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Page 4C-THE KINGS MOUNTAIN HERALD-Wednesday, February 1, 1989
Food
The Cooking Corner
Recipes in today cooking then layer chicken, green beans, wa- 1/4 cup chopped nuts 1 1/2 tsp. salt or 2 Bundt pans. Fill pans half full. 2 tsp. brown sugar
columns come from "Talk About ter chestnuts and onion rings (re- 1/4 cup chopped olives 1 cup Wesson oil Raises 1/3 to 1/2 again. Freezes dash paprika
Good, "a cookbook published by serving a few for garnish). Pour 1/2 cup mayonnaise 4 eggs 1 dash cayenne pepper
members of the Lafayette Junior over all the sauce. Bake at 350 de- Heat soup, add gelatin dissolved 2/3 cup water CHILI CON C 3 whole cloves
League of Lafayette, Louisiana. grees for 30 minutes. Serves 12. in cold water. Add cream cheese and ~~ 2 tsp. soda 1 kid Tay 1 bay leaf
TOMATO SOUP SALAD stir until blended. Add other ingre- 1 tsp. cinnamon I gan x oe oo 1 to 2 Tbsp chili powder
BOILED SHRIMP IN BEER 1 cup tomato soup dients, stir and pour into molds. Let 1 tsp. nutmeg 1 Ah ¢20ppe: h 1 cup water
1 1b. shrimp 1 Tbsp gelatin set in refrigerator about 4 hours. 2 cups pumpkin, regular 303 can 1 zee Pero chopped Brown onion, green pepper and
1 can beer or more 1 small cake cream cheese Unmold and serve on lettuce. Serves 3 cups sugar 1 - ground bee meat. Add tomato sauce, water and
1 clove garlic 1 chopped green pepper about 6. 1 1/2 cups pecans Gan Iomalo sauce seasonings. Simmer 25 minutes and
1 bay leaf 1 chopped onion PUMPKIN BREAD Mix until smooth. Bake 1 hour at ! 1/2 tsp. salt 3 taste. Add beans and simmer about
11/2 tsp. salt 1/2 cup chopped celery 3 1/2 cup sifted flour 350 degrees. Makes 3 10 4 loaf pans 5p. Worcestershire sauce 2 hours. Makes 4 10 6 servings.
1 dried red chili pepper 1 Tbsp. catsup
1 chopped onion
sprig parsley or celery leaves
juice of 1 lemon
1 tsp. red pepper
Combine all ingredients except
shrimp. Bring to a boil. Add shrimp
to liquid making sure all are covered
with liquid (add beer or water to
cover). Bring to quick boil and sim-
mer 15-20 minutes. Drain and peel.
Return shrimp to liquid and chill in
refrigerator then drain thoroughly
and serve.
CARROT OR SQUASH
CASSEROLE
2 Tbsp. butter
2 Tbsp. flour
1/2 cup sweet milk
1/2 tsp. salt
1 1/2 cup mashed carrots, or
squash
4 eggs
Very good. Melt butter, add flour
and stir until well blended. Add
milk and cook until thick. Remove
from fire and add salt and beaten
egg yolks. Fold in mashed carrots
and stiffly beaten egg whites. Pour
into well buttered ring mold or bak-
ing dish. Set in pan of hot water and
bake 1 hour in moderate oven and
serve at once.
USDA Choice Beef
BIOJAlIISRE
SIRLOIN STEAKS
USDA Choice Beef
T-BONE OR
PORTERHOUSE
STEAKS
J
Prices in this ad good thru
Sunday, Feb. 5, 1989.
BAKED CHICKEN SALAD
2 cups diced chicken
2 cups diced celery
1 cup mayonnaise
3/4 cup chopped English walnuts
3 Tbsp. lemon juice
1 Tbsp. chopped onion
salt and pepper
bread crumbs
Mix 2 cups each of diced cooked
chicken and diced celery with 1 cup
mayonnaise, 3/4 cup chopped wal-
nuts, 3 tablespoons lemon juice, 1
tablespoon finely chopped onion
and salt and pepper to taste. Pile the
mixture into 4 shells or individual
heat-proof dishes and sprinkle the
top with bread crumbs. Bake the
chicken in a very hot oven, 450 de-
grees, for 15 minutes, or until it is
brown. Turkey may be substituted ele 0 i A
for the chicken. Serves 4. :
BEEF POT PIE
3 Tbsp. butter
1 large onion, chopped
1 1/2 c. cooked meat(leftover
roast)
1 Tbsp. flour
1 cup rich meat stock
1 cup diced, cooked potatoes
1/2 cup cooked peas and carrots
2 Tbsp. chopped parsley
pinch of thyme
1 tsp. Lea & Perrins sauce
2 Tbsp. sherry
salt and pepper
Melt butter, saute onions, add meat
and cook until brown. Sprinkle with
flour and gradually add stock.
Bouillo cube can be used. Stir con-
stantly until thick. Add the rest of
ingredients and blend thoroughly.
))
Packaged Sunkist
J LEMONS
210
KIL Each S&F
Fresh Florida
TEMPLE
PICNICS | ORANGES
1% 88. 1 Lc Cam
"EXTRA LOW PRICES...EVERYDAY!!! §
Fresh Whole
WN PORK
Place in casserole and add your fa-
vorite pastyr topping. Bake in 350
degree oven about 30 mintues. Seres
4,
EASY POUND CAKE I on A
2 cups sugar
2 cups flour 3.LITER : ;
ee GOKE, CLASSIC COKE, DIET Holly Farms - Mixed Seedless Navel U.S. No. 1 White
4189
COKE, CAFFEINE FREE DIET COKE
1 39
SPRITE, DIET SPRITE
FRYER PARTS ORANGES
1 Tbsp. vanilla extract; almond,
lemon or mace may be substituted
Put all ingredients together in
mixer. Blend for 10 minutes at
medium speed. Pour in greased and
floured tube pan, or 2 loaf pans
Bake at 325 degrees about 1 hour.
Batter for this cake is very thick.
i 9 Bag
EASY POUND CAKE II
1 box confectioners sugar plus
equal amount cake flour
3 sticks butter or oleo
6 whole eggs
1 tsp. vanilla
Variations: 1 tablespoon lemon
juice may also be added for flavor.
Combine all ingredients in large
mixing bowl. Beat well until mix-
ture is thick and frothy. Turn into
well-greased and floured tube pan.
Bake at 350 degrees for 45 minutes.
May be glazed or iced with your fa-
vorite frosting, or left plain. For
economy's sake this pound cake
made with oleo tastes exactly as if
made with butter.
5 0z. - Armour
VIENNA SAUSAGE
32 Ounce
DEL MONTE UR 20
5 Ct. - Buttermilk Merico
BISCUITS
28 Oz. - Frozen Banquet
FRIED CHICKEN
919
ARMOUR A
@B Fried Chicken
al Squsag I |
36 Oz. 8 0z. - Assorted
1 AJAX DETERGENT
300 Ct. - Economy Scott
PAPER NAPKINS BREYERS YOGURT
$159 || 2/89:
There is a Food Lion conveniently located near you:
CHICKEN POLYNESIAN
2 cans cream of chicken soup
2 cans water chestnuts
2 cans whole pack green beans
2 cans fried onion rings
2 cut-up and cooked chickens
1/4 cup mayonnaise
1 tsp curry powder
3 Tbsp. chicken stock
Boil chickens, then cool and cut
e-size pieces. Sauce: Mix may-
e, soup, stock and curry pow-
d set aside. Grease casserole,
FOOD LION