A Year-Round Guide to Franklin and Nantahala

Yield: 8 servings. 1 (8-ounce) package small shell macaroni 1 cup cucumber, diced ¼ cup green bell pepper, chopped ¼ cup radishes, sliced 2 tablespoons onion, finely minced 1 medium

Madison County Championship Rodeo

Yield: 8 servings. 1 (8-ounce) package small shell macaroni 1 cup cucumber, diced ¼ cup green bell pepper, chopped ¼ cup radishes, sliced 2 tablespoons onion, finely minced 1 medium

Rosemary and Goat Cheese Strata

Yield: 8 servings. 1 (8-ounce) package small shell macaroni 1 cup cucumber, diced ¼ cup green bell pepper, chopped ¼ cup radishes, sliced 2 tablespoons onion, finely minced 1 medium

Penderlea Pasta Salad

Yield: 8 servings.

1 (8-ounce) package small shell macaroni

1 cup cucumber, diced
¼ cup green bell pepper, chopped
¼ cup radishes, sliced
2 tablespoons onion, finely minced
1 medium tomato, diced
¾ to 1 cup mayonnaise
1 teaspoon salt
¼ teaspoon dried basil
small pinch sugar

Cook macaroni as directed on package, omitting salt. Drain well. Combine cooked macaroni with cucumber, bell pepper, radishes, onion, and tomato. Toss until mixed well. Stir together mayonnaise, salt, basil, and sugar. Mix with macaroni and vegetables. Toss until mixed well. Cover and chill for 1 hour. 


Note: With the help of the Penderlea Homestead Museum Board of Directors, Betty Klavins and Frances Love compiled Recipes and Remembrances to raise money to help support the museum. To order a copy of Recipes and Remembrances, contact Penderlea Homestead Museum at (910) 604-1616 or info@penderleahomesteadmuseum.org.

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This story was published on Feb 28, 2011

Community Cookbook Series

Community Cookbook Series

For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.