Newspaper Archive of
Mountain Messenger
Lewisburg, West Virginia
October 11, 1990     Mountain Messenger
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October 11, 1990

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I UR The Mountain Messenger, Thursday, October 11, 1990 5B OWN Wright Our Towns (TOOT) an annual festival of for hundreds of enjoy sampling area cooks. As the more firmly es- while acquiring age, numbers of lndividu- are garnering no- specialties. Many TOOT look for par- to get another items they remember years. year, and Mrs Price chairs the operations each time. 1990 is the Woman's Club's third year at TOOT, and mem- bers are repeating their sale of what they normally sell out of af- ter only half-way through the event: fried pies. Club member Clara McClung provided the recipe, which the club has adopted in the creation of hun- dreds of the personal-size pies each year. "Last year six to eight of us worked eight hours at the Com- munity Building the day before to make 400 of them," Mrs Price said. "This year we plan on makr ing 600." Mrs Price also serves as presi- dent of the Humana Hospital- Greenbrier Valley Auxiliary and the Rupert Area Improvement Council. She has four children and 11 grandchildren. Beulah Price PRICE chairman of ~rt Woman's Club. finds herself be- more often than track of. The club for the numer- which use the [ty Center each FRIED PIE 4 cups all-purpose four I cup shortening 4 tsp. baking powder I/2 cup sugar 1 tsp. salt 2 eggs I can condensed milk (13 oz.) pie fdling Mix all ingredients toge'ther with hand. Cover and let chill overnight in refrigerator. Dough will be fairly stiff. Roll on floured board, using enough dough for size of pie you desire. After roll- ing out, brush dough with a mixture of egg and canned milk. Brush around edge of pie, press- ing together, to keep filling in- side. For small pies, put in three tablespoons fruit filling and fry until desired brownness in elec- tric skillet one-half full of good- Tents For Rent For Your Event 130W. MAIN ST. 536.1440 THE GREENBRIER 538-1881 While Sulphur Swinoe brand cooking oil. The Woman's Club makes fried pies filled with 2 tbsp. cinnamon I tsp. ginger 1/2 tsp nutmeg I cup finely chopped walnuts Filling i cup powdered sugar I/4 cup soft butter or marg- erine I/2 tsp. vanilla 2 3-oz. packages cream cheese, softened Linda Brewer LINDA BREWER October is widely associated with pumpkins, and the Hu- mann Seniors Association capi- talizes on the fruit by making pumpkin rolls for TOOT. Linda Brewer, who serves as insurance specialist and co6rdlnator of the 1,250-member group, works closely with seniors advisor Missy Harris to organize the an- nual fund-raiser for the associa- tion. "Last year we sold $300 worth--this will be our second year to offer the pumpkins rolls," she said. "I got the recipe from my mother." Mrs Brewer and her husband Ray, assistant director of main- tenance at the Fairlea hospital, have two children. Beat eggs at high speed of mixer for five minutes, or until pale yellow. Gradually beat in sugar. Stir in pumpkin and lemon juice. Combine four, salt, baking powder, and spices. Fold into pumpkin mixture. Pour into greased and floured 15 X I0 X l- inch jelly roll pan. Sprinkle with nuts. Bake at 375 degrees for 15 pineapple, cooked dried apricots, cherry, apple, peach, and raisin. They normally use canned filling and sweeten to taste. minutes or until top of cake springs back when touched. Sprinkle powdered sugar on a clean towel, beginning at the narrow edge. Cool cake; then in- vert onto towel. Roll up cake in towel, beginning at narrow edge. Re-roll and chill. To mix filling, combine all in- gredients in a small bowl; beat at medium speed of mixer until smooth and creamy. Spread evenly and re-roll without towel. PUMPKIN ROLLS 2/3 cup canned pumpkin 3 eggs 1 cup sugar I tsp. lemon Juice 3/4 cup aIbpurpose flour I isp. baking powder I/2 tsp. salt Stop by our stand for Egg Rolls, Cheese Sticks, i - ...... . Apple Sticks & Frozen Yogurt 129 W. St. Washington Lewisburg, W.VA. be selling the loaves at this year's event. The McMilllons have six children and seven grandchildren. John McMillion JOHN MCMILLION Four years ago John McMil- lion came across a recipe for sour-dough bread. Apparently he--and others--like it. As of two years ago he had made over 1,000 loaves. "I stopped count- ing after that," he said. The retired farmer and rural mall carrier got the recipe from Thelma Howard. "She called me one day and said she had a cup of starter. She said if I would come down, she'd give me the starter and the recipe. She knew after I retired I liked to mess around the the kitchen, espe- cially during cold weather. So I gave it a try. I took the finished product to Ethel McCraw and Vera Hatfield--I had decided that if they declared it good, I'd begin making it. They both ap- proved, and I've been making it ever since." Mr McMilllon, who lives near downtown Lewlsburg with his wife Anna, said he has never sold a loaf of the bread. He gives it all away, many for fund-rais- ers like TOOT. The American As- sociation of Retired Persons will SOUR-DOUGH BREAD Feed with one cup starter, one cup warm water, 3/4 cup sugar, and three tbsp. instant potato flakes. Feed every three to five days. Let stand at room temperature for eight hours after feeding. Re- serve one cup for making bread; store remainder In refrigerator. To make bread, use one cup starter, six cups flour, 1-1/2 cups warm water, 1/2 cup corn oil, 1/4 cup sugar, one tbsp. salt. Stir together and let rise eight to twelve hours. Brush top of dough with oil and cover with foil. After it has risen, punch down and divide into two big loaves or three small loaves. Knead eight to ten times before dividing. Put into greased loaf pans. Brush with oil and cover with foil. Let rise four hours or more. Bake at 350 degrees for 40 minutes. Taste of our Towns is a local fund rasing event which was started five years ago by Carnegie Hall, Lewisburg's cultural and educational center. The open-air culinary festival is unique in that Carnegie Hall re- ceives anywhere from 50% to 100% of the profits annually. Area civic, fraternal and reli- gious organizations particpate, of. fering fine old traditional foods and new taste treats for sale. Each participating organiza~'on receives up to 50% of their profits to bene- f'ut their own coffers. , " ( hopes you enjoy Taste Of Our Town While in Lewisburg stop by and visit us... 114 East Washington Street in Downtown Lewisburg 645-1440 e'" f ....... '" ......... "" ........ 120 EAST WASHINGTON STREET LEWISBURG, WV. 645-2191 I} \ i i h Broadway show. Take a tripnewsletter letting you know about 'Sissippi river boat. Learn upcoming events such as trips, ,o at planning for financialseminars, classes, and social events. t get regular checking As a member, you won't pay Service charges. . service charges on a regular checking 'Y the prime of your life with account, and you !! enjoy free notary "ners from Greenbrier Valleyservice, direct deposit service, and ,Bank. in discount brokerage. You !1 also get re 55 or older, you can jo certified, cashier, or traveler checks "hers simply by filling out a with no fee--and more. plication. (You can stop by any Make this the prime of your life. ter Valley National Bank office Join Greenbrier Valley National Bank,s for one.) Thats it! No dues, PrimeTimers today! You 11 receive a quarterly GREENBRIER VALLEY NATIONAL BANK ALDERSON LEWISBURG RAINELLE RUPERT Member Allegheny Bankshares Member FD1C ............ ,, ,, i i ,, ,, ,, ,, ,, ,, ,, ,, ,, ....... ,, ............. .................... c* Lewis Theatre Presents The Now open for Lunch- 11am- 2 pm and Dinner in The Balcony (come 1/2 hr. before film starts and relax. Come and watch the movie while you dine. Big Screen Sp'sndor For The Price of A Video Carl us for unique Children's Birthday Party Catering Available. Court Street, Lewisburg, West Virginia 645.6038 THE WVSOM HEALTH CENTER "FAMIL Y HEAL TH CARE IS OUR BUSINESS" 400 NORTH LEE STREET LEWlSBURG WEST VIRGINIA 2490 IIIII I II