The Cooking Corner
Recipes in today’s cooking
column comes from ‘‘Here’s
What’s Cooking In The Kit-
chen of Boyce Memorial ARP
Church.”
TURKEY CASSEROLE
By Margaret Ratterree
2 cups miced turkey, cook-
e
, cup grated cheese
1 cup crushed potato chips
2 cups diced celery
2 tsp. onion
> tsp. salt
. Combine ingredients and
mix well. Place in greased
casserole and cook at 375
degrees for 30 minutes or un-
til the celery is done.
GREEN BEAN
CASSEROLE
By Ruth Fulton
1 can french style green
beans, drained
1 can shope peg corn, drained
Ys cup chopped onion
Ys cup chopped green pepper
Yacup chopped celery
1 cup sharp grated cheese
1 small carton sour cream
TOPPING
15 cup slivered almonds
1 cup tidbit cheese crackers,
crumbled
1 stick margarine
Bake at 350 degrees for 45
~ minutes.
FEA
May lunch menus for Kings
Mountain District Schools.
May 2 - Pizza, tossed salad,
mixed vegetables, ap-
plesauce.
May 3 - Fried chicken or
toasted cheese sandwich, rice
and gravy, buttered green
beans, candied yams, hot
rolls, fruit.
May 4 - Macaroni and
cheese or pinto beans with
sausage biscuit, cole slaw,
broccoli with cheese sauce,
sliced peaches.
May 5 - Country fried steak
or roasted turkey, whipped
potatoes, green peas, choice
of fruit, school baked rolls.
May 6 - Taco salad or corn-
dog, lettuce and tomato, but-
tered corn, heavenly hash.
May 9 - Hotdog with chili on
bun, French fries, cole slaw.
May 10 - Spaghetti with
meat sauce or Beanie
Weiners, tossed salad, but-
tered corn, French bread, ap-
plesauce.
May 11 - Hot ham and
cheese sandwich or tuna
salad, fried okra, mixed
vegetables, choice of fruit,
bread sticks.
May 12 - Meat loaf or glaz-
ed ham, green beans, cream-
ed potatoes, cole slaw, hot
rolls, cookies.
May 13 - Manager's choice.
May 16 - Pizza, tossed
salad, corn on cob, choice of
fruit.
May 17 - Lasagna or pig-in-
blanket, mixed salad,
vegetarian beans, fresh fruit,
hot rolls.
May 18 - Fried chicken or
sliced ham, rice and gravy,
green beans, cole slaw, fruit,
school baked rolls.
May 19 - Tuna melt or com-
bo sandwich, fried okra, mix-
ed vegetables, choice of fruit.
May 20 - Barbecue on bun,
barbecue slaw, French fries.
May 23-June 3 - Manager’s
choice.
Martin Announces
Aging Policies
From Page 5-C
* $600,000 in health promo-
tion monies for local health
departments to conduct
health promotion and disease
prevention programs for
older adults;
* $550,574 in support for
family caregivers; :
* $281,000 in funds for 8 ad-
ditional positions to monitor
the quality of care in nursing
homes and rest homes;
* $1,425,000 to develop
Senior Centers in each county
as focal points for aging ser-
vices;
* $50,000 for a senior center
specialist in the Division of
Aging;
* $45,791 to develop do
Foster Family Care service
which will provide an alter-
native to group care for older
people needing a supervised
living arrangement; and
* $1,190,435 for county in-
centive grants to encourage
innovative new methods to
address the needs of older
citizens.
SWEET POTATOE
CASSEROLE
By Sonyia Lovelace
2 cups cooked mashed
sweet potatoes
1 cup sugar
2 eggs, beaten
1, tsp. salt
1, stick butter
Y% cup milk
1 tsp. vanilla
Combine all ingredients,
put into casserole.
TOPPING
% cup flour
1 cup brown sugar
1 cup chopped nuts
1, stick butter, melted
Combine-spread over top of
potato mixture. Bake at 350
degrees for 30 minutes.
BBQ SPARERIBS
By Bernice Bunch
2 to 3 lbs. lean spare ribs
Boil in water with salt and
pepper until tender. Drain
and put in baking dish and
cover with the following
sauce:
Y cup ketchup
1 tbsp. sugar
v4 cup Worcestshire sauce
5 cup water
1 tbsp. vinegar
Mix well and pur over ribs.
Bake for one hour at 350
ALO
Ground
Bnd Prices As
More Than 70% Lean
. 99
Wednesday, April 27, 1988-KINGS MOUNTAIN HERALD-Page 7C
degrees. The sauce can also
be used on chicken. The broth
is good to cook potatoes in.
MOT’S DUMPLINGS
By Norma Herndon
1 cup sifted plain flour
1 tsp. salt
1 tsp. baking powder
1 tbsp. shortening
Small amount of chicken
stock
Drop dumplings into hot
chicken stock. Cook 15-20
minutes without uncovering.
CHERRY CHEESE
SALAD
By Bess Phifer
1 cup sugar
Harris Teeter
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Low As You'll Find Anywhere!
Juice of one lemon
Ys cup pineapple juice
1 cup water
Mix and cook the above in-
gredients together for five
minutes. Let cool and then
add the following:
1 can drained pineapple
1 jar maraschino cherries,
drained
1 cup grated cheese
1 cup whipping cream, whip-
pe
Chill until firm.
MOLDED TUNA
FISH SALAD
By Anne Hall
Soak: 2 tsps. unflavored
gelatin in % cup water
Dissolve gelatin by placing it
over hot water
Cool and combine it with: 34
cup mayonnaise, salt,
paprika and 1 tsp. vinegar.
The gelatin mixture is to go
over unseasoned food so it
may be highly seasoned. Chill
it and when it is about set fold
into it the following:
1 cup flaked tuna
1 cup chopped celery
1,» cup chopped olives
2 chopped eggs
Place salad in wet mold.
Chill until firm. Serve on let-
tuce.
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