Melt until dissolved; drizzle over the following:
Stir together and bake at 250 degrees for 45 minutes, stirring every 15 minutes. Spread on wax paper to cool. After cooling, add:
This cookbook was provided to Our State magazine as part of a call for community cookbooks. Whatcha cookin?: A Collection of Recipes from the Reiferd Nichols Family. January 2001. Recipe by Jeri and Chris. To order cookbooks, please call Betty Wiebe at 662-621-4565.
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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.
