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

 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 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

Ridiculous is all I can say!! Check out this link for the recipe ~ Kalyn’s Kitchen

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

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

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 

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

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