In 1983 the New York Times newspaper food columnist, Marian Burros, published a recipe for her “Plum Torte.” It became the most famous recipe ever printed in the New York Times. It is so very good, so very adaptable and so very easy.
I have no idea where this recipe originated, but my friend who recently passed away made the best Coca Cola cake in the world! She was kind enough to bring this cake over to my sister’s house in Starkville when my sister was sick. The ingredients are simple and are usually on hand.
Brunswick stew was a favorite dish for my Daddy to cook. He would save up squirrels in the freezer and when he had enough, he’d call his buddies and their families over for a “stew cookin’,”an all-day outdoor event in the Fall involving a propane burner, a huge black iron pot and a wooden paddle for stirring.
My children -- ages 29, 22 and 15 -- laugh at me when I tell them that when I was growing up there were no Mexican restaurants, no Japanese restaurants, no Indian cuisine, no Thai food places, and the only Chinese food I knew of was fried rice made in the back room of a local Chinese corner store.
One of the neatest things I’ve ever come across in the cooking/canning world has been pressure canning raw meat.
I live nowhere close to a grocery store, so our meat either has to be used fresh, or we freeze it to be used at a later date. Freezing meat is great, until you realize you forgot to leave it out to thaw.