Greg Pollan of Calhoun City does a lot of experimenting in his attempts to duplicate things he’s eaten, but the kitchen agreement at the Pollan house is whatever mess he makes while cooking, wife Andria has to clean it up. And he says he makes a lot of mess.
LaDonna Williams of Vardaman loves to grill, is not much on changing recipes because she likes to stick to “what she knows tastes good,”doesn’t like coconut or really care for casseroles because she likes to see everything she is eating. Her favorite dessert is fresh apple cake and Big Bertha candy. She got the candy recipe from Patty Reedy at a 4-H Banquet, and she makes it a lot for the holidays and takes it to family gatherings. She says you can’t each just one piece.
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.