Page-6B-THE KINGS MOUNTAIN HERALD- Thursday, June 18, 1992
The Cooking Corner
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The following recipes were
taken from "100 Years in the
Kitchen" with the women of the
church, First Presbyterian, Kings
Mountain, NC.
PECAN PIE
- Mix together:
3 eggs, beaten slightly
1 c. white sugar
3/4 c. Karo syrup
1/2 stick margarine, melted
1 t. vanilla :
Cover pie crust with pecans.
Pour above ingredients into pie
shell and bake at 350 degrees about
40 minutes.
Helen McGinnis
BUTTERSCOTCH PIE
1/2 ¢. brown sugar
2 egg yolks
1 pt. milk
2 Tbs. butter
1/2 ¢. white sugar
2 heaping Tbs. cornstarch
1 t. vanilla
Cook filling and crust separately.
Bour filling into crust; add
meringue sweetened with 1 t. sugar
and brown,
MARIE'S LEMON PIE
1c. sugar
1-1/4 ¢c. water
1 Tbs. butter
1/4 ¢. cornstarch
3 Tbs. cold water
Git. lemon juice
1 t. grated lemon rind
3 egg yolks
2 Tbs. milk
1-8" baked pie shell
Combine 1 c. sugar, 1-1/4 ¢c. wa-
ter and butter. Heat until sugar dis-
spives. Add cornstarch mixed with
the 3 Ths. cold water. Cook slowly
until clear, Add lemon juice and
grated lemon rind. Cook 2 min-
utes-slowly add in egg yolks beat-
en with the milk. Bring to boiling.
Remove from heat and cool. Pour
into baked pie shell. Spread with
meringue made with: 3 egg whites,
6 Tbs. sugar, 1 t. lemon juice. Bake
in moderate oven 350.degrees for
12-15 minutes. (She always puts
one stiffly beaten egg white in the
cooled pie filling by folding it in
lightly).
PEANUT BUTTER PIE
In bowl mix by hand:
1 ¢c. brown sugar
1/3 c. cornstarch
1 t. margarine
2 eggs
Bring to boiling point (scald) 2-
1/2 ¢. milk. Stir hot milk into sug-
ar-egg mixture. Return to heat and
cook until thickened (about 2 min-
utes), Add 1 c¢. peanut butter and 1
t. Yanillal Top with Cool Whip and
crushed peanuts as you serve.
Mikes 2 - 9" pies.
I
he 4 FRUIT PIES
1 gt. fruit (fresh or canned)
4 slices day ‘old bread, cubed
1 stick margarine, melted
1 ¢. white sugar
1 egg. beaten
1 Tbs. flour
2 Tbs. water
Preheat oven to 350 degrees.
Charlene Padgett
Jane King |
Any fruit may be used. Put fruit in
a baking dish and cover with bread
cubes. Mix together sugar, flour,
beaten egg, and melted margarine.
Pour mixture over fruit and bread
cubes. Lightly rinse bowl with 2
Tbs. water and pour over mixture.
Bake 350 degrees for 45 minutes
or until browned.
Betty Ballard
CREAM CHEESE PASTRY
1 - 3 oz. package cream cheese
1 stock oleo
1c. plain flour
- Have cream cheese and ole at
room temperature. Cream cheese
and oleo well and mix in flour.
Chill 2 hours before using. Bake at
375 degrees until brown. For tart
shells make pastry into round balls.
Place each in a tin and and press
with finger until pastry fills the tin.
ICEBOX FRUIT PIE
2 c. sugar
4 Tbs. cornstarch
2 c. water
Mix together last two ingredi-
ents first; then add to sugar in
saucepan.
Boil above mixture for 5 min-
utes or until clear and thick. Add 1
t. lemon juice. Add 1 package of
Jell-O (30z. pkg.) in flavor of fruit
being used. Stir into thickened
mixture.
Prepare 2 pie plates with graham
cracker crust. Add 2-1/2 c. of fresh
fruit to the prepared pie plates.
Pour thickened mixture over fruit.
Chill overnight. Top with Cool
Whip.
Excellent with strawberries and
strawberry Jell-O or blueberries
and blackberry Jell-O or raspber-
ries and raspberry Jell-O.
Jan Neisler
DERBY PIE
4 whole eggs, beaten
3/4 c. white sugar
1/4 ¢. brown sugar
1 Tbs. flour
1 c. chopped pecans
1 t. vanilla
1 ¢. Karo syrup (or less depending
on taste) ;
1 stick melted butter
1 c. chocolate chips
Melt butter and add chocolate
chips. Mix sugar and flour. Add all
ingredients to chocolate mixture.
Bake in unbaked 9" pie shell about
45 minutes at 350 degrees or in 2
frozen Pet Ritz pie shells about 30-
45 minutes at 350 degrees. Serve
with whipped cream if desired.
OLD FASHIONED LEMON PIE
1 stick butter
3 eggs
1 t. grated lemon rind
2¢. sugar ;
Juice of 2 lemons
Let butter soften at room tem-
perature. Stir in sugar, add eggs
one at a time, beating well after
each. Add juice and rind. Bake at
375 degrees in an unbaked pie
shell until set, about 45 minutes.
Makes a large 9" pie. Cool before
cutting.
Ae
E. Lovell
CHOCOLATE FUDGE
COOKIES
EAST AWARDS -- Mrs. Crawford's and Mrs. Randall's 2nd grade
class received awards. Front, left to right, Stephanie Tallmage, Nidhee
Bhatt, Evan Ellis, Joshua Gash, Chris Johnson, Elizabeth Lawson.
Second row, Amanda Martin, April Pennington, Christy Ramsey,
Tony Taylor, Harold Bumby. Third row, Travis Bryant, LaDricus
Gingles, Darice McSwaine, Jacinda Nichols, Patrick Wiggins.
1 (12 oz. pkg.) Nestles chocolate
chips :
1 can Eagle Brand condensed milk
1/2 Tbs. margarine (or 1 piece of
butter the size of a walnut)
1 c. self-rising flour
Melt margarine and chocolate
bits over double boiler. Mix well.
Add flour and milk and mix well
again. Cool. Drop on greased cook-
ie sheet and bake 10 minutes at 350
degrees. Remove from cookie
sheet immediately.
Connie Padgett Ramsey
SHORTCAKE OR BREAD
2 sticks butter
1/2 c. sugar
2-1/2 c. unsifted all-purpose flour
1/2 t. grated lemon rind
1 t. lemon juice
- pinch of salt
Cream butter and sugar. Mix in
flour and seasonings. Press into
9x9 inch pan. Bake at 325 degrees
for 30 minutes. Cut into bars while
hot. Cool in pan.
Jenny S. Maner
VELVET EGG CUSTARD
4 eggs
1/2 c. sugar
1/4 t. salt
1 t. vanilla
2-1/2 ¢. milk
nutmeg
1 unbaked pie shell
Put milk in heavy sauce pan and
scald. Put all the other ingredients
We Reserve The Right
To Limit Quantities.
Packaged
Peaches...
in mixing bowl and mix. Save nut-
meg and sprinkle on top before
baking. Pour into pic shell. Bake at
475 degrees for 5 minutes. Reduce
heat to 425 and bake for an addi-
tional 10 minutes.
E. Lovell
CHERRY YUM YUM
1 large pkg. cream cheese
3/4 c. sugar
2 pkg. Dream Whip
3 c. graham cracker crumbs
1-1/2 sticks butter
1 ¢. milk
2 cans cherry pie filling
Whip Dream Whip as directed
on box and add sugar. Mix cream
cheese and milk with cracker
crumbs. Save 1/3 of crumbs for
top. Line bottom of 2x9x13 inch
pan with the remainder. Pour in pie
filling and top with whipped mix-
ture. Sprinkle crumbs on top. Chill.
Recipe can be cut in half for family
of 4.
Josephine E. Weir
HEAVENLY HASH
3 eggs, beaten well
4 Tbs. vinegar
5 Tbs. sugar
1 c. broken pecans
1 medium can crushed pineapple
1/2 pt. whipped cream
1 Ib. marshmallows, cut into pieces
Cook eggs, vinegar, and sugar
until thick. Let cool while cutting
marshmallows and nuts. Add
pincapple and egg mixture to
marshmallows and nuts. Add whip-
ping cream last. This can be served
as a dessert or as a salad served on
a lettuce leaf.
Mrs. Alex T. Randall, Jr.
PEANUT BUTTER CANDY
1 box 10-X powdered sugar
1 small can Pet evaporated milk
2 t. vanilla
1 small potato, boiled and mashed
peanut butter
In a large bowl mix powdered
sugar (except 1/4 c.), potato, and
vanilla using a small amount of
milk at a time mixing well so this
will be the consistency of stiff
dough. Refrigerate approximately
2 hours, Sprinkle board with 1/4 c.
sugar, roll dough thin, spread with
peanut butter, roll into a long roll,
cut into pieces, place on cookie
sheet and refrigerate overnight.
THe candy can be put in tin with
wax paper between layers. Keep in
refrigerator or candy will be too
soft. :
2 Louise King
BANANA PUDDING
2 boxes instant vanilla pudding
(follow directions on box)
1 small carton sour cream
1 small bowl cool whip
5 bananas
49
| A
2 Liter, Diet Pepsi, Mt. Dew
Diet Mt. Dew, 7-Up, Diet 7-Up
PEPSI
COLA
Pkg. of 6-16 Oz. Non-Returnable
Bottles, Mt. Dew, Pepsi,
Diet Mt. Dew,
Diet Pepsi.............. $1.99
Leg
Quarters.............
Tasty
Gwaltney
Subscribe to the Herald
I large box vanilla wafers
1 t. vanilla flavoring
Beat sour cream and cool whip
at medium speed. Mix with vanilla
pudding mixture. Layer bananas
and layer of wafers until filled.’
Pour mixture over.
GRAHAM CRACKER
- COOKIES
1 c. chopped nuts
2 sticks butter or margarine
1/2 c. sugar
graham crackers
Break graham crackers at the
line. Arrange on cookie sheet.
Cover with nuts. In saucepan, bring
to boil the sugar and butter. Let
boil 3 minutes. Stir constantly.
Spoon over crackers. Bake in 350
degree oven for 5-7 minutes until
bubbly. Cool until bubbles quit.
Remove from pan immediately.
Juanita Goforth
SUGAR COATED PEANUTS
1/2 ¢. water
1 c. sugar
2 c¢. raw peanuts, shelled, leave the
skins on
Bring water and sugar to boil.
Add peanuts; reduce heat and cook
until all water evaporates. Spread
on cookie sheet and separate. Bake
30 minutes at 300 degrees.
Sarah Kate Lewis
®
FOOD LION
Fa]
USDA Choice
London Broil Or
Top Round
ria
Beef
Roast
EAST AWARDS -- Margaret Smith's first grade class received awards.
Front, left to right, Michah Burris, Shonda Cole, Brandon Howell,
Maurice Laneir, Courtney Smith, Brandon Crumpton. Second row,
Andrew Allen, Megan Noell, Mitchell Martin, Rebekha Johnson, Ryan
Farmer, Stacy Phillips. Third row, Stephanie Grigg, Tabatha Peterson,
Thomas Martin,Wendy Weeks, Melissa Hastings.
Drink prices may vary according to distributor's Prices in this ad good Wednesday, June 17 thru
outlets in certain areas. Tuesday, June 23, 1992.