WRAL-TV's Got to be Good Cookin' Recipes

Lisa Prince, NCDA&CS and Lynda Loveland, WRAL will bring you seasonal recipes featuring ingredients grown and available right here in North Carolina. Whether it’s breakfast, lunch, dinner or the holidays, throughout the year we plan to show you a variety of delicious and creative ideas that you and your family can enjoy. Remember if you are looking for the best and the freshest ingredients when you are making any recipe, It’s Got to Be NC Agriculture.

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This Month's Feature...
It’s all about Entertaining !!

Spring is here and our NC crop is coming into market. The warmer weather makes me want to get together with friends and family. So these recipes are dedicated to entertaining North Carolina style. We have a little of everything using fresh fruit and vegetables and even some North Carolina beef. This is a great state we live in to be able to grow and produce so many delicious things. Next time you are planning a party or just a family function, remember to buy fresh and buy local because It’s got to be NC!

Recipes -Click here for a printable version

	Bruschetta This is one of my favorite spring and summer treats. It is so fresh tasting and easy to make. It is great for a party but also as a quick and delicious appetizer for friends and family. I hope you enjoy it as much as I do!
6 large Roma tomatoes – diced ½ medium purple onion – chopped ½ cup Parmesan cheese – shredded ½ cup fresh basil – chopped 1 clove garlic – finely minced ¼ cup olive oil 1 French baguette – sliced ¼ inch thick Salt and pepper to taste
Mix the first 6 ingredients together and season with salt and pepper. Toast your bread slices that have been drizzled with olive oil. Top each bread slice with a heaping spoon full of tomato mixture. You may garnish with additional Parmesan cheese.

	NC Beef Skewers This appetizer can be done so many ways. You can grill your beef if you prefer and you can use any cut of beef. You can also season the meat to your preference. You just don’t want anything too overpowering for your other ingredients. I would drizzle your tomato and mozzarella with olive oil and salt and pepper. This is also great to do with leftover steak, if you have any
Beef tips (1 pound will feed 8-10 for appetizers) cut in half Grape tomatoes Fresh mozzarella balls Black olives Pepperoni
I cut my beef tips in half so they are bite-size. Season your meat with Worcestershire and salt and pepper. Brown your beef in a pan with a little olive oil until medium well. Place a piece of beef between your other ingredients on each toothpick having only 3 items per appetizer. You can mix and match.

Momma’s
Cheese Ball

This is a long time family favorite. I can’t tell you how many times I have been asked for this recipe. To be a little more creative, you can serve it in a fresh pineapple that has been scoped out or fresh peppers that have been cored. To do this, don’t drain the pineapple and put all the nuts in before mixing.

2 8oz. packages Cream Cheese
1 small can crushed pineapple, drained well
1/4 cup finely chopped green pepper
1 Tablespoon seasoned salt (Lawry's)
2 Tablespoons finely grated onion
2 cups chopped pecans (fine)

Combine all, except 1-cup pecans (best if done with hands) and form into 2 balls or 1 big one. Wrap in wax paper and chill in refrigerator for 3 to 4 hours. When cool shape into better ball(s) and roll in rest of nuts. Chill. Freezes well too.

	Summertime Cucumber Salad Don’t peel your cucumber completely. Give them the striped effect. It will hold up better and the dark green looks beautiful in this salad. You can even save what you do peel and use it for garnish. This dish needs to be made the day you plan to serve it.
6 cucumbers - sliced 1 teaspoon kosher salt 1 teaspoon white vinegar 1/2 cup mayonnaise 1/4 cup sour cream 1 tablespoon chopped fresh dill 1 tablespoon chopped fresh chives Freshly ground black pepper
Partially peel and slice the cucumbers and put them in a glass bowl. Sprinkle them with salt and vinegar. Cover and let stand for 30 minutes. Pour off the excess liquid and drain in colander for about 30 minutes to allow complete drainage. This will get out the excess water. Add the mayonnaise, sour cream, dill, chives and pepper, and mix well. Cover and refrigerate until serving time.

	NC Veggie tray with Wasabi Dip If you choose asparagus, blanch it first. After you trim and wash your asparagus, put in a large pot of boiling salted water for 1 minute. Transfer to a colander and rinse under cold running water to stop the cooking. Drain well and pat dry.
1-cup mayonnaise 4 teaspoons reduced sodium soy sauce 1 ½ teaspoons sugar 2 teaspoons fresh lemon juice 4-6 teaspoons wasabi paste
Whisk together mayonnaise, soy sauce, sugar, lemon juice, and wasabi paste until sugar is dissolved. Choose your favorite NC vegetables to serve it with.

Mini Blueberry Cheesecakes

Garnish each cheesecake with a fresh blueberry and a curl of lemon. You could also dust them with confectionary sugar. The lemon and blueberry together are a delicious complement to one another.

1 cup Graham Cracker Crumbs
1 cup plus 3 Tbsp. sugar, divided
3 Tbsp. butter or margarine, melted
4 pkg. (8 oz. each) Cream Cheese, softened
1 tsp. vanilla
1 cup Sour Cream
4 eggs1 lemon – peel grated
2 cups fresh North Carolina blueberries

PREHEAT oven to 325°F. Mix crumbs, 3 Tbsp. of the sugar and the butter. Press firmly into bottom of 24 mini-muffin cups with liners. Bake 5-7 min.

BEAT cream cheese, remaining 1-cup sugar and the vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream and lemon zest; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Puree the blueberries in a blender or food processor. Add to your cream cheese mixture and blend gently. Pour mixture into each crust.

BAKE 35 min. or until center is almost set; cool. Cover and refrigerate at least 4 hours before serving. Store leftover cheesecake in refrigerator.