A Year-Round Guide to Franklin and Nantahala

Yields: 8 servings. 2 pounds ground chuck 4 tablespoons onion, chopped 2 teaspoons Worcestershire sauce ½ teaspoon Texas Pete 2 teaspoons chili powder 2 teaspoons brown sugar 2 cups ketchup

Madison County Championship Rodeo

Yields: 8 servings. 2 pounds ground chuck 4 tablespoons onion, chopped 2 teaspoons Worcestershire sauce ½ teaspoon Texas Pete 2 teaspoons chili powder 2 teaspoons brown sugar 2 cups ketchup

Rosemary and Goat Cheese Strata

Yields: 8 servings. 2 pounds ground chuck 4 tablespoons onion, chopped 2 teaspoons Worcestershire sauce ½ teaspoon Texas Pete 2 teaspoons chili powder 2 teaspoons brown sugar 2 cups ketchup

Swift Creek Burgers

Yields: 8 servings.

2 pounds ground chuck
4 tablespoons onion, chopped
2 teaspoons Worcestershire sauce
½ teaspoon Texas Pete
2 teaspoons chili powder
2 teaspoons brown sugar
2 cups ketchup
8 hamburger buns (or spaghetti or rice)

Brown ground chuck, and drain off fat. Add onions, peppers, Worcestershire sauce, Texas Pete, chili powder, brown sugar, and ketchup. Simmer for 10 minutes or longer if desired. Serve on buns, spaghetti, or rice. 


Note: Memories of Food, People, & Places is no longer in print.

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This story was published on Jun 01, 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.