Today’s guest post was written by Ed Ammons. Middle jar is Cherry-Muscadine Jelly Ed gifted us. It is delicious! I…

ASPARAGUS CASSEROLE Much like the situation with rhubarb, asparagus is a perennial normally relegated to a location where it can…

And if we didn’t have two hogs that would dress five hundred pounds apiece, why, we didn’t have no meat….

We really wanted to go to the ramp patch this spring, but the time to go is slipping away fast…

Each Spring I look forward to the first kilt lettuce of the season. Various names are used for the traditional…

PAP’S SWEET BREAD Heat 2 cast iron pans on the stove; add a spoonful of lard to each. While the…

We enjoy the homemade pizza I make, but since Ira’s birth I haven’t made it very often because Chitter nurses…

Miss Cindy taught me to make the popular Texas Sheet Cake recipe ages ago. I’ve always thought of the cake…

A month or so ago Teresa from West Virginia sent me an old cornpone recipe that has been passed down…

We eat a lot of cabbage. We love it fried, boiled, and in coleslaw, kraut, and pickles. I even love…

When I talk about old recipes someone always asks me if I like poke salad. I’ve only eaten it once…