Yields: 6 to 8 servings.
1 1/2 pounds ground beef
2 tablespoons onion, finely chopped
1 egg, beaten
1 cup milk
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon celery salt
1 cup soft bread crumbs
Combine ingredients and mix well. Shape in 1-inch-thick patties, and place in a 9×13-inch shallow baking dish. Place a slice of onion on each patty.
1/2 cup onion, chopped
fat or butter
1 can (6 ounces) tomato paste
1 garlic clove, chopped
1 tablespoon green pepper, chopped
1 tablespoon sugar
1 teaspoon salt
1/8 teaspoon pepper
2 teaspoons Tabasco sauce
1 tablespoon Worcestershire sauce
1 1/2 tablespoons chili powder
1/4 cup lemon juice
1 cup water
Cook onion in hot fat (or butter) until golden. Add remaining ingredients, and heat to boiling. Simmer 15 minutes, then pour over patties. Bake at 350 for 1 hour, basting frequently.
print it
To commemorate our 90th anniversary, we’ve compiled a time line that highlights the stories, contributors, and themes that have shaped this magazine — and your view of the Old North State — using nine decades of our own words.
From its northernmost point in Corolla to its southern terminus on Cedar Island, this scenic byway — bound between sound and sea — links the islands and communities of the Outer Banks.
Us? An icon? Well, after 90 years and more than 2,000 issues celebrating North Carolina from mountains to coast, we hope you’ll agree that we’ve earned the title.
After nearly a century — or just a couple of years — these seafood restaurants have become coastal icons, the places we know, love, and return to again and again.
