Comments on: Flowahy Cookin’

By: Wm

Wm — Tue, 22 Jul 2008 23:55:14 +0000

MSlaywer,
Thanks for the memories. The Rotisserie was one of my father’s favorite places to dine, even with a rotten kid like me tagging alone. Remember The Redwood Inn and Creshale’s? Two other spots he liked to chow down. If you have been to Creshale’s lately you will notice nothing whatsoever has changed since the 1950′s, God bless their hearts.

By: OkraFest

OkraFest — Wed, 14 May 2008 01:40:49 +0000

Thank you for the Okra recipies. I’m glad to see there are others who embrace the pod.

Once note, however. As much as I apperciate the power and mystique that is the cast iron pan, you really can’t beat an electric deep fryer for consistency. This is especially true if you’re cookin’ up a lot of fried okra or have already had one too many cans of Pabst Blue Ribbon. Even with a nice gas stove and heavy pan, the temperature fluctuates too much to be fun.

If you ever need more okra information, please check out Okra Fest where we, too, celebrate the pod.

By: Jane Terrell

Jane Terrell — Thu, 24 Apr 2008 03:47:59 +0000

Easy Sausage Jambalaya
1 pack of hillshire pork sausage chopped in thin slices
1 tlsp. cooking oil
1/2 cup of chopped minced onion
2 small cans of tomato sauce
1 1/2 cups of instant rice
2 cups of water

Cook sausage in oil until sausage is done, remove sausage from pot and then add onions cook til brown add in tomato sauce and cook it til it starts to thicken add sausage and 1 1/2 cups water bring to boil add rice stir remove from fire and let stand for 5 to 8 minutes.

By: lotus

lotus — Sun, 16 Dec 2007 23:49:48 +0000

Oh amen, jim — and I don’t spare the mint, either!

By: jim

jim — Sun, 16 Dec 2007 23:19:22 +0000

Your Syrian salad receipe is exactly the same as the one I use. I got it from my Syrian neighbor when I lived in Pontotoc,MS many years ago. It is great especially when fresh tomatoes are available.

By: lotus

lotus — Sat, 13 Oct 2007 13:57:12 +0000

So glad you enjoying them, meta. :pastry studio inspired me to add them here. (Cyber-gluttony: ah, wotta dee-lightful sin!)

By: meta

meta — Sat, 13 Oct 2007 13:19:45 +0000

What a wonderful collection of recipes and memories and asides!! Hard to know which one to try first. I especially love your reference to the origins. And your aside about tin foil still has me chuckling!!

Thanks for sharing these lovely dishes.

By: lotus

lotus — Tue, 09 Oct 2007 00:09:15 +0000

Hey there, Miz Jan. Tell you what: them Grits A Ya-Ya like to kilt me with pleasure, so I’s skeered to try ‘em more’n oncet a year.

By: Jan N

Jan N — Mon, 08 Oct 2007 23:26:28 +0000

Oo, I wasn’t trying to be mysterious about grits a ya ya source: they are from a restaurant in Pensacola. Whose name escapes me.
Or, at least, an adaptation of ‘em.
Good eats, adapted or not. Anything with grits, however, is good eats in my book.
Ever tried ‘em cooked in milk or cream? Oh boy: Dessert!
Guess you have to be borned with the grits gene, eh?