November 9, 2022 Issue, Page 7 of 17

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8- The Elk City News November 9, 2022 WTC Auto Collision Repair WTC’s Auto Collision Repair students are challenged with a master skill. Under the direc- tion of their teacher, Chris Carpenter, the top three students mastering the skill are se- lected. Pictured are from Week 12 which is bending waterborne basecoat. Those students are Amelia Shawn in first place, Cooper Stehr is in second place, and third place is Samuel Velez. Courtesy photo. SWOSU Names Western Technology Center’s Auto Collision Repair students are challenged with a mas- North Family Scholars ter skill. Under the direction of their teacher, Chris Carpenter, the top three students mastering the skill are selected. Pictured are from Week 11 which is complete refinish with waterborne basecoat. Those students are Ayden Hendershot in first place, Cooper Twelve Parks and Recreation and Recreations Management ‘The North Family Endowment Stehr is in second place, and third place was a tie for Alex Hoffman and Samuel Velez. Management (PRM) students and minoring in Natural Re- is so named to honor the rich Courtesy photo. at Southwestern Oklahoma source Management heritage of the North Family at State University | (SWOSU) Lydia Gearhart, Weatherford, SWOSU — in addition to Mike have been named North Fam- Oklahoma, senior majoring North and his grandmother, ily Scholars for Academic Year in Parks and Wildlife Law En- the late Lucille North, his 2022-2023. forcement brother and sister-in-law, Joe North Family Scholars each re- Corbin Gordon, Yukon, Okla- and Julie, Classes of 1979 and ceive a scholarship award from homa, junior majoring in Parks 1980 and 1994, respectively, the North Family Endowment. and Wildlife Law Enforcement The North Family Endowment Ryan Kellar, Weatherford, and their daughters, Kayci, was established in 2021 by Oklahoma, junior majoring in Classes of 2007 and 2008, and 1980 SWOSU alumnus Mike Parks and Recreation Ali, Class of 2008, are all proud North of Oklahoma City and Clayton Kilgore, Sayre, Okla- SWOSU alumni. Additional- his wife, Marilyn Flinchum, to homa, senior majoring in Park- ly, North's aunt, Margaret A. provide ongoing support to the ers and Wildlife Law Enforce- (North) Wrucha, is a 1965 and SWOSU Department of Parks ment 1968 alumnae of SWOSU. & Recreation Management. Joshua Maddox, Newalla, ‘The North Family Endowment The 2022-2023 North Family Oklahoma, senior majoring in is stewarded by the SWOSU Scholars at SWOSU are: Criminal Justice and minoring Foundation, Inc. The Founda- Garrett Blake, Sayre, Oklaho- in Parks and Wildlife Law En- tion was established in 1977 to ma, senior majoring in Parks forcement promote philanthropy, award and Wildlife Management and John Roberts, Lawton, Okla- scholarships, and distribute minoring in CLEET homa, senior majoring in Parks funds to support the activities Taylor Bonser, Weatherford, and Wildlife Law Enforcement and programs of SWOSU. The Oklahoma, junior majoring in and minoring in Wildland Fire- Foundation currently manag- Parks and Recreation and mi- fighting es over $37 million in assets noring in Wildland Firefight- Francisco Quezada, Elk City, for the benefit of SWOSU'S ing Oklahoma, junior majoring Avonlea Eagan, Arapaho, Okla- in Parks and Wildlife Law En- Weatherford, Sayre and Yukon ee homa, senior majoring in Parks forcement and minoring in locations. For more informa- and Recreation Management CLEET tion about the North Family WTC’s Auto Collision Repair students are challenged with a master skill. Under the di- and minoring in Business In- Ty Scherman, Perry, Oklaho- Endowment or any SWOSU rection of their teacher, Chris Carpenter, the top three students mastering the skill are terdisciplinary Studies ma, senior majoring in Parks Foundation funds, please con- selected. Pictured are from Week 13 which is multiple color refinishing. Those students Lauren Faurie, Wichita Falls, and Wildlife Law Enforcement tact 580-774-3267 or visit are Samuel Velez in first place, Cooper Stehr is in second place, and third place is Ayden Texas, senior majoring in Parks and minoring in CLEET www.swosufoundation.com. Hendershot. Courtesy photo. Master the A rt of Italian Comfort Cuisine Pa FAMILY FEATURES 01, crisp days call for comfort foods, like the classic flavors oftraditional Italian cooking. Whether you're Italian by heritage or simply by Cavatelli with heart, learning the art of Italian cuisine may be easier than you may think. Cacio e Pepe Sauce Perfect your pasta game. Limp, mushy, overcooked pasta Prep time: 5 minutes can ruin an otherwise delicious Italian dish. Aim for al Cook time: 10 minutes dente pasta, which is soft but still firm, It’s important to note Servings: 4 variables like the type ofpasta, size of your pot and amount Salt, to taste of water can all affect cooking time. Treat the package 1 box dry Cavatelli pasta instructions as a guide and start taste testing 1-2 minutes 1 jar (16.9 ounces) Bertolli before you expect it to be done. @ltalia Cacio e Be choosy about your ingredients. Many of the best, Pepe Sauce Italian dishes are incredibly simple, so it’s important to 1 cup finely grated Pecorino select quality ingredients that allow the flavors to really Romano cheese, or to taste stand out. Made in Italy, Bertolli d'Italia sauces are available freshly ground black in premium red and white varieties to elevate the at-home Pepper, to taste culinary experience and bring the authentic and delicious Bring large pot of cold water to flavors of Italy to your table. Every jar reflects more than boil. Salt water heavily. 150 years ofauthentic Italian culinary tradition using high- Cook dry pasta according to quality ingredients like tomatoes vine-ripened under the package instructions until al dente. Italian sun, finely aged Italian cheeses, fresh cream and Strain pasta, reserving pasta water. Mediterranean olive oil. In large saucepan over low heat, Give seasonings time to simmer. Great things come to ‘warm pasta sauce 3-5 minutes. Add those who wait. That’s why the best Italian chefs sample 1-2 tablespoons pasta water. their sauces along the way, adding and adjusting until the ‘Transfer cooked pasta to saucepan. taste is just right. Then, they allow the ingredients to simmer Stir and toss pasta approximately together to create a perfectly balanced harmony offlavors. 30 seconds over medium heat to ‘Experiment with proteins and veggies. For many Italian integrate it with sauce. Add pasta recipes, you can create an entirely new dish by adding ‘water as needed for creamier texture. or swapping the protein and adding fresh produce. Try Plate pasta and top with finely introducing juicy strips of grilled chicken and fresh, steamed broccoli to an alfredo pasta like this Cavatelli grated Pecorino Romano and freshly with Cacio e Pepe Sauce. Or, if you're a seafood lover, ground black pepper, to taste. reimagine this Fresh Tomato Bruschetta Chicken by swapping in a mild white fish like halibut, cod or snapper. Get cozy in your kitchen this fall with more comforting recipes at Bertolli.com. Fresh Tomato Bruschetta Chicken Preheat oven to 400 F. Prep time: 15 minutes In small bowl, whisk olive oil, basil, 28 minutes oil mixture and chicken in resealable 1/3 cup extra-virgin olive off plastic bag. Let stand 5-10 minutes at 3. tablespoons finely chopped fresh room temperature to marinate. basil, plus additional, In medium skillet, heat 2 table- for garnish il mixture over medium 3. cloves garlic, minced 3; cook 3-4 minutes, 2. teaspoons kosher salt or until crisp-tender. Stir in marinara 1/2. teaspoon ground black pepper sauce. Pour mixture into lightly 1/2. teaspoon dried oregano greased 13-by-9-inch baking dish. thinly sliced boneless, skinless Arrange chicken breasts in dish, non ow Be ow chicken breast cutlets (about overlapping if necessary. Top with 11/2 pounds) grape tomatoes and cherry tomato large onion, thinly sliced stems. Spoon remaining oil mixture Jar (24.7 ounces) Bertolli d”Italia over tomatoes. Marinara Sauce Bake, covered, 25 minutes, ot cups multi-colored grape until chicken is done (165 F) and tomatoes, halved tomatoes start to burst. Sprinkle with stems cherry tomatoes on the vine Parmesan, drizzle with balsamic cup shredded Parmesan cheese glaze and garnish with fresh basil tablespoons balsamic glaze leaves before serving. Fresh Tomato Bruschetta Chicken