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Peggy Wall - King News



Jared and Stacie Terry Wall of Concord announce the birth of twins, Natalie James and Tyler Vance Wall on Thursday, December 3, 2015 at Presbyterian Hospital in Charlotte. Natalie weight was 6 lbs. and 11 ounces, born at 1:25 p.m. and Tyler was 7 lbs. and 14 ounces and was born at 1:43 p.m., both were 20 inch in length.

They have a sister, Reagan, 2 1/2 years old. Grandparents are Rick and Donna Wall of Davidson; Rebecca Terry of Charlotte, Steve and Diane Terry of Boone; great grandparents are Peggy H. Wall and the late John Thomas (Jake) Wall of King; Jimmy and Betty Wright, and the late Shirley Wright; Patricia Hoffman and the late George Hoffman and the late James and Virginia Terry, all of Charlotte.

Great, great grandparents are the late William Austin and Mae Goff Wall; Lester Bryan and Ethel Gatewood Hall, all of King.

Jefferson Church of Christ, 8200 Jefferson Church Road, Rural Hall would like to invite you to our 2015 Christmas Drive-Thru Christmas Story. This is an outdoor portrayal of the entire life of Jesus from his birth to his death & resurrection. You will stay in your own car and witness the sound and drama of each scene. This is a special outreach for our community including 8 live scenes where we share the good news given to us in the birth of our Savior. The schedule for the Drive-Thru will be as follows: Wednesday, December 9 – Sunday, December 13. Hours of Operation: Wednesday, Thursday & Friday – 7p.m. – 9 p.m. Saturday & Sunday – 6:30 p.m. – 9 p.m. We can accommodate church buses and vans. Admission is free. For more information, you may contact the church (969.2341).

Old Odd and Other Stuff, Volume 1 and 2 are available at Stokes County Arts Council or can call Cecilie King at336-816-3891 or cecilieking@aol.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 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

King Public Library – Page to Screen Teen Book Club Thurs., Dec. 10, 4:30-7:30 p.m. The Maze Runner by James Dashner Quilt Raffle. Come see this beautiful quilt and purchase your tickets for a chance to win! Tickets are $5 each or 3 for $10. Drawing will be held December 15 at 7 pm. You do not need to be present to win. Christmas Open House The King Public Library Board of Trustees announces the King Public Library Endowment, your opportunity for “Gifting the Future” December 15 from 4:00-7:00 p.m.

Stokes County Arts Council The Gift of the Magi a play in two acts by Brack Llewellyn adapted from the story by O. Henry Thursday, Dec 10, 7 p.m., Saturday, Dec 12, 3 p.m. and Saturday, Dec 12, 7p.m. at North Stokes High School

Stokes County Arts Council Presents: Mr. Snowman, by Angela Llewellyn. A Kids Theatre Production Thursday, December 17 at 6:30 p.m. at the King Recreation Acres located at 107 White Road in King. Directed by Brack Llewellyn

CHUCKWAGON BEANS

1 lb pork n beans

1 ½ lb. ground beef

½ cup or more chopped onions

2 tsp. chili powder

2 tsp. mustard powder

2 Tbsp. brown sugar

½ tsp. salt

Cook and brown ground beef and onions. Mix all other ingredients together, stir in cooked ground beef and onions. Bake in casserole dish at 350 degrees for 30-45 minutes. (Family and Boy Scouts favorite at Raven Knob)

BEEF CASSEROLE

1 lb. ground beef

1 large chopped onion

1 (8 oz) pkg noodles

1 Can Mushroom Soup

1 Can Cheddar Cheese Soup

Cook until brown the ground beef and onions. Cook noodles per directions on package. Place in greased casserole dish by layers, one-half of beef and onions, one-half of noodles, repeat. Cover with 1 can mushroom soup, then a can of cheddar cheese soup; spread evenly. Sprinkle with chili powder. Place in 350 degree oven and bake until bubbly and brown. Serve with a favorite green salad and you will have a complete meal.

CHICKEN CASSEROLE

1 pkg Pepperidge Farm Cornbread dressing mix

1 stick margarine

1 can of mushroom soup

1 can Cream of Chicken soup

3-4 chicken breast

Black pepper to taste

Stew chicken, cover with water, do not add salt. Debone and set aside, save broth. Melt margarine and stir into dressing . In a greased 13 x 9 pan or dish, Put a layer of dressing, a layer of chicken, then a layer of mushroom soup and chicken soup which has been diluted with 2 cans of broth. Top with dressing and bake at 350 degrees until brown, 45 plus minutes. Use no salt at all.

CHOCOLATE PIES

3 cups sugar

4 eggs

Pinch of salt

1 tsp. vanilla

1 cup chopped nuts

7 Tbsp. cocoa

1 large can evaporated milk

1 stick melted margarine

2 cups coconut

Mix sugar and cocoa together; add eggs and mix well. Add melted margarine, evaporated milk and vanilla. Mix well. Stir in coconut and nuts. Pour into three 9 small unbaked pie shells. Bake at 325 degrees for approximately 35 minutes or until done. Very good.

CINNAMON ROLL CAKE

This is sooo easy and tastes Yummie!!

Cake:

3 c. flour

1/4 tsp. salt

1 c. sugar

4 tsp. baking powder

1 1/2 c. milk

2 eggs

2 tsp. vanilla

1/2 c. butter, melted

Topping:

1 c. butter, softened

1 c. brown sugar

2 Tbsp. flour

1 Tbsp. cinnamon

Directions:

Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9×13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes.

Glaze:

2 c. powdered sugar

enough milk to make a runny glaze about 6 or 7 tablespoons

1 tsp. vanilla

While warm drizzle the glaze over the cake.

CROCKPOT CUBE STEAK AND GRAVY

By Betty Jo Baker

Cube steak (I used a family size pack)

2 cans (10.75 ounce size) cream of mushroom soup

1 envelope onion soup mix

3/4 cup water

Salt and Pepper to taste

Directions:

Place all ingredients in a crock pot. Cook on low all day. Serve over rice, noodles, mashed potatoes or with your favorite side dishes

Thelma Lou’s Cashew Fudge

1/2 cup butter or 1/2 cup margarine

1 cup brown sugar

1/4 cup milk

1 3/4-2 cups confectioners’ sugar, sifted

1 cup cashews

Directions:

1 Grease a 9-inch square pan. In a saucepan, melt the butter and add the brown sugar. Cook over low heat for 2 minutes, stirring constantly. Add the milk and continue cooking, stirring until the mixture boils. Remove from the heat and allow to cool.

2 Gradually add the confectioners’ sugar until the mixture is of fudge consistency. Add the nuts. Spread in the prepared pan and cool.

HERSHEY BAR CAKE

1 Box German Chocolate cake mix

1 3oz box instant vanilla pudding

3 large eggs

1/3-1/2cup oil (depending on cake mix brand)

1 1/4 cup water (depending on cake mix brand)

1 8 oz cream cheese – soft

1 scant cup granulated sugar

1 12oz frozen whipped topping (I couldn’t find 12oz and used 9oz)

1 scant cup confectioners sugar

1 cup chopped pecans (or nuts of choice)

1 Giant Hershey bar – grated (not regular size)

Combine cake mix, vanilla pudding, eggs, and oil & water according to cake mix package instructions. Beat until smooth and pour into two 8” pans – greased & floured or sprayed with something like Bakers Joy (I spray them). Bake at 350 for 35 minutes. Remove and cool layers.

With a STAND ALONE MIXER (important! unless you have a REALLY strong arm!) beat cream cheese and granulated sugar for 20 minutes. (when in a rush, I have cut the time down. But 20 min gives the best result in texture. Taste is the same.) Add in confectioners sugar and beat just until smooth. Fold in whipped topping, chopped pecans, and grated Hershey bar.

Frost cooled cake and enjoy! SO good. Even better the next day.

Note: “Scant” means just slightly short of.

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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