King News


Peggy Wall - King News



Our thoughts and prayers are extended to the families of the following deceased members recently: David Vernon Ingram, 2/8/1953-2/17/2016; Joseph Sherman Petree, 10/18/1935-2/17/2016; Robert Luther Taylor, 2/16/2016; Roy Roren “Rabbit” Williams, 4/11/1939-2/18/2016.

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

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.

Stokes County Schools: March 5, 2016, Chestnut Grove Middle School will have a cash drawing event! Tickets are on sale now at the school! A donation of $50.00 gets you a scrumptious meal for 2 people. (Buffet meal includes chicken, beef tips, veggies and dessert) and that’s not all, you will be entered for a chance to win $5000.00 and other great prizes. Your contribution helps to support the over 700 students currently enrolled at Chestnut Grove. Please donate today! If you are unable to attend simply have someone else represent your ticket. The meal service starts at 6:00 and drawing begins at 7:00. Chestnut Grove Middle School invites you to join us for Fun, Food, Friends and Fellowship and who knows maybe you will be the lucky winner! For more information contact the school at 336-983-2106. To stay current on school happenings like us on Facebook.

FUND RAISER

Stokes County Milita Chicken Stew, Saturday, Feb. 6, from 4 p.m – 8 p.m. at King American Legion, 446 S. Main Street, King. $6.00 all you can eat, $8.00 quart.

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.

American Red Cross North Stokes High School Blood Drive 1350 North Stokes School Road, Danbury Thursday, March 3, 2016 8:00am-1:00pm For an appointment, call 592-8134. Stokes Family YMCA Blood Drive 105 Moore Road, King Thursday, March 10, 2016 1:30pm – 6:00pm For an appointment, call 985-9622.

American Legion Post 290 is beginning their recruitment drive for this year’s Fair. They are looking for sponsors at the following rates: Tuesday – Friday afternoon shows $150, Friday evening and Saturday 1st show $250 to $300 and Sat night $500. They need your support and sponsorship. In return they will post your business name and ad around the stage during the group’s performance. They will also still offer the ad posting on the fence at $50.00 for the full week of on the surrounding fences. To sponsor please, call 336-351-6760 or Lee Daniels at 336-918-5585.

King Moravian Preschool – Spring/Summer 2016 Children’s Consignment Sale, Friday, March 4, 9:00 a.m.-1:00 p.m. & 3:00 p.m.-7:00 p.m.; Saturday, March 5, 8:00 a.m.-12:00 p.m. (Red-ticketed items ½ price on Saturday) in Church Fellowship Hall, 228 West Dalton Road in King. New and used clothing and accessories for infants, children and teens. Nursery equipment, maternity clothes, toys, games, DVD’s, books, and much, much, more! Want to consign? Contact Tina Pratt at 983-4003 or kmpreschool@windstream.net

King Public Library – VITA Tax Assistance available Thursday evenings by appointment.

Chestnut Grove Middle School – March 5, 2016 will have a cash drawing event! Tickets are on sale now at the school!! A donation of $50.00 will get you a meal for 2 people and be entered for a chance to win prizes. The meal starts at 6:00. For more information contact the school at 336-983-2106.

Veteran’s Coffee Thursday, February 25th, 2016, 8:30 – 10:30 am at the Town and Country Grille at 627 South Main St., King. For more information call 336-331-1309.

ALMOND BUTTER CAKE

1 1/2 cups all purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 1/2 cups sugar

3/4 cup unsalted butter, room temperature

1 teaspoon almond extract

1/2 teaspoon grated orange peel

2 eggs

1 egg white

1 1/3 cups sliced almonds

Preheat oven to 350°F. Butter a 9-inch cake pan with a removable bottom. Stir the flour, baking powder and salt to blend in a medium bowl.

Using electric mixer, beat 1 1/4 cups sugar with butter, almond extract and orange peel in a large bowl until very light and fluffy. Beat in whole eggs. Stir inflour mixture just to combine. Transfer batter to prepared pan; smooth top.

Whisk egg white until frothy in medium bowl. Add remaining 1/4 cup sugar and whisk to blend. Stir in almonds. Distribute almond mixture over top of batter. Bake until almonds are golden brown and toothpick inserted into center of cake comes out clean, about 50 minutes. Serve warm or room temperature. (Can be made 1 day ahead. Cover with plastic wrap and store at room temperature.)

7 UP BISCUITS

INGREDIENTS:

4 cups Bisquick

1 cup sour cream

1 cup 7-up

1/2 cup melted butter

DIRECTIONS:

Mix Bisquick, sour cream and 7 up. Dough will be very soft – don’t worry. Knead and fold dough until well mixed. Pat dough out and cut biscuits using a round biscuit / cookie cutter. Melt butter in bottom of cookie sheet pan or 9×13 casserole dish. Place biscuits on top of melted butter and bake @ 425 degrees for 12-15 minutes or until brown.

Breaded and Baked chicken Drumsticks

(makes 4-6 servings)

• 1/2 cup flour

• 1 tablespoon paprika

• 2 teaspoons black pepper

• 1 teaspoon salt

• 2 eggs

• 2 teaspoons Worcestershire sauce

• 1/2 teaspoon lemon juice

• 3/4 cup dry breadcrumbs

• 1/4 cup fresh shredded Parmesan cheese

• 1 tablespoon herb season blend, a simple Italian Herb blend

• 6 chicken drumsticks

• Olive oil

Directions

Preheat the oven to 425F. Coat the bottom of a roasting pan or baking sheet with a thin layer of olive oil.

Mix together the paprika, flour, black pepper and salt in one bowl. In another, beat together the eggs, Worcestershire sauce and lemon juice. In a third bowl, combine the breadcrumbs, Parmesan cheese and herb season blend.

Pat the chicken dry with a paper towel, then dredge in the flour mixture, turning to coat. Next, dip the drumsticks in the eggs, making sure they get coated before finally dredging in the bread crumbs, making sure they are nice and coated. Place the chicken immediately on the prepared baking sheets.

Bake for 20-25 minutes, or until cooked through and the juices run clear (not pink) when poked with a sharp knife.

Baked Potato Casserole

(makes 16 servings)

8 medium-size potatoes, peeled and chopped into 1-inch chunks

1 teaspoon salt

1/2 teaspoon pepper

2 cups shredded cheddar cheese (divided)

6 slices of bacon, cooked and chopped

1 small onion, chopped

1/2 cup sour cream

Green onions or parsley for garnish

Directions

1 Preheat the oven to 350 degrees F.

2 Put the chopped potatoes into a large saucepan and cover with water. Bring to a boil and cook them over medium-high heat for about 15-20 minutes, or until they are tender. Then, drain the potatoes. (You could also bake the potatoes in the oven and then cut them into chunks.)

3 Put the potatoes back in the saucepan and toss with the bacon.

4 In a separate bowl, mix the salt, pepper, 1 1/2 cups of cheese, sour cream, and onion. Then, add this mixture to the saucepan with the potatoes and toss thoroughly.

5 Grease a 2.5- to 3-quart casserole dish with cooking spray, and then spoon the mixture into the dish.

6 Bake for 20 to 25 minutes, then top the dish with the remaining cheese and garnish and let it bake for another 3-5 minutes, or until the cheese has melted.

Breakfast Sausage Casserole

Recipe courtesy of Trisha Yearwood

Ingredients

Butter, for greasing

1/2 loaf of sliced white loaf bread

1 pound fresh bulk pork sausage with sage

10 ounces sharp Cheddar, grated

2 cups half-and-half

1 teaspoon dry mustard

1 teaspoon salt

5 large eggs, lightly beaten

Directions

Cut the bread into 1-inch cubes and spread in the bottom of a greased 9- by 13- by 2- inch casserole dish.

In a medium skillet, brown the sausage over medium heat until fully cooked and no longer pink. Remove the sausage with a slotted spoon to drain the fat. Spread the cooked sausage over the bread and top with the cheese. Then stir together the, half-and-half, dry mustard, salt and eggs. Pour this mixture over the cheese. Cover the casserole with aluminum foil and refrigerate for 8 hours or overnight.

The next day, preheat the oven to 350 degrees F.

Bake the covered casserole until set and slightly golden, about 50 minutes. Remove from the oven and allow the casserole to set for 15 minutes before serving.

Broccoli Cheddar Soup

Ingredients

4 cups broccoli florets

2 1/2 cups cheddar cheese, grated

2 1/2 cups chicken stock

2 cups half-and-half

1/4 cup unsalted butter, divided

2 cloves garlic, minced

1/2 yellow onion, finely chopped

3 tablespoons all-purpose flour

1/4 teaspoon nutmeg

salt and pepper, to taste

Directions

1 In a medium pan over medium-high heat, sauté onions and garlic in 1tablespoon butter until softened.

2 In a large pot, cook remaining butter with flour to create a roux, 3-4 minutes. Once pasty and thick, add in half-and-half and chicken stock. Let simmer for 15-20 minutes.

3 Add onions, garlic, broccoli, and nutmeg to mixture and simmer for another 25-30 minutes, until thickened.

4 Stir in cheddar cheese until melted, taste and add salt and pepper to your liking.

Optional: Puree soup to smooth out chunks, or serve as is.

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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