The New Bern Sun Journal
By Martha Hall

June 9, 2004

GOLDSBORO, N.C. _ "Cooking with Care: A Taste of 3HC" is a recent fund-raiser for Home Health and Hospice Care of Eastern North Carolina, located in Goldsboro. Some of the recipes are treasured family recipes and some are new. You will find they all reflect the love of good cooking.

Proceeds from the cookbook benefit 3HC's Indigent Patient Fund which enables Hospice to extend care to those without financial means. Support for the Indigent Fund has come from community donations, special events fund-raising, and general agency profits.

The book contains 600 "Down Home" recipes for you and your family to enjoy for many years to come.

If you would like to order a copy of "Cooking with Care, a taste of 3HC," each book costs $15 plus $2 for shipping and handling. Send your name and address and the name and address of the recipient, if you are sending the cookbook to a friend or relative. Place the payment in an envelope, and mail to: Home Health and Hospice Care, 2402 Wayne Memorial Drive, Goldsboro, NC 27534. If you need information, you may call 919-735-1387.

There are recipes in the book that cover punches to dog biscuits. Some recipes were submitted in memory of Hospice patients.

Here are a few recipes to pique your appetite.

Stir Fry Scallops
1 lb. scallops
1 lb. fresh snow peas, ends removed
1 lb. fresh mushrooms, sliced /-inch thick
1 small red bell pepper, cut into fi-inch pieces
1 small yellow bell pepper, cut into fi -inch pieces
1 small onion, sliced
1 to 2 T. vegetable oil

Rinse scallops well and pat dry. Rinse and chop vegetables as indicated above.

Mix marinade, divide in half. Toss scallops with fi of marinade and let stand in refrigerator for about an hour. Stir fry scallops in hot oil in wok until cooked, about four minutes or so.

Remove the scallops and set aside. Stir fry vegetables until tender and crisp.

Place all ingredients back into wok and add remaining marinade. Stir until heated through.

Serves 4.

Marinade:
2 T. soy sauce
2 T. lemon juice
4 T. rice vinegar
2 T. brown sugar
2 tsp. dry cooking sherry
1 small clove garlic, minced
1/8 tsp. black pepper
1-1/2 T. cornstarch

In a small bowl, mix all ingredients together well.

This recipe is great for breakfast with coffee, for parties, or just to snack on.

Pull Apart Bread
4 cans biscuits
1 cup sugar
1 tsp. cinnamon powder

Topping:
1-1/2 sticks butter or margarine
2 tsp. cinnamon
1 cup sugar

Cut each biscuit into quarters and roll in cinnamon-sugar mixture. Use extra cinnamon to taste. Place into a well-greased Bundt pan.

Mix together topping ingredients in a small bowl. Pour over biscuits and bake at 350 degrees for 30 to 45 minutes.

This dessert pie sounded delicious and easy. No baking either.

Delicious Fruit Pie
1 graham cracker pie crust
1 (8 oz.) carton whipped cream
1 (8 oz.) pkg. cream cheese, softened
1 cup fruit: blueberries, strawberries or other fruit in season.

Mix all ingredients. Put in graham cracker crust and serve. Best if chilled for at least two hours.

Memama's Chicken Casserole
4 chicken breasts, cooked and cut up in bite-sized pieces
1 pkg. Pepperidge Farm dressing
1 stick margarine, melted
1 can Cream of Celery soup or Cream of Mushroom soup
1 can Cream of Chicken soup
1 can chicken broth

Combine all ingredients. Mix well. Bake in an 8-1/2 by 11-inch Pyrex dish for 30 minutes.