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!

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

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

Well, I guess you all know who’s fixin to be makin his rounds, huh? I was gonna advise one and all you better be good, but shoot, if you haven’t been up till now, I don’t guess there’s any need of changing anything around this late in the game.

Man, we’ve got an excited herd of grandkids runnin around. Bless their hearts, they’re tryin their best to be good, but I don’t know…they might just have too much of their Nana in them to help it! We’ll have to just play it by ear, I guess!

Anyway, if you guys are anything like our clan, and I have to bet ya’ll are, we’ll be putting on a feed bag up at my Mom and Dad’s. Good night at the food that woman puts on a dern table…but I ain’t complainin one bit!

With that being said, ole Deb and I been tryin our best to curb our eating some, and salads are a pretty good place to start. So today, this is what we’ll be sharin with you guys…rabbit food! At least 3 outta 4 have some type of meat in them, so in regards to salads, we’re probably cheatin some…

All three salads come from a cook book of a man I used to love to hear talk, he’d always be tryin to “jerk your chain,” which was entertaining, but the man could do wonders with a cook stove!

His name…Justin Wilson, and this cook book is, “Justin Wilson’s…Homegrown Louisiana Cookin.” It was published by MacMillan Publishing Company.

Take a look, we’ll believe you’ll like these…I guarroantee it!

Pork Salad:

This can be served as a salad, or served on a lettuce leaf as a side dish…

• 1 pound raw pork, or leftover cooked pork, torn into pieces
• 1 teaspoon onion powder
• ½ teaspoon garlic powder
• Salt to taste
• Louisiana hot sauce or ground cayenne pepper to taste
• ½ cup mayonnaise
• 1 tablespoon olive oil
• 1 tablespoon white vinegar
• ¼ cup chopped celery
• ½ cup chopped bell pepper
• ½ cup chopped onion

If you’re using raw pork, place it in a 4 quart saucepan, cover with water, and stir in the onion powder, garlic powder, salt, and hot sauce. Cover and bring to a boil. Reduce heat and simmer until the pork is tender, about 1 hour. Remove the pork from the broth and let it cool. After the pork has cooled enough to handle, pull it apart into small pieces.

In a large mixing bowl, beat together the mayonnaise, and olive oil until creamy and smooth. Beat in the vinegar until well blended and smooth, then stir in salt and hot sauce. Add the celery, bell pepper, and onion, and stir to mix well. Add the pork and mix again. Serve on a bed of lettuce, as a sandwich filling, or stuffed into a tomato.

Peach and Pepper Salad:

• 5 fresh peaches, peeled and sliced
• 2 medium-sized bell peppers, sliced
• 2 Hungarian wax peppers, sliced
• 2 medium-sized sweet onions, sliced
• ¼ cup red wine vinegar
• Salt to taste
• Ground cayenne pepper or Louisiana hot sauce to taste

In a large salad bowl, combine all of the ingredients and mix together. Refrigerate for 2 hours and serve cold.

Fish Salad:

• 1 pound boned cooked fish
• 1 cup chopped onion
• 1 cup finely chopped dill pickle or drained dill relish
• 1 cup finely chopped bell pepper
• 2 large hard-boiled eggs, chopped fine
• 2 tablespoons olive oil
• Salt to taste
• Louisiana hot sauce or ground cayenne pepper to taste
• 1 tablespoon wine vinegar
• 3 tablespoons mayonnaise

Crumble your fish into a medium-sized bowl, making SURE that all the bones have been removed. Mix the onions, pickle, bell pepper, and eggs. In a small bowl combine the olive oil, salt, hot sauce, wine vinegar, and mayonnaise.

Pour over fish and mix well. Refrigerate until ready to serve.

Wilted Bacon Salad:

• 4 slices of bacon
• 6-8 cups torn greens, such as romaine, parsley, spinach, or any leaf lettuce
• 1 large onion, thinly sliced
• ½ cup vinegar
• ½ cup water
• Salt to taste
• Louisiana hot sauce or ground cayenne pepper to taste
• Croutons (optional)

In a medium-sized skillet over medium heat, fry the bacon until crisp. Remove and crumble; reserve the bacon drippings. Combine the greens and onions in a large salad bowl and toss lightly, then top with the bacon. Slightly heat bacon drippings in the skillet (be very careful not to heat the drippins too much or the grease may splatter when the water is added), add the vinegar, water, salt, and hot sauce; stir and mix well until heated through. Pour over the greens, toss, sprinkle with croutons, and serve immediately.

We can’t close out today without a Justin Wilson tale…

One day I was in Johhny Guitreau’s barroom saloon cocktail lounge restaurant general store with some of my friend’. A fallow walked in holdin a jug on his han’ and strode up to dis frien’ with me. He said, “Hey my frien’ won’t you take a drink from my jug?”

The stranger brightened considerably, then announced, “GOOD, now hold the gun on me and make me taste it too!”

Well, in the spirit of Christmas, we have to put up this video. It was sent to us by our friends from Mobile, Bill and Sandy. Deb thought it was just too cute, and if you have small children or grandchildren, I guarroantee they’ll love it.

I can’t wait to send it to Shelby Lynn! I don’t know how many times Red will have to sit there and replay it for her! This being the case…I LOVE IT!

Deb asked me later, “Did you think the video was cute?” I replied that no, actually, in the true spirit of our post’s title today, I was thinkin more along the lines of a…lamb salad!! Jus kiddin Mississippi!

You guys have a great day…and God Bless! Deb says to keep a smile on your face, and one in your heart!

Dub and Deb

Here at our gathering at Mom and Dad’s, we put on a pretty good feed bag as well. Over the last few years, Mom made the switch from Christmas lunch, to Christmas breakfast, and I’m here to tell ya, this has been one, big hit! The whole family has bought into this, whole-hog!

The main dish is a breakfast casserole, but she supplements the casserole with another dish or two as well. You know, so you don’t go home hungry. In regards to our Mama’s, we all know they don’t want you leavin the table and your belly ain’t full yet.

So as I said, my Mama might just throw a couple other things on the table to prevent such as that. Normally this is scrambled eggs, country ham, biscuits, red-eyed gravy, grits, sausage balls, mounds of bacon, sausage gravy too, sliced tomatoes, and a heaping bowl of fruit salad.

We get enough…but just barely. If we keep it down to 3-4 plates per person, it kinda stretches it out some. LOL!

You know, isn’t this a wonderful time of the year? I mean, the entire rest of the year is great, and since Deb’s ordeal, we’ve come to realize that EVERY day is a blessing, no doubt, but this time of the year is special.

By our string of holidays being fairly close together, Thanksgiving, Christmas, and New Years, this allows our families time off from work at the same time, and our children are “school free” for a little while. This in itself helps all that much more in bringing families together.

Enjoy this time.

As you get older, and your family begins to “leave the nest” the closeness, or maybe the better description is simply having the opportunity to spend good quality time together, fades. Time, distance, work, even having the resources to see your loved ones all come into play.

So guys, enjoy your family and friends. We’re only here for what time the good Lord allows us, so make the very best of each day. Get up…give thanks. Go to bed…give thanks. Make life count, cause you only go around once.

Take the time and the effort to hug your family. Let them hear the words come from your mouth, by telling them that you love them. Sometimes we forget the importance of saying those few words…I love you, but they sure are comforting, and even more, they’re so encouraging to hear if you’re on the receiving end!

Deb and I would like to wish the very best for each and every one of you! You guys have all been just great to us, and we appreciate everything you guys do for us. It is appreciated. Better yet, doing a little of “practicing what I’m preachin…” We love you guys!

“Awright Deb, you can turn it off now…I told em!” LOL!!!

All three recipes today, come once again from the cook book, White Trash Gatherings,” by Kendra Bailey Morris. It was published by the Ten Speed Press.

If you like a little Southern “down home humor, and maybe picking up a tip or two, with some good home-cookin thrown in boot, then you might want to consider picking ya one up! We’ve enjoyed our copy.
First off, we’ll be cookin up a breakfast casserole today.

During the Christmas season or not, these are a good way to start off the day. As the author states, these are “self-contained” breakfasts, and can be prepped the day before.

Just stick it in the fridge overnight. Then, the next morning, slap it in the cook stove, have a sit, pour you a cup of coffee, and visit with your guests. When the timer goes off, get up and scratch (for us older ones), head off to the kitchen, and chow down!

Down at the Milk House Breakfast Casserole:

• 1 pound ground breakfast sausage
• 4 tablespoons butter
• 6 slices white bread
• 12 eggs
• ¾ cup of milk
• 1 can cream of mushroom soup
• Salt and Pepper, as much as you like (hee, hee, hee…that’s for you Sandy)
• 3 to 4 green onions, minced
• 2 tablespoons chopped fresh parsley, or 1 teaspoon dried
• Dash of hot sauce, **more if your guests like it spicy
• 1-1/2 cups grated sharp Cheddar Cheese

Brown up your sausage in a medium skillet. Spread the butter over the bottom and sides of a casserole dish. Put your bread pieces on the bottom of it.

Get yourself another bowl and beat up your eggs, milk, and soup, and add salt and pepper the way you like it. Add in the onions, parsley and hot sauce. Pour the mixture over your bread. Top with the cooked sausage and then cover the whole mess with a bunch of cheese.

Now, cover the dish and stick it in your fridge overnight.

Next morning, turn your oven on to 350. Bring your casserole close to room temperature before putting it in a hot oven (or you just might crack your casserole dish). Bake uncovered for 30 to 35 minutes, or until eggs are done. Serve up hot.

**(Just a word of caution here, per Dub…don’t get it too spicy though! Grannie Margret put too much hot sauce in Granddaddy Troy’s pork and rice once. They didn’t have indoor plumbing at the time, so you may see where this is headed. Anyway, it was so hot it tore his stomach up. Grannie said he ate a plateful, got up and TOOK OFF outside. She said he couldn’t make it to the outhouse, so he just runned off into the scrub. In just a matter of a few seconds, Granddaddy…had set the dern woods on fire! Use caution with the hot sauce!)

Poochie’s Biscuit Bean Bake:

• 1 pound ground beef
• ¼ chopped onion
• 1 envelope Sloppy Joe seasoning mix (set aside 1 tablespoon of mix)
• 1 (31 oz.) can or 2 (15 oz.) cans pork and beans
• 3 tablespoons brown sugar
• ½ cup ketchup
• 1 (12 oz.) can refrigerated biscuits
• 1 cup cubed Cheddar Cheese

Turn your oven on to 350. Grease up a casserole pan.

Saute your ground beef in a little oil until fully cooked. Drain off the fat, unless you like it there. Add the onions and sauté a little longer. Add your Sloppy Joe mix (except for the 1 tablespoon you’re setting aside), your pork and beans, brown sugar and ketchup. Simmer it for a couple minutes until bubbly. Pour into your casserole pan.

Unroll the pack of biscuits. Open each biscuit and place a cube of Cheddar cheese inside. Do this for each biscuit. Place biscuits on top off the bean mixture. Sprinkle the rest of your Sloppy Joe seasoning mix over the biscuits and bake for about 30 minutes, or until biscuits are done. Serve hot.

Judy Mac’s Dee-Licious Easy Piled-On Porkchops:

Turn on your oven to 350.

Put a little shortening in your cast iron skillet and brown the pork chops real good on both sides. Then put your chops in a deep baking dish. Now, pile on the good stuff! Top each chop with a slice of lemon, a slice of onion, and a big tablespoon of brown sugar followed by a heaping tablespoon of ketchup.

Drizzle some molasses over the entire dish and add a little salt and pepper. Then pour the water evenly over the whole dish. Bake in a hot oven until the sauce starts to thicken, about 1 to 1-1/2 hours.

We had a little warm snap, which I could probably better describe as actually, we’ve had a couple cool snaps, then it warms back up again. Whichever, but since the nights have gotten back up in the 60’s, and the days in the 80’s, the grass has started growing a little again, and the okra is really putting out once more.

We’ll have okra until the first frost, so we could still get quite a bit more off them. We planted them back in August from seed, so we were getting kinda a late start, but the production we’ve gotten off it already was more than worth the time and effort, and actually everything else we get from it we consider to be a bonus!

Deb and I picked it last Saturday and we pickled 23 pints. Then yesterday we picked again and we pickled another 29 pints. So we put up 52 pints since Saturday. I don’t know how many we’ve already put up, but it’s considerable. I know we’ve had to have given away at least another 35-45 pints away.

We love it and we don’t know many that don’t, so, it’s going to good use! Matter of fact we’ve got a buddy coming today who ate a whole jar the last time he came by. I had maybe three or four pieces, and he ate the rest.

Deb got us a jar, and we started off sharing the jar and a fork to “stick em with.” Well, once I quit, he took the jar and fork, sat it across from him, and proceeded to “knock the jar out!” The man might eat a dern pickled okra or two! I wonder why he’s stopping by today, huh? LOL!

He’s a great guy though, and Deb and I love him to death. They don’t make em much better than ole Sonnie!

Years ago when he and I met through our business, we started corresponding pretty regularly, and became fast friends. He called one day and requested I fax him over a bid. I asked his e-mail address, and he gave it to me verbally…so, I e-mailed him the bid, and took off again.

Anyway, after 2-3 hours he called once more and asked, “Dub, are you going to send me your bid…I need it pretty quick.” I told him I had sent it to him, to check his mail once more. He says no, he still hadn’t gotten it. I went back, looked, and sure enough, it had been returned…non-delivery.

I called him, and said that he must have not given me his correct e-mail address, and he gave it to me once more. I said, “Sonny, that’s what I’ve got, “so he asked me to spell Sonny. I said, S…O…N…N…Y!
He said , “NO Dub, it’s S…O…N…N…I…E!”

I said, “I, E??? How the heck you expect a fellow to send you a dern e-mail, and you don’t know how to correctly spell YOUR OWN NAME, dad-gummit! It’s Y, not i, e!!”

He laughed and said that that’s how he’s always spelled it. I then told him that it was alright. It’d be easier to teach me how to MISSPELL it, than teaching him how to spell it CORRECTLY, since he’d spent his entire life spellin his dern name wrong anyway! LOL!

Today’s recipes come from the cookbook, “Best Kept Secrets of the South’s Greatest Cooks,” and it comes from the Editors of “Southern Living.” For any of you who haven’t gone through an issue of this magazine, you’re sure missin out. Pick up an issue next time you’re in town and “look into it!”

The first recipe today from Miz Judi’s Kitchen is…Baked Ham with Bourbon Glaze. I figure this recipe to be very good ( I love ham anyway you want to serve it), and after looking at it for a while, I know I’d enjoy this, and the very next ham we bake, this will be it!

I can hear myself sittin at the table now…”Hey Deb, how bout passin me another PINT of that dern glaze…I mean ham!”

Baked Ham with Bourbon Glaze:

• 1 cup honey
• ½ cup molasses
• ½ cup of bourbon

( I’m thinkin maybe they MEANT…a cup and a half!! Lol)

• ¼ cup orange juice
• 2 tablespoons Dijon mustard
• 1 (6-8 pound) smoked ham
• Garnish: fresh herb sprigs

Microwave honey and molasses in a 1 quart microwave safe dish on HIGH 1 minute; whisk to blend. Whisk in bourbon, orange juice and mustard.

Remove skin and excess fat from ham, and place ham in roasting pan.

Bake on 325 on lower oven rack for 1-1/2 hours or until a meat thermometer inserted into the thickest portion registers 140 degrees, basting occasionally with honey mixture.

Bring drippings and remaining glaze to a boil in a small saucepan. Remove from heat, and serve with sliced ham. Garnish, if desired.

Roevis McKay, New York, New York.

The cookbook states Mr. and Mrs. McKay have lived in Manhattan for many years, but still feel close to their North Carolina roots. By the way, this recipe is so good, that it is in “Southern Livings, Recipe Hall of Fame.”

Pork Medallions with Blackberry Sauce:

• 2 (1 pound) pork tenderloins
• 1 teaspoon salt
• 1 teaspoon coarsely ground pepper
• 1 teaspoon coarsely ground whole allspice
• 1’4 cup butter or margarine, divided
• ½ cups diced shallots (about 3 large)
• 2/3 cups dry white wine
• 3 tablespoons seedless blackberry fruit spread
• Garnishes: fresh blackberries, fresh thyme sprigs

Sprinkle pork evenly with salt, pepper, and allspice. Cover and chill 30 minutes.

Grill pork over medium-high heat (350-400) 20 minutes, or until a meat thermometer inserted into the thickest portion registers 160 degrees, turning pork once. Remove from grill, and let stand for 10 minutes.

Melt 2 tablespoons of butter in a small saucepan over medium-high heat while pork stands. Add shallots, and sauté 5 minutes, or until tender. Add wine; cook 13 minutes or until liquid is reduced by half. Reduce heat to low; whisk in fruit spread and remaining 2 tablespoons of butter. Cook 2 minutes or until slightly thickened.

Cut pork into ¼ inch thick slices. Drizzle blackberry sauce over pork. Garnish, if desired.

Kathy Hunt Dallas Texas

Well, since we’ve already had Baked Ham with Bourbon Glaze, and Pork Medallions with Blackberry Sauce which has wine in it, we might as well insure getting a DUI driving back home, with a dessert that might “put a little pep in your step, too!”

Bourbon-Chocolate Pecan Pie:

• ½ (15 ounce) package refrigerated pie crusts
• 4 large eggs
• 1 cup light corn syrup
• 6 tablespoons butter or margarine, melted
• ½ cup granulated sugar
• ¼ cup firmly packed brown sugar
• 3 tablespoons bourbon
• 1 tablespoon all-purpose flour
• 1 tablespoon vanilla extract
• 1 cup coarsely chopped pecans
• 1 cup semisweet chocolate morsels

Fit piecrust into a 9 inch pie plate according to the package instructions; fold edges under, and crimp. Whisk together eggs, corn syrup, butter, granulated sugar, brown sugar, bourbon, flour, and vanilla extract, until mixture is smooth; stir in chopped pecans and chocolate morsels. Pour into crust.

Bake on **lowest oven rack on 350 for 1 hour or until set.

** The reasoning for baking the pie on the lowest oven rack is it keeps the crust from becoming soggy.

First off this morning, I have to tell you all that Deb is doing just great. Looks good (one of the reason I married her!), she feels good (another reason…aw, forget it), and is steady “upbeat.” She is truly one heck of an inspiration to me!

Now, about ole Mississippi. For those that don’t know, Mississippi, is actually Sandra. Sandra lives in Mississippi, which happens to be why I call her “Louie.” Just kiddin Mississippi.
Sandra has been in her own battle with cancer, since 1998 I believe. If I’m wrong Sandra, just give us a shout.

Anyway, Sandra has been such a big help to Deb in this regard. They talk quite frequently anymore, and she has become an extended part of our family, along with so many others that we’ve met such finding out Deb had cancer.

Honestly people, it is as if you’ve joined up with one big family. Everyone is concerned with everyone else in their battle. It is so inspiring to share your experiences with others in the same fight, and comforting too.

Let me say to all of you out there once more of how much we appreciate ALL your prayers and concerns. You all are truly blessings to Deb and I both. Thank you! Your response has been overwhelming to us both!

You guys have probably picked up from our site that Deb and I just LOVE fried okra. Sadly enough though, we’ve not been eating fried foods hardly at all…zip nair un!

We do, once in a great while, fry some okra. Yesterday was only the second time this year. Again, we take one day a week and eat what we want. We don’t go crazy with it, just eat one good meal, of our liking.

Mississippi had put up her recipe in our comment section the other day. It was…fried okra. So yesterday Deb gave Sandra a shout and asked her a couple questions regarding her fried okra recipe. Sandra gave Deb a heads up on her “how to’s,” and Deb fired off the cook stove.

Sandra, I gotta tell you…it was EXCELLENT! Very, very good, and so crispy. No wonder ole Chet has put up with you for so dern long…you can COOK girl!!

Let me share this recipe with you guys now. If you like okra, and you’ve never tried it like this, give it a whirl, cause I promise you…you’re gonna like it!

Deb always does hers pretty much this way, but Sandra has a couple twists that Deb and I weren’t aware of, but boy what a difference in the taste number one, and it’s appearance, number two. Excellent, excellent okra. I even called my Mama this morning and quizzed her some, but she too doesn’t do the two steps that Sandra “turned Deb and I on to!” Big, big difference in the end result.

Fried Okra:

Since I am feeling quite well today think I will do more than one post.

• Best fried okra in the world
• Lots of Okra (like a bucketful). Cut in the slice width of your choice
• Salt & Pepper
• Flour
• Cornmeal
• Oil or fat for frying(for you fat, concerned people use canola)

Put cut okra in large container. Salt and pepper it. Toss it around.

Dust with the flour and shake off excess, let it set and it will get gooey. When it gets gooey add the cornmeal, let it set, toss it around. Make sure it is quite covered. Heat a big pot with oil or fat. Shake off excess cornmeal. Put in enough for the okra to float and fry until brown.

You do not want to crowd your fryer, so do it in batches. Drain on paper.

You want to cook a mass quantity of okra because while it is cooling and waiting for the table it will start disappearing. If you have any leftovers leave it on the counter
it will disappear too. We eat it like popcorn. This makes a very good product and will stay crispy for a while. Enjoy!

She wasn’t kiddin either people, this okra is really good. I have to admit it…I gorged myself with it. Had a piece of Hawaiian chicken, and a baked tater with it. If you haven’t had this, the chicken, it is in our archives and is really good itself, it’s cheap to make, and is very easy to do. If you can’t find it, holler and we’ll repost it.

Anyway, I ate my chicken, tater, and my helping of okra, then went and got the remainder of the okra and…down the hatch! Good Lord we did enjoy the okra. It helps too though when you walk outside, pick it, wash it, then fry it up, just boom, boom, boom. It doesn’t get any fresher than that.

The secret to her okra is simple enough, but man what a difference it makes.

You see, Deb or I will flour and meal our okra, then fry it. With Sandra’s recipe you don’t. You let it sit. Yep, that’s it.

As an example, Sandra says after cutting up your okra and washing it, put it in a colander, then salt and pepper it. Next, pour your flour in over it, mix it well getting your okra covered good, then walk off. Yep, just walk off and leave it 20 to 30 minutes.

What this does is that the flour becomes dampened and forms almost like a paste on it. Now it’s ready for your cornmeal. Do the same thing. Coat it good with your corn meal, then let it sit again, another 5 to 10 minutes. Shake off any excess, throw em in some hot grease, and in a matter of minutes you’re into some fine eatin! Once more, Deb and I both loved it.

So thank you again, Mississippi…you’re one fine lady.

Now, shifting gears once more, I have some very sad news to share with you today. It broke Deb and my heart to hear this, but sometimes things happen for the best. We all know that when it’s time, and the good Lord calls us home, we must go. This happened to a very good friend of ours this past week.

Ken and his wife Trisha, from Texas, lost their battle with lung cancer. Trisha was diagnosed almost to the day that Deb was diagnosed with breast cancer. Last Tuesday, Trisha was called home, I believe Ken said around 8 am.

A remarkable story comes from this though. Ken had told us that Trisha had been bedridden almost a week. Couldn’t stand up on her own, and not talking. He stated he came in the room one day, and all of a sudden Trisha stands up on her own, hugs him, and plants a kiss on him.

He said he didn’t know where she got the strength from, but yes, he really does, don’t you? It was our Lord. Yes, Trisha and Ken are both Christians, and Ken knows that his Trisha is in a much better place today. No pain, and no suffering.

Yes sir, for the ones left behind, this is a very sad time, and hard to deal with, BUT for the one who was suffering, it is only an answered prayer, and by this, they’re in a much better place than this world we live in.

Trisha is survived by her husband Ken, and their son David. Please, put them in your prayers if you would, they are good, good people. Ken, we love you brother, and we’re only a phone call away.

On that note, we’ll close for today. God Bless you all, and please, if you notice anything different in regards to your body, or you just don’t feel “up to snuff,” please go and have it checked out.

If caught in the early stages, you have more options in regards to your treatments. If you get nothing else from anything at all we write, please let this sink in. The earlier it’s caught, the better chance of survival you have.

Deb says to not get out of here this morning without telling you all to keep a smile on your face, and one in your heart!

Dub and Deb

Now, there are times the trees are so large we can’t transplant them, but whenever we can, we will transplant them to a spot they’re not in our way. The ones we can’t move, we’ll cut them up and use them for firewood.

The reason for cutting the palm this morning was simply it was growing up among a pretty couple of oaks, and by the palm being there, it was restricting the oaks from growing off as they should. So, we cut it.

BUT…

Being we had to cut it anyway, we might as well get the heart of the palm and have us a big mess of swamp cabbage tonight. So that’s exactly what we’re going to do.

We’ll be supplying a couple videos today as well. The first will be showing what’s involved in getting the heart out of the palm, and the second showing how Deb cooks it. I’m sure most know how this is done, but the videos will show the ones who don’t what it is, and how we prepare it.

It’s actually pretty simple, but there is some work involved. My bunch this morning, Red, Dale and one-eared Bob, started moaning right off the bat, but once I suggested to them we could skip the swamp cabbage scenario, and simply get the 20 inch cut push mower with its bagger, and cut the grass today, they decided that , yes, Dub and Deb NEEDED some swamp cabbage!

Red is not working this week in our paving business, so he got to help too. “Lucky Red,” is all I have to say! For some unknown reason I feel at times he doesn’t consider his “ridin out” here to help us out isn’t considered “lucky” in his book! Imagine that!

Once we get our swamp cabbage cut, washed and “pot ready,” we cut up a few pods of okra, three small or two large onions, a couple quart jars of canned tomatoes, and a pack of link sausage, we’re ready to fire off the cookstove!

Deb uses a large pot, if you notice in the video she still has the tag on the pot, and we’ve cooked in this pot I don’t know how many times, and the dern tag is still hanging right there on the side of the pot.

I call it our “Minnie Pearl pot.” For those too young to remember, Minnie Pearl always wore a hat with the price tag hanging on it, thus, our Minnie Pearl pot! LOL!

What Deb does is to get our swamp cabbage, okra, and the canned tomatoes going with just a little water added. Your canned tomatoes will add a little water too. She starts this pot off cooking, and while this is taking place she cuts her sausage up in slices or discs, and browns it well.

Once this has cooked a little, she then adds her sliced onions and cooks them with the sausage until the onions have tendered up. When this takes place she adds the sausage and onions to the tomatoes, okra, and swamp cabbage.

At this point she adds any more water if needed, you just want to cover the ingredients good, and brings this to a boil. Once it’s reached a hard boil, she turns the burner down some and simmers it pretty hard for 30 minutes or so. Some people judge it at 20 minutes, but I personally like mine pretty tender. It’s a, to each his own thing in regards to how you like it.

You can then eat it plain in a bowl, but I like mine served over rice. Add a piece of corn bread throwed up there beside it, and there you go…a full meal. We love it.

Another way I like it, but Deb doesn’t really care for, is I make a swamp cabbage slaw, and I show a small bowl of this in the video. Take your swamp cabbage, add a little mayonnaise, though I prefer miracle-whip, cut up a small piece of onion, and salt and pepper to taste.

Again though, you can add whatever you like, but I always throw in a few olives, and serve it with a couple pieces of pickled okra on the side. I also shake a little paprika on it as well. This really makes a nice little lunch plate, if that’s what you’re into.

I’ve never tried it this way, but I honestly believe, and I will be giving this a try, is simply to add some swamp cabbage to a regular garden salad. I just can’t see this not being good, and really I can’t believe I’ve never thought to try it this way.

Well guys, that about takes care of how we get swamp cabbage, and what we do in regards to cooking it up. I must say once again that it is very good, and I’m looking forward to supper tonight. I’ve eaten the bowl of slaw already, and basically I’m just hangin out waitin on ole Deb to make up a pot of rice, and…digging in!

Remember too, if you don’t have access to swamp cabbage, you can buy heart of palm in all grocery stores. It’s normally on the shelf right next to the…coon, or possum! LOL!

Before signing off today, we’ll leave you with a little joke. Once more this is supplied by a good friend of ours, Roger, in Virginia. Thanks again Roger.

Welfare Check:

A guy walked into the local welfare office to pick up his check. He marched straight up to the counter and said, “Hi. You know, I just HATE drawing welfare checks. I’d really rather have a job.”

The social worker behind the counter said, “Your timing is excellent! We just got a job opening from a very wealthy old man who wants a chauffeur and bodyguard for his beautiful daughter. You’ll have to drive her around in his 2011 Mercedes-Benz CL550 and he will supply all of your clothes. Because of the long hours, your meals will be provided. You’ll also be expected to escort the daughter on her overseas holiday trips. This is rather awkward to say, but you will also have to, as part of your job assignment, satisfy her sexual urges as the daughter is in her mid-20′s and has a rather strong sex drive.”

The guy, just plain wide-eyed by now said, “You’re kiddin me, right?”

The social worker said, “Yeah, well…You started it.”

Being as hunting season has started, I’d like to share one more video with you guys today. It is about hunting, and is called… “Deer Rap,” by jdcountryboy, and Dot K-Dog Productions. Ya’ll have fun with it…we sure did!

You guys have a great day, and God Bless every one of you! As always, Deb says to keep a smile on your face, and one in your heart! She sure seems to!

Dub and Deb

We lived on our porches in the warmer months sitting and enjoying our rocking chairs, catchin what little breeze we could, to cool off some. Our porches were our social gathering sites as well.

When Deb and I built our home, one of the first decisions we made was to have a wrap-around porch, and today, just like in our childhoods, we congregate…on the porch! Nine times out of ten, you pull up to our place, and you’re greeted from a swing on our porch. It is the most used feature by far, at our place.

As children, most of the food we ate we grew. Our vegetables came from our gardens, a lot of our meat we raised, and many times our desserts were cobblers, or sweet breads, with the holidays bringing promises of pecan, sweet potato or pumpkin pies. Life was hard, but life was good!

Some were from the little peaches we could grow here, not as big and as flavorful as those Georgia peaches we all enjoy, but man, they sure would make a good cobbler. Our banana trees were the same way, smaller than store bought, but they made really good banana-nut breads, and we loved this growing up.

Blackberries we’d pick from a roadside fence line, or go out in the woods and pick them as we found them. We’d eat the oranges from the groves, plain, or make up large bowls of fruit salad, and we juiced them as well.

Again, growing up there weren’t a lot of frills, but we didn’t go to bed hungry either. Looking back now, these were the happiest times in my life. We were taught a work ethic, to be respectful of all people, but especially our elders. They were addressed by, “Yes, Ma’am, No Ma’am, or Yes, Sir, No Sir.”

Today many folks feel addressing someone this way is “belittling,” which for the life of me I can’t possibly figure out why! It is simply done out of respect….respect for their age, and their contribution made by them that influenced our lives. It is a good thing…not a belittling thing.

It’s so sad to see the teachings and goings on in today’s society, and for the life of me I see very little good taking place. Our schools have stopped teaching, and today are more into indoctrinating. Our media has sold us out too…today they report agenda’s and not the news.

We as a Country have a tremendous amount of work to do if we ever want to see our great Country restored to the ideals and principles laid out for us by the Founding Fathers. But enough about this, and these are my personal opinions, so who wants to hear that anyway?

Deb and I were brought up on our mainstays of Southern foods. Grits, mustard, collard or turnip greens, peas of all kinds, tomatoes, biscuits, pork and rice, or rice and gravy, okra, cornbread, and pecan pie, all good stuff.

Today we’ll be sharing a recipe or two from another cookbook Deb picked up just last week… “Screen Doors and Iced Tea…Recipes and Tales From a Southern Cook.” It was written by Martha Hall Foose, an executive chef of the Viking Cooking School.

It was published by Clarkson Potter/Publishers, New York.

It is filled with recipes, stories, and helpful hints throughout the book. Since starting this column I have discovered the joy found in not just the recipes in these books, BUT the stories in these books. Cookbooks have evolved from just supplying recipes, but good, enjoyable reading.

If you haven’t taken the time to do so, stop in a good bookstore and check some of the cookbooks out. They not only tell stories, but supply much historical data as to the history of the different foods, and the people who supplied them to us. Again, many cookbooks today are very interesting reads!

Let’s get started with today’s recipes, okay?

We’ll start off with Double-Cut Pork chops, and who doesn’t like a Pork Chop?

Double-Cut Pork Chops:

• 4 double-cut pork loin chops
• Salt and freshly ground black pepper
• 1 teaspoon unsalted butter
• ½ sweet onion (like Vidalia or Walla walla), thinly sliced
• ½ teaspoon finely chopped rosemary
• 4 (1/4 inch thick) slices tart, sweet apple (like Granny smith or Winesap)
• 1 teaspoon light brown sugar
• 1/4 cup apple butter

With a sharp boning knife, cut a slit in the side of each chop, forming a pocket midway through the chop. Season each chop inside and out with salt and pepper.
Set a grill rack 6 to 8 inches above the coals or heat source and heat the grill to medium.

In a skillet set on the grates of the grill, melt the butter over low heat. Add the onion and rosemary. Cook, stirring occasionally, for 6 to 8 minutes or until the onion is very tender and caramelized; season with salt and pepper. Remove to a dish to cool slightly.

Rub the surface of the apple slices with the brown sugar. Insert one slice of apple into the pocket of each chop. Add ¼ of the cooked onion mixture to the pocket, too.
When ready to grill, you should be able to hold your palm over the grill for 3 seconds and there should be a light ash coating on the coals. Grill the chops for 6 minutes. Rotate the chops a quarter-turn and grill for 4 to 6 more minutes. Flip the chops and repeat. Cook until an internal temperature of 150 degrees is reached. Remove the chops from the grill and brush with apple butter before serving.

The Painter’s Black-Eyed Pea Cakes:

• 1 slice bacon, cut into 1 inch pieces
• 4 whole garlic cloves, plus 2 cloves minced
• 1 pound fresh black-eyed peas
• ½ cup finely minced onion
• ½ cup finely chopped green bell pepper
• ½ cup finely chopped red bell pepper
• 1 tablespoon finely chopped parsley
• 1 teaspoon finely chopped basil
• ½ teaspoon cayenne pepper
• 1-1/2 teaspoons salt
• ½ cup heavy cream
• 1 cup unbleached all-purpose flour
• 1 large egg
• ½ cup buttermilk
• 2 cups panko or fresh French breadcrumbs
• 4 tablespoons (1/2 stick) unsalted butter
• 4 tablespoons olive oil

**Serve with Comeback Sauce (recipe for this is below this recipe)

In a large pot over medium heat, cook the bacon until crisp. Add the whole garlic cloves and cook for 1 minute more. Add the peas and enough water to cover by 2 inches. Simmer for 30 minutes, or until tender. Drain the peas and discard the garlic. Transfer half of the peas to a large bowl, and with a potato masher, or the back of a spoon, mash until a chunky puree.
Add the remaining cooked peas, the minced garlic, onion, red and green bell peppers, parsley, basil, cayenne, salt and cream. Mix well. Refrigerate for 1 hour.

With damp hands, form the pea mixture into 12 patties, about ¾ of an inch thick. Set aside.

Set up an assembly line to coat the pea cakes. Put the flour into a shallow dish. Next to that dish, get out a small bowl, add the egg and buttermilk, and beat with a fork to combine. Next to the egg mixture, set a shallow dish of bread crumbs. Coat each cake on all sides with flour. Next, dip each cake into egg mixture, allowing the excess to drop off. Then, pat the coated cake in breadcrumbs. Coat all of the cakes and set them aside.

Set a wire rack over a baking sheet lined with newspaper or paper towels.

In a skillet over medium heat, heat 2 tablespoons of the butter with 2 tablespoons of olive oil. Working in batches, fry the cakes for 3 minutes per side or until toasty brown. Place on the rack to drain and cool. (If the oil becomes dark, pour it out of the skillet and wipe the skillet with a paper towel; add additional butter and oil before frying the remaining cakes.)

Serve the cakes with Comeback Sauce.

Comeback Sauce:

• 1 cup mayonnaise, preferably homemade. ***see below this recipe
• ¼ cup salad oil
• ¼ cup chili sauce
• ¼ cup Ketchup
• 1 tablespoon Worcestershire sauce
• 1 teaspoon yellow mustard
• 1 teaspoon freshly ground black pepper
• 1 teaspoon hot pepper sauce
• ¼ teaspoon paprika
• 1 small white onion, grated
• 2 cloves garlic, minced

In a food processor or blender, combine the Mayonnaise, oil, chili sauce, ketchup, Worcestershire sauce, mustard, pepper, hot pepper sauce, paprika, onion, and garlic. Process until smooth. Store in the refrigerator for up to one week. Makes 1 pint.

NOTE: to lean this dressing more towards Thousand Island, add 2 chopped hard boiled eggs, and 1 tablespoon chopped capers, or sweet pickle relish.

Homemade Mayonnaise:

• 1 large egg
• 1 large egg yolk
• 1 tablespoon fresh lemon juice
• 1 tablespoon white vinegar
• 1 teaspoon dry mustard
• 1 teaspoon salt
• 1 teaspoon sugar
• Dash of cayenne pepper
• 2 cups vegetable oil

In a food processor fitted with a metal blade, a blender, or the jar of mayonnaise maker, combine the whole egg, yolk, lemon juice, vinegar, mustard, salt, sugar, and cayenne. Pulse several times to blend.
With the processor running at high speed, or while quickly dashing the plunger of a mayonnaise maker, very slowly drizzle in the oil, allowing it to integrate as added until all the oil has been incorporated.

As always….compliments to the chef!! Thank you again to Martha Hall Foose, and her fine book, “Screen Doors and Sweet Tea…Recipes and Tales from a Southern Cook”

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.