Yields: 12 servings.
1 corn bread cake, crumbled
2 eggs, boiled and chopped
½ cup red onion, diced
3 or 4 celery stalks, diced
Mayonnaise to taste
1 small can Mexican corn
1 small can white corn
2 chopped Roma tomatoes
4 to 6 slices bacon, cooked crisp and crumbled for garnish
½ cup Cheddar cheese, shredded
Combine corn bread, eggs, onion, celery, mayonnaise, Mexican corn, white corn, and tomatoes. Top the salad with crumbled bacon and Cheddar cheese. Refrigerate salad overnight.
Order a copy
To purchase North Carolina’s 4-H Centennial Cookbook, call (919) 515-1680 or visit go.ncsu.edu/4-h_centennial_cookbook.
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.
