What’s Cooking in the Kitchen of Jackie Fox?


It is no secret that the weather


can have a big impact on how and what we cook. For Jackie Fox of Weaverville,


cooking is often very seasonal. “During the spring and summer, we grill out quite a bit. When it’s cold outside, I like to make soups and other comfort-style foods.” Te busyness of certain times of year can also affect the foods we prepare.


“I really enjoy cooking


when I have the time. We stay so busy with sports and other ac- tivities that most of my favorite recipes are usually ones that are convenient and easy to make.” Fox did not cook much when


she was young but learned a lot from her mother, Nellene West, once she was older. “After I mar- ried, I would call my mom for a recipe and she would give me directions full of ‘pinches and handfuls’,” Fox said with a smile. “It didn’t take long for me to re- alize that I preferred recipes with exact measurements.” Many of her favorite recipes have come from her mother and various friends over the years. Mexican dishes and chicken wings are two of the Fox family favorites. Fox grew up in Weaverville


and is a 1980 graduate of North Buncombe High School. Fol- lowing her graduation, she earned her Associate’s degree in business administration from Asheville- Buncombe Technical Commu- nity College. She was employed with the Asheville-Buncombe Employees Credit Union for nine years before coming home to be with her young children and to oversee the bookkeeping of her family-owned business. She also taught preschool for two years at Weaverville United Methodist Church. Most recently, she has continued to work as a book- keeper for their family business and for other local businesses as well. Her husband Darryl has owned Custom Masonry Works, Inc. since 1992. Tey are the proud parents of two children, Paige (18) and Dylan (14). Tey are active members of Weaver- ville United Methodist Church. Fox volunteers with the Parent Teacher Organizations (PTO) at


North Buncombe Middle School. She has served in various PTO po- sitions within the North Buncombe district for over a decade. She is also very involved with the NBHS Hawk Club. In her free time, Fox loves be- ing outdoors with her friends and family. She enjoys walking, camp- ing, snow skiing and working on landscaping projects. Here are sev- eral of her favorite recipes to try:


Dump Cake


1 can blueberry pie filling 1 lg. can crushed pineapple and juice


2 sticks of margarine melted 3/4 C sugar 1 box yellow cake mix 1 C chopped nuts


Spray or grease 9 X 13 pan. Add ingredients in this order:


pie fill-


ing, pineapple and juice, and sugar. Sprinkle cake mix over sugar, then drizzle butter over mix. Add nuts last. Do not stir or mix! Bake at 350º for one hour.


Cheese and Pasta in a Pot


2 lbs. ground beef 1 med onion 1 garlic clove, crushed 1 - 14oz jar spaghetti sauce 1 can stewed tomatoes 1 can mushrooms 8 oz shell macaroni 1½ pints sour cream 1 pkg sliced provolone cheese 1 pkg sliced mozzarella cheese


Cook ground beef and drain.


Add onions, garlic, spaghetti sauce, stewed tomatoes, and mushrooms. Mix well and simmer for 20 min- utes. Meanwhile cook macaroni shells according to directions. Drain and rinse with cold water. Pour half the shells into 9x13 dish.


Pour half of tomato-meat sauce over macaroni. Spread half sour cream over sauce. Top with slices of pro- volone cheese. Repeat layers, ending with slices of mozzarella cheese. Cover and bake at 350º for 35


minutes. Remove cover and con- tinue baking until cheese melts and browns slightly. Serves 8.


Monkey Bread


4 cans of canned biscuits (10 bis- cuits)


1 C sugar 2 T cinnamon


14 THE TRIBUNE - June 17 - June 23, 2010


Tis report filed by Loren Metts for the Tribune.


Baked Chicken & Rice with Black Beans


1 – 10 oz pkg. yellow rice mix 1 C chopped onion 1/2 C chopped green bell pep- per


1/2 C chopped carrot 1 T olive oil 2 C cubed cooked chicken 1 - 15 oz can black beans, drained


1 - 10 oz can diced tomatoes & chilies, undrained


2 C grated Monterrey jack cheese


Prepare rice according to pack-


age. Sauté onion, bell pepper and carrot in hot oil in skillet over medium heat 10 minutes or until tender. Combine chicken, cooked rice, onion mixture, beans, diced tomatoes & chilies and 1½ cup cheese in large bowl. Pour into lightly greased 9x13 dish. Sprin- kle with remaining cheese. Cover & bake at 350º for 30 min or un- til cheese is melted.


Chicken Pie


2 3/4 lb chicken, cooked and pulled apart in small pieces


1 can cream of chicken soup 2 C chicken broth 1 soup can milk 1 C self-rising flour 1 t baking powder 1/2 t black pepper 1/2 t salt 1 C milk 1/2 C margarine, melted


Bring chicken, soup, broth and


milk to boil. Pour into 9x13 dish. Combine batter ingredients and pour over chicken. Bake @ 425º for 30 minutes or until golden brown.


“What’s Cooking in the Kitchen of”


Anyone interested in being featured in our “What’s Cooking in


the Kitchen of” column, please contact the Weaverville Tribune at 645.8911.


www.weavervilletribune.com


1½ sticks butter, melted Combine sugar and cinnamon


in Zip-loc bag. Cut biscuits into fourths and put a few at a time into sugar & cinnamon mix- ture and mix to coat. Place into greased bunt pan. Mix leftover sugar & cinna-


mon with butter and pour over biscuits. Bake at 375º for 30 minutes.


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