King News

Peggy Wall - King News

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

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 Ruritan Club – PLEASE JOIN US FOR AN APPRECIATION DINNER HONORING Veterans & STOKES COUNTY PUBLIC SERVICE PERSONNEL, Tuesday, November 10 at 6:00 P.M – – 7:30 P.M. Chestnut Grove United Methodist Church, Chestnut Grove Road, King, sponsored by: Chestnut Grove Ruritan Club.

Trinity United Methodist Church, 725 W. Dalton Road, King will host their annual bazaar, Saturday November 14, 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.

King Masonic Lodge will sponsor the King Christmas Parade on Saturday, December 5, 2015 at 2 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, You can contact Doug Wall for more information at 336-414-5302.

King Outreach Ministries – 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

Stokes Arts Council – The Reach the Peaks Plein Air Exhibit is currently on display at the park Visitors Center, 1790 Hanging Rock Park Road in Danbury. The exhibit features twenty-seven original works of art from members of the Triad Outdoor Painters Association. Subjects of the paintings include park landmarks such as Moore’s Knob, Cook’s Wall, the Boathouse, and Lower Cascades, as well as other memorable Stokes County landmarks and landscapes. Proceeds from the sales of the artwork will benefit the Stokes County Arts Council, Friends of the Sauratown Mountains, and Triad Outdoor Painters Association. The exhibit will run through the month of November. The Hanging Rock State Park Visitors Center is open daily from 9 a.m. to 4:45p.m. For more information, visit or contact the Stokes County Arts Council at 336 593-8159.

King Public Library – 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.

STOKES FAMILY YMCA – Stuffing, cake and pie, OH MY! Don’t let this season leave you with the gift of extra pounds. HOLIDAY BOOT CAMP, an 8 week exercise program, with tips on maintaining healthy eating through the holiday season. Begins November 2, 336 985 9622.


Need space for celebrations? We have space at the Y for birthday parties, wedding showers, a family reunion and more!! Birthday parties can be booked as Pool , Basketball, Volleyball, Archery, Zumba, or a Glitz and Glam Party. Don’t mess up your home call 336 985 9622 for more information or email


(makes 4 servings)


2 tablespoons oil

1 cup chopped onion

2 small celery sticks, chopped

3 medium sweet potatoes (about 1lb) peeled and cubed

1 clove garlic, chopped

3 cups vegetable broth

1 bay leaf

1 cinnamon stick

1/2 teaspoon dried basil

1 teaspoon fresh thyme (plus more for garnish)

1/4 teaspoon salt

1/2 teaspoon red pepper flakes

Cubed apples for garnish


— In a Dutch oven, saute the celery and onion in oil until tender.

— Add the remaining ingredients (except the apple) and bring to a boil over medium heat.

—Reduce the heat and keep the soup at a simmer for 25-30 minutes, or until the potatoes are tender.

—Discard the bay leaf and cinnamon stick.

—Cool slightly, then process the soup in a blender or food processor until smooth. return to a pan and heat through. Serve in bowls with garnish.


Thanks to Taste of Home


2 sticks of margarine

½ cup shortening

3 cups granulated sugar

1 tsp. vanilla flavoring

1 tsp lemon flavoring

3 cups sifted all purpose flour

½ tsp baking powder

Pinch of salt

1 cup milk

6 eggs

Cream margarine, shortening and sugar until light and fluffy. Add vanilla and lemon flavorings, blend well. Add eggs, one at a time, continue beating after each addition. Sift together flour, baking powder, salt; add alternately to creamed mixture with milk. Beat well. Pour into large greased/floured tube pan. Bake at 325 degrees for 1 ½ hours or until cake tests done.


1 or 2 onions

2 medium potatoes

1 lb. hamburger

1 can peas

1 can tomato soup

½ cup uncooked rice

Salt, pepper, paprika

Celery salt or chopped celery

1 can boiling water

This is a dinner in a baking dish. Into the bottom of a casserole, slice onions. Over this place raw sliced potatoes, then peas, and thick layer of uncooked hamburger, rice, celery salt. Season each layer with salt, pepper and paprika. Top with tomato soup and water. Cover and bake in moderate oven for 2 hours.

Pink Salad

By Sue Francis

1 9 oz. container Cool Whip

1 large container cottage cheese

1 large package strawberry Jello

1 can (8 oz.) fruit cocktail, drained

1 can (15 oz) crushed pineapple, drained

1 cup shredded coconut

½ – 1 cup chopped pecans

1 small jar maraschino cherries, halved)

Mix together all ingredients except Cool Whip. Then add Cool Whip and blend well together. Chill well before servicing. Store in refrigerator.


8 chicken breasts

1 cup uncooked rice

1can cream of mushroom soup

1 can cream of chicken soup

1 can chicken broth

1 tsp. salt and pepper

Put one cup uncooked rice in bottom of 9x13pan or dish. Mix all the soups together and add salt and pepper. Pour mixture over the rice. Dip chicken in melted butter and place on top. Bake at 300 degrees for 1 ½ – 2 hours.

Mandarin Orange Pineapple Cake

1 box Duncan Hines Butter Cake mix

1/2 cup Wesson oil

1 11- ounce can mandarin oranges

1/2 cup sugar

4 eggs


1 12 ounce tub of Cool Whip

small instant vanilla pudding mix

1 16 oz. can crushed pineapple

Preheat oven to 350 degrees. Combine cake mix, oil, oranges with juice, sugar and eggs. Mix at medium speed for 2 minutes. Bake at 350 degrees in 3 greased, floured and lined with wax paper pans for about 20 minutes or until center of the cake bounces back when touched. Cool in the pans for 10 minutes. Remove from pans and cool completely on cooling racks.


Drain juice from pineapple and set aside (If the icing seems to be too thick you can use it to thin it out a bit).

Mix pineapple with the instant vanilla pudding. Stir in Cool Whip. Frost the cake according to these directions. Store the cake in the refrigerator. I think it is better the next day.


(makes about 20 servings)


1 stick butter melted

1 1/2 cups graham cracker crumbs (roll the graham crackers under a rolling pin to get them nice and small)

6oz chocolate chips

6oz butterscotch chips

1 cup coconut

1 can condensed milk

1/2 cup chopped walnuts


Preheat the oven to 325F

Pour the melted butter into a 9″x13″ baking pan.

Add graham cracker crumbs, and press evenly into the butter so it forms and even layer on the bottom of the pan.

Sprinkle chocolate chips evenly over graham cracker

Sprinkle butterscotch chips evenly over chocolate chips

Sprinkle coconut evenly over everything, keeping it thinner around the edges so coconut won’t burn.

Drizzle condensed milk evenly over the whole dish, being careful to not put too much at the edges so it won’t burn.

Sprinkle walnuts evenly over the cookies.

Bake for 30 to 40 minutes.

Remove from oven then allow to cool and cut into small bars.


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 or 336-813-6231.

Peggy Wall

King News

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