££
~The Cooking Corner
Casseroles are favorites of
good cooks everywhere
because they are not only
nutritious but easy to
prepare. Recipes in today’s
colum come from ‘‘100 Years
in the Kitchen”, a cookbook
by members of First
Presbyterian Church.
BEEF & BISCUIT
By Debbie Patterson
1% cups shredded cheese
% cup chopped onion
Ya cup green pepper, optional
1% lbs. hamburger
1/8 oz. can tomato sauce
11g. can biscuits (10)
2 t. chili powder
3 t. garlic salt
I» cup sour cream
1 egg (beaten slightly)
Combine hamburger and
onion in large skillet, cook un-
til meat is browned well. .
Drain grease. Add chili
powder, garlic salt and
tomato sauce. Let simmer on
low while preparing biscuits.
Separate biscuits so that you
have 20 pieces. Place 10 of the
pieces in the bottom of a 9
inch baking dish. In another
bowl mix % cup of chese with
sour cream and egg, add to
the meat mixture and blend
well. Pour mixture over the
first layer of biscuits. Place
second 10 pieces of biscuits
over meat mixture. Cover
with remaining cheese. Bake
at 350 degrees for 20-30
minutes until cheese is
browned.
APPLE-POTATOE
CASSEROLE
By Fran Sincox
2 cups cooked sweet
potatoes
2 cups choped apples, peel
removed
1% cups brown sugar
' Beat all together in blender
2 Tbs. melted butter
2 cups miniature mar-
shmallows
pecans if desired
Put in 2-3 qt. well greased
ovenware. Boke 325 degrees
iy
_ Kings Mountain ‘Disrict Schools
Tmch menus for April:
April 11 - Hotdog with chili, cole
slaw, french fries, choice of fruit.
April 12 - Barbecue on bun or
toasted cheese sandwich, barbecue
slaw, mixed vegetable casserole,
cherry cobbler.
April 13 - Spaghetti with meat
sauce or beanie weiners, tossed
salad, buttered corn, applesauce,
rolls or french bread.
April 14 - Sliced turkey or combo
sandwich, rice and gravy, candied
sweet potatoes, green peas, sliced
peaches and hot rolls.
April 15 - Manager’s choice.
April 18 - Pizza, tossed salad, green
pea casserole, fresh orange.
April 19 - Hot ham and cheese
sandwich or grilled cheese sandwich,
creamed potatoes, vegetable sticks,
breaded okra, choice of fruit.
April 20 - Lsagna or manager’s
choice, tossed salad, green beans,
french bread, choice of fruit.
April 21 - Steak and gravy, sloppy
joe, buttered rice, cole slaw, hot roll,
fresh fruit.
April 22 - Manager's s choice.
April 25 - Hotdog with chili on bun,
cole slaw, french fries, cherry crisp.
April 26 - Taco salad or chicken
nuggets, lettuce, tomato, cheese,
whole white potatoes, choice of fruit.
April 27 - Cheeseburger or ravioli
casserole, lettuce and tomato, french
fries, cookie, hot rolls.
April 28 - Fish krispie with cheese
or sloppy joe on bun, creamed
‘potatoes, cole slaw, corn bread,
choice of fruit.
April 29 - Manager’s choice.
Local Teachers
Attend Meeting
Four Central School
teachers were among 300
educators chosen to attend
the Southeast Asian Study
Conference recently in
Charlotte.
Attending were John Pet-
tus, Sherri Norris, Debra
Splawn and Ronnie Whis-
nant, all social studies
teachers.
This was the first year
teachers had been asked to
attend the meeting which in-
cluded selection of new tex-
thooks for next year. Local
teachers joined the majority
of teachers from all over the
state in their choice of the
book, ‘‘Exploring Our
Western World’ which will
be offered in the seventh
grade.
for one hour.
MUSHROOM CASSEROLE
By Connie Ramsey
2 chicken bouillon cubes
Ys cup hot water
1 1b. fresh mushrooms
2 tbs. flour
Y cup rich cream
I t. salt
Dash of white pepper
% cup fine dry bread crumbs
f A
ll LION Whole Or Shank
Portion
A
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Rl ion Alri i tos
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Wednesday, March 30, 1988-KINGS MOUNTAIN HERALD-Page 5C
3% cup fresh grated
Parmesan
Ys cup butter
Dissolve bouillon cubes in
water in small saucepan.
Cool. Wipe and slice
mushrooms into a 2 qt.
casserole. Stir flour into
bouillon until smooth. Add
cream, salt and pepper. Cook
until thickened over low heat.
Pour over mushrooms. Mix
crumbs and cheese. Sprinkle
ji
URI Sa [oI (oR Teh
SEU ERIE MOS
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PIER
Fresh
x
Roasters
| 68¢.
over the top. Dot with butter
and bake in moderate oven
(350 degrees) for about 30
minutes or until browned.
Serves 4-6.
CHICKEN CASSEROLE
By Arlene Barrett
4 chicken breasts,
save broth
Cut in bite size pieces. Place
in 8x12x2 baking dish.
stewed,
) Sliced FREE!
Mix together:
1 can cream of chicken soup
1 can cream of mushroom
soup
Ya cup milk
Pour over chicken and add
approximately 2 tablespoons
margarine. Mix 2 cups
chicken broth with 1 pkg.
stuffing mix. Spoon over
chicken mixture. Brown in
oven 400 degrees to 425
degrees for 30 minutes.
GREAT POTATO SOUP
By Edith Lovell
Ys 1b. beef, cook until tender
and brown
3 onions chopped
4 tbs. soy sauce
1 tbs. sesame seed
1 tsp. salt
Y t. pepper
5 large potatoes, cubed
Cook all together until
potatoes are soft
Easter!
Food Lion will open at
1:00 p.m. Easter Sunday.
RL
We Reserve The Right
To Limit Quantities.
Fresh Red Ripe
STRAWBERRIES
ICEBERG
LETTUCE
Farms
COCA COLA
5119
Caffeine Free Coke, Cherry Coke, Coke
Classic, Diet Coke, Caffeine Free Diet Coke
Sprite, Diet Sprite
TE
DIL)
BEA
A
2 Liter
64 0z. - White House
Or Tree Top
16 Oz. - Phillip’s
N TOMATO SAUCE
a Cuan
NE" wr 1602 0.8
Large Assortment
Of Easter Plants
French’s +
Mustard
Hydrangeas Or
Orchid
Corsages. .
2 Ct. - Pet Ritz
f Pie Shells
Easter Lilies....
Tulips, Hyacinths Or
Each 5.99
Each 4.99
EXPIRATION DATE: APRIL 30, 1988
Save 50:
ON YOUR NEXT
PURCHASE OF
ANY FLAVOR OF
NEW HOLLY FARMS*
OVEN ROASTED
CHICREN:
Fiipas 38s S88 0494
1988 Holly Farms Foods. Inc 75620 106338 1
IDA
POTATOES
10 Lb. Bag
SEP GN GD GD G5 GD I En ES SS ES en
— Mr
6 Ct. - Frozen
Pictsweet or
Green Giant
Corn-On
«2 17 0z. Frozen
Ve Chocolate Fudge/
fod Coconut/Golden/
German
1 Lb. Margarine
Squeeze Parkay
Chocolate/
) Pepperidge
Farms Cakes