We thank Eugenia “Jean” Whisnant of Claremont for sharing with us two recipes from her personal cookbook, With Love from Mommy Jean: Best Loved Recipe Favorites, which she wrote by hand for her children and grandchildren. Her daughter-in-law Judy, who sent us the book, says Whisnant, age 93, is famous in her community for her good cooking.
For the chocolate pie:
¾ cup sugar
3 tablespoons cocoa
2½ tablespoons cornstarch
¼ teaspoon salt
1½ cups milk
2 egg yolks
1 teaspoon vanilla
1 8-inch pastry pie crust, baked
For the meringue topping:
2 egg whites
4 tablespoons sugar
¼ teaspoon cream of tartar
For the chocolate pie: Mix first 5 ingredients in a quart pan. Stir constantly over medium heat until mixture thickens and boils. Mix small amount into beaten egg yolks, then blend into mixture in pan, boil, and stir for 2 minutes. Remove from heat. Add vanilla. Mix well. Pour into crust.
For the meringue topping: Beat all ingredients together until stiff peaks form. Spread on top of pie while filling is hot. Bake at 325° until meringue is set and golden.
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.
