Steer wrestling, a practice credited to legendary cowboy and rodeo star Bill Pickett, usually involves leaping onto a steer from the back of a specially trained horse. At the Madison
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
Chicken Salad II 1 chicken, whole 2 cups celery, diced ½ cup sweet pickle cubes 1 recipe Granny’s Boiled Dressing mayonnaise, as needed Cook chicken. Cool and dice the meat.
Chicken Salad II 1 chicken, whole 2 cups celery, diced ½ cup sweet pickle cubes 1 recipe Granny’s Boiled Dressing mayonnaise, as needed Cook chicken. Cool and dice the meat.
Chicken Salad II 1 chicken, whole 2 cups celery, diced ½ cup sweet pickle cubes 1 recipe Granny’s Boiled Dressing mayonnaise, as needed Cook chicken. Cool and dice the meat.
1 chicken, whole 2 cups celery, diced ½ cup sweet pickle cubes 1 recipe Granny’s Boiled Dressing mayonnaise, as needed
Cook chicken. Cool and dice the meat. Add the celery and pickle cubes. Mix the boiled dressing into the chicken mixture while dressing is warm. You may have to use several tablespoons of mayonnaise to make this wet enough. If you prefer not to use mayonnaise, make two recipes of Granny’s Boiled Dressing. Serve chicken salad cold.
Granny’s Boiled Dressing
1½ tablespoons sugar 1½ tablespoons flour 2 eggs ¾ cup milk ¼ cup vinegar 1½ tablespoons butter or margarine 1 tablespoon dry mustard
Combine all ingredients in a double boiler. You do not have to use a double boiler, but if you use a pot on the stove, be sure to stir often to keep it from sticking. Stir frequently until well blended and thick.
Bette Fulghum grew up hearing her mother talk about the good dishes Fulghum’s grandmother prepared for the family. But her mother had no recipes for them, so Fulghum never had a chance to enjoy them.
She didn’t want her children and grandchildren to have the same problem.
“I’m not sure that the younger generation will want to use some of these recipes, but at least I have tried to preserve those that I had,” Fulghum says in the introduction. “I want my children and grandchildren to know what their family-kitchen heritage is. That is one more way that they will know me and those family members they never had a chance to meet.”
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.