Two 12 ounce pkgs extra sharp cheddar cheese, grated
One 12 ounce pkg mild cheddar, grated
Juice of 1 1/2 lemons
2 garlic cloves, crushed
1 teaspoon dry mustard
1 teaspoon ground red pepper or more to taste
1 bottle warm beer
Mix all the ingredients in blender or food processor. Serve with bread cubes or crackers.
From ‘Fifty Years and Still Cookin’; Nags Head cookbook. Entry by Nancy Roop Carawan
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
1 cup of self rising corn meal
1 cup of buttermilk
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
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