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_n Page 4B-THE KINGS MOUNTAIN HERALD-Thursday, July 22,1993 The Cooking Corner The following recipes are tak- en from 'Heart Healthy Cooking" a cookbook by The Heart Society of Gaston County. MEXICALI DIP 1-1/2 c. 1% low-fat cottage cheese 1 T. Chili powder 1/4 c. plain low-fat yogurt 1 T. minced fresh onion 1 (4 Oz.) can chopped green chilies, drained Corn tortilla wedges, toasted (op- tional) Position knife blade in food pro- cessor bowl; add cottage cheese and chili powder. To with cover, and process 15 seconds. Stop pro- cessor; scrape sides of bowl with rubber spatula. Process 15 seconds. Place mixture in a small bowl; add next three ingredients, stirring well. Cover and chill. Serve with tortilla wedges, if desired. Yield: 2 cups plus 2 tablespoons. Calories: 10 per tablespoon Cholesterol: 0 Total Fat: 0.2 g. ~ Sodium: 47 mg. GARDEN VEGETABLE DIP 1 (8 Oz.) carton plain low-fat yo- gurt 2 T. reduced-calorie mayonnaise 3 T. finely shredded carrot 1 T. minced fresh onion 1 clove garlic, minced 1 tsp. dried whole dill weed 1/8 tsp. salt Dash of pepper 1 1g. head of cabbage, untrimmed (optional) Chopped fresh parsley (optional) Combine yogurt and mayonnaise in a small bowl; stir well,’ Add car- rot and next 5 ingredients, stir well. Cover and chill 2 hours. To make a cabbage bowl, if de- sired, trim core end of cabbage to form a flat base. Fold back several outer leaves of cabbage. Cut a crosswise slice from top, making it’ wide enough to remove about one- fourth of the head; then lift out enough: inner leaves (rom the cab- bage to form a shell about 1 inch thick. (reserve sliced inner caves of cabbage for another use.) Spoon dip into cabbage cavity, and sprinkle with parsley, if de- sired. Serve with assorted vegeta- bles. Yield: 1 cup plus 1 table- spoon. Calories: 14 per tablespoon Cholesterol: 1 mg. Total Fat: 0.7 g. Sodium: 40 mg. ORIENTAL CRAB SPREAD 1/3 c. process light cream cheese product 1 tsp. sugar 1/8 tsp. white pepper 1 T. 62% less-sodium soy sauce 6 0z. crabmeat 1 (8 0z.) can whole water chest- nuts, drained and coarsely chopped 1/3 c. diced green bell pepper 1 T. thinly sliced green onion Combine first 4 ingredients in a medium bowl; beat at medium speed of an electric mixer until light and fluffy. Add remaining in- gredients; stir well. Cover and chill. Serve with unsalted crackers. Yield: 2 cups. Calories: 17 per tablespoon Cholesterol: 5 mg. Total Fat: 0.9 g. Sodium: 77 mg. PARMESAN CHIPS 1 (16 oz.) pkg. lasagna noodles 1/4 c. vegetable oil 1/4 c. water Vegetable cooking spray 1/3 c. grated Parmesan cheese 2 tsp. dried whole basil, crushed 2 tsp. dried whole oregano, crushed 2 tsp. dried parsley flakes, crushed 3/4 tsp. garlic powder Cook noodles according to pack- age directions, omitting salt. Drain * well. Separate noodles carefully, and blot excess moisture with pa- per towels. Combine oil and water in a small bowl; stir well, and brush of the Kings Mountain Rotary Club, accepts the gavel from past presi- dent Bob McRae during recent meeting. | their instructors, Gaston College is second to none. Top credentials are only part of it. Gaston College instructors take the time to counsel, advise, and go the extra mile. They truly care about their students and it shows. So when you consider college, considera place where you're more: than a number, you're a person someone cares about. N REE é Success Starts Here. Bill Burgin, Mathematics REGISTRATION SEPTEMBER 7 m 922-6214 IL the true measure of a college is how students feel about Mary Clemmer, Computer Science Harry Runyon, Automotive Technology Betty Garvin, Medical Assisting SEE: gi both sides of lasagna noodles with oil mixture. Cut cach noodle cross- wise into 2 inch picces, and ar- range in a single layer on baking sheets coated with cooking spray. Set aside. Combine Parmesan cheese, basil, orcgano, parsley flakes, and garlic powder in a small bowl; stir well. Sprinkle a rounded 1/8 tca- spoon herb mixture over cach chip. Bake at 400 degrees for 16 minutes or until crisp and golden. Cool and store in an airtight container until ready to serve. Yield: 12 dozen. Calories: 16 per 1 chip serving Cholesterol: 0 mg. Total Fat: 0.5 g. Sodium: 4 mg. CHICKEN PATE! 1-1/2 Ibs. boneless uncooked chicken breasts, ground 1 c. finely chopped peeled apple 1 ¢. dry bread crumbs 1/2 c. finely chopped onion 1/2 c. egg substitute 3 T. margarine 3 T. brandy 1/2 tsp. thyme leaves 1/2 tsp. basil leaves 1/4 tsp. crushed fresh garlic 1/8 tsp. ground black pepper Thoroughly combine ground chicken, apple, bread crumbs, onion, egg substitute, 2 table- spoons margarine, brandy, thyme, basil, garlic and pepper. Grease an 8-1/2x4-1/2x2-1/2 inch loaf pan with 2 teaspoons margarine. Press chicken mixture into pan. Dot with remaining margarine. Sct in shal- low pan of water and bake at 350 degrees for 1 hour or until firm and pulling away from sides of pan. Drain excess liquid from pan. Cover and weight down pate’ while it is very hot. Cool slightly and then refrigerate, weighted, until well-chilled. Calories: 50 Cholesterol: 12 mg. Total Fat: 1 g. Sodium:42. HOT N SPICY TOMATO SIPPER 1-1/2 c. no-salt added tomato juice 1 T. lemon juice 1/4 tsp. celery salt 1/8 tsp. hot pepper sauce Lemon slices (optional) Lemon rind strips (optional) Combine first 4 ingredients in a small non-aluminum saucepan; place over medium heat, cook 10 minutes or until thoroughly heated. Garnish with lemon slices and lemon rind, if desired. Yicld: 1-1/2 cups. Calories: 39 per 3/4 cup serving Cholesterol: 0 mg Total Fat: 0 g. Sodium: 283 mg. FRENCH TOAST 4 eggs, beaten or 1 cup frozen egg substitute, thawed Grade A Whole Fryer Holly Farms Pp ii $0) 99 33FITFIFIIIITIFIIIFIIITITSISISIFISIITT — 98 Oz. 42 Load/ Detergent 106 Oz. With Bleach Regularly $6.99 1 c. skim milk 2 tsp. vanilla extract 1/4 tsp. ground ginger Butter-flavored vegetable cooking spray 8 (1 oz.) slices French bread Combine eggs, milk, vanilla, and ginger in a shallow bowl, and beat mixture well with a wire whisk. Coat a large skillet with cooking spray; place over medium heat un- til hot. Dip each slice of bread into cgg mixture, coating both sides well. Arrange in skillet; cook 3 minutes on cach side or until browned. Serve warm. Yield: 8 servings. Calories: 138 per serving Cholesterol: 138 mg. Total Fat: 3.6 g. Sodium: 215 mg. VEGGIE OAT BISCUITS 1 c. oats, uncooked 1 c. all-purpose flour 1 T. baking powder 1/2 tsp. Italian seasoning, dill weed or basil 1/8 tsp. pepper 3 T. margarine -1 (7 oz.) can whole kernel corn, drained 1/2 ¢. chopped tomato, seeded 1/4 c. sliced green onions 1 (8 oz.) carton (1 c¢.) plain low-fat yogurt 1 egg white Heat oven to 400 degrees. Spray BOTTLE RIRRRAARRRR BINARY Peaches Sweet Large Juicy Celery - stalk Tomatoes Cucumbers Eggplant Yellow Squash Your Choice 69 Kellogg's Cereal J, cookie sheet with vegetable oil cooking spray. Combine oats, flour, baking powder and seasoning. Cut in margarine until mixture resem- bles coarse crumbs. Stir in corn, tomato and onions. Add combined yogurt and c¢gg white, mixing with a fork just until dry ingredients are . moistened. Drop by 1/3 cup onto prepared cookic sheet. Bake about 25 to 30 minutes or until golden brown. Remove immediately from cookic sheet; serve warm. Yield: 10 servings. Calories: 140/biscuit Cholesterol: 5 mg. Total Fat: 5 g. Sodium: 190 mg. CRUNCHY BREAD STICKS 2 T. margarine 1/2 tsp. dried dill weed Dash onion powder 2 slices white bread Melt margarine and mix in dill weed and onion powder. Trim crust from bread and brush both sides of slices with margarine mixture. Cut each slice into 4 strips. Set on an ungreased baking sheet and bake at 350 degree for 12 to 15 minutes, turning once, or un- til golden brown and crisp. Calories: 41 Cholesterol: 0 mg. Total Fat: 3 g. Sodium: 31 mg. 7 POPP PPPPPPP0PPPPP COOP IOPPP $449 14.8 Oz. Regularly $2.97 Rice P= Krispies Kis) Treats WEA. ~ ea { & boo Lye Tod ~ Match Light We T= 1 "3 Regularly $4.19 99 8 Lb. Charcoal 3 Liter Diet Pepsi, Caffeine Free Pepsi, Caffeine Free Diet Pepsi, 3Min. Dew, Diet Mtn. Dew, 7-Up Pepsi Cola 6 Pk. - 16 Oz. NR Bottles Mtn. Dew, Dict Mtn. Dew, Diet Pepsi, Pepsi Sele 1.97 . We Reserve The Right To Limit Quantities. POOL OOO S&S We Reserve The Right To Limit Quantities. Wed., July 21 thru Tues., IT Prices in this ad good [-¥'1 I SSF ITITITISTITTITTISTS: 24 July 27, 1993. 138890909
The Kings Mountain Herald (Kings Mountain, N.C.)
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July 22, 1993, edition 1
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