What’s Cooking in the Kitchen of Sabrina Briggs?


1/8 t garlic powder 4 boneless skinless chicken breast halves (@1 lb)


Trying new recipes is a fun


part of cooking for Sabrina Briggs of Weaverville. “From Cuban to Italian to Mexican, I like to keep lots of variety in what I cook.” Her favorite recipes are usually ones that her family or friends pass on to her.


“I love to cook, es-


pecially when I really have the time. My son and I like to cook together too.” Her grandmother, Velma Ham- lin of Jupiter, taught Briggs a lot about cooking when she was younger.


“She was al-


ways kind enough to let me help her with whatever she was making,” Briggs recalled. “My favorite was to help her make chocolate tortes. They were delicious.” Briggs grew up in the Jupi-


ter community and is a 1995 graduate of North Buncombe High School. After her grad- uation, she worked as a phar- macy technician for over five years. She then began work- ing in real estate and spent six years as the office manager for Century 21. For the past two years, Briggs has managed the office at Phillips Fam- ily Chiropractic in Biltmore. Her husband Richard has worked in grocery store man- agement for over 20 years and is currently the district man- ager for Kellogg’s. They are the proud parents of an eight year-old son, Hunter. They are active members of Lo- cust Grove Baptist Church. Briggs has been exceptionally busy this past month serv- ing as the coordinator of the church’s annual “Judgment House”.


In her free time, she


loves to scrapbook, shop, read and spend time with her fam- ily. Here are several of her favorite recipes:


Sante Fe Chicken


1 large onion, chopped 1 T butter or margarine 1-1/4 c chicken broth 1 c salsa 1 c uncooked long grain rice


3/4 c shredded cheddar cheese


Chopped fresh cilantro or parsley, optional


In large skillet, sauté onion in


butter until tender. Add broth and salsa, bring to boil. Stir in rice and garlic powder. Place chicken over


rice. Cover and


simmer for ten minutes. Turn chicken and cook 10-15 minutes longer or until meat juices run clear. Remove from heat. Sprin- kle with cheese; cover and let stand for five minutes. Garnish with cilantro if desired.


Zesty Italian Pasta Salad


1 lb Rotini pasta butter to taste ½ c minced onion ½ c diced green pepper ½ c chopped tomato ½ c diced celery ½ c shredded American cheese


½ bottle McCormick’s salad mix


small bottle Kraft zesty Ital- ian salad dressing


Cook pasta and toss with but-


ter while hot. Set aside to cool. Add minced onion, green pep- per, tomato, celery and cheese. Sprinkle with McCormick’s sea- soned salad mix and toss with Italian salad dressing. Chill be- fore serving.


Picadillo with Rice


1 large onion, finely chopped 2 cloves garlic, finely chopped 1 1/2 t ground cinnamon 1 t dried oregano 1 t ground cumin 1 lb extra lean ground beef 1 can recipe-ready diced tomatoes in juice


2 T tomato paste 1/4 c dark seedless raisins 1/3 c stuffed green olives, sliced


1/2 t salt 3 c hot cooked white rice


Lightly coat large nonstick


skillet with cooking spray. Place over medium heat. Add onion; cook until softened about 3 minutes. Add garlic, cinnamon,


10 THE TRIBUNE/LEADER - November 18 - November 24, 2010


oregano and cumin; cook 30 seconds. Add beef and cook, stirring to break up clumps of meat, until beef is lightly browned, about 3 minutes. Stir in tomatoes with juice, tomato paste, raisins, olives and salt. Heat to boiling over medium-high heat, stirring occasionally. Lower heat and simmer, covered, stirring oc- casionally for 30 minutes. Serve over rice.


Mexican Stuffed Shells


24 uncooked jumbo pasta shells


1 lb lean ground beef 2 c salsa 1 – 8 oz can tomato sauce 1 c frozen corn 1/2 c canned black beans, rinsed and drained


1 c shredded Mexican cheese


toppings: salsa


package. sour cream,


Cook pasta according to In nonstick skil-


let, cook ground beef over medium heat until no longer pink. Drain, stir in salsa, to- mato sauce, corn and beans; spoon into pasta shells. Place in 13X9 baking dish coated with nonstick cooking spray. Sprinkle with cheese.


Bake


at 350° for 25 to 30 minutes. Top with sour cream and sal- sa and serve.


Hot Crab Dip


8 oz cream cheese, soft- ened


1 T milk 2 t Worcestershire sauce 2 T chopped onion 1 - 7 oz can crab meat OR 8 oz thawed frozen snow crab meat


Combine cream cheese,


milk, Worcestershire sauce and onion; mix well. Drain crab meat and f lake into cream cheese mixture. Mix gently and spoon into greased baking dish and top w/al- monds. Bake at 350° for 15 minutes.


Tis report filed by Loren Metts for the Tribune.


Weaverville


Town police, fire reports


Te following are reports from the Weaverville Police Department and the Weaverville Fire Department for the month of October:


Weaverville Police Department Felony charges: 6 Drug charges: 4


Motor vehicle crashes: 14 Citations issued: 52 Reports taken: 47


Miles patrolled: 10,816


Weaverville Fire Department Brush/woods fire inside town limits: 2 Structure fire inside town limits: 1 Investigations inside town limits: 1 Haz-mat incidents inside town limits: 1 Fire alarm activations inside town limits: 6 Public assistance inside town limits: 8 EMS/FR/Rescue calls inside town limits: 34 Structure fires outside town limits: 1 Property loss outside town limits: $4000 Property saved outside town limits: $316,000 Investigations outside town limits: 5 Mutual aid outside town limits: 9 Fire alarm activations outside town limits: 4 Public assistance outside town limits: 5 MVA/MCA outside town limits: 17 EMS/FR/Rescue calls outside town limits: 22 Child passenger safety seats checked: 11 Kids educated in fire prevention: 360 Hydrants maintained: 35 Blood pressure checks: 3


Holiday Bazaar Te 9th Annual Holiday Bazaar moves this year to the site of the


North Asheville Tailgate Market on the University of North Caroli- na-Asheville campus and runs Dec. 4, 11, and 18. “Farmers and ven- dors are excited about the new location,” said market manager Paul Littman. “Tis year’s bazaar will be the largest ever, with more farms, more crafts, more food, and more value-added products. We hope to welcome more of Asheville to this wonderful holiday tradition.”


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


Advertise in the Weaverville Tribune 252-5804


www.weavervilletribune.com Misdemeanor charges: 42


Driving while impaired arrests: 5 Traffic surveillance incidents: 57 Warnings issued: 51


Commercial building checks: 2,653 C.O.P.P.S. activities: 69 Senior checks: 199


Residential building checks: 120 Total department activities: 3,082


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