What’s Cooking in the Kitchen of Pauline Trash?


time with her family, biking, playing tennis and golf. Although Trash did not cook very


Summer is finally here! As


the owner of a local nursery and landscaping company, this time of year is especially busy for Pauline Trash of north Asheville. Trash grew up in the


Asheville area and has been a part of our North Buncombe community for the past four years. She graduated from A.C. Reynolds High School in 1980 and then attended the University of North Carolina at Asheville. She earned her Bachelor’s degree in account- ing in 1985. After her college graduation, Trash worked in a local CPA office for two years. In 1988, she and her husband Rick opened their own busi- ness, Green Outdoors Land- scaping and Nursery, located on 91 Weaverville Highway (www. gogreenoutdoors.net). Over the past two decades, Trash has managed their company of- fice and nursery, and has also earned her landscaping contrac- tors license. She and Rick are the proud parents of two chil- dren, Lola (14) and Ricky (12). Trash is a member of Beverly Hills Baptist Church. In her free time, she enjoys spending


much when she was young, she has spent plenty of time in the kitchen over the years as a wife and mother. “I never really cooked a lot until I was older,” Trash said. “It became much more important to me once I started my own family.” Her mother, Pris- cilla Silver of Asheville and her sis- ter, Bunnie Silver, have both shared cooking tips and many delicious reci- pes with her over the years. And like many busy women today, Trash en- joys cooking the most when she has time to plan and be creative. “I enjoy making anything that tastes good but is simple. I especially like to bake. Both of my kids like to cook as well.” Below are several of her favorite reci- pes to share with us. Enjoy!


Lemon Butter Chicken


Boneless, skinless chicken tenders 1 stick butter, melted 3 lemons, sliced and squeezed lemon pepper seasoning


Combine butter, lemon juice and


seasoning. Pour over chicken and bake at 350° for 30-35 minutes.


Angel Biscuits


1 – 8 oz cream cheese 1 stick butter 1 c self-rising flour


Beat cream cheese and butter to-


gether, then add flour. Mix thor- oughly. Fill mini-muffin pan 2/3 full.


Bake at 400° for @17 minutes. Cauliflower Surprise


1 large cauliflower ¾ c mayonnaise ¼ c Dijon mustard 1 c sharp cheddar cheese


Arrange cauliflower in bak-


ing dish and cook five minutes in microwave. Mix mayonnaise and mustard together. Spread on top of cauliflower. Sprinkle with cheese and cook one minute in microwave.


Butter Pecan Cake


¼ c Confectioners sugar 1 box butter pecan cake mix ¾ c oil 1 can coconut pecan icing ¼ c chopped pecans 4 eggs 1 c water


Use bundt pan or 13 X 11 rect-


angular cake pan. Spray bottom of pan with cooking spray. Put Confectioners sugar on bottom of pan. Sprinkle pecans over sugar. Pour batter below.


Batter: Add eggs, oil and water to cake


mix. Mix for two minutes until smooth. Add icing mix to bat- ter. Mix well. Bake at 350° for 55 minutes or until brown and toothpick inserted into middle comes out clean.


Coca Cola Salad


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2 small pkgs cherry jello 20 oz can crushed pineapple 8 oz cream cheese ½ jar maraschino cherries, cut in half


¾ c chopped pecans 1 c coke


In 7 X 12 Pyrex dish, dissolve


jello with juice from pineapple and cherries. Add water as need- ed to make one cup. Add cream cheese and stir well. Add cher- ries, pineapple and pecans. Add coke, let cool and refrigerate.


Skillet Pork Chop Dinner


4 pork chops (@ 1 lb) 1 can condensed tomato soup 1 ½ c water 6-8 small unpeeled whole po- tatoes or 3 medium, quar- tered


4 small carrots, cut 2-inch lengths


Copper Carrot Pennies


2 lbs carrots, sliced ½ c salad oil 1 c sugar 1 can tomato soup 1 T Dijon mustard 1 T Worcestershire sauce salt and pepper to taste ¾ c vinegar 1 medium sliced white or pur- ple onion


½ bell pepper sliced ½ c tri-color peppers


Peel carrots and boil for 15


minutes; drain and cool. Alter- nate layers of sliced carrots, pep- pers and onions. Make mari- nade of other ingredients and bring to boil. Pour mixture over vegetables and refrigerate. Will keep for several days.


Mabel’s Pound Cake


6 eggs 2 c sugar 1 lb softened butter 2 t vanilla 3 c plain flour 1 c Eagle Brand condensed milk


Mix ingredients in order given.


Bake 1½ hours at 300°. Turn off heat. Do not open oven door. Let cake stay in oven 15 more minutes.


Orange Salad


1 small pkg. orange jello 1 can mandarin oranges, drained


1 small can crushed pineapple, drained


8 oz cool whip small cottage cheese


Mix ingredients together. Re-


frigerate and enjoy. Shortbread Treasures


1 ¾ c flour ½ c sugar ½ t baking powder pinch of salt 1 c butter (2 sticks) ¾ c chocolate chips


1 t Worcestershire sauce 1 ½ t salt 1 ½ t caraway seed


Brown chops in large skillet.


Pour off grease. Stir in all other ingredients. Cover and simmer 45 minutes or until chops are tender. Serves four.


½ c pecans, chopped Preheat oven to 275°. Spray/


grease baking sheets. Using elec- tric mixer, beat sugar and butter together until creamy. Add dry ingredients on low speed and blend well. Increase mixer speed to medium-high and beat until fluffy. Mix chocolate chips and pecans into batter with wooden spoon until fully combined. Measure out generously rounded tablespoonfuls of batter onto cookie sheets. Bake cookies one hour or until crunchy and golden around edges.


Waldorf Salad


1 apple, chopped 1 banana, chopped few grapes, sliced ¼ c celery, chopped ¼ c raisins, chopped ¼ c walnuts, chopped 2 T mayonnaise


Mix together. Serve on bed of


lettuce. Hot Artichoke Dip


1 - 14 oz jar artichokes 1 T Worcestershire sauce ½ c mayonnaise 4 garlic cloves fresh ground pepper 1 T Texas Pete


Combine all ingredients and


mix in blender. Pour in greased baking dish and bake at 350° for 20 minutes. Delicious served with Triscuits.


Porcupine Meatballs


1 ½ lb ground beef ½ c uncooked rice 1 t salt ½ t pepper 1 T minced onion 1 small can tomato soup ½ c water


Wash rice thoroughly. Com-


bine meat, rice, salt, pepper and onion. Shape into small balls. Heat tomato soup and water in cooker. Drop meatballs in soup mixture. Close cover securely. Place pressure regulator on vent pipe and cook 10 minutes with regulator rocking slowly. Let pressure drop of its own accord.


Tis report filed by Loren Metts for the Tribune. www.weavervilletribune.com


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