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yf Cooking Corner (Ed. Note - The recipes in to- + day's cooking columns come from a cookbook published by Central United Methodist Church. Cookbooks are available by calling the church offic: ) AMBROSIA SALAD . By DOT JONAS 4 cups coarsely shredded carrots (about 5 large, peeled) 1 (17 oz.) can crushed pineap- ple,drained 1 cup grated coconut 2 Tbsp. honey 1 cup golden raisins 8 oz. sour cream Shred carrots by processor, if possible. Mix other ingredients in large bowl and refrigerate for 3 or 4 hours before serving. Garnish top of salad with fruits or nuts. CALICO SLAW By LINDA DIXON 1/2 head cabbage, small 2 medium carrots 1/2 green pepper 1 green onion 1 apple Dressing: 1/2 cup evaporated milk 1/4 cup sugar 1/2 tsp. salt dash of pepper 3 Tbsp. vinegar, added gradually Mix dressing. Allow to stand while preparing slaw. Pour dress- ing over slaw. Mix well. Refrigerate several hours before serving. FRIED GREEN TOMATOES By VIRGINIA TRAMMELL 1/3 cup dried bread crumbs 1/2 tsp. sugar 1/4 tsp. salt 1/8 tsp. pepper 1/4 cup oil 1 1b. green tomatoes Slice tomatoes into 1/2 inch pieces. Mix bread crumbs, salt, sugar and pepper. Coat tomato slices with bread crumb mixture. Heat oil in large skillet. Fry slices for 3 to 4 minutes, turning once. Drain on paper towel. HOT DOG CHILI By PAM GOFORTH 1 1b. ground beef 1 medium onion, chopped 1/4 cup catsup 1/2 cup water 1 tsp. chili powder 1/4 tsp. cayenne pepper 1/4 tsp. Worcestershire sauce salt and pepper to taste Brown beef and onions, stirring « to crumble. Drain fat. Add remain- | AERA RRA AA wv 5 ing i ents. Simmer to desired thickness. MELT IN YOUR MOUTH CHICKEN PIE By DOT DIXON 3 1b. fryer 1 can cream of chicken soup 2 cups chicken broth 1 cup self-rising flour 1 cup buttermilk 1/2 tsp. black pepper 1 stick melted margarine Cook chicken until tender. Remove meat from bone and skin. Reserve broth. Cut chicken into small pieces and place in a 9x13 inch pan. In a saucepan, bring to boil the broth and cream of chicken soup. In another bowl, combine the flour, pepper, buttermilk, and mar- garine. Mix thoroughly to form a batter. Pour broth mixture over chicken. Spoon batter over the top. Bake at 425 degrees for 30 to 35 minutes or until brown on top. CHICKEN PARMESAN By MARIE BRINKLEY 1 (2 1/2 to 3 Ib.) fryer or 6 to 8 chicken breasts 1 cup crushed packaged herb stuffing 2/3 cup grated Parmesan cheese 1/4 cup chopped parsley 1 clove garlic, minced, or 1/2 tsp. minced garlic Cut fryer into serving pieces. Dip in melted butter or margarine. Mix together other ingredients. Roll chicken pieces in crumb mix- ture and place in shallow casserole or pan so pieces do not touch. Sprinkle remaining crumbs over chicken. Bake at 375 degrees for 45 minutes or until tender. SAUSAGE CASSEROLE By GERRY WERNER 1 1/2 Ib. lean pork sausage, hot 4 or 5 spring onions 1 large green pepper 1 medium bunch celery, diced 2 pkg. Lipton noodle soup, not Cup A Soup 1 cup brown rice 1 cup water chestnuts 1/4 cup slivered almonds salt and pepper, not much Cook soup in 4 1/2 cups water for 7 minutes. Cook sausage until grease is out, but not dry. Saute onion, pepper and celery in 3 table- spoons fat. Add soup, rice, and chestnuts. Cover and bake for 1 1/2 hours at 350 degrees. Remove cov- er. Add almonds and bake another 30 minutes, until almonds are sort of toasted. 14 KARAT CAKE By JANE CLEMMER 2 cups all-purpose flour 1 tsp. baking powder 1 1/2 tsp. soda 1 tsp. salt 2 tsp. cinnamon 2 cups sugar 1 1/2 cups salad oil 4 eggs? cups grated carrots 2 eight ounce can crushed pineapple 1 cup chopped nuts Mix oil, eggs and sugar. Sift to- gether all dry ingredients. Stir to- gether the 2 mixtures. Add carrots, pineapple and nuts. Bake in 13x9 inch pan for 35 to 40 minutes at 350 degrees. Frost with Tart Lemon Frosting. FROSTING 1/2 stick margarine, softened 4 Tbsp. milk 1 1 1b. box confectioners sugar lemon juice, as needed M i x margarine, milk and sugar. Keep adding lemon juice to get frosting to consistency you desire. 1-2-3-4 CAKE By BESSIE BUMGARDNER 1 cup shortening 3 cups sifted cake flour 4 eggs, separated 1/4 tsp. salt 2 cups sugar 3 tsp. baking powder 1 cup milk 1 tsp. vanilla Sift flour, baking powder and salt together. Cream shortening with sugar and vanilla until fluffy. Add beaten egg yolks and beat thoroughly. Add sifted dry ingredi- ents and milk alternately in small amounts, beating well after each addition. Beat egg whites until stiff, but not dry and fold into bat- ter. Pour into greased pans and bake in 375 degree oven for 30 minutes. Makes 3 nine inch layers. MATOKA'S CHOCOLATE CAKE By PEGGY RAMEY 2 cups sugar 2 cups flour 1/2 tsp. salt 1 tsp. baking powder 2 eggs 2 sticks butter 1 cup water 4 Tbsp. cocoa 1/2 cup buttermilk -Combine dry ingredients; set aside. Bring to boil the butter, wa- ter and cocoa. Add to dry ingredi- ents, buttermilk and eggs. Mix well. Pour into a 13x9 inch pan. Bake at 350 degrees for 25 to 30 minutes. ICING 1 stick butter 6 Tbsp. milk 4 Tbsp. cocoa 1 box 4X sugar 1 tsp. vanilla 1/2 cup chopped nuts Bring milk, butter and cocoa to boil; add vanilla, sugar and nuts. WINN@ DIX E Lower Prices COPYRIGHT 1998 WINN-ON(E Ib. W:-D'Brand U.S.D.A. Choice Market Style Fresh W-D Select Lean Fresh Boston Butt Pork Roast 148 'W-D Select Lean Fresh Boston Butt Pork Steaks... n.215 Hillshire Farms Smoked Sausage.......... b.51% Fresh Boston Butt Country Pork Ribs...... 51% 2 liter bottle Diet Coke or Coke Classic Bakery Fresh Baked All Varieties we” America's Supermarket’ PRICES GOOD WED. OCT. 11 THRU TUES. OCT. 17, 1995. October is Beef Month! W-D Brand U.S.D.A. Choice Boneless Sirloin Tip Roast .......n.*1% W-D Brand U.S.D.A. Choice Boneless Extra Lean Beef Tips..ccceeeeesn’2% Boneless Stew Beef... *2% Ground Round....ccccee 52% Harvest Fresh California Crisp Iceberg QUANTITY RIGHTS Family Packs W-D Brand U.S.D.A. Choice Lean and Tender Cube Steak Every PN i Lean & Tender Cube Steak %/ 1/8-inch Trim </ Aged for Taste & From The Beef 3 Ib. bag Harvest Fresh Sweet Yellow Onions ¢ =SUPERBRAND-= Lrnpdes : ; tS» 8 oz. cans Pillsbury Day’ </ Always U.S.D.A. Choice lk Tenderness People® | . 3 1b. bag U.S.D.A. Inspected Boneless & Skinless Chicken Breast 98 $ Ib. Market Tra ed Boneless & Skinless Chicken Breast $728 Ib. half gallon All Flavors Superbrand Ice Cream NAH TEAL 5 Crescent Rolls 253 Te r—— All Varieties Family Size Freezer Queen 28 oz. pkgs. 350 | 1 Ib. pkg. Hickory Sweet Sliced Bacon 3.0 Fresh Baked 8 inch Double Layer Fresh Turtie Cake or Carmel Cake......c...... ea. #5% Cream Pudding Cake.... ea. 5% 12 pack 12 oz. NRB Icehouse Beer Chek Drinks a Delicatessen Prestige Brand 97% Fat Free Honey Cured or Virginia Baked Ham = $4.78 Prestige 100% Fat Free, Regular or Smoked Turkey Breast........... ib. $4% White or Yellow Sliced to Order American Cheese....... 1b. *3* dozen Grade A Superbrand Large Eggs 89° 12 oz. cans All Flavors 12 pack 10 ct. box Choco Charm Regular or Marshmallows Baby Fresh 355 Federally Inspected Seafood Peeled & Deveined 41/50 ct. Cocktail Shrimp...... ib. 9” Fresh Catch of the Week Fresh Tilapia Fillet.. i. *5% Cocoa Mix 99° 100 ct. pkgs. Catch of the Week! Alaskan Silver Brite Salmon 51% Whole or Half WU JE) Computer buying gives you a lower price for a longer period of time! ) . Pour over cake while it's hot. Let cool and cut into squares. 3 LEMON CHESS PIE By RUEY THRONEBURG 4 eggs 1/4 cup lemon juice corn meal 2 cups sugar 1/4 cup melted margarine 1 tsp. flour 1 9 inch unbaked pie shell 3 Beat eggs well and add other ifi- gredients. Pour in pie shell. Bake®t 350 degrees for 40 minutes. little salt 2 i i Subscribe To 64 The Herald 8 i 64 oz. bottle indian Summer 39 oz. can Hanover 46 oz. can All Flavors 14.5 oz. can Thrifty Maid Corn or Green Beans 15 oz. can Thrifty Maid 23 1 £:tSp. pg POR RA RT IR PTT f “ETT (wid FoF Toy Thursday, October 12, 1995 - THE KINGS MOUNTAIN HERALD - Page 5B Pasig 4 heal a s4 $333 baad dual bead (baci fund IES RS Te
The Kings Mountain Herald (Kings Mountain, N.C.)
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Oct. 12, 1995, edition 1
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