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. The Cooking Corner
From Page 6-C
cup minced onion and 2 stalks
celery, until tender. Reserve
“broth. Remove chicken from
bones.
Heat broth to boiling and
drop squares of dough into it.
Add the chicken. Cover and
simmer for about 11 minutes
or until dough is cooked.
Serve. NOTE: A package of
saffron (an herb) can be add-
ed to broth for color and
flavor.
olo
BAKED CHICKEN
1 egg, slightly beaten
2 tbsp. water
1 cup poral) flakes
1 package of 34 oz. cheese-
garlic salad dressing mix.
1 fryer (3 1b.) cut up
4 cup butter
Combine egg and water,
put aside. Mix potato flakes,
dressing. Dip chicken in
water-egg mixture. Roll in
tato mixture. Melt butter
in pan. Place chicken in.
Bake uncovered at 400
degrees for 50 minutes. Turn
once while baking.
o0o
CHICKEN CORDON BLEU
6 chicken breasts, boned and
cut in half
1 carton sour cream (% pint)
1 or 2 cans cream of
mushroom soup
Lay chicken flat. Place 1
slice swiss cheese and 1 slice
boiled ham on each breast
and roll up. Place in baking
dish, seam down, mix sour
cream and mushroom soup,
pour over chicken. Bake at
300 degrees for 2 hours un-
covered. Then cover and
bake at 350 degrees for 1
- hour.
olo
CHICKEN CRUNCH
1 cup chicken broth or milk
2 cans cream mushroom soup
3 cups diced, cooked chicken
1 can tuna (7 oz.) drained and
flaked or 1 additional cup of
chicken
Ys cup minced onion
1 cup diced celery
1 (5 oz.) can water chestnuts,
thinly sliced (optional)
1 can chow mein noodles (3
0z.)
3 .c wD toasted almonds (op-
tiona
Blend broth into soup in 2
quart casserole. Mix all in-
gredients, except almonds.
Bake in slow oven, 325
degrees for 40 minutes. Just
before serving, sprinkle with
almonds. Serves 8 to 10.
olo ;
CHICKEN ELEGANT
4 large chicken breasts (8
pieces)
celery tops 1 onion
bay leaf and . tsp. rosemary
Cook for 20 minutes or until
tender. Cut into bite size
- pieces and mix lightly with:
1 pt. sour cream
1 can cream of mushroom
soup, undiluted
1 small can mushrooms
Spread in flat baking dish,
top with 4 lb. package herb
stuffing mix (Pepperidge
Farm), 1 cup chicken broth
(that chicken breasts were
cooked in), and % 1b. melted
butter. Mix these well and put
on top of chicken mixture.
Bake for 45 minutes at 350
degrees.
olo
HOT CHICKEN SALAD
8 chicken breasts
french dressing, 1 bottle
1 cup celery, ¢ lopped fine
1 cup mayonnaise, plus a lit-
tle more
1 lb. jar soft cheese spread
(cheese whiz)
1 can french fried onions
1 cup nuts, optional
DAY BEFORE: boil
chicken, cool and remove
meat. Cut into bite-size
pieces. Toss in french dress-
ing and marinate 12 hours or
_over-night. Toss every now
and then. NEXT DAY: Add
celery, nuts and mayonnaise
to make a creamy chicken
salad. Place salad in baking
dish, evenly. Spread cheese
on top. Cook at 350 degrees
for 1%» to 34 hour. Remove
from oven and sprinkle
french fried onions on top.
Put back in oven for 5 more
minutes. Serves 8.
olo
BAPTIST DELIGHT SALAD
3 apples
2 bananas
grapes
1 can sliced pineapple
1 cup cut up marshmallows
1 cup coconut
6 fresh oranges (or mandarin
oranges)
DRESSING:
% cup mayonnaise
Y4 cup sugar
olo
BLUEBERRY SALAD
2 packs grape jello mixed
with 2 cups hot water. Add 1
can blueberry pie filling and 1
(no.2) can crushed pineapple.
Congeal.
TOP WITH:
1 package cream cheese (8
0z.)
1 cup sour cream
% cup of sugar
Mix and spread on salad.
Sprinkle chopped pecans on
top if desired.
olo
COOL WHIP CONGENIAL
CETERA]
More Than 70% Lean
No Limit Ib. 79°.
SA II 1 on
SALAD
1 small container cottage
cheese
1 small container of cool whip
1 small can crushed pineap-
ple, drained
1 small package cherry jello
1 small can cherries, drained
Mix cheese and cherry
jello. Add drained pineapple
i
Thursday, August 15, 1985-KINGS MOUNTAIN HERALD-Page 7C
and cherries, then fold in cool
1 cup chopped green onion
whip. }
2 tsp. prepared mustard
000 Ys cup chopped pimiento
3 tbsp. salad oil
2 cup il
CORN SALAD
1 can (12-0z) whole kernel
corn, drained Chill until serving time.
1 cup finely chopped celery Yield: 4-6 servings.
1 cup chopped green pepper
Combine all ingredients.
NO LIMITS! ALL that
you'll ever want.
California
Iceberg Lettuce
a
Holly Farms Grade “A”
Fryer
Breast
No Limit
99
Fryer Drumsticks."
.Ib. 69¢
2 Ltr. Non-Returnable Sprite,
Tab, Mello Yello,
Diet Coke Or
Coca Cola
No Limit
409
x
Duke's
Te onnalse
No Limit
32 0,
88"
Regular, Electra Perk or ADC
er eres 3 199
No Limit
All Flavors
Sealtest
Ice Cream
$199
In Oil Or Water
Light Tuna
-6.50z.
Biltmore
Push-Ups...6 Ct. 79¢
H-T Macaroni & Cheese First In The Market H-T Grade “A” ; Assorted Flavors
Hamburger Or Nabisco Kraft Dallas Large Light N' Lively
Hot Dog Rolls Oreos Dinners rns White Eggs Yogurt
:89°,5209279¢| $59 57°, 515°
Ea. WY Do 6 Pk.
Wi {ch’ Skinner i hea Lu ck's Li bby S gh ee Sq
elch’s Thin Minute Maid paghetti Sauce
Grape Jelly Spaghetti = Juice | Finto Beans Sweet Peas W/Meat
3202 wn 16 0z $i $1 150z. 39° 2 t) 320z 1
Prices In This Ad Effective Through Saturday, Aug. 17, 1985 In Kings Mountain Harris Teeter Stores Only.
We Gladly Redeem Federal Food Stamps
None Sold To Dealers.