustment Assistance Community College Career Training (TAACC- CT) Grant. The cohort began on October 14, 2013 and ended with this spe- cial event. After a welcome and introduction .by adult edu- cation instructors Karen Gent and Tammy Brown, the_ following staff mem- bers introduced themselves and made remarks: Dyan Lester, Director of SWCC/TAACCCT Grant Program; Dr. Barbara Fuller, SWCC's Vice- President of Academic and Student Services; Cathy Smith-Cox, Dean of Health Technologies, Humanities, Mathematics, Natural Science, and Social Science; Tim Salyers, Student Coordinator, and Linda Allen, SRAE Program Manager. Next, it was time for individual student presen- tations. Students spoke about their experiences in the classes and in their clinical internships. Then, three different teams of students gave live demon- strations of compounding ointments and mixing a suspension. The students used their technology skills to create Power Point slide shows to go along with their demonstrations. The first group compounded psoriasis cream. The sec- ond group compounded diaper rash cream, and the third group mixed an APAP (acetaminophen) suspen- sion. The students gave detailed step- by-step explanations of the processes they were demonstrating. After these presenta- tions, Shaunda Proffitt spoke about the clothing allowance she and her classmates were given and about the clothing presen- tations they gave in class. Then, instructor Tammy Brown commented about the cultural day spent in Abingdon, Virginia where the class attended a play at the Barter Theatre and enjoyed dinner at Ram. Karen Gent presented perfect attendance awards to Jackie Stacy, Vicky Sweeney, and Rosanna White. Gent and Brown then presented Career Readiness Certificates and Microsoft Digital Literacy Certificates to the students. These certifications had been earned during the course of the program by taking and passing specific assessments. In closing, the students gave special thank you's and presented gifts to instructors Karen Gent and Tammy Brown and to Tim Salyers, the student coordi- nator. At the conclusion of the event, a reception was held. During this si~C-month contextualized program, PluggedlnVA participants had the opportunity to earn a GEDฎ certificate (if needed), a Microsoft Digital Literacy Certificate, a Career Readiness Certificate, 26 college credits, and a Career Studies Certificate in Pharmacy Technician. After the completion of 84 clinical hours, the students will be eligible to take the pharmacy technician certi- fication exam. The thirteen students who completed the phar- macy technician program are (pictured from left to right) Tabitha Gibson, Jennifer Hansen, Rosanna White, Krisann Goods•n, Vicky Sweeney, Paige Rees, Jackie Stacy, Jennifer Phipps, Judy Hale, Shaunda Proffitt, Brittany Holmes, Cecina Bartley, and (not pictured) Shannon Artrip. For more information about PluggedInVA pro- grams, contact Southwest Regional Adult Education- at 866-581-9935. GEDฎ is a registered trademark of the American Council on Education. Used under license. -- | N -' • - Deadlines'. Editorial copy 3 p.m. Monday Advertising 12 noon Monday W ITTLING DEMONSTRATION TUESDAY, NPNIL 22, 201 5:30 P.M. The Big Ae'~d |s a program of the National[ Endowment For the Arts in partnership wlth Arts Midwest. //Recipes by Mildred Helbert MUSHROOM SCALLOPED POTATOES 1 can cream of mush- room soup 1 (4 oz.) can mushroom stems and pieces, drained 3/4 cup shredded American cheese, divided 1/4 cup diced pimien- tos, drained 1/2 teas. salt 2/3 cup evaporated milk 3 large potatoes, cut in thin slices to measure 5 cups paprika Combine soup, mush- rooms, 1/2 cup cheese, pimiento and salt in a large bowl; mix well. Stir in milk. Peel potatoes, cut into 1/4 inch slices to measure 5 cups. Add pota- toes to soup mixture. Spoon mixture into a greased 2 quart baking dish. Bake uncovered 350 degrees for 55 minutes or until tender. Sprinkle rema'ming 1/4 cup cheese over potatoes; bake an additional 5 minutes. Sprinkle top with paprika. PEACHES 'N' CREAM 1 sm. box instant vanilla pudding 3]4 cup self-rising flour 1/2 cup milk 1 egg 3 tbsp. margarine Beat for 2 minutes. Spread in pan or casserole dish. Spread 1 can peaches, reserving 3 tbsp. juice, on top of batter. 8 oz. cream cheese, softened 1/2 cup sugar 3 tbsp. peach juice Beat until smooth. Spread on top of peaches. Sprinkle some sugar and cinnamon over top. Bake 350 degrees for 35 min- utes. TEXAS BAKED POTATOES 2 lbs. frozen hash brown potatoes 1 can cream of chicken soup 2 cups grated cheese (cheddar) 2 cups sour cream 1/2 cup chopped onion 1/2 teas. salt 1/2 teas. pepper Mix all ingredients together. Place in a long baking dish. Melt 1/2 cup butter and coat 1 cup bread crumbs; sprinkle over top and bake 45 minutes at 300 degrees. BROCCOLI SALAD 1 broccoli, washed and cut up 1 cauliflower, washed and cut up 1 cup sliced mushrooms 1/2 cup stuffed olives 1 small onion, diced 4 boiled eggs, chopped Dressing: 1 cup mayonnaise 1 tbsp. lemon juice 1 tbsp. sugar 1/2 teas. salt dash of pepper Combine and pour over vegetables. Toss lightly. Cover and chill. Russell Extension News DONNA MEADE Family and Consumer Science When you get into the spring cleaning mode you might find that the refriger- ators and freezers need more than soap and water cleanup, especially if they have been without power for sometime during this rough winter. USDA sug- gests following these guidelines to safely remove odors from refrigerators and freezers. Refrigerators and freez- ers are two of the most important pieces of equip- ment in the kitchen for keeping food safe. We are instantly reminded of their importance when the power goes off, flooding occurs, or the unit fails, causing food to become unsafe and spoil. The odors that develop when food spoils can be difficult to remove. Use this informa- tion to learn how to remove odors from units or how to safely discard an affected unit. To Remove Odors from Refrigerators and Freezers If food has spoiled in a refrigerator or freezer and odors from the food remain, they may be diffi- cult to remove. The follow- with hot water and deter- gent. Then rinse with a san- itizing solution (1 table- spoon unscented, liquid chlorine bleach per gallon of water). Wash the interior of the refrigerator and freezer, including the door and gas- ket, with hot water and baking soda. Rinse with sanitizing solution as above. Leave the door open for about 15 minutes to allow free air circulation. If odor remains, try any or all of the following: Wipe inside of unit with equal parts vinegar and water. Vinegar pro- vides acid which destroys mildew. Leave the door open and allow to air out for sev- eral days. Stuff both the refrig- erator and freezer with rolled newspapers. Close the door and leave for sev- eral days. Remove paper and clean with vinegar and water. Sprinkle fresh cof- fee grounds or baking soda loosely in a large, shallow container in the bottom "of the refrigerator and freezer. Place a cotton swab soaked with vanilla inside the refrigerator and freezer. ing procedures may help Close door for 24 hours. but may have to be repeat- Check for odors. ed several times. Dispose of any spoiled or questionable food. Remove shelves, crispers, and ice trays. Wash them thoroughly Use a commercial product available at hard- ware and housewares stores. Follow the manu- facturer's instructions. If Odors Remain If odors cannot be removed, then the refriger- ator or freezer may need to be discarded. If you need to discard the refrigerator or freezer, discard it in a safe manner: "Childproof" old refrigerators or freezers so children do not get trapped inside. The surest way is to take the door off. If the door will not come off, chain and pad- lock the door permanently and close tightly, or remove or disable the latch com- pletely so the door will no longer lock when closed. It is unlawful in many jurisdictions to discard old refrigerators or freezers without first removing the door. Depending on where you live, your appliance will be picked up by your solid waste provider, a recycler, a retailer (if you buy a new unit), or pro- gram sponsored by local or regional utilities. http ://th.ext.wvu.edu/food_ safety/freezer-odors O • O • • • • • 00 • 00 • • • • • Ci,ema City ".• ~O Stadi,m Theatres • Movie Hotline 276-67942 : Located in Downtown Norton, VA • nortoncinema.com " N(Z)P INDICATES A NO PASS FEATURE RIO 2 aD G NI~P ] DALLY: 7:00 PM / CAPI"AIN AMERICA: TIlE WINTER SOLDIER 3D PG-13 | DALLY: 7:~ PM | SAT-SUN: 7:00 PM j I HEAVEN IS FOR REAL PG N~P DAILY: 4:30 - 7:.00 - 9:45 PM SAT-SUN: 11:45 • 2:00 4:30 - 7:00 - 9:45 PM STARTS WEDNESDAY 4/16/14 N: 12:00 • 2:00 I 5".00 • 7:30 - 9:45 PM .~Pf TRANSCENDENCE 1:~-13 DAILY: 4:45 7:15 - 10:00 PM SAT-SUN: 11:45 - 2:15 - 4:45 7:15 • 10:00 PM N~PP RIO2G DALLY: 4:45 - 9:15 PM SAT-SUN: 12:15 • 4:45 9:15 RVI .~pp OOIJL~ R DALLY: 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 lag DALLY: 4:45 7:15 • 9:45 PM SAT-SUN: 11:45 - 2:15 - 4:45 7:15 "9:45 PM DRAFT DAY PG-13 DAILY: 5:1](] 7:30 - 10:00 PM SAT-SUN: 11:45 - 2:30 - 5:00 7:30 ฐ 10:00 PM n~~ • ~Cd~ml'AIN ~ERICA: THE WINTER SOLDIER ~PG-13 DALLY: 4:15- 9"45 PM SAT-SUN - 12.'~ "4:15 9:45 PM ' NฎP i" ( DIVERGENT PG-13 i DALLY: 4:00 • 6:45 • 9:45 PM i / SAT-SUN: 12:30 • 4:00 / [ 6:45" 9:45 PM J O • O O O O O O 00000 • • •0 •