Yields: 50 servings.
2 pounds onions, diced
4 pounds margarine
1 quart honey
6 bottles Worcestershire sauce
1 gallon ketchup
1 pound brown sugar
2 pounds sugar
6 large bottles A.1. Steak Sauce
1 (20-ounce) bottle lemon juice
1 quart molasses
Red pepper and black pepper to taste
Cook onions in 2 quarts water and margarine until tender; add all other ingredients one at a time, and stir well. Make sure sugar is well melted, stirring constantly. Bring to a boil, and then simmer for 30 minutes. Store container in refrigerator for future use.
For a copy of Wildcat Country Cooking, call Hobbton High School at (910) 594-0242.
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To commemorate our 90th anniversary, we’ve compiled a time line that highlights the stories, contributors, and themes that have shaped this magazine — and your view of the Old North State — using nine decades of our own words.
From its northernmost point in Corolla to its southern terminus on Cedar Island, this scenic byway — bound between sound and sea — links the islands and communities of the Outer Banks.
Us? An icon? Well, after 90 years and more than 2,000 issues celebrating North Carolina from mountains to coast, we hope you’ll agree that we’ve earned the title.
After nearly a century — or just a couple of years — these seafood restaurants have become coastal icons, the places we know, love, and return to again and again.
