King News


PLEASE NOTE THE DATE IS Monday, JUNE 22. for the American Red Cross Blood Drive to be at Trinity United Methodist Church, Dalton Road, King. The time is 2:00-7:00 p.m. For more information contact Peggy at 336-671-0151, Peggy at 336-983-3341 or trinityblooddrive@yahoo.com. . Appointments are strongly encouraged. Walk-ins welcome!

We would like to extend sympathy, thoughts and prayers to members of deceased families:.Coy Beauchamp Conrad, 4/12/1929-6/10/2015; Judith Carol Webb McGuire, 3/12/1947-6/9/2015; Jessie Piner, 3/20/1932-6/13/2015; Lorene Collins Mabe, 2/18/1936-6/13/2015; Judy Carol Brown Gordy, 1/13/1946-6/13/2015.

King Outreach Ministry is in need of the following items: Detergent, Baby needs, Personal Care Products, Good used furniture for Thrift Shop, Good used blankets & quilts, linens, curtains, Good used fans and small air conditioners, household items, dishes, flatware, pots & pans, lamps, lamp shades. For information, please call 336-983-4357 or kingoutreach@triad.twcbc.com

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

The Stokes Farmers Market is at King American Legion. They are open on Wednesday and Saturday, hours are 9 a.m. – 11 a.m. They have tomatoes from Tucker’s greenhouse, squash, green beans, cucumbers, new potatoes and cabbage. For information, call Charles Bottoms at 336-994-2604.

Hospice and Palliative Care – Advance Care Planning Workshop for Living Will & Healthcare Power of Attorney will be Tuesday, June 23, 2015 at 1:00 p.m., at the King Senior Center located at 107 White Road in the lower level of Recreation Acres. Pre-register by calling (336) 768-6157, ext 1622. Please bring a photo ID

Monthly Veterans Coffee will be Thursday, June 25, 2015, 8:30 to 10:30 a.m. Town & Country Grille located at 627 South Main St., King. For more information call 336-331-1309.

The King Chamber of Commerce is having a Catfish Tournament 50/50 – BIG FISH – DOOR PRIZES – Saturday, June 20, 2015, 12 p.m. – 5 p.m. at Jim Booth’s Catfish Pond $25 Buy In. Fishing, Lunch, Big Fish entry and Door Prize entry. BIG FISH CASH PRIZES 1st, 2nd, and 3rd Heaviest Catfish. Door prizes and 50/50 Each Drawn Random Hourly. Contact the Chamber Office for more information or to purchase tickets at 336-983-9308.

King Public Library – Sign up now for Summer Reading on-line at nwrl.org June 17, 12 p.m Summer Reading Kick-off and Hot Dog Lunch, June 18, 6-7:30 p.m. Superhero Bingo for rising 6th – 12th graders. Click for times & information about our upcoming library events! Need a job? Visit our JobLink Lab in the library!

STOKES FAMILY YMCA, 985-9622, – JUMP IN WITH CONFIDENCE – Unlimited Swim Lesson Pass through August. Register now for the best value. Call or come in to the Stokes Family YMCA for more information!!

The King Farmers Market at the Stokes Family YMCA is open on Wednesday from 11-1. Spring is in full swing and the market tables will be loaded with fresh, local produce, herbs, honey, eggs, beef, and plants! Current products include lettuces, radishes, greens, strawberries, asparagus, transplants and more.

Stokes County Arts Council – (336) 593-8159 – The Stokes County Arts Council will be holding auditions for their upcoming August theatre production of “The Meaning of Our Tears” at Mount Olive Elementary School, 2145 Chestnut Grove Road in King on Sunday, June 21 from 6 p.m..to 8 p.m.and Monday, June 22 from 7 p.m.to 9 p.m. For more information call or email stokesarts@embarqmail.com

Upcoming Arts Council Summer Concerts: UNCSA Summer String Concerts: – Saturday, June 27 at 7:00 p.m., King Central Park amphitheater, 302 Kirby Road King.

Bethabara Concert Band Performance: Sunday, June 28 at 7:30 p.m., King Central Park amphitheater, 302 Kirby Road, King. U.S. Army 440th Army Band Performance, Saturday, July 4 at 7:00 p.m., King Central Park amphitheater, 302 Kirby Road, King, NC

Fresh Cucumber Salad

7-cups unpeeled pickling cucumbers sliced thin (about 7 large dills)

1-cup sliced onions

1-cup sliced bell peppers

1-tbsp salt

1-cup white vinegar

2-cups sugar

1-tsp celery seed

1-tsp mustard seed

Mix cucumbers, onions, peppers and salt; set a side

Put vinegar, sugar, celery seed and mustard seed in a pot and bring to a boil

Remove from heat and let cool for one hour

Pour mixture over cucumbers

Put in jars and store in refrigerator

Will keep up to 2 months

Makes 2 quart jars

Chicken and Dumpling Casserole

2 lbs. of chicken (thighs and breast)

1 C. all purpose flour

1 C. milk

2 T. unsalted butter, melted

1 10.5 oz. can cream of chicken soup

2 C. chicken broth (I used the water my chicken cooked in)

1/4 tsp. salt

1/2 tsp. black pepper

Place the chicken in a pot and cover with water. Cover and cook over medium heat for 1 hour. Remove chicken from pot, save the water, and let cool. Shred the chicken and place in the bottom of a 11×7 baking dish. Whisk together the flour, milk and butter, pour over the chicken. Whisk together the broth, soup, salt and pepper, pour over the casserole, DO NOT STIR. Bake at 350 degrees for 45-50 minutes. Let sit for a few minutes before serving.

Sloppy Joe’s

2 lbs. ground beef

1 cup chopped onions

Salt to taste

¼ cup vinegar

2 Tablespoon prepared mustard

¼ cup Worcestershire Sauce

1 2/3 cup ketchup

3 Tablespoon brown sugar

Brown beef and onions, salt meat and onions to taste. Drain any excess grease from mixture. Add remaining ingredients and simmer 20 minutes. Simmering improves taste. Serve with buns and slaw. Chips are great with this. This is an easy crowd pleaser that can be prepared ahead.

BEST MACARONI SALAD

16 Oz. elbow or colored macaroni

4 carrots shredded (optional)

1 large red onion, chopped

1 green pepper, chopped

1 red pepper, chopped

1 cup chopped celery, use 3 stalks, more if needed

2 cups mayo (start with 1 ½ cups, add more if needed

1 (14 oz.) can sweetened condensed milk

½ cup white sugar

½ cup white vinegar

Salt and pepper to taste

Cook macaroni, drain, rinse with cold water.

In a large bowl, mix together carrots, red onion, green and red peppers and celery. Mix in the mayo, condensed milk, sugar, vinegar, salt and pepper. Add the macaroni, toss gently, cover and refrigerator for at least 8 hours.

Make a day ahead of time and stir occasionally to blend the favors. The macaroni will absorb some of the liquid.

Peggy Hall Wall has been covering the King Community for many years and can be reached at peggyhwall@yahoo.com or 813-6231

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