Record #:

31254

Author(s):

Tripp, Kim Whorton

Abstract:

This article presents a selection of the finest family recipes in North Carolina. Citizens share their stories and recipes, and describe the meaning of the dishes. Several of the recipes are for pork chops, jam cake, cornbread, molasses cake, honey buns, and spaghetti.

Source:

Carolina Country (NoCar HD 9688 N8 C38x), Vol. 32 Issue 11, Nov 2000, p19-22, il

Subject(s):

Recipes; Cooking; Cookery

Record #:

31643

Author(s):

Sargent, Brenda

Abstract:

Colonial cookery in North Carolina was chiefly English with native ingredients adapted to taste. Most of the cooking involved the extensive use of spices, herbs, and wine, and was done over an open fire or in dutch ovens. Select colonial recipes are presented from “A Tryon Palace Trifle” cookbook by Jeremy North.

Source:

Carolina Country (NoCar HD 9688 N8 C38x), Vol. 7 Issue 7, July 1975, p8-9, il

Subject(s):

Cookery, American--History; North Carolina--History, Colonial period, ca. 1600-1775--Foodways; Recipes

Record #:

35084

Author(s):

Overton, Lula Little

Abstract:

Told from the perspective of an uncle to some children, this is a story of how a hunting dog was able to track down opossums from laying in a wheelbarrow when he was too old to walk. There is a recipe for pine bark stew at the end.

Source:

North Carolina Folklore Journal (NoCar GR 110 N8 N6), Vol. 3 Issue 2, Dec 1955, p2-5 Periodical Website

Subject(s):

Animal lore; Folklore--Dogs; Hunting dogs; Hunting--Anecdotes; Recipes