| Cooking Corner
Thursday, October 5, 1995 - THE KINGS MOUNTAIN HERALD - Page 7B
(Ed. note - The recipes in to-
day's cooking columns come
from ''Presbyterian Delights," a
cookbook published by Shelby
Presbyterian Church).
: COLE SLAW SALAD
By MARGE BRACKE
2 3ounce packages lemon Jello
3 1/4 cups boiling water
1/3 cup vinegar
1 1/4 cups mayonnaise
2/3 teaspoon salt
1/2 teaspoon celery seed
1/8 teaspoon pepper
1/3 cup chopped green pepper
3 tablespoons chopped onion
5 cups cabbage, chopped or grat-
ed
1/4 cup chopped pimento
Dissolve Jello in boiling water;
allow to cool. Rotary beat chilled
Jello. Add remaining ingredients.
Place in refrigerator to set.
SPAGHETTI SAUCE
By JO ROLLING
1 pound ground beef
1 cup chopped onion
2 cloves garlic, minced
1 20-ounce can tomatoes
1 15-ounce can tomato sauce
1 6-ounce can tomato paste
1/4 cup snipped parsley
1 tablespoon brown sugar
1 teaspoon salt
1/2 teaspoon monosodium gluta-
mate
1 1/2 teaspoons dried oregano
1/4 teaspoon dried thyme
1 bay leaf
Combine meat, onion and garli:;
cook until meat is brown and onion
is tender. Drain and add remaining
ingredients plus 1 cup water.
Simmer uncovered, stirring occa-
sionally for 3 hours.
CHINESE PORK CHOPS
By BETTY BOWLING
1 box wild rice mix, long grain
1 can Chinese vegetables
1 can cream of mushroom soup
pork chops
Soy sauce
In buttered casserole, mix rice
with water according to package
directions. Mix together vegetables
and soup; pour over rice mixture.
Top with pork chops, one inch
thick, and a little soy sauce. Cover
with foil. Bake at 350 degrees for 1
1/2 hours. If pork chops are thin-
ner, shorten baking time.
DOWN EAST BARBECUE
By HELEN HOBBS
4-5 lbs. lean Ds bin
. loin or fresh round:
“" 3 cups vinegar. £
3 cups water
salt, sugar, red pepper or crushed
red pepper to taste
Cook pork in vinegar and water
in covered pan with seasonings.
Take out any bone or gristle. Pork
may be cooked until it falls com-
pletely apart, or used any time after
fully cooked. The longer it is
cooked the more barbecue flavor.
Equal parts of vinegar and water
may be added any time necessary.
OYSTER CASSEROLE
By KAY PRICE
1 quart oysters
4 eggs, beaten
1 1/3 cups milk
1 1/3 sticks butter, melted
2 cups soda crackers, crumbled
Line a 9x3 casserole pan with
cracker crumbs; add oysters. Mix
milk, eggs and 1 cup butter; pour
over oysters. Top with crumbs and
1/3 cup melted butter. Bake at 350
degrees for 45 minutes.
ASPARAGUS CASSEROLE
By SARAH HOOVER
2 tablespoons butter or mar-
garine
3 tablespoons flour
1/2 teaspoon dry mustard
1 can mushroom soup
1 large can asparagus tips
4 hard cooked eggs, sliced
1/2 cup grated cheese
1/2 cup Rice Krispies
Heat together margarine and
flour for a few minutes; stir in
mustard and mushroom soup to
make sauce. Place asparagus tips in
bottom of casserole dish; arrange
sliced eggs over asparagus. Pour
sauce over asparagus and eggs;
layer with grated cheese; top with
Rice Krispies. Bake at 350 degrees
for 20-30 minutes.
GREEN BEAN CASSEROLE
By GENE WILLIAMS
3 cups green beans, fresh or
frozen
1 cup celery
1/2 cup thinly sliced onions
| cup sliced water chestnuts
1/2 cup sour cream
1/4 cup mayonnaise
1/8 teaspoon curry powder
salt and pepper to taste
Cook beans, celery and onions.
Add water chestnuts. Mix sour
cream, mayonnaise and curry pow-
der. Add to beans and season to
taste. Put in shallow casserole and
bake at 300 degrees until hot. Run
under broil to brown.
LEMON CAKE
By JUDY GREER
ed Sl
1 teaspoon lemon extract
Dissolve lemon Jello in one cup
boiling water and set aside to cool.,
To cake mix, add Wesson oil, eggs,
lemon Jello and lemon extract. Put
into greased tube cake pan and
bake at 350 degrees for 30 minutes
or until cake tests done.
TOPPING
2 cups sifted confectioners sugar
7 tablespoons lemon juice
grated rind of 3 lemons
While cake is cooling, prepare
topping by combining above ingre-
dients. Pour over cake while still
hot.
ORANGE CRUSH
POUND CAKE
BY JOYCE BOYETTE
2 3/4 cups sugar
1 cup Crisco
1/2 stick margarine or butter
1 cup Orange Crush, no substi-
tute
5 eggs
1/2 teaspoon salt
3 cups cake flour
1 teaspoon vanilla flavoring
1 teaspoon orange flavoring
Cream together margarine,
Crisco and sugar; add eggs one at a
time beating well after each.
Cream until light and fluffy. Sift
dry ingredients together; add alter-
nately with the Orange Crush. Add
flavorings. Pour into greased and
floured tube pan and bake at 325
degrees for 1 hour and 10 minutes
or until cake tests done.
TOPPING
1 cup confectioners sugar
3 ounces cream cheese, softened
1/2 teaspoon vanilla flavoring
1/2 teaspoon orange flavoring
Combine all ingredients. This
makes a very light topping. The
recipe may be doubled for a thicker
topping if desired
ICE CREAM PIE
BY DOROTHY GAIL
1 large orange chiffon or angel
food cake
1 large can crushed pineapple,
chilled and undrained
2 boxes regular size instant
vanilla pudding mix
1 large container Cool Whip
Freeze cake and slice sideways
in half. Mix pineapple and juice
with instant pudding mix and Cool
Whip. Spread on cake layers and
freeze. Serve frozen or take out of
freezer a little before serving.
Refreeze leftovers
PECAN PIE
By KELLY COBB
3 eggs
1 cup sugar
1/2 cup dark corn syrup
3 tablespoons melted margarine
1 1/2 cups chopped pecans
1 deep dish pie shell
Beat eggs; add other ingredients
and blend well. Pour into uncooked
shell and bake at 325 degrees. for
1- 1 1/2 hours until pie will not
shimmy.
PRETZEL PIE
By PAT CRUM
1 1/2 cups crushed pretzels
1 stick plus 2 tablespoons melted
butter
4 tablespoons sugar
1 8 ounce package cream cheese
1/3 cup sugar
1 16-ounce container Cool Whip
1 or 2 cans favorite pie filling
Dissolve 4 tablespoons sugar in
butter while it is melting. Pour over
crushed pretzels and mix well.
Press into 9x13 inch pan and bake
at 350 degrees for 10 minutes.
Cool. Cream 1/3 cup sugar with
cream cheese and spread over
cooled pretzel crust. Spread Cool
Whip over the cream cheese
layer;then top with your favorite
pie filling. Pineapple is very good.
WINN DIXIE
er America's Supermarket’
HOTT HC.
PRICES GOOD WED. Oct. 4 THRU TUES. OCT. 10, 1995.
W-D Brand U.S.D.A. Choice
QUANTITY
RIGHTS
RESERVED
STEAK SALE!
T-Bone §
‘ Porterhouse Steak
N.Y. Strip Steak
Ib.
W-D Select Lean Full Fifth Loin
Assorted Fresh
= Pork Chops
teak
Tyson U.S.D.A. Inspected
Jumbo Drumsticks or
U.S.D.A. Inspected Skinless & Boneless
Chicken Breast... in. 2%
U.S.D.A. Inspected Fresh
Turkey Breast.. i. #17
U.S.D.A. inspected Fresh
Baking Hens... i. 88¢
SC ————————————
. 3 LITER BOTTLE
Diet Pepsi or
Pepsi Cola
S35 5794s
CR
W-D Select Lean
Fresh Boston Butt
Pork Steaks
Ld
1 Ib. pkg.
Hickory Sweet
Sliced Bacon
359
24 pack 12 oz. cans
Miller Lite
Beer
¥ 1/8-inch Trim
Plain or Seeded
Fresh Baked
32 ct. pkg. Fresh Baked
Fresh from the Bakery
French Bread Sticks
21
8 inch Double Layer Fresh Turtie Cake or
Variety Cookies....... es. ¥3%
Prestige 100% Fat Free
White or Yellow
my
Delicatessen
Sliced or Shaved to Order
Prestige Brand 97% Fat Free
irginia Baked Ham
Turkey Breast.......... ib. 34%
American Cheese... 1b. 53%
v Always U. S.D.A. Choice
large bunch Califorina
Harvest Fresh Tender Green
Broccoli
14.5 oz. Thrifty Maid Mixed Vegetables........ 3/$1.18 $4.58
Winn-Dixie Day is October 19
at the N.C. State Fair!
Free admission with 5 unopened cans of Thrifty Maid
Canned Goods. Proceeds go to the N.C. Food Bank.
v Aged for Tagie & Tenderness
W-D Brand U.S.D.A. Choice Bone-in
Rib Eye Steak
4°°
W-D Brand U.S.D.A. Choice Boneless
Gana Good Cas Sill)
SINGLE HALF FULL
CASE CASE
20 oz. Thrifty Maid Pineapple...........68¢ $7.98 $15.88
3 oz. Thrifty Maid Ramen Noodles...6/98¢ $3.88
13.2 oz. Slick-Dog Food....... soo seringsas 4/98¢: $5.68
6 oz. Kitty Please Cat Food.............. 5/$1 $4.68
8 oz. Tropical Coolers All Flavors. ve. 8/81 $2.88
15 oz. Thrifty Maid Golden Corn......3/$1 $3.88" $7.68
15 oz. Thrifty Maid Sweet Peas.........3/$1.08 $3.98 $7.88
14.5 oz. Thrifty Maid Cut Green Beans..3/$1 $3.88 $7.68
14.5 oz. Thrifty Maid French Cut Green Beans ..3/$1 $3.88 $7.68
29 oz. Thrifty Maid Sliced Peaches....98¢ $11.58 $22.98
29 oz. Thrifty Maid Halves Peaches...98¢ $11.58 $22.98
29 oz. Thrifty Maid Pear Halves........ 98¢ $i1.58 $22.98
12 pack 12 oz. cans Chek Drinks.....$2.35
24 pack 12 oz. cans Chek Drinks.....$4.68
16 oz. Thrifty Maid Tomatoes............2/$1 $5.88 $11.68
15.25 oz. Thrifty Maid Beets.............3/$1 $3.88 $7.68
15 oz. Thrifty Maid Tomato Sauce....3/$1 $3.88 $7.68
15 oz. Thrifty Maid Pinto Beans....... 3/81 $3.88 $7.68
15 oz. Thrifty Maid Blackeye Peas...3/$1 $3.88 $7.68
$8.98
78
Regular or Smoked
1 Ib. avg. Maine
J Live Lobsters
PHT
51/70 ct. Previously Frozen Headless Maine
Pink Shrimp ........... i 4%
Previously Frozen Wheie or Haif
Silver Brite Salmi...
=
Computer buying PIER Lo]
a lower price for a longer
~ period of time!
Kellogg's
28 oz. bottle
Squeezable j
i Del Jone
large roli
Scott Paper Towels
22 Ib. bag
Mealtime Small Bites
Pedigree
Dog Food
98
10.5 oz. Frozen
Banquet All Varieties
Pasta
Favorites
16 oz. pkgs.
Shedd’s Spread
Crock
~%%3