3 cups butternut squash
½ stick butter
2 eggs
1½ cups sugar
1 teaspoon vanilla flavoring
1 teaspoon cinnamon
¾ cup nuts, raisins, or dried pineapple
½ cup coconut, flaked
Boil, drain, and mash squash. Mix ingredients, except coconut, in order listed, and turn into a well-buttered baking dish. Lightly cover top with coconut. Bake at 350° until coconut is golden yellow or soufflé is hot.
As part of its 100-year anniversary celebration, Queen Street Church in Kinston took 500 new recipes and put them together with the church’s 1961 cookbook and 1906 cookbook.
To order a copy, call the church at (252) 527-2119 or visit queenstreetchurch.org.
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.
