Most know fore Lucky and I got married, shoot, datin for that matter…she made me WORK for it. Again, we’d both lost our spouses, but we’d all been good, good friends years back.

Lookin back now, that was my only in. If I hadn’t known that heifer prior, I doubt she’d have even givin me the time a day. She wanted another man in her life bout like I wanted to go see the dentist as a child.

But, eventually I wore her down, and most times now we wonder what we’d ever do without each other.

The other times we just wonder what WE ARE gonna do with each other??

When she finally did say yes though, I’m sure I was grinning like a baked possum. Shortly thereafter, I realized… I REALLY WAS cooked through and through!

Both of us are native Floridians, and man oh man, have we seen this state change through the years. I gotta say though we both are very proud to wear the handle of…bein Southern.

To all our Yankee buddies…

It ain’t all bout the beaches, tourist attractions and golf courses.

No sir-eee!

I ain’t tryin one bit to discourage ya’ll from movin down here either, BUT, there are other things to consider as well.

Mosquitos…we call em skeeters. Them things’ll eat ya alive.

I remember one time as a child, I dunno, I was 24-25 years old, layin there in bed next to my fourth wife, and I heard two of em talkin…

One asked the other…ya wanna eat him here or take him with us?

Then there’s the gators, or as ya’ll call em, alligators. Those guys are in bout every river, stream, pond or lake here in Florida.

Course there’s signs posted everywhere though warnin ya bout em. Without a doubt, the most likely time to be attacked is durin matin season.

It’s during this time of the year the number of signs are usually doubled, possibly even tripled, and give good advice if you’d only take the time to read em.

One example of our signs down here pertainin to this is as follows…

WARNING: Gator Matin Season! If Attacked…

FAKE ORGASM!

One other thing ya must consider if kickin around the idea of movin South is simply…THE HEAT!

If ya ain’t used to hot…forget it!

Lucky and I have sat on the porch many times watchin the birds pullin worms outta the ground wearin pot holders.

Seriously, we have.

One other consideration, then I’m bout done, is drought. It gets awful dry down here.

It was so dry last spring the oak trees were whistlin for the dogs.

I’ve told Lucky before that if you’d stop by the cracks in our pasture caused by the drought, you could smell Chinese cookin comin out a most of em.

It was also just last spring the, “Please Don’t Pee In The Pool” sign was takin down by the city.

One other tidbit, and this for all you SINGLE Yankee men folk who got the idea of comin down and pickin ya out a Southern woman.

There are two things I know that’ll kill ya graveyard dead.

The first…crossin the road without lookin both ways.

The second…crossin your Southern wife!

Okay, okay, I’m in the kitchen fixin to fire off that dern cook stove and gonna shut up…

In a minute!

First, Southerners do love to cook. To us, it is a symbol of our love for each other, our children and our friends, and it actually serves as a time to sit back and share what’s been goin on in our lives.

A good meal, shared with good company, is truly a pleasurable time. We take much delight in it.

Today, as I said, I’ll be sharin some of Lucky’s recipes. She’s no doubt a very good, down home cook.

Personally I’ve eaten tons of grits throughout my lifetime, and Deb and I had done a post on grits before, but I must say…Lucky makes the best pot of grits I’ve ever eaten…bar none.

I’d watch her standin by that dern cook stove, standin on one leg, her other with her foot restin on her knee, just a stirrin the fire outta them grits.

I’d go, “Lucky…what in the world ya doin cookin them grits so long for?”

She’d say, “Bronson, it’s what makes em good.”

Ya know what?

She wasn’t lyin!

I swear to you guys…I can eat her grits right out of the fridge, stone cold. The dern things are flavored so well, to me, it was amazin.

Hopefully, they strike you guys the same way.

If all our Yankee buddies paid no heed to me on my advice bout movin South, I swear, you guys at least outta try these grits. You may be in for one very, very pleasant surprise.

Judi…Brian…ya’ll listenin??

Lucky’s Dern Grits

5 cups water

1 cup grits (yep, just one cup)

½ stick salted butter

Salt to taste

Bring water, salt and butter to hard boil. Take off heat and stir in grits very slowly or they’ll be lumpy. Place back on burner over medium heat and boil lightly for 4-5 minutes. Turn heat down to low and cook an additional 15-20 minutes, uncovered, stirring often.

Havin fish? Just add a little of your favorite cheese to your grits!

Corn Beef Hash

Two cans corned beef

Small onion

8-10 med. sized potatoes

Salt and pepper to taste

Boil potatoes, diced or quartered, just as you would for boiled potatoes, along with the chopped onion and salt and pepper. Cook until done, then drain liquid leaving enough to be a little soupy after adding your two cans of corned beef.

Good stuff, and very easy!

Some Kinda Rice Thing

1 cup of long grain white rice

I- 12 oz. can of beef consommé

1- 12 oz. can of French Onion soup

1 regular can of sliced water chestnuts (drained)

1- small can of sliced mushrooms (drained)

1 stick of salted butter

Dump all ingredients except butter into baking dish. Stir mixture and then slice butter into pieces and drop over mixture. Bake at 350, uncovered for 45 minutes to 1 hour, (depending on oven).

When we make this Lucky usually make a double batch, just by doubling ingredients.

God Bless you and yours, and be sure to keep a smile on your face, and one in your heart!

Doug and Lucky

Well, we had a couple days of rain, which were Saturday and Sunday. Probably not over ½ to ¾ of an inch, but it was much needed. During this time of year, for us, we normally only see some when a cool front passes through.

Today we’ll be sharing some recipes from a cookbook called, “Taste of Home…Casseroles and One Dish Meals.” It is an accumulation of meals from a ton of different people scattered all over our Country. I’ve found several good recipes from what little I’ve looked through it.

We hope you guys enjoy them!

First though, I’d like to share a little humor with you guys from our friend, Edith who lives in Washington State. Edith sends us stuff all the time and we love hearing from her.

Alphabet Trouble

After being married for thirty years….a wife asked her husband to describe her.

His left eye is still swollen….but the doctor has informed him that he is likely to see things much clearer in the future!

I don’t know about the rest of our male readers, but I CAN relate to that!

Then we have one from that “couple of cards” over in Mobile again…Bill and Sandy. Those two keep Deb and I in stitches about half the time!

The Norwegian Cabdriver

A drunk woman, stark naked, jumped into a taxi in Minneapolis, Minnesota.

The taxi driver, who happened to be an old, Norwegian man, opened his eyes wide and stared at the woman. He made no attempt to start the cab.

She said to him: “What’s wrong with you honey? Haven’t you ever seen a naked woman before?”

The old man said: “Lady, I’m not staring at you, I am telling you, dat vould not be proper vair I come from”.

She said: “Well, if you’re not staring at my boobs sweetie, what are you doing then?”

He said: “Vell, I am looking and I’m looking, and I am tinking to myself, vair in da hell is dis lady keeping da money to pay for dis ride?

On that note…let’s fire off the dern cook stove!

Steak and Rice Roll-Ups

• 1 cup finely chopped fresh mushrooms
• 2 green onions, finely chopped
• ¼ cup finely chopped green pepper
• 2 tablespoons butter
• 1-1/2 cups cooked long grain rice
• 2 tablespoons diced pimentos
• ¼ teaspoon dried thyme
• ¼ teaspoon dried marjoram
• 2 pounds top round steak (1/2 inch thick)
• 2 tablespoons canola oil
• 2 tablespoons plus one teaspoon onion soup mix
• 1 cup water

In a large skillet sauté the mushrooms, onions and pepper in butter until tender. Transfer to a small bowl; stir in the rice, pimentos, thyme and marjoram.

Cut steak into 6 pieces; flatten to ½ inch thickness. Spread evenly with mushroom mixture; roll up and secure with toothpicks.

In the same skillet, brown roll-ups in oil opn all sides. Add soup mix and water; cover and simmer for 1 to 1-12 hours, or until meat is tender, occasionally spooning cooking liquid over roll-ups.

Thicken the cooking juices if desired; serve with roll-ups. Be sure to discard toothpicks.

Elaine Selander Littleton, Colorado

Spanish Noodles “N” Ground Beef

• ½ pound lean ground beef
• ¼ cup chopped green pepper
• 2 tablespoons chopped onion
• 1-1/2 cups uncooked medium egg noodles
• ¾ cup canned diced tomatoes
• ½ cup water
• 2 tablespoons chili sauce
• ½ teaspoon salt
• Dash pepper
• 2 bacon strips, cooked and crumbled

In a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in the noodles, tomatoes, water, chili sauce, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until noodles are tender, stirring occasionally. Sprinkle with bacon.

Kelli Jones Peris, California

Buttermilk Pot Roast

• 2 tablespoons Dijon mustard
• 1 boneless beef chuck roast (about 3-1/2 pounds)
• 4-1/2 teaspoons onion soup mix
• ¼ teaspoon pepper
• 8 medium potatoes, peeled and halved
• 8 medium carrots, halved
• 8 small onions, cut into wedges
• 1 cup buttermilk

Spread mustard over roast; place in a Dutch oven. Sprinkle with soup mix and pepper. Arrange vegetables around roast; pour buttermilk over the top.

Cover and bake on 350 for 2-1/2 to 2-3/4 hours or until meat and vegetables are tender. Transfer meat and vegetables to a platter and keep warm. Let meat stand for 5 minutes before slicing.

Skim fat from drippings; bring to a boil. Cook until liquid is reduced to 1 cup; serve with beef and vegetables.

Anne Powers Munford, Alabama

You know, honestly I don’t enjoy in the least posting on political events. Yet in the same breath the time has come that maybe we all need to be shouting out over a government gone wild. It’s up to us, “We the People” to turn this craziness back around. That, or kiss your freedoms, your liberties, you’re right as an American to have the opportunity to grow and prosper, and by doing so creating a better way of life for not only you, your children, and even strangers.

The term “strangers” is used kinda loosely, but if you create jobs through running or operating a small business, that’s exactly what you’re doing. By doing so, “the strangers” become friends and business associates, family, so to speak.

Today, this, AND the “American Dream,” are fast becoming a past tense. We’ve been dumbed down as a society, just look at our educational system, we’ve been “watered down” as a society in general through the advocating of our elected officials to “turn a blind eye” in regards to the illegal immigration taking place in our Country today, and the literal stealing of our tax dollars through all these so called entitlement programs. Whether they be, for the “poor and oppressed,” or through the public sector workplace!

This morning I flipped on the local news, like a dummy because I KNEW better, and what’s on? The United States Postal Service is expecting to lose…over 18 BILLION DOLLARS…THIS YEAR ALONE!
They now want to cut Saturday delivery, shut down THOUSANDS of Post Offices across the Country, AND increase the price of stamps once again.

So, who suffers? How about you and I, the taxpaying American citizen! Less deliveries, less offices to use, and another increase for a dern stamp to mail your, how about your IRS tax return! LOL!

Do you guys know why our Postal system is failing? Government intervention, government subsidies from you and I, and unionization! There’s absolutely NO care or concern to make this business profitable. Why would there be?

The more these guys spend, the more support they get from Uncle Sam, who again, is actually you and I. Redistribution of wealth you ask? 10-4 says I!

Look at it from a realistic standpoint a minute or two…UPS, Federal Express, and there’s others who do the same thing as the USPS. THEY…make money! If not…they go out of business! Sounds familiar doesn’t it. It does to me, because if our business loses money for any length of time…we go out of business! That’s how it works…in the private sector, but NOT for the public sector. NO, NO, they continually are bailed out by We the People, their “bottomless pit!

This has been going on in the Postal Service for YEARS now! It’s stealing people, and that’s exactly what it is! How long before we finally stop and say, “NO MORE! What you guys are doing to us IS CRIMINAL!” Yes, that’s exactly what it is. If any of us ran our business like our government runs theirs…we’d go to jail. Simple as that, then be made a mockery of by the attorneys who prosecuted us.
You want to see more fraud…ask that ALL credit card receipts be made public that government employees use for “official business.” I’m sure all our jaws would drop open!

They talk about Bernie Madoff?? Yes sir, ole Bernie was a crook through and through, and deserved much more than he received, BUT, if you compare what Bernie stole, and again it was sinister, to what our government is STEALING from We the People daily, they make Bernie look like a complete amateur!

Back to the USPS…they want to make ALL these cuts to OUR services, BUT increase OUR COST for these services! Hmmmm…

I haven’t heard of any cuts being made to their salaries, their vacation time or pay, their health care benefits, their retirement packages, nothing! YET, private sector business has been implementing such cuts for some time now. I have a brother-in-law who took, along with other employees, a 50% pay cut! This was done to keep the doors open of the company they worked for!

PLUS in regards to the USPS…you can’t just fire them! Oh no! Think about that for a minute. You can’t fire an employee for not doing their job, insubordination, not coming to work, and it goes on and on, and on! This IS our government, and what they represent today.

Before I stop this morning, let’s look at a couple numbers. I know I’m preaching to the choir in regards to many of you, but here they are anyway…and these are 2009 numbers.

Postal Service is paying 45,000 hours of “standby time” every week…

The “Federal Times,” reports the Postal Service is paying 45,000 hours of “standby time” every week—- the equivalent of having 1,125 full-time employees sitting idle, at a cost of more than $50 million a year. Guess who pays for that?

Postal Union officials estimate that 15,000 employees have spent time this year in so called “resource rooms” where they read books, do word puzzles, or sleep—-and get paid for it.

The Cato Institute says the Postal Service is experiencing serious financial woes because 80% of its financial woes are tied up in labor cost. The main cause, once again, is that the Postal Service is so heavily unionized they can’t fire non-productive workers, lay-off workers when needed, or even cut back salaries or wages. On top of this the American Postal Worker Union operates under government protection. This is but one example.

So once more, THEIR solution is to cut services, shut down offices, and charge us more for stamps. Man…why do we tolerate such actions?? Private sector business has to adapt…public sector business just reaches deeper into OUR pockets, but sacrifice nothing in regards to…them!

We’re losing our Country as we know it, my friends! Ya better wake up!

Well, let’s go on and fire the dern cook stove off. ..Deb will probably be able to light it off my head this morning! @@##..!!??

Cream Cheese Chicken

• 6 chicken breasts, skinned, boned, and pounded
• 2 (8 oz) packages of sour cream
• 4 tablespoons dried or fresh chives, snipped
• 6 strips bacon
• 1 tablespoon peanut or vegetable oil
• ¼ cup cream sherry

Divide cream cheese into 6 portions. Place 1 portion in the center of each chicken breast. Fold, or roll breast around cheese and wrap 1 bacon strip around each stuffed breast. Grease an 8 x 8 inch or 9 x 13 inch baking dish with oil. Pour in cream sherry. Place chicken breasts fold side down in dish. Bake on 325 for I hour or until breasts are done.

Cyndi Wright

Carrots Jo Ann

• 1 pound carrots, fully cooked
• ¼ cup liquid from carrots
• ½ cup mayonnaise
• 2 tablespoons horseradish
• 2 heaping tablespoons minced onion
• Salt and pepper to taste
• Dash of paprika

Cook carrots until done. In a bowl mix carrots, mayonnaise, carrot liquid, horseradish, onion, salt, pepper, and paprika well. Place in a casserole dish, and cover mixture with bread crumbs. Bake on 350 for 30 minutes or until browned.

Betty Land

Eight Layer Salad

• 1 head of lettuce
• ½ cup celery, chopped
• 1 cup green pepper, chopped
• 1 small onion, chopped
• 1 package frozen green peas, uncooked
• 1 cup mayonnaise
• 4 ounces grated cheese
• 6 slices of bacon, cooked and crumbled

Break lettuce into bite size pieces and layer in a glass bowl. Layer other ingredients on lettuce in order given. Let set 24 hours covered in the refrigerator. Toss 10 minutes prior to serving.

Sharon Heard

Pear Bread

• ½ cup butter
• 1 cup sugar
• 2 cups flour
• ½ teaspoon baking soda
• ¼ cup yogurt, buttermilk, or sour cream
• 1 cup coarsely chopped pears, cored and peeled
• 1 teaspoon vanilla
• 2 eggs
• 1 teaspoon baking powder
• 1/8 teaspoon nutmeg

Cream butter, gradually beat in sugar. Beat in eggs one at a time. Combine dry ingredients; add to egg mixture alternately with yogurt. Stir in pears and vanilla. Pour into a buttered 9 x 5 x 3 inch loaf pan.
Bake on 350 for 1 hour.

Mary Lou Grupp

Before we sign off this morning, let’s take a quick look at a REAL Cowboy. I think we’ve posted this before, but Deb and I saw it again last night and both got another laugh from it! Here’s hopin you guys do too!

A Real Cowboy

He’s a sport, ain’t he??

You guys have a great day and God Bless you and yours, and our Country as well! Deb says to keep a smile on your face, and one in your heart!

Dub and Deb

Miz Judi convinced Deb and I about a year ago to start Ridin Out the Recession in Miz Judi’s Kitchen, and we’ve had a lot of fun with it. Better yet, we’ve met so many good people that it’s amazed us both. It was, and still is just a hoot to be involved in!

While we’re on the subject of cookin this morning, I just want to say that up until just recently, the last couple weeks or so, we’d forgotten what a young man could eat like. Then all of a sudden we had the chance to once again witness such a feat…with TWO of em!

Mark had gone on vacation, so I utilized the two guys that help him in our business out here on the place.

Now I gotta say that I’m very impressed with them both. They’re absolutely great kids, excuse me, young men, they’re both good workers, and very polite, and respectful. Traits we don’t see nearly as much as we should these days.

All this bein true, but dad-gum, we fed those two the last couple weeks at lunch, and good night a livin, those guys…CAN EAT! They’re bottomless pits, I ain’t kiddin!

Corey, who has been with us over a year, is 21, and Elmo who has been with us a couple-three months, is 20 or 21. At one meal, Deb served them meatball subs with chips, TWO subs each, and after finishing Elmo asks, “Got any more subs?” I was like, “Get your rear-end back out there and get to work!!” LOL!

They ate like that every time they sat down for lunch. Two growin boys…man I’m glad ours are grown now!! Really, Deb and I could care less how much they ate, we actually got a kick outta watchin em shovel it down, but it was amazing since we hadn’t been around kids of that age very much anymore at mealtime. PHEW!! LOL!

I just thought I’d share that with you guys today, it tickled us both, and I had a ball pickin at em over it.

Next, let’s take a quick gander of a joke my Aunt Ann sent to us…

Three Holy Men & a Bear

A Catholic Priest, a Baptist Preacher, and a Rabbi all served as chaplains to the students of Northern Michigan University in Marquette .

They would get together two or three times a week for coffee and to talk shop.

One day, someone made the comment that preaching to people isn’t really all that hard, a real challenge would be to preach to a bear.

One thing led to another, and they decided to do an experiment.

They would all go out into the woods, find a bear, preach to it, and attempt to convert it.

Seven days later, they all came together to discuss their experience.

Father Flannery, who had his arm in a sling, was on crutches, and had various bandages on his body and limbs, went first.

‘Well,’ he said, ‘I went into the woods to find me a bear. And when I found him, I began to read to him from the Catechism. Well, that bear wanted nothing to do with me and began to slap me around. So I quickly grabbed my holy water, sprinkled him and, Holy Mary Mother of God, he became as gentle as a lamb The Bishop is coming out next week to give him first communion and confirmation.’

Reverend Billy Bob spoke next. He was in a wheelchair, had one arm and both legs in casts, and had an IV drip. In his best fire-and-brimstone oratory, he claimed, ‘WELL, brothers, you KNOW that we don’t sprinkle! I went out and I FOUND me a bear. And then I began to read to my bear from God’s HOLY WORD! But that bear wanted nothing to do with me. So I took HOLD of him and we began to wrestle. We wrestled down one hill, UP another and DOWN another until we came to a creek. So I quickly DUNKED him and BAPTIZED his hairy soul. And just like you said, he became as gentle as a lamb. We spent the rest of the day praising Jesus..Hallelujah!

The priest and the reverend both looked down at the Rabbi, who was lying in a hospital bed. He was in a body cast and traction with IVs and monitors running in and out of him. He was in really bad shape.

The Rabbi looked up and said: “Looking back on it, …….circumcision may not have been the best way to start.”

Well, once we finally fire off the cook stove this morning we have some “good groceries” to share with you guys today. All these come from my “Mama Ruthie’s” cookbook she’d gotten from some of her “buddies” in Apopka.

It was put out by the Presbyterian Women from the First Presbyterian Church, Apopka, in 1990. Let’s take a look…

Pressure Cooker Stew

• 1 tablespoon fat
• 1 lb. round steak cubed, in 1 inch squares
• 1 large onion, sliced
• Salt and pepper to taste
• ½ cup water
• 4 small white potatoes
• 1 cup green beans
• 4 small carrots
• 1 cup canned tomatoes
• 1 tablespoon flour
• ¼ cup water

Heat pressure cooker and add fat. Brown meat and add onions, salt, pepper, and ½ cup water. Place potatoes, green beans, carrots and tomatoes over meat. Close cover securely.

Place pressure regulator on vent pipe and cook 10 to 12 minutes at 15 pounds of pressure. Let pressure drop of its own accord. Make a paste of flour and ¼ cup of water. Stir into stew to thicken.

Joe Connelly

Pan-Fried Cabbage

• 2 tablespoons bacon drippings
• 1 small head of cabbage, shredded (4 cups)
• ¼ cup vinegar
• ¼ cup water
• 1 tablespoon sugar
• ½ teaspoon salt
• Dash cayenne

Heat drippings in skillet. Add cabbage, vinegar, salt, water, sugar and cayenne. Cook over medium heat, stirring occasionally, until cabbage is lightly browned, but still crisp. About 10-12 minutes.

Marvin Bridges

Carrot Nut Bread

• ½ cup corn oil
• ¾ cup sugar
• 1-3/4 cups un-sifted flour
• 2-1/2 teaspoons baking powder
• ½ teaspoon salt
• 1-1/2 teaspoons cinnamon
• 1 cup shredded carrot
• 2 eggs
• ½ cup chopped nuts

Stir together oil and sugar. In large bowl stir together flour, baking powder, salt and cinnamon; stir into corn oil mixture. Stir in carrots. Add eggs one at a time, beating well after each addition. Stir in nuts. Turn into a greased 8-1/2 x 4-1/2 x2-1/2 inch loaf pan.

Bake on 350 for 55 to 60 minutes, or until cake tester comes out clean.

Cheryl C. Hoffman

Granny’s Relish

• 11 cups ground green tomatoes
• 4 cups ground green peppers
• 2 cups ground onions
• 4 tablespoons salt
• 3 cups vinegar
• 6 cups sugar
• 1 tablespoon dry mustard
• 1 tablespoon celery seed

Mix tomatoes, peppers, onions, and salt together and let stand for 1 hour. Drain and transfer to large kettle. Add vinegar, sugar, mustard, and celery seed. Bring to a boil, lower heat and simmer, uncovered for 20 minutes. Seal in sterile jars.

Sis Pitman

If not, I want you to know “straight up” Miz Judi, the possum…was Deb’s idea! LOL!

Well, we better get started this morning, and maybe, just maybe, ole Judi won’t know we even cooked a dern possum in her kithchen, huh? Let me fire off the cook stove, and away we go!

You guys know by now that Deb and I love lookin at cookbooks, and probably me, worse than her. If ya’ll remember the old recipe for getting to sleep at night, well, it was just countin some sheep.

That just never would do it for me. I’d much rather go to sleep countin something else…like pork roasts! So, many times I’ll read through a cookbook just prior to “hittin the sack.” Works every time!

Last night I was readin through a cookbook, “Deep South Staples…or, how to survive in a southern kitchen without a can of cream of mushroom soup,” written by, Robert St. John. Now for ole Sandra, out in Vicksburg, Mr. St. John is a fellow Mississipian…Hattiesburg. It’s published by, the Different Drummer Press, Hattiesburg, Mississippi.

So if Mr. St. John uses any language that our Northern, or “Yankee friends” don’t cotton to, well, just give ole Sandra a ring…she’ll interpret it for you guys! Her HOME phone number is…601, jus kiddin Sandra! LOL!!

I’ve looked through this cookbook several times, but last night I went to readin it in earnest, and I gotta tell you, this guy is a hoot! I laughed out loud several times, and I REALLY, enjoy a laugh! It’s great! Once more, get ya one!

Buttermilk Chicken

• 8 chicken breasts, boneless and skinless
• 1 tablespoon garlic, minced
• 1 cup buttermilk
• 1 teaspoon salt
• 2 teaspoons hot sauce
• 1 tablespoon Worcestershire sauce
• 2 tablespoons Poultry Seasoning (below)
• 1 teaspoon black pepper
• 1 cup flour
• 2 tablespoons bacon grease (or canola oil)
• 2 cups Mushroom Bechamel Sauce (below)
• ½ cup sour cream
• ½ cup green onion, chopped

Preheat oven to 350.

In a mixing bowl, combine garlic, buttermilk, salt, hot sauce and Worcestershire sauce. Mix well and pour over the chicken. Allow to marinate for 1 to 2 hours. After marinating, remove the chicken and reserve the buttermilk marinade. Add poultry seasoning and pepper to the flour.

Place bacon grease in a large skillet over medium-high heat. Lightly flour chicken and brown on both sides in the skillet.

Pour chicken into a 3 quart Pyrex baking dish. Combine marinade, mushroom béchamel sauce, green onion, and sour cream. Spread mixture evenly over chicken. Bake uncovered for 25 minutes. (or, until done).

Poultry Seasoning

• ¼ cup Lawry’s Seasoned Salt
• ¼ cup garlic powder
• ¼ cup white pepper
• ¼ cup lemon pepper
• ¼ cup celery salt

Combine and mix well. Store in an airtight container. Yield…1-1/4 cups

Mushroom Bechamel Sauce

• 1 tablespoon olive oil, light
• ½ cup onion, minced
• ¼ cup shallot, minced
• ¼ cup celery, minced
• 2 teaspoons salt
• 1 teaspoon garlic, granulated
• ½ teaspoon thyme
• 10 oz. mushrooms, cleaned, and sliced (4 cups)
• 3 cups chicken broth
• ½ cup butter
• ¾ cup flour
• 1 cup whipping cream

Heat oil in a 3 quart saucepot over low heat. Add onions, shallots, celery and salt. Cook vegetables until tender. Add mushrooms and increase heat to medium. Cook 10 minutes, stirring often. Add chicken broth, garlic, and thyme. Bring back to a simmer and cook 10 more minutes.

In a separate skillet, make a light-blonde roux by melting butter and stirring in flour. Add to simmering broth mixture. Cook 3 to 4 minutes and add cream. Freezes well. Yield…2 quarts.

Jill’s Sweet Potatoes

• 4 cups sweet potatoes, cooked, peeled and mashed
• 3 cups sugar
• 4 eggs, beaten
• 1 cup heavy cream
• 3 sticks butter
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1 cup Rice Krispies
• 1 cup pecans, chopped
• 1 cup walnuts, chopped
• 1 cup brown sugar

Preheat oven to 350. Grease a 13×9 inch casserole dish. Combine hot sweet potatoes, sugar, eggs, cream, half the butter, cinnamon and nutmeg in a bowl; mix thoroughly. Add sweet potatoe mixture to greased casserole dish.

Combine Rice Krispies, pecans, walnuts and remaining butter, and the brown sugar in a bowl. Mix until crumbly. Sprinkle over sweet potato mixture.

Bake 40 to 45 minutes or until center is hot. Yield…10 to 12 servings.

Baked Possum

• 1 large, adult possum

Skin and gut the possum. Place on a nice pine board and slide that combination into a hot oven. Cook for 4 hours. When the possum is thoroughly cooked, remove the possum from the oven…and eat the pine board! LOL!

This book is full of tales, such as, “the possum.” It has some great recipes, and keeps a grin on your face throughout! Like I said a little earlier…next time in town, just give it a look-see!

Well, it’s bout that time again, huh? Ole Santa is already gearin up for a mighty big night! You reckon there just might be some excited children runnin around this evenin? Those little fellers are on go, I grant ya!

Honestly, I can’t believe that another year has almost come and gone! Where in the world does the time go? Deb and I talk about it all the time.

Well, with tomorrow bein Christmas, I figured we’d put up some recipes that are very good this time of year, and not only that. These recipes are very easy on your pocketbook too! I don’t know about all you other “BROKE Santas” out there, but here in our household it’s lookin like it might just be soup…for a while!! LOL!

We hope you guys enjoy them, and in the same breath, let’s take a minute or so to wish every one of you a…VERY MERRY CHRISTMAS, AND a Happy New Year!

We all have so many things to be thankful over, and for me, well, I’ve only received the best Christmas present I’ve ever had…my Deb’s here with me!! Thank you Lord!

In all honesty guys, she’s doing fantastic. She looks and feels good, and spends her day doing whatever comes up. Garden? She’s there. Cookin? She’s there! Cleanin? She’s on it! Her life style has changed only…for the better!

We’re eating a lot better, exercising, and I must say…life, is good! We wish you all the same happiness that we’ve experienced!

Today’s recipes come from once again, Deb’s OLDER sister Louise. They come from a cook book that Louise and friends put together for their church. They’re all “country folk,” so this means…good eatin. Thanks again, “Weezie!”

Once more, Merry Christmas, and God Bless! Also, be sure and don’t forget, as Deb says, keep a smile on your face, and one in your heart!

Oh, I almost forgot. For all you male buddies out there, we’ve got a special treat for you guys today, on this Christmas Eve! So get your minds in the gutter, and let’s check it out…

The Sneak Preview Edition of the 2012 Hooters Calendar! Myself…I’m kinda partial to “Miss July…” as that’s my birthday month!

I gotta believe that this wasn’t QUITE what you had in mind, huh guys?? LOL!

Split Pea Soup:

• 1 ham hock
• 1 lb. split peas, soaked for 1 hour
• 1 tablespoon shortening
• 2 medium onions, chopped fine
• 2 stalks celery chopped fine
• 1 teaspoon sage
• 1 teaspoon thyme
• 1 bay leaf
• Salt and Pepper to taste.

Boil ham hocks in 2 quarts of water. Add peas. In skillet melt shortening. Add onions, celery, sage, thyme, and bay leaf.

When onions are cooked clear, put mixture in pot with peas and ham hocks. Salt and pepper to taste. Simmer 3 hours adding water as needed.

Diana Evans

Cream of Broccoli Soup:

• 1 (10 0z.) package of frozen, chopped broccoli
• 1 (10-3/4 oz.) can cream of potato soup
• 1 soup can of milk
• Salt and pepper to taste

Cook broccoli in small amount of water. Drain; add soup and mix well. Then add milk, salt, pepper, and butter. Simmer until well blended and heated.

Diana Evans

Seven Can Soup:

• 1 (10-3/4 oz.) can of condensed tomato soup
• 1 (14 oz.) can Rotel tomatoes
• 1 (14oz.) can tomato sauce with celery, onions, and peppers
• 1 (15 oz.) can chili with beans
• 1 (14 oz.) can chili without beans
• 1 (15 oz.) can whole kernel corn, drained
• 1 (15) oz. can of mixed vegetables, drained
• 1 lb. ground beef
• 1 tablespoon sugar

Brown ground beef and drain. Mix all ingredients in a crock pot and simmer for several hours.

Betty Fortner

Tomato Chicken and Rice Soup:

• ¼ cup all-purpose flour
• 1 large onion, chopped
• 1 large green pepper, chopped
• 2 celery ribs, chopped
• 3 green onions, chopped
• 3 garlic cloves, minced
• 2 teaspoons canola oil
• 2 cups water
• 2 (14 oz.) cans chicken broth
• 2 cups cooked brown rice
• 2 cups cubed chicken breast
• 1 (14-1/2 oz.) can diced tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste

In a small, non-stick skillet, brown flour over medium-high heat; set aside. In a Dutch oven or soup kettle, sauté the onion, green pepper, celery, green onion, and garlic in oil until tender; stir in flour until blended.

Stir in remaining ingredients; bring to a boil. Reduce heat; simmer uncovered, for 15 minutes. Discard bay leaf.

Jeanne Fannin

Chicken Soup:

• 1 lb. boneless chicken breast (cut into ½ inch cubes)
• 3 (14-1/2 oz.) cans chicken broth
• 3 cups water
• 4 medium carrots, chopped
• 1 celery rib, chopped
• 1 medium onion, chopped
• 1 teaspoon minced, fresh parsley
• ½ teaspoon salt
• ¼ teaspoon garlic powder
• ¼ teaspoon poultry seasoning
• ¼ teaspoon pepper

In a small skillet, coated with a non-stick cooking spray, brown chicken. Add the broth, water, vegetables, and seasonings. Bring to a boil. Reduce heat, and simmer, uncovered for 30 minutes.

Jeanne Fannin

Today we’ll share a few more casserole dishes with you guys! I’m not sure about the rest of you, but I personally, kinda like a dish that’s got a little of everything in it! It’s almost like a “one stop shop!”
The more I can get on my plate conveniently…the better I like it, and with a casserole you’re getting a pretty good dose of all of it with every scoop of the spoon! I like that!

Actually, any casserole for that matter, are all pretty much meals in themselves. You want veggies, shoot, just chunk em in. Ya got your veggies. Rice??? Just toss it in! Even most any type of meat can be added to whatever type of casserole you may serve!

They are very versatile in the number of ways you can mix or match em. Your own taste is basically the only drawback. So a good rule of thumb when mixing up a casserole is very simple…if you like it, why not toss it in with the other ingredients! If you don’t like something in particular, why would you put it in anyway?? Gimme a break! LOL!

We’ve also mentioned casseroles are a very good way to put a good, nutritious meal on the table, many times, at a fraction of the cost of other meals. Think about it for a moment…

Say you’re feeding a family of five. Hamburger today is fairly costly anymore, but what isn’t? Still though, Deb and I both consider it one of the better buys, meat wise. There’s just no waste, plus it can be served with just about anything.

Where it may take 2-3 pounds to patty out and fry, or grill a burger for everyone, with a casserole, you could put in maybe ½ a pound, and there you go. A full meal that is prepped fairly easily, not a big mess to cleanup afterwards, is very reasonable on your “pocket-book,” and is tasty to boot!

This means that if you were to put a casserole together, with hamburger for instance, you could serve meat in your casserole 4 to 6 times, versus once using your hamburger as a patty for each person. The same amount of meat , but supplying you with many more meals.

So in an economy like what we’re experiencing today, Deb and I feel that casseroles are pretty dern hard to beat! What say you?

The recipes today come from the cook book, “Cooking in the South,” and was written by, Johnnie Gabriel.

It was published by Thomas Nelson, Inc., Nashville, Tennessee.

Mrs. Gabriel has been making cakes for over 20 years. Now I ain’t trying to let anybody in on your age by stating this, Mrs. Gabriel, but that’s what the book says!! LOL!!
Anyway, in 1996 she opened a restaurant and catering company in Marietta, Ga., Gabriel’s Desserts, and before long began serving lunch and dinner.

Deb also pointed out to me that Mrs. Gabriel was a cousin to…Paula Deen! I told Deb, “How bout them apples? Now, who’s Paula Deen??” LOL!! Of course we all know who Paula Deen is, and I personally consider her smile, as maybe, one of the prettiest in the South! Besides Deb’s!! I ALMOST put my dern foot in my mouth…Phew!!

Anyway, we believe if you were to purchase this book, you’d probably enjoy it as much as we have. There are a number of great dishes sprinkled with stories, and tips.

Today, Deb and I have found that cook books aren’t just about cooking anymore…they also can be very entertaining reading too! We have several that we consider some of the better books in our small library.

Well, that’s about enough gab for this morning, and I’m sure you guys are ready to check out these recipes. Soooo…let’s fire off the dern cook stove!

Eggplant and Tomato Casserole:

• ¼ cup olive oil
• 2 large eggplants, peeled and cubed
• 1 teaspoon chopped basil
• 2 garlic cloves, minced
• 6 tomatoes, peeled, seeded, and chopped or 1 (28 oz.) can tomatoes, well drained and chopped
• ¼ stick (1/2 cup) butter
• ½ cup of milk
• 1 (10-3/4 oz.) can cream of mushroom soup
• 3 large eggs, beaten
• 1 teaspoon salt
• ¼ teaspoon black pepper
• ¾ cup cracker crumbs
• 3 tablespoons butter, melted

In a large skillet heat the olive oil over medium heat. Add the eggplant, basil, and garlic and sauté in the olive oil. Turn the heat to low and cover the skillet. Let the vegetables “sweat” for about 15 minutes, stirring occasionally. If you use fresh tomatoes, add them to the eggplant the last 5 minutes of the “sweating” process.

(If using the drained canned tomatoes, they will be added later.) Add the butter, milk, soup, eggs, the chopped canned tomatoes (if using the fresh ones, they will already be in the skillet), salt, and pepper. Stir well.

Preheat the oven to 375. Coat a 14×10 inch baking dish with non-stick cooking spray. Add the eggplant mixture. In a small bowl combine the cracker crumbs with the melted butter. Top the eggplant mixture with the buttered cracker crumbs. Bake for 30 minutes. Cover with aluminum foil the last 10 minutes if the cracker crumbs are browning too quickly.

If you were to drop in and eat at Gabriel’s Desserts, this is the eggplant casserole you’d be served.

Hash Brown Casserole:

• 1 (32 oz.) package frozen shredded potatoes, thawed
• 1 cup (2 sticks) butter, melted, divided
• 1 (10-3/4 oz.) can cream of chicken soup, undiluted
• 3 cups (12 oz.) grated American Cheese
• 8 oz. sour cream
• 1 teaspoon salt
• ½ cup chopped onion
• 2 cups crushed cornflakes

Preheat the oven to 350. Spread the thawed potatoes over the bottom of a 13×9 inch baking dish. In a medium bowl, combine ½ cup of the melted butter, the soup, cheese, sour cream, salt, and onion, mixing well. Pour the mixture over the potatoes. Top with the cornflakes and drizzle with the remaining ½ cup of melted butter. Bake, uncovered, for 45 minutes.

They say this casserole is one of their customer’s favorites, and this casserole is on their menu at least every other week.

Macaroni and Cheese:

• 4 quarts (16 cups) water
• Pinch of salt
• 1 (16 0z.) package elbow macaroni
• 6 tablespoons of unsalted butter
• 1 teaspoon dry mustard
• 6 tablespoons all-purpose flour
• 1-3/4 cups low-sodium chicken broth
• 3-1/2 cups whole milk
• 16 oz. Colby cheese, shredded
• 8 oz. extra-sharp Cheddar cheese
• Salt, and Black pepper to taste
• 8 oz. ham, cubed (This is optional)
• About 50 Saltines or Ritz crackers
• 2 tablespoons unsalted butter, melted

Preheat the oven to 400. Coat a 13×9 inch baking dish with non-stick cooking spray. In a large stockpot, bring the water to a boil. Stir in a hefty pinch of salt and add the macaroni. Cook about 5 minutes, stirring occasionally until the macaroni is **al dente. Drain the macaroni and set aside.

** al dente, is an Italian term meaning “to the tooth,” and is used in reference to the degree of doneness of pasta, risotto, or vegetables. The food should be cooked only until it is slightly chewy when biting into it. It should not be soft and overdone nor have a hard center.

Using the same pot after drying it, add the butter, and melt on medium heat. Add the dry mustard and the flour, cooking and stirring constantly to make a golden colored roux. Whisk in the chicken broth and milk, simmering 5 to 6 minutes, or until thickened. Remove the mixture from the heat, and stir in the cheeses. Stir until the cheeses are completely melted. Add the salt and pepper. Add ham, if desired, for a hearty, main dish meal. Add the pasta to the cheese mixture, stirring to combine and coat all of the pasta.

Pour the macaroni mixture into the prepared baking dish. Using a food processor break the crackers into fine crumbs (about 2 cups) or put them in a reusable plastic bag and crush with a rolling pin until they are fine pieces. Add the melted butter. Sprinkle the cracker mixture over the top of the casserole. Bake for 35 to 40 minutes, or until the casserole is bubbling and the cheese melts.

Since we are getting okra heavily, at least picking it every other day, and our mustards are just fixing to really be producing too, I figured we’d share with you a couple recipes, one for okra, and one for greens.

First off though, let me show you a couple pictures of what we picked today…

This first picture is of the okra, and this will do us another 15-20 pints pickled.

The second is of our mustard greens, and this will give us 4-5 good messes. This was the first real picking of these we’ve had. We picked two of the three rows, so there’s at least another 1/3 again of what’s in the floor. Those we’ll finish picking tomorrow.

Anyway, our first recipe today is one we’ll be cooking tomorrow. I can’t wait to try this, and afterwards, I’ll let you guys know how it turns out. I believe this will be pretty good. I KNOW I’ll like it, but I’m not so sure ole Deb will?? I think this is simply a case of…more for me!

Our first two recipes come from Epicurious. The last comes from once again from the cookbook, “The Best Kept Secrets of the South’s Best Cooks.” It comes from the editors of Southern Living.

Well, that’s enough gabbing for now, huh? Let’s fire off the cook stove here in Miz Judi’s Kitchen…

Spinach, Mustard Green, and Potato Soup:

• 4 tablespoons olive oil
• 2 cups chopped onions
• 3 pounds potatoes, peeled, and cut into 1 inch pieces
• 8 cups (or more) of water…you can substitute chicken broth
• ½ teaspoon dried, crushed red pepper
• 4 garlic cloves, minced
• 1 bunch mustard greens (about 12 oz.), stems trimmed, coarsely chopped
• 1 (10 oz.) package fresh spinach, stems trimmed

Heat 2 tablespoons oil in a heavy large pot over medium heat. Add onions and sauté until tender and golden, about 8 minutes. Add potatoes; sauté 3 minutes. Add 8 cups water (or broth) and crushed red pepper. Bring to a boil. Reduce heat. Simmer until potatoes are tender, about 20 minutes.

Meanwhile, heat remaining 2 tablespoons of oil in another heavy pot over medium heat. Add garlic; sauté until fragrant, about 1 minute. Add mustard greens and all but 1 cup of spinach leaves; sauté until wilted, about 3 minutes.

Add sautéed greens to potato mixture. Working in batches, puree soup in a blender until smooth. (Can be prepared one day ahead. Cool. Cover and refrigerate. Return soup to pot. Bring to simmer, thinning with more water, if desired. Season soup to taste with salt and pepper.

Cut remaining 1 cup of spinach leaves into 1/3 inch wide slices. Ladle soup into bowls. Add dollop of sour cream to each bowl. Garnish soup with spinach leaves and serve.

Okra and Corn Bake:

• 2 cups sliced fresh or frozen okra
• 3 to 4 tablespoons butter, divided
• 1 can (11 to 15 ounces) whole kernel corn, or about 1-1/2 cups cooked corn kernels
• 2 tablespoons flour
• 1 cup milk
• 8 ounces shredded sharp Cheddar cheese
• 1 cup dry bread crumbs

Stir-fry okra in 2 tablespoons butter for 10 minutes. Place in baking dish alternating layers with drained corn.

Make a white sauce by melting remaining butter in a saucepan over low heat and blending in flour. Milk should be added all at once, cooking quickly and stirring constantly. Cheese is stirred in until blended. Pour this mixture over vegetables.

Melt remaining 1 or 2 tablespoons of butter and toss with bread crumbs. Sprinkle buttered crumbs over casserole. Bake at 350° for approximately 45 minutes, until the casserole is heated through and the crumbs are brown.

Molasses Pork Tenderloin with Red Wine Sauce:

Well, since we might be catchin a few pigs here directly in our new hog trap, and we’ll feed some out, why not give a dern pork recipe today too? I just believe we will!!

• 1-1/4 cups molasses
• 1 cup reduced sodium soy sauce
• ¼ cup fresh lemon juice
• ¼ cup olive oil
• 3 tablespoons minced, fresh ginger
• 2 large garlic cloves, minced
• 3 (3/4 pound) pork tenderloins
• **Red Wine sauce

Combine molasses, soy sauce, lemon juice, oil, ginger, and garlic in a shallow dish or zip-lock freezer bag; add tenderloins. Cover or seal, and chill for 8 hours.

Remove tenderloins from marinade. Grill tenderloins, covered with grill lid, over medium-high heat, turning occasionally, 20 minutes, or until a meat thermometer inserted into the thickest portion registers 160 degrees. Let stand 10 minutes before slicing. Serve with Red Wine sauce.

** Red Wine Sauce:

• ½ small sweet onion, minced
• 2 tablespoons butter
• ½ cup dry red wine
• 1 (14 oz.) can beef broth
• ¼ cup water
• 2 tablespoons corn starch

Saute onion in butter in small saucepan over medium-high heat 3 minutes. Add wine; cook 3 minutes. Add beef broth; bring to a boil, and cook 5 minutes.

Stir together ¼ cup water and cornstarch; add to broth mixture and cook, stirring constantly, 1 minute or until mixture thickens. Remove from heat, and serve over tenderloin.

The woman’s husband also comes home. She puts her lover in the closet, not realizing that the little boy is in there already.

The little boy says, ‘Dark in here.’
The man says, ‘Yes, it is.’
Boy: ‘I have a 7 Iron.’
Man: ‘That’s nice’
Boy: ‘Want to buy it?’
Man: ‘No, thanks.’
Boy: ‘My Dad’s outside.’
Man: ‘OK, how much?’
Boy: ‘$450′

In the next few weeks, it happens again that the boy and the lover are in the closet together..

Boy: ‘Dark in here.’
Man: ‘Yes, it is.’
Boy: ‘I have a golf glove.’
The lover, remembering the last time,
Asks the boy, How much?’
Boy: ‘$250′
Man: ‘Sold.’

A few days later, the Dad says to the boy, ‘Grab your clubs, let’s go to the range and hit a few.’ The boy says, ‘I can’t, I sold my 7 iron and my glove.’ The Dad asks, ‘How much did you sell them for?’
Boy: ‘$700′

The Dad says, ‘That’s terrible to over charge your friends like that…that is way more than those two things cost. I’m taking you to church, to confession.’

They go to the church and the Dad makes the little boy sit in the confessional booth and closes the door.

The boy says, ‘Dark in here.’

The priest says, ‘Don’t start that shit again; you’re in my closet now.

This came last night from a good buddy of ours. I got a big kick out of it, and hope you guys do so as well.

What does this have to do with our recipes for today? Absolutely nuthin!

So, let’s go ahead and check out our recipes for today. Once more they are provided by a cookbook we found that is actually right up my and Deb’s alley…“White Trash Cooking!”

Day Old Fried Fish:

• 3 bay leaves
• 1 bunch of green onions chopped, or one medium yellow onion chopped
• 2 tablespoons of cooking oil
• 1 large clove of garlic
• ¼ cup of white vinegar
• 1 lime (use only the juice
• 3 tablespoons of ketchup
• ½ cup of stewed tomatoes
• Salt and Pepper to taste
• Tabasco sauce to taste
• Left over fried fish

Heat oil in iron skillet. Fry green onions and garlic until limp. Add tomatoes and bay leaves and cook 15 minutes. Then add lime juice, ketchup, vinegar, salt pepper, and Tabasco. Cook another 15 minutes.
Place cold fish in deep dish in layers, and pour the above ingredients while hot over the cold fish and let stand in the refrigerator for two hours up to two days. The longer you let it stand, the better the flavors.

Salmon Pie:

• 2 eggs, beaten
• 1 teaspoon lemon juice
• 1 tablespoon chopped parsley
• ½ teaspoon butter
• ½ cup buttered breadcrumbs
• ½ cup sweet milk
• 2 teaspoons chopped onion
• ½ teaspoon sage
• 1… 1 pound can salmon, drained

Combine all ingredients; place in 8 inch greased casserole dish. Bake on 350 for 40 minutes.

Aunt Cora’s Coleslaw:

• 1 medium head of cabbage
• 1 medium yellow onion, chopped
• ½ pint of mayonnaise (use more if you like it juicy)
• 3 heaping tablespoons of pickle relish (a little juice)
• Salt and pepper to taste

Shred and chop the cabbage head until it’s as fine as you like it, and then put it in a bowl. To the bowl, add your onion, mayonnaise, pickle relish, salt and pepper to taste (black pepper is very important to a good coleslaw). Now let it stand in the refrigerator for 2 to 3 hours before serving.

This is perfect for your fish fry, with hush puppies, home fries, or grits.

1-2-3-4 Cake:

• 1 cup oleo
• 2 cups white sugar
• 3 cups flour
• 4 eggs
• 1 scant cup milk or water
• 2-1/2 teaspoons Calumet baking powder
• ½ teaspoon each of McCormick’s lemon and vanilla extract
• Pinch of salt

Cream oleo, sugar, and egg yolks. Sift baking flour, salt and flour together. Add alternately with liquid; add flavorings. Fold in stiffly-beaten egg whites last.

Bake in tube pan on 300 for 1-1/4 hours, or until a toothpick inserted in the center comes out clean.

Deb and I were out the other day, and we were killing some time at the bookstore. She was picking up a couple crossword puzzles, so I was mostly just wandering around…in the cookbook section…again.
Honestly though, I do enjoy looking at the cookbooks and seeing the different recipes people across the Country use, mainly…South of the Mason-Dixon Line! LOL!! If they have the words “GRITS” in them, I know right then…it’s my kinda book!

Like I said, I was just browsin around, and then I saw it…a book with a title that warmed my heart. It’s title… “White Trash Cooking.” It’s the 25th anniversary edition, and was written by Ernest Matthew Mickler. It was published by Ten Speed Press, an imprint of the Crown publishing Group, which is a division of Random House Books.

Harper Lee, the Alabama native best known for her novel, “To Kill a Mockingbird,” was quoted as saying, “I have never seen a sociological document of such beauty. The photographs alone are shattering… “White Trash Cooking,” is a beautiful testament to a stubborn and proud people.”

The photographs themselves are almost worth the price of the book alone. From the ole kerosene lamp on the table, to the dish drain with the old colander and hand cracked mixer, to the “share-cropper styled” houses, the cast iron cookware, the hamper basket full of purple-hulled peas, to the photographs of the individuals themselves.
It truly is a testament not only to the people, but their history as well. We’re both enjoying this book.

Today, let’s post a couple of the recipes, and try them if you like. Who knows, you may soon find that you too, may come to love and enjoy a big plate of good ole , “White Trash Cooking!”

Uncle Willie’s Swamp Cabbage Stew:

• 1 medium swamp cabbage
• 2 large chopped onions
• 3 pieces of fatback
• 1 teaspoon of white sugar
• 2 cans of tomatoes
• 1 pod of hot, green peppers, chopped
• Pinch of Thyme

Fry fatback, onions, and chopped swamp cabbage till it starts to brown. Add tomatoes, sugar, peppers, and thyme. Simmer until it thickens and tomatoes cook down. Add another pinch of thyme 10 minutes before it’s done. Serve over rice.

If you don’t have access to swamp cabbage, Heart of Palm that you can purchase from the supermarket will work.

Peggy’s Pig Eggs:

• 6 hard-boiled eggs (peeled)
• 2 eggs, beaten
• 1 cup of breadcrumbs, or cornmeal
• 1 pound of loose sausage meat

Mix ½ the beaten eggs with the sausage meat. Pat the meat around the outside of the boiled eggs until it’s even all the way around. Then smear the rest of the beaten eggs on the meat covered eggs and roll them in the breadcrumbs.

Now you have something that looks like six large goose eggs. Fry these in a heavy iron skillet with ½ inch of oil in the bottom until golden brown. Make sure you roll them around while they’re frying to brown them evenly.

Drain on a brown paper bag to get rid of the extra grease, and then chill them overnight before using.
“Your company won’t believe their eyes when they cut them open,” says Peggy Lou Dawson of Pee Dee, North Carolina.

Yankee Puddin:

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• 4 sweet potatoes, grated
• 2 sticks oleo
• ¼ cup Karo syrup
• 1 cup grated coconut
• 4 eggs, whole
• 1 cup chopped pecan
• 1 cup chopped dates
• ½ cup cooking sherry
• ¾ cup chopped raisins
• 1/8 teaspoon cinnamon
• 2 cups sweet milk
• 1/8 teaspoon allspice
• 2 cups sugar

Beat eggs and sugar; fold in all other ingredients and bake for 1-1/2 hours at 300 degrees. A thick casserole dish works best.

This may be served as a dessert, topped with Reddi Whip, but it goes good with meat and vegetables too.