A Year-Round Guide to Franklin and Nantahala

1 cup butter 2 cups sugar 3 squares chocolate, melted 3 eggs, separated 2½ cups flour ¼ teaspoon salt 1 cup milk 1 teaspoon vanilla 1 teaspoon soda, dissolved in

Madison County Championship Rodeo

1 cup butter 2 cups sugar 3 squares chocolate, melted 3 eggs, separated 2½ cups flour ¼ teaspoon salt 1 cup milk 1 teaspoon vanilla 1 teaspoon soda, dissolved in

Rosemary and Goat Cheese Strata

1 cup butter 2 cups sugar 3 squares chocolate, melted 3 eggs, separated 2½ cups flour ¼ teaspoon salt 1 cup milk 1 teaspoon vanilla 1 teaspoon soda, dissolved in

Devil’s Food Cake

1 cup butter
2 cups sugar
3 squares chocolate, melted
3 eggs, separated
2½ cups flour
¼ teaspoon salt
1 cup milk
1 teaspoon vanilla
1 teaspoon soda, dissolved in 1 tablespoon boiling water

Cream butter, and add sugar gradually while creaming. Add melted chocolate; mix well. Add egg yolks and beat, mixing well. Sift flour with salt and add to butter mixture along with milk. Stir in vanilla, and then add soda. Fold in egg whites, beaten stiff. Makes 3 layers. Bake at 350° for 30 minutes or until cake tester comes out clean. Frost with any chocolate icing.


When Opal Menius left her hometown of Littleton to start her first teaching job, she found that the recipes in The Art of Cooking in Pantego helped her feel at home. She recognized the country cooking. Since then, Opal’s made mounds of German potato salad — whenever she’s asked to prepare a dish representing her nationality.

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This story was published on Jan 15, 2011

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.