Friends helping friends
Memories & Recipes

Cindy Garrick

Mike and Jane Bishop are great friends. Dean and Mike have coffee every weekday at 4 a.m. About once a month they go to breakfast on Saturday mornings.

Mike is just such a helper to everyone. During Hurricane Ivan's aftermath, he hooked up his welding truck so that Dean could get gas and diesel to our customers. In fact, we had to use it for so long the motor burned up. He never even got mad. Then during Katrina, Mike and Jane needed an air conditioner and an extra generator. Luckily, we had both to offer. It's good to have friends who don't mind helping out in a pinch.

Mike teaches electronics at the rehab facility in Thomasville and Jane works at Wal-Mart. They are now, happily and anxiously, awaiting the birth of their first grandchild. Jane recently lost her mother so this child will be God's ointment for healing her pain.

Mike likes to cook and he loves to eat. I know this because I conned him into helping us fry turkeys one year. But he is also very smart…he conned Keith Hicks into helping us too. We fried about 12 turkeys in all. Thanks for the help Mike and thanks for this recipe for Georgia Cornbread.

I've also included two more Georgia recipes. I guess I have Georgia on my mind!

Georgia Cornbread

4 eggs

1 c brown sugar

1 c white sugar 1 1/2 c self rising flour

1 tsp vanilla

1/2 c oil

2 c chopped pecans

Mix all ingredients together well. Grease a 9X12 pan. Bake at 350 degrees for 45 minutes or until center is set. Cool and cut into squares.

Vidalia Onion Dip

1 1/2 c hand chopped Vidalia

onions 1 1/2 c shredded

Swiss cheese 1 c mayonnaise

1 tsp sugar

cooking spray

Mix all ingredients and place into glass pie plate coated with cooking spray. Bake at 350 degrees for 30 minutes. Remove from oven and lay a paper towel on top to absorb grease. Remove paper towel and sprinkle with paprika. Serve on buttery round crackers (Georgia Crackers)

Spicy Georgia

Pecans

1 egg white, beaten stiffly

4 c pecan halves

1 c sugar

1/2 tsp salt

1 tsp cinnamon

1/2 tsp curry

In bowl whip egg white; stir in pecans coating well. In separate bowl combine sugar, salt, cinnamon and curry. Mix well. Grease cookie sheet with butter. Spread pecans evenly on sheet and sprinkle liberally with dry ingredients. Bake at 275 degrees for 35 minutes. Store in airtight container.

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