Mix ingredients and pour into a unbaked pie shell. Bake at 375º for 40 minutes or until filling is set.
This recipe comes from Lord, Ain’t The Gravy Good, sent to Our State magazine in response to a call for community cookbooks. The recipe has been tested and used by those submitting the cookbook, but not by Our State magazine. Please note that cooking times can vary by oven.
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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.
