THE 2012files.ctctcdn.com/ef7aeda7001/cdd0810f-fb34-4cf8-af72-0f2c43226bf2.pdf · 1 extra-large red bell pepper, sliced into 6 rings, 1/4-inch thick 1 extra-large yellow bell pepper,

OUR STATE SINCE 1933

COOKBOOKS

NORTH CAROLINA

DOWN HOME RECIPES

Ourur Statetate ®

ourstate.com

THE

2012RECIPE COLLECTION

HERBED TOMATOES, PAGE 17

TABLE OF CONTENTS

PUMPKIN BELGIAN WAFFLES, PAGE 32ALL PHOTOGRAPHY BY MATT HULSMAN. FOOD STYLING BY MATT HULSMAN AND WENDY PERRY.

STARTERS3 Boss Strong’s Collard Sandwich3 Chicken Salad4 Cheese Straws4 Macaroni Salad5 Potato Soup5 Raw Vegetable Squares6 Spanish Dancers7 Spiced-Up Shrimp

ENTREES8 Apples, Taters, and Chops Casserole9 Country Style Steak and Gravy9 Momma’s Sunday Fried Chicken10 Moravian Chicken Pie11 Oyster Supper Spread12 Peggy’s Flank Steak12 Prime Rib Roast13 Shirley’s Fresh Baked Ham13 Shrimp and Creamy Grits14 Summer Vegetable Gratin15 Sweet Potato Chicken Pot Pies15 Vegetable Meat Loaf

SIDES16 Angel Biscuits16 Fried Turnips17 Herbed Tomatoes17 Hopewell’s Yeast Rolls18 Mama’s Christmas Cornbread Dressing18 Nana’s Cornbread19 Old-Fashioned Sweet Potato Pie 19 Roasted Sweet Potatoes with Rosemary Honey Vinaigrette20 Scalloped Potatoes21 Shrimp Hush Puppies

DESSERTS22 Apple Pie23 Chocolate Praline Squares23 Cream Cheese Pie Squares24 Hallie Mae’s Coconut Cream Pie25 Krispy Kreme Cake26 Lemon Chess Pie26 Lemonade Pie27 Maple Syrup & Country Ham Cake28 Nabs Cake29 Pepsi ’n’ Peanuts Molten Cakes30 Pimento Cheese & Cornbread Cake31 Pineapple Pound Cake32 Pumpkin Belgian Waffl es33 Squash Pie33 Strawberry Tart

STARTERS

3| OUR STATE 2012 RECIPE GUIDESTARTERS

BOSS STRONG’S COLLARD SANDWICHCollardsCornbreadFried fatback

The secret to a good collard sandwich is really simple: Take some collards, chop fi ne, and place between two pieces of fried cornbread. The cornbread should be fried crispy. On top of the collard sandwich, place a couple of pieces of fried fatback. Wrap in tinfoil until ready to eat.

Collard sandwiches are good with a tall glass of buttermilk. The sandwich can be served cold or hot.

THE SCUFFLETOWN COOKBOOK | LUMBEE TRIBEAPPEARED IN DECEMBER 2011 OUR STATE

CHICKEN SALAD1 (4- to 5-pound) chicken2 cups celery, chopped 3/4 to 1 cup mayonnaise 1 teaspoon prepared mustard 1/4 cup pickle relish 2 tablespoons minced onion (optional)1 apple, chopped

Boil chicken, then bone and chop it. Combine chicken and celery. Combine remaining ingredients, stirring well. Add ingredients to chicken mixture and toss well. Cover, and chill. Yield: 6 to 8 servings.

JANE WHITLEY | HOPEWELL HERITAGE COOKBOOK | HOPEWELL PRESBYTERIAN CHURCHAPPEARED IN APRIL 2012 OUR STATE

1/4 cup toasted almonds or pecans 1/2 cup seedless grapes, halved 1/2 teaspoon celery seed 1 tablespoon lemon juice 1/2 teaspoon salt 1/8 teaspoon pepper


CHEESE STRAWS13/4 sticks margarine (not butter)8 ounces sharp cheddar cheese, grated and at room temperature1/2 teaspoon cayenne pepper2 cups plain fl our, not sifted

Cream margarine and cheese with an electric mixer. Add fl our and pepper, and blend until smooth enough to squirt through a pastry bag. Bake 12 to 15 minutes at 325°. If the straws overcook, they will be bitter. This could be trial and error depending on your oven. Be sure you use margarine that has at least 17 percent fat.

ARLEEN DUGGINS | ARLEEN’S CATERING RECIPES AND FAMILY FAVORITESAPPEARED IN JUNE 2012 OUR STATE

MACARONI SALAD2 cups elbow macaroni1/2 cup mayonnaise,

plus a little more if needed3/4 cup sweet onion, chopped3/4 cup celery, chopped1 cup tomato, chopped

with seeds and juice removed 1 jalapeño pepper, chopped fi ne

with seeds removed

Cook, rinse, and drain the macaroni. Let cool. Mix everything together in a big chilled bowl. If needed, add more mayonnaise and vinegar to keep it from getting dry. Serve ice-cold and garnish with paprika and parsley leaves.

KEVIN MCCABE | 25 SECRETS REVEALED: A CULINARY TOURAPPEARED IN MARCH 2012 OUR STATE

2 tablespoons pimento pepper, chopped 2 tablespoons apple-cider vinegar 2 tablespoons orange juice 1 tablespoon sweet-pickle syrup1 tablespoon fl at-leaf parsley, chopped 1/2 teaspoon celery seed 1 small can white albacore tuna, drained Salt and pepper to taste


POTATO SOUP21/2 pounds potatoes,

peeled and diced1 medium onion, diced3 (14-ounce) cans chicken broth1 (10.75-ounce) can

cream of onion soup1 (10.75-ounce) can

cream of chicken soup

Cook potatoes and onion in chicken broth until tender. Whisk canned soups together; stir into potatoes and chicken broth. Add bacon bits and red pepper. Season with salt and pepper. Simmer until creamy.

DIANA SMITH TYNDALLRECIPES & REMEMBRANCES: CROOM FAMILY COOKBOOK | CROOM FAMILYAPPEARED IN SEPTEMBER 2012 OUR STATE

RAW VEGETABLE SQUARES2 carrots, grated1/2 green pepper, chopped1-2 broccoli crowns, chopped1/4 cup fresh parsley, chopped4 ounces sharp cheese, grated

All vegetables should be chopped fi ne. Unroll crescent rolls, place in a 12-inch x 17-inch pan, and press together to make a crust. Bake until light brown. Mix cream cheese and garlic powder with enough mayonnaise to blend and make creamy. Once crust cools, spread cream cheese mixture on crust. Sprinkle vegetables and cheese on top just before serving. Cut into squares.

ARLEEN DUGGINS | ARLEEN’S CATERING RECIPES AND FAMILY FAVORITESAPPEARED IN JUNE 2012 OUR STATE

11/2 packages crescent rolls8 ounces cream cheese, softened1/2 teaspoon garlic powderMayonnaise, to blend

1 (10.75-ounce) can cheddar cheese soup

1 (3-ounce) jar bacon bits1/2 teaspoon red pepperSalt and pepper to taste


SPANISH DANCERS1 pound lump crabmeat, drained well with no shell1/4 cup sweet onion, fi nely chopped 1/4 cup roasted sweet yellow bell pepper, fi nely chopped1/4 cup celery, chopped 1/4 cup pecans or macadamia nuts, chopped 1/4 cup mayonnaise 1/2 cup seasoned breadcrumbs 1/2 cup grated Parmesan cheese 1/2 cup cooked sausage (optional)1 egg1 tablespoon fl at-leaf parsley, chopped Splash of white wine (about 2 tablespoons) Salt and pepper to taste6-8 fi sh fi llets, skinned and boned, about 7-8 inches long,

but not too thick 1 extra-large red bell pepper, sliced into 6 rings, 1/4-inch thick1 extra-large yellow bell pepper, sliced into 6 rings, 1/4-inch thick1 extra-large green bell pepper, sliced into 6 rings, 1/4-inch thick

Combine the crabmeat with the next 12 ingredients in a large bowl. Carefully roll the fi sh fi llets so the tail just overlaps the other end and forms a hollow ring. Secure the two ends with a toothpick. Place them evenly on an oiled, nonstick cookie sheet. Fill the centers with the crab stuffi ng, and slowly slide the 3 colored pepper rings over each roll to hold them together. Pull out the toothpicks once the rings are in place. Wipe a little mayonnaise or olive oil around the outside and top of each roll-up to keep them moist. Sprinkle with breadcrumbs. Bake for 10 to 12 minutes at 350°; then quickly broil to brown the tops.



SPICED-UP SHRIMP3 pounds large-headed shrimp, rinsed well1 bottle of beer1 tablespoon Old Bay seasoning 2 tablespoons apple-cider vinegar 1/2 teaspoon black pepper 1/4 teaspoon celery seed2 cloves garlic, peeled and halved 1 small handful fresh celery leaves 2 quarts water, just enough to cover shrimp

Place all ingredients in a large, heavy saucepan. Turn the top burner on high heat, and cook for 7 to 8 minutes. Occasionally stir the shrimp from the bottom up, so they cook evenly. After 7 to 8 minutes, everything should get foamy, and the shrimp should turn bright red. It could take a few more minutes, but do not over cook. Turn the heat off and let them sit for 20 seconds. Remove from stove, and quickly rinse in cold water.


8| OUR STATE 2012 RECIPE GUIDEENTREES

APPLES, TATERS, AND CHOPS CASSEROLECanola oil6 center-cut, 1-inch-thick pork chops, bone-in1 teaspoon seasoned salt 1/8 teaspoon coarsely ground black pepper4 apples; Granny Smith, Golden Delicious, or your favorite, cored4 medium-size sweet potatoes, peeled and sliced1 Vidalia onion, chopped 1 cup white wine1 teaspoon Worcestershire sauce

Pour a little canola oil in a hot skillet, and brown the chops. Remove, and set in a 9-inch x 13-inch casserole dish; sprinkle with half of the salt and pepper. Place the apples and sweet potato slices over the chops, and season with the remaining salt and pepper. Sauté the onion in the hot skillet, adding the wine and Worcestershire sauce. Pour onion mixture over the apples, potatoes, and chops. Cover, and bake at 375° for 1 1/2 hours.

BOB HOLT | COUNTRY RECIPES AND OTHER INTERESTING STUFF APPEARED IN JANUARY 2012 OUR STATE

ENTREES


MOMMA’S SUNDAY FRIED CHICKEN1 cup all-purpose fl our1/2 teaspoon salt1/4 teaspoon black pepper 1 whole hen, about 3 1/2 pounds1/2 cup hog lard

Mix fl our, salt, and pepper in a brown-paper bag. Cut up the chicken, place it in the bag, and shake to cover. (Momma cut chickens into 12 pieces: 2 pieces of breast; 2 pieces with the end joint cut off ; 2 thighs; 2 legs; 2 pieces of back with the oysters, neck, and wishbone. Everything was bone-in and skin-on.) Put a large, cast-iron skillet on a burner to heat. Add lard to hot pan. Arrange chicken pieces in skillet. Cover, and cook for 15 minutes at medium-high heat. Lay on a towel to drain, and then arrange on a platter.


COUNTRY STYLE STEAK AND GRAVY1 cup canola oil or hog lard1 pound round steak, cut into 4-ounce piecesSalt and pepper to taste1 egg, beaten with 3 tablespoons milk3 cups milk1 1/2 cups and 3 tablespoons all-purpose fl our

Heat the oil to about 350° to 360°. Season the well-beaten pieces of steak; then coat with fl our, shaking off the excess. Dip the pieces in egg wash, allow to drain, and dip back in the fl our. Gently shake off the excess, and brown the pieces on both sides for about 3 minutes. Remove the meat, and reserve 1/4 cup grease and all the bits and pieces in the bottom of the pan. Add 3 tablespoons fl our and 3 cups milk to the pan. Whisking constantly, continue cooking the gravy for about 4 minutes on medium-low heat. Season with salt and pepper to taste, and cook another 8 to 9 minutes. The gravy should be the consistency of heavy cream. If it’s too thick, add a little water. Plate the steak over mashed potatoes or rice, and generously cover with gravy.



MORAVIAN CHICKEN PIE1 (3-pound) chicken2 whole chicken breasts (or 4 halves)1 yellow onion, quartered1 stalk celery, quartered1 bay leaf1 teaspoon garlic salt

Preheat oven to 450°. Place chicken in stockpot, and cover with water. Add onion, celery, bay leaf, garlic salt, and bouillon cube. Cover, and bring to a boil. Reduce heat to medium-high, and continue to cook for at least 1 hour. The chicken is done if meat falls from the bone when lifted with fork. Remove chicken from pot, and cool. Strain broth, save it, and do not remove fat. Discard vegetables. When the meat is cool enough to handle, remove skin and bone, and discard. Cut chicken into bite-size pieces. Place one pastry round in a 9-inch pie pan. Put chicken into pan, and pour broth over pieces to almost cover. Include fl oating fat. Cut up 2 tablespoons butter, and dot over chicken. Add salt and pepper. Sprinkle chicken with fl our. Place the second crust on top, and seal the edges. Cut slits in top crust. Skim off 1 tablespoon fat from remaining broth, and spread over the top. Dot crust with 1 tablespoon butter. Bake for 20 minutes. Reduce the oven temperature to 375°, and continue baking for 1 hour.

NORTH CAROLINA ELKS: OUR FAVORITE RECIPESWINSTON-SALEM ELKS LODGE #449APPEARED IN JULY 2012 OUR STATE


OYSTER SUPPER SPREAD

FRIED OYSTERSDrain oysters, and dry thoroughly between paper towels. Sprinkle with salt and pepper, and roll in cornmeal or fi ne cracker crumbs. Deep-fry in fat at 365° to 375° until brown. Drain on paper towel.

SCALLOPED OYSTERS1/2 cup cracker crumbs1/2 cup butter, melted1 pint oysters1 cup fi ne bread crumbssalt, pepper, and paprika to taste

Combine ¼ cup cracker crumbs and ¼ cup melted butter in a shallow, greased baking dish. Spread evenly in a thin layer. Cover with half of the oysters, and season to taste. Make a second layer of cracker crumbs and melted butter. Cover with remaining oysters, season, and top with bread crumbs. Moisten with oyster liquor. Bake, uncovered, at 350° for 30 minutes.

OYSTER COCKTAIL SAUCE10 teaspoons oyster liquor1/2 cup tomato ketchup1 teaspoon Worcestershire sauce 1 drop Tabasco sauce2 lemons, juicedSalt to taste

Combine ingredients, and refrigerate. Serve chilled. Pour over oysters or on the side.

MAMIE RUDISILL HOUSE, SUBMITTED BY CATHY DOGGETT THICK OLDIES AND GOODIES: 100 YEARS OF MEMORIESCHERRYVILLE HISTORICAL SOCIETYAPPEARED IN OCTOBER 2012 OUR STATE


PEGGY’S FLANK STEAK1 cup vegetable or canola oil¾ cup soy sauce1/2 cup lemon juice1/4 cup Worcestershire sauce 1/4 cup prepared mustard1-2 teaspoons coarsely cracked pepper2 cloves garlic, minced (optional)3 pounds fl ank steak

Combine all ingredients except steak, and pour into ziplock bag. Add fl ank steak. Refrigerate 24-36 hours, turning occasionally. Cook on grill 6 minutes per side for medium-rare. Carve in very thin slices diagonally across grain. Skewer slices for beef kebabs. Yield: 8 servings.

PEGGY MCCUISTON | COOKS A’ BRUIN | BURLINGTON DAY SCHOOLAPPEARED IN MAY 2012 OUR STATE

PRIME RIB ROAST 1 1/2 teaspoons Kosher salt1 teaspoon coarsely ground pepper

Preheat oven to 450°. Combine salt, pepper, and oil. Rub evenly over roast. Place roast on wire rack in a roasting pan. Bake for 45 minutes then reduce temperature to 325° and bake for 45 minutes more, or until meat thermometer inserted in thickest part registers 145° (medium rare), or to desired doneness. Remove from oven, cover loosely with foil, and let stand 20 minutes before slicing. Use an electric knife to slice. Slice ribs away from meat fi rst.

HORSERADISH SAUCE1 cup whipping cream4 tablespoons horseradish, fresh grated or prepared2 tablespoons fresh parsley1/4 teaspoon garlic salt

Beat whipping cream with mixer until stiff peaks form. Fold in rest of ingredients and serve immediately or refrigerate for up to 8 hours.

NANCY HUCKS | A SOUTHERN LADY COOKSAPPEARED IN NOVEMBER 2012 OUR STATE

1 tablespoon extra-virgin olive oil6 pound bone-in rib roast (3 ribs)


SHIRLEY’S FRESH BAKED HAM1 large, fresh ham Water

Place fresh ham in a large pot with just enough water to cover the ham. Boil about 25 minutes per pound, or until the meat is a minimum of 145°. (When you pierce the ham with a fork, there should be no blood.) Remove ham from water. Cover the ham with one of the glazes below, and bake at 350° for about 30 to 45 minutes.

MOLASSES GLAZE Pour about 1 cup molasses in a saucepan. Add cinnamon to taste. As soon as glaze is hot, drip over the ham, and bake.

CHERRY OR STRAWBERRY GLAZE In a saucepan, heat ½ cup Karo corn syrup and ½ cup strawberry or cherry jelly. Stir. When glaze is hot, drip over the ham, and bake.

SHIRLEY GENTRY | THE SCUFFLETOWN COOKBOOK | LUMBEE TRIBEAPPEARED IN DECEMBER 2011 OUR STATE

SHRIMP AND CREAMY GRITS3 cups water1 cup cream or heavy cream1/4 cup (1/2 stick) butter1 teaspoon salt1 cup stone-ground grits1 1/2 pounds shrimp, deveined, peeled, cooked, and cooled to room temperature1 cup extra-sharp cheddar cheese, fi nely shredded2 garlic cloves, minced (add more or less to taste)

Bring the water, cream, butter, and salt to a boil in a large saucepan over medium-high heat. Reduce the heat to low, and whisk in the grits. Simmer, covered, for 15 to 20 minutes or until the grits are tender and creamy, stirring occasionally. Stir in the shrimp, cheese, and garlic. Cook for 1 to 2 minutes or until heated through, stirring occasionally. Garnish with fi nely chopped chives or green onions. You may sauté the shrimp in butter and serve on top of the grits instead of adding to the grits. Yield: 6 servings.

RECIPES OF NOTE | GREENSBORO SYMPHONY GUILDAPPEARED IN AUGUST 2012 OUR STATE


SUMMER VEGETABLE GRATIN1 zucchini, cut into 1/4-inch-thick slices (1 1/4 cups)1-2 yellow squash, cut into 1/4-inch-thick slices (1 1/4 cups)1 large leek* or onion, cut into 1/4-inch-thick slices (about 1 cup)2 tablespoons olive oil, dividedSalt and pepper to taste2 tablespoons Italian-style bread crumbs1/4 cup Parmesan cheese, freshly grated2 teaspoons fresh thyme, chopped1 garlic clove, minced

Combine the zucchini, yellow squash, leek, 1 tablespoon olive oil, salt, and pepper in a bowl, and toss well to coat. Spoon into a 2-quart baking dish lightly coated with nonstick cooking spray. Combine 1 tablespoon olive oil, bread crumbs, cheese, thyme, and garlic in a bowl, and mix well. Sprinkle evenly over the vegetables. Bake, covered, at 425° for 10 minutes. Bake, uncovered, for 10 minutes longer or until the vegetables are tender. Yield: 4 servings.

*To prepare leeks, trim so that only the white and pale green parts remain. Cut lengthwise and rinse under cold, running water to remove sand and grit.



VEGETABLE MEAT LOAF1 package frozen green peas

and carrots, thawed1 cup celery, diced 1/2 cup onion, fi nely chopped2 pounds ground beef1/2 cup oats, uncooked¾ cup milk

Mix all the ingredients together (except cheese slices), and blend well. Form into loaf, and put in a greased pan. Cook, uncovered, in 325° oven for 1 hour. Before serving, put slices of Cheddar cheese on top, and put back in oven until cheese melts. Serve hot or cold. Yield: 6 to 8 servings.

BETTYE KNOX | HOPEWELL HERITAGE COOKBOOK | HOPEWELL PRESBYTERIAN CHURCHAPPEARED IN APRIL 2012 OUR STATE

SWEET POTATO CHICKEN POT PIES1/2 cup unsalted butter1/2 cup fl our4 cups chicken stock1 1/2 cups 1/2-inch diced and

peeled sweet potatoes2 cups diced cooked chicken

In a large saucepan over medium heat, melt butter. Stir in fl our and cook, stirring constantly, about 2 minutes. Slowly whisk in stock until you have a smooth sauce. Bring to a boil and add sweet potatoes, chicken, scallions, peas, thyme, salt, and pepper. Cook on low, stirring frequently until sweet potatoes are tender, 6-10 minutes. Remove from heat and let cool 5-10 minutes. Divide between 4 medium-sized ovenproof bowls. Preheat oven to 400°. Cut 4 circles from puff pastry, each large enough to cover the top of bowls. Brush rims of bowls with water and place a pastry round on top of each, pressing edges tightly to seal. Brush tops of pastry with egg wash. Place prepared bowls on a baking sheet. Bake 20 minutes or until puff ed and golden-brown. Let rest 5 minutes before serving.

N.C. SWEETPOTATO COMMISSIONAPPEARED IN NOVEMBER 2012 OUR STATE

1/2 cup chopped scallions1 cup cooked green peas2 teaspoons fresh thyme leavesSalt and pepper to taste2 sheets frozen puff pastry, thawed1 egg beaten with 1 teaspoon water

2 eggs1 to 2 teaspoons dry sage, to taste1 tablespoon Worcestershire sauce Dash of garlic salt Salt and pepper, to taste Cheddar cheese slices

SIDES

16| OUR STATE 2012 RECIPE GUIDESIDES

ANGEL BISCUITS5 cups self-rising fl our1/4 cup sugar3/4 cup Crisco shortening2 cups buttermilk1 package dry yeast, dissolved in 1/4 cup warm water

Mix all ingredients together, and let set in refrigerator overnight. Roll out the next day, and bake at 400° until light brown.

ARLENE TAYLOR | RECIPES & REMEMBRANCES: CROOM FAMILY COOKBOOK | CROOM FAMILYAPPEARED IN SEPTEMBER 2012 OUR STATE

FRIED TURNIPSTurnipsWaterPinch of salt Pinch of sugarBacon or fatback drippings

To prepare turnips for cooking, wash and clean them thoroughly. It takes several washings to get them just right. Cut up turnips. Heat bacon or fatback drippings in pan, and add turnips, ¼ cup water, and pinch of salt and sugar. Turn turnips once. As soon as turnips are done, remove from heat. Do not overcook. Turnips should be crunchy.

LINDA BLUE LOCKLEAR | THE SCUFFLETOWN COOKBOOK | LUMBEE TRIBEAPPEARED IN DECEMBER 2011 OUR STATE


HERBED TOMATOES6 ripe tomatoes2/3 cup oil1/4 cup vinegar1/4 teaspoon coarse black pepper1/4 cup parsley, chopped

Peel tomatoes; place in deep bowl. Cut tomatoes into chunks or slices. Combine oil, vinegar, and seasonings. Stir or shake well, and pour over tomatoes. Cover, and chill several hours. Open occasionally, and stir.

LAURA OWENS | COOKS A’ BRUIN | BURLINGTON DAY SCHOOLAPPEARED IN MAY 2012 OUR STATE

HOPEWELL’S YEAST ROLLS2 cups warm water 2 packages dry yeast 1/2 cup sugar 1/2 cup vegetable oil

Pour warm water into large mixing bowl. Add yeast and sugar, and let sit for about 5 minutes. Add oil, egg, and salt, and stir well. Slowly stir in fl our, and store in refrigerator until ready to roll out, at least 3 hours or up to a few days. Roll out on a well-fl oured breadboard, working extra fl our into sticky dough until it does not stick when you roll it out. Cut with biscuit cutter, dipping cutter in fl our often. Place on greased cookie sheet, and let rise in warm place for about 1 hour, or until doubled in size. Bake at 350° until brown. Yield: approximately 24 rolls, depending on size.

JANE WHITLEY | HOPEWELL HERITAGE COOKBOOK | HOPEWELL PRESBYTERIAN CHURCHAPPEARED IN APRIL 2012 OUR STATE

1 egg, slightly beaten2 teaspoons saltApproximately 6 cups all-purpose fl our

1/4 cup green onion, sliced (optional)1 teaspoon salt1/2 teaspoon marjoram or thyme1 clove garlic, minced (optional)


MAMA’S CHRISTMAS CORNBREAD DRESSING4 cups breadcrumbs

from leftover biscuits 1/2 cup onion, chopped1 cup celery, chopped1/3 cup butter 3 cups chicken or turkey broth2 cakes (2 inches square) of cornbread4 hard-boiled eggs, chopped

Crumble breadcrumbs into large bowl. Sauté onions and celery in butter. Add vegetables to crumbs, along with 2 cups of broth. Crumble two cakes of cornbread and remaining broth into mixture. Add eggs, livers, gizzards, sage, poultry seasoning, salt, and pepper. Add more broth if necessary. Mixture should be very soft to allow for loss of moisture during baking. Pour into greased pan, and bake at 350° until done.

MARGARET SAMPSON, SUBMITTED BY HER DAUGHTER, BARBARA SAMPSON BARTONTHE SCUFFLETOWN COOKBOOK | LUMBEE TRIBEAPPEARED IN DECEMBER 2011 OUR STATE

NANA’S CORNBREAD3 eggs1/2 cup corn oil2 boxes corn muffi n mix1 tablespoon salt1 (15.5-ounce) can cream-style corn1 (8-ounce) container sour cream

Blend together the eggs and oil. Add the remaining ingredients, and mix well. Bake in a greased and fl oured 8-inch x 11-inch pan for 35 minutes at 350°.

GLENN AUTRY | NORTH CAROLINA ELKS: OUR FAVORITE RECIPESFAYETTEVILLE ELKS LODGE #1081APPEARED IN JULY 2012 OUR STATE

Small package of chicken livers, chopped

Small package of chicken gizzards, chopped

Sage Poultry seasoning Salt and pepper


ROASTED SWEET POTATOES WITH ROSEMARY HONEY VINAIGRETTE5 cups sweet potatoes, peeled and cubed2 tablespoons extra-virgin olive oil, divided1/4 cup honey3 tablespoons white-wine vinegar3 tablespoons fresh rosemary, chopped (do not use dried)2 garlic cloves, minced1/2 teaspoon salt1/2 teaspoon freshly ground pepper

Combine the potatoes and 1 tablespoon olive oil in a bowl, and toss well to coat. Spread in a single layer over a foil-lined 10-inch x 15-inch baking pan coated with nonstick cooking spray. Bake at 450° for 35 minutes or until light brown; do not stir. Whisk honey, vinegar, 1 tablespoon olive oil, rosemary, garlic, salt, and pepper in a bowl. Add the potatoes, and toss well to coat. Serve hot or at room temperature. Yield: 6 servings.


OLD-FASHIONED SWEET POTATO PIEPastry for a 9-inch double crust pie3 medium sweet potatoes (about 21/4 pounds),

peeled and sliced into 1/4-inch rounds1/2 teaspoon salt1/2 cup granulated sugar

Preheat oven to 425°. Line a 9-inch pie plate with 1 layer of pastry; set aside. Combine 1 cup of water and the salt in a large saucepan. Add sweet potatoes; cover and bring to a boil over high heat. Reduce heat and simmer until sweet potatoes are just barely tender when pierced, about 5 minutes. Drain slices, rinse with cold water until cool to touch. Drain slices well; transfer them to a large mixing bowl. To sweet potatoes, add sugars, lemon juice, fl our and pumpkin pie spice. Toss gently with a spatula until slices are evenly coated. Spoon sweet potatoes into pastry-lined pie plate; dot top of potatoes with butter. Place top pastry over fi lling and crimp top and bottom pastries together to make decorative edge. Cut 3 to 4 slits in the top to allow steam to escape. Bake in oven until crust is browned and sweet potatoes are tender when pierced, about 50 minutes. Cool pie on wire rack at least 1 hour. Serve warm or cool.

N.C. SWEETPOTATO COMMISSIONAPPEARED IN NOVEMBER 2012 OUR STATE

1/3 cup fi rmly packed brown sugar2 tablespoons lemon juice2 tablespoons all-purpose fl our1 tablespoon pumpkin pie spice1 tablespoon butter, cut


SCALLOPED POTATOES1/2 cup butter or margarine, divided1/4 cup fl our3 cups milk1 (10-ounce) block cheddar cheese, shredded1/2 cup thinly sliced green onions, tops included1 teaspoon salt1/4 teaspoon pepper2 pounds potatoes (about 6 cups),

washed and thinly sliced1 1/2 cups soft bread crumbs1/4 cup grated Parmesan cheese

Preheat oven to 325°. Lightly grease 9-inch x 13-inch baking dish. Melt ¼ cup butter in a saucepan over medium heat. Whisk in fl our and cook, whisking constantly for 2-3 minutes or until fl our is lightly browned. Whisk milk into butter mixture; bring to a low boil. Immediately reduce heat and simmer 6 minutes, or until thickened. Add cheddar cheese, onions, salt, and pepper, stirring until cheese melts. Spread ¼ cheese sauce evenly in prepared baking dish. Layer half of potatoes over sauce; top with half of remaining sauce. Repeat with remaining potatoes and cheese sauce. Bake, covered, for 90 minutes to 2 hours. Stir together bread crumbs, ¼ cup melted butter, and Parmesan cheese. Spread evenly over potatoes. Return to oven and bake, uncovered, for 20 to 30 minutes until potatoes are tender and topping is browned.

NANCY HUCKS | A SOUTHERN LADY COOKSAPPEARED IN NOVEMBER 2012 OUR STATE


SHRIMP HUSH PUPPIES2 cups yellow cornmeal1 teaspoon baking powder1/2 cup corn kernels1 tablespoon sugar1 cup onion, diced1 tablespoon Cajun spice1 cup fl our1 egg, beaten1 tablespoon garlic, chopped1 cup tomato, diced1 cup milk2 cups shrimp, cooked and chopped

Combine ingredients in a bowl, and mix thoroughly. Heat oil to 375°. Spoon out batter, and fry in small batches for 3 to 5 minutes.

HORSERADISH SAUCE2 cups mayonnaise1 cup sour cream1/2 cup bottled horseradish, drained1/2 cup roasted red pepper, dicedSalt and pepper to taste

Combine ingredients and serve.

MARGARET BOYLES STROUPEOLDIES AND GOODIES: 100 YEARS OF MEMORIESCHERRYVILLE HISTORICAL SOCIETYAPPEARED IN OCTOBER 2012 OUR STATE

22| OUR STATE 2012 RECIPE GUIDEDESSERTS

APPLE PIE4 cups fresh apples, peeled and sliced1 1/4 cups sugar3 tablespoons fl our1/2 teaspoon cinnamon1/4 teaspoon nutmeg1/4 teaspoon salt3 tablespoons butterTop and bottom pie crust to fi t a 10-inch pie pan

In a large mixing bowl, mix dry ingredients. Toss the apples in the dry ingredients, and layer in a pie pan that already has a bottom crust. Sprinkle the remainder of the sugar mixture over the apples, and dot the apples with slices of the butter. Next, cover the pie with a top crust, and cut a couple of slits in the crust. Sprinkle about a teaspoon of white sugar on top of the crust for a browning eff ect. Bake for 45 to 50 minutes in a 350° oven, or until the top is golden.

ARLEEN DUGGINSARLEEN’S CATERING RECIPES AND FAMILY FAVORITESAPPEARED IN JUNE 2012 OUR STATE

DESSERTS


CREAM CHEESE PIE SQUARES

CRUST1 yellow cake mix1 egg, slightly beaten1 stick margarine or butter1 cup pecans, chopped

Mix ingredients together, and press in the bottom of a 9-inch x 13-inch pan.

CHOCOLATE PRALINE SQUARES1 stick butter1 cup buttermilk2 cups brown sugar2 eggs 2 cups fl our2 tablespoons cocoa1 teaspoon baking soda1 tablespoon vanilla

Preheat oven to 350°. Grease a 9-inch x 13-inch baking dish. Melt butter; add buttermilk, brown sugar, and eggs. In separate bowl, mix fl our, cocoa, and baking soda. Add to buttermilk mixture and stir to combine; add vanilla. Pour into prepared baking dish. Bake for 30 minutes.

ICING6 tablespoons milk1 stick butter 1 cup brown sugar 1 cup pecans, chopped1 small bag frozen coconut, thawed

In small saucepan, combine milk, 1 stick butter, 1 cup brown sugar, pecans, and coconut. Heat, stirring frequently, over medium heat to almost boiling. Immediately pour over cooked cake and return to oven. Continue baking until top is bubbly, watching carefully to prevent scorching. Cool slightly; cut into squares.

DORA BLAINE LITTLE | A SOUTHERN LADY COOKSAPPEARED IN NOVEMBER 2012 OUR STATE

FILLING1 (1-pound) box confectioners’ sugar8 ounces cream cheese, softened2 eggs

Mix ingredients thoroughly until smooth. Pour over crust. Bake in preheated oven at 350° for 35 to 45 minutes. Cool, and cut into bars.

GLADYS S. BRITTNORTH CAROLINA ELKS: OUR FAVORITE RECIPES | SOUTHERN PINES ELKS LODGE #1692APPEARED IN JULY 2012 OUR STATE


HALLIE MAE’S COCONUT CREAM PIE1 pie shell, baked1 1/2 cups milk, scalded1 cup sugar, divided use1/4 cup fl our1/8 teaspoon salt2 egg yolks, beaten2 tablespoons butter1 cup shredded coconut1 1/4 teaspoons vanilla, divided use2 egg whites

Bake pie shell until brown, and allow to cool. Heat water in the bottom of a double boiler. Scald milk. Sift 3/4 cup sugar, fl our, and salt. Add scalded milk to fl our mixture. Cook in the top of the double boiler until thickened. Whisk in tempered egg yolks and butter. Continue cooking, and stir until butter is melted. Add coconut and 1 teaspoon vanilla. Cool. Pour into pie shell. Beat egg whites and 1/4 teaspoon vanilla until foamy. Gradually add 1/4 cup sugar (1 tablespoon at a time), beating until stiff peaks form. Spread meringue over fi lling, making sure to seal the edges of pastry. Bake at 400° for 10 minutes or until meringue is golden brown.

RECIPES & REMEMBRANCES: CROOM FAMILY COOKBOOKCROOM FAMILYAPPEARED IN SEPTEMBER 2012 OUR STATE


KRISPY KREME CAKE2 cups Midstate Mills Southern Biscuit

all-purpose fl our2 teaspoons baking powder1 teaspoon baking soda1/2 teaspoon salt1 cup buttermilk1 cup applesauce, freshly made

with North Carolina apples*⅓ cup vegetable oil1 tablespoon fi nely ground

Larry’s Beans mocha coff ee beans

2 teaspoons Yah’s Best gourmet vanilla extract

16 ounces Escazú chocolate 64% cocoa

2 large eggs2 large egg whites1 cup sugar6-12* Krispy Kreme original glazed

doughnuts, torn into 4 chunks (let doughnuts air-dry several hours)

powdered sugar

Preheat oven to 325°. Spray Bundt cake pan with nonstick spray. Sift together fl our, baking powder, baking soda, and salt. In another bowl, whisk buttermilk with applesauce, oil, coff ee granules, and vanilla. Melt chocolate in microwave in 10-second intervals, stirring each time, until melted. Cool slightly. Beat eggs and egg whites with stand mixer on low speed. Gradually add sugar. Increase mixer speed to high, and continue beating until mixture is thick and pale, about 5 minutes. Pour in chocolate, and mix on low until incorporated. With spatula, alternately fold dry ingredients and buttermilk mixture into egg mixture, beginning and ending with the dry ingredients.

Assembly: Spoon a layer of batter into pan to cover the bottom (which will become the top when inverting onto cake plate). Arrange pieces of torn doughnuts over the batter. Spoon batter over doughnut pieces and repeat batter/doughnut layers until pan is full. Bake 45-60 minutes or until cake springs back when lightly touched. Let cool in pan on wire rack for 10 minutes. Invert cake onto rack. Cool completely. Just before serving, dust cake with powdered sugar.

*Notes: The number of doughnuts depends on size and shape of pan. For best results, use a Bundt pan with wider tube.

Fresh doughnuts will “melt” into cake. Be sure to allow doughnuts to air-dry several hours or overnight to prevent them from disappearing in the cake.

For applesauce, use 4 cooking apples, 2 tablespoons water or apple juice, and 2 tablespoons sugar or honey. Peel, core, and chop apples. Place in microwave-safe bowl. Sprinkle with water. Cover tightly, and cook on high about 6 minutes or until apples are tender. Add sugar, and mash with potato masher until desired consistency. (If the apples are naturally sweet, you can omit adding sugar.)

WENDY PERRYAPPEARED IN FEBRUARY 2012 OUR STATE


LEMON CHESS PIE1/3 stick butter1 cup sugar1 lemon, juiced2 eggs, separated1 pastry shell, uncooked

Combine butter and sugar; cream well. Add lemon juice, then two egg yolks, beaten. Fold in beaten egg whites. Pour mixture into an uncooked pastry shell. Bake at 350° for 30 to 40 minutes until top is golden brown.

SARAH FRANCES RUDISILL, SUBMITTED BY BOBBIE Y. RUDISILLOLDIES AND GOODIES: 100 YEARS OF MEMORIES | CHERRYVILLE HISTORICAL SOCIETYAPPEARED IN OCTOBER 2012 OUR STATE

LEMONADE PIE1 (9-ounce) container Cool Whip1 (6-ounce) can frozen lemonade concentrate, thawed1 (14-ounce) can sweetened condensed milk 1/2 teaspoon lemon juice2 (9-inch) graham cracker pie crusts

Blend all ingredients, spoon into pie crusts, and refrigerate. Yield: 2 pies or 12 small tarts.

PAM FOGLEMAN | COOKS A’ BRUIN | BURLINGTON DAY SCHOOLAPPEARED IN MAY 2012 OUR STATE


MAPLE SYRUP & COUNTRY HAM CAKE

CAKE1 (24-ounce) bag Midstate Mills

Tenda-Bake Maple Burst pancake mix

In large bowl, stir together pancake mix, buttermilk, and cocoa. Cook pancakes in skillet according to package directions, making large-size cake layers about 8 inches in diameter. Let cool.


HAM AND REDEYE GRAVY2 heaping cups Phillips Brothers

country ham trimmings1 cup Larry’s Beans espresso

coff ee, brewed strong

Heat skillet on medium-high heat. Add country ham pieces with about 1 cup water to hot pan, and cook until water evaporates. Once evaporated, continue cooking ham bits until crispy, about 2-3 minutes, stirring frequently. Remove ham with slotted spoon, and set aside. Add 1 cup strong coff ee to ham drippings, and stir with whisk to scrape up any bits to make redeye gravy. Bring to a boil, and cook several minutes to reduce by half. Strain through coff ee fi lter to remove dark bits, and cool.

REDEYE GRAVY DRIZZLE1 1/2 cups sifted powdered sugar1/2 cup butter, softened1 tablespoon brown sugar2 tablespoons Appalachian maple syrup

Put all drizzle ingredients except pecans into a microwave-safe bowl. Heat in 30-second intervals, stirring after each, until blended and pourable. Cool slightly; drizzle over top of frosted cake. Scatter toasted pecan pieces and remaining ham on top of cake.

1/2 cup redeye gravy1/4 cup Carolina Nut Cracker pecan

pieces, toasted and chopped

FROSTING1 cup vegetable shortening1/4 cup butter, softened1 teaspoon almond extract4 cups powdered sugar, sifted2 tablespoons milk3 tablespoons light corn syrup1 1/4 cups cooked Phillips Brothers

country ham trimmings

In the bowl of a stand mixer on medium speed, cream shortening and butter. Add almond extract. Gradually mix in sugar, 1 cup at a time, scraping sides and bottom of bowl several times. Add milk and syrup, and continue to beat on medium speed until light and fl uff y. With spatula, fold 1¼ cups country ham bits into frosting. Spread between pancake layers and on top, letting some drip down sides of cake.

2 1/2-3 cups buttermilk1/4 cup sifted cocoa


NABS CAKE

CAKE LAYERS1 1/4 sticks butter, softened1 3/4 cups sugar1 3/4 ounces French vanilla instant pudding mix4 eggs1 3/4 cups milk

Preheat oven to 350°. Spray three 8-inch-square baking pans. In the bowl of a stand mixer on medium speed, cream butter until fl uff y. In separate bowl, combine sugar and pudding mix and slowly add to butter. Continue to cream on medium speed for 6-8 minutes. Add eggs, one at a time, beating well after each addition. Combine milk, oil, and extract. Alternating on low speed, add fl our to butter mixture, beginning and ending with fl our. Stop occasionally to scrape down bowl. Gently fold in cheese by hand with spatula. Divide batter equally between baking pans. Bake for 25-35 minutes until done. Cool in pans for 10 minutes. Invert cakes onto cooling racks to cool completely.

FROSTING1 cup solid vegetable shortening1/4 cup butter, softened1 teaspoon almond extract4 cups powdered sugar, sifted 2 tablespoons milk3 tablespoons light corn syruppeanut butter (see recipe)

In the bowl of a stand mixer on medium speed, cream shortening and butter. Add almond extract. Gradually mix in sugar, one cup at a time, scraping sides and bottom of bowl several times. Add milk and syrup, and continue to beat on medium speed until light and fl uff y. Blend in peanut butter.

PEANUT BUTTER2 cups Bakers’ peanuts, lightly roasted 1 teaspoon vegetable oil1/2 teaspoon salt

Put peanuts in food processor, and pulse until fi ne. Add oil and salt. Continue to pulse to make creamy peanut butter.

NAB CRUMB GARNISH12 packs Lance Toastchee crackers

Open crackers, and remove peanut-butter fi lling. Crumble crackers into fi ne pieces.

Assembly: Place bottom layer on cake plate. Spread frosting on top of layer. Lay crackers (four rows of four whole crackers) across, and press gently into the frosting. Lightly spread more frosting across top of crackers, and top with second cake layer. Repeat frosting-crackers-frosting layering. Top with third cake layer. Frost top and sides of cake. Sprinkle cracker crumbs evenly over top and sides of cake. Press into frosting.


1/4 cup vegetable oil 1 teaspoon Yah’s Best gourmet vanilla extract3 cups self-rising fl our, sifted1 1/2 cups hoop cheese, grated6 packs Lance Toastchee crackers


To bake cakes: Fill each ramekin half full with peanut butter cake mixture. Put 2 teaspoons of each fi lling on top of each cake mixture. Top with more batter until ramekin is almost full. Bake at 400° for 15-20 minutes. Tops will crack slightly. Remove from oven, and run a knife around cakes to loosen. Let cool for 5 minutes. Invert onto serving plates. (If using springform pans, slide onto serving plates.) Top with dollop of whipped topping and crumbled peanuts. Drizzle with Pepsi reduction. Best if served warm just after baking.

*For applesauce, use 4 cooking apples, 2 tablespoons water or apple juice, and 2 tablespoons sugar or honey. Peel, core, and chop apples. Place in microwave-safe bowl. Sprinkle with water. Cover tightly, and cook on high about 6 minutes or until apples are tender. (Cooking time will vary depending on type of apple used.) Add sugar, and mash with potato masher until desired consistency. (If the apples are naturally sweet, you can omit adding sugar.)


PEPSI ’N’ PEANUTS MOLTEN CAKESMakes 8 (4-inch) cakes

CAKE8 (4-inch) ramekins

(or 4 small springform pans)1 cup brown sugar1/2 cup vegetable oil1/2 cup applesauce, made with

N.C. mountain apples*1 1/4 cups peanut butter2 eggs

Preheat oven to 400°. Spray ramekins with nonstick baking spray. In large bowl, mix brown sugar, oil, applesauce, and peanut butter until fl uff y. Beat in eggs one at a time; stir in vanilla. Combine fl ours, baking soda, cream of tartar, and salt. Mix into peanut butter mixture, alternating with milk. Set aside.

1 teaspoon vanilla extract1 1/4 cups High Rock Farm Chestnut Flour1 1/4 cups gluten-free all-purpose fl our1 teaspoon baking soda2 teaspoons cream of tartar1 pinch salt1 1/2 cups milk

REDUCTION1 (16-ounce) Pepsi

In heavy saucepan, on medium heat, reduce Pepsi until about half of original volume and thickened. Set aside.

FILLING 18 ounces Escazú chocolate

64% cocoa, chopped6 tablespoons Pepsi reduction

In small, microwave-safe bowl, warm chocolate and Pepsi reduction in 20-30 second intervals, stirring after each, until melted together.

FILLING 21/4 cup peanut butter2 tablespoons powdered sugar2 tablespoons Pepsi reduction

Combine all ingredients in small, microwave-safe bowl, and warm for about 15 seconds. Stir to combine, and cream.

WHIPPED TOPPING1 cup heavy whipping cream2 tablespoons sugar1 teaspoon Yah’s Best vanilla extract

Beat whipping cream until soft peaks form. While mixer is running, slowly add sugar and vanilla. Whip until hard peaks form.

GARNISH1/4 cup chopped Baker’s peanuts Pepsi reduction


PIMENTO CHEESE & CORNBREAD CAKE

CAKE LAYERS3/4 cup House-Autry yellow,

self-rising cornmeal3 cups all-purpose fl our1 cup sugar1 tablespoon baking powder1 teaspoon salt⅔ cup vegetable oil⅓ cup melted butter

Sift together cornmeal, fl our, sugar, baking powder, and salt in a mixing bowl. Add oil, butter, honey, eggs, milks, cheese, jalapeño, and cheese powder; stir to combine. Pour batter into prepared pan, and bake in preheated oven for 30-40 minutes, or until lightly browned. Remove from oven, and let cool for 10 minutes in baking pan. Turn out on wire rack, and cool completely.

FROSTING2 (8-ounce) blocks cream cheese1/2 cup mayonnaise2 tablespoons Savory Spice Shop

dill dip mix 1 tablespoon Savory Spice Shop

dried green onion fl akes1 tablespoon Savory Spice Shop

chopped garlic fl akes1 pinch salt

Combine all ingredients in medium bowl, and mix well.

FILLING AND GARNISH1/4 cup Cloister Arbol Chili Pepper

Infused Honey2 (10-ounce) packs MyThreeSons

Pimento Cheese, divided

Preheat oven to 350°. Spray a 12-inch x 9-inch pan with nonstick baking spray.

To assemble cake: Cut cake crosswise into 3 equal pieces. Place fi rst layer onto plate. Warm pepper-infused honey, and brush onto fi rst layer. Frost layer with cream cheese mixture; spread layer of pimento cheese over frosting. Repeat honey, frosting, and pimento cheese on second layer. Place third layer on top, and brush with honey. Cover top and sides of cake with remaining cream cheese frosting. Garnish with piped pimento cheese.


2 tablespoons Cloister honey4 eggs, slightly beaten1 cup milk1/2 cup buttermilk2 cups grated Colby-Jack blend1 jalapeño, fi nely diced1 tablespoon Savory Spice Shop

cheddar cheese powder


PINEAPPLE POUND CAKE

CAKE1 cup butter 1/2 cup shortening 2 3/4 cups sugar 6 eggs 3 cups all-purpose fl our 1 teaspoon baking powder 1/4 cup milk 3/4 cup crushed pineapple, drained 1 teaspoon vanilla

Cream together butter, shortening, and sugar. Add eggs, one at a time, beating well after each addition. Sift together fl our and baking powder. Add fl our mixture alternately with milk. Add pineapple and vanilla. Mix well. Pour into a 10-inch, greased, fl oured tube pan. Bake at 325°, checking after 1 hour and 10 minutes. Cake is done when it begins to pull away from the pan and turns golden brown. Turn out immediately, add warm topping, and cover. The cake is better after it sits for a couple of days.

TOPPING1 1/2 cups powdered sugar1 cup crushed pineapple, undrained1/4 cup butter

Combine ingredients, heat, and pour over warm cake.

DOROTHY C. PHILLIPS | HOPEWELL HERITAGE COOKBOOKHOPEWELL PRESBYTERIAN CHURCHAPPEARED IN APRIL 2012 OUR STATE


PUMPKIN BELGIAN WAFFLES

DRY INGREDIENTS2 cups all-purpose fl our 1/4 cup whole wheat fl our, sifted 3 teaspoons baking powder 1 teaspoon baking soda 1 1/2 teaspoons ground cinnamon 1 teaspoon ground allspice 1/2 teaspoon salt 1/2 teaspoon ground ginger

WET INGREDIENTS4 large eggs, separated 2 tablespoons butter, melted 2 tablespoons margarine, melted 1 cup pumpkin, cooked and mashed1/4 cup brown sugar, fi rmly packed 1 cup 2-percent milk 1 cup buttermilk

Combine dry ingredients in a large bowl. In another bowl, lightly whisk together egg yolks; then, one at a time, whisk in butter and margarine, pumpkin, brown sugar, and the milks. Refrigerate wet mix for 5 minutes. Add wet ingredients to fl our mixture, stirring until just moistened. In a clean bowl, beat egg whites until soft peaks form, and fold into batter. Refrigerate combined batter for another 5 minutes. Cook in preheated Belgian-waffl e iron; this batter will take slightly longer than most other batters (about 5 minutes).

THE INN ON MILL CREEKAPPEARED IN FEBRUARY 2012


SQUASH PIE2 cups yellow squash,

cooked and drained1 cup sugar 2 tablespoons fl our1 cup milk

Combine all ingredients, except crust, in a food processor or blender, and puree until blended. Pour into two unbaked pie shells, and sprinkle with cinnamon. Bake at 350° for 45 to 50 minutes.

TAMMY GRUBB | THE SCUFFLETOWN COOKBOOK | LUMBEE TRIBEAPPEARED IN DECEMBER 2011 OUR STATE

STRAWBERRY TART1/2 cup heavy cream1 tablespoon sugar1/2 cup mascarpone or cream cheese1 tablespoon

strawberry-fl avored liqueur

Using an electric mixer on high speed, beat heavy cream and sugar until stiff peaks form. In medium bowl, combine cheese and liqueur; beat until soft. Fold whipped cream into cheese mixture. Place a few strawberry halves on the bottom of each shell; fi ll with cream mixture. Top with strawberry halves or strawberries cut into a fan shape. In small saucepan, over medium-low heat, cook jelly with 2 teaspoons water until jelly melts. Brush jelly over strawberries. Garnish with remaining strawberries. Yield: 6 servings.

MARK ALLISONAPPEARED IN MAY 2012 OUR STATE

1 pint strawberries, hulled and halved6 sweet pastry shells1/2 cup strawberry jelly2 teaspoons water

PHOTOGRAPH BY ©ISTOCKPHOTO.COM/MARIUSZ BLACH

2 eggsPinch of salt1 1/2 teaspoons vanilla Cinnamon2 pie crusts, unbaked

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