Put ramekins on a baking sheet. Bake for 25-35 minutes, until puffed and golden. Remove from oven, and let stand for 5 minutes. With a flexible spatula, remove strata to

Sponsored

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

Food

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

Community Cookbook Series

Swift Creek Burgers

Make it a burger, put it on spaghetti or a bed of rice — this recipe is great in all three forms.

by

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.

print it

This story was published on Jun 01, 2011

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.