What’s Cooking in the Kitchen of Laura Shields?


½ c finely chopped onion (option- al)


2 c cheddar cheese 3 c mozzarella cheese


Like many moms, Laura Shields


of Weaverville enjoys cooking most when she prepares a recipe or meal that her entire family likes. “I love it when my family really enjoys what I make,” she explained. “We probably like Mexican and Italian dishes the most. We grill out a lot this time of year too.” She also en- joys trying new recipes. With the busyness of most days, she admits that “the simpler the recipe, the better!” Shield’s mother, Martha Mc-


Cray of Tennessee, was a huge help to her when she first married.


“I


didn’t cook very much when I was young,” Shields recalled. “My hus- band and I married while we were in college and I can remember calling my mom for help on many occasions. Over the years, she has shared lots of recipes and cooking advice with me.” Originally from Kingsport,


Tenn., Shields graduated from Tri- Cities Christian School in 1986. She attended Mars Hill College, earning her bachelor’s degree in social work in 1990. After gradua- tion, she worked as a social worker for nearly five years, first at the Eliada Home and then at the Bun- combe County Health Depart- ment.


Boil noodles until tender. Brown


beef in large pan and sauté with on- ion if desired. Drain excess fat. Add spaghetti sauce and tomatoes. Drain most liquid from the tomatoes before adding to meat mixture. Stir and let simmer for about 20 minutes. Mix cheeses together in separate bowl. As- semble by putting thin layer of sauce mixture on bottom of a 9x13 pan. Add three noodles to cover this. Ten, add another layer of sauce. Top with layer of cheese. Repeat this until three lay- ers are complete, ending with cheese on top. Bake at 350º for 30 minutes. Tis recipe can be assembled in ad- vance. Cover and refrigerate until time to bake it. Add few minutes to baking time if it has been refrigerated.


Homemade Chocolate Ice Cream


1 can sweetened, condensed milk 1 8 oz carton of cool whip chocolate milk, more than quart but less than gallon


Ice Rock Salt


Add condensed milk and cool whip Shields came home to be


with her young children in 1994. Once they were older, she taught preschool at North Asheville Christian School for seven years. Shields is currently the children’s ministry coordinator at North Asheville Baptist Church. Her husband Scott has served as an as- sociate pastor at NABC for the past four years. Tey are the proud par- ents of three daughters: Adrienne (18), Hannah (14) and Bethany (13).


In her free time, Shields en-


joys reading, being outdoors, and spending time with her family and friends. Below are a few of her fa- vorite recipes:


Simply Delicious Lasagna


9 lasagna noodles, boiled and drained


2 lbs ground beef, browned and drained


1 jar spaghetti sauce of choice 1 can basil, oregano diced toma- toes


into ice cream freezer. Ten add choc- olate milk until fill line. Stir gently to mix. Add ice and rock salt as directed for your ice cream freezer. Churn for at least 25 minutes. En-


joy. Tis is better than a Wendy’s frosty!


Chicken and Wild Rice


boneless, skinless chicken breasts or chicken tenderloins


1 box Uncle Ben’s Long Grain and Wild Rice


1 stick margarine 1 can chicken broth 1 small jar mushrooms, drained (optional)


Mix rice and seasoning packet in


separate bowl, then spread into bot- tom of 9x13 baking dish. Add one cup chicken broth. Ten place chicken breasts or tenderloins on top. Sprinkle mushrooms on if desired. Top with margarine. Cover loosely with foil and bake for one hour at 350º. Lift one corner of foil and bake for few more minutes if more liquid needs to evapo- rate.


14 THE TRIBUNE - July 15 - July 21, 2010


Family Favorite Chocolate Cake


1 box chocolate cake mix 1 jar caramel or butterscotch top- ping


1 - 8 oz cool whip 1 Butterfinger candy bar, crushed.


Bake the cake as directed on


box. Let cool for 10 minutes. Us- ing end of wooden spoon, poke holes throughout cake. Pour cara- mel or butterscotch topping evenly over top of cake, letting it run into holes. Cover and refrigerate until it is cold (2-3 hours). Frost with cool whip. Add crushed candy bar on top. Serve and enjoy. Tis cake is even better the second day. Keep refrigerated.


Loaded Baked Potato Salad


3 lbs potatoes, cooked and cubed (I like red potatoes best)


¾ c sour cream ¼ c mayonnaise ½ c finely chopped onion (op- tional)


4-6 slices bacon, cooked and crumbled


½ c cheddar cheese, shredded 3 T chopped chives for topping (optional)


Salt and pepper to taste Boil potatoes and allow to cool to


room temperature. Mix all ingredi- ents in with cubed potatoes. Gar- nish with freshly chopped chives if desired. Serve warm or cold.


Pepperoni Pasta


1 box Penne pasta 3 medium tomatoes, chopped 1 lb cheese, cubed or crumbled ½ c chopped onion pepperoni slices 2/3 c Parmesan Cheese


Dressing: ½ c red wine vinegar 2 t oregano 1 t garlic 1 t salt ½ t pepper


Cook pasta and drain well. Stir


in next five ingredients. Pour dress- ing over top and mix well. Chill and serve.


Tis report filed by Loren Metts for the Tribune.


www.weavervilletribune.com


Woodfin


Car crashes into I-26 guardrail


By Matt Tate Emergency personnel trans-


ported a Hendersonville resident to Mission Hospitals with non-life threatening injuries after a vehicle she was driving struck a guard- rail on the future Interstate 26 in Woodfin on Monday morning (July 12). Te accident occurred around 10


am. Serenity Ash, 22, told Wood- fin police her car drifted toward the guardrail as she passed Elk Mountain Road on I-26 East. Her 1995 Mercedes ran off the rain- soaked road and slammed into the rail, causing $5,000 in damages to her car. Traffic slowed as emergency per-


sonnel cleared the scene. Woodfin police did not charge Ash with any traffic violations.


Other Side of the Mountain menu Blue Mountain Pizza in Weaverville hosts a special dinner with gourmet


dishes on the third Monday of each month. Te dinner is $45 per person excluding tax, gratuity and alcoholic drinks. Reservations are required. Te menu Monday (July 19) is: Starter: Banana pepper stuffed with crab


meat, beer battered and topped with corn salsa and key lime sauce; Salad: Cherokee purple tomatoes, fresh mozzarella, basil, pickled red onions, balsamic reduction, and Teros olive oil; EntrÈe: Pan-roasted sunburst trout with almonds, brown butter, haricot vert with sage and pancetta or roasted eye fillet of beef, caramelized onion potato au gratin, creamy spinach and cognac sauce; and Dessert: Homemade peach ice cream with almond crisp. Reservations are accepted online at bluemountainpizza.com.


Fundraiser for Gina Anglin A fundrasier for Mars Hill native Gina Bishop Anglin will be held


from noon to 5 pm on Sunday (July 18) at Avery’s Park in Woodfin. A barbecue lunch will be available for $5 and there will also be a bake sale and raffle. Anglin has been battling cancer for several years. For more information, call 776-5979.


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