Page 16A
The Kings Mountain Herald
December 28, 2006
SL
COOKING CORNER
i
FOOD INSPECTIONS
Good food for good year
It’s a southern tradition to
have black-eyed peas, corn bread
and leafy green vegetables for a
New Year's meal. According to
fabulousfoods.com, the tradition
of eating black eyed peas on
New Year's eve will bring good
luck for the coming year; eating
greens, like cabbage, collard
greens, mustard greens, kale or
spinach, will bring money; and
eating corn bread will bring
wealth. Here are a few recipes
from fabulousfoods.com that
include some of those “good
luck” ingredients.
New Year's Jambalaya
1-1/2 pounds Andouille or other
smoked sausage
1/4 cup vegetable oil
1 large chopped onion
1 medium green bell pepper,
chopped
3 stalks celery, chopped
2 cloves garlic, minced
2 tablespoons Creole seasoning
2 cups chicken stock
2 tablespoons minced pimiento
1 cup uncooked long grain white
rice
1-1/2 cups cooked black eyed
peas”
1/4 cup chopped green onion,
both white and green parts for
garnish
Brown the sausage in the oil in
a large saucepan over medium-
high heat. Add the onion, bell
pepper, celery, garlic and Creole
seasoning. Cook, stirring, until
the vegetables are softened,
about 10 minutes. Add the stock,
pimiento, rice and black-eyed
peas, bringing the mixture to a
boil. Lower the heat, cover the
pot, and cook until the rice is
tender and all the liquid is
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absorbed, 20-25 minutes. Serve
in "bowls garnished with green
onions. (Serves 6-8)
HOPPIN' JOHN
1 lb. dried black eyed peas
1/2 Ib. salt pork, cubed
1/2 1b. cooked ham, cubed
1 large onion, chopped
3 garlic cloves, minced
1 ham bone
1/4 tsp. (more to taste) crushed
red pepper
pepper to taste
3 c. (cups) cooked rice
Rinse peas and pick over,
removing any small stones or
foreign particles. Cover with:
cold water in a large pot, bring to
a boil for a minute, remove from
heat cover and let sit for one
hour.
In a large skillet, saute the salt
pork to render fat, add onion and
garlic and cook until onion is
soft, about 5-6 minutes. Add the
onion mixture along with the
ham bone and seasonings to the
pot with the peas. Add enough
water to cover the ingredients
and bring to a simmer. Cover
and cook for about 1-1.5 hours or
until black eyed peas are tender
but not mushy. Season with salt
and pepper to taste. Serve over
hot cooked rice. (Serves 8)
BLACK EYED PEAS WITH
HAM
3-1/2 c. canned or frozen (and
thawed) black-eyed peas thawed
3 c. chicken stock or canned low-
salt broth
4 oz finely chopped ham
1 ¢c. onion, chopped
2 Tablespoons balsamic or red
wine vinegar
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4 garlic cloves, minced
1 bay leaf
1/2 tsp. thyme
1/4 tsp. (more to taste) crushed
red pepper
pepper to taste |
Bring all ingredients to boil in
-
heavy large saucepan. Reduce
heat to a low simmer and cook,
stirring occasionally, until peas
are tender, about 45 minutes.
Season with salt and pepper.
(Serves 6)
COLLARD "GREENS WITH -
HAM HOCKS
4 bunches fresh collard greens,
cleaned and steamed
5 slices of bacon
1 smoked ham hock
2 med. onions, chopped
4-6 cloves garlic, minced
1 bunch of green onions (option-
al)
salt and pepper to taste
7 cups of water
If the collard green leaves are
large, cut in half after lightly
steaming.
Cook the bacon in a large stock
pot, rendering as much fat as
possible. Add water to the pot
and bring to a boil. Add the ham
hock, the chopped onion and salt
and pepper to taste. Let mixture
boil for 10 minutes. Add the col-
lard greens, and bring to a boil.
Reduce heat and let simmer for
about 3-4 hours or until well
cooked and most of the water is
cooked away. (Serves 8-10)
SPINACH WITH GARLIC,
OLIVE OIL AND PINE NUTS
about 12 cups fresh spinach,
cleaned
2-3 cloves garlic, crushed
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1/4 c. olive oil or lemon flavored
" olive oil
1 tablespoon balsamic vinegar
salt and pepper to taste
2 tablespoons toasted pine nuts
(optional)
Peel garlic cloves and flatten
with the broad side of a knife to
crush. Place crushed garlic in
olive oil and set aside (for a
stronger garlic flavor, do this as
much as a day in advance and
- refrigerate oil).
Wash spinach and shake dry,
still leaving some moisture on
the leaves. Heat oil in a large
skillet, toss = slightly damp
spinach in heated oil just until
wilted - and heated through.
Sprinkle with balsamic vinegar
and toss to coat. Serve topped
with toasted pine ntits (or hazel-
nuts). (Serves 6)
CITRUS SPINACH SALAD
2 c. fresh spinach leaves (OR 2 c.
torn Romaine Lettuce)
1/2 small red onion, thinly sliced
1 fresh navel orange, peeled and
separated into sections’ (OR 1/2
small can mandarin oranges)
2 Tablespoons (T) toasted pine
nuts
Dressing
2 T orange juice
2 T white wine vinegar
3 T olive oil (preferably éxtra vir-
gin)
2 tsp. honey
1 T chopped fresh cilantro
2 tsp. dijon mustard
salt & pepper to taste
Toss spinach, onion, oranges
and pine nuts together. Whisk
together all dressing ingredients.
Pour over salad and serve.
(Serves 2)
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08 SR 85.0%
Cleveland County Health
Department inspected the fol-
lowing food handling facilities
during the week. ending
December 21. **Denotes 2 extra
points when an employee
attended a food handling course.
(SF) denotes smoke free.
Restaurants
Arizona Oasis Grill, 98**.
Beefy’s, 94.5**.
Chen’s ; Chinese Restaurant
**(SF), 97.
Chen’s Fusion, 97.5.
D&N Mini Mart, 95.
Don’s Italian Restaurant, 93.5.
Fatz, 96**.
Ichabod’s Eatery, 96.5.
Joe’s Place, 97**.
Lafayette Cafe Express (SF),
97.
Lil Yummy'’s, 94.5**.
PR
Showmars, 98.5**.
Snack Shop, Boiling Springs;
94. ;
Swooger Shack, (SF), 96.5.
Taste T Drive In, 96**.
The Clock of Shelby, 98.5**.
Food stands ;
Jo’s Catering (SF), 100**.
Wal Mart Deli Bakery, 99.5**.
Wal Mart Produce, 99**.
Educational food service
East Elementary cafeteria,
90.5%%,
Meat market
Wal Mart, 100**.
Institutional food service
Carillon Assisted Living, 98.
Unique Living, 91.5**.
CHURCH BRIEFS
New Year’s Eve event
at Patterson Grove
Patterson = Grove Baptist
Church Acteens will host a New
Year’s Eve celebration December
31 from 8:30 p.m.<12:30 a.m. in
the Family Life Center.
Guest performers include
International Gates of Dance and
the PGBC Praise and Worship
Team.
Admission is $3 and snacks
will be sold. There will be
music, dancing, games and
more.
Youth ages 12-18 are welcome.
New Year singspiration
at W. Franklin Baptist
The Songsters of Gastonia,
Cross Reference of Kings
Mountain, and others will pres-
ent the ninth annual New Year's
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Award Winning
Service & Parts
Dept. Hours: 6:00 pm
hical errors. Photos are for lustration: pur (1s 375
Eve Singspiration Sunday, Dec.
31 at 8 p.m. at West Franklin
Baptist Church, 450 South
Myrtle School Road, Gastonia.
Admission is free but a
freewill love offering will be
received. There will be
singing, worship, fun and food.
For more information or direc-
tions call 734-1001 or 864-9185.
Women’s conference
set at IRC Outreach
IRC Outreach Ministries,
Kings Mountain, will have its
first Women’s Conference
January 13 at 4 p.m. and January
14 at 11 a.m. and 4 p.m. Keynote
speakers will be Rev. Robin
Bamberg, Minister Patricia
Miller and Elder Kimberly
Moore.
For more information call
Kimm Henley at 923-5456 or
Linda Hutchens at 739-5541.
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