Newspapers / The Kings Mountain Herald … / Dec. 18, 1980, edition 1 / Page 14
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Pag* SB-KINGS MOUNTAIN HERALD-Thunday. Dm;*mb*r 18, 1980 Cookbooks hold much fascination regardless of how many books a person may own. Special charm is found in regional and local books. Just in time for a delightful holiday gift are several new cookb^ks available at The Herald Hallmark Shop. A “Christmas Cookbook,” “Pacific Islands Cookbook” and “Black Africa Cookbook” sell for $4.50. ‘The Bride’s Survival Kit” and “One Armed Cooking for New Mothers” and others, are $2 each. There is also available for $12.95 at most book stores Lillian Marshall’s “Cooking Across the South.” The contents Gaston College Fine Arts Council Presents Coppelia Dallas—It’s Christmas, and again it is the time when the Gaston College Fine Arts Coun cil presents the ballet Coppslla. The comic ballet, in three acts, with music by Leo Delibes, was first presented at the Theatre Im perial de I’Opera in Paris in 1870. The first performance in the United States was at the Metropolitan Opera House in 1887. Coppslia is becoming a Christmas tradition at Gaston College and the college friends are invited to attend at least one of the performances. The perfor mances will be held in the Myers Center Auditorium on the Gaston College Campus on December 18 and 19. Curtain time each evening is 8:15 p.m. The dancers are intermediate and advanced students who demonstrate proficiency at a prescribed level of ballet cur riculum. Solos and leading roles are chosen by audition. Jan Wright will return in the role of the young peasant girl, Swanilda. Miss Wright is a former member of the “Concert Dancers,” and is majoring in Dance at the University of North Carolina at Greensboro. She has studied at the North Carolina School of the Arts in Winston-Salem. Miss Wright is the present “Miss Gastonia.” A guest artist from the North Carolina School of the Arts will portray Franz, the somewhat conceited young peasant boy, who cannot decide whether he loves Swanilda or the mysterious Coppelia whom he has only seen from afar. Stuart Dunsmore, instructor of drama and modem dance at Gaston College, will perform the role of Dr. Coppelius. Mr. Dunsmore has worked with the Jordon Ballet Company, In dianapolis Civic Ballet, Radio Ci ty Corps and Ballet Concepts of New York City. Coppelia will be staged by Mrs. Pat Wall, dance instructor and operator of her own dance studio. Mrs. Wall has performed with the Civic Ballet Companies in Nashville, Tennessee and in Greenville, ^uth Carolina. Her students have performed with the Greenville Company and the Charlotte Regional Ballet. Mrs. Wall has a Masters Degree from the Dance Educators of America Teachers Training School. She received her BCA Degree in dance with certification foi Dance Specialist for the public school in 1980 from the Univer sity of North Carolina at Charlotte. Area Senior Citizens have been invited to the dress rehear sal on Wednesday, December 17 (700 p.m.), and a special morn ing performance has been scheduled for school children on Thursday morning, December 18. With highly-trained dancers, beautiful costumes and sets, and the delightful music - combined with the wonder and excitement of the Christmas Season - the evening of Coppalia will pro vide a most enjoyable and memorable evening. There will be no reserved seats and no advanced ticket sales, however, the box office will be open 1 '/i hours prior to each per formance. Seating will be provid ed on a first-come first-served basis. General admission fee for all seats is $2.(X). Special Charm Found In Regi sound almost like a novel and reveal information about the Southern region of the United States. The comments and recollections enhance the recipes which have been part of our heritage. In all there are over 500 recipes reflecting the wonderful variety of Southern regional cooking. The recipes come from the books listed. (From Christmas Cookbook) SEAFOOD COCKTAIL '/j pound cooked shrimp, crab, lobster or a combination '/2 cup cocktail sauce '/2 cup chopped celery '/2 cup choppted cucumber 2 tablespoons chopped bell pepper 1 scallion, minced 2 teaspoons lemon juice Horseradish to taste, optional Combine all ingredients. Chill. Serve on shredded lettuce with avocado garnish or in cocktail cups. oOo BAKED HAM WITH RAISIN SAUCE 8-10 pound precooked ham Whole cloves Stud surface of ham witf cloves. Bake ham covered at 350 degrees for 1 hour. Remove cover and continue baking 14 to 1 hour or more. Slice and serve with hot raisin sauce. RAISIN SAUCE 1 cup claret 1 cup water '/2 cup sugar '/2 cup seedless raisins I teaspoon prepared mustard % teaspoon ground cloves Combine all ingredients and cook over moderate heat for 20 minutes. oOo (From Paciiic Islands Cookbook) POUND CAKE 1 pound butter 1 pound sugar 10 egg whites, beaten stiff 10 egg yolks, beaten until lemon color 1 pound flour '/2 teaspoon salt Vi teaspoon mace 2 tablespoons brandy Cream butter and sugar, ad ding sugar gradually, until light and fluffy. Add egg yolks. Fold in egg whites. Sift flour, salt and mace together and beat in. Add brandy. Beat well. Pour batter into two greased (9x5) loaf pans lined with heavy waxed paper. Bake at 325 degrees for one hour, For Coconut Pound Cake -Add grated meat of half a fresh coconut to cake batter. oOo (From Black Africa Cookbook) COLD AVOCADO SOUP 4 cups chicken broth 2 ripe avocados 4 teaspoons lime juice 1 teaspoon salt 'A teaspoon pepper 2 teaspoons minced chives Peel and slice avocados, then mash. Add to broth and stir well. Add rest of ingredients, blend well and chill. Serve very cold. oOo (From Brldo'i Survival Kit) BEEF N SOUR CREAM For Two Melt 1 tablespoon margarine in a medium size skillet over low heat. Add Vi med. onion, chop ped. Then add, '/< cup dry white wine. Turn heat down and sim mer for five minutes. Then stir in 1 can (12 oz.) Libby’s Roast Beef f' m of SAK/INerS Vou. xS^OftMTlTYRieHTS 'RESt'evet) MAXWEli to.*.. USTW mou) A1?? ODSTAFtU) vou (M SMB o»4 these ANV 'PAV m SHOP 'Rcer- vs. vdu l«ICe PRICE SAUfe KBAPf lOJiox-BAfr miNi fnARSHinHaou)s49v ■prin&les -rojiN -pfitK ki 90 POTATO CftmPBEIxS w / C/^A) TbmflTo SOUP Ll»ftVS Ibojt OUT GRBBN LI88W WHOtE KERNet, oR CREWT CORN iboz LeS0£uR lb oz T&i6TP[re ItoOZ 'TOTATOES ife/w aPpub ^ice UlHiTF House ifcoz APPLE SAUCE mT OtlVE F’ReSH 2.4 or KOSHERm SmiPS mTotive sweeT izo* SALAO CtnBES brOTON FAmiw size... TBfl -BAES NESTte IZ oz. . . - ■ HOT COCOA mix KRAPr 7oz mAESHmnLuxi) cREme K^ObbS I30Z PICE KPISPIES SKlWNCK SBORT COT Boe.'gcyi BLBO rPACAKONI bOb CABIN ccmpbere Xib'Boii TANCAKE fTIlX -PuncaM HINES 23oz 'Sox -BRDUINIE mix CASNNTION \hcse. cmeetmt 32 <w TAU ttWVONMftlSE \V"Ui * UMSH. SmjISEK fimv ^ Qf»fiei>0euaouS /to Ler US FIX vouF Mol VUe TAKE ALL ThIE lOC VouP HOLIPAV mFAL..., DlNME) lAUseitesil... CONUTO -.ciiaea . . . I 4 LOAF, i) iQf'^OUOl^ ^ 5a& PPESSIM6* ? VOZBH RbU'S Vmaim afpibs PtUeiiWS APPIB$ • i:T9 I ^ M<!t: 11 PBPFMPEf?0ie Z/li NO. OAf?. CUPEQ... OHO&OjlfS 99vMusHRoom^4o9 mm AN6aFtAKEj9Q HV ToP. 303U/|A 1 OOCONuTA”!?* YAMS 4^^ 'P0PkEC..b/zo^ 3^ mes ft -puPKee 6oz.ii/i; ofecKce. i9oz. i^errv cRoci^eF...(6oz., ti mmi M IM WR. SifrPoL I bIfrPoLU ^ _ _ PC£AN ^pg^V^lboz. M GASTONIA/BESSEMERCITY HW f; f)
The Kings Mountain Herald (Kings Mountain, N.C.)
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Dec. 18, 1980, edition 1
14
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