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ssuasy =a LELREREERLEATENS FALEAALALEEDE LRN Cooking Corner (Ed. note - The recipes in to- +day's cooking columns come - from "America's Best Recipes, A - Hometown Collection.") SAUSAGE/GRITS SOUFFLE BY JOANNE FRIERSON 1 pound bulk pork sausage 1 cup quick cooking grits 8 eggs, beaten 1 1/2 cups milk 1/4 teaspoon salt 1/8 teaspoon pepper 1/4 cup butter or margarine 2 cups (8 oz.) shredded sharp Cheddar cheese, divided Cook sausage over medium heat until browned, stirring to crumble. Drain well and set aside. Cook grits according to package direc- tions. Combine eggs, milk, salt and pepper in a large bowl. Stir in grits. Add butter and 1 1/2 cups cheese, stirring until cheese melts. Stir in sausage. Spoon into a greased 3- quart casserole. Bake, uncovered, at 350 degrees for 1 to 1 1/2 hours. Sprinkle with remaining 1/2 cup cheese. Bake an additional 2 min- utes or until cheese melts. Yield: 8 to 10 servings. PORK ROAST WITH MUSTARD SAUCE AND HONEY APPLES JUNIOR LEAGUE OF LAS VEGAS 1 tablespoon rubbed sage 1/4 teaspoon dried whole marjo- ram 2 tablespoons soy sauce 2 cloves garlic, minced 1/2 cup Dijon mustard 1 (5 1b.) rolled boneless pork loin roast Honey Apples Combine sage, marjoram, soy sauce, garlic and mustard in a small bowl. Mix well. Place roast, fat side up, in a shallow roasting pan; spread with mustard mixture. Insert meat thermometer, making sure it does not touch fat. Bake, un- covered, at 325 degrees for 2 to 2 1/2 hours or until thermometer reg- isters 160 degrees. Serve roast with Honey Apples. Yield: 10 to 12 servings. HONEY APPLES 4 Granny Smith apples 1/2 cup honey 1/4 teaspoon salt 1/4 teaspoon ground cinnamon 2 tablespoons cider vinegar Peel, core and slice apples into 1/2 inch thick slices. Set aside. Combine honey, salt, cinnamon and vinegar in a large saucepan; bring to a boil. Add apples; reduce heat and simmer 10 minutes. Yield: about 2 cups. ORANGE PORK CHOPS, By JUNIOR LEAGUE OF KENTUCKY 6 one inch thick pork chops 1 (11 oz.) can mandarin oranges, undrained 1/4 cup firmly packed brown sugar 3 whole cloves 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/4 cup catsup I tablespoon vinegar 1 teaspoon prepared mustard Brown pork chops on both sides in a skillet; drain. Drain oranges, reserving 1/2 cup juice. Combine juice with remaining ingredients. Add oranges and juice mixture to pork chops. Cover and simmer 45 minutes or until pork chops are tender. Yield: 6 servings. BROCCOLI SOUP By SUSAN CORTRIGHT 3 ( 10 1/2 oz. cans) chicken £ broth, undiluted 1 medium carrot, scraped and : chopped I stalk celery, chopped I small potato, peeled and finely : : chopped 2 bay leaves I (1 1/2 pound) bunch fresh : broccoli, broken into flowerets or 2 (10 oz.) packages frozen chopped broccoli 1 1/2 cups half and half, scalded and divided salt and pepper to taste Combine chicken broth. carrot. celery. onion. potato and bay leaves in a large Dutch oven. Bring to a boil Cover, reduce heat and simmer 25 minutes or until vegeta- bles are tender. Remove and dis- card bay leaves. Chop fresh broc- coli; add to broth mixture. Bring to a boil; cover: reduce heat and sim- mer 20 minutes or until broccoli is tender. Remove trom heat; Pour half of broccoli mixture into a large container and set aside. Pour re- maining broccoli mixture into con- tainer of an electric blender or food processor. cover and process until smooth. Add 3/4 cup half and half. Process until smooth. return pureed mixture to Dutch oven. Repeat pro- --cedure with reserved broccoli mix- ture and remaining half and half. Heat soup thoroughly. Add salt and pepper to taste. Yield: 8 sc. vings. KING MACKEREL STEAKS JR. LEAGUE OF FLORIDA 2 Ibs. King mackerel. cut into | finch thick steaks, leave skin on : _ 1/4 cup orange juice «1/4 cup soy sauce 2 tablespoons chopped fresh parsley 2 tablespoons vegetable oil 2 tablespoons catsup 1 tablespoon lemon juice 1 clove garlic, crushed 1/2 teaspoon dried whole oregano 1/2 teaspoon pepper Place mackerel steaks in a large shallow dish. Combine orange juice and remaining ingredients. Mix well. Pour marinade over fish. Cover and marinate in refrigerator 30 minutes, turning once. Drain steaks,reserving marinade; place steaks in a wire grilling basket. Place basket 4 inches from medi- um-hot coals. Grill 8 minutes on each side or until fish flakes easily when tested with a fork, basting of- ten with marinade. Yield: 8 serv- ings. POTATO SALAD 6 medium-size baking potatoes, peeled 8 small sweet pickles, finely shredded 4 to 6 hard-cooked eggs, finely shredded 1 medium onion, finely chopped 1 stalk celery, finely chopped 1 carrot, scraped and finely shredded ; Dressing Cook potatoes in boiling salted Thursday, December 28, 1995 - THE KINGS MOUNTAIN HERALD - Page 5B water to cover 25 minutes or until tender. Drain and cool slightly. Shred potatoes. Combine shredded potatoes, pickles, eggs, onion, cel- ery and carrots in a large bowl. Stir gently. Add dressing and toss gen- tly. Yield: 8 to 10 servings. DRESSING 1 cup mayonnaise 3 tablespoons vinegar 3 tablespoons sweet pickle juice 1/2 teaspoon salt 1/2 teaspoon sugar 1/8 teaspoon paprika Dash of freshly ground black pepper Combine all ingredients in a bowl. Stir well. Yield: 1 1/3 cups. NEW YEAR'S DAY DIP JUNIOR LEAGUE OF GREENSBORO 1 large onion, minced 2 stalks celery, finely chopped 4 jalapeno peppers, seeded and finely chopped 1/2 cup catsup 1/4 cup finely chopped green pepper 1 teaspoon salt 1 teaspoon coarsely ground pep- per 1 teaspoon hot sauce 3 teaspoons chicken-flavored bouillon granules 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg MN BIE Food Bill COPYRIGHT 1998 WINN-DIXTE CHARLOTTE, INC. QUANTITY America's Supermarket® =o, PRICES GOOD WED. DEC. 27 THRU TUES. JAN. 2, 1996. W-D Select Lean Fresh” W-D Brand U.S.D.A. Choice Boneless Corned > 1 Ib. pkg. Sliced Hickory Sweet Bacon TL Pork Ribs cin 5122 10 Ib. poly bag JHiaryesy Fresh Russet All Size Packages Market Style Fresh Ground Beef 88° HoLIDAY MEATS All Size Packages Market Style Ground Chuck.....cccee.i5.51%8 All Size Packages Market Style Ground Round.......ccccc.n.*17® W-D Brand U.S.D.A. Choice Boneless Shoulder Roast...cccccccee 1. ¥1% W-D Select Lean Fresh Boston Butt Pork StEAK conmererrsssssens i bull 12590 2 large bunch Harvest Fresh Florida Harvest Fresh Large Red or White Florida 3 pefruit 399 398° 3 98° 2 liter bottle Diet Pepsi or Pepsi Cola 89° Bakery = doz. “Party’ DELICIOUS! Made Fresh Daily Glazed quarter sheet size Yellow or Chocolate Confetti ? Cakes ssesenseas 10% 6 pak plain, Sesame or Poppy Seed Fresh Hoagie Rolls............. ©a2.$1% 12 pack 12 oz. NRB Michelob Beer F718 $432 5168 [© Fateral Inspected Seafood ~~ (ON ALL NEW 7 >. HAPPY NEW YEAR], CY Delicatessen Prestige 97% Fat Free! . =) Ham ERE 3398 Rain) ib. America’s Favorite! White or Yellow American Cheese.... 1. *3% 1 Ib. Potato Salad FREE! w/purchase of Fresh BBQ Pork Spareribs....ea. $7°° W-D Select Lean Fresh Boston Butt Pork Roast G1 BI HOY Je 1b. —— YN om : Takin We Resolve to Give You the Lowest Total og Orders! fal 'S ORDER) ™\¥% OPEN Great for Parties! Serves 24 - 30 Meat & Cheese Party Platter $4900 Large Drummette Great As A Meal Or Snack Serves 16-24 Party Platter 30% 3 Ibs. 41-50 ct. Cooked P&D Cocktail Shrimp & 16 oz. Cocktail Shrimp Jumbo Shrimp Platter ~, Available in Seatood Locations Only! TAQ» 15 oz. cans Thrifty Maid 3 Eye Peas pd hI Mustards or Turnip Greens with Tumips 3a LET NIE or PO Nw 15 oz cans Chop Turnips, Collards, Thrifty Maid Greens 6 pak Assorted Flavors Slim Fast Diet Drinks Deli Boiled 3-4 |b. avg. Wel Cut Free While You Shop! Co-Ho Salmon........... ib. 82% Buy Ome 4 02. Seu-Sea Shrimp Cocklal at %1.59 & Get One 4 oz. Sau-Sea Free Buy One 8 oz. Fisherman's Wharf Cocktall Sauce st $1.59 & Get One 8 02. Cocktail Sauce.........FREE! 4.6 oz. pkg. Toothpaste Twin Pak Close-Up 51-70 ct. Maine Headless Ib. WA JIE aman - Yay 2 (16 oz.) cans black-eyed peas. rinsed and drained 1 (14 oz.) can whole tomatoes, drained and chopped 1 teaspoon garlic powder 1/2 cup bacon drippings, melted 3 tablespoons all-purpose flour Combine first 11 ingredients in a saucepan. Cook over low heat until mixture begins to simmer. Stir in black-eyed peas, tomatoes and gar- lic powder. Simmer 30 minutes. stirring frequently. Combine bacon drippings and flour. Add to mixture in saucepan. Simmer 10 minutes. Serve dip with tortilla chips. Yield: 4 cups. a ups See Cooking 5-B Computer buying gives you a lower price for a longer period of time! 12 oz. cans Planters All Flavors 24 oz. jars Mount Olive Fresh RE i General Mills § Cheerios Cereal half gallon All Flavors half gallon Superbrand Premium Orange Juice Pr. Positively The Low Price Leader! Ce CR EO a
The Kings Mountain Herald (Kings Mountain, N.C.)
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Dec. 28, 1995, edition 1
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