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The Kings Mountain Herald | www.kmherald.net
Wednesday; June 12, 2013
~ Monumental Recipes, Volume II
New Kings Mountain Woman’s Club cookbook hot off the press
Kings
Woman’s Club has published
a new 262-page cookbook,
“Monumental Recipes Vol-
ume IL” available at $20 to
the public and chock full of
recipes for all occasions.
The easy-to-read cook-
book also includes pictures
of scenes and buildings in
the Kings Mountain area as
well as a history of the club,
organized in 1905. Accord-
ing to historical accounts of
1902 some of the ladies in
Kings Mountain were con-
cerned that the cemetery
“was in much disarray” and
formed a committee to rec-
tify the situation by beautify-
ing the cemetery with
plantings. The cemetery
committee realized that other
civic items also needed at-
tention and this organization
was formed as a Civic
League in 1905.
The club uses proceeds
from the cookbook sale,
from rental of the club build-
ing on E. Mountain Street,
and from the annual floral
fair, yard sale, and Christmas
season projects to give
scholarships, fund commu-
nity projects, and for mainte-
nance of the club building.
“The rich tapestry of the
past leads to a future of con-
tinued service and that’s
what we do,” commented
Lois Gamble Blanton, pub-
licity chairman for the club.
Members of the cook-
book committee included
Linda Appling, chairman,
Ann Bennett, Betty Gamble,
Mountain
Ann Bennett, Woman’s Club President Betty Gamble, and Linda Appling, new cookbook chair-
man, show off “Monumental Recipes Volume Il,” the club’s new cookbook just off the press.
Glenda Shields, Penny Lar-
son, Lois Blanton, Betty Sue
Morris and Carol Brazzell.
Some of the recipes from
the book follow:
BLACK BEAN DIP
Betty Gamble
3-4 ripe avocados
1 red onion
1 red or orange pepper
1 pt. cherry tomatoes
Cilantro, chopped to taste
2 jalapenos, diced
1 can black beans, drained
1 can corn niblets, drained
1 T olive oil
1 t. cumin
Tortilla chips
Chop fresh vegetables and
add the cilantro and
jalapenos. Add the drained
beans and corn. Stir in olive
oil and cumin. Serve with
tortilla chips.
BEST GRAPE SALAD
Carolyn Carringer
2 lbs. green seedless grapes
2 bs. red seedless grapes
16 oz. sour cream
2 (8 oz) pkgs cream cheese,
softened
Y> cup sugar
Y> cup powdered sugar
1 T vanilla extract
10.5 oz. bag miniature
marshmallows
1 c. shredded coconut; op-
tional
1 c. brown sugar
1 c. chopped pecans
Wash and stem grapes, set
aside. Mix sour cream,
Dr. David Wesley Parker, left, his father, David Wesley Parker, and mother, Jody Ham Parker,
at graduation exercises at the University Of Pittsburgh School Of Medicine.
Dr. Parker graduates
Dr. David Wesley Parker
II has graduated from the
University of Pittsburgh
School of Medicine.
He graduated from UNC-
Chapel Hill in 2005 and then
received his Doctor of Den-
tal Surgery from the Univer-
sity of North Carolina at
Chapel Hill Dental School in
2009. Wes is currently en-
rolled in a 6-year maxillofa-
cial surgery residency
program at the University of
Pittsburgh Medical Center
with two years remaining.
Wes is the son of David
Wesley and Jody Ham
Parker and grandson of Paul
and Dot Ham of Kings
Mountain. He is married to
the former Allison Buckner
of Iron Station, NC.
4-H club to offer bear making workshop
The Sassy Scissors 4-H club will offer a
free workshop each night of the Bethware
Fair June 25-29 to encourage more commu-
nity involvement with the actual sewing of
flannel flat bears that fold up and fit inside a
quart-size plastic sealed bag. The bears are
donated to the local Fire Departments, EMS
and Sheriff’s Department to give to children
in distress.
The club’s “Making Life BEAR-able”
community project has been active for eight
years and raises funds to pay for the materi-
als for the bears.
Youth and adults are invited to drop by
the fair booth and sew a bear. There is a $10
fee to sponsor a bear, choose the material,
name the bear, and decide where it rides,
whether on an ambulance, fire truck, or sher-
iff’s car. The club members will embroider
the name you choose on the bear, package it
and deliver it to your chosen organization.
734-0809.
Sarah Greenlee graduates
from Furman University
Sarah C. Greenlee of
Kings Mountain graduated
May 1 from Furman Univer-
sity in Greenville, SC with a
Bachelor of Arts degree.
Fun for All!
ih Wii = Air Hockey e Billiards * Foosball i
Video Games © Pinball
WiFi Touch Screen Juke Box © Snacks
318 W. Kings St. * 704-300-7653
‘Great Rates! Available for Parties - Birthdays & Group Functions .
To make an appointment for the free bear
workshop call Jonie between 4-8 p.m. at 704-
“A Prarie Home Companion”
Radio Stars
with appearances on the “Grand
Ole Opry” & “Austin City Limits”
Fr. LETT EY
Williams
June 22 s9q
8:00pm advance
Joy Performance Center
Kings Mountain, NC
http://TicketsNG.com
704-472-7762
cream cheese, sugar, pow-
dered sugar and vanilla until
creamy. Stir in marshmal-
lows. Fold grapes into mix-
ture. Pour into large bowl.
Chill. Mix brown sugar and
nuts. Sprinkle over servings.
This is very creamy, sweet
and addictive!
BRUNSWICK STEW
Mary Jo Stewart
1 can white shoe peg corn
1 med. onion chopped
1 T. red wine vinegar
2 (16 oz.) cans diced toma-
toes
1 can Castleberry’s BBQ
Beef
1 can Castleberry’s BBQ
pork ;
1 can (10 oz.) white chicken
breast chunks, drained
1 can cream corn
1/4 c. BBQ sauce
1 squirt Heinz 57 sauce
Salt to taste
Pepper to taste
Mix all ingredients in crock-
pot. Add salt and pepper to
taste. Cook on high for 4
hours.
POTATO BACON SOUP
Sandra Murphrey
2 lbs. potatoes, peeled and
diced
1 med. onion, diced
3 (14 oz.) cans chicken broth
1 can cream of onion soup
1 can cream of chicken soup
1 can cream of cheese soup
3 oz. jar bacon bits
Y t red pepper
Salt to taste
Pepper to taste
Cook potatoes and onion in
chicken broth until tender.
Whisk canned soups to-
gether; stir into potatoes and
chicken broth. Add bacon
bits and red pepper. Season
with salt and pepper. Simmer
until creamy.
CHICKEN PARISIAN
Ann Bennett
6 med. skinless, boneless
chicken breasts
1 can cream of mushroom
soup
Ya ¢. cooking sherry
Yc. plain yogurt
Ya t. salt
1/8 tsp. pepper
Place chicken in baking dish.
Combine all other ingredi-
ents, mixing thoroughly.
Bake, uncovered at 350 de-
grees for 1 hour.
CROCKPOT CHICKEN
Kay Carlisle
1 cut-up chicken or choice of
pieces
1 can cream of mushroom
soup
1 can sliced mushrooms,
drained
"> to % soup can white wine
Salt, pepper to taste
Paprika to taste
Sprinkle salt, pepper and pa-
prika each piece of chicken.
Place in crockpot. Mix soup,
mushrooms and wine; pour
over chicken. Cook on high
for 45-60 minutes. Turn heat
to low and leave for work.
When you return, the house
smells great and all you have -
to do is prepare minute rice
and serve.
CHEESE PIE
Lois Blanton
8 0z. cream cheese
2 eggs
2/3 c. sugar
1 t. vanilla
1 graham cracker crust
1 ¢. sour cream
2 T. sugar
1 t. vanilla
Soften cream cheese. Beat -
with eggs, 2/3 c. sugarand 1 -
t. vanilla. Pour into pie shell.
Bake at 375 degrees for 20
minutes or until set. For top-
ping: Beat sour cream, 2 T.
sugar and 1 t. vanilla. Spread
over pie Bake at 425 degrees -
for 10 minutes. Chill well
before serving.
SECU members award $10,000 scholarship
to KM High student Kellie Jayne Ford
State Employees’ Credit
Union (SECU) members via
the SECU Foundation, pre-
sented a $10,000 four-year
college scholarship to Kellie
Jayne Ford, a senior at Kings
Mountain High School. Kel-
lie is the daughter of Jay and | [¢
Michelle Ford. This schol-
arship was awarded for study
at North Carolina State Uni-
versity, part of North Car-
olina’s 16-campus
University of North Carolina
System.
Funded solely by Credit
Union members and given
based on SECU’s philoso-
phy of “People Helping Peo-
ple,” the scholarship
recognizes the recipient’s
community involvement,
leadership skills, character
and integrity, as well as
scholastic achievement. The
scholarship is provided fot
tuition and university ap-
proved educational expenses
over eight consecutive se-
mesters.
State Employees’ Credit
Union’s local Advisory
Board member Eric Rhom
comments, “Through the
SECU Foundation ‘People
Helping People’ Scholarship
program, Credit Union
members have the opportu-
nity to make a difference in
the lives of so many North
Carolina high school seniors,
helping them pursue and ful-
fill their educational goals
through the University of
North Carolina System. Our
commitment to education re-
mains strong as we enter into
the 9th year of this great pro-
gram. On behalf of the
SECU Foundation, [I am
proud to award this scholar-
ship. to Kellie Jayne Ford.”
Since its inception in
2005, the SECU Foundation
“People Helping People”
High School Scholarship
program has provided $32
million in scholarships for
North Carolina high school
Seniors.
About SECU and the
SECU Foundation
A not-for-profit financial
cooperative owned by its
members, SECU has been
providing the employees of
the State of North Carolina
and their families with con-
sumer financial services for
75 years. With 1.8 million
members, SECU provides
services through 248
branches, 1,100 ATMs, 24/7
Contact Centers and a web-
site — www.ncsecu.org. The
SECU Foundation, a 501c
(3) charitable organization
approved by the Internal
Revenue Service, promotes
local community develop-
ment primarily through high
impact projects in the areas
of education, health and
human services.
Appearance Award
Treva Mullinax, a resident of South Cansler Street, was recently presented the appearance
award by Town and Country Garden Club. Mrs. Mullinax’s yard is filled with spring blossoms,
and her porch is perfect to enjoy the view.
N