Cooking: Hatteras Island Cancer Foundation has
an updated edition of its popular cookbook
The seasonal change into fall spurs a strong yearning for comfort food,
the familiar meals the whole family shared around the dinner table
The recently released second edition of “Seasonings,” the Hatteras
Island Cancer Foundation’s updated cookbook, is filled with good
tasting, mostly uncomplicated fare, such as Donna Barnett’s “Messy
Joes” that satisfy the desire for homestyle cooking.
Now this is one great comfort food -- much like a family favorite of
ours that we called “sloppy Joes.” I always wondered about this fellow
Joe who was messy and sloppy enough to have this dish named for him.
I couldn’t resist, so we had some recently and, like many dishes with
blended flavors, it is even better when leftover. So next
will make a double batch!
I served it on fresh kaiser rolls with cole slaw on the side but, with
its smoky barbecue flavor, a little slaw on the roll is a tasty
There are good recipes in “Seasonings” for cole slaw but, with
apologies to the contributing cooks, I took a short cut and used what I
think may be the best cole slaw ever -- the aptly named “Famous
Conner’s Cole Slaw” from Conner’s Supermarket on Highway 12 in
1 cup chopped
1 cup chopped
1 cup ketchup
barbecue sauce (I
used “bone suckin’ sauce” available locally)
In a large
medium heat, combine ground beef, onion and green pepper.
until beef is browned. Drain. Stir in remaining
ingredients. Simmer for 30 minutes. Serve on
Another of Donna’s recipes appealed to me because it contains several
of my favorite ingredients for this time of year. We did not
risotto when I was growing, up but we did eat mac and cheese, of
course, and, with a stretch, this recipe can be considered a very
I am a big fan of risotto. One of the pleasures of cooking,
me, is to see ingredients come together through heat and timing and
constant stirring of risotto
pleasure for me. It gives me the real feel of what is
in the pan. This is a take on the classic risotto that is
traditionally made with Italian short-grained rice.
NUTTY BROKEN SPAGHETTI-SOTTO
1/2 cup walnuts
into bite-sized pieces
1/2 cup white
Preheat oven to 325
walnuts on baking sheet. Place in oven, toasting for 10-12
minutes. Set aside. Melt butter in a medium
Add olive oil. Add onions and cook until tender.
mushrooms and garlic and brown them. Add spaghetti, toasting
until browned. Season with salt and pepper. Add
stirring until liquid is absorbed. Add 1 cup of broth,
until absorbed. Continue the process, adding liquid until
spaghetti is tender and cooked through. To finish, stir in
remaining butter and half the Gorgonzola. Garnish each
with the remaining Gorgonzola and toasted walnuts.
The dish is probably best served with a simple green salad to balance
its richness, but I wanted to try something different, “Good as Fresh
Green Beans” from Bobbie Adams.
haven’t been successful growing beans, and it is rare that we can get
really fresh green beans, certainly never like those just picked from
Mom’s big garden that we helped snap just before they got tossed into
the pot. This recipe is for country-style green
was a nice foil for the spaghetti-sotto and didn’t require I take my
eyes off the spaghetti-sotto.
GOOD AS FRESH
2 large cans
sugar and vinegar
to green beans. Bring to a boil; reduce heat and simmer until
most of the liquid is gone, about 1 hour.
Then I thought, in the spirit of a real old-fashioned, home-cooked
meal, I may as well go all out and attempt to bake some rolls to
complete the main course. Now, I am not a baker, so this
a challenge. I think I was intrigued by the direction to add
handful of shortening.”
The only problem I had was that I made the rolls way too big - they
were practically sandwich rolls rather than dinner rolls. But
they still tasted good and we did use them for sandwiches the next day!
Winona Burroughs learned from her mother and has been gracious enough
to pass it on. It made me sorry I hadn’t paid attention when
4 cups flour
1/2 cup sugar
yeast in lukewarm
water. Add 1 tablespoon flour to yeast. Let sit
starts to rise. Meanwhile mix flour, salt, sugar, egg and a
handful of shortening together. Pour yeast over flour and knead
together. Let rise in warm place until double in size. Punch
down; knead again and make small rolls. Place in greased pan
let rise again. Bake in a 350-degree oven until brown.
Dessert is a rarity in our house. With only two of us -- and
really only one who likes sweets -- it seems like too much gets
wasted. But in the spirit of fall and of comfort food I
on Christian Dunville’s “Aunt Doris’ Apple Cake” -- all the
of autumn in one bite. The aroma was intoxicating and that is one of
the great pleasures derived from cooking.
1 cup canola
2 cups packed
2 large eggs
2 1/2 cups
5 cups (4-5
chopped, fresh apples
1 cup chopped
1/4 cup pecan
sprinkle on top
350˚. Beat oil, sugar and eggs. Sift dry
together. Add dry ingredients to wet; stir just until
blended. Fold in apples and chopped pecans. Spoon
batter into a greased and floured Bundt pan. Bake for 1 hour
cool in pan. Turn out onto serving plate. Ice with
1/2 cup light
(1/4 cup) butter
sugar, butter, and
milk in a heavy bottom saucepan. Bring to a boil for 3
stirring frequently. Watch closely so it doesn’t
hot mixture over powdered sugar and vanilla; beat rapidly and drizzle
over cake. Top with pecan halves and serve.
“Seasonings” is a lovely Christmas gift, not only for local cooks but
also for the friends and family members not so fortunate to live here
but who love coming to our islands. It is widely available in
number of Hatteras Island retail stores and can be ordered on the HICF
We all recognize that the holidays are all about the spirit of caring
and of giving so remember when you give this cookbook you are also
giving a valuable gift to a Hatteras Island family in need of financial
help when cancer hits.
Please be sure to visit the HICF website for further information about
the fine work the foundation carries on and to make a donation at any
time of year. It is a special way to honor someone you know
is going through the personal trauma of dealing with cancer or who,
sadly, has not survived this far-reaching disease.
Foster lives in Hatteras village with her husband, Ernie. Together they
operate The Albatross Fleet of charter boats. They actively support the
sustainable practices of the island’s commercial fishermen and the
preservation of Hatteras Island’s working waterfront. Both
to cook seafood and entertain friends, and Lynne loves to experiment
with recipes for locally caught seafood.)