What’s Cooking in the Kitchen of Paulette Sackett?


Growing up on a large fam-


ily farm in Minnesota gave Paulette Sackett of Weaverville plenty of cooking experience at a very young age. Sackett’s mother Elaine Alderink taught her mostly everything she knows about working in the kitchen. Today, cooking serves as a wonderful creative outlet for Sackett. Sackett and her family lived


in Wisconsin until last summer when they moved to Weaver- ville. She is currently working as the OB-GYN residency co- ordinator for MAHEC. Her husband Don is the associate priest at St. Matthew’s Anglican Church. Tey are the proud parents of four children: Lau- ren (16), Eli (11), Stephen (9) and John (3). Here are several favorite recipes:


Wisconsin Beer Brats


1 pkg uncooked brats 1 large onion 1 bottle dark, heavy beer buns and toppings according


to your preference Clean and slice onion into


large rings and place in medium to large pot. Remove uncooked brats from package and place in pot on top of onions. Pour beer over onions and brats. Cover pot and bring ingredients to boil. Simmer for 10-13 minutes. Re- move brats using tongs. Lower heat to gentle simmer and re- duce onion/beer mixture by about 50 percent until it thick- ens into sauce. Grill them over high heat until outsides are crisp and slightly blackened. Remove from grill, serve with onion/beer sauce and other toppings as de- sired.


Crunchy Summer Salad


1/2 head fresh broccoli 1/2 head cauliflower 3 fresh carrots medium to small purple on- ion, diced


1/2 c red wine vinegar 1/2 c sugar 2 t salt 2 t pepper


In pint jar, combine vinegar,


sugar, salt and pepper. Close jar tightly with lid and shake well. Chop broccoli, cauliflower and


carrots into very small bite-size piec- es. Place in large bowl and add diced onion to veggies. Pour fresh dressing over vegetables and coat well.


Apple/Rhubarb Crisp 6-8 c. fresh apples, rhubarb or


mix of both, chopped 1/2 c butter plus a little extra,


warmed to room temperature 1/4 to 1 c sugar (to taste) 1/2 c brown sugar 1/2 c wheat flour 1½ c oatmeal 2 t cinnamon 2 t nutmeg 1 pt heavy whipping cream (op-


tional) Preheat oven to 350º. Fill 9x13


cake pan with chopped fruit. If adding sugar, sprinkle it evenly over fruit. Add a few pats of butter over fruit to soften fruit as it bakes. In large bowl, combine remaining but- ter, brown sugar, oatmeal and spic- es. Stir to blend to slightly lumpy, crumbly mixture. Sprinkle crisp mixture over fruit, spreading evenly over surface of fruit. Place in pre- heated oven and bake 45-60 min- utes, until sauce is boiling, fruit is tender and crisp is lightly browned. Remove apple/rhubarb crisp from oven and allow to cool 20-30 min- utes. Serve warm.


Perfectly Grilled Pork Chops 4-6 fresh boneless center-cut pork


chops, thick cut 1/2 c Italian salad dressing 1 T Montreal Steak Seasoning


Place ingredients into gallon size


zip-lock bag and mix well. Marinate for at least two hours. Light grill and pre-heat to about 250º. Place chops on pre-heated grill and close the lid. Cook five minutes, then flip chops. Close grill and cook for five more minutes. Cook until juices run clear or slightly pink.


Potato - Bacon Soup


8 slices bacon, chopped 1 c onion, chopped 2 1/2 c potatoes, cubed 1 can cream of chicken soup 1 c sour cream 2 c milk Salt and pepper to taste


Fry bacon until crisp. Add onion and sauté 2 to 3 minutes. Drain. Cook potatoes in one cup water for 10 to 15 minutes. Do not drain potatoes. Stir in soup, sour cream, bacon and onions. Add milk gradu-


14 THE TRIBUNE - June 3 - June 9, 2010


ally, stirring constantly. Add salt and pepper. Heat to serving temperature.


Flank Steak Stir Fry


1/2 c low-sodium soy sauce 1/2 c lime juice 1/4 c sugar or Splenda or a


blend of the two 1/2 t red pepper flakes 1 lb raw lean flank steak 1 lb green beans or broccoli 1/4 c spring onion or scallions 2 c cooked white rice, prefer-


ably short-grain rice Combine soy sauce, lime


juice, sugar, and red pepper flakes. Place flank steak in gal- lon zip-lock bag and pour half of marinade over steak. Seal and refrigerate for at least two hours. Pre-heat your broiler or grill to at least 400º. Place steak very close to heat source and sear outside. Tis will take about 3-4 min- utes in broiler or about 4-5 on grill. Remove steak from grill/ broiler and cut steak across grain into thin strips. Place strips in large serving bowl. Place onions and veggies in large sauce pan, along with remaining marinade. Warm to simmer and then pour over meat. Serve immediately over bed of rice.


Peanut Butter Chocolate Chip Cookies


8 oz pkg. semi-sweet choco-


late chips 1/2 c butter, softened 3/4 c peanut butter 1/3 c sugar 1/2 c light brown sugar 1 egg 2 T milk 1 t vanilla 1-1/2 c flour 1 t baking soda 1/4 t salt


Heat oven to 375º. Beat butter and peanut butter in large bowl until well blended. Add sugar and brown sugar; beat until light and fluffy. Ten add egg, milk and vanilla; beat well. In separate bowl, stir together flour, baking soda and salt; gradually beat into peanut butter mixture. Add chocolate chips. Spoon onto baking sheets and bake 8 to 10 minutes or until lightly browned.


Tis report filed by Loren Metts for the Tribune.


Buncombe County


Delayed-harvest streams open June 5


Te N.C. Wildlife Resources


Commission will open 59 miles of trout streams and one lake clas- sified as delayed-harvest under hatchery-supported regulations on Saturday (June 5). Waters will open at 6 am to anglers age 15 and under and at noon for all other an- glers. When fishing in waters managed


under hatchery-supported regula- tions, which are in effect through Sept. 30, anglers can keep a maxi- mum of seven trout per day, with no bait restrictions or minimum size limits. From Oct. 1 to the first Satur-


day in June, when delayed-harvest regulations go into effect, anglers cannot harvest fish and can fish only with artificial lures with one hook. Delayed-harvest trout waters are posted with diamond-shaped, black-and-white signs. For a list of delayed-harvest wa-


ters organized by county, consult the Commission’s regulations di- gest or view the fishing regulations


online at ncwildlife.org. For more information on fish-


ing in public, inland waters, go to ncwildlife.org/fishing.


Tis special to the Tribune. Tired of Dialup? Gt Hg pe !


e i h Sed Fully Encrypted


High Speed Wireless Internet FREE Standard Installation*


(This is not Satellite or DSL and is not affected by weather) *Call for details 1-828-645-4000 ....above and beyond!


It’s the service you’ll enjoy! Locally Owned


J.F. Robinson


Bedrooms • Living Rooms • Leather by Lane


75 Roy Edwards Lane • Mars Hill, NC 28754 (828) 689-4323


Five Star Quality... for less


Gail’s Variety Shoppe & Mattress Outlet Anniversary Sale


Free box spring w/ mattress purchase Now through Memorial Day


334-A Merrimon Ave., Weaverville NC 28787 828-645-1090


Tuesday - Saturday, 10am - 6pm Delivery & Layaway Available www.weavervilletribune.com


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24