More than 200 recipes and 45 full-color photographs celebrate 25 years of good eatin� 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 Mickler�s much-imitated sugarsnap-pea prose style accompanies delicacies like Tutti�s Fancy Fruited Porkettes, Mock-Cooter Stew, and Oven-Baked Possum; stalwart sides like Bette�s Sister-in-Law�s Deep-Fried Eggplant and Cracklin� Corn Pone; 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 Stratton�s Don�t-Miss Chocolate Dump Cake and Charlotte�s Mother�s Apple Charlotte.