Sally Mae's Emporium West

Jefferson

 

Old fashioned fun in downtown

West Jefferson. Woodwick Candles, Kameleon "Jewel Pop" Jewelry, Fall and Christmas Decor, Miche Bags and More!

Open Mon.-Sat. 10-5:00 Follow

us on Facebook for updates!

336-846-9069

 

The Big Dawg

92.1FM

 

 

Serving the

Catawba Valley

  and the world with

Today's Hot

New Country.

 ________________________ 

 

Now Streaming

Online

__________________ 

 

 

 

CLICK HERE TO LISTEN

January is floor model clearance

month at Blackberry Creek. We

have Tempurpedic, Simmons,

Serta and many other top quality

floor model sets to choose from.

We also have 5 Queen Sets

everyday under $500!!

Blackberry Creek Mattress

8859 HWY 105 Foscoe.

828 963 5503 Click Here

Put the TREAT back in

RETREAT!

Laurel Ridge Camp &

Conference Center invites

groups of all kinds to use our

beautiful lodging facilities for

your next retreat.  Visit our

website or contact our office to

make a reservation today!

laurelridge.org

**Foscoe Rentals**

From hiking to fishing,

horseback riding to gem mining

now is the

time to come to the Mountains 

of NC! Cabins, Condos, and

Vacation

Homes. Even the family pet is

welcome!

Call now 800-723-7341


Forecast
Downtown Waynesville
Make Text Larger Make Text Smaller Switch Fonts Email This Page Click Here For A Printable Version
Media Sponsors



Sponsorship Opportunity
Available



Sweet Potato and Apple Soup
by Rose Rich

Latest Update: October 28, 2008


Simple but elegant
Yep, my husband sweet talked me. He married an Italian woman who loves food, and doesn't mind sharing her recipes. I got the idea from Real Simple magazine, and just like my mother would do, I adapted it to my own tastes and what I have in hand.

Here are the ingredients:

  • 3 lbs. of sweet potatoes
  • 1 Tbsp. olive oil
  • 1 onion chopped
  • 1 celery stalk sliced
  • 1 apple peeled and thinly sliced
  • 1/2 teaspoon pepper
  • 2 teaspoons salt
  • (you may want to try substituting some winter squash for the potatoes, or add some ginger to the mix, maybe a bit of cinnamon)

    Directions:

    Heat oven to 400 degrees, prick the potatoes with a fork, place on a baking sheet and roast until tender (40-45 minutes).

    Meanwhile, heat the oil in a large sauce pan over medium-high heat--add the onion, celery and apple and cook, stirring occasionally until soft about 10-12 minutes.

    Halve the potatoes, scoop out the flesh, then add to the saucepan, add 6 cups of water, the salt and pepper and other spices). Cook until heated through (8-10 minutes).

    Puree the soup in the saucepan using an immersion blender (or working in batches, use a standard blender). Add more water if needed to reach the desired consistency.

    Serve with croutons and a dollop of sour cream (and a garden salad, fresh from the back yard).