When Becky Ingram left home, she had a job within an hour of arriving in High Point. Fifty years, later the restaurant she owns with her sister, Mary, is an institution, where love is the main ingredient and every dish comes with a side of conversation. Becky’s and Mary’s is a soul food restaurant that also provides food for the soul.
Enjoy these delicious recipes sent straight from the kitchen at Becky’s and Mary’s.
Becky’s and Mary’s Family Reunion Potato Salad
Makes enough for about 25 people.
- 20 pounds of potatoes
- 30 eggs
- 2 green peppers chopped
- 2 onions grated
- 3 cups of sweet relish
- 4 cups of mayonnaise
- 4 ounces of pimentos
- Salt and sugar to taste
Place potatoes in a large pot, cover with water and boil until tender or done. It’ll take about 45 minutes. Then, peel and place in a large bowl and use a potato masher to mash. Place the eggs in a large pot, cover with water and boil for about 10-15 minutes. Peel and dice. In a large container, combine the potatoes, eggs, green peppers, onions, sweet relish, mayonnaise, pimentos, salt and sugar. Gently mix together and place in refrigerator to chill. Serve in about two hours. You’ll be able to feed about 25 people.
Becky’s and Mary’s Strawberry Pudding
- 2 tubs of strawberries
- 1 can of condensed milk
- 1 box vanilla pudding mix
- 1 can of water from the condensed milk
- 1 8-ounce container of Cool Whip
- 1 box of vanilla wafers
Wash and slice the strawberries. Drain them off and sprinkle a little sugar over the strawberries and let them sit in the refrigerator for 30 minutes. Mix the condensed milk, the pudding mix, the can of water from the condensed milk can and let chill in the freezer for no more than 30 minutes. Afterward, mix in Cool Whip. If too thick, add cold water. Lay the mix in the bottom of the container or bowl. Then, begin to layer. First, with cookies, then strawberries, followed by cookies again. Top it with the remainder of the mix. Sit in the refrigerator until you’re ready to eat.