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Lemon Glazed Cake

Lemon Glazed Cake

Lemon Glazed Cake

vegan lemon cake from the sheet with icing sugar glaze - glazed lemon cake stock pictures, royalty-free photos & images
Photo by Getty Images

Dairy-free and kosher Lemon Glazed Cake Recipe by Jacob Gross from Aish.

Prep time: 20 minutes

Cooking time: 50 minutes

Serving size: 8 servings

Ingredients

Cake

  • 2 cups sugar
  • ¾ cup neutral oil
  • 8 tablespoons vegan butter
  • 2 eggs
  • ¾ cup dairy-free sour cream
  • 1 teaspoon vanilla extract
  • 4 tablespoons soy milk
  • ½ cup lemon juice
  • Zest from 2 lemons
  • 2 ½ cups flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 3 tablespoons cornstarch

Lemon Syrup

  • 1 cup sugar
  • ½ cup lemon juice

The Glaze

  • ¼ cup lemon juice
  • 3 cups powdered sugar
  • Dash of salt
  • 1 teaspoon vanilla extract
dough of cheese cake in cake pan, elevated view - lemon batter stock pictures, royalty-free photos & images
Photo by Getty Images

Directions

  1. Preheat the oven to 350°F and prepare a 9×13 baking pan with non-stick spray.
  2. Combine sugar, oil, and vegan butter into a bowl and mix until creamy. Add in the eggs, sour cream, vanilla, soy milk, lemon juice, and zest. Mix in to incorporate for about 2 minutes.
  3. Combine the dry ingredients in a separate bowl; flour, baking powder, baking soda, salt, and cornstarch.
  4. Combine the wet ingredients and the dry ingredients.
  5. Pour the batter into the pan and bake for 50 minutes or until a toothpick comes out clean.
  6. Remove the cake from the oven and allow it to cool on a wire rack.
  7. While the cake is cooling, prepare the lemon syrup by combining the sugar and lemon juice in a saucepan. Mix and cook on low heat, stirring constantly. It should become thick and clear.
  8. Brush the lemon syrup on the cake and refrigerate for 1 hour.
  9. Prepare the glaze by combining lemon juice, powdered sugar, salt, and vanilla extract.
  10. Remove the cake from the refrigerator and pour the glaze overtop. Allow the glaze to cool.
  11. Serve and enjoy!
lemon pound cake - glazed lemon cake stock pictures, royalty-free photos & images
Photo by Getty Images
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Pastrami Sandwich

Pastrami Sandwich

Kosher Pastrami Sandwich

homemade reuben sandwich - pastrami sandwich on rye stock pictures, royalty-free photos & images
Photo by Getty Images

Pastrami Sandwich Recipe by Jamie Geller from Aish.

Prep time: 30 minutes

Cooking time: 10 minutes

Serving size: 2 sandwiches

Ingredients

Sauce

  • 0.25 cup spicy mustard
  • 1 tablespoons prepared horseradish
  • 1 large dill pickles finely diced

Crispy Onion Rings

  • Several cups of extra virgin olive oil (for frying)
  • 1 large Spanish onion sliced into rings
  • 0.5 12-ounce bottle of dark beer
  • 0.25 cup all-purpose flour
  • 0.5 cup rice flour divided
  • 0.5 teaspoon baking powder
  • Pinch of cayenne pepper
  • 0.5 teaspoon kosher salt
  • 0.25 teaspoon freshly ground black pepper

Contents

  • 0.75 pounds pastrami heated
  • 4 slices rye bread
  • 0.5 cup sauerkraut rinsed and shaken dry
  • Crispy onion rings
frying foods macrophotography - frying onion rings stock pictures, royalty-free photos & images
Photo by Getty Images

Directions

  1. Combine mustard, horseradish, and dill pickles.
  2. Line a baking sheet with paper towels.
  3. Fill a bowl with ice water and put another bowl inside (this keeps gluten from forming and keeping the batter light and crispy).
  4. In the chilled bowl, whisk beer, flour, ½ cup rice flour, baking powder, cayenne pepper, salt and pepper for the batter. Put the remaining ½ cup rice flour into a separate bowl.
  5. Hot the oil in a pan to 360°F. Put the onion rings in rice flour until fully coated and then dip them into the batter. Fry until golden bowl, place on the baking sheet, and sprinkle with salt.
  6. Slice 4 pieces of rye bread and spread the horseradish-mustard sauce.
  7. Layer with sauerkraut, hot pastrami, and onion rings. Top with another dollop of the horseradish-mustard sauce and the other slice of bread.
  8. Enjoy!
homemade russian reuben sandwich - pastrami sandwich on rye stock pictures, royalty-free photos & images
Photo by Getty Images
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Rice and Shrimp

Rice and Shrimp

Rice and Shrimp Recipe

Rice and Shrimp

Rice and shrimp recipe by Mrs. P. R. Lapham (Raleigh) from the WPTF “Ask Your Neighbor” Cookbook.

Prep time: 15 minutes

Cooking time: 30 minutes

Serving size: 4-6 servings

Ingredients

  • 2/3 cup rice
  • 1 lb fresh cooked or frozen shrimp, shelled and cleaned
  • 3 tbsp shortening
  • 1/2 cup chopped onion
  • 1/4 cup chopped green pepper
  • 1 envelope (2 oz) tomato vegetable soup mix
  • 1 1/2 cups water
Rice and Shrimp

Directions

  1. Cook the rice in boiling water without salt. Drain and set aside.
  2. In a skillet, melt the shortening over low heat. Add the chopped onion and green pepper, and cook until tender.
  3. Add the cooked or frozen shrimp to the skillet and cook slowly for 5 minutes.
  4. Incorporate the cooked rice into the shrimp mixture.
  5. In a separate saucepan, bring 1 1/2 cups of water to a boil and add the tomato–vegetable soup mix. Cover and simmer for 10 minutes.
  6. Combine the rice & shrimp mixture with the soup mixture, ensuring everything is heated thoroughly.

This dish can be prepared in advance and kept in a casserole. Reheat just before serving.

Rice and Shrimp
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Stuffed Zucchini

Stuffed Zucchini

Stuffed Zucchini Squash Recipe

Stuffed Zucchini Squash

Stuffed zucchini squash recipe originally posted in the WPTF “Ask Your Neighbor” Cookbook.

Prep time: 15 minutes

Cooking time: 35 minutes

Serving size: 6 servings

Ingredients

  • 6 medium-sized squash
  • 3 cups soft bread crumbs
  • ½ cup grated Parmesan cheese (optional)
  • 1 small onion, minced
  • 1 tsp salt
  • 2 tbsp butter
  • 2 beaten eggs
  • Pinch of pepper
Stuffed Zucchini Squash

Directions

  1. Preheat the oven to 350°F and prepare a baking sheet.
  2. Wash and cut ends off squash (do not pare).
  3. Cook in boiling, salted water for 5 minutes.
  4. Cut squash in half lengthwise and remove the pulp with a spoon.
  5. Combine pulp with bread crumbs, Parmesan cheese (optional), onion, salt, butter, eggs, and pepper.
  6. Stuff the squash halves with the mixture.
  7. Sprinkle the squash with more cheese (optional) and bake at 350°F for 30 minutes.

Enjoy served as a side or a main! Pairs well with protein and grains.

Stuffed Zucchini Squash
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College Football Stadiums by Capacity

College Football Stadiums by Capacity

North Carolina Division 1 Football Stadiums by Capacity

10. Whitmire Stadium (13,742)

Football Stadiums - WCU
Photo by Wesley Hitt/Getty Images

Whitmire Stadium, home of Western Carolina University’s football team, has a capacity of 13,742 and ranks 10th in North Carolina stadiums. The stadium, which first opened in 1974, originally had a capacity of 12,000. Since the 2003 season, the facility has continued to make improvements. For example, it added additional team meeting space, visiting locker rooms, a hospitality patio, and doubled the original weight room in the Jordan-Phillips Field House.

9. Jerry Richardson Stadium (15,314)

Football Stadiums - UNCC
Photo by Jacob Kupferman/Getty Images

Jerry Richardson Stadium, the football stadium for UNC Charlotte’s 49ers, has a capacity of 15,314. It wasn’t until 2008 that UNC Charlotte approved the addition of a football team. Consequently, construction began in 2010 and the stadium was completed in 2013, with the team playing their first full season that fall. Recently, in April 2024, UNC Charlotte approved a $60 million stadium expansion, and construction will begin after the conclusion of the 2024 season.

8. Bowman Gray Stadium (17,000)

Football Stadiums - Rams
Photo by Sara D. Davis/Getty Images for NASCAR

Bowman Gray Stadium, home of the Winston-Salem State Rams, has a capacity of 17,000. Built in 1937, Bowman Gray Stadium was shared with Wake Forest University’s college football team from 1956 to 1967. Additionally, it shared the space with two high schools, Parkland, and R.J. Reynolds, until they built their facilities in 1994. The stadium was also used for the NASCAR Grand National from 1958 to 1971. The 1953 expansion from the original 10,000-seat capacity to the current 17,000 capacity occurred because racing had become extremely popular at the facility.

7. Truist Stadium (21,500)

Football Stadiums - Aggies
Photo by Grant Halverson/Getty Images

Trust Stadium, the multi-purpose college football stadium for NC A&T State University, has a capacity of 21,500. Formerly known as Aggie Stadium, it opened in 1981, playing its first game against rival Winston Salem State University. The original stadium called for a 20,000-seat capacity but because of increased material costs, the plan scaled back to 17,500. The record attendance was 34,769 in 2001, two years before the final expansion.

6. Allegacy Federal Credit Union Stadium (31,500)

Football Stadiums - Wake Forest
Photo by Grant Halverson/Getty Images

Allegacy Stadium, home of the Wake Forest Demon Deacons, has a capacity of 31,500 landing it sixth on the list of football stadiums. Since 2000, the facility has had five names, most recently changed from Truist Field at Wake Forest to Allegacy Federal Credit Union Stadium in 2023. The original name, Groves Field, was named after Henry Froces who financed the stadium when it relocated to Winston Salem. The stadium opened in September 1968 and the Deacons lost to NC State.

5. Wallace Wade Stadium (40,004)

Duke
Photo by Grant Halverson/Getty Images

Wallace Wade Stadium, the football stadium for Duke University, opened 95 years ago and was originally named Duke Stadium. The stadium was renamed in 1967 after former head coach Wallace Wade. The capacity expanded to 40,004 seats in 2016. The Blue Devil Tower opened in 2016 and holds 516 club seats and 21 suites. On April 24th, 1971, The Grateful Dead performed on the field as a part of Joe College Weekend, a spring festival held between the 1950s and 1970s.

4. Kidd Brewer Stadium (40,168)

App
Photo by Eakin Howard/Getty Images

Kidd Brewer Stadium, the football stadium for Appalachian State University, has a capacity of 40,168 as of 2022. The stadium officially opened in 1962 as Conrad Stadium and had a capacity of only 10,000. In 1970, it became the first venue in the Carolinas to have artificial turf. In 1970, artificial turf was It has gone through 8 expansions, with 6 expansions since 2006. The highest record for attendance at Kidd Brewer Stadium was 40,168 against East Carolina on September 16th, 2023.

3. Kenan Memorial Stadium (50,500)

UNC Chapel Hill
Photo by Grant Halverson/Getty Images

Kenan Memorial Stadium, home of the Tar Heels, is located in Chapel Hill. Kenan Stadium opened in 1927 and has a capacity of 50,500. The stadium’s first game was on November 12th, 1927 where the Tar Heels beat the Davidson Wildcats 27-0. The original facility, Emerson Field, had been the football team’s base since 1916 and only sat 2,400 people. When the school played their rival Virginia in 1925, 16,000 fans stood on the sidelines which led to uproar as fans refused to go to any more football games until the school expanded their facility.

2. Dowdy-Ficklen Stadium (52,000)

ECU
Photo by Michael Shroyer/Getty Images

Dowdy-Ficklen Stadium, the college football stadium for the East Carolina Pirates, holds 52,000 seats. The original, College Stadium, replaced the originally named Ficklen Memorial Stadium, now known as Dowdy-Ficklen Stadium. The original capacity in 1963 was 10,000 and didn’t expand to the current capacity until 2019 with the opening of TowneBank Tower. In total, there were 5 expansions since 1967.

1. Carter-Finley Stadium (56,919)

NCSU
Photo by Lance King/Getty Images

Carter-Finley Stadium, home of the NC State Wolfpack, is located in Raleigh and is the largest of the football stadiums. The current stadium opened in 1966 after the original stadium, Riddick Stadium, was beginning to decline. With this update, the stadium capacity increased from 23,000 seats to 56,919 seats. Harry C. and Wilbert J. Originally named ‘Carter Stadium’ in honor of the Carter family, the name was later changed to ‘Carter-Finley Stadium’ to also honor Albert E. Finley. The Raleigh-Durham Skyhawks, a WLAF team, played at Carter-Finley for one year in 1991.

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Blueberry Cobbler

Blueberry Cobbler

Blueberry Cobbler Recipe

Blueberry Cobbler

This blueberry cobbler recipe was originally published in the WPTF “Ask Your Neighbor” Cookbook.

Prep time: 15 minutes

Bake time: 35 minutes

Serving size: 9 servings

Ingredients

  • 2 cups blueberries
  • 1 egg
  • 1 cup sugar
  • ⅛ tsp powdered cinnamon
  • ½ cup milk
  • 1 cup sifted cake flour
  • ½ tsp vanilla
  • 1 tsp baking powder
  • 1 tsp salt
  • ¼ cup shortening
Blueberry Cobbler

Directions

  1. Preheat the oven to 350°F and grease an 8” baking dish.
  2. Wash and drain the berries and combine with ⅓ cup sugar and cinnamon.
  3. Spread the blueberries evenly in the prepared baking dish.
  4. Sift flour, baking powder, and salt together into a mixing bowl.
  5. Combine the egg, milk, vanilla, and shortening in a blender and blend for about 1 minute.
  6. Pour the liquid mixture over the flour mixture and stir lightly until smooth. 
  7. Spread the batter over the berries in the baking dish.
  8. Bake for about 35 minutes or until the cobbler is done.
  9. Serve the blueberry cobbler warm on its own or topped with ice cream!
Blueberry Cobbler
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Baked Seafood Casserole

Baked Seafood Casserole

Baked Seafood Casserole Recipe

Baked Seafood Casserole

Baked Seafood Casserole recipe by Elizabeth Tripp Lyles (Henderson) from the WPTF “Ask Your Neighbor” Cookbook.

Prep time: 10 minutes

Cooking time: 25 minutes

Serving size: 8 servings

Ingredients

  • 1 lb canned or frozen crabmeat
  • 1 lb cooked, shelled, and deveined shrimp
  • 1 cup mayonnaise
  • ½ cup chopped green peppers
  • ¼ cup finely chopped celery
  • ½ tsp salt
  • 1 tbsp Worcestershire
  • 2 cups coarsely crushed potato chips
  • Paprika
Baked Seafood Casserole

Directions

  1. Preheat the oven to 400°F and butter a 2 ½ quart casserole dish.
  2. Combine crabmeat, shrimp, mayonnaise, green peppers, onion, celery, salt and Worcestershire.
  3. Pour into the prepared casserole dish and top with crushed potato chips.
  4. Sprinkle the casserole with paprika and bake for 20 to 25 minutes or until thoroughly heated through.
  5. Serve the casserole warm or cold!
Baked Seafood Casserole
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Lemon Chess Pie

Lemon Chess Pie

Lemon Chess Pie Recipe

Lemon Chess Pie

Lemon Chess Pie recipe by Mrs. L. M. Tomlinson (Franklinton) from the WPTF “Ask Your Neighbor” Cookbook.

Prep time: 10 minutes

Cooking time: 1 hour

Serving size: 1 pie

Ingredients

  • 4 eggs, beaten
  • 1 ¼ cup sugar
  • 1 tbsp cornmeal
  • 1 stick butter, melted
  • Zest & juice of 1 lemon
  • Unbaked pie shell
Lemon Chess Pie

Directions

  1. Combine beaten eggs with sugar, cornmeal, butter, lemon juice, and lemon zest.
  2. Pour the mixture into the 9” unbaked pie shell.
  3. Bake at 300°F for approximately 55 minutes. Increase the oven to 325°F, bake for a few more minutes, and remove.
  4. Allow the pie to cool fully on a wire rack before serving. Enjoy!
Lemon Chess Pie
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Pork Chops with Rice

Pork Chops with Rice

Pork Chop with Rice Recipe

Pork chops with rice by Emma Jones from the WPTF “Ask Your Neighbor” Cookbook.

Prep time: 30 minutes

Cooking time: 1 hour

Serving size: 4 servings

Ingredients

  • 4 pork chops (at least ½ inch thick)
  • 1 tbsp salt
  • ⅛ tsp pepper
  • 1½ cups canned tomatoes
  • 2 tbsp fat (such as oil or butter)
  • ⅔ cup rice
  • 4 green pepper rings
  • 4 onions, sliced
  • Pinch of chili powder
  • Flour (for coating the pork chops)

Directions

  1. Preheat your oven to 350°F. Grease a casserole dish and set it aside.
  2. Season the pork chops with salt and pepper. Coat them lightly in flour.
  3. Heat the fat in a skillet over medium-high heat and brown the pork chops on both sides. This should take about 2-3 minutes per side.
  4. While the pork chops are browning, cook the rice in salted water according to the package instructions. Drain and set aside.
  5. Place the browned pork chops in the greased casserole dish. Top each chop with a green pepper ring and a slice of onion.
  6. Place a spoonful of cooked rice on each chop. Pour the canned tomatoes evenly over the top, ensuring the chops are covered. Sprinkle with a pinch of chili powder.
  7. Cover the pork chops with rice and bake in the oven for 1 hour. Check occasionally and add a little water if necessary.
  8. Serve and enjoy!
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White Chocolate Cake

White Chocolate Cake

White Chocolate Cake Recipe

Photo by Getty Images

This white chocolate cake recipe was written by Mrs. R.E. DeMain and was originally published in WPTF’s “Ask Your Neighbor” Cookbook.

Prep time: 25 minutes

Cooking time: 35 minutes

Serving size: 12 servings

Ingredients

  • 1/3 cup white chocolate, cut into small pieces
  • 1 1/2 cup sugar
  • 1 tsp baking soda
  • 1 cup buttermilk
  • 1/2 cup hot water
  • 1 cup butter
  • 4 egg yolks, unbeaten
  • 2 1/2 cup sifted cake flour
  • 4 egg whites, stiffly beaten
Photo by Getty Images

Directions

  1. Preheat oven to 350°F.
  2. Melt the white chocolate in the hot water; set aside and allow to cool.
  3. In a bowl, cream together the butter and sugar together until light and fluffy.
  4. Add the egg yolks one at a time, beating well after each addition.
  5. Stir in the melted white chocolate and the vanilla.
  6. In a separate bowl, sift together the flour and baking soda.
  7. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients.
  8. Gently fold in stiffly beaten egg whites.
  9. Pour the batter evenly into 3 greased and floured 9-inch layer pans.
  10. Bake at 350°F for 30 to 35 minutes and allow it to cool.
  11. Transfer to a wire rack to finish cooling, serve, and enjoy!

Top off with White Chocolate Frosting!

Photo by Getty Images
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