North Carolina Recipes

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• 4 large SweetPotatoes, peeled and sliced 1/2" thick(about 8 cups)
• Lightly Salted Water to Cover
• 2 cups Sugar
• 4 Tbsp. Flour
• 1 tsp. Cinnamon
• 1/2 tsp. Ground Nutmeg
• 1/2 cup (1 Stick) Unsalted Butter
• 2 (9-inch) Rounds Unbaked Pie Pastry
• 2 Tbsp. Milk
• 1 Tbsp. Sugar
• 1/4 cup Chopped Pecans, optional

Place SweetPotato slices in a large saucepan with lightly salted water to cover. Bring to a boil, then reduce heat to medium and simmer about 7-8 minutes, or until slices are just tender but still firm. Drain all but 2 cups cooking liquid from pan. Reserve SweetPotato slices.

To liquid in pan, add sugar, flour, cinnamon and nutmeg. Stir to combine. Add butter. Place pan over medium heat and stir until sugar and flour dissolve and butter melts. Return SweetPotato slices to pan and let syrup bubble up. Remove from heat. Preheat oven to 400 degrees.

Layer slices in the bottom of an 8"x10" glass baking dish. Pour syrup over. Cut pie pastry into 3/4-inch strips and layer on liberally like latticework. Brush pastry top with milk and then sprinkle with sugar. Scatter pecans over top, if desired. Bake 20-25 minutes, or until pastry lightly browns and juices bubble up. Serve warm with vanilla ice cream.

Makes 10-12 servings.

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Fresh Peach Lush

• 8 oz. cream cheese, softened
  
• 8 oz. Cool Whip
  
• 1 cup powdered sugar
  
• 1 teaspoon vanilla
  
• 1 teaspoon ground cinnamon
  
  Mix and spread over cooled crust.

• 3 cups sliced peaches
  
• 2 ½ tablespoons cornstarch
  
• 1 cup sugar
  
• 1 teaspoon almond flavoring
  
  Combine peaches, cornstarch and sugar. Cook over medium heat for about 5 minutes - until thick. Remove from heat and add flavoring. Cool completely and spread over second layer. Top dessert with 8 oz. Cool Whip.

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Fried Trout

Easy Fried Trout (For 2 pounds of North Carolina rainbow trout fillets)
1 t. salt
1/8 t. pepper
1 egg
1 t. milk
1 c. flour (or 1/2 c. flour & 1/2 c. cornmeal)

Sprinkle fillets or whole trout inside and out with salt and pepper. Beat egg and blend in milk. Dip fish in egg/milk mixture and roll in flour or flour/cormeal mix. Place fish in frying pan with 1/8 inch cooking oil. Cook on moderate heat until golden brown on both sides. Cooking time: 10 minutes depending on thickness of fish.

c. = cup
t = teaspoon
T = tablespoon

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