Page-6B-THE KINGS MOUNTAIN HERALD-Thursday, August 20, 1992 The Cooking Corner GREEN BEANS AU GRATIN 3 tablespoons melted butter 4 tablespoons flour 1/2 teaspoon salt 1/8 teaspoon pepper 1-1/2 cups milk 1/2 cup liquid from green beans 1/2 cup grated American cheese No. 2 can green beans (2-1/2 cups) Blend butter, flour and season- ing. Add liquids gradually, stirring constantly. Bring to a boil and cook for 3 minutes. Remove from heat and stir in cheese. Place beans in casserole and pour sauce over. Bake in 325 degree oven for 20 minutes. FRENCH FRIED ONIONS DELUXE : 5 large Bermuda onions Milk 2/3 cup flour 1/4 teaspoon salt 2 tablespoon salad oil 2/3 cup water 1 egg white, beaten stiff Fat for frying Slice onions in 1/2 inch rounds. Separate each ring, using the largest ones. Soak for 1 hour in sweet milk. Mix flour, salt, oil and water until smooth. Fold in stiffly beaten egg white. Dry onion slices. Dip in batter and fry until a golden brown and the onion is tender. CANDIED SWEET POTATOES 8 sweet potatoes, thinly sliced 2 cups sugar 2 cups water 1/2 stick butter 1 teaspoon grated orange rind Juice of 1/2 lemon 1/4 teaspoon ginger Bring sugar and water to a boil. Add potatoes and rest of ingredi- ents. Cook until potatoes are done * and candied. PEAS AND ONIONS 1 pound fresh or frozen English peas ; 6 green onions 1/2 teaspoon salt Dash of pepper 1 tablespoon sugar 2 tablespoon s butter 1 teaspoon flour 3/4 cup boiling water 1 tablespoon mixed parsley, tar- ragon, chives, and chervil Chop onions and add to peas. Cook in hot water until tender. Add seasonings and thicken with flour. RED FLANNEL HASH 6 beets, cooked 6 potatoes, cooked 1 onion, minced 3 slices salt pork 1/2 pound ground beef "1/3 cup'meat stock 6 fresh eggs, poached Chop up vegetables fine. Mix all ingredients except eggs. Add meat stock. Cook slowly for approxi- mately 30-minutes. Serve hash with poached eggs on top. POTATO CRISPY PATTIES - 2 cups cold mashed potatoes Corn meal Melted fat Roll mashed potatoes in corn meal. Shape into patties and fry in melted fat until golden brown and crisp. - SAUTEED CUCUMBERS AND TOMATOES Pare 4 large cucumbers 2 tomatoes Salt and pepper to taste 2 eggs, beaten Fine cracker crumbs Cut cucumbers and tomatoes in 1/4 inch slices. Salt and pepper. Dip in beaten eggs and then into cracker crumbs. Heat skillet. Add 1/2 stick butter and saute cucum- bers and tomatoes. BUTTERMILK POTATOES 5 potatoes 1 tablespoon butter 1 tablespoon flour 1 cup buttermilk 1/2 teaspoon salt Pepper to taste Dice es and cook until ten- 220A 2 So der, but not mushy. Melt butter in saucepan, stir in flour and scason- ings. Add buttermilk and hcat only until thickened. Pour over potatoes and toss lightly. Serve while hot. STUFFED CABBAGE _ 1 pound ground beef 1/2 pound ground pork 1/2 cup grated onion 1 head cabbage 1-1/2 teaspoons salt 1/2 teaspoon pepper 1/2 cup uncooked rice 3 cups water (approx.) Combine meat and seasonings and rice. Add onion. Wilt cabbage leaves by putting in scalded water. Roll meat mixture up in cabbage leaves. Bake for 1-1/2 hours at 350 degrees. Serve with tomato sauce. CHEESE GRITS CASSEROLE 4 cups boiling water 1 cup cheese, grated (garlic cheese is great) 2 eggs 1 stick melted butter 1 teaspoon salt 1 cup grits 1/2 cup milk Bring water and salt to a boil. Stir in grits and cook slowly for 15-20 minutes, stirring frequently. Then add cheese, blending thor- oughly. Beat eggs with milk and stir in butter. Add to grits and cheese. Place in casserole and bake 35 minutes at 350 degrees. STUFFED YELLOW SQUASH 8 yellow crookneck squash, young and tender I onion, minced 1 teaspoon sugar Pinch of salt : 6 tablespoons melted butter 10 saltine crackers 5 tablespoons bacon drippings 1/8 teaspoon black pepper Leave squash whole. Boil the squash for 20 minutes. Let cool. Slice the tops off and scoop out pulp. Mash pulp and mix with eth- er ingredients. Fill squash with stuffing and bake 15 minutes in 350 degree oven. CORN PUDDING 6 tablespoons flour 3 tablespoons sugar 1 teaspoon salt 1-1/2 cups milk’ 2 cups corn, cut and scrape from the ear 4 tablespoons melted butter 4 eggs Mix flour and corn. Add sugar, salt and butter. Beat milk and eggs together. Stir into com and pour into a butter pan or baking dish. Bake at 350 degrees for 1 hour, stirring three times during baking to keep the corn from settling to bottom. LENTILS IN BUTTER 1-1/2 cups brown lentils 1 onion finely chopped 1 clove garlic chopped 6 tablespoons butter Salt and black pepper 1 teaspoon ground cumin Clean lentils and soak overnight in cold water. In a large saucepan fry the onion and garlic in butter until soft. Add the lentils and stir with the butter for several minutes. Add 2-1/2 cups hot water. Season to taste with salt, pepper and cumin, Cover and simmer gently until done. Approximately 1 hour. Serve with a squeeze of lemon if desired. BAKED STUFFED IDAHO POTATOES 6 baking potatoes (baked and scooped out of shell) 1/2 cup butter 1 cup sour cream 1 tablespoon minced onion Celery salt to taste Salt and pepper to taste 1/2 cup chopped crisp bacon While the potatoes are hot, whip with butter, cream and seasonings. Add more cream if necessary. Spoon into potato shells. Sprinkle with bacon and Serve hot. THE | ——— >» . oe Ta Re cP Ll So gister gust 20th A Au 0 5 pm - ZN August 22nd 12 Noon to 2 pm / ; CLOGGING | STATION » ed Te r— or — Zi > Ae, SSS eS A Ee SNy 7 pm aS SSN => Classes for all ages and all levels of Clogging B= oP ah ® 5 = a et] ean on er ————————— A CA ; 203 S. Battleground Ave., Kings Mountain, NC A Feel Free To Call For More Information / ! Ashlee Miller 734-0588 or 435-3682 it Teh B7/// y TR ND) 7 & s Pro WN SN NT T= I Phe dl HOT SLAW 3 cups shredded cabbage 1 cup thin white sauce 1 tablespoon grated onion 1 tablespoon vinegar 1 tcaspoon paprika 3 tablespoons mayonnaisc Fold these ingredients into while sauce and heat. Do not boil. Pour over shredded Ss PEANUT SALAD 1 cup nuts, peanuts 2 cups chopped celery + 1 dozen finely chopped ripe olives Enough mayonnaise to bind ingre- dients Lettuce Grapefruit sections Mix peanuts, celery, olives with mayonnaise. Serve on crisp lettuce. Garnish with grapefruit sections. STUFFING FOR LETTUCE 1 package cream cheese 2 tablespoon s Roquefort cheese 1 tablespoon chopped bell pepper 2 tablespoons chopped tomatoes 1 teaspoon onion juice Salt to taste "Blend all ingredients. Stuff hol- lowed out lettuce head. Chill and cut in 1/2 inch slices. TOMATO SALAD Skin tomatoes and scoop out cen- ters. Season inside with salt, pep- per and pinch of dill. Place one canned artichoke in each tomato and chill. Half hour before serving, cover with the following sauce. 3/51 Sale \ Xe S V & ~ White Potatoes S$ 199 20 Lb. Bag U.S. No. 1 doo CY Sl ug po 04 GEEE wo Sn Foca 2008000 § wide id < Large Size Cantaloupes.. Each 99