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...
Summer Cooking with Commissioner Troxler

commissioner Troxler with Lisa and Lynda

commissioner Troxler and Lynda Loveland tape a segment for the WRAL news

Commissioner Troxler shared some great family recipes in this segment including his mother’s stuffed North Carolina peppers and his wife’s marinated NC shrimp. They are a delicious addition to any meal and so easy to make. I had never made stuffed peppers so I was excited to try out a new recipe. This is one I will be making again!

Summer is the best time in North Carolina to cook a big meal filled with fresh fruits and vegetables. I love going to the farmers market and picking out all the things I plan to cook. I remember when I first got married and summer rolled around. I wanted to cook a meal with all my favorite NC vegetables but realized I didn’t know how because my parents had always done it and fresh vegetables don’t come with directions. That’s why I decided to do these recipes. Even if you have lived here for many years or if you have just moved in, you may not know how to cook fresh vegetables. It is so simple and so delicious! I hope these recipes will encourage you to enjoy some fresh North Carolina produce this summer!

Recipes -Click here for a printable version

	Sharon Troxler’s Marinated North Carolina Shrimp Mrs. Troxler said this was one of the Commissioner’s favorite meals. She also suggested trying Catalina dressing for the marinade. When they are enjoying this meal they will also throw some fresh NC veggies on the grill like squash, zucchini and tomatoes.
2 lbs. peeled and de-veined North Carolina medium shrimp 1 bottle Italian dressing 1 bottle Zesty Italian dressing
Marinate the shrimp overnight or 24 hours. Then place on skewers or in a grilling basket. Grill on each side 1-2 minutes until pink.

Becky Troxler's
Plantation Stuffed Peppers

The Commissioner said he thinks they are even better frozen. Not to mention, you can have North Carolina stuffed peppers all year long. This is the first time I’ve made stuffed peppers and this recipe was easy and delicious!

1 lb. ground beef
1 1/2 c. cooked rice (Uncle Ben's Converted Rice)
1 c. chopped onion
1/2 lb. sharp cheese
1 clove garlic (crushed)
2 cans tomato soup
2 tsp. chili powder
2 tsp. salt
11 North Carolina Peppers

Brown beef, onion and garlic. Add seasonings and tomato soup and simmer covered 10 minutes. Add rice and cheese stir until cheese melts - cool.

Cut peppers in half lengthwise removing the seeds ribs. Cook in salted boiling water about 3 minutes. Drain and cool.

Stuff peppers - Bake about 25 to 30 minutes covered with foil.

These peppers freeze well. To cook after freezing - partially thaw. Bake at 350 degrees for 45 minutes covered with foil.

Butter Beans and Peas

I can eat a bowl of butter beans as a meal with a slice of bread. I love the juice but it is better to serve them with just a little of the water with a meal. You can also find fresh butter beans or peas already shelled. They are a little more expensive but worth it if you don’t have the time to shell them. It is also delicious to mix butter beans and peas together in a bowl and adds more color

Butter Beans
Dixie Lee Field Peas or Purple Hull Peas

The only difference between cooking butter beans and peas is the seasoning. I season my peas with bouillon instead of margarine.

Cook in a large pot even for a small amount of butter beans/peas because they will boil over. Shell your beans or peas and wash them several times. Put beans into your pot and fill with water. Bring them to a boil and cook on med-high for 1 to 1 ½ hours. After the first hour, add 3 tablespoons margarine or bouillon, salt and pepper. Once they are done, remove them from your pot with a slotted spoon. Then add just a little of the water to the serving bowl with the beans.

	New Potatoes I like to place my potatoes in a serving bowl once they are done and break them open with a fork. Then add salt, pats of butter and fresh chopped dill.
Wash the potatoes very well. If you prefer, you can peel them but I think they are better with the skin on. Place your potatoes in a pot and cover with water. Bring to a boil and add margarine, salt and pepper. Cook for about an hour or until a fork pierces them easily. Remove from the pot with a slotted spoon and serve.

String Beans

Fresh string beans take a little prep work but it doesn’t take long. If you have kids, this is something they can do. Instead of bouillon to season your string beans you can also use seasoning meat or bacon.

Snap off the ends of the beans and discard. Then snap your beans to the desired length, one to two inches. Wash your string beans several times. Put them into your pot with about 2 cups of water and bring to a boil. Then cut the heat down to medium and cook for 1 ½ to 2 hours. Let the water cook down and almost out. Add a beef bouillon cube after the first hour of cooking. Drain all the water off and add salt right before serving.

Corn on and off the Cob

I prefer silver queen corn when it is in season. The kernels are small, tender and sweet. You can also cut the corn off the cob once it is cooked and put it in a bowl with butter, salt and pepper. My daddy started that and I still love eating like that to this day.

Corn off the cob

Shuck, silk and wash your corn. Cut the corn off the cob and cook in just enough water to cover the corn. Bring to a boil. Keep an eye on this so the water doesn’t boil out and the corn doesn’t stick. Add 3-4 Tablespoons of margarine, salt and pepper. Boil for 30-40 minutes.

Corn on the cob

Shuck, silk and wash your corn. Put in a large pot and cover with water. Boil for 8-10 minutes. Remove from the pot and add butter, salt and a little pepper.

Squash and Onions

While cooking the squash and onions together, cut the squash up with your spoon. Continue to do this throughout the cooking process. This will blend the squash and onions together and make the squash bite size.

Wash 5-6 medium squash and cut off both ends. Slice down the squash making ¼-1/2 inch rounds. Cook in water until tender about 15 minutes. They are ready when you stick a fork in them and they fall apart. Drain the squash and set aside.

In a frying pan, put in 3-4 Tablespoons of margarine, 1 large sweet onion cut up and sauté. Add drained squash and turn up heat to get the squash to start frying. You will have to stir often because they will stick to the pan. Cook until they are a little brown.