1 lb Neese’s Hot Sausage
1 can Ro-Tel
1 8 oz. package Philadelphia cream cheese
1 box frozen chopped spinach
2 cups shredded Parmesan cheese
Brown and crumble sausage in frying pan and drain.
In same frying pan, follow directions for preparing box of spinach then add cream cheese and melt.
Add Ro-Tel and sausage and heat until bubbly.
Serve as appetizer with tortilla chips or crackers.
— The Roost at Bentley Knob, Blowing Rock, NC
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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.
