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 |
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12 Noon to 2 pm
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| STATION
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Classes for all ages
and all levels of Clogging
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203 S. Battleground Ave., Kings Mountain, NC A
Feel Free To Call For More Information /
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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
<m
1.69 Oz. Plain/
1.74 Oz. Peanut
M&M's
Curricd Mayonnaise:
1 pint mayonnaise
1/2 pint sour cream
1 teaspoon curry powder
Lemon juice
Grated onion
Mix and serve over tomatoes.
BREAKFAST SALAD
6 tomatoes
1 tablespoon chopped parsley
6 ounces American cheese
6 cggs
Salt and pepper to taste
Scoop out tomatoes with spoon.
Simmer tomato pulp with chopped
parsley until a thick paste.
Scramble eggs and cheese together
in skillet. Mix with tomato mix-
ture. Salt and pepper to taste.
Restuff tomatoes and serve for
breakfast.
BEAN SALAD
2 cups drained wax beans
2 cups drained, washed kidney
beans
2 cups drained cut green beans
1/2 cup chopped celery
1/4 cup chopped onion
1/4 cup chopped parsley
Salt and pepper to taste
1 teaspoon Worcestershire sauce
3/4 cup vinegar
3/4 cup sugar
3/4 cup oil
3 tablespoon s chopped crisp bacon
Marinade beans with combined
ingredients except bacon. Serve
with crisp bacon as garnish.
Art exhibit at Gaston College
A multi-media art exhibit by
artist and Gaston College vice
president Ron Connelly will be
held in the D.FE. Beam Art Gallery
of Gaston College Scpiember 2-
30. Viewing hours for the gallery
I —
AVE
Or
(2) 8x 10's, (2) 5 x 7's”, (10) Wallets and 18 Mini- Portraits
Advertised package includes yaditional poses only. Limit one special package per subject. Black and white
backgrounds and special effects portraits not available in advertised package. Not valid with any other offer.
All ages welcome. Families and groups of no more than six. $2.00 per additional subject. Poses our selection.
Shooting Days/Dates: Thurs. thru Mon., Aug. 20-24
Photographer Hours: Daily 10:00 am - 7:00 pm ° Sunday 1 00 pm - 5:30 pm
1730 East Dixon Blvd., Shelby, NC 28150
} | Bring in any lower
WA -MA priced advertised offer
and WE LL MATCH IT!
arc Monday- -Thursday 9 a.m. - 9
p.m. and Friday 9 a.m. - 4:30 p.m.
A free lecture for the public will al-
so be presented by the sclf-taught
artist.
$10.00
Regular
$12:95.
$/ 05
with coupon
plus 1.95 sitting fee
(Reg. $14.95)
‘approx. size
LR en
AGFAQ
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Prices in this ad good
Wednesday, August 19
thru Tuesday, August 25, 1992,
3/81
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26 Oz. - lodized
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