High Country Cookin' 2015

2015 with

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

featuring

Gail Polson

A supplement to

Mountain Times Publications

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High Country Cookin’

Page 2

November 2015

Holiday greetings from Mountain Times Publications

I

love this time of year and the opportunity to showcase some of the area’s finest cooks who take the time to share their recipes with us for this special publication.

You now have our latest collection before you, with each family favorite shared just as it was given to us.

Hopefully, you will decide to try a few of these specialties, which will, in turn, add a bit of the extraordinary to your holiday table.

As usual, we had an overflow of responses again this year — and it warms our hearts — but, if you don’t find your recipe here, make sure you look for it in an upcoming Lovin’ Spoonful column in the printed copies of our lo-

cal newspapers, as well as in our online version.

We hope you enjoy reading about our featured cook, Gail Polson, a Crossnore native who has devoted most of her life to cooking and serving others, and is known around the High Country for her skills and compassion.

Here’s wishing you a bountiful Thanksgiving, a very Merry Christmas and the happiest of all new years.

Sherrie Norris

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 Chicken Dip Sherry T. Greene, Boone 1 cup cheddar cheese, shredded 2 (8 oz.) blocks cream cheese 1 cup prepared ranch dressing 1 (10 oz.) can chicken drained and chopped Hot sauce to taste (optional) Soften cream cheese until there are no lumps. Add ranch dressing, cheese and hot sauce. Add chicken and pour into 9x13-inch baking dish.

Bake at 350 degrees for 30 minutes.

Or put into crockpot on low until heated through.

Buffalo Chicken Dip Brenda Baird, Banner Elk Makes one pie-plate full 2 (8 ounce) package cream cheese, softened 1 cup ranch dressing or bleu cheese ¾ cup Red Hot sauce (to taste) 1 (10 ounce) can chicken, drained Shredded cheddar cheese, to taste Beat cream cheese, ranch dressing and hot sauce. Fold in shredded cheese. Spread mixture into a pie plate, sprayed with Pam. Bake at 350 degrees for 15 minutes. Add cheddar cheese to top.

Bake an additional 10 to 15 minutes.

Serve hot with Frito scoops, crackers or corn chips.

Roasted Red Pepper Dip Amanda Lewis, Carter County 1 (8 ounce) container sour cream 1 (7 oz.) jar roasted red peppers, drained 4 ounces cream cheese, softened 1 clove garlic, minced 1 tablespoon basil (fresh) ½ teaspoon oregano (dried) Place all ingredients in a food processor, cover. Process until red peppers are finely chopped and mixture is well blended.

Pour into serving bowl, cover and refrigerate at least one hour. Makes 16 servings, two tablespoons each.

Baked Onion Dip Linda Todd, Valle Crusis and Grapevine, Tex. 3 (8 oz.) packages cream cheese 1 cup mayonnaise 1 cup Parmesan cheese 1 bag frozen onions, chopped Preheat oven to 350 degrees. Soften cream cheese; add mayonnaise and Parmesan cheese. Stir well. Stir in

frozen chopped onions.

Put in a baking dish and bake for 45 minutes to one hour. It will be slightly brown on top.

Serve with Ritz baked cracker chips.

Cheese Crisps Sandra Pritchard Galloway, Old Fort 1 cup butter or margarine, softened 2 cups all-purpose flour ½ tsp. salt ¼ tsp. cayenne pepper 2 cups shredded sharp cheddar cheese 3 cups Rice Krispies cereal In mixing bowl, cream the butter until fluffy. Slowly mix in the flour, salt and cayenne pepper. Stir in cheese and cereal.

Shape into small balls and place on ungreased cookie sheets. Bake at 350 degrees for 15 minutes or until lightly browned.

May serve warm or cold.

Slow Cooker Chex Mix Kerenna Robbins, Greensboro 9 cups Chex cereal (I used equal parts corn, rice and wheat Chex) 2 cups pretzels 1 cup Cheerios

1 cup peanuts 6 Tbs. butter, melted and hot 1 Tbs. seasoned salt ¼ cup Worcestershire sauce 1 tsp. garlic powder (optional) Add cereal, pretzels, cheerios and peanuts to the bowl of a slow cooker.

In a separate bowl, whisk together butter and seasoned salt until the salt is dissolved.

Stir in the Worcestershire sauce until combined.

Drizzle the sauce evenly over the top of the cereal mixture. Toss for about 1 minute, or until the mixture is evenly combined.

Cover and slow cook on low for three hours, stirring at the one hour, two hour and two and a half hour marks, so that the mixture does not burn.

Then, spread the mixture out onto a few baking sheets or parchment paper in an even layer until it cools to room temperature.

Serve or store in a sealed container for up to three weeks.

Note: If your slow cooker does not have a tiny hole in it to let air escape, it may collect too much condensation, which could make the Chex mix soggy.

If that is the case, I recommend placing a towel underneath the lid of the slow cooker to collect the condensation.

High Country Cookin’

November 2015

Bavarian Cabbage Chowder

side dishes

Leanne Snyder, Banner Elk 1 pound Italian spiced sausage, cut into bite-sized pieces 2 cups sliced carrots ¼ teaspoon caraway seeds 2 tablespoons butter 2 cans cream of celery soup/1 soup can of water and 1 soup can of milk 3 cups cabbage, shredded Brown sausage in large, heavy pan. Cook carrots and caraway seeds in butter until tender; stir in remaining ingredients. Bring to a slight boil, then reduce heat to simmer. Cook 10 minutes or until cabbage is tender, stirring occasionally. Makes 8 cups.

Broccoli-Cheese Soup Betty Hensley, Old Fort 2 tablespoons margarine 1 to 2 stalks celery ¾ cup chopped onion (Sauté over medium heat for 3 minutes) 3 cans chicken broth and water to equal 6 cups (Add to above and heat to boiling) 8 ounces angel hair pasta 1 teaspoon salt 1/8 teaspoon garlic salt (Add to liquid and cook to boiling for 3 minutes) 2 boxes frozen chopped broccoli (Add to boiling mixture and cook for 4 minutes) 6 cups milk 1 pound Velveeta cheese Pepper to taste (Add and cook until cheese melts)

Sour Cream Potato Soup Gladys Brown, West Jefferson (In memory of Peggy Jardon) ¼ pound bacon, diced 1 medium onion, diced 2 stalks celery, diced 2 tablespoons flour Salt and pepper 3 cups water 2 cups chicken broth 4 large potatoes 1 ½ cups sour cream Cook bacon in heavy soup pot until brown; add onion and cook until soft. Sprinkle in the flour, cook for 3 minutes. Add water and broth; add potatoes. Slowly bring to boil. Reduce heat and simmer until done.

In a separate bowl, ladle in 2 cups of the soup broth, whisk in sour cream until blended. Pour mixture back in soup and cook for 3 minutes. Adjust seasoning to taste.

Leanne’s Awesome Potato Casserole Leanne Snyder, Banner Elk 2 bags frozen hash browns 1 16 ounce container light sour cream 1 can cream of mushroom soup, undiluted

Page 3

2 packets instant beef bouillon 1 cup Monterey Jack cheese, shredded 1 cup cheddar cheese, shredded ½ onion, chopped (optional) 1 green pepper, chopped or ½ tablespoon instant green pepper flakes (optional) Mix all ingredients together; pour into square glass baking dish; bake covered, except for last 10 minutes, then at 350 degrees for 40 minutes.

Potato Latkes (Pancakes)

nuts or walnuts Strip kale from tough stem. Slice crossways into ribbon strips and place in medium bowl. Add red onion, avocado and tomatoes. Whisk together lemon juice, oil and salt. Add coarse ground pepper. Pour ½ of vinaigrette over vegetables and toss to coat. Add more dressing as needed. Top with feta cheese and optional seeds or nuts.

Dressing Lynn Brennan, Boone

Cindy Cohen, Beech Mountain 4 Idaho or russet potatoes 1 medium onion 1 egg 3 tablespoons flour ½ teaspoon baking powder 1 teaspoon salt pepper Grate potatoes and onion in food processor; drain water from potatoes and onion. Add the remaining ingredients. Fry in canola oil. Makes 15 latkes.

Heather J’s Colorado Broccoli Casserole Leanne Snyder, Banner Elk

1 bag Pepperidge Farm stuffing 1 bag Pepperidge Farm cornbread stuffing Cornbread, crumbled 1 stick butter, melted Salt and pepper Poultry seasoning 1 can cream of chicken soup Water Celery seed Chopped celery Go by Pepperidge Farm directions for water amounts and heat. Add stuffing and melted butter.

Add celery and seasonings. Stir until combined, good and moist, but not runny. Bake at 350 degrees in small mounds on cookie sheet or in baking dish for about 20 minutes.

2 packages chopped broccoli, cooked and drained (can use fresh) Add 1 can cream of mushroom soup 1 cup Duke’s mayonnaise 2 beaten eggs 1 cup grated sharp cheddar cheese Pam spray Mix all ingredients together and pour into Pamcoated casserole dish; bake at 350 degrees for 45 minutes.

Heavenly Hash Salad Betty Hensley, Old Fort 1 can Eagle Brand Milk.

1 carton sour cream 1 can crushed, pineapple (drained) 1 can fruit cocktail (drained) 1 tablespoon lemon juice 1 large container cool whip.

Fold ingredients together. Chill thoroughly or freeze. Place in large flat dish. Makes large serving.

Raw Kale and Feta Salad LouElla South, Boone 1 bunch of red kale 1 small lemon 4-5 tablespoons extra virgin olive oil Pinch of salt ½ red onion, slivered 1 ripe avocado, diced 1 cup halved cherry tomatoes ½ cup feta cheese, crumbled Optional: ¼ cup toasted sunflower seeds or pine seeds,

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High Country Cookin’

Page 4

Quick Company Chicken

entrees

Arlene Bare, West Jefferson ¼ cup melted margarine 1 cup cracker crumbs 2 cups diced cooked chicken 1 cup sour cream 1 can cream of chicken soup ¼ cup broth or milk Salt and pepper to taste Combine margarine and cracker crumbs; blend well. Spoon half the crumbs into shallow two-quart casserole; cover with chicken.

Combine sour cream, soup, broth or milk, salt and pepper; blend well. Pour over chicken; top with remaining crumbs. Bake in preheated 350-degree oven for 20 to 25 minutes.

Baked Apricot Chicken Dish Lu Shep Baldwin, Greeneville, Tenn.

12 boneless skinless chicken thighs 1 cup apricot preserves 1 cup French dressing 1 (1 oz.) pkg. dry onion soup mix Preheat oven to 350 degrees (175 degrees C).

In a medium bowl, combine the jam, dressing and soup mix. Mix together. Place chicken piece in a 9x13inch baking dish. Pour apricot mixture over chicken and bake uncovered in the preheated oven for 50-60

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minutes Note: I found that it was better to cook it about one hour and 20 minutes, just don’t let it burn. I also mix the ingredients at lunch and marinate the chicken/ mixture in the baking dish all afternoon.

Chicken & Doritos Casserole Sherry T. Greene, Boone 2 cups shredded cooked chicken 2 cups shredded Mexican cheese blend (divided) 1 (10 oz.) can cream of chicken soup ½ cup milk ½ cup sour cream 1 can Ro-tel tomatoes (drained) ½ packet taco seasoning

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Preheat the oven to 350 degrees. In a large bowl, mix together shredded chicken, 1 cup of cheese, cream of chicken soup, milk, sour cream, Ro-tel tomatoes and taco seasoning. Mix well.

Grease a two-quart glass casserole dish and add a layer of crushed Doritos across the bottom. Top with a layer of the chicken mixture. Add another layer of crushed Doritos, and then add another layer of the chicken mixture. Top with remaining cheese. You can add more crushed Doritos on top, if you wish.

Cover and place into oven and bake at 350 degrees for 30-35 minutes until bubbling hot. Remove from the oven.

Optional: Top with lettuce, tomato before serving.

Stuffing Meatloaf Sandra Galloway, Old Fort 1 pkg. Stove Top Stuffing mix, dry 1 cup warm water 1½ lbs. lean ground beef 2 eggs, slightly beaten 1 pkg. onion soup mix Preheat oven to 350 degrees. Coat inside of Bundt pan with cooking spray.

Place warm water, onion soup mix and dry stuffing mix in a bowl. Mix well. Let sit for 5 minutes to allow bread time to absorb water. Add eggs and ground beef. Mix well. Best to get it blended by using your hands. Place evenly into Bundt pan. You can also put into muffin tins to make individual loafs. Bake one hour or until no longer pink inside. (Will take less time in muffin tins. You will just need to monitor.)

Remove from oven and allow to rest 5 minutes before slicing.

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2 lbs. roasted turkey, shredded 1 yellow onion, thinly sliced 2 poblano peppers, thinly sliced 4 cloves garlic, minced 1 tsp. cumin ½ tsp. salt ¼ tsp. black pepper 16 oz. sour cream 2 cups turkey or chicken stock 2 cups grated cheddar cheese 18 corn tortillas Saute the onion, garlic and peppers with salt and cumin until soft. Add the stock to the pan and reduce until half of the liquid is absorbed. Remove from heat and add the sour cream and black pepper. Stir until well mixed. Layer the bottom of a 9x13-inch baking dish with six corn tortillas. Evenly layer 1/3 of shredded turkey, then follow with 1/3 of sour cream mixture and 1/3 of the cheddar. Repeat twice, then cover with foil and bake at 350 degrees for 25 minutes. Remove foil and bake until lightly browned.

Serve with fresh salsa.

SEE ENTREES, PAGE 5

High Country Cookin’

November 2015

Sunken Chicken Kerenna Robbins, Greensboro 2 pkgs. thin sliced chicken breast ¾ bag fresh organic baby spinach leaves 6-8 slices of prosciutto 1 (8 oz.) pkg. sliced mushrooms 1 heaping tsp. chopped garlic ½ cup white wine ¼ cup olive oil 1 pkg. Lipton savory herb and garlic soup mix 1 bag shredded mozzarella cheese Nonstick spray Preheat oven to 375 degrees. Spray a 13x9-inch baking dish with nonstick spray.

Add chicken to baking dish; top with sliced prosciutto, followed by the baby spinach and mushrooms. In a small bowl, mix together the wine, garlic, oil and package of herb and garlic soup mix. Mix well and pour over the entire baking dish. Cover lightly with foil and bake for 30 minutes.

Remove from oven and add bag of shredded mozzarella cheese. Return to oven and bake until cheese is melted, about 5 minutes.

Crock Pot Chuck Roast Kerenna Robbins, Greensboro Place one medium chuck roast in the crockpot. Sprinkle with Hidden Valley ranch dressing, then, sprinkle McCormick Au Jus mix on top of that.

Put a stick of butter on top. Add about 5 pepperoncini peppers to top.

Do not add water. Cook in crockpot on low for about 8 hours.

Homemade Pizza

entrees

6 oz. tomato paste ¼ cup water 1 tsp. salt ½ tsp. oregano 1 clove garlic, chopped Mix all sauce ingredients.

Toppings as desired

Bake at 450 degrees on lowest rack in oven until done.

Note: I like to press dough in pan/ pans and prebake at least 5 minutes before putting on sauce, cheese and other toppings. This makes for a crisper crust.

One-Dish Reuben Dinner Mary Gentry, Boone 16 ounce can sauerkraut, undrained 1 pound deli corned beef, chopped 2 cup shredded Swiss cheese ½ cup mayonnaise ¼ cup Thousand Island salad dressing 2 cup tomatoes, sliced ¼ to ½ cup pumpernickel or rye soft bread crumbs 2 tablespoons butter, melted Place undrained sauerkraut in a lightly greased one and a half quart casserole dish. Top with corned beef and cheese. Combine mayonnaise and salad dressing; spread over cheese. Arrange tomatoes on top. Toss together breadcrumbs and melted butter; sprinkle over top of casserole. Bake, uncovered, at 350 degrees for 25 to 30 minutes. Let stand 5 minutes before serving. Serves four to six.

Southwestern Turkey Casserole Mary Gentry, Boone

Karen W. Critcher, Boone Crust: 1 pkg. yeast 1 cup warm water 1 tsp. sugar 1 tsp. salt 2 Tbsp. oil 1 cup all-purpose flour 1 cup whole wheat flour, plus extra to work into dough.

Dissolve yeast in warm water and stir in remaining ingredients. Let dough rise 5 minutes. Knead, using more flour to make a smooth dough.

Makes one large or two smaller crusts.

Sauce: ¼ cup chopped onion 1 Tbsp. oil 8 oz. tomato sauce

Page 5

10¾ ounce can cream of chicken soup 10¾ ounce can cream of mushroom soup 7 ounce can diced green chiles, drained 1 cup sour cream 16 (6-inch) corn tortillas, cut into strips, divided 2 cup cooked turkey, diced and divided 8 ounce package shredded cheddar cheese, divided Garnish: cilantro leaves, chopped green onions and salsa Combine soups, chiles and sour cream in a mixing bowl; set aside. Line bottom of a lightly greased 13x9-inch baking pan with half of the tortilla strips. Top with half the turkey.

Spread half of soup mixture over turkey; sprinkle with half of cheese.

Repeat layers. Bake, uncovered at 350 degrees for 30 to 45 minutes. Garnish

FROM PAGE 4

with cilantro, green onions and salsa.

Serves six to eight.

Leanne’s Christmas Morning Breakfast Casserole Leanne Snyder, Banner Elk 1 pound bulk sausage 6 eggs 2 cups milk 1 teaspoon salt 1 teaspoon dry mustard 1 tablespoon jalapeno pepper, minced 2 cups bread crumbs, 2-3 slices of bread 1 cup grated cheese Cook sausage until done, drain grease and set aside. Combine eggs, milk, salt, mustard and jalapeno peppers; set aside. Pour breadcrumbs on bottom of casserole dish as first layer.

Add cooked sausage as second layer, then grated cheese as third layer. Pour egg mixture over all layers. Let stand at least 6-8 hours preferably overnight; keep refrigerated until baking.

Bake at 350 degrees for 45 minutes if using oblong dish; 1 hour and 15 minutes if using round casserole dish.

Onion Casserole Brenda Huffman, Morganton Slice 1 large Vidalia onion. Saute in ½ stick butter until clear, but not browned. Crush in 1 serving of Ritz Crackers. Mix with ¾ stick of melted butter. Press into 9-inch pie plate or glass baking dish. Pour cooked onions over crackers. Mix 2 eggs and ½ cup milk, salt and pepper. Pour over onions. Spread shredded cheddar on top and sprinkle with paprika. Bake 25 minutes at 350 in preheated oven.

SEE ENTREES, PAGE 8

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High Country Cookin’

Page 6

November 2015

A heart for serving others

BY SHERRIE NORRIS sherrie.norris@wataugademocrat.com

G

ail Pritchard Polson of Crossnore has devoted a big part of her life to food service and is known in her community as one with a big heart and a gift for cooking and serving others.

While she no longer waits tables, as she did for many years at some of the area’s local eateries, nor cooks commercially as she once did at the local hospital, Polson continues to provide good food and special treats for her church, community and family gatherings.

Polson is always among the first to arrive at a neighbor’s home when a birth, illness or death has occurred, bearing an offering of food, and always with a warm smile or hug, and kind caring words of comfort.

There are many dishes that she enjoys preparing, but she is always

requested to bring her cucumber sandwiches to church functions; a family reunion wouldn’t be the same without her coleslaw and deviled eggs, nor would her family Christmas gathering survive without her mouthwatering lime Jell-O congealed salad.

She is also known for her fluffy angel biscuits, which melt in your mouth, especially when enhanced with a spoonful of her homemade jam and jelly.

Currently, as a member of the social committee at her church, where she has been a lifelong member, Polson helps plan, organize, set up and clean up for homecomings, wedding showers and other special food-related celebrations and activities.

She is also treasurer of her Sunday school class, helps with Vacation Bible School each summer and volunteers when and where needed.

In the summer, she and her husband, Danny Polson, always raise a

garden, from which she preserves dozens of jars of goods each year — green beans, tomatoes, pickles — you name it, and she will find a place for it all on her pantry shelves or in the freezer.

While her family often jokes with her about “hoarding,” everyone knows she is always willing to share with others, and she does so generously.

SEE SERVICE, PAGE 7

Buttermilk Biscuits 2 cups self-rising flour, sifted 1/3 cup shortening ¾ cup buttermilk Cut shortening with flour; add milk all at once. Stir with fork. (Dough should follow fork around bowl.) Roll out on floured board.

Cut out with biscuit cutter or glass. Place on baking pan and bake at 400 degrees for 15 minutes, or until lightly brown. Baste top of hot biscuits with butter.

PHOTO BY SHERRIE NORRIS G Polson is known in her community as a great Gail c cook and a compassionate servant.

November 2015

High Country Cookin’

Page 7

SERVICE

man in her Linville restaurant. She also worked at the Mountain Glen Golf Course FROM PAGE 7 snack bar, waitressed at the Tweetsie Polson said that it is only natural that Diner and The Little Kitchen in Newland, she has such a love for food and serving The Mountain Top Restaurant in Pineola others. and the Holiday Inn, Banner Elk. Her maternal grandparents were well For several summers, she also cooked known during the 1930s and ’40s for their for seasonal residents in Linville.

Crossnore store and cafe, where they fed She worked seven years in the kitchen many people, regardless of their ability to at Sloop Memorial Hospital in Crossnore, pay. five of those as a cook, and for eight years, Her grandfather, Jeter Vance, was one mainly weekends, she worked with Lovin’ of Crossnore’s first mayors, and was a Spoonful Catering. gifted cook, who, earlier, was working For the last 20 years, as an in-home in an industrial cafeteria in Ohio when aide through a local health care agency, he met Blanche Polson has continued to prepare food for her clients.

Snodgrass, who Cucumber soon became She said she his wife. feels blessed Sandwich Filling 1 (8 oz.) pkg. cream cheese Polson’s for her skills ¼ cup grated carrots “Granny and the oppor¼ cup grated onions Blanche,” too, tunities to use was blessed ¼ cup grated green peppers them. with culinary ¼ tsp. garlic salt “I love helpskills and ½ cup chopped cucumbers (not grated) ing others and couldn’t keep hope that, Mix together all ingredients. Refrigerate. her butteralong the way, Serve on bread or crackers of choice. scotch and I can make a apple pies on difference in so the cafe counter someone’s day,” very long. The pies no sooner left the oven she said. before anxious customers quickly claimed Like most good cooks, she doesn’t them for their own. always measure ingredients, so it’s not Polson always easy learned a lot for her to about the share recikitchen from pes. Such is her granny, the case with as well as her her coleslaw. mother, Mary “I chop my Lou Vance cabbage and Pritchard, carrots and I who was also add mayona wonderful naise, a little cook; Mary’s sugar, salt sister, Jean, and vinegar. I also spent don’t measure, Lime many years in but it always Jell-O Salad food service turns out when she pretty good,” 1 large box lime Jell-O moved north, she said.

1 (15 oz.) can crushed pineapple, drained and her brothAccording 1 (8 oz.) pkg. cream cheese er, Kenneth to Ramona ½ cup pecans “Bub” Vance, Sturgill, who 1 small tub Cool Whip today, at 88, grew up in the In a small bowl, dissolve Jell-O with1 cup still cooks and same town, cold water and ½ cup hot water. cans in his “The CrossIn a larger bowl, add drained pineapple, Jonesborough, nore comcream cheese and nuts; add Jell-O mixture Tenn., home. munity and and cool whip. Mix well. Pour into a glass Polson First Baptist baking dish. Refrigerate until firm. Cut into said she was Church are so squares to serve. blessed with lucky to have both sides of this caring her family known for their culinary skills, woman living in our little mountain town. although back then it was just known as No one deserves to be recognized more so “good country cooking.” than Gail.”

Other family members, too, owned cafes Sturgill describes Polson as, “One of the and worked in various food-related jobs. kindest and most thoughtful persons I Polson first became a waitress as a have ever known. She always is thinking teenager for the Hartley’s Linville Café in of others, never herself.” the mid-’60s and later joined Mary Hoil“Gail always remembers birthdays and

Hummingbird Cake 3 cups all-purpose flour 2 cups sugar 1 tsp. baking soda 1 tsp. salt 1 tsp. cinnamon 3 eggs, beaten 1 cup vegetable oil 1 ½ tsp. vanilla 1 (8 oz.) can crushed pineapple 2 cups mashed bananas 1 cup chopped pecans

Icing: 8 oz. cream cheese, softened ½ cup margarine, softened 1 lb. box or pkg. of powdered sugar 1 tsp. vanilla Beat cream cheese and margarine with mixer until fluffy; add powdered sugar and vanilla, beating to a spreading consistency. Spread between cooled cake layers; cover top and sides completely.

Combine flour, sugar, baking soda, salt and cinnamon in bowl; mix well. Add eggs, oil, stirring until moistened. Stir in vanilla and undrained pineapple, bananas and pecans. Spoon into three greased and floured cake pans. Bake at 350 degrees 25-30 minutes, or until done. Cool.

The recipe cards are a few of Polson’s favorite recipes that are measurable, tried and true.

sends cards to everyone and routinely checks on the sick or bereaved,” Sturgill said.

“When God made Gail, he placed an angel on earth. This special lady is always appreciative of anything done for her.

I am proud to call her my life friend,” Sturgill said.

Polson has spent her lifetime not only loving her family, friends and neighbors, but also her Boston terriers, which she considers her “babies.”

High Country Cookin’

Page 8

entrees Potato Soup

November 2015

FROM PAGE 5 In a large soup pot over medium heat, saute the zucchini, onion, parsley and basil in butter until vegetables are tender. Stir in flour, salt and pepper.

Gradually stir in water. Add the bouillon cubes and lemon juice; mix well. Bring to a boil, cook and stir for 2 minutes. Add tomatoes, milk and corn; bring to a boil.

Reduce heat, cover and simmer for 5 minutes or until corn is tender. Just before serving, stir in cheeses until melted. Garnish with parsley if desired.

Note: You can make this in a lower-fat version by using low/non-fat cheeses.

Ruby Killaugh, Marion 12 slices bacon, microwaved 4 large potatoes, microwaved 2/3 cup butter or margarine 2/3 cup flour (½ cup, if thinner soup is desired) 6 cups milk ¾ teaspoon salt ½ teaspoon pepper 4 green onions (or plain) 1¼ cup (5 ounce) shredded cheddar cheese 8 ounces sour cream

Chicken Divan Nancy Greer, Vilas

Cook and crumble bacon. Cook and cool potatoes.

Scoop out potato pulp. Melt butter over low heat, add flour and stir until smooth. Cook 1 minute, stirring constantly. Gradually add milk. Cook over medium heat, stirring constantly until thickened and bubbly. Add potato pulp, salt, pepper, onion, bacon and cheese. Cook until heated through, then stir in sour cream.

Zucchini Garden Chowder Linda Todd, Valle Crusis and Grapevine, Tex. 2 medium zucchinis, chopped 1 medium onion, chopped 2 tablespoons minced fresh parsley

1 teaspoon dried basil ¼ cup butter or margarine 1/3 cup all-purpose flour 1 teaspoon salt ¼ teaspoon pepper 3 cups water 3 cubes chicken bouillon 1 teaspoon lemon juice 1 can diced tomatoes, undrained (can use Rotel) 1 (12-ounce) can evaporated milk 1 (10-ounce) package frozen corn ¼ cup grated Parmesan cheese 1 ½ -2 cups shredded cheddar cheese Additional chopped parsley (optional)

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In large bowl, stir together chicken, soup, broccoli, rice, butter, milk and cheese. Pour into greased 9x13inch baking pan.

Bake covered at 350 degrees for 30 minutes. Remove cover and bake 30 more minutes.

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1¾ cups flour ½ tsp. baking powder 1 tsp. cinnamon ½ tsp. soda ½ tsp. salt ½ cup margarine 1 cup sugar 1 egg 1 tsp. grated lemon peel 2 tsp. lemon juice 2/3 cup canned milk 2/3 cup applesauce Sift dry ingredients together; cream sugar and margarine together. Add egg and lemon rind. Mix well.

Stir lemon juice into milk. Add dry ingredients and milk, alternately, to creamed mixture. Beat well. Add applesauce. Bake at 350 degrees for about 20 minutes. Cool. Frost with peanut butter frosting.

Peanut Butter Frosting 2 cups powdered sugar 1/3 cup milk ¼ cup margarine 2/3 cup peanut butter

Carmel Apple Dump Cake Sherry T. Greene, Boone 2 cans of apple pie filling (you can also use cherry, blueberry or any fruit) 1 box of yellow cake mix 2 (1 cup) sticks of butter, melted ½ cup caramel sauce (ice cream topping) ½ tsp. cinnamon ½ cup chopped pecans (optional) Whipped cream for garnish (optional) In a greased 9x13-inch dish, mix pie filling, ½ tsp. cinnamon and caramel sauce. Spread evenly in pan.

Pour dry cake mix directly on top of the pie filling and spread evenly. Top with melted butter and pecans (optional).

Bake at 350 degrees for 45-50 minutes, or until top is golden brown and apple filling is bubbly around the edges.

Serve with ice cream or whipped cream.

SEE DESSERTS, PAGE 9

High Country Cookin’

November 2015

Chocolate Chip Pound Cake

DESSERTS

Page 9

FROM PAGE 8 powdered sugar.

Lu Shep Baldwin, Greeneville, Tenn.

Dump Cake

Gladys Brown, West Jefferson

1 box of yellow cake mix (with pudding in the mix) 1 small container of sour cream 1 small box of chocolate instant pudding mix (dry) 6 oz. (small bag) of semisweet chocolate chip morsels (chips) 2/3 cup of water 2/3 cup of oil ½ cup of sugar 4 eggs Preheat oven to 325 degrees. Spray Bundt pan with baking spray.

(I use Baker’s Joy cake pan spray). Mix all ingredients together, thoroughly, with a mixer. Pour into cake pan and spread evenly. Bake about 1 hour, depending on your oven. Let the cake cool in the pan for about 20 minutes. Invert and cover with a kitchen towel and let it finish cooling.

Delicious warmed and served with a scoop of vanilla ice cream.

Some people sprinkle confectioner sugar on top of the cake.

Note: I prefer to get the top (which is really the bottom of the cake) very dark before I take the cake from the oven. I always insert a table knife to make certain the cake is completely baked on the inside.

This cake recipe was passed down to me from a sweet lady from our office years ago. This cake has been a huge hit anywhere I have taken it.

Dump 1 can of pie cherries in baking dish. Dump 1 can crushed pineapple on cherries. Dump 1 box yellow cake mix (dry) on top of this. Dump 1½ stick margarine on top of cake mix. Dump 1 can coconut on top of margarine. Bake at 350 degrees for 30 minutes. Enjoy hot or cold.

Blondies (Dessert Squares)

Patt Paal, Boone

inches up sides of a lightly greased 9x13-inch baking dish.

Bake at 350 degrees for 20 minutes or until edges are lightly browned. Cool.

Bring brown sugar, honey, 2/3 cup butter and whipping cream to a boil in saucepan over medium high heat. Stir in pecans and pour hot filling into prepared crust.

Bake at 350 degrees for 25-30 minutes. Cool completely before cutting into 2-inch squares. Makes about 28 squares.

Note: This is great to make and freeze for later.

Virginia Old-fashioned Pound Cake

Lois Haga, Lansing

Pecan Squares Sherry T. Greene, Boone

4 sticks unsalted butter 3½ cups sugar 10 eggs 1 teaspoon mace 2 tablespoons liquid flavoring (orange, lemon or vanilla) 4 cups flour

2 cups all-purpose flour 2/3 cup powdered sugar ¾ cup butter softened ½ cup firmly packed brown sugar ½ cup honey 2/3 cup butter 3 Tbsp. whipping cream 3½ cup coarsely chopped pecans Sift together 2 cups flour and 2/3 cup powdered sugar. Cut in ¾ cup softened butter, using pastry blender or fork just until mixture resembles coarse meal. Pat mixture on bottom and one and a half

3 eggs 1 cup granulated sugar ½ cup brown sugar 1 teaspoon vanilla ¼ teaspoon salt ½ cup crunchy peanut butter ½ cup coconut oil 1 1/3 cups self-rising flour 1 cup Hershey Special dark morsels Beat eggs, sugars, vanilla and salt until fluffy and light. Soften peanut butter and coconut oil in microwave and add to above mixture. Add flour and beat.

Pour into greased 9x13-inch pan. Sprinkle morsels over top. Bake at 350 degrees for 30 minutes.

SEE DESSERTS, PAGE 10

Eat ... Laugh ... Love

Bring all ingredients to room temperature. Grease and lightly flour tube pan. Preheat oven to 350 degrees. Cream butter and sugar until nearly white and fluffy. Beat in eggs, one at a time. Add remaining ingredients and mix well. Pour butter into pan and bake for 1½ hours or until it tests done. Cover cake with foil halfway through baking to prevent top from becoming too dark. Remove from pan and serve with

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Page 10

High Country Cookin’

DESSERTS Quick Cherry Crisp

Crustless Coconut Pie

November 2015

FROM PAGE 9

Double Layer Pumpkin Pie

Amanda Lewis, Carter County

Gladys Brown, West Jefferson

Arlene Bare, West Jefferson

1 can cherry pie filling ¾ cup flour 3 tablespoons brown sugar ¼ teaspoon cinnamon 6 tablespoons butter Cool Whip

2 cups sugar ½ cup self-rising flour 4 eggs 1 stick margarine 2 cups coconut 2 cups milk

4 ounces cream cheese, softened 1 tablespoon milk 1 tablespoon sugar 8 ounce cool whipped topping, thawed 1 graham cracker piecrust 1 cup milk 1 can (15 ounce) pumpkin 2 packages (4 serving size each) Jell-O vanilla flavored instant pudding and pie filling 1 teaspoon ground cinnamon ½ teaspoon ground ginger ¼ teaspoon ground cloves

Heat oven to 450 degrees. Put pie filling into pie plate. In bowl, combine flour, brown sugar and cinnamon.

Cut in butter. Sprinkle over pie filling. Bake 15 minutes at 450 degrees; reduce heat to 375, bake for 10 minutes more.

Serve with Cool Whip.

Dreamsicle Pie

Amanda Lewis, Carter County, Tenn.

8 ounces cream cheese, softened 1 can Eagle Brand milk ½ cup Tang 1 (12 ounces) tub cool whip 2 graham cracker crusts Mix together cream cheese, Eagle Brand milk, Tang and Cool Whip. Pour into crust and refrigerate. Makes two pies.

Mix together and bake at 350 degrees for 45 minutes or until set and brown. Use deep pie dish.

Crunchy Pumpkin Dessert Squares

Eileen Stamey, Newland

1 can (30 oz.) pumpkin pie filling 1 can (12 oz.) fat free evaporated milk 3 eggs 1 package yellow cake mix 2/3 cup chopped pecans 1 cup reduced fat butter, melted 1¼ cups fat-free whipped topping In large bowl, combine the pie filling, milk and eggs. Beat on medium speed until smooth. Pour into ungreased 13x9-inch baking pan. Sprinkle with cake mix and pecans. Drizzle with butter. Bake at 350 degrees for 60-65 minutes or until toothpick inserted near center comes out clean. Garnish with whipped topping, then cool. Refrigerate leftovers.

Peanut Butter Pound Cake

Mary Gentry, Boone

1 cup butter, softened 2 cups sugar 1 cup brown sugar, packed ½ cup creamy peanut butter 5 eggs 1 tablespoon vanilla extract 3 cups cake flour ½ cup baking powder ½ teaspoon salt ¼ teaspoon baking soda 1 cup whipping cream or whole milk Beat butter and sugar in a bowl with an electric mixer at medium speed. Add brown sugar and peanut butter; mix well. Add eggs, one at a time, beating after each addition; stir in vanilla. Sift together dry ingredients and add alternately with whipping cream or milk. Pour into a lightly greased and floured 10-inch Bundt pan. Bake at 325 degrees for one hour, or until a toothpick inserted in center comes out clean.

Peanut Butter Frosting 16 ounce package powdered sugar 1/3 cup creamy peanut butter ¼ cup butter, softened 5 to 6 tablespoons milk 1/8 teaspoon salt Combine all ingredients and blend until smooth.

Drizzle cake with frosting. Serves 10 to 12.

Mix cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until well blended. Gently stir in half of the whipped topping. Spread onto bottom of crust.

Pour 1 cup milk into large bowl. Add pumpkin, dry pudding mixes and spices. Beat with wire whisk for 2 minutes or until well blended. Mixture will be thick.

Spread over cream cheese layer. Refrigerate four hours or until set. Top with remaining whipped topping, just before serving. Refrigerate leftovers.

Cherry Cheese Pie

Jerelee Whittington, Lenoir

1 (9 inch) graham cracker crumb crust 1 (8 ounce) package cream cheese, softened 1 (14 ounce) can Eagle Brand sweetened condensed milk (not evaporated) 1/3 cup Real Lemon Reconstituted lemon juice 1 teaspoon vanilla extract Canned cherry pie filling, chilled In large mixer bowl, beat cheese until fluffy. Beat in Eagle Brand until smooth. Stir in lemon juice and vanilla.

Pour into crust. Chill three hours or until set. Top with desired amount of pie filling before serving.

Refrigerate leftovers.

Impossible Pumpkin Pie

Leanne Snyder, Banner Elk

¾ cup sugar ½ cup Bisquick baking mix 2 tablespoons butter 1 can (13 ounce) evaporated milk 2 eggs 1 can (16 ounce) pumpkin 2 ½ teaspoons pumpkin pie spice 2 teaspoons vanilla Heat oven to 350 degrees. Grease 9- or 10-inch pie plate. Beat all ingredients until smooth, 1 minute in blender on high.

Pour into plate. Bake until knife inserted in center comes out clean, 50-55 minutes.

High altitude (over 3,500 feet), heat oven to 375 degrees. Bake for 45-50 minutes.

SEE DESSERTS, PAGE 11

High Country Cookin’

November 2015

Susan V’s Yummy Sour Cream Cake

Leanne Snyder, Banner Elk

1 cup coarsely chopped pecans, toasted 1 cup firmly packed light brown sugar 1 teaspoon ground cinnamon 3 cups all-purpose flour 1½ teaspoon baking soda 1½ teaspoon baking powder ¾ teaspoon salt 1 cup powdered sugar ¼ cup butter, softened 1 (8 oz.) package cream cheese at room temperature 1½ cups granulated sugar 1 large egg ½ cup egg substitute 2 teaspoons vanilla extract 16 oz. sour cream, regular or light Pam spray

Topping One tablespoon orange juice, whisk together with a little powdered sugar.

Drizzle over cake when cooled.

Coat Bundt pan with Pam; combine toasted pecans, brown sugar and cinnamon and set aside.

Combine flour, baking soda, powdered sugar and salt. Beat butter, cream cheese and sugar at medium speed with electric mixer until creamy.

Add egg and beat until blended. Add egg substitute and vanilla, beating until blended.

Add flour mixture to butter mixture alternately with sour cream, beginning and ending with flour mixture; beat high for 1 minute.

Pour one third of batter into pan, sprinkle batter with half pecan mixture; repeat layers twice, ending with batter. Bake at 350 degrees for 50 minutes. When cake is cool, drizzle topping over cake.

Cheyenne Chocolate Cake

Linda Perrell, Newland

¾ cup cocoa (Dutch processed) 1¾ cups sugar 4 eggs ½ cup milk ½ cup butter 2 cups sifted all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda ½ teaspoon salt 1 cup dairy sour cream 1 teaspoon vanilla extract Cook cocoa, ¾ cup sugar, 1 egg yolk and milk over low heat until thick, stir

DESSERTS

constantly to prevent sticking. Cool.

Cream butter until smooth and soft.

Gradually add remaining sugar, beating until well blended. Add one whole egg and two yolks. Mix well. Stir in sifted dry ingredients, add alternately with sour cream.

To cocoa mixture, add vanilla. Fold in egg whites, which have been beaten until stiff, but not dry. Pour into (three) 8-inch layered pans, greased and lined with wax paper. Bake in preheated oven at 350 degrees for 30 or 35 minutes. Turn out on wire racks, and peel off paper. Cool and then thinly frost top and sides of cake layers with frosting.

Glossy Chocolate Frosting Melt 6 ounce (6 squares) unsweetened chocolate. Add 5 tablespoons hot water. Beat well. Add 1½ cups more sugar. Gradually beat in 6 egg yolks.

When smooth and blended, beat in ½ cup soft butter or margarine.

Sooner Pumpkin Pie

Sandra Wilkes, West Jefferson

Page 11

FROM PAGE 10

3 eggs 3 cups flour 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon each cinnamon and allspice 1 cup sweetened applesauce 1 cup nuts ¾ cup chopped maraschino cherries 1 cup buttermilk Preheat oven to 350 degrees.

Prepare (three) 8-inch round pans.

Cream sugar and butter. Gradually add eggs.

Beat well. Mix flour with spices, baking powder and baking soda. Sprinkle a little flour all over nuts and cherries, so they distribute throughout the cake.

Add flour mixture and buttermilk alternately into sugar and butter mixture. When well mixed, fold in nuts and cherries.

Bake at 350 degrees for 30-35 minutes or until done.

See’s Fudge

Kailee Kreger, Boone

½ pound butter 3 packages (6 oz.) chocolate chips 2 teaspoons vanilla 2 cups nuts (walnuts or pecans) ½ teaspoon salt Boil milk and sugar 10 minutes.

Start timing when mixture is at rolling boil.

Add marshmallows and butter. Mix in chocolate chips, vanilla, nuts and salt. Beat a bit and pour into an oiled pan. Chill.

Note: This is a softer fudge and needs to be stored in refrigerator.

Chocolate Haystacks

Hannah G. Smith, Deep Gap

1 (10-ounce) package dark chocolate chips 1 tablespoon shortening (Crisco) 3 cups chow mein noodles Melt chocolate with shortening. Mix with noodles.

Drop by tablespoonful onto lined baking sheets. Refrigerate to cool.

1 large can Pet milk 4 cups sugar 26 large marshmallows

SEE DESSERTS, PAGE 12

1 cup and 5 tablespoons sugar 1½ tablespoons cornstarch 1 teaspoon cinnamon ½ teaspoon nutmeg ¼ teaspoon ginger ¼ teaspoon cloves ½ cup cooked, mashed pumpkin 3 egg yolks 1 cup milk Pinch of salt 1 tablespoon margarine or butter ¾ cup chopped pecans 1 cup flaked coconut 1 (9-inch) baked pie shell 3 egg whites Combine 1 cup sugar, cornstarch and spices. Add to pumpkin. Beat yolks and add milk. Pour into pumpkin mixture. Add ½ t. salt and margarine; mix well. Boil until mixture thickens. Add pecans and coconut.

Pour into pie shell. Beat egg whites to a stiff foam. Add 5 T. sugar (one tablespoon at a time) and pinch of salt. Beat until stiff peaks (meringue); spread over pie. Bake at 375 degrees for 15 minutes or until lightly browned.

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Maw-Maw Stewart’s Cherry Spice Cake

Kailee Kreger, Boone 2 cups sugar 1 cup butter

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High Country Cookin’

Page 12

Mrs. Hunter’s Pound Cake

Brenda Gragg, Boone (in memory of Martha Gragg) 1½ cups shortening 3 cups sugar 3½ cups plain flour 1 teaspoon salt 1 teaspoon vanilla 1 teaspoon lemon flavoring 6 eggs 1 cup milk, plus 3 tablespoons 1 teaspoon butter flavoring 1 teaspoon coconut flavoring 1 teaspoon rum flavoring Combine all ingredients in mixing bowl. Beat for 15 minutes with an electric mixer. Bake at 325 degrees for 1 hour and 25 minutes

Easy Bread Pudding

Linda Todd, Valle Crusis and Grapevine, Tex. 4 eggs 1½ cups sugar 4 cups milk 1½ teaspoons cinnamon 14 slices bread

Glaze ½ stick butter, melted 2 cups powdered sugar 1 teaspoon vanilla Milk (enough added to spread thinly on bread pudding.)

Heat oven to 350 degrees; spray a 9x13-inch pan with Pam or coat with butter. Beat eggs; add sugar gradually. Continue beating until mixed well, stirring in the milk and cinnamon. Add the 14 slices of bread that have been torn into pieces. Be sure all other

DESSERTS

ingredients have been stirred together well. Pour in coated pan. Dot with ¼ stick butter. Bake 1 hour at 350 degrees. Remove from oven and add the glaze while still warm.

Candy Corn Pretzel Hugs

Hannah G. Smith, Deep Gap

Circle or square-shaped pretzels Hershey’s Kisses Hugs (or any flavor kiss) Candy Corn Preheat oven to 250 degrees. Line baking sheet with parchment paper or a silicone baking mat. Align pretzels on the sheet. Unwrap hugs and place one on each pretzel. Stick in the oven until the hugs begin to melt down, usually about 4 minutes. While hugs are melting in the oven, get the candy corn ready, because you will need to move quickly once the pretzels hugs are out of the oven. Remove the pretzel hugs from the oven and gently press a candy corn on each one. If it is not flattening, place pretzel hugs back in the oven for 30 more seconds. Let cool completely and let the chocolate set for about 10 minutes in the refrigerator.

Nut Yum Yums

Hannah G. Smith, Deep Gap 1 cup finely chopped nuts of choice ½ cup finely chopped dates ½ cup finely chopped currants or raisins ½ cup brown sugar 1 cup coconut 1 egg Divide the coconut into 2 (½ cup) portions. Combine all ingredients in a large bowl, except ½ cup coconut. Mix thoroughly. Shape into 1-inch balls and roll each in the left over coconut. Place on a greased cookie sheet. Bake at 350 degrees for 14-15 minutes.

Cool on a wire rack.

SERVPRO of

November 2015

FROM PAGE 11

Old Fashion Fudge

Patsy Lawrence, Ashe County 3 cups sugar ¼ cup cocoa ¾ cup evaporated milk ¼ teaspoon salt ½ stick butter or margarine ½ cup peanut butter ½ cup marshmallow cream

Cook sugar, cocoa and milk until softball stage, about 3 to 5 minutes. Turn off heat. Add butter, peanut butter and marshmallow cream; mix by hand until thick. Pour all into a greased long baking dish or pan, cool and cut into squares

Brens White Chocolate Cookies

Brenda Baird, Banner Elk

1 (12 oz.) package white chocolate pieces 1 tablespoon peanut butter 1 cup peanuts (roasted and salted) 1 cup miniature marshmallows Melt in microwave white chocolate pieces for 2 minutes on 70 percent. Be careful, they will burn.

Add peanut butter. Add last three items, mix. Drop by tablespoons of mixture on wax paper, let sit until hardened. Makes about 30.

Swedish Cardamon Bread

Kailee Kreger, Boone

1 package yeast ¼ cup warm water (110 degrees) 2½ cup warm milk (110 degrees ) ¾ cup butter or oleo, melted and cooled 1 egg 1 cup sugar ½ teaspoon salt ½ teaspoon ground cardamon Approximately 7 ½ cups flour

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In a large bowl, dissolve yeast in warm water, let stand until bubbly.

Stir in milk, butter, egg, salt, sugar and cardamon until well blended. Gradually beat in about 7 cups of flour to form a stiff dough.

Turn out and knead 10-20 minutes, adding flour as needed. Put in bowl and let rise, 1½ hours to 2 hours.

Punch dough down and divide into six equal portions.

Roll each to form rope about 24 inches long.

Place three ropes on a greased baking sheet. Pinch tops together, loosely braid. Curve braid to make wreath. Cover and let rise until double, approximately 40 minutes.

Bake at 350 degrees for 35 to 40 minutes. Cool 10 minutes, spoon on icing and decorate with green and red cherries to look like holly.

Icing 1 cup powdered sugar, 2 tablespoons milk and ½ teaspoon lemon extract Mix all together and spoon onto bread. Double recipe for two wreaths. Icing can be used for cinnamon rolls, but use vanilla extract, rather than lemon.