Pender-Topsail
Post &Voice
2012 Back Burner Cookbook
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2012 Back Burner Cookbook
Index APPETIZERS Janet’s Dip.....................................................................................3 Mom’s Meatballs.....................................................................3 Sausage Balls..............................................................................4 Wolfpack Tailgate Salsa............................................4 BREADS Angel Biscuits..............................................................................5 Better Pancakes....................................................................5 Irish Soda Bread..................................................................5 Pumpkin Bread........................................................................6 DESSERTS 7-Up Cake...................................................................................... 8 Apple Pound Cake.............................................................. 8 Blueberry/Peach Cobbler........................................9 Chocolate Strips...................................................................9 Cheese Cake.............................................................................10 Cherry Pineapple Surprise............................... 11 Cream Cheese Pound Cake................................ 11 Economical Cream Cake...........................................14 Oreo Chocolate Torte.................................................14 Snickers Salad.......................................................................15 Spice Cake...................................................................................15
MAIN DISHES Chicken & Rice Dinner..............................................16 Maryland Style Crab Cakes............................16 Meat Loaf.....................................................................................16 Pork Chops with Sauerkraut..........................16 SIDE DISHES Beef Casserole......................................................................18 Candied Sweet Potatoes......................................18 Chicken Casserole.............................................................18 Chile Relleno Casserole...........................................19 Pasta e Figioli.........................................................................19 Shell’s Baked Beans.....................................................20 Sweet Potato Casserole......................................20 Tomato Pie...................................................................................21 Tortellini and Sun Dried Tomato Cream Sauce...................................................21 SOUPS & SALADS Lois Weaver’s Peanut Butter Soup.......21 Layered Salads..................................................................22 24 Hour Salad.....................................................................22 Lime Pear Salad...............................................................22 Tortellini Salad..................................................................22
On the Cover: Poplar Grove Plantation Photo by: Andy Pettigrew
3
Visit Our Website!
4
www.rookslawnandgarden.com 1501 NC Hwy. 53 • Burgaw, NC 28425 910.259.3302
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Appetizers Janet’s Dip 1 sm can chillies, chopped 1 sm onion chopped 8 oz cream cheese or Neufchatel cheese 8 oz Monterey Jack and chili peppers grated 8 oz half and half or 6 oz skim milk 10 oz chopped spinach, drained 2 tomatoes, chopped 2 tbsp oil Cream together cheeses. Saute chopped chillies and onion in oil and add to cheese mixture. Stir in spinach. Add half and half or milk, add tomatoes. Bake in preheated 400 degree oven for 20 to 25 minutes in a 10 inch pie plate. Serve with corn chips.
Pat Lynch Hampstead
Mom’s Meatballs 1 to 3 lbs hamburger 1 small onion, chopped 2/3 cup evaporated milk 2 tbsp Worcestershire sauce Form into small balls and fry in skillet Sauce 1 tbsp Worcestershire sauce 2 cups catsup (Hines tastes best) 4 tbsp brown sugar Cook sauce on medium heat until almost boiling. Add meatballs and reduce heat to medium low and simmer for about 20 minutes.
Michelle Charles Hampstead
The COUNTRY KITCHEN
607 N Norwood Street • Wallace, NC 910.285.8125
Southern Cooking At It’s Finest Choose from our Main Bar, Salad Bar, Dessert bar and Ice Cream CALL US FOR YOUR CATERING NEEDS Tuesday thru Friday 11 A.M. - 8 P.M. Saturday 7 A.M. - 8 P.M. Saturday & Sunday Breakfast 7-11 A.M. Open Sunday until 4 P.M. CLOSED Monday Owned & Operated by Doug & Paulette Jones
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2012 Back Burner Cookbook
Appetizers Sausage Balls 1 box of biscuit mix 1 lb of bulk or roll sausage (mild or hot) 2 c shredded cheddar cheese Using your hands, mix the three ingredients well. Shape into 1 inch balls and place on a cookie sheet. Bake in a 350 degree oven for 25 minutes or until done and golden brown. Note: I use Jimmy Dean regular mild sausage which is great. Balls can be frozen before or after baking. Make great appetizers.
Adeline Bannerman Fort Benning, Georgia
Wolfpack Tailgate Salsa 2 limes 1 can yellow corn 1 can black beans 1 bunch cilantro (use about 1/3 of it or to taste), torn 2 medium tomatoes, diced 1/4 onion, diced 1 large avocado, diced Strain black beans and corn and mix with cilantro, tomatoes, onion and avocado. Add juice of 2 limes and mix well. Let set in refrigerator 2-3 hours and enjoy with favorite tortilla chips.
Nikki Swan Hampstead
Pender-Topsail Post & Voice
Breads
Angel Biscuits 1/4 cup sugar 3/4 cup shortening 1/3 cup warm water 2 cups buttermilk 1 packet yeast Mix yeast in warm water. Mix all ingredients and put in refrigerator until cold. Roll out to 1/4 inch thick. Put biscuits on cookie sheet at 400 degrees for about 15 minutes.
Edith Batson – Given to me by Mary Peedin Rocky Point
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Irish Soda Bread
4 cups flour 1 cup sugar 3/4 tsp baking soda 4 tsp baking powder 1/2 tsp salt 3 cups raisins 1 quart sour cream 4 eggs Mix dry ingredients and raisins together. Add eggs and sour cream. Fold a few times. Bake at 375 degrees for 45 minutes-1 hour.
Margaret Walsh Hampstead
Better Pancakes
Add leftover rice to pancake mix. It give the pancakes an extra rich, full taste and texture.
Wanda Batson Hampstead
CHLORIDE SYSTEMS
272 W Stag Park Service Rd Burgaw, NC 28425
910-259-1000 www.chloridesys.com
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2012 Back Burner Cookbook
Breads Pumpkin Bread I found this recipe years ago in a teacher’s magazine. My granddaughter, Emma Katherine and I love to make this bread and share it with our friends. 3 cups sugar 1 cup oil 4 eggs beaten 1 (32 oz) canned pumpkin 3 1/2 cups plain flour 2/3 cup water 2 tsp baking soda
2 tsp salt 1 tsp baking powder 1 tsp nutmeg 1 tsp allspice 1 tsp cinnamon 1/2 tsp ground cloves
Cream sugar and oil together. Add eggs and pumpkin. Sift together dry ingredients. Alternate water and dry ingredients. Add pumpkin mixture. Pour into 2 loaf pans. Bake at 350 degrees for 11/2 hours. Let stand for 10 minutes before removing.
Pat Davis Burgaw
Pender-Topsail Post & Voice
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PAUL’S PLACE Since 1928
s u o Fam
HOT DOGS
11725 Hwy. 117 S. Rocky Point, NC 28457
910.675.2345
Page 8
2012 Back Burner Cookbook
7 – Up Cake 1 box yellow cake mix 1 box vanilla instant pudding 1- 10 oz bottle of 7-Up
Desserts 4 eggs 3/4 c oil
Combine first 4 ingredients; beat until fluffy add 7Up; beat well. Pour into 15x9x2 inch pan. Bake 40 minutes at 350 degrees. 2 2 1 1
Topping for cake: eggs, beaten 1 1/2 c sugar tbs flour 1 stick butter, melted can crushed pineapple with juice can coconut, if desired
Apple Pound Cake
¼ cup sugar 4 large apples sliced thin 2 tsp cinnamon Mix and set aside apple mixture. 3 cups unsifted flour 2 1/4 cups sugar 3 tsp baking powder 1/2 tsp salt 1 cup vegetable oil 4 eggs unbeaten 1/2 2 tsp vanilla 7 tbsp orange juice 1 cup chopped pecans
Blend sugar and flour combine with eggs, butter and pineapple. Cook until thick, add coconut. Pour over hot cake.
Mix above ingredients in large bowl until smooth. Bake in greased tube pan starting with batter then a layer of apples, then a layer of batter, then a layer of apple mixture – ending with apple mixture. Bake at 350 degrees for 1 hour 45 minutes.
Sandra Wilcox Hampstead
Sharon Neuschafer Hampstead
Pender-Topsail Post & Voice
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Desserts Blueberry/Peach Cobbler 1 stick margarine 1 cup sugar 1 cup plain flour 1 1/2 tsp baking powder Pinch salt 3/4 cup sweet milk 3 or 4 cups fresh peach slices sweetened with 1/2 cup sugar 1 pint blueberries fresh or frozen Melt stick of margarine in 9x13 dish. Mix sugar, flour, baking powder, salt and milk. Pour this mixture over melted margarine. Spoon sweetened fruit over top. If fruit is not very juicy, add ¼ cup water to fruit. Bake at 350 degrees for 30 to 40 minutes. If fresh peaches are not available, you can use canned as substitute. Add all of the juice that is in can for tasty liquid instead of water.
Chocolate Strips 4 squares bitter chocolate 1 can sweetened condensed milk 1 tbsp butter Melt in double boiler until thick Add to the above 2 cups graham cracker crumbs 1 cup chopped nuts 1 tbsp vanilla Mixture will be thick. Dampen hands and mash into 9x13 greased dish. Chill several hours. Cut in tiny strips and roll in confectioners’ sugar and rechill. Makes 100 to 150.
Lois Sydnor Angle Love (Johnsie Crowley’s sister)
Essie Grover Watha
Custom Screenprinting -Owned & Operated by Pender Co. Residents-
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Special Discounts for Church & School Groups
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2012 Back Burner Cookbook
Desserts
Cheese Cake 2 cups graham cracker crumbs 1/2 cup sugar 1/2 cup melted butter Mix together and press into bottom of 9� springform pan or 9x13 cakepan. Cream together 2 (8oz) cream cheese, softened and 2/3 cups sugar. Add 2 eggs one at a time and add 1 tsp vanilla and mix again. Pour into shell and bake at 375 degrees for 20 minutes. Mix 2 cups sour cream 4 tbsp sugar 2 tsp vanilla Spread over top and bake at 425 degrees for 10 minutes. Cool and refrigerate.
Carol O’Brien Hampstead
Pender-Topsail Post & Voice
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Desserts Cherry Pineapple Surprise 1 1 1 1 1 1
can (20 oz) crushed pineapple, not drained can (21 oz) cherry pie filling box dry yellow cake mix bag (7 oz) shredded coconut (opt) cup chopped macadamia nuts (opt) cup butter
Layer ingredients in a greased 9x13 inch pan in the order listed. Drizzle melted butter over the top evenly. Bake at 325 degrees for 70 minutes. Cool, cut, and serve. Serves 12-18.
Rose Hornung Hampstead
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Cream Cheese Pound Cake 1/2 lb butter 1/2 lb Neufchatel cream cheese 2 cups granulated sugar 6 eggs 2 cups flour 1 tbsp baking powder 1/2 tsp salt 2 tsp vanilla Cream together butter and cheese, add sugar. Add eggs one at a time. Add other ingredients and bake at 375 degrees in a greased and floured tube pan for 50 to 55 minutes. Let cool 15 minutes before removing from pan. When completely cooled dust with powdered sugar.
Pat Lynch Hampstead
HONEST ENGINE EQUIPMENT COMPANY 939 S. Kerr Ave. • Wilmington, NC
791-9340
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2012 Back Burner Cookbook
Tri-County Pest Control, Inc. Serving New Hanover, Pender & Onslow Counties
www.tri-countypestcontrol.net
THE
Whistle
Cafe
STOP
Jackie Norton, Owner/Chef
Something Bugging You? Combined Experience of 77 Years at Your Service.
15200 US Hwy. 17 Hampstead (910) 270-1190 Hampstead (910) 392-3275 Wilmington *Member of State & National Pest Control Association
Come see what’s growing at...
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BURGAW
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Wells SINCE 1982!
PORK & BEEF
FOR THE PIG IN ALL OF US!
“Carry Out, Full Catering Service & Meat Processing” Bar-B-Q Pigs, Sausage (Bulk, Link, Patties), Loins, Pork Chops, Pork Steaks, Fresh Hams, Picnics, Boston Butts, Shoulders, Ribs, Sides, Cured Hams, Neckbones
750 Croomsbridge Rd. • Burgaw, NC 28425 910.259.2523 or 1.800.821.5121
Monday thru Saturday 7:30a.m. to 5:30p.m. CLOSED Sunday
State Farmers Market • 1201 Agricultural St., Raleigh, NC 27603 • Phone 919-835-9796
Visit us online at: www.wellsporkandbeef.com
Women’s Health, Adult, Adolescent & Pediatric Family Medicine
+($/7+ 6(59,&(6
Please Visit Us Online At: www. blackriverhealth.org
Black River Health Center
Bruce Williams, FNP-C 109 W. Church Street • Atkinson • (910) 283-7783
Black River Family Practice
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0DSOH +LOO 3KDUPDF\ Linda Greenspan, DO, FACOFP, Medical Director Erin C. Dills, FNP-C Keven T. Smeekens, FNP-C 2Q 6LWH \ Michelle W. Richardson, FNP-C F D 4811 NC Hwy 50 • Maple Hill P U 3KD 301 S. Campbell Street • Burgaw Medical Center: (910) 259-6444 WRR (910) 259-5721 Pharmacy: (910) 259-8880
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2012 Back Burner Cookbook
Desserts Oreo Chocolate Torte
Economical Cream Cake 3/4 cup shortening or oleomargarine 1 cup sugar 3 eggs 2 cups self rising flour (sifted 3 times) 3/4 cups milk 2 tsp vanilla
1 15 oz package Oreo cookies 1/2 cup melted butter 2 packages of instant pistachio pudding 1 1/2 cups milk 1 container whipped topping 1 quart vanilla ice cream (softened)
Cream sugar and shortening together, add eggs, beating well and then flavoring. Add milk alternately with flour (starting and ending with flour). Beat well and pour into greased and floured cake pans. Bake in moderate oven (about 350 degrees). This makes a 2 layer cake. Use your favorite icing.
Crumble Oreo cookies and reserve 1/3 cup Add ½ cup melted butter to cookie mixture and press with wax paper into bottom of a trifle dish. Beat together in a separate bowl pudding and milk until thick. Add softened ice cream and beat well. Pour over crumb mixture in trifle dish. Spread whipped topping over pudding and sprinkle reserved cookie crumbs on top. Refrigerate overnight or dig in right away.
Faye Hill Smithfield, NC
Linda Figiolo Hampstead
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Pender-Topsail Post & Voice
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Desserts Snickers Salad 6-8 Granny Smith apples, chopped 1 pkg fun size Snicker bars, chopped 1 cup milk 1 (4 oz) pkg instant French vanilla pudding mix 8 oz. whipped topping Combine apples and Snickers in a bowl. Combine milk and pudding mix in a bowl and mix well. Stir in whipped topping. Add the pudding mixture to the apple mixture and mix well. Chill.
Donna Murphy-Paris Hampstead
Spice Cake 2 2 1 3 1 1 8
cups self-rising flour cups sugar tsp each of cinnamon, allspice and nutmeg eggs cup oil cup pecans oz jar baby prunes
Dump it all together and mix by hand. Cook at 325 degrees in greased tube pan for about an hour. Or you can make thinner squares by cooking in 9x13 greased pan. If you canâ&#x20AC;&#x2122;t get prunes or want another flavor you can use 8 oz unsweetened applesauce, blueberries, or whatever suits your experimental fancy.
Edith Batson Burgaw
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2012 Back Burner Cookbook
Main Dishes
Chicken & Rice Dinner
Ingredients 4 boneless, skinless chicken breast halves 1 can (10 3/4 oz) condensed cream of chicken soup 1 1/3 c water 2 c uncooked Minute white rice 1 tbsp oil salt pepper Brown chicken breast in hot oil 5 minutes on each side or until done in a large nonstick skillet. Season with salt and pepper. Remove from pan. Add soup and water to skillet. Bring to a boil. Stir in rice. Top with chicken; cover. Cook on low heat 5 minutes.
Meat Loaf
3/4 lb hamburger lean 2 slices bread 1 egg 1 can tomatoes Salt, pepper, garlic to taste Mix well and cook at 400 degrees for one hour.
Faye Hill Smithfield, NC
Note: Can be served with any veggie side dish of your choosing.
Adeline Bannerman Fort Benning, Georgia
Maryland Style Crab Cakes
Pork Chops with Sauerkraut Pork Chops 1 large can sauerkraut Granny Smith apples Brown sugar
Mix all ingredients together except crabmeat. Mix well. Toss lightly with crab meat. Make into patties. Roll in bread crumbs. Fry in deep fat until golden brown or bake on sprayed cooking pan at 350 degrees until golden brown.
Brown pork chops on high heat. Remove from pan. Line bottom of large casserole with pork chops, can overlap. Peel granny smith apples and cut into 1/2 inch thick slices. Lightly brown in pork drippings (they do not have to be soft). Place apples on top of pork chops. Place sauerkraut on top of apples (enough to fill casserole). My mother always uses Silver Floss sauerkraut. Add a little water to pork drippings and pour over sauerkraut. Sprinkle brown sugar over sauerkraut covering completely. Cover dish and cook in 350 degree oven for 45 minutes to an hour. Serve with mashed potatoes.
Sharon Neuschafer Hampstead
Rose Hornung Hampstead
1 lb crab meat (lump) 1 egg 1/2 tsp Old Bay seasoning 1 tsp Worcestershire sauce 2 tbsp mayonnaise 1 tsp mustard plain bread crumbs
Pender-Topsail Post & Voice
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2012 Back Burner Cookbook
Side Dishes Beef Casserole 1 tbsp margarine 1 lb ground beef 1 bell pepper (chopped) ½ 8 oz package macaroni (cooked) ½ cup catsup ½ tsp salt 1/8 tsp black pepper 6 slices cheese 2 cups canned tomatoes or tomato juice Melt margarine in frying pan. Add beef, onions, and bell pepper. Brown slightly. Add macaroni, tomatoes, catsup, salt and pepper to beef mixture and pour in baking dish. Top with cheese and bake 30 minutes in a 350 degree oven.
Patsy Chadwick Burgaw
Candied Sweet Potatoes 6 medium size sweet potatoes 1 cup brown sugar (packed) 1 tsp salt ¼ cup margarine or butter ¼ cup water Parboil potatoes 15 minutes. Peel and slice in half lengthwise. Place in a buttered dish. Combine sugar, salt, butter and water in boiler and boil 3 minutes. Pour syrup over potatoes and bake 1 hour in a preheated 350 degree oven. Baste occasionally.
Patsy Chadwick Burgaw
Chicken Casserole Casserole Filling: 2 cups cooked white rice, prepared according to package directions 4 boneless chicken breasts, fresh or frozen, cut into 1-inch pieces 1-2 tbsp extra virgin olive oil 1 10 oz package frozen broccoli florets, thawed 1 can cream of mushroom soup 1 cup cheddar cheese, shredded 1/2 cup milk, use more if desired for consistency and moisture 1 tsp Worcestershire sauce (Optional) Cracker Topping: 1/2 stack of Ritz crackers, crushed 1/2 cup or 1/2 stick of butter, melted Cook rice according to package directions, making 2-cups cooked rice. Preheat oven to 350 degrees. Sauté chicken breasts in a skillet with olive oil, until lightly browned on all sides about 5-8 minutes. In 2-quart casserole dish mix together, chicken, rice, cream of mushroom soup, milk, and shredded cheese. Fold in broccoli florets, blending evenly. Bake in 350 degree oven for 30-35 minutes until bubbly. In a bowl mix together crushed crackers and melted butter forming a crumbly mixture. Sprinkle evenly over top of chicken casserole and bake about another 5-8 minutes until golden brown.
Hope Cusick Hampstead
Pender-Topsail Post & Voice
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Side Dishes Pasta e Figioli
Chile Relleno Casserole 2 (7 oz) cans whole green chiles rinsed, seeded and flattened. 1 1/2 lb (6 cups) Monterey jack cheese grated Combine 4 eggs slightly beaten 1/2 cup milk 1 tsp salt 1/2 tsp dry mustard 1/4 tsp pepper
2 garlic cloves minced 2 tbsp olive oil 1 8 oz can tomato sauce 1 cup water 2 16 oz cans red kidney beans 2 16 oz cans Cannellini beans ½ lb Ditalini 1 can chicken broth Fresh parsley chopped Grated cheese to taste
Line bottom of lightly greased 11x13 or 9x13 pan with half the chiles. Sprinkle half the cheese over chiles. Line remaining chiles and rest of cheese. Pour egg mixture over all. Bake in a 350 degree oven until lightly brown, 3035 minutes. Cool for 5 minutes before slicing into squares. Can be used as a casserole or appetizer.
In a saucepan fry the garlic gently in the oil until golden brown. Add the tomato sauce and water. Let cook for 10 minutes. Add beans, stir gently and continue to cook on simmer. Cook Ditalini al dente, drain and add to bean mixture. Add the chicken broth. Stir gently. If it gets too thick add a little more broth or water. Add the parsley. Serve immediately or pasta will absorb all sauce. Serves Four.
Carol Oâ&#x20AC;&#x2122;Brian Hampstead
Nick Figiolo Hampstead
Hometown Covenience
45 Wilmington Hwy. Harrells, NC 910.532.4470
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2012 Back Burner Cookbook
Side Dishes Shell’s Baked Beans 1 large can pork and beans ½ box brown sugar ¼ cup molasses ½ onion finely chopped 4 strips bacon Combine all ingredients except bacon in 9x13 baking dish. Lay bacon on top. Cook 35-45 minutes in a preheated 350 degree oven.
Michelle Charles Hampstead
Sweet Potato Casserole 3 cups sweet potatoes (about 6 potatoes), cooked and mashed 1/2 cup sugar 1/2 stick margarine 2 tsp vanilla 2 eggs 1/2 tsp salt 1/2 cup milk Topping:
1 cup brown sugar 3/4 stick butter, melted 1/3 cup flour 1 cup chopped pecans
Mix all ingredients and beat well. Pour into a baking dish. For topping, mix butter, brown sugar, flour and pecans together. Spread over sweet potato mixture. Bake 350 degrees for 25-30 minutes.
Debbie & April Cleckler Hampstead
Commercial & Residential New Construction & Service
910.367.0355 SERVICE CELL 910.259.5644 OFFICE email: mpi@ec.rr.com
Pender-Topsail Post & Voice
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Side Dishes Tomato Pie Although this recipe is a familiar one, I have shared it with family in Georgia, South Carolina and Tennessee. It makes a great lunch for friends or a side dish at dinner. 1 pie crust (cooked and cooled) 1 large tomato 1/3 cup spring onions 6 slices crunchy, cooked bacon 1 pkg grated Swiss cheese ½ cup mayonnaise Basil, chives, and parsley for garnish Peel and slice tomato. Layer tomato, onion, and crumbled bacon into crust. Mix cheese and mayonnaise and spread over vegetable layers. Sprinkle basil, chives, or parsley on top for garnish. Bake at 350 degrees until brown. Serve hot.
Pat Davis Burgaw
Tortellini and Sun Dried Tomato Cream Sauce 2 tbsp butter 1 garlic clove 1 cup chicken broth ½ cup sundried tomatoes 1 cup whipping cream 2 tbsp chopped fresh basil 2 tbsp parsley 2 packages tortellini (cooked) Melt butter and add garlic, cook 30 seconds. Add chicken broth and tomatoes. Bring to a boil and simmer 10 minutes until tender. Remove tomatoes, cut into quarters and return to pan. Add cream and bring to a boil, stirring constantly. Simmer until thickened. Add basil and parsley just before serving. Mangia!! Live well, love much, and eat Italian.
Patti Jones Hampstead
Soups & Salads Lois Weaver’s Peanut Butter Soup 1/3 cup butter 1/2 cup diced celery 3 tablespoons all-purpose flour 1 cup peanut butter 1/2 teaspoon seasoned salt 1/2 teaspoon white pepper 1 cup chopped green onions
1/2 cup diced green pepper 1/2 cup diced onion 4 cups chicken broth 1/2 teaspoon paprika 1/2 teaspoon salt 1 cup half and half
Melt butter in large saucepan add green pepper, celery, and onion, cook on medium heat until tender. Add flour and stir until well blended, add broth slowly. Cook and stir on medium heat until well blended and thickened. Stir in peanut butter, paprika, seasoned salt, salt and pepper, mix well. Reduce heat to low, stir in half and half, do not boil. Serve garnished with green onions.
Rhonda Weaver Kelly, NC
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2012 Back Burner Cookbook
Soups & Salads Layered Salad 1 head lettuce, torn in pieces 4 stalks celery, chopped 1 green pepper, diced 1 can (drained) or one small bag frozen garden peas 1 red onion, diced 1 pt mayonnaise 1 tsp sugar 3 oz parmesan cheese 1 lb bacon Put lettuce in bottom of deep bowl, then add celery, green pepper, peas and onion in order given. Top with 1 pint mayonnaise. Be sure that mayonnaise touches sides of bowl to seal salad. Sprinkle 1 tsp sugar over top. Sprinkle on 3 oz parmesan cheese. Cook bacon and crumble over salad. Cover with foil and let stand in refrigerator overnight. When serving, be sure to go to bottom of salad for all ingredients.
24 Hour Salad This is a recipe that everyone seems to enjoy, different than a regular tossed salad. 1 head lettuce, shredded 1 cup celery, diced 1 cup green onions, diced 1 (10 oz) pkg frozen peas ½ cup grated parmesan cheese 1 cup sliced water chestnuts, drained ½ cup mayonnaise ½ cup sour cream ¼ cup bacon, crumbled Layer vegetables as listed in a 9x13 casserole dish. In a small bowl mix mayonnaise and sour cream, pour over vegetables and spread evenly. Sprinkle parmesan cheese and crumbled bacon on top. Cover and refrigerate overnight.
Rita Mahoney Hampstead
Faye Hill Smithfield, NC
Lime Pear Salad 1 lg pkg lime jello 8 oz pkg cream cheese 1 lg can pears 1-2 cups heavy whipping cream Drain pears and use liquid as part of water for jello. Make jello using the “quick” method on pkg. Cream cheese and add pears, whip until smooth. When jello is semi hard mix with pears and cream cheese. Whip heavy cream and blend with cream cheese mixture on low speed. Lest set in refrigerator. Will fit in a foil container 9x6 3/8x2 3/8.
Cathy Motyka Hampstead
Tortellini Salad 1 lb frozen cheese tortellini ½ cup olive oil basil, parsley, salt to taste 2 cloves garlic, finely chopped 4 small tomatoes, diced Cook tortellini according to package, drain. Add ¼ cup of oil. Mix seasonings with remaining oil. Add tomatoes and garlic. Toss together. May be served warm or cold.
Judy Frase Hampstead
Pender-Topsail Post & Voice
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Advertisers Amburgey Auto & Tire, Inc.................................4 Billy’s Pork & Beef Center..............................24 Black River Health Services..........................13 Burgaw Creek Farms....................................................12 Camaro Barn.............................................................................19 Campbell Propane...............................................................5 Castle Hayne Auto Parts.......................................6 Chloride Systems.................................................................5 Clark’s Sausage and Pork Outlet...............7 Clear Run Farms................................................................19 The Country Kitchen......................................................3 Creative Concepts.............................................................9 Dees Drug Store..................................................................7 Farm Bureau Insurance...........................................10 Holly Ridge Tire Pros...................................................9 Honest Engine......................................................................... 11
Lanier Hardware & Rental..............................15 Milam Hardware..............................................................20 Milam Plumbing Service.......................................20 The Nifty Place.................................................................. 17 Paul’s Place Famous Hot Dogs..........................7 Piggly Wiggly.............................................................................. 8 Rocky Point Medical Center..........................14 Rooks Lawn & Garden Center...................... 2 Shawn’s Restaurant........................................................7 Southern Printing Company & Electronics..............................................................................3 Tri-County Pest Control........................................12 Turner’s Auto Parts & Garage......................................................................................... 11 The Whistle Stop Cafe...........................................12 Wells Pork & Beef...........................................................13
Beautiful Brides
ariverrunsbymephoto@gmail.com 910.470.9561
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2012 Back Burner Cookbook