WE COOK TOO! (But only: a) when absolutely forced to, and b) if the recipe can be made in less time than it takes to lay out a base. Commentary by Mary Zeh Kuhr, web reporter

Sandra Rose contributed this dish to the "Country Weavers" weave-in in Roxboro, January 2005. It must have been good!

Cream Cheese Casserole
2 (8-ounce) cans crescent rolls
1 ½ cups sugar, divided
2 (8-ounce) packages cream cheese, softened
1 egg separated
1 teaspoon vanilla
½ cup nuts (optional)
½ teaspoon cinnamon
2 tablespoons orange marmalade (optional) or anything else for flavoring.

Press one package of crescent rolls on bottom of 9x13-inch pan. Mix one cup sugar, cream cheese, egg yolk, vanilla, and orange marmalade; spread on top of crescent rolls. Put other package of rolls on top and spread beaten egg white on top. Sprinkle with ½ cup sugar, nut and cinnamon. Bake at 350 for 30 minutes. When cool serve.

Print Out Version, Cream Cheese Casserole

Jane Bradsher makes a heavenly pound cake for the annual Country Weavers' Weave-in in Roxboro. (She also teaches some really pretty baskets at the event.) Somehow, some of us just knew that snow and ice would cancel the second day of the weave-in, so we made short work of that pound cake, knowing Jane wouldn't want to take home any leftovers!

Cream Cheese Pound Cake
1 1/2 cup butter, softened
1 (8oz.) pkg. cream cheese, softened
3 cups sugar
6 eggs, room temperature
3 cups sifted cake flour   2 tsp. vanilla extract, room temperature
Combine butter and cream cheese. Gradually add sugar, beating until light and fluffy. Add eggs one at a time, beating well after each addition. Add flour to creamed mixture stirring until combined. Stir in vanilla. Pour batter into well greased 10 inch tube pan. Bake at 325 degrees for 1 hour and 45 minutes or until cake tests done. Cool in pan for 10 minutes. Remove from pan and cool completely.

Print Out version, Cream Cheese Cake

Kathi Grigg's delicious coffee cake was a huge hit with the early bird crowd at the 2003 Goldweavers' Harvest Workshop. Following my promise never to tell anyone what was in it, she gave me her "secret family recipe." So, I broke my promise. You'll be glad I did when you taste the coffee cake.

Kathi's Oatmeal Coffee Cake
1 cup quick-cooking oatmeal*
1 & 1/4 cups boiling water*
1 cup brown sugar
1 cup white sugar
2 eggs
2 T oil
1 T vanilla
2 cups House Autry Buttermilk Biscuit Mix
1/2 teaspoon cinnamon & 1/2 teaspoon nutmeg mixed together
*Mix oatmeal and water and let cool before proceeding with the following: Cream eggs, sugar and oil. Add cooled oatmeal to egg mixture and mix well. Mix cinnamon and nutmeg with biscuit mix; add to egg and oatmeal mixture. Do not over-mix. Pour into a 9" x 13" cake pan. Bake at 350 degrees 25 - 30 minutes. While cake is baking, make the following topping:
1 stick butter or margarine
1 cup brown sugar
1 cup chopped nuts
1 egg
1 cup coconut
Melt butter and mix all ingredients. When cake has finished baking, pour topping over cake and broil until brown, about 2-3 minutes. Invite your early bird friends over for a piece of delicious coffee cake and a hot cup of coffee. Enjoy!

Print Out version, Kathi's Oatmeal Coffee Cake

Brenda's Carolina Slaw Salad
2 tablespoons sunflower nuts
1/2 cup slivered almonds (you can toast them)
4 green onions, chopped
1 cup dried cherries or cranraisins
1 package slaw mix
Mix above ingredients together, then crush one package of Ramen noodles and add to the salad.
Dressing:
1 teaspoon Accent (MSG)
1/2 teaspoon pepper
2 tablespoons sugar
1/3 - 1/2 cup oil
3 T cider vinegar
the seasoning packet from the Ramen noodles
Mix all of the above ingredients together and pour over the salad. Chill and serve.

Print Out version, Brenda's Carolina Slaw Salad

Sandy Morgan brought this delightful dessert to the Goldweavers' Fall Workshop last October. EVERYone wanted the recipe so Sandy finally broke down and sent it to me for publication. Although it's light and low-calorie and, to be truthful, doesn't sound all that tasty when you read the ingredients, take my word for it, it's DELICIOUS!

Sandy's Almond Curd
2 envelopes unflavored gelatin
2/3 cup cold water
2/3 cup sugar
1/8 teaspoon salt
1 and 1/4 cups boiling water
1/2 cup milk
3 teaspoons almond extract
4 ounces pineapple cubes (canned)
3 ounces mandarin oranges (canned)
12 maraschino cherries
In a mixing bowl, soften gelatin in cold water. Add sugar, salt, and boiling water. Stir thoroughly until dissolved. Add milk and 2 teaspoons almond extract. Stir and pour into dessert cups or an 8" x 8" square dish. Chill until firm. Remove almond curd from refrigerator and cut into 1-inch cubes. Drain the pineapple and orange syrup into a small bowl. Ad 1 teaspoon almond extract. Mix well.
Place pineapple cubes, mandarin oranges, and maraschino cherries on top of almond curd. Ad the syrup and serve cold.
Serves 8 Print Out version, Sandy's Almond Curd

Just about the best cook in the whole world, Brenda Thomas shares her recipe for a help-me-make-it-through-the-winter Sausage Bean Chowder. Hot, steamy and delicious, perfect for these cold February days. August days too, if you live in Alaska.

Brenda' Sausage Bean Chowder
1 pound bulk hot sausage
2- 16 oz. cans kidney beans (undrained)
3 cans stewed tomatoes (undrained)
1 can white shoepeg corn (undrained)
2 cups tomato juice
1 large onion
1/2 cup chopped celery
1 chopped green pepper
1-1/2 teaspoons salt
1/2 teaspoon garlic powder
1 Tablespoon chili powder
1-1/2 teaspoons black better
Brown sausage and drain. Combine all ingredients in a large kettle. Simmer covered for one hour. Serve hot. Freezes well. Great for a cold rainy day!!

Print Out version, Brenda' Sausage Bean Chowder

What would the annual Goldweavers' Harvest Workshop be without Susanna Miller's famous soup? A total disaster, that's what. You can take away the lovely fall decorations; you can take away the goody bags; but don't, for heaven's sake, tell Susanna she can skip the soup! And listen, if you double, treble or quadruple the recipe, you won't have to cook all winter long!

Susanna's Soup
1/2 ring beef or turkey kielbasa, sliced thinly
1/2 onion, diced
2 or 3 potatoes, diced
1 can tomatoes, whole or diced
1 can kidney beans, drained and rinsed
Fresh, frozen or canned vegetables of your choice
1 or 2 cups water
Brown sliced sausage and onion in fry pan, drain. Add to soup pot with remaining ingredients (except the fresh, frozen or canned vegetables). Cook until potatoes are tender-- about 20 to 30 minutes. When potatoes are almost cooked, add vegetables of your choice. Heat through and serve immediately. Also freezes well. Serves 4.
Print Out version, Susanna's Soup

Saturday morning breakfast at the Goldweavers' Harvest Workshop was more popular than ever, thanks to the additon of Ingrid Quick's surprising Sausage Roll-ups. It looks like a cinnamon roll, but Honey, this is not your mama's cinnamon roll! She'll tell you that the recipe is not really hers, that it came from the Officers' Wives' Cookook. Do we care? Not a bit.

Ingrid's Savory Sausage Rolls
2 cups flour
1/2 teaspoon salt
3 teaspoons baking powder
5 Tablespoons shortening
2/3 cup milk
1 pound well-seasoned sausage
Sift flour with salt and baking powder; cut in shortening until mixture resembles coarse crumbs. Stir in milk. Halve the dough; roll out each half 1/4 inch thick on a floured board. Spread with sausage; roll up as for jelly roll. Wrap in waxed paper; chill. When ready to serve, slice 1/4" thick; bake at 400° for 5-15 minutes. Yields 20 servings.
Print Out version, Ingrid's Savory Sausage Rolls

Leave it to DeVonna Mathis to come up with a tasty raffle prize. At the September 2002 Goldweavers' Harvest Workshop, she donated a woven cake stand, on top of which was perched a delectable pear pie. Herewith, the recipe.

DeVonna's Delectable Pear Pie
7 - 9 medium-to-large pears **
1½ cups sugar
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
3 tablespoons corn starch
2 - 9" prepared deep dish frozen pastry shells
**Note from DeVonna: "I used the old time-y Bartlett pears. They are hard as rocks and no one ever seems to know what to do with them. Well, they make the greatest preserves, relishes, pies and cobblers."
Peel pears with a potato peeler, as you would an apple. Remove core and slice into a large cooking pot. Place pears on low heat. (NO WATER.) Fold (don't stir) pears occasionally. As pears begin to cook, increase heat. Add sugar and spices. When there is plenty of liquid, remove ½ cup into a small bowl or cup. Add the 3 tablespoons of corn starch to this liquid and stir until dissolved. Add corn starch mixture to pears one tablespoon at a time, folding liquid into the pears. Cook until tender. DO NOT OVERCOOK.

Pie Crust: Remove crust from freezer. Invert one crust onto waxed paper. Let thaw until flat (takes about 10 -- 20 minutes). Pierce the second crust (the one in the pie pan) in several places so that the crust will brown. Pour pears into this crust. Top with flattened crust; trim excess. Crimp edges and cut slits in top crust to allow steam to escape. Top with slices of butter and sprinkle with cinnamon sugar. Place on baking sheet and bake at 400° for 30 - 40 minutes, or until brown. If edges begin to brown too quickly, cover with strips of aluminum foil.

Print Out version, DeVonna's Delectable Pear Pie

When President Jimmie Kent and husband, Jim, call it quits at the end of a hard day's Nantucket weaving, they fire up the blender and make a batch of "Strawberry Coolers."

Miss Jimmie's Strawberry Coolers
In blender, place 2 cups cut-up strawberries. Add one 12-oz can of frozen limeade concentrate. Blend just a bit to mix. Fill blender container with ice. Pour rum (not too much if you have to get back to the workbench afterwards!) and blend to desired consistency.

Print Out version, Miss Jimmie's Strawberry Coolers

If you think you hate yellow squash, this is the recipe for you. It's the best squash casserole I've ever eaten and it comes from the NCBA Cookbook. Just in time for squash season, herewith Carolyn Kemp's recipe.

Squash Casserole
2 lbs yellow squash Pepperidge Farm dressing (small bag)
1 large onion, chopped 1/2 cup shredded cheddar cheese
1/2 pint sour cream 1/2 stick melted butter or marg.
1 can cr. of celery or cream of mushroom soup, undiluted
Slice squash and cook [in water and probably a pinch of salt] with chopped onion until tender; drain well. Combine squash, onion, soup and sour cream; pour into a 9" pie pan or an 8" x 8" baking dish. Put dressing on top to cover. Pour melted butter over dressing. Top with grated cheese. Bake till bubbly at 350 degrees. May be frozen before baking.
[Well! It's no wonder this is so good. With all that cheese, butter, soup and sour cream, who can taste the squash!!]
Print Out version, Squash Casserole

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