High Country Cookin' 2014

2014 with

Sherrie Norris A Collection of Local Family Recipes Submitted by the High Country’s Best Cooks

featuring

Sherry Greene

A supplement to

Mountain Times Publications

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High Country Cookin’

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November 2014

Greetings from Sherrie Norris

H

ere we are, again, with our annual holiday recipes — and do we have a treat in store for you!

I love the varied opportunities that my job affords me, but one of my very favorite tasks is requesting, receiving and compiling these great recipes that come our way at this same time every year — and then trying many of them at home.

It’s our gift to you, our readers, many of whom tell us that you always look forward to this special publication as each Thanksgiving and Christmas rolls around.

It’s with pleasure that we present our 2014 High Coun-

try Cookin,’ filled with great ideas for your holiday tables and special events.

Many of the recipes will carry over into the new year, as well, as most herein will serve as year-round treats to satisfy your taste buds, regardless of the season.

We hope you enjoy sharing these goodies with those you love.

Thanks to each of you who submitted a recipe or served as an advertising sponsor to make it possible.

Most of the submissions we received came with full names and addresses, as requested, and others, just with the family name and county of residence, making it

virtually impossible to verify information. We are sharing them just as they were given to us.

A special thanks to Sherry Greene, cook extraordinaire, for sharing her story and favorite recipes with us.

Make sure to pick up a copy of December’s All About Women magazine to learn more about this incredibly talented country girl, who could teach us all a thing or two in the kitchen.

With Thanksgiving in my heart and Christmas on my mind,

Due to overwhelming response, we were unable to fit all of our recipes into these pages, but you will be able to find more in future issues of the Watauga Democrat, The Avery Journal- Times and the Ashe Mountain Times.

APPETIZERS Cheese Roll Webb Family, Carter County, Tenn.

1 (8 oz.) pkg. cream cheese 1 lb. cheddar cheese, grated 1 clove garlic 1 tsp. paprika 1 Tbs. chili powder Mix together; shape into rolls. Can roll in chopped nuts. Chill and slice.

Chicken Salad Nancy Greer, Vilas 3 (12.5 oz.) cans of chunk chicken breast 5 eggs, boiled and finely chopped 2 lg. celery sticks, finely chopped 1 (10 oz.) jar salad cubes 2 Tbs. sugar ½ tsp. black pepper 2 cups Hellman’s mayonnaise Mix all ingredients together. Serve on crackers or put in tart shells.

Hot Chicken Salad

¾ cup mayonnaise 1 (2 oz.) can pimentos Packaged stuffing mix Mix together chicken, salt and pepper to taste, eggs, drained mushrooms, celery, onion, soup, mayonnaise and drained, diced pimentos. Turn into a lightly greased two-quart casserole dish. Sprinkle with stuffing mix that has been moistened with butter. If mixture is warm, bake in a 350° oven for 30 minutes; if cold, bake longer, or until bubbly. *May substitute turkey for chicken if desired.

Marinated Mini Pretzels Nancy Tolbert Nance, Blowing Rock 1 (12-14 oz.) bag of mini twisted pretzels 1 envelope of Ranch Dressing 1 cup vegetable oil 1¼ tsp. dill weed 1¼ tsp. oregano 1 tsp. salt 1¼ tsp. onion powder 2 tsp. garlic powder Large Ziploc bag

Virginia Foxx, Banner Elk 3 cups diced, cooked chicken Salt and pepper to taste Whites only of 2 hard cooked eggs 1 (4 oz.) can mushroom pieces ¾ cup diced celery 1 (10.5 oz.) can cream of chicken soup

Pour the pretzels into the Ziploc bag and add the dry ingredients. Add vegetable oil and shake vigorously.

Turn every 30 minutes or so for the first day and then, occasionally, for another three.

Store in airtight container.

Popcorn Balls Old family secret of the Tavener family from Rockland, Mass.

Dad, Tom, said when his grandchildren were younger, they loved making these snacks during the holidays. “The finished snack is tangy and bright, a great antidote to all the sweet goodies of the season.

The recipe came from my friend, Molle Grad,” he added.

His son, Todd, and daughter, Abby Tavener Powers, both graduated from Watauga High School. Todd now lives in Wake Forest and Abby lives in Kansas City. The family was recently all together for the first time in 8 years “staying at a wonderful place on Sugar Mountain,” said Tom. Recipe will make about 25 good size popcorn balls.

2 lbs. good quality popcorn 2 pints Karo light syrup 4 cups sugar 4 tsp. butter 2 tsp. vinegar 1 tsp. baking soda Food coloring, if you want Pop the corn and pour into large paper bag, shake so kernels go to bottom. Pour

popcorn into large bowl, 24 inches in diameter, or more, minus the kernels.

Over medium heat, combine syrup, butter, sugar, vinegar and food coloring. Stir with wooden spoon. When you reach a slow bubble, add baking soda, dissolved in a little hot water; see big increase in bubbles, stir for another 30 seconds.

Pour sauce over popcorn using wooden spoon.

It will be very hot. Coat hands with butter; form popcorn mixture into balls. First 3 or 4 won’t be easy, but then you will be on a roll.

SEE APPETIZERS, PAGE 3

High Country Cookin’

November 2014

APPETIZERS Tuna Christmas Tree Doris Edwards, Blowing Rock An Edwards Christmas tradition in some locales where my husband served as pastor, I would multiply this by five for the annual “Deacon Open House” in our home.

1 (8 oz.) pkg. cream cheese 2 Tbs. chili sauce 2 Tbs. finely chopped parsley ¼ cup finely minced onion 1 Tbs. Worcestershire sauce ½ tsp. Tabasco 3 (7 oz.) cans tuna Mayonnaise Parsley sprigs Whole pimiento (for star on top and garland strips) Capers

Beat together with electric beater: cream cheese, chili sauce, chopped parsley, minced onion, Worcestershire sauce and Tabasco.

Drain oil from tuna and gradually add tuna to cheese mixture, beating until thoroughly blended. Chill 8 hours or overnight.

To make tree, shape tuna mixture into pyramid. Cover with thin layer of mayonnaise. Place parsley around bottom of tree.

Make garlands around tree, using capers as Christmas balls. Cut star out of pimiento and secure with a toothpick on top of tree.

Makes 4 cups. Serve with favorite crackers.

Variations: *Alternate pimiento and parsley

CONTINUED FROM PAGE 7 garlands on tree. * Mold and decorate the top half into a Christmas ball or bell.

Tuna Roll Kathleen Sturgill, Crumpler 1 (6 oz.) can tuna in oil 1 (8 oz.) pkg. cream cheese 1 cup chopped pecans 1 Tbs. grated onion Dry, chopped parsley Let cream cheese come to room temperature. Mix cheese and tuna (left in oil) and onion with pecans.

Cover tightly.

Put in refrigerator for several hours or overnight.

Turn out on waxed paper and shape into a roll. Roll in in parsley.

Corn Casserole

Molly Gambill, Crumpler

Glenda Norris, Boone

4 cups broccoli florets 1 small purple onion, thinly sliced ½ cup raisins ½ cup toasted pecans ¾ cup mayonnaise ¼ cup sugar 1½ Tbs. white vinegar 1 small can mandarin oranges

1 (15 oz.) can whole kernel corn 1 (15 oz.) can cream style corn 1 box corn muffin mix (8 oz.) 1 cup sour cream ½ cup melted butter 1 cup shredded cheese.

In large bowl, combine broccoli, onion, raisins and pecans.

In separate bowl, combine mayonnaise, sugar and vinegar; add to broccoli mixture. Stir to coat. Gently stir in oranges. Cover and refrigerate at least three hours. Serves 6.

Butternut Squash Casserole Beverly DeBenedictis, Boone 3 cups cooked butternut squash 3 eggs 1 cup sugar 1 stick butter or margarine Ginger to taste Topping: Ritz cracker crumbs.

Preheat oven to 350. Combine all ingredients except crumbs.

Place in buttered two quart casserole dish and top with crumbs. Bake at 350° for 45 minutes or until brown.

(For 9 x 13-inch dish, double recipe.)

Mix together all ingredients except cheese. Bake in greased casserole dish for 45 minutes at 350°. Sprinkle cheese on top and let it melt.

Cranberry Salad Eileen Stamey, Newland ½ cup 7UP ½ cup hot water 1 (3 oz.) pkg. raspberry Jell-O 1 can cranberry sauce with berries 1 medium can mandarin oranges, drained 1 medium can crushed pineapple, drained.

1 cup pecan bits 1 cup chopped apples 1 cup chopped celery ½ block (4 oz.) cream cheese 1 small Cool Whip Bring 7UP and water to boil on stovetop. Dissolve Jell-O in 7UP mixture, using a two quart casserole or glass loaf dish. Stir in cranberry sauce. Add oranges, apples, pineapple, celery and pecans. Stir well.

Congeal in refrigerator. Cream the

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SIDES Broccoli-Orange Salad

Page 3

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Lunch served six days a week at Boone Drug at King Street (beside Earth Fare)

cream cheese, then add Cool Whip.

Put on top of salad. Can use Diet 7UP and sugar free Jell-O.

Gingered Cranberry Carrot Slaw Hannah Smith, Deep Gap ½ cup unsweetened pineapple juice 2 Tbs. honey 1 Tbsp. lemon juice 1 tsp. cider vinegar 3 cups shredded carrots ½ cup dried cranberries 1 to 2 Tbs. minced fresh ginger root In a large bowl, whisk the pineapple juice, honey, lemon juice and vinegar until smooth. Add the carrots, cranberries and ginger; toss to coat.

Cover and refrigerate until ready to serve. Enjoy!

Orange Salad Stephanie Hamby, Deep Gap 1 small carton of cottage cheese 1 (3 oz.) pkg. orange flavored Jell-O 1 small can crushed pineapple, drained 1 small can of mandarin oranges, drained 1 8 oz. carton Cool Whip 1 cup of miniature marshmallows Mix Jell-O into cottage cheese. Add fruit and stir well. Fold in Cool Whip.

Chill at least one hour before serving.

SEE SIDES, PAGE 4

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High Country Cookin’

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November 2014

SIDES

CONTINUED FROM PAGE 3

Pecan-Grape Chicken Salad

powder.

Spray baking dish with nonstick cooking spray. (I use a 10-inch Pyrex pie dish). Pour dressing mixture into dish and sprinkle top with smoked paprika.

Bake 30 to 40 minutes, stirring occasionally until done.

When dressing is baked, sprinkle top with additional smoked paprika.

Stephanie Hamby, Deep Gap 3 cans of chicken, drained 1 chicken bouillon cube 1½ cups sour cream 1½ cups mayonnaise 2 stalks of celery diced 1 lb. green or red seedless grapes cut in half 1½ cups pecans halves (or pieces) ¾ tsp. salt ¾ tsp. black pepper

Super Salad Squares Gladys Brown, West Jefferson

In large bowl, mix sour cream and mayonnaise.

Stir in crumbled bouillon cube, salt, pepper, chicken, celery, pecans and grapes.

Cover and refrigerate for at least two hours.

Serve on a bed of greens. Serve with fresh fruit and/or croissants.

Squash Dressing — Old Family Secret Brenda Montgomery, Valle Crucis My family has prepared, served and enjoyed this recipe for yellow squash dressing for many years. It is wonderful alongside turkey at Thanksgiving. I also enjoy serving it with a pork roast or roasted chicken. It just goes well with any meat and is nice to serve along with a traditional cornbread dressing. It is so easy to prepare and also freezes well.

Yellow squash

1 container whole cranberry sauce 1 lg. container whipped topping 2 mashed bananas 1 (20 oz.) can crushed pineapple, drained 1 cup nuts

2 cups white onions Olive oil 2 cups baked cornbread, crumbled 2 large eggs 1 can cream of mushroom soup Salt, pepper, garlic powder, smoked paprika Preheat oven to 350°. Chop yellow squash and boil in lightly salted water. When squash is tender, drain, then puree. You will need 2 cups pureed squash. Chop 2 cups white onions and sauté in small amount of olive oil until tender. Season onions with salt and black pepper while cooking.

Combine cooled squash and onions with remaining ingredients in bowl. Mix well. Season with 1/8 tsp. white pepper and 1/8 tsp. black pepper. Add a pinch of garlic

Eat ... Laugh ... Love

ENTREES Almond Chicken Casserole Dimple Little, Zionville 6 chicken breasts, cooked 2 small pkg. sliced almonds 1 (6 oz.) container sour cream 1 can cream of chicken soup 1 can cream of celery soup 2 rows Ritz crackers 1½ sticks butter

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Debone chicken (or use boneless breasts) and cook.

Place chicken in baking dish. Mix one bag of almonds, sour cream, cream of chicken and celery soups; add 1 cup water. Mix and pour over chicken. Crumble crackers on top of mixture. Garnish with almonds. Melt butter; pour over crackers. Bake at 350° until brown and bubbly.

Applewood Bacon Wrapped Venison Loin with Raspberry Balsamic Vinegar Sauce Sherrie Poplin, Boone

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Mix all ingredients except whipped topping.

Spread in rectangular dish.

Cover with whipped topping. Chill thoroughly or freeze.

Here’s a recipe that will turn your venison or pork tenderloin into a special occasion dish. Cook on your stove or over a campfire for extra flavor and fun. Serves 8.

1 venison loin (backstrap), silverskin removed 1 cup whole milk 3–4 garlic cloves, crushed

2 tsp. coarse ground (or crushed) black pepper or pepper seasoning 1 bunch rosemary, picked off stems and chopped 200 ml Art of Oil Raspberry Balsamic Vinegar ¾ cup water ¼ stick butter 1 lb. Applewood-smoked bacon, sliced Salt and pepper The day before serving, cut venison loin in half and soak overnight in refrigerator with whole milk, garlic cloves, black pepper and rosemary.

To prepare the sauce, heat raspberry balsamic vinegar and water in a saucepan over medium heat. When it starts to bubble, turn down the heat and simmer until the mixture reduces by about one fourth (stirring to keep it from sticking.) Swirl in butter, set aside and keep warm.

Drain the milk from the venison and pat it dry. (Discard the milk and other ingredients.) Lay out the bacon strips on a cutting board, slightly overlapping them. Place one of the loins on the bacon and roll gently to form a bacon wrapped loin. Use toothpicks to hold the roll. Repeat with the second loin. Season each with salt and pepper.

Put a large cast-iron skillet, lightly seasoned in vegetable oil, over medium high heat on the stove. Place the loins in the hot skillet, seam side down. Sear for 4 to 5 minutes until bacon is crispy. Using tongs, turn loins in the skillet until bacon is crispy on all sides. Cook to medium rare and remove from heat.

Let the loins rest for 10 minutes, covered with foil. Slice and serve with sauce.

SEE ENTREES, PAGE 5

November 2014

High Country Cookin’

Page 5

ENTREES Crock Pot Cube Steak Nancy Greer, Vilas 2-3 lbs. cubed steak 1 can cream of mushroom soup ½ cup flour Salt and pepper to taste Cut steak into serving-size pieces. Roll steak in flour to coat. Place in crockpot. Add soup and 1 can of water. Salt and pepper to taste. Cook on low all day or until done.

Baked Spaghetti Brenda Gragg, Boone 2 lbs. ground beef 1 onion, chopped ½ tsp. salt ¼ tsp. pepper 3 cans tomato soup 6 Tbs. Worcestershire sauce 2 cans cream of mushroom soup 2 soup cans water 1½ lb. shredded cheddar cheese 1 (16 oz.) box spaghetti noodles Preheat oven to 350°. Put a pot of water on stove to boil for noodles. In a large skillet, brown ground beef, onion, salt and pepper together until meat is cooked through.

Drain. In a large pot over low-medium heat, combine soups and Worcestershire sauce with the meat mixture, mixing well. Add cheese, a handful at a time, reserving ½ cup. Stir in cans of water. Cook on low (at no higher than a simmer), stirring occasionally until cheese melts.

Meanwhile, cook spaghetti in boiling water until tender; drain. Add to the rest of ingredients and simmer 5 minutes, stirring often. Pour into two (9 x 13-inch) baking pans. Cover with foil and bake 30 minutes. Remove foil and sprinkle remaining cheese onto spaghetti. Continue baking, uncovered for 15 more minutes. Serves 12.

Chicken Casserole

1 cup Pepperidge Farm dressing mix ½ cup butter 8 slices Swiss cheese Mix together the chicken soup and wine; set aside. Mix together dressing and butter. Place chicken breasts in buttered casserole dish. Place cheese slices over chicken. Pour soup mixture of cheese; spread dressing mix over soup mixture and bake for 1 hour at 350°.

Ground Beef Casserole

Empty the 3 cans of chicken into a 9 x 13-inch baking dish. Mix 1½ cup chicken broth with 1 can cream of chicken soup and pour over chicken. Mix remaining broth with stuffing and butter and place over chicken. Bake at 350° for 45 minutes.

Creamy Baked Chicken Breast Joyce Hampton, Boone 8 boneless chicken breasts 1 can cream of chicken soup ½ cup dry white wine

Preheat oven to 425°. Combine chicken, sweet potato chunks, onion, baby carrots/parsnips, olive oil and balsamic vinegar, 1 tsp. salt and ½ tsp. pepper in a sealed plastic bag.

Marinate for 10-20 minutes.

Put chicken and vegetables in large shallow roasting pan and pour marinade around the chicken.

Roast chicken mixture 30-35 minutes or until juices run clear when thickest part of thigh is pierced with tip of knife and liquid in pan thickens slightly, stirring vegetables once and turning chicken over halfway through roasting.

Check on the chicken in the last 10 minutes and add small amount of water if sauce thickens too much.

Enjoy with your quinoa, couscous, or rice.

Stew Jo Roark, Carter County, Tenn.

1½ lbs. hamburger 2 onions, diced 4 potatoes, diced 3 carrots, diced 1 can tomato soup 1 can mixed vegetables 2 cups water 1 pkg. beef stew seasoning mix Salt and pepper to taste

Kathleen Sturgill, Crumpler 1 lb. ground beef 2/3 cup onion, chopped 1½ tsp. salt 2 tsp. chili powder Pepper to taste 2 potatoes, sliced thin ½ cup rice 2/3 cup green pepper, diced 2 cups canned tomatoes 1/3 cup catsup 1/3 cup water Preheat oven to 350°.

Brown ground beef, onion and pepper. Mix beef, onion, green pepper, salt, chili powder, pepper, potatoes, rice, tomatoes, catsup and water. Place in a baking dish. Cover with tight lid or foil. Bake 1 hour at 350°.

Nancy Greer, Vilas 3 (12.5 oz.) cans chicken 3 cups chicken broth 1 can cream of chicken soup 1 small pkg. Pepperidge Farm cornbread stuffing 1 stick butter, melted

CONTINUED FROM PAGE 4

Maple Balsamic Roasted Chicken Thighs with Sweet Potatoes Tammie Jolly, Boone

Brown meat; drain. Add remaining ingredients and simmer 1 to 2 hours, or until vegetables are tender.

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8 skinless/boneless chicken thighs 2 small (about 1 lb. total) sweet potatoes, peeled and cut into 1 inch - chunks 1 small onion, cut into 1inch pieces 8 oz. baby carrots and/or parsnips ¼ cup Art of Oil Maple Aged Balsamic Vinegar (or Art of Oil Red Apple Balsamic Vinegar) 2 Tbs. Art of Oil Wild Mushroom & Sage Olive Oil (or substitute with your favorite Art of Oil infused olive oil — Chipotle, Herbes de Provence, Milanese Gremolato) Salt and Pepper

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High Country Cookin’

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S

November 2014

On food and family with the farmer’s wife

BY SHERRIE NORRIS sherrie.norris@wataugademocrat.com

herry Greene was a farmer’s daughter while growing up in the ’70s, and she is a farmer’s wife today — a gifted woman known in her community and church for her many talents and skills.

Cooking is among her specialties, but it’s often what she does before her food reaches the table that astounds most who know her.

Sherry’s husband, Bill Greene, grows large gardens every year; Sherry helps harvest the goods and puts everything possible into jars or into the freezer to help her family through the winter.

Actually, several families could make it just fine if they had access to the Greenes’ pantry on a regular basis.

While Sherry preserves dozens of jars of goods every year, this past gardening season provided enough of every locally grown vegetable and fruit imaginable to preserve 500-plus jars.

It’s not just your typical green beans, corn and tomatoes weighing down her shelves, but it’s also vegetable soup, tomato soup, sloppy joe sauce, spaghetti sauce, shelly beans, tomato juice, sauerkraut, pickles,

pepper relish, blueberry, pecan and apple pie fillings, grape juice and a variety of jams and jellies.

What doesn’t fit on the shelves makes it to the freezer, including more corn, broccoli, cauliflower, blueberries, green peppers and stuffed peppers.

“How much I put up depends on how well the garden grows and what I am low on from the previous year,” Sherry said. “And, since Bill raises cattle, we also put up beef every year and we buy a hog to work up.”

As you might have already guessed, yes, there’s canned and frozen beef and pork, in abundance.

When asked about her favorite foods, Sherry says, “Anything with tomatoes. I love tomatoes. I prepare a lot of dishes with a tomato base — spaghetti, lasagna, pizza, soups and sloppy joes. And, beef is my favorite meat.”

Sherry especially enjoys sharing food with her family, which includes her daughter, Stephanie Hamby, and her husband and children.

“Occasionally, I will gift some of my canned food to friends and clients at my hair salon,” she said. “ I take food to church and family functions and to the sick and shut-ins.

I also try to share with families when there’s

Sherry Greene loves spending time in the kitchen, whether baking holiday favorites or preserving hundreds of jars of garden goods each year.

PHOTO BY SHERRIE NORRIS

been a death in the home, when I can.”

Bill always grows more than she can use or prepare, she says, “and we enjoy sharing with others.”

Sherry doesn’t like the spotlight and doesn’t take credit for her success. She did have a home-economics class in school, but said, “I must give credit to my mama, Carolyn Jones, and my mother-in-law, Mrs. Gladys (Greene), and my Mamaw Alice Trivette for all the advice they’ve given me through the years. I’m no expert cook, but they taught me a lot and I do the best I can.”

Both her mother and her (paternal) grandmother (“Mamaw”) were very patient in letting her help in the kitchen, she said.

“They seemed to know everything, so I was always asking questions about cooking and sewing. I spent a lot of time at my mamaw’s while growing up, and she was always in the kitchen, when we were not in the fields working,” she said.

Sherry enjoys sharing her favorite recipes with family, friends and clients, as well as her many Facebook friends. As a tribute to

her grandmother, in 2005 Sherry compiled several of her “old-timey” recipes into a little cookbook, called “Alice’s Recipes,” which she considers a great treasure.

Sherry said her first memory of cooking by herself, was when she was about 8 years old.

“Mama let me fix a cake of cornbread by myself, and after that, I fixed supper every night, and dinner, too, when mama was working,” she said.

Supper was always on the table by 5 p.m.

“At every meal, I baked a cake of cornbread, had potatoes, either mashed or fried, and some kind of beans,” she said.

Some things have changed through the years Sherry said, but it’s still the basics that matter most of all for this hardworking wife, mother and grandmother.

She loves special occasions and is anticipating the coming holiday season with great joy — and, yes, her kitchen is beginning to look a lot like Christmas.

Read more about Sherry Greene in the December issue of All About Women magazine, on local stands by Dec. 10.

High Country Cookin’

November 2014

Page 7

A Few of Sherry Greene’s Family Favorites Ice Box Fruit Cake I remember my Mamaw Trivette used to make this recipe every Christmas. A very old-fashioned recipe and not your usual fruitcake. It’s more like candy. Yummy!

1 pound each of the following: Graham crackers (crumbled) Mixed candied fruit Coconut Raisins 1 bag marshmallows 1 large can evaporated milk Chopped nuts (pecans or black walnuts, etc.)

Mix together everything, except marshmallows and milk.

Melt marshmallows in milk over medium low heat, then pour over fruit mixture. Mix well and press into buttered 9x13-inch pan or loaf pans.Refrigerate 24 hours, then wrap in wax paper and keep in a dry place.

Slice and enjoy!

Peanut Butter Pie Thanks to my husband’s mother, Gladys Greene, for sharing this recipe with me many years ago.

2 prepared graham cracker pie crusts

1 (8 oz. pkg.) cream cheese, softened ¾ cup peanut butter 1 cup powdered sugar 2 Tbs. milk 1 tsp. vanilla 1 (8oz.) carton Cool Whip Beat cream cheese and peanut butter together until smooth.

Add powdered sugar, milk and vanilla; beat until combined. Fold in Cool Whip. Pour into pie crusts.

Chill at least 2 hours until set. Freezes well also.

Melt-in-Your-Mouth Baked Chicken Breasts 4 boneless chicken breasts 1 cup mayonnaise ½ cup freshly grated Parmesan cheese 1½ tsp. seasoning salt ½ tsp. black pepper 1 tsp. garlic powder Mix mayonnaise, cheese and seasonings.

Spread this mixture over chicken breast and place in baking dish Bake at 375° for 45 minutes.

Chocolate Cobbler

Cranberries In The Snow Boil 2 cups of water, 2 cups cranberries and ¾ cup sugar for 10 minutes.

Remove from heat; mix in 1 large box of cherry Jell-O, until dissolved.

Add 1 large can of crushed pineapple, drained.

Add 1 cup of chopped celery.

Add cup of chopped pecans; mix well.

Pour into dish and refrigerate until set.

In a separate bowl, mix 1 pint of whipping cream until forms peaks.

Stir in large jar of marshmallow cream and 1 (8oz.) cream cheese, softened.

Beat until smooth. Spread over top of Jell-O mixture, chill until set.

¾ c sugar 1 cup self-rising flour 2 Tbs. cocoa ½ c milk 3 Tbs. melted butter 1 tsp. vanilla Mix above ingredients and spread into a greased 9x13- or 11x7-inch glass dish.

Top mixture: Mix the following together and sprinkle evenly on the above mixture ½ cup sugar ½ cup brown sugar ¼ cup cocoa Pour 1½ cups of hot water over all. Do not mix — just gently pour over all. Bake at 350° for 40 minutes. Serve hot or cold.

SEE FAVORITES, PAGE 8

High Country Cookin’

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November 2014

DESSERTS Apple Walnut Cake

cooled cake and pineapple; cover with Cool Whip.

Jerelee Whittington, Lenoir

Black-eyed Susans Sandra Wilkes, West Jefferson 1 cup sharp cheese, grated 1 cup mild cheese, grated 1 stick margarine, softened 1¼ cups all-purpose flour ¼ tsp. salt ¼ tsp. red pepper 1 cup chopped dates ¼ cup water ½ cup brown sugar ½ cup chopped nuts

4 cups chopped apples 2 cups sugar 3 eggs ¾ cup vegetable oil 3 tsp. vanilla 3 cups plain flour 3 tsp. baking soda 3 tsp. cinnamon 1½ tsp. salt 1 cup chopped black walnuts Combine apples and sugar, set aside.

In large bowl, beat eggs slightly. Beat in oil and vanilla. In separate bowl, mix and sift flour, baking soda, cinnamon and salt; stir into eggs, oil and vanilla mixture, alternately with apple-sugar mixture. Stir in walnuts. Pour into greased and floured tube pan or 13 x 9-inch pan. Bake at 350° for one hour, or until tests done. Cool 20 minutes. Remove from pan.

Blackberry (or Blueberry) Betty Ann McGuire, West Jefferson 1 cup plain flour, sifted 1 cup sugar ½ cup butter 1 qt. blackberries or blueberries ¼ tsp. cinnamon 1 Tbs. lemon juice Sift flour; add sugar and cut butter into dry ingredients. Pour berries into a greased 9x13-inch baking dish. Add dry ingredients and butter over top of berries. Sprinkle cinnamon and lemon juice over top. Bake at 375° for 45 minutes.

Better than (anything) cake Jeri Heaton, West Jefferson 1 box yellow cake mix 1 lg. or 2 small pkgs. instant vanilla pudding 1 (20 oz.) can crushed pineapple 1 cup sugar Small container Cool Whip 1 (8 oz.) sour cream

Cookies ‘n’ Cream Fluff Blevins family, Carter County, Tenn.

Prepare and bake cake mix in a 9x13inch pan according to directions. When done, poke holes in cake. Cook pineapple and sugar together for five minutes; pour over cake. Cool.

Prepare pudding according to package directions. Fold in sour cream. Spread over

2 cups cold milk 1 bowl Cool Whip 1 pkg. instant vanilla pudding 15 Oreo cookies, broken Combine milk and pudding for 2 minutes. Fold in Cool Whip and cookies. Put in dishes and refrigerate.

Mix first six ingredients together, making a “cheese straw” dough. Chill for one hour or longer, then roll out and cut into rounds with a biscuit cutter.

Mix last four ingredients in a pot and heat until sugar’s dissolve. Spread each cheese pastry round with date mixture.

Fold over dough and seal with a fork, like a turnover. Bake at 325° for 25 minutes.

Blueberry Cobbler Joyce Hampton, Boone 3 cups fresh blueberries 1½ cups plain flour 1 1/8 cup sugar 1½ tsp. baking powder ¾ tsp. salt 1 cup milk 4 Tbs. margarine, melted 1 cup sugar 3 Tbs. cornstarch ¾ cup boiling water In one bowl, mix flour, sugar, baking powder, salt and milk and margarine.

In another bowl, mix 1 cup sugar and cornstarch.

Place blueberries in large deep, buttered casserole dish. Mix flour mixture together and pour over blueberries. Add other dry sugar mixture over liquid layer and then cover with boiling water. Bake 50-60 minutes at 350°.

Crustless Coconut Pies Gladys Brown, West Jefferson 2 cups sugar ½ cup self-rising flour 4 eggs 1 stick butter, softened 2 cups coconut 2 cups milk Mix ingredients together; pour into deep-dish pie plate. Bake at 350° for 45 minutes, or until set and lightly browned.

Date Candy (Great for Christmas) Brenda Montgomery, Sugar Grove 1 lb. chopped dates 1 cup sugar 1½ sticks butter 2½ cups Rice Krispies 1 cup finely chopped pecans Powdered sugar Optional: shredded coconut Melt butter in saucepan. Add sugar and dates; cook five minutes. Add Rice Krispies and pecans. Stir until well combined.

Remove from heat.

When cooled, shape into small balls (bitesize); roll in powdered sugar, and coconut, if desired.

A Few of Sherry Greene’s Family Favorites Double Chocolate Coca-Cola Cake 1 cup Coca-Cola (real thing, not diet) ½ cup oil 1 stick butter 3 Tbs. cocoa 2 cups sugar 2 cups flour ½ tsp. salt 2 eggs ½ cup buttermilk 1 tsp. baking soda 1 tsp. vanilla Frosting: 1 stick butter

3 Tbs. cocoa 6 Tbs. cream or milk 1 tsp. vanilla extract 3¾ cups confectioner’s sugar In a saucepan, mix Coca-Cola, oil, butter and cocoa and bring to a boil.

In another bowl, combine the sugar, flour and salt.

Pour the boiling cola mixture over the flour mixture and beat well.

Add the eggs, buttermilk, soda and vanilla and beat well.

Pour mixture into a greased and floured 13x9-inch baking pan and bake at 350° or 20 to 25 minutes. Remove pan. Cool

for about 10 minutes before frosting.

Frosting: In a saucepan, combine the butter, cocoa and milk. Heat until the butter melts. Beat in the remaining ingredients and spread on the cake while it’s still warm.

Mama’s Pumpkin Pie 3 prepared pie crusts 2 cups cooked pumpkin 3 eggs 1 cup brown sugar 2 Tbs. white sugar

½ tsp. salt 1 Tbs. flour 1 cup evaporated milk 1 Tbs. vanilla (The following four spices may be substituted with pumpkin pie spice, adjusted to taste.)

2 tsp. cinnamon 1 tsp. nutmeg 1 tsp. ginger 1 tsp. cloves Mix everything together; pour into prepared crusts. Bake at 375° for 45 to 50 minutes Makes three regular pies.

SEE DESSERTS, PAGE 9

FAVORITES, PAGE 7

High Country Cookin’

November 2014

Page 9

DESSERTS Easiest Peanut Butter Fudge Ever

CONTINUED FROM PAGE 8

Fun Fudge

No Eggs, Butter or Milk Cake

Arlene Bare, West Jefferson

Wooten family, Carter County, Tenn.

2 cups sugar ½ cup milk 1 tsp. vanilla ¾ cup peanut butter

1 (3 oz.) pkg. cream cheese, softened 1 tsp. vanilla extract 2 cups confectioner’s sugar ½ cup chopped nuts

Bring sugar and milk to a boil. Boil 2½ minutes. Remove from heat and stir in peanut butter and vanilla. That is it!

Options: You can add some chocolate chips, black walnut flavoring and black walnuts. Delicious!

Easy Peanut Butter Cookies Shirley Bare, Roan Mtn., Tenn.

1 cup peanut butter 1 cup sugar 1 egg Mix all ingredients together and roll into balls. Place on cookie sheet. Press with fork to crisscross. Bake for 10 to 12 minutes at 325°.

Eskimo Cookies Brenda Gragg, Boone This recipe was in a cookbook I got when I was about 10 years old. I am now 68.

You will need one large bowl, waxed paper and wooden spoon.

Grease a 9-inch pan. Combine cream cheese and vanilla in mixing bowl. Beat until creamy and smooth.

Add sugar, gradually, till smooth. Stir in nuts. Spread evenly into pan. Refrigerate till firm. Cut into squares.

Gooey Butter Cake

Odom Family, Carter Co., Tenn.

1 box yellow cake mix 3 eggs 8 oz. cream cheese ½ cup butter, melted 1 tsp. vanilla 4 cups (1 lb. box) powdered sugar

1 pkg. Jell-O, any flavor ½ cup sugar 1 cup pineapple juice 1 can cream Vanilla wafers

Preheat oven to 350° and spray a 9x13inch with cooking spray. Mix cake mix, melted butter and one egg to a soft dough.

Press into the bottom of pan. Mix powdered sugar, cream cheese and remaining two eggs and vanilla until smooth, about 1 to 2 minutes. Pour on top of crust. Bake 350° for 40 to 50 minutes until golden brown.

Mandarin Orange Cake Jane Penley, Boone

1½ sticks butter, softened ¾ cups sugar 1 tsp. water ½ tsp. vanilla 3 Tbs. cocoa 2 cups quick Quaker oats 1½ boxes powdered sugar Mix softened butter and sugar in large bowl; mix in water, vanilla and cocoa.

Now, mix in 2 cups oats. Keep in refrigerator overnight.

Next day, roll into 36 balls. Roll balls into powdered sugar and place on waxed paper.

Keep cookies in refrigerator. Enjoy.

Fruit Pie Nancy Greer, Vilas 1 graham cracker pie crust 8 oz. container Cool Whip 1 small carton strawberry yogurt 1 carton of strawberries Mix Cool Whip, yogurt and fruit together. Pour into pie crust.

Put into refrigerator for several hours before serving.

Jell-O Pie

Sharon McCurry, Sugar Grove

2 eggs 2 cups sugar 2 (11 oz.) cans mandarin oranges (drained) 2 cups plain or all-purpose flour 2 tsp. soda ½ tsp. salt 1 tsp. vanilla Beat eggs with electric mixer on medium speed until light in color. Add sugar and oranges; beat until well blended.

Mix all dry ingredients together and add to the egg, sugar and mandarin orange mixture. Add vanilla. Beat on low 4 minutes.

Pour into greased and floured 9x13-inch pan. Bake for 30 to 35 minutes at 350°.

Mix Jell-O, sugar and pineapple juice in a pan; bring to a boil; cool. Beat cream, which has been chilled overnight. Gradually add cooked Jell-O mixture, beating constantly, until mixed well. Pour into two pie plates, which may be lined with vanilla wafers.

Chill over night.

The Bennett family, Carter County, Tenn.

This recipe dates back to 1937.

2 cups self-rising flour 1 cup sugar ½ cup cocoa 1 cup water 1 cup mayonnaise 2 Tbs. vanilla Preheat over to 350°. Mix all ingredients well. Bake in greased 9x13-inch pan or (two) 8- or 9-inch round or square pans, for approximately 45 minutes. Cool and frost as desired.

No Cook Fudge Taylor Family, Carter County, Tenn.

1 lb. powdered sugar ¼ cup cocoa ½ cup butter, melted 2 tsp. vanilla extract 1½ cups peanut butter Mix all ingredients until well blended.

Press into a buttered 9x9-inch pan. Chill until firm. Cut into squares.

SEE DESSERTS, PAGE 10

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Topping: ¾ cup brown sugar 3 Tbs. milk 2 Tbs. butter While cake is baking, blend ingredients together in saucepan.

Bring to boil, pour over cake as soon as it bakes.

Top with ice cream or Cool Whip.

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Page 10

November 2014

DESSERTS Mr. Harter’s Apple Cake Kathy Deas, Boone This recipe was given to me by a gentleman in his late 80s who had made it — hence the name I have given it.

When I asked if he shared his recipe, he simply looked at me and inquired if I had something to write with and then quoted it to me. This gentleman can make a piano “talk” — even now in his early 90s.

1 stick of margarine 1 cup brown sugar ¼ cup milk ½ tsp. maple flavoring Boil for 2½ minutes. Pour the above on baked cake in pan and allow to be absorbed in the cake before removing from pan.

My Favorite Chocolate Cake

1½ cup chopped pecans 3 cup chopped apples

Joyce Hampton, Boone

Sift together: 3 cups plain flour 1 tsp. salt 1 tsp. soda 2 tsp. baking powder

3 cups brown sugar 1 cup butter 4 eggs 2 tsp. vanilla 1 1/3 cup sour cream 2 2/3 cup plain flour ¾ cup cocoa 1 Tbs. baking soda ½ tsp. salt 1 1/3 cup boiling water

Blend: 1½ cup vegetable oil 3 eggs 2 cups sugar 1 Tbs. vanilla Flour and grease tube cake pan. Preheat oven to 350°.

Add flour mixture to liquid mixture. Spoon in apples and pecans. Bake at 350° for one hour or until toothpick comes out clean.

While cake is baking, bring to boil:

Sift together flour, cocoa, baking soda and salt. Cream butter and brown sugar. Add eggs and beat on high until fluffy. Blend in vanilla.

Alternate adding sour cream with dry ingredients, Stir by hand; add boiling water, mixing well.

Pour into three greased and floured round pans.

Bake at 350° for 30 minutes.

Nutty Buddy Pies

CONTINUED FROM PAGE 9

Nancy Greer, Vilas 16 oz. Cool Whip 8 oz. cream cheese, softened 2 cups powdered sugar 2/3 cup peanut butter 1 cup milk 3 Tbs. chopped nuts Chocolate syrup 3 graham cracker piecrusts, plain or chocolate 1 tsp. vanilla, optional Mix softened cream cheese, peanut butter and sugar; blend until smooth. Add milk and Cool Whip. Mix well and pour into the three pie crusts. Swirl chocolate syrup and sprinkle with nuts. Freeze pies in gallon freezer bags.

Oreo Blast Nancy Greer, Vilas 1 box vanilla ice cream sandwiches 16 oz. Cool Whip Oreo cookies Put a layer of Cool Whip in the bottom of a 9 x 13-inch dish, then place ice cream sandwiches on top and cover with the remaining Cool Whip. Crumble Oreo cookies on top. Freeze. When ready to eat, cut into slices.

Peanut Butter Puffs Hughes Family, Carter County, Tenn.

Call today to get ready for the holidays.

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Frosting: ½ cup butter 3 oz. unsweetened chocolate 3 oz. semi sweet chocolate 5 cups confectioner’s sugar 1 cup sour cream 2 tsp. vanilla Melt together butter and chocolate.

Add 5 cups confectioner’s sugar, 1 cup sour cream and 2 tsp. vanilla.

Beat good and spread on cake.

1 egg white 1/8 tsp. salt 6 Tbs. sugar 1/3 cup peanut butter Preheat over to 325°. Beat egg white and salt until soft peak forms. Gradually add sugar and beat until stiff peaks form. Slowly stir in peanut butter.

Drop by teaspoons onto greased baking sheet. Bake at 325 for 15 to 18 minutes.

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No Crust Pumpkin Pie Garland family, Carter County 1 (15 oz.) can pumpkin 1 can evaporated milk ½ cup Bisquick ½ cup sugar 1 Tbs. butter, softened 1½ Tbs. pumpkin pie spices 1 tsp. vanilla 2 eggs Grease a 9-inch pie pan. Heat oven to 350°. Combine all ingredients. Stir well until blended.

Pour into pan.

Bake 35 to 40 minutes, until knife inserted in the center of pie comes out clean. Cool completely.

Serve with whipped topping.

Hannah Smith, Deep Gap 1 (20 oz.) can crushed pineapple 2 (6 oz.) cans or 1½ cups pineapple juice 2 (3 oz.) pkg. or 1 (6 oz.) pkg. Jell-O, cherry flavored gelatin ½ tsp. ground nutmeg 1 cup frozen dark sweet cherries, thawed, quartered and drained ½ cup chopped pecans Drain pineapple; save juice. Heat the juice, plus canned juice, to boiling. Add gelatin.

Stir 2 minutes to completely dissolve.

Chill until mixture thickens slightly; fold in pineapple, cherries and pecans.

Spoon into 12 to 14 foil-lined muffin cups, lightly sprayed with nonstick cooking spray. Chill until firm.

Store leftover gelatin in refrigerator. Makes 12 to 14 servings. Enjoy!

SEE DESSERTS, PAGE 11

High Country Cookin’

November 2014

DESSERTS Pineapple Pie Henson family, Carter County, Tenn.

1 cup sugar 3 Tbs. flour 3 eggs 1/3 cup melted butter 1 (15 oz.) can pineapple, crushed 2 prepared pie shells

Mix sugar and flour; add eggs, butter and pineapple. Blend by hand.

Pour into unbaked pie shells. Bake at 375° for 45 minutes.

Pumpkin Swirl Cheesecake Helen Sexton, Lansing 1 cup graham cracker crumbs 2 Tbs. margarine or butter, melted 3 (8 oz.) pkg. cream cheese, softened 1 cup sugar 2 tsp. vanilla extract 4 large eggs 1 (16 oz.) can pumpkin 2 Tbs. cornstarch 1 tsp. ground cinnamon ½ tsp. ground allspice ½ tsp. salt 1 (8 oz.) container sour cream

Preheat oven to 325°. In a 9x3–inch spring form pan, stir crumbs and melted margarine until moistened.

Press mixture onto bottom of pan.

Bake at 10 minutes. Cool on wire rack.

In large bowl, with mixer at medium speed, beat cream cheese until smooth; slowly beat in sugar. Beat in vanilla and eggs, just until blended.

In medium bowl, mix pumpkin, cornstarch, cinnamon, allspice and salt. Stir in half of cream cheese mixture into pumpkin mixture. Stir sour cream into remaining cheese mixture.

Reserve ½ cup pumpkin mixture; pour remaining onto crust.

Carefully pour cream cheese mixture on top. Spoon dollops of reserved pumpkin mixture onto cream cheese layer. With knife, cut and twist through layer to obtain swirl effect.

Bake cheesecake one hour. Turn off oven; let cheesecake remain in oven one hour longer. Remove from oven; loosen from side of pan to help prevent cracking during cooling. Cool completely. Cover and refrigerate at least six hours or overnight. Makes 16 servings.

Raspberry Cheesecake Fudge Amanda Reece Greene, Sugar Grove 2/3 cup evaporated milk 2½ cups sugar 5 oz. marshmallow cream ¼ cup butter 6 oz. cream cheese (room temperature) 12 oz. bag vanilla chips ¼ cup raspberry jam 1 tsp. vanilla extract 1 tsp. butter flavor extract Line 9x13-inch pan with aluminum foil and set aside. Heat milk on medium until warm, then add sugar.

Bring to a rolling boil while stirring constantly with wooden spoon.

Add the marshmallow cream and butter. Bring back to a rolling boil for 4½ minutes.

Cut cream cheese into small chunks and add to the boiling mixture; boil 1 minute longer.

If you get brown flakes in mixture, turn down the heat a little. (It doesn’t ruin the outcome.)

Remove from heat and add vanilla chips. Stir until creamy and all chips have melted. Stir in vanilla and butter flavoring. Mix thoroughly and pour into pan. Spread jam on top of fudge, then gently marble in with a knife.

Cool overnight. Remove from pan.

Remove foil and cut into squares.

Enjoy!

Reece’s Candy Hughes family, Carter County, Tenn.

1 box powdered sugar 1 (12) oz. jar peanut butter

Page 11

CONTINUED FROM PAGE 10 1 stick butter, softened Mix together and press into pan.

Melt 1 (6 oz.) pkg. chocolate chips; pour over peanut butter mixture, spread evenly. Cool and cut into squares.

Refrigerator No Bake Fruit Cake Rondal Sturgill, Crumpler 1 box graham crackers, crushed 1 container candied fruit Nuts as desired 1 box raisins 1 box dates, diced 1 lg. pkg. marshmallows ½ cup sweetened condensed milk Mix first five ingredients together.

Melt marshmallows with milk in double boiler. Pour over other ingredients and mix well. Pack in loaf pan or cracker box lined with waxed paper. Put in refrigerator overnight to set before cutting. Keep refrigerated.

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Sour Cream Coffee Cake Arlene Bare, West Jefferson 2 cups sugar 2 sticks margarine 2 eggs 2 cups plain flour ½ tsp. baking powder ½ tsp. salt 1 tsp. cinnamon ½ cup white raisins 1 cup chopped pecans 1 cup sour cream

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Cream together sugar and margarine. Add eggs, one at a time, blending well after each addition. Sift dry ingredients together. Mix in nuts and raisins; coat well with flour mixture.

Add dry mixture to creamed mixture, alternating with the sour cream. Pour into Bundt pan. Bake at 350° for one hour. Let stand for 1 hour and then turn out of pan.

SEE DESSERTS, PAGE 12

White Peanut Butter Balls Nancy Greer, Vilas Almond bark for dipping 1 (7 oz.) jar marshmallow cream 1 cup crunchy peanut butter 1 cup Rice Krispies Stir together marshmallow cream, peanut butter and Rice Krispies. Form into balls and refrigerate until firm. Dip balls into melted almond bark and place on wax paper to harden.

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A LITTLE EXTRA Angel Biscuits Jessie Dixon, Jefferson

Serves six, but recipe can easily be adjusted to serve more.

2 (¼ oz.) dry yeast pkgs. ½ cup warm water 5 cups self-rising flour 2 cups buttermilk ¼ cup sugar 1 cup Crisco shortening, butter flavored Dissolve yeast in warm water; add sugar. Mix Crisco and flour real good, then add all ingredients until well mixed. Store in refrigerator, covered.

When ready to bake, knead the amount you want to bake. Do not let rise before baking. Bake at 425° until golden brown.

Store the remaining dough in refrigerator; it will keep for several days.

Applewood Julep Stephanie Hamby, Deep Gap 1 cup pineapple juice 1 cup orange juice ¼ cup lemon juice 1 quart apple juice Mix together and serve.

DESSERTS 1 tsp. baking powder 1 egg, beaten 2½ cups buttermilk Warm water Sift together the dry ingredients. Add the egg and milk gradually to the dry ingredients. Whisk well to remove any lumps. Add enough warm water to your desired consistency. Enjoy with butter and warm maple syrup.

Cranberry Relish Bonnie Steelman, Deep Gap

Buckwheat Pancakes Rita Jones, Boone This recipe is in memory of our late brother and brother-in-law, Howard Jones. This was his very favorite meal, especially during the holidays and on Christmas Day. We each took turns frying and eating. Delicious!

2 cups buckwheat flour ½ cup plain flour 1 tsp. salt 1 tsp. baking soda

November 2014

1 bag cranberries 1½ cup sugar 2 packs raspberry Jell-O 1 cup water 3 oranges, segmented 1 Tbs. orange zest Heat water to boiling; add Jell-O and sugar, stirring until completely dissolved. Peel and segment three oranges, removing membrane. Put 1/3 cranberries, Jell-O and oranges in blender, add zest. Repeat process.

Pour into the bowl you will serve it in.

Yuletide Pound Cake Lois Haga, Lansing 1 cup butter, softened ½ cup shortening 3 cups sugar 5 eggs 1 tsp. vanilla extract 1 tsp. rum extract 3 cups all-purpose flour 1 tsp. baking powder 1 (8 oz.) cup sour cream Glaze: 1 cup confectioner’s sugar 2-3 tsp. milk In a mixing bowl, cream the butter, shortening and sugar until light and fluffy, about five minutes; add eggs, one at a time, beating well after each one. Beat in extracts. Combine flour and baking powder; add to creamed mixture; add sour cream. Beat just until combined. Pour into greased and floured 10-inch fluted tube pan. Bake at 350° for 40 to 50 minutes, or until done. Cool for 10 minutes.

Combine ingredients for glaze and pour over top of cake.