2 cans cooked sauerkraut
2 cups flour
1 teaspoon baking powder
small pinch baking soda
1 egg
sour milk
1 teaspoon salt
Have kraut (2 cans) cooked thoroughly done with just enough water to cover. Take 2 cups of flour, 2 heaping teaspoon baking powder, small pinch of soda, pinch of salt, 1 egg, and sour milk, and stir into a batter that you will drop by spoonfuls. If self-rising flour is used, omit the baking powder, soda, and salt, and just use milk and eggs. Cook 3 minutes in tightly covered pot. If desired, add meat gravy or other seasoning, pour over dumplings, and cook 2 minutes longer.
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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.
