King News

Peggy Wall - King News

In remembrance

Brent Lee Wall

July 22, 1958

Left us Nov. 7, 2012

His life is a beautiful memory,

His death is a silent grief;

He sleeps in God’s beautiful garden,

In sunshine of perfect peace,

We miss him oh so much,

But realize God knew best,

He let us have him many years,

Then gently bid him rest.

Legion Post and Unit Installs Officers

The Carl Calloway American Legion Post 290 installed their new officers for 2015-2016 last week. They are Commander, Don Holland; 1st Vice Commander, Cliff Kilby; 2nd Vice Commander, Jim Rosamond; Adjutant, Janie Hamby; Assistant Adjutant, Aubrey Jennings; Finance Officer, Coley A. Hunsucker; Assistant Finance Officer, Lane Bennett; Chaplain, Don Adams; Assistant Chaplain, Billy Helsabeck; Judge Advocate, Jack Warren; Sgt. Of Arms, Tom Sauber; Historian, Mike Cumbie; Service Officer, H. P. Patterson, Steve Page, C. D. Hooker; One Year Trustee, Carl “Butch” Calloway; Two year Trustee, Darrell Adkins; Three Year Trustee, Jim Rosamond. Execute Committee Members-At-Large, appointed by the Commander, Garry Thomas, Lane Bennett, Dan Tanner.

The American Legion Unit 290 officers are; President, Barbara Hunsucker; 1st Vice President, Janet Calloway; 2nd Vice President, Nancy Holland; Recording Secretary, Nora Fain; Assistant Recording Secretary, Darla Axtell; Corresponding Secretary, Nancy Brim; Sgt. At Arms, Ruth Rosamond; Historian, Mable White; Chaplain, Nancy Brim; Assistant Chaplain, Tammy Hatley; Treasurer, Iris Bennett; Assistant Treasurer, Nancy Holland.

Legion meets at 7 p.m. on the 2nd Monday of each month and the Auxiliary meets at 7 p.m. on the 4th Tuesday of each month. They ask to join them at their meetings.

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: .Hallie Mae (Moore) Adkins, 4/1/1917-7/16/2015; Lester “Bruce” Everhart, 12/31/1949-7/15/2015; Hannah Marie Robinson, 10/6/1993-7/15/2015; Dotty Lou Whitman, 10/31/1934-7/17/2015.

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, squash, new potatoes, okra, corn and watermelons. 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.

STOKES FAMILY YMCA – Can you believe it is time to think about Fall Sports at the Y? Don’t miss registration for Volleyball, Basketball, Teeball and Youth Soccer. Come in to register and take a dip in our pool to cool off in the midst of the summer heat!!! Not a member is our guest!

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

Hospice & Palliative CARECENTER

Monthly Veterans Coffee will be on Thursday, July 23rd, 2015, 8:30 to 10:30 a.m. at the Town & Country Grille located at 627 South Main Street in King. For more information call 336-331-1309.

Advance Care Planning Workshops – Join us to learn about the Living Will and Healthcare Power of Attorney, July 28, 2015, 1:00 p.m. at the King Senior Center located at 107 White Road, King (Community Bldg., Lower Level of Recreation Acres). Pre-register by calling (336) 768-6157, ext. 1622. Please bring a photo ID. Your family members are encouraged to attend.

Sweet Blueberry Pecan Squares

These Sweet Blueberry Pecan Squares have a sweet, creamy filling layer, graham cracker crust and delicious pecan topping. Simple to make, these Sweet Blueberry Pecan Squares are a perfect colorful, and delicious, dessert for any occasion.


• 1 1/3 cups Graham Cracker Crumbs

• 6 TBSP Butter, melted

• 1 (14oz) can Sweetened Condensed Milk

• 1/4 cup Lemon Juice

• 8 oz Sour Cream

• 1 (21oz) can Blueberry Pie Filling

• 1 cup Pecans, chopped small

• 1/2 tsp Ground Cinnamon


• Preheat oven to 400°.

• Lightly spray a 9″x9″x2″ baking pan with non stick spray.

• Combine graham cracker crumbs and melted butter together in a bowl; press mixture firmly into the bottom of your pan.

• In a separate bowl, combine by hand your sweetened condensed milk and lemon juice, add sour cream and mix well.

• Spread sour cream mixture evenly over the top of the graham crackers in the pan.

• Top the sour cream mixture with the blueberry pie filling, spreading to the ends of your pan.

• Sprinkle pecans over the pie filling.

• Sprinkle ground cinnamon on top of the pecans.

• Bake in preheated 400° oven 20-22 minutes, or until you see the sides lightly brown.

• Cool before serving.

• Store leftovers in the refrigerator.

Makes 18 Sweet Blueberry Pecan Squares

Note If you want to substitute apple pie filling for blueberry, that works. If you go the apple pie filling route, swap the pecans for walnuts, and add 3/4 of brown sugar to the topping. Most excellent!


Love Snickers… love Doodles….and love Bars 🙂

Ingredients Related Tips

2 1/2 cups all purpose flour

1 1/2 tsp baking powder

2 sticks butter, softened

1 1/2 cups white sugar

1/2 cup brown sugar

3 eggs

1 tsp vanilla

1 1/2 Tbsp cinnamon & 2 Tbsp sugar combined


1 1/4 cup powdered sugar

3 Tbsp milk

1/2 tsp vanilla


1. In a large mixing bowl, cream the butter until fluffy.

2. Mix in the sugars and continue creaming.

3. Scrape the bowl and add the eggs and vanilla. Beat for 1-2 minutes.

4. On low speed slowly mix in the flour and baking powder.

5. Spread half of the batter in the bottom of a greased 9×13 pan.

6. Sprinkle the cinnamon/sugar mixture over the batter.

7. Take a small spoon and drop the remaining batter evenly over the cinnamon sugar.

8. Bake at 350 for 25 minutes.

9. Cool completely.

10. Whisk together the powdered sugar, milk and vanilla for the glaze.

11. Drizzle over the bars.


By Debbie Boyles

These homemade squash chips are incredibly easy to make and even my kids like them.


Yellow Squash or Zucchini

Olive Oil

Salt, Pepper, and any other favorite spices


1. Using a mandoline, slice squash or zucchini into thin and even slices. You can also use a knife, but try to make them as uniform as you can. You want them to be thin, but not paper thin.

2. Arrange the slices in a single layer on your dehydrator trays or greased baking sheet. The slices can be close to each other, but not touching.

3. Brush the slices lightly with olive oil using a pastry brush.

4. Sprinkle with your favorite spices (we like salt and pepper, garlic and parmesan, and garlic and onion). Don’t overdo the spices and try to sprinkle evenly.

5. Bake at 200º for 2-3 hours (check them frequently after 2 hours to make sure they don’t burn) or set your dehydrator to 125º for 12 hours or overnight.

6. Enjoy right away or store in an airtight container.

Mamas Chicken Pie

1 whole chicken or 3 large boneless breast

.5 oz. can cream of chicken soup

1 1/2 cans chicken broth (use the chicken soup can to measure the broth…I used the water I cooked the chicken in for mine)

1/4 tsp. salt

1/2 tsp. black pepper

2 frozen 9” pie crust, thawed and cut into 1” strips (Note: or make your own)

2 T. butter

Place the chicken in a pot and cover with water, bring to a boil and cook thoroughly. Remove the chicken (save the cooking liquid), let cool and then chop up the meat. In a mixing bowl, stir together the soup, broth, salt and pepper. Stir in the chicken, combine well.

Lightly spray a 9×9 baking dish with cooking spray. Spoon half of the chicken mixture into the bottom and spread around. Then cover the mixture with a layer of the pie strips. Dot the strips with 1 Tablespoon. of butter and place in a 400 degree oven for 25 minutes. Remove and spoon the remaining chicken mixture over the top, then place the remaining pie crust strips. Again, dot with 1 Tablespoon. butter. Return to the oven for an additional 25 minutes or until golden brown. Remove and let sit 5 minutes before serving.


Tastes like a Potato Casserole without all the carbs!!!!


1 medium spaghetti squash

3 tablespoons butter

1 small yellow onion, very thinly sliced

1 teaspoon red pepper flakes

1/4 teaspoon garlic salt

Salt and pepper to taste

3/4 cup sour cream

1 cup shredded cheddar cheese


Cut the spaghetti squash in half and remove the seeds. Place in a covered dish with a ¼ inch of water and microwave for 10 -12 minutes. In a medium sized skillet over medium heat, add the butter, onions, red pepper, garlic salt, salt and pepper and cook until the onions are brown in color.

Using a fork, scrape the insides of the squash and transfer to a small bowl. Mix the squash, onions, sour cream and half the cheese together and mix well. Transfer the mixture to a buttered baking dish and top with remaining cheese.

Place into a 375º for 20-25 minutes. Put on broil in the last minute until golden brown on top.

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

Peggy Wall

King News

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