High Point Enterprise • Season Sampler 2010
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Season Sampler 2010
ADVERTISING DIRECTOR Lynn Wagner
Appetizers ............................. 5
ADVERTISING SALES MANAGER Elizabeth Hyde
ADVERTISING SALES REPRESENTATIVES Annissia Beal Roger Boyd Susan Childress Kim Hayes Sandy Southards Donna Prawel Amy Loflin Amy Reed
#OOK SOMETHING UP WITH OUR COORDINATING Apron Gift Set. 4HE adorable recipe box HOLDS ALL YOUR TRIED AND TRUE SECRETS WHILE THE BRIGHT AND CHEERFUL APRON SEES TO IT THAT YOU GET THERE SPILL FREE
Beverages .............................. 5
Breakfast ............................... 5
Desserts ................................10
Meats ..................................... 8
Salad ...................................... 6
COVER AND DESIGN Mary Leslie English
Side Dishes............................ 7
Photography Sonny Hedgecock
Soups ..................................... 6
Thanks to all of our loyal readers who submitted recipes to the Season Sampler. We hope you enjoy this collection of dishes that will surely become your favorites too!
Palladium Shopping Center
210 Church Ave., High Point, NC 27262
Next to Palladium Cinemas
on the cover...
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Cream Cheese Bourban Pound Cake Submitted by Bernice Briley See page 8 for recipe
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High Point Enterprise • Season Sampler 2010
Holiday Entertaining Tips To Impress Your Guests (StatePoint) Holiday entertaining can be impressive and delicious without stress or mess. With a few twists, you can make decorations sparkle with minimal hassle. And your food easily can be made more festive by incorporating flavorful nuts, creamy cheeses and seasonal fruits. When it comes to dressing up holiday decor, simple flourishes can impart big wow factor. Try filling wine glasses with different stones or glass pieces and inserting a tea light in each. Placed around the room, these impart a sophisticated glow. An easy, elegant centerpiece can be created with multicolored glass ornaments in a clear bowl, finished with holiday greenery. On the food front, opt for colorful choices that are healthy and natural yet flavorsome and festive. “More than ever, our friends and family want to enjoy delicious flavors without over-indulging” suggests Josh Schroeter, co-founder of Sahale Snacks, a producer of healthy, all-natural snack foods. “Unique and satisfying flavor combinations will excite the palate and make guests feel special without tipping the sugar, salt and fat content over the top.” Here are some food ideas to make your seasonal offerings the most tantalizing in town, without wreaking havoc on your budget: • Small and Splashy: Party goers are increasingly concerned about portion control, and it’s easy to help them out with simple, show-stopping appetizers. Guests will do double takes when they see fresh figs split at the top and filled with soft, whipped goat cheese and
sprinkled with Pomegranate Cashews. Or pile a tray high with tiny tea sandwiches full of chicken salad studded with celery and pecans. • Cheese at the Ready: Don’t know when guests might drop by? Keep a selection of cheeses and nuts on hand. To make an easy cheese platter, choose three kinds of cheeses: one creamy (like brie or camembert), one aged (like manchego or English cheddar) and one unlike the others (blue, goat or sheep’s milk cheese). Embellish it with Tuscan Almonds or dried fruits and you’re done. • Spectacular Salads: A few bags of pre-washed salad greens make it easy to toss together a salad you can quickly adorn with special touches. For example, spinach or any winter greens can be combined with a handful of Sahale Snacks Valdosta Pecans with dried cranberries to impart some sparkling flavors. And a light balsamic dressing will complete this tasty, healthful side dish. • Just Desserts: An all-dessert party is sure to impress. Assemble pears, apples, persimmons, figs, nut and cheese dessert platters, adding dark chocolate squares. Try this tasty combination: a triple cream brie paired with chocolate squares chocolate, persimmons or orange slices and Pomegranate Cashews or Honey Almonds with Sea Salt. You can save money by buying these nut blends at stores like Wal-Mart, supermarkets and club stores. For more celebratory holiday ideas and recipes, visit www. sahalesnacks.com, or facebook. com/sahalesnacks. By simply adding some personal touches, you can make the occasion more memorable with minimal hassle to the host! High Point Enterprise • Season Sampler 2010
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Table Setting Etiquette (MS) Sitting down to dinner at a properly set table can be a little anxiety-inducing. What fork to use first? Is this the dessert spoon or is it for soup? Equally challenging can be the host or hostess in charge of setting the table for a formal dinner. Many people are a bit perplexed as to how to arrange the silverware and other items. Understanding a few basics of table setting can take the mystery out of this ages-old custom. It can also help everyone feel like a fine diner when sitting down to a formal meal. • Always work from the outside in. That means that the fork on the extreme outside will be the one used for the first course and the same applies to glassware and cutlery. • Forks appear on the left of the dishes and knives on the right. If a soup spoon is being used, it will be on the far right of the knives.
• Dessert silverware appears above the place setting. The fork prongs will be facing to the right. The dessert spoon will be facing to the left. • The napkin will be placed on the far left, unless a decorative napkin fold is used. Then the napkin may be placed where the hostess decides. • If bread and butter will be served, a separate plate and butter knife will be on the table at the top left. • Plates are stacked according to service. The main course plate will be at the bottom; salad, appetizer and soup bowl will be stacked accordingly on top. • In terms of beverage glasses, generally the water glass is the largestrimmed glass and is to the left, while being placed on the right side of the table setting. White wine and red wine glasses will be alongside it.
A - Soup bowl B - Appetizer or salad plate C - Service plate D - Water glass E - White wine glass F - Red wine glass G - Napkin H - Fish fork I - Dinner fork J - Salad fork K - Service knife L - Fish knife M - Soup spoon N - Bread and butter service O - Dessert spoon P - Dessert fork
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High Point Enterprise • Season Sampler 2010
Appet izers
Taster’s Favorite Executive Style Pigs in a Blanket
Crab Meat Dip
Chilli Cheese Dip
Submitted by Mary Jane Comer
Submitted by Connie Worley
12 oz. soft cream cheese 2 T. worcestershire 1 T. lemon juice 2 T. mayonnaise 1 small grated onion dash garlic salt 1/2 bottle chili sauce 6 1/2 oz. flaked crab meat Parsley
1 8oz. pack cream cheese 1 can Hormel Chilli with Beans 1 8oz. pack of shredded cheese Salsa (optional)
Submitted by Carl Prawel 1 lb. pork tenderloin 1 pkg. large crescent rolls 1/2 c. vegetable oil salt & pepper honey mustard dipping sauce Preheat oil in skillet. Thinly slice tenderloin and lightly salt and pepper. Cook 1 min. on each side in skillet on medium heat. Remove from pan and pat dry with paper towel. Preheat oven to 350. Roll out crescent roll dough. Separate and cut dough triangles in half. Place tenderloin piece in middle of crescent and roll up. Place on non greased cookie sheet and bake for 18 to 20 minutes or until tops of rolls are golden brown. Serve with honey mustard dipping sauce.
Sausage & Egg Breakfast Casserole Submitted by Amy Reed 2 lbs of Jimmy Dean Maple Sausage (browned & drained) 12 eggs (Beaten) 3 cups of Shredded Cheddar Cheese 2 cans of 8 count Crescent Rolls Mix the cheese and eggs (reserve 1 cup of Cheese to cover the top). Spray a 9x13 inch cake pan or butter the pan. Line the pan with the crescent rolls. Layer in the sausage, pour the egg & cheese Mixture over the sausage. Top with remaining cheese. Bake in 350 degree preheated oven for 35-40 minutes. Serves 8-10.
Cinnamon Rolls
Layer cream cheese, beans and cheese. Spread Salsa across top (if desired). Microwave until top layer of cheese melts. Serve hot with corn chips.
Mix together first 6 ingredients and flatten on a platter like a pancake. Then spread chili sauce over the top and then drained crab meat. Last, sprinkle with parsley. Serve with crackers.
Breakfast & Beverages Diabetic Friendly Russian Tea
Submitted by Mary Leslie English
Submitted by Amy Reed
1 package Rich’s frozen roll dough 1/2 c. brown sugar 1 box vanilla pudding mix (not instant) Cinnamon sugar 1/2 stick butter or margarine Chopped pecans (optional)
1-9oz Jar of Tang (low sugar kind) 2 Cups of Slenda 1 small package of Lemon Kool-Aid 1/2 cup instant Tea
Spray dish with cooking spray. Place frozen dough in dish and sprinkle with brown sugar, dry vanilla pudding mix and then cinnamon sugar. Drizzle melted margarine over dough and chopped pecans. Cover with wax paper and leave out over night to rise. Preheat oven to 350 degrees and cook 20-25 minutes or until light brown. Serve hot!
1 tsp of Cinnamon 1/2 tsp of Ground Cloves
Mix all ingredients together until well blended. Store in air tight container. Add 4-5 teaspoons of Mixture to 1 cup of boiling water for serving individually. Makes 20-25 servings.
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www.peppermillcafe.com High Point Enterprise • Season Sampler 2010
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Soups & Salads
Pea Salad
Chicken Salad
Submitted by Betty Warren
Submitted by Amy Reed
1 can LeSeur peas 1 can white shoepeg corn 1 can french style green beans 1 large red onion, diced 1 large green pepper, diced 3 stalks celery, cut in small pieces
1 lb White Chicken Meat cooked and cubed 3-4 Hard boiled eggs, chopped up 8-10 Purple (Red) Grapes Quartered 2-3 Tbsp of Sweet Pickle Relish 1/3 cup Mayo to hold together Salt & Pepper to taste
Combine ingredients and pour dressing below over mixture after it cools.
Mix all ingredients together. Service chilled with crackers or sandwich bread.
Boil and let cool: 1 c. sugar 3/4 vinegar 1/2 c. oil 1 tsp. salt 1/2 tsp. pepper
Cheesy Potato Soup
Seven Layer Salad Submitted by Nancy Smith One layer of shredded lettuce One layer of diced celery One layer of drained green peas One layer of shredded lettuce One layer of diced purple onions One layer of diced water chestnuts One layer of shredded lettuce Spread mayonnaise or your favorite dressing on top Sprinkle with parmesan cheese
Holiday Cranberry Salad
Submitted by Lynn Wagner 3-4 medium size red or russet potatoes, diced small 1 medium size Vidalia onion 1/4 cup sour cream 1/2 stick margarine 2-3 tablespoons of self-rising flour 4 cups whole milk Cheddar Cheese Mozzarella Cheese Provolone Cheese Dice potatoes and onion in sauce pot and cook on medium heat until tender. Turn heat to simmer or low. Add butter - salt and pepper as desired. Make thickening paste with 2-3 tblsp of flour and 1/4 cup of milk. Stir until smooth and add slowly to cooked potatoes, stirring til well blended. Add remaining milk slowly, stirring constantly to avoid lumps. Add cheeses to taste. Garnish bowls with parsley.
Submitted by Bernice Briley 1 c. ground new cranberries 1 c. sugar 1 1/2 pkg. lemon or cherry Jello 1/2 c. boiling water 1 c. orange juice 2 tsp. grated orange rind 1 9-oz. can crushed pineapple 1/2 c. broken pecans 1 c. chopped celery Mix sugar and cranberries. Let stand several hours. Add the Jello to boiling water and stir until dissolved. Add orange juice and stir. Add cranberries and other ingredients. Pour into mold. Serve on crisp lettuce. Top with mayonnaise.
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High Point Enterprise • Season Sampler 2010
Taster’s Favorite
Vegetable Soup Submitted by Amy Reed 1 lb. ground beef (browned & drained) 4 large potatoes (washed, peeled and cubed) 1 can of corn w/liquid 1 can of llima beans w/liquid 1 cup fresh carrots, washed, peeled and cut in to 1/4 inch discs 1-2 cups of tomatoes, diced or stewed Salt & Pepper to taste Combine everything in a large stock pot. Let cook until potatoes and carrots are tender. Serve with crackers and cheese toast.
Pasta Salad Submitted by Lacy Cowart 1 12oz. box of Garden Rotini Pasta 1 medium onion or green onions 2 medium tomatoes 1 medium cucumber 1/2 c. mayonnaise 1/4 c. sweet pepper Cook pasta, drain and mix all ingredients together.
Shrimp Salad Submitted by Susan Childress 2 bags frozen baby shrimp 1/4 c. chopped onion
1 box (8 oz.) macaroni, cooked 1/4 c. chopped green pepper
Mix together for salad then add for seasoning: 1 top lemon juice dash of Tobasco sauce 2 large T. salad dressing 2 large T. ketchup
Dressing for Fruit Submitted by Betty Bowling 1/2 container Cool Whip 2 or 3 T. mayonnaise Sprinkle of sugar Finely chopped crystallized ginger Combine ingredients. Add fruit and let stand in order to absorb the ginger flavor.
Sides
Squash Puffs Submitted by Nancy Smith
Easy Party Mashed Potatoes 1 c. mashed cooked squash 1 egg (beaten) 1 tsp. baking powder 1/3 c. all purpose flour 1/2 tsp. salt 1/3 c. corn meal 1 medium onion grated Cook and drain squash. Add egg and stir well. Combine flour, corn meal, baking powder and salt, stirring well. Add squash mixture and onion and stir until blended. Drop by tablespoons into hot oil. Cook until golden brown.
Broccoli Slaw Submitted by Betty Warren This recipe originated in Charlotte and was given to me by my daughter-in-law, Marie. 16 oz. package Broccoli Slaw Mix (find in the produce department at Lowe’s Foods) 2 scallions, chopped 1 c. salted sunflower seeds 1/2 c. slivered almonds 2 packages Ramen Noodles (chicken flavor) Crunch noodles in unopened package. Mix all above ingredients together except flavor packets in noodles. Dressing: 1/2 c. oil 1/3 c. cider vinegar
1/3 c. sugar 2 flavor packets from noodles
Mix together and pour over slaw. Refrigerate overnight or several hours.
Submitted by Nissy Beal 7 1/2 c. water 12 T. (1 1/2 sticks) butter 2 tsp. garlic salt 2 tsp. onion salt 2 (8 oz) packages cream cheese, cubed & softened 1 (12 oz) can Evaporated Milk 1 (16 oz) container sour cream 1 (15.3 oz) package Instant Mashed Potatoes (9 cups) Paprika Cooked bacon, chopped (optional) Chopped fresh parsley (optional) Heat over to 350. Spray a 13x9 in baking dish with no-stick cooking spray. Heat water, butter, garlic salt & onion salt to a boil. Remove from heat. Add cream cheese, evaporated milk and sour cream, stirring until cream cheese is dissolved. Stir in potato flakes, mixing until all ingredients are well combined. Spread mashed potato mixture into prepared pan. Sprinkle with paprika and bake 1 hour or until bubbling around edges and golden brown. Top with chopped bacon & parsley, if desired.
Baked Beans Submitted by Amy Reed 32 oz. can of Pork N Beans 1/4 c. of brown sugar 1 & 1/2 T. mustard 2 T. of ketchup Dash of onion flake 1 lb. of ground hamburger (browned & drained) Mix all ingredients in large bowl until combined. Pour into 9x13 inch baking pan and cook on 350 for 40-45 minutes.
David Nicoletta’s passion for restaurants started at the young age of 13 when he began his career in the dish pit of a busy New York Restaurant, he worked there for 6 years in every role front and back. “The train restaurant is what started the addiction to this crazy business, but other than my wife and kids, I love nothing more.� He managed several restaurants over the years, all the while attending the New York Restaurant School (Since renamed the Art Institute of New York City) and Adelphi University. Notably, Dave oversaw operations for LaRosa’s Restaurants in Long Island, Applebee’s and a full service restaurant on the campus of Wake Forest University. Now as Director of Operations and Managing Partner for Giannos he has set his goals high...to be the number 1 restaurant in High Point. Dave is a member of the High Point Kiwanis Club, High Point Chamber of Commerce, and Founder of “Chefs Care� a community based training program that helps teens learn about and prepare for a career in the hospitality field. He has shared his life and passion for food with Joanne for over 8 years and is proud of his most important job, “Daddy� to Davey, Kaitlyn, and Alexa.
Three Cheese Risotto 1 T. olive oil Salt and white pepper 2 tsp. chopped garlic 1 T. butter 1/4 c. grated ParmigianoReggiano cheese 1/4 c. grated Asiago cheese
1 c. chopped onions 6 c. chicken stock 1 lb. Arborio rice 1/4 c. heavy cream 1/4 c. grated Romano cheese 2 T. chopped chives
In a large sautĂŠ pan, over medium heat, add the olive oil. When the oil is hot, add the onion and season with salt and pepper. SautĂŠ for 3 minutes, or until the onions are slightly soft. Add the stock and garlic. Bring the liquid to a boil and reduce to a simmer. Cook for 6 minutes. Add the rice and simmer for 18 minutes, stirring constantly, or until the mixture is creamy and bubbly. Add the butter, cream, cheese and chives. Re-season with salt and pepper. Simmer for 2 minutes and serve immediately. Serves: 8 to 10 servings
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1 stick margarine (melted) 1 medium carrot (grated) 1 medium onion (chopped fine)
Macaroni & Cheese Submitted by Nissy Beal 8 oz Macaroni Noodles cooked Lg. can evaporated milk 1/2 cup reg. milk 1 Tbsp butter (cut up)
Sides
10 oz Sharp Cheddar Cheese (save 2 oz) 1 egg
Mix milks, egg & butter together. Add cheese & noodles. Put in greased casserole dish, top w/ extra cheese. Bake at 350 for 30 minutes.
Broccoli Cornbread Submitted by Beverly Boyd 2 boxes Jiffy corn muffin mix 4 eggs, beaten 1 ½ sticks melted butter (6 ounces) 1 package (10 oz) chopped broccoli, thawed and drained 1 medium chopped onion 1 cup cottage cheese Combine all ingredients and pour into greased 9 x 13 inch baking dish. Bake at 375 degrees for 35 – 40 minutes, or until lightly browned (when inserted knife is clean)
Squash Casserole Submitted by Bernice Briley 2 lbs. squash (stew until tender, drain - about 2 cups) 1 pkg. poultry stuffing and herb seasoning 1 can cream of chicken soup 1/2 pint sour cream
Vegetable Casserole Submitted by Nancy Baker
Mix thoroughly. Bake at 375 degrees about 45 minutes.
Gourmet Noodles Submitted by Susan Childress and Shellie Sawyer 1/2 c. butter 1/2 lb. mushrooms, sliced 1/4 c. chopped onion 1/4 c. sliced almonds 1 (10.5 oz.) can beef consume 1 T. lemon juice 4 oz. medium noodles 1 clove garlic, optional
Macaroni and Cheese 5 cups cooked macaroni – (approx 4 cups uncooked) 5 tbsp butter 2 eggs ½ tsp salt ½ tsp pepper 3 cups milk 2 cups shredded mozzarella cheese 4 cups shredded cheddar cheese
Okra Fritters Submitted by Susan Childress 1 c. thinly sliced okra 1/2 c. chopped tomato 1/4 c. cornmeal 1/4 tsp. pepper
1/2 c. chopped onion 1/2 c. flour 1 egg beaten 1/2 tsp. curry powder
Combine ingredients. Drop by tablespoons into hot oil. Cook until golden brown.
Cook the macaroni until done as usual. Do no overcook it. Drain in strainer. Place macaroni, butter, salt, pepper, milk, mozzarella cheese and 3 cups of cheddar cheese in casserole dish. Mix eggs in a bowl, then stir into mixture. Cover with aluminum foil and cook for 45 minutes at 350 degrees. Uncover and add extra cup of cheddar cheese across the top and bake uncovered another 15 minutes.
Meat s
Honey Baked Chicken
Submitted by Connie Worley
Submitted by Amy Reed
1 (12 oz.) can pink salmon, skin removed 1/3 cup diced onion 1 egg, lightly beaten 1/2 cup flour ( self-rising) Oill for frying
1 3-4 lb fryer, cut up 1/4 cup honey 1 tsp curry powder
Drain salmon reserving 2 Tablespoons juice. In a bowl,combine juice with all ingredients except oil,mix well. Evenly divide into 6 balls and form into patties. Pour oil into large skillet and get hot, fry patties on each side until done and golden brown. Drain on paper towels. 4-6 servings.
Preheat oven to 350. In a 9x13 pan, melt the butter, add honey, mustard and curry powder. Mix well. Coat both sides of chicken peices with honey mixture as you place them in the pan, skin side doen. Bake 1/2 hour on each side, basting occassionally. Servie over a bed of rice.
High Point Enterprise • Season Sampler 2010
Combine first 4 ingredients and cook for 30 minutes. Sprinkle ritz on the top and bake for another 30 minutes. Frenches onions can also be added to the top.
Submitted by Beverly Boyd Melt butter and add mushrooms, onions, almonds and garlic. Cook 10 minutes over low heat. Add remaining ingredients. Cover and cook until noodles are tender, about 10 minutes.
Quick & Easy Salmon Cakes
8
1 large bag of California Medley frozen vegetables 1 can of cream of mushroom soup 1/4 to 1/2 cup of milk 1 cup of grated swiss cheese 1 to 2 cups of crushed ritz cheese crackers
Skeenburgers
Submitted by Nancy Smith 1 Tbsp mustard 1/4 cup butter
5 lbs. hamburger 1 c. Ritz crackers, crushed 1 c. applesauce 1 envelope Lipton Onion Soup mix Salt to taste
5 tsp. Accent 3 tsp. tabasco sauce 5 T. worcestershire sauce 1/2 tsp. garlic salt
Mix thoroughly and make into patties or hamburger steak. Grill. You can mix and freeze part of the hamburger.
Meatloaf Submitted by Connie Worley 1 to 2 lbs. ground beef ketchup 1 green pepper,chopped
2 eggs 1 small onion,chopped 1 pkg. Good Seasons Italian dressing mix Mix all ingredients and put in loaf pan or whatever pan you choose. Top with tomato sauce (1 smal can). Cook at 350* ,approximately 1 hour or until done.
Chicken and Dumplings Submitted by Betty Warren Cook 2 lb. chicken breasts and 1 stick margarine. Dumplings: 3 c. flour 1 tsp. salt 1 egg, beaten in a cup Fill cup with water up to 2/3 1/2 c. oil Mix with fork until it leaves bowl; knead until smooth. Divide into 2 equal parts; flour and roll thin; cut into strips. Add another stick of margarine to broth. Drop one strip at time until all are in broth. Tear up chicken and drop in with dumplings. Cook 45 minutes.
Taco Festive Bake Submitted by Natasha Pittman
1 lb. browned & drained ground beef Jiffy corn muffin mix 1 can of corn (drained) 1 pkg taco seasoning 3/4 c. salsa 1 c. shredded cheese
Mix beef, corn, seasoning, and salsa together with 3/4 cup water. Let simmer until it thickens. Mix corn muffin mix according to box (set aside). Put beef mixture in 8x8
Meat s
baking dish top with cheese, then top with corn muffin mix. Bake on 400 for 20 to 25 minutes until wooden pick inserted in center comes out clean.
Flossie Johnson, Queen of the Kitchen in NASCAR circles, attributes her love of cooking to her Mother, Cordie Williams Clark. In her cookbook, Flossie’s Favorites Too, she tells of “standing over a stove when I had to use a chair just to reach the pots”. Her cookbooks, Flossie’s Favorites and Flossie’s Favorites Too, are a compilation of wonderful recipes, many from Flossie’s own kitchen and others shared by her numerous friends. Flossie’s kitchen is always filled with wonderful food and aromas that tantalize; and her heart is always overflowing with love and acts of kindness for those lucky enough to know her. Her cookbooks are a delight, just like Flossie, and a great addition to any cook’s collection. I bet they’ll become your favorite too!
Crescent Roll Chicken Submitted by Karen Wright 4-5 chicken breasts 2 tsp. sage 8 oz cream cheese 1 stick butter (melted) 8 Pillsbury Crescent Rolls Pepperidge Farm Cornbread Stuffing mix 1 can cream of chicken soup Boil chicken, break up into pieces. Mix cream of chicken soup, sage & chicken. Place large tablespoon of chicken mixture onto crescent roll & wrap roll around. Dip in butter & coat with stuffing mix. Bake at 350 for about 20 minutes (until golden brown). Top with cream of chicken soup mixed w/ 1/2 can milk.
Bar-B-Que Cups Submitted by Amy Reed 2 cans of 8 count of canned biscuits 2 lb. of hamburger (browned & drained) 1 bottle of honey barbeque sauce (can use regular) 2 cups of shredded cheese (cheddar is called for, but I use mozzarella)
Betty’s Chicken Casserole
Grease your cupcake pan and roll out the canned biscuits. Mix the hamburger and barbeque sauce together. Place flattened biscuits into the cupcake pan. Put a pinch of cheese in bottom of biscuit, then fill with the hamburger and barbeque sauce mixture and cover with cheese. Bake on 350 for 15-20 minutes. Makes 20-24 cups. (You can also use Sloppy Joe Mix instead of barbeque sauce)
4 to 6 chicken breasts 1 c. sour cream 3 tsp. poppy seeds 1 1/2 rolls Ritz crackers
2 cans cream of chicken soup 1 c. chicken broth, if desired 1 1/2 sticks margarine, melted
Cook chicken breasts until tender and season to taste with salt and pepper. Mix soup, broth, sour cream and poppy seed. Remove chicken from bone and place in 9x13 pan. Pour soup mixture over chicken. Crush crackers and mix with melted margarine, and sprinkle over chicken and soup mixture. Bake at 350 degrees for 40-45 minutes.
High Point Enterprise • Season Sampler 2010
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Pecan Meltaways
Chocolate Chip Cheese Ball
Submitted by Sylvia Noah
Submitted by Trina Sprinkle
1 c. butter, softened 1/2 c. confectioners’ sugar 1 tsp. vanilla extract 2 1/4 c. all-purpose flour 1/4 tsp. salt 3/4 c. chopped pecans Additional confectioners’ sugar
1 (8 ounce) package cream cheese, softened 1/2 c. butter, softened (no substitutes) 1/4 tsp. vanilla extract 3/4 cup confectioners’ sugar 2 tablespoons brown sugar 3/4 cup miniature semisweet chocolate chips additional miniature semisweet chocolate chips
In a large bowl, cream the butter, sugar and vanilla. Combine the flour and salt; add to creamed mixture. Stir in pecans. Cover and chill until easy to handle. Roll into 1-inch balls and place 1 inch apart on ungreased baking sheets. Bake at 350 for 10-12 minutes. Roll in confectioners’ sugar while still warm. Cool: roll in sugar again. Yield about 4 dozen
In a mixing bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually add sugars; beat just until combined. Stir in 3/4 cup chocolate chips. Cover and refrigerate for 2 hours. Shape into a ball. Refrigerate for at least 1 hour. Just before serving, roll cheese ball in additional mini chocolate chips. Serve with Teddy Grahams.
Dessert s Taster’s Favorite Easy Pecan Pie Submitted by Nancy Smith 4 eggs (well beaten) 1 stick margarine (melted) 3 T. sweet milk 1 lb. box brown sugar 1 tsp. vanilla 2 1/4 c. chopped pecans 2 unbaked pie shells (I use Thin Crust Pet Ritz Pie Shells) Mix all ingredients and pour into pie shells. Bake at 350 degrees for 30-35 minutes. Makes 2 pies.
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High Point Enterprise • Season Sampler 2010
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Cream Cheese Bourbon Pecan Pound Cake Submitted by Bernice Briley 1 1/2 c. butter, softened 8 oz. pkg. cream cheese, softened 3 c. sugar 6 large eggs 3 c. all-purpose flour 1/2 tsp. salt 1/4 c. bourbon 1 1/2 tsp. vanilla extract 1 1/2 c. chopped pecans, toasted
Cover Recipe
Beat butter and cream cheese at medium speed until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, one at a time, beating just until the yellow yolk disappears. Sift together flour and salt; add butter mixture alternately with bourbon, beginning and ending with flour mixture. Beat batter at low speed just until blended after each addition. Stir in vanilla and pecans. Pour batter into a greased and floured 12-cup tube pan. Bake at 325 degrees for 1 hour and 30 minutes to 1 hour and 35 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire 10 to 15 minutes. Remove from pan; cool completely on wire rack. Powdered Sugar Glaze: Stir together 2 c. powdered sugar, 3 T. milk and 1 tsp. vanilla extract until smooth, adding another 1 T. milk if necessary for desired consistency. Makes about 1 cup. Sprinkle sweetened flaked coconut evenly over the cake and decorate your way.
Sweet Potato Pie
Dessert s
Butter Pecan Cake
Taster’s Favorite
Submitted by Sylvia Noah 1 pkg. Betty Crocker Butter Pecan Cake Mix 1 can Betty Crocker Coconut Pecan Frosting 4 eggs l c. sweet milk 2/3 c. oil 1/2 c. chopped pecans In mixing bowl, combine cake mix, eggs, milk and oil, mix well. Add the frosting to the batter 1/3 at a time on low speed. Grease and flour bundt pan. Sprinkle nuts on the bottom of the pan. Pour batter over the nuts. Bake 55-60 minutes at 325, cool in pan for 15 minutes.
Double Chocolate Cupcakes Submitted by Bernice Briley 1 (18.25 oz) pkg. devil’s food cake mix 1 1/3 c. water 4 large eggs 1 c. semisweet chocolate chunks 1/2 c. butter 27 paper baking cups 2 c. whipping cream 1/2 c. sugar Beat first 3 ingredients at low speed for 30 minutes; beat at medium speed 1 1/2 minutes. Microwave chocolate chunks and butter in a microwave-safe glass bowl at HIGH 1 minute or until melted, stirring every 30 seconds. Add to cake mixture and beat at low speed 30 seconds or until combined. Place 27 paper baking cups in muffin pans; spoon batter into paper cups, filling 2/3 full. Bake at 350 degrees for 18 to 22 minutes or until a wooden pick inserted in center comes out clean. Remove cupcake from pan and let cool completely on wire racks. Beat whipping cream and sugar at high speed with an electric mixer until stiff peaks form; spread generously on cupcakes and top your way.
Submitted by Betty Warren 2 c. sweet potatoes, mashed and add 1/2 stick melted margarine 1 c. sugar 2 eggs 1 tsp. flour 1 c. milk 1 T. lemon flavoring 1 T. vanilla Put in pie shell and bake until brown.
Peanut Butter Cookies Submitted by Sylvia Noah 1 c. of Peanut Butter 1 egg
1/2 c. of Sugar
Combine all ingredients, if to sticky, add additional sugar. Roll into balls and place on cookie sheet. (I line it with Parchment Paper to prevent sticking). Bake on 350 for 10-12 minutes or until the edges start to turn golden brown.
Red Velvet Peppermint Cake Submitted by Victoria Lyons 1 pkg. Duncan Hines Red Velvet Cake Mix 1 1/4 c. water 1/3 c. vegetable oil 3 eggs 1/2 pkg. Duncan Hines White Cake Mix 2 egg whites 1/3 vegetable oil Beat first 4 ingredients according to cake mix directions. Beat next 3 ingredients together. Spoon red batter alternately with white batter evenly into 3 greased and floured pans. Swirl batter with a knife. Bake at 350 degrees for 22 to 25 minutes or until toothpick comes out clean. Cool for 10 minutes in pan on a wire rack. Remove from pans, cool completely on rack. Peppermint Cream Cheese Frosting: 8 oz. cream cheese, softened 1 c. butter or margarine, softened 1 (2 lb.) pkg. powdered sugar 2 tsp. peppermint extract Peppermint candy (some crushed and some whole pieces) Beat cream cheese and butter at medium speed until creamy. Add sugar gradually on low speed until smooth. Add extract beating until blended. Spread frosting between layers, on top and sides of cake. Garnish with crushed and whole pieces of candy.
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Dessert s
Taster’s Favorite Chocolate Pound Cake Submitted by Linda Campbell 1/2 c. shortening 1 c. margarine, softened 3 c. sugar 5 eggs 3 cups all-purpose flour 1/2 tsp. baking powder 1/2 tsp. salt 1/2 c. cocoa 1 1/4 c. milk 1 tsp. vanilla extract Creamy Chocolate Glaze Chopped Pecans Cream shortening and margarine; gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, salt and cocoa; mix well. Add to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir in vanilla extract. Pour batter into a greased and floured 10-inch tube pan; bake at 350 degrees for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan
10-15 minutes; invert onto serving plate. Spoon Creamy Chocolate Glaze over top of warm cake, allowing it to drizzle down sides. Sprinkle with chopped pecans. Creamy Chocolate Glaze: 2 1/4 c. sifted powdered sugar 3 T. cocoa 1/4 c. margarine, softened 3 to 4 T. milk
Sweet Potato Cake
Coconut Fruitcake Cookies
Submitted by Cheryl English
Submitted by Sylvia Noah
2 c. sugar 1 c. corn oil
3 c. chopped pecans 2 1/2 c. flaked coconut 1 1/4 c. chopped candied cherries 1 1/4 c. chopped candies pineapple 1 c. chopped dates 2 c. sweetened condensed milk
4 large eggs 2 c. cooked sweet potatoes (peeled and mashed) 2 c. self-rising flour 2 tsp. cinnamon Combine sugar, eggs and oil and mix well. Add sweet potatoes. Add and mix well. Add flour and cinnamon last. Mix well. Pour into greased and floured 13x9 pan. Cook at 350 degrees for 35 to 40 minutes until cake pulls away from the pan. Frosting: 1 10X box confectioner’s sugar 6 tsp. cinnamon 2 T. melted margarine 6 T. milk
In a large bowl, combine the first five ingredients. Stir in the milk. Fill paperlined miniature muffin cups two-thirds full. Bake at 300 for 20-25 minutes or until brown. Cool for 10 minutes before removing from pans to wire racks to cool completely. Let stand for 24 hours in an airtight container at room temperature before serving. Yield 8 dozen
Mix well. Spread over cake while hot.
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Boston Creme Pie Minis Submitted by Carl Prawel 1 package of yellow cake mix 1 cup cold milk 1 package vanilla flavor instant pudding & pie filler 1 1/2 cool whip 4 squares of baking chocolate Preheat oven to 350 degrees. Prepare cake batter and bake in 24 greased medium muffin tin as directed on cake package. Cool 10 minutes in pan and remove to wire rack - cool completely. Filling: Pour milk in large bowl. Add dry pudding mix and beat with wire wix 2 min. or until blended. Let stand 5 min. to thicken. Using a knife, cut cupcakes in half horizontally. Gently stir 1/2 cup whipped topping into pudding mixture. Spoon 1 tbsp of pudding mixture onto bottom half of cupcake, cover with top of cupcake. Microwave remaining 1 cup of whipped topping and chocolate squares in microwavable bowl on high for 1 1/2 minutes. Stir until chocolate is completely melted and mixture is well blended. Frost each cupcake with 1 1/2 tsp of the chocolate mixture. Refrigerate 15 min. before serving.
Reindeer Cupcakes
Easy Holiday Ribbon Bowl
Submitted by Amy Loflin
Submitted by Amy Loflin
38 Holiday Oreo Cookies, divided 1 pkg. (2-layer size) white cake mix 1/4 c. oil 3 egg whites 48 miniature pretzel twists 4 squares Baker’s White Chocolate, melted Decorations, such as red cinnamon candies, white chocolate chips, miniature semi-sweet chocolate chips and holiday sprinkles 1 can (16 oz.) ready-to-spread chocolate frosting
2-1/4 cups boiling water, divided 1 pkg. (3 oz.) JELL-O Lime Flavor Gelatin 1 cup ice cubes 1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin 1 tub (8 oz.) COOL WHIP Whipped Topping (Do not thaw.), divided
Preheat oven to 350°F. Coarsely chop 14 of the cookies. Beat cake mix, 1-1/4 cups water, oil and egg whites in large bowl with electric mixer on low speed just until moistened. Beat 2 minutes on high speed. Stir in chopped cookies. Spoon batter into 24 paper-lined medium muffin cups. Bake 20 to 25 minutes or until toothpick inserted in centers comes out clean. Remove from pans. Cool on wire racks. Cut 2 pieces off each of the remaining 24 cookies to form a “V”-shaped reindeer face. (Save cut-off portions for another use.) Attach 2 pretzel twists to each of the cookies with some of the melted chocolate for the “reindeer’s antlers.” Decorate the face using red hot candies, chocolate chips and sprinkles, attaching with melted chocolate as needed. Refrigerate until set. Spread the tops of the cupcakes with frosting. Insert a reindeer face into the top of each cupcake.
Holiday Chocolate-Dipped Delights Submitted by Lacy Cowart 1 pkg. (4 oz.) Baker’s German’s Sweet Chocolate Assorted dippers, such as small candy canes, marshmallows, graham sticks, chocolate chip cookies or pretzels Microwave chocolate in small microwaveable bowl on HIGH 1-1/2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted. Dip assorted dippers into chocolate; let excess chocolate drip off. Let stand at room temperature, or refrigerate on wax paper-lined baking sheet, 30 min. or until chocolate is firm.
Add 3/4 cup boiling water to lime gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add ice; stir until gelatin is slightly thickened. Remove any unmelted ice. Pour gelatin into 1- to 1-1/2qt. bowl. Refrigerate 15 min. or until set but not firm. Add remaining boiling water to strawberry gelatin mix in large bowl; stir 2 min. until completely dissolved. Add 2/3 of the cool whip; stir with whisk until cool whip is melted and mixture is well blended. Refrigerate remaining cool whip for later use. Carefully spoon strawberry gelatin mixture over lime layer. Refrigerate 2 hours or until set. Top with remaining cool whip just before serving.
Dessert s
Kid Friendly Ideas Graham Cracker Cookies Submitted by Landon Loflin Graham crackers Vanilla cake icing Tube icing in any color Candies ( M & M’s, Sprinkles, etc) Spread vanilla cake icing over graham cracker and draw using tube icing any color for a beautiful design, and decorate with sprinkles, M & M’s, etc.
Chocolate Dream Dessert Submitted by Nissy Beal Crust: 1 Cup Plain Flour 1 Stick Butter or Margarine (melted) 3 Teaspoons- Sugar 1/2 cup Crushed Pecans Blend all together & press into bottom of pan. Bake @ 400 degrees for about 10-12 mins or golden brown. Let cool before adding other layers. 2nd Layer: 8oz Cream Cheese (room temp) 1 Cup Confectionary Sugar 1 80z Cool Whip Mix Cream Cheese & Confectionary Sugar until smooth. Then add in the Cool Whip, mix all together. Spread on top of crust. 3rd Layer: 1 Package Chocolate Pudding Mix (Instant) Small Box 1 Package Vanilla Pudding Mix (Instant) Small Box 3 Cups Milk 1/2 Teaspoon Vanilla Mix all together. Spread on top of Cream Cheese Layer. Top with remaining Cool Whip (8oz) Sprinkle with crushed Hersery Bar and or crushed Pecans.
Chocolate Chip Surprise Submitted by Landon Loflin Chocolate chip cookies Cool Whip Sprinkles Take 2 chocolate chip cookies and spread one with Cool Whip. Take Sprinkles and poor on the cookie center (cool whip). Enjoy!!
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Eggnog
a Holiday Tradition (MS) The holiday season is rife with tradition. From gift-giving to kissing under the mistletoe to spending time with family and friends, the holidays are a time of great tradition and family fun. Another holiday tradition for adults only is the drinking of eggnog. No holiday party is truly complete without a batch of delicious eggnog. This season, ensure guests get their fair share of this holiday staple with the following recipe for “Excellent Eggnog” from A.J. Rathbun’s “Good Spirits” (Harvard Common Press).
Excellent Eggnog Serves 8 8 large eggs, preferably organic 21/4 cups superfine sugar 8 ounces brandy 8 ounces rum 4 ounces bourbon 1 quart milk Freshly grated nutmeg for garnish 1. Separate the eggs from the egg whites, setting the whites aside for a moment. 2. In a large mixing bowl, beat the yolks with a hand mixer until completely combined. Add the sugar and beat until it reaches a creamy consistency. 3. Add the brandy, rum and bourbon, and then the milk, beating well. 4. In a medium-size mixing bowl, beat the egg whites with a hand mixer until soft peaks form (be sure before beating the whites that you have cleaned and thoroughly dried the beaters). 5. Fold the egg whites into the yolk, sugar and alcohol mixture. Refrigerate the mix until well chilled (at least three hours). You may also refrigerate it overnight if desired. 6. Stir to recombine as needed. Serve the eggnog in mugs, topping each serving with some nutmeg. Note: For a fun party game, take a vote as to who thinks “eggnog” derives from the English word “noggin” (a small glass with an upright handle) versus a combination of “egg” and “grog.” All those on the side with the fewest votes make the next batch.
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High Point Enterprise • Season Sampler 2010
No holiday party is complete without delicious eggnog.
How-To Guide to Holiday Hosting (MS) -- The holidays are once again right around the corner, and families across the country are preparing to reunite.
update your decorative pillows with covers that tie in with your existing decor. * Bathroom makeover. It doesn’t take a coat of paint to freshen up the guest bathroom. A new bath ensemble and some decorative seasonal hand towels will do the trick. Fresh flowers and scented lotion on the counter are welcoming treats.
With hosting family and friends on the holiday horizon, the following guide, courtesy of Bed Bath & Beyond, can help those responsible for entertaining the troops this season become the holiday host with the most.
* Guest bedroom blues. Looking to breathe some life into a guest bedroom? Start with the bedding. Since it’s typically the biggest piece of decor in the room, changing the bedding alters the overall look and feel of the room. Add several extra pillows to the bed for that picture perfect catalog look.
Prepare for the Feast * Plan ahead. The key to minimizing holidayinduced anxiety is to plan in advance. Take inventory now to make sure you have the essentials you will need to serve your holiday meal -- both basics and serving pieces. * Save time and space. Use serving pieces with warming trays to free up essential cooking space on your stove. To create additional space in your oven, use a three-tier oven rack on one side that leaves the other side open for more bulky food allowing you to cook more than one dish at a time. * Think off the wall. If you’re hosting a buffet, set up the buffet table away from the wall to utilize both sides of the table to serve food. Add unique, multi-level serving dishes to give your table a fresh look. * Offer your guests a choice. Set up at least 2 urns for your party,
one with coffee and one with hot water for the tea drinkers. Consider a third for decaf.
Gear up for the Guests Once you’ve prepared for your holiday feast, give your home a fresh face with a few simple and affordable updates. * Seasonal solution. Transform your entertaining area by replacing sheer window treatments with more luxurious ones made of taffeta or chenille in warm, rich colors of the season. Pick the length that suits your style. More formal looks are achieved with longer treatments. Drape a throw in a rich burgundy or chocolate over the back of your couch and
* Entertaining essentials. Being prepared helps avoid last minute panic. For the main event, make sure you have enough chairs for guests (including folding chairs) and consider whether you need an extra folding table to serve as a “kids” table or dessert station. For overnight guests, be sure you have clean towels and sheets and that you can put your hand on the extra inflatable mattress in case of a surprise guest.
Devouring Fruitcake Facts (MS) The holidays and fruitcake have long been intertwined. Fruitcakes are often mocked, detested and discarded. Few gifted foods create such strong derision. However, fruitcake is tradition. And as most people know, Christmas is all about tradition. Fruitcake is an enduring tradition, most simply because the food, well, endures. Most fruitcakes will last 8 to 12 months if wrapped tightly in plastic wrap and stored in an airtight container. If frozen, their lifespan could be endless. Jokingly, many families have said fruitcake is the only food durable enough to become an heirloom. While mocked, it may entice a few people to know just how fruitcake has become a holiday treat. The oldest references to fruitcake date back to Roman times. Ancient crusaders and hunters consumed fruitcake made with preserved fruits, pomegranate seeds, pine nuts, raisins, and honey. Fruitcake was a durable commodity that could persevere on long trips. Because of its combination of ingredients, fruitcake was also a good source of energy, much the way a trail mix is good for today’s hikers. In the 1700s, Europeans baked a ceremonial fruitcake at the end of the nut harvest. It was saved and eaten the following year at the harvest, with the hopes it would spur another successful harvest. Fruitcake evolved to more of a delicacy in the 1800s, even being served with tea in high society. It is rumored that Queen Victoria waited a year to eat a gifted fruitcake as a show of restraint and moderation. Fruitcake can be an integral part of a holiday celebration, and not because it’s being used to block drafts from under a door. Instead of giving fruitcakes as gifts, they should be served as part of the holiday feast. In addition to the sugar cookies and pies on the Christmas table, celebrants can serve slices of fruitcake featuring their favorite ingredients.
Visit Bed Bath & Beyond stores nationwide or online at www. bedbathandbeyond.com. Whether shopping in stores or online, you will find all the products you need to put together the perfect holiday event.
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Peace On Earth
...And many thanks to you, our neighbors and friends at this special time of year.
ECONOMY PLUMBING “The Repair Specialists” Lic. #04239
883-4491 www.thebarefootplumber.com 16
High Point Enterprise • Season Sampler 2010