November 20, 2009 by obxcookbook
3 eggs slightly beaten
1 cup cooked mashed pumpkin
1 cup sugar
1/2 cup dark corn syrup
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 unbaked 9-inch pastry shell
1 cup chopped pecans
Whipped Cream
Combine eggs, pumpkin, sugar, corn syrup, vanilla, cinnamon, and salt; mix well. Pour into pastry shell. Top with chopped pecans. Bake at 350 degrees for about 50 minutes or until knife inserted in center comes out clean; chill. To serve, top with whipped cream. Yield: one 9-inch pie.
Contributed by: Rose Marie Smith
Posted in Desserts, Recipes | Tagged Desserts, OBX, Outer Banks | Leave a Comment »
September 12, 2009 by obxcookbook
1 and ½ pkgs of cream cheese (the large packages)
½ stick of butter (OR you can use 2 large pkgs of cream cheese and omit butter)
1 large can crushed pineapple—drained
Green onions—chopped—3 tablespoons or so, more if you like
Seasoned salt to taste
1 ½ to 2 cups of toasted pecan pieces
Yellow or orange pepper—chopped (use however much you want)
Let the cream cheese and butter soften then blend well. Add the crushed pineapple and other ingredients and chill. Better the next day!
If you prefer to make a cheese ball instead of a spread just save ½ cup of the chopped pecans and once the spread has been formed into a ball (after chilling) then you can roll it in the pecans.
Serve with good crackers.
I also sometimes add sweet basil or other herbs that I have on hand—dried or fresh. You could vary this quite a bit by adding chopped bacon or black olives, etc.
Contributed by: Jeannie Maynard, Village Realty
Posted in Appetizers, Recipes | Tagged Appetizers, OBX, Outer Banks, Recipes, Spreads | Leave a Comment »
September 10, 2009 by obxcookbook
1 cup of self rising corn meal
1 cup of buttermilk
1 egg
Mix 3 ingredients thoroughly & let sit 10+ minutes
Preheat oven to 425 degrees
Works best with 9” Cast iron “seasoned” frying pan (makes the best crusty slices)
Pour 2 T of vegetable oil in the frying pan
Put the frying pan in the oven while it is preheating
Check often and heat the frying pan w/oil until hot & oil “sizzles” when a drop of water is sprinkled on…. really sizzles but not “smoking”.
Immediately remove the pan and pour the oil in the mixture; the buttermilk mixture should bubble up and sizzle in the frying pan
Put the pan back in the oven and bake about 20-30 minutes until browned.
Slice in like a pie (8 med or 6 lg) and lots of real butter!
Contributed by: Jackie Myers, Village Realty
Posted in Breads, Recipes | Tagged Cornbead, OBX, Outer Banks, Recipe, Southern Cooking | Leave a Comment »
September 8, 2009 by obxcookbook
I got my weekly Veggie Basket from Weeping Radish which included a delicious fresh basil pesto. I had no idea what I could do with it so I googled and found this wonderful recipe.
Ridiculous is all I can say!! Check out this link for the recipe ~ Kalyn’s Kitchen
Posted in Main Dishes, Recipes, Seafood | Tagged OBX, Outer Banks, Recipe, Seafood | Leave a Comment »
September 6, 2009 by obxcookbook
Nice fresh summer salad
Marinade chicken tenderloins in KC Masterpiece Chipotle Lime Sauce for 30 minutes.
8 cups mixed spring greens
1/2 onion, thinly sliced
1 mild jalapeno, sliced
1/2 avocado, sliced thinly
1/2 can chickpeas, rinsed
1/2 pint cherry tomatoes, halved
1 ear sweet corn, cooked and kernels removed
1 Tbsp olive oil
oil + vinegar
Cook chicken over medium high heat and heat onions and jalapeno in olive oil until browned. To assemble salad place mixed spring greens on a plate and add cherry tomatoes, chickpeas, avocado, corn, cooked onions, jalapenos and place cooked chicken on top. Serve with a little olive oil and red wine vinegar sprinkled on top. If you are not shy about calories add tortilla strips and serve with Marie’s Jalapeno Ranch 
Contributed by: Jenny Myatt, Village Realty
Posted in Main Dishes, Poultry, Recipes | Tagged OBX, Outer Banks, Recipes, Salad, Summer | Leave a Comment »
September 4, 2009 by obxcookbook
1 lb Grouper
1 small onion
1 squash
1 zucchini
1/2 small red pepper
1 dozen mushroom, stems removed
1/2 pint cherry tomatoes
Kalamata Olives to Taste
1/4 cup fresh basil
2 Tbsp Olive Oil
1 Tbsp minced garlic
Salt and Pepper to taste
Parchment paper
Preheat oven to 400 degrees. Slice onion, squash, red pepper, mushrooms and zucchini very thin – I like to use a mandolin and also julianne some squash or zucchini for color. Over medium high heat cook all vegetables including cherry tomatoes in olive oil until tender add garlic then set aside. To assemble bag cut a large piece of parchment paper and fold in half to cut like a heart. Place on parchment heart on a cookie sheet and add grouper. Salt and pepper grouper to taste then fill with cooked veggies and juice, top with fresh basil and halved Kalamata olives. Close bag leaving an opening to vent. Bake bags on cookie sheet at 400 degrees for 20 to 25 minutes.
Contributed by: Jenny Myatt, Village Realty
Posted in Main Dishes, Recipes, Seafood, Vegetables | Tagged OBX, Outer Banks, Recipes, Seafood | Leave a Comment »
September 2, 2009 by obxcookbook
1 eggplant, peeled and sliced
1 medium red onion sliced
1 and 1/2 cups of hummus ( I make my own and it is garlicky)
2 garden tomatoes, peeled and sliced
fresh mozzarella
chopped parsley
Peel and slice eggplant into 1/2 to 3/4 inch and lightly salt both sides using Kosher salt. Lay on paper towels and also cover using paper towels. Let rest for 30 minutes while salt draws out moisture. After 30 minutes, rinse eggplant slices well and dry thoroughly. Place eggplant slices in a single layer on baking sheet that has been sprayed with Pam. Put a heaping teaspoon or more of hummus on each slice. Break apart onion slices and place onion rings on each slice. Add tomato slices placing on top of onion rings. Top with mozzarella and bake for 13-15 minutes, or until the cheese is bubbling and eggplant is soft. Sprinkle with the freshly chopped parsley. Preheat oven to 450.
Contributed by: Melody Leckie, Roanoke Island Photography
Posted in Main Dishes, Recipes, Side Dishes | Tagged Dinner, OBX, Outer Banks, Recipes | Leave a Comment »
August 31, 2009 by obxcookbook
1 cup mayonnaise
1 – 3 oz can sliced mushrooms, not drained
2 tsp curry powder
1/4 tsp pepper
1 cup sour cream
1 Tbsp lemon juice
1/2 tsp salt
2 cups hot cooked rice
6 hard cooked eggs, shelled
Mix together first 8 ingredients in saucepan. Cook over medium heat, stirring constantly 4 or 5 minutes or until warm. Place rice in a 11″ x 7″ x 3″ baking dish. Slice eggs and arrange on rice. Spoon curry mixture over eggs and rice. Bake at 325 degrees for 15 minutes.
Contributed by: Jenny Myatt, Village Realty
Posted in Poultry, Recipes, Side Dishes | Tagged Casserole, OBX, Outer Banks, Recipes, Side Dish | Leave a Comment »
August 29, 2009 by obxcookbook
2 – 10 oz packages broccoli
1/2 tsp salt
2 Tbsp butter
Cheese Sauce:
2 Tbsp butter
2 Tbsp flour
1/2 tsp salt
1/4 tsp dry mustard
1 cup milk
2/3 cup shredded sharp cheese
Paprika
Place broccoli in 2-qt casserole with salt, water and butter. Cover and bake in slow oven, 325 degrees for about 1 hour or until tender. Melt butter in 1 qt saucepan over low direct heat. Remove from heat and blend in flour, salt and dry mustard. Add milk very slowly; stirring constantly, to make a smooth white sauce. Return to heat and cook; stirring sauce constantly, about 5 minutes, until it is thick and no startch remains. Remove from heat. Add cheese, stirring until melted. For serving pour hot cheese sauce over broccoli. Sprinkle with paprika.
Contributed by: Jenny Myatt, Village Realty
Posted in Recipes, Side Dishes | Tagged Broccoli, OBX, Outer Banks, Recipes, Side Dish | Leave a Comment »
August 27, 2009 by obxcookbook
1 quart ripe tomatoes, chopped
2 onions, chopped
1 stalk celery, chopped
1 clove garlic
small bunch parsley
2 cups beef stock
1/4 tsp allspice
1 tsp salt
dash pepper
1 tsp sugar
1 Tbsp butter
1 Tbsp flour
1 pint thin cream
2 slices bread
dill
Boil gently the tomatoes, onions, celery, garlic and parsley in stock for about 1 hour. Then strain the whole through a sieve which is fine enough to remove tomato seeds. Return to stove and add seasoning. Thicken with butter rolled in flour, add cream and stir well. When heated, serve with toasted bread croutons and garnish with fresh chopped dill.
Contributed by: Jenny Myatt, Village Realty
Posted in Appetizers, Recipes | Tagged OBX, Outer Banks, Recipes, Soup, Tomato | Leave a Comment »
Older Posts »
