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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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.
