Pelham - Windham News 12 - July 2, 2010
Graduation Graduation Presentation of Mary Academy Class of 2010 graduates Clare Hardy presents flowers to the Consecration to Our Lady by Len Lathrop
Students and their families and friends came together on Thursday evening in the
Presentation of Mary Academy Chapel for a Holy Liturgy and a graduation ceremony. Father Gary Belliveau from St. Kathryn Parish served as the Celebrant for the Liturgy. The service was highlighted by a group of fifth-grade students offering the gifts for Holy Communion with a liturgical dance. Following Mass, Principal Sister
Maria Rosa welcomed those in attendance, spoke of the class accomplishments, and
PMA Graduates Twenty-Three 2010 2010
It’s Vidalia onion season and time to sweeten summer recipes. Summer salads, marinades, side dishes and grilled meats can all be given new dimension with the original sweet onion. Throw them on
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Chris Tompkins presents Clare Hardy the Zachary Tompkins Christian Award. Clare was given the award because she is the student who, through the years, demonstrated a commitment to her faith through word, action, and attitude
then presented the 23 students with their diplomas. Two special awards were bestowed: Clare Handy was the recipient of the
Zachary Tompkins Christian Award. This award is given to a student who, through the years, has demonstrated a commitment to his/her faith and has not been afraid to live that faith through word, action, and attitude. The Mother Rivier Award was presented
to Jamie Sherburne. This award is given in honor of Anne Marie Rivier, the Foundress of the Sisters of the Presentation of Mary. This honor is bestowed upon a student who
Sabrina Carter lights the candle between liturgy and graduation
has demonstrated academic effort, generous service, simplicity, and a sense of humor. Presentation of Mary Academy Class of 2010 graduates are: Ryan Brown, Sabrina Carter, Rachel Clarke-Pounder, Brianna Cormier, Aileen Donohue, Brian Fenn, Patrick Fitzgibbon, Maria Fraunca, Miah Gedziun, Julia Glisson, Clare Handy, Neil Marceau, Elizabeth Meehan, Shelby Monas, Savannah Nguyen, Breena Richard, Shauna Salem, Rachel Scaer, Rebecca Scaer, Sarah Scully, Jamie Sherburne, Katelynn Wagner, and Mary Werger.
Summer dishes sweetened with Vidalia onions
a burger while grilling in the back yard, or grill a sweet onion alone for a standalone side dish. Whether it’s a fresh salad or a summer soup, these sweet onions can compliment any dish of the season. Vidalias are exclusively grown in a small region in southeast Georgia and are known as the original sweet onion. These unique and tasty vegetables add a low-calorie, fat-free, seasonal, Southern touch to meals while providing a good source of vitamin C and fiber. Because Vidalias are only available during the spring and summer, they conjure up memories for many people. Joan Churchill from New Hampshire shared her childhood reminiscences of rebelliously slurping soup with her siblings in their Sunday best, while her mother prepared dinner in the kitchen and father pretended not to notice. Churchill’s “Vidalia and Pear Honey of a Soup” was the winning recipe in the Vidalia Onion Committee’s “Sweet Times with Vidalias” recipe contest.
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“The soup certainly sounded interesting, but we thought it might be too sweet with both pears and sweet Vidalias. The curry and chicken broth really balance it out,” says Wendy Brannen, Vidalia Onion Committee executive director. “And, I loved that this soup was so delicious yet different when served cold in the heat of sum- mer.”
Vidalia and Pear Honey of a Soup (Serve Warm or Chilled) Serves four to six. Ingredients:
2 tablespoons butter 1 tablespoon vegetable oil 4 medium Vidalia onions, peeled and chopped 3 sweet ripe pears, peeled, cored and chopped 1 tablespoon curry powder 1/2 teaspoon salt 1 1/2 quarts chicken broth
1 cup cream 1/4 cup honey 1 cup plain yogurt 2 tablespoons minced chives Directions:
In a 2-quart, heavy-bottomed saucepan, melt the butter with the oil over medium heat. Add the onions and pears, stirring to soften, two to three minutes. Sprinkle in the curry powder and salt. Stir for another minute until the curry is fragrant.
Stir in the chicken broth and simmer for 10 minutes, stirring occasionally. Remove from heat and allow to cool slightly before putting in a processor or blender to puree until smooth. (Or you can use a stick blender and skip the cooling step.)
Return puree to the pan and add the cream and honey; heat through. Whisk in the yo- gurt and half the chives. Serve immediately, sprinkled with the remaining chives. Or chill the soup thoroughly and serve in chilled bowls, sprinkling with the chives. For more Vidalia onion recipes and informa- tion on upcoming contests and promotions, visit
www.VidaliaOnion.org or join the fan page on Facebook.
- Courtesy of ARAcontent
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