Today’s cuppa: Barry’s Classic Blend Irish tea

Rocket-City-Rednecks.jpgThis week, I have a syndicated feature out — click here for that — with excerpts of the interviews I did with National Geographic Channel’s Wednesday-night science/reality series “Rocket City Rednecks” at their gala premiere at the U S. Space & Rocket Center in Huntsville, Ala. (click here for the photo gallery).

The story also features a recipe by Mary Ann “Mama” Taylor, mother of “Redneck” ringleader Dr. Travis Taylor and wife of team member Charles “Daddy” Taylor (and grandmother of another team member, Travis’ nephew Michael Taylor).

That was just a bit of a larger document she sent, chock full of home cookin’. So just in case you haven’t firmed up the Thanksgiving menu yet, here’s a chance throw in a little Alabama flair (and a story to boot) …

Thanksgiving with the Rocket
City Rednecks

By Mary Ann “Mama” Taylor

Rocket-City-Rednecks-Mary-Taylor.jpgThe Taylors have always made a big hoopla out of any get-togethers, especially
Thanksgiving.  All the Taylors old enough
to cook or purchase something come with a covered dish in hand.  When Charles’ daddy Sam was alive, the guys
would have a pick-n-grinning session while the women cooked.  Now that tradition has changed somewhat — the
men have learned to cook!  Well, they
cook, but specialize in only a few dishes.

Sam loved my cornbread and
old-fashioned cornbread dressing, or stuffing as some call it.  I’ve told people over the years how to make
the cornbread, but they say it doesn’t taste like mine.  You know, I don’t know about omens and the

I made my first pan of cornbread
when I was five.  When I was 10, the 4-H
Club held a cornbread muffin contest at my school.  Back then, you didn’t run to the grocery
store every day.  You went once or twice
a month and then only if you needed something. 
Daddy brought home a half-gallon of good thick buttermilk on
Monday.  He knew I wanted to enter the
contest on Friday.  That gave me plenty
of practicing time.  I baked cornbread
muffins every night.  Come Friday
morning, I had just enough buttermilk to bake one pan of muffins.  Well. 
My older sister Martha decided she would enter the contest, too.

She never cooked.  And I told her so.  Mama saw right quick that I was not backing
down, so she intervened.  First, she said
there was time for both of us to stir up and bake a pan of muffins before the
bus ran.  I explained that we had
ingredients for ONE pan of muffins.  Mama
said since we all used the same recipe, my
, and Martha being the oldest, that she should cook the muffins.

“Nothing doing,” I said and
stomped my foot.  That didn’t go over
well, but in the end I agreed to let Martha choose the first muffin if I got to
bake the bread.  After all, we did use
the same recipe.

Wouldn’t you know it?  She picked the one I wanted.  On the way to catch the bus, I decided I was
going to trade muffins.  But Martha knew
she had me over a barrel.  After a lot of
fast talking, we traded, but at a high cost to me.  I promised to wash dishes on her night to
wash for a whole month.  I walked into
the 4-H meeting with a smile on my face, and set my muffin before the judging

God rest her soul, Martha won first
and I won second.  And I have the ribbon
to prove it.

Nowadays, Travis, the ringleader
on the Rednecks, along with his uncles picks out a tune, and Charles, known as
‘Daddy’ on the Rednecks, huffs and puffs on the harmonica.  When it comes time to eat, we gather round
and hold hands while Aunt Linda gives thanks.

Mary Ann’s Winning Cornbread Muffins

� cup self-rising flour

� cup cornmeal

1 egg

1 cup buttermilk

A pinch of love and a pinch of
salt to throw over your shoulder

Dump all the ingredients into a
large bowl and mix.  Buttermilk is like
buying cars:  you have to use it to find
out if you like it.  Some buttermilk is watery
and some is thick.  I like to use thick
buttermilk.  If the batter appears
crumbly, add more buttermilk; the batter should be thick like cake batter.

Pour batter into a greased iron
skillet.  Preheat oven to 500 degrees;
bake 15 to 20 minutes or until bread is brown.

Most Thanksgivings, I bake a
turkey purchased from the grocery store, but on a few occasions Charles has
killed us a wild turkey.  I found out the
hard way that turkeys grown in the wild contain very little fat.  My first wild turkey was too dry to eat.  But beer saved the day, or maybe I should say
made the next wild turkey pleasing to the palate.


Six-Pack Turkey

One wild turkey breast


2 cups flour

Salt and pepper

1 cup canola oil for frying

Cut turkey breast in half, cutting
across the grain.  Cut each half into

In a large bowl, add turkey strips
and cover with beer.  Seal with plastic
wrap and marinate 1 hour or overnight.

In another bowl, add flour, salt
and pepper; mix together.  Remove turkey
from marinating beer and roll in flour mixture.

Heat oil in skillet to medium
heat.  Brown turkey strips on each side,
cover skillet and lower heat.  Cook for 8
to 10 minutes, turning meat once.

Remove from heat and drain on
paper towel.  Serve immediately.


Old-Fashioned Dressing

Bake muffin recipe in large
skillet, cool and crumble into a large mixing bowl.  Add the following to a mixing bowl:

1 onion and 2 sticks of celery,

1 large apple, chopped

1 tablespoon poultry seasoning

1 quart chicken broth

Mix all of the above and stuff
inside a cleaned turkey.  Bake turkey at
350 degrees for 20 minutes per pound.  This
dressing will be very juicy.

Posted by:Kate O'Hare