Page 6B
The Kings Mountain Herald
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March 13, 2003
Tourism grant recipients
honored at local reception
BY ABIGAIL WOLFORD
Staff Writer
Kings Mountain Tourism Development
Authority [RKMTDA] members recognized
tourism grant recipients at a reception on
Tuesday evening. The event took place at
the Holiday Inn Express.
The grant money comes from a tax that .
travelers have to pay at the Kings Mountain
hotel. The tax has enabled the KMTDA to
give over $46,000 worth of grants so far, said
Tim Waters, chair of KMTDA. Grants go to
businesses and organizations that promote
tourism in the area.
Grant recipients were asked to say a few
words about what the tourism grants did
for their companies. More than a dozen
recipients were present at the reception to
give their thanks to the KMTDA for supply-
ing the grants.
Reg Alexander, of Regal Ventures, said
that his company used its grant to promote
+ the CrossWalk event, which draws many
people from out of town to Kings Mountain,
and to purchase props. CrossWalk is a the-
atrical event that portrays the last few days
of the life of Christ. The event takes place in
BH (COOKING CORNER
downtown Kings Mountain. Alexander said
that he expects more than 200 citizens of
Kings Mountain to participate this year.
Mickey Crowell, Kings Mountain
Historical Museum Coordinator, said that
the museum used its grant to publicize, pur-
chase a computer and rack cards, and
restore the log cabin.
Mary Neisler said that the Kings
Mountain Little Theater used the grant to
purchase a new screen for the theater. She
said the theater currently shows films on
Saturday night and plans to host a film festi-
val, sponsored by the Cleveland County
Arts Council.
Fire Chief Frank Burns said the grant
money went to fund the advertising for the
Barbecue Cook-Off, which will take place
April 18-19 this year. The event has
received national recognition and is now
considered a state championship, meaning
that the competitors could have the oppor-
tunity to go on to national or world events,
said Burns. This year, all of the money
raised by the event, will help the Woman's
Club purchase a thermal-imaging camera
for the police and fire departments to share.
CLUB NEWS
SeeeEreNsEasettas iret tr rar tasasainansites
The recipes in today’s
‘Cooking Corner’ come
from a cookbook published
by Shelby Presbyterian
Church.
CRANBERRY SALAD
By DELLE NEAL
1 Ib. cranberries, grind
1 orange grind
1 cup sugar
2 cups celery, chopped
1 cup chopped nuts
1 small can pineapple
1 pkg. strawberry jello
2 cups boiling water
Combine ground cranber-
ries, orange and sugar. Let
stand one hour. Dissolve
jello in boiling water. When
syrupy, add all ingredients.
Makes one large mold or
several individual molds.
CREAMY PEA SALAD
By STUART SCHWEPPE
1 10 oz. pkg. frozen peas,
thawed
1/4 cup chopped onion
1/4 cup chopped celery
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon basil leaves
1/2 cup sour cream
9 slices bacon, cooked and
crumbled
1/2 cup cashews, coarsely
chopped :
Combine first seven
ingredients, stirring gently.
Chill 3-4 hours. Stir in bacon
and cashews. Serve on
lettuce leaves.
CHICKEN CASSEROLE
By THERESA SHERER
1 pkg. Pepperidge Farm
stuffing mix
3 cups diced stewed chicken
1/2 cup mayonnaise
1/2 cup milk or chicken
broth
1 can water chestnuts sliced
thin
1 jar pimento, chopped
Mix together all ingredi-
ents except stuffing mix. In
bottom of casserole, put half
of stuffing mix. Pour chicken
mixture in and top with
remaining dressing mix.
Bake in 350 degrees oven for
30-40 minutes.
BROWNIES
By PEGGY BRIDGES
1/2 cup margarine, melted
and cooled
1 cup sugar
2 eggs, beaten
1/4 cup cocoa
1 teaspoon vanilla
3/4 cup all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup milk, optional
Stir well with wooden
spoon as you add each
ingredient. Pour into a 9x9x2
“inch metal pan and bake at
350 degrees for 25 minutes.
DEEP DISH SURPRISE
By JEAN HAMNER
1 stick butter
3/4 cup sugar
3/4 cup milk
3/4 cup self-rising flour
1'can fruit pie filling, any
flavor
Melt butter in square pan.
Mix together flour, milk and
sugar and pour over melted
butter. Spread pie filling
over mixture. If fruit is
unsweetened, add sugar to
taste. Bake at 350 degrees
until browned.
LEMON CAKE
By JUDY GREER
1 pkg. lemon Jello
1 Duncan Hines deluxe
yellow cake mix
2/3 cup Wesson oil
4 eggs
1 teaspoon lemon extract
Dissolve lemon Jello in one
cup boiling water and set
aside to cool. To cake mix,
add Wesson oil, eggs, lemon
jello and lemon extract. Put
into greased tube cake pan
and bake at 350 degrees for
30 minutes or until cake tests
done.
TOPPING
2 cups sifted confectioners
sugar
7 tablespoons lemon juice
grated rind of 3 lemons
While cake is cooling,
prepare topping by combin-
ing above ingredients. Pour
over cake while hot.
Bop INSPECTIONS
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Cleveland County Health
Department inspected the
following food-handling
facilities during the week
ending March 7.
**Indicates 2 extra points
when an employee attended
an approved food-handling
course.
Restaurants:
Barnette’s Rest., N. Post
Rd., 91.
Bojangles, E. Dixon Blvd.,
90**
Bridges BBQ), E. Dixon
Blvd., 97.5**
Brackett’s Cedar Park,
Casar Rd., 90. :
Chen’s Chinese Rest., W.
Dixon Blvd. 97**
Dairy Queen, S. Dekalb
St, 95%*
Eaton Cafeteria, Hwy. 29,
Grover, 96**
Fisherman's Feast, E.
Marion St., 96.5.
Georgia’s Country
Kitchen, Petty Rd., 94.5.
Hardees, Grover St., 95**
Linwood Rest., Cleveland
Ave., 92.5.
Papa’s Pizza, E. College
Ave. -BS, 93. :
Prospect General Store,
Mooresboro, 93.5.
RG’s Fish Camp, E.
Stagecoach Tr., 90**
Sara Lee, Commerce Blvd.,
Kings Mountain,92.
Swooger Shack, Shelby
Rd., Kings Mountain, 95.
Taco Bell, W. Dixon Blvd.,
96.5**
The Clock Rest., W. Dixon
Blvd., 91.
The Pier of Kings
Mountain, York Rd., 93**
Thai Garden of Shelby, E.
Dixon Blvd., 94.5.
Ware hosts
Garden Club
Kings Mountain Garden
Club held its monthly meet-
ing Wednesday afternoon at
the Patrick House in Kings
Mountain, Hostess Jean
Ware served delicious re-
freshments using a patriotic
color theme of red and
white.
Vice President Margot
Plonk presided over the
business session. The trea-
surer’s report showed a bal-
ance of $635.66. The club
cleared $210 from the 2002
rose sale.
Plans for the second annu-
al miniature rose sale were
discussed. It was decided to
use decorated pots with cel-
lophane and ribbon at a
price of $6 per plant. Plonk
~ owill print pre-sale tickets
and mail a letter to club
members announcing the
time and date of May 10, the
Saturday before Mother's
Day, and location for the
sale.
Plans were also discussed
to provide delivery of pre-
sold plants the weekend of
the sale. Several community
projects were mentioned for
utilizing proceeds from the
rose sale.
Fran Sincox presented an
interesting and informative
program on herbs. She
pointed out that herbs have
been used for medicinal pur-
poses as well as for flavoring
foods and fragrance.
Sincox also shared with
members that the bay leaf,
which is used to flavor
soups and stews, was used
in the 1620s to induce labor
in pregnant women.
Lavender, which is used to-
day as a fragrance in soaps,
perfumes and candles, was
first used to relieve colic in
babies and fainting in adult
women.
Rosemary was the second
herb of friendship and re-
membrance. Sincox provid-
ed members with a variety
of herbs to take home and
plant for their personal use.
The Hub, Grover St., 90.
Top’s Pizza, W. Stagecoach
Tr.,98.5*
Unyuns Rest., Earl Rd., 96.
Village Store Grill, Goforth
Rd., 97.
Waffle House, E. Dixon
Blvd., 92.
Walmart Radio Grill,
98.5**
Wendell’s BBQ, S.
Battleground Ave., Kings
Mountain, 93**
Food Stands:
Kathryns Cake and
Catering, McCurry Rd., 98.
Mckee Amoco, Polkville
Rd., 96.
Walmart Deli Bakery, 97**
Walmart Produce, 99**
Walmart Seafood, 101**
Meat Market:
Walmart MM, 98.5.
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