Down Home Magazine Jan Feb 2013

down home Vol 5 -Issue 3 Jan/Feb 2013

m a g a z in e

keeping it down home - from the Sandhills to the Crystal Coast

PAGE 16

Antique Road Trip

Sometimes the Treasure is the Journey

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Down Home Magazine is owned and operated by Cindi Pate, PO Box 901, Pikeville, NC 27863 - All inquiries can be made to this address as well as subscription requests. 1 year for $12 to cover postage.

Subscriptions start the following issue.

P6 - Letter from the Editor P9 - Antique Road Trip

All Community Info and Events for Down Home Magazine should be submitted to downhomemagazine@yahoo.com - All rights reserved.

P14 - Crockpot Recipes P25-26 - Crockpot Cooking Tips P28 - Arts & Events

Down Home Magazine is not responsible for misprints unless under signed terms of agreement. The information included does not always reflect owners own personal beliefs or opinions.

The publisher reserves the right to reject any advertising or content that is not in keeping with the magazine’s standards.

P29- Valentine’s Treat

DHM is distributed where consumers are throughout the sandhills to the coastal areas- and can be found online at:

staff

Cindi Pate - Sr Editor/Publisher page layout & design Jackie Tadeo - Editor Jarred Pate - Sales

www.downhomemagazine.com

down home Vol 5 -Issue 3 Jan/Feb 2013

FREE

m a g a z in e

contributors

keeping it down home - from the Sandhills to the Crystal Coast

PAGE 16

deepsouthdish.com

Jerry & Julie Howell

Lisa Shively

Antique Road Trip

Sometimes the Treasure is the Journey

On the Cover More and more people are relyng on crockpots to prepare the families evening meal.

Cindi Pate

Gloria CabadaLeman

Lisa Shively’s meatloaf recipe is just one of the many crockin’ recipes you’ll find in this issue!

dhm Can you believe it? Another year has come and gone. As I look back, I am amazed at how many of our readers appreciate the work we do here at Down Home. I sure hope they know how much we appreciate them!

This past year we have gone through a number of changes and have met a host of local business owners, foodies and crafters who make our jobs easier each day with their talents and know-how.

I plan to continue showcasing the talented men and women of Eastern North Carolina in the new year and will continue to let them know how much they are needed and appreciated.

Happy New Year!

Cindi Pate

- Editor/Publisher

Crochet Chic!

It had been more than 20 years since I’d last picked up a bundle of yarn and looped it through with a crochet needle. But after about two short rows, I got the hang of it again.

Don’t get the wrong idea - it was just a basic stitch, but it was taught to me when I was a teenager and it’s was likie riding a bike - you don’t forget how to do it.

Creativity is what motivates most of us to pick up a needle and hook.

In fact, crocheting is a great stress reliever and an ideal craft for handmade gifts.

As a matter of fact, since 2010, a new wave of modern day crocheters have surfaced - up 80% in women ages 20-35.

So thank you knitting grannies for making room for us crocheting chics in your knitting circles! page 7

Barrows Antiques Your Key to the Past Vintage & Antique Furnishings Primatives - Collectables Vintage Jewelry Rare, One of a Kind Items & Hand Painted Furniture We can acquire any Antiquity that you are seeking.

Let us handle your Estate Sale Quality Consignments Accepted We Purchase Partial or Whole Estates Proprietor: Deborah Barrows Jaenicke 103 E. Main St. - Fremont, NC

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Hours: Tuesday-Friday 10-5 & Saturday 10-2

written by Cindi Pate & Jerry Howell - photography by Julie Howell

Antique Road Trip

Sometimes the Treasure is the Journey

Have you ever wanted to just get in the car with your husband or a few girlfriends and take a trip to anwhere USA - just to get away?

Well, here’s your chance! Twice a year - right here in North Carolina - two cities hosts the most fabulous Antique Festivals. I plan on going to at least one of them, won’t you join me? page 9

Word is that the off the beaten path towns of Liberty and Cameron North Carolina hosts a couple of pretty darn good Antique Festivals. My sister-inlaw, Julie has gone for a couple of years now and brags about the good stuff they have and the deals she has gotten and it all sounds mighty tempting. But even more tempting is the fun she has with her husband and friends who go along with her.

I imagine them laughing and talking the entire drive to and from place to place - dining in some of the most out of the way hidden eateries - searching for that great find and talking to locals about the best “honey hole” for antiques and treasures.

This year I don’t plan to miss out! I’ve done my research, marked my calendar with ink and we’re heading to Liberty, North Carolina for their Festival, April 26 & 27, 2013 - with 400 dealers from more than 25 states packed in a 100-acre farm — just truckloads of antiques and collectibles.

If you can’t go to Liberty this April, they do it all over again in the Fall or you could head to the town of Cameron in May for their festival. Until then, I’ll still be shopping my local antique and treasure dealers, like Barrow’s Antiques in Fremont, North Carolina and the beautiful shops of Selma.

Liberty Antique Festival April 26 & 27, 2013 Just twice a year 400 dealers from more than 25 states pack a 100acre farm near Liberty, North Carolina with 18th to 20th Century furniture and accessories, pottery, glass, clocks, dolls, toys, military items, advertising, decoys, jewelry, quilts, folk art and “in the rough” country Americana!

It’s the way it used to be — NO CRAFTS OR REPRODUCTIONS — just truckloads of antiques and collectibles. http://www.libertyantiquesfestival.com Festivals are held RAIN OR SHINE! 8 am to 5 pm $7 per person - free parking Children under 12 free!

No pets allowed; service animals welcome Handicapped approved electric wheelchairs and scooters allowed Pike Family Farm, Liberty 2855 Pike Farm Rd (formerly Andrews Rd) Liberty NC 27298

page 15

CAMERON

NORTH CAROLINA

by Jerry Howelll

If you’ve been looking for that one hard to find piece, for your collection, you’re sure to find it at Cameron’s Antique Street Fair. Twice a year the little town of Cameron, NC becomes a mecca for antique junkies like me. The first Saturday in May and October over 300 antique dealers and an estimated 15,000 people flood a half mile stretch of Hwy 24 which runs through the town. In front yards, side yards, back yards, porches, parking lots and almost anywhere you can find virtually any antique or collectible you can imagine. Almost every vendor I visited made me think of things my Granny had in her home or things I remember seeing in the old country and on the farms where I grew up. Over the past couple of years, I have collected character drinking glasses that were given out by the fast food chains back during my childhood. I had been looking for the last one to finish my collection, and sure enough, I found it in Cameron at a good price too! It is without a doubt the largest and best display of antiques I have ever seen.

And if you’re hungry, don’t worry, there are a number of food vendors avaialble - from handmade breakfast biscuits to hyour all-time lunch favorites.

So be sure on the first Saturday of May and October, take a couple of friends, make plenty of room in the car., and take a day trip to Cameron for the Antique Street Fair. Grab your comfortable shoes - you’ll need them!

Spring Antiques Street Fair, Saturday, May 4th, 2013 Fall Antiques Street Fair Saturday, October 5th, 2013

Rockin’

Crock.Pot Meals photography and food styling by Cindi Pate, Becca Reynolds, Wendy Perry, Lisa Shively,

In today’s busy world, more and more people are relying on crockpots to prepare the families evening meal. Nothing wrong with that! There are a mulitutude of flavors just waiting to be concockted in your crockpot - we’re going to share a few of our favorite recipes with you. page 14

Crockin Tuscan Chicken

by Cindi Pate as revised from a McCormick Packet

Directions:

I just love those McCormick Inspirational Seasoning packets. But I rarely use them as the directions suggest. All those premeasured spices are just calling for an even easier supper. Here is my modified recipe for the crock-pot version of this classic skillet dish.

Ingredients: Servings: 6 1/2 teaspoonfennel seed 1 teaspoonbasil leaves 1 teaspoon minced garlic 1 teaspoon crushed rosemary 1/2 teaspoonoregano leaves 1/2 teaspoon fresh coarse ground black pepper 1 whole chicken 1 medium onion, cut into 4 wedges 1 cup 15 bean soup beans 1 regular can diced tomatoes, undrained 1/4 cupwater 1 teaspoon salt 6 ounces baby spinach (I did not include the spinach this time, but would if I had of had some on hand)

1 - Place chicken in crock-pot.

high for approximately 6 - 7 hours or until chicken is done.

2 - Add beans, tomatoes, water, spices, and salt. Cook on

3 - Stir in spinach. Cover.

Cook until spinach is wilted.

Shredded Chicken Sliders

halved or dinner rolls

by Cindi Pate Serves 4-6

INGREDIENTS 1 Jar Nephew’s Cherry’Potle Sauce (or your favorite BBQ Sauce, but can’t be as good)

Chicken 4 cups chicken, cooked and shredded Salt and pepper, to taste 12 miniature hamburger buns,

Tip: Skip a few steps by using leftover chicken you have in the fridge, or better yet, pick up a prepared rotisserie chicken at your supermarket.

Directions: Place shredded chicken in a separate medium-size bowl.

Pour Nephew’s Cherry’Potle Sauce over chicken and toss.

Season with salt and pepper to taste. Simmer in crock pot for 45 minutes. On a sheet pan or serving platter, fill buns with chicken mixture.

Serve warm.

I love cooking with local flavor - Nephew’s Sauce and Rubs is one of my favorite go-to sauces. A variety of flavors to choose from - you definitely need to give them a try.

CrockinMeatloaf

by Lisa Shively

Well, I guess it is true - you can cook anything in a crock-pot and meatloaf is no exception.

Ingredients 2 pounds lean ground beef 2 eggs 3 slices of bread-cut into cubes 1/2 cup milk 2 teaspoon salt 1/8 teaspoon pepper 1/2 small onion-chopped Sauce: 1/2 cup ketchup 6 tablespoons brown sugar 3 tablespoon mustard How to make it: Combine all ingredients and form into a loaf.

Place loaf into crock.

Combine sauce ingredients and pour over top.

Cover and cook on low for 6-8 hours.

Serve with hot mashed potatoes.

Lisa Shively has an entire cookbook of recipes just for the crockpot.

Lisa Shively’s Fat Little Crockin’ Cookbook. www.cookingwithlisa.com

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Rocky Road Crockin’ Cake

by Cindi Pate Ingredietnts: 1 box German chocolate cake mix 1 pkg instant chocolate pudding mix 3 large eggs, slightly beaten 1 C sour cream 1/3 C butter, melted 1 tsp vanilla 3 ¼ C milk, divided: 1 ¼ and 2 C divisions 1 pkg. chocolate cook-and-serve pudding ½ C chopped pecans 1 ½ C mini marshmallows 1 C semi-sweet chocolate chips Beat cake mix with next 5 ingredients plus 1 ¼ C milk with an electric mixer for 2 minutes, scraping down the sides of the bowl as needed.

Pour batter into lightly greased 4 qt. crock pot (I used 6 qt. and slightly less cooking time).

Heat remaining 2 C milk in non-aluminum saucepan, heating and stirring just until scalded.

Sprinkle cook-and-serve pudding over the batter and slowly pour hot milk over the pudding.

Cover and cook on low 3 ½ hours.

Meanwhile heat chopped pecans in a small nonstick skillet on mediumlow heat, 3-5 minutes until lightly toasted and fragrant.

Turn off slow cooker when time is up, or when cake seems set and not soupy or jiggly.

Heaven on a plate. This recipe is perfect for those long winter nights when you need your chocolate fix. Moist and gooey, add a scoop of vanilla ice cream, and you’ll be making slow-cooked desserts in no time.

Sprinkle cake with pecans, marshmallows and choc.chips.

Let stand 15 min. or until marshmallows slightly melted. Serve warm with ice cream.

4 cloves garlic, minced 2 bay leaves 2 tsp. dried parsley 1/2 tsp ground black pepper 1/4 tsp dried marjoram 1/4 tsp dried thyme 1/4 tsp crushed red pepper flakes 1 quart chicken stock (I make my own) plus 3 cups water, combined Layer the ingredients in your crock pot in the order given and do not stir.

After about 1 hour on high - Cover and cook on high for 5 to 6 hours OR on low for 10 to 12 hours.

Split Pea Soup

by Gloria Cabada-Leman at Carolina Sauce Company

The following recipe is Gloria’s adaptation of the recipe found on about.com, Although most traditional recipes call for more celery, Gloria makes her soup with relatively little celery because her man hates celery.

Gloria’s recipe is also zestier than the original, but without being spicy or hot. If you’d like to add a little kick, she recommends a splash or more of an uncomplicated vinegar-pepper hot sauce such as Texas Pete,

Tabasco or even Busha Browne’s Pukka Sauce. You can freeze this soup without any loss of flavor or texture.

Ingredients 1 lb (about 2 1/2 cups) dried green split peas, rinsed and picked over 1 meaty country ham hock (approx. 1 lb.)

4 carrots, peeled and sliced (approx. 1 1/3 cups or 10oz) 1 medium onion, chopped 1 small celery rib, chopped

Before serving, remove bay leaves and discard. Also remove the ham hock, cut the meat off the bone and chop into small pieces, then stir the ham into the soup and discard the bone. If you prefer to puree the soup, I recommend using a hand-held immersion blender (aka stick blender) before adding the ham pieces back into the soup (they can get stuck in the blender blades). Ladle into bowls and serve.

Carolina Sauce Company affectionately calls their crockpot Grandma Gert.

Does your crockpot have a name?

Crockin’ Beef & Broccoli

by Cindi Pate Ingredients 2 lbs. boneless beef chuck roast, cut into slices 1 cup beef broth ½ cup oyster sauce 1 (12 oz) bag frozen broccoli florets ¼ cup water 2 Tbsp cornstarch hot cooked rice, to serve over sesame seeds, optional for garnish Instructions Place beef slices into your slow cooker and pour the beef broth and oyster sauce over the beef.

Cover and cook on low for 6-8 hours or 3-4 hours on high.

When beef is about ready, cook broccoli according to pkg directions in the microwave.

In a small bowl, combine the water and cornstarch together until well blended and there are no lumps. Add the the

cooked beef mixture in the slow cooker and stir to combine.

Once broccoli is cooked, drain off any water and add to the beef. Stir to combine.

Cook for another few minutes in the slow cooker until the sauce is thick. Serve over cooker rice and sprinkle with sesame seeds if desired.

Serves 4-6

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Chicken Tortilla Soup

by Cindi Pate 1 lb shredded cooked chicken 1 (15 ounce) can whole canned tomatoes, mashed 1 (10 ounce) can enchilada sauce 1 mediumonion, chopped 1 (4 ounce) can chopped green chili peppers 2 garlic cloves, minced 1 cupwater 1 (14 1/2 ounce) can chicken broth 1 teaspooncumin 1 teaspoonchili powder 1 teaspoonsalt 1/4 teaspoonblack pepper 1 bay leaf 1 (10 ounce) package frozen corn 1 tablespoon chopped fresh cilantro Directions: 1- Place chicken, tomatoes, enchilada sauce, onion, green chilies, and garlic into a slow cooker.

2 - Pour in water and chicken broth.

3 - Season with cumin, chili powder, salt, pepper, and bay leaf.

4 - Stir in corn and cilantro.

5 - Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.

6 - Garnish with fresh tortilla strips or tortilla chips. setting for 6 to 8 hours or on High setting for 3 to 4 hours. Garnish with crushed tortilla chips, sour cream, shredded cheese, or avocadoes.about 30 seconds on each side. (note: Roll out on flour surface one by one.)

Slow Cooker Pork & Beans

©From the Kitchen of Mary Freemon of Deep South Dish Ingredients •1 pound of dried pink beans, pintos, small red beans, or white beans •6 cups of water

•2 envelopes of dry onion soup mix (like Lipton’s) •1 teaspoon of chili powder •Freshly cracked black pepper, to taste

Mary Foreman, a native of Biloxi, Mississippi, is the author of the popular website DeepSouthDish. com, where she shares her favorite, homespun, mostly from scratch and very often, heirloom and heritage Southern recipes.

•1/4 cup of chopped pickled jalapenos •2 to 3 pound boneless pork loin roast •1/4 teaspoon of cayenne pepper or Cajun seasoning (like Slap Ya Mama), or to taste, optional •Kosher salt if needed, to taste •Hot, cooked rice Instructions Rinse and sort the beans and add them to the slow cooker.

Whisk together some of the water with the soup mix, chili powder and pepper and add to the slow cooker. Add the remaining water to the slow cooker and stir in the jalapenos. Place roast into the cooker, cover and cook on

s p i T g n i k o o C Crockpot n Chart

Crockpot Conversio

high for 7 to 8 hours, turning roast over halfway through, if possible.

Roast will be fall apart tender.

Carefully remove the roast and set aside, loosely tenting with foil to keep warm. To thicken the beans, remove 1/2 cup of the beans, mash thoroughly and stir back into the pot. Taste the beans, add salt, only if needed, and cayenne pepper or Cajun seasoning to taste, if desired.

To serve, spoon beans over rice and serve pieces of roast on the top or on the side. Add a garden salad or green vegetable, bread and iced tea.

Cook’s Notes: Can substitute a homemade onion soup mix using 3 tablespoons of dried onion flakes, 1 tablespoon of beef base (like Better than Bouillon) or 2 tablespoons of granular beef bouillon, 2 teaspoons of onion powder and 1/4 teaspoon of seasoned salt (like Lawry’s).

Source: http://deepsouthdish.com

, lls for 1/4 to 1/2 hr If original recipe ca 8 hours or cook on low for 4 to 1/2 to 2 1/2 hours cook on high for 1 lls for 1/2 to 1 hr, If original recipe ca for 8 hours or on high cook on low for 6 to 3 to 4 hours lls for 1 to 3 hrs., If original recipe ca gh 16 hrs. or cook on hi cook on low for 8 to for 4 to 6 hrs. degrees Low is 180 to 200 degrees 0 High is around 30

Don’t add rice, or no odles until the end of cooking - they will turn into mus h by the end of the cooking time. Allo w around 20-30 minut es on high to cook.

Alternately, you ca n cook those item s separately and stir in just before servin g or serve the main di sh over it - which is what I prefer to do .

g instructions care Follow the layerin not cook as quickly fully. Vegetables do ld be placed in the as meat, so they shou iance. Don’t lift the bottom of the appl if you are cooking lid to stir, especially Each time you lift on the low setting. will escape that the the lid, enough heat be extended by 20 cooking time should hour. minutes to half an

Only fill the crockpot one half to three quarters full. The foods will not cook properly if the appliance is filled to the brim. Foods cooked on the bottom of the slow cooker cook faster and will be moister because they are immersed in the simmering liquid.

Remove skin from poultry, and trim excess fat from meats. You can thicken the juices and concentrate flavors by removing the lid and cooking on HIGH for the last half hour of cooking time. For food safety reasons, it’s a good idea to cook on HI GH for the first hour to quickly bring the temperature up to 140 degrees. Then turn the dial to LOW and finish cooking. One hour on HIGH is equal to two hours on LOW. Cayenne pepper and Tabasco sauce tend to become bitter if cooked for long pe riods of time. Use small amounts and add tow ard the end of the cooking time.

Crockpot Cooking Tips

Liberty Antique Festival April 26 & 27, 2013 Just twice a year 400 dealers from more than 25 states pack a 100-acre farm near Liberty, North Carolina with 18th to 20th Century furniture and accessories, pottery, glass, clocks, dolls, toys, military items, advertising, decoys, jewelry, quilts, folk art and “in the rough” country Americana! It’s the way it used to be — NO CRAFTS OR REPRODUCTIONS — just truckloads of antiques and collectibles. http://www.libertyantiquesfestival.com Festivals are held RAIN OR SHINE! 8 am to 5 pm $7 per person - free parking Children under 12 free!

No pets allowed; service animals welcome Handicapped approved electric wheelchairs and scooters allowed Pike Family Farm, Liberty 2855 Pike Farm Rd (formerly Andrews Rd) Liberty NC 27298

www.downhomemagazine.com

page 28

Cameron Winterfest February, 16th 2013 ~One Day Only, 10am - 5pm~ ALL Antique Shops Open Specials, Discounts & More www.antiquesofcameron.com Cameron, NC MARK YOUR CALENDAR...

ALL 2013 EVENTS Spring Antiques Street Fair, Sat. May 4th Annual “Summer Sizzler Sale”, Sat, July 20th Fall Antiques Street Fair, Sat. Oct. 5th Christmas Open House, Sat. & Sun. Nov. 23rd & 24th

Directions 1) To make the crust: Preheat your oven to 425°F. Whisk together the flour, almond flour, sugar, and salt. Cut in the butter with a pastry blender or two knives, or rub together with your fingers until the mixture resembles coarse sand.

Sprinkle in a teaspoon or two of water if the dough is too crumbly to hold together when squeezed.

Valentine’s Day Do something special for the ones you love.

It doesn’’t have to cost a fortune or you shouldn’t have to travel a hundred miles away to show them you care. Something as simple as making them a a special dessert will do the trick. Here is the recipe for individual strawberry cheesecakes.

Crust 1 cup All-Purpose Flour 1/3 cup almond flour or ground almonds 2 tablespoons brown sugar 1/4 teaspoon salt 6 tablespoons (3 ounces) butter, cold Batter 8 ounces (1 large package) cream cheese, room temperature 1/4 cup sugar 2 tablespoons heavy cream OR sour cream 1 large egg 1 teaspoon vanilla extract

Divide the crumbs among the 12 cups. Press them firmly to the bottoms and about 1/2-inch up the sides. Bake in the preheated oven for 8 to 10 minutes, until set and just beginning to color. Remove from the oven and let cool. Reduce the oven temperature to 325°F. 2) To make the batter: In a medium-sized bowl, beat the cream cheese and sugar until smooth.

Add the cream, egg and vanilla; mix well. Spoon the batter into the cooled crusts, using about 2 tablespoons in each. Top with a scant half teaspoon of melted chocolate or jam, if desired, and use a knife blade to swirl it into the batter.

3) Bake the cheesecakes for 18 to 20 minutes, until just set. Remove from the oven and let cool for at least 30 minutes — the tops will sink slightly. Use a knife to gently loosen the edges, then carefully invert the pan and push the cheesecakes out. Immediately turn the cheesecakes right-side up and chill them. To remove the metal plates before serving, run the blade of a table knife under hot water to warm it, then run the knife between the crust and the metal disk to free up the cheesecake.

4) Just before serving, garnish with fresh berries or pie filling and whipped cream, if desired.

Yield: 12 mini cheesecakes.

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““Saying you don’t look good in a hat is like saying you don’t look good in shoes” Hats, Fascinators, Teapots, Tea Cups, Teas, Occupied Japan Located inside Unique Boutiques and Marketplace 21 Anna Drive - Clayton, North Carolina

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Advertising Rates Priced for Small Businesses Church & Community News, as well as Recipes, Story Ideas, Kids Art or Kids Photos can be sent to downhomemagazine@nc.rr.com

“We have found Goldsboro and Wayne County to be an exceptionally difficult market to reach.

Down Home Magazine provides a large piece of the missing puzzle by providing a publication that is read from cover to cover, rather than just the front page. Either electronically or on paper, the skilled handling of diverse topics, accompanied by unique photos, catch readers’ attention. Plum Tree Gardens Bed and Breakfast, the Gallery, and more recently, First People Heritage Center have found a creative, user-friendly and effective advertising tool in Down Home Magazine.”

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www.downhomemag.com - become a fan on facebook Down Home Magazine is a free arts and human interest publication that strives to ignite involvement in the community with its creative and diverse content - exposing its readers to the history of the neighborhood with hopes to excite them to participate in its future.

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