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The Kings Mountain Herald
Chicken & Broccoli
Stir Fry
3/4-cup all-purpose
flour
1/4-teaspoon baking
powder
3/4-cup water
2 tablespoons soy sauce
2 cloves garlic, flattened
1/4-cup honey
2 tablespoons soy sauce
2 tablespoons cider
vinegar
2 tablespoons molasses
2 tablespoons water
2 tablespoons dry
sherry
2 cloves garlic, minced
2 teaspoons cornstarch
12 ounces boneless,
skinless chicken
breast halves
Cooking oil for deep fat
frying
1 tablespoon cooking oil
3 cups broccoli
flowerets
In a medium mixing
bowl stir together flour, bak-
ing powder, 3/4-cup
water, 2 tablespoons soy
sauce, and flattened garlic;
let stand for 15 minutes.
Remove and discard garlic.
Meanwhile, in a small mix-
ing bowl combine honey, 2
tablespoons soy sauce, vine-
gar, molasses, 2 tablespoons
water, dry sherry, minced
garlic, and cornstarch; set
aside. Rinse chicken; pat dry.
Cut chicken into1 1/2
x1/2-inch strips.
Add to flour batter. In a
wok or 2-quart saucepan
heat 2 inches of oil to 365
degrees. Remove chicken
from flour batter, allowing
excess to drain off. Fry
chicken strips, a few pieces
at a time, in hot oil for
30-60 seconds, or till golden.
Drain on paper towels.
Pour 1 tablespoon cooking
oil into a large skillet. (Add
more oil as necessary during
cooking.) Preheat over medi-
um-high heat. Add the broc-
coli and stir-fry for 4-5 min-
utes, or till crisp-tender.
Arrange broccoli around the
edge of a serving platter;
keep warm. Stir honey-soy
mixture; add to the skillet.
Cook and stir till thickened
and bubbly. Cook and stir
for 1 minute more. Return
cooked chicken to skillet;
heat through. Pour chicken
and sauce into center of
broccoli-lined serving plat-
ter.
No Bowl Cake
3 c¢ flour
2 c sugar
3/4 c cocoa
2 tsp baking soda
3/4 c cooking oil or
melted shortening
2 Tbls vinegar
2 tsp vanilla
2 c cold water
In an ungreased 13X9X2
pan, stir together dry ingre-
dients, level, then make 3
wells: 1 large, 2 small. Pour
the oil into the large well,
the vinegar and vanilla each
into one of the small wells,
then the water over all, and
stir carefully until all is
mixed, but DO NOT over-
work the batter. Bake 30-40 -
minutes at 350 until cake
tests done.
Cool at least ten minutes
before serving directly from
the pan. NOTE: this cake is
so rich and moist, icings
usually make it overwhelm-
Bossy WINN
ing. Leave plain, or‘dust
with confectioner's sugar. Or
sprinkle with decorating
sugar approximately 5 min-
utes before cake is done.
My favorite variant
of this cake is:
Peanut Butter Marble Cake
Chocolate Batter
Peanut Butter Batter
2 c flour
1 c flour
11/3 c sugar
1/3 c sugar
1/2 c cocoa
1 Thbl oil
11/2 tsp baking soda
1/2 tsp baking soda
1/2 c cooking oil
1/2 c peanut butter
4 tsp vinegar
1 tsp vinegar
11/2 tsp vanilla
1/2 tsp vanilla
11/3 c cold water
1/3 c cold water
In a small bowl, stir
together dry ingredients for
peanut butter batter. In an
ungreased 13X9X2" pan, stir
together dry ingredients for
chocolate batter. Set aside.
In a small bowl] or 2c liquid
measure, stir together
peanut butter and liquid
ingredients for peanut butter
batter. Add to dry ingredi-
ents and mix well. DO NOT
over work batters.
Set aside. In same bowl or
measure, combine liquid
ingredients for chocolate
batter, and then stir into dry
ingredients in pan. When
mixed, drop spoonfuls of
peanut butter batter into pan
at random, then swirl
through batters with spoon
or fingers to marbleize.
Bake at 350 for 30-40 min-
utes, or until cake tests
done. Cool at least ten
minutes before serving
directly from pan. No icing
required.
Ultimate Hamburgers
w/Roasted Garlic Butter
Garlic Butter:
2 heads fresh garlic (or 2
tablespoons of
jarred roasted
garlic)
81/2 tablespoons
unsalted butter;
softened
1 tablespoon minced
shallots
1 tablespoon minced
fresh thyme
Salt and freshly ground
black pepper to
taste
Preheat the oven to 375
degrees. Use jarred roasted
garlic, or if using fresh gar-
lic: Remove heads from gar-
lic and rub with butter. Place
in a baking dish, cover tight-
ly with foil and roast for one
hour. Let cool. Press the soft
garlic out of the skins into a
small dish.
In a deep bowl, combine
roasted garlic, butter, shal-
lots, thyme, salt and pepper
and stir until smooth.
Refrigerate the butter until it
just begins to set (about 15
minutes). Remove from the
bowl and place on a sheet of
plastic wrap. Form a log
about the size of a stick of
butter and wrap it in plastic
wrap.
Refrigerate until firmly
set, about one hour. (For
faster setting, place in the
freezer for about 12 hour.)
sired.
CLauDE Ross
Hamburgers:
3 pounds ground chuck
2 tablespoons chopped
fresh herbs such as
. parsley, rosemary
and chives
8 slices chilled roasted
garlic butter, 12-
inch thick (about
one tablespoon
each)
8 hamburger buns
Salt and freshly ground
black pepper to
taste
In a large bowl, combine
meat with herbs, salt, and
pepper. Separate meat into 8
equal portions and shape
into loose balls. Gently press
a slice of chilled roasted gar-
lic butter into the center of
each ball. Enclose the butter
with the meat and form a
112-inch thick burger.
Grill or broil the burgers
until centers are no longer
pink. Serve on toasted ham-
burger buns with desired
toppings.
Old-Fashioned
Buttermilk Pie
Makes one 9-inch pie
8 ounces unsalted butter
2 cups sugar
6 eggs, lightly beaten
6 tablespoons all-
purpose flour
2 cups buttermilk
2 teaspoons vanilla
extract
12 teaspoon ground
nutmeg
1 9-inch pie shell,
unbaked
Preheat oven to 350°F.
Using mixer, cream butter
and sugar until butter is
softened and mixture is
light. Add all ingredients
and mix until combined.
Pour mixture in unbaked pie
shell and bake 45 to 50 min-
utes, until center is set.
Allow pie to cool completely
before serving. Serve pie
with fresh strawberries or
sliced peaches if desired.
Blue Ribbon Potato Salad
1243 lbs. (about 5 medi-
um)
round red potatoes,
cut into 34-inch cubes
14 cup olive oil
14 cup lemon juice
14 cup chopped pars-
ley
2 cloves garlic, minced
1 teaspoon each salt,
paprika and ground
cumin
2 medium tomatoes, cut
into 3/4 inch cubes
34 cup thinly sliced red
onion
In 3-quart saucepan cook
potatoes in boiling water
until just tender, about 10 to
12 minutes; drain thorough-
ly. Meanwhile, in large bowl,
whisk together oil, lemon
juice, parsley, garlic, salt,
paprika and cumin. Stir in
tomatoes, onions and pota-
toes. Toss gently to coat.
Serve warm or at room tem-
perature.
Makes 4 to 6 servings.
Provencal Grilled Tuna
Salad
Seafood Alternative:
halibut, swordfish or shark
4 (5 to 6 0z.) tuna steaks,
34 to 1-inch thick
3 tbsp. white wine or
broth
4
DEAN LUTZ
To OUR PROFESSIONAL SALES STAFF
200 W. DIXON BLVD. * (HWY. 74 BY-PASS) * SHELBY, NC
704-482-4341 ° 888-290-2514
3 tbsp. olive oil
2 tbsp. red wine vinegar
12 teaspoon chopped
fresh rosemary or 1/4
teaspoon dried
12 teaspoon black pep-
per
18 teaspoon salt
1 clove garlic, minced
6 cups packed torn salad
greens
1 cup halved cherry
tomatoes
vegetable cooking spray
Measure thickness of
fish to determine cooking
time; place in a glass dish.
To make vinaigrette, com-
bine wine and next 5 ingre-
dients in a jar with tight fit-
ting lid. Shake well. Pour 2
tablespoons over fish, add
garlic and turn to coat.
Marinate 15 to 30 minutes,
turning once. Reserve
remaining vinaigrette for
salad dressing. Coat grill
rack with cooking spray and
place on grill to heat 1
minute. Place tuna on grill 4
to 6 inches over hot coals.
Cover with lid or tent with
foil. Cook, turning once, just
until tuna begins to flake
easily when tested with a
fork, about 7 minutes.
Discard marinade.
Meanwhile, arrange salad
greens on 4 plates. Place hot
tuna on greens and add
cherry tomatoes. Shake
remaining vinaigrette and
drizzle over salads. Makes 4
servings.
FOOD
INSPECTIONS
Cleveland County Health
Department inspected the
following food-handling
facilities during the week
ending August 28:
**Denotes 2 extra points
when an employee attended
an approved food-handling
course.
Restaurants:
" Honey Bear Cafe, E.
College Ave., 96.
Kentucky Fried Chicken,
Grover St., 958*
Ingles Deli, W. Dixon
Blvd., 94.5.
Pat's Drive in at CCC, S.
Post Rd., 96.
Pizza Inn, E. Dixon Blvd,
Q3**
Mi Pueblito Mexican Rest.,
E. Marion St., 98**
Sister’s Cafe, E. Marion
St., 96.
Sara Lee, Kings Mountain,
94.
Tops Pizza Factory, E.
Marion St., 98**
Woodbridge Golf Club, 95.
Food stands:
Ingles Market, W. Dixon
Blvd, 94.
Ingles Produce, W. Dixon
Blvd, 96.5.
Papa Johns, E. Marion St.,
97.
Harris Teeter Deli, E.
Marion St., 99.5**
Harris Teeter Produce, E.
Marion, 100**
Harris Teeter Market, E.
Marion St., 98.
One Stop, E. Dixon Blvd.,
97.
Meat markets:
Double Shoals Mkt., E.
Double Shoals, 97.
Food Lion, S. Post Rd., 95.
CONTRIBUTED PHOTO
Kings Mountain fireman Shad Johnson instructs a Boy
Scout on how to use the fire hose on a pumper truck dur
ing safety merit badge training class at the Kings
Mountain Fire Station.
Scouts learn
about fire safety
Boy Scouts from all across
Cleveland County came to
Kings Mountain Saturday,
August 23 for instruction in
the fire safety merit badge.
Kings Mountain Fire
Department hosted the
event.
Kings Mountain firefight-
er Shad Johnson was chief
instructor, assisted by Jamie
Black, David Ayscue and t.].
King.
Scouts were instructed in
everything from how to
build a safe camp fire to
how to fuel a lawn mower
2 BRIEFS
and the use of fire extin-
guishers. Most was hands-
on training but there was
some classroom time as
well.
All was not work, howev-
er. After the instruction was
over each Scout had the
opportunity to take his turn
at handling a real hose line
from the pumper. He had to
fight hard to control the lie
to knock down a traffic
cone.
All of the Scouts said they
enjoyed the event. They all
went home happy and wet!
Saldo joins staff
of BC hair salon
Annette Saldo, a Grover
native, has joined the staff of
Vickie’s Hair and Nail
Salon. pr
A recent
graduate of
Gastonia’s
American
Academy of
Hairstyling,
Saldo will
style hair
and do
manicures and pedicures.
Saldo now lives in
Bessemer City.
Vickie’s Hair and Nail
Salon is located at 1018
Gastonia Highway in
Bessemer City. Owner
Vickie Smith has been at
that location for three years.
She has owned the salon for
18 years.
Albergine wins
club championship
Candy Albergine shot an
83-85--168 Saturday and
Monday to win the
Women’s Club
Championship at Kings
Mountain Country Club.
FATT JAR Brat
A little unsure about your roof ....
You should be if its been more than 4 yrs.
since you have had it inspected. 90% of the
time critical areas such as base of chimneys,
ventilation pipes, attic fans, air vents and
smoke stacks are leaking, without you ever
knowing it - for years even ....
The Answer? They need to be resealed with
100% silicone. There s no sense in putting
this off. | will come out and inspect these
areas on your house for EREE! You have
nothing to lose and a lot to gain. Senior
Citizens discount automatic 20% discount on
any work needed. Call me now and put your
mind at ease.
Chimney Caps Installed + 17 NS Experience
Keith Bailey 704-747-5482
Harriet Broadwell fin-
ished second with a 94-92--
186.
Doris Cloninger won the
championship in the net
division with a 73-71--144.
Wanda Howze was second
with a 70-81--151.
KM Aquatics club
to open practice
Kings Mountain Aquatics
will have a two-week orien-
tation for prospective and
returning swimmers begin-
ning Monday.
Ages 10 and under will
meet at 5 p.m. and ages 11
and up will meet at 6 p.m.
at Kings Mountain High
School pool.
Prospective members do
not have to pay dues during
this period.
The team is open to
young people of all swim-,
ming abilities ages five and
up.
Coaches and parents of
current members will be on
hand to answer questions.
For more information, call
704-730-8832.
Open house set
at KM Intermediate
Kings Mountain
Intermediate School will
host PTO/Curriculum Open
House for fifth and sixth
grades on Tuesday, Sept. 9
at 6 p.m.
Parents should go directly
to their child’s classrooms
where the teachers will
explain the curriculum.
Parents are encouraged to
visit the PTO tables for
information and an invita-
tion to join the PTO.
For more information call
the school office at 734-5658.
JONI D SMITH
Attorney
DWI e Traffic * Divorce
214 S. Railroad Avenue
704-734-5811
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