2 carrots, grated
½ green pepper, chopped
1-2 broccoli crowns, chopped
¼ cup fresh parsley, chopped
4 ounces sharp cheese, grated
1½ packages crescent rolls
8 ounces cream cheese, softened
Mayonnaise, to blend
All vegetables should be chopped fine. Unroll crescent rolls, place in a 12-inch x 17-inch pan, and press together to make a crust. Bake until light brown. Mix cream cheese and garlic powder with enough mayonnaise to blend and make creamy. Once crust cools, spread cream cheese mixture on crust. Sprinkle vegetables and cheese on top just before serving. Cut into squares.
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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.
