February 20, 1997
Cooking Corner
(Ed. note - The recipes in to-
day's cooking columns come
from "The Good Neighbor
Cookbook," a cookbook pub-
lished by the American Red
Cross Cleveland County
Chapter.)
BROCCOLI CASSEROLE
by MARTHA BYERS
2 eggs, well beaten
1 stick butter
.1 cup mayonnaise
1 can mushroom soup
1 cup sharp cheddar cheese,
shredded
1 Tbsp. chopped onion
2 pkgs. frozen chopped broc-
coli
Ritz cracker crumbs
Cook and drain broccoli. Mix
everything together in greased
2 gt. casserole. Top with Ritz
crumbs. Bake at 350 degrees for
30 minutes. Serves 6-8.
OVEN IRISH POTATOES
by MARGARET TIDDY
6 medium unpeeled Irish
potatoes
6 medium onions
1/2 cup melted margarine
1/4 tsp. pepper
3/4 tsp. salt
1/4 tsp. celery seed
1/4 tsp. paprika
garlic to taste
Arrange potatoes and onions
cut in 1/4 inch slices in a Pyrex
dish alternating slices. Mix all.
ingredients and drizzle over
potatoes and onions. Cover
with foil and bake 40 minutes at
400 degrees. Uncover, sprinkle
with paprika and bake 20) min-
utes more.
HASH BROWN CASSEROLE
by SUE BLANTON
1 med. onion, chopped and
sauteed
1/2 stick butter
2 1b. Hash Brown Potatoes,
thawed to break apart
salt and pepper to taste
1 can cream of chicken soup,
undiluted
1 can cream of mushroom
soup, undiluted
10 oz. cheddar cheese, grated
medium
16 0z. sour cream
Mix all ingredients and place
in 3 quart casserole or 2 smaller
ones. Make topping with two
cups crushed cornflakes mixed
with 1/2 stick melted mar-
garine. Bake at 350 degrees for
45 minutes.
f VEGETABLE CRUNCH
by DELIA CALLAHAN
2 cans Veg-All mixed vegeta-
bles, drained
1 cup celery, chopped
1/2 cup onion, chopped
1 can water chestnuts, sliced
1 cup sharp cheese, grated
3/4 cup mayonnaise
1/2 cup saltines, crushed
1/2 cup margarine, melted
Combine Veg-All, celery,
onion and chestnuts. Add
cheese and mayonnaise, mixing
well. Place mixture in greased
casserole, top with crushed
saltines and melted margarine.
Bake at 350 degrees for 30 min-
utes.
BEEF PARMESAN
by ETHEL SPANGLER
Flour and brown cubed steak
salt and pepper to taste
remove steak from pan
in pan, pour 1 small can
Hunts Tomato Sauce with
Onions
Add:
1/2 can water
1 jar Ragu with sausage and
peppers
1 clove garlic
1 tsp. oregano
1 tsp. parsley
Simmer sauce. Put steak in
casserole and sprinkle with
Parmesan and cottage cheese.
Pour sauce over meat. Cover
and bake 45 minutes at 325 de-
grees. Shortly before done, put
slices of mozzarella cheese over
meat and return to oven until
cheese has melted, about 15
minutes. Serve over noodles or
rice.
CHICKEN CASSEROLE
by RITA WILLIAMS
4 large chicken breasts
1 stick margarine
2 cans cream of chicken soup
1 pkg. Pepperidge bread mix
4-6 cggs
Boil chicken, remove from
bone, reserve broth. Melt mar-
garine and mix with bread mix.
Mix soups with 2 cans chicken
broth. In Pyrex dish, put a layer
of bread mix, layer of chicken,
layer of soup - continue with
crumbs on top. Bake for 1 hour
at 350 degrees.
BAKED CHICKEN
by BONNIE PRICE
Place 4 skinned chicken
breasts in 6x10 baking dish
bone side down. Spoon 1 can of
Campbell Golden mushroom
soup onto top of chicken. Fill
can 3/4 full of water, rake down
sides of can. Pour between
pieces of chicken, careful not to
disturb thick soup on top of
pieces of chicken. Bake 1 hour
at 350 degrees. Turn off oven,
let set up'to 1 hour, serve. Good
left over to the last bite.
CHOCOLATE PIE
by JOE TALLEY
1 cup sugar
2 cups milk
6 Tbsp. flour
2 egg yolks, save whites for
topping
2 Tbsp. cocoa
1/4 tsp. vanilla
Mix ingredients together and
cook on medium heat, stirring
constantly until thick. Pour into
baked pie shell or vanilla wafer
THE KINGS MOUNTAIN HERALD
crust.
CRUST
Beat 2 egg whites with 1/2
teaspoon vanilla, 1/4 teaspoon
cream of tartar until soft peaks
form. Gradually add 4 table-
spoons sugar, beating until stiff
and all sugar is dissolved.
Spread meringue over pie. Bake
at 350 degrees until meringue is
light brown, about 12-15 min-
utes.
SPAGHETTI SAUCE
by JOHN GEER JR.
1 bell pepper
1 large onion
1 cup diced celery
3 Tbsp. olive oil
11/2 Ibs. ground beef
1 can mushroom soup
1 can tomato paste, 6 oz.
1 can tomato soup
2 cans tomatoes, sliced, 16 oz.
each
1 can sliced mushrooms
1 clove garlic, crushed
salt and pepper to taste
In a large pot, cook diced
onions, celery and bell pepper
in olive oil for 25-30 minutes. In
separate pan, brown meat and
drain off grease. Add meat and
other ingredients to large pot.
Cover and cook on low heat 3
or more hours. Makes 8 serv-
ings.
NOTHING CAKE
by TOM WILLIS
2 cups plain flour
2 cups sugar
Y O
1 tsp. vanilla
1/2 tsp. salt
1 large can crushed pineap-
- ple, undrained
Mix above ingredients by
hand and pour into long pan.
Bake at 350 degrees for 25 min-
utes or until done. Ice with the
following:
In'sauce pan, add 1 stick mar-
garine, 1 cup sugar and 1 small
can evaporated milk. Boil for 5
minutes, stirring to keep from
Page 7B
burning. Remove trom heat and
add 1 cup chopped nuts., 1 cup
coconut. Mix well and pour
over cool cake.
HOT FRUIT PUNCH
BY MARY ADAMS
2 quarts apple cider
2 cups orange juice
2 cups unsweetened pineap-
ple juice
3 whole cinnamon sticks bro-
ken into 1 inch pieces
1 tsp. whole cloves
1 tsp. whole allspice
Micro-cook 8-9 minutes. May
be stored in refrigerator and
heated when needed. Yield: 3
quarts.
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TOMATO!
LTE TTR AI
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233 88°
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$336 $368 #0”
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98°
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Bone-in Boston Butt
6 roll pkgs.
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FROM THE DELI!
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