Page 16A-THE KINGS MOUNTAIN HERALD-Thursday, July 28, 1994
NOTES
From page 15A
pling of the Cleveland County resi-
dents’ work since graduation from
high school. Spanning the range
from two to three-dimensions, each
artist is showing two to six pieces.
This art can enable viewers to see
the path these young adults have
walked lately, in style and media.
Stewarts receive
yard of month award
Lynda and Mack Stewart of
Kings Mountain received a certifi-
cate of appreciation and the
Surfside Beach Clean City and
Beautification Yard of the Month
Award for the month of July from
Mayor Dick M. Johnson and the
Clean City and Beautification
Committee of Surfside Beach on
Thursday, July 21.
The presentation was made at
their home in Surfside Beach for
their contribution to the beauty and
cleanliness of Surfside Beach.
Forum on children
August 22 in Shelby
Kings Mountain Police
Department and Kings Mountain
District Schools are joining child-
help agencies in sponsoring
"Children In Crisis: A
Community's Response" August 22
at Cleveland County Auditorium,
130 S. Post Road, Shelby.
The forum will begin at 9 a.m.
and end at 4 p.m. The preregistra-
tion fee of $10 includes a light
morning snack, lunch and related
materials.
"Child abuse and neglect are
problems that affect every citizen
of Cleveland County," said Police
Chief Warren Goforth. "We as a
community must join together to
The Cooking Corner
learn more about these critical is-
sues and develop solutions that will
be instrumental in protecting our
most vulnerable citizens."
Other sponsors of the program
are United Family Services,
Cleveland County Child Protection
Team, Communities in Schools,
Smart Start, Mental Health, the
Health Department, all school sys-
tems in the county, Shelby Police
Department and the Cleveland
County Department of Social
Services.
Businesses and industries are al-
so being contacted to provide sup-
port for this endeavor.
Space is limited to 150 partici-
pants. Register by August 5.
Proctor on Games
walking program; SilverArts, the
performing, literary, visual and her-
itage arts program; and
SilverLiners, the statewide line
dancing association for senior line
dancers and instructors, are integral
parts of this successful health pro-
motion program.
North Carolina Senior Games is
a non-profit corporation dedicated
to providing health promotion and
education programs for adults 55
years of age and older, and is spon-
sored statewide by NationsBank
and the North Carolina Department
of Human Resources Division of
Aging.
for more information on Senior
Games, call 919-851-5456.
CCC to sponsor
planning committee oi dinner theatre
Lonnie Proctor of Shelby has
been selected by North Carolina
Senior Games to serve on the NC-
SG Ambassadors Planning
Committee. The purpose of the
Ambassadors program is to assist
the local and statewide Senior
Games programs with publicity
and media relations, community
awareness, and participant recruit-
ment. The Committee will develop
a profile for Ambassadors and
guidelines for their training in the
use of audio-visual equipment, pro-
motion ideas and techniques,
Senior Games information, and
public speaking.
Proctor is a participant in the
Cleveland County Senior Games
program. Cleveland County Senior
Games is a sanctioned program of
North Carolina Senior Games and
is part of a statewide network of 47
local games. Senior Games encour-
ages seniors to stay active and
gives them a reason to renew past
athletic and artistic skills or learn
new ones. SilverStriders, the na-
tional award winning statewide
(Ed. Note. - Since fresh peaches
are in season and fresh sweet
corn straight from the garden
make good eating, you should en-
joy these recipes from "Tarheel
Kitchen" from the N.C.
Department of Agriculture.
When trying these peach recipes,
one pound peaches equals to
about three medium peaches or
two large ones. When sliced, one
pound of peaches equals 1 1/2 to
2 cups of fruit.)
SUGAR COOKIE PEACH
TREAT
12 sugar cookies
3 large peaches
4 ounces cream cheese
1/4 cup sour cream
1/4 cup sugar
12 tsp. vanilla
Mix cream cheese, sour cream,
sugar and vanilla together until
smooth. Spread about 2 teaspoons
over each cookie. Arrange slices of
peaches on top of spread. Garnish
with mint leaves or berries.
SOUTHERN BAKED
PEACHES
8 medium ripe peaches
1/2 cup sugar
1/2 cup peaches
1 cup hot water
Place peaches in casserole or
pan; add sugar and water. Cover
and bake at 300 degrees for 30
minutes. Remove cover and bake
for 10 minutes to brown. Serve
with cream. Yield: 4-8 servings.
FRESH PEACH CRUMBLE
1/2 cup all-purpose flour
3/4 cup non-fat dry milk solids
3 Tbsp.sugar
1/4 tsp. ground nutmeg
1/4 tsp.salt
1 tsp. ground cinnamon
1/3 cup butter
3 cups sliced fresh peaches
Mix flour, non-fat dry milk
solids, sugar and spices. Cut butter
in with pastry blender until mixture
is crumbly. Arrange fresh peach
slices in shallow, well greased bak-
ing dish. Sprinkle with flour mix-
ture. Bake covered at 350 degrees
about 25 minutes or until peaches
are tender. Remove cover and bake
for 10 minutes longer or until
crumbs are brown. Yield: 4 serv-
ings.
PEACH CREAM
2 cups fresh sliced peaches
which have been frozen
1/2 cup sugar
2 tsp. lemon juice
1 tsp. vanilla
3/4 cup whipping cream
Put all ingredients in a food pro-
cessor with metal blade. Mix thor-
oughly. Serve immediately or place
in freezer. Makes 1 qt.
PEACH ICE CREAM
2 pkgs. instant vanilla pudding,
3 3/4 oz. >
1 can sweetened condensed milk
8 oz. Cool Whip
6 cups milk
5 cups pureed fresh peaches
Mix well and place in ice cream
maker. Freeze. Makes 1 gallon.
CORN AND TOMATO
CASSEROLE
8 slices bacon, cut in half -
2 cups soft bread crumbs
2 cups peeled, chopped fresh
tomatoes
1 medium-size green pepper,
chopped
3 cups fresh corn cut from cob
1/4 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon pepper
1/4 butter or margarine, melted
Place half of bacon in a shallow
2-quart casserole and top with 1
cup bread crumbs. Layer half of
tomatoes, green pepper and corn
over bread crumbs. Sprinkle with
half of salt, sugar and pepper.
Repeat layers of the vegetables and
the seasonings. Combine the melt-
ed butter and remaining bread
crumbs, stirring well. Spoon even-
ly over casserole. Top with remain-
ing bacon; bake at 375 degrees for
40 to 45 minutes or until bread
crumbs are golden. Yield: 8 serv-
ings.
GRILLED CORN
6 ears of corn
butter or barbecue sauce
. Pull off dry outside husks; tear
several into 1/4 inch wide strips to
use as ties. Gently peel back inner
husks, remove silk and spread corn
with butter, or basting sauce. Lay
inner husks back in place around
corn; tie at tip with husk strips.
Immerse in cold water to cover for
15 to 30 minutes. Drain well. Grill
for 15 to 20 minutes, turning often.
CORN PUDDING
2 cups fresh corn cut from cob
1/4 cup all-purpose flour
2 to 3 tablespoons sugar
1 teaspoon salt
2 cups milk
2 eggs, beaten
2 tablespoons butter margarine,
melted
Combine com, flour, sugar, and
salt. Stir well. Combine remaining
ingredients, mixing well. Stir into
the corn mixture.
GOLDEN CORN FRITTERS
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon sugar
1/2 teaspoon salt
2 eggs, beaten
1 cup fresh corn cut from cob
2/3 cup milk
1 teaspoon butter or margarine,
melted
Vegetable oil
powdered sugar
Combine flour, baking powder,
sugar and salt. Mix well. Combine
eggs, corn, milk, and butter; mix
well and stir into dry ingredients.
Drop mixture by tablespoons into
vegetable oil heated to 375 de-
grees. Cook until golden, turning
once. Drain on paper towels.
Sprinkle with powdered sugar.
Serve hot. Yield: about 21/2 dozen.
Cleveland Community College
will host a deli-dinner theatre pro-
duction of "Greater Tuna" August
6 at 6:30 p.m. in the Student
Activities Center. The performance
will follow at 7:30 p.m. in the
College Auditorium.
Tickets are $25 and all proceeds
support the Tech Prep Endowed
Scholarship Fund.
The satirical comedy features
two male actors who portray all the
characters, including men, women
and children, in Tuna, Texas. The
play pokes good-natured fun at ev-
eryone and has become a perennial
favorite of dinner theatre compa-
nies as well as community theatres
The performance features Jerry
Bumbaugh and Bob Fryar and is
directed by Dr. Dottie Mcintyre.
Call 484-4025 for tickets.
Seniors to dance
in Grover Friday
A dance for senior citizens of the
area will be held Friday from 7-10
p.m. at Grover Rescue Squad.
A live band will provide music
for entertainment. Guests are invit-
ed to take finger foods to be served
at refreshment time.
Art exhibit features
Local young artists
A new exhibit at Cleveland
County Arts Center highlights the
works of local young artists.
Anthony Guy, who graduated
from Kings Mountain High School
in 1993 and now studies art at
Gaston College, is among the ex-
hibitors. The son of Mr. and Mrs.
Ed Guy used pen-and-ink and
acrylic paint for his works.
Each of the. eight artists, all re-
cent high school’ graduates, are
showing from two to six pieces,
ranging in style from clay pottery
to oil paintings to embossing and
etching.
The exhibit is free to the public
until August 12. Much of the art-
work is for sale. :
The community is invited to a
"Meet the Artists" reception at 7
p.m. Monday, August 8, at the Arts
Center.
ae TD
ISIE XT RA
pg
Our People In Service
Seaman Apprentice Crocker
completes course on missiles
Navy Seaman Apprentice
Christopher S. Crocker, son of
Larry H. and Ethel A. Crocker of
105 Brookwood Drive, Grover, re-
cently completed the Missile
Technician Course
During the course at Naval
Submarine School, Groton, Conn.,
students received advanced techni-
cal training in the Poseidon missile
system.
Emphasis is on the operation,
maintenance and repair of the mis-
sile and its fire-control and launch-
ing systems. Studies also include
the overall concept of fleet ballistic
missile submarine operations,
which prepare students for future
assignments as weapons watch-
standers and maintenance techni-
cians.
Crocker is a 1992 graduate of
Kings Mountain High School. He
joined the Navy in July 1993.
Sgt. Hower on duty
in Okinawa, Japan
Marine Sgt. Kenny J. Hower,
son of Paulette L. Hower of 705
Apple Lane, Bessemer City, recent-
ly reported for duty with 3rd
Maintenance Battalion, 3rd Force
Service Support Group, Okinawa,
Japan.
He joined the Marine Corps in
July 1987.
PPX :
Edmonson on duty
at Camp Lejeune
Marine Pvt. Brian H. Edmonson,
son of Jerry H. and Donna L.
Edmonson of 1209 Oak Grove
Road, Kings Mountain, recently re-
ported for duty at Marine Corps
Engineer School, Marine Corps
Base, Camp Lejeune.
He joined the Marine Corps in
October 1993.
Parton completes
recruit training
Marine Pvt. William FE. Parton,
son of William J. and Melvine H.
Parton of Route 3, Kings
Mountain, recently completed re-
cruit training and was meritorious-
ly promoted to his present rank.
During the training cycle at
"Marine Corps Recruit Depot, Parris
Island, SC, recruits are taught the
basics of battlefield survival, mili-
tary daily routine and personal and
professional standards.
All recruits participate in an ac-
tive physical conditioning program
and gain proficiency in a variety of
military skills including first aid,
rifle marksmanship and close order
drill. Teamwork and self-discipline
are emphasized throughout the cy-
cle.
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