Recipes for special February events

Loaded Buffalo Blue Idaho Potato Chips

(Serves 4)

daho Potato Chips (recipe below)

Crispy Buffalo Chicken (recipe below)

Blue Cheese Cream Sauce (recipe below)

2 T. Fresh Chives, chopped

Celery Seed

Favorite Blue Cheese Crumbles, if desired

To Assemble:

Place Potato chips on a large platter. Scatter crispy buffalo chicken over the chips and pour remaining buffalo sauce mixture over the chips. Drizzle blue cheese cream sauce over potato chips and chicken. Garnish with chopped chives and celery seed. Serve warm and enjoy your tailgating feast! (If you really love blue cheese, sprinkle your favorite blue cheese crumbles!)

Potato Chips:

3 quarts vegetable oil

1 ¼ - 1 ½ lb. Idaho Potatoes (2 -3 Large)

1 packet of Ranch Seasoning Mix

Celery Salt to taste

To make Potato Chips:

Preheat the oil over medium-high heat in a 4-quart or larger heavy duty pot, Dutch oven or portable frying unit. Heat the oil to 300 degrees F. While the oil is heating, line a large mixing bowl with paper towels. Using a mandoline, knife or slicer, cut the potato lengthwise into very thin slices. Each slice should be about 1/8 inch thick or the thickness of a coin. When the oil has reached 300 degree F, carefully add the slices 1 at a time to the hot oil. Using a slotted spoon, consistently move the slices around in the hot oil for 3 to 4 minutes or until golden brown and crisp. Remove the chips with a slotted spoon or spider, allowing some of the excess oil to drain off. Move the cooked chips to the paper towel lined bowl and shake bowl remove excess oil. Adjust the heat as needed so the oils stays at 300 degrees F. For best results, slice the potatoes and fry them in small batches. When the final batch has finished frying, sprinkle the chips with ranch seasoning mix and celery salt, to taste. Toss chips in the bowl to evenly distribute the seasonings. Remove the paper towels and set aside.

Buffalo Chicken

1 ¼ lbs. chicken thighs, skin on, deboned

2 c. Hot Sauce or Buffalo Wing Sauce

½ tsp. freshly ground black pepper

½ c. melted butter, salted

3 qts. vegetable oil

To make Buffalo Chicken:

In a large plastic sealable bag, place the chicken thighs, ½ c. of the hot sauce and the ground pepper in the bag. Shake chicken until coated, seal the bag and place in refrigerator for 1 hour or overnight to marinate. Preheat oven to 400 degrees F. Remove chicken from the refrigerator, open bag and spread marinated chicken thighs on a half sheet pan or cookie sheet lined with non-stick foil or parchment paper. Bake chicken for 20 – 30 minutes or until it has reached 165 degrees. Remove chicken from the oven, set aside and let cool. In the same pot of oil as used for the potato chips, heat oil to 350 degrees F (You may need to add additional oil to bring it back to 3qts). As oil is heating, cut chicken into ¼ inch pieces. Once oil is hot, drop cut up chicken thighs into the hot oil and cook them for 1-2 minutes, just long enough to crisp them up. Once the chopped chicken pieces are crispy remove them from the oil and place into a separate bowl with the rest of the hot sauce and melted butter. Toss chicken in the bowl to evenly distribute the sauce mixture. Keep warm until ready to assemble.

Blue Cheese Cream Sauce

1 clove garlic, minced

1 T. olive oil

12 oz. Heavy Cream

2-3 oz. of your favorite Blue Cheese crumbles

Salt and freshly ground black pepper to taste

To make Cream Sauce:

In a sauce pan or shallow sauté pan, heat the olive oil. Add minced garlic and sauté for 20-30 seconds. Do not brown or burn it. Then add heavy cream and lower the heat. When the cream begins to simmer, crumble the blue cheese into the cream and stir. The cheese will begin to slowly melt as you continue to stir. Season with salt and pepper. When the cheese has melted and the sauce is smooth, remove from heat and serve.

Salmon Florentine En papillote

Makes 2 Servings

Ingredients

· 2 c. baby spinach

· 2 (6 to 8-ounce) salmon fillets

· 2 squares parchment paper

· 5 Tablespoons salted butter, divided

· ¼ cup panko breadcrumbs

· ½ teaspoon garlic powder

· ½ teaspoon onion powder

· ½ teaspoon dried oregano

· 2 tablespoons olive oil

· 3 ounces mushrooms, quartered

· 6 ounces marinated quartered artichoke hearts, drained

· ¾ cup dry white wine or chicken broth

· 6 Sundried tomatoes, sliced

Directions

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Recipes for special February events

BY DR. FRANCINE MARZ, CHS CULINARY ARTS TEACHER

Loaded Buffalo Blue Idaho Potato Chips

Serves 4)

daho Potato Chips (recipe below)

rispy Buffalo Chicken (recipe below)

lue Cheese Cream Sauce (recipe below)

 T. Fresh Chives, chopped

elery Seed

avorite Blue Cheese Crumbles, if desired

o Assemble:
Place Potato chips on a large platter. Scatter crispy buffalo chicken over the chips and pour remaining buffalo sauce mixture over the chips. Drizzle blue cheese cream sauce over potato chips and chicken. Garnish with chopped chives and celery seed. Serve warm and enjoy your tailgating feast! (If you really love blue cheese, sprinkle your favorite blue cheese crumbles!)

Potato Chips:

3 quarts vegetable oil

1 ¼ - 1 ½ lb. Idaho Potatoes (2 -3 Large)

1 packet of Ranch Seasoning Mix

Celery Salt to taste

To make Potato Chips:

Preheat the oil over medium-high heat in a 4-quart or larger heavy duty pot, Dutch oven or portable frying unit. Heat the oil to 300 degrees F. While the oil is heating, line a large mixing bowl with paper towels. Using a mandoline, knife or slicer, cut the potato lengthwise into very thin slices. Each slice should be about 1/8 inch thick or the thickness of a coin. When the oil has reached 300 degree F, carefully add the slices 1 at a time to the hot oil. Using a slotted spoon, consistently move the slices around in the hot oil for 3 to 4 minutes or until golden brown and crisp. Remove the chips with a slotted spoon or spider, allowing some of the excess oil to drain off. Move the cooked chips to the paper towel lined bowl and shake bowl remove excess oil. Adjust the heat as needed so the oils stays at 300 degrees F. For best results, slice the potatoes and fry them in small batches. When the final batch has finished frying, sprinkle the chips with ranch seasoning mix and celery salt, to taste. Toss chips in the bowl to evenly distribute the seasonings. Remove the paper towels and set aside.

Buffalo Chicken

1 ¼ lbs. chicken thighs, skin on, deboned

2 c. Hot Sauce or Buffalo Wing Sauce

½ tsp. freshly ground black pepper

½ c. melted butter, salted

3 qts. vegetable oil

To make Buffalo Chicken:

In a large plastic sealable bag, place the chicken thighs, ½ c. of the hot sauce and the ground pepper in the bag. Shake chicken until coated, seal the bag and place in refrigerator for 1 hour or overnight to marinate. Preheat oven to 400 degrees F. Remove chicken from the refrigerator, open bag and spread marinated chicken thighs on a half sheet pan or cookie sheet lined with non-stick foil or parchment paper. Bake chicken for 20 – 30 minutes or until it has reached 165 degrees. Remove chicken from the oven, set aside and let cool. In the same pot of oil as used for the potato chips, heat oil to 350 degrees F (You may need to add additional oil to bring it back to 3qts). As oil is heating, cut chicken into ¼ inch pieces. Once oil is hot, drop cut up chicken thighs into the hot oil and cook them for 1-2 minutes, just long enough to crisp them up. Once the chopped chicken pieces are crispy remove them from the oil and place into a separate bowl

with the rest of the hot sauce and melted butter. Toss chicken in the bowl to evenly distribute the sauce mixture. Keep warm until ready to assemble.

Blue Cheese Cream Sauce

1 clove garlic, minced

1 T. olive oil

12 oz. Heavy Cream

2-3 oz. of your favorite Blue Cheese crumbles

Salt and freshly ground black pepper to taste

To make Cream Sauce:

In a sauce pan or shallow sauté pan, heat the olive oil. Add minced garlic and sauté for 20-30 seconds. Do not brown or burn it. Then add heavy cream and lower the heat. When the cream begins to simmer, crumble the blue cheese into the cream and stir. The cheese will begin to slowly melt as you continue to stir. Season with salt and pepper. When the cheese has melted and the sauce is smooth, remove from heat and serve.



Salmon Florentine En papillote

Makes 2 Servings

Ingredients

· 2 c. baby spinach

· 2 (6 to 8-ounce) salmon fillets

· 2 squares parchment paper

· 5 Tablespoons salted butter, divided

· ¼ cup panko breadcrumbs

· ½ teaspoon garlic powder

· ½ teaspoon onion powder

· ½ teaspoon dried oregano

· 2 tablespoons olive oil

· 3 ounces mushrooms, quartered

· 6 ounces marinated quartered artichoke hearts, drained

· ¾ cup dry white wine or chicken broth

· 6 Sundried tomatoes, sliced

Directions

1. Preheat the oven to 350 degrees F. Place ½ the spinach on a sheet of parchment paper and then place the salmon filet on top. Repeat with the 2nd piece of parchment.


2. Melt 2 tablespoons butter and brush over salmon. Combine panko, garlic powder, onion powder and oregano in a small bowl and stir together. Evenly sprinkle over salmon fillets.

3. Crimp and fold parchment around fillets to form a packet. Place packets on a rimming baking pan.

4. Bake in the preheated oven until salmon flakes easily with a fork, about 20 minutes.

5. Meanwhile, for sauce, heat oil in a skillet over medium heat. Add mushrooms and cook, stirring, for about 3 minutes. Stir in artichoke hearts and continue to cook and stir for about 3 minutes. Pour in white wine/chicken broth and sundried tomatoes. Bring to a simmer and cook until liquid is reduced by half, about 5 minutes. Turn off heat and add remaining butter to melt, about 1-2 minutes more. Taste and season with salt and pepper.

6. Carefully peel back parchment from salmon, place salmon and spinach on a serving plate and ladle sauce over the salmon. Serve with rice or orzo pasta.

Honoring Black History in York

By Kaya Spencer • February 19, 2026
YORK COUNTY, S.C.- Every February, communities across the nation recognize Black History Month, a time dedicated to honoring the history, culture, and achievements of Black Americans. In York County, that history is deeply rooted in the land, schools, churches, and historic sites that continue to tell powerful stories of resilience and contribution. Historic Brattonsville This important historical location is in McConnells, S.C. This living history site features a dedicated African American interpretation, which focuses on the history and experiences of enslaved people. The site also includes original slave quarters and the Enslaved Ancestral Burial Ground, where 481 people of African descent are buried. Throughout February, visitors can attend a special Saturday program titled “By Way of the Back Door: The Life and Times of Molly,” which explores African American life through the perspective of a woman who lived at Brattonsville from 1780 to 1865. Roosevelt School Black history is also closely tied to the Roosevelt School in Clover. During segregation, the school served as an all-Black K–12 school and was originally known as the first Clover Colored School. Although the building was destroyed during integration in the mid-1960s, its legacy remains strong. The school once served as the hub for Black education in Clover before segregation ended. Today, a historical marker stands at the former site, which now includes three baseball fields, a playground, a basketball court, and picnic tables. Green Pond United Methodist Church This church has been a very important part of Black history in the area, serving as one of the earliest and longest-lasting places of worship for African-American residents. At that time, Green Pond was widely the only church serving African-Americans in the Clover area and has remained an all-Black church, continuing to serve as a main gathering place for worship, fellowship, and mutual aid in the community. Stellie J. Jackson served as the pastor of Green Pond Church, giving spiritual leadership and guidance to the congregation. Under his leadership, the church continued its mission of strengthening faith while also supporting the social and educational growth of the community. For generations, the church has been a religious home. It has also served as a symbol of resilience, community unity, and the struggle for dignity and recognition. Green Pond Church Cemetery Another significant site is Green Pond Church Cemetery, the first cemetery for Black residents in Clover. The cemetery holds the remains of many formerly enslaved individuals. African Americans lived and worked in the Clover community before the Civil War, first as enslaved people and later as sharecroppers, farmers, laborers, and skilled workers who helped build the local economy. Even during the hardships of slavery and the Civil War, African Americans played an important role in shaping the region. Following the Emancipation Proclamation, formerly enslaved individuals in the Clover area began building independent lives. Many worked as sharecroppers or tenant farmers while striving to reunite families separated by slavery. During this time, African Americans established their own churches, schools, and neighborhoods, laying the foundation for strong Black communities that would continue for generations. Black History Month serves as a reminder not only of the struggles Black Americans have faced but also of their strength, perseverance, and lasting contributions. York County’s historic sites stand as meaningful landmarks for future generations.

STATE CHAMPS

By Anthony Mathipannha • February 19, 2026
COLUMBIA, S.C.- The Clover High School wrestling team became the SC 5A Wrestling State Champions for the first time in the school’s history. The Dirty Birds defeated James Island 34-31 after a long, hard season. Head Coach Michael Fitzgerald started this program 24 years ago. While the program has experienced ups and downs, including some individual state championships, this is the first team win. Fitzgerald credits the team’s success to getting the right people on the coaching staff and building from there. Fitzgerald shared his feelings about the win as well. “Winning the state championship, the first wrestling state championship in school history for wrestling, definitely was a big moment. It couldn’t have been done without my assistant coaches, our wrestlers, the parents of our wrestlers, the administration, and the support from the faculty and staff. So it’s a true team victory across the board”. In the press conference before the state championship, Fitzgerald spoke about the season. “We were intentional about scheduling tough matches in front of our wrestlers, learning through losses and stacking wins.” As a result, they won important matchups throughout the season to make it to the championship match. Fitzgerald shared, “We are ready to embrace the opportunity we have here on Wednesday.” According to Fitzgerald, there were multiple standouts on the team and all worked hard throughout the season. Winning against the likes of Boiling Springs and Blythewood, picking up wins in dual matches, and beating a few perennial power schools in North and South Carolina helped build the confidence needed to take the state title. Wrestler Owen Tatum believed their winning factor throughout the season was having a great coach like Fitzgerald and being willing to go the extra mile to get their win. Throughout the season, the team focused on their belief in each other, acknowledging that the only thing they could control was themselves, and worked to improve every day. That focus helped them understand each other’s abilities during practice and gave them the confidence to push through each match and work to make each other better than the day before. They put in the work all the way to the end of the season. Wrestler Keller Brunnelson spoke of the team mindset heading into the match, “Overall, we are pretty confident, everybody is just focused to go out there and really put their best foot forward, going out there and wrestling with the mindset that we’re gonna leave it all on the mat.” And leave it all on the mat they did, and they brought home the trophy to prove it.

Officials confirm invasive hornet species in York County

By Kaya Spencer • January 28, 2026
YORK, S.C. - An invasive species known as the yellow-legged hornet has been confirmed in York County, raising concerns among state officials, beekeepers and environmental experts. The hornets, which are native to Southeast Asia, pose a serious threat to honeybee populations and local ecosystems. Officials with the Clemson University Department of Plant Industry confirmed a yellow-legged hornet nest in McConnells, located in York County, in early December 2025. The discovery marked the first confirmed detection of the invasive species in South Carolina. Yellow-legged hornets typically range in size from .07 of an inch ro an inch in length. The head is mostly black, with some front-facing yellow or orange and black eyes. The thorax is black or dark brown. It also has alternating bands of dark brown/black and yellow/orange on the abdomen. The most distinctive feature are the black-brown legs that become yellow on the ends. The yellow-legged hornet was first identified in the United States in November 2023, when it was discovered near Savannah, Georgia. Since then, the species has spread to other areas in the Southeast, prompting increased monitoring and response efforts from state and federal agencies. While the hornets are not considered highly dangerous to humans, officials say their presence poses a significant risk to honeybees. Yellow-legged hornets are known to prey on bees by hovering near beehives and attacking returning workers. Over time, repeated attacks can weaken or destroy entire colonies. Bees play a critical role in pollination, which is essential for the growth of many crops, gardens and native plants. A decline in bee populations can have widespread consequences, including reduced agricultural yields and disruptions to local ecosystems. “When bee populations decrease, the effects ripple throughout the environment,” officials said. Reduced pollination can impact farmers, home gardeners and natural plant life, potentially leading to long-term ecological and economic consequences. The discovery of the hornets in York County has prompted concern among local officials and agricultural track and contain the species. Clemson officials are encouraging residents to remain vigilant and report any suspected sightings, particularly near wooded areas or beehives. Experts advise residents not to approach hornet nests, as the insects can become aggressive if disturbed. Instead, sightings should be reported to local agricultural authorities or Clemson University’s Department of Plant Industry for proper identification and removal. Officials say early detection is critical in preventing the hornet from becoming established in South Carolina. Continued monitoring and public awareness will play a key role in limiting the spread of the invasive species and protecting the region’s bee populations. As efforts continue, state agencies emphasize the importance of cooperation between residents, beekeepers and environmental officials to address the growing threat posed by the yellow-legged hornet. To learn more about this species, including making traps and reporting sightings, visit https://blogs.clemson.edu/regulatory/december-2025-yellow-legged-hornet-update-movement-of-ylh-beyond-lowcountry-confirmed/

Clover School District impact fee passes at $8,000

By BY EVAN FRINTER, CHS JUNIOR AND KELLY CLARK, ROARING EAGLE EDITOR-IN-CHIEF • December 18, 2025
YORK COUNTY - York County Council approved an impact fee for Clover School District on Dec. 15, setting the amount at $8,000 for single-family homes.

CSD Impact Fee Ordinance faces final vote

By Evan Frinter and Kelly Clark • December 12, 2025
The Impact Fee Ordinance is up for its third and final reading on Dec. 15, 2025, after passing its second reading unanimously on Nov. 17. However, it only applies to the Urban Service Boundary.

York County Council listens to D2 residents: Approves impact fees

By By Evan Frintner, CHS Junior and Kelly Clark, Roaring Eagle Editor-In-Chief • November 18, 2025
York County Council listens to D2 residents: Approves impact fees 

Clover Will Have Two New Eateries and They are Coming This Spring

October 16, 2025
The Cattle Car

Kindness Corner: Girl Scout Troop 888 spreads joy and service

October 15, 2025
LAKE WYLIE, S.C. - At Girl Scout Troop 888, the motto “make the world a better place” is more than just a slogan-it’s a guiding principle. With 87 members ranging from Kindergarten to 7th grade, Troop 888 is making a big impact in the Lake Wylie and Clover communities. Under the leadership of Lucinda Woodard, a lifetime Girl Scout with nearly 28 years of experience, the troop is dedicated to teaching young girls the importance of service and giving back.

Recipes from Ireland

October 15, 2025
CLOVER, SC - Dr. Francine Marz encountered both of these dishes on a trip to Ireland. She found them unique and wanted to share them with our readers.

Kindness Corner: A Spotlight on Community Compassion

October 15, 2025
Welcome to the Kindness Corner, where we celebrate acts of kindness that make a real difference in our community. Each month, we’ll highlight heartwarming stories of generosity and showcase ways you can get involved in spreading kindness too.