These are the flavors many of us grew up with here in North Carolina. Barbeque, both Lexington-style and Eastern, Frogmore stew, pork chop sandwich, chicken-fried steak, all belong on this page. Please submit your recipes indigenous to the South below. And please include your name and the name of your farm and/or city. YVH friends live far and wide. Some of you might have temporarily left the South, leaving behind your regular sources of Cheerwine and Texas Pete hot sauce. Let’s find the recipes using these specialties so you won’t be so homesick!
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SQUASH CASSEROLE
2- 2 1/2 lbs. fresh yellow squash
1 stick butter
1 grated onion
1 grated carrot
1 can cream of chicken soup
1/2 pt. sour cream
pkg. Pepperidge Farm stuffing, divided
Slice and boil squash until tender. Drain well. Add butter and stir until melted. Stir in half the stuffing and all other ingredients. Pour into greased baking dish. Sprinkle the remaining stuffing on top. Bake at 350 for 45 min.
Evie Good
Stone’s Throw, State Road, NC