Page 6C-THE KINGS MOUNTAIN HERALD-Thursday, November 1, 1990
The Cooking Corner kan | A
STIR-FRY BEEF WITH BROC-
COLI
1/2 pound flank or round steak
1 tablespoon cornstarch
1/4 teaspoon red or black pepper
1 tablespoon soy sauce
1 tablespoon sherry
1 tablespoon sesame oil
1 tablespoon minced ginger
1 clove garlic, minced
1 tablespoon oil
1 small onion, cut into eights
1 small bunch broccoli, cut in 1-
inch pieces
1 4-ounce can mushrooms
4 tablespoons beef stock
1 tablespoon oil
Slice beef across grain into thin
slices. (Partially frozen beef slices
easier.) Combine cornstarch, pep-
per, soy sauce, sherry, sesame oil,
ginger and garlic. Add meat and
mix. heat wok or heavy frying pan.
Add oil. When almost smoking,
add onion, broccoli and mush-
rooms, and toss 2 minutes. Add
half the beef stock. Cook covered
3-4 minutes. Remove to platter.
Wipe wok with paper towel. heat 1
tablespoon oil to almost smoking.
add meat and toss until just
browned, still rare. add vegetables
and toss. Add remaining beef stock
and cook until sauce thickens.
Serve immediately over rice.
MEXICALI CASSEROLE
1/2 cup chopped onion
1 tablespoon butter, melted
2 15 1/2-ounce cans chili with
beans or 4 cups homemade chili
1 17-ounce can whole kernel corn,
drained
1 16-ounce can tomato wedges,
drained
1 8 1/2-ounce package corn muffin
mix
1/2 cup grated sharp Cheddar
cheese
Saute onion in butter until tender.
Stir in the chili, corn and tomatoes.
Spoon mixture into a shallow 2-
quart casserole. Prepare muffin
mix according to package direc-
tions. Add the cheese to the muffin
mix. Spoon mix over the chili mix-
ture. Bake at 350° for 30 minutes
until topping is browned.
LAMB SHISK KEBOBS
1 bottle Regina red wine vinegar
1/3 cup water
8 bay leaves
3/4-1 cup sugar
3 pounds leg of lamb cut into 1
1/2-inch cubes
Whole mushrooms caps
Tomato wedges
Green pepper wedges
Onions, quartered
Mix first 4 ingredients and boil 5
minutes. Cool, pour over lamb and
marinade several hours or
overnight. Just before serving, al-
ternate lamb with vegetables on
skewers. Cook on charcoal grill
until doneness is achieved.
SWEET AND SOUR PORK
1 pound lean pork
1 tablespoon red wine
2 tablespoons soy sauce
2 egg yolks
4 tablespoons cornstarch
1-2 tablespoons water
1 cup oil
6 tablespoons sugar
2 tablespoons soy sauce
1 tablespoons red wine
3 tablespoons vinegar
1 8-ounce can pineapple chunks
with juice
3 tablespoons ketchup
2 tablespoons cornstarch
1/2 cup water
Cut pork into bite-size pieces and
marinade in wine and soy sauce 15
minutes. Beat egg yolks, add com-
starch. When adding water, put in
one tablespoon first, then one more
tablespoon if the mixture is too
thick. Coast pork with egg mixture,
fry coated pieces in oil until golden
brown. Drain on paper towels. To
make sauce, combine sugar, soy
sauce, wine, vinegar, pineapple
chunks with juice and ketchup in
sauce pan. Bring to a boil.
Combine cornstarch and water.
Add to boiling mixture. Cook stir-
ring constantly until thick. Add
fried pork pieces and serve.
BARBECUED SPARERIBS
3 pounds fresh pork spareribs
1 tablespoon butter
1 medium onion, chopped
1 8-ounce can tomato sauce
1 tablespoon vinegar
1 tablespoon lemon juice
2 tablespoons brown sugar
1 teaspoon salt
1 teaspoon dry mustard
1 bay leaf
1 teaspoon Tabasco
1 clove garlic, minced
1/4 cup cold water or until done. Baste several times. 1 large onion, chopped i
Serve with remaining sauce. 1/2 cup brown sugar CHOLES § EROL?
Preheat oven to 450°. Cut spareribs 1/4 cup vinegar Eo
into serving pieces, Place in shal- 3/4 cup catsup PRERECORDED MESSAGE FOR INFORMATION
low roasting pan and roast 30 min- DIFFERENT BAKED BEANS 1 tablespoon Worcestershire sauce HEALTH HOTLINE 704-739-3434 :
utes. Pour off fat, While ribs are 1 tablespoon prepared mustard MESSAGE 6 FOR INFORMATION-Call 24 hours a day
roasting, combine remaining ingre- 1 16-ounce can baby lima beans 2 tablespoons bacon drippings, op-
dients in a sauce pan. Bring to boil. 1 16-ounce can kidney beans tional
Spoon over ribs. Reduce oven tem- 1 16-ounce can pork and beans Drain all beans. Add other ingredi-
perature to 350 and roast one hour 1 16-ounce can green beans ents and mix well. Bake in 9 x 13- S b : b T - | d
inch casserole for 1 hour at 350°. u S C Il e To h e e Fa
Extra Lean - Whole Or Half 2
(5-7 Lbs. Avg.) Sliced FREE! 68 3 EE
BONELESS t PORK
PORK LOINS & CHOPS
Chef’s Prime Boneless
The Other White Meat:
Rib-End Pork
ROAST... tb. 2.88
LIEN
Ears - Sweet
YELLOW CORN/
Long Green Slicing
CUCUMBERS
JC WANT Florida
TT RTT 5 Lb. Bag
CLD GEISER ITE ITH: iio
GRAPEFRUIT 0 ib i) \ G A
USDA Choice Beef hd
Family Pack nyse
Oct. 29 thru
Sunday,
Nov. 4, 1990.
Whole Or Half
Semi-Boneless
Lamb Legs........ ww. 2.58
Lamb Leg
Chops........... th. 3.29
Lamb Loin, Rib,
Sirloin Chops. ..... w. 4.99
Bunch - Fresh
a GREEN Head - Snow White
ANE YS BRoccoLly CAULIFLOWER
Frozen Grade A 12 02. - Vacuum Pack Whole Kemel | [ 8 0z. - Assorted Light N’
BAKING HENS | |DEL MONTE CORN sone
8: 2| 19: 3/51
48 Ounce 9.5 0z. - Merico 16 Oz. - Sealtest
WESSON OIL | | CINNAMON RoLLS r Coos CREAM
99:
6 Ct. Plain/10 Oz. Oat Bran, Cinnamon & Raisin,
Blueberry/5 Ct. Soft/12 0z. Egg, Onion 79
« ©
LENDER’S BAGELS, RIO
. 8 READY TOBAKE
_Guanamon Rolls
64 0z. - 45° Off
SNUGGLE FABRIC SOFTENER... 1.99
4 Pack oe Assorted 39 Ounce Co le
DEL MONTE FRUIT HUNT'S KETCHUP COKE CLASSIC
CUPS
; 1 3 ¥ 99. Sorte. ceo 1 : 3
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