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Newspaper Archive of
Bath County News - Outlook
Owingsville, Kentucky
August 7, 2003     Bath County News - Outlook
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August 7, 2003
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Communities THE BATH COUNTY NEWS-OUTLOOK Owingsville, Ky.--Week of August 7 - August 14, 2003 Cabbage Casserole Ingredients 1 small head of cabbage, shredded or chopped fine 1 large jar of favorite spaghetti sauce (or make your own) 1 cup rice (I used white, but I&apos;m sure that brown would work too, though you may need to add more water) 1 cup water 1 cup of sliced mushrooms (I'm sure other veggies would work too) Directions In a dry, nonstick skillet "fry" the rice until it's brown in color. Then put half of it in the bottom of a large casserole dish. Layer half of the shredded cab- bage on top of it. Mix the water and the spaghetti sauce and then pour half of it over the cab- bage. Spread half of the mushrooms over this. Then repeat your layers. Bake for about an hour in a 350 degree oven. Baked Potato Slices Ingredients: 4 medium even potatoes 1 tsp salt 2 to 3 Tbsp melted butter 2 to 3 Tbsp. chopped fresh herbs (parsley, chives, thyme, sage) - or - 2 to 3 tsp. dried herbs - or - 1.5 tsp caraway seeds or cumin 4 Tbsp. grated Cheddar cheese 1-1/2 Tbsp. Parmesan cheese Preparation: 1) Peel potatoes if the skin is tough, otherwise just scrub and rinse 2) Cut potatoes into thin slices but not all the way through. Use a handle of a spoon to prevent the knife from cutting all the way. 3) Put potatoes in a bak- ing dish. Fan them slightly. 4) Sprinkle with sale and drizzle with butter. Sprinkle with herbs. 5) Bake potatoes at 425 degrees for about 50 min- utes 6) Remove from oven. Sprinkle with cheeses. 7) Bake potatoes for another 10 to 15 minutes until lightly browned, cheeses are melted and potatoes are soft inside. Check with a fork. Scalloped Pototes and Tomatoes Ingredients: 3 tbsp. olive oil 2 onions, finely chopped 750 g tomatoes, chopped 2-3 cloves garlic, chopped 1 tsp. chopped fresh basil. 1 tsp. chopped fresh thyme I tblsp chopped parsley 1 Kg potatoes, finely sliced 2 tblsp grated cheese salt & pepper to taste Instructions: Heat one tablespoon of the oil and fry the onions until soft, then add the tomatoes and heat through. Combine the garlic and herbs with salt and pepper to taste and one tablespoon of the oil. Lightly grease a baking dish and spread over one third of the tomato mix- ture. Cover with half the potato, arranged in overlap- ping slices. Layer the remaining tomato mixture, garlic mix- ture and potatoes, finishing with a layer of tomato. Sprinkle with the cheese and remaining oil. Bake in an oven preheat- ed to 200 deg C (400 deg F) for 45 minutes or until the potatoes are tender. VARI- ATION: If serving as an accompaniment to lamb, omit basil and substitute rosemary. Stuffed Green Peppers About 8 Peppers (Green/Red]or whatever colour) 1 lb hot Italian Sausage cumbled 1 lb ground beef 1 onion chopped 1-2 cups fresh or canned tomatoes 1 cup cooked rice Italian Seasoning Seasoned Pepper Grated Mozzarella Saute beef, sausage, onion until browned. Drain fat off. Add tomatoes, season- ings and simmer for a little bit. Add rice. Stuff into peppers that have been cut lengthwise and cleaned out. Sprinkle with mozarella or parmesan. Bake in a casse- role with some tomato sauce underneath peppers at about 350 until hot. These freeze great. I make a lot at this time of year when pep- pers are cheap and freeze them. Traditional Salsa Ingredients 7 cups diced, seeded, peeled, cored tomatoes (about 5 pounds) 6 green onions, sliced 2 jalapeno peppers, diced 4 cloves garlic, minced 2 tablespoons minced cilantro 2 teaspoons salt 1/2 cup vinegar, 5% acidity 2 tablespoons lime juice 4 drops hot pepper sauce Instructions Prepare Ball brand or Kerr brand jars and clo- sures according to instruc- tions found in Canning Basics. Combine all ingredients in a large saucepot. Bring mixture to a boil. Reduce heat and simmer 15 min- utes. Carefully ladle hot salsa into hot jars, leaving 1/4"inch headspace. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met - fingertip tight. Process 15 minutes in a boiling-water canner. Yield: about 4 pints. Note: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned. Bread and Butter Pickles 1 gallon sliced cucumbers 8 small onions sliced 1/2 cup salt 5 cups sugar 2 tsp. celery seed 1 1/2 tbsp turmeric 1/2 tbsp cloves 2 tbsp mustard seed 5 cups vinegar Scrub and slice cucum- bers into, 1/8 inch thick slices. Cover cucumbers and onions with ice water and salt. Soak for two hours, drain. Add vinegar, sugar, celery seed tumeric, cloves and mustard seeds; bring to a boil. Boil for 10 minutes or until crispy. Pack in steril- ized jars and seal. Tomato Sauce 18 Tomatoes 2 green peppers 2 medium onions 3. tablespoons artificial sweetener, or to taste 2 teaspoons salt 1 teaspoon ground cinna- mon 1/2 teaspoon ground cloves 1 teaspoon allspice 2 cups vinegar PEEL, core, and chop tomatoes. Chop peppers and onions fine. Combine all ingredients. Boil slowly 4 hours or until thick. Fill boiling hot to within 1/2 inch of top of jar. Process 10 minutes in boiling water bath. Big Batch Spaglietti Sauce 1/4 Cup olive oil 3 medium onions, chopped 2 garlic cloves, minced 2 28 oz. Cans whole toma- toes 2 28 oz. Cans crushed toma- toes 3 12 oz. cans tomato paste 3 Tablespoons brown sugar 1 Tablespoon dried oregano 4 teaspoons salt 2 teaspoons dried basil 1 teaspoon dried black pep- per Heat oil in large pan. Saute onions and garlic until tender. Add rest of ingredients. Heat to Reduce heat. tially covered, for Stir occasionally. has simmered pletely and bags or containers ments that you your family. When use, thaw and Favorite in added like rooms, sausage, This sauce is Italian dish. We sauce for several pasta and as a Fresh tomatoes substituted for You will still include the tomato Peel, core, and chop tomatoes to make mately 12 cups. the recipe same. Send us favorite recipes to publish in Bath News Outlook!, Mail to: Recipes c/o Bath Co. News Outlook P.O. Box 577 ., Owingsville, KY 40 All recipes must name and 198 Evans Drive, Mc Sterling Phone: 859-498-8105 APpLII We offer full auction service- Visit our website - This Weeks New Listings & Reduced 545 Vanlandingham Road - A nice doublewide mobile home with central air, all electric, situated on 3 acres +/-. Has a 2 room cabin on the property, and a 24x36 garage and a very nice yard. REDUCED to $89,900. 575 Vanlandingham Road - A very nice singlewide mobile home on approximately 3 acres. Has a sin- gled roof, 3 bent barn and a pond stocked with fish. REDUCED to $42,000. 415 N. Maysville - Completely remodeled. Living room, kitchen, formal dining room, 3 bed- rooms, 2 full baths on first floor. Basement w/den, bedroom, full bath, utility room and stor- age. Immaculate and very tastefully decorated. Central H/A, new Thermo windows and doors, large private rear yard w/fencing, oversized car- port, and additional driveway parking. Interior remodeling is too extensive to list. Great home at a very affordable price. REDUCED to $135,000. 1956 Adams Road - Very nice 1997 14x70 mobile home with detached 20x20 garage on 4 acres +/-. Large great room with kitchen and dining area. 3 bedrooms, 2 baths and master bath has garden tub. Very level 4+/- acres. PRICE $58,500. 139 Cherry Lane - 24x60 doublewide on a nice lot. Located on a dead end street. 3 bedrooms, 2 baths, and has a garden tub and shower in the master bath. 2x6 walls, heat pump, fully electric, shingled roof. Above "ground pool, 16x20 deck at the front of the home, also has a 8x10 decR in the back. City sewer and water. PRICE $59,500. ., i::;i::i.t'":;?:'::.':< ?+:i:i :::' Xi:::: : .... ' I. :.::: :iii!i '' ,'*:.:::::::::: ......... 165 Momingview Lane - If you have been looking for a place in the country with a great view-- this is the one for you. A 1992 14x70 mobile home plus bonus room. Has a garage with workshop and is situated on approximately 1 acre lot with a plank fence. REDUCED to $38,500. Harold Akers, Principal Broker 859-404-3590 Dee Lawrence, Sales Assoc. 859-585-6193 Tommy Orme, Sales Assoc. 859-498-1885 Dwight Akera, Broker/Appraiser 859-498-9291 Edith Corm, Sales Assoc. 859-498-4558 Kathy Ulery, Sales Assoc. 859-498-9291 Mike Moran, Sales Assoc./Appraiser 859-498-2493 Louis Black, Sales Assoc. 859-737-5530 Connie J. Cody, Sales Assoc. 859-498-0694 WICKER Wicker Swing with Cushion was $269.95 Resin Water Proof Swing with ( was $329.95 Wicker 4 pc. Settee, Two and Cushions was $389.95 Resin Water Proof 4 pc. Chairs, Table and Cushions waS 5,000 BTU was $159.95 8,000 BTU was $259.95 12,000 BTU was $359.95 18,000BTU was $479.95 25,000 BTU was $629.95 Now 129 Now s189 Now 269 Now 339 Now 469 6 Months No Interest with Approved Credit. Delivery Extra. FRIGIDAIRE Room Air C VINSON & SO 1 Brandon Way Mt. Sterling Bypass Ph.: 859-498-3511 Store Hours: Mon.-Fri. 9-8; Sat. 9-6 Call one of our sales associates today for an appointment! WmON &