Creamed Eggs On Toast

I don’t remember when I first made creamed eggs on toast, but it was probably when we still living in Kentucky. We had bought Beard on Bread shortly after it was published in 1973, and the book got me interested in James Beard. He loved tarragon and, as I have mentioned elsewhere, he once said…
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Jerri’s Leftover Turkey A La King

After we became empty nesters, a problem we never had when the kids were living at home rose to prominence. Even two people with excellent appetites and reasonably good memories can forget how many packages of leftover turkey they tucked in the back corners of the freezer. Discovering a package of roast turkey sliced from…
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Roast Chicken

One day at the cabin I decided to try roasting a frying chicken. I had planned to marinate and cook it on the grill, but the mosquitos were at their peak, so I opted for something I could do inside. Since the result was pretty good, I jotted down the ingredients and repeated the experiment…
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Sausage Gravy

Sausage Gravy When we go south to visit friends and family I look forward to three specialties of southern cooks: Barbecue, grits and sausage gravy. Today you can find pretty good barbecue throughout the United States, but the really good barbecue is still made in small out-of-the-way restaurants that sometimes seem a little uninviting until…
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Dad’s Milk Gravy

When I say that my father was not much of a cook, my brother and sisters will accuse me of wild exaggeration.  As they always do, they would bring up the matter of the “prunes and greens” that Dad tried to get us to eat one evening when we were very young.  Our idea of…
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