A Year-Round Guide to Franklin and Nantahala

Yield: 12 servings. 1 (16-ounce) can black beans, rinsed and drained    3 ounces Monterey Jack cheese, shredded 3 ounces sharp Cheddar cheese, grated 8 ounces shoepeg corn, drained ¾

Rosemary and Goat Cheese Strata

Yield: 12 servings. 1 (16-ounce) can black beans, rinsed and drained    3 ounces Monterey Jack cheese, shredded 3 ounces sharp Cheddar cheese, grated 8 ounces shoepeg corn, drained ¾

Spicy Black Bean Dip

Yield: 12 servings.

1 (16-ounce) can black beans, rinsed and drained   
3 ounces Monterey Jack cheese, shredded
3 ounces sharp Cheddar cheese, grated
8 ounces shoepeg corn, drained
¾ cup green onions, sliced with tops
¼ cup cilantro, chopped
¼ cup celery, thinly sliced
1 small red pepper, diced
1 cup mild picante sauce
2 tablespoons olive oil
2 tablespoons cumin powder
1 clover garlic, mince

Mix all ingredients, and let chill for at least 1 hour. Great with corn chips.

Additional recipes from Cape Fear … Still Cooking:
Cape Fear Clam Chowder
Zesty Shrimp & Rice Salad


Order a copy
To purchase Cape Fear … Still Cookingcontact Carolyn Hall of the Ministering Circle.
(910) 762-4956

 

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This story was published on Jan 01, 2013

Our State Staff

Since 1933, Our State has shared stories about North Carolina with readers both in state and around the world. We celebrate the people and places that make this state great. From the mountains to the coast, we feature North Carolina travel, history, food, and beautiful scenic photography.