Jump on in! Good ole Southern comfort food and yes it does require pork fat. Your cardiologist might tell you it can be done with rice cakes and fat-free yogurt, but who wants to eat the box the pizza came in?! No champagne and caviar here – just rib stickin’, foot stompin’, knee slappin’ country eatin’ some like grandmaw used to make and some Southern BBQ and some with a Tex-Mex-Cajun kick.
WOODWENWAY 
Happy BDay…Keep posting the recipes, the people at work love em for food days. Hope to see yall some time this year!!!!!!!!
I have tried some of these recipes and they are great! Thanks for sharing
Shrimp boil was fantastic! Keep em a coming!
I have tried several of your recipes and have loved them all. Thank you for sharing them.
Stromboli is my favorite. Bob’s Pizza Pantry was my favorite, too!
Ahh….Bob’s Pizza Pantry….ahh…yum…He made zee best muffaletta EVAH and zee best stromboli EVAH. It’s been nearly 30 years (or more?) and Buddy and I still remember that wonderful, little bit of heaven right here in lil ole Mayberry, U.S.A.!
I’ll have to see if I can get their muff recipe
Ahhhha….. I sure miss those days. I worked just around the corner. Had lunch there VERY often. It was the best!
Stuff Cabbage Rolls
(Ukrainian Halupchi/Polish Golumki)
This is my mother’s recipe which comes from her mother, Kataryna Liechicka Shahay, born August 2, 1888 in Szumunia, Poland; died August 18, 1967, in McKees Rocks, Pa.
1 cup rice
1 large head cabbage
1-1/2 lbs ground chuck
salt & pepper to taste
Place rice in 2 cups water. Bring to boil and cook for 14 minutes. Parboil cabbage and separate leaves using the largest. Cut ribs off and let cool. In bowl, thoroughly mix raw meat, rice, salt, pepper. Roll cabbage with 1 heaping tablespoon of mixture in center. Place cabbage rolls tightly together in Dutch Oven, cover with remaining diced cabbage and 8 oz. tomato sauce, and enough water to cover. Cook 2 hours (350 in oven).
Time consuming (approx. 45 min) but very easy! I like to use a combination of ground chuck, pork and veal–when I can find veal. My husband likes me to layer the cabbage rolls with sauer kraut, and that’s an alternative. I used Rotel between layers last weekend and that was delicious! Any questions, please email and I’ll be glad to answer. dcarterandrews@bellsouth.net
Greetings from Ohio! I’m bored to tears at work so I decided to check out your blog on my iphone during lunch break. I really like the knowledge you present here and can’t wait to take a
look when I get home. I’m shocked at how quick your blog loaded on my phone .. I’m not even using WIFI, just 3G .
. Anyways, very good site!