Our thoughts and prayers are extended to the families of the following deceased members recently: Clara Mae Eaton Tuttle, 04/9/1945-01/27/2016; Evelyn Poindexter Boles, 05/13/1928-01/22/2016; Howell “H.P.” Patterson, 10/11/1919-01/28/2016 ; Louise Handy Ayers, 02/9/1930-01/28/2016; David Alexandre Wilmoth, 05/18/1992-01/28/2016; Elizabeth Lucille Hawks Griffin, 02/15/1934-01/29/2016; Eunice Rominger Caudill, 01/07/1935-01/30/2016; Alice Marie Bennett, 1/29/2016.
Habitat Humanity of Stokes County has their rummage Sale this Saturday, February 6, 2016 from 8 am – 2 pm. They are located at 115-117 East Dalton Road in downtown King. For more information you can call them at 336-985-3211.
The City of King requests the honor of your presence at a ribbon cutting and dedication ceremony of our WATER TREATMENT PLANT UPGRADE Friday, February 5, 2016 at 11:30 a.m. The King Water Treatment Plant is located at 6949 Donnaha Road in Tobaccoville. Heavy hors d’oeuvres will be served immediately following the ceremony, and tours of the facility will be available.
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 firstname.lastname@example.org
Emergency need for blood donors to give now and help save patient lives
The American Red Cross has an emergency need for blood donations. Eligible donors of all blood types are urged to give now. Severe winter weather since Jan. 1 has forced the cancellation of more than 300 blood drives in 20 states, resulting in more than 9,500 donations uncollected, further depleting an already low winter supply. Right now, blood products are being distributed to hospitals as quickly as donations come in. Please share with your group, employees, congregation, and organization when promoting your upcoming blood drive!
Trinity United Methodist Church is having a blood drive on Monday, February 22, 2016 from 2:00 – 7:00 pm. For an appointment, call 336-671-0151.
West Stokes High School is having a blood drive on Tuesday, February 23, 2016 from 8:00 – 1:30 pm. For an appointment, call 336-983-2099.
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 Public Library – Book Art: Page Folding Feb. 8 6:30-7:30 pm Limited to 15 people, so registration is required Teen Coloring Afternoon Feb. 15 4-5:30 pm
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 – Will sponsor a hand woven beading class at the Stokes County Community Services Building, 700 N Main Street, Danbury. The six week series will begin at Saturday, January 30 and continue each Saturday through March 5, 2016. Classes will be taught by beading artist Carol Carroll from 1:00 p.m. to 3:00 p.m. Pre-registration is encouraged, but walk ins are welcome. Individual class registration is $25 per session or $150 for the six-week session. All materials will be provided by instructor. Suggested Targeted Group: Ages 14 and up.
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!
Priddy Manor Assisted Living – Family Caregiver Support Group Meeting is Tuesday, February 9, 2016 at 11:00 am. Refreshments will be served. Please contact Christy Bower for more information at 336-983-3068.
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 for more information: http://stokespfc.com/wisee.html
Early Childhood Workshop Calendar: For a full list of classes for early childhood professionals and parents, please visit http://www.stokespfc.com/ccp.html for full details and required registration information.
FUND RAISER, Stokes County Militia Chicken Stew, Saturday, February 6, 4 p.m. – 8 p.m., King American Legion, 446 S. Main Street, King, $6.00 all you can eat, $8.00 quart. Don’t forget Nana Pudding, Drive thru service available.
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.
3 Envelope Roast
3 pound beef roast such as chuck roast
1 envelope of dry Italian salad dressing mix
1 envelope of dry ranch salad dressing mix
1 envelope of dry brown gravy mix
2 cups water
Put the water in a measuring cup that is larger then the amount of water you are using. Now add and mix all three envelopes to the water. Mix until blended completely.
Brown the roast (if desired). Add the meat to your cooker. Pour the water, salad dressing mixture over the roast. In the slow cooker cook it on high for about 4 hours on low about 8 hours.
GREEN BEAN CASSEROLE
By Sue Francis
5 cups green beans, cooked and seasoned
3 Tbsp butter
¾ cup milk
2 Tbsp. flour
2 Tbsp. vinegar
¼ cup minced onions
2 Tbsp. sugar
1 cup sour cream
2 Tbsp. minced parsley
Cook onion in butter. Add flour, sugar, parsley and milk. Cook until bubbling, stirring constantly. Add vinegar and sour cream. Do not boil. Refrigerate until ready to serve. Add bacon and beans and warm in oven to bubbly. Garnish with bacon bits. Yields 6 servings.
Hummingbird Bundt Cake
1 1/2 cups chopped pecans
3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 large eggs, lightly beaten
1 3/4 cups mashed ripe bananas (about 4 large)
1 (8-oz.) can crushed pineapple (do not drain)
3/4 cup canola oil
1 1/2 teaspoons vanilla extract
4 ounces cream cheese, cubed and softened
2 cups sifted powdered sugar
1 teaspoon vanilla extract
1 to 2 Tbsp. milk
1. Prepare Cake Batter: Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through.
2. Stir together flour and next 4 ingredients in a large bowl; stir in eggs and next 4 ingredients, stirring just until dry ingredients are moistened. Sprinkle 1 cup toasted pecans into a greased and floured 14-cup Bundt pan. Spoon batter over pecans.
3. Bake at 350° for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool completely (about 2 hours).
4. Prepare Glaze: Process cream cheese, powdered sugar, vanilla, and 1 Tbsp. milk in a food processor until well blended. Add remaining 1 Tbsp. milk, 1 tsp. at a time, processing until smooth. Immediately pour glaze over cooled cake, and sprinkle with remaining 1/2 cup toasted pecans.
Pamela Austin Moore wrote in Face book – This is an absolutely fabulous soup! My dear friend Elizabeth Upchurch brought this to my family last week!
1 1/2 pounds Italian sausage
1 (28 oz.) can crushed tomatoes
10 oz. lasagna noodles, broken into smaller pieces
8 oz. fresh kale, optional
4 cups low-sodium chicken stock
2 cups water
1 cup ricotta cheese
1 cup white onion, chopped
1/2 cup parmesan cheese, grated
2 bay leaves
3 large cloves garlic, minced
2 tablespoons tomato paste
2 tablespoons extra-virgin olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
kosher salt and freshly ground pepper, to taste
In a large stockpot or Dutch oven, heat olive oil over medium-high heat and brown sausage.
Once sausage is cooked through, add onion and cook until softened. Add minced garlic and cook for 1-2 minutes, or until fragrant.
Season generously with salt and pepper, and add basil, oregano and red pepper flakes.
Stir in tomato paste until incorporated, then pour in crushed tomatoes, chicken stock, water and bay leaves.
Bring mixture to a boil and cook for 5 minutes, then reduce heat and let simmer for 25-30 minutes.
Add lasagna noodles and kale (if using) and cook for 8-10 minutes, or until al dente.
In a separate bowl, combine ricotta and parmesan cheese until smooth.
Transfer soup to serving bowls and serve with a large spoonful of ricotta mixture.
Recipe adapted from A Farmgirl’s Dabbles
By Margaret Moore McClanahan
1 head cauliflower, cut in flowerets
2 carrots, cut in 2-inch stripes
3 ribs of celery (or lg one), cut in 2-inch strips
2 green peppers, cut in 2-inch strips
6 oz. pitted green olives, drained
1 ½ cup cider vinegar
2/3 cup salad oil
3 Tbsp. sugar
2 tsp. salt
1 tsp. oregano
½ tsp. pepper
¼ cup water
In large saucepan, combine all ingredients. Bring to boil, stir lightly, reduce heat and simmer, covered, for 5 minutes. Chill for 24 hours before serving. TO SERVE: Lift vegetables out of liquid and arrange on bed of greens.
SWEET POTATO CASSEROLE
By Yvette Willard, Frances Rutledge
3 cups (5 average-size) boiled, peeled and mashed sweet potatoes
1 cup sugar
½ cup evaporated milk
2 eggs, beaten
1 tsp. vanilla
½ stick margarine, melted
½ tsp. salt
1 cup nuts
1 cup brown sugar
1 stick melted margarine
1//3 cup self rising flour
Mix all of the filling ingredients with a spoon until it has a smooth mixture. Pour into greased casserole dish. Mix all topping ingredients together. Crumble evenly over sweet potatoes in casserole dish. Bake at 350 degrees for 40-45 minutes.
ONE DISH CHICKEN AND RICE
By Daniel & Carrie Williams
1 can cream of mushroom or cream of chicken soup
1 cup water
¾ cup uncooked rice
¼ tsp pepper
4 boneless, skinless chicken breasts
In a 2-quart shallow dish, mix soup, water, rice, and pepper. Place chicken on rice mixture. Cover and bake at 375 degrees for 45 minutes. Serves 4.
By Frances & Lee Ila Gordon
5 cups corn
¼ cup sugar
1 ½ cups water
1 tsp. salt
Mix and set aside for 20 minutes. Cook, adding a dash of black pepper and 1 tablespoon floor. Cook for 15 minutes. (No butter or cooking oil was listed as seasoning)
(My mother taught me to cut corn off cob, scrap the cob to get rest of milk, stir, add flour, stir well before adding water and seasoning and mix will not be lumpy. I never measured the amounts, just adding according to taste, sugar, salt, black pepper, butter and oil. This is some good eating with hot biscuits and slice tomatoes. PHW)
Peggy Hall Wall has been covering the King Community for many years and can be reached at email@example.com or 336-813-6231.