24 chickens; 9 lbs. beef; 1/2 bushel potatoes; 70 ears of corn; 2 gal.
onions; 2 lbs. country bacon; 2 head of cabbage; 6 bu. carrots; 6 bu. celery;
1 bushel tomatoes; 15 lbs. green peas in juice; 4 packages of spaghetti;
salt & pepper; 1 gal. vinegar; 1 gal. okra; 16 lbs. crackers; 6 qts.
pickles; 2 gal. butter beans in juice; 1 lb. butter
Cooked in a large iron kettle outside, the potatoes would be added first
to boiling water. The other items would be added using a boat paddle to
stir. The meats were pre-cooked before adding.
This was taken from a hand written copy prepared by Holland
Hartwell Threadgill. I understand he enjoyed red hot peppers (not on the
list,) but was not liked by the younger boys. They would mysteriously disappear
(taken by the boys) when he wasn't looking!
1-Title: ANNE'S BROCCOLI-RICE CASSEROLE
2-Name: Anne Holmes Medearis
5-Serves: 10 to 12
2 (10 oz.) pkg. frozen chopped broccoli
1 c. cooked rice
1 (8 oz.) jar cheez Whiz
1 can cream of chicken mushroom soup
1 onion chopped and sauteed in 1 stick butter
Saute onion in butter. add thawed broccoli, soup, and a little water. Simmer
for 5 to 6 minutes. Add Cheez Whiz and rice. Salt and pepper to taste.
Cook until cheese melts. Pour into lightly greased casserole. Heat in a
350* oven for about 30 minutes or until hot and bubbly.
Kevin Holmes refers to this as green stuff with cheese.