Steer wrestling, a practice credited to legendary cowboy and rodeo star Bill Pickett, usually involves leaping onto a steer from the back of a specially trained horse. At the Madison

Put ramekins on a baking sheet. Bake for 25-35 minutes, until puffed and golden. Remove from oven, and let stand for 5 minutes. With a flexible spatula, remove strata to

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1 stick butter 4 stalks celery, chopped 1 can or jar chopped pimiento 1 large onion, chopped 2 teaspoons white pepper 2 teaspoons black pepper 1 teaspoon garlic 1 teaspoon

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Madison County Championship Rodeo

1 stick butter 4 stalks celery, chopped 1 can or jar chopped pimiento 1 large onion, chopped 2 teaspoons white pepper 2 teaspoons black pepper 1 teaspoon garlic 1 teaspoon

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Rosemary and Goat Cheese Strata

1 stick butter 4 stalks celery, chopped 1 can or jar chopped pimiento 1 large onion, chopped 2 teaspoons white pepper 2 teaspoons black pepper 1 teaspoon garlic 1 teaspoon

Community Cookbook Series

Seafood Bisque

This delicious bisque recipe comes from The Bateman Clan Cookbook, includes recipes from five generations of the family.

by Community Cookbook Series

1 stick butter
4 stalks celery, chopped
1 can or jar chopped pimiento
1 large onion, chopped
2 teaspoons white pepper
2 teaspoons black pepper
1 teaspoon garlic
1 teaspoon dill weed
1 pound crabmeat
1 pound shrimp
2 quarts half & half

In large pot, sauté butter, celery, pimiento, and onion. Add both peppers, garlic, and dill weed. Gradually add half & half. Cook on low heat, stirring constantly, until creamy. Do not let soup boil. When soup is creamy, add crabmeat and shrimp. Ready to serve when shrimp and crabmeat are cooked.

Note:  The Bateman Clan Cookbook is no longer in print.

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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.