A Year-Round Guide to Franklin and Nantahala

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

Madison County Championship Rodeo

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

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

Velda’s Carrot Custard

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

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.