Newspapers / The Kings Mountain Herald … / Aug. 31, 1995, edition 1 / Page 13
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Ie The Cooking Corner (Ed. note - The recipes in to- day's cooking column come from Home Cookin','' a cookbook published by Oak Grove Baptist Church.) PINTO PIE By LOIS GREEN 1 can pinto beans, drained and mashed 1 cup chopped pecans 1 cup Angel Flake coconut 4 eggs, well beaten 3 cups granulated sugar 1 1/2 sticks margarine, melted 1 cup canned milk 1 teaspoon vanilla Mix well with mixer; pour into 3 unbaked pie shells. Bake at 300 de- grees for 1 hour. COOL WHIP PIES By NANCY ACUFF 1 can condensed milk 1 (20 oz.) crushed pineapple 1 (12 oz.) Cool Whip 1 cup chopped nuts 6 Tbsp. lemon juice 2 graham cracker pies Mix milk, lemon juice, pineap- ple and nuts. Fold in Cool Whip. Pour into pie crusts. Chill overnight. VEGETABLE CASSEROLE By LILLIAN HARMON 1 can Veg-All mix, drained 1/2 cup mayonnaise 1 can cream of mushroom soup 1 can water chestnuts, drained, can leave out 1 small chopped onion Mix above and put in casserole dish. Top with 1 cup grated cheese. Bake at 350 degrees for 15 or 20 minutes. Mix 2 rolls Ritz crackers and 1 stick margarine, melted. Spread over casserole. Bake 10 or 15 minutes more. Very good. SCALLOPED TOMATOES By JO ROSS 2 large cans tomatoes, with Juice, poured into baking pan 1 large onion salt and pepper to taste pinch of basil to taste For thickening, if desired, 1/2 cup flour and 1/2 cup water Cover top of casserole with cracker crumbs. Drizzle butter on top. Bake at 400 degrees until brown and bubbly. GREEN BEAN AND PEA SALAD By SHIRLEY WARE 1 can French-style green beans 1 can small green peas 1 small jar chopped pimeniy 1 onion, diced oo 1 cup diced celery 2 tsp. salt Pour in large mixing bowl juice and all. Let stand 30 minutes. Drain. Mix dressing and pour over. DRESSING 1/3 cup oil 3/4 cup vinegar 1/2 cup sugar 1 tsp. paprika Refrigerate overnight. Drain and serve. POTATO SALAD By GLENDA SMITH 1 cup mayonnaise 1 tsp. mustard 1/2 tsp. salt 1/2 tsp. pepper 4 cups cubed, cooked potatoes 2 hard-boiled eggs, chopped 1/2 cup onion 1/2 cup celery 1/2 cup chopped pickles 1/2 cup chopped bell pepper Stir together salad dressing, mustard, salt and pepper. Add re- maining ingredients; mix lightly. Chill and keep cold. Serves 6. SQUASH CASSEROLE By ROSA LEE BELL 1 1b. cooked squash 1 medium onion, cooked with squash 1 can mushroom soup 1/4 1b. saltine crackers, crushed 1 cup grated cheese Mix above ingredients together. Place into casserole dish. Top with cheese and crackers. Place butter pats on top. Bake at 350 degrees for 30 minutes. PLUM GOOD CAKE By DELLA BELL 2 cups self-rising flour 2 cups sugar 1 cup Wesson oil 2 small jars plum baby food 4 eggs 2 tsp. cinnamon 1 tsp. vanilla 1 cup nuts Mix all ingredients at one time until eggs are well mixed. Pour in- to greased and floured tube pan. Bake 1 hour at 350 degrees. To make easy Carrot Cake: use same recipe as plum, substituting carrots for plum, using 1/2 cup raisins and 1/2 cup nuts. PETER PAUL CAKE BY PEGGY JONES 1 box Duncan Hines devils food cake mix 3 eggs yolks 1 tsp. vanilla flavoring 1 1/2 cup buttermilk Mix and put in a 9x13 inch cake pan. Bake at 350 degrees for 30 to 40 minutes. Take a fork and make holes around in cakes and pour ic- ing on. Leave cake in pan. ICING Take 1 1/2 cups of sugar, 1 large can Carnation milk and 1 stick but- ter. Mix all together. Bring to a boil, then remove from heat and add 30 marshmallows and 1 six ounce bag of coconut. DELORES PIE By MARTY BLANTON 2 graham cracker crusts 1 can coconut 2 pkg. ( 6 0z.) sliced almonds 1 jar butterscotch ice cream top- ping or caramel 3/4 stick margarine 1 (8 0z.) cream cheese 1 can Eagle Brand milk 8 0z. Cool Whip LE BUYS! Just another way Winn-Dixie is helping to lower your total food bill even more. We use computer buying power to track down the best deals. Then we pass that savings on to you. They look like other store's weekly specials BUT they're our prices EVERY DAY! 28 oz. squeeze bottle Del Monte 43 oz. can Hanover ELLIE] LEAL 28 oz. bottle All Flavors Kraft 24 oz. jar Kosher Mt. Olive Dill Strips 48 10 Ib. bag Ember’s Charcoal $6)18 GET CTA GE TET The Low Price Leader! Toast coconut and almonds in margarine. Watch carefully when broiling. Combine cream cheese and Eagle Brand, beating well., till smooth. Mix in Cool Whip. Spread in crusts in layers; 1. Cheese, milk and Cool Whip mixture; 2. al- monds and coconut; 3. butterscotch topping, drizzle; and repeat layers. Freeze and leave frozen until served. TAR HEEL HUSH PUPPIES By CAROLYN PATTERSON 2 cups self-rising corn meal mix 1egg 1/3 cup chopped onion 1 cup buttermilk, 3 Tbsp. vine- gar plus sweet milk to equal 1 cup Salt Mix all ingredients together thoroughly. Drop by spoonsful into deep hot fat heated to 375 degrees, preferably that used for fish. Hush puppies will rise to top and may be turned once for even browning. When golden brown, remove to pa- per towel to drain excess fat. More or less milk may be added for the proper consistency. SWEET POTATO DELIGHT By STELLA WARE 1 ( 10 count) can biscuits 2 sticks butter, you may use only 1 2 cups water 2 cups sugar Sweet potato sliced about 1/4 to 1/2 inch thick, also cut in half Cinnamon to taste Flatten biscuit by hand or rolling pin. Wrap around sweet potato slices, you may want to make them Pioneer Days set at KM State Park The life of the 19th century pio- neers who roughed out an exis- tence in the South Carolina wilder- ness will be celebrated in the Pioneer Days festival September 16 and 17 at Kings Mountain State Park. The festival also will feature Ei 4 PRRECR Pn like a fried pie. Place into a baking =z dish with melted butter. Melt sugag=s and water; bring to a rolling boik= Cool slightly., Pour over biscuitg=ss sprinkle with cinnamon. Bake = 350 degrees for about 20 to 30% = minutes or until golden brown. f= a Nell Jackson, a nationally recogs=¢ nized quilter from the Foothills: Piecemakers Quilting Guild Greenville. A selection of her quilts will be on display and she will put on a demonstration whi talking about quilting history., The fee for the festival is $1 for=< adults and 50 cents for children. 573 Lower Prices on Labor Day and Every Da © WINN DIXIE a 1998 OMARLOTTE, NC. Thursday & Friday U.S.D.A. Inspected Grade A Split Fryer Breast America's Supermarket’ Prices good Wed. Aug. 30 thru Tues. Sept. 5, 1995. QUANTITY RIGHTS RESERVED 5 Ib. pkgs. or more Market Style Fresh Ground Chuck Less than 5 Ib. pkgs. Ib. $1.18 OPEN LABOR DAY REGULAR at 1k The Beef People. «Always U.S. »1/8-inch Trim Aged for Taste & Tenderness Winn-Dixie’s Meat Buyers Have Gone Absolutely Mad In Their Effort To Bring ~ You The Best Meat At The Lowest Prices! TWO DAY MEAT SALE! (8 AM Aug. 31 thru 10 PM Sept. 1) 1 Ib. pkg. All Meat Regular or Bun Length ot » » 2 am om em wd D.A. on hse Melons Harvest Fresh Sweet Jumbo Honeydew 198 12 oz pkgs. American Cheese Borden Singles 2°3 half gallon All Flavors Superbrand Ice Cream 283 12 oz. oe W-D Brand 12 pack 12 oz. cans 12 pack 12 oz. cans All Flavors Chek Drinks w.iesiemi 022225 3 LITER BOTTLE Bud, Coor’s Light or Diet Pepsi or or Miller Lite 6 1% Pepsi Cola W-D Brand U.S.D.A. Choice Boneless Sirloin Steaks $6999 Ib. Labor Da Coolkou Favorites! ||. ay Ground 3 1 All Meat Franks eco 77 | | ) oh He » 5 Ib. pkgs. or more Market Style Fresh or jot 43 Less than ian 5 Ib. pkgs. J Ee Ib. 98¢ i W-D Select Lean Fresh Boston Butt » Country Style Ribs W-D Select Lean Fresh 4 * Pork Spareribs fq W-D Brand U.S.D.A. Choice Family Pack «Braising Beef Ribs qc ’1 Live FRESH SEAFOOD trom the Fisherman's Wharf! 1% to 1'% Ib. avg. From Maine Lobsters 6° 51/70 count per Ib. Headless Pink Raw Maine Medium Shrimp...ecsseses 1b°4% DELICATESSEN 98% Fat Free Prestige Brand Slicing All White Turkey Breast $)98 Prestige Brand 97% Fat Free Honey Cured or Virginia Baked Ham....»*4% Fresh Baked Apple Pies ' 4 F: 8 ct. pkg. Fresh Baked Hot Dog or Hamburger Rolls......ea*1%® BAKERY America’s Favorite! Full of Fruit
The Kings Mountain Herald (Kings Mountain, N.C.)
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Aug. 31, 1995, edition 1
13
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