What’s to Eat

SAVORY SPRING SNACKS

STORY, PHOTOGRAPHS AND FOOD PREP BY VAIL STEWART RUMLEY

As spring approaches, a cold and rainy winter is bound to give way to warm and sunny days ahead. What’s better than a savory snack to brighten up an already sweet, sunny outlook?

In past issues of Washington the Magazine, this feature has hosted many a great recipe, from delectable desserts and holiday favorites to fare for summertime backyard barbecues and hearty dishes to see you through the long days of winter. Some of the best cooks Beaufort County can claim contributed the recipes here and in every issue — these recipes are drawn from an abundance of culinary triumphs that fill local cookbooks. And sometimes those triumphs are deceptively simple, incredibly tasty and offer up a homemade option for serious snacking.

Many might associate sausage balls and Chex mix with the holidays, but easy recipes from Joanna Stox and Nancy Johnston Lilley notch up these snacking favorites from special occasion to everyday fare. Michelle Clancy’s homemade hummus served with pita chips offers a healthy option for afterschool or after-work snacks, and Brenda Lewis’ Bagel Pizzas and Paula Stolz’s Party Ham Rolls make for a tasty snack or a quick lunch on the go. Emily Mayne’s Feta and Sun-Dried Tomato Torta is a deliciously festive addition to any occasion, be it a casual, stay-at-home meal or a gathering among friends.

So make your spring more savory with these seven, easy-tomake and easy-to-love recipes — your snackers will definitely thank you! ⋇

FETA AND SUN-DRIED TOMATO TORTA

Recipe by Emily Mayne

“Plate & Palette,” Arts of the Pamlico, Washington 1/2 cup unsalted butter, cut into pieces; 3/4 pound feta cheese, crumbled; 1 (8-ounce) package cream cheese; 2 garlic cloves, minced; 1 shallot, minced; 2 to 4 tablespoons dry vermouth (optional); ground white pepper; 1 cup pesto; 1/2 cup pine nuts, toasted; 1 (8-ounce) package sun-dried tomatoes, softened in water, drained and minced.

Combine butter, cheeses, garlic, shallots and vermouth in a food processor or mix bowl and blend until smooth. Season with white pepper. Oil a paté terrine, straight-sided mold or bowl. Line with plastic wrap.

Layer ingredients beginning with the feta cheese mixture, pesto, pine nuts and tomatoes. Repeat. End with feta cheese mixture. Fold plastic wrap over the top and press gently to compact. Refrigerate for at least one hour until firm. Invert onto a serving plate and remove plastic. Garnish with fresh basil and toasted pine nuts. Serve with crackers or bagel chips. (Cook’s note: this recipe is both colorful and delicious and leftovers make for a great sandwich on toasted bread!)

Recipe by Paula Stoltz

“A Taste of Heaven,” Women of Ware’s Chapel United Methodist Church, Washington 2 packages dinner rolls; 8 ounces ham, sliced; 6 ounces Swiss cheese, sliced; 3/4 cup butter, melted; 3 tablespoons poppy seeds; 1 tablespoon Worcestershire sauce; 3 tablespoons Dijon mustard; 1 teaspoon onion flakes.

Combine butter, poppy seeds, Worcestershire sauce, mustard and onion flakes in a bowl. Slice off the top of unseparated dinner rolls in one piece. Spread both sides of roll slices with poppy seed mixture. Layer ham and cheese on roll bottoms. Cover with top of rolls. Wrap in foil and place on a baking sheet. Bake at 400 degrees for 10-12 minutes or until heated through. Slice rolls into individual sandwiches. (Cook’s note: Hawaiian rolls are great for this recipe!)

BAGEL PIZZAS

Recipe by Brenda Lewis

“Southern Cooking in Historic Bath,” Bath United Methodist Church 1 package plain bagels; provolone thin cheese slices; 1 tomato, sliced thin; 1 (8-ounce) package Philadelphia cream cheese; pepperoni or Canadian bacon slices; basil, fresh or dried.

Slice bagel and spread with cream cheese. Sprinkle with basil. Add pepperoni or favorite pizza topping. Add a slice of tomato and place cheese on top. Bake in oven at 350 degrees, until the cheese melts.

CHEX PARTY MIX

Recipe by Nancy Johnston Lilley

“Favorite Recipes,” St. Clair’s Church of Christ, Bath 6 tablespoons butter; 2 tablespoons Worcestershire sauce; 1 1/2 teaspoons seasoned salt; 3/4 teaspoons garlic powder; 1/2 teaspoon cayenne pepper; 3 cups Corn Chex cereal; 3 cups Rice Chex cereal; 3 cups Wheat Chex cereal; 1 cup nuts; 1 cup Gold Fish crackers.

Melt butter in a large roasting pan in a 250-degree oven. Stir in seasonings. Gradually stir in all the remaining ingredients. Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool. Store in an airtight container.

SAUSAGE BALLS

Recipe by Joanna Stox

“Time for Tea and Our Favorite Recipes,” Ephesus Free Will Baptist Church Ladies Auxiliary, Blounts Creek 2 cups Bisquick; 10 ounces sharp cheddar cheese, grated; 1 pound hot sausage.

Mix all together and form into small balls. Bake at 350 degrees for 15 minutes, then bake at 325 degrees for another 15 minutes.

HUMMUS

Recipe by Michelle Clancy

“Keys to the Kitchen, Gracefully ReKeyed,” St. Peter’s Episcopal Church, Washington 1 (15-ounce) can chickpeas, drained; 1/4 cup tahini; 2 tablespoons parsley, fresh or dried; 1 clove garlic, minced; 1/3 cup lemon juice; 1 1/2 teaspoons ground cumin; 1/2 teaspoon crushed red pepper; 1 tablespoon reduced-sodium soy sauce; pita chips or crackers. (Optional additions: 2 tablespoons chopped onion; 2 tablespoons sun-dried tomatoes; 2 tablespoons black olives; more garlic to taste.)

Process all ingredients in a food processor until smooth. Spread on pita chips or crackers. (Yield, 2 cups)

JUNQUE

Recipe by Carole Ahlman

“Our Celebration Cookbook,” First Presbyterian Church, Washington 2 (8-ounce) packages of cream cheese, softened; 2 pounds bulk sausage (hot or mild); 2 cans Ro-Tel tomatoes with peppers and onions, drained.

Brown sausage. Add softened cream cheese and Ro-Tel tomatoes. Mix until all ingredients are combined and are bubbly. Serve with corn chips or veggies.