Jeffrey Morton, a ‘Power Red’ donor, was one of many folks who donated blood last Saturday.
There will be a benefit for the Sandy Ridge Community Center this Saturday from 10 a.m. to 2 p.m. Come out and enjoy great music by Hubert Lawson & The Blue Grass Country Boys & Vera, Robert Tilley & The Hard Times Band, Ravon Mabe & Bronda Martin and our own Michael Stahly of Sandy Ridge. There will also be an auction, bake sale and food (2 hot dogs, chips, dessert and drink for $6) available. Proceeds will be for the upkeep and maintenance of the building.
Delta United Methodist Women will host a yard sale this Friday and Saturday.
The Community Center Committee will meet next Tuesday, April 20, at 7 p.m. All are welcome to attend and join in the discussion about future plans.
The Sandy Ridge Music Association’s Third Annual Bluegrass Open Jam will be held on Saturday, April 24, from 9 a.m. to 5 p.m. at The Stanley Farm. The People Feeder Food Truck will be there as well as Poppy’s Concessions, with funnel cakes and popcorn, and Apple House Catering with homemade ice cream. A new vendor, Maness’ Crafts, will be there with their beautiful handmade birdhouses. Bring a chair and enjoy music all day, or bring your instrument and join in the fun.
Thank you to everyone who came and donated at the Blood Drive this past Saturday. Our goal was 21 and 30 units were donated, with eight of those from Power Red donors.
Fonda Ferguson invites all to a support group meeting for parents of addictive loved ones. Called PAL, these meetings will be held every Monday at 10-11:30 a.m. at Southern Styles Salon at 4912 N.C. Highway 704 East in Sandy Ridge. This is a faith based group; please call 336-414-8985 if you have questions.
Sympathy is extended to the family and friends of Donnie Lee Mabe, who passed away on April 5 at age 64.
QUOTE OF THE WEEK:
“The sorrow we feel when we lose a loved one is the price we pay to have had them in our lives.” – Rob Liano
TRIED AND TASTED RECIPE:
German Chocolate Cake Bars
Crust:
1 box chocolate cake mix (not one with pudding added)
½ cup (1 stick) unsalted butter, melted
1 large egg
Filling:
1 14 oz. can reduced-fat sweetened condensed milk
1 tsp. vanilla extract
1 large egg
1 cup chopped pecans
1 cup sweetened shredded coconut
½ cup milk chocolate chips
Preheat oven to 350 degrees. Grease a 13 x 9 baking pan well with butter. In a medium bowl, mix together cake mix, butter and egg and press into the bottom of the prepared pan. The crust should not come up the sides. Bake for 7 minutes and remove from oven. The crust will not look done. While the crust is baking, in a medium bowl mix together the condensed milk, vanilla, egg, pecans and coconut. Pour evenly over the warm crust and sprinkle evenly with the chocolate chips. Bake for 24 to 30 minutes, until the top is a light golden brown. Remove from the oven and cool completely before cutting into squares.
I did not use reduced-fat sweetened condensed milk and added more chocolate chips on top. I would recommend cooking for 24 minutes if your oven heats hotter than normal, because this will make it hard around the edges.
Contact Carolyn Craig at 336-613-5315 with Sandy Ridge news.
