Hikers visit Dry Falls in Franklin County.

Put ramekins on a baking sheet. Bake for 25-35 minutes, until puffed and golden. Remove from oven, and let stand for 5 minutes. With a flexible spatula, remove strata to

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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

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Rosemary and Goat Cheese Strata

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

Recipes

Velda’s Carrot Custard

For a new side dish, try Velda Woody’s carrot custard from Recipes from Our Front Porch, the Hemlock Inn’s cookbook.

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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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This story was published on Jan 31, 2013

Community Cookbook Series

For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.