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Recipe Wednesday: The Moose Cafe

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Shannon Smith was at The Moose Cafe at the Piedmont Triad Farmer's Market cooking up great dishes with fresh veggies.

For more information about the Moose Cafe, check out this site:

Stuffed Zucchini

4 Zucchini, quartered and cored
1 cup sour cream
4 TBS Melted Butter
1 tsp curry
1 tsp thyme
Salt and pepper to taste

Combine cored zucchini and remaining ingredients. Stuff zucchini boats with mixture. Cover and bake at 350 for 30 minutes. Uncover and bake for 10 minutes.

Tomato Pie


4 tomatoes
1 ½ cup mayonnaise
1 ½ cup cheddar cheese
3 beaten eggs
1tsp oregano
1 tsp basil
Biscuit dough or pie shell

Slice tomatoes salt and pepper and lay out to dry on paper towel for 30 minutes. Line casserole dish with biscuit dough. Combine maynonnaise, eggs, cheddar cheese and herbs and mix. Lay tomatoes after drained over biscuit dough. Pour half mixture over tomatoes. Place another layer of tomatoes over then cover with remaining mixture. Bake covered at 350 for 25 minutes. Baked uncovered for another 10 minutes.

Chilled Watermelon Salad

1 red onion thinly sliced
Juice of 1 lime
2-3 yellow tomatoes
1 ½ quarts cubed watermelon
2 TBS olive oil
2/3 cup feta cheese
3 TBS chopped mint

Combine onion and lime juice, let stand 10 minutes. Sprinkle cubed tomatoes with salt: let stand 10 minutes. Combine water melon, onion mixture, tomatoes and drizzle with olive oil. Fold in feta and mint chill and serve.


3lb ground beef

3 eggs

1/2 cup diced onions

1/4 cup diced peppers

8 oz ketchup

1oz A1 sauce

1oz heinz 57

1/4 cup oatmeal

1/2 tsp salt

1/2 tsp white pepper

Mix all ingredients. Place in a greased 9" x 11" pan. Pack meat tightly then cover pan with aluminum foil. Bake @ 350 for 1 hour or until a core temperature of 165 degrees. Will feed 8 - 10 people. 

Hash Brown Casserole: 

1/2 gallon of shredded potatoes

1/2 cup sour cream

1/2 tsp salt

1tsp black pepper

1cup of cheese

1 tsp chicken base

1/4 cup bacon bits

8 oz cream of chx

4 oz chicken broth

Mix all ingredients. Placed in a greased 9" x 11"pan. Lightly cover with shredded cheese. Bake uncovered at 350 degrees for 35 minutes or until internal temperature of 165 degrees