We would be sorely amiss, and disloyal to our heritage (and probably folks that didn't love Elvis) if we failed to give a great hurrah to that uniquely Southern and exquistely wonderful appetiser/snack/ hors d'oerve and all purpose soul restorer: THE BOILED PEANUT! Absolutely essential to the ambiance of a day spent bream fishing in a mill pond, food for the Gods whose ingredients require the "handful" as a measurement. Can I hear an AMEN? (Sorry, you grouchy purists, I couldn't help it!) Researching: ARNOLD, BESS, BRYAN(T), BURKE, ELLINGTON, GOFF, HARDY, HINSON, HOPKINS, MCCLAIN, PARISH, PERDUE, SASSER, SHIPES, SKAGGS, UNDERWOOD, WILLIAMS, WOOD. Anyone helping me can have my recipe for Collard Soup----food for the Gods, and the cooking aroma is guaranteed to repel Yankees. (Just kidding...I didn't marry a cousin, either!) Debbie in Ft Lauderdale ----- Original Message ----- From: <GA-ROOTS-D-request@rootsweb.com> To: <GA-ROOTS-D@rootsweb.com> Sent: Tuesday, August 08, 2000 7:07 PM Subject: GA-ROOTS-D Digest V00 #243

This is a multi-part message in MIME format. --------------0D114EF1C8331237819B0842 Content-Type: text/plain; charset=us-ascii Content-Transfer-Encoding: 7bit And how about rice pudding with cinnamon and raisins? yolanda wrote: > > I'm going to Billie's house :)) GOOD FOOD!! > My Grandmother use to make me cornmeal mush.....that was good...wish i knew > how to make it. > yolanda > ----- Original Message ----- > From: "vernon & billie" <washblue@ellijay.com> > To: <GA-ROOTS-L@rootsweb.com> > Sent: Wednesday, January 08, 1997 6:10 AM > Subject: Re: [GA-Roots] Re: Georgia Ice Cream, A.K.A. as Grits > > > I still cook grits for breakfast as well as when we have fish. Cornbread > > almost everyday.Biscuits 4 or 5 times a week. Beans, peas, corn, > potatoes, > > tomatoes, cukes, onions,squash and okra out of our garden,out of the > freezer > > or off the canning self. I am making crab apple jelly, fig preserves and > > pear preserves today. Pepper jelly tomorrow and O have already made > salsa. > > Billie > > ----- Original Message ----- > > From: Angus P. Robinson Jr <scottyr@netnitco.net> > > To: <GA-ROOTS-L@rootsweb.com> > > Sent: Tuesday, August 08, 2000 5:28 PM > > Subject: [GA-Roots] Re: Georgia Ice Cream, A.K.A. as Grits > > > > > > > Good Afternoon, > > > As a southern born boy my grandma, God Bless her, often > > > made grits. Sometimes we ate them like kids eat cereal today, > > > and at other times we ate them as a side dish to bacon and eggs. > > > How I would love to see her cooking on the old wood stove again. > > > She also ironed her clothes using the old time cast iron "iron" > > > that was heated on the wood stove. How she could handle the > > > heat isn't know but Grandma Ida Morris Robinson did it. > > > Surprisingly, many of the local restaurants serve grits. Of > > > course we are a farming and recreational community. Back in > > > the big city when you ask for grits the waitress looks like I just > > > asked her to unrobe. Unless she is southern born she just says > > > "huh". > > > Angus "Scotty" Robinson > > > > > > > > > > > > > --------------0D114EF1C8331237819B0842 Content-Type: text/x-vcard; charset=us-ascii; name="stoveman.vcf" Content-Transfer-Encoding: 7bit Content-Description: Card for Sam Canup Content-Disposition: attachment; filename="stoveman.vcf" begin:vcard n:;stoveman@worldnet.att.net x-mozilla-html:FALSE version:2.1 email;internet:stoveman@worldnet.att.net x-mozilla-cpt:;0 fn:stoveman@worldnet.att.net end:vcard --------------0D114EF1C8331237819B0842--

YUM YUM Joyce - a displaced FL gal in Colorado -----Original Message----- From: TYBEETIDE@aol.com <TYBEETIDE@aol.com> To: GA-ROOTS-L@rootsweb.com <GA-ROOTS-L@rootsweb.com> Date: Tuesday, August 08, 2000 4:03 PM Subject: Re: [GA-Roots] Re: GA-ROOTS-D Digest V00 #242 >Absolutely, will be glad to share recipe. >3 parts "yellow" cornmeal >1 part self rising flour >salt to taste >1 tlbs bacon drippings >Hot water, enough to make thin and "soupy" >mix well, let it sit for about 10 - 15 minutes > >Oil in skillet, enough to cover bottom. Get pan hot, then turn to about 3 on >the dial. >Slowly pour a, thin layer, into grease, the edges will look like lace. Fry >to nice and golden brown on both sides. And just keep adding oil to pan and >making them until mixture is all used up. >Layer on plate and cut "all" four ways and ENJOY.............. >

I'm going to Billie's house :)) GOOD FOOD!! My Grandmother use to make me cornmeal mush.....that was good...wish i knew how to make it. yolanda ----- Original Message ----- From: "vernon & billie" <washblue@ellijay.com> To: <GA-ROOTS-L@rootsweb.com> Sent: Wednesday, January 08, 1997 6:10 AM Subject: Re: [GA-Roots] Re: Georgia Ice Cream, A.K.A. as Grits > I still cook grits for breakfast as well as when we have fish. Cornbread > almost everyday.Biscuits 4 or 5 times a week. Beans, peas, corn, potatoes, > tomatoes, cukes, onions,squash and okra out of our garden,out of the freezer > or off the canning self. I am making crab apple jelly, fig preserves and > pear preserves today. Pepper jelly tomorrow and O have already made salsa. > Billie > ----- Original Message ----- > From: Angus P. Robinson Jr <scottyr@netnitco.net> > To: <GA-ROOTS-L@rootsweb.com> > Sent: Tuesday, August 08, 2000 5:28 PM > Subject: [GA-Roots] Re: Georgia Ice Cream, A.K.A. as Grits > > > > Good Afternoon, > > As a southern born boy my grandma, God Bless her, often > > made grits. Sometimes we ate them like kids eat cereal today, > > and at other times we ate them as a side dish to bacon and eggs. > > How I would love to see her cooking on the old wood stove again. > > She also ironed her clothes using the old time cast iron "iron" > > that was heated on the wood stove. How she could handle the > > heat isn't know but Grandma Ida Morris Robinson did it. > > Surprisingly, many of the local restaurants serve grits. Of > > course we are a farming and recreational community. Back in > > the big city when you ask for grits the waitress looks like I just > > asked her to unrobe. Unless she is southern born she just says > > "huh". > > Angus "Scotty" Robinson > > > > > > > >

THANKS - Several people asked me for the Fix so here it is... First, let me explain that I copied my old harddrive to a CD with my CD-Writer, then installed the new larger drive...I copied the files with Windows Explorer to the new Drive, one at a time, and did not want to change the CD because it was my "baseline" The fix is so simple, I can't believe that I didn't remember it, but here it is: 1. Locate your file on your harddrive using Windows Explorer, and "right-click" on it with your mouse pointer; A menu will appear; 2. Select "Properties" (bottom of the menu) Another menu will appear; 3. There are three little boxes at the bottom - If there is a check in the "Read Only" box, uncheck it... That should do it... One other thing - My WordPerfect files were not affected by this. Also, let me apologize for all the duplicates...Something was wrong with the MSN network/Hotmail, I guess...I have had it send duplicates in the past... ________________________________________________________________________ Get Your Private, Free E-mail from MSN Hotmail at http://www.hotmail.com

Around here, we don't cut it. Each person gets his whole piece. (Be sure to make it very thin!!!) I also believe that genealogy covers more than names, dates, and facts. The foods people eat and anything relating to their general way of life, allows us to know more about them. Faye

Before we get blasted for posting off the topic, I have to mention the nectar of the Gods--- Georgia peaches! I have never tasted anything so wonderful in my life! Katie ----- Original Message ----- From: Angus P. Robinson Jr <scottyr@netnitco.net> To: <GA-ROOTS-L@rootsweb.com> Sent: Tuesday, August 08, 2000 5:28 PM Subject: [GA-Roots] Re: Georgia Ice Cream, A.K.A. as Grits > Good Afternoon, > As a southern born boy my grandma, God Bless her, often > made grits. Sometimes we ate them like kids eat cereal today, > and at other times we ate them as a side dish to bacon and eggs. > How I would love to see her cooking on the old wood stove again. > She also ironed her clothes using the old time cast iron "iron" > that was heated on the wood stove. How she could handle the > heat isn't know but Grandma Ida Morris Robinson did it. > Surprisingly, many of the local restaurants serve grits. Of > course we are a farming and recreational community. Back in > the big city when you ask for grits the waitress looks like I just > asked her to unrobe. Unless she is southern born she just says > "huh". > Angus "Scotty" Robinson > > >

Good Afternoon, As a southern born boy my grandma, God Bless her, often made grits. Sometimes we ate them like kids eat cereal today, and at other times we ate them as a side dish to bacon and eggs. How I would love to see her cooking on the old wood stove again. She also ironed her clothes using the old time cast iron "iron" that was heated on the wood stove. How she could handle the heat isn't know but Grandma Ida Morris Robinson did it. Surprisingly, many of the local restaurants serve grits. Of course we are a farming and recreational community. Back in the big city when you ask for grits the waitress looks like I just asked her to unrobe. Unless she is southern born she just says "huh". Angus "Scotty" Robinson

Aline, You might also want to Download PAF as it also comes in French. It is a free DL from Latter Day Saints at this url: http://www.familysearch.org got to what's new in upper left corner and click there and you can find the free downloads Nancy

Good Afternoon, Faye is correct, we can collect all the vital statistics we want but unless we also understand what our ancestors ate or what they experienced we cannot and will never understand what it was like to live in those days. Angus "Scotty" Robinson Researching: FAIN, JONES, ROBINSON, ROBERTSON, KIRKSEY, TAYLOR, FRICK, ADAIR, HAMMOND, POWELL, KULBETH (CULBRETH), PIERCE and LAVENDER (LAUBINGER). From: FLD <fdy@gate.net> To: <GA-ROOTS-L@rootsweb.com> Sent: Tuesday, August 08, 2000 5:02 PM Subject: [GA-Roots] cornbread

Faye, thanks "for the memories", to borrow a famous saying. ear

I am doing a series on Native American Rolls in my free online newsletter. If you wish to have a copy of today's newsletter, please advise, and I will email it to you. Lots of Georgians have Cherokee ancestry, and I am discussing Cherokee research. You can subscribe at http://www.genealogy-books.com

sorry to disturb: I an in genealogy, want to enter my families in the Famiily Tree Maker, but one thing bug me. When we print the index is there a way to have the name of the spouse in the index, I do not know anyone who use the Family Tree they are all on BK5 most of the people in Montreal Que. I try to find out at the Family Tree site, but due that I am french I do not understand all what they mean. Anyone please can help me. Thanking you in advance for your kindness. Aline e-mail: rosealine@sympatico.ca ----- Original Message ----- From: judith Campbell <ejcampbell@carol.net> To: <GA-ROOTS-L@rootsweb.com> Sent: Tuesday, August 08, 2000 7:48 PM Subject: Re: [GA-Roots] Re: GA-ROOTS-D Digest V00 #242 > ME TOO > > ----- Original Message ----- > From: <AJRFH3@aol.com> > To: <GA-ROOTS-L@rootsweb.com> > Sent: Tuesday, August 08, 2000 1:41 PM > Subject: [GA-Roots] Re: GA-ROOTS-D Digest V00 #242 > > > > Do you furnish a recipe for the "thin crispy pan fried cornbread" that you > > prepare when Judy comes by ? > > Would love the recipe. > > Displaced GA Rebel--now MN > > Gus > > > >

Cornbread and Sweetmilk....oh, you make me miss my mom and dad. Born and raised a Californian, but with strong Texas taste-buds! Chow-chow...my mom's favorite. Around here, if you should enter a restraurant and asked for "butter-milk", they will tell you they don't have any, so then, you ask for "sweetmilk", and they will tell you they don't have any?????? Actually happened. Sweet-tea. Most will ask if you want them to bring you sugar or imitation...a non-recognizing statement if I ever heard one. On my cousin's birthday, I called and asked what could I fix her for her birthday meal. She got what she asked for, Beans, cornbread, and fried 'taters. Not bad for a 57 yr old Californian, ear

>Man...That sounds good to me! Pot liquor, for you yankees out there, is >turnip green juice. You crumble your cornbread in it and eat it like soup. Pot liquor at my house could also be collard juice or even cabbage juice. Sue

Absolutely, will be glad to share recipe. 3 parts "yellow" cornmeal 1 part self rising flour salt to taste 1 tlbs bacon drippings Hot water, enough to make thin and "soupy" mix well, let it sit for about 10 - 15 minutes Oil in skillet, enough to cover bottom. Get pan hot, then turn to about 3 on the dial. Slowly pour a, thin layer, into grease, the edges will look like lace. Fry to nice and golden brown on both sides. And just keep adding oil to pan and making them until mixture is all used up. Layer on plate and cut "all" four ways and ENJOY..............

ME TOO ----- Original Message ----- From: <AJRFH3@aol.com> To: <GA-ROOTS-L@rootsweb.com> Sent: Tuesday, August 08, 2000 1:41 PM Subject: [GA-Roots] Re: GA-ROOTS-D Digest V00 #242 > Do you furnish a recipe for the "thin crispy pan fried cornbread" that you > prepare when Judy comes by ? > Would love the recipe. > Displaced GA Rebel--now MN > Gus >

Oh Yes Please, My grandmother used to make that.It was wonderful! Nancy

Do you furnish a recipe for the "thin crispy pan fried cornbread" that you prepare when Judy comes by ? Would love the recipe. Displaced GA Rebel--now MN Gus

>From the book "Historical Collections of Georgia" by the Rev. George White, p. 405 section on Columbia County, Georgia: "The Spirit of Seventy-six!- Another hero of the Revolution has fallen- before the shrine of Hymen!- but even in his fall he triumphed! Thus runs the proud memorial of his glory: on the 25th ult. was united in the holy bands of matrimony, by John McGehee, Esq., Mr. David Hodge, aged one hundred and two years and two months, to Miss Elisabeth Baily, aged forty years, both of Columbia County, Georgia. Mr. Hodge was at Braddock's defeat, and served throughout the whole period of the Revolutionary War.-from the Augusta Chronicle" (year is not given but the text suggests its from around 1850) Jeff Armstrong