Yields: 6 servings.
2 eggs
1 cup milk
1 teaspoon salt
black pepper, freshly ground, to taste
1 large tomato, diced
1 large eggplant, cut into ½-inch cubes
10 basil leaves, snipped
2 cups of seasoned croutons, divided
1½ cups mozzarella cheese, shredded and divided
1 stick butter, melted and divided
In a large bowl, beat eggs with milk and spices. Mix in the tomato, eggplant, and basil, and add 1 cup croutons, ¾ cup cheese, and ½ stick butter. Pour mixture into a buttered two-quart casserole dish. Top mixture with the remaining croutons, cheese, and butter. Bake at 350° for approximately 45 minutes until vegetables are soft and the strata is bubbly and browned.
To order a copy of Strawberry, Fruit, and Vegetables Recipes contact DJ’s Berry Patch at (919) 552-3180.
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.
