Carolina Kitchen

Sunday Supper Neck Bone Stew

With winter root vegetables Who doesn’t love a warm bowl of hearty stew on a frigid winter’s day? Especially when it’s this pork stew with winter root vegetables and aromatic herbs. Snuggle in your house and fix up this deliciousness with fry bread for dip’n. 4 tablespoons oil (add a little bacon drippings if possible) 3–4 pounds lean pork neck bones 4 cups water 2 cups spiced apple cider

Several stems fresh sage (about 1 cup loosely packed) 1 large yellow onion, roughly chopped 1 cup dried navy beans 2 large turnips, cubed 3 large carrots, cut into ¾-inch pieces 3 stalks celery, cut into ½-inch pieces ½ medium head of cabbage, roughly chopped

Salt and black pepper to taste Heat oil in Dutch oven over medium high heat. Season neck bones with salt and pepper and sear on all sides, being careful not to crowd so they will brown, not steam. Add water, cider, sage, onion and navy beans. Lower heat to a slow simmer and cover. Cook about one hour, stirring occasionally and checking for tenderness of meat and for soft beans. A little before beans are fully cooked, add turnips, carrots and celery. Cook about 30 minutes more. Add cabbage and cook about 15 minutes until tender. Taste and season as you like. Yield: 4–6 servings Salt ‘n’ Pepper Fry Bread Fry bread has a long history that is mostly traced to Navajo Indians in the mid-1800’s. It’s possible that your grandma may have made these tasty little breads. They make a satisfying side for soppin’ up our Neck Bone Stew, a unique tortilla for open-faced tacos, or a donut-like dessert when piled with sugar, fruit, whipped cream or ice cream. 3 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon salt 1½ cups hot tap water

Peanut oil for frying

Salt and pepper for seasoning

Butter, optional

Molasses, optional

Sift together flour, baking powder and salt. Add hot water and combine with a spoon or hands. The dough will be sticky. Shape into a ball; cover and let stand on counter at least 45 minutes.

Place ball onto board and divide into 16 pieces. Using hands and fingers, shape into 4–5-inch thin rounds. (I like to oil my hands with pan spray to keep them from sticking.)

Heat ¼-inch oil in a heavy skillet over medium high heat (cast iron preferred). Fry until golden brown on each side (We preferred darker “almost burnt” bread so cook some of both to please all!). Drain on paper towels and immediately dust with salt and pepper.

Serve with softened butter drizzled with sorghum molasses if you like.

Store in a sealed container. Will keep up to 3 months in freezer.

Yield: Makes about 16 pieces

Unless otherwise noted, recipes on these pages are from Wendy Perry, a culinary adventurist and blogger, who chats about goodness around NC on her blog at WendysHomeEconomics.com.

Crispy Girl Scout Cookie Butter Mint Fudge Each January, we look forward to the appearance of our annual treats … Girl Scout cookies! We all have our favorites, but their biggest seller remains the thin mint. Set aside a few to make this crispy, fudgy treat. During off season, substitute thin mint “grasshopper” cookies from your grocery store. 1½ cups semi-sweet chocolate chips 1½ cups white chocolate chips 1 can (14 ounces) condensed milk 6 tablespoons butter 1½ teaspoons mint extract 4–5 drops green food coloring 12 thin mint cookies, roughly crumbled Heat chocolate chips in a microwave-safe bowl at 30-second intervals, stirring, until softened, about 1½ minutes. Stir in 3 tablespoons butter and ½ can condensed milk. Fold in cookies, saving about ½ cup for scattering on top.

Repeat with white chocolate chips. Mix in remaining condensed milk, 3 tablespoons butter, extract and food coloring. Stir until well combined.

Line an 8" x 8" dish with wax or parchment paper. Spoon dollops of chocolate and green chocolates throughout the dish. Swirl them together using a knife or skewer. Scatter with the reserved cookie crumbs and press lightly into fudge. Chill 2 hours and cut into bite-sized pieces.

Store refrigerated in covered container 2–3 weeks or in freezer up to 3 months.

Yield: About 64 pieces

carolinacountry.com/recipes We take food seriously. Search more than 1,000 recipes by name or ingredient, with a new recipe featured every week!

From Your Kitchen

Creamy Chicken and Gnocchi

With mushrooms and spinach The soft, dumpling-like gnocchi amid a creamy sauce bolstered by the earthy flavors of parmesan and mushrooms — this is comfort food done right. 1 tablespoon olive oil 8 ounces sliced mushrooms

Salt and pepper to taste 2 tablespoons unsalted butter 2 tablespoons flour 1½ cups milk 1 cup chicken broth ¼ teaspoon nutmeg ½ rotisserie chicken (remove skin and separate meat) 1 box (17.5 ounces) gnocchi 2 cups raw baby spinach ¼ cup grated parmesan

Preheat oven to 350 degrees.

Sauté mushrooms in olive oil in a large, oven-proof pan (we used cast iron); season with salt and pepper and remove from pan.

Melt butter in same pan; whisk in flour for three minutes. Then whisk in milk and broth.

Simmer mixture and continue whisking until smooth and slightly thickened. Time to add the nutmeg, chicken, gnocchi, mushrooms and baby spinach, just until it wilts. Sprinkle with parmesan.

Bake for 20 minutes at 350 degrees. Add another 5 or so minutes to brown the top at the end if you wish.

Recipe courtesy of Maureen Mains of Creston, a member of Blue Ridge Energy

Send Us Your Recipes

Contributors whose recipes are published will receive $25. We retain reprint rights for all submissions. Recipes submitted are not necessarily entirely original. Include your name, address, phone number (for questions), and the name of your electric cooperative. Mail to: Carolina Country Kitchen, 3400 Sumner Blvd., Raleigh, NC, 27616. Or submit your recipe online at: carolinacountry.com/myrecipe.