Yield: Approximately 100-150 daisies.
1 pound butter
1 pound sharp cheese, finely grated
1 can (3 ounces) Parmesan cheese
4 cups all-purpose flour
3 teaspoons salt
1 teaspoon cayenne pepper
Cream butter, then add finely grated sharp cheese and Parmesan cheese. Blend and beat until light and fluffy. Sift flour with salt and cayenne pepper. Add to creamed mixture. Blend well. Put through a cookie press (or drop by spoonfuls) onto a cookie sheet. Bake at 325° for about 15 minutes.
To order the cookbook Keys to the Kitchen: Gracefully ReKeyed, call Cathy Whichard at (252) 946-6905.
print it
In North Carolina, spring brings the scent of fresh-cut grass and memories of helping Dad mow the lawn.
Nostalgic burger joints are like time machines, delivering something extra special that keeps us coming back.
This tiny city block in downtown Greensboro once had a gigantic reputation. Not so much for its charbroiled beef patties — though they, too, were plentiful — but for its colorful characters and their wild shenanigans.
In the 1950s, as Americans hit freshly paved roads in shiny new cars during the postwar boom, a new kind of restaurant took shape: the drive-in. From those first thin patties to the elaborate gourmet hamburgers of today, North Carolina has spent the past 80 years making burger history.
