Recipes From Tarheel Kitchen
j Return To Simple Life By Serving Bounty Of Our Land
$y MISS E. YORK K1KER
N;.C. Department of
Agriculture
All people are dependent on
th? fruitfulness of the good
e?rth. The "American Way of
Ljfe" may be overlooked in
the hustle and bustle of daily
activities.
Budgets may have been
stretched during the holidays.
The new year is the time to
take advantage of familiar
atid abundant foods. Instead of
feeling deprived we may feel
relieved to return to simpler
and less festive foods and to
h$tve time to appreciate our
bounty.
'Rice is plentiful,
economical, easily stored and
art excellent extender of our
N^rth Carolina protein foods.
Rice absorbs flavors of other
fopds and this characteristic
can prevent monotony.
Jn buying rice, select the
kind of rice ? brown, white
milled, parboiled or instant ?
arid match the kernel size to
your use. Short grain rice
kejrnels cook moist and tender
arid tend to cling together,
thus, a good selection for pud
dibgs, stuffings, rice rings,
and Oriental cooking. Mediurr
grain kernels also cook moist
and tender, but are best with
meat and seafood. Since long
grain kernels do not stick
together, they are used best
for side dishes, in soups or
cafcseroles.
Hopping John, combination
of black-eyed peas and rice,
may be new to young people
but is traditional in some
areas of the country for New
Year's fare. Pork or Ham and
ichool Menu
Jan. 7: Breakfast ? Donuts,
ice, Milk. Lunch ? Pizza,
>ssed salad, Mixed
fcgetables, Sliced Apples,
Mjik
Ian. 8: Breakfast ?
S usage Biscuits, Juice, Milk.
L nch ? Chuckwagon on Bun,
L ttuce, Tomato, Cheese,
F ench Fries, Sliced Peaches,
H asted Peanuts, Milk.
Ian 9: Breakfast ? Cereal^
J ice. Milk. Lunch
S rimpees, Cole Slaw, But-'
t< ed Corn, Apple Rings, Cor
np-ead, Milk.
Jan. 10: Breakfast ?
Manager's Choice. Lunch ?
Vegetable-Beef Soup, Peanut
BUtter or Cheese Sandwich,
Crackers, Pears, Milk.
Jan. 11: Breakfast ? Pan
cake with syrup. Juice, Milk.
Lunch ? Manager's Choice.
Duke Pays
Out $300,000
To Ministers
Retired and disabled
ministers of the United
Methodist Church in North
Carolina or their surviving
dependents have received
$300,000 from the Duke En
dowment in recent weeks.
These funds have been
disbursed by the treasurers of
the North Carolina and
Western North Carolina Con
ferences of the United
Methodist Church.
This year 728 persons
received checks from their
conference treasurers. The
distribution is based on years
of service to the Conference.
The largest check was for
$928.94 for 52 % years of ser
vice.
Three hundred seventj
retired clergymen received
$192,817.29; 308 surviving
spouses, $103,607.82; and 5<
surviving children $3,574.89.
In 1924, James B. Duke
wrote, "I have made provisior
(in the Duke Endowment) foi
what I consider a very fertiU
and much neglected field ol
useful help in religious life
nainely assisting by way ol
support and maintenance oi
those cases where the head a
the family through devoting
his life to the religious service
fo his fellowmen has beet
unable to accumulate for hii
declining years and for hit
widow and children..."
Trustees of the Duke En
dowment have made annua
distributions totaling mon
than $5.3 million to retire<
ministers since the verj
earliest years of the Duke En
dowment.
Christopher Columbus dis
covered Trinidad in 1498.
Rice Au Gratin can extend lef
tover portions of pork or ham
and appear as a completely
new dish. Golden Rice
Casserole features chicken or
turkey.
HOPPING JOHN
1 cup dried black-eyed peas or
pinto beans
V? pound diced bacon or salt
pork
1 red pepper pod, diced
3 cups cooked rice
Salt and pepper to taste
Wash peas. Cover with
water and soak overnight. Add
bacon and pepper pod and
cook until peas are very
tender, adding more water if
necessary. Add rice and salt
and pepper, cook over low
heat until thoroughly heated.
Makes 6 servings. Accompany
this with sliced tomatoes and
onions, or canned tomatoes,
plus cabbage slaw, corn
bread, peanut-oatmeal
cookies, and milk for a simple
lunch or supper.
PORK (OR HAM) AND
RICE AU GRAT1N
1 cup chopped onions
1 cup chopped celery
2 tablespoons butter or
margarine
1 can (HP 4 oz.) condensed
Cheddar cheese soup
3 cups rice
1 teaspoon salt
1 teaspoon sage or thyme
>.? teaspoon pepper
2 cups diced cooked N.C. pork
or ham
cup buttered bread crumbs
Cook onions and celery in
butter until tender but not
brown. Stir in soup and cook
over low heat, stirring, until
blended Add rice, seasonings,
and pork Turn into buttered
shallow casserole Sprinkle
with crumbs. Bake at 375? for
20 minutes or until hot and
bubbly. Or omit crumbs and
cook mixture over low heat
until thoroughly heated
Makes 6 servings. Serve with
steamed cabbage, whole
wheat bread, apple cobbler
and beverage
GOLDEN RICE CASSEROLE
1 cup sliced celery
% cup chopped onions
Mi cup diced green pepper, op
tional
2 tablespoons butter or
margarine
1 can ( 104 oz ) condensed
cream of mushroom soup
1 2 cup milk
2 cups cooked N.C. chicken or
turkey (leave in large
pieces)
3 cups cooked rice
1 cup grated cheese
Cook celery, onions, and
green pepper in butter until
tender crisp Add soup and
milk and cook over low heal,
stirring to blend well Stir a
chicken and rice Turn into a '
buttered 2 -quart casserole
Sprinkle with cheese. Bakt: :A
350* for 20 minutes Or s'ir
cheese into mixture and c?j"k
over low heat until thoroughly
heated Makes 6 servings. Add
fresh turnip gieens, picki'd
beets, corn bread Ij? k ?-<? ;
custard for another c< rnplt ?'.<
meal.