Our thoughts and prayers are extended to the families of recently departed members: Rayford Lee Fain, 4/10/1921-11/1/2015; Daniel (Danny) Keith Priddy, Sr., 11/9/1955-11/1/2015; Ethel DeWitt (Dee) Carroll Tuttle, 4/2/1948-11/9/2015; Nanny Adeline Hall Kiser, 3/3/1922-11/10/2015; William “Bill” F. McDaniel, 12/9/1941-11/7/2015 and Jack Ray Moore, 7/15/1934-11/14/2015.
King Outreach Ministry – Stokes Soup In A Bowl at Hanging Rock State Park Bath House 1790 Hanging Rock State Park Road, November 21, 2015 11:00 a.m. – 2:00 p.m. Cost is $15 per person, and admission includes: Locally hand crafted pottery bowl, filled with your choice of soup, and a hot or cold beverage. Local Entertainment Provided. To purchase advance tickets contact: King Outreach Ministry, 336-983-4357, East Stokes Outreach Ministry, 336-591-3237, or Stokes County Arts Council, 336-593-8159. Can Food Donations Also Accepted Benefiting Those In Need This Holiday Season.
South Stokes High School – The Crucible by Arthur Miller Presented by South Stokes Theatre Department on November 19-21, 2015 at 7:00 p.m. and November 22, 2015 at 3:00 p.m. For more information, contact Christina Holland, christina.holland@ stokes.k12.nc.us. Tickets can be purchased at the door.
Hospice and Palliative CareCenter – Join us to learn about the Living Will and Healthcare Power of Attorney, Tuesday, November 24, 2015, 1:00 p.m. at the King Senior Center, 107 White Road, King. Pre-register by calling 336-768-6157, ext. 1622. Please bring a photo ID and your family members are encouraged to attend.
City of King Christmas Tree Lighting Ceremony will be at King Central Park on Friday, December 4, 7:00 p.m. The West Stokes High School Band will begin playing Christmas music at 6:30 p.m. Santa will be in the Spainhour Cabin to visit and take pictures with children. (Please bring your own camera). Light Refreshments and Chicken Stew will be served free of charge.
King Masonic Lodge No. 722 will sponsor the King Christmas Parade on December 5 at 2:00 p.m. The theme this year is: A Story Book Christmas. You can pick up applications and parade rules at the King Chamber of Commerce, 124 South Main Street, King or. contact Doug Wall for more information at 336-414-5302.
Mitchell’s Nursery’s Nursery & Greenhouse, 1088 W. Dalton Road, King – Is hosting poinsettia trials on Sunday, Dec. 6 from 12:30-4:30 p.m. We are growing over 9,000 poinsettias all under one roof with 106 varieties – the most ever! It is an ocean of color with many new varieties. Ballots will be available for voting. There is no admission charge and free refreshments and door prizes. Plants may be purchased and custom wrapped with a hand tied bow. We are also taking orders from churches and businesses. Judy, 336-983-4107. www.mnandg.com
Pioneer Community Hospital of Stokes invites you to attend the 2015 Festival of Trees Community Reception on Friday, December 18 at 7 p.m. at the Pioneer Medical and Specialty of King at 167 Moore Road in King. Contact: Kelsey McGaha at 1-828-553-9379 for more details or email her at email@example.com
King Outreach Ministries – Detergent, Baby needs, Personal Care Products, Good used furniture for Thrift Shop, Good used blankets and quilts, linens, curtains, Good used fans & small air conditioners, household items, dishes, flatware, pots and pans, lamps, lamp shades. For information, please call 336-983-4357 or firstname.lastname@example.org
By David Carroll
His mother, Maggie Key Carroll
That is a gooooood Apple Pie
1 stick of butter,
3/4 cup brown sugar
3 to 4 pounds of apples
2 pie crust
1/2 cup of sugar
1 teaspoon cinnamon
1 egg white whipped foamy
The love my mom (Maggie Key Carroll) used in baking, set oven at 350 degrees. Melt 1 stick of butter in cast skillet pan, stir in 3/4 to 1 cup of brown sugar till dissolved,. lay pie crust on top of mixture, slice 3 to 4 pounds of apples, 1/2 inch thick. .. Toss apples in 1/2 cup of sugar and 1 teaspoon of cinnamon and layer on pie crust in the pan… Cover apples with second pie crust, brush with the egg white that has been whipped foamy, sprinkle with sugar … Cut a few slits to vent and bake for 1 hour or till beautiful golden brown. All you need is a little vanilla ice cream and you will be in la la land. . lol
CREAM OF COCONUT CAKE
1 box yellow butter cake mix
1 14 oz can Cream Of Coconut
1 14 oz can Eagle Brand Sweetened Condensed Milk
8 oz. Cool Whip
1 pkg. frozen coconut (thawed)
Bake yellow butter cake mix by directions on box in 13x9x2 pan.
While cake is hot, pierce with fork.
Combine can of cream of coconut and can of Eagle Brand milk and pour over cake.
Cover and refrigerate.
When cake is cool, spread with 8 ounces of Cool Whip and a package of frozen coconut (thawed).
Store in refrigerator.
Betty Pulliam’s Loaf Bread
By Dottie Jones
3 cups bread flour
1 ½ Tbsp. sugar
1 tsp salt
½ pkg – ( 1 tsp. Rapid Rise Yeast)
1 ½ Tbsp. oil
1/3 cup milk
2/3 cup water
2 Tbsp instant potatoes
Mix 2 cups flour, yeast, salt, sugar and instant potatoes in a bowl. Heat water, milk and oil to 115-120 flour as necessary. Place in greased bowl and let rest for 10-15 minutes. Roll up to make a loaf. Place in prepared pan. Let rise 1 hour. Bake at 350 degrees for 25 minutes.
CHOCOLATE-PEANUT BUTTER CLUSTERS
By Sue Gentry
1 (6 oz) pkg Chocolate Morsels
1 (6 oz) pkg Peanut Butter Morsels
6 oz peanuts
Combine chocolate and peanut butter morsels in one quart casserole. Microwave on HIGH for 2-3 minutes or till melted. Stir halfway through cooking time. After cooking time is completed, blend well. Add peanuts and mix well. Spoon on to waxed paper lined cookie sheet. Let sit in refrigerator until firm. Store in air tight container.
2 (8 oz) pkg. cream cheese
1 small can crushed pineapple, drained
1 small green pepper, chopped
3 Tbsp. chopped pickles
1 tsp. seasoning salt
Dash of onion salt
Combine well all of the ingredients. Form into two balls, and roll in one cup chopped pecans. Cover with foil. Chill and store in refrigerator.
Pork Chop Skillet Dinner
4 pork loin or rib chops (1 1/2 lb)
¼ cup Progresso™ beef flavored broth or chicken broth (from 32-oz carton)
4 medium potatoes, cut into fourths
4 small carrots, cut into 1-inch pieces
4 medium onions, cut into fourths
¾ teaspoon salt
¼ teaspoon pepper
Chopped fresh parsley, if desired
1 Remove fat from pork. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook pork in skillet about 5 minutes, turning once, until brown.
2 Add broth, potatoes, carrots and onions to skillet. Sprinkle with salt and pepper. Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until vegetables are tender and pork is slightly pink when cut near bone.
2 (10 0z) pkg frozen broccoli spears
1 can Cheddar cheese soup
½ cup mayonnaise
1 cup stuffing mix crumbs
¼ cup margarine, melted
Slightly undercook broccoli by package directions. Mix Cheddar cheese soup and mayonnaise together. Place drained broccoli in casserole dish and top with soup and mayonnaise mixture. Mix stuffing crumbs and margarine, sprinkle on top of casserole. Bake at 350 degrees for 30 minutes or until the top is browned.
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 email@example.com or 336-813-6231.