2 pounds squash, sliced
1 carrot, grated
1 (10-ounce can) cream of chicken soup
8 ounces sour cream
Salt
Pepper
Herb-seasoned dressing mix
Boil and drain squash. Combine squash, carrot, soup, and sour cream. Add salt and pepper to taste. Pour into greased casserole dish. Cover with herb-seasoned dressing mix. Bake at 350° until bubbly.
Note: Recipes & Remembrances is no longer in print.
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Five decades since boyhood summers at White Lake, a writer returns to see what time has changed — and what the water remembers.
At both the turn of the century and today, Beaufort’s waterfront has attracted a hum of commerce and community. At its heart, a historic avenue tells that history, from the stately double-porched homes to the sound of ships announcing their arrival at port.
Grab your goggles and dive into historic pools and nostalgic swimming holes, where cool relief and summer traditions have stood the test of time.
The smoky signature on our summer dinners isn’t the only lingering effect of an evening spent around the grates.
