Mrs. Toneys’ Molasses Baked Beans… Rhonda’s Favorite Rebel Eye Gravy… and Mi

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This one is titled, The Confederate Cookbook…Family Favorites from the Sons of Confederate Veterans.” It was edited by Lynda Moreau, and published by Pelican Publishing Company. Yes, Yankees can eat these too! I’m also saying that yes, you may want to take a look at one of these books also. I believe many of you guys will be glad you did! This too, Deb picked up at Books-A-Million. As I stated in the previous column about gardening, Deb buys books for me just to get me outta’ her hair once in a while. So by her purchasing me two during the same stop…I must have REALLY aggravated her this past week! Go ahead, Dub!

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Let me say this…there are some REALLY good recipes in this book! This one is gonna’ provide some GOOD eatin’ down the road! As Justin Wilson used to say, “I gare-roan-tee!!” So let’s get started! Mrs. Toneys’ Molasses Baked Beans: The finest tasting beans in the South!

• ½ lb. ground beef
• ½ cup catsup
• 2 (16- oz.) cans pork and beans
• 2 tablespoons prepared mustard
• 1 (16-0z.) can barbeque beans
• 1 tablespoon Worcestershire sauce
• I medium onion, chopped
• 1 clove garlic, crushed
• ½ cup green peppers
• 1 teaspoon seasoned salt
• ½ cup brown sugar, firmly packed
• ½ teaspoon lemon pepper seasoning
• ¼ cup molasses
• 4-5 slices of bacon

Cook ground beef until brown, and drain well. Combine all ingredients except bacon and mix well. Pour into a 9 inch baking dish and top with bacon slices. Bake on 350 for 2 hours. Jim Steely…Clement A. Evans Camp #64…Waycross, Georgia He is the great-great grandson of Pvt. Green Berry Franklin…Co. F, 10th Alabama Infantry Rhonda’s Favorite Rebel Eye Gravy: A mouth-watering gravy with a tomato base

• 1 lb. roll sausage (Tennessee Pride preferred)
• 3 med. vine-ripe tomatoes, peeled & pureed
• 3 tablespoons flour
• A pinch of flour (to reduce acidity of tomatoes)
• 1 (16 oz.) can Pet Evaporated Milk
• Salt, black pepper, and cayenne to taste
• 2-4 ounces of water

Brown and crumble sausage in a large cast-iron skillet over medium heat; drain on paper towels. Leave 3 tablespoons of drippings in skillet. Add flour, stirring constantly to make a medium roux. Turn heat to medium low; add water, evaporated milk, and tomatoes, stirring until desired consistency. Add sausage and season to taste with sugar, salt, and pepper. Cook on low heat for 2-3 minutes, adding more water if mixture thickens too quickly. Ladle over your favorite biscuits or grits! Ronald H. Miller…John B. Gordon Camp #46…Atlanta, Georgia Great-grandnephew of Pvt. John W. Rudolph…Co. B, 3rd Kentucky Mounted Infantry (Forest Calvary Troops) Mississippi Mud: a delightful treat at holiday time (frosting recipe below)

• 2 cups sugar
• 1-1/2 cups nuts
• 3 tablespoons cocoa
• 1-1/2 cups of flour
• 2 sticks of margarine
• 1 teaspoon baking powder
• 4 eggs
• 1 teaspoon vanilla
• 1-1/2 cups coconut
• 1 pint marshmallow cream

Cream, sugar, cocoa, and margarine. Add eggs, coconut, and nuts. Add flour, baking powder, and vanilla. Beat 1-2 minutes. Bake in a 9x13 inch pan at 350 for 30-45 minutes. While still hot, spread the marshmallow cream over the top and allow it to cool. Frosting for Mississippi Mud:

• 1 stick margarine
• ½ cup Pet milk
• 1 box powdered sugar
• ¼ to ½ cup cocoa (or to your taste)
• 1 teaspoon vanilla

Combine all ingredients, mix well, and spread. R.W.P. Patterson…Gen. J.H. McBride Camp #632…Springfield, Missouri Grandnephew of Sgt. W.W. Cupit…Co. E, 7th Mississippi Infantry.

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