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.

King Moravian Church, 228 W. Dalton Road, King – Women’s Fellowship Fall Bazaar, Saturday, October 17, 2015, 9:00 a.m. – 1:00 p.m. Breakfast and Lunch available, Baked and Canned Goods, Chicken Pies, Produce, Crafts, Pottery, Pre-made Gift Baskets, Attic Treasures, Men’s Fellowship Brunswick Stew, Also Available, sale starts at 7:30 am $3.50/pint – $7.00/quart.

Fall Carnival, October 31, 2015, 4:00 – 8:00.will be at King Moravian Preschool, 234 West Dalton Road, King , Chicken Pie, Pintos, and Hot Dogs. Fun and Games, Silent Auction.

King Lion’s Club tickets for the Oct. 22 fundraiser are $50 a piece. Grand prize: 2015 John Deere Gator. Three door prizes: a blower, a chainsaw, and a trimmer. Ticket holders who bring unwanted eyeglasses or canned food for donation get one ticket for a bonus raffle. Contact candicefixod@gmail.com for tickets.

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.

We extend thoughts and prayers to the families of deceased love ones recently passed: Joan Mickey Wall, 9/1/1935-10/8/2015; Lucile Covington Church Bowles, 5/1/19925-10/10/2015.

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 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.

King Masonic Lodge has announced that the King Christmas Parade will be on Saturday, December 5, 2015 at 2:00 p.m, rain or shine. Applications for the parade can be picked up at the King Chamber of Commerce or printed off of the King Masonic Lodge website, www.king722.org. You can contact Doug Wall for more information at 336-414-5302.

Quilt Raffle going on now! Stop by the library today to see this beautiful quilt and purchase your tickets for a chance to win! Tickets are $5, or you can purchase 3 for $10. The drawing will be held on December 15 at 7 p.m. at our annual Christmas Open House. You do not need to be present to win. October 12, 6 p. m. Introduction to Beekeeping sponsored by the Stokes County Cooperative Extension Office. October 15-17, Friends of the Library Fall Used Book & Rummage Sale

STOKES FAMILY YMCA – LEARN TO SAVE LIVES BY BECOMING A LIFEGUARD-We have classes beginning October 16th. Winter Sports are around the corner! Winter Basketball (both recreational and competitive leagues), Little Dribblers for ages 3-4, and Adult Basketball leagues are all available. Save time and register online! www.stokesymca.org.

Mitchell’s Nursery & Greenhouse, 1088 W. Dalton Road, King has been busy growing mums, pansies, trees, shrubs, and perennials to plant in your yard or pots. They have the largest selection in the area. Bring pictures and measurements and they will help you design a new landscape or add to your current one. Now is the best time to plant. They also have fresh, clean, red, longleaf pine needles and pumpkins. 336-983-4107. Like us on facebook. www.mitchellsnursery.com

Pineapple Cheese Spread

2- 8 oz. pkgs cream cheese, softened

1- 15 oz. can crushed pineapple, well drained

1/4 C. finely chopped green pepper

2 T. finely chopped onion

1 T. seasoned salt (or less)

2 C. finely chopped pecans

Combine and mix all ingredients together. Refrigerate several hours. Serve with crackers.

Variation: For Pineapple Cheese Ball

Make Pineapple Cheese Spread but use only 1 cup crushed pineapple (well drained) and reserve 1 cup chopped pecans. Shape into a ball and roll in reserved chopped pecans. Serve with crackers.

TIP: Serve this spread in a fresh pineapple shell. Cut a fresh pineapple (one with a pretty top) in half lengthwise, remove pulp (I use a grapefruit knife) leaving a bowl (reserve the fruit for another purpose). Fill shell with cheese spread mixture, garnish top with pecan halves and maraschino cherries. Serve on a platter with a variety of crackers.

“Delicious- great for the Yule season or anytime”.

Holiday Treats from Granny’s Kitchen p. 12

www.grannyskitchencookbooks.com

Beef Goulah

This recipe was adapted from Paula Deen’s original by Lindsey of A Southern Girl.

Ingredients

2 lbs lean ground beef

2 medium yellow onions, chopped

3 cloves garlic, chopped

3 cups water

2 (15 oz) cans tomato sauce

2 (15 oz) cans diced tomatoes

2 tablespoons Italian seasoning

3 bay leaves

3 tbsp soy sauce

1 tbsp Paula Deen’s House Seasoning

1 tbsp salt

2 cups elbow macaroni

Instructions

In large pot, cook ground beef over medium heat until browned, spoon off any extra grease.

Add onion and garlic, saute until transparent.

Add 3 cups of water, tomato sauce, diced tomatoes, all seasonings, soy sauce, and bay leaves (if you choose to use them). Allow to simmer for 15-20 minutes.

Add macaroni and allow to simmer an additional 20 minutes or until tender. Remove bay leaves before serving.

MEXICIAN FRUITCAKE

1 20 oz. can crushed pineapple with juice

2 tsp. baking soda

2 cups all purpose flour

2 cups sugar

1 tsp. salt

2 eggs

1 cup walnuts, chopped

Cream Cheese Frosting

½ cup margarine

1 8 oz. cream cheese, room temperature

2 cups powdered sugar

1 tsp. vanilla

1 cup walnuts, chopped

Add soda to pineapple and juice. Mix and set aside. Sift flour and salt. Add pineapple mix and stir with spoon. Add eggs, and stir by hand, do not use mixer. Add walnuts. Pour into greased and floured 9” x 13” pan. Bake at 325 degrees about 30 minutes or until the cake tests done.

Cool cake and top with frosting. Cream Cheese Frosting. Cream margarine and cream cheese. Add powdered sugar and vanilla to make spreading consistency. Smooth frosting over the top of cake and sprinkle with chopped walnuts

APPLE DAPPLE CAKE

3 cups all-purpose flour

½ tsp. salt

1 ½ cups oil

3 eggs

3 cups cubed apples (can use applesauce)

2 cups sugar

1 cup chopped pecans

1 tsp. cinnamon

1 tsp. soda

ICING

1 cup brown sugar

½ cup margarine

¼ cup evaporated milk

Preheat oven to 350 degrees. Mix dry ingredients together. Add oil and eggs, one at a time. Fold in apples and pecans, pour into greased and floured tube pan. Bake at 350 degrees for one hour. While cake is baking, make icing near end of baking. Cream sugar and margarine together. Add1/4 cup evaporated milk. Boil 2-3 minutes, stirring often. Pour over warm cake and spread.

Please share your recipes with me at P.O. Box 385, King, NC 27021 and I’ll print them in this column. Thanks.

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

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Peggy Wall

King News

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