TARHEEL
KITCHEN
The recent National Chicken Cooking Contest in
Jackson, Mississippi afforded numerous, varied and
pleasant experiences. Old fashioned southern hospitality
reigned during the contest. Guests were pampered with
friendliness, courtesies and kindnesses by hosts and
hostesses who cared and shared.
As to be expected, hospitality includes foods. There
was food at the Governor's Mansion, the receptions, the
gorgeous old restored home visited and at the hotel. Yes,
there was chicken but choices were far broader and
featured the native meats, fruits and vegetables.
The reception at the reconstructed Old Barn Clubhouse
and dinner at the restored Sub Rosa plantation home
carried one back into history. The dinner table
"groaned" with country ham, fried catfish, doves,
biscuits and too many foods to enumerate.
Selected recipes from the reception and dinner are
given. They include many foods for which North Carolina
is well-known.
Egg Salad Mold
8 hard-cooked eggs, chopped
v« cup butter or margarine, softened
2 teaspoons prepared mustard
2 teaspoons paprika
Salt and pepper to taste
Mayonnaise to moisten
Paprika for garnish
In a bowl, mix eggs with butter, prepared mustard,
paprika, salt, pepper, and enough mayonnaise to
moisten. Press into a small mold and chill. Flavors will
improve if the mold is chilled overnight. Unmold,
sprinkle with paprika. Makes about 2 cups. Serve with
assorted crackers or thin-sliced pumpernickel bread.
Baked Chicken Salad Sandwiches
4 cans (5 ounces each) boned chicken
6 hard-boiled eggs, chopped
1 cup sliced stuffed olives
4 tablespoons onion, grated
1 vi cups mayonnaise, or less for blending
24 slices thin-sliced white sandwich bread, crusts
removed
1 cup butter or margarine, softened
2 jars (5 ounces each) Old English sharp cheese spread,
room temperature
Mix chicken, eggs, olives, onion, and mayonnaise.
Butter 12 sliced bread; spread generously with the
chicken s*dad mixture. Top with the remaining 12 slices.
Biend remainder of butter with cheese to form a smooth
paste. Spread over tops of sandwiches; cover well with
plastic wrap. Place on baking for 20 minutes at 400
degrees F. until hot and cheese thoroughly browned.
Makes 48 mini-sandwiches.
Bacon-Pecan Appetizer Crepes
1 package (8 ounce) cream cheese, softened
2 teaspoons milk
1 tablespoon grated onion
% teaspoon garlic salt
v« teaspoon pepper
% cup sour cream
6 strips bacon, cooked and crumbled
v« cup finely chopped green pepper
12 cooked crepes (approximately 6" in diameter using
your favorite recipe
■a cup chopped pecans
In a small mixing bowl, mix cream cheese with milk,
onion, garlic salt, pepper, and sour cream until smooth.
Stir in bacon and green pepper. Spread 2 tablespoons
cheese mixture over 10 crepes. Make 2 stacks, each 6
crepes high (use the remaining 2 crepes to top the
stacks). Sprinkle tops with chopped pecans. Refrigerate
until firm-1 hour or more. Cut into sixteenths and spear
each wedge with a toothpick for serving. Each stack of 6
crepes will make 16 bite-sized wedges. Makes 32 wedges.
Green Beans Vinaigrette
2 cans (1 pound each) vertically packed whole green
beans
Bacon strips cut in half crosswise
Wrap 6 or 7 beans in bacon, secure with toothpick.
Place in one layer on broiler pan, broil until bacon is
crisp; turning once. Place in shallow baking dish.
Vinaigrette Sauce
3 tablespoons butter
2 tablespoons cider vinegar
1 tablespoon tarragon
1 teaspoon salt
1 teaspoon paprika
1 tablespoon chopped parsley
1 teaspoon grated onion
Bring above mixture to boil. Pour over beans and
serve, or refrigerate and reheat in oven just before
serving.
Cheese Grits Souffle'
2 cups uncooked grits
7 cups water
2 teaspoons salt
1 roll Kraft's nippy cheese
1 roll Kraft's garlic cheese
2 sticks butter
4 eggs, well beaten
Mi cup milk —
Salt and pepper to taste
Add salt to boiling water and cook grits until done
(about 25 minutes). Add cheese, cut into small pieces,
butter, milk, eggs, salt and pepper. Put into 3 quart
casserole and bake in 350 degree F. for one hour. For
fluffier souffle' separate eggs. Add beaten yolks to grits
mixture and fold in stiffly beaten egg whites last. Serves
12.
Congratulations
To
Mrs. Mamie Alston
Rt. 3, Warrenton
WINNER OF $400
IN OUR MOST RECENT
JACKPOT DRAWING
Warrenton