Melt margarine in milk over low heat. Add beaten eggs to sugar; stir in vanilla. Turn sugar mixture into milk mixture. Blend well over low heat. Turn custard into pie shell. Bake at 375º for 20 minutes, or until custard is set.
This article and recipes by Edie Low first appeared in the March 1992 issue of The State.
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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.
