By Sherrie Norris
November has long been a month set aside to reflect upon our blessings, and at no time is that more evident than the present.
Despite the storm, many in our area still have much for which to be thankful. We know there are those who have suffered great loss in the recent past and may feel less than grateful. Loved ones have been taken, homes, livelihoods and possessions have been destroyed. Gratitude may be hard to uncover beneath the literal flood of losing so much, and that’s understandable.
As I sit here writing these words in the comfort of my home, I won’t try to imagine the depth of loss that so many people in our area have experienced since the historic Hurricane Helene roared through our beautiful mountains, leaving destruction at every turn.
But, I have seen unbelievable response from nearly every corner of our nation. Incredible acts of kindness extended toward our people in the wake of the storm has given hope to so many people who had little hope left in the muck and the mire.
So, for the overwhelming acts of kindness that have been shown to our High Country, and western North Carolina, as a whole, I say, ‘Thanks for giving.’ I would be remiss to try to name everything that I’ve seen, and continue to witness, but we know that our hometowns would not have begun the healing process without the help of countless individuals, organizations, churches, businesses and other groups who came to our aid from near and far.
So, my message is simple today: Thanks for giving.
During this season, I hope that our hearts, our minds, and our lives, in general, have been forever changed — not by nature’s fury, but more so by the kindness that has been bestowed upon us to help us through the hurt. May we all find peace in knowing that we are not alone and that others truly do care.
You will be hearing more in coming days about events that are being planned for various hard-hit areas during the holidays. Many meals will be served, especially for those without the means to prepare their own Thanksgiving and Christmas dinners. But for those whose homes and kitchens are intact, I’ll share a few of our traditional favorites in the next couple of weeks for you to enjoy with your loved ones.
Quick Holiday Salad
1 (12 oz.) container cottage cheese
1 (12 oz.) tub Cool Whip
*Small box of orange Jell-O
1 can crushed pineapple, drained
Chopped nuts
Mix cottage cheese and Cool Whip until well blended. Sprinkle in favorite color of dry Jell-O; add crushed pineapple and nuts. Chill in refrigerator for at least 30 minutes before serving.
*Red Jell-O for Christmas or Valentine’s Day, etc.
Corn Casserole
1 16 oz. can whole corn, drained
1 16 oz. can cream style corn
2 eggs, beaten
1 cup sour cream or plain Greek yogurt
1 stick butter
Salt and pepper, to taste
1 box Jiffy Corn Muffin Mix
Combine first 6 ingredients. Mix well. Add muffin mix and stir until combined. Transfer batter to a greased 2-quart casserole dish and bake for 45 minutes to 1 hour at 350°F.
Cheesy Hash Brown Casserole
1 (32 oz.) pkg. frozen shredded hash browns
1 (8 oz.) container sour cream
1 (10 oz.) can cream of chicken soup
¼ cup diced onion
1 ½ cups shredded cheddar cheese
1 stick butter, melted
Salt and pepper, to taste
In a large bowl, combine all ingredients.
Pour into a large greased baking dish and bake in the oven at 350 for about 45 minutes.
Note: Mixture can also be prepared in a 4-quart slow cooker that has been sprayed with non-stick cooking spray. Cover and cook on LOW setting for 4 to 6 hours, until hot and bubbly throughout and crisp on the sides.
Cranberry Orange Nut Bread
1 cup sugar
5 Tbsp. butter, softened
1 cup milk
1 egg
1 tsp. pure vanilla
2 Tbsp. orange juice or grated orange peel
2 cups flour
3 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1 ½ cups cranberries, coarsely chopped
1 cup chopped walnuts, pecans or slivered almonds
Coarse sugar, optional
Preheat oven to 350°F.
Cream together sugar and butter. Beat well until light and fluffy. Stir in milk, egg and vanilla and orange. Mix well.
Whisk together flour, baking powder, salt and cinnamon. Gradually combine with sugar mixture while mixing on lowest speed.
Stir in chopped cranberries. Transfer batter to a greased and floured 9x5x3-inch loaf pan and bake for 50-60 minutes or until bread tests done.
Brush top with butter while still warm and sprinkle lightly with coarse sugar, if desired. Allow to cool on wire rack before slicing.
Sweet Potato Pound Cake
3 cups cooked sweet potatoes
2 cups sugar
1 cup butter
4 eggs
3 cups plain flour
2 tsp. baking powder
½ tsp. salt
1 tsp. soda
1 tsp. vanilla
1 tsp. cinnamon
½ tsp. nutmeg
½ cup chopped walnuts
1 cup coconut, optional
Cream butter and sugar; add eggs, one at a time, beating until light and fluffy. Sift flour, baking powder, salt, soda, cinnamon and nutmeg together. Add vanilla and sweet potatoes, then dry ingredients. Fold in nuts and coconut, if using. Bake in greased and floured tube pan at 325 degrees for 1 hour and 15 minutes or until it tests done.