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'Page-6B-THE KINGS MOUNTAIN HERALD-Thursday, June 10, 1993 | The Cooking Corner The following recipes are tak- en from the Central United Methodist Church Cookbook of Kings Mountain. HASH BROWN POTATO CASSEROLE 1 can cream of chicken soup (undiluted) 1 (8 oz.) ctn sour cream 1/2 c. margarine, melted 1/2 c. chopped onion 1 tsp. salt 1 tsp. pepper 1 (2 Ib.) pkg. frozen hash brown potatoes, thawed 2 c. grated Cheddar cheese Combine all ingredients. Spoon mixture into greased 13x9x2 inch baking dish. Bake at 350 degrees for 40 minutes. Yield: 8 to 10 serv- ings. Jane Clemmer RICE SALAD 1 c. rice (uncooked) 1 c. sour cream 1 medium onion, finely chopped 1/2 tsp. salt 8 radishes, sliced 1 c. mayonnaise or salad dressing 2 c. chopped celery 4 tsp. prepared mustard 4 hard cook eggs, chopped 1 cucumber, peeled and chopped Cook rice according to package directions. Transfer to large bowl. Cover and chill. Add mayonnaise, sour cream, celery, onion, mustard, and salt to chilled rice. Stir in re- maining ingredients before serving. Serve on bed of lettuce and gar-- nish. Dot Jonas SQUASH DRUMSTICKS Squash Egg Bread or cracker crumbs Select small, tender yellowneck squash, allowing about 2 squash per person. Leave squash whole and cook in strong onion water. Drain and let cool. Dip in egg and then in bread crumbs or cracker crumbs. Fry in deep fat until gold- en brown. This makes an attractive, differ- ent looking, and most "tasty drum- stick." Maude Patterson HAMBURGER CASSEROLE 1 1b. ground beef (or turkey) 1/2 c. uncooked rice 1 can chicken noodle soup 1-1/2 c. diced celery 2 medium onions, chopped 2 Tbsp. soy sauce Brown meat; add celery and onions. Add soups with equal amount of water. Bring to boil; add rice and soy sauce. Bake in baking dish for 1 hour at 350 degrees. Betty Potter PEPPER STEAK 1 Ib. lean round steak 2 Tbsp. vegetable oil 1/2 c. chopped onion 1 c. water 2 tsp. instant beef broth 1/2 tsp. salt 1 can stewed tomatoes 1 green pepper, cut in strips 1/2 c. water 1 Tbsp. cornstarch 1 Tbsp. soy sauce 3 c. hot, cooked rice Cut steak in thin strips across the grain. Brown in oil over medium high heat. Add onion and saute un- til tender. Stir in 1 cup water, beef broth, and salt. Bring to boil, then lower heat and simmer for 20 min- utes. Add tomatoes and green pepper. Cover and simmer for 10 more minutes. Blend remaining ingredi- ents and stir into meat mixture. Heat until sauce becomes thick- ened and shiny. Serve over hot, cooked rice with additional soy sauce if desired. Ernestine Bishop HOMEMADE HOT DOG CHILI 1 Ib. hamburger 2 Tbsp. chili powder 1 Tbsp. paprika 1 small can tomato paste 1 medium onion, chopped 1 Tbsp. salt 1 tsp. garlic salt 2 tomato paste cans water Add all ingredients together and cook on medium heat for 1/2 hour, stirring often, then low heat for 1- 1/2 hours to finish cooking. This freezes well. STUFFED PORK CHOPS 4 double rib chops 1 small onion 1/2 stalk celery with leaves 3/4 c. bread crumbs Rind of 1 orange 1/4 c. orange juice A pinch of dry mustard 1/8 tsp. sage 1/4 tsp. ground ginger 2 Tbsp. flour Salt and pepper to taste 2 Tbsp. butter, olco or margarine 1/2 c. hot water Cut a pocket in chop. Cut onion and celery in small picces and mix well with bread crumbs, rind, juice, mustard, sage, and ginger. Fill each pocket of chop with stuffing. Dust ‘each chop with flour briskly sca- Dot Jonas soncd with salt and pepper. Melt butter in heavy skillet and brown chop quickly. Add water and bay leaf; cover tightly. Cook slowly for an hour, or until tender. Mrs. Tim Hord CABBAGE PATCH STEW 1 Ib. ground beef 2 medium onions, thinly sliced 1-1/2 c. coarsely chopped cabbage 1/2 c. chopped celery 1 (16 0z.) can stewed tomatoes 1 (15-1/2 0z.) can kidney beans 1 c. water 1 tsp. salt 1/4 tsp. pepper 1 to 2 tsp. chili powder 2 c. Bisquick baking mix 2/3 c. milk Cook and stir ground beef in Dutch oven until brown; drajn. Add onions, cabbage, and celery; cook and stir until vegetables are light brown. Stir in tomatoes, kid- ney beans (with liquid), water, salt, pepper, and chili powder. Heat to boiling; reduce heat. Prepare dumplings by mixing 2 cups Bisquick and 2/3 cup milk un- til soft dough forms. Drop by spoonfuls onto boiling stew. Cook, uncovered, over low heat for 10 minutes. Cover and cook for 10 minutes. Sprinkle dumplings with paprika if desired. Ernestine Bishop LAZY DAY BEEF STEW Arrange 2 pounds stew beef in sin- gle layer; do not brown first. Add chunks of carrots, potatoes, onions, and celery to suit. Pour over 1 (8 ounce) can of tomato sauce plus 1 can of water and 1 teaspoon of sug- ar. Salt and pepper to taste. Last, scatter 2 teaspoons quick-cook tapioca on top. Seal with foil. Place in 325 degree oven for 2 to 3 hours; longer will not mattcr, then your whole dinner is ready. Grace Davis CHICKEN DIVAN 6 (half) chicken breasts 3 pkg. broccoli florets 2 cans cream of chicken soup 1/2 ¢. mayonnaise 1 small ctn. sour cream 2 Tbsp. lemon juice Salt and pepper to taste Topping: Parmesan cheese Bread crumbs Paprika Cook chicken and cut into bite- size pieces. Cook broccoli until just crisp and cut into bite-size pieces. In 11x13 inch greased casserole dish, place broccoli on bottom and then place chicken over top of casserole. Mix all other ingredients and pour over chicken and broccoli. Sprinkle with Parmesan cheese and bread crumbs, then paprika. Bake at 350 degrees for 30 to 40 min- utes. Ann Recep CHEESY CHICKEN CASSEROLE 4 to 5 chicken breasts, cooked and boned 3 c. cooked rice 1 stick margarine 1/2 c. chopped onions 1-1/2 Tbsp. flour 1/2 c. milk 1 can cream of chicken soup 2 c. shredded Cheddar cheese Saute onions in margarine. Add flour; mix well. Add milk and soup. Stir over heat until hot. Use 9x13 inch baking dish. Put cooked rice in bottom; arrange halved chicken breasts on rice. Pour on sauce. Top with cheese. Bake, un- covered, at 350 degrees for 30 min- utes. Jane Clemmer BAKED CHICKEN REUBEN 4 whole chicken breasts, halved and boned 1/4 tsp. salt 1 can sauerkraut, drained 1-1/4 c. Thousand Island dressing 1 Tbsp. chopped parsley 1/8 tsp. pepper 4 slices Swiss cheese In greased baking pan, place chicken; sprinkle with salt and pep- per. Place sauerkraut over chicken; top with Swiss cheese. Pour dress- ing over cheese. Cover with foil. Bake, covered, at 325 degrees for 1 hour. Uncovered and bake for 30 minutes more. Sprinkle with pars- ley. EASY CHICKEN PIE 2-1/2 to 3 1b. cooked and deboned chicken 1 can cream of chicken soup 1-1/2 c. chicken broth Batter: 1 c. self-rising flour 1 tsp. baking powder 1/2 tsp. black pepper 1/4 tsp. salt 1c. milk 1 stick margarine, melted Mix soup and broth togcther. Place chicken in 13x9 inch pan; pour soup and broth mixture onto chicken. Mix all batter ingredients togeth- “er; pour over chicken and broth. Bake for 30 to 35 minutes at 425 degrees. Students of the Quarter for spring 1993 at Cleveland Community College are, left to right, Evonne Parker of Kings Mountain, College Transfer Programs; Chester Peeler of Shelby, Vocational Engineering Programs; and Pearly Addison of Kings Mountain, Technical Programs. Perfect’ | students at West Thirty-ninc students at West School had perfect attendance for the 1992-93 school year. They include Kenny Childers, Susan Clark, Jeremy Ford, Justin Gardin, Kelly Mattox, Tyler Maxey, Katic McDaniel, Ashley Parker, Katic Bennett, Hunter Gaffney, Virginia Ncisler, Skyria Banks, Antwan Adams, Shanc Davis, Vernnina Gregory, Deidre Moore, David Phannarcth, Laymond Caldwell, Kelly Crook, Dusty Hord, Sadic Wilson, Chathamaly Khounsy, Amanda Hord, Johnathan Humphrics, Jennifer Pitts, Sherkia Withrow, Mark Mull, Lauren Horne, Jessica Adams, Alex Bennett, Annic Phanthalack, Tyler McDanicl, Jesse Moschler, Latasha Brown, Jodie Baity, Drew Neisler, Lindsey Gaffney, Manisonc Phanthalack, and Allen Lingerfcldt. Cleveland County residents graduate Leadership Program Allen Langley, William McCarter Jr. and Anne Short of Cleveland County were among the inaugural graduates of the Carolinas Leadership Program Wednesday afternoon at Wingate Chuck Or Shoulder University. The purpose of the Carolinas Leadership Program is to cultivate regional leadership networks and enhance regional decision-making through a program which fosters USDA Choice Beef Extra Lean Ground Beef FS 172 50" regional thinking and cooperation among emerging leaders: The pro- gram offers leadership develop- ment, information and cducation about regional initiatives and is- sues, and opportunities to build re- We Reserve The lationships among emerging com- munity leaders representing Cabarrus, Catawba, Cleveland, Gaston, Iredell, Lancaster, Lincoln, Mecklenburg, Rowan, Stanly, Union and York countics. a — = : z Prices in this ad good Wednesday, June 9 thru Tuesday, Right June 15, 1993 to Limit Quantites. Lb. - Tender Yellow Squash/ Fresh Zucchini Squash/ Stalk - Crisp Crunchy Celery 4 Roll . Charmin . White Bath Tissue Sour Cream & Onion [Lees 0 Ein a EB 2 Liter, Diet Coke, Caffeine Free Diet Coke. Sprite, Diet Sprite Coke Classic | | | |
The Kings Mountain Herald (Kings Mountain, N.C.)
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June 10, 1993, edition 1
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