Greenbrier Place Bed & Breakfast

A country retreat, specializing in raw foods, juicing classes &  wonderful recipes.

ZITI SALAD

• 1 ½ tsp. Sea Salt
• 2 tsp. Olive Oil
• 1 lb box Ziti Elbow Macaroni (San Giorgio)
• ¼ Cup Milk
• 1 Large Red Onion
• 2 Large Tomatoes
• 6 Large Sweet Pickles Diced
• 2 Large Bell Peppers
• 1 Large Shallot Onion
• 1 ½ Cups Mayonnaise
• ½ Cup Sour Cream
• 2 teas. Beef Bullion dry powder
• Dash of Black Pepper
• Dash of Cooking Wine
• Fresh Chopped Dill enough to cover the top lightly
• 1 Teaspoon Vinegar

Prepare Macaroni – Bring 4 quarts of water to boil. Add salt and oil to keep from sticking stirring constantly. Boil until tender, approximately 15 minutes. Drain and rinse in cool water. Drain well again.

Place cooked Ziti in a large bowl. Add milk to moisten Ziti and toss.
Chop onion, tomatoes, pickles, and peppers. Munch shallots.

Beat sour cream and mayonnaise together until creamy with a large whip.

Add bullion and 1 1/2 teaspoon sea salt and a dash of pepper.

Pour over Ziti, coat noodle well. Thin with more milk if needed.

Add shallots together with pickles, green pepper, vinegar and pickle juice.

Mix Well.

Cut fresh dill over top and chill.

45 minutes to prepare. Recipe serves 8 to 10 people easily and keeps well if there should be any left. Better if made several hours before serving; even a day ahead to allow flavors to blend.

This Ziti Salad recipe is from the White House kitchen during the Nixon years. Ziti Salad is said to have been one of the president’s favorites. One of my art students passed this wonderful recipe to me several years ago…her nephew was one of the White House chefs. Ziti Salad is great for catered social affairs and family gatherings…and picnics, too. It is so delicious. I hope you enjoy this wonderful pasta salad as much as we do.

Veta Hemric, Innkeeper, Greenbrier Place Country Inn B&B

Rose & Thistle Coffee House/Private Club - Membership required

BREAKFAST LINGUINI

Breakfast Linguini – a favorite at Greenbrier Place

Creamy delicious white sauce with tasty sausage and herbs is served atop a bed of health-enhanced Rooibos linguini. A side of chopped boiled eggs may be sprinkled as a garnish over the top or eaten separately. This is one great way to start the day...seasonal fruit accompanies this popular dish. Rachel’s home-made country biscuits are available for those who cannot break from the southern tradition of sausage and eggs with gravy with biscuits. Fond memories are made with this great southern breakfast prepared with a twist.

Veta Hemric, Innkeeper, Greenbrier Place Country Inn B&B

Rose & Thistle Coffee House/Private Club - Membership required

RACHEL' LEMON BARS

Rachel’s Lemon Bars

• 1 Box Yellow Betty Crocker Cake Mix with pudding mix in it.
• 1/3 Cup Olive Oil
• 1 Egg

Mix well and reserve 1 cup for topping. Press the rest of the mixture into a 13 x 9 x 2” baking dish. Bake 15 minutes at 350 degrees.

Topping

• 1 8 ounce package cream cheese
• 1/3 cup natural sugar, or splenda
• 1 tbsp fresh squeezed lemon juice
• 1 Egg

Sprinkle the cup of crumbs on top and bake another 15 minutes.

This recipe is from the collection of Rachel Hemric, my mother and partner in our Greenbrier Place Country Inn, Bed & Breakfast venture into the world of hospitality.

Rachel is the biscuit maker and not me. Trust me you will remember them as the best ever…We are your innkeepers at Greenbrier Place and the owners of Greenbrier Place, Hemric House, and The Rose & Thistle Coffee House. We sincerely hope you have fun and great meals using our favorite recipes that we serve at Greenbrier Place.

This Lemon Bar recipe is a favorite that my mom serves quite frequently at Oak Grove Baptist Church for fellowship functions. She is noted for her wonderful pound cakes, chicken, coconut, and chocolate pies. She has been attending worship services at Oak Grove Baptist Church for over 62 years…and is a long term Sunday School teacher there for over 30 years.

Please enjoy more of the Oak Grove Favorites that will be scattered throughout Greenbrier Place recipe sections. Try any of the Oak Grove Favorites for a sampling of Great Southern Cuisine at its very best. Trust me when I say these are tried and true winners.

Veta Hemric, Innkeeper, Greenbrier Place Country Inn B&B

Rose & Thistle Coffee House/Private Club - Membership required

GUACAMOLE DIP - A FAVORITE AT GREENBRIER PLACE

Guacamole Dip - A Favorite at Greenbrier Place

• 4 Medium avocados
• 2 Small tomatoes, chopped
• 4 Tablespoons onion, minced
• 2 Teaspoons lemon juice
• 1 teaspoon garlic powder
• 1 teaspoon sea salt

Peel avocados, cut in half lengthwise, and discard the pit. In a large bowl, mash the avocados with a fork until smooth. Stir in tomatoes, onion, lemon juice, garlic powder, and salt. Serve immediately.

Serves 12 -14

Veta Hemric, Innkeeper, Greenbrier Place Country Inn B&B

Rose & Thistle Coffee House/Private Club - Membership required

ARTICHOKE DIP - A FAVORITE AT GREENBRIER PLACE

Artichoke Dip - A Favorite at Greenbrier Place

• 2 6-ounce jars artichoke hearts, drained
• 1 cup mayonnaise
• 1 cup Parmesan cheese
• 1 medium size onion

Preheat oven to 350 degrees. Blend together artichoke hearts, mayonnaise, Parmesan cheese, and onion, in an electric blender until smooth and creamy. Pour into shallow baking dist and bake for 30 minutes…Serve with warm small crackers.

Serves 12

Veta Hemric, Innkeeper, Greenbrier Place Country Inn B&B

Rose & Thistle Coffee House/Private Club - Membership required

BEAN DIP - A FAVORITE AT GREENBRIER PLACE

Bean Dip

• 1 16-ounce can re-fried beans
• 1 4-ounce can green chilies, diced
• 1 7-ounce can Ortega chili salsa
• 1 package taco seasoning
• 8 ounces whipped cram cheese
• 1 pound Cheddar cheese, grated

Topping

2 Tablespoons organic shelled hemp seeds

In a large bowl, mix together beans, chilies, salsa, taco seasoning, and cream cheese. Stir in three fourths of the grated cheese and pour mixture into a 9 x 13 x 2” baking dish. Sprinkle with remaining cheese and bake at 350 degrees for 30 minutes. Sprinkle top with 2 Tablespoons organic shelled hemp seeds before serving… For serving, keep dip warm in chaffing dish or on a hot plate.

Makes 4 cups.

Veta Hemric, Innkeeper, Greenbrier Place Country Inn B&B

Rose & Thistle Coffee House/Private Club - Membership required

EVERYONE' FAVORITE SPINACH DIP

Everyone’ Favorite Spinach Dip

• 1 package fresh or frozen spinach, chopped
• 1 cup mayonnaise
• 16 ounces sour cream
• 1 package dried vegetable soup and recipe mix
• 8 ounces water chestnuts, drained and chopped
• 4 scallions, finely chopped
• 3 Tablespoons organic shelled hemp seeds

Let frozen spinach thaw and drain it well or place fresh spinach in a pan with about ½ inch of water and bring to a quick boil. Cook for about 2 minutes until the spinach has wilted. Drain well and chop with a pair of scissors.

Mix spinach and rest of ingredients in a bowl until well blended. Cover and refrigerate for 2 hours or longer. Serve with Italian, French or pita bread selections

Toasted flour tortillas broken into chips are my personal favorites.

Veta Hemric, Innkeeper, Greenbrier Place Country Inn B&B

Rose & Thistle Coffee House/Private Club - Membership required

Member of the Following:

Wilkes Chamber Of Commerce

Yadkin Chamber Of Commerce

Winston-Salem Chamber Of Commerce

Greenbrier Place Country Inn Bed & Breakfast

Enjoy also The Rose & Thistle Coffee House

4844 Collins Road

Hamptonville, North Carolina 27020

Toll Free: (800) 263-2563 Ext 5267
Cell Phone: (336) 244-7556
Main Office: (336) 468-6995
U-Haul Rentals: (336) 468-4683