Carolina Kitchen

Unless otherwise noted, recipes on this page are from Debbie Moose (debbiemoose.com), who has authored seven cookbooks and is a former food editor for The News & Observer in Raleigh.

Rainbow Trout Fillets With bacon and onions There’s no law that says every potato salad must contain mayonnaise. The oil-and-vinegar dressing and bright flavor of sundried tomatoes make this salad the star of the picnic. Cooking the garlic along with the potatoes mellows its flavor, so don’t let the number of cloves frighten you. tomatoes in oil Place potatoes and garlic cloves in a large saucepan and cover with water. Cover and bring to a boil. Boil, covered, for 15 to 20 minutes or until a knife slides easily

into the center of a potato. Drain. Cool, then peel the potatoes and chop them into chunks. Mash the garlic and set aside. Place the potatoes in a large bowl.

In a small bowl, whisk together the olive oil, vinegar, salt and pepper. Whisk in the mashed garlic. Pour the dressing Bake this fish dish on a broiler pan or perforated pan so that the bacon fat drips off as it cooks. Fresh chives would be a good substitute for green onions. If you’re feeling feisty, use “hot honey,” which is infused with hot peppers, for a sweetspicy topping to the salty bacon. 2 pounds rainbow trout fillets (four fillets) 1 t easpoon garlic powder, divided Salt and pepper to taste 8–12 thin slices fresh lemon 2 green onions, cut lengthwise into thin strips (include green tops) 6 strips bacon Honey for drizzling

Preheat the oven to 375 degrees. Spray a broiler pan with nonstick cooking spray.

Place the fillets, skin side down, on the pan. Sprinkle each filet with ¼ teaspoon garlic powder, then salt and pepper. Place 2 to 3 lemon slices on the fish, then strips of green onion. Top each fillet with 1½ slices of bacon, arranging the bacon lengthwise so it covers most of the fish.

Bake for 15 to 20 minutes or until the bacon is cooked but not crispy and the fish flakes easily with a fork. Drizzle the fish with honey and serve.

Potato Salad With garlic dressing

3 6 ¾ ¼ 1 1 ½

2 ¹/₃ pounds potat oes cloves garlic cup olive oil cup white wine vinegar teaspoon salt teaspoon pepper cup coarsely chopped sundried teaspoons capers, drained cup chopped parsley

Yield: 4 servings over the potatoes and toss to coat. Add the sundried tomatoes, capers and parsley, and toss. Serve immediately or cover and refrigerate, then bring to room temperature before serving.

Yield: 6 servings

Blueberry-Banana Corn Muffins These not-too-sweet muffins are good for breakfast, a snack or even with dinner. You can use yellow or white cornmeal, but yellow offers a fun color contrast to the blueberries. Serve with honey for a sweet boost. 1 cup cornmeal 1 cup flour 2 t easpoons baking powder ½ teaspoon salt ½ teaspoon baking soda 3 tablespoons melt ed butter, slightly cooled 1 cup milk 1 egg, lightly beaten 2 tablespoons sugar 1 ripe banana, mashed (about ½ cup) ¾ cup blueberries (fresh or frozen; no need to thaw)

Preheat the oven to 350 degrees. Spray a muffin pan with nonstick spray.

In a large bowl, stir together the cornmeal, flour, baking powder, salt and baking soda. In a medium bowl, combine the melted butter, milk, egg and sugar. Stir the mashed banana into the butter mixture, then stir into the dry ingredients. Fold in the blueberries.

Fill 12 muffin cups evenly with the batter. Bake for 15 to 20 minutes or until lightly brown and a toothpick inserted in one muffin comes out clean. Let cool a few minutes before serving.

Yield: 12 muffins

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From Your Kitchen

Summer Fruit Bowl With sour cream honey dressing This picnic-ready fruit salad comes together with a kick from O.J., elevated sweetness from honey, and a hint of creaminess from sour cream. It hits the spot on a hot summer day! 3 medium bananas, sliced 1 can (15 ounces) mandarin oranges, drained 1 cup seedless gr apes, halved 1 cup strawberries, hulled and sliced 2 kiwis Dressing ½ cup sour cr eam 1 tablespoon honey 1 tablespoon or ange juice

Mix all the fruit together and chill in refrigerator. Tip: add a splash of orange juice to the mix to keep bananas from browning.

Just before serving, toss with sour cream honey dressing.

Yield: 6–8 servings

Recipe courtesy of Sherrill Johnson of Wake Forest

Send Us Your Recipes Contributors whose recipes are published will receive $25. We retain reprint rights for all submissions. Recipes submitted are not necessarily entirely original. Include your name, address, phone number (for questions), and the name of your electric cooperative. Mail to: Carolina Country Kitchen, P.O. Box 27306, Raleigh, NC, 27611. Or submit your recipe online at: carolinacountry.com/myrecipe.

carolinacountry.com/extras Nothing says summer like a picnic! Looking for inspiration? Check out our picnic fare roundup on our website. Don’t forget the frisbee!