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Page 8C-THE KINGS MOUNTAIN HERALD-Thursday, October 25, 1990
[The Cooking Corner
From Page 7-C
Wash ham thoroughly and place
in a large pan or roaster, skin skde
down. Cover vompletely with wa-
ter. Bring to a boil and simmer 15
to 20 minutes per pound. Remove
ham from water. Remove skin.
Sprink ham with plenty of light
brown sugar and dot with cloves.
Bake in 375° over until glazed.
Two cups of dry sherry may be
added when baking ham (baste
several times during baking). Glaze
can also be made of the rind from
two orances mixed with brown
sugar.
1 16-ounce can slice yellow cling
peaches
1 16-ounce can sliced pears
1 16-ounce can pineapple chunks
1 16-ounce can apricot halves
3 ounces raisins
3 ounces walnuts
6 ounces brown sugar
1/2 pound butter, sweet or lightly
salted, milted
1 teaspoon vanilla
5 slices white bread toasted
Drain fruits in a colander, keep-
ing the apricots separate. Put fruits
(except apricots) in a large bowl
and add raisins, walnuts, 4 ounces
brown sugar, and vanilla. Mix
lightly. Pour into a baking pan and
place apricots evenly on top. Cut
toast in 1/2-inch squares and place
ontop of fruit. Pour melted butter
and the 2 ounces remaining brown
sugar over entire mixture. Bake at
325° for 30 minutes. Serves 8 to 10
people.
APPLE STUFFED PORK
CHOPS
2 thick pork chops
1/2 cup bread crumbs
1/4 teaspoon salt
1 teaspoon parsley, minced
1/8 teaspoon sage
1 teaspoon onion, grated
1/4 cups apples, diced
3 tablespoons milk
Dash of pepper
Oil
Cut pockets in sides of pork
chops. Brown chops in oil. Mix re-
maining ingredients and stuff
chops. Bake 45 minutes to 1 hour
at 350°. Preparation: 50 minutes.
Serves 2.
CHICKEN, SAUSAGE AND
WILD RICE
1 pound pork sausage
1 pound mushrooms, sliced
1 large onion, chopped
4 whole chicken breast or a 2 1/2
to 3 pound chicken, cooked, boned,
and cut in bite-size chunks
1 6-ounce box Uncle Ben's Wild
and long Grain Rice
1/4 cup flour
1/2 cup heavy cream
2 1/2 cups chicken broth
1 tablespoon salt
1/8 teaspoon pepper
Pinch each of oregano, thyme and
marjoram
Saute sausage in large skillet or
Dutch oven; drain and set aside. In
fat, saute mushrooms and onions;
add sausage and chicken and set
aside. Cook wild rice according tro
package directions. (Sherry can be
substituted for part of the water in
rice. ) Mix flour with heavy cream
ina medium saucepan until smooth;
add chicken broth and cook until
thickened. Add seasonings and
combine with rice, sausage, chick-
en and vegetables. Put in a greased
casserole dish and bake 25 to 30
minutes in 350%°ven. Serves 10 to
12.
SAUCES
SWEET 'N SOUR BARBECUE
SAUCE
1/2 cup onion, chopped
1 stick butter
1/2 cup catsup
3 tablespoons brown sugar
3 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon A-1 steak sauce
1/2 teaspoon salt
1/4 teaspoon Tabasco sauce
Saute onions in butter. Add re-
maining ingredients and bring to a
boil. Use for chicken or spare ribs,
either on the grill or in the oven.
Yield: 1 1/2 cups.
DESSERTS
HONEY APPLE PIE
1 9-inch unbaked pie shell
1/2 cup sugar
3 tablespoons flour
1/4 cup honey
1/3 cup heavy cream
5 tart apples, peeled, cored, and
thinly sliced
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon butter
Sprinkle bottom of pastry shell
with 1 tablespoon each of sugar
and flour. Combine remaining sug-
ar and flour; stir in honey and
cream. Pour over apples, mixing
gently until slices are coated.
Spoon into pie shell. Sprinkle with
cinnamon and nutmeg; dot with
butter. Bake at 425° for 45 minutes
or until apples are tender adn gold-
en brown. Serves 6 to 8.
CARIBBEAN FUDGE PIE
1/4 cup butter
3/4 cup brown sugar, packed
3 eggs 1 12-ounce package semi-
sweet chocolate bits, melted
2 teaspooons instant coffee
2 tablespoons rum
1/4 cup flour
1 cup walnuts, broken
1 9-inch pie crust, unbaked
1/2 cup walnut halves for decora-
tion
Whipped cream (optional)
Cream butter and sugar and beat
in eggs one at a time. Add melted
chocolate, coffee, and rum. Stir in
flour and broken walnuts. Pout into
pie crust and top with remaining
walnut halves. Bake at 375° for 25
minutes. Cool. Top with whipped
crea, if desired. Serves 8.
CHOCOLATE SUNDAE PIE
1 cup small marshmallows
1 small can evaporated milk
6 ounces chocolate chips (not
"chocolate flavor")
1/4 teaspoon salt
1 1/2 pints ice cream
(vanilla, coffee or mint)
Vanilla wafers or brown edge
wafers
Butter or oil a 9 inch pie pan.
Line bottom and sides with wafers.
Combine marshmallows, milk,
chocolate chips, and salt. Heat over
medium heat until well blended
and slightly thickened. Cool slight-
ly. Spoon half of ice cream into
wafer-lined pan. Top with half the
sauce. Repeat. Freeze well. Serves
8.
ALMOND CHOCOLATE CHIP
COOKIES
1 stick butter
1 cup light brown sugar
1 egg
2 teaspoon vanilla
2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup sef-rising flour
1 6-ounce package semi-sweet
chocalate morsels
1 2-1/2 ounce package sliced al-
monds
Preheat oven to 350°. Cream
butter, sugar, and egg. Add vanilla,
cinnamon, and nutmeg. Add flour,
chocolate chips, and almonds.
Drop by teaspoonsful on a cookie
sheet. Bake about 10 minutes or
unitl edges are lightly browned.
Let cool 5 minutes and place on
brown paper bag to finish cooling.
Yield: About 3 dozen.
EASY BROWNIES
1 stick butter
2 1-ounce squares unsweetened
)
DR. JIM FORRESTER
Prescribes treatment for
drug pushers and drunk
drivers
JAIL TREATMENT
JIM FORRESTER
for
N.C. SENATE
PAID BY CANDIDATE
chocolate
1 cup sugar
1/2 cup flour
1 teaspoon baking powder
1 teaspoon vanilla
2 eggs, beaten thoroughly
1/2 package Brickle Bits
(chopped Heath Bars)
Melt butter and chocolate in heavy
saucepan, stirring constantly.
Remove from heat and add sugar,
flour, baking powder and vanilla.
Beat in eggs and Brickle Bits. Bake
in 8-inch pan at 325° for 40 min-
utes. Cool and cut into squares.
Yield: 12 to 16 squares.
~ *Double and bake in 9-inch by 12
inch pan at 325 ° for 40 minutes.
HARRIS TINDOL FORD - HARRIS TINDOL FORD - HARRIS TINDOL FORD - HARRIS TINDOL FORD - HARRIS TINDOL FORD - HARRIS TINDO
* k
THERE HAS NEVER BEEN A
YEAR END CLOSE-OUT LIKE THIS!
- HARRIS TINDOL FORD - HARRIS TINDOL FORD - HARRIS TINDOL FORD - HARRIS TINDOL FORD - HARRIS
HARRIS TINDOL FORD - HARRIS TINDOL FORD - HARRIS TINDOL FORD
** Dealer retains any applicable
factory and/or customer
incentives.
2101 WILKINSON BLVD.
LTE TY KTR ol
HARRIS TINDOL FORD - HARRIS TINDOL FORD - HARRIS TINDOL FORD - HARRIS TINDOL FORD - HARRIS TINDOL FORD
OUR CUSTOMERS ARE OUR FAMILY!
HOURS: Monday-Friday 8 A.M.-8:30 P.M.
Saturday 8 A.M.-6:00 P.M.
Sunday-CLOSED FOR CHURCH
* k
* WITH APPROVED CREDIT
ALSO...SPECIAL PRICES ON 1991 MODELS!
x Kk hk k
HARRIS
TINDOL
Apply For A
Pre-approved
Loan BY Mail!
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MAIL TO: Gastonia, N.C. 28054
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