From Chef Tom to You...
Tom Leonard, Corning Incorporated’s executive chef, nicely agreed to let us send along the recipes he put together at the CIRG May meeting, so here they are a healthy quick and easy meal and dessert for the skillet or grill. He clearly prefers the latter.
Bon appétit!
Mushroom Barley Soup
2 servings, 2 cups each
 Ingredients
- 2 teaspoons extra-virgin olive oil
- 2 cloves garlic, minced
- 1 medium carrot, peeled and finely chopped
- 1 stalk celery, finely chopped
- 1 small onion, finely chopped
- 8 ounces mushrooms, chopped
- 1 1/2 teaspoons chopped fresh thyme
- 1/8 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground pepper
- 1/4 cup Sherry Wine
- 1 14-ounce can Reduced-sodium chicken broth
- 1 cup water
- 1/4 cup barley
Preparation
- Pre-heat oven to 350F. Place barley onto a baking pan. Place into the oven and toast for 8-12 minutes or until aroma becomes nutty.
- Heat oil in a large saucepan over medium heat. Add garlic, carrot, celery, onion, mushrooms, thyme, salt and pepper and cook, stirring, until the vegetables release some of their juices, about 3 minutes. Increase heat to medium-high and continue to cook, stirring often, until most of the liquid has evaporated, about 3 minutes.
- Add sherry and cook, stirring, until reduced, 1 to 2 minutes. Add broth, water and barley; bring to a boil, stirring often. Reduce heat to a simmer and cook, stirring occasionally, until the vegetables and barley are tender, about 20-25 minutes.
Recipe by: Tom Leonard, Corning Incorporated Corporate Executive Chef
Braised Rainbow Chard
4 servings
 Ingredients
- 2 medium shallots, thinly sliced
- 1 tablespoon garlic, freshly minced
- 1 pound chard, stems and leaves separated, chopped
- 1 teaspoon chopped fresh thyme
- 1/4 cup water
- 1 tablespoon lemon juice
- 1/8 teaspoon freshly ground pepper
- 1/4 teaspoon salt
- 1 tablespoon olive oil
Preparation
- Add olive oil to a skillet; add garlic, shallots, chard stems and thyme to the pan and cook, stirring, until the shallots and garlic begin to brown, 4 to 5 minutes.
- Add chard leaves, water and lemon juice and cook, stirring, until wilted, about 2 minutes.
- Cover and cook until tender, 2 to 4 minutes more. Remove from the heat; stir in the salt and pepper.
Recipe by: Tom Leonard, Corning Incorporated Corporate Executive Chef
Pan-Seared Salmon
4 servings
Ingredients 
- 1 pound salmon fillet, skinned (4-4 ounce portions)
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- 1 tablespoon extra-virgin olive oil
Preparation
- Cut salmon into 4 equal portions, sprinkle with the
1/4 teaspoon salt and pepper. Heat oil in a large nonstick pan over high heat until shimmering but not smoking. Cook the salmon, skinned-side up, until golden brown, 3 to 5 minutes. Turn the salmon over and remove the pan from the heat. Allow the salmon to finish cooking off the heat until just cooked through, 3 to 5 minutes more. Serve immediately with the salsa.
Roasted Corn Salsa
4 servings, 1/4 cup each
Ingredients 
- 2 small ears fresh corn, shucked
- 1/4 cup prepared tomato salsa
- 1 tablespoon lime juice
- 1 tablespoon chopped fresh cilantro, or to taste
- 1/8 teaspoon ground chili powder
Preparation
- Heat a large heavy skillet, preferably cast-iron, over medium-high heat. Roast corn (still on the cob), turning frequently, until the kernels are darkened on all sides, about 8 minutes.
- When the corn is cool enough to handle, cut the kernels off the cobs and transfer to a small bowl. Stir in salsa, lime juice, cilantro and cumin.
Recipes by: Tom Leonard, Corning Incorporated Corporate Executive Chef
Grilled Peaches & Angel Food Cake with Red-Wine Sauce
6 servings
Ingredients
- 1 cup red wine, such as Merlot
- 1 cup orange juice
- 2 tablespoons Triple Sec, or other orange-flavored liqueur
- 2 tablespoons brandy
- 1-2 tablespoons sugar
- 2 teaspoons lemon juice
- 6 ripe but firm medium peaches, peeled and halved
- 6 slices angel food cake, (1 inch thick)
Preparation
- Combine wine and orange juice in a small heavy saucepan. Bring to a boil over high heat and cook until reduced to 1/2 cup, 15 to 20 minutes.
- Reduce heat to medium-low, stir in Triple Sec (or other orange liqueur), brandy and 1 tablespoon sugar. Simmer until the sugar dissolves and flavors combine, about 5 minutes. Remove from the heat and stir in lemon juice. Taste and stir in remaining sugar if needed for a pleasantly sweet but not cloying sauce.
- Preheat grill to medium. Oil the grill rack (see Tip, below).
- Brush peaches lightly with 2 tablespoons of the wine sauce, reserving the rest. Transfer the peaches and cake slices to the grill. Grill the cake over indirect heat or the coolest part of the grill until lightly toasted, about 1 minute per side. Grill the peaches over direct heat until softened and browned in spots, 3 to 5 minutes per side. In the last minute of grilling, brush the peaches with 2 tablespoons more of the wine sauce.
- Arrange 1 cake slice and 2 peach halves on each dessert plate and drizzle with the remaining sauce. Serve hot or at room temperature.
Recipe by: Tom Leonard, Corning Incorporated Corporate Executive Chef
GlassFest
With the LPGA Corning Classic gone from Corning’s Memorial Day Weekend calendar, the Gaffer District is staging a new event -- GLASS FEST -- a four-day program to kick off the area’s tourist season. It features a full calendar of events and activities May 27-30.
Attractions include Thursday evening’s Glass Fest 2300 Degrees program at the Corning Museum of Glass, hot glass demonstrations in Centerway Square, live music, a riverfront light show, and more. It also includes celebration of the 40 th anniversary of two Corning Incorporated events – the breakthrough technical achievements of fiber optic communications and the introduction of Corelle Dinnerware. The former is the subject of a Science & Discovery Center play performed four times over Saturday and Sunday in 171 Cedar.
Almost every activity is open to the public without charge…including the Friday evening LIGHT UP THE NIGHT program in Centennial Park overlooking the Chemung River.
For more information, go to: www.glassfest.org or to www.facebook.com/glassfest towww.facebook.com/glassfest.
Our Salute to Veterans
With the Veterans Day holiday falling on the Corning Incorporated Retirees Group's regular second Wednesday meeting date in November, group members joined local veterans groups at the War Memorial Monument at Conhocton and East First St. in a salute to the area's fallen veterans.
Normally, our group meets for coffee, coffee cake and a guest speaker in the Riverfront Cafe at Corning's corporate headquarters from 10 to 11 a.m.. With the company observing the national holiday and the Cafe closed as a result, the group's board urged members to gather with members of the John P. Eaton American Legion Post 746, Veterans of Foreign Wars Post 524 and Corning Elks Club in their annual tribute to veterans from 11 a.m. to noon. Many retirees did just that.
With no formal meeting, we’ll let these serve as the report of that gathering. Suffice it to say that a good number of the folks on hand were Corning Incorporated retirees and their guests.
Actually, the veterans and Elks started their observance the evening before as they assembled some 3,000 luminaries to be placed around the monument by the 11 p.m. start of their 12-hour vigil. Honor guards were in place through the night and the memorial service. Several CIRG members wrote the names of relatives and friends on luminary bags at the group's October 14th meeting. Those bags filled with sand and lit candles were among those placed at the monument.
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The CIRG GAFFER DISTRICT membership card available to all retirees can be obtained by sending a self-addressed stamped envelope with a note requesting the card to: CIRG, PO Box 308, Corning, NY, 14830
Participating Merchant's sign - Look for it when you shop.
Corporate disclosure info - All deals are between the merchant and customer.
More Current Company Info
Be sure to check the Corporate Information page... especially if you have not visited it in a while. We have received a commitment from Corporate Communications to provide more current and relevant company information. Proof of that commitment is readily apparent by clicking on the Corporate Information page. And do it every time you log on to our CIRG site.
How do I Know If I'm Having a Heart Attack?
The pain of a heart attack can feel like bad heartburn. You may also be having a heart attack if you:
- Feel a pressure or crushing pain in your chest, sometimes with sweating, nausea or vomiting
- Feel pain that extends from your chest into the jaw, left arm or left shoulder.
- Feel tightness in your chest
- Have shortness of breath for more than a couple of seconds
Don't ignore the pain or discomfort. If you think you are having heart problems or a heart attack, get help immediately. The sooner you get treatment, the greater the chance that the doctors can prevent further damage to the heart muscle.
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What should I do if I Think I am Having a Heart Attack? to top
Right away, call for an ambulance to take you to the hospital. While you wait for the ambulance to come, chew one regular tablet of aspirin. Don't take the aspirin if you're allergic to aspirin.
If you can, go to a hospital with advanced care facilities for people with heart attacks. In these medical centers, the latest heart attack technology is available 24 hours a day. This technology includes rapid thrombolysis (breaking up clots using medicines called "clot busters"), cardiac catheterization and angioplasty.
In the hospital, you might be given "clot busters" that reopen the arteries to your heart very fast. Nurses and technicians will place an IV line (intravenous line) in your arm to give you medicines. They will also do an electrocardiogram (ECG or EKG), give you oxygen to breathe, and watch your heart rate and rhythm on a monitor.
-The above information was derived from familydoctor.org.
For more information, visit the following link:
http://familydoctor.org/online/famdocen/home/common/heartdisease/basics/291.html
Refractories 'Scraps' Put to Good Use
From the company comes this story about a helpful use of scraps from the company’s Refractories Plant, thanks to retiree Ernie Russell. As a former manager of the plant, Ernie saw the potential for using plant scraps in the Corning area’s Meals on Wheels program.
Scrap materials from the plant are cut into “heat stones” that are warmed and then placed inside metal-lined boxes (made by Meals on Wheels members). The metal liners keep the heat stones from scorching the boxes and the heat stones keep meals hot during delivery.
Freda Phifer, Refractories Plant manager, is quoted as saying: "This effort…aligns directly with the Corporate Values and the company's commitment to the community," "We valued the individual by supporting a former employee…(and) gave something of value and purpose to the Meals on Wheels organization (providing) a positive impact on the agencies, communities and families in our community."
Jackie Hertlein, an events manager for Corning Business Services, is a Meals on Wheels volunteer and board member. She said the stones from Refractories make a world of difference in ensuring that meals arrive piping hot. "They create a mini-oven in the hamper we use for transporting meals. Even in the winter when it's freezing cold outside, the food stays hot and the people we visit really appreciate it," she said.
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Having Trouble Reading Your PC Screen?
Being retirees (that is, of a certain age), many of us have problems reading small text... like this. Here's a tip from your editor.
Hold down the Ctrl key on your key board and turn the small wheel in the middle of your mouse, the print size will change - it will either get larger or smaller - depending on which way you turn the wheel.
Try it - you'll be amazed at the difference!
After all, we don't want anyone to miss any of the important stuff we post on this web site.
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Links to the Home Area
THE COMPANY: Whenever a news item about Corning Incorporated appears in major publications (e.g. The Wall Street Journal, Business Week, The New York Times, etc.), highlights of the article are usually posted on the following company site:
http://www.corning.com/media_center/in_the_news/index.aspx
The link for "Read the full article on line" is http://www.corning.com/media_center/index.aspx
YOU CAN ALSO LINK DIRECTLY TO THE NEWSPAPERS SERVING THE CHEMUNG VALLEY BY CLICKING ON THE LINKS BELOW:
The-Leader
Star-Gazette
Union Retirees Meetings
Union retirees meet regularly at the Union Hall at 10 a.m. on the second Tuesday of each month. This input from Connie Scudder.
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2010 Sullivan Park Retirees Breakfast
From Mary Ellen Miller comes the 2010 monthly breakfast gathering schedule for Sullivan Park retirees. These are informal get-togethers at the Central Restaurant in Painted Post. No meetings… just C & C… Coffee and Chatter. Reservations not needed. Gathering time is 9 a.m. The 2009 schedule:
Monday, January 25th
Wednesday, February 24th
Wednesday, March 24th
Friday, April 23rd
Monday, May 24th
Thursday, June 24th
Friday, July 23rd
Tuesday, August 24th
Friday, September 24th
Monday, October 25th
Monday, November 29th
Wednesday, December 29 th
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