King News


Peggy Wall - King News



A Celebration of Life (Memorial Service) will be held for Rev. John Edwin Shore on Saturday, December 5, 2015. The Service will be held at First Christian Church, 625 Meadowbrook Drive, King from 12 noon to 1:30 p.m. The family asks that you come as you are for a casual visitation.

Johnny, age 71 of Stuart, Virginia, went to heaven to be with the Lord on Tuesday, August 25, 2015 at Forsyth Medical Center. He was born in Winston-Salem on April 12, 1944 to the late Frederick Newsome Shore and Mildred Beasley Shore, who resided in King and was outstanding merchants here. Johnny attended school in King and was a graduate of Milligan College,. East Tennessee University, and University of Virginia. He served as an educator, coach, and principal in the Patrick County School System for 35 years. He received his ordination from the Cornerstone Conference and devoted 26 years to the ministry.

Johnny Shore is survived by his wife of 38 years, Brenda McConnell Shore; his son, Teak Shore and wife, Elizabeth; his daughter, Lucinda Shore; three grandchildren, Cape Shore, Caroline Shore and Sarah Kate Shore; his sister, Betty Gaye Shore Shackleford of King, and several nieces and nephews. Johnny was preceded in death by his parents and nephew, David Shore Shackleford.

Our thoughts and prayers are extended to the family of Jerry Lee Mickey, 4/16/1945-11/22/2015.

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 Christmas Parade will be on Saturday, December 5 at 2:00 p.m. The theme this year is: A Story Book Christmas. The parade route will be as usual, King School to stop light, turning left and go to the shopping center. The parade is sponsored by the King Masonic Lodge No. 722.

Mitchell’s Nursery’s & Greenhouse, 1088 W. Dalton Road, King – Is hosting poinsettia trials on Sunday, December 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.

Stokes Arts Council – Christmas in Historic Danbury set for December 6th. The Stokes County Arts Council, Town of Danbury, Stokes County Historical Society and Artist’s Way Bakery will host “Christmas in Historic Danbury” on Sunday, December 6, from 2 p.m. to 6 p.m. For more information call 336-593-8159.

STOKES FAMILY YMCA – Cookies with Santa Family Event. We welcome you and your family to a night of cookie decorating, festive music, visiting and pictures with Santa and chance to hear the real reason for Christmas – the reading from the Bible of Jesus’ birth! On Tuesday, December 8th, 6 p.m.- 7:30 p.m. Registration Now. Contact m.cummings@ymcanwnc.org

Priddy Manor Assisted Living – Family Caregiver Support Group Meeting, Tuesday, December 8 at 11:00 a.m. Refreshments will be served For more information please contact Christy Bower at 336-983-3068.

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 kelseymcgaha@pchstokes.com

The American Red Cross Blood Drive will be at Trinity United Methodist Church, 725 W. Dalton Street, King on Monday, December 28, 2015 from 2:00 p.m. until 7:00 p.m. Give a meaningful gift this holiday season, Donate blood. All presenting donors will receive a gift.

DON’T FORGET – King Outreach Ministries needs extras for the Christmas season. As you are buying Christmas presents, remember KOM needs – 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 kingoutreach@triad.twcbc.com

Cherry Delight

Ingredients:

1 can of Cherry Pie Filling Lite

1 can of Crushed Pineapple

1 box of White Cake Mix

Chopped Pecans

1 Stick of Butter

MIX TOGETHER

Cherry Pie Filling Lite and Crushed Pineapple—Mix these 2 together in a 9X13 pan then SPRINKLE the White Cake mix over the fruit mixture, then sprinkle chopped Pecans

then melt one stick of Butter and pour over the Pecans…..

* you can sprinkle a little brown sugar and white sugar over the butter and pecans if desired, but it is good without it as well…..

Bake at 350* for 30-40 mins depending on your oven and just till the top is toasty….

Remove and Enjoy!!!!!

Trisha’s Sweet Potato Souffle.

Ingredients

Souffle:

1/2 cup butter (1 stick), at room temperature, plus more to grease pan

5 medium sweet potatoes

2 large eggs

1 cup granulated sugar

1 1/2 teaspoons vanilla extract

1/2 cup milk

Pinch of salt

Topping:

1 cup finely chopped pecans

1 cup brown sugar, packed

1/2 cup all-purpose flour

1/4 cup butter (1/2 stick), softened

Directions

Watch how to make this recipe.

For the souffle: Preheat the oven to 350 degrees F. Grease a 2 1/2-quart baking dish with butter.

Poke the sweet potatoes with a fork and bake on a foil-covered baking sheet until they are soft, 1 hour. When cool enough to handle, peel the potatoes, place the flesh in a large mixing bowl and mash until very smooth. Add the eggs, sugar, butter, vanilla, milk and salt. Combine well with an electric mixer or hand mixer. Turn the mixture into the baking dish.

For the topping: In a medium bowl, stir together the pecans, brown sugar, flour and butter until thoroughly combined. Spoon the mixture over the sweet potatoes, making an even layer. Bake the casserole until slightly browned, 40 minutes. Let the casserole sit for 5 minutes before serving.

Almond Joy Cookies

1 cup butter

1 1/2 cups white sugar

1 1/2 cups brown sugar

4 eggs

3 teaspoons vanilla

4 1/2 cups all purpose flour

2 teaspoons baking soda

1 teaspoon salt

5 cups chocolate chips

2 cups sweetened coconut

2 cups chopped almonds

Directions

Pre-heat oven to 375°F Lightly grease cookie sheets.

Combine dry ingredients, set aside.

In a large bowl, cream the butter and sugars together. Beat in the eggs, one at a time, stir in the vanilla. Stir in the dry ingredients until well mixed then stir in the chocolate chips, coconut and almonds. Drop by rounded tablespoons or cookie scoop onto the prepared cookie sheets.

Bake for 8 to 10 minutes. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Roasted cauliflower? A whole head of cauliflower? This recipe has you slathering cauliflower in a spicy yogurt marinade and roasting it at a high temperature. The result is an amazingly delicious dish that’s as dramatic in presentation as it is easy in preparation. Serve it with a big green salad (we suggest lime juice and olive oil for the dressing) for an easy weeknight supper.

Spicy Whole Roasted Cauliflower

Ingredients

1 tablespoon organic olive oil

1 head organic cauliflower

1½ cups plain Greek yogurt

1 lime, zested and juiced

2 tablespoons Chile powder

1 tablespoon cumin

1 tablespoon garlic powder

1 teaspoon curry powder

2 teaspoons kosher salt

1 teaspoon black pepper

Directions

1. Preheat the oven to 400° and lightly grease a small baking sheet with olive oil. Set aside.

2. Trim the base of the cauliflower to remove any green leaves and the woody stem.

3. In a medium bowl, combine the yogurt with the lime zest and juice, Chile powder, cumin, garlic powder, curry powder, salt and pepper.

4. Dunk the cauliflower into the bowl and use a brush or your hands to smear the marinade evenly over its surface. (Excess marinade can be stored in the refrigerator in an airtight container for up to three days and used with meat, fish or other veggies.)

5. Place the cauliflower on the prepared baking sheet and roast until the surface is dry and lightly browned, 30 to 40 minutes. The marinade will make a crust on the surface of the cauliflower.

6. Let the cauliflower cool for 10 minutes before cutting it into wedges and serving alongside a big green salad.

BACON & CREAM CHEESE DEVILED EGGS

1 Dozen Hard Boiled Eggs

1/2 lb Cooked Bacon

1 Package Softened Cream Cheese

1/2 Cup Mayonnaise

3 TBS Yellow Prepared Mustard

Cayenne Pepper To Taste

1/2 TBS Worcestershire Sauce

Salt & Pepper To Taste

Prepare eggs, cool and peel. Cut lengthwise, put yoke part in mixing bowl and mash. Add softened cream cheese, mayo, mustard, Worcestershire sauce and cayenne pepper. Blend till smooth with mixer or food processor then add finely chopped bacon, mix well. Add to egg halves sprinkle with paprika chill overnight (if you can wait that long) Enjoy!!!

JUNK YARD SALAD

1 can cherry pie filling

1 lg. can crushed pineapple, drained

1 can Eagle Brand milk

2 c. miniature marshmallows

1 c. pecans

1 (8 oz.) Cool Whip

Mix in order and refrigerate overnight.

FARMINGTON CHEESE WAFERS

Yield: About 60 wafers

1 cup flour

1 stick butter, softened

½ lb. extra sharp Cheddar cheese, grated

½ teaspoon cayenne pepper

¼ teaspoon salt

Pecan halves

1. Preheat oven to 400°.

2. Mix flour and butter, then add cheese and seasonings. Form into a roll (approximately 1 inch in diameter). Wrap the roll in wax paper and chill at least several hours or overnight. Slice into thin wafers, top each with a pecan half, and bake about 8 minutes.

Microwave fudge

What You’ll Need

– 1 Can of Condensed Milk (14 oz)

– 3 Cups of Milk Chocolate Chips

– 8×8 baking tin

Instructions:

– Pour condensed milk and milk chocolate chips into large glass mixing bowl.

– Put bowl in microwave for 1 minute on high.

– Mix condensed milk and chocolate chips until it becomes closer to a fudgy substance.

– Take an 8×8 pan and line it with aluminum foil. Grease the foil.

– Pour in batter and spread it out evenly.

– Put it in fridge to cool for 2-3 hours

– Take it out of fridge, pull out foil with fudge, turn over and peel away foil.

– Cut, Garnish, Serve, and Smile

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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