Fat Rabbit Cooks - Pullen, Martha Hellon
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The nickname Fat Rabbit was given to me by my grandfather, Marvin Bounds, and it stuck. Growing up in a family that enjoyed cooking, being together and eating is so memorable. I am happy to say that this all started in Mississippi, where most of my family is from. I learned most of my cooking from the women and men who cooked with no frills or substitutions. Everyone had a garden of fresh vegetables and canned the bounty for the off seasons. Cooking, baking, and canning were, as my mama would say, "picked up from watching, and the younger you are in the kitchen watching, the better cook you…mehr

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The nickname Fat Rabbit was given to me by my grandfather, Marvin Bounds, and it stuck. Growing up in a family that enjoyed cooking, being together and eating is so memorable. I am happy to say that this all started in Mississippi, where most of my family is from. I learned most of my cooking from the women and men who cooked with no frills or substitutions. Everyone had a garden of fresh vegetables and canned the bounty for the off seasons. Cooking, baking, and canning were, as my mama would say, "picked up from watching, and the younger you are in the kitchen watching, the better cook you can become." Thank you, Mama! For everyone who loves my greens, ribs with sauce, potato salad and caramel cake. This is for you. Authentic simply prepared fresh greens, peas and beans the way they were cooked fresh from field with cured meat from the larder. Vegetables are usually accompanied with cornbread, a slice of raw onion and a dash of vinegar or hot sauce. Meats and poultry whether fried, baked or boiled cooked just right. You will discover a few ways to prepare some dishes that will surprise even the best cooks.
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