I was expecting the answer to what the 120 yr old gal drinks daily to be urine - I knew a lady that swore by a glass of that every day. Never could go there meeself. Lots of things I never would have thought of for Olive Oil, I'll have to add it to my shopping list. Suzan J

Haven't made this yet, but it's full of stuff I like! I think it'd be better if it was refrigerated for a while, and I'd probably put in 2 or 3 cloves of garlic. I got it off "Recipes from Friends" site. BLACK BEAN & CORN SALAD 1/3 cup fresh lime juice 1/2 cup olive oil 1 clove garlic, minced 1 teaspoon salt 1/8 teaspoon ground cayenne pepper 2 (15 ounce) cans black beans, rinsed and drained 1 1/2 cups frozen corn kernels 1 avocado - peeled, pitted and diced 1 red bell pepper, chopped 2 tomatoes, chopped 6 green onions, thinly sliced 1/2 cup chopped fresh cilantro (optional) Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well mixed. In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Shake lime dressing, and pour it over the salad. Stir salad to coat vegetables and beans with dressing, and serve. Serves 6.

I have one cast iron kettle that I use as a deep fryer, trsinc. I use shortening in that one (Crisco, that is) and it works out just fine. It keeps through many uses before needing to be replaced. For non-deep frying the way Bumblebeez does, I've usually used peanut oil. Lately I've been using the Palm Oil shortening for those applications. But long term that can get expensive (cost me almost 7 bucks for a 24-oz tub). Once I use up what I have I will most likely not replace it. I'm surprised you can't find peanut oil. It's one of the commonest. Most supermarkets carry it. Is there a Walmart or Kroger near you? I know you can get it there. Barring that, however, you can use corn oil (the #1 oil sold in America). Until Canola started making inroads, corn oil was the most likely vegetable oil on grocery shelves. If you're eliminating the use of Canola, do not buy any of the ones that say "mixed oils" or "blended vegetable oils" or something like that without first reading the label. Most of those blends are Canola and something.

I'm so glad it went well Eileen and you were very nice to take your guests problems into consideration. For any future southern style meals you may wish to have and from my deep south vantage point, I can tell you Cajun and Creole cooking may be in the deep south geographically, but is another totally different catagory from southern cooking. Southern cooking is also not a diffent ethnic catagory as I've seen suggested in other areas. Fried chicken isn't a special dish here although it does seem to be a southern dish, as is fried pork chops, fried corn, corn on the cob, collard greens, mustard greens, turnip greens and cornbread (usually without sugar). ; ) Also southern are summer squash casserole, fried green tomatoes, string beans cooked for hours in chicken broth with ham hock and onions, crowder peas, and purple hull peas. Okra, either boiled or fried, lima beans, fried or mashed potatoes and potato salad are a few more. In the winter usually pinto beans and large white lima beans show up quiet often. BBQ pork which is pulled, though not even close the same as the pulled pork recipes you see now all over the place. The staple here is cooked extremely low for twelve or more hours over an open pit, usually over hickory wood. It has no ketchupy or sugary sauce on it at all, mainly a little vinegar, water and cayenne pepper.