What’s Cooking in the Kitchen of Santa?


of lettuce and serve with crack- ers as an appetizer. This makes a beautiful and tasty holiday dish.


Peanut Butter Fudge


1 c white sugar 1 c brown sugar 1/2 c evaporated milk 2 T butter 7 oz marshmallow cream ½ c peanut butter


Cook first four ingredients un- With just one week remain-


ing before Christmas, many of you are probably in the thick of the holiday ‘hustle and bus- tle’. If you do much holiday baking, you have probably al- ready been busy making your favorite goodies (or will be very soon). This is our final Santa cooking column and we hope you find another holiday favorite from the recipes listed below. Merry Christmas and happy baking!


Laura Shields of Weaver-


ville 1-2-3 Sausage Balls


1 lb sausage, hot or mild 2 c cheddar cheese, shred- ded (sharp or mild)


3 c Bisquick mix Crumble uncooked sausage


into large mixing bowl. Add cheese and 1/2 of bisquick mix. Mix thoroughly together with hands. Gradually add re- maining biscuit mix and blend together patiently. Roll into 1-inch balls. Bake on baking sheet at 350º for 20-25 min- utes.


Christmas Chicken Salad


3 c cooked chicken breast, chopped


1/2 c chopped celery 3/4 c craisins 1 - 8 oz carton plain yogurt 1/2 c mayonnaise Salt and pepper to taste 1/4 c chopped pecans (op- tional)


Mix all ingredients together. Serve on sandwiches or on bed


til a soft ball forms when dropped into cold water. Stir while cook- ing. This can take several min- utes. Add marshmallow cream and peanut butter to ball. Pour into buttered 8x8 or 9x9 pan or dish. Allow to set, not in refrig- erator but at room temperature. Cut into squares.


Lori Bremner of Weaverville Cornbread Dressing


2/3 c chopped onions 2 c diced celery 2 qts cornbread, ground or 18 cornbread muffins


1 qt biscuits, ground or 9 bis- cuits (I get both cornbread & biscuits from Cracker Bar- rel)


¼ c parsley flakes 2 t poultry seasoning 2 t sage 1 t pepper 4 oz. butter, melted


Mix all ingredients together.


Then add 2 qt. HOT water and 2 oz. chicken broth. Mixture should be soupy. If not, add more liquid. Bake at 350º for 30 to 40 minutes.


Chocolate Chip Banana Bread


1 c granulated sugar 4 oz butter, softened 1-1/2 c mashed bananas 2 large eggs 2 t vanilla extract 2 c all-purpose flour 1-1/2 t baking powder 1 t baking soda ½ t salt 1 c semisweet chocolate chips


Cream sugar and butter; beat in


mashed bananas, eggs, and vanil- la. Combine dry ingredients and stir into first mixture just until


8 THE TRIBUNE/LEADER - December 16 - December 22, 2010 Easy apple Pie


Ready-made or homemade crust


3 lbs granny smith apples 1/3 c flour 1/3 c brown sugar 2/3 c white sugar 1 t cinnamon 2 T butter in small pieces


Slice apples and put in crust.


Mix next four ingredients and pour over top. Place butter on top. Top with crust. Cut slits in crust. Bake at 350º for 40 minutes.


Country Fried Steak


2 T vegetable oil 1 lb cube steak, cut into bite size pieces


1/2 c all-purpose f lour for coating


1 T all-purpose flour 1 (1 ounce) envelope dry on- ion soup mix


2 c water, or as needed salt and pepper to taste garlic salt to taste


Heat oil in large skillet over


medium-high heat. Coat cube steak pieces with f lour and shake off excess. Fry steak piec- es in hot oil just until browned on each side and some juices in the pan. Remove with slotted spoon and set aside. Stir to- gether onion soup mix and one tablespoon of f lour; sprinkle into skillet. Cook and stir over medium heat until it starts to brown. Gradually mix in wa- ter to make gravy. Return cube steak to pan and season with salt, pepper, and garlic salt. Cover and simmer over low heat for about one hour.


Tis report filed by Loren Metts for the Tribune.


www.weavervilletribune.com


moistened. Fold in chocolate chips until well incorporated. Pour batter into greased and f loured 9x5x3-inch loaf pan. Cover loosely with a tent of aluminum foil. Bake at 325° for 30 minutes. Remove foil and continue baking for 3o to 40 minutes or until wooden pick inserted tests done. Cool for 10 minutes, remove from pan and cool banana bread completely before slicing.


‘Harry Potter Yule Ball’


Te Weaverville Library will host


a “Harry Potter Yule Ball” to bring in the winter season and celebrate one of the library’s favorite stories from 4 pm to 5:30 pm on Tursday (Dec. 17). All are welcome to adopt your favorite Harry Potter charac- ter and come in costume. For more information, contact the library at 250-6482 or email weaverville.li- brary@buncombecounty.org.


Swim teams lose to Asheville


Te North Buncombe girls’


and boys’ team lost to Asheville on Tursday (Dec. 9) at Mars Hill College. Te girls lost 85-73 and the


boys lost 61-52. For the BlackHawks, Samuel


Greco won the boys’ 200-yard freestyle, Mitch Finney won the boys’ 50-yard freestyle and Sa- vannah Ramsey won the girls’ 100-yard breaststroke. North Buncombe travels


to East Henderson on Friday (Dec. 17).


Flowers for All Occasions


Becky’s Florist


Credit Cards Accepted by Phone Wire Service & Delivery 361 New Leicester Hwy.


Serving the area for Over 25 Yrs.


• Corporate Events • Weddings • Hospitals-Funerals


Specializing in Fresh and Silk Flowers & Plants, Balloons, and Fruit Baskets 253-2975


North Buncombe’s full service hospital


providing care for small animals and horses


With cold weather come new dangers to your pet including antifi eeze, se- vere weather, and the holiday season. Antifreeze has a very sweet taste but it does not take much to do irreversible harm to your pet. No pet should be left outdoors without refuge from the cold wind and weather. Around this time of year we are preparing for the holiday season. Your pet has access to things that can cause seri- ous problems when ingested such as chocolate, tinsel for your Christmas tree, and Poinsettias. For more infor- mation contact your veterinarian.


Weaverville, Exit 15 off I-26 Mark Forde, DVM


Sue Reinecke, DVM 645-1616


Winter and Your Pet Winter is approaching once again!


$5 OFF next order


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  |  Page 25  |  Page 26  |  Page 27  |  Page 28