A Christmas Special, Flavored with Love at a Ridiculously Low Price

Something nice for Christmas for Less than Five Dollars

Many readers and cooks have delighted in Flavored with Love, my story cookbook. My sister in Laurel, Mississippi, sold almost 2,000 of the first and second editions. When Paul Elliott and I wrote The Collard Patch, I revised Flavored with Love a third time. It has sold constantly on Amazon for $22.97. Not long ago I reduced the price of Flavored with Love to $15.00. Just in time for Christmas I have reduced it to $4.95, a price so low I'm losing money; but I want you to have this book to enjoy. It would make an excellent Christmas gift. Right now there are only three available on Amazon, but more will be on the way soon. When I wrote this, I used the pen name Jane Riley, my imaginary cousin. She tells about the cooks in my family -- the way they act, what they cook for holiday meals and for every day good eating.

You'll be surprised that it is a big cookbook in big print.

Product Description:
Flavored with Love, Mary Lou's Family and Friends Can Cook, Third Edition, is a wonderful story cookbook. Experience the recipes for some of the most delicious food you'll ever put in your mouth. Delight in the intimate glimpses into the lives of some precious, colorful people! Take a culinary trip through the South from Texas to the Carolinas, while you plan to spend most of your time in south Louisiana and Mississippi. Imagine the delightful aromas wafting through your house as you enjoy the heart warming stories. Flavored with Love introduces you to a beautiful blending of flavors in a cookbook packed with more than 300 favorite nostalgic recipes in big print. Enjoy the personalities related to the recipes. Learn secrets from the kitchens of some of Louisiana's favorite restaurants. Collect some hard to find south Louisiana recipes. Learn about the simple recipes that have won cooking contests. Have fun with food and cooking facts. You don't have to be a cook to enjoy Flavored with Love.

What Friends Say about Flavored with Love:
I have been browsing through Mary Cheatham's cookbook Flavored With Love for some time now, and have found it growing on me the more I dip into it. I started out skimming through it just reading the fascinating recipes. But after a while I noticed that the little stories around the recipes were not just filler, but fascinating in their own right. These stories are wonderful little snippets of Southern life starring Mary's family and friends from times gone by, evocations of an era when the pleasures of life were simpler and available to all, rich or poor. Buy it! Read it cover to cover. I particularly liked the story where little 4 year old Mary Lou caught the biggest Bream that had ever been caught and what happened to the Bream the next day. This story was, of course, followed by a recipe for Fried Bream. I live in Western Australia, on the opposite side of the world to Mary, and we don't get much in the way of Southern food out here (apart from Col. Sanders)... But Mary's recipes are so interesting, dripping as they do with the flavours of the South, and I certainly intend to introduce some of them to my family. I highly recommend Mary's cookbook, not just for her incredible recipes, but also for her personal introduction to her family and other interesting people via her warm and memorable stories. --Lex Edmonds, Perth, Western Australia

I own several cookbooks, and this is the only one I would suggest reading cover to cover. In real life I am an auto mechanic, and I have to use exact measures and specifications. I love to cook and not worry if everything is the same as last time. Mary's recipes can all be added to or changed just enough to make them your own, but her humorous way of preparing to cook a pan fish by first catching the fish, or the warning at the end of one recipe about beating your brains out with your tongue, these will only be found in a cookbook written by someone who cares about real people. Some of the best cooking I have done was at the expense of a healthy dish. I love cholesterol, fat, and salt. I am a Louisiana state certified food handler and probably the only mechanic to hold that license. The other day Mary came into my shop and told me that her radio, steering, and electric windows all quit working when she put her car in reverse. Most people would have doubted her, but knowing Mary, and some of the things she has done I started working on her car. I owe my job to a killer pecan pie, and hope to get a raise with this new book. May the Lord bless you and keep you, Mary. --Walker Gay, Choudrant, Louisiana

Mary Lou, thanks for a great cookbook. You share so many downhome real family recipes that it's often hard to decide what to fix next. The little stories you add all bring a smile to my face. You sure can cook. --Willie Crawford, Renowned Internet Marketer, Navarre, FL,

Cornbread Salad

We Southerners love our cornbread. For the Simsboro First Baptist Church Thanksgiving meal, I made Cornbread Salad, an unusual dish that has become popular on the salad bars of all-you-can-eat seafood and catfish restaurants. If you like the tastes of raw vegetables, bacon, mayonnaise, pickles and cornbread, you will be unable to stop with one bowl of this unique salad.

Cornbread salad is featured in Flavored with Love by Jane Riley (my penname). My sister Ruth Ishee contributed it to the cookbook. She said I should take a big bowl of cornbread salad to the party. She was right. Several people wanted the recipe.

She suggested I dress it up by adding something. I made four batches and added one pound of frozen whole kernel corn (uncooked). Instead of four green bell peppers, I used two green bell peppers and two orange bell peppers.

Cornbread Salad

1 box (8½ ounces) corn muffin mix
1 egg
⅓ cup milk
4 medium tomatoes, peeled and chopped
1 medium green bell pepper chopped
1 medium onion, chopped
½ cup sweet pickles, chopped
10 slices bacon, cooked and crumbled
1 cup light mayonnaise
¼ cup sweet pickle juice

Preheat oven to 400°. Grease a 6-cup muffin tin. Blend the first 3 ingredients. Let the batter rest 4 minutes. Pour the batter into the muffin cups and bake 15 to 20 minutes or until golden brown. Allow it to cool, and crumble it.

Combine tomatoes, bell pepper, onion, pickles, and bacon. Toss gently. Combine mayonnaise and pickle juice. Mix the mayonnaise mixture with the vegetables. Arrange the vegetable mixture and cornbread mixture in layers in a large glass bowl. Cover and chill 2 hours. Toss lightly before serving.