A Year-Round Guide to Franklin and Nantahala

Yields: 10 to 12 servings. 1 cup (2 sticks) butter 4 small onions, chopped 1 bunch celery, chopped 8 ounces sliced mushrooms ¼ teaspoon minced fresh garlic 1½ cups all-purpose

Madison County Championship Rodeo

Yields: 10 to 12 servings. 1 cup (2 sticks) butter 4 small onions, chopped 1 bunch celery, chopped 8 ounces sliced mushrooms ¼ teaspoon minced fresh garlic 1½ cups all-purpose

Rosemary and Goat Cheese Strata

Yields: 10 to 12 servings. 1 cup (2 sticks) butter 4 small onions, chopped 1 bunch celery, chopped 8 ounces sliced mushrooms ¼ teaspoon minced fresh garlic 1½ cups all-purpose

Wrightsville Beach Oyster Stew

Yields: 10 to 12 servings.

1 cup (2 sticks) butter
4 small onions, chopped
1 bunch celery, chopped
8 ounces sliced mushrooms
¼ teaspoon minced fresh garlic
1½ cups all-purpose flour
1 (2-ounce) jar pimientos
1½ teaspoons thyme
1½ teaspoons pepper
1¼ teaspoons salt
8 cups milk
8 cups heavy cream
1 gallon shucked oysters with oyster liquor

Melt butter in a large stockpot over medium heat. Add onions, celery, mushrooms, and garlic, and sauté until tender. Reduce heat to low. Add flour, undrained pimientos, thyme, pepper, and salt. Cook for 3 minutes, stirring constantly. Add milk, cream, and undrained oysters. Simmer for 30 minutes or until the edges of the oysters curl. Do not boil. Ladle into soup bowls.


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Find the oyster stew recipe above, as well as the recipes on the following pages, inside Seaboard to Sideboard Entertains. To purchase a copy, visit jlwnc.org or call (910) 799-7405.

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This story was published on Jan 01, 2014

Community Cookbook Series

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.