King News

Peggy Wall - King News

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, November 7, 2015 at KingFest. The money raised will be used to support the senior center.

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: Dallas Gray Anders, 7/2/1937-9/20/2015; James H. Flinchum, Jr., 1/14/1926-9/21/2015; James Garfield Hicks, 10/9/1929-9/21/2015; Ramie Aldeen Fulk, 5/7/1931-9/25/2015.

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.

King Moravian Pre-School, 234 W. Dalton Road, King, – Come enjoy Chicken Pie dinner plates, Pinto Bean Bowls, and Hot Dog Plates along with fun, games and our famous CAKE WALK! We also will have our Silent Auction and raffle! We are starting at 4:00 this year since Halloween is on a Saturday! Come enjoy dinner with us and help us raise money for KMP’s new playground on Saturday, October 31.

King Outreach Ministry – Detergent, Baby needs, Personal Care Products, Good used furniture for Thrift Shop, Good used blankets & quilts, linens, curtains, Good used fans & small air conditioners, household items, dishes, flatware, pots & pans, lamps, lamp shades. For information, please call 336-983-4357 or

HAPPY BIRTHDAY to a lovely lady, Ms. Mary Etta Gentry, who was 100 years old on Tuesday, October 6. Three of our four boys had her for their first grade teacher. She got them started off great and they loved her so much along with Jake and me and other students and parents. She was a super teacher and has been a friend for years.

kiwi pie

15 whole Graham Crackers (the 4-section Large Pieces)

1/2 cup Macadamia Nuts

1/3 cup Sugar

1/3 cup Butter, Melted

1 can Sweetened, Condensed Milk

2 whole Egg Yolks

1/2 cup Lime Juice

1 Tablespoon Lime Zest

6 whole Kiwi, Peeled And Sliced

Sweetened Whipped Cream For Serving

Extra Kiwi Slices, For Serving

Extra Chopped Macadamia Nuts, For Serving


Preheat oven to 350 degrees. For the crust: Pulse grahams crackers with macadamia nuts and sugar in a food processor until fine. Pulse in the melted butter until crumbs are moist. Press into a pie pan and bake for 5 minutes or until golden and set. Remove from oven and set aside to cool slightly.

For the filling: Combine sweetened condensed milk, egg yolks, lime juice, and lime zest in the bowl of an electric mixer and mix on high until smooth and thick, 2 to 3 minutes. Pour mixture into crust and bake for 15 minutes. Remove from oven, allow to cool, then refrigerate for at least 1 hour—more if possible.

Arrange kiwi slices on top of the cooled pie, then top generously with whipped cream. Garnish with kiwi slices and chopped macadamia nuts. Keep cold.

Very Moist Coconut Sheet Cake

1 Duncan Hines White Cake mix

3 eggs

1 cup milk

1/2 cup vegetable oil

1 small box vanilla (or almond) pudding (I used vanilla)

1 teaspoon vanilla (or almond) extract (I used vanilla)

Mix together all ingredients until smooth and creamy. Pour into a 9 x 13 pan that has been greased and floured. (I used Baker’s Joy.) Bake at 350 for 32 – 35 minutes or until tooth pick comes out clean.

1 can of cream of coconut

1 can of sweetened condensed milk

Mix these two ingredients together. Poke holes in the hot cake and slowly pour this mixture over the cake. Let cake cool and then frost with the following:

8 oz. container of Extra Creamy Cool Whip

12 oz. frozen grated coconut (Sprinkle this over the top of the Cool Whip

Refrigerate at least 8 hours before serving. Even better the next day!



2 – 10 oz blocks of frozen chopped broccoli

10 oz process cheese spread (like Velveeta), cut into cubes

1½ sticks butter (3/4 cup), divided

1 sleeve Ritz crackers, crushed


1 Preheat oven to 350 degrees. Grease or spray a 2 quart casserole.

2 Cook broccoli according to package directions; drain well and set aside.

3 In a microwave-safe bowl, melt the cheese spread with ½ stick (1/4 cup) of butter. Stir until smooth. Add broccoli and mix well. Place in prepared casserole. In a medium saucepan, melt the remaining 1 stick (1/2 cup) butter and add crushed crackers, mixing well to coat with butter. Top broccoli mixture with buttered crumbs.

4 Bake in a 350 degree oven for 20-30 minutes or until bubbly and cracker crumbs begin to turn golden brown. Serves: 4-6

Pumpkin Crunch Cake

• 1 can (15 oz) pumpkin

• 1 can (12 oz) evaporated milk

• 3 large eggs

• 1 1/2 cups sugar

• 1 tsp. cinnamon

• 1/2 tsp. salt

• 1 box yellow cake mix

• 1 cup pecans, chopped

• 1 cup butter, melted

• Cool Whip

Preheat oven to 350 degrees. Combine pumpkin, evaporated milk, eggs, sugar, cinnamon, and salt in a large bowl. (I used my mixer for this step.) Pour into a greased 13×9 baking dish.

Run cake mix through a sifter to get lumps out and sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans. Drizzle melted butter over pecans. Bake for 50-55 minutes or until golden brown. Cool. Serve chilled (or warm). Top with a dollop of whipped topping.


2 Granny apples

1 cup water

1 cup sugar divided

1 stick margarine

¼ tsp vanilla

8 canned biscuits (Pillsbury buttermilk)

4 tsp cinnamon

Preheat oven to 375 degrees. Peel, core and slice apples vertically into 8 slices each. Cover with water to keep from getting brown while fixing rest of recipe.

In a medium saucepan, mix the water, ¾ cup of the sugar, butter and vanilla over heat, bring mixture to a boil.

Separate each biscuit in half. Wrap biscuit dough layer around a slice of apple, stretching it to slightly overlap and seal the bottom. Place the wrapped sliced side down in a 9×13 baking dish.

Pour the hot sugar mixture over the apple slices.

Mix remaining ¼ cup sugar with cinnamon and sprinkle over the top of the wrapped apples. Bake for 35 minutes or until golden brown. Serve with vanilla ice cream.

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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