2 cups yellow squash, cooked and drained
1 cup sugar
2 tablespoons flour
1 cup milk
2 eggs
Pinch of salt
1½ teaspoons vanilla
Cinnamon
2 pie crusts, unbaked
Combine all ingredients, except crust, in a food processor or blender, and puree until blended. Pour into two unbaked pie shells, and sprinkle with cinnamon. Bake at 350° for 45 to 50 minutes.
The Scuffletown Cookbook can be purchased at the University of North Carolina at Pembroke bookstore, Cyna’s Jewelry in Pembroke, or by contacting Gloria Gates at globird2@bellsouth.net or (336) 578-1188.
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Why does this Haywood County town have some of the cleanest water in the state? It’s the result of the community’s efforts to keep the forests in its watershed pristine.
The spectacular views in North Carolina’s High Country aren’t just inspiration for writers, painters, and sculptors. Those landscapes — the rugged gray face of Grandfather Mountain, the vibrant fall leaves, the deep green meadows — are brushstrokes on Earth’s own canvas.
The sprawling vineyards and wide-open skies that stretch for miles across seven North Carolina counties offer relaxing getaways — not to mention some of the state’s finest wines — for Sunday drivers aching to escape the rush of city life.
Nothing lasts forever — and that’s what makes many of our cherished moments so special.
