High Country Cookin' with Sherrie Norris

High Country Cookin’!

2012

with

Sherrie Norris

A Collection of Local Family Recipes Submitted by the High Country’s Best Cooks

Supplement to Watauga Democrat and The Avery Journal-Times

Page 2 — High Country Cookin’

Supplement to The Avery Journal-Times and Watauga Democrat — November 2012

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Happy Cooking!

he High Country is blessed with an abundance of great cooks — including those who keep traditional family favorites on the table and others who don’t mind trying newer, more exotic dishes on a regular basis. There are some of us who enjoy doing both and everything in between.

Some of us learned to cook by observing our mothers and grandmothers in the kitchen, while others went off to “the city” for culinary instruction.

Others, like myself, learned by trial and error. There were great cooks in my family who could’ve taught me a lot, but there wasn’t room in the kitchen for all of us. I was needed to wash the dishes — and you can imagine how much I liked to do that.

To some, cooking comes as naturally as breathing, while others struggle to boil an egg.

Some prefer cooking on an electric range, others with gas — and there are those who get by just fine with nothing more than a charcoal grill, a one-eyed burner or a microwave.

Just as with everything else in life, there is no set standard for cooking, just as long as the food is tasty and, at least, for me anyway, more than halfway done.

I love this time of year when we can showcase some of the area’s finest cooks who take the time to share their recipes with us.

You are now holding our latest collection in your hands. Sit a spell, look it over and, hopefully, you will choose

to try a few of these specialties that will add a bit of the extraordinary to your holiday table.

As usual, we had an overflow of responses again this year — and it warms our hearts — but if you don’t find your recipe here, make sure you look for it in an upcoming Lovin’ Spoonful column in the local newspapers or in the December issue of All About Women magazine.

Here’s wishing you a bountiful Thanksgiving, a very merry Christmas and the happiest of all new years.

SHERRIE NORRIS

Holiday Main Dish Recipes CHICKEN HICKEN CASSEROLE Glenda Norris Boone

Chicken 3 cups broth (from cooking the chicken) 1 can cream of chicken soup 1 package stuffing (I use Pepperidge Farm brand) 1 stick melted butter Cook chicken; when done, tear up and place in bottom of a baking pan.

Mix 1½ cups broth with soup and pour over the chicken.

Mix 1½ cups broth with stuffing and melted butter; place over chicken.

Bake at 350 degrees for 45 minutes

In large skillet, add Italian dressing and sauté veggies 20 to 30 minutes with seasonings.

Prepare pie crusts, thawed and/or baked. Add sausage to vegetables; mix and split between pie crusts. Mix shredded cheese and cover pies with it. Sprinkle breadcrumbs to your liking. Spray lightly with olive oil and bake at 350 degrees for 30 minutes, or until browned.

Note: This pie has so much surprising flavor. The original recipe is from “Taste of Home.” I added the onions and did away with piecrust top.

There were too many veggies. More or less of the veggies will not affect the finished product. I think the Italian salad dressing and the garlic powder make this recipe happen.

CREAMY SLOW COOKER POTATO SOUP Adele Forbes Carey’s Flat

Our

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Hamburgers & Chicken Chicken Tenders Hotdogs and French Fries Seasonal Homemade Soups & Desserts

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FARMER’S MARKET SAUSAGE PIE Rick Goodwin Deep Gap

1 (16 oz.) pkg. Italian turkey sausage (hot or mild) 1 each medium size zucchini and squash, thinly sliced 2 med. tomatoes (preferably 1 yellow and 1 red), cut into chunks 1 each, ½ cup of julienned green and red peppers, (about ½ pepper each) 1 medium onion, sliced and cut into 2- to 3-inch pieces 2 frozen pie crusts 4 oz. each of shredded cheddar and mozzarella 2 to 3 Tbsp. Italian salad dressing 2 tsp. each of garlic powder, pepper, salt Italian bread crumbs Cut sausage lengthwise, remove skin, and cook in skillet until browned on both sides, drain, then crosscut into ½-inch pieces. Set aside.

4 lbs. Yukon Gold potatoes, peeled and diced 1 lg. onion, diced 6 whole cloves of fresh garlic 3 cans chicken stock 2 cans (from stock) of water 12 oz. cream cheese, softened 2 Tbsp. seasoned salt Freshly ground pepper Garnishes: crumbled bacon, shredded cheddar, green onions Add first four ingredients to slow cooker. Cook on high for 6 hours or low for 10 hours. Remove and puree the garlic cloves along with ½ of the soup, seasoning salt, pepper to taste and the cream cheese. Return to cooker. Stir occasionally until soup is well blended. Top with garnishes and serve.

Note: This soup is delicious, especially when served with a cake of cornbread.

FRONT AND INSIDE PHOTOS BY SHERRIE NORRIS

November 2012 — Supplement to The Avery Journal-Times and Watauga Democrat

I’d rather have a root canal... ...than miss out on hot chocolate ...lose a tooth ...or live with pain

GRANDMA JANE’S SLOPPY JOE Jill Simpson Blowing Rock/Miami, Fla.

1 lb. ground meat (venison, beef, turkey) 2 (12 oz.) bottles Heinz Chili Sauce Chopped onions 8 slices of cheese (any kind will do) Sandwich buns Cook ground meat; drain grease. In crockpot or pot on stove, add meat, chili sauce and chopped onion. Heat until ready to serve. Serve on buns with cheese.

TWO EASY WAYS TO USE LEFTOVER TURKEY Beverly Watts Mountain City, Tenn.

Turkey Pie 2 frozen deep-dish pie crusts 1½ cups chopped turkey

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RED APPLE BALSAMIC WALNUT CRISP Topping ingredients: ¾ cup unbleached all-purpose flour ¾ cup pecans (chopped fine) ¾ cup old fashioned rolled oats ½ cup (packed) light brown sugar ¼ cup granulated sugar ½ tsp. ground cinnamon (optional) ½ tsp. salt 1 stick unsalted butter, melted

Topping: Adjust oven rack to middle position; heat oven to 450 degrees.

In medium bowl, combine flour, pecans, oats, brown sugar, granulated sugar, cinnamon and salt. Stir in butter until mixture is thoroughly moistened and crumbly.

Set aside while preparing fruit filling.

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1½ cups frozen vegetables (peas, carrots, green beans, corn) 1 can of cream of mushroom soup or 1 jar of turkey gravy; if using gravy, add 1 Tbsp. flour ½ pkg. dried onion soup mix 2 Tbsp. cooking wine 2 Tbsp. teriyaki sauce Preheat oven to 400 degrees. Defrost vegetables in microwave. Defrost pie crusts with one crust face down.

Chop turkey. Mix soup or gravy in a bowl with onion soup mix, wine and teriyaki sauce. Add turkey and vegetables to mixture. Blend well. Pour into pie crust that is upright.

When upside down pie crust is thawed, gently lift and loosen from pan so it will fall onto the top of the other crust. You may have to work it some. It’s important that you pinch edges of crusts together to tightly seal top and bottom. If no tears are in the top crust, pierce it with a fork for venting.

Place on cookie sheet and cook for approximately 40-50 minutes, until brown. Be sure it is cooked on the inside.

Remove from oven and let stand for about 5 minutes.

Serve with leftover fruit dish or salad.

Recipes compliments of Meredith Whitfield, owner, Art of Oil

Filling ingredients: 3 lbs. Golden Delicious apples, peeled, cored, halved and cut into ½-inch wedges ¼ cup granulated sugar ¼ tsp. ground cinnamon (optional) ½ cup Art of Oil Red Apple Balsamic 2 Tbsp. Art of Oil Walnut Oil ¾ cups apple cider 2 tsp. lemon juice 2 Tbsp. unsalted butter

DAILY TASTINGS OVER 40 VARIETIES OF OIL & VINEGAR ON TAP

High Country Cookin’ — Page 3

Filling: In a glass bowl, whisk together 2 Tbs. walnut oil and ¼ cup red apple balsamic. Add apples and marinate 30 minutes.

Remove apples from marinade and toss together apples, granulated sugar and cinnamon in large bowl; set aside.

In medium saucepan over medium heat, bring ¾ cup apple cider and ¼ cup balsamic to simmer; cook, stirring periodically until reduced to ½ cup, about 5 min-

utes. Transfer reduced cider to bowl or liquid measuring cup; stir in lemon juice and set aside.

Heat butter in now-empty skillet over medium heat.

When foaming subsides, add apple mixture and cook, stirring frequently, until apples begin to soften and become translucent, 12 to 14 minutes. Do not fully cook apples. Add in cider/balsamic reduction and continue cooking for an additional 2 minutes, stirring constantly to coat apples. Add apple/balsamic reduction into a 8-inch square baking pan.

Sprinkle topping evenly over fruit, breaking up any large chunks. Bake until fruit is tender and topping is deep golden brown, 15 to 20 minutes. Cool on wire rack until warm, at least 15 minutes. Drizzle with Red Apple balsamic and serve with vanilla ice cream.

LEMON THYME OLIVE OIL COOKIES Makes about 40 cookies.

2 cups all-purpose flour 1 cup sugar ½ tsp. baking soda 1 tsp. freshly ground black pepper 1 Tbsp. chopped fresh thyme leaves ½ cup Art of Oil Lemon Olive Oil 3 Tbsp. milk ½ large lemon, zested and juiced Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or silicone baking sheets. Put flour, sugar, baking soda, pepper, and thyme into a bowl and whisk together to combine. In a small bowl, whisk together the olive oil, milk, lemon juice and zest. Add the liquid ingredients to the dry ingredients, stirring with a wooden spoon until you form a smooth dough.

Roll heaping teaspoons full of the dough into balls.

Place them about 2 inches apart on the prepared baking sheets. Bake the cookies about 12 to 15 minutes, or until they are browned around the edges. Let cookies cool for a few minutes and then transfer them to wire racks to cool completely.

Page 4 — High Country Cookin’ Turkey Burritos: Cooked chopped turkey Tortilla wraps Salsa Grated cheese Lettuce, tomato, onion Heat leftover turkey and tortilla wraps. Put turkey into wraps, add salsa, cheese, lettuce, tomato and onions. Wrap up and enjoy.

ITALIAN SAUSAGE WITH PEPPERS Rick Goodwin Deep Gap

5 Hungarian Wax Peppers (similar to banana peppers) 1 large sweet yellow pepper (for color) 1 large sweet red pepper 2 medium onions, thick sliced, cut into 2-inch lengths 2 Tbsp. olive oil, divided 1 (15 oz.) can Italian diced tomatoes, undrained 1 (6 oz.) can tomato paste ½ cup water 4 garlic cloves, minced 2 bay leaves 1 Tbsp. dried parsley flakes (or 3 Tbsp. fresh) ½ tsp. dried basil

Supplement to The Avery Journal-Times and Watauga Democrat — November 2012 ½ tsp. dried oregano ½ tsp. salt and pepper 2 lb. mild or hot Italian turkey sausage links 8 Hoagie buns (optional) Seed wax peppers, leaving only a few unless you want more heat.

Cut all peppers into ½-inch (or so) wide strips and then into 2-inch long pieces.

Saute peppers and onions with 1 Tbsp. oil for about 20-30 minutes, in a large skillet.

Remove from heat and put in crockpot on High. Add tomatoes, paste, water, garlic, bay leaves and seasonings. Cut sausage links lengthwise and remove skin. Brown in skillet with remaining oil until browned on both sides. Remove, crosscut and place in crockpot, stir and cook for about three hours on high.

Can be served on rolls or by itself with a side of garlic bread.

Note: I took this as a dish to a company cookout this summer, and everyone commented how good it was and wanted to know who made it. I didn’t put in too many seeds, and it had such a nice background heat that only lasted a few minutes. The original recipe was from “Taste of Home.”

NANCY’S CHICKEN CORN CHOWDER Paulette Isaacs Elk Park

Olive oil

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1 medium onion, sliced into small pieces 2 cloves garlic, mince 2 stalks of celery, chopped Salt and pepper to taste 1 large can of cream of chicken soup 2-3 cups milk, depending on how thick/thin you like your chowder 2 cups cooked chicken, cubed or pulled 1½ cups frozen corn or 1-1½ cans of corn, drained 1 tsp. parsley 1 tsp. basil

In a 4- to 6-quart slow cooker, combine roast, onion and next seven ingredients.

Cover and cook on low for 8 hours or until beef is tender.

Cook noodles according to package directions.

Serve beef mixture over noodles.

SLOW COOKER ITALIAN MEATLOAF Donna Vannoy

Sautee onions, garlic, and celery in the olive oil until tender and season with the salt and pepper. Add cream of chicken soup and milk; stir well. Add chicken and corn; mix well. Add parsley and basil.

Simmer and enjoy.

SLOW COOKER BEEF STROGANOFF Mary J. Gentry Boone

Makes 4 to 6 servings 1 Tbsp. olive oil 3 lb. sirloin tip roast, cut into 1½- inch pieces ½ tsp. salt 1 tsp. ground black pepper 1 lg. onion, sliced 1 (10.5 oz.) can beef consomme 1 (10¾ oz.) can cream of mushroom soup 1 (8 oz.) pkg. cream cheese, softened 2 Tbsp. Worcestershire sauce 1 tsp. bottled minced garlic ½ tsp. dried thyme ½ tsp. dried crushed rosemary 1 (16 oz.) pkg. wide egg noodles In a large skillet, heat olive oil over medium-high heat. Sprinkle roast with salt and pepper. Cook in batches for four to five minutes, or until pieces are browned on all sides.

Deep Gap

2 lbs. ground beef or ground turkey 2 cups soft bread crumbs ½ cup spaghetti sauce 1 large egg 2 Tbsp. dried onion ¼ tsp. salt 1 tsp. garlic salt ½ tsp. dried Italian herbs ¼ tsp. garlic powder 2 Tbsp. spaghetti sauce Fold a 30-inch long piece of nonstick foil in half lengthwise. Place in bottom of slow cooker with both ends hanging over the edge of the cooker.

Combine beef (or turkey), breadcrumbs, ½ cup spaghetti sauce, egg, onion, and seasonings. Shape into loaf.

Place on top of foil in slow cooker.

Spread 2 Tbsp. spaghetti sauce over top.

Cover. Cook on high 2½ to 3 hours, or on low 5 to 6 hours. Remove using the foil handles.

Note: This meatloaf is a favorite of my family. Usually we have to encourage children to eat good food, but when my grandson was visiting with us during the summer, after three good-sized servings I finally had to say to him, “No more meatloaf.” The leftovers (if you have any) also make fantastic sandwiches.

High Country Cookin’ — Page 5

November 2012 — Supplement to The Avery Journal-Times and Watauga Democrat

SMOTHERED PORK CHOPS Mary J. Gentry Boone

Makes 4 to 6 servings 1½ lb. boneless pork chops ½ tsp. salt ½ tsp. ground black pepper 1 Tbsp. olive oil 1 large onion, thinly sliced 1 green bell pepper, thinly sliced 1 (8 oz.) pkg. sliced baby Portobello mushrooms 2 Tbsp. all-purpose flour 1 (15-oz.) can beef broth 1 tsp. dried dill

Sprinkle pork with salt and pepper. In a large skillet, heat oil over medium heat.

Add pork and cook for 5 to 6 minutes per side or until golden. Remove pork from pan and keep warm.

Add onion, bell pepper, and mushrooms to hot drippings in skillet. Cook, stirring frequently, for 6 to 8 minutes or until tender. Sprinkle flour over vegetables and cook, stirring constantly for 2 minutes.

Stir in broth and dill.

Return pork to skillet and cook for 8 to 10 minutes or until sauce is thickened and pork is cooked through. Serve over mashed potatoes with green beans, if desired.

VEGGIES AND SIDES BAT CAVE RISOTTO

TURKEY SALAD

Linda Perrell

Mary J. Gentry

Crossnore

Boone

2 Tbsp. butter 2 Tbsp. olive oil 1 cup Arborio (risotto) rice 1 onion, chopped ½ cup diced ham 2 (15 oz. cans) black beans 2 cups chicken stock 2 cloves garlic-minced 1 Tbsp. dark brown sugar ¾ tsp. cumin Place butter and olive oil in a wide, shallow microwavable dish. Microwave on high for 2 minutes. Add remaining ingredients. Stir. Microwave for 9 minutes on high. Stir again and microwave for 9 more minutes. Remove and let stand for 2-3 minutes. Salt to taste.

FRENCH FRY POTATO CASSEROLE Daphine Townsend Boone

1-2 cups French fries, cut very small 1 medium onion ½ cup sour cream ¼ tsp. garlic salt ¼ tsp. pepper ¼ cup butter (melted) 1 can cream of celery soup ¼ cup milk Cracker crumbs ¼ cup shredded cheese (for top) Cut potatoes small and cut up onion.

Add garlic salt, pepper, soup, milk and sour cream, blend together with cracker crumbs. Melt butter, pour over crumbs and top with cheese. Bake 350 for 45 minutes or until brown and bubbly.

Yeild: 5 servings ½ cup plain yogurt ½ cup mayonnaise 1 Tbsp. honey 1½ tsp. curry powder ¼ tsp. salt Dash pepper 4 cups cubed cooked turkey ½ cup chopped apple 1/3 cup chopped celery 1//3 cup chopped walnuts, toasted 1/3 cup dried cranberries 5 cups torn mixed salad greens

TATER-TOPPED CASSEROLE Boone

Yields 4-6 servings 1 lb. ground beef ½ cup chopped onion 1/3 cup sliced celery ½ tsp. salt ¼ tsp. pepper 1 can cream of celery soup undiluted 1 (16 oz.) pkg. frozen tater tots

In a large bowl, combine the first six ingredients. Stir in the turkey, apple, celery, walnuts and cranberries. Divide salad greens among five serving plates; top with turkey mixture.

SWISS POTATO BAKE

WHEAT DINNER ROLLS Mary J. Gentry

Boone

Boone

In a large bowl, combine the potatoes, Swiss cheese, onions and garlic. In another bowl combine the eggs, sour cream, butter, salt and pepper until smooth. Pour over potato mixture; toss to coat.

Transfer to a greased 11x7-inch baking dish. Sprinkle with almonds. Bake, uncovered, at 350 degrees from 55-65 minutes or until a thermometer reads 160 degrees.

In large skillet, cook beef, onion and celery until meat is no longer pink and veggies are tender. Drain. Add salt and pepper.

Spoon mixture into a greased 3-qt. baking dish. Spread with soup. Top with frozen potatoes. Bake at 400 degrees 40 minutes or until bubbly. Sprinkle with cheese, Bake 5 minutes or until cheese melts.

Bread

Mary J. Gentry

5 large baking potatoes, unpeeled shredded 1 cup (4 oz.) shredded Swiss cheese ¾ cup chopped green onions 2 garlic cloves, minced 3 eggs, lightly beaten 2 cups (16 oz.) sour cream ¼ cup butter, melted 1 tsp. salt ½ tsp. white pepper ½ cup sliced almonds

1 cup shredded cheddar cheese

Glenda Norris

1 cup warm milk (105 to 110 degrees) 5 Tbsp. sugar 1 Tbsp. active dry yeast ½ cup softened butter 1 large egg ¾ tsp. salt 2 cups whole wheat flour 1 ½ cups all- purpose flour 2 Tbsp. heavy whipping cream ¼ cup melted butter In a medium bowl or glass measuring cup, combine milk, sugar and yeast. Let stand for 5 to 10 minutes or until mixture in foamy.

In the bowl of a stand mixer with dough hook attachment, combine softened butter, egg and salt. Add yeast mixture, beating at low speed until smooth.

In a medium bowl, stir together whole wheat and all-purpose flour. Gradually add flours, beating at medium speed until a smooth and elastic dough forms (dough will be slightly sticky).

Spray a large bowl with nonstick cooking spray. Form dough into a ball and place in greased bowl, turning to grease top. Cover and let stand in a warm place (85 degrees), free from drafts, for 1 hour or until doubled in size.

Spray a 13x9-inch baking pan with nonstick cooking spray.

Divide dough into 24 equal portions; form each into a ball and place in prepared baking pan. Brush evenly with cream. Cover and let stand in a warm place (85 degrees), free from drafts, for 35 or 45 minutes or until doubled in size.

Preheat oven to 350 degrees. Bake for 20 to 25 minutes or until golden brown. Brush evenly with melted butter. Cook in pan on wire rack.

Page 6 — High Country Cookin’

Supplement to The Avery Journal-Times and Watauga Democrat — November 2012

RESURRECTION CORNBREAD Danny Polson Crossnore

1 cup self-rising white flour 1 cup yellow self-rising cornmeal ¼ cup white sugar 1 cup dark brown sugar 4 eggs beaten 1 cup canola oil 1½ Tbsp. vanilla extract 2 Tbs. unsalted butter

Preheat oven to 400 degrees. Generously grease a cast iron skillet or 9x13-inch baking dish with oil. Preheat until sizzling hot.

In mixing bowl sift flour, cornmeal and sugars. Mix well, but don’t over mix. Add remaining ingredients.

Remove hot skillet/baking pan from oven.

Pour in batter. Bake 25-30 minutes. Check with knife in center to test doneness. Cornbread should be brown.

Note: This is good anytime, but especially on Easter Sunday. Original recipe found in the “Asheville Citizen-Times.”

Miscellaneous GRANNIE GRIBBLE’S SCRAMBLE Grace Lee Tolley Newland

My “Mama Tolley” would fix this for our dinner when we were working in the garden. We ate it with ice-cold fresh milk. Nowadays, I eat it with some of Sherrie’s salsa. Grannie Gribble was Mama Tolley’s mother. Both were great cooks.

Streaked meat Leftover cornbread Eggs Fry meat until crisp and remove from grease.

Into the hot grease, crumble the cornbread.

Break eggs into the bread, using as many eggs as it takes to stick everything together.

Remove from heat and crumble the meat into it.

Note: This is a “fix as much or as little as you want recipe.”

November 2012 — Supplement to The Avery Journal-Times and Watauga Democrat

High Country Cookin’ — Page 7

A lifetime of memories and meals

BY SHERRIE NORRIS Sherrie.norris@mountaintimes.com

Della Pruitt knows what good cookin’ is all about. Not only did she grow up on a farm where her family raised and preserved all they ate, but she also taught her six children to do the same. Simultaneously, she spent 40 years cooking for the public — 30 years at Dan’l Boone Inn and 10 years at Appalachian State University. For the last nine years, she has also helped prepare breakfast for the monthly fundraisers at the American Legion Post in Boone.

Among the area’s most proficient cooks, Pruitt knows how to prepare a feast for hundreds, or a simple meal for two. But, she admits that she loves to feed a crowd and does it well when her children and their families come to visit, especially during the holidays.

Cornbread is the first thing she ever remembers learning to cook, she said, “on an old cookstove” in the home she shared with her parents and five siblings.

“We always grew big gardens and

had flour and cornmeal ground up for our bread, and we had any kind of vegetable you could think of,” she said. “We always had potatoes and beans at just about every meal.”

Her family kept cows, chickens and hogs, she said, “so, there was always milk, buttermilk, butter, cottage cheese — and meat.”

Although they didn’t have much money or material possessions, she said, “We never went hungry.”

She described her mother as “an excellent cook,” a gift that she and her two sisters obviously inherited.

Her brothers can also find their way around the kitchen without any problem, she said.

“Mom could throw anything into a pot and stir it and it always turned out good,” she said.

Large gardens in the summer provided fresh vegetables for the supper table, as well as canned goods for the winter. “We canned everything we could get our hands on,” Pruitt said. “Beans, corn, berries, cherries and kraut. You name it and we put it up.” They also canned meat, especially sausage, and “rendered out the lard,” too, from the

animal fat.

“We didn’t waste anything,” she said, as she described making liver mush by grinding the hog’s jowls and liver together, thickened with cornmeal and seasoned with sage.

“It was much better than it sounds.”

From the pork, they also “fried out the fat” and made cracklins, which, added to cornbread mixture, made for some fine cracklin bread, she said.

Her family also made their own soap, made out of lye and pork fat.

“We put the pork rinds in a bag and cooked the fat out of it to make soap for our laundry,” she said. “I can still make it, but I haven’t done it in the last 20 or 30 years,” she said.

These are just a few examples of many memories that Pruitt has of her CONTINUED ON PAGE 8

Watauga County native Della Pruitt has spent a lifetime in the kitchen and is one of the most proficient cooks around the High Country.

PHOTO BY SHERRIE NORRIS

Page 8 — High Country Cookin’

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MEMORIES CONTINUED FROM PAGE 7

younger days and those she holds dear of her heritage and the way southern folks once lived.

“We’ve come a long way, but I’m not sure it’s been the best way,” she said.

Through her experience in commercial cooking, Pruitt has learned many shortcuts and knows that life for the modern cook is much easier than that of days gone by.

From once having to cut the wood to build the fire to cook the foods that she and her family had to raise and often kill and clean to today’s quick fixes from a box, she’s seen it all.

In her home in Boone, she has an electric range upon which she prepares most meals for herself and her husband and a microwave to warm up the leftovers.

But, “down on the farm,” where two of her sons still live, the homeplace still stands and inside the kitchen door, is her cookstove on which, she said, no better food will ever be prepared.”

She does all of her canning on that cookstove and sometimes she and her family will gather there for a pinto bean dinner. “My kids love cornbread and milk, too – and that’s often what we do when we’re together to remember those old and very special times, she said”

MAMA’S RAW APPLE CAKE 3 cups all-purpose (plain) flour 3 cups sugar 2 cups chopped apples 3 eggs 2 tsp. black walnut flavoring 2 tsp. cinnamon 1 tsp. baking soda 1 cup cooking oil Mix all together and bake for 1 hour at 325.

2 cloves garlic, chopped 1 Tbsp. salt ½ tsp. paprika ¼ tsp. pepper 4 cups clean mountain water In large pot, combine beans, rice and tomato. In skillet, fry bacon, onions and garlic until well-cooked; add drippings to bean mixture. Add all seasoning and two cups of water. Cover, simmer and stir occasionally for one hour.

Add remaining two cups water, ½ cup at a time during cooking, to desired consistency.

Cooking tip, after eating two or three big bowls full, sit back and wait. Before long, you will be playing sweet mountain music.

(Copied as is from Boone United Methodist Church cookbook.)

BOONE CRANBERRY MOUNTAIN SOUP PINEAPPLE SALAD 3 cups pinto beans, prepared 1½ cup rice, cooked 1 large tomato, diced 1 cup bacon diced 3 small onions, chopped

1 (20 oz.) can crushed pineapple, in juice, undrained 2 pkg. (3 oz.) raspberry Jell-O 1 can (16 oz.) whole berry

cranberry sauce 1/3 can chopped walnuts or pecans 1 apple, chopped Drain pineapple, reserving juice. Add enough water to juice to measure 2½ cups.

Pour into saucepan and bring to a boil. Add dried gelatin mix; stir 2 minutes until completely dissolved.

Stir in pineapple, cranberry sauce, nuts and apple.

Refrigerate until it sets up.

SOUR CREAM POUND CAKE 1 box Duncan Hines Butter Recipe Cake mix 1 (8 oz.) carton sour cream 4 eggs ¼ cup sugar ¼ cup cold water 1/3 cup Crisco oil Mix all ingredients with electric mixer until well-blended. Batter will be thin. Bake in a greased and floured tube pan 45-55 minutes at 375.

This is good frosted with sour cream/white frosting or served plain.

Beverages DESIGNATED DRIVER’S DELIGHT 2½ oz. orange juice 1¼ oz. pineapple juice 1¼ oz. cranberry juice 2 scoops vanilla ice cream 3-4 frozen strawberries Mix in a blender until smooth. Serve in a hurricane glass with an orange slice and a strawberry.

CHRISTMAS CIDER Jewel Watson Vilas

1 qt. cranberry juice 1 qt. apple cider ½ cup brown sugar 2 cinnamon sticks 3 whole cloves Dash of nutmeg

Mix all ingredients and place in large Dutch oven.

Heat slowly. You may add more sugar if you like it sweeter. Pour in punch bowl and serve hot.

THE ENFORCER Fresh brewed coffee Whipped cream Chocolate sprinkles Sugar cubes Cinnamon

Pour coffee into a mug and stir in 2 sugar cubes and a dash of cinnamon.

Top with whipped cream and chocolate sprinkles.

November 2012 — Supplement to The Avery Journal-Times and Watauga Democrat

High Country Cookin’ — Page 9

DESSERTS AND SWEET TREATS APPLE DAPPLE CAKE Mary J. Gentry Boone

BLACK WALNUT POUND CAKE Hannah Greene Smith Deep Gap

Approximately 16 servings 3 large eggs 1¼ cups vegetable oil 2 tsp. vanilla extract 2 cups sugar 3 cups all-purpose flour, divided 1 tsp. baking soda 1 tsp. salt 1 tsp. ground cinnamon ¼ tsp. ground nutmeg 3 cups chopped apples 1 cup chopped pecans or walnuts 1 cup sweetened flaked coconut

Topping: 1 cup firmly packed light brown sugar 1/3 cup butter ¼ cup whole milk 1 tsp. vanilla extract

Preheat oven to 350 degrees. Spray a 10-15 cup Bundt pan with nonstick baking spray with flour. Set aside (see note.)

In a large bowl, beat eggs at medium speed with an electric mixer, mixing well. Add oil, vanilla, and sugar, beating well.

In another bowl, sift together 2¾ cups of flour, baking soda, salt, cinnamon, and nutmeg. Add flour mixture to egg mixture.

Combine remaining ¼ cup of flour with apples, nuts and coconut. Fold fruit mixture into cake batter. Pour into prepared pan.

Bake until a wooden pick inserted near center of cake comes out clean, approximately 1 hour 10 minutes. Remove from oven, and let cake cook in pan for 5 minutes.

Remove can from pan.

Meanwhile, in a saucepan, combine brown sugar, butter, milk and vanilla for topping; bring to boil. Boil for 2 or 3 minutes. Pour hot topping over warm cake.

Note: This recipe may also be baked in a 13x9-inch baking dish plus a 9x5 loaf pan for 40 to 45 minutes.

2 sticks butter ½ cup shortening 1 tsp. rum flavoring 3 cups plain flour 1 cup black walnuts 1 tsp. baking powder 3 cups sugar 5 eggs 1 tsp. vanilla 1 cup milk Cream butter, shortening and sugar. Add dry ingredients alternately with eggs and milk. Add remaining ingredients. Grease and flour tube pan and bake at 325 for 80 minutes.

CHOCOLATE NUT COFFEE CAKE Jerelee Whittington Lenoir

2/3 cups walnuts (finely chopped) 3 Tbs. cocoa powder ½ tsp. ground cinnamon 1/3 cup granulated sugar ¾ cup margarine (softened) 1½ cups sugar 3 cups all-purpose flour 1½ cups sour cream 1½ tsp. baking powder 1½ tsp. baking soda 2 tsp. vanilla extract 3 eggs Confectioner’s sugar (optional) Preheat oven to 350. Grease Bundt pan.

In large bowl beat margarine with 1½ cups sugar at low speed until blended. Increase speed to high, beat until light and fluffy.

Add flour and remaining ingredients except confectioners sugar. Beat at low speed until mixed, then beat at medium speed for 3 min-

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utes. Spread ½ the batter in pan. Sprinkle with nuts, top with remaining batter. Bake for 60-65 minutes. Cool in pan 10 minutes.

COCONUT CRANBERRY BARS Joyce Rhymer Deep Gap

Yield: 3 dozen.

1½ cup graham cracker crumbs ½ cup butter or margarine, melted

1½ cup vanilla or white chips 1½ cup dried cranberries 1 can (14 oz.) sweetened condensed milk 1 cup flaked coconut 1 cup pecan halves Combine cracker crumbs and butter; press into a greased 9x13-inch baking pan. Combine remaining ingredients; mix well. Gently spread over the crust. Bake at 350 for 25-28 minutes or until edges are golden brown. Cool on a wire rack. Cut into bars.

Page 10 — High Country Cookin’

Supplement to The Avery Journal-Times and Watauga Democrat — November 2012

Recipes compliments of Appalachian/Brian Estates HUNGARIAN GOULASH

BROCCOLI CORNBREAD Charlotte Stanley, resident

Submitted by Charles Beier, resident, in memory of his mother Norma Beier, who often made this dish.

16 oz. elbow macaroni, cooked in salt water 6-8 Tbsp. butter 5 stalks celery, chopped 3 large oinons, chopped 1 large can of stewed tomatoes 1 lb. pkg. ground pork 1 lb. pkg. ground veal 1 lb. pkg. ground beef 8 oz. grated sharp cheddar cheese Generously butter a large baking dish.

Cook the ground meat until done. Saute the onions and celery in butter until soft. Gently mix all ingredients and put in baking dish.

Sprinkle with the topping ingredients.

Topping: 8 oz. grated sharp cheddar cheese Cracker crumbs

1 small box chopped broccoli, thawed and drained 1 stick margarine 1 cup finely chopped onion ½ cup milk 1 box Jiffy cornbread muffin mix 4 eggs ½ cup sour cream Melt the margarine in a medium saucepan and sauté onion 2-3 minutes, then add the broccoli and continue until done. Combine all the ingredients and mix well. Put in prepared 9 x 13-inch pan.

Bake at 375 degrees, 20-25 minutes, until golden brown.

The following submissions are from the recipe box of Jeanie Vanderburg

1 tsp. vanilla ½ stick margarine (melted) ½ tsp. cinnamon Heat oven 350 degrees grease or spray pan with raised sides. Mix all ingredients together and bake for 50 minutes.

GLAZED SWEET POTATOES 3/8 cup firmly packed brown sugar ¼ cup margarine ¼ tsp. cinnamon ¼ tsp. salt 2 cooked sweet potatoes peeled Combine sugar, margarine, cinnamon and salt in thick skillet and cook over medium heat, stirring constantly until mixture blends and bubbles.

Arrange sliced sweet potatoes in skillet; cover and cook 10 minutes over low heat or until potatoes are hot. Uncover and cook 5 minutes, basting frequently until potatoes are glazed.

PUMPKIN PUDDING

Bake at 350 degrees for 1 hour. Best served with coleslaw and cottage cheese

1 qt. pumpkin 2 cups sugar 1 cup self-rising flour 2½ cups evaporated milk 3 eggs

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ZUCCHINI BREAD Yields 2-3 loaves 3 eggs 1 cup oil

2 cups sugar 3 cups zucchini 2 tsp. vanilla 2¾ cups plain flour, 3 tsp. cinnamon 2 tsp. baking soda ½ tsp. baking powder 1 tsp. salt ¾ cups chopped nuts ¾ cups raisins Put eggs, oil, sugar, zucchini in blender and blend thoroughly. Mix flour, cinnamon, soda, baking powder, salt, nuts, and raisins in mixing bowl. Pour in blended zucchini mixture and vanilla and nix well with a spoon. Pour into bread pans that have been greased and floured. Bake about 1 hour at 325 degrees.

High Country Cookin’ — Page 11

November 2012 — Supplement to The Avery Journal-Times and Watauga Democrat

CHOCOLATE PEANUT BUTTER CRISPY BALLS Glenda Norris Boone

1 jar cream peanut butter 2 cups Rice Krispy cereal 1½ cup powdered sugar ¼ tsp. vanilla 1 cup chocolate chips

ally beat in sugar, a little at a time. Continue beating until stiff and glossy. Seal meringue with pie filing. Bake until brown. Cool away from draft.

Note: If I can make a good lemon pie, anybody can.

For a better meringue, I use 4 egg whites and ½ cup sugar.

DO NOTHING CAKE Ella M. Hicks

Melt chocolate chips on low heat and set aside. In medium bowl mix all ingredients well until it forms a ball. Roll into 1-inch balls. Using a toothpick, dip balls in melted chocolate until well coated. Place on cookie sheet lined with wax paper.

Refrigerate for 30 minutes.

COCONUT POUND CAKE Arlene Bare West Jefferson

1 pkg. Duncan Hines French Vanilla Cake mix 1 pkg. (3-4 oz.) coconut cream instant pudding & pie filling 4 large eggs 1 cup water 1/3 cup vegetable oil 1 cup flaked coconut ½ cup Duncan Hines vanilla frosting Preheat oven to 350. Grease and flour 10” Bundt pan.

Combine cake mix, eggs, water and oil in large mixing bowl.

Beat at medium speed 2 minutes. Fold in coconut. Pour into prepared pan.

Bake 45-50 minutes until toothpick comes out clean. Cool in pan 25 minutes.

Place frosting in microwave safe bowl. Microwave on high 10-15 minutes. Drizzle over cake. Sprinkle with coconut.

LEMON MERINGUE PIE George Greer Sugar Grove

1 pastry shell 1½ cups sugar 1/3 cup cornstarch 1½ cup water 3 egg yolks 3 Tbsp. butter 4 Tbsp. lemon juice 1 1/3 Tbsp. grated lemon rind Preheat oven to 400 degrees.

In saucepan, mix sugar and cornstarch. Stir water in gradually. Cool over moderate heat, stirring constantly until mixture thickens and boils. Boil 1 minute.

Slightly beat egg yolks. Slowly stir half the hot mixture into the eggs. Then, mix the two halves back into the saucepan. Boil 1 minute, stirring constantly. Remove from heat. Continue stirring until smooth.

Blend in butter, lemon juice and grated lemon rind.

Pour into baked pie shell. Cover with meringue. Bake until a delicate brown (8-10 minutes). Serve when cool.

Meringue: 3 egg whites ¼ tsp. cream of tartar 6 Tbsp. sugar ½ tsp. vanilla Beat egg whites with cream of tartar until frothy. Gradu-

Newland

2 cups plain flour 2 cups sugar 2 eggs 1 tsp. vanilla 1 tsp. soda ½ tsp. salt 1 large can crushed pineapple, including syrup Stir all ingredients together. Bake in pre-heated oven 3540 minutes at 350 degrees in greased 9 x 13-inch pan.

Icing: 1 stick margarine 1 cup sugar 2/3 cup evaporated milk 1 cup coconut 1 cup chopped nuts Boil margarine, sugar and milk together until slightly thick; add coconut and nuts. Spread over cake.

PUMPKIN FRUITCAKE Esther Harmon Banner Elk

1 cup white sugar (can substitute with ½ cup Splenda) ½ cup brown sugar (can substitute with ¼ cup Splenda brown sugar) 1 cup cooked pumpkin (can use 1 pint pumpkin butter) ½ cup oil 2 eggs ½ tsp. vanilla 2 cups self-rising flour ½ tsp. nutmeg ½ tsp. cinnamon ½ tsp. ginger 1 cup raisins ½ cup nuts 6 oz. butterscotch chips ¼ cup spice gumdrops (no black ones), cut into fourths Mix sugars, pumpkin, oil, eggs and vanilla. Sift flour and spices together and stir into wet mixture. Mix well and stir in remaining ingredients, and if needed, ¼ ½ cup water.

Bake at 350 for 65-75 minutes in well-greased Bundt pan.

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EASY PEANUT BUTTER COOKIES Hannah Smith Deep Gap

Yield: 36 cookies 1 cup peanut butter 1 egg 1 cup sugar Combine peanut butter and sugar in a bowl, mix well. Mix in egg. Drop by small spoonfuls onto ungreased cookie sheet.

Press lightly with fork in a crisscross design. Bake at 375 until light brown.

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Page 12 — High Country Cookin’

EASY PUMPKIN PIE Mary J. Gentry Boone

2 (3.75) oz. packages vanilla instant pudding 1 1/3 cups milk 1 (16 oz.) can Libby’s pumpkin 1½ tsp. pumpkin pie spice 4 cups whipped topping (9-ounce container) 1 baked 9-inch pie crust, cooled Add pudding mix to milk and beat with hand mixer on lowest setting just until blended; about 30 seconds. Blend in pumpkin, spice, and 2 cups of whipped topping.

Pour into pie shell. Chill until set; at least four hours. Garnish with remaining whipped topping.

Supplement to The Avery Journal-Times and Watauga Democrat — November 2012 and pumpkin.

Sift dry ingredients and add to pumpkin mixture. Blend well and pour into greased jellyroll pan. Bake 350 degrees for 20-25 minutes

Mix together and place on cooled pumpkin crisp.

Frosting: 3 oz. cream cheese ¾ stick margarine 1 tsp. milk 1 tsp. vanilla 1 2/3 cup powdered sugar

PECAN PIE Judi Bryant Boone

Frost bars when cold. Keep best in refrigerator. Can be frozen.

PUMPKIN CRISP Linda Todd

PUMPKIN BROWNIES Janet Specht Boone

2 cups sugar 4 eggs 1 cup salad oil 1 (303) can pumpkin 2 cups flour 2 tsp. cinnamon ½ tsp. cloves ½ tsp. nutmeg 1 tsp. soda 1 tsp. salt 2 tsp. baking powder Beat sugar and eggs until cream, add oil

Frosting: 8 oz. cream cheese, softened ¾ cup Cool Whip 1 ½ cup powdered sugar

Valle Crucis/Grapevine, Tex.

2 cups pumpkin (1 large can) 1 cup sugar 3 eggs 1 tsp. cinnamon 1 lg. can evaporated milk 1 box yellow cake mix 1 cup nuts, chopped 2 sticks butter or margarine Mix together first 5 ingredients and place in a 9 x 13-inch greased pan. Sprinkle cake mix on top of pumpkin mixture. Add nuts on top of cake mix. Melt butter and pour on top of nuts.

Bake at 350 for about 50 minutes, until done. Let cool.

2 regular pie shells (unbaked) 3 Tbsp. flour 1 box light brown sugar 3 whole eggs 1½ tsps. vanilla 6 Tbsp. milk 1 stick butter, softened 2 tsp. vinegar 1 cup broken pecans Mix flour (your choice) with light brown sugar; beat eggs and add to brown sugar/flour mixture; add remaining ingredients, saving pecans for pecans last.

You may wish to place a few pecan halves on top of pie prior to baking. Push them into mixture until they are covered.

Place pies into cold oven. Bake at 325 degrees for one hour or until center is set.

Note: I place both pies on a stainless steel baking sheet (some aluminum baking sheets will warp due to heat), so bottom of crusts will brown when cooking. This is my family’s

very favorite pecan pie recipe and has also been a big hit everywhere I have taken it.

TOLL HOUSE PIE Joyce Rhymer Deep Gap

2 eggs ½ cup all-purpose flour ½ cup sugar ½ cup brown sugar ¾ cup (1 ½ sticks) margarine (softened) 1 cup (6 oz.) chocolate chips 1 cup chopped nuts Beat eggs on high speed until foamy; beat in flour, sugars and softened margarine. Stir in chocolate chips and nuts.

Bake in a 9” deep-dish pie shell for 55-60 minutes at 325 or until knife stuck in center comes out clean. Serve warm with whipped cream.

SUGARED PEANUTS Hannah Smith Deep Gap

1 cup sugar ½ cup water 2 cups raw, shelled peanuts Bring water and sugar to a boil; add peanuts and cook until water is gone. Bake on cookie sheet at 250 degrees for 30 minutes.

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