Rotary welcomes Liz Ingram

The Kings Mountain Rotary Club welcomed Lizzie Ingram as their guest speaker on February 16. Lizzie is an eighth grader at Kings Mountain Middle School and the daughter of Rotarian and local barber, Paul Ingram.

Lizzie started taking pictures in fourth grade and her skill has grown as well as her confidence over the last four years. She works alongside Gary Smart and Gary Stewart taking pictures for school events as well as private parties and other functions.

Lizzie has over 1000 volunteer hours and was recently offered an apprenticeship to work with the Carolina Panthers, however she turned it down to focus on her future and what she wants to do for a career. If you’re at a school sports event, you can find her on the sidelines somewhere capturing all the school’s special moments.

(Ed. Note: The recipes in today’s Cooking Corner are from “Star Spangled Recipes” by American Legion Auxiliary members from North Carolina.)

JUNKYARD SALAD

Agnes Sullivan

20 oz. can cherry pie filling

20 oz. can crush pineapple

1 14 oz. sweetened condensed milk

2 cups miniature marshmallows

8 oz. Cool Whip

1 cup chopped pecans Mix in order listed. Pour in 9x13 dish. Refrigerate, overnight is best.

TORTELLINI SALAD

Low calorie Flora Jean Craig

9-oz. pkg. three-cheese tortellini

¾ cup grape tomatoes, halved

½ cup fat-free Italian dressing

1 cup broccoli florets

½ cup yellow pepper strips

Cook tortellini according to package directions.

Drain. Toss all ingredients in a large bowl. Serve immediately or refrigerate until ready to serve.

BAKED CUBED STEAK

Kim Troutman

4 pieces cubed steak

1 soup can water

Flour

1 can golden mushroom soup

Salt and pepper

Use glass baking dish; grease lightly (bottom of pan only) with Crisco or butter/ Flour, salt, and pepper cubed steak. Place in glass baking dish. Mix mushroom soup with water, pour over cubed steak. Cover with foil and bake at 350 degrees for 1 ½ to 2 hours. Serve with rice.

MAYONNAISE MUFFINS

Kelly Corriher

1 cup of self-rising flour

½ cup milk

2 Tbsp. mayonnaise

Mix all the ingredients. Pour into greased muffin tin. Bake at 425 degrees for 10-15 minutes until golden brown. You can add a cup of shredded Cheddar cheese for cheesy mayonnaise muffins. Yield: 6 muffins.

RED VELVET CAKE

Bobbie Brooks

5 eggs

1 cup butter

3 cups plain flour

½ tsp. baking powder

1 Cup canned milk

½ cup Crisco

3 cups sugar

1 tsp. vanilla

1-ounce red food coloring

½ cup Cocoa

Mix Crisco, butter, eggs, and sugar. Then add flour and baking powder and milk. Mix all this well. Add vanilla, food coloring and cocoa. Mix this well. It will be very thick and creamy. Put in tube pan and bake at 300 degrees for 1 ½ hours.

Gaston College and CaroMont Health honored

The North Carolina Community College System and the State Board of Community Colleges announced on January 24, that Gaston College and CaroMont Health are the recipients of the Distinguished Partners in Excellence Award for 2023. This award “recognizes an exemplary employer, business or industry group that has demonstrated decisive involvement and firm commitment to the professional development of its employees and/or to the development of North Carolina’s workforce through its partnership efforts with one or more of the 58 community colleges in the North Carolina Community College System.”

In announcing this award, along with other statewide excellence awards, Dr. Bill Carver, Interim President of the North Carolina Community College System (NCCCS), said, “Congratulations to our award winners across the state, and I thank you for your tremendous effort and impact in making North Carolina community colleges successful.”

The long-standing part- nership between Gaston College and CaroMont Health has been beneficial to the two entities as well as the Gaston County community. Collaboration with Gaston County Schools resulted in the development of a health science academy at East Gaston High School, now in its fourth year of operation, and the Gaston County Early College of Medical Sciences (GCECMS), which launched in August 2021. Students at the academy and at GCECMS have active learning opportunities and complete high school and college coursework, earning certificates or diplomas in various health care professions.

The partnership has resulted in expansion of clinical simulation for Gaston College students and the larger health care community, as well as the addition of new health care programs to meet industry needs. CaroMont Health and the CaroMont Health Foundation have provided funding and the College has provided training to CaroMont employees and other health care providers. Many students who have completed health care pro-