Read All About It....

The Wall Street Journal announced this week Townsend Press is donating $1 million to Donors Choose!!  Donors Choose is an online charity which helps teachers raise funds for classroom projects.  Many of my teacher friends know about Donors Choose and have submitted project ideas over the past several years.  Townsend Press made this awesome donation to spur literacy projects and get books of interest into the hands of students.  So now's the time to get those literacy projects submitted!!  Parents can also help by letting their child's teacher know about Donors Choose or by making a donation (as little as $1 to a project).  Townsend Press will then double the donation!!  This is a great way to get books into the hands of children and promote literacy!!  If you want to know more about Donors Choose, go to www.donorschoose.org. 
To read the article about Townsend Press, go to:   http://online.wsj.com/article/SB10001424052748703529004576160752239757540.html?mod=dist_smartbrief&mod=WSJ_latestheadlines#articleTabs%3Darticle

I also found out, by way of this article, about a new online site for teachers: BetterLesson.  This is a fairly new site which offers lesson plans and materials for free to teachers.  All you need to do is submit your email address and you have access to lesson plans.  Now what makes this site so interesting is everything is organized for easy access to units with complete lessons and materials.  It also provides educators an opportunity to network with other educators, share lessons, etc.  So check it out: www.betterlesson.org.

Did You Know???

I was reading some articles the other day and one captured my attention.  The article was about Guilford Technical Community College.  They have a Culinary Technology Program!!  According to the description:

"The Culinary Technology curriculum provides specific training required to prepare students to assume positions as trained culinary professionals in a variety of food service settings including full service restaurants, hotels, resorts, clubs, catering operations, contract food service and health care facilities.
 Course offerings emphasize practical application, a strong theoretical knowledge base, and professionalism and provides critical competencies to successfully meet industry demands. Courses also include sanitation, food/beverage service and control, baking, garde manager, American/international cuisines, food production, and hospitality supervision.
 Graduates should qualify for entry-level positions such as line cook, station chef and assistant pastry chef. American Culinary Federation certification assistance is available to graduates. With experience, graduates may advance to positions such as sous-chef, executive chef or food service manager."

Now I am not considering the program but I did learn the public is invited to dine at the Guilford Technical Community College culinary program dining room.  Lunch ($7.00) is served on Wednesdays and Thursdays; dinner ($9.00) is served on Thursdays.  Since there are new students each semester they are open 9-10 times during each fall and spring semester for lunch and dinner.  I think this is a great idea and I had no idea they offered this opportunity to the public!!  Of course, reservations are required.  So, I've put this on my "to experience list" for the future.

If you're interested in reading about this, I've included a link with more information:

http://culinary.gtcc.edu/Default.aspx



On The Side...

I don't know about you....but for me... finding new recipes for side dishes is a task at times!  Seems I always revert back to the ones that are tried and true.  Well, I've found two side dish recipes this week that I want to try.  Both these recipes come from North Carolina church cookbooks.  So... I know they'll be good!!  Maybe I'll take these to the Potluck Dinner this weekend! 



German Potato Salad

Ingredients:
5-6 potatoes, cooked
3 eggs, boiled
1/2 cup celery, diced

2 onions, finely chopped                                                
8 bacon slices, cooked and crumbled
1/4 teaspoon dry mustard
3 tablespoons sugar
2 tablespoons flour
3/4 cup vinegar
4 tablespoons bacon drippings
1 tablespoon parsley, chopped
salt and pepper to taste

Directions:
Slice potatoes.  Add sliced eggs, celery and onion.  Cook bacon until crisp; reserve drippings.  Mix mustard, sugar, flour, vinegar and bacon drippings in a saucepan and bring to a boil.  Pour over potatoes.  Add crumbled bacon, parsley; salt and pepper to taste.  Mix lightly to coat potatoes.


Corn Pudding

Ingredients:
4 cups corn, drained
3 tablespoons flour

2 tablespoons sugar                                    
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons green pepper, chopped
2 eggs
2 cups milk
1/2 cup butter or margarine

Directions:
Mix corn, flour, sugar, seasonings and green pepper.  Beat eggs until light.  Add to corn mixture.  Add milk.  Melt butter in 2 quart casserole as you preheat oven to 350 degrees.  Tilt casserole dish to coat sides with butter.  Stir in corn mixture.  Bake 1 hour or until firm in center.


Bon Appétit!!