½ cup onion, chopped
½ cup green pepper, chopped
½ cup sweet red pepper, chopped
4 medium red potatoes, cubed
3 tablespoons cooking oil
¼ cup beef broth
½ teaspoon Worcestershire sauce
1 teaspoon salt
In a skillet over medium heat, sauté the onion, peppers, and potatoes in oil for 4 minutes. Combine broth, Worcestershire sauce, and salt; pour over vegetables. Cover and cook for 10 minutes, or until potatoes are tender, stirring occasionally. Uncover and cook until liquid is absorbed, about 3 minutes.
Order a copy
To purchase a copy of Dinner on the Grounds, visit preserveoakridge.org. Cost is $20.
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.
