Taste of the Roanoke Valley

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It’s All About YouFlorist & Gifts

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533-2993 • 1021 Roanoke Ave533-2993 • 1021 Roanoke AveVisit or Call Jimmy and Terrie for all your Floral Needs

Birthdays, Anniversary, Get Well

Parties & Special Events

Balloons – Fruit Baskets

Goody baskets & gifts for all occasions

We specialize in

Wedding and Sympathy

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oanoke Valley - August 29, 2012

1011 Roanoke AveRoanoke Rapids, NC 27870

(252) 537-3262

Some of your favorite recipes are created at david’s

North Carolina and Virginia Health Permit

Mixed Beverage Catering License

Bonded and Licensed

CATERING FOR ALL OCCASIONS

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

12 to 14 oz. flounder filets (one per serving)salt, pepperbuttermilk for dippingself-rising flour

Dry fish with paper towel. Season with salt and pepper. Dip in but-termilk. Dredge with flour. Shake off excess.

Fry in deepfat (peanut oil, 350

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!

Southern Flounder

1 pt. warm water1 pt. warm milk1 oz. dry yeast, by weight2/3 oz. salt, by weight1/4 c. honey2 eggs beaten4 oz. melted butter2 1/4 c. whole-wheat flour

1 1/2 c. unbleached-white flour1/4 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

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.

Honey-Almond Wheat Rolls

1 1/2 lb. lump crabmeat, picked for shell1/2 c. fresh crumbled bread (no crust)

juice of 3 lemons1 1/2 oz. mayonnaise1 raw egg beaten1/2 t. Old Bay seasoning (optional)

Mix ingredients lightly to leave crab-meat 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 Season-ing gives a spicier cake, however I prefer the crab cakes without it).

Downeast Crab Cakes

1 T. olive oilpinch of minced garlic3 littleneck clams, washed & opened2 oz. large sea scallops2 oz. medium 40-50 peeled shrimp4 oz. thick flounder filet cut

into 3 strips2 oz. crabmeat lump picked for shellsaltpepper1 1/2 oz. Chablis6 oz. marinara sauce (recipe below)

1/2 t. parsley, chopped1/2 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.

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.

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.

Fish Soup

1/4 c. olive oil1 1/2 T. chopped garlic2 lg. green pepper chopped fine sauté but do not brownAdd:

5-1 lb. cans California tomatoes* mashed1 1/4 oz. salt1 3/4 oz. sugarblack pepper to taste

1/2 T. oregano

Stir, cook slowly 45 minutes to develop flavors. Adjust seasoning.*Canned tomatoes, garlic and dried

herbs very so much in flavor depend-ing on factors, such as namebrands, age of product, etc., that it is particu-larly important to adjust seasoning to taste on sauces such as this.

Marinara Sauce

Shrimp & Peanut Sauté on Grits Cake, Smithfield Ham SauceThis 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 shrimp1 c. oil1 c. celery, diced small3 c. onion, diced small

2 c. green pepper, diced small2 T. cajun spice1 c. white wine2 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, chilled1/2 gal. self-rising flour mixed with 1 t. black pepper3 eggs beaten with 1 quart milk

1. Portion grits into 2 oz. (by volume) dollar-size cake and chill2. Dredge grits cakes in egg mixture then flour, wrap and refrigerate3. 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. marga-rine, 2 teaspoons salt**Cream Sauce: 3 quarts milk, 1 pint cream, 2 cups flour, 2 cups butter, 2 oz. grated onion, saltYields: 50 servings

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

~ Recipes ~ Page 3

Pork with Black Mustard Vegetable Ragu

Page 4Pimiento Cheese

Marinated Vegetables/CheeseAwesome Grilled Cheese

Broccoli CasseroleChicken and Rice

Page 5Marinara Sauce

Cucumber and Tomato SaladEggplant Parmesan

Page 6 No Peek Beef Casserole

Corn PuddingSalsa

Taco Layered DipBreakfast Pizza

Page 7 Blueberry Corn SaladDebbie’s Potato Salad

Page 8Baked Salmon

Poor Mans Crab CakeShrimp Sauce

Betty Faye’s Tasty TunaGuacamole

Butter Beans and Corn

Page 9Recipies from

Mary Sherwood Lake LivingTiramisu

Watermelon SaladBasic Bruschetta

Page 10Berried Delight

Blueberry Yum YumHappy Breakfast Drink

Punch

Page 11Fruit Cobbler

Grandma’s Pineapple CakeTangy Lemon Meringue Pie

Page 12Best Ever Chocolate Pie, Banana

Pudding and Baked Custard

Page 13Blueberries in the SnowChocolate Guiness Cake

Ice Box Fruit Cake

Page 141-2-3-4 Pound CakeVirginia Spoon Bread

Blackberry Roll

Page 15Recipies from david’s Restaurant

Southern FlounderHoney-Almond Wheat Rolls

Downeast Crab CakesFish Soup

Marinara SauceShrimp & Peanut Sauté on Grit Cake, Smithfield Ham Sauce

Additional recipes can be found on our

website rrdailyherald.com

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847 Lizard Creek Road, Henrico, NC 27842Mon-Sat 9:00-5:00 Sun 10:00 - 4:00

You can � nd Herbs at Wildwood for your favorite recipes!!!

Why Leave the Lake to Shop?

WildwoodNursery &

Garden Center, Inc.

Courtesy: Bill Hand of Littleton

Pork with Blackberry Mustard1/2 t. thyme, crushed1/4 t. thyme crushed1/2 t. ground pepper1/4 t. ground allspice1/4 t. ground cinnamon1 1/2 lbs. pork tenderloin1 T. olive oil1 1/4 c. chicken broth2 T. balsamic vinegar1 t. brown sugar

1/2 t. cornstarch2 T. water1/4 c. blackberry mustard3/4 c. fresh blackber-ries1/4 t. salt1 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 thermom-eter 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.

Vegetable Ragu

2 medium shallots, diced1 leek or 2 bunches green onions, diced½ red, yellow or orange pep-per, diced2 cloves garlic, diced1 c. seeded & skinned to-mato, diced2 c. corn1 c. peas, lima beans, car-rots or whatever (Optional)

1 11oz. can Mandrain or-anges, chopped and liquid saved1 c. vegetable broth½ c. sherry1 T. cold butter, dicedSalt & pepper, to tasteDash of sugar1 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, pep-pers, 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

sherry.5. Add broth and cook until reduced by half. Salt and pep-

per to taste.6. Take off burner add cold butter, serve. Yield: 4 servings.

Courtesy: Yvonne Hoffman of Lake Gaston

Courtesy: Ralph Hardee-Rives of Enfield

1-2-3-4 Pound Cake

1 c. butter2 c. sugar3 c. cake flour, sifted

4 eggs2 t. baking powder1 c. fresh clabber (may substitute

buttermilk)1 t. sodaa little vanilla (1/2-1 tsp.)

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-

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.

This recipe belonged to Mrs. Mamie E. Pittman Hardee who taught in Hali-fax 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

Hardrawee (near Enfield) and Daw-son (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 wed-

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 pro-fessor from East Carolina University.


Virginia Spoon Bread

1 c. boiling water1/4 c. corn meal1 egg

1 t. cooking oil1 1/2 c. buttermilk3/4 t.. soda

1/2 t. salt

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

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

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

High School. She was an outstanding history teacher. She was a member of Enfield Methodist Church and the Unit-ed 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

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.” Submit-ted by Dr. Ralph Hardee-Rives of En-field, a former student of Mrs. Bellamy and a cousin by marriage.

Courtesy: Carey Foster of Roanoke Rapids

Blackberry Roll

2 c. flour1/2 t. salt4 t. baking powder4 T. butter

1 c. American cheese, grated1/3 c. milk3 1/2 c. blackberries1 t. cinnamon

1/2 c. white sugar1/4 c. brown sugar

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

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

This dish is great with grilled or pan seared fish.

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Courtesy: Nancy Sapp of Gaston

Chocolate Guinness Cake1 c. Guinness1/2 c. butter, cubed2 c. sugar3/4 c. baking cocoa2 eggs, beaten2/3 c. sour cream3 ts. vanilla2 cs. all-purpose flour1 and 1/2 ts. baking soda Topping1 pkg. (8 oz.) cream cheese, softened1 and 1/2 cs. confectioner sugar1/2 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 CakeCourtesy: 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.”

1 lb. English walnuts 1 lb. golden raisins

2 lbs. pecans 1 lb. miniature marshmallows1 lb. vanilla wafers1 large can of undiluted milk1 lb. candied cherries

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 refriger-ate. It will keep in the refrigerator for weeks. You can use one box of vanilla wafers and one package of marshmal-lows if you wish. I usually measure one pound of each item to be sure I have enough.

Blueberries in the Snow

1 Angel food cake4 8 oz. bars of cream cheese2 8 oz. containers of Cool Whip1/2 c. Splenda or sugar2 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

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.

Courtesy: Margaret Miles of Roanoke Rapids

Courtesy: Suetta Scarbrough of Roanoke Rapids

Pimiento Cheese

1 lb. bag (4 c.) Kraft sharp cheese, shredded1 7oz. jar diced pimientos, undrained2 T. onion, grated (adjust to taste)1/4 t. cayenne pepper (adjust to taste)1 c. mayo (Duke’s)

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 sandwich-es or for stuffing celery ribs.

“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.”

Courtesy: Paulette Howell of Margarettsville

1 c. sugar1/2 c. white vinegar1/4 c. oilsalt & pepper

Mix and bring to boil. Cool completely before adding veg-etables 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!

Awesome Grilled CheeseCourtesy: Peggy Rose of Littleton

2 T. butter or margarine2 slices white breadsharp cheddar cheese, sliced or shredded

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.

Courtesy: Dail Allen of Roanoke Rapids

2 boxes frozen broccoli-chopped, cook and drain1 c. mayonnaise1 chopped onion1 can cream of mushroom soup2 beaten eggs1 c. cheddar cheese

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

Chicken and Rice


2 1/2 or 3 lbs. chicken, cutup1 can cream of mushroom/celery soup1 can water1 c. rice

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

Marinated Vegetables/Cheese

Broccoli Casserole

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We specialize in

We� ing & Sympa� y.

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Visit or Call Jimmy and Terrie for all your Floral Needs

533-29931021 Roanoke Ave

Gifts for all occasions!

BirthdaysAnniversaries

Giftware

Parties &Special Events

Balloons Fruit Baskets

Goody baskets

Best Ever Chocolate Pie5 egg yolks 1 heaping cup sugar2 heaping tablespoons cocoa 4 T. flour1/2 stick butter 1 t. vanilla 1 cooked pie crust 2 c. milk (I like to use canned milk, fresh milk works fine).

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!

Banana Pudding1 box vanilla wafers 3 or 4 ripe bananas1 c. sugar 4 egg yolks 2 T. flour 2 c. milk, canned or fresh1 t. vanilla

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 pud-ding with meringue and cook at 325 degrees for 20 minutes.

Baked Custard1/2 c. sugar 3 beaten eggs1 1/2 c. fresh milk 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

Best Ever Chocolate Pie, Banana Pudding and Baked Custard

Courtesy: Evelyn Doughtie of Roanoke Rapids

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 go-ing 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 Sun-day.

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, shar-ing 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 Dough-tie 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 of-ten share my culinary skills with he and his family — Yvonne and Lauren. This is my joy.

Hope you enjoy these favorites.

“Cooking — My Thing”

Courtesy: Yvonne Hoffman of Lake GastonMarinara sauce

3 28 oz. cans diced tomatoes1 28 oz. can crushed toma-toes1 12 oz. can tomato paste, optional12 cloves crushed garlic2 large red onions, diced (not too small, you want it chunky)7 stalks celery, diced

4 carrots, dicedSalt & pepper to tasteSugar to taste3 T. olive oil1 T. dried red pepper flakes, crush to release more flavorOptional — roasted red pep-per or other Veggies

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 pep-per 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

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.

Eggplant Parmesan1 large eggplant2 eggs beaten with 2 T. of milkBreading mix/bread crumbs to coat8 oz. mozzarella cheese, shredded1 large onion, chopped

1/2 green pepper, chopped1 cayenne pepper, chopped1 stalk celery, chopped2 cloves garlic, minced1 T. hot sauce

3 T. olive oil plus enough to saute eggplant 1 large jar (26 oz.) red pasta sauce with mushrooms8 oz. cooked spaghetti1/4 c. Parmesan cheese

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 me-dium heat until browned on both sides, about five minutes.

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.

Courtesy: Cary Foster of Roanoke Rapids

“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.”

Cucumber and Tomato Salad2 cucumbers1 small green pepper1/3 c. oil

3 T. red wine vinegar1/8 t. pepper1 large tomato

1 small onion3 T. sugar (add more if needed)3/4 t. salt

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

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

Courtesy: Carla Stephenson of Seaboard

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Courtesy: Carol Baugham Ferguson of Severn

Grandma’s Pineapple Cake

1 box Duncan Hines yellow cake mix1 c. sugar1 stick butter or margarine1 can crushed pineapple drained (14 to 16 oz.)

Fix cake as directed on box — take

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.

Tangy Lemon Meringue Pie

1 Pillsbury Pie Crust2 boxes Jello pudding mix, lemon2 500 mg. vitamin C tablets4 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 di-rections. 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 ac-cording to label instructions. When pudding is thickened, pour into already cooked pie crust.

Courtesy: Peggy Rose of Littleton

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. Every-body 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.

Fruit Cobbler1 stick butter1 cup self-rising flour1 cup sugar

1 cup milk1 can fruit pie filling

Preheat oven to 350 de-grees. 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.


Meringue

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.

Courtesy: Nancy Sapp of GastonCorn Pudding

3 T. flour1 can whole kernel corn1 can cream style corn1/2 c. sugar

1 c. milk2 t. salt3 T. melted butter3 beaten eggs

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 mix-

ture.Bake at 325 degrees until firm.


(Crockpot)2 lbs. stew beef (small pieces)1 pkg. dry onion soup mix1/2 c. red wine1 can cream of mushroom soup1-4 oz. can drained mushrooms

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.

SalsaCourtesy: Carla Stephenson of Seaboard

3 tomatoes, chopped1 can green chilies, choppedonion3 T. oil1 1/2 t. vinegar1 t. garlic saltsalt & pepper to taste

Mix all ingredients and refrigerate.

No Peek Beef Casserole

Courtesy: Glena Bellflower of Jackson

1 lb. hamburger1 pkg. Old El Paso Taco Seasoning mix1 large can refried beans1 (16 oz.) sour creamshredded lettuce8 oz. shredded cheese (Mexican blend)16 oz. jar salsablack 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.

Breakfast PizzaCourtesy: Glena Bellflower of Jackson

This recipe appeared in Quick Cooking Magazine.

1 lb. sausage8 oz. pkg. crescent rolls4 eggs2 T. milk1/8 t. black pepper3/4 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.

Taco Layered Dip

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Your Event and Floral Design Specialists

XNLV45072

Set The MoodAdd Flowersand Wine for your special recipe from Exquisite Occasions.freshfresh

WeldonF R U I T & P R O D U C E

252-536-3131113 Maple St.Weldon, NC

We supply the freshest

ingredients to the best

grocery stores,

restaurants, and NOW

serving the public.

Bringing you the

Fruit & Produce

In the ValleyBEST

87Years ofExperience

freshfreshWe supply the freshest freshfreshWe supply the freshest

Every

with FRESHrecipeshould start

fruit & produce

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

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.

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

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. Dis-card 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.

Blueberry Corn Salad

Debbie’s Potato SaladCourtesy: 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

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.

Berried Delight

1 1/2 c. graham crackers1/3 c. butter or margarine1/4 c. sugar8 oz. cool whip

1 pkg. vanilla pudding (6 servings)1/4 c. sugar1 pkg. cream cheese2 T. milk

2 1/2 c. cold milk2 pints strawberries, halved

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. Pre-pare pudding with cold milk as directed on package. Pour over strawberries. Chill several hours or overnight. Shortly

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

Courtesy: Sondra Vann of Conway

In memory of Grandma Emma Bailey ...

Blueberry Yum YumCourtesy: Donna Clements of Roanoke RapidsRecipe culled from Southern Living Magazine, April 1998

Crust1 1/2 c. self-rising flour1/2 c. firmly packed light brown sugar3/4 c. butter, softened1 1/2 c. chopped pecans

Filling1 (12-oz.) container frozen whipped topping, thawed1 (8-oz.) package cream cheese, softened3/4 c. sifted powdered sugar

Topping1 c. sugar3 T. cornstarch1 c. water4 c. fresh blueberries






Cherry juiceSunny Delight Original Maraschino cherriesPineapple chunksice

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.

PunchCourtesy: Paulette Howell of Margarettsville

4 pkgs Kool-Aid, any color/flavor4 c. sugar1 large can Dole Pineapple Juice2 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!

Happy Breakfast Drink

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STOP IN OR CALL 252-537-5820

WE ARE OPEN 10:00am-6:00pm

Tuesday-SaturdayFRESH FISH

& SEAFOOD

WEEKLY SPECIALS

ATLAS FISH MARKET IS THE OLDEST ESTABLISHED FISH

MARKET IN ROANOKE RAPIDS, DATING BACK TO 1950.

All � sh are cleaned & dressed on site to meet your needs.

FEATURING TIM-BUCK’S SAUCE

6 Egg Yolks3 Tbsp Sugar1 ½ cups Espresso, cooled2 Tbsp Kaluha

24 pack Ladyfingers½ cup Shaved Chocolate, for garnish1 pound Mascarpone Cheese

Tiramisu

Directions:1) In a large bowl, with a whisk at-

tachment, 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 fin-gers 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

Courtesy: Mary Sherwood Lake Living

Additional Metrics:Yield: serves 6Cuisine: ItalianPrep Time: 25 minutesInactive Prep Time: 2 hours

4 cups Watermelon In ½ In Cubes4 ounces Feta Or Goat Cheese ( I Used A Herb Goat Cheese)¼ pound Prosciutto Instrips3 Tbsp Honey2 Tbsp Champagne Vinegar1 Tbsp Canola Oil Or Other

Unflavored OilSalt And PepperSalad Greens¼ cup Roasted Nuts (I used Pistachios)¼ Red Onion (Optional), thinly sliced

Watermelon Salad

Directions:1) In shaker bottle mis Cham-

pagne vinegar, honey, oil, salt and pepper, shake and put a side.

2) In salad bowl put greens, pro-sciutto, 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


Additional Metrics:Yield: 4 servingsCuisine: American

½ cup Tomato, seeded and peeled¼ cup Red Onion, diced4 to 5 leaves Basil, coarsely choppedpinch Red Pepper Flakes1 Tbsp Red Wine Vinegar

1 Tbsp Balsamic Vinegar4 Tbsp Extra Virgin Olive OilSalt Abd Pepper To Taste1 clove Garlic Clove Minced1 loaf Bread

Basic Bruschetta

Directions:1) Combine tomato, onion, garlic,

and basil in a bowl. Stir in the vin-egars, oil, red and black peppers, and salt. Taste and adjust sea-sonings to taste. Let set to blend flavors

To make bread:1) Put salt, pepper, and garlic

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.


Additional Metrics:Yield: 3 to 4 servingsCuisine: ItalianPrep Time: 10 to 15 minutesInactive Prep Time: 35 to 40 minutes

Baked SalmonCourtesy: Carey Foster of Roanoke Rapids

Four 4 to 6-oz. salmon filets1/3 c. Miracle Whip1 T. Worcestershire sauce1 T. chives, chopped1 T. parsley, chopped4 T. sesame seeds2 T. olive oil

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.

Poor Mans Crab Cakes

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

2 c. grated zucchini2 beaten eggs1 T. margarine1 T. Old Bay1 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.

Shrimp sauce Courtesy: Dail Allen of Roanoke Rapids

3 T. water1/4 c. ketchup2 t. horseradish1 t. Worcestershire sauce1 t. crushed onion1 t. salt1 t. pepper1 T. vinegar2 t. Texas Pete1 t. celery seed2 T. sugar

Boil until thick.

(Can be used on any seafood.)

Betty Faye’s Tasty Tuna

Courtesy: Betty Pope of Rich Square

4 (6 oz.) cans tuna in oil or water, drained1/2 t. onion salt1/2 c. onions, diced1 T. mustard (dry or liquid)1/2 t. paprika3-4 T. Mt. Olive Sweet Salad Cubes2-3 T. Whipped Salad Dressing1/4 t. sugarSpecial ingredient: Several shakes of crushed red pep-per, approximately 1 t.

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

GuacamoleCourtesy: Sarah Baicy-Scott, Lake Gaston native

4 avocodos1/2 lime (juice)1/4 c. red onion, chopped fine4 cloves garlic, minced fine1 T. cumin2 T. cilantro, choppedRed 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.



2 c. fresh or one small bag frozen butter beans or baby lima beans2 cans whole kernel corn 3 T. butter or margarine1/4 c. sugar1 to 2 t. salt1 t. black pepper

Fill large pot or crockpot half way with water. Add salt, pep-per, butter and sugar. Heat on medium heat until butter melts. Add butter beans. Cook until beans are at medium tender-ness. Test with fork. Add corn and cook 30 minutes more, or until beans are very soft and pot liquor is slightly thickened.

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STOP IN OR CALL 252-537-5820

WE ARE OPEN 10:00am-6:00pm

Tuesday-SaturdayFRESH FISH

& SEAFOOD

WEEKLY SPECIALS

ATLAS FISH MARKET IS THE OLDEST ESTABLISHED FISH

MARKET IN ROANOKE RAPIDS, DATING BACK TO 1950.

All � sh are cleaned & dressed on site to meet your needs.

FEATURING TIM-BUCK’S SAUCE

6 Egg Yolks3 Tbsp Sugar1 ½ cups Espresso, cooled2 Tbsp Kaluha

24 pack Ladyfingers½ cup Shaved Chocolate, for garnish1 pound Mascarpone Cheese

Tiramisu

Directions:1) In a large bowl, with a whisk at-

tachment, 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 fin-gers 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.


Courtesy: Mary Sherwood Lake Living

Additional Metrics:Yield: serves 6Cuisine: ItalianPrep Time: 25 minutesInactive Prep Time: 2 hours

4 cups Watermelon In ½ In Cubes4 ounces Feta Or Goat Cheese ( I Used A Herb Goat Cheese)¼ pound Prosciutto Instrips3 Tbsp Honey2 Tbsp Champagne Vinegar1 Tbsp Canola Oil Or Other

Unflavored OilSalt And PepperSalad Greens¼ cup Roasted Nuts (I used Pistachios)¼ Red Onion (Optional), thinly sliced

Watermelon Salad

Directions:1) In shaker bottle mis Cham-

pagne vinegar, honey, oil, salt and pepper, shake and put a side.

2) In salad bowl put greens, pro-sciutto, 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


Additional Metrics:Yield: 4 servingsCuisine: American

½ cup Tomato, seeded and peeled¼ cup Red Onion, diced4 to 5 leaves Basil, coarsely choppedpinch Red Pepper Flakes1 Tbsp Red Wine Vinegar

1 Tbsp Balsamic Vinegar4 Tbsp Extra Virgin Olive OilSalt Abd Pepper To Taste1 clove Garlic Clove Minced1 loaf Bread

Basic Bruschetta

Directions:1) Combine tomato, onion, garlic,

and basil in a bowl. Stir in the vin-egars, oil, red and black peppers, and salt. Taste and adjust sea-sonings to taste. Let set to blend flavors

To make bread:1) Put salt, pepper, and garlic

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.


Additional Metrics:Yield: 3 to 4 servingsCuisine: ItalianPrep Time: 10 to 15 minutesInactive Prep Time: 35 to 40 minutes

Baked SalmonCourtesy: Carey Foster of Roanoke Rapids

Four 4 to 6-oz. salmon filets1/3 c. Miracle Whip1 T. Worcestershire sauce1 T. chives, chopped1 T. parsley, chopped4 T. sesame seeds2 T. olive oil

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.

Poor Mans Crab Cakes

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

2 c. grated zucchini2 beaten eggs1 T. margarine1 T. Old Bay1 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.

Shrimp sauce Courtesy: Dail Allen of Roanoke Rapids

3 T. water1/4 c. ketchup2 t. horseradish1 t. Worcestershire sauce1 t. crushed onion1 t. salt1 t. pepper1 T. vinegar2 t. Texas Pete1 t. celery seed2 T. sugar

Boil until thick.

(Can be used on any seafood.)

Betty Faye’s Tasty Tuna

Courtesy: Betty Pope of Rich Square

4 (6 oz.) cans tuna in oil or water, drained1/2 t. onion salt1/2 c. onions, diced1 T. mustard (dry or liquid)1/2 t. paprika3-4 T. Mt. Olive Sweet Salad Cubes2-3 T. Whipped Salad Dressing1/4 t. sugarSpecial ingredient: Several shakes of crushed red pep-per, approximately 1 t.

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

GuacamoleCourtesy: Sarah Baicy-Scott, Lake Gaston native

4 avocodos1/2 lime (juice)1/4 c. red onion, chopped fine4 cloves garlic, minced fine1 T. cumin2 T. cilantro, choppedRed 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.



2 c. fresh or one small bag frozen butter beans or baby lima beans2 cans whole kernel corn 3 T. butter or margarine1/4 c. sugar1 to 2 t. salt1 t. black pepper

Fill large pot or crockpot half way with water. Add salt, pep-per, butter and sugar. Heat on medium heat until butter melts. Add butter beans. Cook until beans are at medium tender-ness. Test with fork. Add corn and cook 30 minutes more, or until beans are very soft and pot liquor is slightly thickened.

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Your Event and Floral Design Specialists

XNLV45072

Set The MoodAdd Flowersand Wine for your special recipe from Exquisite Occasions.freshfresh

WeldonF R U I T & P R O D U C E

252-536-3131113 Maple St.Weldon, NC

We supply the freshest

ingredients to the best

grocery stores,

restaurants, and NOW

serving the public.

Bringing you the

Fruit & Produce

In the ValleyBEST

87Years ofExperience

freshfreshWe supply the freshest freshfreshWe supply the freshest

Every

with FRESHrecipeshould start

fruit & produce

XN

LV43852

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

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.

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

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. Dis-card 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.

Blueberry Corn Salad

Debbie’s Potato SaladCourtesy: 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

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.

Berried Delight

1 1/2 c. graham crackers1/3 c. butter or margarine1/4 c. sugar8 oz. cool whip

1 pkg. vanilla pudding (6 servings)1/4 c. sugar1 pkg. cream cheese2 T. milk

2 1/2 c. cold milk2 pints strawberries, halved





Courtesy: Sondra Vann of Conway

In memory of Grandma Emma Bailey ...

Blueberry Yum YumCourtesy: Donna Clements of Roanoke RapidsRecipe culled from Southern Living Magazine, April 1998

Crust1 1/2 c. self-rising flour1/2 c. firmly packed light brown sugar3/4 c. butter, softened1 1/2 c. chopped pecans

Filling1 (12-oz.) container frozen whipped topping, thawed1 (8-oz.) package cream cheese, softened3/4 c. sifted powdered sugar

Topping1 c. sugar3 T. cornstarch1 c. water4 c. fresh blueberries






Cherry juiceSunny Delight Original Maraschino cherriesPineapple chunksice

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.

PunchCourtesy: Paulette Howell of Margarettsville

4 pkgs Kool-Aid, any color/flavor4 c. sugar1 large can Dole Pineapple Juice2 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!

Happy Breakfast Drink

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We HaveWhat You Need!

• 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

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252-586-0330144 Elams RdLittleton, NC

(Across from food Lion Shopping Center)

HoursMonday - Saturday: 8-6

Sunday: 9-3

www.lkgacehardware.com

Courtesy: Carol Baugham Ferguson of Severn

Grandma’s Pineapple Cake

1 box Duncan Hines yellow cake mix1 c. sugar1 stick butter or margarine1 can crushed pineapple drained (14 to 16 oz.)

Fix cake as directed on box — take

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.

Tangy Lemon Meringue Pie

1 Pillsbury Pie Crust2 boxes Jello pudding mix, lemon2 500 mg. vitamin C tablets4 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 di-rections. 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 ac-cording to label instructions. When pudding is thickened, pour into already cooked pie crust.


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. Every-body 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.

Fruit Cobbler1 stick butter1 cup self-rising flour1 cup sugar

1 cup milk1 can fruit pie filling

Preheat oven to 350 de-grees. 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.


Meringue

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.

Courtesy: Nancy Sapp of GastonCorn Pudding

3 T. flour1 can whole kernel corn1 can cream style corn1/2 c. sugar

1 c. milk2 t. salt3 T. melted butter3 beaten eggs

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 mix-

ture.Bake at 325 degrees until firm.


(Crockpot)2 lbs. stew beef (small pieces)1 pkg. dry onion soup mix1/2 c. red wine1 can cream of mushroom soup1-4 oz. can drained mushrooms

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.

SalsaCourtesy: Carla Stephenson of Seaboard

3 tomatoes, chopped1 can green chilies, choppedonion3 T. oil1 1/2 t. vinegar1 t. garlic saltsalt & pepper to taste

Mix all ingredients and refrigerate.

No Peek Beef Casserole

Courtesy: Glena Bellflower of Jackson

1 lb. hamburger1 pkg. Old El Paso Taco Seasoning mix1 large can refried beans1 (16 oz.) sour creamshredded lettuce8 oz. shredded cheese (Mexican blend)16 oz. jar salsablack 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.

Breakfast PizzaCourtesy: Glena Bellflower of Jackson

This recipe appeared in Quick Cooking Magazine.

1 lb. sausage8 oz. pkg. crescent rolls4 eggs2 T. milk1/8 t. black pepper3/4 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.

Taco Layered Dip

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Best Ever Chocolate Pie5 egg yolks 1 heaping cup sugar2 heaping tablespoons cocoa 4 T. flour1/2 stick butter 1 t. vanilla 1 cooked pie crust 2 c. milk (I like to use canned milk, fresh milk works fine).

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!

Banana Pudding1 box vanilla wafers 3 or 4 ripe bananas1 c. sugar 4 egg yolks 2 T. flour 2 c. milk, canned or fresh1 t. vanilla

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 pud-ding with meringue and cook at 325 degrees for 20 minutes.

Baked Custard1/2 c. sugar 3 beaten eggs1 1/2 c. fresh milk 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

Best Ever Chocolate Pie, Banana Pudding and Baked Custard

Courtesy: Evelyn Doughtie of Roanoke Rapids

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 go-ing 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 Sun-day.

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, shar-ing 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 Dough-tie 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 of-ten share my culinary skills with he and his family — Yvonne and Lauren. This is my joy.

Hope you enjoy these favorites.

“Cooking — My Thing”

Courtesy: Yvonne Hoffman of Lake GastonMarinara sauce

3 28 oz. cans diced tomatoes1 28 oz. can crushed toma-toes1 12 oz. can tomato paste, optional12 cloves crushed garlic2 large red onions, diced (not too small, you want it chunky)7 stalks celery, diced

4 carrots, dicedSalt & pepper to tasteSugar to taste3 T. olive oil1 T. dried red pepper flakes, crush to release more flavorOptional — roasted red pep-per or other Veggies

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 pep-per 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

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.

Eggplant Parmesan1 large eggplant2 eggs beaten with 2 T. of milkBreading mix/bread crumbs to coat8 oz. mozzarella cheese, shredded1 large onion, chopped

1/2 green pepper, chopped1 cayenne pepper, chopped1 stalk celery, chopped2 cloves garlic, minced1 T. hot sauce

3 T. olive oil plus enough to saute eggplant 1 large jar (26 oz.) red pasta sauce with mushrooms8 oz. cooked spaghetti1/4 c. Parmesan cheese

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 me-dium heat until browned on both sides, about five minutes.

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.

Courtesy: Cary Foster of Roanoke Rapids

“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.”

Cucumber and Tomato Salad2 cucumbers1 small green pepper1/3 c. oil

3 T. red wine vinegar1/8 t. pepper1 large tomato

1 small onion3 T. sugar (add more if needed)3/4 t. salt

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

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

Courtesy: Carla Stephenson of Seaboard

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Chocolate Guinness Cake1 c. Guinness1/2 c. butter, cubed2 c. sugar3/4 c. baking cocoa2 eggs, beaten2/3 c. sour cream3 ts. vanilla2 cs. all-purpose flour1 and 1/2 ts. baking soda Topping1 pkg. (8 oz.) cream cheese, softened1 and 1/2 cs. confectioner sugar1/2 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 CakeCourtesy: 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.”

1 lb. English walnuts 1 lb. golden raisins

2 lbs. pecans 1 lb. miniature marshmallows1 lb. vanilla wafers1 large can of undiluted milk1 lb. candied cherries

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 refriger-ate. It will keep in the refrigerator for weeks. You can use one box of vanilla wafers and one package of marshmal-lows if you wish. I usually measure one pound of each item to be sure I have enough.

Blueberries in the Snow

1 Angel food cake4 8 oz. bars of cream cheese2 8 oz. containers of Cool Whip1/2 c. Splenda or sugar2 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

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.

Courtesy: Margaret Miles of Roanoke Rapids

Courtesy: Suetta Scarbrough of Roanoke Rapids

Pimiento Cheese

1 lb. bag (4 c.) Kraft sharp cheese, shredded1 7oz. jar diced pimientos, undrained2 T. onion, grated (adjust to taste)1/4 t. cayenne pepper (adjust to taste)1 c. mayo (Duke’s)

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 sandwich-es or for stuffing celery ribs.

“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.”

Courtesy: Paulette Howell of Margarettsville

1 c. sugar1/2 c. white vinegar1/4 c. oilsalt & pepper

Mix and bring to boil. Cool completely before adding veg-etables 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!

Awesome Grilled CheeseCourtesy: Peggy Rose of Littleton

2 T. butter or margarine2 slices white breadsharp cheddar cheese, sliced or shredded

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.


2 boxes frozen broccoli-chopped, cook and drain1 c. mayonnaise1 chopped onion1 can cream of mushroom soup2 beaten eggs1 c. cheddar cheese

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

Chicken and Rice


2 1/2 or 3 lbs. chicken, cutup1 can cream of mushroom/celery soup1 can water1 c. rice

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

Marinated Vegetables/Cheese

Broccoli Casserole

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847 Lizard Creek Road, Henrico, NC 27842Mon-Sat 9:00-5:00 Sun 10:00 - 4:00

You can � nd Herbs at Wildwood for your favorite recipes!!!

Why Leave the Lake to Shop?

WildwoodNursery &

Garden Center, Inc.

Courtesy: Bill Hand of Littleton

Pork with Blackberry Mustard1/2 t. thyme, crushed1/4 t. thyme crushed1/2 t. ground pepper1/4 t. ground allspice1/4 t. ground cinnamon1 1/2 lbs. pork tenderloin1 T. olive oil1 1/4 c. chicken broth2 T. balsamic vinegar1 t. brown sugar

1/2 t. cornstarch2 T. water1/4 c. blackberry mustard3/4 c. fresh blackber-ries1/4 t. salt1 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 thermom-eter 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.

Vegetable Ragu

2 medium shallots, diced1 leek or 2 bunches green onions, diced½ red, yellow or orange pep-per, diced2 cloves garlic, diced1 c. seeded & skinned to-mato, diced2 c. corn1 c. peas, lima beans, car-rots or whatever (Optional)

1 11oz. can Mandrain or-anges, chopped and liquid saved1 c. vegetable broth½ c. sherry1 T. cold butter, dicedSalt & pepper, to tasteDash of sugar1 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, pep-pers, 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

sherry.5. Add broth and cook until reduced by half. Salt and pep-

per to taste.6. Take off burner add cold butter, serve. Yield: 4 servings.

Courtesy: Yvonne Hoffman of Lake Gaston


1-2-3-4 Pound Cake

1 c. butter2 c. sugar3 c. cake flour, sifted

4 eggs2 t. baking powder1 c. fresh clabber (may substitute

buttermilk)1 t. sodaa little vanilla (1/2-1 tsp.)

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-

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.

This recipe belonged to Mrs. Mamie E. Pittman Hardee who taught in Hali-fax 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

Hardrawee (near Enfield) and Daw-son (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 wed-

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 pro-fessor from East Carolina University.


Virginia Spoon Bread

1 c. boiling water1/4 c. corn meal1 egg

1 t. cooking oil1 1/2 c. buttermilk3/4 t.. soda

1/2 t. salt

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

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

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

High School. She was an outstanding history teacher. She was a member of Enfield Methodist Church and the Unit-ed 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

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.” Submit-ted by Dr. Ralph Hardee-Rives of En-field, a former student of Mrs. Bellamy and a cousin by marriage.

Courtesy: Carey Foster of Roanoke Rapids

Blackberry Roll

2 c. flour1/2 t. salt4 t. baking powder4 T. butter

1 c. American cheese, grated1/3 c. milk3 1/2 c. blackberries1 t. cinnamon

1/2 c. white sugar1/4 c. brown sugar

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

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

This dish is great with grilled or pan seared fish.

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1011 Roanoke AveRoanoke Rapids, NC 27870

(252) 537-3262

Some of your favorite recipes are created at david’s

North Carolina and Virginia Health Permit

Mixed Beverage Catering License

Bonded and Licensed

CATERING FOR ALL OCCASIONS

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

12 to 14 oz. flounder filets (one per serving)salt, pepperbuttermilk for dippingself-rising flour

Dry fish with paper towel. Season with salt and pepper. Dip in but-termilk. Dredge with flour. Shake off excess.

Fry in deepfat (peanut oil, 350

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!

Southern Flounder

1 pt. warm water1 pt. warm milk1 oz. dry yeast, by weight2/3 oz. salt, by weight1/4 c. honey2 eggs beaten4 oz. melted butter2 1/4 c. whole-wheat flour

1 1/2 c. unbleached-white flour1/4 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

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.

Honey-Almond Wheat Rolls

1 1/2 lb. lump crabmeat, picked for shell1/2 c. fresh crumbled bread (no crust)

juice of 3 lemons1 1/2 oz. mayonnaise1 raw egg beaten1/2 t. Old Bay seasoning (optional)

Mix ingredients lightly to leave crab-meat 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 Season-ing gives a spicier cake, however I prefer the crab cakes without it).

Downeast Crab Cakes

1 T. olive oilpinch of minced garlic3 littleneck clams, washed & opened2 oz. large sea scallops2 oz. medium 40-50 peeled shrimp4 oz. thick flounder filet cut

into 3 strips2 oz. crabmeat lump picked for shellsaltpepper1 1/2 oz. Chablis6 oz. marinara sauce (recipe below)

1/2 t. parsley, chopped1/2 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.

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.

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.

Fish Soup

1/4 c. olive oil1 1/2 T. chopped garlic2 lg. green pepper chopped fine sauté but do not brownAdd:

5-1 lb. cans California tomatoes* mashed1 1/4 oz. salt1 3/4 oz. sugarblack pepper to taste

1/2 T. oregano

Stir, cook slowly 45 minutes to develop flavors. Adjust seasoning.*Canned tomatoes, garlic and dried

herbs very so much in flavor depend-ing on factors, such as namebrands, age of product, etc., that it is particu-larly important to adjust seasoning to taste on sauces such as this.

Marinara Sauce

Shrimp & Peanut Sauté on Grits Cake, Smithfield Ham SauceThis 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 shrimp1 c. oil1 c. celery, diced small3 c. onion, diced small

2 c. green pepper, diced small2 T. cajun spice1 c. white wine2 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, chilled1/2 gal. self-rising flour mixed with 1 t. black pepper3 eggs beaten with 1 quart milk

1. Portion grits into 2 oz. (by volume) dollar-size cake and chill2. Dredge grits cakes in egg mixture then flour, wrap and refrigerate3. 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. marga-rine, 2 teaspoons salt**Cream Sauce: 3 quarts milk, 1 pint cream, 2 cups flour, 2 cups butter, 2 oz. grated onion, saltYields: 50 servings

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

~ Recipes ~ Page 3

Pork with Black Mustard Vegetable Ragu

Page 4Pimiento Cheese

Marinated Vegetables/CheeseAwesome Grilled Cheese

Broccoli CasseroleChicken and Rice

Page 5Marinara Sauce

Cucumber and Tomato SaladEggplant Parmesan

Page 6 No Peek Beef Casserole

Corn PuddingSalsa

Taco Layered DipBreakfast Pizza

Page 7 Blueberry Corn SaladDebbie’s Potato Salad

Page 8Baked Salmon

Poor Mans Crab CakeShrimp Sauce

Betty Faye’s Tasty TunaGuacamole


Page 9Recipies from

Mary Sherwood Lake LivingTiramisu

Watermelon SaladBasic Bruschetta

Page 10Berried Delight

Blueberry Yum YumHappy Breakfast Drink

Punch

Page 11Fruit Cobbler

Grandma’s Pineapple CakeTangy Lemon Meringue Pie

Page 12Best Ever Chocolate Pie, Banana

Pudding and Baked Custard

Page 13Blueberries in the SnowChocolate Guiness Cake

Ice Box Fruit Cake

Page 141-2-3-4 Pound CakeVirginia Spoon Bread

Blackberry Roll

Page 15Recipies from david’s Restaurant

Southern FlounderHoney-Almond Wheat Rolls

Downeast Crab CakesFish Soup

Marinara SauceShrimp & Peanut Sauté on Grit Cake, Smithfield Ham Sauce

Additional recipes can be found on our

website rrdailyherald.com

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It’s All About YouFlorist & Gifts

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