Newspapers / The Kings Mountain Herald … / Dec. 11, 1980, edition 1 / Page 15
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rty Foods And Gift Ideas For Holidays Tbunday. DM*mb«r 11. 1M0-KING8 MOUNTAIN HERALD-Pag* 7B Dultry ilina’s you a }liday xtraci Whipped cream, optional Place chocolate pieces in blender container. Blend at medium speed 10 seconds. Scrape down sides of blender container with rubber spatula, if necessary. Add coffee. Blend at medium speed 5 seconds. Add I eggs, sugar and extract. Blend at medium speed until smooth, about 30 to 45 seconds. Pour in to 6 pot de creme cups. Refrigerate overnight. Garnish with whipped cream, if desired. BUTTERED NUT BALLS ‘A lb. butter 1 c. sugar 2 egg yolks 2 egg whites 2 Vi c. flour I 'A c. chopped pecans 12 candied cherries Cream the butter. Add the sugar and beat until light and fluffy. Add egg yolks one at a time, beating well after addition. Add flour and mix well. Form into balls about the size of a walnut. Roll in slightly beaten egg whites then roll in chopped pecans. Press Vi of a candied cherry into center of each ball. Place cherry side up on a greased cookie sheet. Bake in 350 degree oven for about 30 minutes. Watch carefully after they begin to rise because ovens vary. Coconut can be substituted for the pecans. STRAWBERRY-NUT BREAD 2 c. all-purpose flour 1 t. baking soda I t. salt 1 T. ground cinnamon 2 c. sugar 4 eggs, beaten 1 Vi c. vegetable oil 2 c. thawed sliced frozen strawberries 1 Vi c. chopped pecans Combine dry ingredients. Add eggs, oil, strawberries, and pecans; stir must until all the in gredients are moistened. Spoon batter into 2 well-greased 9x5x3- inch loaf pans. Bake at 350 degrees for 60 to 70 minutes or until bread tests done. Cool in pans 5 minutes; remove to wire rack to cool. Yield: 2 loaves. (Hsow LIMIT ONC VMTNltO OAMOII iiaeAN... FRESH DAIRy SPECI AtS • ^ U6UT-N-LlveLY.'.^. , -IiA BOEtTEUSHAlFmOOM IEox. >^4,4 TMVIHUO CHEESE 4|99 ORANSEOUICE ^1-^MARGARINE0^1- BcevUJS..iz<n.sue£P.,.] AMER. CHEESE 4tON«RY OncK \OOTi«4rl ■BISCUITS 2<aDACHOICE‘BEEF. "•WEBESTMEATINIOWN" ^NE'lM (mma iis CHOICE Boneless , ^ SHOULDER WAST ^2.11 CUBED STEAK T4SCrfO|Ce eoHELESS . . . LI rt/V CHUCK STEAK ^1*9 SHOULDER STEAK t^OOlOTKV STVLE..(*or-UP... I FRYERS ."Sc-c t9i SlBS.oRmoRE |—Q GROUND CHUCK FRCSH BOSloK 60TT 1| WRK ROAST 'EiOsi&n Butt L| on PORK STEAK %?§ ARA^0U^^..3/4 LBS. . . I I BONELESS MAM •wmifeoK-piWK tEMH ?Le. miEEuisdO^ ELE-SS . tA o c. uc-\7o ... 1 ^ ^ CHUCKDOASri^ 8TANMN6 ^ ^ ^ ,'.-COIY KltCMeM. ®S^^!C5AkS BANaoeT,.2U6.BcX“ “i&t? ^(T 13. USPA CM0IC& CHOICE.... AiewouR nfiOLpfKtK aueep ^^EOc^HICKEM BREAST PATTIES.. cIEUjO lORAPPf p J. I CO PERCH nUETS ^1-^ OSCAR MAVeR, 4100 FRANKS*'^ BOUDGMAS'S^ taw.TfeivBs.’l^ r ffi*Y.-HWY. 274 -BESSEMER CITY SUGAR COOKIES (roUad) 1 c. soft shortening 1 'A c. sugar 'A t. salt 2 eggs, unbeaten 1 t. vanilla Vi t. almond extract 'A t. soda (baking) 3 T. cream 3 c. sifted flour Cream the shortening; add the sugar gradually and continue creaming for 5 minutes. Add the salt, eggs (unbeaten) vanilla and almond extract. Mix thoroughly. Dissolve the baking soda in the cream and add to the creamed mixture, blending well. Sift and measure out the flour, gradually adding to the above mixture. Mix well after each addition. Place the bowl in the refrigerator and chill until the dough is easy to handle. Roll out on a floured board to 1 inch thickness. Cut out with various shaped Christmas cookie cutters and place cut-outs on Ungreased cookie sheets. Bake cookies in preheated 4(X) degree oven for 6 to 8 minutes. (Time passes so quickly - watch out!) Remove cookies from cookie sheets with spatula onto wire cooling racks. This makes about 75 cookies and is a favorite with young and old. PARTY C31ICKEN TARTS 1 Vi c. cooked broiler-fryer chicken, chopped 2 T. butter 1 c. fresh mushrooms, chopped Vi c. finely chopped celery Vi c. finely chopped onion 2 T. flour 6 T. sour cream 1 t. garlic salt 1 pkg. (10 oz.) flaky refrigerator biscuits 1 T. butter, melted Grated Parmesan cheese In frypan melt butter and saute mushrooms, celery, and onion for about 5 minutes. Sprinkle with flour and stir in sour cream and chicken. Heat only until hot. Add garlic salt and set aside. BteaL each biscuit in quarters by splitting vertically and horizontally. Brush each piece with melted butter. Shape each piece into tart shell by pressing into tiny mufrin tins. Bake in 400 degree F. oven for 6 minutes. Remove from oven and reduce heat to 350 degrees F. Fill each tart generously with chicken filling and sprinkle with Parmesan cheese. Return to oven for about 15 minutes. Serve hot on warming tray. Makes 4048 tarts. BUTTERED HONEY CHICKEN/TURKEY BITES 6 broiler-fryer chicken thighs or turkey thighs, boned (about 3 or 4 turkey thighs) 4 T. butter 4 T. honey 1 t. teriyaki sauce 1 t. seasoning salt 'A t. garlic salt Vi t. pepper Vi c. sesame seeds, toasted Cut each boned chicken or turkey thigh into 6 to 8 pieces. Pat dry and chill ovemi^t. In small saucepan melt butter and honey over low heat. Add teriyaki sauce. Sprinkle chicken or turkey with seasoning salt, garlic salt and pepper; dip each piece into honey-butter sauce and roll in sesame seeds. Place chicken or turkey pieces on bak ing sheet. Bake at 350 degrees F. for about 30 minutes, turning once to brown evenly. Reheat remaining honey-butter sauce to serve with cooked chicken pieces. Makes 36 to 48 bite-size hors d’ocuvres. Iayc*M Sponsor Orion Concsrt Bessemer City Jaycees are sponsoring a concert by popular singer “Orion” on Sunday, December 14, at 3 p.m. in the auditorium of Hunter Huss High School in Gastonia. Tickets for $7.50 are now on sale and can be purchased from any Jaycee. Tickets can also be purchased from Barbara Carpenter at Bessemer City’s First Union Na tional Bank. Ronald Burleson is Jaycee president. Charlie Weast had charge of booking Orion for the concert. Orion recently presented a con cert to a full house at Ovens Auditorium in Charlotte.
The Kings Mountain Herald (Kings Mountain, N.C.)
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Dec. 11, 1980, edition 1
15
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