King News

Peggy Wall - King News

Fun Day is September 25, 2015 at King Central Park, 10:00 a.m. – 2:00 p.m. Building Community. Free Food, Free Entertainment, and Free Activities. For more information or to volunteer, contact: Wanda Roberson, 336-287-2717 or; Leona Williams at 336-714-9131 or

King Moravian Preschool, 228 West Dalton Road, King, will have a Fall and Winter 2015 Children’s Consignment Sale in the Church Fellowship Hall and they need volunteers from Wednesday evening through Saturday at 1:00! The sale is on Friday, September 25, 9:00 a.m.- 1:00 p.m. and 3:00 – 7:00 p.m. Saturday, September 26, 8:00 a.m. – 12:00 p.m. (Red- ticketed items 1/2 price on Saturday). Want to consign? Contact Tina Pratt 336-983-4003 or DONATIONS WELCOME!!!!!

The King Senior Center is holding a raffle for a handmade afghan that measures five feet by five feet. The drawing will be held Saturday, October 3, 2015 at KingFest. The money raised will be used to support the senior center.

American Legion Post 290, 446 S. Main Street, King – The Veteran’s Memorial Foundation Food Drive is October 3, 2015 from 3 p.m. – 8 p.m.. All non-perishable and canned food accepted. PLEASE – NO OUT OF DATE ITEMS. Stokes County Girl Scouts will be serving hotdogs, chips, drinks and desserts for donations. A portion of the proceeds will be donated back to the Veteran’s Memorial Foundation and the remaining balance will be used for the Stokes County Girl Scouts Service Unit events. Entertainment provided by Lee Daniels specializing in songs from the 60’s, 70’s, and 80’s.

Chestnut Grove Middle School – On October 17, Chestnut Grove Middle School will be hosting an Olde Tyme Day from 9:00 a.m. to 3:00 p.m. on the Chestnut Grove football field. There will be bands, food and crafts. If you would like to set up a booth call Nora Davis or Victoria Gordon at Chestnut Grove Middle School. The cost of a booth is $20.00. Chestnut Grove Middle School, 983-2106.

Trinity United Methodist Church, 725 W. Dalton Road, King will host their annual bazaar, Saturday November 14, 2015 from 8-11 a.m. Breakfast items, sausage and country ham biscuits, fried apple pies and sugar cake. Other items available include chicken pies, baked and canned goods, crafts and Christmas items. Tickets will be available for a quilt to be given away. For more information, contact the church office at (336) 983-5405.

The American Legion Post 290 in King has wheel chairs, walkers, crutches, canes, potty chairs and shower chairs available for residents needs. Please call Jim Rosamond, 391-3618 for these items.

We extend thoughts and prayers to the families of deceased love ones recently passed: Bobby Lee Williams, Sr., 7/1/1945-9/13/2015; Curtis Ray Shelton, 8/18/1954-9/15/2015; Shelby Wilburn Hill, 9/29/1930-9/16/2015; Linda Lucille Fulp, 9/16/2015; Magan Ashley Day, 12/27/1986-9/16/2015; Lawrence Elbert Banner, 10/9/1922-9/18/2015.

Rolling Thunder, Inc. 4th Annual Chicken Stew will be on Saturday, October 17, 2015 at the American Legion Post 290, 436 South Main Street, King, at 5 p.m. Cost will be $7.00 per person, take outs will be $9.00. Dessert and drinks included. 50/50 door prizes. Contact Bob Penn, 336-813-2106. Proceeds go to veterans in need.

The Carroll Reunion will be at Mount Olive Baptist Church, 5413 NC Hwy 66 South, King on Sunday, October 4, 2015. Covered Dish Lunch will be served at 1 p.m. Please get word to all of your family.

Mexican Cornbread.

1 cup all purpose flour, 1 cup white cornmeal, 1 egg, 1/2 cup oil, 1 cup buttermilk, 1 can drained mexi-corn, 1 medium diced onion, 1 medium diced green pepper, 1 cup shredded cheese, 1/2 tsp red pepper. Stir ingredients together. Melt 1 tsp crisco in a cast iron skillet. Bake 30-35 minutes at 400.

Veg-All Cassrole

By Emodean Gatewood

2 (16 oz.) cans Veg-All, drained

1 can chopped water chestnuts, drained

1 cup chopped celery

1 (10 ½ oz) can cream of chicken soup or celery soup

1 chopped onion

1 cup sour cream

Mix well all ingredients above. Put in a 2 quart dish.

Sprinkle ½ cup or more of shredded sharp cheddar cheese on top. Combine 1 sleeve crushed Ritz crackers with ½ cup melted margarine. Spread on top. Bake at 350 degrees approximately 20-30 minutes until bubbly

Famous Yam Balls

By Carolyn Redding

3 cups cooked, mashed sweet potatoes

1/3 cup sugar or Splenda

1 small can crushed pineapple, drained, unsweetened

Large marshmallows

Shredded coconut

Mash sweet potatoes, sugar or Splenda, add pineapple together. Take large marshmallow, put potato mixture around it using your hands, and then roll in coconut. Place in buttered dish. Continue until mixture is used up. Bake at 325 degrees for about 20 minutes.

Caramel Apple Pie Cookies


1 package Refrigerated Pie Crust (2 crusts)

5 oz Caramel Topping

10 oz Apple Pie Filling

1 Egg

1 tsp Cinnamon

1/4 tsp Nutmeg

1/4 cup Sugar


Preheat the oven to 350.

Spray cookie sheet with non stick spray and set aside. (From a lot of failed attempts, I’ve learned to use a muffin/cupcake pan. It holds them together)

Allow crusts to warm slightly to make them easier to work with.

Dust work area with flour and slightly roll out crusts.

Spread a thin layer of caramel on one of the crusts.

Use a knife to chop pie filling into smaller pieces and spread over top of caramel.

Cut other crust into 1/2” strips.

use strips to create a lattice top over pie covered crust.

Cut out circles and transfer to prepared baking sheet.

Beat egg in bowl until well blended.

Mix together sugar, cinnamon and nutmeg.

Brush lattice tops with egg wash and sprinkle with sugar mixture.

Bake for 20-25 minutes or until golden brown.


Place the bacon in a large, deep skillet, cook over medium-high heat, turning occasionally, until evenly browned and crisp about 10 minutes.

Remove the bacon slices, crumble set aside.

Leave the bacon drippings in the skillet.

Mix mashed potatoes, eggs, onion powder, salt, and black pepper together in a bowl;

stir in the crumbled bacon and Cheddar cheese.

Form the mixture into 8 patties. Heat the bacon drippings over medium heat,

Pan-fry the patties in the drippings until crisp on each side, about 4 minutes per side.

Spaghetti Squash Au Gratin

6 Servings

Tastes like a Potato Casserole without all the carbs!!!!

1 medium spaghetti squash

3 tablespoons butter

1 small yellow onion, very thinly sliced

1 teaspoon red pepper flakes

1/4 teaspoon garlic salt

Salt and pepper to taste

3/4 cup sour cream

1 cup shredded cheddar cheese

Cut the spaghetti squash in half and remove the seeds. Place in a covered dish with a ¼ inch of water and microwave for 10 -12 minutes. In a medium sized skillet over medium heat, add the butter, onions, red pepper, garlic salt, salt and pepper and cook until the onions are brown in color.

Using a fork, scrape the insides of the squash and transfer to a small bowl.Mix the squash, onions, sour cream and half the cheese together and mix well. Transfer the mixture to a buttered baking dish and top with remaining cheese.

Place into a 375º for 20-25 minutes. Put on broil in the last minute until golden brown on top

Peggy Hall Wall has been covering the King Community for many years and can be reached at or 336-813-6231.

Peggy Wall

King News

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