Greetings, from my house to yours! I hope your week was as good as mine! I have to rest on Mondays. The weekend wears me out. The older I get, the worse it is for me. Yes! Go ahead and laugh. One thing I know, health issues are no respecter of age or person.

I am, however, like the Ever Ready Bunny, I keep going and going. The Timex watch doesn’t have a thing on me. Everyday I take a licking and keep on ticking. This column, my song writing abilities and piano playing is what has kept my mind working.

My fibromyalgia has many side effects. One of them is called fibro fog. It works on your memory banks. I don’t like it at all. I have some other things going on. I am not going to say what they are until I talk to the doctor, but I will probably need to undergo some tests. I just want to know what is going on.

I do not borrow trouble unless there is something to be concerned about. I have been through enough to last me for a lifetime and don’t want anymore unless there is reason.

Well, enough about aches and pains. Let’s talk about cooking for a minute or two before I start on the recipes.

In the Carolina Low Country, it’s all about the crab and rice. Along the Georgia coast, it’s fish and shrimp. Crayfish in the Bayou of Louisiana! Cured ham in Kentucky and Virginia! Red-eye gravy in Tennessee! And it’s fried chicken and okra anywhere below the Mason-Dixon Line.

Southern food means different things to different people, but what epitomizes Southern food is the ability to take modest fare, whatever you have on hand, and turn it into a veritable feast.

Served with pride and eaten with relish, Southern food is a national treasure. Mom was one of those cooks who could take whatever was in the cabinets, refrigerator or freezer and make a scrumptious meal out of it.

She also worked miracles with leftovers. She would call them taddy dinners. A tad of this and a tad of that! She passed that gift down to me. You had to eat leftovers to prevent starvation. I could go in your house, find what was there and make a meal out of it.

Waste not! Want not!

“And that’s the way I see it.”

God bless you and your families, this coming week. You are loved! Let’s eat! Southern style! Enjoy!


2-8 ½ oz. boxes corn muffin mix

1-14 ½ oz. can cream style corn

2 eggs

½ cup milk

¼ cup drained pimientos

1-10-oz. pkg. frozen chopped broccoli

1 cup shredded cheddar cheese

Preheat oven to 350 degrees. Lightly coat 9x13 inch baking pan with nonstick spray. In a large mixing bowl mix the corn muffin mix, corn, eggs, milk, pimientos, broccoli and cheese. Pour the mixture into the pan and bake for 20-25 minutes or longer until the top is golden and a tester comes out clean.

Note: For a spicier, bread you can substitute a 4 ½ oz. can green chilies for the broccoli.


6 Granny Smith Apples

½ cup butter, melted

¼ cup light brown sugar

½ tsp. ground cinnamon

½ tsp. nutmeg

¼ cup chopped pecans

Preheat oven to 350 degrees. Wash and partially core the apples from the top, leaving a cavity that can be filled with the butter/sugar mixture. Place the apples with tops up in a large baking dish. For the filling, in a small mixing bowl combine the butter, brown sugar, cinnamon, nutmeg, and pecans and mix. Pour the filling into the cavities of the apples. Bake for 30-35 minutes until tender, or microwave the apples on high for 10-15 minutes.


1-lb. Velveeta Cheese

8-oz. grated sharp cheddar cheese

8-oz. cottage cheese

½ c. (1 stick) butter melted

4 eggs

1-tbsp. all-purpose flour

Preheat the oven to 350 degrees. Cut the Velveeta cheese into 2-inch-square pieces and place in a greased 1-quart casserole dish. Sprinkle the grated cheddar cheese over the Velveeta. In a small mixing bowl combine the cottage cheese, butter, eggs and flour. Pour over the other cheeses. Bake for 30 minutes.

Note: The ingredients may be combined the day before serving and refrigerated. Bake just before serving.

My mouth doth water!


Preheat your cookie sheet, muffin tins, or cake pans when baking. You get better results.