Archived Arts & Entertainment


Turkey Rubs

Before cooking the big bird, I like to use a poultry rub. I have two recipes: one that is sweet and the other one is rather spicy.

Spicy rub:

• 3/4 cup paprika (Hungarian is best if you can find it, as it has a much richer, sweeter flavor)

• 1/4 cup black pepper, freshly ground

• 1/4 celery salt

• 1/4 cup sugar

Related Items

• 2 tablespoons onion powder

• 2 tablespoons dry mustard

• 2 teaspoons cayenne

• 2 tablespoons lemon zest

Mix everything together. Store in an air tight container in the refrigerator. Lasts for about 4 to 5 months.

Sweet herb rub:

• 1/4 cup olive oil

• 1 tablespoon Worchestershire sauce

• 1 tablespoon white wine

• 1 tablespoon balsamic vinegar

• 4 teaspoons fresh rosemary, chopped

• 4 teaspoons fresh thyme, chopped

• 4 teaspoons onion, minced

• 4 teaspoons garlic, minced

• 2 teaspoons salt

Combine all ingredients and mix well. Store in the refrigerator in an airtight container.


Aunt Marie’s Four Cheese Macaroni

• 1 tablespoon vegetable oil

• 1 (16 ounce) package elbow macaroni

• 9 tablespoons butter

• 1/2 cup shredded Muenster cheese

• 1/2 cup shredded cheddar cheese

• 1/2 cup shredded sharp cheddar cheese

• 1/2 shredded Monterey Jack cheese

• 1 1/2 cups half-and-half

• 8 ounces cubed processed cheese food

• 2 eggs, beaten

• 1/4 teaspoon salt

• 1/8 teaspoon ground black pepper

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes or until al dente; drain well and return to cooking pot.

In a small saucepan over medium heat (or microwave), melt 8 tablespoons butter, stir into the macaroni.

In a large bowl, combine the four cheeses, mix well.

Preheat the oven to 350 degrees F.

Add the half and half, 1 ? cups of cheese mixture, cubed processed cheese food, and eggs to macaroni; mix together and season with salt and pepper. Transfer to a lightly greased 2 ? quart casserole dish. Sprinkle the remaining ? cup of cheese mixture and 1 tablespoon of butter.

Bake in preheated oven for 35 minutes or until hot and bubbling around the edges. Serve.


Apple Stack Cake

• 3 packages dried apples, (6 oz. each)

• 1 cup brown sugar, packed

• 1 1/2 teaspoons ground ginger

• 1/4 teaspoon ground cloves

• 1/2 teaspoon ground allspice

• 1/2 cup shortening

• 1 cup sugar

• 2 large eggs

• 1/2 cup milk

• 1/2 cup molasses

• 5 cups all-purpose flour

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 1/4 teaspoon salt

• 1 teaspoon ground ginger

• 1 cup whipping cream, whipped (optional)

Place dried apples in a saucepan; add water to cover. Bring to a boil; cover, reduce heat, and simmer for 25 to 30 minutes or until tender. Drain and mash apples. Stir in brown sugar, 1 ? teaspoons ginger, cloves and allspice; set aside.

Beat shortening at medium speed of an electric mixer until light; gradually beat in the sugar. Continue beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in milk and molasses.

Combine flour, baking powder, soda, salt, and remaining 1 teaspoon ginger; gradually add to creamed mixture, beating until mixture forms a stiff dough. Divide dough into 8 equal portions; cover and chill for 1 to 2 hours.

Pat each portion of dough into an 8-inch circle on greased baking sheets. Bake at 350 degrees for 10 minutes or until golden brown. Carefully remove layers to wire racks; cool completely. Stack layers, spreading equal portions of reserved apple mixture between layers. Cover and chill for 8 hours. Spread whipped cream or whipped topping over the top of cake before serving.

Leave a comment

Smokey Mountain News Logo
Go to top
Payment Information


At our inception 20 years ago, we chose to be different. Unlike other news organizations, we made the decision to provide in-depth, regional reporting free to anyone who wanted access to it. We don’t plan to change that model. Support from our readers will help us maintain and strengthen the editorial independence that is crucial to our mission to help make Western North Carolina a better place to call home. If you are able, please support The Smoky Mountain News.

The Smoky Mountain News is a wholly private corporation. Reader contributions support the journalistic mission of SMN to remain independent. Your support of SMN does not constitute a charitable donation. If you have a question about contributing to SMN, please contact us.