Page 4B - THE KINGS MOUNTAIN HERALD -Thursday, September 7, 1995
Cooking Corner |
(Ed. note - The recipes in today's
cooking columns come from a
cookbook published by Boyce
Memorial ARP Church.)
CARAMEL POPCORN
By GRACE TALBERT
3 quarts popcorn
1 cup firmly packed brown sugar
1/2 cup margarine
1/2 cup Karo light or dark corn
syrup
1/2 teaspoon vanilla
1/2 teaspoon baking soda
Place popcorn in large shallow
roasting pan. In heavy 1 1/2 quart
saucepan combine sugar, mar-
garine and corn syrup. Stirring
constantly, boil for 5 minutes.
Remove from heat. Without stir-
ring, boil for 5 minutes. Remove
from heat. Stir in vanilla and bak-
ing soda. Pour over popcorn, stir-
ring to coat well. Bake in 250 de-
gree oven 1 hour, stirring every 15
minutes. Remove from oven;
spoon onto large piece of foil.
Break apart as popcorn cools. Store
in tightly covered container. Makes
3 quarts.
CEREAL CRUNCHIES
MARGARET RATTERREE
1 cup white sugar
1 cup light Karo syrup
1 cup peanut butter, crunchy or
smooth
1 tablespoon margarine
In a heavy saucepan bring these
ingredients to a bubble and cook
gently for 1 minute. Start counting
with first bubble. Remove from
burner and stir in: 6 cups Special K
cereal. Cornflakes may be used.
After mixing well, form into balls
with hand or spoon and place on
wax paper until cool. Yield: 3
dozen.
BUTTER CAKE
By MARY ANN TYSON
1 box yellow cake mix
2 eggs
1 stick butter
Mix until smooth and press into
9x13 pan.
2 eggs
8 ounces cream cheese
1 box powdered sugar.
Mix and our on top. Bake at 350
degrees for 40 minutes. Sprinkle
with powdered sugar. Cool and cut
into 24 squares.
COCONUT CAKE
By HELEN AYSCUE
1 box white or yellow cake mix
4 (6 oz.) packages frozen co-
conut
16.0unce ei sour cream v
al cup,
wi | ogo 0Z.
whip
1 (3 1/2) can flaked coconut
Mix coconut, sour cream and
sugar together and let stay
overnight in the refrigerator. Mix
cake as per package directions.
Cook and cool. Split 2 layers to
make 4, use dental floss, it cuts
perfectly. Set aside 1 cup coconut
mixture. Stack layers with coconut
mixture. Mix the 1 cup coconut
mixture with cool whip and spread
over entire cake. Put flaked co-
conut over entire cake. Keep re-
frigerated until all is eaten. It is
best to make 3 days ahead.
APPLE DUMPLINGS
DOT HAM
NORMA HERNDON
1 can Hungry Jack biscuits
5 medium cooking apples
1 cup sugar
1 cup water
1 stick butter
Pull biscuits apart, making two
thinner biscuits out of each. Wrap
apple quarters in biscuit dough,
pinching dough shut around the
edges. Place dumplings in a 9x13
inch baking dish. Melt butter and
sugar and let dissolve. Stir in wa-
ter. Pour mixture over dumplings.
Bake 20 minutes at 350 degrees or
until apples are tender and tops of
dumplings are golden brown.
" EASY FRUIT PUDDING
MICROWAVE RECIPE
By ROXANNA GAFFNEY
1 can (22 oz.) fruit pie filling
1 box (9 oz.) yellow cake mix
1/4 cup melted butter
1/2 cup coarsely chopped nuts
1 teaspoon cinnamon
Spread fruit pie filling in 8 inch
square dish. In a small bowl, mix
together yellow cake mix, butter,
nuts and cinnamon. Sprinkle even-
ly over fruit. Microwave at high for
11 to 13 minutes. Great with ice
cream. Serves 6.
SAUCY SALMON CAKES
By MARY ANTHONY
1 (16 0z.) can red salmon
1 egg beaten
salt and pepper
3/4 cup milk
1 cup, scant, cracker crumbs
1 tablespoon lemon juice
1/4 cup green onion or regular
onion
Sprinkle of dill weed
Grease muffin tins, spoon mix-
ture into this. Bake at 350 degrees
for 30 minutes. Use undiluted
Cream of Chicken soup for sauce.
TUNA-SPINACH
By PATTY PHILBECK
1 ( 7 oz.) can white tuna
2 (10 oz.) pkgs. chopped spinach
Y on Hoa C00
or broccoli
1 1/2 tablespoons parmesan
cheese, grated
1/4 teaspoon salt
1/2 teaspoon pepper
Mix all ingredients and roll into
eight meatballs. Place in baking
dish, cover with sauce and bake at
1/2 teaspoon pepper
1/2 teaspoon garlic salt
1 (4-5 1b.) bottom round or eye-
round roast
dash pepper
3/4 cup mayonnaise
Cook spinach or broccoli as di-
rected. Drain and add drained tuna.
Blend in remaining ingredients,
folding in mayonnaise last. Top
with cheese. Bake at 350 degrees
for 20 minutes. Serves 6.
350 degrees for one hour.
1/2 cup catsup
1/2 cup water
3 tablespoons brown sugar
1/2 cup chopped onion
1/2 cup chopped green pepper
1 teaspoon vinegar
3 tablespoons vegetable oil
1 (10 oz.) bottle cola flavored
beverage
1 (10 oz.) bottle chili sauce
2 tablespoons worcestershire
sauce
2 tablespoons hot sauce
Combine salt, pepper, garlic salt
SAUCE
BBQ MEAT BALLS 1 1/2 tablespoons worcestershire 314 rub over surface of roast.
By SONYIA LOVELACE sauce Brown meat on all sides in veg-
1 pound lean ground beef Mix well. etable oil in dutch oven. Drain off
1 cup bread crumbs COLA ROAST drippings. Combine remaining in-
1/2 cup milk By NANCY McGILL gredients and pour over roast.
1 teaspoon salt
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JOE)
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1 teaspoon salt
Cover and bake at 325 degrees for
i
3 hours or until tender. Yield: 8-10
servings.
HOSTESS HAM SUPREME
By JAQUITHA REID
1 Hostess ham, or any pre-
cooked ham
1/2 to 1 box brown sugar
Several tablespoons orange juice
Several tablespoons mustard
Place ham in baking dish.
Combine sugar, juice and mustard
and put over the ham. Cover with
foil and bake at 325 degrees for 1
1/2 to 2 1/2 hours. When ham is
sliced to be served, put some of the
sugar juice on the ham slices.
FIX AHEAD CASSEROLE
BY JAN WELBORN
1 pound hamburger
2 cans pork and beans
1 pound package weiners
1 small can chili
1 tablespoon finely chopped :
onion
green pepper
2 tablespoons brown sugar
2 tablespoons prepared mustard
2 tablespoons tomato ketchup
In skillet brown hamburger,
1 tablespoon finely chopped :
drain. Chop weiners into bite size.
Combine all ingredients. Pour into ©
casserole dish and bake uncovered
at 375 degrees for 20 minutes.
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FRESH SEAFOOD| [ DELIC
from the Fisherman's Wharf!
51/60 count per pound
Raw Gulf White Medium
Headless
Previously Frozen Ocean
| Perch Fillet..............n "2% | key
Sliced or Shaved to Order
jAmerican
Prestige Brand 100% Fat Free Honey Smoked
Breast......... ib. $498
ATESSEN
White or Yellow
Cheese
8°
8 inch Double Layer Fresh
Coconut
BAKERY
Fresh Baked
French or
Italian Bread
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