6 ounces medium yolk-free noodles
1 cup cottage cheese
¾ cup yogurt
1 tablespoon flour
2 teaspoons Worcestershire sauce
¼ teaspoon salt
¹⁄₈ teaspoon pepper
¹⁄₈ teaspoon garlic, minced
½ cup peas
¼ cup onion, chopped
1 (8-ounce) can mushroom pieces, drained
1 (12-ounce) can tuna, drained
3 tablespoons Parmesan cheese, grated
Heat oven to 350°. Spray 8-inch-square pan with cooking spray. Cook noodles according to package directions, and drain. In a large bowl, combine cottage cheese, yogurt, flour, Worcestershire sauce, salt, pepper, and garlic, and mix well. Stir in peas, onion, mushrooms, tuna, and noodles. Spoon into prepared baking pan, and sprinkle Parmesan cheese evenly over top. Bake 30 minutes.
Note: Little School House Cookbook is no longer in print.
In North Carolina, spring brings the scent of fresh-cut grass and memories of helping Dad mow the lawn.
Nostalgic burger joints are like time machines, delivering something extra special that keeps us coming back.
This tiny city block in downtown Greensboro once had a gigantic reputation. Not so much for its charbroiled beef patties — though they, too, were plentiful — but for its colorful characters and their wild shenanigans.
In the 1950s, as Americans hit freshly paved roads in shiny new cars during the postwar boom, a new kind of restaurant took shape: the drive-in. From those first thin patties to the elaborate gourmet hamburgers of today, North Carolina has spent the past 80 years making burger history.
