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The Cooking Corner |
These recipes are taken from
the cookbook, 100 Years in the
Kitchen, compiled by the women
of First Presbyterian Church in
Kings Mountain.
BEEF STROGANOFF
CASSEROLE
1 pound round steak, cubed
1 large onion, cut in rings
Salt and Pepper to taste
1 can mushroom soup
1 cup sour cream
1 (8-ounce) package macaroni,
cooked
1/4 cup sliced black olives
Brown steak and onions in small
amount of fat. Add salt, pepper
and soup. Simmer for 10 minutes.
Remove from heat. Add sour
cream, macaroni and olives. Place
in greased 2-quart casserole.
Bake in 350° oven for 45 min-
utes. Serves 6.
Dot Houston
OVEN BAKED STEW BEEF
2 pounds stew beef
1 can onion soup
1 can mushroom soup
Trim off some of fat. Add 1 can
onion soup and 1 can mushroom
soup undiluted.
Cover with foil and bake at 325°
for 3 hours.
Serve over rice.
Christine Ramseur
FIESTA CHICKEN SUPREME
1 cup sour cream ;
2 tablespoons lemon juice
2 teaspoons celery salt
1 teaspoon paprika
1 clove garlic, crushed
2 teaspoons salt
1/2 teaspoon pepper
6 chicken breasts, halves
1 cup bread crumbs
3/4 cup butter, melted
Combine sour cream, lemon
juice, celery salt, paprika, salt and
pepper in a quart measuring cup.
Then dip the chicken breasts, one
at a time, into the mixture and coat
heavily. Place in 9x13 baking dish
and refrigerate ovemight, uncov-
ered.
The next day, roll chicken pieces
in bread crumbs, place in shallow
baking dish and spoon half the
melted butter over them.
Bake in pre-heated oven 350° 30
to 40 minutes. Spoon remaining
. butter over chicken and continue
. ‘baking for 20 to 25 minutes.
Serves 4-6.
BREAST OF CHICKEN
PIQUANTE
8 whole chicken breasts, 6 or 8
ounces
1 cup flour
2 teaspoons salt
1/4 teaspoons white pepper
2/3 cup butter or margarine
2 tablespoons salad oil
1 teaspoon minced shallots
2 garlic cloves, minced
Juice or 4 lemons
1/2 cup finely chopped Parsley
Remove bone from chicken, or
buy boneless. Remove skin and
flatten chicken with the heel of
your hand. Lightly dust with flour
and seasonings.
Heat butter and oil with the shal-
lots and garlic and add breasts; full
side down. Saute lightly about 6
minutes. Turn once. Continue
cooking. Remove to a platter or
casserole and keep warm.
Add lemon juice to pan and dis-
solve any cooked brown particles.
Boil 1 minute. Correct seasoning,
add parsley and pour over chicken.
Serve at once.
This is excellent for a low-
cholesterol diet.
Serves 8.
CHICKEN SPAGHETTI
4 pound hen seasoned and boiled,
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cooled and chopped (can use
turkey with chicken bouillon
cubes for flavor)
2 large onions
2 large green peppers, chopped and
softened in butter
1 pound margarine (I prefer 1/2
pound)
14 ounces spaghetti cooked in
chicken broth
1 large can chopped mushrooms
1 no. 2 can tiny peas
1 large can tomatoes
2 cloves garlic if desired
Combine all ingredients.
Simmer 3 minutes, stir, taste, sea-
son.
Heat casserole before serving.
Top with Parmesan cheese.
Do not keep adding water. It has
more than you think.
Serves 20. :
Frances Sincox
WEIGHT WATCHERS
CHICKEN CASSEROLE
4 tablespoons diet margarine
3 tablespoons flour
16 ounces evaporated skimmed
milk
8 ounces water
1 chicken bouillon cube
2 cups cooked rice
16 ounces cooked diced chicken
1 4-ounce can sliced mushrooms,
drained
1/3 cup chopped green peppers
1/4 cup chopped pimento
1 teaspoon salt
Melt butter, blend in flour. Add
milk, water, chicken bouillon cube.
Cook until thick and bubbly. Stir
often. Add remaining ingredients.
Pour into 2-quart casserole,
sprayed with Pam. Bake in a pre-
heated 350° oven for 40 minutes.
Note: Sprinkle top with paprika
if you like. Serves 4.
Melanie Ballard
MARINATED NOODLE BAKE
2 pounds ground beef
1 large onion
1 green bell pepper
1 15-ounce can tomato sauce
1/2 cup tomato ketchup
1 package wide egg noodles
1 package creamed cheese (8-
ounces)
1 can evaporated milk (13 ounces)
2 tablespoons lemon juice (1/2
lemon)
Grated Mozzarella or sharp cheese
Saute ground beef, onions and
chopped bell peppers until meat is
done and vegetables are tender.
Add tomato sauce and ketchup and
simmer 20 minutes covered.
Cook noodles according to pack-
- age. Drain.
In blender, mix cream cheese,
milk, lemon juice. Pour over
drained noodles and marinate 1
hour.
Cover bottom of 9x13 baking
dish with noodles and marinade.
Add meat sauce over noodles and
sprinkle grated cheese or
Mozzarella cheese over top. Bake
in 350° oven for 30 minutes or un-
til bubbly in middle.
This dish can be frozen before
baking and cooked direct from
freezer or can be fixed ahead and
kept in refrigerator until 1/2 hour
before choosing to serve to cook.
Serves 8.
Jean Barber
PARTY POTATOES
8-10 medium sized potatoes
(mashed)
1 8-ounce package cream cheese
1 small carton sour cream
1/2 stick butter
1/3 cup chopped chives (dried are
fine)
Salt and pepper to taste
Paprika to sprinkle on top
Beat all ingredients into hot
Regular
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potatoes. Dot with butter and
sprinkle with paprika in well-
greased 2-quart casserole. Can do
ahead, then bake at 350° for 25
minutes. Serves 8.
Jenny Maner
QUICK ROLLS
2 cups flour
1 teaspoon sugar
1 cake yeast
1/2 teaspoon salt
2 teaspoons butter
2/3 cup buttermilk
To the lukewarm milk, add dis-
solved yeast, salt, sugar and melted
butter. Mix with flour. Set in
warm place to rise.
When light, toss on a board, in
plenty of flour. Make into small
biscuits, dip in melted fat, drop in
one division of a muffin ring, al-
fowing 3 small biscuits to each di-
vision.
Set into warm place to rise the
second time. When light, bake i ina
quick oven.
Hilda B. Goforth
EASY PEACH CRISP
1/2 cup butter softened
3 pounds peaches, peeled (6 cups
sliced)
1/2 cup packed brown sugar
1/2 cup flour
3/4 cup rolled oats
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
Spread 2 tablespoons butter in
bottom of shallow 1-1/2 quart bak-
ing dish. Arrange peaches in an
even layer.
Combine brown sugar, flour,
oats, cinnamon, and nutmeg.
Blend in rest of butter with fork
until mixture is crumbly. Sprinkle
evenly over peaches. Press lightly
with fork to cover entire top.
Bake in preheated oven at 375°
until tender, 35-40 minutes.
A. B. Snow
BANANA NUT POUND CAKE
1-1/2 cups Crisco oil
2-1/2 cups sugar
3 eggs
3 cups sifted plain flour
1 teaspoon soda
3/4 teaspoon salt
1 teaspoon vanilla
1/2 cup buttermilk (or 1-1/2
teaspoons vinegar with sweet
milk)
4 bananas (mashed)
1 cup chopped nuts
1 cup coconut
Mix in order given. Bake in
well-greased and floured tube pan.
Bake 1 hour and 15 minutes at
325°.
Let stand in pan 10 minutes be-
fore removing and wrap in foil im-
mediately.
Sylvia Neisler
Thursday, January 23, 1992 -THE KINGS MOUNTAIN HERALD-Page-5B
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HeR BLOCK:
Kings Mountain « 144 W. Mountain Street + 739-2865
Shelby 301 East Dixon Blvd. « 487-6126
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