It might seem like an unusual combination, but this casserole from the March 1963 issue of The State is definitely worth a try if you’re looking to impress your friends at the next potluck dinner.
Beans Mexicana Casserole
This Mexican-inspired casserole calls for Ann Page beans, a popular brand when this recipe was published in the January 1951 issue of The State. We suggest whipping up this easy dish using any bean of your liking.
Sweet Potato and Orange Casserole
The State’s first official published casserole dish in December 1942, this sweet and zesty casserole could easily be dinner’s side dish or even dessert.
Creole Eggplant Casserole
This hearty recipe wasn’t labeled as a casserole when it was published in The State in 1941, but it’s baked in a classic casserole dish and calls for ingredients you’d find in many casseroles, such as diced vegetables, breadcrumbs, and of course, grated cheese.
Smoked Trout with Blueberry Chutney and Pickled Onions
Forget the capers -- take your smoked trout to another level with a spiced blueberry chutney and a garnish of tangy pickled onions. This bright dish is perfect for those warm spring evenings.
Photo Essay: The Carolina Scots
In fields, churches, traditions, history books, beaches — and certainly in our surnames — our Scottish connections shine through and live on.
Photo Essay: The Great North Carolina Hotel Lobby Tour
Allow us. Right this way. 10 outstanding North Carolina hotels are waiting to wine, dine, pamper, advise, entertain, and help you escape into luxury.
Cheers to These North Carolina Makers Who Won Good Food Awards
Some of our state's best food and drink makers brought home seven medals at this year's Good Food Awards.
Old-Fashioned Brown Sugar Fudge
This type of fudge is a demanding diva. But if you swoon over the icing on a caramel cake, this is the fudge for you. To make this candy turn out perfectly, follow the recipe carefully and trust your candy thermometer. In New England, this candy is called penuche, a derivation of the Italian word panucci (which is related to the word for baker) or the Spanish word panocha (which means raw sugar).
