A Year-Round Guide to Franklin and Nantahala

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

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

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

Seafood Bisque

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.