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The Cooking Corner
SE - a oo ar A tl A A At Hh Ul i A GI al Ws
Ee ma \ at tn > od - - ghey ir
A en A LR
The following recipes are tak-
en from the cookbook "Sharing
Recipes”, a book of favorite
recipes compiled by the
American Legion Auxiliary de-
partment of Kentucky.
MEATBALLS IN SOUR
CREAM
1 1b. hamburger
2 eggs
1 tsp. parsley flakes
Salt and pepper
1/2 c. bread crumbs
1/2 ¢. Parmesan cheese
~ 1/2 tsp. garlic salt
© Sauce:
© 1/4 c. A-1 Steak Sauce
. 2 Tbs. brown sugar
1/4 c. sour cream
1/2 c. catsup
Mix together well and form into
small balls the meat, bread crumbs,
‘eggs, cheese, parsley flakes, garlic
salt, salt and pepper. Brown in skil-
let. Mix all sauce ingredients, ex-
~ cept sour cream, and heat for 15
minutes. Just before serving, add
sour cream to sauce; add meatballs,
A slow cooker or skillet is the best
pan to keep these warm in and
serve from. Provide toothpicks for
use as party food.
SAUERKRAUT BALLS
1/2 Ib. ham, ground
. 1/4 1b. corned beef (1/2 can)
2 Tbs. grated onion (or chopped)
1 Tbs. parsley, chopped
1c. flour
. cracker crumbs
flour
1c. milk
1/2 tsp. mustard
1/2 tsp. salt
1 Ib. sauerkraut, finely chopped or
~ ground
Beaten eggs
Grind meats. Add parsley and
onions and brown lightly in skillet.
Add flour, then milk and season-
ings. Cook until tick, stirring con-
stantly. Cool. Grind or chop
~ sauerkraut, and add to meat. Roll
~ into 1 inch balls. Roll in flour, then
beaten eggs, then fine cracker
~ crumbs. Deep fry at 360 degrees.
Mixture may be made ahead and
~ kept in refrigerator. Or balls may
be completed ahead of time and re-
heated in moderate oven. Serve
with toothpicks for easier handling.
: WELCOME WAFERS
© 3/4 c. butter softened
1/2 c. shredded cheddar cheese
~ 1/3 c. crumbled blue cheese
1 tsp. finely snipped chives or
| green onion tops
©. sifted all purpose flour
ove garlic, finely minced
. 1 tsp. finely snipped parsley
Cream’ butter, cheddar cheese
and blue cheese. Mix in flour, gar-
lic, parsley and chives. Shape in 1-
1/2 inch rolls; chill. Slice and bake
~ at 375 degrees! for 8 to 10 minutes.
FINGER DRUMSTICKS
3 Ib. chicken wigs
~ 1tsp. salt
* 1/2 tsp. ground ginger
1/3 c. lemon juice
1/2 c. sugar
1/4 tsp. pepper
1/4 c. soy sauce
3 Tbs. cornstarch
3/4 c. water
Cut wings in 3 pieces. Discard
tips, leaving 2 pieces. Place wings
in one layer on broiler pan and
bake in 400 degree oven, turning
once, for 30 minutes. Mix sugar,
cornstarch, salt, ginger and pepper
in small pan; stir in water, lemon
juice and soy sauce. Cook, stirring
constantly until mixture thickens,
then boil 3 minutes. Brush part
. over wings and continue baking,
turning and brushing several times
with remaining sauce for 40 min-
utes or until richly glazed. Serve
hot.
CHEESEY RICE CRISPS
2 sticks margarine
2 c. flour
2 c. grated cheese '
2 c¢. Rice Krispies
1 tsp. salt
1 tsp. sugar
dash cayenne pepper
. Cream cheese and margarine.
Add flour, Rice Krispies and sea-
sonings. Form into balls about 1
inch in size. Flatten out with the
tines of a fork, criss-cross style or
roll in palms of hands into oblong
shapes. Bake at 375 degrees for 10
minutes.
SPINACH DIP
10 Oz. pkg. frozen, chopped
spinach
1 c. sour cream
1 c. mayonnaise
3 tsp. dry dill weed
3 tsp. Lawry's seasoned salt
3/4 c. chopped green onions
Thaw spinach and press out the
moisture. Mix with the other ingre-
dients. Put in refrigerator for sever-
al hours.
HOT BEAN DIP
3 c. refried beans
1 c. sour cream
1 c. cheddar cheese
1 Tbs. bacon drippings
1 jar Old El Paso hot relish
Garlic to taste
Mix all ingredients in a saucepan
and heat until smooth. Pour into a
crockpot and serve with taco chips.
CRAB DIP
1 (6-1/2 Oz.) can crab meat,
drained, flaked
3/4 c. sour cream
1 Tbs. mayonnaise or salad dress-
ng
1 Tbs. chopped onion
1 Tbs. chopped capers
1 Tbs. lemon juice
Mix all ingredients and chill for
~ 12 to 24 hours.
BLACK OLIVE DIP
1 (8 Oz.) pkg. cream cheese
2 chicken bouillon cubes, dissolved
in 2 Tbs. boiling water
1 Tbs. Worcestershire sauce
1/2 to 3/4 c. black olives
1 Tbs. minced onion
Put all of the above ingredients
in blender, mix well. Chill and
serve with raw vegetables.
ONION SQUARES
1-1/2 c. chopped onions
2 Tbs. butter
1 to 2 Tbs. more butter
1-1/2 ¢. milk
1-1/2 c. Bisquick
1-1/2 c. grated Swiss cheese
1 egg, beaten
2 Tbs. poppy seeds
Saute onions in 1 to 2 table-
spoons butter. Stir egg into milk;
add to Bisquick with grated cheese
and 2 tablespoons melted butter.
Mix well. Add onion. Pour batter
into 9x12 inch baking pan. Top
with 1/2 cup grated cheese and
. poppy seeds. Bake at 400 degrees
for 20 to 25 minutes, or until top is
golden. Cut into bite size squares.
Serve hot.
BANANA SALAD
1 c. sugar, 1/2 ¢. white and 1/2 c.
brown
2 Tbs. butter
Sliced bananas
1 egg 2-1/2 Tbs. water
1-1/2 Tbs. vinegar
Crushed peanuts
Cook sugars, egg, water and but-
ter until thick. Add vinegar and
heat again. Pour dressing over
sliced bananas, add crushed
peanuts and serve.
Brown promoted by Girl Scouts
Sylvia Holmes, executive direc-
tor of the Pioneer Girl Scout
Council, has restructured the coun-
cil's staffing pattern. She says, "I
am happy to announce the promo-
tion of Phyllis D. Brown to the
newly created position of Director
of Volunteer Services."
Brown will assume the responsi-
bility for the membership and pro-
gram operating units. In her new
positions with the council, Brown
will also direct the Girl Scout
Cookie Sale.
Brown, a native Gastonian, is a
graduate of Ashbrook High School
and Western Carolina University.
. She joined the Pioneer Girl Scout
Council July 1, 1985, as a member-
ship director and has served the
West Gastonia, Dallas, Bessemer
City and Mt. Holly/Stanley service
units.
Brown was the 1991 president of
the Gastonia Central Elementary
School PTO and has served on the
school's advisory committee. She
was a member of the 1990-91
Leadership Gaston and was listed
in the 1987 edition of "Outstanding
Young Women of America.”
Brown is a member of the Delta
Sigma Theta Sorority.
Jill M. Brooks, who was the
1992 resident camp director, has
been named Program
Specialist/Resident Camp Director
for the council. Brooks received
her undergraduate education in the
Kings Mountain school system and
her B.S. in recreation resources ad-
ministration from North Carolina
State University.
In this position Brooks will be
responsible for organizing and di-
recting council sponsored program
events, ensuring quality program
for girls of all troop age levels,
council day camp, providing staff
support for the Gold Review
Board, the Senior Planning Board
and overseeing the Wider
Opportunities program.
Brooks will be responsible for
all aspects of the resident camp
program, which includes recruiting
and training the resident camp staff
as well as seeing that Camp
Golden Valley, which is located in
Rutherford County, meets the stan-
dards of the American Camping
Association.
Before he employment by the
Pioneer Girl Scout Council, Brooks
served as head counselor at
Litchficld-by-the-Sca, residential
counselor at Glen Laurel in
Charlotte, program dircctor for
Camp Carolwood, the Mcthodist
camp at Lenoir, and was a teacher
at the MacGregor Cicative School
in Kaleigh. She also served as a
Daisy and Brownie troop Icader in
Pines of Carolina Girl Scout
Council.
COCA COLA SALAD
1 large pkg. Philadelphia cream
cheese
1 ¢. chopped nuts
2 small or 1 king sizc Coke
1 large can crushed pineapple
1 can black sweet cherrics
2 (3 Oz.) pkgs. red gelatin
Drain pineapple and cherries.
Boil juice and add gelatin. Mix
softened cream cheese, pineapple,
cherries and nuts. Add cooled
gelatin mixture, stir well and pour
in Coke. Cool. Can be frozen up to
3 weeks. :
HOT CHICKEN SALAD
2 c. diced chicken
1 c. celery
1/2 c. toasted almonds
1/2 ¢. homemade mayonnaise
1 (10 Oz.) can cream chicken soup
1 Tbs. minced onion
Salt and pepper
1/2 c. sliced water chestnuts
Combine all ingredients, add 1/2
cup chicken broth over top. Crush
2 cups potato chips and sprinkle on
top. Dot with butter. Bake at 400
degrees for 20 to 30 minutes.
HOT POTATO SALAD
5 ¢. diced potatoes
1 can chicken soup
1/2 c. grated cheddar cheese
4 eggs, hard boiled
1 small carton sour cream
Salt and pepper
Mix all ingredients together.
USDA
Choice
Beef
Boneless
Shoulder Roast
| USDA Choice Beef
t. Family Pack
Cube
| Steak ©
: 77." &
Bake 35 minutes at 350 degrees or
microwave on medium for 10 min-
utes.
FRENCH ONION SOUP
1 large onion, thinly sliced (1 ¢.)
1 (10-1/2 Oz.) cans condensed beef
broth
Dash pepper
1 Tbs. margarine
3/4 ¢. water
1/2 tsp. Worcestershire sauce
1 Tbs. grated Parmesan cheese
Cook onion in margarine over
medium-low heat, till lightly
browned, about 20 minutes. Add
beef broth, water and
Worcestershire sauce. Bring to
boiling; season with pepper. Pour
into bowls; sprinkle with cheese.
Makes 7 servings.
CUCUMBER AND ONIONS IN
SOUR CREAM
1/2 ¢. commercial sour cream
1 Ths. vinegar
2 medium onions,
1 Ths. sugar
1/2 tsp. sali
2 small onions, thinly sliced
thinly sliced
Combine sour cream, sugar,
vinegar and salt; add cucumber and
onion, tossing gently. Cover and
chill 24 hours, stirring occasional-
ly. Yield: 4 servings.
Grace United Methodist Church,
830 Church St.,
hamburger/hot dog sale Saturday
Prices in this ad good
Wednesday, September 9
thru Tuesday, September 15, 1992.
2 Liter, Diet Pepsi, Mt. Dew,
Diet 7 Up, Diet Mt. Dew, 7 U
PEPSI COLA
Pkg. pf6- 16 Oz. Non-Returnable
fl Bottles Mt. Dew, Diet Mt. Dew,
Pepsi, Diet Pepsi .........
ra Ed AR EE amanda
Thursday, Septernber 10, 1992 -THE KINGS MOUNTAIN HERALD-Page-db
Hamburger and hot dog sale
at Grace Methodist Church
beginning at 11 am, Baked goods
will also be available in the church
{cllowship hall.
United Methodist Women of
will sponsor a
CAROLINA UNIVERSITY OF THEOLOGY
FALL REGISTRATION
Night classes begin Monday, September 14, 1992 at 6:30 pm
for Accredited Bachelor, Masters and Doctoral Degree pro-
grams in:
BIBLICAL STUDIES
MINISTRY
THEOLOGY
CHRISTIAN EDUCATION
COUNSELING/PSYCHOLOGY
Classes will be held Monday and Thursday nights at West
Cramerton Baptist Church on Hwy. 74 near Gastonia. Life
experience in ministry will be considered for credit. Financ-
ing available.
FOR CATALOGUE OR INFORMATION CALL:
704-824-0247 or 704-827-1742
MONDAY THROUGH SATURDAY
9 AM TO 7PM
LIMITED SPACE - CALL EARLY
REGISTRATION BY APPOINTMENT ONLY
¢ U.S. No. 1
White
Potatoes
°°
Northwest Bartlett
Pears........... 69¢ wn,
1.9
000
BON
Lb.
Extra Lean
Fresh
Pork
Picnics
67:
¢
JFG rats
~~ 06.9 Oz. -
18 Oz.
Food Lion
Corn Flakes
AY A
Chicken
ifs Rice-A-Roni
79:
12 Oz. - Food Lion
ple Juice
O¢ Frozen
Concentrate