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Shrimp Boil

Posted: 07/28/2008 - In an 8- to 12-quart soup pot, bring the water, OLD BAY Seasoning, salt, and beer, if desired, to a boil over high heat.

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Parsleyed Red Potatoes

Posted: 07/21/2008 - In a soup pot, bring the water, onion, and salt to a boil over high heat. Using a potato peeler, peel off a strip around the center of each potato. Carefully place the potatoes in the boiling water, cover, and cook for 12 to 15 minutes, or just until fork-tender; drain well in a colander and keep warm.

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Beet and Corn Salad

Posted: 07/21/2008 - In a large bowl, combine beets, corn, sugar snap peas, bell pepper, celery, and parsley. In a medium bowl, combine reserved beet liquid, vinegar, mustard, oil, salt, and black pepper; whisk until well blended. Stir in basil then pour over beet mixture, tossing gently to coat.

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Raspberry 'n' Cream Brownies

Posted: 07/08/2008 - Preheat oven to 350°F. Coat a 10" x 15" rimmed baking sheet with nonstick cooking spray, line it with waxed paper, and coat wax paper with nonstick cooking spray.

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Chicken Scaloppine

Posted: 07/08/2008 - In a shallow dish, combine flour, salt, and pepper. Coat chicken cutlets in flour mixture. In a large skillet, heat oil over medium-high heat. Add chicken and sauté 2 to 3 minutes per side, or until golden and no longer pink. Remove chicken from skillet and keep warm.

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Recipes Unraveled

Posted: 07/08/2008 - When it comes to recipes, the sources are endless, from generations-old family favorites scribbled on bits of paper to those found in food magazines, newspapers and cookbooks and on Web sites.

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Summer's Best Broccoli Salad

Posted: 07/08/2008 - In a large bowl, combine the mayonnaise, sour cream, and sugar; mix well. Add the remaining ingredients; mix until well combined. Cover and chill for at least 4 hours before serving.

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Scallops 'n' Mushrooms

Updated: 07/08/2008 - In a large skillet, melt butter over high heat. Add mushrooms and garlic and sauté 2 to 3 minutes, or until tender.

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Fourth of July Shake

Posted: 07/01/2008 - In a blender, combine the frozen yogurt, milk, and preserves. Blend for 1 to 2 minutes, or until well combined. Pour into 4 glasses and top each with a dollop of whipped topping. Top with the blueberries and serve immediately.

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Salsa Dogs

Posted: 07/01/2008 - Recipe courtesy of and adapted from Hebrew National.

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Watermelon Pops

Posted: 07/01/2008 - Pour into pop molds (see Option) and freeze overnight, or until firm.

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Turkey-Cranberry Salad

Posted: 07/01/2008 - NOTE: A great way to serve this is in lettuce cups with dried cranberries sprinkled on top.

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Garden Herb Steak

Posted: 07/01/2008 - Preheat grill to medium heat. In a small bowl, combine olive oil, basil, parsley, dill, garlic, salt, and pepper; mix well.

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Strawberry Margaritas

Posted: 06/24/2008 - In a large blender, combine all the ingredients. Blend until well mixed and thick. Pour into margarita glasses or tall glasses and serve immediately.

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Chicken-Raspberry Salad

Posted: 06/24/2008 - In a shallow dish, combine 1/2 cup rice vinegar, the tarragon, and salt; mix well. Add chicken to dish, cover and marinate in the refrigerator at least 1 hour.

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Dynamite Dip Tips

Posted: 06/24/2008 - I've got the scoop for you on dipping do's and don'ts, just in time for our all-American 4th-Fest:

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Tropical Pork Kebabs

Posted: 06/24/2008 - If using wooden skewers, soak them in water for 15 to 20 minutes. Alternately thread each skewer with pork chunks, 2 red pepper pieces, 1 green pepper piece, and 2 pineapple wedges.

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Creamy Walnut Penne

Posted: 06/24/2008 - Cook pasta according to package directions; drain. In a soup pot, combine cheese, cream, walnuts, salt, and pepper; mix well. Add pasta and cook over low heat until well combined and heated through.

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Kiwi Lime Pie

Posted: 06/17/2008 - In a large bowl, combine sweetened condensed milk and limeade; mix well.

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Sweet 'n' Sour Coleslaw

Posted: 06/17/2008 - In a medium saucepan, melt butter over medium heat. Add vinegar, sugar, flour, mustard, garlic powder, salt, and pepper; whisk until well combined.

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Orange-Glazed Cornish Hens

Posted: 06/17/2008 - Preheat oven to 350°F. Coat a roasting pan with nonstick cooking spray. Place an orange quarter in the cavity of each Cornish hen and place hens in pan. Season with salt and pepper.

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