Newspapers / The Kings Mountain Herald … / June 30, 1994, edition 1 / Page 16
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Page 4B-THE KINGS MOUNTAIN HERALD-Thursday, June 30, 1994 The Cooking Corner i The following recipes are tak- en from. 'Heart Healthy Cooking" a cookbook by The Heart Society of Gaston County. CREAMY POTATO SALAD 6 med. unpeeled red potatoes (about 2 Ibs.) 1/4 ¢. chopped green onions 1 (2 02.) jar diced pimento, drained 1/2 ¢. reduced-caloric mayonnaise 1/2 ¢. fromage blanc 2 T. prepared mustard 1 T. sugar 1 T. white wine vinegar 1/2 tsp. salt 1/2 tsp. celery seeds 1/4 tsp. pepper 1/8 tsp. garlic powder Green onion fans (optional) Place potatoes in a medium saucepan; cover with water, and bring to a boil. Cover, reduce heat, and simmer potatoes 25 minutes or until tender. Drain and let cool. Peel potatoes, and cut into 1/2 inch cubes. Combine potatoes, green onions and pimento in a large bowl. Combine mayonnaise and next 8 ingredients in a small bowl; stir well. Add to potato mixture, toss- ing gently to coat. Cover and chill. Garnish with green onion fans, if desired. Yield: 14 servings. Calories: 93 per 1/2 cup serving Cholesterol: 3 mg. Total Fat: 2.5 g. Sodium: 189 mg. SPINACH SALAD WITH HONEY-DIJON DRESSING 2 c. torn spinach leaves 2 ¢. torn red leaf lettuce 1/4 c. thinly sliced radishes 1 T. white wine vinegar 1 tsp. water 1 tsp. olive oil 1 tsp. Dijon mustard 1 tsp. honey Combine spinach leaves, lettuce and sliced radishes in a large bowl; toss well. Combine vinegar and re- maining ingredients; stir well. Drizzle over salad; toss well. Yield: 2 servings. Calories: 57 per 1-1/2 cup Cholesterol: 0 mg. Total Fat: 2.8 g. Sodium: 126 mg. SESAME APPLE TOSS 1 ¢. unpeeled, chopped red apple 1 c. seedless green grape halves 1 c. sliced celery 1/3 c. orange low-fat yogurt 4 lettuce leaves DR. J.J. LEFCOSKI Dr. Lefcoski opens new Gaston practice Dr. Joseph J. Lefcoski, a psy- chologist in private practice spe- cializing in clinical psychology, has opened new offices in Gastonia at 209 W. Second Avenue. Lefcoski has worked in the Piedmont area for 10 years and al- so operates an office at 228 Park Avenue in Charlotte. His areas of clinical specializa- tion involve the resolution of trau- ma, anxiety, depression, the treat- ment of habit disorders, transitional life crises and challenges, perfor- mance enhancement and stress and pain management. Lefcoski holds undergraduate degrees from the Jesuit affiliated University of Scranton in Pennsylvania and a Masters degree in Psychology from Marywood College in Pennsylvania. He is li- censed in North Carolina and is a long-standing member of the American Psychological Association, the North Carolina Psychological Association and the North Carolina Society of Clinical Hypnosis. He completed three years of training in Eriksonian therapy and hypnosis in Chapel Hill and has provided psychological evaluations and consultations to schools in Cleveland, Gaston, Lincoln and Mecklenburg Counties and to the Gaston County cardiac rchabilita- tion program. 2 tsp. sesame seeds, toasted Combine first 4 ingredients; toss gently. Spoon over lettuce leaves: sprinkle with sesame seeds. Serve immediately. Yield: 4 servings. Calories: 77 Cholesterol: | mg. Total Fat: 1.4 g. Sodium: 40 mg. SPICY CHILI-TOMATO SALAD 2 envelopes unflavored gelatin 1 (24 oz.) can Yogeiple < cocktail juice, divided 1 T. lemon juice hy 1/2 tsp. hot sauce 1/4 c. diced celery 2 T. canned, diced green chilics Vegetable cooking spray Lettuce leaves Sprinkle gelatin over 1 cup veg- etable cocktail juice in a small saucepan; let stand 1 minute. Cook over medium heat until gelatin dis- solves, stirring constantly; remove from heat. Stir in remaining cock- tail juice, lemon juice and hot sauce. Chill until the consistency of unbeaten egg white. Fold in cel- ery and chilies. Spoon into a 4 cup mold that has been coated with cooking spray. Cover and chill un- til firm. Unmold onto ‘a lettuce- lined plate. Yield: 6 servings. Calories: 35 Cholesterol: 0 mg. Total Fat: 0.2 g. Sodium: 431 mg. TUNA-PASTA SALAD 3 ¢. cooked fusilli (corkscrew: pas- ta), cooked without salt 1 ¢. frozen whole kernel corn, thawed 1 (2 0z.) jar diced pimento, drained 1/2 c. sliced green onions 1 (6-1/2 oz.) can reduced-sodium tuna in water, drained 1/2 c. plain low-fat yogurt 1/4 c. reduced-calorie mayonnaise 1/4 tsp. salt 1/4 tsp. pepper 1/4 tsp. paprika 1-1/2 c. sliced unpeeled cucumber Combine cooked fusilli, corn, diced pimento, green onions, and tuna in a large bowl; toss well. Combine yogurt and next 3 ingre- dients in a small bowl, and stir well. Pour over pasta mixture, toss- ing well. Cover pasta mixture and chill. Spoon pasta mixture into center of a large serving platter, and sprin- kle with paprika. Arrange cucum- ber slices around edge of pasta mixture. Yield: 12 servings. Calories: 96 per 1/2 cup serving Cholesterol: 19 mg: Total Fat: 2.3 g. Sodium: 121 mg. ROSALINE J. HUNT CCC promotes Rosaline J. Hunt Rosaline J. Hunt has been pro- moted to Education Director of the Comprehensive Education Program at Cleveland Community College. Previously, she was employed as Related Subjects instructor in the Comprehensive Education Program. KMHS Class of '74 plans 20th reunion Plans are being made for the 20 year reunion of ‘the Kings Mountain High School Class of 1974. The reunion will be held on Saturday, August 27. Any members of the class who have not received information should call 739-1935 or 739-7658. Anyone who has received informa- tion and is still interested in attend- ing, the deadline for reservations has been extended until July 10. Addresses of some classmates are still unavailable. Classmates knowing of other classmates who have not been contacted should call the above numbers. KMH plans support group for anxiety sufferers Kings Mountain Hospital will offer a support group for those suf- fering from panic attack or severe anxiety in the hospital board room the first Tuesday of every month. The first two meetings are scheduled for July 5 and August 2 from 6-7 p.m. There is no charge for the ser- vice. The public is invited. FIRECRACKER CRAB SALAD 3/4 Ib. fresh lump crabmeat, drained 1/3 ¢. thinly sliced celery 2 T. thinly sliced green onions 2 T. plain non-fat yogurt 2 T. reduced-caloric mayonnaise 2 T. no-salt added tomato sauce I T. white win¢ vinegar 1/4 tsp. hot sauce 1/8 tsp. salt 1/8 tsp. white pepper I 1g. clove garlic, minced 2/3 c. seceded, diced unpeeled tomato 4 Romaine lettuce leaves Green onion fans (optional) 1/4 tsp. cracked black pepper Combine first 3 ingredients in a medium bowl; toss gently and sct aside. Combine yogurt and next 8 ingredients; beat with a wire whisk until smooth. Add to crabmeat mixture; stir well. Cover and chill 2 hours. To serve, stir in tomato; serve on lettuce-lined plates. Garnish with green onion fans, if desired. Yield: 4 servings. Calories: 127 Cholesterol: 88 mg. Total Fat: 3.6 g. Sodium: 389 mg. BEEF NOODLE SOUP 1 T. vegetable oil 1/2 1b. trimmed of fat, boneless « beef sirloin, cut into thin, bite-size FOOD LION a=, WASHINGTON ww Apples USDA Inspected Beef x Boneless Top Round Watorinelo S Washington State Red Delicious picces 1/2 ¢. coarsely shredded carrot 1/3 c. diced celery I clove garlic, minced 1 T. all-purpose flour 7 ¢. water 3 T. low-sodium beef flavor bouil- lon granules 1 T. Worcestershire sauce 1 bay leaf 1/4 tsp. salt 1/4 tsp. dried basil leaves 1 ¢. (1/4 inch wide) uncooked cgg noodles 1/3 c. chopped green onions and Lops 1/4 c. chopped parsley Heat vegetable oil in large saucepan, on medium-high heat. Add beef. Saute until browned. Add carrot, celery, and garlic. Saute until crisp-tender. Stir in flour. Add water and next 5 ingre- dients. Simmer 20 minutes, uncov- ered. Add uncooked noodles, green onions and parsley. Simmer. Follow package directions for cooking noodles. Remove bay leaf before serving. Yield: 6 servings. Calories: 140 Cholesterol: 15 mg. Total Fat: 6 g. Sodium: 150 mg. TANGY BARBECUE SAUCE - 3/4 c. frozen apple juice concen- trate, thawed and undiluted 1 (6 oz.) can no-salt added tomato paste 3 T. cider vinegar 2 tsp. lemon juice I tsp. chili powder I tsp. low-sodium soy sauce 1/4 tsp. onion powder 1/4 tsp. pepper 1/8 tsp. salt Combine all ingredients in a | quart. glass measure; stir well. Cover with wax paper. Microwave ingredients at high about 6 to 8 minutes, stirring cvery 3 minutes. Lect stand, uncovered, 5 minutes. Scrve sauce with chicken. Yield: 1- 1/2 cups. Calories: 21 per tablespoon Cholesterol: 0 mg. Total Fay. 0.1 g. Sodium: 27 mg. CHICKEN VEGETABLE SOUP 1 (3 Ib.) broiler-frycr 3 6 c. water 1 ¢. sliced celery 1 c. chopped onion 2 sp. garlic salt 1/2 tsp. pepper 1 (10 oz.) frozen cut okra 1 (10 oz.) pkg. frozen mixed veg- etables 2 (14-1/2 oz.) cans no-salt added tomatoes, chopped : 1 (10 oz.) pkg. frozen baby lima beans Combine first six ingredients in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 30 Have A Safe & Happy July 4th! 5 Lb. Bag Food Lion Premium 79: Fresh $2. £9 32 Oz. . & Lt. Reg Kraft Mayongaise $99 Jalapeno Peppers (C&EN fered lbiiTey 100% Pure Ground Beef Patties “We Reserve The Right To Limit Quantities.” Prices in this ad good Wed., June 29 thru Tues,, July 5, 1994. $729 minutes. Remove chicken and veg- ctables from the broth; let cool sep- aratcly. Skin and bone chicken. Discard skin and bones; cut chick- en into small picees: Sct aside. Pour chicken broth through a gravy skimmer, reserving 5 cups fat free broth. Combine broth, veg- ctables cooked with chicken, okra, lima beans, and mixed vegetables. Bring to a boil; cover, reduce heat and simmer 30 minutes. Add toma- « tocs; cook an additional 15 min- utes. Yield: 12 main dish servings. Calories: 142 Cholesterol: 24 mg. Total Fat: 2.8 g. Sodium: 415.5 mg. REAL MASHED POTATOES 4 med. unpeeled baking potatoes, cut into 1-1/2 inch pieces 1/3 c. skim milk 1/4 c. plain non-fat yogurt 2 T. reduced-calorie margarine 1/4 tsp. salt 1/8 tsp. pepper Cook potatoes in boiling water about 30 minutes or until very ten- der; drain. Combine potatoes, skim milk, yogurt, margarine, salt and ‘pepper in a large mixing bowl; beat at medium speed of an electric mixer about 1 minute or unl al- most smooth. Yield: 10 servings. Calories: +85 per 1/2 cup Cholesterol: 0 mg. Total Fat: 1.6 g. Sodium: 96 mg. Ne Cr DX ae IIIT Fresh Lean Pork Spare Ribs USDA Inspected Beef Boneless Top Sirloin Steaks Tyson /Holly Farms Grade A Split Chicken Breasts Armour All Meat Franks 12 Oz. Hot Or Mild Seat Funke id Food Lion : Roll Sausage 1 Lb. 49 $329 $759 69 59 St fh LI uf ) 5% pe Diet Coke, 19 2 Liter Sprite, Diet Sprite 32 Oz. Assorted Flavors Diet oF. Caffeine Free Sprite, Diet Sprite S$ Classic. 6 Pack | 12 Oz. Cans] Diet Coke, Caffeine Free | Diet Coke, Coke Classic, .99 + Customer must pay any sales ta. or §2180.1 Fawcett Drive. RED BARON® PRODUCTS COUPON GOOD ONLY AT FOOD LION C hcense required Cash val Register To Win One Of Several Trips To Be Given Away To The Brickyard 400 BB On August 6, 1994. Grand Prize Winner will \Bg"y also win airfare, hotel accomodations & spending money to the race. go wen. GE. E—.—y CONSUMER: Kh fa opp on the face of Other coupon may be used In comunction RETA ER: REC RED BRAND FROZEN Pi AE PoiOoet poo To ve Tore phan rng ge oy + you #t on the product mdcated Any other use conshiutes fraud. Invoices proving puichase. Sufficat 91oc ta. cover Coupons presented must be shown on « rout i s are void iL reproouced. | ranslerred. assigned. taxed. rest 1720 of 1¢ redeemed coupons to CMS Department Del Rio, Texas, 78840 [TT maNuFACTURER'S COUPON | EXPIRES JULY 19, 1994 | - WER em em wm am am wm ew ww Copyright © 1994, RED BARON PIZZA. Al Rights Reserved El See Red { J Baron In- Fe a store display for mail-in sweepstakes 4 x 2705 20033 5 x SE
The Kings Mountain Herald (Kings Mountain, N.C.)
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June 30, 1994, edition 1
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