SECTION B
Deßlois Named Manager
ENFIELD - Michael E.
Deßlois, a native of
Eden ton, has been named
manager of the Consumer
Credit Department of
Peoples Bank and Trust
Company’s Enfield office.
A graduate of John A.
Holmes High School,
Deßlois served in the
U.S. Army from IMB from to
1972 where he was awarded
the Bronze Star Medal. He
joined Peoples Bank in
October, 1876, as a trainee in
Michael E. Deßlois
Buy Below Wholesale From
Tidewater Liquidators
Warehouse
HOUSEHOLD FURNITURE - BUSINESS EQUIPMENT
FROM UNCLAIMED FOUGHT t FACTORY CLOSEOUTS • ESTATE PURCHASES
OPENS MON.-THURS. 9 'TIL 5530
FRIDAY 9too TIL *OO
N. WATER ST. SATURDAY 9too TIL 2sOO PHONE: 335-5737,
(mvGmmhiimtvs,
cm&s oj* ’7B
Presenting Chowan Academy Class of 1978 - Congratulations on Your Achievements and Best Wishes for the Future
Jesse Richard Bass
This Space Sponsored by the Following Firms Interested in Giving Special Recognition to the Class of 1978
The Chowan Herald
THE CHOWAN HERALD
the bank’s Edenton office
and was tranferred to the
Enfield office in December,
1977.
Deßlois was an active
member of the Edenton
Jaycees serving as
treasurer and internal vice
president. He was a
recipient of both the Key
Man I of the Year Award
and the Jaycee of the Year
Award. Deßlois was also an
active member of St. Ann’s
Church in Edenton, serving
two terms on the Parish
Council.
He is married to the
former Linda Twiddy of
Edenton, and they have one
child, Katrina Dawn, age 4.
Miss Richardson
On Dean's List
SAINT LEO, Fla. Jane
Richardson, daughter of
Mr. and Mrs. Ford
Richardson of Edenton,
N.C. was among the 231
students at Saint Leo
College who achieved the
Dean’s List for the Spring
Semester 1978.
Jane is a senior with a
concentration in
criminology;
\3
Pamela Louise Berryman
ii of
WSm wßk.
POPULAR CHEESECAKE Cheesecake is one of the
most popular desserts and is wonderfully versatile. Classic
Chiffon Cheesecake is rich and creamy also quick and
simple to make.
Lonnie Ray Bunch
Jamie Lee Hofler
Hollowell-Blount Rexall
Edenton, North Carolina, Thursday,* June 1, 1978 ~
Fire Report
Fire Chief Luther C.
Parks reported two alarms
answered by Edenton Fire
Department over the
weekend. There was only
slight damage.
At 2:29 P.M. Friday,
firemen were called to the
home of Georgie Lawrence,
419 West Gale Street, where
a chimney fire was
discovered.
Then at 10:12 A.M.
Saturday, firemen an
swered an alarm at Perry’s
Junk Yard on West Hicks
Street where a 1975 Ford
truck was on fire.
Sirius Amanda Bunch
Franca* Scott Hollo wail
Seabrook Blanching Corp.
Versatile Cheesecake Also Favorite
Cheesecake is in, now.
It is also one of those
wonderfully versatile
desserts that’s a welcome
treat on any occasion.
Cheesecake lends itself to use
of convenience foods
making it easy to prepare.
One delectable variation
on the all-American
cheesecake is this Classic
Chiffon Cheesecake. It is
rich yet delicate with super
creamy consistency and
surprising lightness. It’s
also delightfully quick and
simple to make because it
begins with that handy
precooked base, sweetened
condensed milk which
thickens with lemon juice to
give excellent texture every
time. Top it now with red,
ripe strawberries; fresh
peaches in July, cranberries
in November, whipped
cream, nuts or whatever
suits your fancy. This is one
of those recipes that’s sure
to become a standby.
Classic Chiffon
Cheesecake
Vt cup butter or
margarine
1 cup graham cracker
crumbs
y 4 cup sugar
2 pkgs. (8 oz. each) cream
cheese, softened
1 can sweetened con
densed milk
3 eggs, spearated
y 4 cup lemon juice
y 4 teaspoon salt
Fruit topping
Preheat oven to 375
degrees. In small saucepan,
melt butter; stir in crumbs
and sugar. Pat crumbs
firmly on bottom of buttered
9-inch spring form pan or
9x9-inch square baking pan.
Bake 7 minutes; cool while
preparing filling. Reduce
oven temperature to 300
degrees. In large mixer
bowl beat cream cheese
unto light and fluffy. Add
sweetened condensed mUk
Cathy Ann Cale
Joseph Henry Towe, 111
and egg yolks; beat unto
smooth. Stir in lemon juice;
set aside. In small bowl,
beat egg whites with salt to
soft peaks. Fold into
sweetened condensed mUk
mixture; turn into
prepared pan. Bake 50 to 55
minutes or until cake
springs back when lightly
touched about one inch from
center. Cool slightly; chill.
Remove rim of pan. If
desired, top with your
favorite fruit topping before
serving. Refrigerate any
leftovers. Makes one nine
inch cheesecake.
Peanut Butter
Cheesecake has a per
sonality all its own. It is a
dazzler at a party and the
flavor lives up to its fancy
looks and the first bite
reveals a flavor surprise.
This is the chilled version of
cheesecake, not the baked
variety, so it’s well suited to
warm weather preparation.
Peanut butter is in the
delicious crust as well as in
the filling and you might try
it whenever a crumb crust is
needed.
Peanut Butter Cheesecake
Crust
y 4 cup peanut butter,
creamy
Vi stick butter or
margarine
2 tablespoons brown sugar
2 cups finely crushed
graham cracker or vanilla
wafer crumbs
1 teaspoon cinnamon
Filling
1 cup creamy peanut
butter
2 pkgs. (8 oz. each) cream
cheese, softened
1 can (20 oz.) crushed
pineapple, drained (save Vi
cup juice)
1 teaspoon salt
1 pkg. (3 oz.) lemon
gelatin
y 4 cup sugar
1 cup whipping cream,
whipped
Raymond James Chappell
mL m
Fermo Lewi* Word
Ross-Riddick Jewelers
For crust melt peanut
butter and butter over low
heat. Add crumbs, brown
sugar and cinnamon. Mix
well. Press over bottom and
sides of a 12-cup Bundt pan
or spring form pan. Bake in
a 450 degree oven for 5
minutes. Cool. To make
filling place cream cheese in
medium size mixing bowl.
Stir in pineapple and salt.
Blend in peanut butter. Heat
pineapple juice to boiling
and pour over gelatin,
stirring constantly until
gelatin is dissolved. Cool
slightly. Gradually add two
third cup of cheese mixture
to gelatin mixture, blending
thoroughly. Combine
gelatin mixture with
remaining cheese mixture,
blending well. Mix sugar
lightly into whipped cream.
Fold whipped cream into
cheese mixture. Pour into
cooled crust. Chill several
hours or overnight. Unmold
on serving plate. Serve with
chilled pineapple chunks, if
desired.
Need to make a light
dessert in minutes? This
simple recipe is a mar
velous make-ahead dessert
that will dazzle luncheon or
dinner guests, or star in a
late evening or afternoon
get together.
Pineapple Frothy
2 eggs, separated
One-third cup sugar
2 cans (8 oz. each)
crushed pineapple in heavy
syrup
2 pkgs. gelatin, softened in
Vi cup pineapple syrup
1 teaspoon lemon juice
1 cup heavy cream,
whipped
Beat egg yolk and sugar
until light. Add all well
drained pineapple except
two tablespoons (for gar
nish). Dissolve gelatin in
one-half cup pineapple
syrup and lemon juice over
hot water. Cool. Beat egg
- • L * — -M. ■
Mary Elizabeth Davenport
Western Gas Sendee
SECTION B
whites tmtil stiff and fold
into egg yolk mixture. Add
melted cooled gelatin and
whipped cream to egg white
mixture and stir well. Turn
into serving bowl or in
dividual dessert dishes and
• refrigerate for several
hours. Garnish with crushed
pineapple and marachino
cherry. Serves four.
What’s New
There is something else
new from Campbell Soup
Co. It is introducing dual
usage soups. Consumers
have shown the company
that they are using con
densed soup more and more
as a cooking ingredient. So,
now comes Beefy
Mushroom, (beef,
mushrooms and onions
cooked in a rich stock) and
Creamy Chicken
Mushroom. Look for them at
your supermarket.
Consumer research ind
cates that during a three
month time period one-third
of all U.S. households eat
chicken from a fast-food
restaurant. So, Swanson is
introducing Swanson Take-
Out Style Chicken into the
frozen food case. It comes in
a 28-oz. package and takes
approximately 30 minutes to
heat.
Willie Bond
Earns Degree
MARSHALL, Minn. -
Degree candidates at the
annual commencement
exercises held Saturday,
May 27, at Southwest State
University numbered 285.
Degrees are conferred upon
all candidates who complete
requirements and upon
recommendation according
to curriculum as made by
SSU faculty.
Among those receiving
degrees was Willie Ray
Bond of Edenton, N.C.
Down Dozier Hare