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Non Profit Seeking Recipes For Statewide Cookbook

Whether its pig pickin’ cake, pecan pie or something more unusual like baked shad, we all have family recipes handed down from generation to generation. Some ingredients are safeguarded and only known by a few.  But for those more willing to share their secret, the North Carolina Museum of History Associates is asking residents from the mountains to the coast to send in their unique family recipes for a soon to be published statewide cookbook. I spoke with Co-chairman Charles Silver about the project, and how they’re trying to document the culinary landscape of the Tarheel state by sharing personal stories and traditions behind treasured recipes. 

 To submit a recipe:

Recipe for Baked Shad Exquisite

Contributed by Ann Turlington, but originated from Jessie Potts Owens (deceased), Clinton, NC.

Servings 6-8


1-1/2 - 5 pounds shad fish

Pepperidge Farm stuffing

Salt and Pepper

Lemon Juice -2 to 3 Tablespoons


Sprinkle fish inside and out with salt and pepper and paprika.  Prepare stuffing and put inside fish with lemon juice.  Fold fish in greased aluminum foil - 3 thicknesses.  Place foil wrapped fish on baking sheet. Bake at 250 degrees as follows:

2lbs. fish ... 5 1/2 hours

2  1/2 - 5 lbs fish ....  5  1/2 hours to 6  1/2

Slice in serving sizes, including stuffing.

Jared Brumbaugh is the Assistant General Manager for Public Radio East. An Eastern North Carolina native, Jared began his professional public radio career at Public Radio East while he was a student at Craven Community College earning his degree in Electronics Engineering Technology. During his 15+ years at Public Radio East, he has served as an award-winning journalist, producer, and on-air host. When not at the station, Jared enjoys hiking, traveling, and honing his culinary skills.
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