Page 2B
COOKING CORNER
Grilled Chicken Breasts With
Fresh Orange Salsa
4 small half chicken
breasts (about 2 pounds)
2 tablespoons fresh
squeezed orange juice
2 tablespoons fresh
squeezed lemon juice
2 medium cloves garlic,
minced
18 teaspoon white pepper
Fresh Orange Salsa
Remove skin and excess fat
from chicken. Rinse chicken and
pat dry with a paper towel. In
small bowl, combine orange and
lemon juices, garlic and pepper.
Brush about one-half of the juice
mixture on both sides of
chicken. Cook chicken in
preheated, lightly-oiled non-
stick ridged grill pan. Or barbe-
cue on a lightly oiled grill 4 to 6
inches above glowing coals
(medium setting of gas barbe-
cue). Cook for 30 to 35 minutes,
turning and brushing occasion-
ally with remaining juice
mixture, until chicken is no
longer pink near bone and juices
run clear when pierced with a
fork. Serve Fresh Orange Salsa
over chicken. Garnish with
parsley or cilantro if desired.
Makes 4 servings.
Fresh Orange Salsa
2 Sunkist oranges, peeled
and cut into small bite-
sized pieces
12 cup finely chopped red
onion
2% tablespoons chopped
cilantro or parsley
2 tablespoons fresh
squeezed lemon juice
1-2 small jalapeno chilies,
seeded and minced
1 medium clove garlic,
minced
In medium bowl, combine all
ingredients; cover and chill for
30 minutes or longer to blend
flavors. Makes about 21/2 cups.
eating “Orange” you glad?
Olive Oil Biscuits
Makes about 20 biscuits
2 cups self-rising flour
34 cup milk i RE
12 cup extra-virgin olive
oil
Preheat oven to 400°.
- In a medium bowl, combine
flour and a pinch of salt. Make a
well in the center and add milk
and 7 tablespoons olive oil. Stir
until blended. Do not overwork,
or biscuits will be tough.
On lightly floured surface,
roll dough out to a 13-inch
thickness. Cut into 112-inch
rounds with a plain or fluted
cookie cutter, and place on
baking sheet.
Bake for 10 minutes, until
biscuits just begin to turn
golden. Using a pastry brush,
brush tops with remaining 1-
tablespoon olive oil and sprinkle
lightly with salt.
M&M's Gift Jar Cookie Mix
cup all-purpose flour
teaspoon baking soda
teaspoon salt
teaspoon ground cinna
mon
cup chopped walnuts
cup “M&M's” Chocolate
Mini Baking Bits, divided
cup raisins
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©
34 cup firmly packed light
brown sugar
114 cups uncooked quick oats
In medium bowl, combine
flour, baking soda, salt and
cinnamon. In 1-quart clear glass
jar with tight-fitting, resealable
lid, layer flour mixture, walnuts,
1/2 cup “M&M's” Chocolate
Mini Baking Bits, raisins, brown
sugar, remaining Baking Bits
and oats. Seal jar; wrap decora-
tively:
Give jar as a gift with the
following instructions: Preheat
oven to 350°F. Lightly grease
cookie sheets; set aside. In large
bowl beat 34 cup (112 sticks)
butter, 1 large egg and 3/4
teaspoon vanilla extract until
well blended. Stir in contents of
jar until well blended. Roll into
1-inch balls and place about 2
inches apart on prepared cookie
sheets. Bake 12 to 15 minutes.
Cool 2 minutes on cookie sheets;
cool completely on wire racks.
Store in tightly covered con-
tainer.
Makes 4 dozen cookies.
Warm Tomato and Beef
Ratatouille Salad
2 tablespoons olive oil
1 small onion, thinly
sliced
12 cup green or red bell
pepper cut in 1-inch
pieces
1 teaspoon minced garlic
2 cups eggplant and/or
zucchini cut in 12-inch
cubes
1-12 pounds fully ripened
fresh Florida tomatoes
cut in chunks (about 3
cups)
8 ounces sliced deli roast
beef, cut in strips
3 tablespoons prepared
Italian-style salad
dressing
4 cups lightly packed
lettuce leaves torn into
bite-sized pieces
In a large skillet, over me-
dium-high heat, heat oil until
hot. Add onion, bell pepper and
garlic; cook and stir until tender,
about 3 minutes. Add eggplant;
cook and stir until almost tender,
about 5 minutes. Stir in tomatoes
and bring to a boil; reduce heat
and simmer, covered, until
eggplant is tender, about 4
minutes. Remove from heat; stir
in roast beef and salad dressing.
In a large salad bowl, combine
vegetables and beef mixture
with lettuce; toss until well
combined.
YIELD: 4 portions
Penne with Fresh Tomato Sauce
tablespoon olive oil
tablespoon butter
cup chopped onion
pounds fully ripened
fresh Florida tomatoes,
coarsely chopped (about °
5 cups)
1 teaspoon Italian season
ing
1 teaspoon salt
1/4 teaspoon ground black
pepper
6 ounces crumbled feta
cheese (about 34 cup)
8 ounces penne pasta
(about 4 cups)
In a large skillet, over me-
dium-high heat, heat oil and
butter. Add onion; cook and stir
until golden, about 10 minutes.
Stir in tomatoes, Italian
seasoning, salt and pepper. Cook
and stir until tomatoes soften,
N= = =
The Kings Mountain Herald
about 10 minutes. Meanwhile,
cook pasta according to package
directions; drain. Add pasta and
feta to skillet; gently toss with
Fresh Tomato Sauce.
YIELD: 4 portions
Honey-Bun French Toast
by Ethan Becker
Preheat oven to 400° F.
In a 12x9-inch glass baking
pan, place:
4 tablespoons (1/2 stick)
unsalted butter
3 tablespoons honey
eHeat in the oven until the
butter is melted and the honey is
bubbling. Do not allow the
mixture to take on any color.
*Remove pan from the oven,
stir to mix the honey and butter,
and sprinkle over the surface:
1 cup chopped pecans
* While the butter and honey are
melting, whisk together in a
shallow bowl:
2/3 cup apple cider
4 largeeggs
14 teaspoon cinnamon
14 teaspoon salt
pinch of ground allspice
(optional)
One or two at a time, add:
6 thick slices white or egg
bread, with or without
crusts
o Turn the slices in the egg mix-
ture until thoroughly saturated,
but not falling apart. Arrange
soaked bread over the nuts in
the baking pan. Bake until the
top is golden brown and the
bottom is bubbly, 15-20 minutes.
eServe immediately with:
Honey or pure maple syrup
For a festive touch, garnish with
fresh berries, peach or nectarine
slices, sliced bananas, toasted
almonds or powdered sugar.
Broccoli and Cheese Biscuits
Prep Time: 15 minutes
Cooking Time: 7-9 minutes
2 cups Bisquick® Baking
Mix
34 cup milk
1 package (10 ounces)
Birds Eye frozen
Chopped Broccoli,
cooked according to
package directions and
drained (pat dry with
paper towel)
4 ounces mild shredded
cheddar cheese
In large bowl, combine baking
mix, milk, broccoli and cheese;
stir until soft dough forms. Turn
onto lightly floured surface and
knead about 10 times. Roll
dough to 12-inch thickness; cut
with 212-inch cutter; place on
ungreased baking sheet. Bake in
preheated 450°F oven 7-9
minutes or until golden brown.
Makes 12 biscuits.
Flavorful Light
Country Supper
6 potatoes, thinly sliced
1 bunch broccoli, trimmed
and sliced
carrots, sliced
cup celery, sliced
medium onion, chopped
Salt and pepper
1 Ib. Hillshire Farm®
Turkey Smoked Sausage
or Polska Kielbasa
HE
Sauté sliced potatoes, broccoli,
carrots, celery and onion in oil
for 10 minutes. Salt and pepper
to taste. Place sausages or
kielbasa on top when vegetables
are tender. Heat 12 minutes,
covered.
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MR. AND MRS. JOHN STEVENS
(Tiffany Diane Pruitt)
Pruitt-Stevens
Tiffany Diane Pruitt of Gastonia and John
Christopher Stevens of Gloucester Point, VA
exchanged marriage vows January 20 at 1 p.m.
at Brookleigh Baptist Church, Gastonia.
The Rev. Dennis Pruitt, pastor of Brookleigh
Baptist Church, officiated.
The bride is the daughter of Patricia and
Dennis Pruitt of Gastonia. She is the grand-
daughter of Katie Pruitt of Kings Mountain
and Maggie Dunn of Gastonia. She is a gradu-
ate of Hunter Huss High School and attended
Campbell University.
The bridegroom is the son of Ellen Stevens
and Richard Stevens of Gloucester, VA. He is a
graduate of Gloucester High School and served
in the 82nd Airborne Division of the U.S.
Army. He is employed by National
Exterminating of Newport News, VA.
The bride was given in marriage by her
brother, Michael Pruitt.
Kelly Stowe of Gastonia was Matron of
Honor. Ritchie Stevens, brother of the groom,
was best man.
Dennis and Patricia Pruitt hosted the recep-
tion at Brookleigh Baptist Church fellowship
hall.‘Richard and Ellen Stevens hosted the re-
hearsal party at Carolina Country Barbecue.
Following a wedding trip to Myrtle Beach,
SC the couple will reside in Gloucester Point,
VA. itu:
SE EAN A Lp bh aS PERL VIEL St ay
CO AAOX wv dL ALS JAAS 206
Lifestyles Deadlines
The Herald welcomes your lifestyles news
for publication in each Thursday’s paper.
Lifestyles items include weddings, engage-
ments, anniversaries, birthdays, club news,
church news and community news.
Deadline for information and articles is 12
* noon on the Monday immediately following
the event. Items received after that date may be
deemed too late for publication and refused.
When holidays or other reasons make it nec-
essary for the paper to publish a day early the
deadline is Friday at 12 noon.
There is no charge for articles. However,
there is a $5 preparation fee for birthday pic-
tures for ages 0-5. Forms, which must be signed
by the parents, are available at the reception-
ist’s desk. Regular advertising rates apply for
birthday articles and pictures for persons ages
6 and above. There is a $10 preparation fee for
wedding, anniversary and engagement pic-
tures. Wedding forms are also available at the
receptionist’s desk.
Information and articles may be mailed to
The Herald, P.O. Box 769, Kings Mountain, NC
28086, brought by the office at 824-1 East King
Street, or sent by fax to 739-0611. All articles
and information are subject to editing for clari-
ty, spelling and/or length.
News Deadlines
The Herald welcomes your news for publica-
tion in each Thursday's paper. We ask that you
observe the following deadlines:
Deadlines for regular news and sports is 5
p-m. Tuesday. In cases of meetings and other
activities held on Tuesday night, information
will be received until 9:30 a.m. Wednesday.
Items received after deadline will run if time
and space permit. If not, they will be held until
the following week if they are still timely.
SALON PHIFER
February 1, 2001
ENGAGEMENT
ELIZA VICTORIA FALLS
MICHAEL STEVENSON BROWN
Falls-Brown
Eliza Victoria Falls and Michael Stevenson
Brown, both of Kings Mountain, have an-
nounced their plans to be married on March 3,
2001.
Eliza is the daughter of Denise and Preston
Leonard and Ken and Leslie Falls, all of Kings
Mountain. She is a graduate of Kings Mountain
High School and attends Central Piedmont
Community College where she is studying
Dental Hygiene.
The groom-to-be is the son of Steve and Gail
Brown of Kings Mountain. He is a graduate of |
Kings Mountain High School and Appalachian
State University. He is employed by the City of
Kings Mountain. :
i J10G52 iL gs
KRISTIN MARIE HAWKINS
PETER CHEN
Hawkins-Chen
Mr. and Mrs. James Hawkins of Danville, PA
announce the engagement of their daughter,
Kristin Marie Hawkins, to Peter Chen, son of
Mr. and Mrs. K.F. Chen of Kings Mountain.
Miss Hawkins graduated from Abilene
Christian University in Abilene, Texas, with a
degree in Electronic Media. She is employed
with Travelers Insurance of Hartford, CT, and
is currently in her third year with their
Information Technology Leadership
Development Program.
The bridegroom-to-be graduated from
Georgia Institute of Technology with a Masters
of Mechanical Engineering degree, and is
working on his MBA at the University of
Hartford. He is employed as Lubrication
System & Analytical Senior Engineer for the
Joint Strike Fighter program at Pratt &
Whitney in East Hartford, CT.
The wedding is planned for May, 2001.
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