Saute potatoes and onion in butter. Add broccoli. Meanwhile, microwave evaporated milk and cheese 1 minute at a time. Stir after every minute until no lumps (about 4-5 minutes). To potatoes, onion and broccoli, add the remaining ingredients except cheese mixture. Warm thoroughly and add cheese mixture.
Yield: 12 servings
Author’s note: This is great to make in an electric cooking pot. We use Velveeta cheese product.
Order a copy
To purchase Recipes from Our Front Porch, the Hemlock Inn’s cookbook, call (828) 488-2885.
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.
