Newspapers / The Kings Mountain Herald … / April 12, 1984, edition 1 / Page 19
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Thursday, April 12, 1984-KINGS MOUNTAIN HERALD-Page 7B First Presbyterian Publishes Centennial Cookbook ‘100 Years In The Kitchen’ is all the title suggests, and more. First Presbyterian Church is rightly proud of the good cooks in its congregation and in celebration of its Centennial, women of the church published a cookbook and distributed it to members Sunday during the day- long celebration. The book of favorite recipes is dedicated to Edith Scism, who headed the kitchen committee at the church for many years. There is also a special section of recipes of the late Alice Anne Adams and a memorial section is ; included. The attractively-bound book contains 257 pages chock full of recipes suitable for a small family wor for crowds. The book was published by Herald Publishing Company and the artwork and design is by Reg Alexander of Regal Graphics of Kings Moun- tain. The loosedeaf book and six by nine pages are ideal for the homemaker to use and printed in large size type for easy reading. Some of the recipes are includ- ed today in this cooking column for your enjoyment. Jane King’s Heavenly Cake: 1 box Deluxe II yellow cake mix ; Mix and bake in long pan 1 large can crushed pineapple 1 cup sugar 1 large box vanilla instant pud- ding Mix sugar and pineapple together and bring to a boil. Pour over cake while hot. Mix pudding and put on top of the pineapple. Put cake in refrigerator and cool. Spread large container of Cool Whip over cooled cake. Spread coconut on top along with crush- ed pecans. : Pistachio Delight is what Ann Davis calls her delightful concco- tion of 1 stick butter, | cup flour, 1 cup chopped nuts, two cups milk, 1 large pack cream cheese, 1 cup powdered sugar, 1 container cool whip and two packages Pistachio Jello pudding. She says to mix butter, flour and nuts. Spread onto 9x13 pan. Bake at 350 degrees for 20 minutes. This is the crust. Mix cream cheese, powdered sugar, and one cup of cool whip. Spread carefully over crust. Mix jello and milk, Spread over the above. Add remaining cool whip on top. For added touch sprinkle nuts on cool whip. Marion Thomasson’s Pineap- ple Upside Down Cake combines one cup sugar, three eggs, five tablespoons pineapple juice, 1 cup flour, 1 teaspoon baking powder,pinch salt. Melt one stick butter in pan. Place pineap- ple in pan, then cover with brown sugar. Slow oven. Juanita Goforth’s Graham Cracker Cookies combines 1 cup chopped nuts, 2 stick butter or margarine, 2 cup sugar and graham crackers. Break graham Service Set Second Baptist Church will begin revival services Sunday night at 7 p.m. and Dr. Tom Pat- terson of Rock Hill, S.C. formerly of Macedonia Baptist Church of Kings Mountain, will be visiting evangelist. Services will be held each evening through the week at 7:30 p.m. There will be special services - for each evening of the revival and singers will present music 15 minutes before the services begin and also during the service. The special singers are: Sun- day, Priority; Monday, Catawba Heights Baptist Youth Choir of Mount Holly; Tuesday, Delores White;Wednesday, Second Bap- tist Trio; and Thursday, Rev. Dick Whitener. At the Wednesday service, a salad supper will be served begin- ning at 6 p.m. Worshipers are in- vited to bring a salad dish and enjoy the fellowship together. Revival Rev. Bruce Hancock of Oak Grove Baptist Church will be evangelist for revival services Sunday, April 15, at Il am. at Christian Freedom Baptist Church on Range Road. Services will continue nightly at 7 p.m. through April 19th. A nursery for children will be pro- vided. Rev. Sam Snyder is pastor of the church and invites the com- munity to join in the series of services. crackers at the line. Arrange on cookie sheet. Cover with nuts. In saucepan, bring to boil the sugar and butter. Let boil 3 minutes. Stir constantly. Spoon over crac- skers. Bake in 350 degree oven for 5-7 minutes until bubbly. Cool until bubbles quit. Remove from pan immediately. Dot Houston's Stroganoff Casserole will serve six people. The incredients are 1 Ib. round cubed steak, 1 large onion cut in rings, salt and pep- per to taste, 1 can mushroom soup, 1 cup sour cream, 1 8 oz.pkg. macaroni, cooked and one-fourth cup sliced black | FOOD LION These prices good thru Saturday, April 14, 1984 $198 USDA Choice Family Pack Cube Lb. yz > Quart Fresh Florida LE Sweet 2 Yellow 28 02. - Regular 2¥ Alpo/Kal Kan Kraft BBQ Sauce Beef olives. Brown steak and onions in small amount of fat. Add salt, pepper and soup. Simmer for 10 minutes. Remove from heat. Add sour cream, macaroni and olives. Place in greased 2 qt. casserole, Bake in 350 degree oven for 45 minutes. Serves 6. We reserve the right to limit quantities. Wilson Whole Boneless 5-9 Lbs. Avg. - Sliced FREE!! Hilda Goforth’s Spicy Barbecued Pork recipe calls for one pound round steak, cubed, one large onion cut in rings, salt and pepper to taste, 1 can mushroom soup, 1 cup sour cream, one eight ounce package macaroni, cooked and one fourth cup sliced black olives. N Ne N— Rive Salad Tomatoes Crisp Iceberg Lettuce + NE END =) Bg) ¢ 100 Count Lipton Tea Bags Tide », Detergent 44" Fresh Cut 1/4 - (9-11 Chops) Brown steak and onions in small amount of fat. Add salt, pepper, and soup. Simmer for 10 minutes. Remove from heat. Add sour cream,macaroni and olives. Place in greased two quart casserole. Bake in 350 degree oven for 45 minutes. Serves six. Pork 8 02. - Food Lion A 3 Shredded « 2 Liter - Diet Coke/Caffeine Free Coke/ 6 Caffeine Free Diet Coke/ Apple 4 0z. - Carolina Bold Juice 64 0z2.- 45¢ Off Fabric Softener 6800 EVERYDAY LOW PRICES
The Kings Mountain Herald (Kings Mountain, N.C.)
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April 12, 1984, edition 1
19
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