Get the latest recipes from Busmamawilliams http://www.grouprecipes.com/people/busmamawilliams This was my mama's way to make southern-style greens. She liked mustard & poke-salad greens best, but you can use collards, kale, swiss chard or a combination. Whatever you like best. http://www.grouprecipes.com/63789/johnny-beas-southern-greens.html This is my own concoction, I've made them for ages & usually make them when it's about time to buy groceries & there's no more meat in the freezer! http://www.grouprecipes.com/63788/crispy-potato-tuna-patties.html When i'm cooking Mexican food for guests, I like to start off with these little refried-bean tarts. They're pretty easy to make & they make a nice presentation. http://www.grouprecipes.com/63771/mexican-cornmeal-bean-tart-hors-d-ouvres.html This recipe will make about 60 of these deep-fried shrimp croquettes. They go really fast at get-togethers. http://www.grouprecipes.com/63759/creole-shrimp-appetizers.html This is called "cultured" chicken because it's got both buttermilk & yogurt in it! It's really good served with boiled, peeled whole potatoes or with rice. http://www.grouprecipes.com/63704/cultured-chicken.html Although it's not soup weather right now, bookmark this for a chilly day when you want real comfort food. Very good & very healthy. http://www.grouprecipes.com/63702/gypsy-soup.html This broccoli recipe can be served as a salad or as an appetizer. If for appetizer, give guests small forks or toothpicks to pick up broccoli florets. Great on hot summer's day! http://www.grouprecipes.com/63699/broccoli-chinoise.html The recipe for these is from a 1959 Farm Journal's Country Cookbook. I make them often, especially around the Thanksqiving/X-mas holidays. http://www.grouprecipes.com/63690/blind-dates.html This is definitely holiday fare! This recipe makes a LOT, but you can cut it down by half or 2/3rds, without any ill-effects. http://www.grouprecipes.com/63837/champagne-punch-creole.html This recipe is from a 1951 cookbook put out by the Women's Republican Club of Louisiana. I love to serve this as a company dessert in summer.You don't need an ice-cream maker for this; make it right in your freezer, in a metal loaf pan. http://www.grouprecipes.com/63835/new-orleans-creme-de-menthe-sherbet.html