18 medium peaches, about 4 pounds; reserve fresh peach slices for garnish
1 cup sugar
1¼ cups flour, sifted
½ cup butter or margarine
Peel and cut peaches into quarters. Combine ½ cup sugar and 3 tablespoons flour, and mix with peaches. Put in a baking dish large enough for the amount of peaches (a 9-inch x 13-inch pan should work). Mix remaining sugar and flour. Add butter or margarine, and cut mixture to crumb consistency. Sprinkle crumbs over peaches. Bake at 375° for 1 hour or until done.
To order a copy of Revolutionary Cooks, contact Ramona Collins at (336) 874-2302 or ramocolli3@aol.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.
