What’s Cooking in the Kitchen of Trudy Wells?


Trudy Wells has had the unique


opportunity of living in many beau- tiful places throughout her lifetime. From Europe to the Grand Canyon to Western North Carolina, she certainly appreciates variety in both living and cooking. Originally from Amsterdam,


Holland, Wells has inherited many delicious Dutch recipes from her mother, the late Trish Van Ham. “My mom was a wonderful wom- an and cook. One of our favorite family traditions has been making ‘Apple Floppen’ every New Year’s Eve together with my mom and sisters.” Wells also learned more about cooking in her high school home economics class.


“Between


my mom’s help and the confidence I gained from taking that class, it was very easy to cook a lot as I got older.” Cooking is clearly one of her favorite things to do. “I love to cook,” Wells said with a smile.


“I


enjoy foods with lots of flavor and I love to bake and make homemade breads.


Sometimes I just cook


something so that I can share it with someone in need. We also like having people over to eat with us.” When asked what she enjoys


most about cooking, Wells said, “I really like it all.


I love making


new recipes and using ingredients I already have to create new things. I enjoy cooking with fresh foods and vegetables too. We have had a garden this summer and I also try to shop at the local tailgate markets each week.” Te Internet is one of her favorite resources for new reci- pes to try. As mentioned above, Wells and


her family immigrated from Hol- land to America when she was only 2 years old. She grew up in Califor- nia and graduated from Oak Grove High School in 1971. After start- ing her family, Wells stayed at home while her children were young. She later attended North Texas Univer- sity for two years and has since en- joyed her work as a graphic designer for the past 27 years. She and her husband, Roger, moved to Fletcher in 1999 and then to Weaverville in 2008. For the past three years, Wells has been a freelance designer for companies such as God’s World Publications and Ashley’s Furni- ture. Her husband has been em-


ployed with the City of Asheville for the past five years. Together they are the parents of four children: Shayne, Kris, Philip, and Nicole. Tey are also the proud grandparents of 10 grand- children. Tey are members of North Asheville Baptist Church where Wells enjoys serving in Women’s Ministry. In her free time, she loves painting, drawing, making jewelry, digital scrap- booking, gardening and cooking. Be- low are a few of her favorite recipes to share with our community:


Dutch Apple Floppen


1 c all-purpose flour 1 c beer (not dark) 1 t cinnamon 1 cup sugar 4-6 granny smith or golden deli- cious apples


Powdered sugar Vegetable oil for deep-frying


In bowl, whisk together flour and beer until batter is smooth. Let batter stand, covered, at room temperature for one hour. Mix cinnamon and sugar together in separate bowl. Ar- range apples, peeled, cored, and cut into 1/4 inch-thick rings, in one layer, and sprinkle cinnamon sugar on them. Let apple rings stand, covered, at room temperature, turning them once; sprinkle again. In deep fryer or large heavy skillet, heat 1 1/2 inches of oil to 375° F. Dip each apple ring in batter, coating well and letting excess batter drip off. Fry rings in batches, turning them once, for four minutes. Transfer rings to paper towels, drain well, and sprinkle with powdered sugar.


Chicken Enchiladas


2 chicken breasts, cooked and shred- ded.


1 (4 oz.) sour cream six flour tortillas (spinach or tomato basil tortillas are great too)


1 can cream of chicken soup 1 (4 oz.) can Ortega green chilies (NOT jalapeno peppers)


1/2 lb grated cheese (pepper jack or monterey)


Mix soup, chilies (with juice), and


sour cream to make sauce. Fill flour tortilla with chicken and a little sauce, then roll. Place all into large glass baking dish. Cover enchiladas with remaining sauce and sprinkle grated cheese on top. Bake at 350º for 30 minutes. Serves four. When doubling recipe, double all ingredients EXCEPT


10 THE TRIBUNE/LEADER - September 9 - September 15, 2010


green chilies. Squash Casserole


2 T olive oil 4 c zucchini, sliced thin 4 c yellow squash, sliced thin 1 c onions, diced 1 clove garlic, minced 4 eggs, beaten 1 ½ c cheddar cheese, grated 1/2 c parmesan cheese 1 ½ T basil 1 ½ T parsley 1/2 t hot sauce 1/2 t salt 1/4 t pepper 1/8 t nutmeg 1/4 t sugar 3 c bread crumbs or stuffing mix


Preheat oven to 350º. Grease an 8x8 baking dish, set aside. Heat olive oil in large skillet over medium-high heat. Add onion and cook, stirring occasionally, until edges of onion turn golden brown. Add garlic and cook another minute. Add squash and cook until tender and slightly brown, approximately 10 minutes. Set aside and let cool. In medium bowl, combine eggs, cheeses, ba- sil, parsley, hot sauce, salt, pepper, nutmeg and sugar, then set aside. Pulse a third of squash mixture in food processor until chunky smooth. Add remainder of squash, egg and cheese mixture, and stir to combine. Pour mixture into baking dish and top with bread crumbs. Bake 35-40 minutes.


Chocolate Delight


1 c flour 1 stick butter (1/4 lb.) 1 c crushed walnuts 8 oz cream cheese 1 c granulated sugar 12 oz. Cool Whip 2 large boxes instant chocolate pudding


3 c milk Melt butter, add flour and nuts.


Spread into 9 x 13 inch pan. Bake at 350º until golden brown for 15 to 20 minutes. Let cool. Mix cream cheese, sugar, and half of Cool Whip. Spread over crust. Beat chocolate pudding with milk. Spread over cream cheese. Top with remaining Cool Whip.


Tis report filed by Loren Metts for the Tribune.


www.weavervilletribune.com


Fall militia at Vance Reems Creek


History will come alive the


weekend of September 25, when the Vance Birthplace State His- toric Site will host the annual Fall Militia Encampment from 10 am to 4:30 pm on Sept. 25 and 1 pm to 3 pm on Sept. 26. Admission is free. Tis event will highlight the ear-


ly years of this country’s history, when citizens banded together to form local militias to protect their lives and property. In those days, the militia’s officers would periodi- cally call a muster (a gathering of the members) for training, such as small arms drills. Te Catawba Militia, a group


that portrays an early American citizens’ militia, will be encamped at Vance Birthplace throughout


the weekend. Te group will dem- onstrate common camp life activi- ties, drill routines and tell visitors what it was like to serve in the militia. Members of the group will also provide some hands-on activi- ties for children. In addition to the Catawba Mi-


litia, the site will be receiving vol- unteer assistance for the two day event from the members of the site’s Tar Heel Jr. Historian Club. Te club members will be provid- ing assistance with the hands-on activities and with site tours and demonstrations. Te Vance Birthplace is located


approximately 6 miles east of Weav- erville on Reems Creek Road.


Tis special to the Tribune.


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