A Year-Round Guide to Franklin and Nantahala

1 tablespoon margarine 1 tablespoon flour ½ teaspoon salt ⅛ teaspoon pepper ½ teaspoon sugar ¼ cup milk ½ teaspoon grated onion ½ cup sour cream 2 (14½-ounce) cans snap

Madison County Championship Rodeo

1 tablespoon margarine 1 tablespoon flour ½ teaspoon salt ⅛ teaspoon pepper ½ teaspoon sugar ¼ cup milk ½ teaspoon grated onion ½ cup sour cream 2 (14½-ounce) cans snap

Rosemary and Goat Cheese Strata

1 tablespoon margarine 1 tablespoon flour ½ teaspoon salt ⅛ teaspoon pepper ½ teaspoon sugar ¼ cup milk ½ teaspoon grated onion ½ cup sour cream 2 (14½-ounce) cans snap

Green Beans with Cheese Casserole

1 tablespoon margarine
1 tablespoon flour
½ teaspoon salt
⅛ teaspoon pepper
½ teaspoon sugar
¼ cup milk
½ teaspoon grated onion
½ cup sour cream
2 (14½-ounce) cans snap green beans, drained
1½ cups grated cheese

In a small saucepan, melt margarine, and thoroughly blend in flour, salt, pepper, and sugar. Cook, stirring until bubbling. Blend in milk. Remove from heat. Stir in onion and sour cream until well mixed. Combine sauce with green beans and cheese; turn into buttered 1 1/2-quart casserole dish. Cover with aluminum foil, and bake for 30 minutes at 350º.

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This story was published on Dec 15, 2010

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.