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| June 17, 1999 Herald/Times Page 11A (Ed. note- The recipes in to- day’s cooking columns come from “A Cookbook of Treasures” by Bess Chapel United Methodist Church, Cherryville.) NO PEEK CHICKEN DEBBIE GREENE 1 can mushroom soup 1 cup milk 1 cut up frying chicken 1 can cream of chicken soup 11/4 cup uncooked rice 1 pkg. dry onion mix Mix the 2 cans of soup; add milk and mix rice into this mix- ture. Spread in 9x13 inch but- tered pan. Can use Pam. Place the pieces of cut-up chicken on top of rice and sprinkle the onion soup over top. Cover and bake at 350 degrees for 2 hours. ORANGE SPINACH SALAD NORMA BROWN 11b. fresh spinach 1/4 1b. fresh mushrooms 1 (3 0z.) can water chestnuts 1 (4 0z.) can mandarin or- anges 1 red onion 2 hard-boiled eggs ! 4 slices bacon, fried crisp Dressing: : 1/4 cup vegetable oil 2 Tbsp. plus 1 tsp. vinegar 2 Tbsp. fresh orange juice 1/4 tsp. dry mustard “1/4 tsp. dry ginger 1 tsp. soy sauce 1/4 tsp. salt 1/4 tsp. sugar Salad: Wash and dry spinach. Remove stems and break leaves into pieces. Remove stems from mushrooms and slice. Drain and slice water chestnuts. Drain mandarin oranges. Slice and ring onion. Grate hard-boiled eggs. Crumble bacon. Mix to- gether spinach, mushrooms, water chestnuts and orange slices. Toss with dressing. Top with hard-boiled eggs, bacon and onion rings. Makes 4 serv- ings. Dressing: Put all ingredi- ents into a cruet and shake vig- orously until well blended. FROZEN SALAD JUDY BALL 1 med. cabbage head, shred-: ded as 1 carrot, grated 1 green pepper, chopped 1 tsp. salt 1 cup vinegar “1/4 dap water 1 tsp. whole mustard seed or slight tsp. prepared mustard 1 tsp. celery seed 2 cups sugar Mix cabbage, carrot, pepper and salt. Let stand for 1 hour and squeeze out juices. Mix re- maining ingredients and boil 1 minute. Let cool and mix with cabbage mixture. Freeze. CARAMEL POUND CAKE MRS. FRANK BEAM 1 box brown sugar 1 cup white sugar : 1/2 1b. butter or margarine 3 cups flour 1 cup milk 1/2 cup Crisco wsse] tsp. vanilla 1/2 tsp. baking powder 1 cup nuts Cream butter, Crisco and sugar together. Add eggs, one at a time. Add flour and baking powder alternately with milk, start and end with flour. Beat well. Add vanilla and nuts. Bake in tube pan for 1 hour at 350 degrees. Use no icing. - CONGEALED SALAD’ EVALINE HOYLE 1 (12 oz.) carton cottage cheese 1 1b. can pineapple, unsweet- ened 1 jar cherries 2 small boxes strawberry Jello 1 carton Cool Whip Mix all ingredients together using dry Jello. Chill. CORN SALAD SARAH BAXTER 2 cans corn, drained 1 jar pimento, chopped 1 n pepper, chopped 1/2 cup chopped onion 2 stalks celery, chopped 1/2 cup sugar 1/2 cup oil 1/2 cup vinegar 1 tsp. salt 1/2 tsp. pepper Mix all ingredients and let set overnight. Delicious. FRENCH DRESSING ANNETTE EAKER 1/4 cup sugar 1/4 cup ketchup 1/2 tsp. salt 1 tsp. dry mustard 1/4 cup salad oil 1/2 cup mayonnaise 1/4 cup cider vinegar Combine all ingredients ex- cept vinegar until smooth and well blended. Add vinegar and “Whip again until smooth. 11/2 cups. COUNTRY FRIED CHICKEN SARAH BAXTER 1 chicken cut-up 1 cup buttermilk 1 cup flour salt and pepper to taste 1/3 cup Crisco Leave skin on chicken. Salt and pepper to taste. Dip chick- en into buttermilk and roll in flour to coat meat well. In large iron pan, heat shortening over medium heat and lay each piece close together and brown well on both sides uncovered. Cover and turn down low. Cook 40 minutes or until tender. Remove cover an brown a few minutes. To make gravy in chicken drippings, add 1/4 cup flour, pepper, and salt to taste. Pour equal amounts of milk and water until gravy thickens. CORNBREAD DRESSING LILLIE LACKEY 6 cups crumbled corn bread 4 cups biscuits, crumbled 3/4 cup fine chopped onion 11/2 cups chopped celery 1/2 cup butter 3 eggs, beaten 2 cups broth or more as need- ed 1 Tbsp. poultry seasoning Mix crumbled cornbread, bis- cuits, onion, celery, butter and seasoning. Stir in beaten eggs and enough broth to make a moist dressing. Pour into greased pan and bake at 400 de- grees for about 45 minutes until brown. Serve in squares with turkey or chicken. CRAB MEAT SALAD TINA BOYLES 2 hard-boiled eggs 2 cucumbers, diced small 1 Granny Smith apple, diced small teat asaeseeeaseenesaet atest treat snare atatats aur tartan eeettstatsenanhtrrans As srassvesanansassanservessnesssnsninsanssenrseecnesssrusanrensesersatssrsnesssueautiuessutrarenecsseanssrsesresssettitaneracteatnesitntaRetIREET UII RTIATRRRIT ILL ORAL RS RANEY 1 large pkg. imitation crab meat, diced small 1 heaping Tbsp. mayonnaise Remove yolk from eggs and discard. Dice egg whites small. Peel cucumbers and core. Dice remainir 3 cucumber small. Chop imitation crab meat into small pieces. Dice apple last. Mix in large bowl and add may- onnaise, salt and pepper to taste. Chill before serving. 1500 OR REBATES $ 1998 Mustang UC1033, 2 door, Coupe, White *14,995 1998 Mustang UC1034, 2 door, Coupe, Red *14,995 1998 Taurus SE ucC1013, Blue *13,995 ELECT] V[oxlocyA Lt. Blue LL 1998 Escort SE uc1010, Mocha Frost *10,900 REbATES $2000 OR ||upP TO UP TO 1 500 OR UP TO PR On 10.9% 36 MONTHS, 0.9% 36 MONTHS, 0.9% 36 MONTHS, REBATES $ UP TO 2.9% 1998 Mustang 1998 ~ UC1008, 2 door, OLIV RCT (=1T) 13,995 UC1032, 2 door, Coupe, Green 14,995 1000 o= APR 48 MONTHS Mustang 1993 Escort SE Solis Tan *4,995 1997 Saturn Sci 1989 Landrover UT3040, Loaded, UC1041, Sport, Silver *9,950 Only 30,000 miles AL 1998 Ranger XLT SX UT-3026, 4x4, - 6 cylinder, auto, Ford Program Vehicle 1998 Ranger XLT sic 4 dr. UT-3027, 4x4, 6 cylinder, auto, Ford Program Vehicle 18,900 *18,900 s/c 3dr. 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The Kings Mountain Herald (Kings Mountain, N.C.)
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June 17, 1999, edition 1
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