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For those of you who have been around these parts
for a few years, you may recall the holiday recipe section of
the Watauga Democrat that was printed each November, just in time
for Thanksgiving and Christmas, filled with family favorites,
heirloom recipes and lots of holiday goodies.
I still have some of those packed away in my recipe files, as
many of you probably do, as well. It’s been way too long
since we did anything like that, but we’re not putting it
off any longer. On Nov. 14, you will be able to find, in most
of your local newspapers, a special edition of our holiday recipes
– but we can’t do it without your help! Now is the time
for all you great cooks – men, women and children (we know
you’re out there) – to write down your favorite recipes
or those your grandmother handed down many years ago and share
them with us and all of our other faithful readers.
Our readers’ favorite recipes will be compiled into a special
pull-out section for you to keep, but we need your submissions
by Monday, Oct. 22. Recipes should be categorized into main dishes,
side dishes, salads/appetizers/beverages and desserts. Start organizing
those time-honored recipes and tips today and send them to us
as soon as possible. Mail to Recipes c/o Mountain Times, 474 Industrial
Park Drive Boone, NC 28607; Fax: (828) 262-0282 or email to recipes@mountaintimes.com
This is your opportunity to start a new family tradition, so let
us hear from you soon. In the meantime, I will share a few of
my family’s favorites.
Cousin
Sarah’s Mexican Cornbread
½ tsp. salt
1 cup self-rising flour
1 cup cornmeal
1 cup chopped bell pepper
2 eggs
½ cup oil
¾ cup milk
1 cup sharp cheese, grated
1 small diced onion
1 small can whole kernel corn
Mix and bake at 425 until done (probably 30 minutes or less
– keep close eye on oven.)
Family
Favorite Peanut Butter Dip
1 (8-oz.) pkg. cream cheese, softened
1½ cup peanut butter
½ cup powdered sugar
3-4 Tbsp. milk
1 ½ cup chopped salted peanuts
Combine cream cheese, peanut butter, powdered sugar, milk
and 1 cup chopped peanuts. Spread in a shallow bowl and sprinkle
with remaining ½ cup chopped peanuts. Refrigerate overnight
and serve with apple slices and chocolate wafer cookies.
Aunt
Sylvia’s Fresh Apple Pie
2 ½ cups peeled, grated apples
1 cup sugar
1 stick margarine, melted
1 Tbs. lemon juice
1 Tbs. flour
1 egg
1 (9-inch) pie shell
Combine melted margarine, sugar and lemon juice; mix well.
Add flour and egg. Fold in apples. Pour into unbaked pie shell.
Bake at 325 for 34-40 minutes. Add a dash of nutmeg or cinnamon,
if desired.
Holiday Cooking Section Coming November 14 – readers’
favorite recipes needed by Oct 22, so don’t delay! Recipes
should be categorized into main dishes, side dishes, salads/appetizers,
desserts, as well as “heirloom recipes” that have been
handed down from one generation to another. We also want to hear
from some of our male cooks – we know you are out there!
Please send your favorite recipes to: Recipes c/o Mountain Times,
474 Industrial Park Drive, Boone, N.C. 28607; Fax: (828) 262-0282
or email to recipes@mountaintimes.com.
Don’t forget your copy of “Lovin’ Spoonful
. . . Cooking With Family and Friends,” a compilation
of nearly 400 mouth-watering recipes by Sherrie Norris.
It is available at all locations of High Country Media
– Boone, Banner Elk, West Jefferson, and at The
Avery Journal in Newland, all Boone Drugs, Black Bear
Books, Trailway Laundry, Wilcox Emporium,( top level,
booth 312-W,) and beginning June 15 at Mast Store locations.
EMAIL:
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