½ cup oil
¼ cup soy sauce
4 teaspoons Worcestershire sauce
2 tablespoons wine vinegar
2 teaspoons dry mustard
¾ teaspoon salt
1 teaspoon coarse fresh pepper
½ teaspoon dried parsley flakes
1 clove garlic, crushed
2 tablespoons fresh lemon juice
2 to 3 pounds London broil
Meat tenderizer
Combine all ingredients (except meat and tenderizer), and stir. Put ¼ to ½ of the mixture in a plastic bag with meat to marinate 6 to 8 hours or overnight. Reserve remaining mixture for sauce. Remove meat from marinade; discard used marinade. Sprinkle meat with tenderizer. Grill immediately. Heat reserved sauce to a boil before serving.
To order a copy of Centennial Cookbook contact Gayle Hughes at (336) 656-3256 or billgayle16@gmail.com.
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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.
