Cornbread and Milk

By Shanks Mare

Snow Cream

Dried Beans

“No account of food habits in East Tennessee would be complete without a discussion of the role of dried beans. If there was a single staple when I was growing up, it was dried beans. They might be white, pinto, or mixed, but they were always there. Every two or three days beans would be cooked, usually seasoned with fat salt pork; they were much better if cooked with a country ham (or shoulder) shank. Then they were reheated each…

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