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I doubt that few columnists, even those of us who
write about food, will miss the chance to cash in on the unbelievable
event in Ann Arbor, Mich. last Saturday.
I am not the greatest football fan in the world, but like thousands
of others, I will never be able explain the excitement and pride
I felt in the comfort of my living room Saturday afternoon, especially
in the last few minutes of that ballgame. There has never been
a football game that has brought me up out of my seat with such
gusto, nor had me praying so hard for victory. I have attended
countless games in my lifetime, but I’ve just never been
one of those die-hard pigskin fans. Well, at least I wasn’t
until Saturday afternoon!
I could not have ordered a more perfect day. At home in Boone,
it even felt like football weather. It was cool enough for me
to put a pot of chili on for the boys to enjoy during the game
along with grilled cheese sandwiches, chips, etc. I would never
have expected my household to have erupted into such frenzy when
those last seconds counted down. We were out of character for
sure and wouldn’t have cared who saw us laughing, crying,
jumping up and down – cheering for those good old Mountaineers
who made their mark in the history books for sure. Way to go guys!
You made your mamas and daddies proud – you have made the
entire High Country and state of North Carolina proud! You proved
to those Wolverines that you were no cream-puffs, no hillbillies
from Podunk who could be ignored. You went to the “Big House”
to play some ball and you did it with incredible style. This week,
I dedicate my cooking column to each of you awesome young men
and to your mamas, to your coaches and especially the big guy
himself, Jerry Moore.
An inspiration to us all, the “gentleman,” Coach Moore
was, just as he is any other Sunday, in his pew at church for
early service at 9 a.m. after one of the biggest days of his life.
Seems like there’s a message right there if anyone really
wonders about the power behind his victories. (I bet he’d
tell you about it if you ask him.) As I told my friend, Denise,
right after the game was over, “God sure honored Jerry Moore
today.” Her reply was simple, “Not only that, but I’m
pretty sure He (God) was wearing his black and gold jersey, too!”
Chew on it a while, but when you’re ready for some Mountaineer
food, try a few of our treats chosen to honor our hometown heroes.
As an Avery County native, I just have to mention Josh Johnson.
Avery – how did it feel to see that boy on that Big-House
field? Had to be good!
The
“Only” Mountaineer Cream Puff
½ cup butter
1 cup boiling water
1 cup sifted flour
½ tsp salt
4 eggs (3 if extra large)
Add butter to boiling water. When butter is dissolved remove
from heat. Add flour and salt. Beat with a spoon until it looks
like putty (about 15 minutes). Cool, add eggs unbeaten one at
a time. Beat until creamy. Drop 3/4 tablespoon of cream puff mixture,
for each cream puff, onto a greased cookie sheet. Bake for 10
minutes at 375°. Reduce oven to 350° and bake for an additional
30 minutes. Allow to cool.
To Serve: Cut off the top and fill with whipped cream, or vanilla
pudding, then replace the top. Sift small amount of powdered sugar
over each cream puff.
“Moore”
Dip
4 (8 oz.) pkgs. cream cheese
2 pkgs. Hidden Valley Ranch Original Party Dip
1 ¾ cup finely diced red bell peppers
2 cans diced black olives
1-2 (4 oz.) cans diced green chilies, drained
2-3 American cheese slices
1 (15 oz.) can whole black olives, drained
½ a red pepper cut into thin strips
Assorted breads, crackers and vegetables
Blend cream cheese and dip mix together. Place diced red
pepper on paper towels to dry. Drain black olives and place on
paper towels to dry. Drain green chilies. Add peppers, olives
and green chilies to cream cheese mixture. Chill 1 hour. Using
a spatula, form mixture into a football shape on a platter. Chill
4 hours or overnight. Decorate football using vegetable slices
and cheese strips. Place lettuce leaves around football. Slice
vegetables into strips. Place assorted breads, crackers and vegetables
around football on lettuce.
Football
Calzones
(Make filling mix ahead of time and shape,
fill and bake when ready to serve.)
1 pkg. (16 ounces) hot roll mix plus ingredients to prepare mix
as directed on package
1 lb. hot or mild Italian sausage, casing removed, crumbled
1 ½ cups chopped broccoli
¼ cup chopped roasted red peppers or pimiento
1 clove garlic, minced
2 cups shredded mozzarella cheese
Olive or vegetable oil
Prepare hot roll mix according to package directions. Knead
dough on lightly floured surface until smooth, about 5 minutes.
Cover loosely; let stand in bowl about 15 minutes.
Cook sausage in large skillet over medium-high heat until browned.
Drain on paper towels; discard all but 1 teaspoon drippings. Add
broccoli to skillet; cook over medium heat 5 minutes. Add peppers
and garlic; cook about 5 minutes or until broccoli is crisp-tender.
Remove from heat. Stir in drained sausage and cheese. Preheat
oven to 375°F. Grease baking sheets.
Roll dough on floured surface to ¼-inch thickness. Cut
into 16 football shapes. Combine scraps and reroll dough if necessary.
Place 8 football shapes on prepared baking sheets. Spoon about
1/3 cup sausage mixture on shapes on baking sheets. Top with remaining
shapes; press edges with fork to seal. Using dough scraps, decorate
to resemble football.
Brush tops of footballs with oil. Cover loosely; let rise in warm
place until doubled in size, about 30 minutes.
Bake 20 to 25 minutes or until golden. Refrigerate leftovers.
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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