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Jane Y. Wilson, Author and Storyteller

Books and Stories
About Jane
Jane Tales
Mountain Born and Fed
MeeMa's Memory Quilt
Connect with Others
Reader's say
Order Autographed Books
Mountain Born and Fed


This cookbook includes stories about the cooks that inspired the recipes.

Jane and her husband, Tony, were working chefs. At one time, Tony was rated as one of the fifteen great chefs of the South.
Included are the working recipes of Jane and Tony as well as family favorites. Also, Mrs. Virgie McGlamery wanted to record some of her canning and perserving recipes so they wouldn't be lost, since she doesn't have a daughter to pass them on to. 
There are recipes for Mountain Cough Syrup, Chocolate Gravy, Suet Cakes for Birds, Simple Insectide, Hush Puppies, Monkeybread, and Homemade Cheese. Perserving foods include:  Pickled Corn and Beans, Grape Hulled Perserves, Beef Jerky, Lye Hominey, and Good Gosh.

Betty Jo Church Lawrence
Betty Jo has been my best friend all my life. I cannot remember the frist time I saw her. She has just been there, a rock to lean on.
One of my first memories of her is frying an egg for her brother, Bill. She turned it with a fork!
We thought having Tea in the afternoon was the thing to do. We dreamed of being a Princess or a Lady. We thought we could eat our way there. We wanted cucumber sandwiches and petit fours. All Mammy Flossie would let us have was pumpkin seeds and Kool-Aid.
Betty Jo is a worker. She has always had a huge garden. She has canned and frozen everything known to man. Her family has always had plenty to eat.
Betty Jo married Chubb Lawrence. He loves to hunt and fish. Betty Jo goes fishing with him and loves it. I don't know anyone who can fix trout as good as she does. Betty Jo went west on hunting trips from time to time. They shared their bounty with me. Betty Jo also shared the recipes she collected over the years.
Chubb shared his time by taking my boys fishing and they added a lot to our table by sharing their food. I want to say a special thank you for being such good neighbors and friends. Thanks again.

4-5 lb. Venison Roast
1 lg. can tomato sauce
1 sm. onion, chopped fine
2 Tbsp. vinegar
2 Tbsp. sugar
Worcestershire sauce to taste
Sliced bacon
Combine tomato sauce, onion, salt, pepper, vinegar, sugar and Worcestershire sauce. Whisk well and set aside. On heavy duty foil large enough to wrap roast very well, center the roast. Cover roast with bacon. Pour sauce over all. Wrap corners over and seal roast and sauce in tightly. Bake roast in a 300 degree oven for three hours.
Recipe note: Betty Jo gave me this recipe years ago. This is the best recipe for venison I have ever used.  

Jane Y. Wilson, Author and Storyteller
Mountain Born & Fed, an Appalachian Cookbook
Jane Tales, Appalachian stories
MeeMa's Memory Quilt, local history