Shelby Shopper Shelby NC
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Thursday, October 8-October 14, 2020 www.shelbyinfo.com 704/484-1047 - shelby shopper & info - Page 5 NORRIS MERCHANDISE 2011 S. Lafayette St. (Hwy. 18 S) Shelby, NC • 704-482-8464 www.norrismerchandise.com Hours: Mon - Fri 8am - 5:30pm • Sat 8am - 3pm ©CommunityFirstMedia Savings On All In Stock Furniture! Furniture Event! Furniture Event! 110 Grigg St., Shelby, NC (At J.B. Ellis Locksmith) 704-482-5002 Monday–Friday, 8 am – 5 pm Saturday 8 am – 12 noon & Equipment Oct. 19 th thru Oct. 24 th All Products 20% 20% OFF OFF * * Does Not Include Accessories Authorized Warranty Service Center • Sales • Service • Parts Residential Commercial and Shindaiwa Representative will be here Friday, October 23rd. PRODUCTS 1 DAY ONLY FRIDAY, OCT. 23rd 20% 20% OFF OFF * "SPECIAL PRICING ON ALL OTHER BRANDS" ¯¯ ¤£ျ£¦¡ ¯¯ ¤£ျ£¦¡ ¤¡£ျ¦¡¢¤£¦¬ ¤¡£ျ¦¡¢¤£¦¬ ¦£ျ¡ဠ£¦ ¦£ျ¡ဠ£¦ HOURS Mon.-Sat. 11AM-10PM Sunday 11 AM-9PM 213 W. WARREN ST. 213 W. WARREN ST. SHELBY, NC SHELBY, NC 704-482-5155 704-482-5155 Authentic Mexican Cuisine Authentic Mexican Cuisine Daily Specials Dine In Call In Carry Out 3 cups sugar 2 sticks butter 1/2 cup Crisco shortening 3 cups fl our 6 oz. Sundrop 5 eggs 1 tsp. lemon extract 1 tsp. vanilla extract GLAZE: 2 cups powdered sugar 2 Tbps. melted butter 1 oz. Sundrop SUNDROP POUND CAKE When the Spirit of truth comes, he will guide you into all the truth, for he will not speak on his own authority, but whatever he hears he will speak, and he will declare to you the things that are to come. John 16:13 The recipes from come from a cook- book published by Central United Methodist Church in Kings Mtn.) CRANBERRY SALAD Edie Potter Brucker 1 (6 oz.) pkg. strawberry or cherry gelatin 1 cup hot water 1 (8 oz) container yogurt 1 (16 oz.) can whole cranberry sauce ½ cup chopped celery ½ cup chopped pecans Dissolve gelatin with 1 cup boil- ing water. Set aside. In separate bowl, combine yogurt, cranberry sauce, celery and pecans. Mix well. Combine with gelatin. Mix thoroughly. Pour into mold and refrigerate until set. HEART HEALTHY CRISPY CHICKEN Bessie Bumgardner 4 skinless chicken breasts 1 cup cornflake crumbs 1 cup skim milk Preheat oven to 400 degrees. Rinse chicken brea sts and dry. Season. Coat each piece with milk; shake to remove excess and roll in crumbs. Place chicken in oiled baking dish or dish sprayed with Pam. Do not crowd. Pieces should not tough. Bake for 45 minutes/ Yield: 4 servings. Con- tains approximately 270 calories. BREAKFAST CASSEROLE Jane Clemmer 8 eggs 2 cups milk 3 slices bread, broken into small pieces 1 tsp. salt 1 tsp. mustard 1 lb. sausage, browned and drained 1 cup grated Cheddar cheese Mix together beaten eggs, milk, salt and mustard. Add in re- maining ingredients. Pour into greased 13x9 inches pan. Re- frigerate overnight. Bake 45 min- utes at 350 degrees. SLOPPY JOES Nell Gault 3 lbs. ground beef 1 med. Onion, chopped 1 c. chopped celery 1 (10 ¾ oz. can tomato soup 1 cup catsup Shredded Cheddar cheese Brown meat in large skillet. Add onion and celery. Cook until ten- der. Drain and set aside. Add tomato soup, catsup, salt and pepper. Simmer for 30 minutes. Spoon on warm bun halves and sprinkle with cheese. This freezes well for future use. Makes 16 servings. • Preheat oven to 350 degrees. • Grease and fl our a metal tube pan. • Beat sugar, butter and Crisco until light and fl uffy. • Add remaining ingredients and pour in prepared pan. • Bake one hour and 15 minutes, or until toothpick inserted comes out clean. • Let cool 10 minutes before turning onto plate. • Whisk glaze ingredients and spread over cake.