The Tar Heel Kitchen 2 _Ej
Try Turkey Salad
By BARBARA A. MINTER
One contest which is uniquely North
Carolinian is the annual Turkey Cook
ia( Contest North Carolina produces
more turkey than any other state, and
that's something to "gobble" about
Turkeys are beginning to receive
wonderful reviews (or all their parts
Why from the wings to the thighs, con
sumers are realizing what a great
"dish" turkey can be. In order to j
parts year round, the North C
Poultry Federation and the
| Carolina Department of Agi
sponsor the Turkey Cooking
first nine ingredients in a
large bowl. Blend mayonnaise, lemon
juice and chicken soup and add to tur
key mixture, tossing lightly. Spoon
mixture into a large deep greased
casserole and bake at 350TF. for 26
minutes or until heated through and
edges are bubbly ..Remove from oven
and top with Butter Crumb Dump
lings (recipe follows.)
PAN-FRIED CABBAGE
2 Tbsp bacon drippings
1 small head cabbage, shredded <4
cups)
'/4C. vinegar
'/?c. water
1 Tbsp. sugar
tttsp. salt '
Dash cayenne
Heat drippings in skillet. Add cab
je, virtegar, water, sugar, salt, and
|ayenne. Cook over medium heat,
ing occasionally, till cabbage is
[htly browned but still crisp, 10 to 12
inutes. Makes 4 servings
GREEN BEANS
AND TOMATOES
|l'/4 lbs. fresh green beans, washed,
stemmed and broken in half
BTbsp. butter
ll bunch green onions, chopped
|4 med. tomatoes, peeled, seeded and
(chopped
[/itsp. garlic powder
|tttsp.salt
Dash of pepper
\ Using a large pot, cover beans with
ater and boil for 15 to 20 minutes.
Iain the beans. Saute' the onions in
tter being careful not to brown
tm Add tomatoes, garlic powder,
: and pepper to the onions. Stir in
| cooked beans and simmer gently
I to 3 minutes to blend the flavors.
? beans should still be crisp and
ed hot. Serves 6.
SQUASH-CARROT
CASSEROLE
2 dor. round buttery crackers
1 (8-oz.)pkg. cream cheese, softened
2 (lOV. oz.) cans cream of chicken
soup, undiluted
2 eggs, beaten
?Ac. butter or margarine
8 c. (about 2Vi tbs.) sliced yellow
squash, cooked
6 small carrots, grated
1 c . finely chopped onion
1 c. herb-seasoned stuffing mix
Place crackers in a greased 13x9x2
inch baking dish; set aside. Combine
cream cheese, soup, eggs, and butter;
beat well. Stir in squash, carrot and
onion. Spoon into prepared baking
dish; sprinkle with stuffing mix. Bake
at350? for 30 to 40 minutes. Yield: lOto
12 servings.
A son, Kyle Keith, was born to Ben
ny and Debbie Biggerstaff of Spruce
Pine on July 4 at Memorial Mission
Hospital in Asheville.
Mrs. Biggerstaff is the former Deb
bie Yelton oof Mars Hill.
Kyle Keith's grandparents are Mrs
Mary Biggerstaff of Spruce Pine, Mr.
and Mrs. Everett Underwood and
Murray Yelton of Mars Hill.
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Route #3, Box 90-A
Mars Hill, NC 28754
(704) 689-2190
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