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ET Sas Ess - reg HO i i = TSE sEm—— March 28, 2002 Paul Shergill of Boy Scout Troop 92 was honored at an Eagle Scout Court of Honor on March 23. To earn Scouting’s + highest honor Paul had to earn 21 merit badges, serve as a leader in his troop, and com- plete a major community serv- ice project. His service project involved improvement to the cross coun- try track at Kings Mountain High School. Shergill has served the troop in several areas of leadership. He has participated ina 13-day, 80-mile hike at Philmont Scout Reservation in New Mexico, and earned BSA lifeguard Certification at Camp Bud Schiele. He is a senior at Kings Mountain High School and plans to pursue studies in medi- cine. Shergill is the son of Bob and Pam Shergill. He has been a member of Troop 92 at First Baptist since 1995. vo nelly The Kings Mountain Herald Shergill earns Eagle Scout CONTRIBUTED PHOTO Paul Shergill is pictured with his mother, Pam, at Eagle Scout ceremony. Today's Cooking Corner recipes come from the 'Recipes of A Lifetime' cookbook by Martha Smith Allen. CHILI By BRYAN HORD 1 lb. hamburger 2 tsp. salt 2 tsp. chili powder 1/2tsp. black pepper 1 can tomato sauce 1 small can tomato paste 1 med. onion, chopped catsup as needed to taste Brown hamburger and onion. Add remaining ingredients and cook slowly for 3 hours or more. MEAT LOAF by MATTIE ALLEN 1 lb. ground beef 1/2 cup milk 4 saltine crackers 1 slice bacon 1 Tbsp. catsup Legg 1 onion, chopped salt and pepper Blend crackers, beef, milk, ., , catsup, egg, chopped onion, salt>i and pepper and putdn baking dish, which has been greased. Mix 3 tablespoons catsup, 1 tablespoon mustard, chop 1 slice of bacon and spread over the top. Cook in oven at 300 degrees for 2 hours. BEEF ROAST By MARTHA GLASSCOCK 13/8 oz. pkg. dry onion soup mix 5-6 1b. chuck roast 1 can cream of mushroom soup, undiluted 11/3 cup water 1/2 tsp. pepper 5 med. potatoes, peeled, halved 5 carrots, peeled, cut into pieces Sprinkle soup mix in bottom of Dutch oven. add roast, cream of mushroom soup, water and pepper. Bring to a boil. Cover and simmer 2 hours. add vegetables and cook 45 minutes. 10-12 servings. OVEN BBQ CHICKEN By MRS. BOBBY STRANGE 1 cup catsup 2 lemons 1 Tbsp. peanut butter, optional 1 tsp. sugar 2 tsp. Worcestershire 1 med. grated onion 1/2 cup water 1 Tbsp. vinegar 1 tsp. A-1 sauce 1 tsp. Mexi-pep 1/4 tsp. mustard Mix all the above ingredients in saucepan. Bring to a boil, if the peanut butter is used. Place cut up pieces of chicken in shallow pan. Salt then dot with butter. Pour the sauce over the chicken and cook for 1 hour in 350 degree oven. SCALLOPED POTATOES By MARTHA ALLEN 4 c. sliced Irish potatoes 4 tbsp. all purpose flour 1/2 stick margarine 1 small onion, chopped milk, enough to cover top of potatoes in dish salt and pepper In a deep baking dish, place a layer of potatoes, onions. Sprinkle some flour, salt and pepper, dot with butter, repeat this again. Pour enough milk to cover the potatoes, dot with margarine and bake 1 hour at least, covered. Remove lid, sprinkle cheese over top, return to oven about 10 minutes. bake at 350 degrees. SUGAR COOKIES By MARTHA ALLEN 3 cups flour 2 tsp. baking powder 1 tsp. soda 1 c. Crisco 1 tsp. vanilla 2 eggs 1 c. sugar 4 Tbsp. sweet milk Sift together flour, baking powder, soda. Cut in shortening as for pie crust. Add vanilla. Beat eggs, add sugar and milk. Beat thoroughly and mix with dry ingredients. Roll out on floured board and cut into any shape. Sprinkle tops with sugar. Bake at 400 degrees for 6 min- utes. Do not work in too much flour. Refrigerate for.awhile if dough gets sticky. SHRIMP DIP By THELMA McMICHAEL 1 can shrimp or frozen 1/4 c. mayonnaise... ,.. . tabasco to taSt8 oro A - rrr 20:3 1 small 8 oz: cream cheese; 1/2 c. sour cream 1 tsp. horseradish 2 tsp. lemon juice Cut shrimp into small pieces. Let cream cheese soften to room temperature. Mix all together. Chill. Serve on crackers and use as a dip with chips. SPINACH DIP by SHIRLEY HUFFMAN 10 oz. pkg. frozen, chopped spinach, thawed 1 c. mayonnaise 1 c. dairy sour cream 1/2 cup chopped parsley 2 Tbsp. lemon juice 1/4 c. chopped green onion 2 tsp. dill weed 1 tsp. salt 1/2 tsp. white pepper Drain the thawed spinach and chop finely, if desired, fresh spinach may be used. Wash, devein and cook only until leaves begin to wilt. Mix spinach together with remaining ingredi- ents and chill, covered, until cool, about 3 hours. Yield is 2 1/2 cups. CHICKEN PIE By MRS. JOHNSON 1 can cream of chicken soup 1 chicken, stewed, taken off bone 11/2 c. chicken broth Mix soup and broth from stewed chicken together in 9x12 inch pan. Put chicken that has been cut into small pieces over this mixture. Prepare batter as follows and spoon over chicken. 1 c. self rising flour 1 c. sweet milk 2 tsp. baking powder 1 stick melted margarine salt and pepper Bake at 350 degrees until golden brown. BBQ PORK OR BEEF By DORIS BENNETT For a 4 1b. Boston Butt roast or beef - Cook until tender, cut up while warm and add the follow- ing sauce. 2 c. catsup 2 Tbsp. Worcestershire 4 Tbsp. vinegar 1/2 c. broth or water 1 level tsp. chili powder 1/2 tsp. paprika Heat this before putting on meat. This recipe makes enough for 24 buns. HENRY’S CAKE By HENRY DeLAUGHTER 2 eggs dash salt 11/2 Tbsp. self rising flour 1/2 c. milk 1/2 c. cheese, crumbled Pour all ingredients in bowl, except cheese and whip real good. Pour in eight-inch skillet with enough margarine to brown. Sprinkle cheese over this, brown on one side and then the other, lifting lightly. Cook on medium heat. Remove from heat, place on plate and spread with your favorite jelly. This makes a good breakfast dish or Sunday night snack. MACARONI AND CHEESE By INA SHUFFORD 4 oz. uncooked macaroni 4 oz. grated cheese 1 can cream of chicken soup 1 c. whole milk 1 stick melted margarine Cook macaroni in salted water, drain. Mix all ingredients , together and put in baking dish. Cover with buttered bread +... crumbs and bake at 350 degrees for 20-25 minutes. BROCCOLI CASSEROLE By HELEN MORRIS 2 boxes chopped broccoli 1 can mushroom soup 1 c. mayonnaise 2 eggs, well beaten 1 med. onion, chopped 1 c. grated cheese Cook broccoli. Drain and mix with other ingredients and top with cheese. Dot with butter and cover with seasoned bread crumbs or Pepperidge Farm dressing and bake about 45 minutes at 350 degrees. May be cut in half for smaller serving. CABBAGE CASSEROLE By MARTHA ALLEN 1 med. cabbage head 1 can water chestnuts, sliced 11/2 c. grated sharp cheese 2 Tbsp. onion flakes 1 can cream of celery soup 4 oz. sour cream Chop medium size cabbage head and cook in water 15-20 minutes. Drain well. Add 2 tablespoons sugar, salt and .pepper to taste. Mix with all ingredients and cook at 350 degrees fc: 25 minutes. CARROT CASSEROLE By BILLIE GORDON 11b. carrots 2 oz. jar Cheez Whiz 1 can mushroom soup 1 can french fried onion rings Cook carrots until tender and drain. Mix cheese and mush- room soup together and add French fried onion rings. Stir and pour into buttered casserole dish. Sprinkle onion rings on top. Cook at 350 degrees for 20 minutes. HASH BROWN CASSEROLE By EDITH SPAKE 1 large pkg. (2 1b.) frozen hash brown potatoes 2 cans potato soup 8 oz. carton sour cream 8 oz. sharp grated cheese, cheddar 1/2 tsp. garlic salt 1/2 c. Parmesan cheese Mix all ingredients, except Parmesan cheese. Putin 21/2 quart casserole. Dot with butter and sprinkle with Parmesan cheese. Bake uncovered 1 hour at 350 degrees. Km Shadents win art competition Several Kings Mountain stu- dents were among the winners in the Cleveland County Student Art Competition at a reception attended by over 300 people on Thursday. The annual event drew over 600 entries and gave 56 awards totaling $1,235. Kings Mountain winners included: Jimmy Allen, third in paint- ing; Sherrica Cole, second in print making; Stephen Hall, second in 3-D; Dylan Lawson, honorable mention in painting; Brandon Byers, second in print making; Shawlin Chantha Vong, second in 3-D; Megan Lowery, third in 3-D; and Hillary Smith, third in fine craft. Pianists to perform for History Museum Pianists Paul Kueter and Carolle-Ann Mochernuk will perform in a benefit for the Kings Mountain Historical Museum April 13 at 8 p.m. at Joy Performance Center, 202 South Railroad Avenue. The program is in celebration of the 100th anniversary of Richard Rogers. Also on the program are soloists Virginia Neisler, C. Andrew Neisler, and Lindsay Hamrick. Tickets are $10 in advance and are available at Ashley's, Neisler Properties, Warlick and Hamrick Insurance, the Chamber of Commerce, and the Cleveland County Arts Council. Tickets at the door will be $15. Arts Society sets meeting on April 2 The Southern Arts Society will meet on Tuesday, April 2 at the Kings Mountain Woman's Club. The Board meets at 7 p-m. and the general meeting begins at 7:30. i The program will be on “Artistic Design and Fabrics.” Arts Society sets April 27 workshop The Southern Arts Society will hold a pastel workshop by Joanne Wilfong from 9 a.m.-4 p-m. Saturday, April 27 at the Kings Mountain Woman's Club. 25.7Cu. Ft. Side-by-Side Refrigerator +3 Adjustable Spillproof Glass Shelves Adjustable Humidity Crispers Adjustable Modular Gallon Door Bins TEX-26APD Extra-Large Extra-Large Capacity Washer Page 7A Students to sing at Earth Day event By BEN LEDBETTER Staff Writer One group of Kings Mountain students will be singing at the Earth Day Festival Saturday, April 20, at Gastonia’s Schiele Museum at 11 a.m. The group is an honor’s cho- rus, comprised of fourth and fifth grade students at East, West and North Elementary Schools. Students are chosen to partici- pate from an audition and from teacher references. During the group’s practices after school, it works on singing, music style, presenta- tion, singing on pitch, perform- ing and gaining self esteem. And practice has already translated into several perform- ances around the area. The group has sung during school board meetings, school awards ceremonies and the recent tree lighting ceremony. While the groups have per- formed separately for their respective schools, that will change for at least one perform- ance. “But this year, we're doing something different,” Stephanie Pasour, music teacher for the program said. “We're putting all three groups together, which is going to total 71 children.” Pasour said her group has tal- ents in many areas. “It’s just a really good group,” she said. “They’re very talented.” Pasour’s husband Tony is in charge of the Earth Day et INSPECTIONS Cleveland County Health Department inspected the fol- lowing food handling facilities during the week ending March 22. **Indicates 2 extra points when employee attended an approved food handling < course. Restaurants: Arby's, W. Dixon Blvd., 97.5** Burger King, Kings Mountain, 92.0** Nakata’s Japanese Steakhouse, E. Dixon Blvd., 91.5. Redbone Willy's, 18N & Hwy $27, 96.0. Sagebrush, W. Dixon Blvd., re-inspection, 91.5** Sara Lee, Kings Mountain, Refrigerator Crispers «Snack Pan Glass Shelves HTC-18GBM ONLY «2 Split, 1 Full Width Adjustable, Spill Proof NOW ON SALE Festival, but it took more than a family connection to get the April performance. “He has just seen each group perform, like at awards cere- monies,” she said. “He asked this year. It really doesn’t sound as well when you know that it’s my husband that asked.” Pasour, who has been doing choral activities for eight years, said his invitation did sound sincere. “I've never said “Wz want to come,” she said. “This was him inviting. I feel like it was a sin- ' cere invitation based on their ability to entertain.” While the group has had sev- eral performances, Pasour said she would like to have more on schedule. “We would like to go to nurs- ing facilities. If we were invited we would do other types of events,” she said. In her second year working with the honor’s chorus, Pasour said one of her goals is giving her group experience through performing. “One of my goals is to get the students more of an opportuni- ty to perform and be of service to the community,” Pasour said. “Because that’s part of my cur- riculum, is getting music out.” While the middle and high school music programs have done well in the past, Pasour said she wants to make the ele- mentary school music programs known. “What I'd like to do is help build it here so that it can con- tinue even further,” she said. 98.5** Silver Dollar Bar & Grill, E. Dixon Blvd., 97.0. The Pier, Kings Mountain, 92.5. Tops Pizza Factory, Stagecoach Trl., 94.5. Trading Post Cafe, Casar, 96.0 Taco Bell, E. Dixon Blvd., 196.0" Substation II, 5. Lafayette St., 91.0. Yamato Express, E. Dixon Blvd., 95.0. : Food Stands: Harris Teeter Deli, E. Marion St, 99.5** One Stop, Shelby Rd., 97.0. Unyun’s, Corner 226S & Eaves Rd., 95.0. Wendell’s Town & Country Catering, Kings Mountain, 97.5. 18.2 Cu. Ft. No-Frost «2 Clear Vegetable/ Fruit *Gallon Door Storage HOTPOINT 5, Save An Additional $80 On_The Range . Shown During This Sale SpectraTM 30” Self-Clean Electric Range «Super large 5.0 cu.ft. oven «One piece upswept glass-ceramic cooktop Two 6”, One 8” & One 6/9” dual heating element Now available in bisque Full-width flourescent cooktop light q Big View window JBP79WB Capacity Dryer +2 wash/spin speeds *5.7 cu.ft.capacity dryer «7 cycles «3 temperatures 13 water levels cycle countdown WBXE2070A DBL333EA «Automatic Dry Control 3 heat selections 3 cycles: Cotton, Permanent Press & Timed Dry with Air Fluff, EY AVZ SE To RL RC IE 12 Months Free Interest. Up to 48 Months Financing with Approved Credit. We accept We specialize in special orders FURNITURE APPLIANCES MasterCard, Visa and Discover. 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The Kings Mountain Herald (Kings Mountain, N.C.)
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March 28, 2002, edition 1
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