What’s to Eat

THE PERFECT DISH for a North Carolina winter

FOOD PREP, STORY AND PHOTOS BY VAIL STEWART RUMLEY

Eastern North Carolina winters can be a mixed bag of What goes with all of these scrumptious soups? Cornbread, weather: sunny and 70s one week can turn into cold, of course — and not just any cornbread, but a moist, rich windy days and frigid nights the next. No matter the cornbread featuring whole-kernel corn and sour cream. This weather, this time of year calls for hearty meals to recipe, contributed by Sally Johnston for “Favorite Recipes,” is keep the coming, or going, winter chill at bay. bound to, indeed, become a favorite.

Soup, warm and filling, is at the top of the menu. In this Another dish with a southwestern flair, Muffy Bowman’s issue of Washington the Magazine, we offer a few delicious zucchini salad, makes a perfect side for the black bean vegetable options for a stick-to-your-ribs bowl of goodness: black bean and chili or on its own, for a lighter lunch with a little zip. vegetable chili with a southwestern flair from the kitchen of the These recipes, and many more, can be found in cookbooks late artist Irene Forbes; Sara Hufham’s beef ghoulash, a timeless sold by local nonprofits and churches, pieced together with the dish that will warm you from the inside out; and clam chowder, culinary wisdom of some of the best cooks Beaufort County has an easy-to-make creamy chowder from Darlene K. Noble. to offer — no matter what the season and weather may offer! ⋇

ZUCCHINI SALAD

MUFFY BOWMAN “Without a Doubt, St. Thomas’ Best” St. Thomas Episcopal Church, Bath

3 medium-sized zucchini, sliced and cut in quarters; 1 (8-ounce) can Fiesta (Mexican) corn; 1 can Garbanzo beans; 3 tablespoons cider vinegar; 1 clove of garlic, minced; 1/4 teaspoon thyme; 1/4 cup olive oil; 1/2 cup sliced black olives; 3 green onions, chopped; 1 ripe avocado, cubed; chili powder to taste; 1/3 cup Queso Anejo or Romano cheese, grated.

Mix together and chill. (*Chef’s note: use at least 2 tablespoons of chili powder and add a little salt to taste. I didn’t have cider vinegar, so I used 4 tablespoons of red wine vinegar. There are several cheeses that can be substituted in this including asiago and Parmesan.)

BLACK BEAN VEGETABLE CHILI

IRENE FORBES “Plate and Palette” Arts of the Pamlico, Washington

1 large onion, chopped coarsely; 1 tablespoon olive oil; 1 (28-ounce) can whole tomatoes, undrained and chopped; 2/3 picante sauce (choose heat to your liking); 1 1/2 teaspoons ground cumin; 1 teaspoon salt; 1/2 teaspoon basil; 2 cans black beans, rinsed and drained; 1 green bell pepper, cut into 3/4-inch pieces; 1 red pepper, cut into 3/4inch pieces; 1 large yellow squash or zucchini, cut into 1/2-inch chunks (2 cups); 1/4 cup white wine, optional.

Optional additions: hot cooked rice, sour cream and shredded cheese for garnish.

Cook onions in olive oil until soft. Add cumin, salt and basil, sauté another minute or so. Add picante sauce and tomatoes with liquid. Cover and simmer five minutes. Stir in beans, peppers and squash/zucchini and cook about five more minutes. Add wine; add a bit of water to return to a simmer, covered. Cook until vegetables are tender.

Ladle into bowls, top as desired and serve with additional picante sauce.

Yield: about 8, 1 cup servings.

CORN-CORNBREAD

SALLY JOHNSTON “Favorite Recipes” St. Clair’s Church of Christ, Bath

1 box of Flako or Jiffy Muffin Mix; 1 (8-ounce) container sour cream; 1 stick butter; 2 eggs; 1 small can whole kernel corn; 1 small can cream-style corn.

Mix all ingredients. Bake at 350 degrees for 35 minutes in well-greased 9-by-13-inch pan until golden brown.

MOM COLE’S ZUCCHINI BREAD

BETTY VARNI “Traditional Treasures” Women Active for Christ, First Free Will Baptist Church, Washington

3 eggs, 1 teaspoon salt; 2 cups sugar; 2 cups zucchini, grated; 3 teaspoons vanilla; 1 cup chopped nuts; 3 cups flour; 1 cup vegetable oil; 1/2 teaspoon baking powder; 3 teaspoons cinnamon; 1 teaspoon baking soda.

Beat eggs well. Add oil, sugar, zucchini and vanilla. Sift all dry ingredients and add to egg mixture. Blend well. Add nuts and stir. Pour into two greased and floured bread pans. Bake at 350 degrees for one hour. Cool the bread on racks before wrapping. If you have left over batter, you can make cupcakes—line each cupcake holder with a paper liner.

You can freeze your bread: double wrap each loaf in aluminum foil, place in a freezer bag and freeze to enjoy for later. When you are ready to eat the bread, allow the bread to thaw in the bag to keep it moist. Bread is good up to one year later.

SCALLOPED OYSTERS

JACKIE MULLEN “Cooking with Grace Volume II” Bath Christian Church, Bath

3 cups cracker crumbs; 1 pint cream; 1/4 butter; 1 pint oysters; 1/4 teaspoon salt; pepper to taste.

Place layer of cracker crumbs in shallow 8-inch-by-11inch baking pan. Sprinkle with 1/4 cup cream. Dot with part of butter. Add oysters in one thick layer. Sprinkle with salt and pepper. Top with remaining crumbs. Dot with remaining butter. Add the rest of the cream. Bake at 350 degrees for 45 minutes. If using a glass pan, cook in a 325-degree oven.

BLUEBERRY SOUR CREAM COFFEE CAKE

NATALIE MARSHALL “Second Heavenly Helpings” Swan Quarter Baptist Church, Swan Quarter

1 cup butter; 2 cups sugar; 2 eggs; 1 cup sour cream; 1 teaspoon vanilla; 2 cups cake flour; 1/4 teaspoon salt; 1 teaspoon baking powder; 1/2 cup blueberries. Filling: 1/2 cup brown sugar; 1 teaspoon cinnamon; 1/2 cup chopped nuts.

Cream butter and sugar. Add eggs. Fold in sour cream and vanilla. Sift dry ingredients together; add to creamed mixture. Fold in blueberries. Pour one-third of the batter into a Bundt pan. Sprinkle with filling. Pour one-third batter over the top, then more filling and remaining batter. Swirl with spatula. Bake at 350 degrees for one hour. MONKEY BREAD

DEBORAH RUTLEDGE “Asbury’s Old Tyme, Good Time Recipes II” Asbury United Methodist Church, Washington

1 1/3 cups sugar; 1 stick butter, melted; 1 tablespoon cinnamon; 3 cans refrigerated flaky biscuits; nuts (optional).

Mix cinnamon and sugar. Cut biscuits into quarters, and coat with cinnamon and sugar. Place in a greased Bundt pan. Add butter to the remaining cinnamon and sugar (add nuts, if using); pour over biscuits. Bake at 350 degrees for 30 minutes.

BEEF GHOULASH SOUP

SARA HUFHAM “Our Celebration Cookbook” First Presbyterian Church, Washington

2 pounds boneless beef sirloin steak, cut into 1/2inch cubes; 1 large onion, chopped; 1 large green pepper, chopped; 2 tablespoons olive oil; 3 medium potatoes, peeled and cubed; 3 medium carrots, chopped; 4 cups beef broth; 1 cup water; 1 tablespoon sugar; 2 tablespoons paprika; 1 teaspoon salt (or more to taste); 1/2 teaspoon pepper; 1/4 teaspoon cayenne pepper; 2 bay leaves; 1 (28-ounce) can crushed tomatoes; 1 (6-ounce) can tomato paste; 2 tablespoon caraway seeds; sour cream to garnish.

In a Dutch oven, over medium-high heat, cook and stir the beef, onion and green pepper in oil until the meat is browned on all sides; drain. Stir in the next 10 ingredients (potatoes to bay leaves) and bring to a boil. Reduce heat; cover and simmer for 25 to 30 minutes or until potatoes are tender. Stir in the tomatoes, tomato paste and caraway seeds. Cover and simmer 25 to 30 minutes longer, or until meat is tender. Discard bay leaves. Top servings with a dollop of sour cream.

Yield: 16 servings.

CLAM CHOWDER

DARLENE K. NOBLE “The Terra Ceia Cookbook No. 2” The Ladies Auxiliary of the Terra Ceia Christian School, Pantego

3 slices salt pork or bacon, cubed; 1 quart clams, finely chopped; 1 onion finely chopped; 3 medium potatoes, diced; salt to taste; 1 quart water.

Fry pork until brown. Add remaining ingredients; cook slowly, one and a half to two hours. Chowder should be thick when finished.