Newspapers / The Kings Mountain Herald … / Jan. 7, 1987, edition 1 / Page 23
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The Cooking Corner After the holidays most good cooks turn to time- tested casseroles and stick- to-the ribs meals and such recipes are included in ‘“‘Sharing Recipes’’,a cookbook published by the American Legion Auxiliary members from Kentucky. GROUND BEEF CASSEROLE 1 1b. ground beef, browned salt and pepper to taste 1 cup diced cheese 2 cups sliced potatoes 1 can whole kernel corn 1 can tomato soup onion to taste Mix all ingredients together and bake at 325 degrees for 1 hour. MACARONI AND CHEESE 2 quarts water 2 cups macaroni 2 Tbsp. butter 3/4 tsp. salt 2 cups milk 4 tsp. butter 1 Tbsp. flour 3/4 tsp. salt 4 tsp. onions minced 1/4 tsp. dry mustard speck of pepper 3/4 cup grated cheese 3/4 cup fine bread crumbs Heat water with 3/4 teas poon salt, when water boils add macaroni; cook for 9 minutes. Put minced onions in double boiler with 2 tables- poons butter. Stir in flour, dry mustard, salt, pepper "and milk; stir often. Add cheese to smooth sauce stirring con- stantly until cheese melts. Melt remaining butter in small saucepan. Crumble bread crumbs. Pour cheese sauce over macaroni, toss lightly with fork. Sprinkle re- maining cheese over macaroni. Toss bread crumbs in melted butter and sprinkle over macaroni. Bake in greased casserole in 400 degree oven. VEGETABLE CASSEROLE “i 20 oz, mixed vegetables, froen 1/3 cup minced onion 3/4 cup mayonnaise, not salad dressing 1 cup minced celery 1 can cheddar cheese soup 6 Tbsp. butter 1 roll Ritz crackers Mix vegetables, celery and onion; blanche briefly with scalding water, drain in col- ander. Mix soup with mayon- naise and stir into Voges. Spread in oblong dish. Melt 6 tablespoons but- ter and stir into 1 roll crushed Ritz crackers. Put on top of vegetables. Bake in 350 degree oven for 45 minutes. Harbison Completes Training Airman Pamela Harbison, daughter of Eloise H. Mauney of Route 3, ane Willie J. Foster, of Route 3, Cher- ryville, have graduated from Air Force basic training at Lackland Air Force Base, Texas. During the six weeks of training the airmen studied the Air Force mission, organization and customs and received special training in human relations. In addition, airmen who complete basic training earn credits toward an associate degree through the communi- ty college of the Air Force. Support Group Meets Thursday “Heart Medications” is the topic of Sharing and Caring support group meeting for heart patients and their families. The meeting is sponsored by Gaston Memorial Hospital. L.A. Waggoner, MD, an in- ternal medicine specialist, will lead the free discussion at 7 PM Thursday, January 15, in hospital classroom B. For more information, con- tact the hospital's Learning Resources Department at 866-2251, Monday through Friday, 8:30 AM - 5 PM. EASY LIVING DINNER 3 cups grated raw sweet potatoes 1/4 cup butter margarine 2 eggs beaten 1 cup milk 11 % cup sugar 1 tsp. cinnamon 1 tsp. allspice or Mix all ingredients thoroughly. Pour into well greased, heated skillet. Cook in moderate oven until brown and until sweet potatoes begin to leave sides of skillet, about 30 to 45 minutes. COLORADO BEANS /2 1b. salt pork, cubed or 8 slices bacon 4 large onions 1/2 cup brown sugar 1/2 cup vinegar 1 can green lima beans 1 can white lima beans 1 can pork and beans 1 can red or kidney beans Fry pork or bacon until done. Remove from skillet and drain off all but 2 tables- poons of grease. Add onions and cook until transparent, Add sugar and vinegar and seasonings. Drain all the cans of beans,except pork and beans. Add the onion mixture along with the pork or crumbled bacon. Put in 2 quart casserole or bean pot. Bake 1 hour at 325 degrees. MICROWAVE MEAT LOAF \ Wednesday, January 7, 1986-KINGS MOUNTAIN HERALD-Page 5C 1 Ib. ground beef 1 slice bread 1/4 cup catsup 1/2 pkg. onion soup mix 1 egg beaten 1/4 cup water Mix all ingredients together. Place in microwave oven for 5 minutes on High. Leave uncovered. Make sauce using the following: 1/2 cup catsup, 2 tsp. sugar, 1 tsp. mustard. Pour over loaf and microwave, uncovered, on High for an additional 10 to 15 minutes. SOUR CREAM CORN BREAD 1 cup self-rising cornmeal 2 eggs beaten 1 can cream style corn 1 tsp. salt 1 cup dairy sour cream 1/2 cup cooking oil Combine ingredients, one at a time in order given, beating well after each addi- tion. Pour the batter into a large 10 inch greased iron skillet. Bake at 400 degrees for 30 minutes. A large Pyrex pie pan can be used instead of iron skillet. hd SUNDAY MONDAY. TUESDAY THURSDAY FRIDAY SATURDAY 4 5 6 7 8 9 10° Perdue Breast Quarters Sausage Links Pet-Ritz Cream Pies 5 Filberts Margarine Assorted Flavors Grade “A” Land-O-Frost Assorted Varieties Or Macaroni 3a Sau Sea Or Cocktail Sauce 8 i! Lay's Frito-Lay's Assorted Varieties 6.50z. HT Hamburg Or Hot Dog Rolls Assorted Varieties 4.3 to 4.5 Oz. 87 Sandwich Meats More Than 70% Lean Ground Beef Limit 5 Lbs. With An Additional $7.50 Purchase. Skinner Spaghetti 87° Spadiads Sauce 15.5 ~S ¢ Shrimp Cocktail ST Potato Chips 87° er Buns .87° Lipton Deluxe Noodles 87° HT Cat Litter w 87° Dermassage Dish Liquid 20 OI Pork & Bacon Dete California Russet Prices In This Ad Effective Through Saturday, Jan, 10, 1987 In Kings Mountain Stores Only. 87¢ 12 Oz. HT Hot Dogs Kraft Parmesan Cheese " 302 87° Assorted Flavors Limit 1 With An Additio Sunkist Naval Oranges 587 Wis nisin’ Ss Finest ff ent 7.50 Purchase. Hams seh ee OAR, Orange Juice Pillsbury Biscuits Butter Or ¢ 4 4" Juice 87 HT Sour Cream 16 Oz. 2 ¢ Regular Natural Scents 3 Inch 2 Sealtest Sherbet HT Frozen Vegetables Assorted Varieties ¢ 100z. 8 7s Amberglo Firelog White House Apple Juice Shave Cream | Assorted 4 Varieties Renuzit Solid Bir Freshener Assorted Assorted Foliage Chocolate Syrup re Hershey's g 3 ¢ > 16 Oz. J Apple Sauce White House Regular Or Natural Plus White Lily Muffin Mixes Assorted Flavors “Sl 48 Oz. Or 0B 1 Barbasol Sl 5eO .87* 50 O° 6.7 to 6.75 Oz. 87° We Reserve The Right To Limit Quantities. None Sold To Dealers. We Gladly Accept Federal Food Stamps.
The Kings Mountain Herald (Kings Mountain, N.C.)
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Jan. 7, 1987, edition 1
23
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