To be honest though, we’d been really dry, and it’s amazing the difference in everything after a shower. Even the grass in the pastures, are showing some green amidst all the brown.

The amount of pollen that was washed into the drive was an eye-opener, and the dern stuff has been the cause of some discomfort to Deb and I for the past few weeks. Itchy, runny noses, and swollen eyes from time to time. My ole eyes would water and get red, and I know half the people in town were probably thinkin Deb had been slappin me around some…AGAIN!

Well, there’s been some changes in our garden in the last week. We took out everything we had growin for the time being and fed it to the cows…broccoli, cabbage, mustard, and collard greens. The cold snap we had a couple weeks back knocked the broccoli for a loop. It was just beginning to get right too!

We did get three good messes off it, but it had been hurt bad enough it wasn’t doin anywhere near like it should’ve. The same with the cabbage. Although it wasn’t hurt quite as bad as the broccoli, but, it too wasn’t performing for us properly, SO, it came out as well.

Our greens…goodnight a livin at the dern greens we’d made! We’d put up a ton of them, plus gave friends and neighbors greens till we had them hollerin Uncle too! We honestly couldn’t give anymore away.
I don’t know how many we made total, but like I said, our neighbors would see us comin down their drive, pull the shades, lock their doors, and get REAL quiet when we’d knock. Just as if…NO ONE WAS HOME!

After they drove by and saw we’d taken everything out of the garden, they started stopping back by. We’d say, “We came by ya’lls house, but we don’t believe you guys were home, then they’d laugh and say, “OH, we WERE home, but just didn’t answer the door…we thought you were bringin us MORE greens!” LOL!

It WAS almost that bad! LOL!

Anyway, we’ll be plantin a couple rows of potatoes between Feb. 10 through the 20th. First time growin these for Deb and me. We’re anxious to see how we do. We’ll also plant another row of broccoli and cabbage while we’re messin with it.

Well, there’s our garden update as of now, and the greenhouse is comin along fine too…just slower than I’d like to see. Hopefully this week, we’ll close it in, and get the power and water lines run to it. Probably not connected, but at least run to it.

That’s enough of that for now, so why don’t we fire of the cook stove this morning.

Our first recipe comes from, the cookbook, “Chicken Family Dinners,” from Better Homes and Gardens. It was published by World Publication Group, Inc.

This book is pretty handy today because of the economy we’re in. A lot of recipes using chicken, all in fact, and this is a good way to feed your family good meals while savin a penny too! You guys might want to give it a looksee!

The other two recipes come from the cookbook, “Southern Cooking”, by Publications International, Ltd. This too is a very informative cookbook that, we’ve both enjoyed goin through. This too, may be something you guys might be interested in. Many, many good recipes in this!

Roasted Tarragon Chicken

• 3 tablespoons olive oil
• 2-1/2 teaspoons dried tarragon, crushed
• 2 cloves garlic, minced
• ½ teaspoon coarsely ground black pepper
• ¼ teaspoon salt
• 1 pound red and yellow cherry tomatoes
• 8 shallots
• 2-1/2 to 3 pounds meaty chicken pieces, skinned
• Fresh tarragon sprigs

Preheat oven to 375. In a medium bowl stir together olive oil, dried tarragon, garlic, pepper, and salt. Add cherry tomatoes and shallots; toss gently to coat. Use a slotted spoon to transfer tomatoes and shallots to another bowl, reserving the oil mixture.

Place chicken in a shallow roasting pan. Brush chicken with reserved olive oil mixture.

Roast chicken for 20 minutes. Add shallots; roast for 15 minutes more. Add tomatoes; roast for 10 to 12 minutes more, OR until chicken is no longer pink (170 degrees for breasts; 180 for thighs and drumsticks) and vegetables are tender. If desired, garnish with fresh tarragon sprigs.

Creamy Succotash

• 1 (15 oz.) can lima beans
• 1 (11 oz.) can whole kernel corn with red and green bell peppers
• 1 tablespoon butter
• 1 tablespoon flour
• 1-1/2 teaspoons instant chicken bouillon granules
• 1/8 teaspoon salt
• ¼ teaspoon pepper
• ¾ cup half-and-half
• 2 green onions, sliced

In a medium saucepan, heat lima beans and corn until warmed through; drain. Stir in butter until melted. Add flour, bouillon, salt and pepper. Stir in half-and-half. Cook until thickened and bubbly. Stir in green onions.

Cornbread Stuffing with Sausage and Apple

• 1/3 cup pecan pieces
• 1 pound bulk pork sausage
• 1 large Jonathan apple
• 1-1/3 cups chicken broth
• ¼ cup apple juice
• 6 ounces seasoned cornbread stuffing mix

Preheat oven to 300. Place pecans in shallow roasting pan. Bake 6 to 8 minutes or until lightly browned, stirring frequently.

Place sausage in a large skillet; cook over high heat for 10 minutes or until meat is no longer pink, stirring to breakup meat. Drain fat.

Meanwhile, coarsely chop apple. Place in 3 quart saucepan. Add broth, apple juice, and seasoning packet from stuffing mix. Bring to a boil, uncovered over high heat. Remove from heat and stir in stuffing mix. Cover; let stand 3 to 5 minutes or until stuffing is moist and tender.

Stir sausage into stuffing. Spoon into serving bowl; top with pecan pieces.

You know, Deb and I love to cook. Shoot, I almost like to cook as much as…I like to eat! Ole Deb’s an excellent cook, and believe me, it sure shows on me too!

Through the years we’ve bought cookbooks, received them as gifts, and others have just passed them along to us. We enjoy looking through them, tryin out new recipes, but in all honesty, many cookbooks are just plain fun to sit down and read.

Some tell you the origins of the food, the history involved of the food, how some of these foods arrived in America,and many have stories and tales to boot. They are quite interesting if you’ll stop and take a look.

The cookbook today we’ll be using is one that I’ve referenced a few times in the past. It really is one of my personal favorites, not so much for the recipes, although many are very, very good, but for the history told in this book.

The stories are well told, and being a Southerner myself, I love reading them. It’s loaded with pictures, some new, but many older ones. Many of the people involved in this book have had these recipes passed down to them from many generations past, and I feel we’re fortunate that they shared them with us.

The title of this book is, “Smokehouse Ham, Spoon Bread, and Scuppernong Wine.” It is the folklore and art of the Southern Appalachian Mountains. It was written by Joseph E. Dabney, and was published by Cumberland house.

As I’ve said in the past, if you want a very good reading cookbook, this is a good-un! Deb and I both believe that all who get it will appreciate the fact they did! Next time you’re in town, and there’s a bookstore close by, give it a look, you may be glad that you did!

Let’s look at today’s recipes, and I’ll see if I cain’t get Deb to fire off the dern cook stove!

Euharlee Crock-Pot Brunswick Stew:

• 1 pound coarse-ground round or sirloin
• ½ pound Boston Butt (coarsely ground)
• ½ pound chicken pieces
• 1 (28 oz.) can tomatoes, coarsely chopped…DON’T drain
• 1 (16-1/2 oz.) can creamed corn
• ¼ cup ketchup
• 1 tablespoon BUTTER
• ¼ cup apple cider vinegar
• Salt and black pepper to taste
• 2 tablespoons sugar
• 1 teaspoon cayenne pepper
• 1-1/2 cups water

Using a large skillet, cook the beef and pork very slowly and stir often. Do not overcook. Skim off excess grease.

Remove skin and excess grease from chicken. Place in a pan, cover chicken with water, bring to a boil, reduce heat, cover, and simmer until chicken falls off bones, 20 to 30 minutes. Reserve broth for another use, if desired. Remove bones, and tear into tiny pieces with your fingers.

Add chicken to beef/pork mixture in skillet. Mix well. Start cooking very slowly over medium-low heat and stir often with a wooden spoon until meats are thoroughly blended.

Place meat mixture in a crock-pot. Add the tomatoes, corn, ketchup, butter, vinegar, salt, peppers, and water. Cook on 300 to 325 for 5 to 6 hours. Set aside

Campbell Cabbage Pie:

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li>2 pie crusts
• 8 oz. cream cheese
• 4 hard-boiled eggs
• ½ head of cabbage (shredded)
• 2 onions
• 8 oz. can mushrooms
• Butter
• 1 teaspoon dill
• 1 can cream of mushroom soup
• Salt and pepper to taste

Put bottom layer of crust in pie pan and spread with cream cheese. Slice hard-boiled eggs over the cream cheese. Saute cabbage, onions, and mushrooms in butter. Add dill, salt, pepper, and mushroom soup. Spread over eggs. Cover pie with top pie crust. Punch steam vents in crust. Bake on 350 for 45 minutes.

Mountain Potato Cakes:

• 2 eggs
• 4 cups cold masked potatoes
• 1 finely chopped onion
• ¼ cup of flour
• 8 tablespoons butter

Beat the eggs and mix thoroughly into the mashed potatoes along with the onion and flour. Form into biscuit-size patties about 1 inch thick. Spread butter on each side of the patty and fry at medium temperature until golden brown on each side.

Molasses Gingerbread:

• ½ cup butter
• 1 cup sugar
• 2 eggs
• ½ cup molasses
• ½ teaspoon salt
• 2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon ginger
• 1 teaspoon cloves
• 1 teaspoon allspice
• 1 teaspoon cinnamon
• 1 cup boiling water

Cream butter and sugar. Add eggs, and molasses and mix well. Add dry ingredients and blend thoroughly. Stir in boiling water.
Pour in greased pan. Bake at 375 for 30 to 40 minutes or until it tests done in the center.

Now, for a little humor to close it out for today…

I don’t know about the rest of you, but that’s just about my luck! This video was sent to us by Bill and Sandy, who both are “still baskin” in the big win Bama had over LSU, Monday night. As bad as I hate to do this…I’ll do it anyway…”roll tide.” hee, hee, hee. But in reality, I HAVE to do this as well…GO GATORS…just wait’ll next year!! LOL!

You guys have a great day and God Bless you, and yours! As always, Deb say to keep a smile on your face, and one in your heart!

Dub and Deb

As you guys know by now, Deb and I consider ourselves very fortunate to be “Southern born, and Southern bred.” We’re proud of our heritage, as I’m sure others are in regards to the parts of the Country they’re from. It’s our way of life, and actually, the only one we know.

With this being said, you know also in regards to our recipes, most have a Southern heritage, and this is what we’ll discuss today…our Southern cuisine, and its roots.

What is Southern cooking? To me, Southern cooking is an accumulation of all different types of food products that have evolved from many different areas worldwide, and were brought here by many different groups of people.

The recipes that have survived to become an integral part of our lives today have been in existence for many, many years now, some for centuries.

For example the English finally settled in North America in 1607, in Jamestown. They came fairly well prepared in their food stocks. Upon arrival they had dried beef, salted pork and fish, and even settled in with cows and chickens.

In the winter of 1609-10, they were hit with one of the worst winters in hundreds of years. This particular winter was known simply as, “the Starving Time.” During these times, archeologists have determined that their diet consisted of many unusual, and even appalling food stuff.

It has been determined through archeological digs that they ate pretty much what they could find, where they may find it. These included horses, rats, snakes, dogs, and cats. This was simply in the struggle to survive, or, doing what you had to do in order to survive.

There are even accounts of cannibalism among the newcomers. Personally, if faced with such adversity, I believe my motto would be just… “Eat it, before it et me!”

We all know that the Indians stepped in, and showed these first Americans how to grow food staples such as they did. We now know as well, that the English brought over their own recipes and before long they were being employed in the making and preparing the food groups the “Native Americans” were supplying them with.

These few settlers had opened the way for other groups to follow. The Scots, the Scot-Irish, the Germans, the French, and the French Canadians began arriving. All with their own recipes and way of life.
Down the road, the slave trade began here in the U.S., although slavery and its roots began on the African continent, a fact not talked about very extensively, but is true. In fact slavery had been condoned, and was a way of life among many African villagers for centuries prior to its introduction into America.

Quickly, do I feel slavery was right? Quite frankly I have to say without a doubt, no it was not, and I don’t condone it by any means, but those were different times, and throughout history, slaves or slavery, has been practiced. Sad, but true.

Making only one more remark in this regard, I’d like to say this…I living, and having lived in the South, all my life, I see very, very little racism today. This too is a true statement. I DO see though, a ton of reverse racism, and race baiting constantly. This all being used for a political agenda, but enough of that, that’s not what we’re discussing…

But, African-Americans, using that term very loosely, as I consider people making the choice of living here in our Country as simply…Americans. These people though played a big, big part in the influencing of our so called…Southern cooking, and this IS the story today.

We have several “black friends,” whom we enjoy visiting with, and most times we’re talking about cooking in some shape or form. Two of these friends of ours run a barbeque business, and I’m here to tell ya, they’re darn good at what they’re fixing.

They sell beef, pork and chicken barbeque, with sides of greens, potato salad, homemade mac and cheese, and Deb’s favorite…their fried okra. She swears it’s the best she’s ever eaten, and I gotta say, she just may be right in her assessment. It IS soooo good. But, everything they fix is!

We consider them to be good friends, and above all else, good, good people…first class! Matter of fact, we’ll take you down to their place and do a video of them, coming up shortly.
But, from these first adventurers America began to take its shape, and grow into the great Country we know today. BUT, the first and foremost factor, I believe, is the influence the “Native American” people had on the term, Southern Cuisine.

This statement brings us to today’s column, “The Three Sisters…”

What are the three sisters you ask? Well, that’s simple enough to answer. This being the three staples of food groups used by the Indian peoples. They are beans, corn, and squash. These were also the first Native American foods to be embraced by the colonists.

Although the native people were all skilled as hunters and gatherers, they were also very accomplished farmers. With their help, the new settlers also became adept at growing these crops as well, and literally these were some of the very staples that kept them alive during the very tough times of establishing and making a life here in… “the New World.”
Of these, corn, or maize, may have been the most beneficial to the colonists. It wasn’t long before corn pone, and Johnny cakes were part of the new settlers lives, and a major part of their sustainment of life.

Beans and squash were basically just as important in their own rights too…sustaining life. So, stop just for a minute or two, and then consider these “three sisters” importance today in our lifestyle.
Corn, beans, and squash all play a big role in Deb and my lifestyle, and we love all three. Matter of fact, depending on what time frame we’re speaking off, you’ll find all three, among others in our garden each year. We love them, and they are a major staple in regards to our food supply.

So, as you see, our self-described “Southern Cooking,” is actually a blending pot of several different cultures. It can also be called “Soul food,” because in reality, a large part of our Southern eating is what can be legitimately described as soul food.

But once more, it evolved from the Native Americans with their “three sisters” heavily involved, the English, French, African, or other cultures as well. Through this we have flourished as a society and come to know and love our style of eating foods prepared in this fashion. It is our heritage.

From the Cajuns and Creoles of Louisiana we have gumbo, red beans and rice, catfish Evangeline, and oysters Bienville.

From the “Low-country,” South Carolina say, we have shrimp and grits, the Low-country shrimp boil, chicken bog, hoppin’ john, and she-crab soup.

Other Southern staples include, greens, peas, rice (and some type of gravy), cornbread, okra, and biscuits to just name a few. Then we start talkin cobblers, sweet tater pie, pecan pie, sweet breads, and on and on… all good eatin!

Plus, I don’t think I’ve ever seen my Granny, my Mama, or my wife Deb, any happier than when they know they’re cooking for a bunch of people…family, friends, whatever. They find inspiration standin in those dern kitchens cooking up a mess of food to share.

The comments of , “Oh Granny, I don’t think I’ve ever tasted pork and rice that could hold a candle to this what you’ve made today…it is delicious!” Or, “Dern Deb, those chicken and dumplins are the best I’ve ever put in my mouth,” right down to my Mama standin there in her kitchen being complimented on how well that pecan pie turned out!

I swear, with the women in our family, I’m not so sure if there’s any compliment that is taken to heart, anywhere near as much as one describing how good their food turned out! To them, I believe these are the greatest compliments they could ever have…your food sure is good! I call it…”Blowin their dress up!”

In closing, I’d like to say that to everyone out there who have never tried them…pick up some dern grits, and give em a whirl! Maybe, just maybe, you may soon see that something you considered to probably not be very good, actually is…very, very good! If not, then it’s simply…more for me!

God Bless you and yours, and once more ole Deb says to keep a smile on your face, and one in your heart!

Dub and Deb

So, I don’t know about the rest of you, but this time of the year means we’ll start eating more soups. Deb and I both enjoy most types of soups, stews and chili, and one of the best attributes of a good ole pot of soup is simply…the more you re-heat it, the better flavored they are!

Add to the mix a big ole slice of cornbread, or maybe a “cathead biscuit” or two, and well…it don’t get much better than that, wouldn’t you agree? Throw in a small garden salad to boot, and you won’t get much conversation at all from me while at the dinner table. Basically, you talk…I’ll eat!

We do like a small salad with our soup, but many soups have all you need already in the pot. This in itself means convenience to a working family. One pot, one small mess to cleanup, one time cooking besides just rewarming and shoot, you can do that in the microwave.

You could put them on to cook in a crock pot, and by the time you get home, there she is…a meal waiting to be et! Then, if you’d like, put the leftovers in a zip lock bag, or food saver bag, and freeze for a later time!

Before we get started with our recipes, we got a good joke from Bill and Sandy.
Yes, they’re the same two that had me eatin crow after the Florida-Bama game…anyway, here’s the joke!

Two good ol’ boys in a Tennessee trailer park were sitting around talking one afternoon over a cold beer after getting off of work at the local Nissan plant. After a while the 1st guy says to the 2nd, “If’n I was to sneak over to your trailer Saturday & make love to your wife while you was off huntin’ and she got pregnant and had a baby, would that make us kin?”

The 2nd guy crooked his head sideways for a minute, scratched his head, and squinted his eyes thinking real hard about the question. Finally, he says, “Well, I don’t know about kin, but it would make us even!”

The recipes today come from, “At My Grandmother’s Knee,” by Faye Porter, and published by Thomas Nelson, Nashville, Tennessee.

The book is well received by both Deb and I, and has little individual stories from the contributing families. To us, we feel it is a good read, with numerous, good recipes between the covers…

Stuffed Potato Soup:

• 4 cups water, divided
• 4 chicken bouillon cubes
• ¼ chopped onion
• 1 cup milk
• 2 cans (10.75 ounces each) cream of chicken soup
• 1/8 teaspoon garlic powder
• 1/8 teaspoon onion salt
• 6 cups cubed potatoes
• 1 pound Velveeta cheese, cubed
• Sliced green onion tops (optional, though not to me…the onion tops go in it! Dub)
• Crumbled bacon (optional…ditto, same as the green onion tops…put em in it! Dub)

In a large pot or Dutch oven, combine 1 cup of water, the bouillon cubes, and the onion and simmer for 30 minutes.

In a large saucepan combine the 3 remaining cups of water, the milk, the cream of chicken soup, garlic powder, and onion salt. Cook over low heat until the soup is creamy and any lumps have been stirred out.

Pour the soup mixture into the Dutch oven with the bouillon and onion mixture. Add the potatoes and cook over medium heat. When the potatoes are almost done, add the cheese. Remove from the heat so the cheese doesn’t stick. Once the cheese has substantially melted, return the pot to low heat and simmer until you are ready to serve. Top with sliced green onions tops or bacon, if desired.

Jenny Lewis…Nashville, Tennessee

Soup Beans and Skillet Cornbread:

The Soup…

• 1 one pound package of dried pinto beans
• 1 ham hock
• 5-1/2 cups of water
• 4 slices hickory-smoked bacon
• ½ teaspoon black pepper
• ½ teaspoon salt, divided

Soak the beans overnight in water and ¼ teaspoon of the salt. Drain the beans and rinse with cold water.

Place the beans and ham hock in a large pot and cover with 5-1/2 cups of water. Bring to a boil, stir, reduce the heat to low, and cover. Cook for about 2 hours, stirring frequently. Make sure the beans stay covered with water. Add the remaining ¼ teaspoon of salt and pepper to season as you cook.

Fry the bacon until done and save the drippings. Crumble the bacon and add to the soup mixture, along with the drippings. Cook an additional 60 minutes over low heat, stirring frequently.

The Cornbread:

• 6 slices thick bacon (save the grease)
• 2 cups self-rising cornmeal
• 2 tablespoons all-purpose flour
• 1 large egg
• 1 cup buttermilk
• ½ cup of water

Preheat your oven to 450. Fry the bacon in a cast iron skillet. Keep the grease warm in the skillet after frying the bacon. Set the bacon aside for another use. Place the cornmeal, flour, eggs, buttermilk, water, and half of the bacon grease in a large bowl and stir until the mixture is the consistency of cake batter. Add more water, if needed. You want just enough grease left in the skillet to coat the bottom and the sides; if you have too much pour the extra out.

Pour the batter into the skillet. Place the skillet into the oven and bake for 30 minutes, checking often. Remove from the oven and slice immediately.

When ready to eat, ladle the soup into individual bowls. Crumble a slice of hot cornbread into each bowl, mix, and serve.

Michelle Fleming…Nashville, Tennessee

Chicken Soup With Homemade Noodles:

The Noodles…

• 1 cup all-purpose flour
• ¼ teaspoon salt
• 2 tablespoons water
• 1 large egg, beaten

To make the noodles, mix the flour and salt in a small bowl, making a well in the center. Add the water and egg. Using your fingers, form the dough. Wrap the dough in plastic wrap and let it sit for 60 minutes.

**To finish the noodles, go to the very bottom of the soup recipe…

The Soup…

• 1 chicken (3 pounds), cut-up
• ½ cup chopped onion, divided
• 2 chicken bouillon cubes
• 1 bay leaf
• ½ teaspoon black pepper
• ½ cup celery
• 2 large carrots, thinly sliced

To make the soup, rinse the raw chicken well. In a large pot or Dutch oven, combine the chicken with ¼ cup of the onions, the bouillon cubes, bay leaf, pepper, and enough hot water to cover. Bring to a boil and then reduce the heat. Cover and simmer for 45 minutes, or until the chicken is tender.

Remove the chicken and chop in into bite-size pieces, discarding the skin and bones. Skim any grease off the top of the broth and add enough water to measure 7 to 8 cups. Add the chicken pieces, celery, carrots, and remaining ¼ cup of onion. Bring to a boil. Cook over medium heat for 10 minutes or until the carrots are crisp-tender. Remove the bay leaf.

**Now finish your noodles. Roll out the dough as thin as possible on a floured work surface. Fold it loosely into thirds and then cut it into ½ inch slices. Unfold the dough and cut on the former fold lines. Drop the dough into the simmering soup. Simmer for another 5 to 10 minutes or, until the noodles are tender.

Debby White…White House, Tennessee