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Donations push community college more than half way toward endowment goal of $10 million
Toasting at the end of Allan Hancock College’s centennial celebration are Fifth District Supervisor Steve Lavagnino, left, AHC mascot Spike and Superintendent/President Kevin Walthers. (Contributed photo) By Janene Scully, Noozhawk North County Editor | @JaneneScully
May 24, 2021
| 10:18 p.m.
A celebration of Allan Hancock College’s first 100 years culminated with the naming of the centennial class of distinguished alumni, and the revelation that tuition-free fundraising efforts had reached more than halfway toward the goal.
The virtual celebration hosted by Fifth District county Supervisor Steve Lavagnino and Superintendent/President Kevin Walthers, included musical performances, history and more on Saturday.
Place a pan or wok on a high heat, followed by the 4 tbsp of oil.
Fry the chicken off in batches until its golden brown and crispy. Set aside on a plate.
Clean out the wok and add the remaining 1 tbsp oil. Place on a medium heat.
Add the garlic, ginger and chilli followed by a pinch of salt. Keep tossing the pan.
Return the chicken to the pan, sprinkle in the Chinese 5 spice and again toss all the contents of the pan around.
Add the honey, peanut butter, sriracha and soy sauce, followed by a splash of water. Bring to a simmer.
· 200g Smoked Apple wood Cheese, grated
· 4 burrito-size flour tortillas
Method
Place a large saucepan on a high heat add a tablespoon of oil and brown the beef in small batches removing each batch to a plate before adding the next batch.
Once all the beef is browned place the pan on a medium heat and add the onion, cook until soft and translucent.
Add the cumin, coriander, paprika, chilli, chipotle, oregano and salt, cook until fragrant, about 1 minute.
Add the beef and passata, bring to the boil and add the sugar. Reduce the heat and cook slowly for 20 minutes.
The mix is ready when it’s nice and thick, it shouldn’t be full of liquid.