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August 1, 1996 THE KINGS MOUNTAIN HERALD Page 5B Cooking Corner (Ed.note - The recipes in to- day's cooking columns come from a cookbogck published by Central United Methodist Church.) BREAKFAST CASSEROLE By JANE CLEMMER 8 eggs 2 cups milk 3 slices bread, broken into small pieces 1 tsp. salt 1 tsp. mustard 1 Ib.sausage, browned and drained 1 cup grated sharp Cheddar cheese Mix together beaten eggs, milk, salt and mustard. Add in remaining ingredients. Pour in- to greased pan, 13x9 inches. Refrigerate overnight. Bake for 45 minutes at 350 degrees. HAMBURGER CASSEROLE By BETTY POTTER 11b. ground beef or turkey 1/2 cup uncooked rice 1 can chicken noodle soup 1 can mushroom soup 11/2 cup diced celery 2 medium onions, chopped 2 Tbsp. soy sauce Brown meat; add celery and onions. Add soups with equal amount of water. Bring to boil. Add rice and soy sauce. Bake in baking dish for 1 hour at 350 degrees. PINTO BEAN CASSEROLE By FAY GOFORTH 1 Ib. hamburger 1/2 bell pepper, chopped 1 onion, chopped 1 (16 0z.) can pinto beans 1 (16 oz.) can tomatoes, diced 1 pkg. corn bread mix, Jiffy Cook hamburger, pepper and onion in 10-inch skillet until browned. Drain off fat. Mix beans and tomatoes and add to meat mixture. Pour corn bread mix over beans. Don't mix. Put in oven and cook at 350 degrees for 30 minutes. EASY STEAK SUPPER By ELLIE DEPEW 1 round steak 1 onion, sliced 1 can mushrooms 1 or 2 cans green beans 1 or 2 large cans tomatoes Cut round steak into 6 serv- ings. Brown in nonstick skillet. Slice onion onto steak. Empty undrained vegetables PVF a steak. Cover and cook until steak is fork tender. Serve with mashed potatoes, rice or bis- cuits. SWEET AND SOUR MEATBALLS By DIANA LITTLE 2 Ib.lean hamburger 1/2 cup brown sugar 1 Tbsp. cornstarch 1 (13 1/2 oz.) can pineapple chunks Py 1/3 cup vinegar 1 Tbsp. soy sauce 1 green pepper 1 medium onion Roll meat into small balls. Cook in skillet; remove and drain fat. Mix sugar and corn- starch in skillet. Stir in pineap- ple with syrup, vinegar and soy sauce. Heat to boil. Stir con- stantly. Simmer meatballs in mixture; stir in cut up green pepper and onion. Cook on low heat for 20 minutes. SLOPPY JOES By NELL GAULT 3 Ib. ground beef 1 medium onion, chopped 1 cup chopped celery 1 tsp.salt 1 (10 3/4 oz.) can tomato soup 1 cup catsup Shredded Cheddar cheese Brown meat in large skillet. Add onion and celery. Cook un- til tender. Drain and set aside. Add tomato soup, catsup, salt and pepper. Simmer for 30 min- utes. Spoon on warm bun halves and sprinkle with cheese. This freezes well for fu- ture use. Makes 16 servings. CHICKEN PIE BY DOT DIXON 3 Ib. 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 an- other 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 CASSEROLE BY PAM GOFORTH 3 stewed chicken breasts, 6 halves, boned 2 pkgs. frozen broccoli, cooked and drained 1 can creamy chicken mush- room soup 1/2 large carton sour cream 1/2 cup grated Cheddar cheese Place chicken in bottom of casserole. Place broccoli on top of chicken. Mix remaining in- gredients and place over broc- coli. Top with grated cheese and bake for 20 minutes at 350 de- grees. CHILDREN'S PIZZA By MARGIE ALEXANDER 1 pkg. canned biscuits 11/2 oz. grated Parmesan cheese 6 oz. tomato sauce 1/2 Ib. hamburger 1/4 cup flour 1 tsp. oregano 1/2 tsp. garlic salt Preheat oven to 425 degrees. Grease cookie sheet. Cook ham- burger in frying pan until it is broken up and the pink color is gone. Don't overcook. Roll each biscuit into a circular shape. Place rolled biscuits on cookie sheet. Mix tomato sauce, oregano, garlic salt and hamburger in a bowl. Spread 2 tablespoons of mixture over each biscuit. Sprinkle with cheese. Bake about 10 to 12 minutes or until done. Serve mayonnaise. Add remainder of ingredients. Fill crab shells with mix. Sprinkle with buttered bread crumbs. Bake in hot oven immediately. Makes 10 small about 5 minutes or until thor- pizzas. oughly heated. Yields 8 to 10. DEVILED CRAB BUTTERMILK By LIB MAYES POUND CAKE 1 Ib. crab meat By MARY BLACK 1 cup buttermilk 1 stick margarine 1/2 cup Crisco 2 cups sugar 3 eggs 3 cups plain flour 1/2 tsp. soda 1/4 tsp. salt 1 Tbsp. rum flavoring or 3 1 cup mayonnaise salt and pepper to taste small amount of grated onion 2 Tbsp. melted butter 2 eggs, well beaten 1 Tbsp. Worcestershire sauce small amount of grated bell pepper Mix crab meat, butter and tsp. vanilla Soften margarine. Add Crisco, along with margarine, to bowl. Beat a few minutes. Sift flour, sugar, salt and soda into bowl. Add buttermilk, eggs and flavoring to bowl. Beat for 8 to 10 minutes with mixer. Pour in- to greased and floured tube pan. Bake at 325 degrees for 1 hour. Subscribe To The Kings Mountain Herald Call 739-7496 e Cut 1/8 - inch Trim « Aged for Tenderness Recipes are available it: our meat == for all TR favorite WINN DIXIE mess America's Supermarket” =n = BIg PRICES GOOD WEDNESDAY LLY 31 THRU TUESDAY AUG. 6, 1996. IT’S D0] FOR I W-D Brand U.S.D.A. Choice Whole or Half Boneless FREE! W-D Brand U.S.D.A. Choice Family Pack Sirloin Steaks Boneless $698 « Always U.S.D.A. Choice Ground Ib. W-D Brand U.S.D.A. Choice Boneless Bottom Round Roast...n. 51% W-D Brand U.S.D.A. Choice Boneless Rib Eye Steaks 88 Family Ib. Pack 12 oz. W-D Brand All Meat Franks or r Bologna... 98° Ib. 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The Kings Mountain Herald (Kings Mountain, N.C.)
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Aug. 1, 1996, edition 1
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