King News


This is a special day to remember for me, July 16th. First, a special and loving son was born to

William Austin and Mae Goff Wall on July 16, 1929, they named him John Thomas Wall. He went by the name of J. T. and later on as Jake. If anyone had came to town looking for John Wall only a handful would have known who they were looking for. So as you see, this would be Jake’s 86th birthday. Also, today would have been our 63rd wedding anniversary. I always teased Jake we got married on his birthday so he would remember our anniversary day. I had graduated from King High School in 1952 and we thought this would be a good day to get married. We were looking forward on celebrating our 50th wedding anniversary, but cancer took his life on June 7, 2001, just short of one year, one month and eight days.

“Love leaves a memory

Those we love don’t go away

They walk beside us every day

Unseen, unheard, but always near.

Still loved, still missed and very dear.

For death leaves a heart ache

No one can heal,

And love leaves a memory

No one can steal.”

Today is another special day in our family. Our second grandchild, Britney Wall and Brian Scott are celebrating their 13th wedding anniversary. Happy anniversary Britney and Brian.

Trinity United Methodist Church – Is looking to hire a nursery worker for Sunday services. The hours are 9:30 a.m. – 12:30 p.m. The pay is $15.00 an hour. If you have any interest please call the church office at 983-5405.

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.

We extend thoughts and prayers to the families of deceased love ones recently passed: Polly Jones; Billy Ray Chambers, 3/28/1945-7/6/2015; Anita Rippey Clifton, 2/21/1958-7/11/2015.

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 ripe tomatoes from the garden, squash, green beans, cucumbers, new potatoes and corn. For information, call Charles Bottoms at 336-994-2604.

The King Farmers Market at the Stokes Family YMCA is open on Wednesday from 11-1. The market tables will be loaded with fresh, local produce, herbs, honey, eggs, beef, and plants!

The Stokes News is now located at 122 S. Main Street, King just below King Chamber of Commerce Building. The newspaper will not be changing its phone or fax numbers and can still be reached by phone at 336-591-8191 or by fax at 336-591-4379.

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

PECAN BRITTLE BARS

1 pkg graham crackers (coarsely crumbled)

2 sticks butter/margarine

½ cup sugar

1 cup pecans crushed or 1 cup almonds

Spray or grease pan, about 11×17 inch. Spread crackers in pan. Then spread nuts over crackers.

Melt butter and sugar in sauce pan and boil about 3 minutes, stirring constantly.

Spread this over crackers in pan. Bake about 14 minutes at 350 degrees. Break into small pieces.

TACO RING

Need a Super Easy Dinner or Dish to Share? Make a Delicious Ring! (Thanks PAM!)

2 crescent roll tubes

1 LB ground beef (or ground turkey)

1 packet of taco seasoning

1 1/2 cups grated cheddar cheese

Shredded lettuce

1 or 2 diced tomatoes depending on size

1/2 small can Olives (sliced) (Avocado, Sour cream etc)

Directions

1. Separate the crescent pastry and lay out in a circle, pointed ends out on a foil lined pizza pan, sprayed very lightly with cooking spray. Use some of the leftover crescent rolls to make the center a bit thicker as this will hold the meat.

2. Brown meat in a frying pan until no longer pink. Drain fat and add taco seasoning as directed on package, reducing the water to a scant 1/3 cup from the 1/2 cup called for. Drain excess liquid from meat.

3. Sprinkle meat mixture in a circle inside the crescent rolls, then sprinkle 1 cup of the cheese over the meat. Pull crescent roll points over meat and cheese and tuck in.

Bake at 350 degrees until pastry is golden brown (30 min).

4. Add remaining 1/2 cup of cheese, chopped lettuce, tomato, black olives, and jalapenos (if using), into the middle of the ring, then add a few dollops of sour cream if desired, before serving.

Buttermilk-Blueberry Breakfast Cake

Ingredients:

½ cup unsalted butter, room temperature

2 tsp. lemon zest or more — zest from 1 large lemon

7/8 cup* + 1 tablespoon sugar**

1 egg, room temperature

1 tsp. vanilla

2 cups flour (set aside 1/4 cup of this to toss with the blueberries)

2 tsp. baking powder

1 tsp. kosher salt

2 cups fresh blueberries

½ cup buttermilk***

* 7/8 cup = 3/4 cup + 2 tablespoons

** This 1 tablespoon is for sprinkling on top

*** To make homemade buttermilk, place 1 tablespoon of vinegar or lemon juice in a liquid measuring cup. Fill cup with milk until it reaches the 1-cup line. Let stand for five minutes. Use only 1/2 cup of the prepared mixture for the recipe.

Instructions:

Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.

Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.

Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.

Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 to 45 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.

HOT APPLE DUMPING

2 Granny apples

1 cup water

1 cup sugar divided

1 stick margarine

¼ tsp vanilla

8 canned biscuits (Pillsbury buttermilk)

4 tsp cinnamon

Preheat oven to 375 degrees. Peel, core and slice apples vertically into 8 slices each. Cover with water to keep from getting brown while fixing rest of recipe.

In a medium saucepan, mix the water, ¾ cup of the sugar, butter and vanilla over heat, bring mixture to a boil.

Separate each biscuit in half. Wrap biscuit dough layer around a slice of apple, stretching it to slightly overlap and seal the bottom. Place the wrapped sliced side down in a 9×13 baking dish.

Pour the hot sugar mixture over the apple slices.

Mix remaining ¼ cup sugar with cinnamon and sprinkle over the top of the wrapped apples. Bake for 35 minutes or until golden brown. Serve with vanilla ice cream.

Roasted Sweet Potatoes

3 Sweet potatoes, peeled and cut into bite size cubes

2 tsp olive oil

1 tbsp butter

1 tbsp of brown sugar (organic)

1 tsp of ground cinnamon

1/4 tsp of ground nutmeg

Pinch of ground ginger

Sea salt, to taste

Directions:

Preheat the oven to 350 degrees.

Coat a small baking dish with cooking spray.

Peel and dice the sweet potatoes into bite size cubes and place in the baking dish.

Melt butter in the microwave and pour over the potatoes along with the olive oil, brown sugar, cinnamon, nutmeg, ginger and salt.

Add more sugar or cinnamon if desired.

Toss to coat evenly.

Bake in the oven for 60 minutes

Stir the sweet potatoes once or twice during roasting.

Buying Fresh Fruits Tips from Quaker Gap Baptist Church cook book:

Bananas: Skin should be free of bruises and black or brown spots. Purchase them while they are green and allow them to ripen at home at room temperatures.

Berries: Select plump, solid berries with good color. Avoid stained containers which indicate wet or leaky berries. Berries with clinging caps, such as blackberries and raspberries, may be unripe. Strawberries without caps may be overripe.

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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