On Nov. 7, the Poplar Tent Church Bar B Que was held. While I was at the church, I saw many of my old friends and many complimented me on my tales and told me I had such a good memory of wonderful past times.
I saw some of the Carriker family and had a good laugh with Billie Jo about spending the night at her house. I was 16 and had the 1956 Ford Crown Victoria. We had been over to Concord to the Red Pig for hamburgers and were late getting back. I cut the engine on my car, and we pushed the car past Mr. Cline’s house so he would not tell Mr. Cap Carriker what time we had gotten home. I think our trick worked because Mr. Cap never said a word about us getting in late.
Janie Heglar Hensley and her husband, Dwayne Hensley, were in the building making the Brunswick stew. This is a recipe that was passed down to Janie from her mother, Mildred Heglar, and Grandmother Cline.
Janie also makes the most wonderful chowchow . It reminds me of my Aunt Rachel’s chowchow. Aunt Rachel would have tubs of cabbage and peppers. She would work all day and cook on a wood stove. Aunt Rachel always made quart jars of the chowchow, and sometimes I would just eat it out of the jar with a spoon.
My first cousin, Marilyn Sheffield Savery, and I agree that Janie’s chowchow is the closest to Aunt Rachel’s that we have ever found.
Janie also learned to make mint candy from her mother. She knows just when the syrup is ready to pull into mints. It is done on a cold marble slab and has to be worked by hand to the right stage and pulled into strips that are cut into smaller pieces. Janie makes what I call old-fashioned butter mints in many flavors.
My mother made stickies. She would make her dough, covered with butter, white and brown sugar and make a roll, then slice into smaller pieces. She would place these on a pie crust and put lots of butter on them and then bake.
I have never been able to duplicate her recipe. No matter what I mix, it just never is the same.
Janie Heglar Hensley has come the closest to making what she calls a stickie pie. It is good, but even this is not a duplicate of my mother’s stickie.
I am sure that Mother, like many cooks, did not give away all the secret ingredients.
I make a meatloaf that does not have a recipe. I just mix until it feels and smells right. My youngest grandson, Will, has always called it my “secret recipe.”