Back Burner Cookbook 2014

Favorite Recipesof Yesteryear...

BACK BURNER

Cookbook

2014

2 – BACK BURNER COOKBOOK – 2014

APPETIZERSSeven Layer Bean Dip ..................................... 3Cheese Ball......................................................................... 3Tuna Pinwheels ............................................................ 3Ham & Cheese Rolls ............................................ 3Seafood Appetizer................................................ 3

BREADSMom’s Nut Banana Nut Bread ...............4Mexican Cornbread ..............................................4Southern Raised Biscuits ............................4Chili Cornbread ...........................................................4Hush Puppies ..................................................................4

DESSERTSMoist ‘N Creamy Coconut Cake ..........5Southern Banana Cake ....................................5Blueberry Pie.................................................................5Miss Mamie’s Pound Cake ...........................5Cinnamon Pecan Swirl Cake .....................5Best Peach Ice Cream .....................................5Lucky If You Have Any Left Cake ................................................................6

Recipe IndexMama’s Chocolate Oatmeal Cookies ...........................................................6Sour Cream Chocolate Cake ....................6Grandma Milam’sAlmond Butter Crumb ........................................6Oreo Cookie Dessert ...........................................7Lemon Delight................................................................7Fudge Krispies ..............................................................7Georgia Sweet Cornbread Cake ......8Heavenly Hash Cake ...........................................8Coca Cola Cake ..............................................................8Mother’s Cherry Chocolate Cake ...8

MAIN DISHESMiss Ella’s Barbecued Chicken ............9Baked Chicken & Noodles ............................9Chicken Cordon Bleu ............................................9Beef/Cheese Fold-Over .................................9Shrimp Creole ............................................................ 10Seafood Lasagne .................................................... 10Pork Chops & Spanish Rice ................... 10Beef Stroganoff ...................................................... 10

Chicken Enchiladas ............................................. 10Salmon Burgers ......................................................... 10Baked Chicken Supreme...............................11Skillet Stuffed Pork Chops ....................11Stuffed Green Peppers ...............................11Mexican Casserole .................................................11Brownie’s Recipe Scalloped Oysters ..................................................11Pizza Casserole .........................................................11Pot Roast .............................................................................11Baked Grouper ............................................................11

SIDE DISHESHashed Brown Rice ............................................12Cheese Souffle ..........................................................12Broccoli Casserole .................................................12Ham Fried Rice ........................................................12Breakfast Casserole .........................................12French Rice ....................................................................12Egglplant Parmesan ..........................................12Mushroom Stuffing ..............................................12Chinese Fried Rice ..............................................13

Okra Casserole ...........................................................13Sausage Casserole .................................................13Potato Cheese Puff ...........................................13Asparagus Casserole ..........................................13Swiss Vegetable Medley .............................13Squash Casserole ....................................................13Spanish Fritters ......................................................13Potato Casserole .....................................................13

SOUPS/SALADS/MISCELLANEOUSHomemade Vegetable Soup .........................................................14Vegetable Salad ......................................................14Honey Mustard Salad Dressing ...........................................................14Frito Corn Salad .....................................................14Homemade Taco Salad ...................................14Broccoli and Cauliflower Salad ...................................................14Orange Julius Drink ...........................................14Green Goddess Smoothie .............................................................................14

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2 – BACK BURNER COOKBOOK – 2014 2014 – BACK BURNER COOKBOOK – 3

The Back Burner - 2014

Copyright© 2014 Pender-Topsail Post & Voice

published by the

Publisher/Managing Editor: Andy PettigrewAdvertising & Design Director: Katie Horrell Pettigrew

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Here it is again - Pender County’s premier collection of favorite recipes from culinary artists throughout our area. This year’s Back Burner cookbook features many of the wonderful recipes published over the years in our “Back Burner” columns, plus a few new con-tributions. We publish the cookbook each year just in time for your holiday cooking.

Special thanks and appreciation are due to the many wonderful cooks who shared their recipes with us throughout the years. They are the ones that really made The Back Burner, both as a column and as a book, so interesting to all of us.

We hope you enjoy your copy of this year’s cookbook.

------ Appetizers ------Seven Layer Bean Dip

2 bags tortilla chips2 (16 oz. cans) cooked refried beans1 (16 oz. jar) salsa, hot, medium, or mild.1 block mild cheddar cheese1 (16 oz.) container sour cream2 (6 oz.) cans olives2 lb. ground beef2 large tomatoes, chopped1 pkg. taco sauce Warm beans. Layer on bot-tom of 9x13 casserole dish. Spread beans evenly. Spread jar of salsa on top. Cook ground beef and taco sauce. Spread on top of salsa. Add layer of sour cream evenly. Add grated cheese, olives and tomato mixture. Bake at 350 degrees until cheese melts. Serve hot.

Tim Flores

CheeSe BaLL2 (8 oz.) pkg. of cream cheese, softened2 pkgs. of Buddings lean beef1 very small onion, finelychopped Thoroughly mix together and roll into ball. Chill.

Linda Balcombe

Tuna pinwheeLS2 1/4 C. bisquick2/3 C. milk2 (12 oz.cans) tuna, drained1/2 C. chopped onion1 (16 oz. pkg.) Velveeta cheese Mix bisquick and milk. Kneedintoball,rollflatto9x13” size.Mix onion and tuna. Spread evenly on top of dough. Roll

dough carefully away from you. Once rolled, slice in 1-1/2’ slices. Place slices on un-greased cookie sheet. Bake at 350 degrees for 30 minutes or until done. Pour melted cheese on each pin-wheel.

Tim Flores

ham & CheeSe roLLS1 pan of Merita Pan Rolls6 slices deli ham6 slices swiss cheese Cut rolls in half lengthwise layer with ham & cheeseslice into individual sections Melt: 1 stick butter or margarine1 tbsp Dijon mustard1 tbsp Worcestershire sauce

1 tbsp dried minced onions1 tsp poppy seeds Pour mixture over rolls and bake at 350 degrees til cheese is melted

Maurice & Carols PlaceCarol W. Kelley

SeaFooD appeTiZer Combine 8 oz. cream cheese, regular or light and 8 oz. crab meat or shrimp. Mound onto plate, pour cock-tail sauce on top. Serve with firmcrackers. Cocktail Sauce: 1 cup ketchup mixed with horserad-ish to your taste.

June Tassell

BACK BURNERCookbook

2014


------ Breads ------mom’S Banana nuT BreaD

1 tsp. baking soda4 tbsp. buttermilk1 stick margarine2 eggs 1 C. sugar3 mashed very ripe bananas1 tsp. vanilla11/2C.all-purposeflour1 C. chopped nuts3/4 tsp. salt Dissolve soda in buttermilk. Cream together margarine and sugar, add eggs, bananas and vanilla. Add the buttermilk mixture and remaining ingre-dients and mix well. Pour into a greased and floured9-inchloafpanandbake at 350 degrees for one hour, 15 minutes. Glaze with powdered sugar/milk while bread is warm.

Angela Beacham

mexiCan CornBreaD2 eggs, lightly beaten1 C. plain yogurt1/4 C melted butter, cooled1 C cornmeal1 tsp. salt1 tsp. baking powder1/2 tsp. baking soda1 C. grated Monteray jack cheese

1 C. canned cream style corn1/2 C minced scallions, about 41 4 oz. can chopped green chilies Heat oven to 400 degrees. Whisk together egg, yogurt, and butter. Add dry ingredi-ents and mix until blended. Add remaining ingre-dients and mix until blended. Add remaining ingredients, mix well. Pour into greased 10 inch heavy iron skillet. Bake 40 minutes.

Jane Banks

SouThern raiSeD BiSCuiTS

1 C. buttermilk, lukewarm (use more if needed)4C.sifted,all-purposeflour2 tsp. baking powder1 tsp. salt1 pkg. active dry yeast, dis-solved in 1/2 C water, add to buttermilk2 tbsp. sugar1/3 C. shortening 2 tbsp. butter or margarine, melted Siftflourwithbakingpow-der and salt into a large bowl.

Pour in lukewarm buttermilk all at once. Stir around bowl with fork to mix well. Dough will be stiffTurnoutontoflouredpastry cloth or board. Gently pick up dough far side. Fold dough over, press out lightly with hands, continue to knead untilsmoothfiveminutes.Rollout dough 1/2” thickness. Use cutter, cut straight into dough. Do not twist cutter. Reroll trimmings, cut more biscuits. Place on greased cookie sheet or biscuit pan. Cover loosely with towel, let rise in warm place for 30 minutes. Bake biscuits in preheated oven, 400 degrees, 12 to 15 minutes or until golden brown. Serve them warm with but-ter. Makes about 28 or more biscuits. Brush biscuits lightly with butter, corn oil or mar-garine before baking.

Lois Crews

ChiLi CornBreaD1 lb. whole hog sausage1 small onion, chopped

clove of garlic or garlic powder

1 can stewed tomatoes1 8 oz. can tomato sauce1 can kidney beans1 tsp. chili powder

1 box Jiffy cornbread mix

Brown sausage and onion, add garlic, tomatoes, sauce, beans and chili pow-der. Pour in 2-quart casse-role. Mix cornbread according to directions on box. Pour on top. Bake 20 minutes at 400 degrees.

Teresa Milam

huSh puppieS2 C. corn meal1-1/2Cflourtsp.salt1/2 C. Crisco oil 1/4 C. sugar1/2 tsp. baking powder6 eggs Mix with small amount of water to desired consistency.Wet teaspoon. Drop in hot grease. Will turn themselves.Takes about 2 minutes. They will come to the top when ready to take up.

Mary Elizabeth Farrior

Highest Standards of Professional Service.

Pender County Farm Bureau

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An Authorized Agency for

LOCATIONS:213 N. Norwood St. • Wallace, NC • 910.285.7504

103 S. Dudley St. • Burgaw, NC 910.259.5423 • 910.259.3373, Deli - WE CATER


------ Desserts ------moiST ‘n Creamy CoConuT Cake

1 pkg. (2 layer) yellow cake mix or pudding-included cake mix1 1/2 C. milk1/2 C. sugar2C.angelflakecoconut3 1/2 C. or 1 container (8 oz) Cool Whip whipped topping, thawed Prepare cake mix as direct-ed on package baking in 13x9 inch pan. Cool 15 minutes, then poke holes down through cake with utility fork. Meanwhile, combine milk, sugar and 1/2 C of the coconut in a saucepan. Bring to a boil, reduce heat and simmer 1 minute. Care-fully spoon over warm cake, allowing liquid to soak down through holes. Cool completely. Fold 1/2 C of the coconut into whipped topping and spread over cake. Sprinkle remaining coconut. Chill over night. Store leftover cake in refrigerator.

June Robbins

SouThern Banana Cake1/2 C. butter1 1/2 C. brown sugar2 eggs1 C. mashed banana1 t lemon juice1 t vanilla

2C.flour1 t baking powderpinch of salt 1/2 C. Buttermilk Cream butter and sugar. Add eggs and beat well. Add bananaandflavorings.Com-bine dry ingredients and add alternately with sour milk. Beat well. Pour into greased andflouredcakepan.Topping1/8 to 1/4 C. melted butter1/2 C brown sugar1 C. coconut1/2 C. chopped pecansMix and sprinkle over cake batter. Bake at 350 degrees for 50-60 minutes.

Mary Price

BLueBerry pie1 unbaked pie crust1/2 stick butter3/4 C. sugar1 egg8Tflour1/2 t cinnamon1 pint fresh blueberries Put berries into pie crust. Mix remaining ingredients and pour over berries. Bake 30-40 minutes at 400 degrees.

Becky Lee Barnhill

miSS mamie’S pounD Cake

1 small can Crisco (1 lb)10 eggs3 C sugar3CSwansdowncakeflour1tvanillaorlemonflavoring Mix Crisco, eggs and sugar, thenaddcakeflourandvanil-laorlemonflavor.Cookat375degrees for 1 hour, 25 minutes.

Sunday Allen

Cinnamon peCan SwirL Cake

1 box yellow cake mix1 small box of yellow pudding4 eggs3/4 C oil3/4 C. water1tsp.butterflavoring1tsp.vanillaflavoringMix together the above ingre-dients.1/2 C. brown sugar1/2 C. sugar2 tsp. cinnamon1/2 - 1 C. pecans Mix together the dry mix-ture of brown sugar, sugar, cinnamon and pecans. Grease andflourasheetpan.Sprinklethe dry mixture on the bot-

tom of the pan. Pour half of the cake mix on top of it. Sprinkle another layer of the sugar mixture. Then use the remaining cake mix on top of that. Then use the remaining sugar mixture. Swirl. Preheat the oven to 350 degrees and bake for 50 to 60 minutes until done

Icing:1 C. powdered sugar1tsp.butterflavoring1 tsp. vanilla1/4 C. milk After the cake is cooked and has cooled for 10 minutes, pour on top of cake. (I usually make half the recipe for the icing.)

Dora Lee Wells

BeST peaCh iCe Cream4 eggs2 1/4 C. sugar1 C. milk1/2 tsp. salt4 C. half & half1 1/2 T. vanilla4 C. grated peaches (about 8 large)Beat eggs with electric mixer and add sugar gradually until very stiff. Add remaining in-gredients. Chill over night and let ice cream maker do the rest.

No matter what’s under the hoodTURNER’S can keepit running like new.

TURNER’SAuto Parts & Garage, Inc.

~Serving The Area Since 1960~Wood Smoked Beef Brisket

Country Cooking • Homemade Desserts WE CATER EVENTS TOO!

Located at105 S.

Norwood St.Wallace, N.C.910.665.1009

Hours:Tues.-Fri.

11a.m. - 2p.m.5p.m. - Until

Sat. 11a.m. - 2p.m.


LuCky iF you have any

Cake LeFTStep 1- mix and press in a 9x12 pan- two sticks butter, 2C.flourand1C.choppedpecans. Bake 20 minutes at 350 degrees. Let cool. (this is the crust)Step 2- 1 large package cream cheese, 1 C. powdered sugar, 1 9 oz cool whip. Mix cream cheese and sugar until fluffy.Foldinthecoolwhipandspreadonfirstlayer.Step 3- 3 small packages of instantpudding(anyflavor).Mix in the mixer with 4 C. cold milk until thick. Pour over layer two.Step 4- Cover layer three with 9 ounces of cool whip. Top with nuts.

Brenda Murray

mama’S ChoCoLaTe oaTmeaL CookieS

3 C. Sugar1/2 C. cocoa1/2 C. milk1 stick margarine1 tbsp. vanilla3 C. oatmeal (I use quick cooking oats)Bring the sugar, cocoa, milk and margarine to a boil, stir-ring constantly. Boil three minutes. Remove from heat, add the vanilla and the oat-meal. Stir well. Drop by the tablespoon onto aluminum foil.*I make these at Christmas since that is my favorite holi-day and my mama’s memory is always a part of the season for our family.

Bonnie Barefoot

------ Desserts ------Sour Cream

ChoCoLaTe Cake1 C. water 1 C. margarine1/2 C. cocoa2C.all-purposeflour1 3/4 C. sugar1/2 C. sour cream 2 eggs1 tsp. baking soda1/2 tsp. salt Heat the margarine, water and cocoa until boiling. Remove fromheat.Addtheflour,sugar,sour cream, eggs, baking soda and salt. Beat until smooth. Pour into two round cake pans or a 13 x 9 inch pan. Bake at 350 degrees for 35 to 40 min-utes. Cool and frost.

Frosting:1/3 C. margarine3 C. powdered sugar3 tbsp. milk Mix the frosting ingredients until blended.

Cindy Fennell

GranDma miLam’S aLmonD BuTTer CrumB

1 C. butter or margarine1-1/3 C. granulated sugar1 tbsp. light corn syrup3 tbsp. water4-1/2 oz. coarsely chopped almonds, toasted4-1/2 oz. milk chocolate bars, melted (6 oz. bag chocolate chips) In large saucepan, melt butter; add sugar, corn syrup and water. Cook, stirring oc-casionally to hard crack stage. Quickly stir in 3/4 of chopped nuts. Spread in ungreased 13x9x2 inch pan. Spread choc-olate on top of this. Sprinkle remaining nuts over chocolate. Let sit until hard.

Teresa Milam

CAMARO BARNGM® Reproduction Parts

67-69 Camaro7730 US Hwy. 117 S. • Rocky Point, NC 28457

(910) 675-08801-877-385-1429 Toll Free

Curtis Keith, Owner

11725 Hwy. 117 S. Rocky Point, NC 28457

PAUL’S PLACESince 1928

HOT DOGSFamous

910.675.2345

Isaiah Paul says“My PaPa Makes

GREAT Hot Dogs!”


oreo Cookie DeSSerT1-15 oz. pkg. Oreo cookies2/3 C. melted butter8 oz. cream cheese1- 16 oz. container cool whip whipping topping1/2 C. powdered sugar1 large box of instant choco-late pudding Crush Oreo cookies. Set aside 1/2 cup. Mix remain-ing crumbs with melted but-ter. Press into bottom of 13x9 pan. Refrigerate one hour. Mix cream cheese, powdered sugar and half the cool whip. Spread over cookie layer and refrigerate one hour. Mix pudding according to package directions and spread on top of cream cheese layer. Let set about 15 minutes. Top with remaining cool whip. Sprinkle with reserved cookie crumbs. Refrigerate.

Kim Barnhill

Lemon DeLiGhT1C.self-risingflour1 C. pecans 1/2 C margarineInbowlcombineflour,nuts,margarine and blend. Press into bottom of a 13x9 inch baking dish. Bake at 350 de-grees for 20 minutes or until brown. Cool.In bowl, with electric mixer at medium speed, cream one cup of confectioners sugar with one package of cream cheese. Fold in 1 cup of whipped topping. Spread over crust.(Lemondelightfilling)1 1/2 C sugar6 tbsp. cornstarch14 tsp. salt 1/2 C. cold water3 egg yolks, well beaten

------ Desserts ------2 tbsp. butter1 1/2 C. boiling water1/2 C fresh lemon juice1 tsp. grated lemon peelIn saucepan, combine sugar, cornstarch and salt. Blend in lemon juice and cold water then egg yolks until smooth. Stir in boiling water. Bring to a boil over medium heat, stir-ring often. Boil two to three minutes. Stir in lemon peel. Partially cool. Pour over cream cheese. Refrigerate for several hours before serving. Spread with cool whip.

Agnes Scruggs

FuDGe kriSpieS1- 11 1/2 oz. pkg. (2 cups) Nestle’s milk chocolate morsels1/2 C. margarine or butter1/2 C. light corn syrup2 tsp. vanilla extract1 C sifted confectioners’ sugar4 C Kellogg’s Rice Krispies cereal Combine Nestle’s milk chocolate morsels, margarine and corn syrup in medium-size saucepan with Silverstone (non-stick). Stir over low heat until melted and smooth. Remove from heat. Stir in vanilla extract and sugar. Add Kellogg’s Rice Krispies cereal, mixing lightly until well coat-ed. Spread evenly in 13x9x2 inch pan with Silverstone or in pan sprayed with non-stick spray.Chilluntilfirm.Cutinto1 1/2 inch squares. Store in re-frigerator. A non-metal utensil should be used when cutting inthepanifSilverstonefinish.Yield: 48 squares.

Patricia Avery

910.675.3341Downtown Castle Hayne

CASTLE HAYNEAUTO PARTS

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• NC Safety Inspection Station • Oil Changes & Brake Service• Transmission Service• New Tires & Tire Repairs• We Make Hydraulic Hoses• Fuel Injection Service• Mower Blades, Tune-Up Parts & Tires for Lawn Mowers• Timing Belts, Belts & Hoses By Gates• Diagnostics/Tune-Ups

We are convenientlylocated in

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just two miles from I-40 at Exit 414

NEW HOURS:Mon. - Fri.

7:00 a.m. - 5:30 p.m.

SAUSAGE ANDPORK OUTLET(Only 15 Minutes from Wilmington)

The Best In Pork Products Since 1926

4800 NC HWY 133 ROCKY POINT, NC

910.675.0358WHOLESALE • RETAILFresh Cuts of Pork & Beef

Liver Pudding • Pigs for BBQ • BBQ Pork Skins • Seasonings • BBQ Sauce

Country HamsSeving Wilmington & Delivery to Area

Restaurants, Special Price ForFundraisers, We Will Custom Cut

& Wrap Wild Game

STORE HOURS:

6a.m. - 8p.m. Mon. - Sat.

10a.m. - 6p.m. Sunday

GRILL OPEN:

6a.m. - 2p.m. Mon. - Sat.

------ Desserts ------GeorGia SweeTCornBreaD Cake

1 C. sugar1 C. brown sugar4 beaten eggs1 1/2 C. self-rising four1 tsp. vanilla2 C. chopped pecans Preheat oven to 350 de-grees. Lightly grease 9x13 pan. Stir together sugars and eggs until smooth. Stir in flour,vanilla,addpecans.Bake30-35 minutes. *Mix powdered sugar & water, drizzle over cake.

Dorothy WellsShawn’s Restaurant

heavenLy haSh Cake1 C. melted margarine2 C sugar 4 eggs11/2C.self-risingflour2 C. chopped pecans1 tbsp. vanilla

1 1/2 C mini marshmallows Combine margarine, sugar, and eggs and beat slightly. Addflourandnuts,mixwell.Stir in vanilla. Spread in 9 x 12 greased pan. Bake at 350 degrees for 30-40 minutes. Sprinkle marshmallows over hot cake and return to oven until marshmallows are melted. Pour chocolate toppings over hot cake.

Chocolate Topping:2 tbsp. melted margarine1/2 C evaporated milk4 tbsp cocoa1 lb. box 10x sugar Combine margarine and milk, mix well and bring to a boil. Sift together cocoa and sugar, stir into milk mixture. Pour over cake. Let cake cool.

Vicki Worrell

CoCa CoLa Cake2C.siftedflour2C.sugar2 sticks margarine2 eggs (beaten)1 tsp. baking soda1 tsp. vanilla 2 Tbs. cocoa1 C. Coke 1/2 C. buttermilk2 C miniature marshmallows Mixflourandsugar,heatbutter, cocoa and Coke to boil-ingandpouroverflourandsugar. Mix well. Add butter-milk, eggs, baking soda, vanilla and marshmallows. Mix well. Bake at 350 degrees for 35 to 40 minutes in sheet pan.

ICING: 1 stick margarine 3Tbs. cocoa 6 Tbs. Coke 2 C. nuts 1 box powdered sugar Mix margarine, cocoa and Coke. Heat to boiling. Pur over sugar and mix well. Add nuts and mix. Spread over hot cake.

Alberta Wells

moTher’S Cherry ChoCoLaTe Cake

1 German chocolate cake mix1cancherrypiefilling2 eggs 1/2 C. oil1 tsp. almond extract Mix all the ingredients by hand and bake in a greased andfloured9x13panfor35to 40 minutes at 325 degrees.

Icing:1 C. sugar 1/3 C. milk1 stick margarine Mix and bring to a boil. Let it boil one minute. Remove from heat and add 1-6 oz. package of chocolate chips. Stir until melted, and add 1/2 cup chopped pecans. Pour over hot cake.

Olivia Gail Caison

Open 7 a.m. - 7 p.m.Monday - Saturday

Billy Goff,Owner/Operator

Old Timey Homemade Country Sausage • Bar-B-QueWhole Pigs • Country Hams • USDA Choice Beef

We Cater For Large or Small Occasions.

Your Country Sausage

Headquarters!

Shawn’s Restaurant


Hwy. 41 & 11 (Tin City) Wallace • 910.285.6047www.billyspork.com

530 S. Norwood Street • Wallace, NC

910.285.6942BREAKFAST

Monday - Friday6a.m. to 10:30a.m.

Saturday5a.m. to 11a.m.

BUFFET LUNCHMonday - Friday

11a.m. - 2p.m.

Dorothy Wells, Owner

------ Main Dishes ------miSS eLLa’S BarBeCueD ChiCken

1-1 1/2 chickens2 T butter1/2 t black pepper3 T brown sugar (packed)2 t mustard1 T Worcestershire sauce2 T Tabasco1 C catsup 1/2 C. vinegar1/4C.water2Tflour Heat all ingredients, ex-cept chicken, in a boiler until butter is melted. Pour evenly over chicken in long oven pan. Cover and bake 1-2 hours in 350-degree oven. Uncover the last 15 minutes.

Martha McGowen

BakeD ChiCken & nooDLeS

1 can cream of chicken soup1/2 C. milk1 can chicken2 C. cooked noodles

2 T diced pimento1/4 C. buttered breadcrumbsBlend soup and milk. Add chicken, noodles, pimento and parsley. Spoon into large cas-serole; sprinkle crumbs on top. Bakeat375degreesfor25minutes.

Belinda Coates

ChiCken CorDon BLeu4 lg. chicken breasts split, boned and skinnedsalt and pepper to taste4 thin slices boiled ham, halved4 slices natural Swiss cheese, halved1 egg2 to 3 T water1/2C.finebreadcrumbs1/2C.all-purposeflour

1/2 C. grated parmesan cheesemelted butter or margarinehot vegetable oilcreamy sauce Place each half of chicken breast on waxed paper; care-fullyflattento1/4inchthick-ness, usually a meat mallet or rolling pin. Sprinkle chicken with salt and pepper. Place 1/2 slice of ham and cheese on each half of chicken breast. Tuck in sides and roll up jel-lyroll fashion. Secure with toothpick. Combine egg and water; beat well. Combine breadcrumbs,flourandpar-mesan cheese. Dip each piece of chicken in egg; then coat with breadcrumb mixture. Cook in mixture of butter and oil until tender. (Reserve

pan drippings for use in Cream Sauce). Serve with creamy sauce. Yields eight servings.

Kathryn Greer

BeeF/CheeSe FoLD-over

1-2 lbs ground beef4-5 pieces sliced cheese2 pkgs. crescent rolls1 C. barbecue sauce Brown beef and drain. Stir in barbecue sauce. Place rolls onto a cookie sheet so that they form one large piece. Place beef in middle of dough. Place cheese slices on top of beef. Fold dough over beef mixture and press ends and top together. Bake 30 minutes at 350 degrees or until dough is browned. You may substi-tute beef with sausage. Omit barbeque sauce with sausage.

Becky Lee Barnhill


95 NC Hwy. 210 • Hampstead, NC 910.270.4446Shrimp

Local Oysters in the ShellShucked Oysters

Fresh Flounder • Crab LegsN.C. Crab Meat & More

Hours: Mon.-Sat. 10-6,

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------ Main Dishes ------Shrimp CreoLe

1/4 C. flour1/4 C. bacon grease1 1/2 C. chopped onions1 C. chopped green onions1 C. chopped celery, with leaves1 C. chopped bell peppers2 cloves garlic, minced1 6 oz. can tomato paste1 16 oz can chopped tomatoes with liquid1 8 oz. can tomato sauce1 C. water5 t salt1 t pepper1/2 t red pepper, optionalTabasco sauce to taste2 to 3 bay leaves1 t sugar1 t Worcestershire sauce1 T lemon juice4 lbs. peeled, deveined, raw shrimp1/2 C. chopped fresh parsley2 to 3 C. cooked rice In a large, heavy roaster, make a dark brown roux of flourandbacongrease.Addonions, green onions, celery, bell pepper and garlic. Sauté until soft (20 to 30 minutes). Add tomato paste and mix this well with vegetables. Add tomatoes and tomato sauce, water, salt, pepper, red pep-per, Tabasco sauce, bay leaves, sugar, Worcestershire sauce and lemon juice. Simmer very slowly for 1 hour, covered, stirring occasionally. Add shrimp and cook until done, 5 to 15 minutes. This should sit a while. It is much better made the day before. If made the day before, reheat but do not boil. Simmer. Freezes well. Add parsley just before serving. Serve over rice. Serves 10.

Mike Babineaux

SeaFooD LaSaGne

8 lasagna noodles1 C. chopped onion2 tsp. butter1 8 oz pkg of cream cheese, softened1 1/2 C. cream style cottage cheese1 beaten egg2 tsp basil2 cans of cream of mushroom soup1/3 C. milk1/3 C. dry white wine1 1b shelled cooked shrimp17ozcancrabmeat1/4 C. parmesan cheese1/2 C. shredded sharp cheese1/2 tsp salt1/2 tsp pepper Cook noodles- arrange 4 noodles in bottom of greased 13x9x2 baking dish. Cook on-ion in butter til tender- blend in cream cheese, stir in cot-tage cheese, egg and basil, 1/2 tsp salt, 1/2 tsp pepper. Spread half of mixture atop noodles. Combine soup, milk and wine, stir in shrimp and crab. Spread half over cot-tage cheese layer. Repeat layers. Sprinkle with parmesan cheese. Baked uncovered in 350-degree oven for 45 min-utes. Top with shredded sharp cheese. Bake 2 or 3 minutes more. Let stand 15 minutes. Makes 12 servings

Jane Banks

pork ChopSanD SpaniSh riCe

1 C uncooked rice2 tbsp veg. oil4 to 6 pork chops3 C chopped tomatoes- 1 pt canned1 green pepper diced1 small onion chopped1 tsp. salt1/4 tsp pepper1/4 C water or tomato juiceSauté rice in large skillet in oil over medium heat till browned, stirring constantly. Remove rice to bowl and set aside. Add pork chops to skillet, brown on both sides. Add rice, the tomatoes, green pepper, onions and salt and pepper. Add water, cover and simmer 50-55 minutes or till chops are tender.

Mimi Casey

BeeF STroGanoFF

2 ribeyes sliced into stripssalt, garlic salt & pepperFry in a little bit of oilDrain oil from panCream together:4 oz. sour cream1 can cream of mushroom2 cups milk Pour over steak & add 2 cups of dumplin’ shaped noodlesMix good and simmer on me-dium heat stirring occasionallyYou may want to add more salt & pepper to taste. Cook noodles until desired tender-ness. You may need to add some water.


ChiCken enChiLaDaS1 pkg. corn tortillas1/2 C. chopped olives1/4 C. green onions3/4 C. yellow onions1/2 tsp. fresh garlic2 C. cooked rice4 pieces of chicken breast, cooked and deboned2 cans cream of chicken soup2 cups milk1 C. mozzarella cheese1 C. mild cheddar cheese Heat oil in frying pan. Add corn tortillas, turn once. Take tortillas out and set aside to drain. Sauté yellow onions and garlic place in bowl. Once tortillas are cool, place in center of plate. Place chicken pieces on center of each tortilla. Add cooked rice, onion and garlic mixture and olives on each tortilla. Do not pack too full. Roll each tortilla. Place same side down in casserole dish. Make sure all roll in same direction. Do not double stack tortillas!Once dish is full, pour chicken soup (mixed with milk) over entire dish. Cover with foil.Bake at 350 degrees for 45 minutes. Remove from oven. Place cheese sprinkled with green onions on top and re-turn to oven to melt cheese. Best if served hot.

Tim Flores

SaLmon BurGerS

1 lb salmon2 medium potatoes, grated2 eggs1 medium onion, minced Mix together, makes a soft batter. Fry the same as ham-burger.Sufficienttimetocookthe potatoes is needed.

Tammy Barnes


------ Main Dishes ------BakeD ChiCken Supreme6 boned and skinned chicken breasts2 c. sour cream1 c. lemon juice4 t Worstershire sauce4 t. celery salt2 t. paprika1/2 c. melted margarine4 cloves minced garlic4 t. pepper1 c. margarine1-3/4 c. crushed breadcrumbs Mixtogetherthefirst9ingredients. Coat each piece chicken with mixture, garlic, salt and pepper. Let set in sauce for 24 hours. Preheat oven to 350 degrees. Take chicken out of sauce and coat with breadcrumbs. Place in single layer in a shallow baking dish. Melt remaining margarine and spoon half over chicken. Bake uncovered for 45 minutes. Spoon on rest of margarine. Bake 15 minutes or until tender.

SkiLLeT STuFFeD pork ChopS

4- 1 inch thick pork chops1 tbsp. margarine1 package of Stove Top stuffingmix,anyflavor1 can of cream of mushroom soupfew toothpicks Slice pork chops in half, thru the bone, so as to make a pocket. Fill each pork chopwithstuffing.Securewith toothpicks. Melt margarine in skillet on medium heat. Add pork chops. Cover and cook till they are tender, turning once carefully. Pour mushroom soup over pork chops. Turn off the stove. Cover and let stand for 10 minutes. Serve

Emmie Howe

STuFFeD Green pepperS Cut tops from four large green peppers and remove seedsandfibrousportions.Cover with boiling salted wa-ter and simmer for 5 min-utes. In meantime, brown 1/2 pound of hamburger and 1/4 C. minced onions until meat loses its red color.

To hamburger add:1/4 tsp. powdered sagesalt and pepper to taste2 C. cooked rice1 1/4 C. canned tomatoes1 1/2 tsp. favorite steak sauce Stuff the pepper cases with the meat mixture. Top with buttered bread crumbs. Bakeat375degreesfor40minutes.

Carolyn Jarman

mexiCan CaSSeroLeDoritos1 1/2 lb ground beef1 C. chopped onion1- 15 oz. can corn, drained1-15 oz. can kidney beans, drained1 envelope chili sauce mix1-17oz.canstewedtomatoes1- 8 oz can tomato sauce1 can pitted, sliced olives2 C. grated cheddar cheese Brown ground beef and on-ions, drain the fat. Add tomato sauce, stewed tomatoes and chili sauce mix. Blend thor-

oughly and simmer approxi-mately 5 minutes. Add corn, olives, and kidney beans. Mix well and simmer until heated throughout. Alternate layers of meat mixture and chips in a casserole dish. Garnish top with cheese and chips. Bake or microwave until cheese melts.

Brownie’S reCipeSCaLLopeD oySTerS

1-1/2 C coarse cracker crumbs8 tbsp. butter (real)1 pt. oysters (small size)1/2 tsp. salt1/4 C oyster liquor1/8 tsp. pepper2 tbsp. milk Put thin layer crumbs in bottom of baking dish. Layer oysters, crumbs, salt, pepper, butter. Make two layers of oysters. Bake in hot oven at 450 degrees for 30 minutes.

Dr. Martha Hickey

piZZa CaSSeroLe1 lb. ground beef1-14 oz. jar pizza sauce2 c. (8oz) shredded mozza-rella cheese3/4 c. biscuit mix1 1/2 c milk2 eggs Cook ground beef in skillet over medium heat until brown, stirring to crumble. Drain off pan drippings. Spoon beef into baking dish. Top with pizza sauce and cheese. Combine biscuit mix, milk and eggs. Beat until smooth. Pour mixture over casserole, covering evenly. Bake at 400 degrees for 30-35 minutes.

Holly Horton

poT roaST2 1/2-3 lbs beef chuck roast4-5 slices bacon3 lg. onions, sliced into half moons1 1/2-2 C. chicken stock1 T. Dijon mustard1 T. maple syrup1 T. balsamic vinegar1 tsp. paprika1 tsp. kosher salt, freshly ground black pepper to taste Pat beef dry and season generously with salt and pep-per. In a large Dutch oven fry bacon over medium high heat. Push bacon to side and add beef. Sear about 10 minutes on each side. Remove roast to plate add onions in bacon fat and cook until softened, about 5 minutes. Remove onions, add roast back to Dutch oven and cover with cooked onions. Whisk chicken stock and other ingredients and pour over roast and onions. Cover with heatproof lid and bake in275degreeovenfor3-4hours. Serve with rice or mashed potatoes.

BakeD GrouperOne large grouper, dress, dry andsplitfishUsing the following ingredients make a dressing as you would a turkey.1 large pkg. Pepperidge Farm dressing1 tbsp. sage 2 eggs, beaten 1 onion 2 tbsp. margarine1/2 C. milk1 small cake cornbread1 tsp. seafood seasoning Placefishonaluminumfoilinbakingdish.Foldtopoffishoverstuffing.Donotwrap.Bake at 350 degrees for an hour.

Joy Harts


Center Spread

------ Side Sishes ------haSheD Brown riCe3 C. cooked rice2Tflour1/4C.milk2 T butter or margarine1/2 C. chopped onion (op-tional) Combinerice,flourandmilk. Heat butter in a skil-let. Cook onion until golden. Spread rice in the skillet; pressdownfirmlywithaspatula. Brown over medium heat until bottom is golden brown. Turn on to serving dish, brown side up. Makes fiveservings.

CheeSe SouFFLe1-10 slices bread, cut crust off grated cheesecayenne pepper2 C. milk 3 eggs Butter baking dish and slice bread in triangles. Line pan with bread. Sprinkle gener-ously with cheese, sprinkle dash of pepper, add another layer of bread and cheese ending with bread. Beat eggs, add milk. Pour over layers and let set a few minutes. Bake at 350 degrees until brown ap-proximately one hour.

Grace Moore

BroCCoLi CaSSeroLe3 10 oz pkgs. frozen broccoli1/2 t salt110.75canclamchowder(undiluted)1/2 C. sour cream2 C. grated cheese Cook broccoli in salted water. Drain well, arrange in buttered casserole dish. Com-bine sour cream and chowder, mixing well. Spoon over broc-coli. Bake 325 degrees for 20 minutes. Remove and sprinkle with cheese. Bake until cheese melts

Emily Baker

ham FrieD riCe1 pkg noodle soup mix2 1/2 C. water1 C. uncooked rice2 tbsp oil1 C diced cured ham (may substitute shrimp or beef)1/2 C. diced celery1/2 C diced onion1/2 C. diced bell pepper1 C. diced carrots1/2 C. mushrooms1 egg In skillet, brown rice in oil over medium heat. In a sepa-rate pan, bring 2 1/2 C water to a boil, remove from heat, add the soup mix and stir. Pour the soup mixture into the pan with the rice and simmer 20 minutes. While the rice is cooking, sauté all of the vegetables together. Cook ham, and then scramble the eggs. When the rice is cooked, mix everything together and serve. Serves 6

Cindy Fennell

BreakFaST CaSSeroLe (SauSaGe)

4-6 eggs 1 C. milk1 C Pepperidge Farm herb dressing1 lb. sausage, browned and drained1 C. grated cheese In a 9x13 inch greased pan, pour dry dressing over bot-tom and shake evenly. Crumble browned sausage, and then layer grated cheese. Follow by pouring milk/eggs mixed and beaten over casserole. Refrig-erate for four hours minimally, but preferably overnight. Bake in 350-degree oven 30-35 minutes. Holly Horton

FrenCh riCe1 can French onion soup,undiluted1/2 C. melted butter1- 4 1/2 oz jar sliced mush-rooms1- 8 oz can sliced water chestnuts 1 C. uncooked regular riceCombine soup and butter. Stir well. Drain mushrooms and water chestnuts, reserving liquid. Add enough water to reserved liquid to make 1 1/3 cups. Add mushrooms, water chestnuts, liquid and rice to soup mixture. Stir well. Pour into lightly greased 10x6x2 inch baking dish. Cover and bake approximately 1 hour at 350 degrees.

Carolyn Jarman

eGGpLanT parmeSan1 med. eggplant1/3 C. Flour1 egg beatenolive oil1 pkg. sliced mozzarella cheese1/3 to 1/2 lb. ground beef1 can tomato paste1 14 oz. can tomatoesGarlic (1 tbsp. ready to use minced garlic) Peel eggplant and slice about 1/4 inch thick. Dip each sliceinbeatenegg,thenflour,salt and pepper well. Brown well on both sides in enough oil to keep from sticking, but don’t cook thoroughly. Make a

spaghetti type sauce from the ground beef, garlic, tomatoes and tomato paste. Make sure it is not too runny. In a 3 qt. casserole dish, place layers of eggplant, sauce, then cheese untilfilled.Cookuncoveredat325 degrees about 1 hour until hot and bubbly. Makes four to six servings.

Angie Thomas

BBQ BeanS1 lb hamburger browned1 lg & 1 small pork-n-beans1cupcelerychoppedfine1largeonionchoppedfine2 tbsp brown sugar1 tbsp mustard1/2 tsp thyme2 tbsp red wine vinegar1 small can tomato saucecrushed red pepper, salt, & pepper to taste Bake 350 2 hours covered 30 minutes uncovered.


muShroom STuFFinG1/4 c. butter2 T. chopped onion1 c. chopped mushrooms1-1/2 c. soft breadcrumbs1/2 t. salt 1/8 t. pepperdash nutmeg 2 t. lemon juice Melt butter in frying pan. Add onions and mushrooms. Cook over medium heat for fiveminutes.Addbreadcrumbs,seasonings, and lemon juice, which have been mixed to-gether. Cook two minutes, stirring constantly. May use forstuffingsquidorguineahens. Recipe makes 2 cups.

Margaret Brown


Center Spread

------ Side Sishes ------ChineSe FrieD riCe1 lean pork chop1/4 C. minced ham1/4 C. oil1 medium onion, chopped1 medium green pepper, chopped1/2 C. chopped parsley1 clove garlic, minced1 tsp. salt1/8 tsp. pepper1/2 tsp. ginger (optional)3 to 4 cups cooked rice4 eggs Cut pork in julienne strips and cook with ham in two ta-blespoons oil until brown. Add onion, green pepper, parsley and garlic; cook until tender. Add remaining oil, salt, pepper, ginger and rice; stir lightly to mix. Make a well in the cen-ter of the rice mixture, add eggs and cook until semi-solid. Then stir into rice while cook-ing over medium heat 2 to 3 minutes. 6 servings.

Noreen Lewis

okra CaSSeroLe2 C. sliced okra 1 small onion1 C. buttered breadcrumbs or dressing mix (divided)1/2 C. shredded cheddar cheese2 tbsp. melted butter1 egg 1/2 tsp. salt1/2 tsp. peppermix together in a large bowl, sliced okra, chopped onion, and 1/2 C. breadcrumbs. Add shredded cheddar cheese and melted butter. Beat egg well and stir into mixture along with salt and pepper. Mix well. Spoon into lightly greased 1-1/2 quart dish. Bake at 350 degrees for 30 min-utes. Sprinkle remaining 1/2 cup breadcrumbs on top. Bake 5 minutes more.

Cleta McLendon

SauSaGe CaSSeroLe1 lb. sausage 2 C. celery1 C. dried onion2 cans chicken-rice soup1 C. rice1 C. water2 tsp. Worcestershire sauce1 small can mushrooms (optional)grated cheese Fry sausage, sauté celery, onion. Add rest of ingredients. Cover with tight lid and cook slowly for 1/2 hour on top of stove. Put in casserole dish and cover with grated cheese. Bake in 350-degree oven for 15 minutes.

Benetta Turner

poTaTo CheeSe puFF1/2 small onion3 eggs1/4 C. milk3 C. prepared mashed potatoes2 C. grated cheese Choponionfinely.Beateggs. Mix all ingredients. Pour intobakingpan.Bakeat375degrees for 50 minutes. Serve at once. Makes 6 servings.

Lucille Reddick

aSparaGuS CaSSeroLe1 large can asparagus4 hard-boiled eggs1finelycutpimento2 cans mushroom soupbutter Ritz crackers

1 C. grated cheese Place a layer of asparagus in bottom of buttered cas-serole. Add a layer of cheese, sliced eggs, pimento, mushroom soup and cracker crumbs. Repeat if casserole is deep. Sprinkle with cracker crumbs on top, dot with butter and bake in moderate oven (350 degrees) until brown (approxi-mately 30 minutes).

Belinda Coates

SwiSS veGeTaBLe meDLey

(Ready to bake in just fiveeasyminutes)

1 bag (16 oz.) frozen broccoli, carrotsandcauliflowercombi-nation, thawed and drained1 can (10 3/4 oz.) condensed cream of mushroom soup1 C. (4 oz.) shredded Swiss cheese1/3 C. sour cream1/4 tsp. ground black pepper1 jar (4 oz.) chopped pimento,drained (optional)1 can (2.8 oz.) Durkee French fried onions Combine vegetables, soup, 1/2 cup cheese, sour cream, pepper, pimento, and 1/2 can French fried onions. Pour into a 1-quart casserole. Bake, covered, at 350 degrees for 30 minutes. Top with remain-ing cheese and onions; bake, uncovered,fiveminuteslonger.

Annette Page

SQuaSh CaSSeroLe1 qt. cooked squash1 C. grated cheese1 C. cracker crumbs

1 small onion, chopped1 egg1/2 C. milk2 tbsp. margarine Mix all ingredients togeth-eer. Put in a greased casserole dish and bake at 350 degrees for 30 to 35 minutes or until brown.

Margaret Bryan

SpaniSh FriTTerS

1 C. boiled squash2 tbsp. buttersalt and pepper to taste1/2 C. milk1C.flour1/2 tsp. baking powder1 egg1 tsp. sugar Melt butter; mix all togeth-er and fry in very hot grease. Serves 2-4.

Frances Spell

poTaTo CaSSeroLe

2 lbs. frozen hash brown potatoes1/2 C. melted butter1 1/2 tsp. salt1/2 tsp. pepper1 can cream of chicken soup (undiluted)1/2 C. chopped onions1 pint sour cream10 oz. pkg. sharp cheddar cheese, grated Mix all together well. Pour into greased casserole dish. Topwith:2C.crushedcornfl-kaes and 1/2 C. melted butter. Bake one hour at 350 degrees.*Let potatoes thaw enough to seperate before mixing.

Emmie Howe


---- Soups / Salads / Miscellaneous ----homemaDe

veGeTaBLe SoupHam bone or ham hocks boiled 30 minutes.Add 8 to 10 medium peeled and cubed potatoes, boil 20 minutes.Open and drain 16 ounce cans

of:Peeled tomatoesPeasButter beansGreen beans whole cornCook all together for 20 min-utes. Serve hot with favorite crackers.

Millie Dodgens

veGeTaBLe SaLaD1 can green beans, drained1 can garden peas, drained1 medium onion1 small can pimento1 green pepper1 stalk celery1 1/2 C. sugar 1 C. vinegar1/2 C. oil 1/2 tsp. salt Mix and let stand 24 hours in the refrigerator.

June Robbins

honey muSTarD SaLaD DreSSinG

1 cup mayonnaise1/4 cup honey (more if de-sired)1/4 cup oil1/4 cup dijon mustard1 tbsp red wine vinegar1 dash onion powder1 pinch cayenne pepper Blend with a wisk. Pour in jar. Will refrigerate for sev-eral weeks.


Wallace

FriTo Corn SaLaD

2 cans yellow whole kernel corn, drained1/2 red bell pepper, chopped1/2 green bell pepper, chopped1/2 purple onion, chopped1 C. mayonnaise1 C. shredded cheddar cheeseChilicheeseflavorcornchips Mix all ingredients except the chips Add chips in before serving, otherwise the chips will get soggy. The amount of chips you want to add is up to you as you are stirring them in, you can determine how many you want.

homemaDe TaCo SaLaD

4largeflourtortillascooking oil1 small metal bowlshredded lettuce (enough for 4 salads)chopped tomatoes (enough for 4 salads)1 pack of Taco seasoning mix1 lb. ground beef1 small jar of salsa. Heat oil to 350 degrees. Place 1 torilla on top of oil, set small bowl in the middle of torilla and press down slowlyastoletbowlfillwithoil. Hold bowl down on torilla until fried to desired brow-ness. Remove bowl and tortilla with tongs. Turn torilla upsdie down on paper towl to drain. Cook the rest of the tortillas the same way. Cook hamburg-er and taco sauce according to directions. Place a tortilla bowlinplateandfillhalfwaywith shredded lettuce and

tomatoes, etc. Tow ith a large spoonful taco hamburer mix, then add onions and salsa.

Emmie Howe

BroCCoLi anD CauLiFLower SaLaD

2C.broccoliflorets2C.cauliflowerflorets1 bunch green onions, sliced1 medium carrot, grated1/4 C. mayonnaise1/2 C. sour cream with chivessalt and pepper to taste Separate broccoli and cauliflowerandcook2min-utes in microwave or boiling water. Remove from heat and blanch with cold water. Cut into small pieces in salad bowl. Mix in other ingredients. Salt and pepper to taste. You may usebroccoliandcauliflowercompletely raw, but I prefer it slightly cooked.

Dorothy Walker

BLueBerry SaLaD1 large raspberry Jello1 can blueberries1 medium can crushed pineapple1 C. small marshmallows1 box Dream Whip1/2 C. nuts Drain fruit and use juice to make Jello as directed on package. Let set till thick, then add fruits and nuts. Fold in whipped Dream Whip and marshmallows. Pour into large mold and chill.

Doris Hilliard

oranGe DeLiGhT SaLaD

12 oz. cottage cheese6 oz. orange Jello1 small can crushed pineapple1 small can mandarin oranges8 oz. Cool Whip Mix Jello dry with cottage cheese. Drain pineapple and mandarin oranges and mix all ingredients together. Refriger-ate for 1 hour.

June Robbins

oranGe JuLiuS Drink

1/3 C. frozen orange juice concentrate1/2 C. milk1/2 C. water1/4 C. sugar1/2 tsp. vanilla5-6 ice cubes1 egg, optional Put all ingredients in a blender and let’er rip.

Leslie Stalker

Green GoDDeSSSmooThie

2 cups local spinach or kale2 cups local berries1 banana1tablespoonflaxseed1 scoop hemp or whey protein12 ounces unsweetened almond milk or coconut water BlendgreensandliquidfirstAdd remaining ingredients and blend again. Yields approxi-mately 32 ounces. Use frozen fruit to chill smoothie Added too much liquid? Thick en with ice by tossing a few cubes in the blender.

Donna Best-Klingel


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