Yield: 8-10 servings. 1 pound butterbeans, cooked and drained 2 cups (3-4 ears) fresh, raw corn 2 jars Mt. Olive Sweet ‘N’ Hot Salad Peppers 1 medium red onion, cut
The Life & Times of Our State Magazine
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.