Museum’s 20th Annual Reverse Raffle & Auction September 16

Kings Mountain Historical Museum will host its 20th Annual Reverse Raffle and Auctions on Saturday, September 16 at 5:30 p.m. at the H. Lawrence Patrick Senior Center in Kings Mountain.

The fundraiser generates revenue to support the museum's programming. The event features a Grand Prize of $10,000, and each $125 ticket includes entry for two people, two drink tickets per person, heavy hors d'oeuvres, a 1 in 300 chance of winning the $10,000 Raffle

Prize, and other raffle items. Tickets can be purchased online, at the museum, or from a KMHM Board Member. The event also welcomes event sponsors and in-kind donations for auction items. To learn more about sponsorship and donation opportunities, please call 704-739-1019 or email kmhmdirector@outlook. com.

HEARTY STUFFED PEPPERS

Dot Ramer

4 large green peppers, cored and seeded

1 jar Ragu rich and Meaty Sauce

1 cup water 4 oz. mozzarella cheese, shredded

1 cup uncooked instant rice Preheat oven to 375 degrees. In 9-inch baking dish arrange peppers and set aside. In a large bowl combine meat sauce, ½ cup cheese, and uncooked rice. Divide mixture evenly among peppers. Pour water into baking dish. Cover with foil. Bake 50 minutes or until peppers are tender. Remove foil and top with remaining cheese. Bake 5 minutes or until cheese is melted.

ENCHILADAS

Libby Murphy

1 small can green chilies

1 jar Heinz chili sauce

1 envelope taco seasoning

1 cup water

1 small can tomato paste

Monterrey Jack cheese

1 pkg. flour tortillas

Brown hamburger and add taco seasoning. Make sauce by mixing chili sauce, tomato paste and water. Grease 9x13 or 8x10 pan. In each tortilla: Put 1 Tbsp. beef mixture, chilies, sliced cheese and 1 Tbsp. sauce. Roll up and put in pan. Pour remaining sauce over tortillas and cover with cheese. Bake at 350 for 30 minutes.

(The recipes in today’s Cooking Corner are from ‘’Star Spangled recipes,’’ a cookbook by women of the American Legion Auxiliary of North Carolina).

VANILLA BUTTER-

NUT POUND CAKE

Hilda Pope

2 sticks margarine

5 eggs

1 small can milk and add water to make 1 cup

1/ tsp. Alt

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 alternately 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