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More than 200 recipes and 45 full-color photographs celebrate 25 years of good eatinâ€™ in this original regional Southern cooking classic. A quarter-century ago, while many were busy embracing the sophisticated techniques and wholesome ingredients of the nouvelle cuisine, one Southern loyalist lovingly gathered more than 200 recipes-collected from West Virginia to Key West-showcasing the time-honored cooking and hospitality traditions of the white trash way. Ernie Micklerâ€™s much-imitated sugarsnap-pea prose style accompanies delicacies like Tuttiâ€™s Fancy Fruited Porkettes, Mock-Cooter Stew, and Oven-Baked Posâˆ‘ stalwart sides like Betteâ€™s Sister-in-Lawâ€™s Deep-Fried Eggplant and Cracklinâ€™ Corn Poâ‰ waste-not leftover fare like Four-Can Deep Tuna Pie and Day-Old Fried Catfish; and desserts with a heavy dash of Dixie, like Irma Lee Strattonâ€™s Donâ€™t-Miss Chocolate Dump Cake and Charlotteâ€™s Motherâ€™s Apple Charlotte.