2½-pound fryer chicken
1 (8-ounce) package egg noodles
1 large onion, chopped
1 cup celery, chopped
¾ cup green pepper, chopped
1 stick margarine
1 small jar sliced pimentos
2 boxes frozen broccoli stalks, cooked, drained, and torn into strips
2 tablespoons slivered almonds, toasted
Boil chicken, covered with water, until done. Remove chicken from bone, and set aside. Boil noodles in chicken broth; drain. Sauté onion, celery, and green pepper in margarine. Add cooked vegetables and pimentos to cooked noodles. In a greased casserole dish, layer broccoli, noodles, and chicken. Sprinkle with toasted almonds. Bake at 350° until heated through.
To order a copy of Centennial Cookbook contact Gayle Hughes at (336) 656-3256 or billgayle16@gmail.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.
