Issuu on Google+

It’s All About You Florist & Gifts

Page 16- The Daily Herald - Taste of the Roanoke Valley - August 29, 2012

Birthdays, Anniversary, Get Well Parties & Special Events Balloons – Fruit Baskets Goody baskets & gifts for all occasions We specialize in Wedding and Sympathy

XNLV46023

Visit or Call Jimmy and Terrie for all your Floral Needs

533-2993 • 1021 Roanoke Ave


Catering & More...............................................................Page 2 Wildwood Nursery.............................................................Page 3 Roanoke Valley Pain Center.............................................Page 4 Shell Furniture..................................................................Page 5 Lloyd’s Decorating............................................................Page 6 Exquisite Occasions.........................................................Page 7 Atlas Seafood...................................................................Page 8 Mary Sherwood Lake Living.............................................Page 9 Weldon Fruit & Produce.................................................Page 10 Ace Hardware of Lake Gaston...............................Page 11 & 16 It’s All About You.....................................................Page 12 & 16 Barfield Chiropractic.......................................................Page 13 Main Street Produce..............................................Page 14 & 16 david’s Restaurant .................................................. ......Page 15

Page 4 Pimiento Cheese Marinated Vegetables/Cheese Awesome Grilled Cheese Broccoli Casserole Chicken and Rice Page 5 Marinara Sauce Cucumber and Tomato Salad Eggplant Parmesan Page 6 No Peek Beef Casserole Corn Pudding Salsa Taco Layered Dip Breakfast Pizza Page 7 Blueberry Corn Salad Debbie’s Potato Salad Page 8 Baked Salmon Poor Mans Crab Cake Shrimp Sauce Betty Faye’s Tasty Tuna Guacamole Butter Beans and Corn Page 9

Recipies from Mary Sherwood Lake Living

Tiramisu Watermelon Salad Basic Bruschetta

12 to 14 oz. flounder filets (one per serving) salt, pepper buttermilk for dipping self-rising flour

Dry fish with paper towel. Season with salt and pepper. Dip in buttermilk. Dredge with flour. Shake off excess. Fry in deepfat (peanut oil, 350

Page 10 Berried Delight Blueberry Yum Yum Happy Breakfast Drink Punch Page 11 Fruit Cobbler Grandma’s Pineapple Cake Tangy Lemon Meringue Pie Page 12 Best Ever Chocolate Pie, Banana Pudding and Baked Custard Page 13 Blueberries in the Snow Chocolate Guiness Cake Ice Box Fruit Cake Page 14 1-2-3-4 Pound Cake Virginia Spoon Bread Blackberry Roll Page 15

Recipies from david’s Restaurant

Southern Flounder Honey-Almond Wheat Rolls Downeast Crab Cakes Fish Soup Marinara Sauce Shrimp & Peanut Sauté on Grit Cake, Smithfield Ham Sauce

Additional recipes can be found on our website rrdailyherald.com

degrees) until fish floats. Be careful not to overcook. Sometimes larger pieces will not float completely to the top of the fat. Fish is done when it flakes easily

and can be checked at thickest part with small paring knife. Garnish with lemon wedges, parsley and tarter sauce. Voila! Nothing this good was ever this simple!

if necessary. Cover bowl with cloth napkin. Let rise in warm place approx. one hour or until doubled. Punch down dough. Put on floured board and knead foveminutes. Roll can be shaped as desired, 3/4 oz. to 1 oz. rolls work best.

Place rolls on greased cookie sheet. Let rise (in warm place) until doubled. Bake at 350 degrees approximately 10 minutes or until rolls are brown. Brush with melted butter when removed from oven to keep tops soft. Unused dough can be refrigerated and can be used the next day.

Mix ingredients lightly to leave crabmeat in lumps. Shape in 3 oz. patties. Bread with cracker meal. Fry in 350 degree peanut oil until cakes float.

Drain on paper towel, garnish with lemon and parsley. (Old Bay Seasoning gives a spicier cake, however I prefer the crab cakes without it).

Honey-Almond Wheat Rolls 1 pt. warm water 1 pt. warm milk 1 oz. dry yeast, by weight 2/3 oz. salt, by weight 1/4 c. honey 2 eggs beaten 4 oz. melted butter 2 1/4 c. whole-wheat flour

1 1/2 c. unbleached-white flour 1/4 c. almonds, chopped Combine milk, water, yeast, salt and honey. Add eggs and butter, mix. Add dry ingredients, mix well into firm dough that pulls away from sides of bowl. Add a little more wheat flour

Downeast Crab Cakes

~ Recipes ~ Page 3 Pork with Black Mustard Vegetable Ragu

Southern Flounder

CATERING FOR ALL OCCASIONS

1 1/2 lb. lump crabmeat, picked for shell 1/2 c. fresh crumbled bread (no crust)

Fish Soup

1 T. olive oil pinch of minced garlic 3 littleneck clams, washed & opened 2 oz. large sea scallops 2 oz. medium 40-50 peeled shrimp 4 oz. thick flounder filet cut

juice of 3 lemons 1 1/2 oz. mayonnaise 1 raw egg beaten 1/2 t. Old Bay seasoning (optional)

into 3 strips 2 oz. crabmeat lump picked for shell salt pepper 1 1/2 oz. Chablis 6 oz. marinara sauce (recipe below)

Marinara Sauce 1/4 c. olive oil 1 1/2 T. chopped garlic 2 lg. green pepper chopped fine sauté but do not brown Add:

1/2 t. parsley, chopped 1/2 t. grated parmesan cheese Use 12 inch sauté pan. Warm garlic in oil on low heat. Add scallops and fish, turn heat to medium high.

5-1 lb. cans California tomatoes* mashed 1 1/4 oz. salt 1 3/4 oz. sugar black pepper to taste

When scallops are half done, add shrimp, crab and clams turned upside down. Season lightly with salt and pepper. When shrimp are nearly done, add wine. Turn heat to high and let some of the alcohol evaporate.

1/2 T. oregano Stir, cook slowly 45 minutes to develop flavors. Adjust seasoning. *Canned tomatoes, garlic and dried

Page 15- The Daily Herald - Taste of the Roanoke Valley - August 29, 2012

Page 2- The Daily Herald - Taste of the Roanoke Valley - August 29, 2012

~ List of Advertisers ~

Courtesy: David H. Watson Sr. of david’s Restaurant in Roanoke Rapids

Add marinara sauce, heat through. Serve in soup plate, garnish with cheese and parsley. Accompany with garlic bread slices or crusty french bread. One serving. Smaller portions can be an appetizer.

herbs very so much in flavor depending on factors, such as namebrands, age of product, etc., that it is particularly important to adjust seasoning to taste on sauces such as this.

Some of your favorite recipes are created at david’s

Shrimp & Peanut Sauté on Grits Cake, Smithfield Ham Sauce This was the First Place Winner created by David H. Watson for the Main Course competition at the 2009 Virginia Peanut Festival. 8 lbs. 36/40 count peeled & deveined shrimp 1 c. oil 1 c. celery, diced small 3 c. onion, diced small 2 c. green pepper, diced small 2 T. cajun spice 1 c. white wine 2 oz. prepared hot sauce (like Franks or Texas Pete) 6 c. lightly salted canned skinless roasted peanuts Sauté shrimp and vegetables in oil over high flame and cook until nearly done. Add spice and peanuts then cook until done. Add white wine

and hot sauce, stir and serve over grits cake with ham sauce. Grits Cake * 1 gal. thick cooked grits, chilled 1/2 gal. self-rising flour mixed with 1 t. black pepper 3 eggs beaten with 1 quart milk 1. Portion grits into 2 oz. (by volume) dollar-size cake and chill 2. Dredge grits cakes in egg mixture then flour, wrap and refrigerate 3. Fry on griddle like pancakes, browning and heating through

Smithfield Ham Sauce ** 1 gal. thick rich cream sauce (any basic recipe) 4 lbs. sliced boneless Smithfield ham pan cooked, chilled and chopped mix ham into warm white sauce just before plating Presentation: Place one grits cake on 7” plate, top with shrimp and vegetables, then ham cream sauce and last garnish with chopped parsley *Grits: 1 gal. water, 1 quart grits, 4 oz. margarine, 2 teaspoons salt **Cream Sauce: 3 quarts milk, 1 pint cream, 2 cups flour, 2 cups butter, 2 oz. grated onion, salt Yields: 50 servings

North Carolina and Virginia Health Permit Mixed Beverage Catering License Bonded and Licensed

1011 Roanoke Ave Roanoke Rapids, NC 27870

(252) 537-3262

XNLV45363


1-2-3-4 Pound Cake

Pork with Blackberry Mustard

Courtesy: Ralph Hardee-Rives of Enfield

1 c. butter 2 c. sugar 3 c. cake flour, sifted

Hardrawee (near Enfield) and Dawson (between Enfield and Scotland Neck) schools and several others. She married James Washington Hardee of the Hardrawee School Community on Sept. 12, 1924. She was a member of Eden Methodist Church. Mrs. Hardee presented this recipe as part of a wed4 eggs 2 t. baking powder 1 c. fresh clabber (may substitute

Cream butter and sugar thoroughly. Add eggs, one at a time and beat well. Add flour and clabber (to which soda has been added alternately). Beat until smooth after each addition of clabber and flour. Mix in baking powder and va-

ding gift to Hattie Mae Locke Evans who married Jim Taylor, of Brinkleyville. Mrs. Hardee did not like to cook (an attitude shared by many teachers!) but what she cooked was always delicious. Submitted by her grandson Dr. Ralph Hardee-Rives, of Enfield, retired professor from East Carolina University. buttermilk) 1 t. soda a little vanilla (1/2-1 tsp.)

nilla. Bake in greased and floured loaf pan or four tin-cake pans for a layered cake. Bake loaf cake for one hour and 15 minutes at 250 to 300 degrees. Layered cake should be baked at 300 degrees.

Virginia Spoon Bread

Courtesy: Ralph Hardee-Rives of Enfield

This recipe belonged to Estelle Wayne Bellamy (1895-1987) a native of Virginia, graduate (B.S. and M.A. degrees) from Longwood College. She began her teaching career in Halifax County, at the Glenview School in 1924 and later taught at the Hardrawee School (near Enfield) and in the Enfield 1 c. boiling water 1/4 c. corn meal 1 egg

High School. She was an outstanding history teacher. She was a member of Enfield Methodist Church and the United Daughters of the Confederacy. She married Eli S. Bellamy, a prominent merchant of Enfield. This recipe came from Mrs. Bessie Lee Neville of Enfield (who attended the Ward’s Cross Roads 1 t. cooking oil 1 1/2 c. buttermilk 3/4 t.. soda

Pour boiling water over corn meal and let cool until warm. Beat in egg, milk, soda and salt. Pour this batter into hot,

Rosenwald School near Enfield) who worked for Mrs. Bellamy for around a quarter of a century. She remembers “when she wanted something special she would make this herself.” Submitted by Dr. Ralph Hardee-Rives of Enfield, a former student of Mrs. Bellamy and a cousin by marriage. 1/2 t. salt

greased 7 inch baking dish. Bake at 350 degrees for 40 minutes.

Blackberry Roll Courtesy: Carey Foster of Roanoke Rapids

2 c. flour 1/2 t. salt 4 t. baking powder 4 T. butter

1 c. American cheese, grated 1/3 c. milk 3 1/2 c. blackberries 1 t. cinnamon

Mix together the first three ingredients. Cut in the butter. Add the cheese and 1/3 cup of milk. Roll the dough to 1/3 inch thickness. Mix together the blackberries, cinnamon

1/2 c. white sugar 1/4 c. brown sugar

and white and brown sugar. Spread on the dough and roll into a log. Bake at 325 degrees for 45 minutes until golden brown.

Courtesy: Bill Hand of Littleton

1/2 t. thyme, crushed 1/4 t. thyme crushed 1/2 t. ground pepper 1/4 t. ground allspice 1/4 t. ground cinnamon 1 1/2 lbs. pork tenderloin 1 T. olive oil 1 1/4 c. chicken broth 2 T. balsamic vinegar 1 t. brown sugar

1/2 t. cornstarch 2 T. water 1/4 c. blackberry mustard 3/4 c. fresh blackberries 1/4 t. salt 1 garlic clove, minced, optional

1. Combine 1/4 teaspoon thyme, pepper, salt, allspice, cinnamon and garlic. Stir well. 2. Trim fat from pork. 3. Rub pork with thyme mixture. Cover and chill for at least two hours. 4. Brown pork in olive oil on all sides, add 1/4 cup broth and two tablespoons of vinegar and bring to boil. Cover, reduce heat and simmer 25 minutes or until meat thermometer registers 160. 5. Remove from skillet and keep warm. 6. Add 1 cup broth and brown sugar to skillet and bring to boil and cook about five minutes until it is reduced to 1/2 cup. Strain and discard solids.

7. Place cornstarch in small saucepan and gradually add water, blending. 8. Stir in strained broth and 1/4 cup blackberry mustard and bring to boil and cook one minute, stirring constantly. Remove from heat and stir in 1/2 teaspoon thyme. 9. Cut pork n 1/2 inch slices and spoon some sauce onto each of the six pieces. Garnish with fresh blackberries. Yields: 6 servings.

You can find Herbs at Wildwood for your favorite recipes!!!

Page 3- The Daily Herald -Taste of the Roanoke Valley - August 29, 2012

Page 14- The Daily Herald - Taste of the Roanoke Valley - August 29, 2012

This recipe belonged to Mrs. Mamie E. Pittman Hardee who taught in Halifax County Schools for nearly a quarter of a century. School Superintendent Alonzo E. Akers considered her to be one of “the best” primary teachers in the county. She taught in the Calvary School (near Littleton), the Glenview

Why Leave the Lake to Shop?

Vegetable Ragu Courtesy: Yvonne Hoffman of Lake Gaston

This dish is great with grilled or pan seared fish. 2 medium shallots, diced 1 leek or 2 bunches green onions, diced ½ red, yellow or orange pepper, diced 2 cloves garlic, diced 1 c. seeded & skinned tomato, diced 2 c. corn 1 c. peas, lima beans, carrots or whatever (Optional)

1 11oz. can Mandrain oranges, chopped and liquid saved 1 c. vegetable broth ½ c. sherry 1 T. cold butter, diced Salt & pepper, to taste Dash of sugar 1 T. butter & olive oil

1. In a skillet put the tablespoon of butter and olive oil on low heat. When butter is melted add shallots, leeks, peppers, garlic, salt, pepper and dash of sugar. 2. Cook on low for about five minutes. 3. Add the corn, oranges, tomatoes and peas if you want at this time, simmer about five minutes. 4. Turn up heat, when hot add sherry, it should sizzle when you put it in the pan. Cook till you do not smell the

Wildwood sherry. 5. Add broth and cook until reduced by half. Salt and pepper to taste. 6. Take off burner add cold butter, serve. Yield: 4 servings.

Nursery & Garden Center, Inc. 847 Lizard Creek Road, Henrico, NC 27842 Mon-Sat 9:00-5:00 Sun 10:00 - 4:00

XNLV45719


Chronic PAIN It is our mission to identify the source of chronic pain with special procedures to treat and manage the pain.

Courtesy: Suetta Scarbrough of Roanoke Rapids

“A delicious, Southern spread for sandwiches or for stuffing celery ribs. I have never bought pimiento cheese. I have always had eaten my mother’s recipe.” 1 lb. bag (4 c.) Kraft sharp cheese, shredded 1 7oz. jar diced pimientos, undrained 2 T. onion, grated (adjust to taste) 1/4 t. cayenne pepper (adjust to taste) 1 c. mayo (Duke’s)

Blueberries in the Snow Courtesy: Margaret Miles of Roanoke Rapids

1 Angel food cake 4 8 oz. bars of cream cheese 2 8 oz. containers of Cool Whip 1/2 c. Splenda or sugar 2 cans blueberry pie filling (or apple,

cherry, etc.) Set the cream cheese out to soften. Slice angel food cake into thin slices. In a large mixing bowl, whip together cream cheese and Cool Whip with mixer until smooth

Mix all ingredients together and let it set at least an hour before serving to let the flavors meld. If you prefer a creamy pimiento cheese, place mixture in blender and pulse a few times. Delicious Southern spread for sandwiches or for stuffing celery ribs.

add Splenda. In a large dessert bowl, layer angel food cake and cream cheese mixture ending with cream cheese. Spread two cans of pie filling on top and refrigerate.

Chocolate Guinness Cake

Building Better Health thru Good Nutrition!

Page 13- The Daily Herald - Taste of the Roanoke Valley - August 29, 2012

Courtesy: Nancy Sapp of Gaston

Marinated Vegetables/Cheese Courtesy: Paulette Howell of Margarettsville

Make an appointment with our pain care specialists...

Mix and bring to boil. Cool completely before adding vegetables and cheese. Then add: Garden peas, shoe-peg corn, carrots, onion, green pepper, celery and shredded cheese. Add one-half teaspoon salt and black pepper. Delete or add any vegetables to your liking. Enjoy!

Broccoli Casserole Dr. Joey P. Thomas

Dr. Glenn MacNichol

252-410-0001 257 Highway 125 Roanoke Rapids

www.roanokevalleypaincenter.com

Awesome Grilled Cheese Courtesy: Peggy Rose of Littleton

2 T. butter or margarine 2 slices white bread sharp cheddar cheese, sliced or shredded

1 c. sugar 1/2 c. white vinegar 1/4 c. oil salt & pepper

XNLV44632

Page 4- The Daily Herald - Taste of the Roanoke Valley - August 29, 2012

Keeping You From Your Favorite Hobbies?

Pimiento Cheese

Lightly butter one side of both slices of bread. Place one slice of bread in pan, put cheese on top of bread (how much is according to taste) and top off with second slice of bread. Fry at medium heat until edges turn a toasty brown, about two minutes. Turn sandwich and fry until golden brown. Serve.

Chicken and Rice

Courtesy: Dail Allen of Roanoke Rapids

Courtesy: Dail Allen of Roanoke Rapids

2 boxes frozen broccoli-chopped, cook and drain 1 c. mayonnaise 1 chopped onion 1 can cream of mushroom soup 2 beaten eggs 1 c. cheddar cheese

2 1/2 or 3 lbs. chicken, cutup 1 can cream of mushroom/celery soup 1 can water 1 c. rice

Mix all together. Pour into greased dish. Bake at 350 degrees for 30 minutes.

Put chicken in dish. Mix remaining ingredients and pour over chicken. Bake at 350 degrees for one hour fifteen min.

1 c. Guinness 1/2 c. butter, cubed 2 c. sugar 3/4 c. baking cocoa 2 eggs, beaten 2/3 c. sour cream 3 ts. vanilla 2 cs. all-purpose flour 1 and 1/2 ts. baking soda Topping 1 pkg. (8 oz.) cream cheese, softened 1 and 1/2 cs. confectioner sugar 1/2 c. heavy cream Preheat oven to 350 degrees. Grease a 9-inch springform pan and line bottom with parchment paper. In a sauce pan, heat beer and butter until butter is melted. Remove from heat.

Whisk in sugar and cocoa until blended. Combine eggs, sour cream and vanilla, whisk into beer. Combine flour and baking soda; whisk into beer until smooth. Pour into cake pan. Bake at 350 degrees for 45-50 minutes or until toothpick comes out clean. Cool in pan on a wire rack. Remove sides of pan. In a large bowl; beat cream cheese until fluffy. Add confertioners sugar and heavy cream, beat until smooth. Remove cake from pan and place on cake stand. Ice top so it resembles a pint of beer. Refrigerate. Yield: 12 servings

Ice Box Fruit Cake Courtesy: Ann Martin of Roanoke Rapids

“I do not like cooked fruit cake and my Mama would make this cake each Christmas. I really like the ice box cake and when I married and moved out I got the recipe from my Mama. I don’t know where she got it.”

2 lbs. pecans 1 lb. miniature marshmallows 1 lb. vanilla wafers 1 large can of undiluted milk 1 lb. candied cherries

1 lb. English walnuts 1 lb. golden raisins

Mix first five ingredients together (nuts to raisins). Melt marshmallows in milk (on stove or in microwave) and

add to mixture. Mix well. Shape as you want (bundt or loaf pan, or mini loaf pans) and refrigerate. It will keep in the refrigerator for weeks. You can use one box of vanilla wafers and one package of marshmallows if you wish. I usually measure one pound of each item to be sure I have enough.

Dr. Paul H. Barfield Chiropractic Physician

1280 Julian R. Allsbrook Hwy Roanoke Rapids, NC 27870 Our family providing good health for yours since 1912

Hours: M, Tu, W & F 8:30a-Noon & 1p-6p

252-537-2764 XNLV45437


Best Ever Chocolate Pie, Banana Pudding and Baked Custard

You

Courtesy: Evelyn Doughtie of Roanoke Rapids

Florist & Gifts

T S E B 2011

FLORISET OF TH OKE ROAN Y VALLE

Birthdays Anniversaries Giftware Parties &

Special Events Balloons

Fruit Baskets

Goody baskets

Gifts for all occasions!

& g n i dd e W pathy. Sym

In 1926, I was born into a farm family, sibling No. 8, God blessed me when I became a member of this loving and caring bunch of country folks. This lets you know up front there was lots and lots of cooking to be done daily. I became the gopher for all my brothers and sisters and spent much time in the kitchen helping with the food preparation. Early I learned it was fun to stir the pot of turnip greens and grind sweet potatos for the making of a sweet potato pudding. I could hardly wait for a hot cup of the turnip green liquor and a bowl of pudding. I usually managed a good sized sample before the meal was served. I soon wanted to prepare dishes on my own. My mother was bedridden at times. I didn’t have a recipe book so I walked back and forth to Mama’s bedside to get instructions for adding the next ingredient for the dish I was preparing. Many tasty dishes I learned

to cook by this method. I now practice the things I learned from Mama every day. She taught me well and early in life. I learned cooking and creating new dishes was “My Thing.” Later in life, I fell in love with a man whose mother could cook meals that tickled everyones’ palate. Sunday lunch at her house was sort of like going to david’s (Restaurant) after church for lunch. Everyone dinned a lengthy lunch and sat around the table to see if someone else would to the dishes. Friends, family and relatives always found it convenient to drop by on Sunday. Lunch was always concluded with Jello covered in whipped cream and pecan layer chocolate cake. Boy, what a treat! There was always enough left for bedtime snacks on week days. I later married into this family, and enjoyed learning to cook new recipes. I continued to enjoy cooking especially

for my husband, who very much loved my cooking and praised me often. Eighty-six years have not hampered the joy I find in cooking. I like sharing my recipes with others. My greatest joy is preparing a meal for friends, sharing table fellowship and giving out my secret recipes on request. Really they are never secret. The two families I have referred to are the great grandparents of your Mayor Emery Grant Doughtie. They were Bernice and George Doughtie and William and Lena Grant. Your Mayor continues to enjoy the fixins of these yesteryear people. And yes, I am the proud mother of your Mayor Doughtie. Since he lives across the street from me. I get to often share my culinary skills with he and his family — Yvonne and Lauren. This is my joy. Hope you enjoy these favorites.

“I learned this recipe in Italy at culinary school. It is so much better than the marinara I made before school. It is a bold tomato taste and just a hint of spice in the back of your throat, from the garlic and red pepper flakes. This makes a large pan, so eat some and freeze the rest.” 3 28 oz. cans diced tomatoes 1 28 oz. can crushed tomatoes 1 12 oz. can tomato paste, optional 12 cloves crushed garlic 2 large red onions, diced (not too small, you want it chunky) 7 stalks celery, diced

ci We spe

In a large frying pan or pot add olive oil to barely cover bottom. Turn burner to medium and add onions, celery and carrots. Salt and pepper before mixing into oil. Add red pepper flakes and stir. Cook until translucent, add garlic cook another 10 minutes. Add tomatoes, paste and other veggies if you want. Let it cook on high until it starts to bubble. Keep stirring so it does not stick. Turn it down to medium and let

Mattress & Boxspring cook, stirring often. After about 15 minutes taste and add salt, pepper and sugar as needed. Let cook for about 1 or 2 hours checking spices along the way. Stir and serve.

533-2993

1021 Roanoke Ave XNLV46027

Sets starting as low as..... eck out

249

$

the

W ALL NEm fort o c Serta i System Sleep

Cucumber and Tomato Salad 2 cucumbers 1 small green pepper 1/3 c. oil

Add all ingredients together in thick bottom sauce pan. Mix well. Cook on medium high until it begins to thicken. Lower heat to low. Cook and stir until it boils and thickens. Pour in cooked pie crust. Make meringue from egg whites. Beat well adding 10 tablespoons sugar and one teaspoon vanilla. Beat well until it forms soft peaks. Cook in 325 degree oven 20 to 25 minutes. Cool, good!

Cut cucumbers and tomatoes in half. Remove seeds. Chop cucumber, tomato, pepper and onion. Whisk together oil and rest of ingredients in a large bowl until

3 T. red wine vinegar 1/8 t. pepper 1 large tomato

3 beaten eggs 1 t. vanilla

Combine sugar, milk and eggs. Beat well to combine, add vanilla. Bake in greased baking dish. Set baking dish in pan of hot water. Bake in 325 degree oven for 30 to 45 minutes. When an inserted knife comes out clean, it is done. Remove from water and cool

1 small onion 3 T. sugar (add more if needed) 3/4 t. salt

sugar dissolves. Add cucumber mixture, tossing to coat. Cover and chill 3 hours.

Eggplant Parmesan

3 or 4 ripe bananas 4 egg yolks 2 c. milk, canned or fresh

Baked Custard 1/2 c. sugar 1 1/2 c. fresh milk

-All comforts -All sizes Come ch

5 egg yolks 1 heaping cup sugar 2 heaping tablespoons cocoa 4 T. flour 1/2 stick butter 1 t. vanilla 1 cooked pie crust 2 c. milk (I like to use canned milk, fresh milk works fine).

Mix together sugar, egg yolks, flour and milk. Stir over medium heat until boiling. Add vanilla. Layer bananas and vanilla wafers. Cover with pudding. Beat egg whites until they begin to stiffen. Add 1/2 cup sugar and one teaspoon vanilla. Beat until lightly stiff. Cover pudding with meringue and cook at 325 degrees for 20 minutes.

Visit or Call Jimmy and Terrie for all your Floral Needs

Get A Serta Mattress!

Courtesy: Carla Stephenson of Seaboard

Best Ever Chocolate Pie

1 box vanilla wafers 1 c. sugar 2 T. flour 1 t. vanilla

Night’s Sleep...

4 carrots, diced Salt & pepper to taste Sugar to taste 3 T. olive oil 1 T. dried red pepper flakes, crush to release more flavor Optional — roasted red pepper or other Veggies

Banana Pudding

n alize i

Perfect

Page 5- The Daily Herald - Taste of the Roanoke Valley - August 29, 2012

Page 12- The Daily Herald - Taste of the Roanoke Valley - August 29, 2012

VOTED

“Cooking — My Thing”

Courtesy: Yvonne Hoffman of Lake Gaston

For A

Courtesy: Cary Foster of Roanoke Rapids

1 large eggplant 2 eggs beaten with 2 T. of milk Breading mix/bread crumbs to coat 8 oz. mozzarella cheese, shredded 1 large onion, chopped

1/2 green pepper, chopped 1 cayenne pepper, chopped 1 stalk celery, chopped 2 cloves garlic, minced 1 T. hot sauce

Saute over medium heat with three tablespoons of olive oil, onions, celery, peppers and garlic until tender, about five minutes adding garlic at the last minute. Set aside. Slice eggplant into thin slices. Drench in the egg mixture then dredge in the breading. Saute the eggplant on medium heat until browned on both sides, about five minutes.

3 T. olive oil plus enough to saute eggplant

1 large jar (26 oz.) red pasta sauce with mushrooms 8 oz. cooked spaghetti 1/4 c. Parmesan cheese

Drain on paper towels. Add just enough sauce to cover the bottom of an 8x8 baking dish. Layer eggplant, vegetables and mozzarella. Repeat, ending with sauce. Top with Parmesan cheese and bake at 350 degrees for 30 minutes. Serve on top of cooked spaghetti.

Proud to be voted, ”Best Place to Buy Furniture in the Roanoke Valley”

XNLV45091

It’s All About

Marinara sauce

931 Roanoke Avenue Roanoke Rapids 252-537-2528 www.shellfurniture.com


Salsa

We Have

Fruit Cobbler Courtesy: Nancy Sapp of Gaston

Courtesy: Dail Allen of Roanoke Rapids

Courtesy: Carla Stephenson of Seaboard

(Crockpot) 2 lbs. stew beef (small pieces) 1 pkg. dry onion soup mix 1/2 c. red wine 1 can cream of mushroom soup 1-4 oz. can drained mushrooms

3 tomatoes, chopped 1 can green chilies, chopped onion 3 T. oil 1 1/2 t. vinegar 1 t. garlic salt salt & pepper to taste

Stir in all ingredients well. Cover and cook on low eight to 12 hours or on high for four to six hours. Serve over rice or noodles.

Mix all ingredients and refrigerate.

1 stick butter 1 cup self-rising flour 1 cup sugar Preheat oven to 350 degrees. Melt butter in a 9 X 13 dish. Combine sugar, flour and milk; pour into dish. Do

not stir. Spoon pie filling on top. Bake at 350 degrees for 35 minutes.

Grandma’s Pineapple Cake

Corn Pudding

Courtesy: Nancy Sapp of Gaston

3 T. flour 1 can whole kernel corn 1 can cream style corn 1/2 c. sugar

1 c. milk 2 t. salt 3 T. melted butter 3 beaten eggs

Courtesy: Carol Baugham Ferguson of Severn

Preheat oven to 325 degrees. Mix flour and corn. Add sugar, milk, salt and butter. Stir in eggs. Grease a 1 quart casserole dish. Pour in pudding mixture. Bake at 325 degrees until firm.

Grandma loved to cook. She liked baking sweets for her grandkids. We couldn’t wait to lick the spoon or the bowl when she baked. Grandma has passed now but her recipes are still

being used. I wished I had learned a lot more from her. There are some things I just can’t cook like she did. I am still learning from my mom. Everybody thinks she fries the best chicken

and makes the best potato salad. They were and are great cooks. I guess my love for baking and cooking came from them both.

1 box Duncan Hines yellow cake mix 1 c. sugar 1 stick butter or margarine 1 can crushed pineapple drained (14 to 16 oz.)

drained pineapple juice and substitute for water. If it’s not enough, add water to make up difference. Before pouring into pan to bake, take 3/4 cup of raw batter and set aside. Bake cake as directed. Put sugar, cake batter and butter into sauce pan and cook slowly until mixed.

Add pineapple and cook until thick and shinny. This will easily stick so stir often. When cake is done poke holes into hot cake. Pour pineapple mixture over hot cake. Let set. This cake is good, but better the next day. After first day if you have any left, keep cake in refrigerator.

Fix cake as directed on box — take

Taco Layered Dip Courtesy: Glena Bellflower of Jackson

1 lb. hamburger 1 pkg. Old El Paso Taco Seasoning mix 1 large can refried beans 1 (16 oz.) sour cream shredded lettuce 8 oz. shredded cheese (Mexican blend) 16 oz. jar salsa black and green olives (optional) Cook hamburger according to directions on package of taco seasoning mix. Spread refried beans on platter (or plate). Layer taco meat mixture on beans. Then, layer sour cream, shredded lettuce, cheese, salsa and olives, if desired.

This recipe appeared in Quick Cooking Magazine. 1 lb. sausage 8 oz. pkg. crescent rolls 4 eggs 2 T. milk 1/8 t. black pepper 3/4 c. cheese Lightly grease 9 x 13 pan. Brown and drain sausage. Press crescent rolls in bottom of pan sealing seams and up the side of the pan (about one inch) to form a crust. Beat eggs, milk and pepper together. Pour over crust and then sprinkle the sausage over the egg mixture. Sprinkle with cheese. Bake at 400 degrees for 15 minutes.

• • • • • • • • • • •

Lawn + Garden Patio Furniture/Swings Stihl + other power tools Weber Grills Big Green Egg Paint + Supplies Propane Refills Electrical/Plumbing Household Needs Firepits/Patio Heaters Cornhole Boards

Voted “Best Customer Service” at the Lake

Breakfast Pizza Courtesy: Glena Bellflower of Jackson

What You Need!

1 cup milk 1 can fruit pie filling

Tangy Lemon Meringue Pie Courtesy: Peggy Rose of Littleton

Meringue 1 Pillsbury Pie Crust 2 boxes Jello pudding mix, lemon 2 500 mg. vitamin C tablets 4 egg whites 1/4 c. sugar Preheat oven to 350. Place pie crust on 9-inch pie plate. Pierce with fork, making holes in crust about 2 inches apart over entire crust. Place

in oven and bake until lightly brown. Remove from oven to cool. Pudding mix according to label directions. Place vitamin C tablets on a spoon. Place a few drops of water on tablets to soften. Crush tablets and place in pudding mix and stir to mix thoroughly. Cook pudding according to label instructions. When pudding is thickened, pour into already cooked pie crust.

In bowl, beat egg whites with handmixer until frothy. Add sugar. Beat about two minutes more until soft peaks form. Fold onto pie making sure to cover the edges of pudding. Turn oven on broil. Place pie on bottom rack. Broil about 10 minutes or until top of meringue is golden brown. Be sure to watch meringue carefully as it can burn quickly. Pie may have to be turned to insure even browning.

252-586-0330 144 Elams Rd

Littleton, NC

(Across from food Lion Shopping Center)

Hours

Monday - Saturday: 8-6 Sunday: 9-3

www.lkgacehardware.com XNLV45707

Page 11- The Daily Herald - Taste of the Roanoke Valley - August 29, 2012

Page 6- The Daily Herald - Taste of the Roanoke Valley - August 29, 2012

No Peek Beef Casserole


Berried Delight In memory of Grandma Emma Bailey ...

rsehoculd start

h s e r f

with F REroSdHuce fruit &lypthe freshest

We supp he best t o t s t n ie d ingre res, grocery sto W and NO restaurants, the public. serving

Years of Experience

87 BEST the

uce Fruit & Prod lley In the Va

Courtesy: www.twopeasandtheirpod.com via Caroline Brown of Garysburg

1 pkg. vanilla pudding (6 servings) 1/4 c. sugar 1 pkg. cream cheese 2 T. milk in half of Cool Whip. Spread over crust. Arrange strawberries in even layer. Prepare pudding with cold milk as directed on package. Pour over strawberries. Chill several hours or overnight. Shortly

FRUIT & PRODUCE

252-536-3131 113 Maple St. Weldon, NC

I enjoy gardening, cooking and trying new recipes. My aunt Caroline Long shared a delicious recipe with me for Blueberry Corn Salad from Two Peas and Their Pod blog. I was excited to try it using fresh corn and cucumbers from our garden. Aunt Caroline and I enjoy cooking for our family and friends; the first time I tried this recipe was when my friends from college were visiting for the weekend. It was terrific and all of them asked for the recipe! Check out www.twopeasandtheirpod.com for more great recipes.

before serving, spread remaining Cool Whip over pudding. Garnish with additional strawberries if desired. Chill. Yields: 15 servings.

Blueberry Yum Yum Courtesy: Donna Clements of Roanoke Rapids Recipe culled from Southern Living Magazine, April 1998

Crust 1 1/2 c. self-rising flour 1/2 c. firmly packed light brown sugar 3/4 c. butter, softened 1 1/2 c. chopped pecans

Filling 1 (12-oz.) container frozen whipped topping, thawed 1 (8-oz.) package cream cheese, softened 3/4 c. sifted powdered sugar

Combine graham cracker crumbs and sugar. Mix in melted butter. Press firmly on bottom of 13 x 9 pan (freeze this.) Beat cream cheese with sugar and two tablespoons milk until smooth. Fold

in half of Cool Whip. Spread over crust. Arrange strawberries in even layer. Prepare pudding with cold milk as directed on package. Pour over strawberries. Chill several hours or overnight. Shortly

Happy Breakfast Drink Courtesy: Peggy Rose of Littleton

Weldon

2 1/2 c. cold milk 2 pints strawberries, halved

Cherry juice Sunny Delight Original Maraschino cherries Pineapple chunks ice Fill an 8 oz. glass 1/4 full of crushed or whole ice cubes. Add Sunny Delight to top of ice. Fill rest of glass with cherry juice. On skewer, thread cherries and pineapples for garnish. Let skewered fruit set in glass about two minutes. Serve.

6 ears fresh sweet corn, husked 1 c. fresh blueberries 1 cucumber, sliced 1/4 c. finely chopped red onion 1/4 c. chopped fresh cilantro 1 jalapeno pepper, seeded and finely chopped 2 T. lime juice 2 T. olive oil 1 T. honey 1/2 t. ground cumin 1/2 t. salt 1/4 t. black pepper

Set The

Mood Add Flowers

and Wine for your special recipe from Exquisite Occasions.

1. In a large pot, bring water to boil. Add corn. Cook for five minutes or until tender. When cool enough to handle, cut corn from the cobs. Discard cobs. 2. In a large serving bowl, combine corn, blueberries, cucumber, red onion, cilantro and jalapeno. To make the dressing, whisk together lime juice, oil, honey, cumin, salt and pepper. Pour dressing over salad and stir until combined. Cover and refrigerate until ready to serve. Note: This salad can be made a day in advance, it keeps well.

Topping 1 c. sugar 3 T. cornstarch 1 c. water 4 c. fresh blueberries

before serving, spread remaining Cool Whip over pudding. Garnish with additional strawberries if desired. Chill. Yields: 15 servings.

Debbie’s Potato Salad Punch

Courtesy: Paulette Howell of Margarettsville

4 pkgs Kool-Aid, any color/flavor 4 c. sugar 1 large can Dole Pineapple Juice 2 cans water Mix well, making sure sugar has dissolved. Freeze. One hour before party remove from freezer. Use hand-held chopper to chop mixture. Add approximately 1 1/2 bottles of ginger ale. Recipe serves 50. Enjoy!

Courtesy: Debbie Ricks of Roanoke Rapids

“This is a favorite in our family at picnics, church gatherings and especially at Christmas with country ham. I received this from a friend and then added my own touch many years ago which made the recipe mine. The secret in this recipe is to use a warm mixture for the ingredients, just as it is received warmly from friends and family at holiday time. Often heard is ‘Where is Debbie’s potato salad?’ at the table. I think the Roanoke Rapids recipe selection will be a great way for our community to share good home cooking.”

5 lbs. potatoes, cooked 1/2 t. salt, or to taste 3 hard boiled eggs, diced 1 c. mayonnasie dressing (salad dressing replacement is optional) 1 T. or to taste salad cubes

Your Event and Floral Design Specialists

Boil potatoes, but do not peel. Boil over medium heat until potatoes can be pricked with fork. While potato is cooling, peel and combine three hard-boiled eggs which are diced. Add cubes, salt and one cup of mayonnaise. The secret to the success of this potato salad is that potato mixture is combined with salad cubes, hardboiled eggs and mayonnaise dressing while mixture is warm. Don’t forget the hard-boiled eggs are to be prepared in the beginning of the recipe. Enjoy, makes enough for a family. XNLV45072

Page 7- The Daily Herald - Taste of the Roanoke Valley - August 29, 2012

1 1/2 c. graham crackers 1/3 c. butter or margarine 1/4 c. sugar 8 oz. cool whip Combine graham cracker crumbs and sugar. Mix in melted butter. Press firmly on bottom of 13 x 9 pan (freeze this.) Beat cream cheese with sugar and two tablespoons milk until smooth. Fold

XNLV43852

Page 10- The Daily Herald - Taste of the Roanoke Valley - August 29, 2012

Eviepery

Bringing you

Blueberry Corn Salad

Courtesy: Sondra Vann of Conway


Baked Salmon Courtesy: Carey Foster of Roanoke Rapids

ATLAS FISH MARKET IS THE OLDEST ESTABLISHED FISH MARKET IN ROANOKE RAPIDS, DATING BACK TO 1950.

All fish are cleaned & dressed on site to meet your needs. WE ARE OPEN

XNLV43621

10:00am-6:00pm Tuesday-Saturday

FRESH FISH & SEAFOOD

WEEKLY SPECIALS

FEATURING TIM-BUCK’S SAUCE

STOP IN OR CALL

252-537-5820

Courtesy: Dail Allen of Roanoke Rapids — received from Mary Hagans of Maryland

Mix together Miracle Whip, Worcestershire sauce, chives and parsley into a small bowl. Spread over salmon. Place into a baking pan coated with olive oil. Sprinkle the sesame seeds on top. Bake in a preheated oven at 350 degrees for 10 to 15 minutes until fish begins to flake.

Shrimp sauce Courtesy: Dail Allen of Roanoke Rapids

2 c. grated zucchini 2 beaten eggs 1 T. margarine 1 T. Old Bay 1 c. seasoned bread crumbs Mix all ingredients together. Mold into patties. Place in refrigerator and chill. Remove from refrigerator and fry in small amount of oil.

Betty Faye’s Tasty Tuna Courtesy: Betty Pope of Rich Square

3 T. water 1/4 c. ketchup 2 t. horseradish 1 t. Worcestershire sauce 1 t. crushed onion 1 t. salt 1 t. pepper 1 T. vinegar 2 t. Texas Pete 1 t. celery seed 2 T. sugar

4 (6 oz.) cans tuna in oil or water, drained 1/2 t. onion salt 1/2 c. onions, diced 1 T. mustard (dry or liquid) 1/2 t. paprika 3-4 T. Mt. Olive Sweet Salad Cubes 2-3 T. Whipped Salad Dressing 1/4 t. sugar Special ingredient: Several shakes of crushed red pepper, approximately 1 t.

Boil until thick. (Can be used on any seafood.)

Guacamole

Courtesy: Sarah Baicy-Scott, Lake Gaston native 4 avocodos 1/2 lime (juice) 1/4 c. red onion, chopped fine 4 cloves garlic, minced fine 1 T. cumin 2 T. cilantro, chopped Red pepper to taste

Put lime juice in bowl, add avocodos, mash slightly. Add red onion and garlic, mash a bit more. Add the rest of the ingredients. Mash leaving some clumps of avacodo. I use about 1 T. of red pepper but if you like more spice or less, adjust to taste.

Mix all ingredients in medium-sized bowl. Add more paprika to top layer. Served chilled or room temperature depending on taste.

Butter Beans and Corn

Courtesy: Peggy Rose of Littleton

2 c. fresh or one small bag frozen butter beans or baby lima beans 2 cans whole kernel corn 3 T. butter or margarine 1/4 c. sugar 1 to 2 t. salt 1 t. black pepper Fill large pot or crockpot half way with water. Add salt, pepper, butter and sugar. Heat on medium heat until butter melts. Add butter beans. Cook until beans are at medium tenderness. Test with fork. Add corn and cook 30 minutes more, or until beans are very soft and pot liquor is slightly thickened.

Tiramisu 6 Egg Yolks 3 Tbsp Sugar 1 ½ cups Espresso, cooled 2 Tbsp Kaluha

24 pack Ladyfingers ½ cup Shaved Chocolate, for garnish 1 pound Mascarpone Cheese

Directions: 1) In a large bowl, with a whisk attachment, beat egg yolks and sugar until thick and pale. Add mascarpone cheese and beat til smooth. Add 1 tablespoon of espresso and mix. 2) In shallow dish add remaining espresso and kaluha. Dip lady fingers into the mixture. Do not let soak for long it will make the fingers soggy and fall apart. 3) Place the soaked lady fingers in

bottom of 13 by 9 inch pan. Break the ladyfingers if necessary to fit the pan. 4) Spread ½ of the mascarpone mixture over the ladyfingers. Repeat the layers 5) Cover top with plastic wrap and refrigerate for at least 2 hours 6) Sprinkle with chocolate shavings right before serving. RECIPE BY YVONNE HOFFMAN

Additional Metrics: Yield: serves 6 Cuisine: Italian Prep Time: 25 minutes Inactive Prep Time: 2 hours

Watermelon Salad

4 cups Watermelon In ½ In Cubes 4 ounces Feta Or Goat Cheese ( I Used A Herb Goat Cheese) ¼ pound Prosciutto Instrips 3 Tbsp Honey 2 Tbsp Champagne Vinegar 1 Tbsp Canola Oil Or Other

Unflavored Oil Salt And Pepper Salad Greens ¼ cup Roasted Nuts (I used Pistachios) ¼ Red Onion (Optional), thinly sliced

Directions: 1) In shaker bottle mis Champagne vinegar, honey, oil, salt and pepper, shake and put a side. 2) In salad bowl put greens, prosciutto, salt and pepper, toss with a small amount of dressing, enough

to coat not drip. 3) Plate with greens first ,then cheese, and then watermelon, top this with the rest of dressing. You can add other salad items as you like RECIPE BY YVONNE HOFFMAN

Additional Metrics: Yield: 4 servings Cuisine: American

Basic Bruschetta ½ cup Tomato, seeded and peeled ¼ cup Red Onion, diced 4 to 5 leaves Basil, coarsely chopped pinch Red Pepper Flakes 1 Tbsp Red Wine Vinegar Directions: 1) Combine tomato, onion, garlic, and basil in a bowl. Stir in the vinegars, oil, red and black peppers, and salt. Taste and adjust seasonings to taste. Let set to blend flavors To make bread: 1) Put salt, pepper, and garlic

1 Tbsp Balsamic Vinegar 4 Tbsp Extra Virgin Olive Oil Salt Abd Pepper To Taste 1 clove Garlic Clove Minced 1 loaf Bread powder on bread and drizzle with olive oil. Place in 400 degree oven and cook about 10 minutes. 2) Toast in oven then when hot rub with olive oil. To Plate top bread with tomato mixture and serve. Variations: Top with grilled steak sliced thin. RECIPE BY YVONNE HOFFMAN

Additional Metrics: Yield: 3 to 4 servings Cuisine: Italian Prep Time: 10 to 15 minutes Inactive Prep Time: 35 to 40 minutes

Page 9- The Daily Herald - Taste of the Roanoke Valley - August 29, 2012

Page 8- The Daily Herald - Taste of the Roanoke Valley - August 29, 2012

Four 4 to 6-oz. salmon filets 1/3 c. Miracle Whip 1 T. Worcestershire sauce 1 T. chives, chopped 1 T. parsley, chopped 4 T. sesame seeds 2 T. olive oil

Poor Mans Crab Cakes

Courtesy: Mary Sherwood Lake Living


Baked Salmon Courtesy: Carey Foster of Roanoke Rapids

ATLAS FISH MARKET IS THE OLDEST ESTABLISHED FISH MARKET IN ROANOKE RAPIDS, DATING BACK TO 1950.

All fish are cleaned & dressed on site to meet your needs. WE ARE OPEN

XNLV43621

10:00am-6:00pm Tuesday-Saturday

FRESH FISH & SEAFOOD

WEEKLY SPECIALS

FEATURING TIM-BUCK’S SAUCE

STOP IN OR CALL

252-537-5820

Courtesy: Dail Allen of Roanoke Rapids — received from Mary Hagans of Maryland

Mix together Miracle Whip, Worcestershire sauce, chives and parsley into a small bowl. Spread over salmon. Place into a baking pan coated with olive oil. Sprinkle the sesame seeds on top. Bake in a preheated oven at 350 degrees for 10 to 15 minutes until fish begins to flake.

Shrimp sauce Courtesy: Dail Allen of Roanoke Rapids

2 c. grated zucchini 2 beaten eggs 1 T. margarine 1 T. Old Bay 1 c. seasoned bread crumbs Mix all ingredients together. Mold into patties. Place in refrigerator and chill. Remove from refrigerator and fry in small amount of oil.

Betty Faye’s Tasty Tuna Courtesy: Betty Pope of Rich Square

3 T. water 1/4 c. ketchup 2 t. horseradish 1 t. Worcestershire sauce 1 t. crushed onion 1 t. salt 1 t. pepper 1 T. vinegar 2 t. Texas Pete 1 t. celery seed 2 T. sugar

4 (6 oz.) cans tuna in oil or water, drained 1/2 t. onion salt 1/2 c. onions, diced 1 T. mustard (dry or liquid) 1/2 t. paprika 3-4 T. Mt. Olive Sweet Salad Cubes 2-3 T. Whipped Salad Dressing 1/4 t. sugar Special ingredient: Several shakes of crushed red pepper, approximately 1 t.

Boil until thick. (Can be used on any seafood.)

Guacamole

Courtesy: Sarah Baicy-Scott, Lake Gaston native 4 avocodos 1/2 lime (juice) 1/4 c. red onion, chopped fine 4 cloves garlic, minced fine 1 T. cumin 2 T. cilantro, chopped Red pepper to taste

Put lime juice in bowl, add avocodos, mash slightly. Add red onion and garlic, mash a bit more. Add the rest of the ingredients. Mash leaving some clumps of avacodo. I use about 1 T. of red pepper but if you like more spice or less, adjust to taste.

Mix all ingredients in medium-sized bowl. Add more paprika to top layer. Served chilled or room temperature depending on taste.

Butter Beans and Corn

Courtesy: Peggy Rose of Littleton

2 c. fresh or one small bag frozen butter beans or baby lima beans 2 cans whole kernel corn 3 T. butter or margarine 1/4 c. sugar 1 to 2 t. salt 1 t. black pepper Fill large pot or crockpot half way with water. Add salt, pepper, butter and sugar. Heat on medium heat until butter melts. Add butter beans. Cook until beans are at medium tenderness. Test with fork. Add corn and cook 30 minutes more, or until beans are very soft and pot liquor is slightly thickened.

Tiramisu 6 Egg Yolks 3 Tbsp Sugar 1 ½ cups Espresso, cooled 2 Tbsp Kaluha

24 pack Ladyfingers ½ cup Shaved Chocolate, for garnish 1 pound Mascarpone Cheese

Directions: 1) In a large bowl, with a whisk attachment, beat egg yolks and sugar until thick and pale. Add mascarpone cheese and beat til smooth. Add 1 tablespoon of espresso and mix. 2) In shallow dish add remaining espresso and kaluha. Dip lady fingers into the mixture. Do not let soak for long it will make the fingers soggy and fall apart. 3) Place the soaked lady fingers in

bottom of 13 by 9 inch pan. Break the ladyfingers if necessary to fit the pan. 4) Spread ½ of the mascarpone mixture over the ladyfingers. Repeat the layers 5) Cover top with plastic wrap and refrigerate for at least 2 hours 6) Sprinkle with chocolate shavings right before serving. RECIPE BY YVONNE HOFFMAN

Additional Metrics: Yield: serves 6 Cuisine: Italian Prep Time: 25 minutes Inactive Prep Time: 2 hours

Watermelon Salad

4 cups Watermelon In ½ In Cubes 4 ounces Feta Or Goat Cheese ( I Used A Herb Goat Cheese) ¼ pound Prosciutto Instrips 3 Tbsp Honey 2 Tbsp Champagne Vinegar 1 Tbsp Canola Oil Or Other

Unflavored Oil Salt And Pepper Salad Greens ¼ cup Roasted Nuts (I used Pistachios) ¼ Red Onion (Optional), thinly sliced

Directions: 1) In shaker bottle mis Champagne vinegar, honey, oil, salt and pepper, shake and put a side. 2) In salad bowl put greens, prosciutto, salt and pepper, toss with a small amount of dressing, enough

to coat not drip. 3) Plate with greens first ,then cheese, and then watermelon, top this with the rest of dressing. You can add other salad items as you like RECIPE BY YVONNE HOFFMAN

Additional Metrics: Yield: 4 servings Cuisine: American

Basic Bruschetta ½ cup Tomato, seeded and peeled ¼ cup Red Onion, diced 4 to 5 leaves Basil, coarsely chopped pinch Red Pepper Flakes 1 Tbsp Red Wine Vinegar Directions: 1) Combine tomato, onion, garlic, and basil in a bowl. Stir in the vinegars, oil, red and black peppers, and salt. Taste and adjust seasonings to taste. Let set to blend flavors To make bread: 1) Put salt, pepper, and garlic

1 Tbsp Balsamic Vinegar 4 Tbsp Extra Virgin Olive Oil Salt Abd Pepper To Taste 1 clove Garlic Clove Minced 1 loaf Bread powder on bread and drizzle with olive oil. Place in 400 degree oven and cook about 10 minutes. 2) Toast in oven then when hot rub with olive oil. To Plate top bread with tomato mixture and serve. Variations: Top with grilled steak sliced thin. RECIPE BY YVONNE HOFFMAN

Additional Metrics: Yield: 3 to 4 servings Cuisine: Italian Prep Time: 10 to 15 minutes Inactive Prep Time: 35 to 40 minutes

Page 9- The Daily Herald - Taste of the Roanoke Valley - August 29, 2012

Page 8- The Daily Herald - Taste of the Roanoke Valley - August 29, 2012

Four 4 to 6-oz. salmon filets 1/3 c. Miracle Whip 1 T. Worcestershire sauce 1 T. chives, chopped 1 T. parsley, chopped 4 T. sesame seeds 2 T. olive oil

Poor Mans Crab Cakes

Courtesy: Mary Sherwood Lake Living


Berried Delight In memory of Grandma Emma Bailey ...

rsehoculd start

h s e r f

with F REroSdHuce fruit &lypthe freshest

We supp he best t o t s t n ie d ingre res, grocery sto W and NO restaurants, the public. serving

Years of Experience

87 BEST the

uce Fruit & Prod lley In the Va

Courtesy: www.twopeasandtheirpod.com via Caroline Brown of Garysburg

1 pkg. vanilla pudding (6 servings) 1/4 c. sugar 1 pkg. cream cheese 2 T. milk in half of Cool Whip. Spread over crust. Arrange strawberries in even layer. Prepare pudding with cold milk as directed on package. Pour over strawberries. Chill several hours or overnight. Shortly

FRUIT & PRODUCE

252-536-3131 113 Maple St. Weldon, NC

I enjoy gardening, cooking and trying new recipes. My aunt Caroline Long shared a delicious recipe with me for Blueberry Corn Salad from Two Peas and Their Pod blog. I was excited to try it using fresh corn and cucumbers from our garden. Aunt Caroline and I enjoy cooking for our family and friends; the first time I tried this recipe was when my friends from college were visiting for the weekend. It was terrific and all of them asked for the recipe! Check out www.twopeasandtheirpod.com for more great recipes.

before serving, spread remaining Cool Whip over pudding. Garnish with additional strawberries if desired. Chill. Yields: 15 servings.

Blueberry Yum Yum Courtesy: Donna Clements of Roanoke Rapids Recipe culled from Southern Living Magazine, April 1998

Crust 1 1/2 c. self-rising flour 1/2 c. firmly packed light brown sugar 3/4 c. butter, softened 1 1/2 c. chopped pecans

Filling 1 (12-oz.) container frozen whipped topping, thawed 1 (8-oz.) package cream cheese, softened 3/4 c. sifted powdered sugar

Combine graham cracker crumbs and sugar. Mix in melted butter. Press firmly on bottom of 13 x 9 pan (freeze this.) Beat cream cheese with sugar and two tablespoons milk until smooth. Fold

in half of Cool Whip. Spread over crust. Arrange strawberries in even layer. Prepare pudding with cold milk as directed on package. Pour over strawberries. Chill several hours or overnight. Shortly

Happy Breakfast Drink Courtesy: Peggy Rose of Littleton

Weldon

2 1/2 c. cold milk 2 pints strawberries, halved

Cherry juice Sunny Delight Original Maraschino cherries Pineapple chunks ice Fill an 8 oz. glass 1/4 full of crushed or whole ice cubes. Add Sunny Delight to top of ice. Fill rest of glass with cherry juice. On skewer, thread cherries and pineapples for garnish. Let skewered fruit set in glass about two minutes. Serve.

6 ears fresh sweet corn, husked 1 c. fresh blueberries 1 cucumber, sliced 1/4 c. finely chopped red onion 1/4 c. chopped fresh cilantro 1 jalapeno pepper, seeded and finely chopped 2 T. lime juice 2 T. olive oil 1 T. honey 1/2 t. ground cumin 1/2 t. salt 1/4 t. black pepper

Set The

Mood Add Flowers

and Wine for your special recipe from Exquisite Occasions.

1. In a large pot, bring water to boil. Add corn. Cook for five minutes or until tender. When cool enough to handle, cut corn from the cobs. Discard cobs. 2. In a large serving bowl, combine corn, blueberries, cucumber, red onion, cilantro and jalapeno. To make the dressing, whisk together lime juice, oil, honey, cumin, salt and pepper. Pour dressing over salad and stir until combined. Cover and refrigerate until ready to serve. Note: This salad can be made a day in advance, it keeps well.

Topping 1 c. sugar 3 T. cornstarch 1 c. water 4 c. fresh blueberries

before serving, spread remaining Cool Whip over pudding. Garnish with additional strawberries if desired. Chill. Yields: 15 servings.

Debbie’s Potato Salad Punch

Courtesy: Paulette Howell of Margarettsville

4 pkgs Kool-Aid, any color/flavor 4 c. sugar 1 large can Dole Pineapple Juice 2 cans water Mix well, making sure sugar has dissolved. Freeze. One hour before party remove from freezer. Use hand-held chopper to chop mixture. Add approximately 1 1/2 bottles of ginger ale. Recipe serves 50. Enjoy!

Courtesy: Debbie Ricks of Roanoke Rapids

“This is a favorite in our family at picnics, church gatherings and especially at Christmas with country ham. I received this from a friend and then added my own touch many years ago which made the recipe mine. The secret in this recipe is to use a warm mixture for the ingredients, just as it is received warmly from friends and family at holiday time. Often heard is ‘Where is Debbie’s potato salad?’ at the table. I think the Roanoke Rapids recipe selection will be a great way for our community to share good home cooking.”

5 lbs. potatoes, cooked 1/2 t. salt, or to taste 3 hard boiled eggs, diced 1 c. mayonnasie dressing (salad dressing replacement is optional) 1 T. or to taste salad cubes

Your Event and Floral Design Specialists

Boil potatoes, but do not peel. Boil over medium heat until potatoes can be pricked with fork. While potato is cooling, peel and combine three hard-boiled eggs which are diced. Add cubes, salt and one cup of mayonnaise. The secret to the success of this potato salad is that potato mixture is combined with salad cubes, hardboiled eggs and mayonnaise dressing while mixture is warm. Don’t forget the hard-boiled eggs are to be prepared in the beginning of the recipe. Enjoy, makes enough for a family. XNLV45072

Page 7- The Daily Herald - Taste of the Roanoke Valley - August 29, 2012

1 1/2 c. graham crackers 1/3 c. butter or margarine 1/4 c. sugar 8 oz. cool whip Combine graham cracker crumbs and sugar. Mix in melted butter. Press firmly on bottom of 13 x 9 pan (freeze this.) Beat cream cheese with sugar and two tablespoons milk until smooth. Fold

XNLV43852

Page 10- The Daily Herald - Taste of the Roanoke Valley - August 29, 2012

Eviepery

Bringing you

Blueberry Corn Salad

Courtesy: Sondra Vann of Conway


Salsa

We Have

Fruit Cobbler Courtesy: Nancy Sapp of Gaston

Courtesy: Dail Allen of Roanoke Rapids

Courtesy: Carla Stephenson of Seaboard

(Crockpot) 2 lbs. stew beef (small pieces) 1 pkg. dry onion soup mix 1/2 c. red wine 1 can cream of mushroom soup 1-4 oz. can drained mushrooms

3 tomatoes, chopped 1 can green chilies, chopped onion 3 T. oil 1 1/2 t. vinegar 1 t. garlic salt salt & pepper to taste

Stir in all ingredients well. Cover and cook on low eight to 12 hours or on high for four to six hours. Serve over rice or noodles.

Mix all ingredients and refrigerate.

1 stick butter 1 cup self-rising flour 1 cup sugar Preheat oven to 350 degrees. Melt butter in a 9 X 13 dish. Combine sugar, flour and milk; pour into dish. Do

not stir. Spoon pie filling on top. Bake at 350 degrees for 35 minutes.

Grandma’s Pineapple Cake

Corn Pudding

Courtesy: Nancy Sapp of Gaston

3 T. flour 1 can whole kernel corn 1 can cream style corn 1/2 c. sugar

1 c. milk 2 t. salt 3 T. melted butter 3 beaten eggs

Courtesy: Carol Baugham Ferguson of Severn

Preheat oven to 325 degrees. Mix flour and corn. Add sugar, milk, salt and butter. Stir in eggs. Grease a 1 quart casserole dish. Pour in pudding mixture. Bake at 325 degrees until firm.

Grandma loved to cook. She liked baking sweets for her grandkids. We couldn’t wait to lick the spoon or the bowl when she baked. Grandma has passed now but her recipes are still

being used. I wished I had learned a lot more from her. There are some things I just can’t cook like she did. I am still learning from my mom. Everybody thinks she fries the best chicken

and makes the best potato salad. They were and are great cooks. I guess my love for baking and cooking came from them both.

1 box Duncan Hines yellow cake mix 1 c. sugar 1 stick butter or margarine 1 can crushed pineapple drained (14 to 16 oz.)

drained pineapple juice and substitute for water. If it’s not enough, add water to make up difference. Before pouring into pan to bake, take 3/4 cup of raw batter and set aside. Bake cake as directed. Put sugar, cake batter and butter into sauce pan and cook slowly until mixed.

Add pineapple and cook until thick and shinny. This will easily stick so stir often. When cake is done poke holes into hot cake. Pour pineapple mixture over hot cake. Let set. This cake is good, but better the next day. After first day if you have any left, keep cake in refrigerator.

Fix cake as directed on box — take

Taco Layered Dip Courtesy: Glena Bellflower of Jackson

1 lb. hamburger 1 pkg. Old El Paso Taco Seasoning mix 1 large can refried beans 1 (16 oz.) sour cream shredded lettuce 8 oz. shredded cheese (Mexican blend) 16 oz. jar salsa black and green olives (optional) Cook hamburger according to directions on package of taco seasoning mix. Spread refried beans on platter (or plate). Layer taco meat mixture on beans. Then, layer sour cream, shredded lettuce, cheese, salsa and olives, if desired.

This recipe appeared in Quick Cooking Magazine. 1 lb. sausage 8 oz. pkg. crescent rolls 4 eggs 2 T. milk 1/8 t. black pepper 3/4 c. cheese Lightly grease 9 x 13 pan. Brown and drain sausage. Press crescent rolls in bottom of pan sealing seams and up the side of the pan (about one inch) to form a crust. Beat eggs, milk and pepper together. Pour over crust and then sprinkle the sausage over the egg mixture. Sprinkle with cheese. Bake at 400 degrees for 15 minutes.

• • • • • • • • • • •

Lawn + Garden Patio Furniture/Swings Stihl + other power tools Weber Grills Big Green Egg Paint + Supplies Propane Refills Electrical/Plumbing Household Needs Firepits/Patio Heaters Cornhole Boards

Voted “Best Customer Service” at the Lake

Breakfast Pizza Courtesy: Glena Bellflower of Jackson

What You Need!

1 cup milk 1 can fruit pie filling

Tangy Lemon Meringue Pie Courtesy: Peggy Rose of Littleton

Meringue 1 Pillsbury Pie Crust 2 boxes Jello pudding mix, lemon 2 500 mg. vitamin C tablets 4 egg whites 1/4 c. sugar Preheat oven to 350. Place pie crust on 9-inch pie plate. Pierce with fork, making holes in crust about 2 inches apart over entire crust. Place

in oven and bake until lightly brown. Remove from oven to cool. Pudding mix according to label directions. Place vitamin C tablets on a spoon. Place a few drops of water on tablets to soften. Crush tablets and place in pudding mix and stir to mix thoroughly. Cook pudding according to label instructions. When pudding is thickened, pour into already cooked pie crust.

In bowl, beat egg whites with handmixer until frothy. Add sugar. Beat about two minutes more until soft peaks form. Fold onto pie making sure to cover the edges of pudding. Turn oven on broil. Place pie on bottom rack. Broil about 10 minutes or until top of meringue is golden brown. Be sure to watch meringue carefully as it can burn quickly. Pie may have to be turned to insure even browning.

252-586-0330 144 Elams Rd

Littleton, NC

(Across from food Lion Shopping Center)

Hours

Monday - Saturday: 8-6 Sunday: 9-3

www.lkgacehardware.com XNLV45707

Page 11- The Daily Herald - Taste of the Roanoke Valley - August 29, 2012

Page 6- The Daily Herald - Taste of the Roanoke Valley - August 29, 2012

No Peek Beef Casserole


Best Ever Chocolate Pie, Banana Pudding and Baked Custard

You

Courtesy: Evelyn Doughtie of Roanoke Rapids

Florist & Gifts

T S E B 2011

FLORISET OF TH OKE ROAN Y VALLE

Birthdays Anniversaries Giftware Parties &

Special Events Balloons

Fruit Baskets

Goody baskets

Gifts for all occasions!

& g n i dd e W pathy. Sym

In 1926, I was born into a farm family, sibling No. 8, God blessed me when I became a member of this loving and caring bunch of country folks. This lets you know up front there was lots and lots of cooking to be done daily. I became the gopher for all my brothers and sisters and spent much time in the kitchen helping with the food preparation. Early I learned it was fun to stir the pot of turnip greens and grind sweet potatos for the making of a sweet potato pudding. I could hardly wait for a hot cup of the turnip green liquor and a bowl of pudding. I usually managed a good sized sample before the meal was served. I soon wanted to prepare dishes on my own. My mother was bedridden at times. I didn’t have a recipe book so I walked back and forth to Mama’s bedside to get instructions for adding the next ingredient for the dish I was preparing. Many tasty dishes I learned

to cook by this method. I now practice the things I learned from Mama every day. She taught me well and early in life. I learned cooking and creating new dishes was “My Thing.” Later in life, I fell in love with a man whose mother could cook meals that tickled everyones’ palate. Sunday lunch at her house was sort of like going to david’s (Restaurant) after church for lunch. Everyone dinned a lengthy lunch and sat around the table to see if someone else would to the dishes. Friends, family and relatives always found it convenient to drop by on Sunday. Lunch was always concluded with Jello covered in whipped cream and pecan layer chocolate cake. Boy, what a treat! There was always enough left for bedtime snacks on week days. I later married into this family, and enjoyed learning to cook new recipes. I continued to enjoy cooking especially

for my husband, who very much loved my cooking and praised me often. Eighty-six years have not hampered the joy I find in cooking. I like sharing my recipes with others. My greatest joy is preparing a meal for friends, sharing table fellowship and giving out my secret recipes on request. Really they are never secret. The two families I have referred to are the great grandparents of your Mayor Emery Grant Doughtie. They were Bernice and George Doughtie and William and Lena Grant. Your Mayor continues to enjoy the fixins of these yesteryear people. And yes, I am the proud mother of your Mayor Doughtie. Since he lives across the street from me. I get to often share my culinary skills with he and his family — Yvonne and Lauren. This is my joy. Hope you enjoy these favorites.

“I learned this recipe in Italy at culinary school. It is so much better than the marinara I made before school. It is a bold tomato taste and just a hint of spice in the back of your throat, from the garlic and red pepper flakes. This makes a large pan, so eat some and freeze the rest.” 3 28 oz. cans diced tomatoes 1 28 oz. can crushed tomatoes 1 12 oz. can tomato paste, optional 12 cloves crushed garlic 2 large red onions, diced (not too small, you want it chunky) 7 stalks celery, diced

ci We spe

In a large frying pan or pot add olive oil to barely cover bottom. Turn burner to medium and add onions, celery and carrots. Salt and pepper before mixing into oil. Add red pepper flakes and stir. Cook until translucent, add garlic cook another 10 minutes. Add tomatoes, paste and other veggies if you want. Let it cook on high until it starts to bubble. Keep stirring so it does not stick. Turn it down to medium and let

Mattress & Boxspring cook, stirring often. After about 15 minutes taste and add salt, pepper and sugar as needed. Let cook for about 1 or 2 hours checking spices along the way. Stir and serve.

533-2993

1021 Roanoke Ave XNLV46027

Sets starting as low as..... eck out

249

$

the

W ALL NEm fort o c Serta i System Sleep

Cucumber and Tomato Salad 2 cucumbers 1 small green pepper 1/3 c. oil

Add all ingredients together in thick bottom sauce pan. Mix well. Cook on medium high until it begins to thicken. Lower heat to low. Cook and stir until it boils and thickens. Pour in cooked pie crust. Make meringue from egg whites. Beat well adding 10 tablespoons sugar and one teaspoon vanilla. Beat well until it forms soft peaks. Cook in 325 degree oven 20 to 25 minutes. Cool, good!

Cut cucumbers and tomatoes in half. Remove seeds. Chop cucumber, tomato, pepper and onion. Whisk together oil and rest of ingredients in a large bowl until

3 T. red wine vinegar 1/8 t. pepper 1 large tomato

3 beaten eggs 1 t. vanilla

Combine sugar, milk and eggs. Beat well to combine, add vanilla. Bake in greased baking dish. Set baking dish in pan of hot water. Bake in 325 degree oven for 30 to 45 minutes. When an inserted knife comes out clean, it is done. Remove from water and cool

1 small onion 3 T. sugar (add more if needed) 3/4 t. salt

sugar dissolves. Add cucumber mixture, tossing to coat. Cover and chill 3 hours.

Eggplant Parmesan

3 or 4 ripe bananas 4 egg yolks 2 c. milk, canned or fresh

Baked Custard 1/2 c. sugar 1 1/2 c. fresh milk

-All comforts -All sizes Come ch

5 egg yolks 1 heaping cup sugar 2 heaping tablespoons cocoa 4 T. flour 1/2 stick butter 1 t. vanilla 1 cooked pie crust 2 c. milk (I like to use canned milk, fresh milk works fine).

Mix together sugar, egg yolks, flour and milk. Stir over medium heat until boiling. Add vanilla. Layer bananas and vanilla wafers. Cover with pudding. Beat egg whites until they begin to stiffen. Add 1/2 cup sugar and one teaspoon vanilla. Beat until lightly stiff. Cover pudding with meringue and cook at 325 degrees for 20 minutes.

Visit or Call Jimmy and Terrie for all your Floral Needs

Get A Serta Mattress!

Courtesy: Carla Stephenson of Seaboard

Best Ever Chocolate Pie

1 box vanilla wafers 1 c. sugar 2 T. flour 1 t. vanilla

Night’s Sleep...

4 carrots, diced Salt & pepper to taste Sugar to taste 3 T. olive oil 1 T. dried red pepper flakes, crush to release more flavor Optional — roasted red pepper or other Veggies

Banana Pudding

n alize i

Perfect

Page 5- The Daily Herald - Taste of the Roanoke Valley - August 29, 2012

Page 12- The Daily Herald - Taste of the Roanoke Valley - August 29, 2012

VOTED

“Cooking — My Thing”

Courtesy: Yvonne Hoffman of Lake Gaston

For A

Courtesy: Cary Foster of Roanoke Rapids

1 large eggplant 2 eggs beaten with 2 T. of milk Breading mix/bread crumbs to coat 8 oz. mozzarella cheese, shredded 1 large onion, chopped

1/2 green pepper, chopped 1 cayenne pepper, chopped 1 stalk celery, chopped 2 cloves garlic, minced 1 T. hot sauce

Saute over medium heat with three tablespoons of olive oil, onions, celery, peppers and garlic until tender, about five minutes adding garlic at the last minute. Set aside. Slice eggplant into thin slices. Drench in the egg mixture then dredge in the breading. Saute the eggplant on medium heat until browned on both sides, about five minutes.

3 T. olive oil plus enough to saute eggplant

1 large jar (26 oz.) red pasta sauce with mushrooms 8 oz. cooked spaghetti 1/4 c. Parmesan cheese

Drain on paper towels. Add just enough sauce to cover the bottom of an 8x8 baking dish. Layer eggplant, vegetables and mozzarella. Repeat, ending with sauce. Top with Parmesan cheese and bake at 350 degrees for 30 minutes. Serve on top of cooked spaghetti.

Proud to be voted, ”Best Place to Buy Furniture in the Roanoke Valley”

XNLV45091

It’s All About

Marinara sauce

931 Roanoke Avenue Roanoke Rapids 252-537-2528 www.shellfurniture.com


Chronic PAIN It is our mission to identify the source of chronic pain with special procedures to treat and manage the pain.

Courtesy: Suetta Scarbrough of Roanoke Rapids

“A delicious, Southern spread for sandwiches or for stuffing celery ribs. I have never bought pimiento cheese. I have always had eaten my mother’s recipe.” 1 lb. bag (4 c.) Kraft sharp cheese, shredded 1 7oz. jar diced pimientos, undrained 2 T. onion, grated (adjust to taste) 1/4 t. cayenne pepper (adjust to taste) 1 c. mayo (Duke’s)

Blueberries in the Snow Courtesy: Margaret Miles of Roanoke Rapids

1 Angel food cake 4 8 oz. bars of cream cheese 2 8 oz. containers of Cool Whip 1/2 c. Splenda or sugar 2 cans blueberry pie filling (or apple,

cherry, etc.) Set the cream cheese out to soften. Slice angel food cake into thin slices. In a large mixing bowl, whip together cream cheese and Cool Whip with mixer until smooth

Mix all ingredients together and let it set at least an hour before serving to let the flavors meld. If you prefer a creamy pimiento cheese, place mixture in blender and pulse a few times. Delicious Southern spread for sandwiches or for stuffing celery ribs.

add Splenda. In a large dessert bowl, layer angel food cake and cream cheese mixture ending with cream cheese. Spread two cans of pie filling on top and refrigerate.

Chocolate Guinness Cake

Building Better Health thru Good Nutrition!

Page 13- The Daily Herald - Taste of the Roanoke Valley - August 29, 2012

Courtesy: Nancy Sapp of Gaston

Marinated Vegetables/Cheese Courtesy: Paulette Howell of Margarettsville

Make an appointment with our pain care specialists...

Mix and bring to boil. Cool completely before adding vegetables and cheese. Then add: Garden peas, shoe-peg corn, carrots, onion, green pepper, celery and shredded cheese. Add one-half teaspoon salt and black pepper. Delete or add any vegetables to your liking. Enjoy!

Broccoli Casserole Dr. Joey P. Thomas

Dr. Glenn MacNichol

252-410-0001 257 Highway 125 Roanoke Rapids

www.roanokevalleypaincenter.com

Awesome Grilled Cheese Courtesy: Peggy Rose of Littleton

2 T. butter or margarine 2 slices white bread sharp cheddar cheese, sliced or shredded

1 c. sugar 1/2 c. white vinegar 1/4 c. oil salt & pepper

XNLV44632

Page 4- The Daily Herald - Taste of the Roanoke Valley - August 29, 2012

Keeping You From Your Favorite Hobbies?

Pimiento Cheese

Lightly butter one side of both slices of bread. Place one slice of bread in pan, put cheese on top of bread (how much is according to taste) and top off with second slice of bread. Fry at medium heat until edges turn a toasty brown, about two minutes. Turn sandwich and fry until golden brown. Serve.

Chicken and Rice

Courtesy: Dail Allen of Roanoke Rapids

Courtesy: Dail Allen of Roanoke Rapids

2 boxes frozen broccoli-chopped, cook and drain 1 c. mayonnaise 1 chopped onion 1 can cream of mushroom soup 2 beaten eggs 1 c. cheddar cheese

2 1/2 or 3 lbs. chicken, cutup 1 can cream of mushroom/celery soup 1 can water 1 c. rice

Mix all together. Pour into greased dish. Bake at 350 degrees for 30 minutes.

Put chicken in dish. Mix remaining ingredients and pour over chicken. Bake at 350 degrees for one hour fifteen min.

1 c. Guinness 1/2 c. butter, cubed 2 c. sugar 3/4 c. baking cocoa 2 eggs, beaten 2/3 c. sour cream 3 ts. vanilla 2 cs. all-purpose flour 1 and 1/2 ts. baking soda Topping 1 pkg. (8 oz.) cream cheese, softened 1 and 1/2 cs. confectioner sugar 1/2 c. heavy cream Preheat oven to 350 degrees. Grease a 9-inch springform pan and line bottom with parchment paper. In a sauce pan, heat beer and butter until butter is melted. Remove from heat.

Whisk in sugar and cocoa until blended. Combine eggs, sour cream and vanilla, whisk into beer. Combine flour and baking soda; whisk into beer until smooth. Pour into cake pan. Bake at 350 degrees for 45-50 minutes or until toothpick comes out clean. Cool in pan on a wire rack. Remove sides of pan. In a large bowl; beat cream cheese until fluffy. Add confertioners sugar and heavy cream, beat until smooth. Remove cake from pan and place on cake stand. Ice top so it resembles a pint of beer. Refrigerate. Yield: 12 servings

Ice Box Fruit Cake Courtesy: Ann Martin of Roanoke Rapids

“I do not like cooked fruit cake and my Mama would make this cake each Christmas. I really like the ice box cake and when I married and moved out I got the recipe from my Mama. I don’t know where she got it.”

2 lbs. pecans 1 lb. miniature marshmallows 1 lb. vanilla wafers 1 large can of undiluted milk 1 lb. candied cherries

1 lb. English walnuts 1 lb. golden raisins

Mix first five ingredients together (nuts to raisins). Melt marshmallows in milk (on stove or in microwave) and

add to mixture. Mix well. Shape as you want (bundt or loaf pan, or mini loaf pans) and refrigerate. It will keep in the refrigerator for weeks. You can use one box of vanilla wafers and one package of marshmallows if you wish. I usually measure one pound of each item to be sure I have enough.

Dr. Paul H. Barfield Chiropractic Physician

1280 Julian R. Allsbrook Hwy Roanoke Rapids, NC 27870 Our family providing good health for yours since 1912

Hours: M, Tu, W & F 8:30a-Noon & 1p-6p

252-537-2764 XNLV45437


1-2-3-4 Pound Cake

Pork with Blackberry Mustard

Courtesy: Ralph Hardee-Rives of Enfield

1 c. butter 2 c. sugar 3 c. cake flour, sifted

Hardrawee (near Enfield) and Dawson (between Enfield and Scotland Neck) schools and several others. She married James Washington Hardee of the Hardrawee School Community on Sept. 12, 1924. She was a member of Eden Methodist Church. Mrs. Hardee presented this recipe as part of a wed4 eggs 2 t. baking powder 1 c. fresh clabber (may substitute

Cream butter and sugar thoroughly. Add eggs, one at a time and beat well. Add flour and clabber (to which soda has been added alternately). Beat until smooth after each addition of clabber and flour. Mix in baking powder and va-

ding gift to Hattie Mae Locke Evans who married Jim Taylor, of Brinkleyville. Mrs. Hardee did not like to cook (an attitude shared by many teachers!) but what she cooked was always delicious. Submitted by her grandson Dr. Ralph Hardee-Rives, of Enfield, retired professor from East Carolina University. buttermilk) 1 t. soda a little vanilla (1/2-1 tsp.)

nilla. Bake in greased and floured loaf pan or four tin-cake pans for a layered cake. Bake loaf cake for one hour and 15 minutes at 250 to 300 degrees. Layered cake should be baked at 300 degrees.

Virginia Spoon Bread

Courtesy: Ralph Hardee-Rives of Enfield

This recipe belonged to Estelle Wayne Bellamy (1895-1987) a native of Virginia, graduate (B.S. and M.A. degrees) from Longwood College. She began her teaching career in Halifax County, at the Glenview School in 1924 and later taught at the Hardrawee School (near Enfield) and in the Enfield 1 c. boiling water 1/4 c. corn meal 1 egg

High School. She was an outstanding history teacher. She was a member of Enfield Methodist Church and the United Daughters of the Confederacy. She married Eli S. Bellamy, a prominent merchant of Enfield. This recipe came from Mrs. Bessie Lee Neville of Enfield (who attended the Ward’s Cross Roads 1 t. cooking oil 1 1/2 c. buttermilk 3/4 t.. soda

Pour boiling water over corn meal and let cool until warm. Beat in egg, milk, soda and salt. Pour this batter into hot,

Rosenwald School near Enfield) who worked for Mrs. Bellamy for around a quarter of a century. She remembers “when she wanted something special she would make this herself.” Submitted by Dr. Ralph Hardee-Rives of Enfield, a former student of Mrs. Bellamy and a cousin by marriage. 1/2 t. salt

greased 7 inch baking dish. Bake at 350 degrees for 40 minutes.

Blackberry Roll Courtesy: Carey Foster of Roanoke Rapids

2 c. flour 1/2 t. salt 4 t. baking powder 4 T. butter

1 c. American cheese, grated 1/3 c. milk 3 1/2 c. blackberries 1 t. cinnamon

Mix together the first three ingredients. Cut in the butter. Add the cheese and 1/3 cup of milk. Roll the dough to 1/3 inch thickness. Mix together the blackberries, cinnamon

1/2 c. white sugar 1/4 c. brown sugar

and white and brown sugar. Spread on the dough and roll into a log. Bake at 325 degrees for 45 minutes until golden brown.

Courtesy: Bill Hand of Littleton

1/2 t. thyme, crushed 1/4 t. thyme crushed 1/2 t. ground pepper 1/4 t. ground allspice 1/4 t. ground cinnamon 1 1/2 lbs. pork tenderloin 1 T. olive oil 1 1/4 c. chicken broth 2 T. balsamic vinegar 1 t. brown sugar

1/2 t. cornstarch 2 T. water 1/4 c. blackberry mustard 3/4 c. fresh blackberries 1/4 t. salt 1 garlic clove, minced, optional

1. Combine 1/4 teaspoon thyme, pepper, salt, allspice, cinnamon and garlic. Stir well. 2. Trim fat from pork. 3. Rub pork with thyme mixture. Cover and chill for at least two hours. 4. Brown pork in olive oil on all sides, add 1/4 cup broth and two tablespoons of vinegar and bring to boil. Cover, reduce heat and simmer 25 minutes or until meat thermometer registers 160. 5. Remove from skillet and keep warm. 6. Add 1 cup broth and brown sugar to skillet and bring to boil and cook about five minutes until it is reduced to 1/2 cup. Strain and discard solids.

7. Place cornstarch in small saucepan and gradually add water, blending. 8. Stir in strained broth and 1/4 cup blackberry mustard and bring to boil and cook one minute, stirring constantly. Remove from heat and stir in 1/2 teaspoon thyme. 9. Cut pork n 1/2 inch slices and spoon some sauce onto each of the six pieces. Garnish with fresh blackberries. Yields: 6 servings.

You can find Herbs at Wildwood for your favorite recipes!!!

Page 3- The Daily Herald -Taste of the Roanoke Valley - August 29, 2012

Page 14- The Daily Herald - Taste of the Roanoke Valley - August 29, 2012

This recipe belonged to Mrs. Mamie E. Pittman Hardee who taught in Halifax County Schools for nearly a quarter of a century. School Superintendent Alonzo E. Akers considered her to be one of “the best” primary teachers in the county. She taught in the Calvary School (near Littleton), the Glenview

Why Leave the Lake to Shop?

Vegetable Ragu Courtesy: Yvonne Hoffman of Lake Gaston

This dish is great with grilled or pan seared fish. 2 medium shallots, diced 1 leek or 2 bunches green onions, diced ½ red, yellow or orange pepper, diced 2 cloves garlic, diced 1 c. seeded & skinned tomato, diced 2 c. corn 1 c. peas, lima beans, carrots or whatever (Optional)

1 11oz. can Mandrain oranges, chopped and liquid saved 1 c. vegetable broth ½ c. sherry 1 T. cold butter, diced Salt & pepper, to taste Dash of sugar 1 T. butter & olive oil

1. In a skillet put the tablespoon of butter and olive oil on low heat. When butter is melted add shallots, leeks, peppers, garlic, salt, pepper and dash of sugar. 2. Cook on low for about five minutes. 3. Add the corn, oranges, tomatoes and peas if you want at this time, simmer about five minutes. 4. Turn up heat, when hot add sherry, it should sizzle when you put it in the pan. Cook till you do not smell the

Wildwood sherry. 5. Add broth and cook until reduced by half. Salt and pepper to taste. 6. Take off burner add cold butter, serve. Yield: 4 servings.

Nursery & Garden Center, Inc. 847 Lizard Creek Road, Henrico, NC 27842 Mon-Sat 9:00-5:00 Sun 10:00 - 4:00

XNLV45719


Catering & More...............................................................Page 2 Wildwood Nursery.............................................................Page 3 Roanoke Valley Pain Center.............................................Page 4 Shell Furniture..................................................................Page 5 Lloyd’s Decorating............................................................Page 6 Exquisite Occasions.........................................................Page 7 Atlas Seafood...................................................................Page 8 Mary Sherwood Lake Living.............................................Page 9 Weldon Fruit & Produce.................................................Page 10 Ace Hardware of Lake Gaston...............................Page 11 & 16 It’s All About You.....................................................Page 12 & 16 Barfield Chiropractic.......................................................Page 13 Main Street Produce..............................................Page 14 & 16 david’s Restaurant .................................................. ......Page 15

Page 4 Pimiento Cheese Marinated Vegetables/Cheese Awesome Grilled Cheese Broccoli Casserole Chicken and Rice Page 5 Marinara Sauce Cucumber and Tomato Salad Eggplant Parmesan Page 6 No Peek Beef Casserole Corn Pudding Salsa Taco Layered Dip Breakfast Pizza Page 7 Blueberry Corn Salad Debbie’s Potato Salad Page 8 Baked Salmon Poor Mans Crab Cake Shrimp Sauce Betty Faye’s Tasty Tuna Guacamole Butter Beans and Corn Page 9

Recipies from Mary Sherwood Lake Living

Tiramisu Watermelon Salad Basic Bruschetta

12 to 14 oz. flounder filets (one per serving) salt, pepper buttermilk for dipping self-rising flour

Dry fish with paper towel. Season with salt and pepper. Dip in buttermilk. Dredge with flour. Shake off excess. Fry in deepfat (peanut oil, 350

Page 10 Berried Delight Blueberry Yum Yum Happy Breakfast Drink Punch Page 11 Fruit Cobbler Grandma’s Pineapple Cake Tangy Lemon Meringue Pie Page 12 Best Ever Chocolate Pie, Banana Pudding and Baked Custard Page 13 Blueberries in the Snow Chocolate Guiness Cake Ice Box Fruit Cake Page 14 1-2-3-4 Pound Cake Virginia Spoon Bread Blackberry Roll Page 15

Recipies from david’s Restaurant

Southern Flounder Honey-Almond Wheat Rolls Downeast Crab Cakes Fish Soup Marinara Sauce Shrimp & Peanut Sauté on Grit Cake, Smithfield Ham Sauce

Additional recipes can be found on our website rrdailyherald.com

degrees) until fish floats. Be careful not to overcook. Sometimes larger pieces will not float completely to the top of the fat. Fish is done when it flakes easily

and can be checked at thickest part with small paring knife. Garnish with lemon wedges, parsley and tarter sauce. Voila! Nothing this good was ever this simple!

if necessary. Cover bowl with cloth napkin. Let rise in warm place approx. one hour or until doubled. Punch down dough. Put on floured board and knead foveminutes. Roll can be shaped as desired, 3/4 oz. to 1 oz. rolls work best.

Place rolls on greased cookie sheet. Let rise (in warm place) until doubled. Bake at 350 degrees approximately 10 minutes or until rolls are brown. Brush with melted butter when removed from oven to keep tops soft. Unused dough can be refrigerated and can be used the next day.

Mix ingredients lightly to leave crabmeat in lumps. Shape in 3 oz. patties. Bread with cracker meal. Fry in 350 degree peanut oil until cakes float.

Drain on paper towel, garnish with lemon and parsley. (Old Bay Seasoning gives a spicier cake, however I prefer the crab cakes without it).

Honey-Almond Wheat Rolls 1 pt. warm water 1 pt. warm milk 1 oz. dry yeast, by weight 2/3 oz. salt, by weight 1/4 c. honey 2 eggs beaten 4 oz. melted butter 2 1/4 c. whole-wheat flour

1 1/2 c. unbleached-white flour 1/4 c. almonds, chopped Combine milk, water, yeast, salt and honey. Add eggs and butter, mix. Add dry ingredients, mix well into firm dough that pulls away from sides of bowl. Add a little more wheat flour

Downeast Crab Cakes

~ Recipes ~ Page 3 Pork with Black Mustard Vegetable Ragu

Southern Flounder

CATERING FOR ALL OCCASIONS

1 1/2 lb. lump crabmeat, picked for shell 1/2 c. fresh crumbled bread (no crust)

Fish Soup

1 T. olive oil pinch of minced garlic 3 littleneck clams, washed & opened 2 oz. large sea scallops 2 oz. medium 40-50 peeled shrimp 4 oz. thick flounder filet cut

juice of 3 lemons 1 1/2 oz. mayonnaise 1 raw egg beaten 1/2 t. Old Bay seasoning (optional)

into 3 strips 2 oz. crabmeat lump picked for shell salt pepper 1 1/2 oz. Chablis 6 oz. marinara sauce (recipe below)

Marinara Sauce 1/4 c. olive oil 1 1/2 T. chopped garlic 2 lg. green pepper chopped fine sauté but do not brown Add:

1/2 t. parsley, chopped 1/2 t. grated parmesan cheese Use 12 inch sauté pan. Warm garlic in oil on low heat. Add scallops and fish, turn heat to medium high.

5-1 lb. cans California tomatoes* mashed 1 1/4 oz. salt 1 3/4 oz. sugar black pepper to taste

When scallops are half done, add shrimp, crab and clams turned upside down. Season lightly with salt and pepper. When shrimp are nearly done, add wine. Turn heat to high and let some of the alcohol evaporate.

1/2 T. oregano Stir, cook slowly 45 minutes to develop flavors. Adjust seasoning. *Canned tomatoes, garlic and dried

Page 15- The Daily Herald - Taste of the Roanoke Valley - August 29, 2012

Page 2- The Daily Herald - Taste of the Roanoke Valley - August 29, 2012

~ List of Advertisers ~

Courtesy: David H. Watson Sr. of david’s Restaurant in Roanoke Rapids

Add marinara sauce, heat through. Serve in soup plate, garnish with cheese and parsley. Accompany with garlic bread slices or crusty french bread. One serving. Smaller portions can be an appetizer.

herbs very so much in flavor depending on factors, such as namebrands, age of product, etc., that it is particularly important to adjust seasoning to taste on sauces such as this.

Some of your favorite recipes are created at david’s

Shrimp & Peanut Sauté on Grits Cake, Smithfield Ham Sauce This was the First Place Winner created by David H. Watson for the Main Course competition at the 2009 Virginia Peanut Festival. 8 lbs. 36/40 count peeled & deveined shrimp 1 c. oil 1 c. celery, diced small 3 c. onion, diced small 2 c. green pepper, diced small 2 T. cajun spice 1 c. white wine 2 oz. prepared hot sauce (like Franks or Texas Pete) 6 c. lightly salted canned skinless roasted peanuts Sauté shrimp and vegetables in oil over high flame and cook until nearly done. Add spice and peanuts then cook until done. Add white wine

and hot sauce, stir and serve over grits cake with ham sauce. Grits Cake * 1 gal. thick cooked grits, chilled 1/2 gal. self-rising flour mixed with 1 t. black pepper 3 eggs beaten with 1 quart milk 1. Portion grits into 2 oz. (by volume) dollar-size cake and chill 2. Dredge grits cakes in egg mixture then flour, wrap and refrigerate 3. Fry on griddle like pancakes, browning and heating through

Smithfield Ham Sauce ** 1 gal. thick rich cream sauce (any basic recipe) 4 lbs. sliced boneless Smithfield ham pan cooked, chilled and chopped mix ham into warm white sauce just before plating Presentation: Place one grits cake on 7” plate, top with shrimp and vegetables, then ham cream sauce and last garnish with chopped parsley *Grits: 1 gal. water, 1 quart grits, 4 oz. margarine, 2 teaspoons salt **Cream Sauce: 3 quarts milk, 1 pint cream, 2 cups flour, 2 cups butter, 2 oz. grated onion, salt Yields: 50 servings

North Carolina and Virginia Health Permit Mixed Beverage Catering License Bonded and Licensed

1011 Roanoke Ave Roanoke Rapids, NC 27870

(252) 537-3262

XNLV45363


It’s All About You Florist & Gifts

Page 16- The Daily Herald - Taste of the Roanoke Valley - August 29, 2012

Birthdays, Anniversary, Get Well Parties & Special Events Balloons – Fruit Baskets Goody baskets & gifts for all occasions We specialize in Wedding and Sympathy

XNLV46023

Visit or Call Jimmy and Terrie for all your Floral Needs

533-2993 • 1021 Roanoke Ave


Taste of the Roanoke Valley