What’s Cooking in the Kitchen of Marsha Boone?


teaching. Below are several of her favor- ite recipes:


Sonja’s Tortilla Soup Marsha Boone of Weaverville has


many treasured childhood memo- ries with both her mother and her grandmother in the kitchen. Her mother Faye McFarland taught her countless recipes and cooking tips. “My mom showed me how to make sourdough bread and lots of other dishes that I carried directly into my marriage,” Boone recalled. Her grandmother, the late Mary Shep- pard, also taught her a lot about cooking. “I stayed with my grand- parents a lot during the summers when I was young. Tey owned the Mars Hill theatre and I loved get- ting to help them in the concession stand,” she continued. “I definitely learned the value of being frugal. Both my mom and grandmother showed me how to make something from whatever you had, especially if unexpected guests arrived.” Boone has lived in Weaverville all


of her life and is a 1974 graduate of North Buncombe High School. Fol- lowing her graduation, she attended Mars Hill College. She graduated in 1976 with her bachelor’s degree in elementary education. She also later earned her master’s in educa- tion from Western Carolina Univer- sity in 1981. Boone began teaching full-time in 1978 at Barnardsville Elementary.


2 cans diced tomatoes 1 pkg. frozen corn 2 cans kidney beans 1 jar picante sauce 1 pkg. taco seasoning 2 cans of chicken (in water)


Combine all ingredients and heat


through. Add cheese and tortilla chips. Nutcracker Candy


6 oz butterscotch morsels 8 oz chocolate chips ¾ c oyster crackers ¾ c Spanish peanuts


Melt morsels and chips in bowl and


microwave for two minutes. Stir. Mi- crowave another minute if needed. Add crackers and nuts. Spoon on wax paper and allow to harden. Store in air-tight container.


Tired Mama Cookies Buy package of your favorite cookie


In 1990 the school


consolidated and Boone transferred to North Buncombe Elementary School where she has taught for the past 20 years. Her husband Den- nis has worked in sales for Carolina Tractor in Asheville for the past ten years. Tey are the proud parents of two grown sons, Matthew and Ty- ler, and are members of Forks of Ivy Baptist Church, where Boone serves in the youth ministry and plays the piano. In her free time she enjoys vegetable and herb gardening, read- ing and making homemade molas- ses. She also hopes to begin taking culinary classes after she retires from


dough and a bag of miniature peanut butter cups. Unwrap 24 peanut but- ter candies and slice 24 cookie dough shapes. Wrap each candy with a slice of cookie dough. Place in lightly greased muffin tins and bake for 9-11 minutes in a 350º oven.


Basic Bread


12 ½ -13 ½ c all-purpose flour ½ c sugar 2 T salt 2/3 non-fat dry milk 4 pkg. active dry yeast ¼ c softened shortening 4 c very warm water


Mix four cups flour, sugar, salt, dry


milk, solids and yeast; add shorten- ing. Gradually add water and beat two minutes scrape bowl occasionally. Add enough flour (1 ½ cup) and beat for


1-2 minutes. Stir in enough flour to make a stiff dough. Turn onto floured board and knead 15 min- utes exactly. Cover with towel and let rest another 15 minutes. Ten divide dough into four equal parts. Form into rounds of six inches or loaves. Put into four loaf pans or if you choose to make rounds, put rounds onto greased cookie sheet. Put plastic cover over each; then into freezer. After freezing, take loaves out of pans or off the cookie sheet, wrap in clear freezer wrap. Label. Tese loaves must be in a pan or on cookie sheet four hours before bak- ing. Bake at 375º for 35 minutes. Yields four loaves.


Chocolate Pie


1 stick butter, melted and cooled 3 c sugar 2 T cornstarch or 4 T flour ¼ c cocoa 4 eggs 1 can evaporated milk 1 can water 2 t vanilla


Mix first four ingredients and


add remaining ingredients. Mix and pour in two unbaked pie shells. Bake one hour at 350º.


Cranberry Delight


2 graham cracker crusts 1 pkg cream cheese, softened 1 half-gallon vanilla ice cream 1 can Ocean Spray whole cran- berry sauce


2 T sugar Microwave cream cheese and


sugar. Stir. Put in blender and add ice cream (@ 2/3 of carton). Pulse until well blended. Layer ice cream mixture then cranberry sauce in crusts. Put in freezer until firm be- fore serving.


Tis report filed by Loren Metts for the Tribune.


Brio Concert Series Te Brio Concert Series presents “I Dreamt of Love” concert at 4 pm on Suday (April 11) at the First Presbyte-


rian Church of Weaverville located at 30 Alabama Avenue. Te concert will feature Amanda Horton, soprano; Vance Reese, piano; Franklin Keel, cello. Selections will


include music by Mozart, Sibelius, Grieg, Bernstein and much more. Te public is invited to attend. A suggested donation of $10 is welcomed. A “meet and greet” the artists will


follow immediately in the church fellowship hall. For more information call Cynthia Roop at 828-319-7077 or the church at 645-7344.


12 THE TRIBUNE - April 8 - April 14, 2010 www.weavervilletribune.com


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