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2 The Cooking Corner Thursday, April 15, 1993 -THE KINGS MOUNTAIN HERALD-Page-78 / The following recipes are tak- en from "Carolina Cooking", a cookbook compiled by the Telephone Pioneers of America, North Carolina Chapter No. 35. SOUTHERN BEAN AND HAM SOUP 1-1/2 cups dried Great Northern beans 3-1/2 quarts water 1 pound ham hocks 1 chop chopped onion 1 cup chopped celery 1 tablespoons salt 1/4 teaspoon pepper 2 cups cubed peeled potatoes 1 10 ounce package frozen chopped turnip greens Red pepper sauce to taste Bring beans and water to a boil in large saucepan. Boil for 2 min- utes, remove from heat. Let stand, covered, for 1 hour. Add ham hocks, onion, celery, salt and pep- per. Simmer, covered, for 1-1/2 hours. Add potatoes, turnip greens and pepper sauce. Simmer for 20 minutes or until vegetables are ten- der. Chop ham into small pieces; return to soup. Cook until heated through. Serve with cornbread. Yield: 8 servings. Carolyn Helms SAUSAGE AND EGG BREAKFAST CASSEROLE 12 pound hot pork sausage 6 slices white bread, cut into cubes 6 eggs : 2 cups milk 1 cup shredded sharp Cheddar cheese Brown sausage in skillet, stirring until crumbly; drain. Layer bread cubes and sausage in 8x11 inch baking dish. Beat eggs with milk in bowl. Pour over layers. Top with cheese. Chill overnight. Bake at 350 degrees for 1 hour. Yield: 8 servings. ‘ Priscilla Wise HOT DOG CASSEROLE 1 cup uncooked rice 1 pound hot dogs 1 small onion, chopped 1 small green bell pepper, chopped 1 tablespoon oil 1 envelope brown gravy mix 1 pound Cheddar cheese, shredded Cook rice according to package directions. Cut hot dogs into bite- sized pieces. Cook with onion and green pepper in oil in skillet until brown. Prepare gravy mix using package directions. Add gravy and rice to hot dog mixture; mix well. Spoon into 9x13-inck baking dish. Top with cheese. Bake at 350 de- grees for 30 minutes. Yield: 6 serv- ings. Happy Osborne FUN IN THE BUN 1-1/2 cups pancake mix 2 tablespoons sugar 1/2 cup cornmeal 1-1/4 cup milk legg 1 pound hot dogs Oil for deep frying Combine pancake mix, sugar, cornmeal, milk and egg in bowl; mix well. Insert 1 popsicle stick in- to each hot dog. Dip into batter, coating well. Deep-fry until golden brown. Serve with mustard dip. Yield: 10 servings. Deni Dumford VENISON CHILI 1-1/2 pounds ground venison 1 medium onion, chopped 3 tablespoons Worcestershire sauce 3 tablespoons chili powder 1/2 cup catsup A Insulated Water Nozzle All zine body adjusts from gentle mist to full stieam spray. Thieaded nozzle for attachments. win 1 16 ounce can pinto beans Brown venison with onion and just enough water to prevent stick- ing in medium saucepan, stirring until venison is crumbly. Add Worcestershire sauce and chili powder. Simmer for 10 to 15 min- utes. Stir in catsup and pinto beans. Simmer to desired consistency. Serve with buttermilk corn bread. Yield: 4 servings. Danny Navey COUNTRY CHICKEN WITH ONION BISCUITS 2-1/2 cups chopped cooked chick- en 4 slices crumbled 1 10 ounce package frozen mixed vegetables, cooked 2 medium tomatoes, chopped 1 cup shredded Cheddar cheese 1 can cream of chicken soup 3/4 cup milk Onion Biscuit Dough 1/2 3 ounce can French fried onions 1/2 cup shredded Cheddar cheese Combine chicken, bacon, mixed vegetables, tomatoes and 1 cup cheese in 9x13 inch baking dish. Blend soup and milk in bowl. Pour over casserole. Bake, uncovered, at 400 degrees for 15 minutes. Drop Onion Biscuit Dough, by spoonfuls into 12 biscuits on top of casserole. Bake, uncovered, 15 to 20 minutes or until biscuits are golden brown. Top with French-fried onions and 1/2 cup cheese. Bake for 2 to 3 minutes or until cheese melts. Yield: 6 servings. Onion Biscuit Dough 1-1/2 cups baking mix 2/3 cup milk 1/2 3 ounce can French-fried onions Combine baking mix, milk and French-fried onions in bowl; mix well. Martha Robertson ~ OVEN-FRIED CHICKEN 1 cup flour 1/2 teaspoon paprika 1/2 teaspoon salt 1/8 teaspoon pepper 1/4 cup margarine 1 small fryer, cut up Sift flour, paprika, salt and pep- per into plastic bag. Melt mar- garine in ovenproof skillet in 400 degree oven. Rinse chicken and pat dry. Shake 1 piece at a time in flour mixture, coating well. Arrange in margarine in skillet. Bake at 400 degrees for 45 minutes to 1 hour or ‘until crisp and brown, turning chicken halfway through baking time. Drain on paper towel. Yield: 5 servings. Donna Lee CHICKEN AND RICE CASSEROLE 1 cup uncooked rice 1 can cream of celery soup 1 can cream of chicken soup 1 cup water 6 chicken breasts 1/4 cup melted margarine Sprinkle rice into 2-quart baking dish. Spoon mixture of soups and water over rice. Rinse chicken and pat dry. Dip in margarine; arrange over soup. Bake at 350 degrees for 1 hour or until chicken is tender. May cover with foil if necessary to prevent overbrowning. Yield: 6 servings. Jean Rushing QUICK CHICKEN PIE 2 cups chopped cooked chicken 1 14 ounce can chicken broth 2 cans cream of chicken soup EEN TT Fertilizer Spikes Provides the notrients newly planted ees or inhi need to thrive, “wen Simple Green Biodegradable and non-toxic leaner and degreaser. 32 07. Tove Tuedos trigger Spraves a0 Drop Spreader Comtosion proof poly spread bold “6 and Dare a 207 spread path oa ACE. Kings Mountain Hardware See your Helpful Hardware Man at: A eynolds £3 "714 North Cleveland Avenue et Fr login 7 ror seh YS Sete ved fa A re em pr 8 mb eB hg PAA “ora Can im ucievent by yout Ac duster act @ mes LHaocn as ban stud ard yas of Ba ot pow bund Dik ord HURRY! WHILE SUPP 739-0915 LIES LAST! crisp-fried bacon, 1 10 ounce package frozen mixed vegetables 1 cup flour 1/2 cup melted margarine 1 cup milk Combine chicken, broth, soup and mixed vegetables in bowl; mix well. Spoon into 9x13 inch baking dish. Combine flour, margarine and milk in bowl; mix well. Spoon over chicken mixture. Bake at 400 de- grees for 1 hour. Yield: 6 servings. Daphine Scarborough EASY CHICKEN POTPIE 4 chicken breasts 1 16 ounce can mixed vegetables, drained 1 can cream of celery soup 1 can cream of chicken soup Topping Rinse chicken. Cook in water to cover in saucepan until tender. Bone and chop chicken; reserve broth. Combine mixed vegetables, soups and 1-1/2 soup cans reserved broth in bowl; mix well. Layer chicken and vegetable mixture in 9x13 inch baking dish. Spread top- ping over casserole. Bake at 325 degrees for 45 minutes or until golden brown. Yield: 8 servings. Topping: 1-1/2 cups self-rising flour 1 cup milk 1/2 cup melted margarine 1/4 teaspoon pepper Combine flour, milk, margarine and pepper in small bowl; mix well. Joyce Waters CHICKEN AND RICE SOUP 1 3-1/3 pound chicken 2 quarts water 1 onion, chopped 2 stalks celery, thinly sliced 1 bay leaf 1-1/2 teaspoons salt 1 teaspoon pepper 3/4 cup uncooked long grain rice 1 carrot, chopped Rinse chicken. Combine with water, onion, celery, bay leaf, salt and pepper in heavy saucepan. Bring to boil; reduce heat. Simmer, covered, for 45 minutes. Remove and cool chicken; discard bay leaf. Cut chicken into bite-sized pieces. Add rice and carrot to broth in saucepan. Bring to a boil; reduce heat. Simmer, covered, for 20 min- utes or until rice is tender. Add chicken. Heat to serving tempera- ture. Yield: 6 servings. Carolyn Helms SAUTEED DOVE 12 dove 3/4 cup flour Salt and pepper to taste 2 tablespoons butter 1/2 cup dry white wine Rinse dove and pat dry. Coat with mixture of flour, salt and pep- per. Brown in butter in heavy skil- let. Reduce heat; add wine. sonaseasmn suman : -Ground Beef Top Priority- One of the most versatile products in the Food Lion meat department is ground beef. Every Food Lion store grinds fresh beef throughout each day. . Food Lion offers several varieties of ground beef -- from regular to extra lean. Simmer, covered, for 45 minutes, adding water if necessary. Yield: 4 servings. Steve Dumford BEER-BATTERED BASS 3/4 cup pancake mix 1/4 cup flour 1/2 teaspoon baking powder 1/2 teaspoon salt 1 egg 3/4 cup warm beer 6 fish fillets Qil for deep frying Combine pancake mix, flour, baking powder and salt in bowl. Add egg and beer; mix until * smooth. Dip fish in batter, coating well. Deep-fry in hot oil until gold- en brown; drain. Yield: 6 servings. DY C RANDALL 2 CHIROPRACTIC CENTER Dr. George W. Randall 608 West King Street (Bus. 74), Kings Mountain, NC 28086 (704) 739-7776 AUTOMOBILE ACCIDENTS - WORK RELATED INJURIES Neck, Shoulder & Arm Pain, Lower Back & Leg Pain, Painful Joints, Numbness in Limbs, Headaches Office Hours: Mon., Tues., Wed. & Fri. 8 am - 5 pm Thursday 8 am - 12 Noon; Satu 24 Hour Emergency Service Steve Dumford SHRIMP CAPRI 1 pound shrimp 1 clove of garlic, minced 1/2 cup butter Salt and freshly ground pepper to taste Peel shrimp, leaving tail portion; . devein. Rinse and pat dry. Place in large ovenproof pan. Saute garlic in butter in skillet for 3 minutes. Pour over shrimp. Sprinkle with salt and pepper. Broil 3 inches from heat source for 5 to 7 minutes or until done to taste. Yield: 3 serv- ings. Janet Batrouny rdays 9 am - 12 Noon When choosing and preparing ground beef, here are several tips to remember: 1) Look on the label for the percent oF fat content. 2) Look for a bright red color. Food Lion packages its ground eef in clear plastic wrap so you can see the product. 3) Due to lack of oxygen reaching the center f the ground beef, the center is not a bright red color. However, once air reaches the center of the resh ground beef, the product will regain its bright red color. 4) Make sure ground beef is thoroughly cooked. (160° internal temperature) For those ground beef fans who are seeking an alternative to beef, try ground turkey and ground ork. Ground turkey and ground pork are excellent substitutes for ground beef. Ie Prices in this ad good Wednesda April 14 thru Tuesday, April 20, 1§ Save 40¢ i) 4 Milas @andan Sly 8 gunkis, Bedding Plants, Patio Lemons Tomato & Pepper 1 1 /° 17 : i 3 Lb. Pack Or More 29: Lb. Holly goo Um Now available at ) Whole Fryers§.. ... Grade A (NIBP Plants, Tomato Stakes, Beautiful 10" Potting Soil, Mulch, ; Trees. & \ Rose Bushes \ cemPbely, Cream Of] Mushroom Soup Pork Loins oO end Porg ¢ “The prime rib of pork. _ Country Prid : Breast : gr oe! Mon lm 2 2 / 5 00 Filets & | pg. cless 10.75 Oz. a Tenders ie Pork Chops S€P59 Lb. Reg. 64¢ —{ Each arkle Big Ry » Paper v Towels 2 Liter - Diet Pepsi, Mt. Dew, Diet Mt. Dew, 7-Up, Diet 7-Up Pepsi Cola Ee 10° SJ [8 6 Pack - 16 Oz. Non-Returnable | § Bottles - Mt. Dew, Diet ‘Be Soar We Sell Postage Stamps. We Reserve © The Right To Limit Quantities. Charcoal ER HA
The Kings Mountain Herald (Kings Mountain, N.C.)
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April 15, 1993, edition 1
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