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TheTrue Citizen, Wednesday, December 16, 2009 — Page 19
SGA Positive Behavior/Character Bears for October
“Good Citizenship” was the
Positive Behavior/Character
Trait at SGA Elementary
School for the month of No
vember. Students chosen by
their peers and teacher re
ceived a T-shirt from
Planter’s EMC, a certificate,
a button that says “Paws-
itively SGA’s Best” and were
treated to a special lunch
and dessert while dining on
stage with principal Sam
Adkins and the school’s
mascot. The winners from
each grade level are, from
left, front row: Sadique Scott,
Bryce Jordan and
Quantravist Brigham; and
back row: Jaquavian Wash
ington, Jailyn Lynch, Kaitlyn
Godbee, Lance Jenkins and
principal Sam Adkins.
Celebrating 39 Years
Cleaning:
Drapes, Comforters
Starch Jeans, Alterations
Superior Dry Cleaners will
mark its 40th anniversary
January 2010.
We are now serving third
generation customers and look
forward to the next generation.
We appreciate your business/ . ,
Tanis Mobhy, owner
SUPERIOR DRY CLEANERS
620 Myrick Street, Waynesboro - 706-SS4-3964
Hours: Mund-ay-Frid&y 6 a.tn. - 6 p.m.
Saturday 8:30 - Noon
Hail
Wind
Damage?
School lunchrooms honored
Lunchroom workers from Waynesboro Primary, SGA Elementary, Blakeney Elementary, Burke County Middle and
Burke County High schools were honored at the Burke County Board of Education meeting, Dec. 8. BOE members
presented certificates of achievement from Georgia Department of Education representatives for reaching a high
level of student participation in the school lunch and/or breakfast program for the 2007-2008 school year. Schools
that earn this distinction generally share two common characteristics: (1) administrators, faculty, and staff who
support and participate in the program and who see the program as enhancing the learning process and (2) the
schools offer a wide variety of menu choices daily, allowing students a greater opportunity to select a nutritionally
complete meal that they enjoy. “This recognition from the School Nutrition Program of the Georgia Department of
Education to the members of our nutrition staff and faculty is a wonderful way to acknowledge their hard work and
dedication,” said Donna Martin, nutrition program director. “If anything, this recognition will make all of us work
harder to reach even more students by serving them nutritious meals and teaching them about good nutrition by
providing healthy meals. Nutrition education is the key to developing healthy eating habits for a lifetime.” Pictured,
from left, are Johnnie Stephens, BCAS principal; Dr. Daphney Ivery, BCMS principal;Tommy Mitchell, WPS principal;
Sam Adkins, SGA principal; Dr. Wayne Hickman, BCHS principal; and Renee Sasser, BES principal.
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Recipes from Louise
By Louise McClain
Special to The True Citizen
Throughout most times of the
year we complain about eating
“the same old thing” for dinner,
but from Thanksgiving through
New Year’s we seem to revel in
the traditional dishes that we
make for our family and friends.
Baked Ham
Whole or half ham, precooked, cured,
or smoked
2 cups apple cider
3TBSP Dijon-style mustard
1/2 cup dark brown sugar, packed
1 can pineapple slices
Preheat the oven to 350 de
grees. Place the ham fat-side
down in a roasting pan with the
apple cider. Bake a whole ham
10 minutes per pound, or a half
ham 15 minutes per pound, or
until a meat thermometer reads
130 degrees. Baste the ham with
the liquid in the pan from time
to time during baking. When the
ham is cooked, remove it from
the oven and slice off the skin
and most of the fat, leaving a
quarter-inch layer. Lay the ham
in the pan, fat-side up this time,
and make crosshatches using a
long, sharp knife.
In a small bowl, make a paste
of the mustard and brown sugar
and mb it all over the ham. Add
pineapple slices at this point if
desired, securing the pieces with
toothpicks. Increase the oven
temperature to 450 degrees.
Return the ham to the oven and
bake 15 minutes more or until
it appears glazed, but before the
sugar has a chance to bum.
Mama’s Fruit Salad
5 medium Red Delicious apples
Juice of 1 lemon
1 /2 cup sliced celery
1 /2 cup chopped pecans
1 /2 cup raisins
1 /2 cup maraschino cherries (sliced)
1/3 to 1 /2 cup mayonnaise
Lettuce leaves
Wash apples; do not peel.
Core apples and cut into Vi-inch
cubes. Sprinkle with lemon
juice to prevent discoloration.
Combine apples with celery,
pecans, raisins, and mayon
naise. Serve apple salad on let
tuce leaves. Apple salad recipe
serves 6.
Pecan Pie
1 cup light brown or dark brown sugar
1 /2 cup white corn syrup
14 cup butter or margarine
3 eggs
1 cup pecans
1 /2 tsp. vanilla
1 (9-inch) deep pie crust
Combine sugar, syrup and
melted butter. Add eggs, pecans
and vanilla. Mix well. Put in
unbaked pie crust. Bake at 375
degrees for 40-45 minutes.
Combread Dressing
10 cups baked corn bread crumbs
Chicken broth to moisten
1 or 2 finely chopped onions
1 cup minced celery
1 /2 cup butter
1 /2 tsp. pepper
Salt to taste
1 /2 tsp. sage
1 /2 tsp. poultry seasoning
2 raw eggs beaten
Chicken broth
Mix corn bread with chicken
broth and let stand 30 minutes.
Amount of chicken broth de
pends on how soupy or thick
you want dressing to be. Saute
onion and celery in butter. Com
bine all ingredients using
enough chicken broth to
moisten sufficiently. Bake at
350 degrees until done. Can
brown on top under broiler.
Giblet Gravy
To cook giblets: In small
saucepan over high heat, heat to
boiling giblets, neck. 1 celery
stalk, cut up. 1 medium onion,
1 teaspoon salt and enough wa
ter to cover. Reduce heat to low;
cover and simmer 30 minutes
for small giblets, 1 hour for
large ones or until fork-tender.
Drain, reserving liquid for mak
ing gravy. Discard celery and
onion. Coarsely chop giblets;
remove meat from neck; discard
bones. Use chopped giblets and
neck meat in gravy.
To make gravy: Spoon 6
tablespoons fat from drippings
(or use butter) into saucepan.
Stir in 3 tablespoons flour or
cornstarch. (Cornstarch makes
gravy translucent and will not
separate.) Add 3 cups giblet
broth. Season with salt, pepper.
Accent flavor enhancer. Cook
until thickened, stirring con
stantly. Add chopped giblets,
neck meat and 3 boiled
(chopped) eggs. Yield: about 4
cups gravy.
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NOTICE
The Burke County School Board does hereby announce that the millage rate will be set at a meeting to be held at the Burke
County Board of Education Meeting Room at 789 Burke Veterans Parkway, Waynesboro, Georgia on December 23, 2009 at
10:00 A.M. and pursuant to the requirements of O.C.G.A. Section 48-5-32 does hereby publish the following presentation of
the current year’s tax digest and levy, along with the history of the digest and levy for the past five years.
CURRENT 2009 TAX DIGEST AND 5-YEAR HISTORY OF LEVY
School Digest & Levy
2004
2005
2006
2007
2008
2009
Real & Personal
1,495,512,311
1,548,653,881
1,616,179,703
1,715,929,305
1,690,845,562
1,738,313,963
Motor Vehicles
45,785,250
44,700,610
42,852,880
45,881,470
48,608,090
48,961,660
Mobile Homes
12,567,883
12,277,681
11,362,279
10,403,752
10,422,079
9,915,956
Timber - 100%
9,383,390
5,740,434
9,837,113
12,895,063
9,196,541
8,647,664
Heavy Duty Equipment
32,520
71,169
52,480
42,562
14,142
12,330
Gross Digest
1,563,281,354
1,611,443,775
1,680,284,455
1,785,152,152
1,759,086,414
1,805,851,573
Less M & O Exemptions
66,785,716
91,242,576
98,513,910
158,098,136
164,281,071
175,810,517
Net M & O Digest
State Forest Land Assistance
1,496,495,638
1,520,201,199
1,581,770,545
1,627,054,016
1,594,805,343
1,630,041,056
Grant Value
0
0
0
0
0
4,209,218
Adjusted Net M&O Digest
1,496,495,638
1,520,201,199
1,581,770,545
1,627,054,016
1,594,805,343
1,634,250,274
Gross M&O Millage
Roll Backs
12.75
12.75
12.75
12.75
12.75
12.75
Net M&O Millage
12.75
12.75
12.75
12.75
12.75
12.75
Total School Taxes Levied
19,080,319
19,382,565
20,167,574
20,744,939
20,333,768
20,836,691
Net Taxes $ Increase
(942,920)
302,246
785,009
577,365
(411,171)
502,923
Net Taxes % Increase
-4.71%
1.58%
4.05%
2.86%
-1.98%
2.47%