And Mickey is a cookin' fool! Own up everyone~ we are all hella good cooks!

Yes, Doc poor folks the world around know how to stretch food huh? Ham and beans and cornbread was a frequent meal when I was a kid, still love it to this day. Remember jowl bacon? My god it was yummy and cheap, last time I saw it anywhere it was pricey(like everything else). Chicken was so cheap when I was a kid. Oh lord- I remember the summer meals we had......... fried chicken, mashed potatoes, milk gravy, corn on the cob, sliced tomatoes and bust a watermelon on the concrete(we had a huge garden). I sure miss the food from those days.

I dont think there is a meal that jackie could cook that I wouldn't eat!!! With your photo eye and cooking talent you make everything look mouthwatering. Do you grow your own fresh herbs and which ones?

Good job jeannie!

Fresh dug spuds..omg I love to pick it and eat it...just stretching this basil and chives to make nice things.

Jeannie- Throw out a ham bone? There should be a law against that! About the brown stew- not trying to tell what to do- just a little tip in case you didn't already know- get that oil REAL hot, like smokin', fry up just a few pieces at a time so that the chicken doesn't sweat and steam instead of fry, and you might want to give that Kitchen Bouquet a shot to get the color you want. Good luck, and keep us in the loop, we all love food it seems.

Doc- this is weird~ of course JIFFY cornbread- and I add a little sugar to the mix. I like it better than home made. Oh and Smokey must have fried potatoes with the ham and beans and cornbread. I have never used anything to brown my roasts or gravy. I just brown the hell out of my meat before baking it. Guess I need to give your way a shot! Crap now I am hungry for smothered steak.

I never would eat brains, tongue or hominy as a kid. Now I don't know why I wouldn't eat hominy~ I need to try it as an adult, probably would like it. I still don't want any of those brains and things though-lol Oh god and that nasty liver and onions- nope.

Doc- check you email, and ohhhhh yes, The darker the roux the better!

While my recipe does say to put the fresh tomatoes in the blender (not canned) - I sometimes don't - I chop them up and add them in when I reduce the sauce.

Yeah, the Browning is a pretty key ingredient - PickAPeppa is just not the same flavor.

I personally do not "sweeten" my Brown Stew with ketchup or brown sugar (the person who's "recipe" I originally learned used brown sugar) - I prefer to lightly sweeten it with the sliced carrots.

Brown Stew - Tofu? Can't be bad, right?

Doc.. I love Grits, found them once in Megamart, I've been grinding Hominy corn to make them.. I also have been looking for turnip tops. I'm going up in July (I think) I will be bringing Grits and Collard seeds, I'll bring some for you..

Jitter, I too am trying to drop some weight and of course I'm on the road in the land of carb. I'm holding strong though!