Mix all the ingredients in a large bowl and refrigerate. Can be kept for 3 days in a tightly covered container.
This recipe first appeared in Country Recipes and Other Interesting Stuff by Bob Holt, which was featured in the January 2012 issue of Our State. This cookbook was provided to Our State magazine as part of a call for community cookbooks. Please note, this recipe has not been tested by Our State.
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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.
