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SEPTEMBER  2008 RECIPES

Click here to: Search the recipe archives for recipes from recent previous issues.


 

Chilton County native Shelia Knight and her husband Terry have a little peach fuzz flowing in their veins, and she said their love of Chilton County is something they’ve passed along to their daughters Payton, 15, and Raegan, 11.

"The girls both say they want to stay pretty close to home after they finish school. We love farming and cows and a country setting," said Shelia.

Cooking has been an important part of Shelia’s family heritage as well, adding she learned to cook at her mother’s side.

"She’s an excellent cook and her mother was also. Cooking has just been passed down the line," Shelia said, and she continues to pass the tradition down to her own daughters.

"Both girls are very involved in 4-H. Raegan has won several state and regional titles as part of their Chef program, and Payton often starts dinner for me before I get home from work," she explained.

Shelia has worked 20 years for Blue Cross Blue Shield of Alabama, but she has recently started a new position investigating prescription fraud. Aside from work and church, her and Terry’s lives revolve around their girls.

"Payton has won several state and regional titles with her show cattle, a tradition from Terry’s side of the family, and she’s on her school’s dance team. And Raegan competes in beauty pageants and cooking competitions, in addition to their other 4-H activities," said Shelia.

Shelia added her family looks forward every year to the Peach Festival in Clanton.

"Raegan has won the junior division of the Peach Cook-off twice, and I won the Cook-off one year as well. Terry’s grandfather Sam Headly was the oldest peach farmer in Chilton County before he retired last year. The festival is something the girls enjoy, so it’s fun for us to keep them involved. We weren’t able to go this year because the date conflicted with our family vacation, but we’re already planning and preparing for next year’s Peach Festival," she said.

In the face of such busy schedules, her family still tries to have dinner together every night.

"We do eat together most nights, but it gets hard sometimes. With school starting back and all the extras go along with that, it’s been almost 9:00 before we all sat down to dinner lately. But it’s good to have that time together," she said.

Several of the recipes Shelia shares this month feature Chilton County’s famous peaches.

"Last fall the girls and I were featured on Montgomery’s WSFA Channel 12 and we made Peach Salsa on the air. The Mini Fruit Pizzas recipe is Raegan’s and Peach Enchiladas are a favorite recipe of our family’s," Shelia said.

She also offers her Chicken Spaghetti recipe which is simpler than many other versions.

"Payton had eaten it at a friend’s house and she wanted me to get the recipe. When I saw it only had five ingredients, I couldn’t believe how simple it was. People love it though," she stated.

Kellie Henderson is a freelance writer from Troy.

PEACH SALSA WITH CINNAMON TORTILLA CHIPS

Salsa:
6 ripe peaches, peeled and chopped
¼ to ½ cup coconut 
¼ to ½ cup sugar
¼ to ½ cup pecans, chopped

Mix all of the above ingredients together and chill.

Cinnamon Tortilla Chips:
6 to 8 flour tortillas
½ cup margarine
¼ cup sugar
¼ cup cinnamon

Preheat oven to 350o. Melt margarine and set aside. Mix cinnamon and sugar together. Brush tortillas with butter then sprinkle with cinnamon-sugar mixture. Cut with pizza cutter as you would a pizza, making triangle shaped chips. Bake for 5 to 10 minutes or until golden brown. 

Serve with Salsa for a fresh peachy dessert.


PEACH ENCHILADAS

2 (8 oz.) packages refrigerated crescent roll dough 
4-6 firm Chilton County peaches, peeled, pitted and quartered
1 ½ cups sugar
½ cup butter, melted
1 teaspoon ground cinnamon
1 (12 oz.) can citrus-flavored soda

Preheat oven to 350o. Coat a 13x9x2 pan with non-stick cooking spray; set aside.

Unroll crescent-roll dough and separate into triangles. Place a peach quarter on wide end of dough triangle. Roll up from large end to small end to encase peach slice. Place in prepared pan. Repeat with remaining crescent rolls and peaches.

In small bowl, combine sugar, melted butter and cinnamon. Pour mixture over rolls. Pour soda on top. Bake for 45 minutes.


MINI FRUIT PIZZAS

1 package (18 oz) ready to bake sugar cookies
2 squares (1 oz each) white chocolate for baking, melted
2 tablespoons milk
1 package (8 oz) cream cheese, softened
¼ cup powdered sugar
1 cup whipped topping
3 cups fresh Chilton County peaches (peeled, chopped, and sweetened)

Bake cookies according to package directions (set aside to cool).

In large bowl, combine white chocolate, milk, cream cheese, powdered sugar and whipped topping. After cookies are completely cooled, spread each cookie with 1 tablespoon of cream cheese mixture, then scatter peaches over the top.

Recipe courtesy of Raegan Knight


CHICKEN SPAGHETTI

2 cups cooked chicken, shredded with broth reserved
1 (16 oz) can chicken broth
1 (14.5 oz) package spaghetti noodles
1 (10 oz) can Rotel tomatoes
1 (1 pound) package Mexican Velveeta, cubed

Strain broth used to boil chicken and add canned broth. Boil noodles in broth until tender. Drain. Add chicken, tomatoes and Velveeta. Mix until cheese is melted. Pour in greased baking dish and bake at 350o or until bubbly around the edges, approx 20-30 minutes. 

Note: Shelia recommends serving with garlic bread and salad for a
complete meal.

COLE SLAW

1 head of cabbage
3 Tablespoons mayonnaise
2 Tablespoons vinegar
2 Tablespoons pickle relish
1 Tablespoon cold water

Shred cabbage; add all the remaining ingredients. Mix well and chill. 


CORN BREAD SALAD

2 packages yellow corn bread mix
1 large green bell pepper, chopped
1 large red onion, chopped
1 pint cherry tomatoes, cut into quarters
1 (2 cups) package shredded cheddar cheese
1 (3.1 oz) package bacon bits
½ cup vinegar
½ cup mayonnaise
¼ cup sugar

Cook corn bread according to package instructions. Once done, crumble in mixing bowl. Add bell pepper, onion and tomatoes to cooled corn bread. Add cheese and bacon bits. Mix well. In separate bowl, mix remaining ingredients. Drizzle over corn bread mixture. Chill at least 1 hour before serving for best flavor. 



BUTTERSCOTCH DIP

1 (8 oz) package cream cheese 
¼ cup butterscotch ice cream topping
1 Tablespoon brown sugar
1 teaspoon vanilla
6 to 8 Granny Smith apples or other fruit, cored and sliced 

Stir together first four ingredients, mixing until smooth. Serve with apple slices or other fruit for dipping.



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Date Last Updated October, 2008