King News


Peggy Wall - King News



Our thoughts and prayers go out to the family of William Kary Fowler, 11/11/1958-10/26/2015.

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

KING FEST will be SATURDAY, November 7 from 10 a.m. – 4 p.m. at King Central Park, Kirby Road. For more information please call the Chamber Office, 336-983-9308.

Business Leader of the Year Banquet Dinner is scheduled for Thursday evening, November 12 at 6:30 p.m. at the Jefferson Church of Christ. Tickets are on sale now. Please call the Chamber office for more information at 336-983-9308.

A Spaghetti Dinner Eagle Fundraising for Thomas Owens will be at American Legion, 436 S. Main Street, King, on Saturday, November 7 from 5 p.m. until 9 p.m. Thomas’ Eagle project is building the second half a of a picket fence around a “petting zoo” at “Camp I Can”. This camp helps troubled and mentally challenged youth. “Camp I Can” is a non-profit organization located in Siloam, NC, Surry County.

An Appreciation Dinner honoring Veterans and Stokes County Public Service Personnel will be held on Tuesday, November 10 at 6:30 p.m. This will be sponsored by the Chestnut Grove Ruritan Club and held at Chestnut Grove United Methodist Church, King.

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.

Bingo For Habitat – November 14 at the King American Legion, 446 S. Main St., King. Doors Open at 6:00 p.m. and Games Begin at 7:00 p.m. Hotdogs, Hamburgers, Desserts, and Drinks available for purchase. For more information contact the following: Mary Anne Hicks 336-972-7753 or Sandy Smith at 336-972-6097.

King Masonic Lodge will sponsor the King Christmas Parade on Saturday, December 5 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, www.king722.org. 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 kingoutreach@triad.twcbc.com

Special thanks goes to all who came and donated blood last month to the American Red Cross drive at Trinity United Methodist Church. A total of 91 pints were donated according to Peggy Roberts and Peggy Lawson

King Public Library – Stop by our table at KingFest! You can find us by the cabin. King Public Library Title Waves Poetry Club, The next meeting will be held Thursday, Nov. 5 at 6:30 pm. Pondering Poinsettias with Jim Mitchell, Monday, Nov. 16 at 6:00 pm. Quilt Raffle Stop by 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. Drawing will be held December 15th at 7 pm during our annual Christmas Open House. You do not need to be present to win

STOKES FAMILY YMCA

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 s.corson@ymcanwnc.org

OATMEAL COOKIES

By Jo Mesler

1 cup Crisco or ½ cup butter, softened and ½ cup Crisco

1 cup firmly packed brown sugar

½ cup sugar

2 eggs

1 tsp vanilla

1 ½ cups all purpose flour

1 tsp baking soda

1 tsp. cinnamon

½ tsp. salt

3 cups old fashion oatmeal, uncooked

1 cup raisins

1 cup chopped walnuts

1 cup butterscotch morsels

Heat oven to 350 degrees. Beat together Crisco/butter and sugar until creamy. Add eggs and vanilla, beat well. Add combined flour, baking soda, cinnamon, and salt; mix well. Stir in oats, raisins, walnuts, and butterscotch morsels. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake 10-12 minutes or until golden brown. Cool 1 minute on cookie sheet, remove to wire rack. Yield: 6 dozen or so depending on size of cookies. These are served at Trinity Church blood drive. Real good.

CHOCOLATE COOKIES

By Paula Deen

Ingredients

1 teaspoon salt

2 teaspoons baking soda

3 3/4 cups all-purpose flour

1 teaspoon vanilla extract

3 large eggs

1 3/4 cups brown sugar, firmly packed

3/4 cup sugar

1/2 cup vegetable shortening

1 cup butter, softened

1 (12 oz) package semisweet chocolate morsels

1 cup milk chocolate morsels

3 (1 oz) squares bittersweet chocolate, chopped

1 cup almond brickle chips

Preparation

Preheat oven to 375°F. Lightly grease baking sheets.

With an electric mixer, beat butter and shortening at medium speed until creamy; gradually add sugars, beating until fluffy. Add eggs and vanilla, beating well.

In a small bowl, combine flour, baking soda and salt; gradually add to butter mixture, beating until blended. Stir in chocolate morsels and almond brickle chips. Drop cookies by 1/4 cupfuls about 3-inches apart onto prepared baking sheets. Bake for 11 to 12 minutes, or until lightly browned. Let cool for 2 minutes on baking sheets. Remove to wire racks to cool.

OLD FASHIONED CHOCOLATE PIE

1-1/4 cup of sugar

1/2 cup of plain flour

1/4 cup of cocoa

dash of salt

4 egg yolks

2 cups of milk

1/4 cup of butter

1 tsp of vanilla

1-9” pastry shell baked

Bake pie crust until golden

Combine first 4 ingredients in a sauce pan; set aside.

Combine milk and egg yolks.

Stir milk and egg yolks into mixture; add butter.

Cook over medium heat, and stir constantly until mix thickens and boils.

Remove from heat; stir in vanilla; spoon into pastry shell.

Using the egg whites from eggs used for pie make a meringue on top

As a general rule, add a total of 1/4 cup of granulated or superfine sugar for each egg white. Beat until peaks form. Toast under broiler if desired.

No Bake – Pecan Coconut Praline Cookies

Ingredients:

2½ cups sugar

½ cup evaporated milk

½ cup corn syrup

½ cup butter

1 teaspoon vanilla

2-2½ cups chopped pecans

2½ cups grated coconut

Instructions:

1. Set pecans, coconut, and vanilla off to the side

2. Mix sugar, evap milk, corn syrup, and butter in large saucepan.

3. Bring to a rolling boil & boil for 3 minutes.

4. Remove from heat & add pecans, coconut, and vanilla

5. Stir for about 4 minutes.

6. Take a spoonful of batter and place on wax paper. Let it sit until batter has

hardened.

7. Remove from paper and enjoy.

BUTTERSCOTCH DELIGHT

By Bobbie S. Greene

Crust

1 ½ cups plain flour

¼ cup sugar

¼ cup melted margarine

1 cup chopped pecans

First Layer

1 (8 oz) pkg cream cheese softened

1 cup powdered sugar

1 cup Cool Whip

Second Layer

1 lg. box instant butterscotch pudding mix

2 ½ cups milk

Third Layer

1 small box vanilla pudding mix

1 ½ cups milk

Mix the crust ingredients together and press into a large oblong Pyrex dish. Bake at 350 degrees for 20 minutes or until brown. Cool. Mix cream cheese, powdered sugar, and Cool Whip together and pour over crust. Then mix instant butterscotch pudding into 2 ½ cups milk and pour over the first layer. Mix instant vanilla pudding with 1 1/2cups milk, and pour over the second layer. Cover dessert with a large carton of Cool Whip. Chill well before serving. Chocolate pudding can be substituted for butterscotch if desired.

OLD FASHION SUGAR COOKIES

By Althena Weavil

1 cup butter

1 cup granulated sugar

1 cup powdered sugar

2 eggs

1 tsp. salt

1 cup Crisco oil

1 tsp Vanilla flavoring

1 tsp butter flavoring

½ tsp almond flavoring

4 cups plain flour

1 tsp cream of tartar

1 tsp baking soda

Cream butter and sugar. Beat eggs and salt, add to butter and sugars. Mix together. Add oil and flavorings. Mix well. In a separate bowl, mix flour, baking soda, and cream of tartar. Add to cream mixture. Roll in ball and slightly flatten on cookie sheet. Bake 8-10 minutes at 350 degrees. Makes 5-6 dozen cookies.

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.

http://thestokesnews.com/wp-content/uploads/2015/11/web1_new-Peggy-Wall.jpg

Peggy Wall

King News

comments powered by Disqus