What’s Cooking in the Kitchen of Wendy Rice?


Bump’s Coleslaw Tere is no doubt that food


is a major part of life, especially for a growing family. As a busy wife and mother, Wendy Rice of Weaverville is thankful she likes to cook so much. “I love to cook and make things that others enjoy eating,” Rice explained. “If time allows, I really like trying new dishes. I have a huge collection of cookbooks to get new recipes from. I love to make things that are a challenge for me; it keeps cooking fun and interesting.” Over the years, Rice has also gotten lots of delicious recipes from her mother (Bobby Kee of Asheville) and her grandmother (the late Velma Chatham). Rice grew up in the Asheville


area and is a 1991 graduate of Erwin High School. She at- tended the University of North Carolina-Asheville and gradu- ated in 1995 with her Bachelor’s degree in criminology and social welfare. Following her gradua- tion, she moved to Miami where she worked for a year as a flight attendant with Gulf Stream Airlines. She and her husband, Roy, married in 1996 and moved to New Mexico while he served in the United States Air Force. While there, Rice worked as a teacher for one year and a travel agent for three years. She and her husband moved back to the Asheville area in 2000. Since then, Rice has worked for Bun- combe County Schools. She is currently a Title I assistant at Johnston Elementary. Her hus- band, Roy, has been employed with the Buncombe County Sheriff’s Department for over 20 years. He is also a member of the United States International Guard and will be deployed to Afghanistan in May. Tey are the proud parents of two chil- dren: Autumn (11) and Owen (4). Tey are active members of North Asheville Baptist Church, where Rice enjoys serving in chil- dren’s and women’s ministries. In her free time, she loves to cook, read and spend time with family and friends. Please enjoy several of her favorite recipes listed below:


8.5 oz package of coleslaw mix ¼ c mayonnaise ½ T white vinegar 1 ½ T evaporated milk ½ T sugar Salt and pepper to taste


Chop the already shredded cole-


slaw mix further. Mix in may- onnaise. Add vinegar, sugar and evaporated milk. Add salt and pepper. Cover and let chill. Serves 4-6 people.


Pecan Graham Crackers


½ c margarine ½ c butter ½ c sugar 1 ½ c pecans, chopped Package of honey graham crack- ers


Preheat oven to 350*. Grease


cookie sheet bar pan (with raised edge) with non-stick spray. Cover bottom of pan with graham crack- ers. Evenly sprinkle chopped pe- cans over top of graham crackers. Afterwards, heat margarine and butter in medium saucepan over low-medium heat until melted. Stirring constantly, add sugar and cook over medium heat until sugar dissolves. Continue stirring and bring to full boil. Boil for two minutes and remove from heat im- mediately. Pour sugar mixture over the graham crackers and pecans. Allow to cool and then break into bite sized pieces.


Green Chile and Cheese Enchiladas


Package of small corn tortillas (not chips)


Large white onion, finely diced 2 c shredded cheese (Mexican blend or cheddar and Monter- rey jack)


1 can cream of mushroom soup 1 can cream of chicken soup 12 oz diced green chiles, hot


Combine soups and heat in


saucepan with small amount of water. Add onion and green chiles to soup mixture. In an 8x8 baking dish, layer corn tortillas, green chile mixture and cheese. Continue with layers until you reach top, ending with layer of cheese. Bake at 350* until cheese melts.


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Family Favorite Tex-Mex Pinto Beans


1 lb pintos (sorted, soaked overnight, and rinsed)


1 large onion, finely chopped 2 cloves garlic, chopped 6 ½ c water 1 T chili powder 1 ½ t salt ½ t pepper


Combine all ingredients in a


slow-cooker (3 ½ - 6qt). Cover and cook on high heat for 7-9 hours.


Spinach-Artichoke Dip


1 c artichokes, drained and chopped


1 can chopped spinach, drained


8 oz cream cheese, softened ½ c grated Parmesan cheese ½ t crushed red pepper flakes ¼ t salt 1/8 t garlic powder 1-2 c shredded cheddar cheese


Mix chopped artichokes and


drained spinach in large micro- wave-safe bowl. Cover and heat until hot. Add rest of ingredi- ents and mix to combine. Cover and heat through until cheese is melted. Serve with tortilla chips, toasted baguette pieces or in scooped out bread “bowl.”


This report filed by Loren Metts for the Tribune.


February 17 - February 23, 2011 - THE TRIBUNE/LEADER 7 Wild Rice Soup


½ c uncooked wild rice 2 c water 2 T butter or margarine 1 medium onion, minced 1 qt milk 2 cans cream of potato soup 1 lb Velveeta cheese Bacon, cooked and crumbled sautéed mushrooms and diced green pepper (optional)


Prepare wild rice according to


basic preparation. In large cook- ing pot, sauté onion (and option- al mushrooms/peppers) in butter until tender. Add water, milk, and potato soup. Increase heat to medium, stirring occasion- ally. When mixture is hot, add cheese in chunks to speed melt- ing. When creamy, add cooked wild rice. Garnish with bacon crumbles. Serves 6-8.


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