What’s Cooking in the Kitchen of Lorie McFee?


Preheat oven to 425°. Heat cast iron Lorie McFee of Weaverville


enjoys the creative side of cooking and loves trying her hand at new recipes. With today’s countless cooking shows, websites and maga- zines, she has access to an unlimited supply of recipes to choose from. “I have found a lot of great recipes in my Southern Living and Paula Deen magazines or on recipes. com.” McFee did not cook very much


when she was young but her mother (Shirley Crisp of Weaverville) has shared many recipes and cooking tips with her over the years. “Once I was married and began cooking a lot, I realized I could make just about anything I wanted to. Tere were no limits,” she explained. McFee loves to make a wide variety of foods. McFee grew up in Bryson City


and is a 1991 graduate of Swain County High School. Following her graduation, she attended Appa- lachian State University. In 1995, she earned her bachelor’s degree in mathematics and immediately began her teaching career in Polk County. She started working for Buncombe County Schools the following year. She taught math at Owen High School for seven years before moving to NBHS in 2003. While teaching, she has also earned her National Board Certification (2001) and her master’s degree in education from Western Carolina University (2003). Her husband Greg is also a teacher at NBHS and has worked as a Buncombe County history teacher for the past 15 years. Tey are the proud parents of two daughters, Annie (7) and Lilly (2). Tey are active mem- bers of Biltmore Baptist Church, where McFee enjoys serving in the children’s ministry. Her favorite hobbies include cooking, running and reading. Here are several of her tastiest recipes:


Tomato-Basil Salmon


2 or 3 salmon fillets 1 freshly diced tomato (or ½ pint cherry tomatoes, halved)


1 bunch freshly chopped basil 1 small onion 3 T grated Parmesan cheese 3 T olive oil


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grill pan in oven for a few minutes. Prepare two or three salmon fillets by brushing with olive oil and adding salt and pepper. Place salmon, skin side up, onto pan and cook in oven for @15 minutes. Remove from oven and flip salmon over. Top with tomato-basil mixture and broil for @5 minutes until topping is golden brown.


Swiss Chocolate Hershey Cake


1 box Swiss chocolate cake mix (Duncan Hines)


1 small box instant vanilla pud- ding


1 ½ c milk 3 eggs ¾ c oil


Mix all ingredients and bake in


three 9-inch pans at 325° for 30 min- utes or until set.


Frosting: 1 – 8 oz cream cheese, softened 1 c powdered sugar ½ c granulated sugar 12 oz Cool Whip ½ c chopped pecans (optional) 4 regular-sized Hershey bars or 1 large baking Hershey bar, grated


Mix sugars and cream cheese until


smooth. Add rest of ingredients and mix well. Ice cooled cake layers. Keep refrigerated for moist cake.


Black Bean and Corn Salsa


1 T Splenda 3 T fresh lemon juice 2 t olive oil 1 t salt 1 t cumin 1-2 t hot sauce (you may prefer more)


1 garlic clove, minced 1 – 15 oz can black beans, rinsed and drained


1 - 10 oz can Ro-tel, drained 1 – 10 oz can white corn niblets 1 red pepper, chopped 2 celery ribs, chopped ½ medium-sized red onion, chopped


Whisk together first seven ingredi-


ents in large bowl. Stir in beans and remaining ingredients, tossing to coat. Cover and chill for three hours. (Note: for milder red onions, soak them in cold water for 30 minutes; drain, pat dry and proceed with recipe.)


Creamy White Chili 1 lb boneless, skinless chicken


breasts, cut into ½ inch cubes


1 medium onion, chopped 1 ½ t garlic powder 1 T vegetable oil 2 – 15.5 oz can northern beans, rinsed and drained


1 – 14.5 oz can chicken broth 2 – 4 oz cans chopped green chilies


1 t salt 1 t ground cumin 1 t dried oregano ½ t pepper ¼ t cayenne pepper 1 c sour cream ½ c whipping cream


In large pan, sauté chicken, on-


ion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies and season- ings. Bring to boil. Reduce heat; simmer, uncovered for 30 minutes. Remove from heat; stir in sour cream and whipping cream. Serve immediately. (If using slow cooker, combine all ingredients except sour cream and whipping cream. Cook on low for @4 hours, then add sour cream and whipping cream.)


Hot Artichoke-Spinach Dip


1 c chopped artichoke hearts (canned or frozen and thawed)


½ c frozen chopped spinach, thawed


8 oz cream cheese ½ c grated Parmesan cheese ½ t crushed red pepper flakes ¼ t salt 1/8 t garlic powder dash ground pepper


Boil spinach and artichoke hearts


in cup of water in small saucepan over medium heat until tender, @10 minutes. Drain in colander when done. Heat cream cheese in small bowl in microwave on high for one minute or use saucepan to heat cheese over medium heat just until hot. Add spinach and artichoke hearts to cream cheese and stir well. Add remaining ingredients to cream cheese and combine. Serve hot with crackers, chips or toasted bread rounds for dipping.


Oreo Cookie Dessert


1 pkg Oreo cookies ¼ c butter, melted ½ gallon vanilla ice cream 1 c sugar 1 small can evaporated milk 1 t vanilla 4 semi-sweet chocolate squares


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6 T butter 1 -16 oz Cool Whip


Crush 28 Oreo cookies and mix with


¼ cup melted butter. Press into bottom of 9X13 inch pan. Freeze. Soften ice cream and spread over Oreos. Freeze again. Combine sugar, chocolate squares, and six tablespoons butter in medium saucepan. Cook over low heat about 5-10 minutes. Cool and spread over ice cream layers. Freeze again. Top with Cool Whip and use remaining Oreos from package to garnish top.


Texas Spaghetti


1 can cream chicken soup 1 can cream mushroom soup 1 ½ soup cans milk or chicken broth


1 small can chopped green chilies ½ to ¾ lb Velveeta cheese, cubed 2-3 c cooked chicken or turkey, cubed


3-4 c cooked spaghetti noodles Bring soups, milk and cheese to


simmer. Add chilies and chicken. Touchdown Taco Dip


16 oz refried beans 1 c sour cream 2 garlic cloves, finely minced ½ c black olives, sliced ¼ c green onions, sliced 8 oz cream cheese, softened 2 T taco seasoning 2 oz cheddar cheese (1/2 c shred- ded)


1 medium tomato, diced 2 T cilantro


Preheat oven to 350°. Spread beans


on bottom of dish. Combine cream cheese, sour cream, and taco seasoning. Chop garlic and add to mixture. Spread mixture over beans. Sprinkle cheese on top. Bake 15-18 minutes. Top with ol- ives, tomato, green onions and cilantro. Yields 16 servings.


Tis report filed by Loren Metts for the Tribune.


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Mix with spaghetti. Put in casserole dish and bake at 350° for 30 minutes. Serves six.


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