By Nancy Davis, Kathy Hart
For generations, North Carolinians have ready and savored wide-spread recipes which are as a lot part of their culture as boatbuilding and netmaking. the following thirty-four Tar Heel chefs supply recipes that cannot be present in renowned cookbooks or on eating place menus. yet those chefs describe greater than stable nutrition; they recount the history of the coast via tales, anecdotes, worthy counsel, and historic truth. Vignettes on every one cook dinner lend a old viewpoint to this booklet, and the old-time recipes could be valuable for future years.
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Additional info for Coastal Carolina Cooking
Makes 24 to 30 rolls. The dough is the same as her yeast rolls. Place rolls in the pan. Makes 24 to 30 rolls. Bake at 325 degrees for l 1/2 hours.
By varying the amounts of these ingredients, cooks baked flat or fluffy biscuits that were eaten from breakfast to dinner. Makes 3 dozen. Cucumber Relish Mae uses her relish over chicken and in potato salad. Process jars in a boilingwater bath for 10 minutes. Cool and top with icing. Page 21 Icing 1 stick butter or margarine 3 tablespoons cocoa 6 tablespoons CocaCola 1 box powdered sugar 1 cup pecans, chopped In a medium saucepan, melt butter or margarine. Add remaining ingredients and mix well.
Stew for 1 hour. When they are frozen, she stores them in plastic bags. Makes 60 biscuits. NeverFail Pan Rolls Mae says this dough will keep in the refrigerator for a week. By varying the amounts of these ingredients, cooks baked flat or fluffy biscuits that were eaten from breakfast to dinner. Makes 3 dozen. Cucumber Relish Mae uses her relish over chicken and in potato salad. Process jars in a boilingwater bath for 10 minutes. Cool and top with icing. Page 21 Icing 1 stick butter or margarine 3 tablespoons cocoa 6 tablespoons CocaCola 1 box powdered sugar 1 cup pecans, chopped In a medium saucepan, melt butter or margarine.
Coastal Carolina Cooking by Nancy Davis, Kathy Hart