2 cups sugar
1 tablespoon cornmeal
¼ cup lemon juice
4 eggs
1 tablespoon flour
4 teaspoons lemon rind, grated
¼ cup milk
¼ cup butter, melted
1 pastry piecrust, unbaked
Mix all ingredients, and beat until smooth. Pour into large, unbaked piecrust, bake at 350° for 45 minutes.
Note: In 1978, the softball team of Bethlehem Community produced Favorite Recipes From Our Best Cooks. Not only did the organizers collect recipes from people throughout the community, but they also received support from several advertisers, including Johnny’s Sporting Goods in Carrboro and Davis Grocery and Service Station in Graham. This cookbook is no longer in print.
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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.
