by Audrey Sage
We have selected four books from four of NC’s counties from which to feature a special recipe. It is difficult to choose just one as each of these books contain so many delicious and unique recipes!
Carteret County – Down East Recipes – Enjoy Your Age
Published by Sea Level Health Care Team in Sea Level, N.C. 1987
The cover illustration, by Debbie Bankert, a local artist who resided in Atlantic , North Carolina, is of the marsh road (Highway 12) which leads to Cedar Island. The waterfowl in the canal to the right is a pied-billed grebe The canal shown leads into a storm harbor which is no longer in use. The trees are loblolly and slash pines so common in this region. Cattails and marsh grasses are seen throughout the marsh area. The season is autumn – evidenced by the arrival of geese seen in the background.
Cedar Island is considered the oldest continuously inhabited village in eastern North Carolina and the actual site of Sir Walter Raleigh’s “Lost Colony”. Although centuries have passed since the first settlers arrived, Cedar Islanders still look to the sea for a living, having made up their minds that an independent way of life provides more rewards than the jammed, hurley-burley of crowded towns and cities.
SHRIMP-SPANISH STYLE
Take a bunch of 20-30 count shrimp (20 to pound if you can afford it) with heads on or off (it is more chic to leave heads on but is really only a bore), but definitely leave shells on.
Salt shrimp with plenty of garlic salt.
On a flat grill or frying pan, fry out fat pork until grill is covered about 1/8″ with fat – old fashioned lard is just as fine.
Put grill heat on about 375 and lay shrimp on it. Cook on one side until pink – about 2 minutes. Turn each one and cook other side 2 minutes or until pink. Do not scorch shell.
Serve in shell. Each person shells his own. No Sauce. It is important that you lick your fingers a lot.
-Ted Best, Cedar Island
Hertford County – It’s Time To Cook with the Business and Professional Womens’ Club
Since it’s establishment 1923, the Ahoskie Woman’s Club has been striving to enhance the lives of others. As part of The General Federation of Women’s Clubs of North Carolina (GFWC-NC) it is united in its dedication to volunteer community service. The club, whose members are diverse in age, interests and experiences, continue to be an active group that works diligently and are united by a desire to create positive change in their community.
GOLDEN GLOW SALAD
Cream one large cake cream cheese with 2 packages lime jello. Pour 3 3/4 cups boiling water to jello and cream cheese. When cool, add one large can (No. 2) crushed pineapple and juice to it. Just before it congeals, add one cup chopped pecans. Cut into squares and serve on lettuce. -Mrs. Myra Mitchell
Iredell County-Shared Secrets A Collection of Staff Recipes from Lowrance Hospital in Mooresville, N.C.
The Lowrance Hospital Dietary Department presents “Shared Secrets”, a compilation of recipes, treasured family secrets, and new ideas, so generously contributed by members of the hospital family – employees, medical staff, and Ladies’ Auxiliary.
The Lowrance Hospital, now named the Lake Norman Regional Medical Center, built a foundation for community care in 1926. S.A. Lowrance donated land, and citizens of Mooresville purchased stock in it for $25 a share. The organization soon became a non-profit corporation, opened a new four-story hospital in 1930 and expanded twice more in the 1950s and 1970s.
CHEESE PENNIES
2C. Grated Sharp Cheese
1 cup four (plain)
1 stick margarine
1/2 tsp. salt
1/2 tsp. baking soda
1 cup Rice Krispies
Mix together and roll in balls; flatten with fork. Bake 10 to 12 minutes at 350 degrees. -Sylvia Caldwell
Rockingham County – Breaking Bread and Sharing Salt by: TAN ‘N TOIL GARDEN CLUB of Reidsville, N.C., 1976
OLD FASHIONED EGG CUSTARD
1 cup sugar
1 cup milk
2-1/2 tbsp. flour
2 tbsp. butter or margarine, melted
1/8 tsp. salt
Dash nutmeg
2 egg whites
4 egg yolks
2 tbsp. sugar
2 egg whites
1 – 9 inch unbaked pie shell
Combine sugar, flour, salt, and nutmeg. Beat egg yolks and 2 egg whites and add to dry ingredients. Beat well. Add milk gradually. Then stir in melted margarine. Pour in crust and bake at 400 degrees for 10 minutes. Reduce temperature to 325 degrees and bake 25 to 30 minutes longer. Beat 2 egg whites and add sugar. Spread meringue on pie and bake at 325 degrees for 0-15 minutes. -Mrs. G. K. Clymer
