Page 2B
= CLuB NEWS
Garden Club
hears program
on wildtlowers
Town and Country
Garden Club met January 8
at the home of Mable
Goforth.
Members enjoyed refresh-
ments and read the Club
Collect
President Connie Bell
presided over the business
meeting. Susan Gibson,
treasurer, gave a report.
Mable Goforth read
“What to do in the Garden.”
She reminded members to
cut back monkey grass and
not to overwater house
plants. Now is the time to
think about seeds for spring
planting.
A card was passed around
for Ginnie Arnette, who is
moving.
Cindy Hovis gave the pro-
gram on “Wildflowers.” She
reminded members that
North Carolina has more
wildflowers than any other
state. The Joyce Kilmer
Forest has virgin woods
with excellent decaying tis-
sue.
One text used was
“Wildflowers of North
Carolina.” The many col-
ored pictures would enable
anyone to identify wildflow-
ers. Mrs. Hovis also told
tales of wildflowers, espe-
cially the one about Queen
Anne's Lace. She also
reminded members of
plants for sun and shade.
Many plants can be plant-
ed to attract hummingbirds.
Mimosa, hawthorn, yellow
jasmine, and larkspur are
some good attractions.
Members were also
reminded that the swallow-
tail caterpillars also feed on
parsley. Mrs. Hovis gave
members several handouts
for further use in winter
gardens.
Diabetic Shoe Clinic
at KM Senior Center
A drop-in Diabetic Shoe
Clinic will be held Monday,
Jan. 19 from 10 a.m-12 noon
at the H. Lawrence Patrick
Senior Life and Conference
Center, East King Street,
Kings Mountain.
The clinic is for persons
covered by Medicare Part B.
A diabetic shoe specialist
will be available to measure
feet for shoes and provide a
prescription form to be
Wm
Cleveland County Health
Department inspected the
following food handling
facilities during the week
ending January 9.
**Denotes 2 extra points
when an employee attended
an approved food handling
course.
Restaurants
Burger King, E. Dixon
Blvd., 95.5**
Curve View Quick Stop,
Fallston Rd., 84.
China Royal, W. Marion
St., 93.
Chinatown III, E. Dixon
Blvd., 90.5
Kings Mountain Hospital
Cafeteria, W. King St., Kings
After growing up in Dayton, Ohio, Dr. Saluke received her biology degree
~ al Mt. St. Joseph College and her MD at Wright State. She came to North
Carolina in 1992 to complete her residency at East Carolina University, and
has practiced in several NC towns.
filled out by one’s doctor.
Through Medicare, diabetics
may be entitled to one pair
of extra depth shoes and
three pair of pressure dis-
tributing inserts every calen-
dar year. Persons attending
should take their Medicare
and insurance cards with
them.
For more information call
the Patrick Center at 704
734-0447.
ner 8 be OE
Mountain, 98**
Southern Charm Family
Restaurant, Stoney Point
Rd., 99.
Food stands
Harris Teeter Deli, E. King
St., Kings Mountain, 95**
Little Caesar, E. King St.,
Kings Mountain, 86.5.
School cafeterias
Jefferson School Cafe.,
Wyke Rd., 98.5**
Township #3 Lunchroom,
Davis Rd., 99**
Meat market
Harris Teeter, E. King St.,
Kings Mountain, 96.
. She married four years ago, and since her husband hails from Mt. Holly
~ they were glad to come to our area. They enjoy tennis, gardening, hiking
and camping.
RIC)
The Kings Mountain Herald
No Bake Cookies
2 cups sugar
1/4-cup butter
4 Tablespoons Cocoa
1/2-cup milk
1-teaspoon vanilla
1/2-cup peanut butter
2 cup Minute Oat
Combine sugar, butter,
cocoa and milk. Boil 2 min-
utes - remove and add oats,
peanut butter and vanilla.
Drop from teaspoon onto
wax paper. also add 1 cup
of marshmallow creme
when I add the peanut but-
ter.
Candy Cookies
2 cups sugar
1/3 cup Chocolate
1/2 cup Milk
1/3 cup Peanut Butter
* I stick Oleo (margarine)
2 cups oat flakes
1 tablespoon vanilla
Boil sugar, chocolate and
milk for 2 minutes. Then
add peanut butter
and oleo. Add oats and
vanilla last. Spoon onto
waxed paper and let
harden.
Sugar Cookie Cutouts
1 cup butter (2 sticks),
softened (no
substitutions)
1/2 cup sugar
1 large egg
1 tablespoon vanilla
extract
3 cups all-purpose flour
1/2 teaspoon baking
powder
Ornamental Frosting
In large bowl, with
mixer at low speed, beat
butter and sugar until
blended. Increase speed to
high; beat until light and
creamy. At low speed, beat
in egg and vanilla. Beat in
flour and baking powder
just until blended. Divide
dough into 4 equal pieces.
Wrap each piece with plastic
wrap and kg 1 hour
5 So in freezer for 30 min:
utes.) Preheat oven to 350
degrees F. On lightly floured
surface, with floured rolling
pin, roll 1 piece of dough
1/8 inch thick. With floured
3- to 4-inch assorted cookie
cutters, cut dough into as
many
cookies as possible; wrap
and refrigerate trimmings.
Place cookies, 1 inch apart,
on ungreased large cookie
sheet. Bake cookies 10 to 12
minutes or until lightly
browned. Transfer cookies to
wire rack to cool. Repeat
with remaining dough and
trimmings. When cookies
are cool, prepare
Ornamental Frosting if you
like; use to decorate cookies
as desired. Set cookies aside
Fear TOE
to allow frosting to dry com-
pletely, about 1 hour. Store
cookies in tightly covered
container (with waxed paper
between layers, if decorated)
at room temperature up to 2
weeks, or in freezer up to 3
months. Yields: About 8
dozen cookies
Lemon Hearts
3 cups all-purpose flour
3 tablespoons cornstarch
3/4 teaspoon salt
11/2 cups butter (3
sticks), softened (no
substitutions)
1 cup confectioners’
sugar
1 tablespoon grated
fresh lemon peel
11/2 teaspoons lemon
extract
1/4 teaspoon almond
extract
Lemon Glaze
11/2 cups confection-
ers’ sugar
4 to 5 teaspoons fresh
lemon juice
11/2 teaspoons grated
fresh lemon peel
Prepare lemon cookies:
Preheat oven to 325 degrees
E. On waxed paper, combine
flour, cornstarch, and salt. In
large bowl, with mixer
at medium speed, beat but-
ter and sugar until creamy,
occasionally scraping bowl
with rubber spatula. Beat in
lemon peel and extracts.
Reduce speed to low; gradu-
ally beat in flour mixture
until blended, occasionally
scraping bowl. Divide
dough in half. Between two
20-inch sheets of waxed
paper, roll half of dough 3/8
inch thick. (If paper wrinkles
during rolling,
peel it off, then replace it to
remove wrinkles.) With
floured 2 1/4-inch heart-
shaped cookie cutter, cut
dough into as many cookies
as possible. With floured
3/4-inch heart-shaped cook-
ie cutter, cut out and remove
centers from cookies.
Reserve centers and
CA es cookies, 1
inch apart, on ungreased
large cookie sheet. (If dough
becomes too soft to transfer
to cookie sheet, freeze 10
minutes until firm.) Bake
cookies 15 to 16 minutes or
until edges are golden.
Transfer cookies to wire
rack; cool 10 minutes.
Meanwhile, prepare lemon
glaze: In small bowl, with
wire whisk or fork, mix con-
fectioners' sugar, lemon
juice, and lemon peel until
blended. Dip top side of
each warm cookie into
glaze. Place cookies on
wire rack set over waxed
paper to catch any drips.
Allow glaze to set, about 20
minutes. Repeat with
remaining dough, reserved
Jace pd ers ST Ra ae
“fashion. Place fi
Get To Know
Grover Family Practice Physician
Julia Sabuke, MD
At Grover Family Practice, good health means
more than medications, X-rays, and medical
degrees. It means having a physician who'll take
the time to get to know you.
Dr. Julia Saluke is that kind of doctor. In her
career of providing care to families, she’s treated
patients from infancy to old age, and she believes
that good medicine is founded on strong doctor-
patient relationships.
Grover Family Practice welcomes
Dr. Saluke as we begin the new year.
Call now to make an appointment.
$5
NJ
Grover Family Practice
217 N. Main St., Grover, NC 28073
704-937-7905
Monday - Friday 8:30 a.m. - 5 p.m.
centers, trimmings, and
glaze, adding a little water
to glaze if it begins to thick-
en. Store cookies, with
waxed paper between lay-
ers, in tightly covered con-
tainer at room temperature
up to 1 week, or in freezer
up to 3 months. Yields:
About 6 dozen cookies
Walnut and Cinnamon
Rugelach
Cottage-Cheese Dough: °
1 container (8 ounces)
creamed cottage
cheese
1 cup margarine or
butter (2 sticks)
2 cups all-purpose flour
Walnut Filling:
3/4 cup packed brown
sugar
3/4 cup walnuts, finely
chopped
3/4 teaspoon ground
cinnamon
2 tablespoons margarine
or butter, melted
1 large egg yolk
Prepare cottage-cheese
dough: In food processor
with knife blade attached,
blend cottage cheese, mar-
garine or butter, and flour
just until combined and
dough begins to come away
from side of bowl. Divide
dough into 3 equal pieces;
flatten each into a disk.
Wrap each disk with plastic
wrap and refrigerate until
ready to use. Prepare wal-
nut filling: In medium bowl,
combine brown sugar,
walnuts, and cinnamon.
Preheat oven to 400
degrees F. Line large cookie
sheet with foil; grease foil.
On lightly floured surface,
with floured rolling pin, roll
1 piece of dough into 12-
inch round. Brush dough
with some melted margarine
or butter. Spread dough
with one-third filling; gently
press onto dough. With pas-
try wheel or sharp knife, cut
dough into 16 equal wedges.
Starting a at curved edge, roll
0 td hb
up each’ Wedgy el
cookie sheet, point side |
down, about 1/2 inch apart.
In cup, beat egg yolk with 1
tablespoon water; use to
brush top of each rugelach.
Bake rugelach 20 to 22 min-
utes, until golden.
Immediately remove
rugelach to wire rack to
cool. Repeat with remaining
dough, melted margarine or
butter, filling,
and yolk mixture. Store
rugelach in tightly covered
container up to 1
week. Yields: 4 dozen
The Best Peanut Butter
Cookies Ever
By John Burdette
1-cup peanut butter
(extra crunchy the
January 15, 2004
best)
“1-cup sugar
1 egg
Mix and make into balls ©
place on well greased cookie = | &
sheet w/ wet fork mush
down dough place in oven
350 degrees 12-15 minutes
when done let cool.
Creamed Spinach
3 10-ounce packages
frozen chopped
spinach
3 tablespoons olive oil
1 cup yellow onion,
chopped
6 garlic cloves, minced
11/2 cups plain low fat
yogurt
Salt and pepper to taste
Thaw spinach in a colan-
der, squeeze out excess lig-
uid and then set aside. Heat
the olive oil in a large
saucepan over medium-high
heat and sauté the garlic and
onions until slightly
browned, about 5 minutes.
Add the spinach and contin-
ue to cook until spinach is
heated completely through,
about 3 minutes. Reduce the
heat to low, add the plain
yogurt to the spinach mix-
ture and combine until the
yogurt is
heated, about 3 minutes.
Season with salt and pepper,
and serve warm.
Yields: 6-8 servings.
Chocolate Decadence
Deception
1 cup Karo light corn
syrup, divided
16 ounces semisweet
chocolate
1/2 cup butter
2 cups heavy cream,
divided
3 egg yolks
1/4 cup confectioners’
sugar
1 teaspoon vanilla
1 10-ounce package
frozen raspberries,
thawed
Line a 9 x 5 x 3-inch loaf
pan with Eat wrap. In a
A D
med Rent until
melted. In a small bowl,
mix 1/2 cup of the cream
with the egg yolks; add to
the chocolate mixture. Cook
3 mintites over medium
heat, stirring constantly; cool
to room temperature.
Separately, beat the remain-
ing 1 1/2 cups of cream,
sugar and vanilla at medium
speed until soft peaks form.
Fold into the chocolate mix-
ture until just combined.
Pour into loaf pan; cover
with plastic wrap.
Refrigerate overnight or chill
in the freezer for 3 hours.
For sauce, puree raspberries;
strain to remove seeds. Stir
in the remaining 1/2 cup of
Karo. Serve over Chocolate
Decadence.
Ths Cure For The Ordinary Life
Summit Place
Friday Cocktail Hour
very Friday From 4-5pm
ents & Their Families
Welcome Every Week!
‘Drinks » Food * Fun
Come Live With Us And Let Us
Make Your Life Less Ordinary
e Make New Friends ® Block Parties
e Theme Partiese Good Southern Cooking
e Dances © Weekly Shopping Trips
Lunch Outings e Fast Food Fridays And More
” When You Stay With Us You Get More And Pay Less
A ZZ v (I
“based on availablity & care needs
Summit Place
of Kings Mountain
Assisted Living Managed By Beacon
704-739-6772
1001 Phifer Rd. Kings Mtn., NC