I'm only 37 but miss my great grandmother's cooking the most. Every Sunday after church the whole clan would go to her tiny house and eat, everyone would bring something. It was heaven for a little kid who didn't love her mom's cooking. Fried apple pies made from her apples she grew, Greens, Poke, Turnip, and Mustard usually, Fried chicken, Chicken and Dumplings, Fried squash and okra, homemade Mac n cheese, chocolate pie, blackberry cobbler made with the berries from out behind her house, she grew a huge row of them and had a huge garden. I did not eat tomatoes then, but I would eat the cherry tomatoes she had with a bit of salt. My great aunt also would make us duck eggs fried in bacon grease getting the edges lacey like we liked and chocolate mayonaise cake. I have most of the recipes except the cobbler, making my mom look for it. My grandma made pretty good Purple Hull Peas and rice with a brown gravy. I cook very similar to this now, can't help it, it just tastes better to me. I don't really miss Kool aid or peanut butter and jelly, think I ate way too much of that and hotdogs as a kid at home.

Annie wins. It was indeed my recipe. If you would be so kind as to post it for us, that would be great. I have misplaced it at the moment. :/ As for the recipes that were sent: From Nikki, prepared by Shirley Stick of butter (yum) 1-2 cups brown sugar Juice of 1 lemon 3 tbs soy sauce onion powder Green beans Bacon Either use can of whole green beans or blanch fresh green beans in vegetable broth till tender. Wrap green beans in little bundles using bacon. Make a sauce with remaining ingredients and pour over the bundles. Cover with foil and bake for 25 minutes and remove cover. Continue baking until bacon is cooked to your liking. From Jayeanne prepared by Nikki Cinnamon Rolls Biscuit CINNAMON Roll!! Sticky Bun Breakfast Ring: 2 small tubes refrigerator buttermilk biscuits OR 1 tube Pillsbury Grands buttermilk biscuits 3 Tbsp. butter, melted 1/2 C. pancake syrup (any brand you like, I used Mrs. Buttersworth) 1/3 C. packed light brown sugar 1/2 tsp. cinnamon 1/4 C. chopped pecans, optional 1/4 C. chopped almonds, optional Instructions: Spray a fluted pan with non-stick spray. Combine the melted butter and syrup in a small bowl and set aside. In another bowl, combine the brown sugar, cinnamon, and nuts (if desired). Place about half of the syrup mixture in the bottom of the pan. Then sprinkle half of the brown sugar mixture on top. Lay the biscuits on the bottom of the pan, overlapping edges (closely together) to form a ring. Top with remaining syrup and sugar mixtures. Bake at 375 degrees for approximately 20-25 minutes or until golden brown. Cool for 1 minute in the pan, then invert onto a serving platter and enjoy! ** You can use 1 1/2 tubes of the Pillsbury Grands buttermilk biscuits if 1 doesn't' seem like enough) and bake it for about 30 minutes. Sent by Annie, prepared by me Sweep potato casserole CRUST 1 cup brown sugar 1/3 cup flour 1 cup chopped pecans 1/3 stick butter -- melted (Do not omit or reduce this amount) SWEET POTATO MIXTURE 3 cups mashed sweet potatoes (can or fresh) 1 cup sugar 1/2 teaspoon salt 1 teaspoon vanilla 2 eggs -- well beaten 1 stick butter -- melted Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside. Preheat oven to 350 degrees. Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl in the order listed. Mix thoroughly. Pour mixture into buttered baking dish (8 x8). Sprinkle the surface of the sweet potato mixture evenly with the crust mixture. Bake for 30 minutes. Allow to set at least 30 minutes (covered with foil) before serving. Serves 6 NOTE: When I make this, I usually do it x 3 or 4 and then use a much larger dish. Sent by Shirley, prepared by Jayeanne Cranberry Jello Salad: This is a recipe that you can make whatever size you want or need: 1 can of cranberry sauce 1 can mandarin oranges Nuts 1 pkg. raspberry jello Mix Jello and let "froth" for about 20 minutes; then, drain oranges and add to jello. Add 2-4 tsps. of the cranberry sauce; Mix well, adding nuts, if wanted. Refrigerate until firm. This is the only way my kids will eat cranberry sauce! Several years, it didn't gel real firm, so don't be surprised if it doesn't; tastes good anyway! I serve it at the beginning of the meal, in small dishes. if you serve it for a dessert, you can add Dream Whip. Enjoy! Thanks again to everyone. Margo Annie, your prize will be in the mail soon. Congratulations.

Nancy, The fish and chips look yummy.... Here's the recipe Chicken Asparagus Casserole Nonstick cooking spray 1 can cream of asparagus soup (I used fresh cooked asparagus; about 12, and cream of chicken soup) 1/2 can milk 1/2 pint sour cream (1 cup) 12 corn tortillas (I use white corn) 8 chicken breast halves, cooked, shredded into bite-sized pieces (I cook mine in the oven 350 for 40 mins with salt and pepper on them; more flavor that way) 1 can green chilies, diced (I use the hot ones, we like it that way) 1 pound cheddar cheese, shredded (I use mozzarella; less calories) and just sprinkle a 1/4 cup of cheddar on top. 1 can ripe olives, sliced Spray a 9 x 13 pan with the nonstick spray. In a bowl, combine soup, milk and sour cream (and asparagus). Cover the bottom of the pan with a layer of soup mixture, then 2 layers of tortilla's' a layer of chicken, a layer of green chilies, then a layer of cheese; repeat. Sprinkle with sliced olives. Bake at 350 degrees for 1 hour. Enjoy........... Linda

Some things are just so bloody good, : ). I do make my own scrapple and sent out 'kits' one x-mas with a recipe to family that misses it from our youth. (our favorite home town brand is Rappa) It is just polenta with spices heavy in sage...and pork. Like a southern dirty rice, Louisiana, or Boudin that uses rice. Offal in the NYC area can get pricey. My local international store went bankrupt... : ( Bags of goat were a bit expensive. Trotters, guinea pigs, (rats, lol) were way over what i would spend. Fresh pizzels were $9 a lb. Simmering cod britches, (roe), sent DH out the door for fresh air. I love it, he hates it. I grew up on scrapple, he did not. And he loves it. A friend not familiar hates it. I do keep chicken paws in the freezer and marrow bones and beef neck bones for stock and dog treats. Just one chick paw, snipped nails, is so good in a veggie stock. (obviously not for a vegetarian), but makes a good veg stock without a strong chick or meat flavor. I've sampled a bit over the years from travel...goat heads in Greece...and a good friend wants the cod eyes after grilling..."you go girl !"...but not for me. I take shrimp tails from everyones plate and pop them back on the grill, skewered, for a bit of crisp and eat them like pop corn...where did that come from?... I love it and i've never met anyone else that does that. My love of soft-shelled crabs? (sooo much flavor wasted!) When we lived in the city, our sunday out was a favorite sushi place in the east village. Dh ordered a special....looked like a delicate tiny noodle....I pointed out, after a good taste or two that each tiny noodle had two eyes on one end and were alive and wiggling. haha