Courtney Griffin of Bruce says for next weekend’s Egg Bowl, her Mississippi State family members will join them in the Grove for tailgating. “It will be interesting,” she said. Besides the Mississippi State cake her family says they are bringing, the menu will consist of a mixture of finger foods, kind of like they serve when the family gets together for Christmas.
Turducken? Allen Dearing, pastor of Lewis Memorial Methodist Church in Calhoun City, has made it once, but says he probably won’t again. Turducken consists of deboned chicken, duck and turkey, with a layer of dressing between each.
Willie Isbell of Bruce is the oldest of nine children and started cooking about age 9. His mother, Mary, showed him how to make peas and cornbread so he could get meals ready while she and his father worked in the field.
Casey McCoy of Calhoun City likes to get recipe ideas from Pinterest, but tends to stick to those that are “tried and true.”
Renee Martin Stegall of Bruce is a big fan of Pinterest when recipe searching, and she is one who likes to try new things.
When Nell and the late Bro. W.R. (Dub) Harrelson lived in Savannah, Tn. about 30 years ago, they used to visit a little restaurant called Mutt’s Stew Pot. Stew, white beans, cornbread, and sandwiches were served there. “Dub was determined to figure out how to make stew that tasted like theirs. He got pretty close,” she said.
Erica Griffin of Bruce has been Ole Miss tailgating for a couple of years now, and she likes to have “themes” for whoever they’re playing. For the Louisiana-Lafayette game, they went all Cajun and served baked crab dip and shrimp fettucine.
These days Pat Welch of Bruce says that her cooking consists mostly of a pot of taco soup and a pan of broccoli cornbread–except for Mississippi State home football games, where she has joined a Calhoun County crew for tailgating since 2009.
Michelle Good has been cooking the Wednesday night meal at Lewis Memorial Methodist Church in Calhoun City for the past several months.