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

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A Year-Round Guide to Franklin and Nantahala

Yields: 6 to 8 servings. 1 package frozen green peas and carrots, thawed 1 cup celery, diced 1 cup tomato, diced ½ cup onion, finely chopped 2 pounds ground beef

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Rosemary and Goat Cheese Strata

Yields: 6 to 8 servings. 1 package frozen green peas and carrots, thawed 1 cup celery, diced 1 cup tomato, diced ½ cup onion, finely chopped 2 pounds ground beef

April 2012

Vegetable Meat Loaf

From Hopewell Heritage Cookbook, this meatloaf is a tasty way to get in some veggies!

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Yields: 6 to 8 servings.

1 package frozen green peas and carrots, thawed
1 cup celery, diced
1 cup tomato, diced
½ cup onion, finely chopped
2 pounds ground beef
½ cup oats, uncooked
¾ cup milk
2 eggs
1 to 2 teaspoons dry sage, to taste
1 tablespoon Worcestershire sauce
Dash of garlic salt
Salt and pepper, to taste
Cheddar cheese slices

Mix all the ingredients together (except cheese slices), and blend well. Form into loaf, and put in a greased pan. Cook uncovered in 325° oven for 1 hour. Before serving, put slices of Cheddar cheese on top, and put back in oven until cheese melts. Serve hot or cold.

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This story was published on Mar 13, 2012

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.