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.
Across the globe from Vietnam, effects of the war reverberate through the state, where social and political perspectives are shifting quickly and dramatically.
These places are the stewards of some very special items: Doc Watson’s first recording, the desk Virginia Woolf used to redefine the novel, and Elisha Mitchell’s pocket watch are just some of the cherished pieces that teach us about our state’s history and the people who preserve it.
From burgers to comfort food to elegant entrées, the range of plant-based dining in North Carolina is growing. Restaurants on this list are exclusively vegetarian and/or vegan.
