by weeknight dinners · 3 tablespoons sherry, apple juice or chicken broth 1/2 red bell pepper,...
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WEDNESDAY, MARCH 28, 2018 5 AClassifieds2 Bedroom 2 Bath, NO PETS ALLOWED. Background check and deposit required. Grantsboro $500/mo Call (252)249-1617
2 Bedroom 1 Bath, NO PETS ALLOWED. Background check and deposit required. Kennels Beach $450/mo Call (252)-249-1617
Warren Chapel UMC is in need of a piano player to play hymns from the United Methodist Hymnal for the 11:00 am worship service on Sundays. $50 per week. Contact Betty Jo at 252-670-9404 or [email protected]
Business and Professional Directory
Pamlico Tree care, llc
DumP Truck haulingrock, ToP Soil & SanD
Free eSTimaTeS * Fully inSureD
Email: [email protected] 252-745-7232 / 252-671-7563
* Complete Tree removal* Experienced Tree climber* Tree Pruning and Shaping* Bucket Truck
* Brush & Branch chipping* Stump grinding* Tractor work* Bush hogging
T.O.P.P. Care For PetsThe Oriental Pet Parlour
Full Service Grooming Licensed Boarding Day Care
For Dogs, Cats, Birds & Other Pets
252-249-0243315 White Farm Road Oriental, NC 28571
Hours: M - F 8:30 - 5 Sat. 9 - 3Check out our website at
www.TheOrientalPetParlour.com
Garages • Decks • Porches YOU NAME IT!
40 Years of ExperienceSpecializing in
Log Homes - Home Additions - Remodeling
L.A.(Skip)
LICENSED GENERAL CONTRACTOR
Let us look at your nex t project.
Call Sandy Winfrey at 252-670-2915
e-mail: [email protected] pride ourselves on customer satisfaction
Yep I Do! Bush Hogging, Debris Removal,
Driveway Installations and Small Lot Clearing. Free Estimates, Insured. Call Yep I Do! At 252-745-4147, 252-670-6058 or 252-670-2815
for all your hauling and tractor work.
Owner: D. Armstrong
Small dump truck To Haul All Sizes of Rock
Driveways OnlyFree Estimates
Located in Bayborocall: roy Holton Jr.
252-670-7124
BALDHEADED BOBBY GUIDE SERVICE
“Don’t let the big one get away!”
Capt. Bobby Brewer919-349-6112
502 Hodges St. #10, Oriental, NCbobby@ baldheadedbobby.com
www.baldheadedbobby.com
249-1787 • (800) 327-4189www.SailLoftRealty.com
FOR SALE
Oriental - Affordable 3 bedroom/ 2 bath home with water access for your boating and fishing pleasure. Features fireplace, formal dining room, screened porch, two car garage and large deck. Within minutes of the Neuse River and ICW via the community boat ramp.$125,000
ORIENTAL AUTO SALES Used cars and trucks for sale!
Don’t see what you are looking for on the lot. Ask us we’ll find it for you. YES! lets go to the Auction.... Are you looking for that special ride? I’ll research it go to the Auction and BUY IT!
Also Taking Cars On Consignment
Broad St., Oriental, NC
252.249.3010
Ben CaseyCustom Framing
Distinctive Work For
Discriminating Tastes
The Casey StudiosBen & Carolyn
Casey
Somebody else wants it!Got something special you no longer use?
Advertise in the Classifieds Section For Just $10.00 a Month.It may just be the perfect item to fill somebody else’s need. Call: 252-249-1555
CLA
SS
IFIE
DS
CLA
SS
IFIED
S
YOU’VE GOT IT.
Home for rent
employment
AUto for SAle
by Nancy Winfrey
Create custom t-shirts and personalized shirts at Broad St. Custom Signage & T's. Bring us your design, Boat Name, Family Reunion, Event, or have something to say what ever it may be. Don't have a design! We will work with you to create one just for you. “No minimum” Shirts starting around $12.00. Call: 252-249-1555
Carolina Design BuilD, llC• New Home Construction• Additions• Garages• Renovations• Site Development
Fully insured with 30 years Experience252-671-2700 | [email protected] | www.carolinadesignbuild.com
Commercial Workshop
Space For Rent Located in Oriental 730 Broad Street. I will devoid / par-tition to suite your needs
15x15 for $150.00 15x20 for $200.00 15x30 for $300.00
Concrete Floors Call: 252-249-3010
Weeknight DinnersEasy Casserole, One Pot and Baked Recipes For Busy Nights.
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Mail To: The Pamlico News, P.o. Box 510, oriental, Nc 38571 or call 252-249-1555
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FETTUCCINE WITH CREAMY MUSTARD CHICKEN SAUCE
1 package (9-oz.) spinach fettuccine3/4 cup heavy cream1-1/2 to 2 tablespoons Dijon mustard1-1/2 cups diced cooked chicken1/2 cup chopped roasted red pepper or pimiento
In a large pan of boiling salted water, cook the fettuc-cine according to directions on package. Drain well and return pasta to pot. Add the cream and mustard to pasta and cook over medium heat, tossing until coated and hot - about 2 minutes. Mix in the chicken and red pep-pers and heat through and through. Serve immediately. Serves 4.
BEEF BAKE WITH BISCUITS ON TOP
1 pound ground beef1/2 green pepper, chopped1 can (15-1/2-oz.) can barbecued beans, undrained1 can (15-oz.) Great Northern beans, rinsed and drained1/3 cup barbecue sauce (Kraft original is great for this dish)2 tablespoons prepared yellow mustard1/2 cup water1 can (7.5-oz. about) buttermilk biscuits
In a 10-inch skillet, cook the beef over medium-high heat, stirring to crumble and until browned - about 6 minutes. Drain off any fat. Stir in the green peppers, undrained barbecued beans, drained white beans, barbecue sauce, mustard and water, blend. Heat mixture to boiling point, stirring frequently over medium heat. Cut biscuits in half and place around edge and in center of the skillet. Reduce heat to medium, cover, and simmer 12 to 15 minutes, until biscuits are cooked in center (they will be like dumplings and will not brown). Serves 4-5.NOTE: If desired, sprinkle the biscuits with some grated sharp Cheddar cheese before baking.
PASTA WITH BROCCOLI, SUN-DRIED TOMATOES & BLUE CHEESE
1 package (9-oz.) fettuccine (or your favorite pasta)2 cups small broccoli florets12 sun-dried tomatoes, halved1/3 cup crumbled blue cheese3 tablespoons heavy cream1/8 teaspoon pepper
In a large pot, cook the pasta in boiling salted water along with the broccoli until just tender about 3 minutes -- drain well. Return pasta and broccoli to pot and add the sun-dried tomatoes, blue cheese, cream and pep-per. Heat mixture to boiling point, tossing constantly. Serves 4.
CHICKEN AND COUSCOUS IN A SKILLET
2 tablespoons vegetable or olive oil4 chicken thighs, skinned4 chicken drumsticks, skinned1 large onion, chopped4 carrots, peeled and thinly sliced3 ribs celery, thinly sliced2 garlic cloves, minced2 cups water1 cup couscous (a tiny grained semolina pasta easily obtainable at your supermarket)1 can (15-oz.) garbanzo beans (chick-peas), rinsed and drained1 can (8-1/2-oz.) artichoke hearts, quartered, drained and diced2 tablespoons lime juice1/4 teaspoon pepper
In a large 12-inch skillet, heat the oil over high heat until very hot. Add the chicken and cook, turning until both sides are browned - about 12 minutes. Reduce heat to medium-low, cover, and cook chicken for 10 minutes longer. Remove chicken to a dish and drain off all fat and liquid from skillet. To the skillet, add the onions, carrots and celery and cook over medium-high heat, stirring until onions have softened - about 2 or 3 min-utes. Stir in the garlic, water, couscous, garbanzo beans, artichoke hearts, lime juice and pepper. Heat to boiling, then reduce heat to medium-low. Place chicken on top of couscous mixture. Cover and cook 20 to 25 minutes, or until chicken is very tender and cooked through and through. Serves 5.
CHEDDAR NOODLE CASSEROLE
1 package (9-oz.) spinach linguine or other spinach noodles1 can (10-3/4-oz.) condensed cream of mushroom soup3/4 cup milk2 cups grated cheddar cheese1/4 teaspoon garlic powder3 tablespoons sherry, apple juice or chicken broth1/2 red bell pepper, chopped or 1 (2-oz.) jar pimientos, drained and chopped1 can (8-oz.) sliced water chestnuts, drained1 (4-oz.) can mushroom stems and pieces, drained2 cups cooked, chopped chicken1 cup blanched slivered almonds
Cook the pasta according to directions on package, drain well. In a large bowl, add the cooked pasta, undi-luted soup, milk and cheese and blend well. Cook over low heat, stirring frequently, until cheese melts - about 2 minutes. Stir in the garlic powder, sherry, red pepper, water chestnuts, mushrooms, chicken and 1/3 cup of the almonds and blend well. Place mixture in a generously greased baking dish and sprinkle top with the remain-ing almonds. Bake, uncovered, 30 to 35 minutes or until bubbly around the edges and hot throughout. Serves 6.
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