The Ladies Auxiliary was established to help the Post Members with their continued work in the community. They offer support with the many programs that have been established by the Veterans of Foreign Wars. Eligibility for  membership requires that she have a husband, son or brother that is a qualified Veteran. He does not have to be a member of any Post, but must meet the qualifications.  Membership into the Auxiliary automatically enrolls you into the Cancer Insurance plan.

Some Programs the Auxiliary promotes: 

• Cancer Aid and Research-the Auxiliaries of North Carolina raised over $60,000 to help fight cancer.

• Youth Activities-provides programs for Middle and High School students. Awards for Scouting and ROTC Units are given.

• Scholarships for members children or grandchildren.  There are three provided on the Department level.

• Americanism-provides flags and literature for schools.  Also recognizes individuals in the community who promote patriotism by flying their flags.

Recipes! Peppermint Chiffon Pie

Ingredients for the graham cracker crumb crust:

1 1/3 cups graham cracker crumbs (approx. 18 crackers)
1/4 cup sugar
1/4 cup softened butter or margarine
1/4 tsp. ground nutmeg or cinnamon (optional)


Directions to make the crust:
Preheat the oven to 375 degrees.
In a medium mixing bowl, combine the cracker crumbs, sugar,
butter, and nutmeg or cinnamon.
Blend until crumbly. Save out 1/3 cup of the crumbs to sprinkle
on top of the pie if desired.
Press the remaining crumbs evenly over the bottom and sides of a
9" pie tin. Make a small rim along the top.
Bake at 375 degrees for 8 minutes or until the edges are lightly
browned. Allow to completely cool.


Ingredients for the pie filling:

1 envelope unflavored gelatin
1/4 cup cold water
3/4 cup milk
1/2 cup sugar
1/4 tsp. salt
1 cup crushed peppermint stick candy
4 egg yolks, slightly beaten
4 egg whites, beaten stiff
whipped cream


Pie filling directions:

Soak the gelatin in the cold water.
Meanwhile, scald the milk. Stir in the candy, sugar, and salt.
Add the egg yolks to the milk mixture. Cook over a double boiler
until the mixture coats the spoon.
Stir in the gelatin. Chill until syrupy.
Fold the egg whites into the chilled mixture. Pour into the crumb
crust. Chill until firm (about 3 hours).
Serve with whipped cream and the reserved crumbs.

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