Yield: 10 servings.
2 cups carrots, peeled and sliced
2 eggs
1½ cups milk
½ teaspoon salt
4 tablespoons butter or margarine, melted
1 teaspoon sugar
1 cup sharp Cheddar cheese, grated
1 cup bread crumbs
⅛ teaspoon paprika
Preheat oven to 350˚. Boil carrots in salted water about 15 minutes, and then puree them. Beat eggs, and mix together with milk, salt, butter or margarine, and sugar. Add cheese and carrots. Add bread crumbs, and mix. Place in greased 1½-quart casserole dish, and bake for 30 minutes. Sprinkle paprika on top.
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Five decades since boyhood summers at White Lake, a writer returns to see what time has changed — and what the water remembers.
At both the turn of the century and today, Beaufort’s waterfront has attracted a hum of commerce and community. At its heart, a historic avenue tells that history, from the stately double-porched homes to the sound of ships announcing their arrival at port.
Grab your goggles and dive into historic pools and nostalgic swimming holes, where cool relief and summer traditions have stood the test of time.
The smoky signature on our summer dinners isn’t the only lingering effect of an evening spent around the grates.
