King News

Peggy Wall - King News

Our thoughts and prayers are extended to the families of the following deceased members recently: Tannie Mae Tuttle Rutledge, 5/9/1926-1/23/2016; Mary Jean Bondurant Williams, 1/4/1956-1/20/2016; Dale Thomas Doub, 8/27/1947-1/16/2016.

King Outreach Ministries needs Detergent, Baby needs, Personal Care Products, Good used furniture for Thrift Shop, Good used blankets and quilts, linens, curtains, Good used fans and small air conditioners, household items, dishes, flatware, pots and pans, lamps, lamp shades. For information, please call 336-983-4357 or

The American Legion Post 290 has wheel chairs, walkers, crutches, canes, potty chairs and shower chairs available for residents needs. Please call Jim Rosamond, 391-3618 for these items.

King Citizen Center’s schedule rest of the month is Thursday, January 28, 9:30am- 12:30pm, Health Time. Friday, January 29, “Second Cup” coffee social, 8am; 1 Foot Forward 10am, Just For Fun (JFF) Line Dancing PRACTICE 12:00pm; Canasta, 1pm; Tai Chi for Arthritis, 2pm BP Ö Euchre 3pm; Saturday, January 30, Eating Out Location To Be Decided Early Birds.

SNOW DAYS: – It is the policy of the King Senior Center to close if Stokes County schools are closed. IF you are bored enough and brave enough , please call the center to see if anyone made it in. One problem is the parking lot and sidewalks. Getting in and out of the parking lot can be tricky – I got stuck in the parking lot one winter and I have four wheel drive, said Suzan Garner. The City of King does scrape the lot and clean off the sidewalks but it is a good idea to call first.

There will be a Gray and Nannie Goff Family Reunion on Saturday, January 30, 2016 at Dogwood Event Center, 232 Newsome Road, King. Family members are asked to bring your favorite dishes and join the fellowship at 1 p.m.

Trinity United Methodist Church – Community Fellowship Meal at 6 pm every second Wednesday at Trinity United Methodist Church, 725 W. Dalton Road in King. The meal is Free. Call 336-983-5405 for more information.

Stokes County Arts Council – Winter Dessert Theatre Series: Presents “Tom Benn and Blackbeard the Pirate”, Friday, January 29, 2016, 7:30 pm at the South Stokes High School Auditorium. Tickets available. For more information call 336-593-8159.

King Senior Center – Fifth Annual Chicken Stew! 4 pm – 6 pm, Saturday, February 6, 2016. This event is the annual fundraiser for the King Senior Center. The Chicken Stew will be held upstairs at Recreation Acres Community Building! Dine In! All You Can Eat Our Bowls! Dessert! Beverage! Cake Auction at 5 pm. The McKever & Mary Alderman Family will be preparing the Chicken Stew! “Rockin Country” will be downstairs at the King Senior Center. Donations for band are their only payment! Takeout available with 24 Ounces /Crackers/Dessert!

Stokes Partnership for Children – Earn Cash While in School, Apply for WISEE (Workforce Innovation to Support Early Education) Attention Stokes County students enrolled in or planning to enroll in an early childhood education (birth to five) degree program, you can be one of the WISEE ones! Earn money while striving to be the best in your field. Applications are now being accepted for the Spring 2016 semester. Click here for more information:

Early Childhood Workshop Calendar: For a full list of classes for early childhood professionals and parents, please visit for full details and required registration information.

The American Legion Auxiliary Unit 290 meets at 7:00 p.m. 4th Tuesday of each month. They also ask that members join them.

The American Legion Post 290 meets at 7:00 p.m. second Monday of each month. They ask that members join them.


Mix together smoothly one handful of FORGIVENESS, one heaping cupful of LOVE, one full pound of UNSELFISHNESS. To blend these use as much as needed of complete FAITH in God. Add two tablespoons of WISDOM, and two teaspoons of GOOD NATURE for flavor, then sprinkle generously with THOUGHTFULNESS. This makes a wonderful FAMILY PIE.

Behind the nutty loaf is the mill wheel; behind the mill is the wheat field; on the wheat field rests the sunlight; above the sun is God. James Russell Lowell

Pie dough may be made in advance, wrapped in wax paper and placed in refrigerator. Chilled dough handles more easily than warm dough, and it will keep for several days.

SALTED PECANS – Place pecans halves in shallow pan with enough melted butter to moisten each half. Place in moderate oven and toast until pecans are a light brown, then remove and salt. Turn pecans often during toasting process so they will not burn.

Jayne Carroll Hill of King shared on her Face book last week that she was cooking and was making chicken stew during the snow-sleet storm. She also made 2 chicken pot pies by Minnie Frances Boles recipes. As I was searching for recipes for my column this week in The Stokes News, I came across Minnie Frances recipes. Here is her recipe:

Chicken Pot Pie

4 chicken breasts

1large can mixed vegetables

1 can cream of celery soup

1 can cream of chicken soup

1 ½ cup self rising flour

1 cup sweet milk

1 stick melted margarine

¼ tsp. black pepper

Boil chicken until tender, saving broth. Drain mixed vegetables. Mix with both soups and 1 ½ soup cans of chicken broth. Mix together in bowl. Chop chicken and line casserole dish. Pour vegetables over chicken. Mix flour, pepper, margarine and milk. Pour on top of casserole. Bake at 325 degrees for 45 minutes or until brown.

Two ingredients Pineapple Cake (have not had a chance to try, but don’t see how it could not be good.)

After trying this cake once, you’ll want to always keep these two ingredients on hand for when that dessert craving strikes. This 2-Ingredient Pineapple Cake is an angel food cake recipe that simply uses the cake mix and 20 oz. can crush pineapple! All you have to do is mix and bake, and you’ll have a delicious tropical cake in less than an hour. You simply won’t believe how easy this cake is to make once you taste how delicious it is.

1 box Angel Food Cake Mix

20 oz. can crush with juice

Move rack to lower rack in the oven. Preheat oven to 350 degrees. Continue mixing the ingredients in a bowl (do not over mix.} Grease a Bundt pan. Pour into prepared Bundt pan. Bake 45 minutes; allow cooling ten minutes in pan. You may need to use a spatula to loosen from Bundt pan before inverting. Allow to finish cooling after removing from pan.



2 pkg. chopped broccoli, cooked and drained

1 can celery soup

½ cup margarine, melted

2 eggs, well beaten

1 cup sharp grated cheese

1 medium onion, chopped fine

½ pkg. Pepperidge Farm corn bread dressing

Salt and pepper to taste

Add margarine, onion and cheese to hot broccoli. Let cool and then add celery soup, beaten eggs, salt and pepper; mix well. Bake in casserole for 20 minutes at 350 degrees. Remove from oven and top with ½ package Pepperidge Farm corn bread dressing. Dot with margarine. Bake 10 more minutes.


1 box chicken flavor stuffing mix

1 stick margarine, melted

1 (16 oz) can whole kernel corn

1 cup milk

1 egg, beaten

Mix seasoning packet from stuffing mix with melted margarine. In a 2 quart casserole dish, add packet of bread crumbs from stuffing mix with corn, milk and egg. Stir in seasoning mixture. Bake in 350 degree oven for 20 minutes. (Do not overcook.)


Night before baking the cake, prepare the following icing.


2 cups sugar

2 cups sour cream

12 oz. pkg. frozen coconut

Stir all together well, place in a covered bowl in refrigerator overnight.

Next morning, Bake 2 layers of your favorite yellow or white cake mix according to direction on the box. Cool completing. Cut each layer in the middle, making 4 thin layers. Mix about ½ cup water with 4 Tbsp sugar (make more if needed). Spoon the sugar water on each layer as you put the cake together. Add icing between each layer and on top and side of the cake. (Sometimes I use 16-18 oz. coconut and 3 cups sour cream as we like a lot of the icing on the cake.) Keep in refrigerator. This is my favorite coconut cake recipe.


2 to 3 cooked chicken breasts, cut into pieces

1 can cream of chicken soup

1 cup sour cream

1 roll Ritz crackers, crushed

1 stick melted margarine

Mix chicken, soup, and sour cream; place in a baking dish. Mix crackers and melted butter. Put on top of chicken mixture. Bake at 350 degrees for 20 to 25 minutes.


2 cups bread crumbs

1 cup sugar

3 Tbsp. flour

2 eggs, well beaten

2 ½ cups milk

1 tsp. vanilla

½ stick margarine

½ cup raisins (optional)

Mix flour, sugar, bread crumbs, eggs and milk. Add vanilla and raisins. Pour into a Pyrex dish, Puts pats of margarine on top. Bake in a pan of water at 350 degrees until firm and golden brown. Takes about 1 hour.


1 cup butter softened

1 (8 oz) cream cheese

2 ¼ cups sugar

6 large eggs

2 2/3 cups flour

1 tsp vanilla

1 tsp. butter flavoring

1 cup chopped pecans

Beat butter and cream cheese at medium speed about 2 minutes until soft and creamy. Gradually add sugar, beating at medium speed 5 to 7 minutes. Add eggs, one at a time, beating until the yellow disappears only. Gradually add flour, mixing on low. Stir in flavorings and pecans morsels. Pour into greased floured 12 cup Bundt pan. Bake for 1 hour and 20 minutes at 325 degrees.


2 pkgs. Pillsbury crescent rolls

1 lb. hamburger

1 cup chopped onions

1 (14 oz) jar pizza sauce

Italian seasoning to taste

Black olives (opt.)

Mushrooms (opt.)

Cheddar and mozzarella cheeses


Brown and drain hamburger and onion. Spread 1 package of crescent rolls in bottom of 9×13-inch pan. Place browned hamburger and onion on top of rolls. Add sauce, olives, mushrooms and pepperoni. Add seasoning. Then placed grated cheeses on top. Spread remaining package of rolls on top. The rolls should just roll out of package. Bake at 350 degrees for 30 minutes.


1 lb. (15-oz) can salmon

½ bell pepper, chopped

2 eggs, beaten

1 small can Carnation milk

½ medium onion, chopped

Dash of salt and pepper

2 Tbsp. corn meal

1 Tbsp. margarine

1 cup cracker crumbs

Mix all ingredients well together. Then pour into a greased baking dish (loaf pan). Bake at 350 degrees for 35-45 minutes or until golden brown. This should slice well. Leftovers makes a good sandwich.


1 12 oz can pink salmon bones removed

2 Whole eggs

1/4 cup chopped onion

1/4 cup all purpose flour

2 tablespoons yellow corn meal

1/2 teaspoon salt

1/2 teaspoon ground black pepper

3 to 4 tablespoon oil

Mix all ingredients together. Shape your patties just like you were making hamburger patties. In a skillet over medium heat add oil and allow to get hot. Place patties in skillet cook for 3 to 4 minutes on each side or until golden brown. Drain on paper towel serve nice and hot.

Chocolate Oatmeal No Bake Cookies

1/2 cup Butter

2 cups Sugar

1/2 cup Milk

4 Tbsp Cocoa

1/2 cup Peanut Butter

3 1/2 cups Quick cooking Oats

2 tsp. Vanilla

Add the first 4 ingredients in a saucepan. Bring to a rolling boil, and boil for 1 minute. Stir in the next 3 ingredients and drop onto wax/foil paper. Let cool until set.

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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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