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
A Locals’ Guide to Downtown Pittsboro
When it comes to spreading holiday cheer, the residents of this Chatham County town start early.