1 egg
3/4 cup milk
1 cup cheddar cheese, shredded
1/2 cup quick oats
1/2 cup onion, chopped
1 teaspoon salt
1 pound ground beef
2/3 ketchup
1/2 cup brown sugar, packed
1 1/2 teaspoons prepared mustard
In a bowl, beat the egg and milk. Stir in cheese, oats, onion, and salt. Crumble beef over mixture, and mix well. Shape into 8 small loaves; place in a greased 13-inch x 9-inch x 2-inch baking dish. Combine ketchup, brown sugar, and mustard; spoon over loaves. Bake uncovered at 350° for 45 minutes, or until the meat is no longer pink and a meat thermometer reads 160°.
The Ingolds have been farming in Randolph County for generations. In 1990, the family started raising Santa Gertrudis cattle. A few years ago, Patricia Ingold-Wright, who runs the farm with her parents and brothers, realized that many shoppers at the farm’s store on Ross Harris Road in Asheboro stayed away from certain cuts of meat because they were uncertain how to cook them. So she published Beef Made Easy, a collection of her family’s favorite beef dishes.
The cookbook offers 50 pages of recipes for steaks, roasts, ground beef, stew beef, ribs, and liver, as well as useful tips on how to best prepare different cuts.
Cookbooks are available at the Ingold Farms store at 793 Ross Harris Road in Asheboro. Or to order a copy, call (336) 625-8481 or email TLIngold57@embarqmail.com.
Across the globe from Vietnam, effects of the war reverberate through the state, where social and political perspectives are shifting quickly and dramatically.
These places are the stewards of some very special items: Doc Watson’s first recording, the desk Virginia Woolf used to redefine the novel, and Elisha Mitchell’s pocket watch are just some of the cherished pieces that teach us about our state’s history and the people who preserve it.
From burgers to comfort food to elegant entrées, the range of plant-based dining in North Carolina is growing. Restaurants on this list are exclusively vegetarian and/or vegan.
