Page 8 - Lake Front News September 2018

Page 8/LAKE FRONT NEWS/September 2018
New Staff Assists Catawba Museum
Catawba native Lori Letterhos has joined the Cataw- ba’s newly formed Historical Society as Membership and Administrative Secretary. Her primary responsibilities will be keeping track of and communicating with the or- ganization’s constituency which already numbers close to 200 individuals, families, businesses and others interest- ed in preserving local heritage.
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After graduating from Port Clinton High School, Let- terhos attended Firelands College, Bowling Green State University, and Owen’s Technical College where she ma- jored in Computer Science. She worked in Information Technology for EDS, Gale Group, and Hewlett Packard in Michigan, California, Oregon and Washington before com- ing home in 2009 to be closer to family.
The Historical Society opened a museum in the 140 year old Union Chapel at the north end of Catawba Island early this summer. Since beginning operation in mid-June more than 450 visitors have stopped to see its inaugural presentation on the area’s Ice Harvesting industry.
Connie Batterton, Museum Curator, notes that, “The Museum does not charge an admission fee. Our basic op- erating costs are covered by Catawba Island Township. However, we depend upon the sale of Historical Society memberships to underwrite the substantial cost of mount- ing displays and exhibits.”
Catawba Museum at Union Chapel will be open Mon- day, Wednesday and Thursday, and the 2nd and 4th Sat- urday of each month through October. Hours are 10:00 am to 4:00 pm. To learn more, including membership opportu- nities, go to www.catawbaislandhistoricalsociety.com.
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Recipe – Pad Thai Courtesy of Chef Lin Continued from page 5
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1⁄2 kg Thai rice noodles 1 c. prawns, shelled
2 eggs
1 c. bean sprouts
1 T. chopped roasted peanuts 1 T. ground dried shrimp
1 T. sugar
1 T. fish sauce
1 T. tomato ketchup
1 t. minced garlic
1T. chopped spring onion
1T. chopped coriander leaves 1⁄2 vegetable oil
1⁄2 t. chili powder
Bean sprouts and lemon slices
If dried noodles are used, soak them in warm water for 15 minutes and drain before use. Soak the bean sprouts in cold water for 10 minutes. Heat the oil in a frying pan. Fry the minced garlic until light brown. Add the prawns. Season with fish sauce, sugar and ketchup. Stir until the prawns are cooked. Add the beaten eggs and stir in the noodles. Fry until brown. Drain the bean sprouts and add to the noodles. Stir for a few minutes. Pour onto a serving plate. Sprinkle with the ground dried shrimp, chopped roasted peanuts and chili powder. Garnish with bean sprouts, lemon slices, chopped spring onion and coriander leaves. Serve hot.
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