2013 Best Holiday Recipes by Rocky Mount Telegram

2013 Best Holiday Recipes Appetizers • Salads • Side Dishes • Entrees • Desserts A Special Supplement to the Rocky Mount Telegram November 17, 2013

Rocky Mount Telegram

Sunday, November 17, 2013

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Rocky Mount Telegram

Sunday, November 17, 2013

Chocolate Explosion Cheesecake Takes Top Honors The winners of the Rocky Mount Telegram 2013 Holiday Recipe Guide & Cooking Contest have been announced. This year, the Telegram received more than 50 entries in five categories – appetizers/breads & rolls, salads, side dishes, entrees, desserts. From those entries, three recipes from each category were selected to be the finalists. The evening of November 4, the finalists brought their dishes to a cook-off at the newspaper’s offices for final judging where the same judges selected the grand prize winner as well as the winner of each category. The Grand Prize Winner was Carol Mascia of Rocky Mount for her Chocolate Explosion Cheesecake. She received $100 from the Telegram. Carol was

a winner in last year’s contest, too. Winning first place in both the Appetizers/Breads & Rolls and Entrée categories. 2013 winners were: O Appetizers/Breads & Rolls: Ann Williams won for her Christmas Marinated Shrimp. She received a $25 gift card from Chick-fil-A. O Salads: Misty Proctor won for her Sweet & Sour Pasta Salad. She received a $25 gift card provided by Dipped in Sprinkles. Misty won this same category last year for her Grape Salad. O Side Dishes: Linda McLaughlin won for her Fried Cabbage. She received a $25 gift card provided by Radiant Delights. O Entrees: Sadie Jones won for her Bean Casserole. She

Peggy Williams Co-owner of As You Wish Bakery

Pam Casey City of Rocky Mount Clerk

received a $25 gift card provided O Phillip Davis, Retired Fire by As You Wish Bakery. Marshall, City of Rocky Mount O Desserts: Dorothy Lynch Jon Noel, Advertising & won for her Fruit Cake Cookies. Marketing Director for the She received a $25 gift certifiTelegram, emceed the event cate provided by As You Wish and was happy that the evening Bakery. went so smoothly. “Once again O Cooks’ Choice: A new this year people seemed to genaward this year, each finalist uinely have a good time,” Noel voted for their favorite dish. The said. “I challenged our staffers winner was Mary Margaret Love before everyone left to expand for her Pig Pickin’ Baked Beans. this event next year, increasing Mary Margaret was the youngest the number of recipes, finalfinalist, at age 14. She received ists and prizes. We’ve already a $50 gift certificate provided by started to explore locations to As You Wish Bakery. handle a larger crown, upward The judges were: to 100 people.” O Peggy Williams, co-owner The Telegram would like to of As You Wish Bakery (also thank all who entered and a sponsored three prizes.) special thanks to the sponsors O Pam Casey, City of Rocky and judges. Congratulations to Mount City Clerk. everyone. O David Eilers, owner of Hunter Hill Café.

David Eilers Owner of Hunter Hill Cafe

Phillip Davis Retired Fire Marshall City of Rocky Mount

Advertiser Index America’s Best Nut Co. - 15 As You Wish Bakery - 12 Blair Maintenance - 6 Bottoms Insurance - 14 Butterfields Candies - 15 Cecil Capps - 10 Chick-fil-A - 10 Chili’s - 15 Dale Williams Photography - 15 Dental Care Center - 19 Dixon’s Blind & Awning - 17 Domino’s - 13 East Carolina Tub Cutters - 14

Edmondson Plumbing - 14 Fireplace Creations - 15 Franklin Baking - 2 Fred’s Food Club - 8 Gardner’s Barbecue - 18 Hunter Hill Cafe - 12 Hwy 55 - 5 J&J’s Kitchen - 15 Key Foods - 15 La Perla Tapatia - 15 Nash Community College - 14 Nine-Seven Hair Gallery - 15 Outback Steakhouse - 9

Peoples Termite - 12 Pink Zebra - 10 Radiant Delights - 14 Royal Quality Maintenance - 15 Sharpsburg Restaurant - 12 Showside Grill - 13 Smith’s Red & White - 20 Tharrington’s Auto Works - 14 Tri-County Arts - 10 Wards Appliance - 5 Western Sizzlin - 8 Wilson Community College - 9 Wimberly Gregory Real Estate - 15

Rocky Mount Telegram

Sunday, November 17, 2013

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Appetizers Christmas Marinated Shrimp Ann Williams - Nashville

1 to 2 lbs frozen & thawed deveined shrimp (20 to 30 ct.) Bring 6 cup water to a boil Add 2 tablespoon vinegar 1 teaspoon salt, 1 teaspoon Old Bay Seasoning

Add shrimp to boiling water & bring to a full boil for 2 to 3 min. Pour into a strainer then into a large bowl or pot of ice water. While cooling shrimp, mix in gallon zip lock bag the followAnn Williams was the First Place winner in the ing: 1 c. ketchup, 3/4 c. white vinegar, 1/2 c. canola oil, 1/2 tsp. celery seed, 1/2 tsp. grated Appetizer Category of the Telegram’s 2013 black pepper. dash of salt & dash of sugar. Mix marinate in zip lock. Peel shrimp & add to Holiday Recipe Cook-off with her Christmas bag. Slice thinly 1 med. red onion, 1 med green pepper, & 1 med. red pepper. Add to bag Marinated Shrimp. She is pictured with the Chick-fil-A mascot, presenting a certificate for with marinated shrimp 3 to 24 hrs. Serve in container pouring some of marinate out, just $25 to the restaurant. enough to cover. Serve with long frilly picks & assort. crackers

Broccoli Cornbread

Paula Delong • Bunn 2 boxes Jiffy cornbread mix 1 box frozen chpd broccoli Small onion - diced 8 oz cottage cheese (drained) 4 eggs (beaten) 1 1/2 stick butter Melt butter in pan, leave enough to coat bottom and pour the rest into combined ingredients in large bowl. This makes a great side-dish, good alternative to potatoes. Bake 45 minutes 350 degrees.

Caviar Pie

Pat Rigby • Rocky Mount 6 hard-boiled eggs 1 stick butter Seasoning salt (to taste) 6 Spring onions (minced) Dash of Tobasco sauce 1 Cup sour cream 1-3 ounces caviar Put hard-boiled eggs through a sieve and mix in the softened butter and seasoning salt. Pat into serving dish (i.e. Quiche plate). Chill for 1 hour. Mix

spring onions with Tobasco sauce and sour cream. Spread over top of egg mixture. Drain caviar and decorate top. Serve with Melba toast and assorted crackers.

Charlene’s Pumpkin Applesauce Bread Charlene Marshall Rocky Mount

Takes 10 mins. to prepare and it makes two loaves in 9x5 inch loaf pans. 2 cups sugar or (1 cup Splenda & 1 cup sugar) 1 small can pumpkin = 2 cups pumpkin 1 cup of applesauce 1/3 c. maple syrup (can also use sugar free syrup) 2/3 c. vegetable oil 3 eggs ½ c. milk 3 2/3 cups all purpose flour 1 ½ tsp baking powder 2 tsp baking soda 2 tsp ground cinnamon 1 tsp vanilla extract 1 cup chopped nuts 1 cup raisins Preheat oven to 350º. In a large mixing bowl, beat to-

gether the first 7 ingredients. In another large bowl mix all dry ingredients and mix well. Pour dry ingredients into other bowl and mix well. Pour batter into two well greased 9x5 in loaf pans. Bake for 1 hr. Cool in the pan for 10 mins. Wrap in foil. This also stores well in freezer. Enjoy!

Cheese Dip Gwen Davis Sharpsburg

1 stick butter 1 8 oz. cream cheese ½ cup mayonnaise 6 oz. jar cheese 1 tps. Garlic powder Cream all ingredients together. Great dip for vegetables or crackers.

Del Mar Carrot Soup

Toni Suiter • Rocky Mount 5 lbs carrots 3 med onions chopped 2 ½ stalks celery 1 small/med finger of ginger 1/8 c curry powder 2 sticks butter

1 can coconut milk 1 qt whipping cream ¼ c sugar salt & pepper to taste Slice carrots and toss with sugar oil (just to cover) and salt and pepper until lightly caramelized. Sauté onions ginger celery in butter until translucent. Add curry and sauté for 2 min. Add carrots and water to cover and simmer until carrots are tender puree. Return to heat. Add cream and coconut milk. Bring to boil and stir constantly to keep from scorching. Makes 10 soup bowls, not cups. Excellent, worth the trouble.

Dill Dip

Helen Holland • Elm City 2/3 cup mayonnaise 1/3 cup sour cream 1 tsp. dry parsley flakes 1 tsp. onion flakes 1/2 tsp. Accent 1/2 tsp. Worcestershire Sauce 2 drops Tabasco Sauce 1 tsp. Dill weed 1 tsp. seasoning salt Mix all ingredients together, and chill until ready to serve.

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Girl Scout Punch

Toni Suiter • Rocky Mount Makes 150 punch cups 9 cups (4 ½ lbs) sugar ½ cup citric acid 2 gals. water (boil 1 gallon, dissolve sugar into hot gallon and then a second gallon) 1 46 oz. can orange juice 1 46 oz. can pineapple juice Freeze the above in 1 qt containers. Thaw about 2 hours before serving. Put into cooler. For every qt of frozen base add 1 ½ qts of ginger ale into cooler with base. It should be slushy when ready to serve, no ice needed.

Hot Bacon Dip Mary Margaret Love Rocky Mount

1 cup of grated sharp cheddar cheese 3 chopped green onions ½ cup of mayo 8 oz softened cream cheese ½ cup of Ritz cracker crumbs 8 strips of crumbled bacon 2 TBS butter, melted Mix cracker crumbs, bacon and butter gently. Mix all ingredients except crumbs, bacon and butter. Pour into a greased casserole. Top with crumb mixture. Bake at 350º until bubbly.

No-Knead Crescent Rolls

Pat Rigby • Rocky Mount

4 cups all-purpose flour 2 pkg. yeast ½ cup sugar 1 tsp. salt 2 eggs ½ cup butter – melted ¼ cup Crisco ¾ cup warm water Measure into large mixing bowl ¾ cup warm water. Add, stirring to dissolve the yeast, sugar and salt. Add eggs, ¼ cup of melted butter (set the remaining ¼ cup aside), melted Crisco and 2 cups of

Rocky Mount Telegram flour. With bread beaters mix well on low setting. By hand add remaining 2 cups of flour and mix well. Scrape dough from sides of bowl and cover with damp cloth. Let rise until double for about 1 hour. Preheat oven to 400 degrees F. Turn dough out onto lightly floured surface and shape into a 12” circle about ¼” thick. Brush with remaining ¼ cup of melted butter. Using a pizza cutter, cut into 16 pie-shaped pieces. Roll into crescents and bake for 12-15 minutes.

Nutty Corn Brittle

Linda Adcox • Spring Hope 1 cup packed brown sugar ¼ cup light corn syrup 1 teaspoon vanilla extract ¼ cup margarine or butter 1 cup nuts 4 cups Frosted Flakes cereal Preheat oven to 300 F. Combine sugar, margarine and corn syrup in saucepan. Cook over medium heat until mixture comes to a boil, stirring frequently. Reduce heat and cook for 4 minutes, stirring frequently. Stir in nuts. Cook 2 minutes longer, stirring frequently. Remove from heat, stir in 1 teaspoon vanilla. Gradually add cereal, stirring until all pieces are evenly coated. Spread on ungreased cookie sheet. Bake 20-25 minutes, stirring every 10 minutes. Spread on waxed paper to cool. Break into pieces. Store in airtight containers.

Mix all dry ingredients, then add rest of ingredients one at the time. Bake at 350º for 1 hour. Makes 2 loaves.

Sardine Spread Toni Suiter • Rocky Mount

2 cans (3 ¾ oz) sardines in oil 4 oz (small) cream cheese ½ c finely chopped celery ¼ c finely chopped onion 3 T fresh dill or 1 teaspoon dry 2 T prepared mustard (yellow) 3 T prepared horseradish Serve in red or green peppers (for Christmas) or serving bowl. Use either celery or crackers when serving.

Squash Cornbread Jeanie Whitehead Scotland Neck

2 cups grated yellow squash 1 cup chopped onion 1 box Jiffy cornbread mix ½ cup parmesan cheese

from

Sunday, November 17, 2013

grated 4 eggs beaten well ¾ cup milk 1 stick margarine melted salt and pepper to taste Mix all ingredients together well. Place in 9x13 greased pan. Bake at 350º until golden brown. Serve warm. One of the best dishes ever!

Strawberry Punch Helen Holland Elm City

2 pkgs of strawberry Kool Aid 1 48 oz. can Pineapple juice 1 48 oz. can Hawaiian Punch 2 cups sugar 2 qts. water Mix well and freeze. When ready to serve, remove from freezer. After thawing some, place in a punch bowl, and mix with ginger ale to taste.

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Pumpkin Bread Alice Coker • Whitakers

1 tsp. cinnamon 1 tsp. nutmeg 1 tsp. ginger 3 cups sugar 3 cups self-rising flour 1 cup oil 1 cup pumpkin 4 eggs 2/3 cup water ½ cup nuts chopped

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Salads Sweet and Sour Pasta Salad

Misty Proctor • Rocky Mount

Misty Proctor was the First Place winner in the Salads Category of the Telegram’s 2013 Holiday Recipe Cook-off with her Sweet & Sour Pasta Salad. She is pictured with Kim Bandy, Telegram Customer Care Representative, presenting a $25 gift certificate from category sponsor Dipped in Sprinkles.

Elsie’s Cranberry Salad Mildred “Granny” Barwick Rocky Mount

1 can whole cranberry sauce 1 small package cherry jello 1 6 oz. can frozen pineapple juice ½ cup apples, diced ½ cup chopped nuts Prepare jello with 1 cup hot water and add the pineapple juice. Slightly gel. Then add cranberry sauce, nuts and apples. Stir well then finish gel. Very good!

Pasta Salad

Traci O’Conney • Nashville Cook 1 (16 oz.) pkg. tri-color rotini noodles according to package directions. Slice 1 medium cucumber and cherry or grape tomatoes While pasta is cooking in medium bowl mix 1/2 tsp. garlic powder 1/2 tsp. salt 1/2 tsp. pepper 1 T. red wine vinegar 1 T. water 1 T. vegetable oil add cucumbers and toma-

1 box bow-tie pasta cooked & drained 1 cup vinegar (I use apple cider) ¾ cup oil (I use olive oil) 1 cup sugar 2 tsp dried parsley 1 tsp garlic powder 3 tsp prepared mustard 1 small jar diced pimentos 1 cucumber sliced thin 1 sweet onion sliced thin

Combine all ingredients in a blender except pasta, cucumber, and onion. Mix well in blender and then pour over pasta. Mix well. Fold in sliced cucumbers and onions. Refrigerate for best flavors.

toes and mix and let sit. In small bowl mix 1 tsp. garlic powder 1 tsp. salt 1 tsp. pepper 1 T. red wine vinegar 2 T. vegetable oil 1 T. water 2 tsp. mustard 3/4 cup sugar When noodles are cooked and drained pour both mixes over warm noodles and mix thoroughly. Refrigerate overnight.

Seafood Pasta Salad Linda McLaughlin Rocky Mount

1 box spiral noodles... cooked according to box, then drain put in a big bowl 1 bell pepper, red, yellow, orange or green or mixed 1 small red onion or sweet onion chopped 1 large can of black olives drained 1 small container of cherry tomatoes, cut in half 1 bag of imitation crab meat chopped 1 small bag of salad shrimp

parmesan cheese to taste black pepper salt ranch dressing Toss first 10 ingredients together lightly, then all as much

ranch dressing as you prefer. I usually start lightly then add more.You can also add a small box of broccoli frozen, just thaw out

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Sunday, November 17, 2013

Side Dishes Fried Cabbage

Linda McLaughlin • Rocky Mount 1 pound bacon cut in half and half again 1 large head cabbage, chopped 1 large onion, chopped Salt and ground black pepper to taste

Linda McLaughlin was the First Place winner in the Side Dish Category of the Telegram’s 2013 Holiday Recipe Cook-off with her Fried Cabbage. She is pictured with Dorea Nunery, owner of Radiant Delights, presenting a $25 gift certificate as category sponsor.

Broccoli Casserole Debbie Adcox Spring Hope

1 egg ½ cup mayonnaise 1 pkg. chopped broccoli 1 can cream of celery soup ½ cup chopped onion ½ cup shredded sharp cheese 20 Ritz crackers 1/3 cup melted margarine Beat egg slightly, add mayonnaise, broccoli (thawed enough to separate), soup, onion and cheese. Mix all together and place in greased dish. Top with the butter crackers. Bake at 375 degrees for 30 minutes or until brown and bubbly.

Broccoli Soup Alice Coker • Whitakers

1 – 10 oz. package frozen chopped broccoli 1 – 10 oz. can of cream of mushroom soup 1 ½ cups milk 2 Tbsp. margarine small onion salt & pepper to taste Remove broccoli from pack-

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon on paper towels, Drain all but 3 tablespoons of bacon drippings from skillet. Cook and stir cabbage, onion in the remaining bacon drippings until tender and lightly browned, about 20 minutes. Fold bacon into cabbage mixture. Season with salt and black pepper.

age. Put in microwaveable dish. Cover with paper towel and microwave for 3 to 5 minutes or until broccoli is completely thawed. Drain well. Sauté onion in margarine while broccoli is in microwave. Then mix all ingredients together and cook over medium heat until hot. Add grated cheese when served.

Far East Celery Toni Suiter Rocky Mount

I serve this every Christmas. Serves 6. 1. 4 c. celery cut in diagonal pieces, mainly large. Cook until tender but still crisp about 8 minutes after boiling. 2. Put in 1 qt. casserole. Stir in 15 oz can thin sliced water chestnuts and 1 can of cream of chicken soup (can substitute celery soup if vegetarian) and 1 small jar of pimento for color. 3. Mix thoroughly and sprinkle buttered bread crumbs on top (at least ½ cup) mixed with sliced slivered almonds which have been sautéed in melted butter. Bake 350 for approx. 30 minutes or until top is slightly brown.

Macaroni & Cheese Debbie Adcox Spring Hope

Cook 1 ½ cups macaroni. Drain and put into large bowl with 1 stick butter or margarine and ½ to 1 lb. grated sharp cheese. Mix well. Add 2 cups milk, 3 beaten eggs and ½ tsp. salt. Mix and pour into 2 qt. dish. Top with grated cheese. Bake at 350 for 45 to 60 minutes.

Microwave String Beans Toni Suiter Rocky Mount

Serves 4. I could eat the whole recipe! 4 sliced of bacon, cut up 1 16 oz can of french style string beans, drained 1 medium size onion, chopped 1/3 c sugar ¼ c vinegar ½ tsp salt ¼ tsp pepper (black or white) Place onion and bacon in 1 qt casserole and cover and microwave on high 4-5 minutes,

until onion is tender and bacon cooked (not crisp) stirring once. Add vinegar/sugar mixture (dissolved) then add beans. Stir and microwave on high 7-8 minutes, stirring midway through

Pig Pickin’ Baked Beans Mary Margaret Love Rocky Mount

1 large can of baked beans – drained 1 large can of kidney beans – drained 1 large can of black beans – drained ¾ lb fried bacon – crumbled 1 chopped onion ½ cup of catsup ¼ cup of molasses ¼ to ½ cup of George’s BBQ sauce 1 can of fried onion rings Sauté onions in bacon fat. Mix beans, bacon onions, molasses, catsup and BBQ sauce and ½ of the fried onions. Pour into a 9x13 greased casserole. Bake 350º for 30 minutes. Top with remaining ½ can of fried onions and bake a few more minutes.

Rocky Mount Telegram

Sunday, November 17, 2013

Entree Bean Casserole

Sadie Jones • Rocky Mount

Sadie Jones was the First Place winner in the Entree Category of the Telegram’s 2013 Holiday Recipe Cook-off with her Bean Casserole. She is pictured with Peggy Williams of As You Wish Bakery, who presented a $25 gift certificate as category sponsor.

1 LB. hamburger 1 lb. bacon – cut up 1 med. onion, chopped Cook bacon. Remove from pan. Add hamburger and onion – drain. Add to above ingr. ½ cup ketchup 2 cans pork & beans 2 cans red kidney bean 2 cans lima beans 2 cans butter beans 2 tbs molasses 1 tsp vinegar ½ cup brown sugar Bake 1 hr. 350º

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Chamomile Chicken Soup Beth Johnson Rocky Mount

1 whole skinless chicken 7 ½ quarts water 12 bags Celestial Seasonings Chamomile Herbal Tea 4 cups chopped cauliflower (approx. 2 small heads) 4 cups chopped celery (7-8 stalks) 2 large yellow onions, chopped 4 cups chopped carrots (7-8 carrots) 1 cup uncooked rice (white or brown) Place the chicken and water in a large stock pot, bring to a boil and simmer until cooked through (about 50 minutes). Remove the chicken and set aside to cool. When cool, remove the chicken meat from the bone and cut into bite-sized pieces. Add the tea bags to the broth, bring to a boil for 7 minutes, then remove

and discard the bags. Add the chicken, cauliflower, celery, onions, carrots, and rice to the pot. Add salt and pepper to taste. Simmer on low heat for approx. 2 hours. Serve with a hearty whole-grain bread.

Chicken & Wild Rice Casserole Carol Mascia Rocky Mount

Stew chicken in lg pot with water. Add ½ cup dry sherry wine (not cooking wine) 2 stalks celery 1 diced onion Salt ½ teas. curry powder ½ teas. poultry seasonings ½ teas. sage Cool and dice up chicken Save broth Sauté – Melt 2 TBS butter – sauté 1 diced onion until tender. Remove from pan. Add sliced mushrooms and sauté

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until tender. Cook 2 boxes of long grain and wild rice according to directions but omit water and use 4 ½ cups of the reserved broth. Mix gently the cooked rice, diced chicken, 8 oz. sour cream, 1 can cream of

chicken soup. Pour into a 9x13 greased casserole dish. Topping – Melt ½ stick of but-

ter. Add 1 sleeve of crushed Ritz crackers and 1 can of French’s fried onions and gently toss. Place on top of casserole. Sprinkle with garlic powder and paprika. Bake 350º 20-30 mins. covered and 20 mins uncovered until bubbly.

Bean Casserole Sadie Jones Rocky Mount

1 LB. hamburger 1 lb. bacon – cut up 1 med. onion, chopped Cook bacon. Remove from pan. Add hamburger and

Sunday, November 17, 2013

onion – drain. Add to above ingr. ½ cup ketchup 2 cans pork & beans 2 cans red kidney bean 2 cans lima beans 2 cans butter beans 2 tbs molasses 1 tsp vinegar ½ cup brown sugar Bake 1 hr. 350º

Chicken Enchiladas Beth Johnson Rocky Mount

1 pkg flour tortillas (10-12) 1 pkg enchilada mix (or lg can enchilada sauce -30oz or so) (6oz can tomato paste if using pkg) 1 can Cream of Chicken soup 4oz can green chilies 2 cups cheddar cheese 1 pint sour cream 4 boneless chicken breasts (or do what I do and get your

Rocky Mount Telegram

favorite flavor hot roasted chicken, I get one with lemon pepper seasoning, and shred that up). Small can black olives (optional) 2-3 chopped green onions (optional) Boil chicken 20 min. (skip if using a roasted one), cut/ shred into bite-sized pieces. Mix soup, sour cream, chilies, 1 cup cheese, and chicken together (and half olives and onions if desired). Make enchilada mix according to package (or just open a can). Put some sauce on bottom of 9x13 dish. Put chicken mix in flour tortilla and roll. Pour remaining mix over all rolled tortillas and top with cheese and remaining olives and onions if desired).

Mama’s OldFashioned BarB-Q Chicken Marvin Baccus, Jr Rocky Mount

Sauce: 1 (32 oz) bottle tomato ketchup 4 Tbsp. Worcestershire sauce 1 Tbsp.Yellow mustard ¼ cup dark Karo syrup 7 shakes Texas Pete, to taste ½ stick margarine 1 Tbsp. Lemon juice ¼ cup Kraft Bar-B-Q sauce 1 cup water, more or less Salt, to taste Pepper, to taste 1 chicken, cut into parts Mix and melt sauce ingredients. Let simmer for a few minutes. Flour and fry chicken parts until they are half done or so. Dip chicken parts in sauce, and place in pan. Pour remaining sauce over chicken in pan. Cover with foil. Cook at 400 degrees for 1 hour.

Sunday, November 17, 2013

Oatmeal Pancake

Charlene Marshall Rocky Mount This comes out great any time and with fruit makes a good hearty meal. Makes 8-10 pancakes. Can mix the night before and serve the next day. 1 cup quick oats 1 egg ½ c milk ½ c water ¼ c all purpose flour 1 tbl sugar 1 tbl cooking oil ½ tsp baking soda ½ tsp baking powder ½ c milk for batter Mix oats and ½ c water and ½ c milk in microwave safe bowl for 2 mins until oats are cooked. Let set 2 mins to cool. Mix remaining items to batter if you like. Pour 2 tbl oil into a griddle. Pour into greased griddle. Wait until edges bubble and turn over. Can double this if desired. Enjoy!

Pizza Bake

Linda McLaughlin Rocky Mount

Box of any kind of noodles. I use radiator, you can use egg noodles cook according to box, or bag 1 jar of pizza sauce 1 jar of spaghetti sauce. any kind 2 cups shredded mozzarella cheese 1 cup of parmesean 1 lb of italian sausage 1 lb hamburger meat 1 med. onion chopped 1 can large of mushrooms(optional) 1 can black olives (optional) salt 1 teaspoon italian seasoning 1 teaspoon garlic - how much you like, I use 2 tablespoons 1 package pepperonis Cook hamburger and italian sausage together until done, drain grease, add onions and cook 3 minutes, add mush-

www.rockymounttelegram.com rooms, olives, and the sauces and spices. Cook just to warm good. Preheat the oven @ 350. Put in a 9 by 13 casserole dish, which I spray with Pam. Start with a thin layer of tomato sauce on the bottom. Layer half of the noodles half of the sauce half the cheese rest of noodles rest of the sauce rest of the cheese Finally ~pepperonis, I microwave my pepperoni for about 30 seconds just to get rid of some of the grease. Then layers all across the top, you can put as many as you like. Now cover with foil, and bake for 30 minutes. After 30 minutes, remove the foil & bake for another 15.

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Grand Prize Winner Chocolate Explosion Cheesecake

Carol Mascia • Rocky Mount

Carol Mascia was the Grand Prize winner in the Telegram’s 2013 Holiday Recipe Cook-off with her Chocolate Explosion Cheesecake. She is pictured with Jon Noel, Telegram Advertising & Marketing Director, who presented Carol with $100 for her top recipe.

Step 3: Cheesecake Layer ¾ cup caramel ice cream topping 1 16 ½ oz. refrigerated chocolate chip cookie dough 2 8 oz pks of softened cream cheese ¾ c sugar 3 lg eggs ½ c sour cream 1 TBS flour 1 teaspoon vanilla

Directions Step 1: Mix ingredients for crust. Grease a 9” springform pan and press crumbs into pan and 1” up the sides. Bake 325º for 6-10 mins. Cool completely. Step 2: Microwave chocolate and butter on high at 30 sec. intervals~stir~whisk in sugar, eggs and flour – Pour on top of cooled crust and bake 20 mins. Cool completely Step 3: Spread caramel gently over cooled chocolate layer. Gently press out room temperature cookie dough and place on top of caramel. Beat cream cheese and sugar. Add eggs, one at a time. Add flour and vanilla. Fold in sour cream. Pour over cookie dough. Bake 1 hr. Cool completely. Step 4: Melt chocolate squares and cream in microwave. Pour on top of baked and cooled cheesecake. Cool at least 8 hours. Cook’s note: This recipe is easy and does not take as long to make as it looks if you factor out the cooling periods

Cooks Choice Pig Pickin’ Baked Beans Mary Margaret Love • Rocky Mount

Sauté onions in bacon fat. Mix beans, bacon onions, molasses, catsup and BBQ sauce and ½ of the fried onions. Pour into a 9x13 greased casserole. Bake 350º for 30 minutes. Top with remaining ½ can of fried onions and bake a few more minutes.

A new award this year, each of the 2013 Telegram Holiday Recipe Cook-off finalists voted for their favorite dish after tasting each of the 15 recipes. The winner was 14-year-old Mary Margaret Love for her Pig Pickin’ Baked Beans. She is pictured with Peggy Williams of As You Wish Bakery, who presented a $50 gift certificate to Mary Margaret.

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Desserts Fruit Cake Cookies Dorothy Lynch

• Hollister

½ lb light brown sugar ½ lb butter 2 eggs 8 oz. pineapple preserves 1 ½ Tbsp canned milk 2 ¼ cup self rising flour ½ tsp soda 1 lb candied cherries (red & green) 1 lb cut up dates 6 cups of pecans (chopped) 1 ½ tsp vanilla Dorothy Lynch was the First Place winner in the Desserts Category of the Telegram’s 2013 Holiday Recipe Cook-off with her Fruit Cake Cookies. She is pictured with Peggy Williams of As You Wish Bakery, who presented a $25 gift certificate as category sponsor.

Coat nuts and fruit with ½ c. flour. Mix batter, brown sugar, eggs, preserves, milk, soda, vanilla and flour. Pour over nuts and fruit mixture. Mix with hands (use rubber gloves). Drop from spoon. Cook 325º for 11 mins (depending on oven). Recipe makes 250 cookies

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Slow Cooker Chicken Tortilla Soup Tiffany Barbee Rocky Mount

1 can diced tomatoes with green chilies 2 cans (10.75 oz.) Cream of Chicken Soup 1 lb. boneless, skinless chicken breast tenders (cut into 1/2â&#x20AC;? pieces) 2 cups frozen whole kernel corn 1 can (15 oz.) Black Beans, drained and rinsed 1 soup can of water 1 TBSP ground cumin (adjust to your taste) 1 cup shredded cheddar cheese 1 bag prepared tortilla strips (usually found as salad toppings) Optional: additional shredded cheese, sour cream for topping individual bowls Add can of diced tomatoes/ chiles, soup, chicken, corn, beans, water and cumin to a 4 quart slow cooker. Cover and cook on low for 4 to 5 hours or until the chicken is cooked through. Stir in 1 cup of shredded cheddar cheese. Serve soup in individual bowls topped with more shredded cheese, sour cream and tortilla strips, if desired. Enjoy!!

Rocky Mount Telegram mon 3 cups peeled, diced cooking apples (Granny Smith) 1 cup chopped pecans Combine sugar, oil, eggs and vanilla in a large mixing bowl. Beat about 1 minute at medium speed of electric mixer. Combine 2 Â˝ cups flour, soda, salt and cinnamon; gradually add to sugar mixture, beating at low speed of electric mixer until blended. Dredge apples and pecans in remaining Â˝ cup of flour. Fold into batter. Spoon batter into a greased and floured 10 inch tube pan or Bundt pan. Bake at 325 degrees for 1 hour and 30 minutes or until wooden pick inserted in center comes

out clean. Cool in pan for 15 minutes. Remove from pan and let cool completely. Spread

frosting over top of cake. Frosting: 1 cup firmly packed brown sugar Â˝ cup butter or margarine Âź cup evaporated milk Combine the ingredients in a medium saucepan. Cook over medium heat, stirring frequently, until mixture comes to a boil and sugar is dissolved. Continue cooking, stirring constantly until mixture reaches softball stage (240 degrees). Remove from heat and beat about 5 minutes or until thick enough to spread.

Beeâ&#x20AC;&#x2122;s Puff Cookies Auntieâ&#x20AC;&#x2122;s Apple Cake Debbie Adcox Spring Hope

2 cups sugar 1 Â˝ cups vegetable oil 3 eggs 2 teaspoons vanilla extract 3 cups all purpose flour, divided 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon ground cinna-

Linda Adcox Spring Hope

1 cup (2 cubes) â&#x20AC;&#x201C; 1 butter and 1 margarine 1 cup sugar 1 teaspoon baking soda, beat 15 minutes (no less) Add 1 Âž cup flour Âž cup finely chopped nuts or coconut or small choc. chips Drop by teaspoon shape into balls Bake at 300 degrees for 20 minutes until golden brown

Butter Pecan Cake Linda McLaughlin Rocky Mount

2-2/3 cups chopped pecans 1-1/4 cups butter, softened, divided 2 cups sugar 4 eggs 2 teaspoons vanilla extract 3 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1 cup milk FROSTING: OR PURCHASE 1 cup butter, softened 8 to 8-1/2 cups confectionersâ&#x20AC;&#x2122; sugar 1 can (5 ounces) evaporated milk 2 teaspoons vanilla extract Place pecans and 1/4 cup butter in a baking pan. Bake at 350Âş for 20-25 minutes or until toasted, stirring frequently; set aside. In a large bowl, cream sugar and remaining butter until light and fluffy. Add eggs, one at a

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time, beating well after each addition. Stir in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in 1-1/3 cups of toasted pecans. Pour into three greased and floured 9-in. round baking pans. Bake at 350Âş for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. For frosting, cream butter and confectionersâ&#x20AC;&#x2122; sugar in a large bowl. Add milk and vanilla; beat until smooth. Stir in remaining toasted pecans. Spread frosting between layers and over top and sides of cake.

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Rocky Mount Telegram

Sunday, November 17, 2013

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Rocky Mount Telegram

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La Perla Tapatia Mexican Restaurant Bienvenidos Best Authentic Mexican Restaurant in Town! 126 S Winstead Ave. • Westridge Shopping Center

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Rocky Mount Telegram

Christmas Cake Barbara Holden Tarboro

1 c. (2 sticks) butter 1 2/3 c. granulated sugar 5 eggs 2 c. all-purpose flour ½ lb. pecans, chopped ½ lb. English walnuts, chopped 4 oz. coconut 1 lb. mixed fruits (may use 1/2 lb. mixed fruit and 1/2 lb. red candied cherries) 1 tsp. vanilla Cream sugar and butter. Add eggs, one at a time, mixing well with electric mixer after each one. Add coconut and mix. Mix nuts and fruits with the flour and add to above. Lastly add vanilla. Bake in a greased and floured tube pan for 2 1/2 to 3 hours at 250 degrees.

Coconut Pie Helen Holland Elm City

1 cup sugar 1 cup coconut, shredded, (1 1/4 cups if fresh grated) 2 tbsp. flour 1 tsp. vanilla pinch of salt 2 tbsp. butter, melted 2 eggs 1 cup of milk Mix sugar, flour and salt. In a separate bowl, beat eggs slightly, add coconut, milk and vanilla. (If time permits, soak coconut in milk several hours to restore moisture.) Combine with dry ingredients, mix well. Add melted butter. Bake in unbaked pastry shell at 375 for 25-30 minutes.

Sunday, November 17, 2013

Chocolate Explosion Cheesecake Carol Mascia Rocky Mount

Step 1: Crust 2 cups graham cracker crumbs 1/3 cup sugar 1/3 cup softened butter Step 2: Chocolate Layer 6 oz. semi sweet chocolate squares 6 Tablespoons butter ½ cup sugar 2 lg. eggs 2 tablespoons flour Step 3: Cheesecake Layer ¾ cup caramel ice cream topping 1 16 ½ oz. refrigerated chocolate chip cookie dough 2 8 oz pks of softened cream cheese ¾ c sugar 3 lg eggs ½ c sour cream 1 TBS flour 1 teaspoon vanilla Step 4: Ganache 3 1 oz. squares semisweet chocolate 2 TBS heavy cream Directions Step 1: Mix ingredients for crust. Grease a 9” springform pan and press crumbs into pan and 1” up the sides. Bake 325º for 6-10 mins. Cool completely. Step 2: Microwave chocolate and butter on high at 30 sec. intervals~stir~whisk in sugar, eggs and flour – Pour on top of cooled crust and bake 20 mins. Cool completely Step 3: Spread caramel gently over cooled chocolate layer. Gently press out room temperature cookie dough and place on top of caramel. Beat cream cheese and sugar. Add eggs, one at a time. Add flour and vanilla. Fold in sour cream. Pour over cookie dough. Bake 1 hr. Cool completely. Step 4: Melt chocolate squares and cream in microwave. Pour on top of baked

www.rockymounttelegram.com and cooled cheesecake. Cool at least 8 hours. Cook’s note: This recipe is easy and does not take as long to make as it looks if you factor out the cooling periods

thick. Add cut up peaches & blueberries. Pour into shell & top with cool whip. Put in refrigerator 1/2 to 1 hour before cutting to serve. Can garnish with fruit.

Forgotten Cookies

Graham Cracker Bars

Mildred “Granny” Barwick Rocky Mount 2 egg whites 1/8 tsp. cream of tartar 1 cup chopped pecans 2/3 cup sugar 1 tsp. vanilla 1 cup chocolate morsels (small) dash of salt Preheat oven to 350º. Beat egg whites until foamy. Beat in sugar, cream of tartar, salt and vanilla. Beat until firm. Now fold in nuts and chocolate bits. Drop on cookie sheet. Put in oven and turn oven off. Leave in oven overnight. Store in cookie jar. Easy and good.

Fresh Peach & Blueberry Pie Ann Williams Nashville

1 baked graham cracker deep dish pie shell ½ stick melted butter Brush butter gently over crust 375 degrees for 5 min. or until golden brown. Let cool before filling. ¾ c. sugar 3 oz. box peach jello (regular, not sugar-free) 1 ½ c. fresh blueberrries 1 c. water 3 T. corn starch 4 c. ripe fresh peaches 1 regular tub extra creamy cool whip Mix corn starch with water, then bring water, sugar & corn starch mixture to a boil whisking frequently for 1 min. Take off stove, add jello, whisk and set aside to cool. Will be

Mildred “Granny” Barwick Rocky Mount 2 sticks margarine ½ cup sugar 10 graham crackers (break into 40 pieces) finely chopped pecans (about 1 cup) Boil margarine and sugar 2 minutes. Place pairs of crackers on cookie sheet. Spoon syrup on crackers. Sprinkle pecans on top. Bake 10 minutes in preheated oven 325º. Have waxed paper ready to place bars on as soon as they come out of oven. Cool before storing in container. Very tasty and easy to make.

Lace Cookies Gwen Davis Sharpsburg

Mix dry ingredients: 1 cup sugar 1 cup quick oats 3 Tbsp Flour 1 ½ Tbsp Cornstarch 1 tsp salt ¼ tsp baking powder Wet ingredients: 1 stick Margarine – melted 1 egg 1 tsp vanilla Add wet ingredients into dry and mix well with spoon. Chill overnight. Preheat oven to 325 degrees. Drop ½ tsp on foil lined cookie sheet. DO NOT CROWD. Bake for 8-12 minutes until the edges are brown. Cool on foil approximately 5 – 7 minutes. Peel off foil. Use new foil for each cooking. If cookies stick to foil, allow to cool longer.

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Nanny’s Chocolate Pie Helen Holland Elm City

½ cup cocoa ¾ cup sugar 2 eggs separated 3 to 3 ½ tbsp. flour 2 cups milk 2 tbsp. butter Cook filling until thickened. Pour into baked pie crust. Beat egg whites and put on top. Put in oven until egg whites are golden brown.

Nutty Frosted Flakes Apple Pie Crisp Linda Adcox Spring Hope

No Roll Pie Crust: 1 ½ cups flour 1 ½ teaspoons sugar 1 teaspoon salt 2 tablespoons cold milk ¼ cup cold vegetable oil ¼ cup butter, melted Measure dry ingredients into a pie plate. Stir milk, butter and oil together. Pour over flour mixture. Stir with fork until fully mixed. Press to bottom and sides of pie plate with your hands. Bake at 450 F for 10 minutes or until brown. Meanwhile: Apple filling: 2 to 3 tart apples, pared, cored and thinly sliced ¾ cups of sugar 2 tablespoons of flour 1 teaspoon cinnamon ¼ teaspoon nutmeg dash of salt Reduce heat to 400 F. Combine sugar, flour and spices; mix with apples. Pour into baked pie crust, dot with butter. Cover loosely with foil. Bake for 30 minutes. The last 10 minutes of baking make topping. Crisp topping: ½ cups packed brown sugar 2 tablespoons light corn syrup 2 tablespoons butter

Rocky Mount Telegram ½ cup roughly chopped nuts (I use pecans) ½ teaspoon vanilla 2 cups Frosted Flakes cereal Combine sugar, margarine and corn syrup in sauce pan. Cook over medium heat until comes to a boil, stirring frequently. Reduce heat and cook for 4 minutes, stirring frequently. Stir in nuts. Cook 2 minutes longer, stirring frequently. Remove from heat, stir in ½ teaspoon vanilla. Gradually add cereal, stirring until all pieces are evenly coated. Spread over the hot apple pie. Bake 20 minutes at 300 F.

Pumpkin Cheesecake Misty Proctor Rocky Mount

Filling: 3 (8oz) packages of cream cheese, room temperature 1 (15oz) pureed pumpkin* 3 eggs, plus one egg yolk 1/4 cup sour cream 1 1/2 cup sugar 1/2 teaspoon cinnamon 1/8 teaspoon nutmeg 1/8 teaspoon ground cloves 2 tablespoons vanilla extract *pumpkin pie filling can be substituted here if you don’t have the dry spices in your pantry Crust: 1 3/4 cups graham cracker crumbs 3 tbls light brown sugar 1/2 teaspoon ground cinnamon 1 stick melted salted butter Preheat oven to 350 degrees. Beat cream cheese until it is smooth. Add pumpkin puree, eggs, egg yolk, sour cream, spices, flour, and vanilla. Beat until combined. Prepare crust in spring foam pan. Pour mixture into crust. Bake in oven for 1 hour. Remove and let sit for 15 minutes. After 15 minute wait, refrigerate for a minimum of 4 hours. Serve with caramel sauce and whipped cream.

This is a nice change from traditional pumpkin pie, especially for cheesecake lovers.

Pumpkin Truffles Tiffany Barbee Rocky Mount

1/2 Cup white chocolate chips 2 cups almond bark white chocolate (about 4-5 cubes) 1/3 cup gingersnap cookie crumbs, plus extra for garnish 1/4 cup graham cracker crumbs 1/4 cup canned pumpkin puree 1 TBSP powdered sugar 1 to 2 tsp pumpkin pie spice (adjust according to taste) Pinch of salt 2 ounces cream cheese, softened (I soften this in the microwave, stirring often to keep from burning) In a large glass bowl, melt the white chocolate chips in the microwave at 30 second intervals until melted. Stir often to

Sunday, November 17, 2013

keep chocolate from burning. Add gingersnap crumbs, graham cracker crumbs, pumpkin, powdered sugar, pumpkin pie spice, salt and softened cream cheese. Mix well by hand or with an electric mixer. Mixture will be very soft. Cover and chill until just solid enough to roll into balls. (About 2 hours) After chilling, roll into 1 inch diameter balls (I use a small pampered chef scoop) and place on a large sheet pan lined with parchment or waxed paper. If truffles are too soft, place pan back in the refrigerator for about 1 hour to firm them up. Melt almond bark white chocolate in microwave at 30 second intervals, stirring often to keep from burning. Using a fork, drop truffles into melted almond bark white chocolate and place back on sheet pan. Immediately sprinkle with gingersnap crumbs. Repeat process with remaining truffles, then chill until completely set. Enjoy!

DIXON’S Blind & Awning

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1800 Sunset Ave. • Rocky Mount

442-2145

Rocky Mount Telegram

Orange Coconut Sour Cream Cake

Mildred “Granny” Barwick Rocky Mount

1 box Duncan Hines orange cake mix 2 cups granulated sugar 2 cups sour cream 2 12 oz. packages of frozen coconut Mix together sour cream, sugar and coconut. Leave covered in refrigerator overnight. Cook cake mix in two cake pans. When cool, split each layer making four layers. Using mix from fridge ice between layers and on top layer but no sides of cake. Keep refrigerated four days before serving. Easy to make, wonderful to eat.

Putting on The Ritz

Toni Suiter • Rocky Mount Make peanut butter sandwiches with Ritz crackers. Melt white chocolate in double boiler. Dip sandwiches in chocolate with 2 forks and place on wax paper (cover crackers completely and let drip before placing on was paper). Remelt over hot water if chocolate gets too thick.

Semi-Homemade Red Velvet Cake Misty Proctor Rocky Mount

1 box classic white cake mix 1 tsp cocoa powder 1 tsp baking soda 1 cup buttermilk 1 cup wesson oil 1 tsp vanilla extract 1 tsp vinegar 2 eggs 1 bottle of red food coloring. Pre heat oven to 350 degrees. Mix all wet ingredients. Fold in

Sunday, November 17, 2013 the dry ingredients. Pour into greased pan of choice and bake on 350 degree oven until toothpick inserted in the middle comes out clean. Cream Cheese Icing: 8 oz cream cheese 1/2 tsp vanilla extract 1/2 cup margarine Cream together cream cheese and butter, add sugar and mix, add vanilla and mix. Ice your cake.You may sprinkle with toasted chopped pecans. This makes a perfect holiday red and white cake. I also like to make it at Fourth of July gatherings.

Strawberry Pecan Fudge Jeanie Whitehead Scotland Neck

1 – 12 oz. bag white choc. chips 1 – can strawberry frosting (not whipped) 1 – 2 cups pecans chopped opt. pink sugar crystals Melt chips 10 seconds intervals in microwave stirring each time until smooth. Do not overmelt the chips. Should be consistency of frosting. Add strawberry frosting and nuts and stir until well mixed. Put in 8x8 pan sprayed with cooking spray. Refrigerate 30 minutes. Cut in squares.

www.rockymounttelegram.com 1 (8 oz) pkg. cream cheese 12 oz. Cool Whip ½ c Hershey’s bars cut up Mix sugar and cream cheese until smooth. Add Cool Whip, chocolate, mix well. This recipe will make a lot of icing so use plenty between layers.

Tuxedo Cake Kimberly Whitley Rocky Mount

1 pkg (2 layer size) Devil’s Food Cake Mix 1 pkg Jell-O chocolate Instant pudding ¼ cup milk 1- ½ pkg (8 oz each) cream cheese, softened ½ cup butter 1-1/2 tsp. vanilla 6 cups powdered sugar 3 oz Bakers Semi Sweet Chocolate divided 1 oz Bakers White Chocolate ½ of a 8 oz tub of cool whip (do not thaw) Heat over to 350 degrees. Prepare cake as directed on pack-

age for 2 (9 inch round) cake layers, blending dry pudding mix and milk into batter before pouring into greased pans. Batter will be thick. Bake then Cool cakes 10 minutes. Remove from pans to wire racks to cool cakes completely. Beat cream cheese, butter and vanilla in bowl until blended. Gradually add sugar. Microwave 1 oz of each semi sweet and white chocolates 10 seconds to make chocolate curls. Refrigerate until ready to use. Cut cooled cakes horizontally in half. Stack on plate spreading 3/4 cup of cream cheese frosting between each layer. Spread remaining frosting on top and sides of cake. Microwave frozen cool whip and remaining semi sweet chocolate in microwaveable bowl on high 1-1/2 min. stirring after 1 minute, stir until chocolate is completely melted and mixture is blended. Cool 5 minutes before pouring over cake, letting excess drip down side. Garnish with chocolate curls.

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Swiss Chocolate Cake Jeff Leary • Tarboro

1 pkg. Swiss chocolate cake mix 1 small pkg. instant vanilla pudding 3 eggs 1 ½ can milk ¾ cup oil Mix all ingredients and bake at 325º for 20 to 25 minutes. Makes three 9 inch layers. Icing 1 c powdered sugar ½ c. granulated sugar

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Rocky Mount Telegram

Sunday, November 17, 2013

Making Smiles Merry & Bright The Dental Care Center on Wayfarer Court in Rocky Mount, NC offers comprehensive dental care for the entire family, supporting your oral health and keeping your smile beautiful with general dentistry, cosmetic dentistry, restorative dentistry, and pediatric dentistry. Explore the services offered at The Dental Care Center in Rocky Mount, NC: * General and Preventive Dentistry Our Rocky Mount dental office also handles dental * Cosmetic Dentistry emergencies promptly, so don’t hesitate to contact us if a * Restorative Dentistry dental emergency pops up unexpectedly. * Pediatric Dentistry Hours: Mon: 8:30 AM - 4:00 PM • Tue: 8:30 AM - 4:00 PM * Six Month Smiles Wed: 8:30 AM - 4:00 PM • Thus: 8:30 AM - 4:00 PM * Senior Courtesy Fri: 8:30 AM - 4:00 PM * Implants

3769 Sunset Ave. 105 Wayfarer Ct. Rocky Mount, NC 27804 Rocky Mount, NC 27801 252-443-0048 252-977-6440 www.dentalcarecenterha.com

Rocky Mount Telegram

Sunday, November 17, 2013

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SMITH’S TM

Family Owned Grocery Store

Offering the finest line of Christmas Candy available! Smith’s Red & White would like to take this opportunity to wish you and yours a delightful Thanksgiving and a very Merry Christmas. Hwy. 43 • Dortches

252-443-4323 Store Hours: Mon.-Fri. 8AM-7PM, Sat. 8AM-6PM