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Clinch Valley Times
St. Paul , Virginia
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September 18, 2014     Clinch Valley Times
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September 18, 2014
 

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Page 4 CLINCH VALLEY TIMES St. Paul, Va. Thursday, September 18, 2014 2014 Fall In- Rec p by Southwest Regional Adult Education held its 2014 Fail In-service and Outreach, Recruitment, and Retention Planning Retreat for instructors on September 6 from 9:30 AM to 4:30 PM. The meeting was held at the regional office, which is located in the Russell County Career and Technology Center in Lebanon. Nineteen adult education practitioners from Buchanan, Dickenson, Russell, and Tazewell Counties attend- ed the training. This training is an annu- al event that helps prepare instructors and staff for the opening of classes for the fall semester. Linda Allen, Regional Program Manager, stated that her goals for the training were "to provide quality profes- sional development that supports continuous pro- gram improvement and to increase and improve out- reach, recruitment and retention efforts to ensure that enrollment targets are met by June 30, 2015." Due to the changes the 2014 GED test, there were many changes in pro- gram policies and proce- dures that were presented during the first half of the training. The regional office staff presented updates from the Office of Adult Education and Literacy, changes in data reporting, changes regard- ing GED testing, changes for classes held in correc- tional facilities, and updates on professional development. Then five P!uggedInVA instructors talked about their experi- ence teaching in the four programs that took place during the summer months, and Linda Allen discussed proposed PluggedInVA programs for 2014-15. The second half of the day was focused on out- reach, recruitment, and retention strategies. Previously used methods of outreach were dis- cussed, and then teacher groups representing each county brainstormed together to come up with additional methods which instructors can utilize to recruit and retain students for their classes. The remainder of the afternoon was spent looking at how various classroom instruc- tional tools can be utilized in a way that is relevant to the educational needs of adult learners. Linda Allen commented, "We have to create an environment where our students want to spend time." Technology training will definitely be incorporated into every classroom in order to pre- pare leamers to take the computer-based GED test and to become career- or college-ready. The training, as a whole, was a mind-stretch- ing event that will prepare andmotivate instructors as they reopen classes. The fall session kicks off on Monday, September 8; classes are offered free of charge and are held at con- venient times and locations throughout the region. To view a schedule of classes, v i s i t www.russell.k 12.va.us/adu lted, or call toll-free at 866- 581-9935. GED is a registered trademark of the American Council on Education. Used under license. offers Wilderness First- Aid course, a critical skill for outdoor recreation The Wilderness First- Aid class prepares the par- ticipant to be able to assess and stabilize an injured victim until help arrives when help could be delayed thirty minutes or more. In a remote location, knowing what to do in an emergency situation can be the difference between life and death. The training is critical for anyone partici- pating or leading groups in outdoor recreation activi- ties. The participant can earn American Red Cross First Aid, CPR, AED and Wilderness First-Aid certi- fications by enrolling in the Wilderness First Aid course provided by SWCC. Wilderness First-Aid will be offered on October 24 at 6:00 pm, October 25 at 9:00 am and October 26 at 9:00 am in Davis Hall room 207. This is a two- credit hybrid course which will require additional work online after the week- end class meeting. The course will be taught in a hands-on contextualize for- mat integrating scenario and rescue situations in an outdoor setting. The APPLE SNACK SQUARES 2 cups sugar 2 eggs 3/4 cup vegetable oil 2 1/2 cups self-rising flour 1 teas. cinnamon 3 cups diced, peeled, tart apples 1 cup chopped walnuts 3/4 cup butterscotch chips Combine sugar, eggs and oil. Mix well. Stir in flour and cinnamon, batter will be thick. Stir in apples and nuts. Spread into a greased 13x9 inch baking pan. Sprinkle with chips. Bake 350 degrees for 35- 40 minutes. Cool before cutting. CRUMB CAKE 1/2 cup butter or mar- garine, softened 1 cup sugar 2 eggs 1 cup sour cream 1 teas. vanilla 1 1/2 cups all-purpose flour 1 teas. baking soda 1/4 teas. salt Cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add sour cream and vanilla;' mix well. Combine flour, baking soda and salt. Add to the creamed mixture and mix well. Topping: 1/2 cup sugar 1/4 cup chopped wal- nuts 1/4 cup flaked coconut 2 teas. cinnamon Spread half the batter into a greased 9 inch square pan. Sprinkle half of the topping over batter. Carefully spread remaining batter on top; sprinkle with remaining topping. Gently swirl topping through bat- ter with a knife. Bake 350 degrees for 35 to 40 min- utes. PORK CHOPS O'BRIEN 6 pork loin chops (1/2 inch thick) 1 tbsp. oil 1 can condensed cream of celery soup 1/2 cup milk 1/2 cup sour cream 1/4 teas. pepper 1 cup shredded cheddar cheese, divided 1 can (2.8 oz.) french- fried onions, divided 1 pkg. (24 oz.)frozen O'brien hash brown pota- toes, thawed 1/2 teas. seasoned salt Brown chops in oil; set aside. Combine soup, milk, sour cream, pepper, 1/2 cup cheese and 1/2 cup onions; fold in potatoes. Spread in a greased 13x9 baking dish. Arrange chops on top; sprinkle with salt. Cover and bake 350 degrees for 40-45 minutes or until chops are tender. Uncover. Spnnkle remaining cheese and onions on top. Return to oven for 5-10 minutes until cheese melts. CRUNCHY VEGETABLE DIP 1-8 oz. cream cheese, softened 1 tbsp. mayonnaise 1 tbsp. lemonjuice 1/2 teas. salt 1/8 teas. pepper 3/4 cup grated carrots 1/2 cup diced celery 1/2 cup diced cucumber 1/2 cup diced green peppers 1/3 cup diced green onions assorted cracker or bread Beat cream cheese, mayonnaise, lemon juice, salt and pepper until smooth. Stir in vegetables. Cover and refrigerate for 2- 3 hours. Serve with crack- ers or use as a sandwich spread. Putting Satan in his place I remember one time on a construction job in Tennessee, the foreman was giving an employee a real hard time. This went on just about every day. I had to take sides with the employee because the fore- man was prejudice, mean, ugly, hateful and probably devil possessed. Until one day, that old boy just walked up to his face and said, "The Bible says in John 14:27 let not your heart be troubled and nei- ther let it be afraid. And if you think I'm scared of the moral of those stories is there is a time when you have to put Satan in his place as Jesus did when he went up on the mountain fasting for 40 days and 40 nights being tempted by the devil. On three differ- ent occasions he had to tell Satan to get behind him. And he also told him what was written. It may come a time, or it's already here, that we'll have to stand and tell Satan. "This is written: Thou shalt love the Lord thy God with all thine heart and Him only thou serve. ture somewhere in the Holy Bible that you can use to defeat that gainsayer. I remember the story of the atheist and the Christian. That atheist said to the Christian, "Why, the Bible is completely wrong in where that it talks about Moses bringing the chil- dren across the Red Sea through the form of a mira- cle. Why, that was all false. Science has taught us that there was a place at that time where the water in the Red Sea was only ankle deep. That made the old you, boss man, you've Thou shall have no other boy shout. He lifted his course number for RPK160 probably got another gods before me, neither hands to Heaven and said, Wilderness First Aid is thought coming." shall there be any after me. "My God! My GodI What 70642. Registration is cur- The foreman stood there There is one Lord, one a miracle!" That atheist rently in progress. Register for a moment, dropped his faith, one baptism. The said, "Whydo you call that today, space is limited to head, and walked away. Father above all and in you a miracle?' He said, "God Pe.eflt for the family of ,sJte.tl 10 participants. From that time on, I never all. Surely reach down to drowned 600 men and _,~ --Mike aad--I ebbie- Stewa -" +-o-,...i~~o~l To register or for addi- saw him give that old boy a those who will accept ,,him 1,200 horses in ankle deep ~'~9~" ~ I tionai information, contact hard time again, and haveacceptedhim, water!" ~eat the Business, Engineering This goes back to some Whatever the occasion WoMde(fe! 00sp ! $!Mfl featvrlag I and Industrial Technology of my other stories. And might be, there is a scrip- V0i~S0~I~PI+:IIg~I~$1~I~8~(),I I Division at Southwest Hands of Fra|s,e Pa ..0a|M, Frank [a ke ship I Virginia CommunityA " i': :': r ........... Vie0 iyii aise i ge /9-od i '0tt ai d 1 I College by calling rea re u n l o ns... ,Cinema .... I 276.964.7277, by emailing i laaalluml|oltms" ............................ J0h~tso~w~hJan~ChaftM beit@sw.edu, or visiting THOMAS REUNION Please bring a covered ~, http://www.sw.edu/beit/. The Thomas reunion dish, dessert and/or bever- _"~ H0mn~ Vor S~im~ : ; o I~ 1'~2~' will be held at William P. ages. All paper products 276-679"4252 . glease briag a lawn chair or blaake I Harris Park at Council on will be provided. Bring old" ". nortoncinema.comCrSck s owums on,ir : Sunday, September 21, pictures to share~ Call * * * * * * * * * * * , 41 Shelter #4, beginning at 10 Willa (Peanut) at 276-202- 4~l='l~i']['l~/~lt~II am and lasting until 4? 8418. Contact: Ann : IS)I~iVE- !!~i : MARKET CORNER NEWS Clinch River Farmers Market Saturday 8 am ! pm Wednesday 2 pm 5 pm The Farmers Market is open. Don't miss this oppodunity to check out a great selection of corn, cucumbers, squash, beans, apples, potatoes, jams, jellies, honey, salsa, eggs, etc., baked goods, breads and crafts. Now is the time to get corn and beans for canning and freezing. Entertainment: Master Gardeners tips, displays and demo Center Stage Cloggers 11:00 am Limited amount of kids bucks available on Saturday. Don't forget the Farmers Market Cookbooks are still available. We are certified to accept debit cards, EBT and senior citizen coupons. The first ten dollars .of EBT purchases will be doubled. Support your local farmers and crafters mid enjoy a fre~ cup of coffee at the ('.linch River Farmers Market~ ViSit::: WLRV+com 1 Phoae: 889:- 380 F 889- 388 :13 8 o AI ; Thomas on facebook. BI~CR,NOO~, VA 27t5-679-31761 : AIBIUI~: ~ ClIIIIJIIRIEN: -,R-4 ee OOOOOOOOOOeO~OOII~ essica's Little Feet Uance $1tudll Teaching Ad~|~/Ch~ld~*en/Sp~C+a++ Nee~ ~ffdren from ~es I? months and upff~ gaflet, Tap, Jazz, Lyrical, Hip+Hop, Po+ete, Tumbling, Competition, Parade, Une Dane+rig, Zumba~ Zumba KidsJG Zumba K~ds, and Yoga+ Contact: ]essica C. Hileman ~il" (276)61%,1315 |iff~etdanceOT@yahoo.corn iimlBil lm me R,m ~ml~, lml~ B, lm ilmmB m~ BI irl~B8 ~11 m mmll's m t~lllm. Yog~ W+~tor: 0~n;el Mont~ome~ (276)202-0304 ze Kids ~Ia~,.