What’s Cooking in the Kitchen of Pat Fisher?


Food is a major part of daily


life for any family. But as one of eight siblings, it was especially im- portant in the home of Pat Fisher of Weaverville. “I have always loved to cook, especially with or for my family.” Fisher spent a lot of time in the kitchen while grow- ing up. Her mother, the late Mil- dred Buchanan, and her mother- in-law, Nan Fisher both made a great impact on her life in many ways. “I really learned to cook by watching my mother when I was young. Once I was married, my in-laws taught me how to garden and can.” Today the Fisher family is still


very close. “Every Sunday, it is a special tradition for our family to eat dinner together. We share lots of recipes too, some that have been passed on for generations.” Fisher likes to prepare casseroles and southern style foods most often. Fisher grew up in the North


Asheville area and has lived in the Weaverville community all of her life. During the 1980s and 90s, she worked as a preschool teacher at Merrimon Avenue Christian School. Once she became a grandmother, she came home to help care for her grandkids. Her husband Grey has worked as a general contractor for over 20 years. He has also been an or- dained Baptist minister since 1977 and currently leads the Beyond Boundaries Fellowship in Alexan- der. Te couple has found great reward in recent years through Christian mission work in areas such as Kentucky, Virginia, the western US, South and Central America and the Ukraine. Tey are very close to their daughter Michelle and son-in-law Justin. Tey are also the proud grandpar- ents of two grandsons, Caleb and Cole. In her free time, she enjoys reading, vegetable gardening, canning and of course, spending time with her grandsons. Below are several of her favorite recipes to share. Enjoy!


Spaghetti Pie


½ lb. cooked spaghetti (not rinsed)


2 T Oleo 2 eggs 1/3 c grated cheese Cottage cheese Spaghetti sauce mozzarella cheese meat sauce of choice


Mix first four ingredients. Place in


buttered pan. Layer cottage cheese, spaghetti sauce, mozzarella cheese, and then meat sauce on top. Bake at 350º for 30 minutes. Add Par- mesan cheese and bake another five minutes.


Chicken Broccoli Casserole


4-6 chicken breasts 1 pkg broccoli spears, cooked & drained


1 pkg (2 ½ c) shredded cheddar cheese


1 T lemon juice ½ c mayonnaise 1 can cream of chicken soup 1 can cream of celery soup 1 ½ pkg./sleeve Ritz crackers ¾ c butter (one stick), melted


Boil chicken and cut into bite-size


pieces. Combine lemon juice, may- onnaise and soup in small bowl. Lay- er broccoli in bottom of 9 X 13 pan. Top with chicken next, then spoon soup mixture over chicken. Cover with sprinkled cheese.


Combine


crackers and melted butter together and place over top. Bake at 350º for 40-45 minutes or until bubbly.


Squash Fritters


2 grated yellow or zucchini squash ¼ c finely chopped onion Pepper to taste ½ t salt 6 T self-rising flour 2 eggs, beaten 1 T melted margarine 1 T sugar (optional)


Mix together squash, onion, pep-


per, salt, flour, and sugar. Add beaten eggs and margarine. Drop by spoon- fuls into greased pan or griddle and cook until brown on both sides.


Lemonade Party Cake


1 box Betty Crocker lemon or yel- low cake mix


Water Vegetable oil Eggs 1 – 6 oz can frozen lemonade con- centrate, thawed


14 THE TRIBUNE - May 20 - May 26, 2010


¾ c powdered sugar 1 container Betty Crocker fluffy lemon frosting


Yellow colored sugar, if desired Heat oven to 350º (325º for


dark or non-stick pan). Make cake as directed on box for 13 X 9 inch pan. Cool for 15 minutes. Mix lemonade concentrate and pow- dered sugar. Pierce top of warm cake every ½ inch with long-lined fork, wiping fork occasionally to reduce sticking. Drizzle lemonade mixture evenly over top of cake. Run knife around sides of pan to loosen cake. Sprinkle with sugar. Store covered in refrigerator.


Orange Slice Cookies


1 – 9 oz yellow Jiffy cake mix 1 egg 3 T vegetable oil 1 c chopped pecans 10 oz orange slices


Mix everything together and


drop by tablespoons on cookie sheet and bake for 8-10 minutes on 350º.


Pineapple Angel Food Trifle


1 large can crushed pineapple, drained (save juice)


2 – 3.4 oz. pkgs vanilla instant pudding


3 c milk 1 – 8 oz carton sour cream 1 -10 inch angel food cake 1 – 8 oz Cool Whip


Drain pineapple, reserving one


cup juice. Combine instant pud- ding, ½ cup pineapple juice and milk in large bowl. Beat at low speed until thickened. Fold in sour cream and pineapple. Cut angel food cake into three layers and cube each layer. Place 1/3 of cake cubes in bottom of large glass bowl. Drizzle three tablespoons of remaining pineapple juice. Spoon 1/3 of pudding mixture over cake cubes. Repeat this twice, ending with pudding mixture. Cover with cool whip. Cover and chill at least three hours or overnight. Will keep for 2-3 days in the re- frigerator. Yield: 12 to 14 serv- ings. Light sour cream and 1% milk may be substituted as well.


Tis report filed by Loren Metts for the Tribune.


Weaverville


Ledbetter serves as House page


Austin Ledbetter, a student at


Tarheel Challenge Academy, re- cently served as a page for the North Carolina House of Representatives. He is the son of Keith and Wendy Reed of Weaverville. Speaker of the House Joe Hackney (D-Chatham, Orange and Moore) sponsored Ledbetter. Speaker Hackney appoints the


pages and introduces each one to members and citizens in the House gallery at the start of each week during Monday night’s session. For decades, the State House


has relied on the service of pages, who help deliver bills and amend- ments for representatives during daily House sessions and commit- tee meetings, offer assistance in individual representatives’ offices and run errands around the Legis- lature. Pages spend a week at the Gen-


eral Assembly assisting members and their staff and learning about


the structure of North Carolina government.


Tis special to the Tribune.


Austin Ledbetter now has some valuable government experience.


2010 Season


by Larry Shue A SPECIAL EVENT PRODUCTION


May 27 – June 6 rated PG-13


BACK by POPULAR DEMAND! This Southern Comedy of Man- ners will be produced AGAIN,


same production/same cast as SART presented August 2009! Did you miss SART’s August 2009 The Foreigner or simply want to see it again? Well, here’s another chance to see it! At a fi sh- ing lodge in rural Georgia, things are not what they seem to be in this hilarious farce of absurd situations and homespun American characters!


Special discount tickets $20


Join us Wednesday (May 26) for get-acquainted evening from 5:30-7:30 pm at the Weaverville Milling Company. Hors d’oeuvres and beverages will be served.


Upcoming:


A LITTLE NIGHT MUSIC June 9 – 27


TUESDAYS WITH MORRIE July 7 – 18


AS YOU LIKE IT July 21 – Aug 1 TRADIN’ PAINT August 4 – 22


828.689.1239 www.SARTplays.org


The Weaverville Tribune www.weavervilletribune.com


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