BLACKWELL SCHOOL NEWSBlackwell 4th

Six Weeks AwardsA Honor Roll

1st GradeMicah Boyn ton , Hana

Hogan , Aust in Magness,Hallie Scott2nd Grade

Blane Crosson, MatthewShipman3rd Grade

Makayla Lee, Cadi Powers4th Grade

S h a y l o n M c G l o t h l i n ,Nathaniel Shipman5th Grade

Emilee Sanderson, MadisonSolis6th Grade

B l a k e Andrus , Kass ia

Plotnik7th Grade

Payton McKee , She lbyPanzer8th Grade

Krista Clower, Abby Gott,Halee Sanderson9th Grade

Shianne Solis10th Grade

Harrison Gott11th Grade

Shelby Alley, Jayden Jones,Mason Magness , SummerMull12th Grade

BreAnne Richardson, CodyShamblin

A/B Honor Roll1st Grade

Jesse McKinney, ShelbyRasco2nd Grade

Dustin Boyd, Luz Cano3rd Grade

S e l a h B o y n t o n , I z a cChavez, Chloe McKinney4th Grade

Made l ine Be l l , DevanClower, Al l i son Panzer,Zachary Panzer5th Grade

Grant Gott, Jordan Jones6th Grade

Carli Powers7th Grade

Hunter Clark8th Grade

Audrey Mink9th Grade

Cole Alley, Hailey Bennett10th Grade

Franck Cano, Veeda Jeter,Stephanie Metcalf11th Grade

Brian Mink12th Grade

Bethany Breaux, J.P. Davis,Ashely Jeter, Elizabeth ShultsBlackwell Euterpean

Club UpdatesThe Blackwell Euterpean

Club met February 19th in theBaptist Church FellowshipHall.

Guest speakers were Danieland Chazley Dotson. Danielis the Pastor of BlackwellBaptist Church. The couplespent 2 1/2 years in SouthKorea teaching English in theUniversity at Seoul.

They had beautiful coloredslides on all aspects of theKorean culture. They think itis one of the most beautifulcountries in the world.

Seoul is a ci ty of twomillion people and is thesecond largest in the world.Pusan in the south is about

the size of Dallas. There islittle flat land and its lushcountryside is mostly riversand mountains.

Their food is rice, differentvegetables and every kind offish, and their famous redpepper which is sweet. Yousee it hanging out to dry offthe porches of the manystoried apartments.

Incidentally, they are avery healthy people and yousee no obesity. You find fewone-family dwellings, justapartments.

The culture is stronglyo r i e n t a l , p r e d o m i n a t e l yBuddhist, but there are a fewChris t ian denominat ions ,Presbyterian, Methodist andLutheran.

There was a short businessmeeting conducted by thePresident Jan Hall. The doorprize was won by Sue Crain.

B i r t h d a y s a c k s w e r epresented to Jane Battle, SueCrain, Shirley Passmore andSheila Kovach.

Refreshments were servedby the hostesses, Jan andShirley Passmore to thosem e n t i o n e d a n d B o n n i eMcLeod, Rebecca Whipple,Tommie Lucas , Conn ieTo m l i n s o n a n d B o b b i eVarnadore.

Cooking Food Safely isa Matter of DegreesEach year, 1 out of every 6

peop le ge t s s i ck f romharmful bacteria (germs) infood. Cooking foods to a safeinternal temperature canlower your chance of gettingsick. You cannot tell if a foodis “done” just by the way itlooks. The only way to tellthat food is cooked properlyi s b y c h e c k i n g t h etemperature with a foodthermometer.

How To Use a FoodThermometer Use an instant-read food thermometer toc h e c k t h e i n t e r n a ltemperature near the end ofcooking time, but before thefood is expected to be“ d o n e . ” F o l l o w t h einstructions that come withyour food thermometer.

Place the thermometer inthe thickest part of the food.Do not let it touch bone, fat,or gristle.

Compare your thermometerreading to the recommendedminimum temperatures to seeif your food has reached asafe temperature.

If the food has not reacheda minimum temperature, keepcooking for a while longer

and check the temperatureagain . Always c lean thethermometer with hot, soapywater before and after eachuse.

USDA Recommended SafeMinimum Internal Temperatures

Steaks & Roasts (beef ,lamb, and veal) - 145 °F (witha 3 minute rest time)

Fish - 145 °FGround beef, pork, veal, or

lamb - 155 °FEgg Dishes - 160 °FPoultry (whole, parts, or

ground) - 165 °FLeftovers -165 °FOther ways to reduce food-

borne illness:CLEAN: Wash hands with

warm, soapy water for 20seconds before and af terhandling food. Wash cuttingboards, dishes, and utensilswith hot, soapy water afterpreparing each food item.Wa s h r a w f r u i t s a n dvegetables with cold waterbefore using. You do not needto wash or rinse meat orpoultry.

SEPARATE: Don’t cross-contaminate. Separate raw,cooked, and ready- to-ea tf o o d s w h e n s h o p p i n g ,preparing food, or storing.Never place cooked food on aplate which previously heldraw meat, poultry, or seafood.

CHILL: Ref r ige ra te o rfreeze perishable and preparedfoods, and leftovers within 2hours or sooner (1 hour whenthe outside temperature isabove 90 degrees).

PLEASEsend your Blackwell news

and pictures in to the

BSERVER/NTERPRISEOET

H

E

Serving Coke CountyP.O. Box 1329 Robert Lee, TX 76945

(325) 453-2433 • o-e@wcc.net

Page 8 Friday, March 1, 2013 The Observer/Enterprise

BreakfastMonday, March 4

Pancakes or cereal, juice,milkTuesday, March 5

Breakfast burrito, salsa orcereal, juice, milkWednesday, March 6

Breakfast pizza or cereal,juice, milkThursday, March 7

Scrambled eggs, sausage,biscuits, gravy or cereal,juice, milkFriday, March 8

Donuts/yogurt or cereal,juice, milk

LunchMonday, March 4

Chicken and b rocco l ipenne, garden salad, babyc a r r o t s , a p p l e s l i c e s ,breadstick, milkTuesday, March 5

U l t i m a t e t a c o s a l a d ,S p a n i s h r i c e ( 9 - 1 2 ) ,seasoned corn, fresh fruitbowl, sherbet cup (9-12),milkWednesday, March 6

Steak f ingers , whippedpotatoes with gravy, savorygreen beans, apple-pineappled’lite, hot roll (9-12), milkThursday, March 7

Chicken quesadilla, blackbeans, baby carrots, orangesmiles, salsa, milkFriday, March 8

Pizza choice, garden salad,fresh veggie cup, mixedfruit, milk

SchoolMenu

JustFrom

Jan

Agent

by Jan Yanez

Attention Ladies!We are quickly approaching

that special time again -

Ladies Spring Tea!April 20, 2013

A new venue will be announced which will provideseating for 150 ladies. You will be required to

RSVP to reserve seating for you and your guests.Please call the following numberand leave a message with your name

and the number of ladies in your party:Betty Smith • (325) 453-2662

You must be 13 years of age to attend.