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I’m cooking with the stars this week, but last
week, my family and I rubbed elbows with some of today’s
biggest names in country music, as well as approximately 160,000
fans during the CMA Music Fest/FanFair in Nashville. Neither time
nor space will allow me to recap the amazing week, which, for
lack of a better description, I will refer to as “overwhelming.”
While not the world’s greatest country music fan anymore,
I have to say it was an exciting experience and an opportunity
we’ll never forget. I know that there were others from the
area in that mass, and was especially delighted to run into sweet
Melony Hughes, her mom, Jackie and aunt, Linda from Avery County.
While most concentrated on the music events, I was, of course,
excited to find the sponsors’ booths which included Crisco,
Martha White, White Lily, etc. Not only did they give away tons
of free samples of cooking tips, utensils and food, they also
offered cooking demonstrations with celebrity artists and chefs.
Back by popular demand was an amazing “freebie” by Crisco
in the form of a soft- back cookbook called “Country Favorites,
volume 3.” Let’s dig inside and see just how what stars
enjoy cooking and eating. (Why I didn’t enter the $10,000
Cooking Contest is beyond me, but I met the gal who entered and
won.)
Rhonda
Vincent’s Jalapeno Salsa Hush Puppies
Crisco Oil for frying
1 pkg. (8 oz.) Martha White Hush Puppy Mix with Onion
1 Tbsp. chopped jalapeno pepper
½ cup chunky salsa
½ cup water
Heat 2 to 3 inches Crisco Oil in deep fryer or heavy skillet to
365-degrees. Combine hush puppy mix and remaining ingredients
in medium bowl; stir until well blended. Let batter stand for
5 minutes without stirring.
Drop batter by rounded teaspoonfuls into hot oil. Fry until golden
brown, turning several times. Drain on paper towels. Serve warm.
Tip: Hush puppy batter will release more easily if you dip the
spoon into the hot oil before dipping.
Makes 2 dozen.
Chely
Wright’s Crispy Potato Pancakes
4 cups freshly grated Idaho potatoes
4 eggs
1½ cups Pillsbury Best All-Purpose or unbleached flour
1 cup grated onion
2 tsp. salt
2 tsp. nutmeg
Crisco oil
Applesauce, fried apples or sour cream (optional)
Place grated potatoes in colander. Rinse under slowly running
cold water until starch disappears, about 5 minutes. Drain well
and pat completely dry.
Beat eggs lightly in large bowl. Stir in flour and mix together
until smooth. Add onion, salt and nutmeg and mix well.
Heat ¼-inch Crisco oil in a heavy skillet over medium-high
heat. Pour batter by ¼ cupfuls into hot oil. Do not flatten.
Cook 2 minutes then flip. Flatten slightly and cook an additional
2 minutes or until golden brown.
Drain on paper towels. Serve hot with applesauce, fried apples
or a dollop of sour cream if desired.
Little
Big Town’s Strawberry Cake
Crisco No-Stick Baking Spray with Flour
1 pkg. (4 oz. serving size) strawberry flavored gelatin
1 Pillsbury White Cake Mix (18 ¼ oz.)
1 cup Crisco Oil
4 eggs
1 cup mashed strawberries
Real Strawberry Frosting (recipe follows)
Preheat oven to 350. Spray 12-cup Bundt pan with Crisco baking
spray and set aside. Combine all ingredients in bowl of an electric
mixer, beat until well blended. Transfer batter to prepared Bundt
pan. Bake one hour or until toothpick inserted in center comes
out clean. Remove pan to cooling rack. Cool cake 20 minutes and
carefully invert onto serving plate. Frost when cool.
Real Strawberry Icing
½ box (1 ¾ cup) powdered sugar
¼ cup (½ stick) butter, melted
¼ cup mashed strawberries
Mix together powdered sugar and melted butter until smooth then
add mashed strawberries. Beat until blended. Add additional powdered
sugar as needed for desired consistency. Spread on cooled cake.
Don’t forget your copy of “Lovin’ Spoonful
. . . Cooking With Family and Friends,” a compilation
of nearly 400 mouth-watering recipes by Sherrie Norris.
It is available at all locations of High Country Media
– Boone, Banner Elk, West Jefferson, and at The
Avery Journal in Newland, all Boone Drugs, Black Bear
Books, Trailway Laundry, Wilcox Emporium,( top level,
booth 312-W,) and beginning June 15 at Mast Store locations.
EMAIL:
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