Shelby Shopper Shelby NC
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Thursday, September 28-October 4, 2023 www.shelbyinfo.com 704/484-1047 - shelby shopper & info - Page 19 SWEET POTATO PIE 2 eggs, beaten 1-1/2 cups mashed sweet potatoes 1 cup sugar 2 tablespoons melted margarine 1 cup milk 1 9" unbaked pie shell 1 tsp. vanilla extract 1 tsp. salt Combine eggs, sugar, milk, vanilla and salt in bowl. Mix well. Add sweet potatoes and margarine. Mix well. Spoon into pie shell. Bake at 450 degrees for 10 minutes. Reduce temperature to 350 de- grees and bake for 30 to 40 minutes or until set. SWEET POTATO CASSEROLE FILLING: 3 cups mashed sweet potatoes 1/2 cup butter (sweet potatoes will melt butter) 1 cup sugar 2 eggs, beaten 1/3 cup milk 1 tsp. vanilla flavoring Mix all together and pour into a dish. TOP CRUST: 1 cup brown sugar 1/2 cup flour 1/3 cup butter 1cup chopped pecans S t i r t o g e t h e r w e l l . Pour over filling and bake at 375 degrees for 35 to 40 minutes. SLOW COOKER LOADED POTATO SOUP 4-5 slices bacon 4 pounds russet potatoes, peeled and cubed 6 cups chicken stock 1/2 onion, finely chopped 1 Tablespoon minced garlic (in jar) 1 tsp. parsley 1 tsp. Lawry's garlic salt 2 Tablespoons unsalted butter 2 cups shredded cheddar cheese 1-1/3 cup sour cream 1 cup Half and Half or Heavy Cream (If you don't have cream, use regular milk, stir 2 Tbsp. flour or cornstarch into a little water and to make thicker.) Kosher salt and freshly ground black pepper, to taste • Cook bacon until crispy and drain. • Place potatoes into a 4-qt slow cooker. Stir in chicken stock, onion, gar- lic, parsley, garlic salt but- ter and bacon until well combined. •Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours, or until potatoes are tender. • Using a potato masher, mash potatoes until desired consistency is reached. (You can leave chunky if you like). Stir in cheese, sour cream and half and half until smooth; season with salt and pepper, to taste. • Cover and cook on low heat until warmed through, stirring occasionally, about 15-20 minutes. If the mix- ture is too thick, add more chicken stock as needed until desired consistency is reached. Serve immedi- ately. CHILLI BEANS 1 lb. ground beef 2 cans diced tomatoes 1 can Rotel tomatoes 2 cans pinto beans 2 cans kidney beans 2 packages French's Chillio Mix Cook ground beef and drain. Add all ingredients in crock pot. Cook 8 hours on low or 4 hours on high. PUMPKIN BREAD 1-2/3 cups all-purpose flour 1-1/2 cups sugar 1 tsp. baking soda 1 tsp. ground cinnamon 3/4 tsp. salt 1/2 tsp. baking powder 1/2 tsp. ground nutmeg 1/4 tsp. ground cloves 2 large eggs, room temperature 1 cup canned pumpkin 1/2 cup canola oil 1/2 cup water 1/2 cup chopped walnuts 1/2 cup raisins, optional • Preheat oven to 350°. Combine first 8 ingredi- ents. Whisk together eggs, pumpkin, oil and water; stir into dry ingredients just until moistened. Fold in walnuts and, if desired, raisins. • Pour into a greased 9x5-in. loaf pan. Bake until a toothpick inserted in center comes out clean, 65-70 minutes. Cool in pan 10 minutes before removing to a wire rack. SLOW COOKER MACARONI & CHEESE 1 lb. macaroni pasta (uncooked) 1 Tbsp. sea salt 1/2 tsp. ground black pepper 6 Tbsp. salted butter 12 oz. evaporated milk 2 1/2 cups milk (cups) 1 lb. shredded sharp cheddar cheese 8 oz. Velveeta cheese 8 oz. cream cheese (softened) 1/2 tsp. mustard powder • Add salt to a large pot of boiling water and cook macaroni pasta for about 6 minutes. • Strain and rinse to cool pasta. • Grease the bowl of a slow cooker with cook- ing spray and combine all ingredients in the slow cooker, reserving 1/4 cup shredded sharp cheddar cheese. • Stir to combine all ingre- dients and place the lid on the slow cooker. Cook on high for 2-3 hours, stirring twice during the cook time. Making sure noodles aren't over cooked! • Sprinkle with reserved shredded sharp cheddar cheese and cover until cheese has melted before serving. PUMPKIN PIE ¾ cup white sugar 1 tsp. ground cinnamon ½ tsp. salt ½ tsp. ground ginger ¼ tsp. ground cloves 2 large eggs 1 15-oz. can pumpkin 1 12-oz. can evaporated milk Pie shell (frozen) • Preheat the oven to 425 degrees. • Combine sugar, cin- namon, salt, ginger, and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar- spice mixture. Gradually stir in evaporated milk. Pour into pie shell. •Bake in preheated oven for 15 minutes. Reduce temperature to 350 degrees and continue to bake until a knife inserted near the cen- ter comes out clean, 40 to 50 more minutes. Remove from the oven and set on a wire rack to cool to room temperature. WHITE BEAN SOUP (CROCK POT) 1 tablespoon olive oil 1 large onion chopped 2 garlic cloves minced 1 large carrot chopped 6 cups vegetable broth 1 teaspoon dried thyme ½ teaspoon oregano 1 teaspoon kosher salt ½ teaspoon black pepper 1 lb. bag white beans • Soak white beans over- night. Add to crockpot. • Cover with chicken broth. •Add in all ingre- dients and cook all day on low until completely cooked. •To thicken soup, remove from crockpot and boil on top of stove for 30 minutes. Soup will thicken overnight in the refrigera- tor. •Delicious served with cornbread and cole slaw. FALL FALL RECIPES RECIPES Mark your calendar now for the 243rd anniversary of the Battle of Kings Mountain on Saturday, October 7 & 8, at Kings Mountain National Military Park, 2625 Road, Blacksburg, SC. Parking will be offsite at Kings Mountain State Park. Please follow the signs to the parking area. To make reservations for events noted below, call 863-936-7921 extension 3. Events include: October 7: 243rd Battle Anniversary • 9 a.m. – Patriot Ad- vance, Guided Hike (reser- vations required) • 11 a.m. - Wreath Laying Ceremony at US Monument • 1 p.m. - Guest Speaker, Dr. Eddie Lee, Professor of History at Winthrop Univer- sity • 3 p.m. - Arrival of Overmountain Victory Trail Marchers The Patriot Advance – Guided Hike allows par- ticipants to experience the lead-up to the battle of Kings Mountain on foot, in the woods, as they approach the historic battlefield. This will be a special 2.3 mile hike and is limited to 10 participants and reservations are required. Hikers will traverse rough and steep terrain, mostly up- hill on unpaved trails. The hike is expected to take two hours or less. Reserved participants will meet at the offsite park- ing at Kings Mountain State Park, follow signs, at 08:30 a.m., and be transported via shuttle to the start point. The hike will end at the Kings Mountain National Military Park Visitor Center. Partici- pants are welcome to attend the other functions at the park once the hike is com- plete. Shuttle service back to the parking area will be provided. Participants are expected to be self-supporting on the trail for two hours and follow all 'Leave No Trace' guide- lines. There are no developed stops or services available or provided. Just as it was back then. Guest Speaker Dr. Eddie Lee is a 39-year veteran of the university classroom. He is the former president of the South Carolina Historical Association. Dr. Lee chairs the Review Board for the National Register of Historic Places, '' The topic of his speech is: 'Kings Mountain and Camden: Remembering the Dead. Kings Mountain National Military Park preserves and commemorates the site of the October 7, 1780, Revolution- ary War battle that turned the tide of the war. Evening, Saturday, October 7th • Guided lantern tours of the battlefield. Take a guided night walk around the battle- field. Reenactors will depict scenes from the night after the battle using accounts from battle participants. Res- ervations are required. October 7th and 8th • Living History encamp- ment, weapons demonstra- tions, children's activities, and more. • For more information, stop inside the visitor's cen- ter, call 863-936-7921 x 3, or visit nps.gov/kimo The 1.5-mile self-guid- ing walking trail allows visi- tors to see both battlefield perspectives. It starts by winding below the northern slope of the ridge, where a portion of the Patriot forces assaulted the ridge top. The trail then turns back and runs along the ridge where the Loyalists' forces sur- rendered. Wayside exhibits around the trail highlight battle events. The Centennial Monument, U.S. Monument, and Ferguson's Grave are key features along the trail. The trail is for foot travel only, except for motor- ized wheelchairs. Although the trail is paved, it is steep in places. Benches are lo- cated along the trail. Battle of Kings Mountain Commemoration Oct. 7-8 If you have visited The Schiele Museum of Natural History this summer, you have seen some big changes underway. A major update to the lobby has been in the works and a new exhibit will soon be revealed to the public. Recent updates to the Dino Safari exhibit will also be completed and ready for Mesozoic-era tourists. After over 20 years in The Schiele's lobby, the iconic T-rex was dismantled in June to make space for a new at- traction. While the museum has revealed that the exhibit will be a massive creature, it is under wraps until the unveiling. "What is large enough to take the place of the T-rex? The new exhibit is a one-of-a-kind display that will tower over visi- tors at 18 feet tall and over 30 feet from edge to edge," says Tony Pasour, Assistant Director for Interpretation at The Schiele Museum. "And this is just the beginning. Di- nosaur fans will be thrilled with what's to come over the next couple of years." Visitors are invited to view the exhibit for the first time at a ticketed adults- only gala, The Age of Gi- ants, on September 28. A family-friendly celebration, Dinosaur Day, is planned for September 30 and in- cluded with museum admis- sion. T-rex will return to The Schiele in an updated pose that better reflects the lat- est science as part of a new museum experience slated to open in 2025. On exhibit at The Schiele since 2018, Dino Safari pres- ents full-bodied models of dinosaurs and a selection of fossil specimens. Updates to the space include new infor- mational panels with Span- ish language translations, and a Dino Safari Theater, sponsored by Bank of Amer- ica. "At Bank of America, we believe that investment in education, arts, and culture continues to strengthen our community. We are pleased to partner with The Schiele Museum to bring this excit- ing opportunity to individu- als of all ages," says Grace Nystrum, Charlotte Market Executive. Visitors are encouraged to be part of history in the mak- ing when a prehistoric lobby exhibit reveals the future of a museum. Details about The Age of Giants and Dinosaur Day are available online at schielemuseum.org/trex- transformed. Schiele Museum unveils newest Exhibit during two special events