COOKBOOK IS READY December 3, 2003 Susan Noble Family and Consumer Science Extension Agent

Be it hooray or hurrah, that's what I'm shouting. The cookbook is ready. Susan's Noble Cuisine is hot off the press and available for you to purchase.

The book is a collection of healthy recipes from this column plus a couple of less healthy recipes I couldn't resist. Through the years that I've been preparing this column, many of you have asked when I would be writing my cookbook. I politely ignored you, knowing that preparing a cookbook -- even just compiling recipes -- would be a major job. Then along came that inspirational push. A couple of years ago, Heather Prevatte, the daughter of a co-worker, took Culinary Science in high school. One of her assignments was to assemble 100 recipes. She asked permission to use recipes from my column. Heather shared her finished project with me and it became the basis of the cookbook.

There are 140 recipes in eight categories -- Appetizers, Snacks, and Beverages; Breads; Main Dishes; Salads; Soups and Sauces; Vegetables and Side Dishes; Sandwiches; and Desserts. The recipes are arranged in a three-ring notebook. No more will you have to search through that drawer where you put my columns. Think of the time and gray hairs you'll save.

The cost of the cookbook is $10. Call me at the Extension Center at 910-671-3276 to arrange your purchase.

I will use the proceeds from the sale of the cookbook to enhance the educational programs and activities I conduct. In this era when government agencies are experiencing tight funding, budgets are lean and mean and need a boost.

Congratulations to Wilma Edwards of Lumberton. She won the contest for naming the book. The judges just couldn't resist her clever play on words.

I plan to offer yearly updates for the cookbook for a very small fee. Recipes from the column for that year will be compiled in a form you can easily insert in the notebook. After a while you may need to buy a larger notebook. But since retirement is not far away for me, don't go shopping yet.

Here is a sample of recipes from the cookbook. Do call and purchase one -- or more. They make great Christmas gifts.

A string bean casserole is traditional holiday fare for many families. My family - especially the men - prefers this version made with garden peas and cheese soup. You can apply the fat-reducing techniques in this version to your string bean casserole. Can you spot the techniques?

Combine all ingredients -- except onion rings or crushed toast -- in a 9- x 13-inch casserole. Top with onions or toast. Bake at 350°F for about 20-30 minutes or till casserole is heated through and bubbly. Casserole can be assembled in advance and refrigerated till ready to bake.

This salad with pears and nuts is a change of pace from the typical tossed salad and is a little "dressier" for a fancy meal. For Christmas, serve individual portions arranged on salad plates in a circle with a hole in the center to resemble a Christmas wreath.

In large bowl, break romaine into bite-sized pieces. Cut pears into bite-sized pieces (I do not peel the pears.) If you will not be serving the salad immediately, toss pears with a little lemon juice to prevent browning. Add pears to romaine. Very lightly "dress" salad with the onion dressing and toss to coat pears and romaine. Refrigerate till serving time. Add feta and nuts just before serving.

This is one of the less healthy recipes. It illustrates that there are no "bad" foods -- people just need to practice portion control. During these busy holidays, you can quickly put hot, homemade bread on the table with this recipe. It's hard to believe that anything this easy can be so good.

Preheat oven to 400°F. Mix all ingredients; batter will be sticky. Put batter into greased (12) muffin pan. Bake 10-14 minutes at 400°.

Yields 12 muffins. Recipe halves well.

When you tire of turkey and dressing, charge up your taste buds with this dish.

Heat oil in large, nonstick skillet over medium-high heat. Add oregano and garlic; sauté for 30 seconds. Add tomatoes, onions, 2 tablespoons parsley, and lemon juice. Cook 2 minutes or till heated through. Combine tomato mixture with spaghetti and 3/4 cup of feta. Top with remaining feta and parsley; serve with the pepper.

Yields 4 servings.

The use of brand names in this column does not imply endorsement by the North Carolina Cooperative Extension Service of the products or services named or criticism of similar ones not mentioned.

E-mail address: Susan_Noble@ncsu.edu

Mailing Address:
P. O. Box 2280
Lumberton, NC 28359-2280

Phone: 910-671-3276
Fax: 910-671-6278

Date Created 11/10/03