Jess, I don't remember ever seeing any of the Grundy Co. bakery pies. Never have had a commerical "fried pie" that ever tasted like homemade. I think there are FDA restrictions against making them. For any commerical venture, you'd have to add so much extra stuff that the pie wouldn't be natural anymore. Like I said, it's a pity we can't send them over the net. Maybe one day! Edgar -----Original Message----- From: Jess Lewis <jlewis@cafes.net> To: TNCHAT-L@rootsweb.com <TNCHAT-L@rootsweb.com> Date: 31 May, 2000 6:12 PM Subject: [TNCHAT] Re: Fried Pies, etc. >HELLO...hello....hello.... >Can you hear me ? >Kinda echos in this here box. Chip snores a bit also. >Anyway, my wife still makes fried pies. My mom used to be the family champ, but Joanna has >taken over the honors, much to mom's annoyance. >She made up a big bunch of Apple and Peach, and I took 'em to work. We have many yankee >imports there, who had never heard of them. They seem to think that Hostess or Colonial or >some other Company made something like that, and it wasn't very good. >Well, they noticed that all the Southern Boys were stuffing them down, while stealing an >extra one or two, for next break. They finally tried a few, and a fight almost broke out. >Unfortunately, I had forgotten to "stash" a few for myself, and thus got left out. >They now beg me to bring some more, and have even taken up collections to buy more dried >apples and peaches, if she will only make some more pies. >One guy wanted the recipe for his wife, so she could try her hand. >It's hard to believe that some company doesn't try to market a REAL fried pie. I think >that they would bring almost any price that they had the nerve to ask. A small bakery >(Dutch Maid, I think), up in Grundy County did make them for several years, and wrapped >them in waxed paper. Alas, they are no more :-( >They weren't as good as home made, of course, but ran a pretty good 2nd place, in a pinch. > >-- >Jess Lewis >> http://www.cafes.net/jlewis/ << > >> http://www.cafes.net/jlewis/cannon.htm << > > > >==== TNCHAT Mailing List ==== >To subscribe or unsubscribe to this list please visit: >http://www.rootsweb.com/~tnunion/tnchat >This list is generously donated by Rootsweb for our use. > >

Am looking for BAKER's and PUCKETT's (one or two T's) in the earliest possible White County Tax list. I have located one of each in the 1812 White Co. Tax List. Was there an earlier tax list for this county and, if so, where can I find it? Is it on the internet? Thanks for anything you can do. Janet I see my country's past......thru the eyes of those before me! Researching Mitchell, Britt, Baker, Blankenship, Moore, Rider, Johnson, Lyda, Mackey in Virginia and North Carolina and Van Buren, Warren, White in Tennessee

Hi folks, I am going to have to check out for a few days. Returned home from school at 9 p.m. Grades and two workshops today. 300+ e-mail messages...many not conducive to serenity. As a number of you are teachers, I know you will understand. I have 3 more days including a Saturday workday. 6 IEP meetings, a promotion party, my entire room to move to another location. An entirely new system to prepare for next year. Then I get 4 whole days off and begin to teach Summer school. I think my actual vacation starts about the middle of July. I will answer some messages tonight and check my mail for specific requests addressed to me, but other than that I won't be around until Sunday. On a really happy note, my grandbaby had his adnoids removed this week. He is pink! His oxygen level is in a normal range and he is a happy, happy baby....which makes me a happy, happy grandma. Nancy

Davidson recipe for pie crust: (makes 3 double pie crusts) Cooler everything kept the better. Chill þour and lard Þrst. Even cool your rolling pin. Best is marble or stainless steel for the pin. 4 cups all purpose þour 1 tablespoons sugar 1 tablespoon baking powder 1 teaspoon salt 1 2/3 cup shortening (prefer lard) Mix dry ingredients, blend in shortening until size of pea. Add and mix together: 1/2 cup ice water 1 tablespoon vinegar 1 egg Chill, divide and roll out on þoured surface. You need a low gluten flower for pie crusts. Ones you can buy in this area are Red Band, White Lily and Martha White. If you can’t find one of those you can mix a cake flour with a self rising flour such as Gold Medal or Pillsbury. Phyllis’ recipe for fried apple pies: (See pie crust recipe above) Using 41/2 - 6” plastic lid as pattern, cut circles of pie crust. Using chunky applesauce or apple pie Þlling of your choice. Use spoonful of Þlling, a dollop of butter, a teaspoon of sugar and cinnamon combo. Fold over pie crust to form 1/2 circle. Dampen edge of crust, then pinch or use fork to seal crust. Fry in hot oil until brown, turn and brown other side. If desired, top with butter, cinnamon, brown sugar and vanilla ice cream. Sugar/cinnamon combo: One cup granulated suger. one teaspoon cinnamon. Mix together.

M.T.!!! They also want the STORY behind those fried pies. Now being as how I know you can tell stories with the best of em....<vbg> How about a big whopper about fried pies???? HMMMM???? (Yall just wait...unless he is still trying to fool you that he has manners, this should be good....totally untrue of course....but GOOD!!!! ) <BG> jan At 10:46 PM 5/31/00 -0500, Morgan Davidson wrote: >Davidson recipe for pie crust: (makes 3 double pie crusts) Cooler >everything kept the better. Chill þour and lard Þrst. Even cool your >rolling pin. Best is marble or stainless steel for the pin. 4 cups all >purpose þour 1 tablespoons sugar >1 tablespoon baking powder >1 teaspoon salt >1 2/3 cup shortening (prefer lard) >Mix dry ingredients, blend in shortening until size of pea. Add and mix >together: 1/2 cup ice water >1 tablespoon vinegar >1 egg >Chill, divide and roll out on þoured surface. > You need a low gluten flower for pie crusts. Ones you can buy in this >area are Red Band, White Lily and Martha White. If you can’t find one >of those you can mix a cake flour with a self rising flour such as Gold >Medal or Pillsbury. > >Phyllis’ recipe for fried apple pies: (See pie crust recipe above) Using >41/2 - 6” plastic lid as pattern, cut circles of pie crust. Using chunky >applesauce or apple pie Þlling of your choice. Use spoonful of Þlling, a >dollop of butter, a teaspoon of sugar and cinnamon combo. Fold over pie >crust to form 1/2 circle. Dampen edge of crust, then pinch or use fork >to seal crust. Fry in hot oil until brown, turn and brown other side. If >desired, top with butter, cinnamon, brown sugar and vanilla ice cream. >Sugar/cinnamon combo: One cup granulated suger. one teaspoon cinnamon. >Mix together. > > >==== TNCHAT Mailing List ==== >To subscribe or unsubscribe to this list please visit: >http://www.rootsweb.com/~tnunion/tnchat >This list is generously donated by Rootsweb for our use.

You are possibly talking about Bread Pudding or even Rice Pudding. -- Lynn Appling McCandless Please visit my webpages: http://homepages.rootsweb.com/~lynn/ send mailto:lynnintx@texas.net

HELLO...hello....hello.... Can you hear me ? Kinda echos in this here box. Chip snores a bit also. Anyway, my wife still makes fried pies. My mom used to be the family champ, but Joanna has taken over the honors, much to mom's annoyance. She made up a big bunch of Apple and Peach, and I took 'em to work. We have many yankee imports there, who had never heard of them. They seem to think that Hostess or Colonial or some other Company made something like that, and it wasn't very good. Well, they noticed that all the Southern Boys were stuffing them down, while stealing an extra one or two, for next break. They finally tried a few, and a fight almost broke out. Unfortunately, I had forgotten to "stash" a few for myself, and thus got left out. They now beg me to bring some more, and have even taken up collections to buy more dried apples and peaches, if she will only make some more pies. One guy wanted the recipe for his wife, so she could try her hand. It's hard to believe that some company doesn't try to market a REAL fried pie. I think that they would bring almost any price that they had the nerve to ask. A small bakery (Dutch Maid, I think), up in Grundy County did make them for several years, and wrapped them in waxed paper. Alas, they are no more :-( They weren't as good as home made, of course, but ran a pretty good 2nd place, in a pinch. -- Jess Lewis >> http://www.cafes.net/jlewis/ << >> http://www.cafes.net/jlewis/cannon.htm <<

Chip, What is the world coming to when people don't know what a "fried pie" is??????? I had to explain a fried pie to someone the other day. I may not know exactly what quiche (sp) is, (been there, done that), but I DO know what a fried pie is, and if you ain't had one, you ain't lived! Plain and simple. My great-aunt used to make fried apple pies every year for decoration at one of the cemeteries where many of my family are buried. As children, we couldn't wait till she arrived laden with bowls and dishes of food and that huge platter of fried apple pies. It never seemed there were enough of them. In later years, as we grew older (and perhaps more ambitious) we'd sneak up to the long table, groaning under the weight of all that food, and quickly slip a hand under the clothe covering the food, grab a couple of pies and hide them till after "dinner on the ground" was over and it was time for dessert. Great Aunt Virgie would always say the same thing, "I just don't know what happened to those pies", when she'd see the empty platter. But there was always a twinkle in her eyes because she knew we children had already hidden then away for our later consumption. Then she'd bring out another platter full for everyone else. Aunt Virgie always made her pies from scratch. She dried her own apples, rendered her own lard and made her own dough crust. She's made so many fried apple pies in the last 80 years, she's probably fried pie queen of the county. And let me tell you all something - corn oil just don't cut it when it comes to making fried pies. You got to have lard and a cast iron skillet. And if they're cooked on a wood stove, all the better to eat (though certainly not for the cook in the hot summertime down south). Too bad there isn't some way to send "fried pies" over the internet. Maybe one day, we'll be able to do that. Edgar -----Original Message----- From: Morom01@aol.com <Morom01@aol.com> To: TNCHAT-L@rootsweb.com <TNCHAT-L@rootsweb.com> Date: 31 May, 2000 9:42 AM Subject: [TNCHAT] Fried Pies and other Tennessee eatin' >In a message dated 5/31/00 10:29:22 AM Eastern Daylight Time, >edby3@netease.net writes: > ><< you promised to buy the fried pies this year at the Fair!!!! >> > >Other than collard greens there may not be a more common Tennessee food than >fried pies. For those of you on the list that don't know what fried pies are, >they're just like normal pies but the difference is the crust wraps around >the filling. Then the whole pocket of crust and filling are either pan fried >or deep fried. MMMMM that's good eatin' especially with a little homemade >Vaniller' Ice cream. > >There is no more common a country thing than gathering around the table with >family on Sunday afternoon and eating. It's still a common practice here in >Tennessee. This is how family history used to be passed to the next >generation. I wish I had listened to my grandparents talk about who was who's >mom and who was who's uncle. But I was a teenager back then and didn't think >it was important. What a waste. > >Sunday table eating is almost as common as Moon Pies and RC Cola! > >Any of the rest of you have and special treats you remember eating as a kid? >Maybe something grandma sneaked you when mom and dad weren't looking? > >Chip > > >==== TNCHAT Mailing List ==== >TNCHAT is an open to the public mailing list, >for Tennessee history and genealogy questions. >This is a list administered by the TNGenWeb Project. >"Be nice rules apply." >This mailing list is freely provided by RootsWeb >http://www.rootsweb.com/ > >

> Oh my....now this is my kinda thing. Please keep sending this sort of > thing out. Oh yes, remembering is my very favorite thing...will share with > you all soon myself. My hard drive crashed this week and my stuff is in > never land. <vbg> But I think I can find most of it on disks and I do > believe I can talk about Tennessee eatin with the best of em! Keep talking... > > thanks, > jan > Now, you got me started. My grandma or someone, used to make some kind of sugar dumpling thing that was syrupy and had bread of some kind in it. Seems like I remember it having raisins in it. Anyone remember something like that? I guess someone is already doing it, but I would be glad to provide space for any old timey recipes anyone has that has been passed down for a few generations, along with the story to go with it. Whew! Done wrote more than I ever did on that other list! Bill, co-CC, Hardin County

Oh my....now this is my kinda thing. Please keep sending this sort of thing out. Oh yes, remembering is my very favorite thing...will share with you all soon myself. My hard drive crashed this week and my stuff is in never land. <vbg> But I think I can find most of it on disks and I do believe I can talk about Tennessee eatin with the best of em! Keep talking... thanks, jan At 10:06 AM 5/31/00 -0500, Athol K. Foster wrote: >Chip & All, My fondest memories are when all the children and grand >children gathered at my Grand parents house on Sunday afternoon in the >summer. I can remember all the laughter and good times that everyone had. >The adults setting around talking and some playing croquet in the yard and >all the children playing hide and seek. The best of all though was the home >made ice cream. I have seen as many as 3 old hand cranked ice cream >freezers going at one time. Boy, was that good ice cream.......... > >Athol > > >Athol K. Foster >DeKalb Co. Coordinator, TnGenWeb >www.tngennet.org/dekalb > >My Fosters in DeKalb Co., Tn. >www.geocities.com/Heartland/Ranch/3627 >----- Original Message ----- >From: <Morom01@aol.com> >To: <TNCHAT-L@rootsweb.com> >Sent: Wednesday, May 31, 2000 9:41 AM >Subject: [TNCHAT] Fried Pies and other Tennessee eatin' > > > > In a message dated 5/31/00 10:29:22 AM Eastern Daylight Time, > > edby3@netease.net writes: > > > > << you promised to buy the fried pies this year at the Fair!!!! >> > > > > Other than collard greens there may not be a more common Tennessee food >than > > fried pies. For those of you on the list that don't know what fried pies >are, > > they're just like normal pies but the difference is the crust wraps around > > the filling. Then the whole pocket of crust and filling are either pan >fried > > or deep fried. MMMMM that's good eatin' especially with a little homemade > > Vaniller' Ice cream. > > > > There is no more common a country thing than gathering around the table >with > > family on Sunday afternoon and eating. It's still a common practice here >in > > Tennessee. This is how family history used to be passed to the next > > generation. I wish I had listened to my grandparents talk about who was >who's > > mom and who was who's uncle. But I was a teenager back then and didn't >think > > it was important. What a waste. > > > > Sunday table eating is almost as common as Moon Pies and RC Cola! > > > > Any of the rest of you have and special treats you remember eating as a >kid? > > Maybe something grandma sneaked you when mom and dad weren't looking? > > > > Chip > > > > > > ==== TNCHAT Mailing List ==== > > TNCHAT is an open to the public mailing list, > > for Tennessee history and genealogy questions. > > This is a list administered by the TNGenWeb Project. > > "Be nice rules apply." > > This mailing list is freely provided by RootsWeb > > http://www.rootsweb.com/ > > > > > > >==== TNCHAT Mailing List ==== >To subscribe or unsubscribe to this list please visit: >http://www.rootsweb.com/~tnunion/tnchat >This list is generously donated by Rootsweb for our use.

In a message dated 5/31/00 8:37:48 PM Eastern Daylight Time, lynnintx@texas.net writes: << http://homepages.rootsweb.com/~lynn/ >> Lynn, I checked out your page! Way cool! I love your color choices and the hearts. I've been hung up on tables and borders for a long time now. You have inspired me to recreate several of my pages. Keep up the good work, Chip

Billy, Don't care if you're broke or the credit ain't no good! We're gonna have fried pies if they're available. I may have to buy the whole offering with all the debts I've got for fried pies. Chip, you oughta make a stab at this shindig! We had Billie down a couple of years ago and she can tell you all about it! We don't have a large crowd; usually about 150 people attend, but it's always a lot of fun. It's just a pity we can't talk the vitual providers into making several things of homemade icecream. Now that WOULD be the topping on the cake. Ya'll are making me hungry and I ain't had lunch yet!!!! Edgar -----Original Message----- From: Bill Darnell <bdarnel3@bellsouth.net> To: Edgar D. Byler, III <edby3@netease.net>; TNCHAT-L@rootsweb.com <TNCHAT-L@rootsweb.com> Date: 31 May, 2000 12:41 PM Subject: Re: [TNCHAT] HTML thingies > > >> Billy, >> >> The heat must be getting to ya!!! Just remember, whether you're on "time >> out" or not, you promised to buy the fried pies this year at the Fair!!!! >> >> Edgar >> > If I ain't broke, or the credit is good, you got the pies! Wish Chip would >saunter on down and join us! >Bill > >PS: Ain't the heat, just the age, I guess. > >

PLEASE, if you have any info of these people please let me know. THANKS. ********************************************** SEARCHING FOR: Lucinda NICHOLAS b1819-26 Dec 1902, Handsboro (GULFPORT), MS Father: Jacob NICHOLAS b.abt 1775 TN Mother: Mary ______ SC m. CharlesWoodbury CREEL in 1837, Lauderdale CO, MS. FROM the family line of: Thomas and Elizabeth Dearman Creel **************************************** (G)JERUSHA NICHOLAS/NICHOLS b. 1823, Warrior, Alabama, d. ABT. 1870 Lauderdale County,MS Father: Jacob NICHOLAS, TN Mother: Mary? She m. Wesley CREEL 1838, Lauderdale CO, MS. FROM the family line of:Thomas and Elizabeth Dearman Creel **************************************** "They were the daughters of JACOB NICHOLAS or Nichols?TN (s/o??) JOHN COOPER? TN, who was (said to be?) a Choctaw Indian trader, agent or ? KendrickPat@webtv.com THANKS ***************************************

> Billy, > > The heat must be getting to ya!!! Just remember, whether you're on "time > out" or not, you promised to buy the fried pies this year at the Fair!!!! > > Edgar > If I ain't broke, or the credit is good, you got the pies! Wish Chip would saunter on down and join us! Bill PS: Ain't the heat, just the age, I guess.

Glad to have you on our list. I'm not sure any of us are in the position to field your family query, although if any of us CC's of the USGenWeb recognize the surname you mentioned, we'll be glad to send you an e-mail. Sometimes we hit a brick wall with our research and it seems to stall. I'm having trouble in Scotland myself right now. I'll tell you what might help you though. I noticed your question mentioned Tennessee twice. Go to: http://www.tngenweb.org/queries/qpost.htm And post your query there. Be sure to check the Unknown label in the first drop down menu box. That way you don't limit your query to any one county. Post as much information as you can and try to only put stuff you know for sure. Also go to: http://www.tngenweb.org Use their search engine for your names. It searches all the counties in Tennessee and is a fast way to narrow your search in our state. Good luck in your search! Chip Manager tnchat-l@rootsweb.com

Chip & All, My fondest memories are when all the children and grand children gathered at my Grand parents house on Sunday afternoon in the summer. I can remember all the laughter and good times that everyone had. The adults setting around talking and some playing croquet in the yard and all the children playing hide and seek. The best of all though was the home made ice cream. I have seen as many as 3 old hand cranked ice cream freezers going at one time. Boy, was that good ice cream.......... Athol Athol K. Foster DeKalb Co. Coordinator, TnGenWeb www.tngennet.org/dekalb My Fosters in DeKalb Co., Tn. www.geocities.com/Heartland/Ranch/3627 ----- Original Message ----- From: <Morom01@aol.com> To: <TNCHAT-L@rootsweb.com> Sent: Wednesday, May 31, 2000 9:41 AM Subject: [TNCHAT] Fried Pies and other Tennessee eatin' > In a message dated 5/31/00 10:29:22 AM Eastern Daylight Time, > edby3@netease.net writes: > > << you promised to buy the fried pies this year at the Fair!!!! >> > > Other than collard greens there may not be a more common Tennessee food than > fried pies. For those of you on the list that don't know what fried pies are, > they're just like normal pies but the difference is the crust wraps around > the filling. Then the whole pocket of crust and filling are either pan fried > or deep fried. MMMMM that's good eatin' especially with a little homemade > Vaniller' Ice cream. > > There is no more common a country thing than gathering around the table with > family on Sunday afternoon and eating. It's still a common practice here in > Tennessee. This is how family history used to be passed to the next > generation. I wish I had listened to my grandparents talk about who was who's > mom and who was who's uncle. But I was a teenager back then and didn't think > it was important. What a waste. > > Sunday table eating is almost as common as Moon Pies and RC Cola! > > Any of the rest of you have and special treats you remember eating as a kid? > Maybe something grandma sneaked you when mom and dad weren't looking? > > Chip > > > ==== TNCHAT Mailing List ==== > TNCHAT is an open to the public mailing list, > for Tennessee history and genealogy questions. > This is a list administered by the TNGenWeb Project. > "Be nice rules apply." > This mailing list is freely provided by RootsWeb > http://www.rootsweb.com/ > >

Billy, The heat must be getting to ya!!! Just remember, whether you're on "time out" or not, you promised to buy the fried pies this year at the Fair!!!! Edgar -----Original Message----- From: Bill Darnell <bdarnel3@bellsouth.net> To: TNCHAT-L@rootsweb.com <TNCHAT-L@rootsweb.com> Date: 30 May, 2000 8:49 PM Subject: Re: [TNCHAT] HTML thingies >Well, Chip, I said an ugly word over on one list, so I may be in detention >now too. Who cares? > >Bill Darnell >Hardin County > > >==== TNCHAT Mailing List ==== >TNCHAT is an open to the public mailing list, >for Tennessee history and genealogy questions. >This is a list administered by the TNGenWeb Project. >"Be nice rules apply." >This mailing list is freely provided by RootsWeb >http://www.rootsweb.com/ > >

Aw, Chip, we all make minor mistakes! Edgar -----Original Message----- From: Morom01@aol.com <Morom01@aol.com> To: TNCHAT-L@rootsweb.com <TNCHAT-L@rootsweb.com> Date: 30 May, 2000 8:28 PM Subject: [TNCHAT] HTML thingies >Not even one day passed before my own list caught me not conforming to >Netscape rules. I swear to you I made a transparent spacer graphic for our >page at: > >http://www.rootsweb.com/~tnunion/tnchat > >I just forgot to put the image src in the html. Rats! > >Luckily I have two great HTML people on this list. One who wishes to remain >anonymous and Bridget. The anonymous one will have to come forward before >long, I make way too many mistakes for them to keep quiet long. > >If you have a personal, county or state page, send us the link so we can see >your work and get to know each other. I don't do roll calls. I find it easier >just to say something stupid so everyone can correct me. That way I get to >see who's actually listening. > >Chip > > >==== TNCHAT Mailing List ==== >TNCHAT is an open to the public mailing list, >for Tennessee history and genealogy questions. >This is a list administered by the TNGenWeb Project. >"Be nice rules apply." >This mailing list is freely provided by RootsWeb >http://www.rootsweb.com/ > >

In a message dated 5/31/00 11:08:32 AM Eastern Daylight Time, athol@mail.bsc.net writes: << The best of all though was the home made ice cream. >> Sometimes we'd put a few fresh strawberries in our homemade ice cream! As far as cresses go, those are great. We'd fix poke (polk) however you want to spell it the same way. Served with some soup beans, cornbread, a big onion, and some fried taters'. But you know what the lost art is? The way your grandmother could fix enough food for twenty people. Not only could she do it, but everything got done at the same time! Everything was put on the table at the same time. I can't duplicate that now with the aid of a microwave. Boy those are good memories. Chip

At 12:06 AM 5/31/00 -0600, Nancy Cole wrote: >A spacer is a little transparent graphic...invisible to the visitor, but >they are used with border graphics to keep your information "pushed" off >the border part. > >I have some in different sizes and some instructions on how to set up the >page if you ever want to use a bordered background. I have just the one clear.gif with an original size of 2x2 and use the height and width attributes of the IMG tag to size it as needed. Holly