Shelby Shopper Shelby NC
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Thursday, July 15-July 21, 2021 www.shelbyinfo.com 704/484-1047 - shelby shopper & info - Page 3 8 T H A N N U A L 5 K Kings Mountain, North Carolina By Loretta Cozart C l e v e l a n d C o u n t y Sheriff's Office had a busy June. During the month, there were 5,837 calls for service, 200 arrests, 1,174 papers served in- cluding 422 criminal, 456 civil, and 296 subpoenas. One hundred forty-eight incident reports were han- dled: 133 were criminal and 15 were non-criminal. Two-hundred and sixty- nine gun total permits were issued, and an addi- tional 163 concealed carry permits issued. Narcotics seized were 141,060 DU, Cocaine 8.16 g, Marijuana 1,609.29 g, Meth 5870.77 g, and Heroine 2 g. Inmates han- dled by the sheriff's office were 263 males and 41 females. Sheriff Alan Norman said, "We continue to ag- gressively investigate drug complaints which has led to an increase in drug seizures and arrests. This has led to a decrease in property and violent crimes. We will continue to work with our commu- nity partners and have a proactive approach on crime in an effort to keep Cleveland County a safe place to live." Cleveland Co. Sheriff's office releases June stats (Ed. Note: The recipes in today's Cooking Corner are from "Star Spangled Reci- pes" published by members of the American Legion Aux- iliary of North Carolina.) CHILI FOR HOT DOGS Sharron Gibson 1 lb. ground beef 1 Tbsp. instant minced onion ¼ cup tomato ketchup 1 cup water 1 tsp. chili powder Salt and pepper to taste Mix all ingredients. Cook over medium heat for about 45 minutes. Stir occasion- ally. Serve over hot dogs. ROAST BEEF Laura Snell 3 lbs. roast beef 1 pkg. dry onion soup mix Salt and pepper to taste. 1 can cream of mushroom soup. ¼ soup can water Top beef roast with soups, water, salt and pepper. Cook at 400 degrees until done. EASY BBQ CHICKEN Mildred Essick 1 chicken cut up. 1 cup Cocoa Cola 1 cup ketchup Salt and pepper to taste Combine ketchup Coca Cola, salt and pepper. Pour over chicken. Bake at 350 degrees for 1 ½ hours. BLUEBERRY POUND CAKE Estelle Stanley 1 box yellow cake mix 8 oz. cream cheese, softened to room temperature. 3 eggs 2 cups blueberries, fresh or frozen Mix all ingredients together with mixer. Grease and flour Bundt pan. Bake at 350 de- grees for 1 hour. VANILLA BUTTERNUT POUND CAKE Hilda Pope 2 sticks margarine 5 eggs 1 small can milk, add water to make 1 cup. ¼ tsp. salt 2 Tbsp. vanilla butternut flavoring 3 cups sugar ½ cup Crisco 3 cups plain flour Cream shortening, sugar and salt. Add eggs one at a time. Add flour and milk al- ternately ending with flour. Fold in flavoring, by hand. Bake in tube pan for 1 hour 45 minutes at 325 degrees. Start in cold oven, do not open oven door. RECIPE CORNER