SN
ES
The Cooking Corner
Today’s cooking corner
features recipes from ‘“Bar-
bara’s Top Recipes’, new
cookbook published by “Top
O’ The Day” of WBTV Chan-
nel 3, Charlotte, for benefit of
a scholarship fund honoring
the late WBTV personality
Jim Patterson. Barbara
Stutts, WBTV personality
and co-host of “Top O’ The
Day” shares her favorites
along with others from the
channel 3 staff. Cookbooks
are available locally at Har-
ris Teeter.
SOY-HONEY SPARERIBS
4 lbs. pork spareribs
11% cups beef broth
Ys cup soy sauce
3 tbls. vinegar
2 tbls. brown sugar
1 tsp. salt
2 tsp. ground ginger
2 cloves garlic, minced
Place spareribs in shallow
glass pan. Mix broth, soy
sauce, honey, vinegar, sugar,
salt, ginger and garlic. Pour
over ribs. Cover and
refrigerate, turning 2 or 3
times, at least 6 hours.
Remove ribs from marinade
and arrange meaty sides up
on foil-lined broiler pan.
Cover and cook at 350 degrees
for 45 minutes to an hour.
Brush with marinade fre-
quently. Yield: 6 servings.
000
BBQ MEAT LOAF
1% lbs. ground beef
34 cup bread crumbs
% cup onion, chopped
1 egg beaten
1 tsp. salt
Ya tsp. pepper
1 (8 oz.) cans tomato sauce
15 cup water
3 tbls. vinegar
3 tbls. brown sugar
2 tbls. mustard
2 tsp. worcestershire sauce
Mix beef, bread crumbs,
onion, egg, salt, pepper, and 1
can tomao sauce; form into
loaf. Place in 7x10 inch pan.
Combine remaining ingre-
dients and pour over loaf.
Bake at 350 degrees for 1 hour
and 15 minutes. Yield: 6 serv-
ings.
000 bil
DIETETIC PUMPKIN PIE
1Y4 cup cooked pumpkin
Sugar substitute to equal 1%
cups sugar
Y tsp. ginger
1 tsp. cinnamon
Ya tsp. nutmeg
Ys tsp. cloves
2 eggs, slightly beaten
1% cups canned evaporated
skim milk
1 nine inch pie shell
Combine pumpkin, sugar
substitute, and spices until.
well blended. Stir in eggs and
gradually blend in skim milk.
Pour into pie shell and bake
at 400 degrees for about 40
minutes or until done.
000
HAM MONDELLO
BY MIKE COLLINS
3-5 pound canned ham, sliced
thin
Y 1b. brown sugar
Vy tsp. powdered cloves
Vy tsp. powdered mustard
several dashes of vinegar
Have ham sliced, restack and
tie up, place in oven at 325
degrees. Half hour on each
side, (cover if starts drying
out on top too much.) Com-
bine other ingredients in
bowl. Remove liquid from
ham. Place glaze on ham.
Baste until dissolved. Serve.
000
MEXICAN LASAGNA
BY MIKE McKAY
1% lbs. ground beef
1 tsp. seasoned salt
1 (1% oz.) pkg. taco season-
ing mix
1 cup diced tomatoes, fresh or
canned
1 (8 0z.) cans tomato sauce
1 (4 oz.) can diced green
chiles
8 oz. ricotta cheese
2 eggs
9 corn tortillas
10 oz. Jack cheese, shredded
Brown ground geef in a large
skillet until crumbly. Drain
fat. Add seasoned salt, taco
seasoning mix, tomatoes,
tomato sauce and chiles.
Blend well: Bring to boil.
Reduce heat and simmer un-
covered, 10 minutes. In small
bowl, combine ricotta cheese
and eggs. In bottom of 13 by 9
inch baking dish, spread half
of meat mixture. Top with
half of tortilla. Spread half of
ricotta cheese mixture over
tortillas and top with half of
Jack cheese. Repeat once
more, ending with grated
cheese. Bake, uncovered, at
350 degrees for 20-30 minutes.
19- 22 Lbs.
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Wednesday, November 18, 1987-KINGS MOUNTAIN HERALD-Page 3B
Let stand 10 minutes before
cutting in squares. Makes 8
servings.
000
SWEET
CASSEROLE
BY CECILE BOST
POTATO
8 medium size sweet potatoes
1 cup brown sugar
1, tsp. salt
2 thls. cornstarch
2 cups orange juice
1, tsp. grated orange peel
6 tbsp. butter or margarine
5 cup raisins
1 cup chopped walnuts
3 cup marshmallows, op-
tional
Boil potatoes until tender.
Peel, slice and place in but-
tered baking dish. Combine
sugar, salt, and cornstarch in
saucepan, blend in orange
juice and peal. Cook over
medium heat, stirring con-
stantly, until mixture
thickens. Add butter, raising,
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and walnuts; mix thoroughly
and cook for 1 extra minute.
Pour sauce over sweet
potatoes. Bake for about 30
minutes at 325 degrees. Baste
occasionally. Shortly before
removing from oven, top
potatoes with mar-
shmallows; brown lightly.
Serves 8.
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