Griswold Family Holds 14th
Annual Reunion in Goldsboro
Members of the family began ar
riving on Thursday, July 2, for the
14th annual Griswold family reun
ion
Members and friends came from
Alabama, Georgia, Florida, New
Jersey, New York, South Carolina
and Virginia.
Registration began at 2 p.m. in
the Kopper Kettle in Goldsboro.
Ms. Gloria G. Jeffers and Ms. Cle
opatra G. Collins were in charge.
Lorenza Griswold .from Jackson
ville, Fla. presided. The theme of
the reunion was “Love and Unity.”
The opening hymn was- “Lift
Ev’ry Voice and Sing.” Rev.
Frederick Brunswick read Deuter
onomy 6:1-9, followed by prayer.
The genealogy was read by Ms.
Cleopatra G. Collins. The litany
was read by Ms. Lucille Griswold.
Greetings from the descendants of
Charles Griswold were given by
Robert Farrow. Greetings from the
descendants of Cherry and Isaac
Griswold were given by Ms. Fan
nie G. Kirksey. Greetings from
Martha Griswold Codett were
given by Milton Smith and greet
ings from William Griswold were
given by Ms. Althea Brunswick.
Moments of remembrance for de
ceased members were given by Ms.
Verna G. Core and Austin
Griswold, followed by prayer by
Ms. Verna G. Core and the singing
of “Faith of Our Fathers.” Special
readings were performed by Ms.
Kimberly Page, Ms. Fannie G.
Kirksey and Ms. Gloria G. Jeffers.
Special recognitions, presenta
tions and awards were given by
Lorenza and Cathy Griswold. A
plaque was presented to Robert
and Gloria Jeffers for their hard
work and hospitality for 14 years
for the family reunion. Recognition
was given to graduates of the ele
mentary, high school, college level,
achievements, oldest member,
youngest member, and members
who were attending the reunion
for the first time. Each was given
a silver dollar.
Get-well cards were signed for
Regina Beard, Cora Melton, Ben
jamin Smith and Virginia Melton.
Rev. Brunswick blessed the food
and everyone enjoyed the meal.
The members re-elected Lorenza
Griswold as chairman and Linda
Carol Williams as secretary. La
Donna Silvers was re-elected as
program chairman.
Cathy Griswold prepared a quiz
game on famous people. The per
son won answered correctly re
ceived a prize.
Rev. Brunswick gave the closing
prayer. The group adjourned at
5:30 p.m.
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Winning a state fair pie baking contest...earning a trip to New Orleans,
as one of the country’s top 50 pie bakers...competing in the Crisco
Great American Pie Celebration, vying for a wealth of prizes including a
kitchen-full of KitchenAid appliances...all this was by no means old hat to
Louise Kopasz of Pueblo, Colorado. But if she kept her cool somewhat
better than other contestants, it might be because it was her second trip to
these finals. The retired teacher earned top honors for the second straight
year with this delicious "High Country Peach Pie.”
HIGH COUNTRY PEACH PIE
Crust
2V< c. unbleached high-altitude
all-purpose flour
^4 tsp. salt
Filling
5 to 6 c. peeled, sliced fresh
Colorado peaches (7 to 8
peaches)
% c. sugar
Vi pkg. tapioca pudding mix
(about 3 tbsp. plus 2‘A tsp.)
(not instant)
% c. Butter Flavor Crisco
6 to 7 tbsp. water
Milk
■A tsp. nutmeg
Vi tsp. cinnamon
1 tbsp. cornstarch (optional)*
1 to 2 tbsp. butter or margarine
Heat oven to 375°F. For crust, combine flour and salt in bowl. Cut in
Butter Flavor Crisco using pastry blender (or fork) until all flour is just
blended in to form pea-size chunks. Sprinkle with water, one ibsp. at a
time. Toss lightly with fork until dough forms ball. Divide dough in half.
Press between hands to form two 5 to 6-inch “pancakes”. Flour pastry cloth
and pin lightly. Roll dough for bottom crust into circle one inch larger than
upside-down 9-inch pie plate. Loosen dough carefully. Transfer to pie
plate. Trim edge even with pie plate.
For filling, combine peaches, sugar, pudding mix, nutmeg and
cinnamon in large microwave-safe bowl. Cover lightly with waxed paper.
Microwave at 100% (HIGH) 3 min. Stir in cornstarch, if desired. Microwave
at 100% (HIGH) 3 min. Spoon into unbaked pie shell. Dot with butter.
Moisten pastry edge with water. Roll top crust same as bottom. Lift onto
filled pie. Trim '/a-inch beyond edge of pie plate. Fold top edge under
bottom crust. Flute. Brush with milk. Cut slits or designs in top crust or
prick with fork for escape of steam. Bake at 375”F for 35 min. Cool until
barely warm or to room temperature before serving. Makes one 9- inch pie.
•Cornstarch may be added if peaches appear juicy ('A c. or more juice). Mix
with juice before stirring into hot filling.
(DM)—What may look like a soft taco is really an easy version of Moo Shu
Pork that we call “Oriental Pork Bundles.” The filling takes only minutes
to stir-fry and the savory “Plum Spread,” which replaces the traditional
hoisin sauce, is just as quickly made. As with all stir-fiys, the sauce makes
the difference. Here, to keep preparation a breeze, Rikkoman Stir-Fry
Sauce, a blend of naturally brewed soy sauce, sherry, garlic, oyster extract
and special spices, plays a dual role. First as the authentically flavored
stir-fry sauce and second as the base for the delicious Plum Spread. Serve
the filling with shredded lettuce and warm flour tortillas; then assemble
and enjoy “bundles” of great dining!
ORIENTAL PORK BUNDLES
Plum Spread*
Vi cup Kikkoman Stir-Fry Sauce
1 clove garlic, pressed
Vfc pound boneless pork, diced
Vegetable oil
2 eggs, beaten
2 stalks celery, diced
1 medium carrot, diced
1 small onion, diced
2 ounces fresh mushrooms,
0 (8-inch)^flour tortillas,
warmed
3 cups finely shredded lettuce
Prepare Plum Spread; set aside. Combine stir-fry sauce and garlic; coat
pom with 1 Tbsp. of mixture and let stand 10 minutes. Meanwhile, heat 112
teaspoon oil in hot wok or large skillet over medium-high heat. Pour in eras
and scramble; remove. Heat 1 Tbsp. oil in same pan. Add pork and stir-fry
3 minutes: remove. Heat 1 Tbsp. oil. Add next 4 ingredients; stir-fry 4
minutes. Return eggs, pork and stir-fry mixture; cook, stirring, until meat
and vegetables are coated with sauce. Spread 1 Tbsp. Plum Spread on each
tortilla; top with desired amount of lettuce and pork mixture and wrap to
enclose. Makes 4 to 6 servings. •
* Plum Spread: Combine 1/4 cup plum jam, 2 Tbsp. Kikkoman
Stir-Fry Sauce and 1/2 teaspoon distilled white vinegar in small
saucepan. Cook, stirring, over medium-high heat until mixture boils and is
Wh
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