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
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