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The CORA Cookbook is Here!
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480 Local Recipes
Complete Recipe Index
Helpful
Hints, Conversion Charts and Lots
of
Useful Information for the Home Chef.
Since publication, we have discovered
errors in three recipes contained in
Chatham County Cooks. They are
Amy’s Coconut Cake on page 195,
Joyce’s Fruit Cake on page 221 and
Pound Cake on page 231. Corrected
recipes can be downloaded by clicking
the red text above.
Thanks!
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Buy it for
ONLY $15
at
these local retail stores:
Baxter's Hair Salon,
Pittsboro
Best Food Cafeteria,
Siler
City
Brownie Lu Restaurant,
Siler
City
Cameron's,
Chapel Hill
Circle City Books & Music,
Pittsboro
Dry Dock Seafood,
Siler City
Fly Leaf Books,
Chapel
Hill
Good Times Grill,
Silk
Hope
Kitchen Works,
Chapel
Hill
La Dolce Vita,
Chapel
Hill
Liquidamber Gallery & Gifts,
Pittsboro
Look-N-Good,
Siler City
P.C.'s Restaurant,
Siler
City
Paperbacks Plus,
Siler
City
Strays,
Chapel
Hill
Vino Wine Shop,
Pittsboro
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SNACK!
is a program of CORA Food
Pantry that provides food to
disadvantaged Chatham County school
children in the summer when the free and
low-cost meals they receive at school
are unavailable to them.
4117 Chatham County
school children (50%) receive free or
subsidized meals at school through the
federal school lunch program. Without
these meals during the summer break,
these kids get little or no proper
nutrition. CORA Food Pantry created
SNACK! (Summer Nutritional
Assistance for Chatham Kids) to
provide food for nutritious weekday
summer meals for Chatham County’s
neediest kids. Each child in the
program can get enough food for 5
breakfasts, 5 lunches and daily healthy
snacks every week during the summer
break.
In 2009, a pilot program served 120
Chatham County Children. In the summer
of 2012, 1005 children received food
through the SNACK! Program.
To find out how you can sponsor a SNACK!
child for only $13 a month, contact CORA
FOOD PANTRY at 919-545-3030
or email
execdirector@corafoodpantry.org
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Sample recipe
~
To whet your appetite for more, we are
giving away a great holiday recipe, one
of literally hundreds of scrumptious
recipes in Chatham County Cooks. This
one is from CORA Board Member, Trish
Welsh:
Cranberry Glazed
Sweet Potatoes
4 lbs. slender
sweet potatoes, peeled and sliced
crosswise ¼” thick.
1 c. water
4 T. unsalted
butter
2 T. bourbon
Salt and freshly
ground pepper
¾ c. fresh
cranberries, rinsed and picked over
1/3 c. light brown
sugar
1/8 tsp. cayenne
pepper
1/8 tsp. cinnamon
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| Preheat oven to 350 degrees. Butter
a large, shallow oval baking dish. Arrange sweet
potato slices in concentric circles in the
baking dish, as you would with a tart,
overlapping slices slightly.
Pour ½ c. of water over the potatoes,
cover with foil, and bake 40 minutes or until
just tender. Mix melted butter and bourbon in a
small bowl. Spoon mixture over sweet potatoes.
Season with salt and pepper, and bake at 425
degrees in upper third of oven for about 25
minutes. Baste halfway through the cooking time
with bourbon mixture in the pan. It should be
nearly absorbed. Meanwhile, in a saucepan,
combine cranberries, brown sugar, and remaining
½ c. water, and boil over high heat until
cranberries start to pop, about 10 minutes.
Drain cranberries, reserving liquid separately.
Stir cayenne and cinnamon into cranberry liquid,
and spoon over sweet potatoes. Continue to bake
in upper third of oven, basting well after 5
minutes for 20 minutes longer. Potatoes should
be nicely glazed with most of the liquid
absorbed. Scatter the cranberries on top the
last 5 minutes of baking. Serve hot or warm. |
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