1/2 c. white wine vinegar . 1/2 tsp. salt "The Cooking Corner This weeks recipes are from 100 Years In The Kitchen. Mock Champagne ~ 5 pkgs. (10 oz.) frozen whole strawberries, defrosted ~~ 10 cans (6 oz.) pink lemonade con- centrate, defrosted 10 bottles (28 oz.) dry ginger ale Mix together. Add ginger ale last. (If desired you can add 3 bot- tles champagne.) Makes 3 gals. to serve 50 people. "To reduce recipe, follow same proportions; 1 pkg. frozen strawberries, 2 cans lemon- a 2 battles dry ginger ale (serves 10). Marinated Mushroom Caps 3/4 c. white wine 1 tsp. pickling spices 1/2 tsp. cumin 1/2 tsp. sugar 1 Ib. mushrooms, stemmed 1/4 c. olive oil ~ Into saucepan combine white : wine, white wine vinegar, pickling spices, cumin, sugar, and salt and - bail for 5 min. Put mushrooms in a bowl and pour the hot marinade over them. Let the mixture stand ~~ for 15 min. and add olive oil. Chill the mushrooms in the marinade, turning them once or twice, for 24 hours. Before ferving, drain the mushrooms. Glazed Orange Pecans 1 1/2 c. sugar 1/4 c. water 3 Tbs. orange juice 1 1/2 Tbls. orange rind pinch of salt 3 c. pecans Cook sugar, water, and orange jui ce until it forms a soft ball. Add orange rind and nuts. Stir just until cloudy, and drop on waxed paper. Summer Soup | 4 c. spur cream 2 c. icewater 2 c. finely chopped spinach (raw) 3 Tbls. finely chopped green onion 1/2 tsp. dried dill Salt and pepper Mix together and chill. Season to taste. When ready to serve add: 1/2 c. chopped, peeled and seeded tomato 1/2 c. chopped, seeded cucumber : Buh ol yas te Creamy Lime Salad ! I 30g package lime gelatin 1 cup evaporated milk - 9 oz. can crushed pineapple (do not drain) 1 T. lemon juice 1 cup cottage cheese 1/2 cup chopped nuts 1/2 cup finely chopped celery 1/2 cup mayonnaise ~~ Dissolve gelatin in 3/4 cup boil- . ing water, Cool slightly and stir in I~ evaporated milk, Chill until thick but not set. Stir in other ingredi- ents. Pour into mold and chill until firm. Chicken Salad 3 cups diced cooked chicken 1 1/2 cups diced celery 3 pieces sweet pickles chopped Combine pickles and celery and add about 1 TBS. of vinegar from pickles. Keep celery crisp. Moisten the diced chicken slightly with the chicken stock - skim off fat if too ° much. Add 3 hard boiled eggs if desired. Salt and pepper to taste. Carrot-Apple Salad 4 cups shredded carrots 1/2 cup raisins: 3 Tbs. honey ~~ lapplegrated . - ~~ 1/4 cup orange juice = 3 Tbs. mayonnaise Combine carrots, apple and raisins. Combine orange juice, honey and mayonnaise. Mix. Pour over carrot mixture - toss lightly. Refrigerate. (6 servings) Texas Sausage, Beans and Rice 1 1b. kidney beans 1 ham bone - . 3 crushed cloves garlic 1 bay leaf : 11b. hot sausage” “1/4 cup chopped parsley. 2 chopped onions 1 chopped green pepper 1 cup chopped celery 1/2 t. salt 1/4 t. pepper 1 Ib. mild sausage Cooked rice Cook beans, after soaking overnight, with bone, onions, green pepper, celery, garlic, bay leaf, salt and pepper. Simmer at least 1 hour. Brown sausage in skillet stir to ‘crumble, drain.Stir into bean mix- ture. Bring to boil. Cook uncovered 15-20 minutes. Remove bay leaf. Stir in parsley. Serve over rice. Serves 8-10. Chicken and Wild Rice Supreme 5 1b. chicken (stewed, reserve broth) 2 6 ox. pkg. Uncle Ben's Wild Rice and Long Grain Rice Mix (cooked with broth) 1 1b. hot sausage (crumbled and cooked) 4 medium chopped onions 1 cup chopped celery 1 large chopped green pepper 4 cans cream of mushroom soup 1 cup bread crumbs mixed with 4 oz. melted butter Mix vegetables that have been USDA Choice Beef BOTTOM ROUND ROAST Or Boneless CHUCK ROAST USDA Chol 16 Oz. - Phillip’s PORK & BEANS | TRY ice Beef \\ PACK 3 Liter - Assorted KIST DRINKS cooked until limp in sausage drip- pings with soup and crumbled cooked sausage. Divide into 2 greased 9x13 pyrex casseroles. Top with cut up chicken (or turkey), then rice. You may freeze at this point covered with foil. Cover with bread crumbs before cooking at 350 degrees for 30 minutes. Pepperidge Farm stuffing crushed make marvelous bread crumbs. Serves 12. Untrimmed WHOLE BOTTOM ROUNDS Sliced FREE! USDA Choice Beef $ 1 Thursday, July 13, 1989-THE KINGS MOUNTAIN HERALD-Page 11B 1 1/2 tbs. cornstarch 1t. salt 1 t. cinnamon Mix dry ingredients and sprinkle over potatoes and apples as they are layered in casserole. Dot butter over top. Bake covered. Sweet Potato and Apple Casserole 2 medium sweet potatoes 2 cups sliced apples 3/4 cup sugar 2 cup min. marshmallows Subscribe To The Herald 28 Lb. Prices in this ad good thru Sunday, July 16, 1989. GRAPES 9: Red Or White LET [TE vy Northwest Shark 16 Oz. - Quaker OATMEAL BRAN RATA LIOR 15 Oz. - ABC-123’s With Meatballs/ Beef O'Getti/Beef-A-Roni/Dinosaurs With Meatballs/Beef Ravioli/Mini Ravioli/Roller Coasters/Spaghetti With Meatballs/Tic-Tac-Toes With Meatballs CHEF BOY-AR-DEE PASTA Salmon Or J Halibut Or Swordfish k || 5498, Kibun Imitation | $169 EXTRA LOW PRICES...EVERYDAY Holly Farms - Grade A Small Pack Chicken THIGHS/DRUMSTICKS 16 0z. - 20 Ct. 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