King News


Peggy Wall - King News



Our thoughts and prayers are extended to the families of the following deceased members recently: Janice Carol Peacock Dawkins, 4/14/1948-2/1/2016; Marty Edward Martin, 7/23/1968-1/31/2016; J. Max Gravitt, 1/23/1924-2/2/2016; Mary Madgeline Sams Gwyn, 2/15/1934-1/31/2016; Sylvia Darlene Blakley, 2/1/2016; Jessica Elizabeth Jones, 9/28/1984-2/3/2016; Vonda Ray, 9/1/1939-2/3/2016; Alice Marie Bennett, 1/29/2016; Donald Gray Todd, 10/27/1945-02/06/2016; Gerald Mausher, 02/01/2016; Sandy Leigh Uldrick, 07/07/1947-02/03/2016.

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 kingoutreach@triad.twcbc.com

King Public Library – VITA Tax Assistance available Thursday evenings by appointment. Monday Morning Movie , 10:30 am February 15, Minions (rated PG) , Bring your blankets/pillows and enjoy! Teen Coloring Afternoon , Feb. 15th 4-5:30 pm. Click for information about other upcoming library events!

Stokes County Arts Council – Johnny Cash Valentine Tribute. The tribute will kick off on Friday, February 12 at 7p.m. with the documentary film screening of “Johnny Cash at Folsom Prison” at The Dogwood Events Center, 232 Newsome Road in King. The tribute continues on Saturday, February 13 with “Valentines in Black, Remembering Johnny Cash” gala at beautiful Moore’s Springs Manor, 1229 Hall Road in Westfield. For tickets or more information, contact the Stokes County Arts Council at 336 593-8159 or visit the Stokes County Arts Council website at www.StokesArts.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.

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

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

Strawberry Cream Cheese Icebox Cake

2 pounds strawberries 2 sleeves graham crackers 1 8-oz. package cream cheese, at room temperature… 1 14-oz. can sweetened condensed milk 2 3.4-oz. (4-serving) packages instant cheesecake flavored pudding 3 cups milk 1 12-ounce carton cool whip, divided

Clean and slice strawberries (about 1/4 inch thick); set aside. You have to do this first because the cream cheese mixture will start to set up quickly once it’s mixed up.

Line the bottom of a 3-quart 13×9 baking dish with graham crackers; set aside. Mine easily fit 6 whole crackers then I had to break up a 7th one to fill in the rest.

Combine cream cheese and sweetened condensed milk in a large bowl and beat with an electric mixer until smooth and creamy. Add pudding mixes and milk and continue mixing on low for 4-5 minutes or until mixture starts to thicken. Fold in 2 cups cool whip until smooth.

Pour half of cream cheese mixture over graham crackers. Arrange a single layer of strawberry slices over cream cheese mixture. Top strawberries with another layer of graham crackers then cover with remaining cream cheese mixture. Top cream cheese mixture with another layer of strawberries. Cover and refrigerate for 6-8 hours.

When ready to serve*, top with remaining cool whip. Crush remaining graham crackers and sprinkle crumbs over cool whip.

We had the following recipes during the weekend.

PARMESAN POTATO STACKS

2 Tbsp. unsalted butter, melted

2 Tbsp. olive oil

2 Tbsp. grated Parmesan cheese, plus extra for garnish

1 tsp. chopped fresh thyme, plus extra for garnish

Kosher salt and freshly cracked black pepper

8-10 yukon gold potatoes, sliced super thin (about 1/16 inch thick)

1) Preheat oven to 375 degrees. Spray 12 standard muffin cups with nonstick cooking spray.

2) In a large bowl, whisk together the butter, olive oil, parmesan, chopped thyme, kosher salt and freshly cracked black pepper. Add the potatoes slices and toss to cover evenly.

3) Layer the potato slices into stacks in the prepared muffin cups, filling each one to the very top. Bake until the edges and tops are golden brown and the centers are tender, 45 to 55 minutes. Remove the muffin tin from the oven and let the Parmesan Potato Sticks rest for 5 minutes. Carefully remove them with a small spoon and sprinkle with thyme leaves and extra Parmesan cheese if desired along with a sprinkle of salt and pepper. Serve immediately.

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CAULIFLOWER MASHED “POTATOES

Serves: 6

Ingredients: 1 large head cauliflower, cut into florets 2 cups chicken broth 1 tablespoons butter 1/2 cup shredded white cheddar 1/4 cup grated Parmesan cheese salt and pepper to taste

Directions:

1. Bring cauliflower and chicken broth to a boil in a large saucepan over high heat. Reduce heat to medium, cover, and simmer for 10 minutes. Uncover the saucepan and increase heat to medium-high. Allow cauliflower to simmer until soft and the cooking liquid has reduced by half, about 10 minutes. 2. Remove cauliflower from the heat, and add the butter, Cheddar cheese, and Parmesan cheese. Mash with

a potato masher until the cheeses have melted and the cauliflower is smooth, then season to taste with salt and pepper.

7 LAYER COOKIE RECIPE

(makes about 20 servings)

Ingredients

* 1 stick butter melted * 1 1/2 cups graham cracker crumbs (roll the graham crackers under a rolling pin to get them nice and small) * 6oz chocolate chips

* 6oz butterscotch chips

* 1 cup coconut

* 1 can condensed milk

* 1/2 cup chopped walnuts

* Directions

1. Preheat the oven to 325F

2. Pour the melted butter into a 9″x13″ baking pan. 3. Add graham cracker crumbs, and press evenly into the butter so it forms and even layer on the bottom of the pan.

4. Sprinkle chocolate chips evenly over graham cracker

5. Sprinkle butterscotch chips evenly over chocolate chips

6. Sprinkle coconut evenly over everything, keeping it thinner around the edges so coconut won’t burn.

7. Drizzle condensed milk evenly over the whole dish, being careful to not put too much at the edges so it won’t burn.

8. Sprinkle walnuts evenly over the cookies.

9. Bake for 30 to 40 minutes.

10. Remove from oven then allow to cool and cut into small bars.

Enjoy

BLUEBERRY SOUR CREAM COFFEE CAKE

By Betty Barnes

1 cup margarine

2 cups sugar

2 eggs

1 cup sour cream

½ tsp vanilla

2 cups plain flour

1 tsp baking powder

½ tsp salt

¾ cup blueberries

Powdered sugar

Filling:

½ cup brown sugar

1 tsp cinnamon

½ cup chopped pecans or walnuts

Preheat oven to 350 degrees. Cream butter and sugar, add eggs and blend well. Fold in sour cream and vanilla. In a separate bowl, continue flour, baking powder, and salt, add to creamed mixture and mix well. Fold in blueberries. Grease and flour a tube or Bundt pan or spray with cooking spray with flour (I use Baker’s Joy) In a small bowl, mix filling ingredients.

Pour 1/3 of the batter in pan, and then sprinkle with half of the filling. Pour another 1/3 of batter, and then sprinkle with the remaining filling. Then add remaining butter.

Bake for one hour. Remove cake from pan and cool. Sprinkle top with powdered sugar.

Honey Garlic Pork Chops

Ingredients: 1 cup ketchup 1/3 cup honey ¼ cup soy sauce 2 garlic cloves (minced) 1 1/2lbs boneless pork chops (6 4 oz portions) salt and pepper

Cooking Instructions: Step 1: In a medium bowl stir together ketchup, honey, soy sauce and garlic. Set aside. Step 2: Lightly season the pork chops on both sides with salt and pepper. Brush each chop with the sauce to coat. Step 3: Grease the grill grates of an outdoor grill and heat the grill to medium-high heat. Place pork chops onto the grill, and cook (while basting with the sauce often) for about 5 minutes on each side or until the meat is cooked through (the internal temperature has reached 145 degrees). (Makes 6 Servings

LEMON POUND CAKE

* 1 cup shortening

* 1/2 cup butter, softened

* 2-1/2 cups sugar

* 4 eggs

* 1 teaspoon lemon extract * 1 teaspoon vanilla extract * 3-1/2 cups King Arthur Unbleached All-Purpose Flour * 1/2 teaspoon baking soda

* 1/2 teaspoon salt

* 1 cup buttermilk

* LEMON SAUCE:

* 1 cup sugar

* 1/2 cup water * 1/2 cup lemon juice

* 3 tablespoons grated lemon peel

Directions

1. In a large bowl, cream the shortening, butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking soda and salt; gradually add to creamed mixture alternately with buttermilk, beating well after each addition.

2. Pour into a greased and floured 10-in. tube pan. Bake on the lowest oven rack at 350° for 75-80 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes. 3. Run a knife around side and center tube of pan. Remove cake to a wire rack placed over a sheet of waxed paper.

4. In a large saucepan, combine the sauce ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until reduced to 1-1/2 cups, about 10 minutes. 5. Poke holes in top of cake; spoon about 1/4 cup sauce into holes. Let stand for 10 minutes. Poke holes into sides of cake; brush remaining sauce over cake. Cool completely. Yield: 12-16 servings.

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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