Shelby Shopper Shelby NC
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Page 10 - shelby shopper & info - 704/484-1047 www.shelbyinfo.com Thursday, August 19-August 25, 2021 102 James Love School Road • Shelby, NC (Off S. Lafayette St. Across from Hoyle Plumbing) 704-480-0410 Mon. - Thurs. 8 am -10 pm • Fri. - Sat. 8 am -11 pm • Sun. 12 noon 'til 6:00 pm It's Slushie Time! It's Slushie Time! SUN DROP SUN DROP CHERRY SUN DROP CHERRY SUN DROP NEHI PEACH NEHI PEACH BLUE RASPBERRY BLUE RASPBERRY SOUR APPLE SOUR APPLE WATERMELLON WATERMELLON _ 704-487-8114 • DonGibsonTheatre.com 318 South Washington St. • Shelby, NC UPCOMING SHOWS UPCOMING SHOWS MENTION DISCOUNT CODE 9911 For A 10% Ticket Discount When Ordering Online Or In Person. ©CommunityFirstMedia ©CommunityFirstMedia BILLY CRASH CRADDOCK Friday, August 27 th Tickets Available FAREWELL ANGELINA Saturday, Sept. 4 th Tickets Available QUEBE SISTERS Friday, Sept. 10 th Tickets Available OAK GROVE STRING BAND Friday, Sept. 17 th Tickets Available LEGACY Motown Revue Saturday, Sept. 25 th Tickets Available CARLENE CARTER Friday, October. 22 nd Tickets Available Jayden Dixon signs his National Letter of Intent to run Cross Country at Cleveland Community College. Seated with Jayden are (L) Yetis Cross Country Coach Steve McCachren and Athletic Director Chris Nanney. Jayden is a former Ashbrook High School athlete who is graduating from Northwestern High School in Rock Hill. Submitted by Paula Vess Heather Griffi s signs her National Letter of Intent to play Softball at Cleveland Community College. Seated with Heather are her parents, Randy and Melisa Griffi s. Back row (L-R) are Yetis Head Softball Coach Ronald Beaver and Athletic Director Chris Nanney. Griffi s is a graduate of Bessemer City High School. Submitted by Paula Vess (Editor's Note: The recipes in today's Cooking Corner are from Favorite Recipes of Macedonia Baptist Church.) TOO EASY PEACH PIE Lillian Greene 5 to 6 peaches and sliced 1 ½ cup sugar 2 Tbsp. flour 1 egg 1 stick margarine 5 sticks white bread Preheat oven to 350 de- grees Place. peaches in bottom of buttered baking dish. Cut crust from bread. Cut each slice into 5 fin- ger slices. Place the bread fingers over the fruit. In a bowl, mix beaten egg, sugar, flour, and melted margarine. Pour over fruit and bread. Bake for 35-40 minutes or until golden brown. HURRY PIE Betty Greene 9 oz. Cool Whip 1 tall can crushed pineapple juice, drained 1 can Eagle Brand milk 2 lemons just the juice, 4 Tbsp. 1 can coconut 2 graham cracker pie shells Nuts on top, if desired Mix pineapple and lemon juice, then Eagle Brand milk, then coconut. Add Cool Whip last. Put in pie shell. Put nuts on top, if de- sired. POUND CAKE Bertha Blalock 2 sticks margarine ½ c. Crisco 3 c. sugar 5 large eggs 1 c. self-rising flour 2 ½ c. plain flour 1 c. sweet milk or 1 small can Pet milk and finish out with water to make 1 c. 1 tsp. vanilla flavoring 1 tsp. lemon flavoring 1 tsp. almond flavoring Cream margarine, Crisco and sugar. Add eggs, one at a time after flour and milk. Add flavorings Bake 1. hour and 20 minutes at 325 degrees. SUNDAY POT ROAST Eva L. Moss 2 to 3 lb. boneless sirloin beef roast 3 c quartered raw pota- toes 2 c. carrot chunks 2 c/ raw onion rings Cook roast in slow cooker for 3 to 4 hours. Just before leaving for Sunday School, add raw vegetables, con- tinue cooking. This will be ready when your re- turn from worship service. Make a salad and warm a few rolls. Lunch is ready. GO TO: www.carolinaclassifi eds.com