Newspapers / The Kings Mountain Herald … / Dec. 31, 1992, edition 1 / Page 14
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has Page 4B-THE KINGS MOUNTAIN HERALD-Thursday, December 31, 1992 The Cooking Corner TAT a A Pr hp APN le NU lg il A A The following recipes are tak- en from "Sharing Our Best, The Stowe Family Cookbook." BROCCOLI CASSEROLE 2 pkgs. frozen broccoli, chopped 2 beaten eggs 1 stick margarine 3/4 ¢. mayonnaise 1 can cream of mushroom soup 1 ¢. grated cheese 2 Tbs. onion Ritz crackers SA Cook and drain broccoli. Mix all ingredients and put in casserole dish. Crush crackers and sprinkle on top. Dot with butter. Bake 1 hour at 300 degrees. Ruth Stowe CHEESY CORN PUDDING 1 Lb. can cream style corn 2 Tbs. sugar Salt & pepper to taste 2 Tbs. flour 1 egg, beaten 1/2 c. milk 1 c. sharp cheddar cheese, grated Mix all ingredients, except cheese and pour into greased casse- role. Bake at 350 degrees for 45 minutes to 1 hour until center is firm. Add cheese the last 10 min- utes of cooking. Kate Martin CORN CASSEROLE 9 Oz. can Green Giant golden sweet corn 10 Oz. can Campbell's cream of chicken soup 1/4 stick butter, cut up I med. onion, diced 6 to 8 slices Velveeta cheese | 1 c. Pepperidge Farm regular stuff- ing mix Mix first 5 ingredients together in a casserole baking dish. Cook at 375 degrees until onions are translucent. If cooking in mi- crowave, stir occasionally to keep cheese from sticking and boiling over. Remove from oven and add stuffing mix to the top, brown and serve. Robin Stowe EASY BAKED BEANS 2 Lb. can pork & beans 4 slices bacon 1/2 c. brown sugar 1/4 c. mustard 1/4 c. catsup Mix beans, sugar, mustard and catsup. Put in large casserole pan. Place bacon on top. Bake 1 hour at 350 degrees. (If you like an onion flavor, may add a small chopped onion.) Leslie Sauceda ONION CASSEROLE 2 to 3 onions, sliced thick 1 can cream of mushroom soup 2 c. cornflakes 1 stick butter Line a 9x13 inch dish with onions. Pour over onions. Cover with cornflakes. Dribble melted butter over top. Bake at 350 de- grees for 1 hour. Cover with foil and bake for 30 minutes then un- cover and bake 30 minutes longer. Freida Rhyne SCALLOPED POTATOES 3/4 to 1 c. mayonnaise 1 med. onion, sliced thin 1 tsp. salt 1/3 tsp. pepper 6 Oz. sharp cheddar cheese, grated 6 med. potatoes, peeled Boil peeled potatoes for approxi- mately 20 minutes. Cool and slice 1/4 inch thick. Place ingredients in- to buttered casserole as follows: potatoes, salt, pepper, onions, may- onnaise and cheese. Bake at 350 degrees for 30 minutes. Leslie Sauceda CROCKPOT MACARONI AND CHEESE 8 Oz. macaroni 1 tall can evaporated milk - 1 c. plain sweet milk -1 tsp. salt 2 c. sharp cheese, shredded 1 c. med. cheese, shredded 1/2 c. melted margarine 2 eggs Black pepper to taste Cook macaroni 5 to 6 minutes only and drain. Mix all ingredients well and put in a crockpot which has been greased with 2 table- spoons shortening. Cut several thin slices of cheese and put on top. Sprinkle with paprika. Cook 3 to 3- 1/2 hours on low. Molly K. McFee EASY COMPANY BISCUITS -2 c. Bisquick 1 stick margarine, room temp. 8 0z. carton sour cream, room temp. Mix all ingredients together and form into small balls. Grease muf- fin tin. Bake at 400 degrees for 10- 15 minutes. Makes 12- to 18 bis- Cuits. Betty Stowe DELUXE CORNBREAD 1/2 c. oil 2 eggs 1 ¢. sour cream 1 c. cream style corn 1 c. cornmeal 1-1/2 tsp. salt 1-1/2 tsp. baking powder Heat oil. Beat eggs and blend in sour cream and corn. Sift corn- meal, salt and baking powder. Add to corn mixture. Stir in hot oil. Pour into 9 inch square pan. (I use 10x6 inch pan.) Bake at 350 de- grees for 35-40 minutes until nice and brown. Pearl McGee CRAZY BREAD 3 very ripe bananas 2 c. packed brown sugar 3-1/2 c. flour 2 tsp. baking soda 1/2 tsp. baking powder 1 tsp. salt 1c. oil 3 eggs 2 tsp. vanilla 15 Oz. can cream of coconut 2 c. shredded zucchini 2 c. chopped walnuts Mash bananas with brown sugar in bowl or food processor until blended. Combine flour, baking so- da, baking powder and salt in an- other bowl. Beat eggs well. Beat in oil, vanilla, cream of coconut and banana mixture until thoroughly ‘blended. Slowly stir in flour mix- ture. Fold in zucchini and nuts. Turn into lightly greased 9 x 5 inch loaf pans. Bake at 350 degrees for 60-65 minutes. Cool slightly, then turn into racks. Makes 2 loaves. (Cream of coconut can be found with the liquor in the grocery store. Martha Stowe MOM'S SCONES 2 c. self-rising flour 1/4 c. Crisco 3/4 c. buttermilk Vegetable oil or Crisco Cinnamon Sugar Cut 1/4 cup Crisco into flour. Add enough milk to make dough, not too soft. Heat oil or Crisco in deep skillet. Drop by spoonfuls in- to hot grease and fry until golden brown. Remove from grease when evenly cooked, drain and coat with cinnamon and sugar mixture. (This is easiest when mixture is put into a bag and shaken to coat fried dough.) Kenny Sauceda UPSIDE-DOWN CARAMEL APPLE PIE 2 Tbs. butter, softened 1/2 c. pecan halves 1/3 c. packed brown sugar 1 Pkg. pie crusts (2 crusts), room temp. 3/4 c. sugar 2 Tbs. all-purpose flour 1/2 tsp. nutmeg 1/4 tsp. salt 6 c. tart apples, peeled & sliced Heat oven to 450 degrees. Line pie plate with foil, make sure it covers edges. Spread butter on foil. Press pecans, rounded side down, over butter. Sprinkle brown sugar over pecans. Place 1 pie crust over brown sugar. In a bowl, mix sugar, flour, cinnamon, nutmeg and salt. Toss mixture with the apples. Turn onto pie crust. Dot with butter. Put other pie crust over apples. Cut 6 -Bake 10 minutes. Remove from 1/4 c. Amaretto Whip. ngies WE WILL BE OPEN ALL DAY NEW YEAR'S DAY! CHECK OUR OW PRICES on Laura Hie Homogenized 1/2%-2%=-Skim 946 This Ad Good Thru Jan. 2, 1993 slits in top after sealing cdges.. oven and cool for 5S minutes. Turn ‘pie upside down onto a plate. Peel off foil. Kelly Hoagland CHOCOLATE AMARETTO PIE 2 env. whipped topping mix (Dream Whip) : 1-1/2 c. milk 2 sm. pkgs. instant chocolate pud- ding/pie filling 1 (9-inch) deep-dish pie shell, baked & cooled 8 0z. Cool Whip Chopped pecans or walnuts Prepare topping mix according to package directions. Add milk, pudding mix and Amaretto. Beat 2 minutes at high speed with electric mixer. Spoon mixture into pie shell. Top with whipped cream and nuts. Chill at least 4 hours.. Kelly Hoagland MY FAVORITE CHOCOLATE PIE 1/2 stick margarine 1/2 c. all-purpose flour 1/2 c. chopped fine pecans Melt margarine in deep dish pie pan. Mix with other ingredients and press into pie shell form in pie plate. Bake at 350 degrees for 10- 15 minutes. Let cool. Filling: 8 oz. cream cheese 1/2 ¢. powdered sugar Sm. container Cool Whip 1 sm. pkg. Jello instant chocolate pudding 1-3/4 ¢. milk Mix 1/2 of 8 ounce cream cheese with 1/2 ¢. powdered sugar and 1/2 c. Cool Whip. Mix well. Spread over cooled pie crust. Mix 1 small package chocolate pudding with 1-3/4 c. milk, as directed on box. Pour pudding over cheese mixture and refrigerate. Top pie with layer of remaining Cool MERRY CHRISTMAS, JULIA - Julia E. Roberts of Kings Mountain, who will be 85 years old February 3, 1993, recently went in- to McDonalds to get something to eat when she met an eld friend, Santa Claus. Santa couldn't resist giving Julia a candy cane and a big hug. Selected Items Now On SALF at) Sie CROCKPOT PEACH CRISP 4 c. sliced peaches, peeled 1/3 c. Bisquick 2/3 c. oatmeal i DE wn ay 104 E. Warren St. 1018 Union Rd. Ahh with nonstick Shelby, NC Gastonia, NC spray. Mix dry ingredients together (704) 481-1776 (704) 861-1990 and stir in peaches. Pour into crockpot. Cook on low 4 to 6 hours and do not stir. Leslie Sauceda You'll Fall for our Brand New Fisherman's Wharf LEI Department § [LAT We Steam your Seafood FREE while you Shop Alaskan “Opelio” Snow Crahleg Clusters 71/90 count White Headless Medium Shrimp 36/40 count Rock Shrimp Buy one Stuffed Crab or Stuffed Clam at the regular price and get a second Stuffed Grab or Clam Delta Pride Farm Raised Catfish Nuggets Ready to Fry Breaded Popcorn Shrimp Check-Out the Grand Opening WINN f our Kings Mtn. —— Fi : 8 ii Wharf America’s Supermarket’ Isherman’s a Prices good Wed. Dec. 30 thru Tues. Fresh Seafood Department! Jan. 5,1993.
The Kings Mountain Herald (Kings Mountain, N.C.)
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Dec. 31, 1992, edition 1
14
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