For this issue, we raided the archives
down south COOKING Salt and Pepper
once again, gathering a few recipes we were putting together fo0r a proposed cookbook that never happened. We even have the fa- vorite recipes of a couple of stars no longer with us. Cook, enjoy, and play their music. There’s only one thing us Southerners love more than our music, that’s eating! A special thank you prayer goes out to my good friends Jak and George! Now heat ‘em up and eat ‘em up!
Jakson Spires' Famous Indian Burgers 2 pounds ground turkey 1 quart salsa 5 cloves chopped garlic 1 teaspoon Margarum 1 teaspoon Taragon 1 tablespoon Spike seasoning
Cook like sloppy joes. Brown the turkey, add ingredients simmer mixture 2-3 hours. add hot sauce to taste
George McCorkle's Salmon Croquettes 1c salmon (left over from the grill is great or canned) 2 eggs (beaten) salt and pepper (to taste) saltine crackers
Mix salmon, eggs, salt and pepper. Crumble crackers into mix. Mix it all together and make into patties. Fry in Vegetable oil until brown! Eat up!
Chuck Leavell's Best Grits Equal parts Grits & Cream of Wheat Pre-scrambled Egg Parmesan Cheese Butter
You prepare the boiling water as usual, but instead of grits only (NOT the instant, of course) you do half and half grits and cream of wheat...and that needs to be mixed up pretty well before you pour it in. Then you add a scrambled egg and some parmesan cheese about five minutes before it's ready. Mix it in and stir it a bit while the mixture is still sort of soupy, then let it finish to the proper consistency, and add butter, of course! Salt and pepper to taste.
Bruce Brookshire's (Doc Holiday) BANANA PUDDING (The Official Dessert Of The South)
1 large package instant vanilla pudding 2 1/2 cups milk 1 can sweetened condensed milk 12 oz. cool whip topping 1 box vanilla wafers 4 bananas
Mix milk and vanilla pudding. Add sweetened condensed milk, then cool whip. Layer with bananas and vanilla wafers. Refrigerate before serving. •
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