CMYK 4B
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The Paper | Thursday, May 23, 2013
MEMORIAL DAY Continued from 3B
• 2-3 teaspoons Cavender’s Greek seasoning Instructions 1. On a large platter drizzle olive oil until you have a thin layer on the entire platter. You may use more or less here depending on your preference. 2. Add the tomatoes, green onions, and feta on top of the olive oil. Sprinkle with the Greek seasoning to taste. 3. With a spoon carefully combine the ingredients. 4. Serve with warm sliced baguettes for scooping up the dip. Notes Fresh feta that comes in a block is what is preferred here. The pre-crumbled cheese is fine but a little more dry. Source: http://www.the-girl-who-ate-everything. com/2012/12/easy-feta-dip.html
Jalapeno Popper Turkey Burgers If you aren’t able to handle the kick from jalapenos, feel free to omit them and add bell peppers or sautéed onions instead. Ingredients
• 2 Jalapeno peppers, seeded and diced • 1 Tablespoon choppedfresh cilantro • 1 Tablespoon lime juice • 1/2 teaspoon salt • 1/4 teaspoon pepper • 2 ounces cold cream cheese, cubed • 1 cup shredded Mozzarella cheese • 1 pound ground rurkey breast • 1 Tablespoon olive oil • 4 whole wheat burger buns Instructions 1. In a large mixing bowl, combine diced jalapeno, cilantro, lime juice, salt, pepper, half a cup of shredded mozzarella and ground turkey. Use your hands to mix together or a rubber spatula if you prefer. 2. Fold in the cold cream cheese cubes. Use your hands to form four equal patties. Be sure to press some of the cream cheese into the center of the patty. Place the patties on a plate off to the side. 3. Heat the olive oil in a large skillet over medium heat for a minute. Add the turkey burgers and cook for about five minutes on each side. 4. Reduce heat to low, top each of the burgers with a bit of the remaining mozzarella, cover with a lid. Cook until the cheese melts, about two minutes. 5. Serve each turkey burger on a bun. Add some crisp bacon if you really want to take this a step further. Turkey burgers will last, wrapped in foil in the refrigerator for three days. Source: http://www.sarcasticcooking. com/2012/11/14/jalapeno-popper-turkey-burger/
HHAC set for June Redo, Arts Fest The deadline for second annual Jackson County Shoot Out, a photo competition in which photographers should capture the unique features of Jackson County, has extended for a completed application form to June 1. A $10 entry fee is required for each entry planned. Other photos may be entered and the entry fee paid by 2 p.m. on the final date of June 7, but the application form must be received by June 1. All entries will be displayed at Arts Fest on June 15 at the Hoschton Heritage Arts Center. The photos will be offered for sale. The winning photos for first, second and third place will become the property of the HHAC. All photos will be judged between June 1 and June 15. The winners will be announced at Arts Fest and will be shown at Redo on June 8 at 6:30 p.m. The winners will receive $200 for first place, $100 for second place and $50 for third. Photos will be judged on quality, clarity and the subject most representing this county. Questions may be emailed to hhac55@yahoo.com or auctionventures@yahoo.com. Booths at the Hoschton Heritage Arts Festival are available for artists of all genres. See information at www.hoschtonheritageartscouncil.com. The Quick Draw Competition will take place in downtown Hoschton on the day of Arts Fest,set for June 15. The actual structure to be painted will be announced at 12:30 p.m. on the veranda of the Hoschton Heritage Arts Center at 74 White St., behind Hoschton City Hall. All
HABITAT
Continued from 3B son EMC bills which are rounded up to the next dollar. Those pennies add up for charitable organizations across the Jackson EMC service area. Partnerships with Habitat can find your employees
participants have 30 minutes to set up. The Quick Draw begins at 1 p.m. and ends at 3 p.m. No pre-painted or predawn work will be allowed. Categories for artists are Competitive, Amateur and Children (12 and under.) The outdoor event is open to artists of all ages. At 3 p.m., the completed art must be taken to the Arts Center veranda for exhibiting. The artist has one hour to prepare his/her drawing/painting for exhibit and sale between 5-8 p.m. If a painting sells, it must remain on an easel or wall for display until 8 p.m. The winners will be announced prior to the evening Concert on the Veranda. All paintings displayed will be for sale and eligible for awards. A volunteer at the Arts Center will have a ticket to be completed with the artist’s name and price. Proceeds benefit the artist and the Hoschton Heritage Arts Council. Cash prizes will be awarded for the Competitive and Amateur categories and the top winners in each category will have a weekend show at the Arts Center the first weekend in August. Cash awards and ribbons will be given for the following Competitive categories – $200 for first place and $100 for second place; Amateur category – $150 for first place and $50 for second place. The top winner(s) of the children’s category will receive art supplies. Registration is required. The fee is $15 if received by June 1, and $20 if received after the deadline. The registration form can be downloaded on www. hoschtonheritageartscouncil.com and
actually helping on a house as Brittany Thomas, Kim Stratman and Lorinda Howington, who work for Country Inn and Suites, did with us on our mid-week build day. They were wearing “We are the Community” T-shirts showcasing Country Inn & Suites’ commitment to be a responsible business and involve its workers in mak-
Lemon & Dill Chicken Skewers These are easy for party guests to grab and snack on while socializing and mingling, not to mention delicious. Ingredients
• 2 pounds boneless, skinless chicken breasts • 2 Tablespoons olive oil • juice from 1 medium lemon • 2 teaspoons dill • 1-1/2 teaspoons kosher salt • 1/2 teaspoon freshly ground pepper Instructions 1. Heat the grill on medium-high heat. Cut the chicken breast into 1- 1-1/2 inch cubes. Transfer the cubed chicken to a bowl. Add the olive oil and lemon juice to the chicken and begin massaging the meat with your hand for 30 seconds. Add the dill, salt, and pepper, and continue to massage the meat for another 30 seconds. Skewer 6-8 pieces of chicken on each stick. Carefully pour some oil onto a paper towel, and using tongs, grease the grill. Place the chicken kabobs on the grill and cook for 7-10 minutes, turning the chicken over half way through the process. Source: http://savorysweetlife.com/2011/06/lemondill-chicken-skewers/
Summer Dessert Kabobs An inexpensive, easy and delicious dessert that is light and refreshing. Ingredients
• 1 lemon pound cake • 2 boxes strawberries • White chocolate • Kabob sticks Instructions Cut the lemon into squares and cut the tops of the strawberries and place them on the kabobs, alternating between pound cake and strawberries. Melt the white chocolate and add a little oil to thin it out. After the chocolate melts, drizzle it all over the kabobs. Put in the fridge for about 30 minutes and the chocolate will harden and be ready for serving. Source: http://theinspiredcollection.blogspot. com/2011/10/dessert-kabobs.html
LeAnne Akin The Paper
Paul Brown shares information about Habitat to volunteers gathered to help during National Women Build Week.
mailed along with the registration fee to HHAC, P.O. Box 577, Hoschton, GA 30548. The form and fee to may be hand delivered to Auction Ventures (3880 Highway 53, Hoschton) or the Braselton Antique Mall (5134 Highway 53, Hoschton, GA). Email hhac55@yahoo.com or phone 770-540-1099. Redo to feature Danny Ray Cole Entertainment for the Hoschton Heritage Arts Council’s Redo on June 8 will be Danny Ray Cole, a talented musician who might play the banjo, fiddle or guitar while singing an old country or Cajun song. Cole is a member of the Georgia Country Music Hall of Fame and was voted 2004 “Musician of the Year” by the Atlanta Society of Entertainers, voted Top Male Artist and Top Bluegrass Artist for 2003 by Metro Atlanta Country Music Club, was the winner of the 1989 North Georgia Fiddle Contest. Set for 6:30 p.m. on June 8, Redo is a fund raising event for the Hoschton Heritage Arts Counci and includes food, drinks, entertainment and a live and silent auction. Tickets are $30 for members or $35 for nonmembers, may be purchased by emailing hhac55@yahoo.com or calling 770-540-1099 or 706-654-2693. “We could not think of anyone better to add to our atmosphere of fun,” said Robbie Bettis, organizer. “Danny Ray performed last summer during one of the Concerts on the Veranda, and we know he will really add to our atmosphere and put everyone in a really good mood.”
ing the community a better place. Other hard workers were Sonja Sanders from Sandstone Custom Homes, Sara Hostetler, Jennie Hamilton and Veleria Farris, who works in the area of learning an organization for Habitat for Humanity International. This was, however, her first hands-on building experience but she grabbed a hammer and didn’t let the height of the ladder interfere with her work on the siding. Some partners are donors who help make progress on Habitat builds possible. Monetary donations or help financing construction materials or donating much-needed tools to build the Habitat tool inventory are needed. Currently, many tools used by Jackson County Habitat volunteers belong to Brown. Habitat would like to have more of its own tool inventory including hammers, levels, hard hats, measuring tapes, cordless drills, sledge hammers, claw paws, ladders and tents. Office materials are also needed and on
Habitat’s dream list are office space, a 50-foot storage container for tool storage and a 20-foot storage container to secure tools on the job site. Also needed: future building sites. Worksite hours at the Sturdivants’ Habitat house are 9 a.m. to noon on Wednesday and 9 a.m. to 4 p.m. on Saturdays and Athens Tech and Aldi were slated to have volunteers working this week. Commitment to half a day of work is desired. Volunteers are also welcome at the Restore in Commerce during normal business hours of 9 a.m. to 5 p.m., Tuesday through Saturday. To find out more about how you can partner with Habitat, contact Paul Brown through the hotline at 706336-0061 or visit www.JacksonCountyHabitat.org. You can also like Habitat on Facebook. Funds are needed toward the 11th house and a June 15 trail run at Crow’s Lake is an upcoming fundraiser. See more on Page 7A.
SCOUTS
Continued from 3B “We also had several girls earn their Bronze awards that are from Barrow and Jackson counties,” said Gaytan. Troop 11840 from Barrow and Troop 11944 earned Bronze awards. The Girl Scout Bronze Award is the highest award that a Girl Scout Junior may earn. In order to achieve this award, a girl must complete a Girl Scout Junior Journey, build a team of Girl Scout Juniors, find an issue in their community that they care about, and plan and carry out a project that addresses their issue. By earning the Bronze Award, Girl Scout Juniors broaden their understanding of themselves and the wider world, and educate and inspire others to act. The suggested time commitment is 20 hours for each girl. Barrow County Troop 11840 was honored for their project, “Barrow County Food Drive.” Scouts are Sanaria Baughns, Daisia Fryer, Meagan Lumley, Nollah Lyles, Leeanna Strickland and Casey Willis. Jackson County Troop 11944 was hon-
Beth Huffman with her parents at the Girl Scouts of Historic Georgia ceremony. ored for the project, “Helping Women in Need.” The girls collected personal care items and donated a bench and flowers to the Women’s Shelter of Jackson/Barrow County. Members of
the troop are Kate Criscolo, Gabrielle Criscolo, Marin Davidson, Andie Ellett, Grace Henley, Logan Knight, Haley McMenerry, McKenna Sheffield, Abbie Venable and Lexi Williamson.
Farah Bohannon is a freelance writer living in Winder. She loves to utilize her skills to write inspiring stories. Reach her at farah.bohannon@gmail.com
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