Newspapers / The Kings Mountain Herald … / May 30, 1991, edition 1 / Page 14
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i ¥ OK. So it's my fault. This article should have run last week, just in time for Memorial Day weckend, to give you some ideas for Your holiday cook-out, but... Actually, I figured that you would already have made your plans and besides, we are still on the threshold of the "Great American Cook-Out Season" (better known as summer). To be quite honest, my personal cook-out season began with day- light savings time. You see, I really get excited when the days get longer and I have even been known to suggest throwing a party to hon- or the event. I realize that with so many folks having gas grills, cooking outside can be done practically year round, but it is so much more fun during the summer, especially when it comes at the end of a hot, humid day. While hamburgers and hotdogs are probably the most popular foods for a cook-out, practically any meat can be prepared on the grill. This week, let me share with you a few hamburger recipes that area a little out of the ordinary. Chicken, pork and fish lovers, don't worry, as the summer goes on, I'll have some recipes for those other great foods that you can prepare outside. If you are entertaining friends at your cook-out, don't forget to have a few appetizers on hand to ease the hunger pains while waiting for the food to grill. Just in case any of you missed the nacho dip recipe when I ran it before, here it is again. It is a crowd pleaser recipe when those burgers seem to be tak- ing too long. It's hard to beat homemade ice cream for the finale of a great cook-out. If you don't have time to make it yourself, try the toppings and sauces on store bought ice cream. Or use some of those fresh strawberries on the double choco- late shortcakes. Having a cook-out is truly one of the joys of summer but please use common sense and be safe. Just a few reminders: Never use charcoal grills in- doors. Keep grill away from dry grass and other hazardous areas. Never use gasoline or kerosene to start the charcoal. Keep children away from the grilling area. Keep a small squirt bottle of wa- ter close by for flare-ups. Make sure all coals are extin- guished before going inside for the night. Got a recipe of idea? Don't for- get to sent it to me in care of the Herald, P.O. Box 769. Mushroom Burgers 1 pound medium-size mushrooms PT Para EIA, Page 4B-THE KINGS MOUNTAIN HERALD-Thursday, May 30, 1991 Cook-outs: one of the joys of summer 1/4 cup catsup 1-1/2 pounds lean ground chuck 2 teaspoons chili powder 1/2 teaspoon salt non-stick cooking spray 8 (1/4 inch) onion slices Remove stems from 8 mush- rooms; fill caps with 1/2 teaspoon catsup, and set aside. Chop stems and remaining mushrooms. Add ground chuck, chili powder and salt, stir well. Shape into 8 patties. Coat grill rack with cooking spray, place on a grill over medium-hot coals. Place patties on rack, and cook 5 minutes. Turn and top each patty with one onion slice and re- served cap, cook 5 minutes or until done. Potato Burgers 1-3/4 cup shredded potatoes 1 pound lean ground chuck 1/2 cup chopped mushrooms 1/2 cup chopped mushrooms 1/4 cup diced onion 1/4 teaspoon salt 1/4 teaspoon garlic powder 1/4 teaspoon pepper 1/4 teaspoon paprika non-stick cooking spray Place the potatoes between pa- per towels, and squeeze until bare- ly moist; combine with 7 ingredi- ents. Shape into 8 patties. Coat grill rack with cooking spray; place on grill over medium-hot coals. Place patties on rack, and cook 8 minutes each side or until done. Vegetable Burgers 1 teaspoon dry mustard 1 tablespoons warm water 1 pound lean ground chuck 1 cup diced tomato 1 cup diced mushrooms 2 teaspoons dried minced onion 1/4 teaspoon salt 1/4 teaspoon pepper 1/8 teaspoon garlic powder non-stick cooking spray Combine mustard and water in a medium bowl; let it stand 10 min- utes. Add ground chuck and next 6 ingredients; stir well. Shape into 6 patties. Coat gill rack with cooking spray; place on grill over medium- hot coals. Place patties on rack, and cook 8 minutes on each side or until done. Pizza Burgers 1 pound ground beef 1/2 cup diced celery 2 tablespoons diced onion 1 tablespoon Worcestershire sauce 1/2 teaspoon dried whole basil non-stick cooking spray 1/3 cup tomato sauce 6 slices sharp Cheddar cheese Combine first 5 ingredients, mixing well. Shape into 6 patties. Coat grill rack with cooking spray; place on grill over medium-hot coals. Place patties on rack, and cook 5 minutes on each side or un- til done. Brush top of each cooked patty with tomato sauce, and top with a slice of cheese. From My Kitchen To Yours by Shearra Miller Burgers with Sprouts 1 pound lean ground chuck 1 cup bean sprouts 1/3 cup minced green pepper 1 tablespoon brown sugar 1 teaspoon ground ginger 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/4 teaspoon salt 1/4 teaspoon pepper 1 tablespoon soy sauce 1 tablespoon catsup non-stick cooking spray Combine first 11 ingredients; shape into 6 patties. Coat grill rack with cooking spray; place on grill over medium-hot coals. Place ground chuck patties on rack, and cook 8 minutes on each side or un- til done. Quick Nacho Dip 8 ounces cream cheese, softened 8 ounces picante sauce 4 ounces shredded mozzarella cheese or cheddar cheese Spread cream cheese on serving plate. Spread picante sauce on top of cream cheese. Sprinkle shredded cheese on top then microwave on high 2-1//2 to 3 minutes or until cheese is melted. Serve with nacho chips. Tex-Mex Nachos 32-40 tortilla chips 2 cups (8 ounces) shredded Monterey Jack cheese 2 tablespoons sliced jalapeno pep- pers 1/8 teaspoon chili powder Bean dip Arrange chips on a broiler-safe 15x9 inch platter, and sprinkle with cheese. Top cheese with jalapeno peppers; sprinkle with chili pow- der. Broil 4 inches from heat for 1 minute or until cheese melts. Serve with bean dip. Bean Dip 1 (15-1/2 ounce) can Mexican- style chili beans 1/2 teaspoon ground cumin 1/2 teaspoon chili powder 1/4 teaspoon dried whole oregano Drain beans, reserving 2 table- spoons liquid. Combine beans, the reserved liquid, and remaining in- gredients in container of food pro- cessor; pulse several times until beans are partially chopped. Pour mixture into a small saucepan; cook over low heat, stirring con- stantly, until thoroughly heated. Serve immediately. Vanilla Ice Cream (The Best) Police News ARRESTS Richard D. Patterson, 29, 409 Dilling St., criminal summons, aban- donment. Trial date June 19. Faye Annette Adams, 30, No. 14 Chesterfield Court, simple assault, $200 bond, secured. James Richard Baity, 49, 507 Broad St., disorderly conduct, contempt of court, 30 days, $200 bond, secured. Charles Eric Bagwell, 29, 118 Owens St., injury to property, criminal summons. Robert Lee Dover, 49, 511 Broad St., one count making false ambulance requests through 911, $200 bond se~ cured. Randy Eugene Smith, 18, 308 Gold St., reckless and careless driving on a motorcycle. INCIDENTS Michelle T. Turner, Route 3, Bessemer City, reported theft of a purse containing her driver's license, checkbook and $98.00. Jeff Wayne Bowen, 712 Linwood Road, reported theft of a 14 karat gold rope necklace valued at $500. City of Kings Mountain reported that a Cleveland Container truck pulled down a city-owned aluminum wire. Property damages were estimated at $250. Kings Mountain High School Band Room, Phifer Road, reported theft of speakers and monitors valued at $1700. Roy Blanton Jr., Green Oak Drive, Shelby, said a 13-year-old boy ran his bicycle into the side of his car doing $100 damage to th= right front fender and scratching the paint. The boy was- n't hurt. Jackie Courison, 34 Chesterfield Court, reported theft of a gold ring val- ued at $100. Shirley Vaughn, 613 Landing St., re- ported the panel on the glass door of her residence was damaged by vandals. Otha G. Campbell, 919 Grace St., reported that his parked 1974 VW was damaged $200 when someone pried open the hood. Phillips 66, King St., reported larce- ny of $9.99 worth of gasoline. Petroleum World, 1000 Shelby Road, reported larceny of $5.00 worth of gasoline. James Edward Parker, 102 Water Oak St., reported larceny from his boat of a Minn-Kota trolling motor and Hummingbird depth finder valued at $400. WRECKS MAY 22 Ptl. M, E. Jamerson said cars operat- ed by Allison Davis, of 512 W. Gold Street and Jerome Thomas Prosser, of 115 N. Oakwood Drive, hit on Cleveland Avenue at Hardee's. Jamerson said Davis, operating a 1991 Nissan, pulled from the parking lot at Hardee's into the path of the 1989 Chevrolet truck. Damages were esti- mated at $1500. MAY 23 Sgt. K. M. Simpson said cars oper- ated by Paul W. Owens, 200 Fulton Drive, and Eric FE. King, of Route 3, collided at Phifer and Mountain Street doing a total of $3,000. Owens and a passenger were treated for injuries. Witnesses said another vehicle possibly «Cards & Gifts Griffin Drug Genter *Prescriptions-Citywide Delivery Senior Citizen Discounts Soda Fountain - Sandwiches e|lce Cream & Drinks +24 - Hour Photo Finishing Serving Kings Mountain Ocer 70 Years obscured vision of Owens as he pulled into the intersection. LOST AND FOUND A black half-Lab, half Chow puppy was found in the vicinity of Mountain Street and police say he needs a new home or the owner can pick up the puppy from Sarah Faunce, 116 East Mountain Street, or call LuJuan Dover at the Police Department. Mrs. Faunce is boarding the puppy temporarily to keep him out of the pound. Faunce said the puppy came to her yard with anoth- er dog wearing city dog tags. "Someone is probably looking for this cute puppy,” she said. Mon.-Fri. 9-6 Sat. 9-5 J EL Yr 129 W. Mountain St. Kings Mountain Offering You Complete Eye Exam *Wide Selection of Frames and Lenses *Hard, Soft and PooLE OPTOMETRIC OFFICES 808 W. King Street Kings Mountain, N.C. 704/739- 3581 Disposable Contact Lens 2 cups sugar 4 eggs 1 pint heavy cream 1 large can evaporated milk 1 tablespoon vanilla + pinch of salt whole milk Beat sugar and eggs until foamy. Add cream, evaporated milk and vanilla and salt, mixing well. Pour into 4 quart ice cream freezer then add enough whole milk to fill con- tainer. Freeze according to manu- facturers directions. To make a fruit flavor, add 2 cups of your fa- vorite fruit. Double Chocolate Fudge Topping 4 ounces milk chocolate chips (about 2/3 cup) 1/2 cup heavy cream 2 ounces white chocolate, chopped (about 1/4 cup) In 1-quart saucepan over low heat, stir milk chocolate and heavy cream until chocolate is melted and mixture is smooth. Remove from heat; add white chocolate and al- low to melt, without stirring, about 1 minute. Gently stir mixture to blend. Makes about 1 cup. Toffee-Fudge Sauce 1 (14 ounce) bag caramels 1/2 cup milk chocolate morsels 1/4 cup strong coffee 1/4 cup milk - Combine all ingredients in a saucepan; cook over medium heat, stirring occasionally, until choco- late morsels and caramels melt. Serve warm over ice cream. Makes about 2 cups. Praline Sauce 1 cup water 2/3 cup chopped pecans 1/2 cup firmly packed brown sugar 1/2 cup dark corn syrup 1 tablespoon butter or margarine Bring water to a boil in a small saucepan; add chopped pecans, re- duce heat, and cook mixture about 5 minutes. Drain and set aside. Prices in this ad good Monday, May 27 thru Sunday, June 2, 1991. USDA Choice Beef Untrimmed WHOLE SIRLOIN USDA Choice Beef Boneless Full Cut ROUND STEAK & BONELESS CHUCK ROAST... 1.98% Combine brown sugar, syrup, and butter in a heavy saucepan. Bring mixture to a boil; reduce heat, and simmer 5 minutes, stir- ring constantly. Stir in pecans. Serve warm over ice cream. Strawberry Chantilly 2 cups fresh strawberries, mashed 2 tablespoons confectioners sugar 1/2 cup heavy cream Combine mashed strawberries and confectioners sugar; set aside. In medium-size bowl with electric mixer on high, beat cream until stiff peaks form. Gently fold cream into crushed berries. Makes about 2 cups. WANTED Old wind-up toys call: 739-2343 Family CHICKEN BREAST Sweet Juicy EASTERN PEACHES 43 FOOD LION Pack 2 Liter Related ltems & COKE CLASSIC 89° 12 - 12 Oz. Cans Related ltems Coke Classic 16 OZ. - LAND O' LAKES LT. CREAM 99° SOUR WEST GATE SHOPPING CENTER Business Hwy. 74 (Shelby Hwy.) Kings Mtn.
The Kings Mountain Herald (Kings Mountain, N.C.)
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May 30, 1991, edition 1
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