Carolina Kitchen

Unless otherwise noted, recipes on these pages are from Wendy Perry, a culinary adventurist and blogger, who chats about goodness around NC on her blog at WendysHomeEconomics.com.

Ms. Velma’s ‘It’s Just Soup’ Long ago, I lived in the basement apartment of the dearest older couple. Mr. Thomas loved his garden, and Ms. Velma was always cooking up something good — like this simple, yet amazing soup! I told her how mouthwatering it was and she said, “Oh, it’s just soup.” Measurements need not be exact. Freezes well to pull out on busy nights! 1 whole chicken plus several additional leg quarters, drumsticks or thighs 2 cans (28-ounce) crushed tomatoes 2 large onions (we used yellow and sweet) 2 cups white corn 2 cups tiny butterbeans 1 medium head of cabbage, shredded

Salt and pepper to taste Optional additions 2 cans (15-ounce) creamed corn 3–4 large celery stalks, diced 2 tablespoons sugar (to cut acidity of tomatoes)

In a large pot, bring chicken to boil in 3–4 quarts of salted water. Once boiling, cover and reduce to a low boil, cooking until tender. Be sure to cover, as you do not want the broth to cook out.

Remove chicken with a slotted spoon and cool. Once cool to the touch, remove skin, debone and shred.

Add chicken and remaining ingredients except sugar to broth. Let simmer at low boil an hour or longer until nice and rich, and flavors marry. Taste for acidity and add in small amounts of sugar until flavors seem balanced. If too thick, add a bit of broth or water for preferred consistency.

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Warm Pimento Cheese Dip

With Pretzels Whether served alongside Ms. Velma’s Soup, or as a quick, throw-together appetizer, this melty cheese dip will please just about everybody. Cut amounts in half and make in a smaller skillet for a few or a larger one for a crowd. We kept this simple to be kid-friendly, but you can heat things up a bit with crushed red pepper and a few shakes of hot sauce. 1 pound box Velveeta cheese, cubed 1 block (8-ounce)

Swiss cheese, cubed 1 block (8-ounce) Monterey

Jack Cheese, cubed 3 teaspoons onion powder 2 teaspoons garlic powder

Fresh black pepper

Dried or fresh herbs of choice, optional (we used fresh thyme) 2 jars (4-ounce) diced pimento, drained 1 small red bell pepper, cut into slivers ¾ cup crispy fried onions 2 boxes (6-count each) frozen heat-and-serve pretzels Preheat oven to 375 degrees.

Spray 10- to 12-inch skillet and scatter with the cubes of cheese. Dust with the onion and garlic powders. Bake for about 25 minutes until just melted.

Add black pepper, herbs if using and half the diced pimento. Swirl gently with a knife to blend a bit. Scatter with the remaining pimento, slivers of red pepper and crispy onions.

Serve with pretzels for dipping while warm.

Yield: About 8 servings

Chunky Monkey MoonPie® Ice Cream Cake No matter what generation you are, Southern MoonPies have been around (since 1917)! Tasty by themselves, they are fun to use in quick-to-make ice cream cakes. Put a smile on everybody’s face with this whimsical frozen treat.

Parchment paper ½ gallon chocolate chip ice cream 1½ cups milk ½ small box (3.9-ounce) instant chocolate pudding 1 dozen mini banana

Moon Pies® divided 4–5 small ripe bananas 3–4 cups whipped cream 2 tablespoons cocoa ½ cup chocolate chips ¾ cup crumbled, salted nuts (your preference; we used macadamia nuts.) Cherries with stems Line deep, 3-quart bowl with parchment paper.

Soften ice cream for about 10 minutes.

Add milk to pudding mix and set aside.

Cover bottom of bowl with half of the MoonPies. Roughly chop the other half.

Spread half the softened ice cream over the pies. Cut bananas into ¹/₃-inch slices over the ice cream. Cover bananas with remaining ice cream. Scatter with pie pieces. Spoon the pudding over and around pieces and around edge of the bowl. Slide knife down edge of bowl so puddIng will drip down.

Freeze several hours or overnight. Remove from bowl and top with whipped cream. Dust with cocoa, then scatter with the chocolate chips and nuts. Top with cherries.

Yield: Serves about 8

Dilly Bread Each month, we’re taking a look back at some old favorites from our recipe archive. For September, check out “Dilly Bread” from 1970. See this recipe and more at carolinacountry.com/kitchencorner.

From Your Kitchen

Delicious and Easy Cherry-Peach Oatmeal Slow cook this oatmeal overnight to fluffy perfection. Not a cherry or peach fan? Switch it up with nuts, different fruits, coconut — endless possibilities. 4 cups water 2 cups old-fashioned oats ¼ cup sugar 2 cups fresh-pitted cherries 2 cups sliced peaches Brown sugar, optional Combine water, oats and sugar in a slow cooker.

Cover; cook on low 8 hours.

Just before serving, transfer the oatmeal to bowls and top with cherries and peaches and a sprinkle of brown sugar.

Yield: 4–6 servings

Recipe courtesy of Nicole Thompson of Sanford, a member of Central EMC.

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