Chattanooga cooks share enlightening tips on kitchen must-haves and a Trisha Yearwood snack recipe

Hello, good friends. Today, in the long wake after the Masters in Augusta, an anonymous correspondent gave a lament. He wrote, “I’ve been looking forward to eating egg salad sandwiches all day, and they’re out of egg salad and chili cheese. Can someone help me make some cheese pimiento and egg salad at home?”

We are always looking for entries in the THM application not only for recipes, but also for menus, for easy meals. The plate dishes that you have tried and approved are certainly eligible for this.


Tim Threadgill has started the discussion on the best and worst kitchen innovations, and we hope you’ll add yours. You will note his spirit as well as his expertise.

The best kitchen technology, according to Mr. Threadgill, is “In order of priority: 1) Lighting 2) Lighting and 3) Lighting”.

And fourth. “Did I mention the lighting?

“Seriously, most older kitchens focus light in the middle of the floor where it’s not needed. If nothing else, invest in a few battery-operated strip lights and place them under cabinets, or get your own a kitchen cart for preparing under the main floor light, or both.

“5) One or two plush floor mats covered in a seamless, easy-to-clean substance.

“6) A quality chef’s knife and a decent sharpener. You can get both, if you buy deals, for a lot less than you think.

“7) Anything ergonomic that makes time in the kitchen safer and less painful. Cabinets with wire drawers to access all the things stored there or drawers instead of boxes in case of renovation. A big plus for the integrated waste bin drawer. These waste bins take up a lot of space.

“8) Several flexible cutting boards.

“9) A big, deep sink. We didn’t think we needed it until we had one, then we realized we needed it our whole lives.

“10) If you eat a lot of rice, a high quality rice cooker. It does more than just cook rice, and the good ones keep it hot for hours without burning or drying it out, and they have settings for more than white rice.

“11) High quality range hood that vents out of the kitchen. It will remove dangerous heat and gases that build up, especially if cooking with gas.”

Want to know the worst? This list is shorter and you will find it at the end of this column.


Joe Jumper’s blog, if you search for “recipes I dig” at, has treasures that go way back.

He wrote: “This recipe is featured in the April 2010 issue of Country Living. She is part of Trisha Yearwood’s Family Recipes article.

“I decided to try making Mama’s Sweet and Saltines, and if they tasted good. This recipe is easy and would be perfect for any gathering.”

Mama’s Sweet and Saltines

40 saltine crackers

2 sticks of unsalted butter

1 cup light brown sugar

8 ounces semi-sweet chocolate chips

Heat the oven to 425 degrees. Line a large rimmed baking sheet with foil and saltine crackers.

In a medium saucepan, melt the butter and brown sugar together and bring to a boil. Boil for 5 minutes. Remove from heat and pour over crackers, coating evenly. Put the cookie sheet in the oven and watch carefully. Bake for about 5 minutes or until bubbly.

Remove from oven and spoon chocolate chips over crackers. When the fries start to melt, spread them over the crackers with a knife. Transfer the mold to the freezer for about 20 minutes or until completely cooled. The chocolate covered crackers will form a solid sheet. Break into pieces and store in an airtight container.


Joy Yates’ grandmother made Sally Lunn bread half a century ago, and the recipe she sent you today is “taken from the 1968 church cookbook ‘Favorite Recipes from the First United Methodist Church, Bristol, Tennessee “. I guess you could use the same recipe to make buns or loaves of bread.” If you have made rolls from Sally Lunn dough and have specific instructions to share with us, please do.

Sally Lunn Bread

1/3 cup butter

1/3 cup lard

1 1/4 cup milk, divided

4 cups flour

3 eggs

1 yeast cake dissolved in 1/3 cup water

1/2 cup sugar

1 teaspoon of salt

Melt the butter and lard in a little lukewarm milk. Make a stiff paste with the rest of the ingredients. Leave to rise until doubled in volume, then beat again.

Put in well buttered molds and leave to rise for 2 hours. Bake for 1 hour, watching carefully from 40 minutes, in a 350 degree oven.


One of you was eagerly awaiting a “meaning of margarine” answer to his question, and it came from Debbie Pataky, “using the old adage, ‘I don’t know, but I was told. ‘”

Attached is this saying: “You can put a stick of margarine in the woods, go back a year later and it will still be there. Even wild animals won’t eat it.”

In the kitchen at Patakys’ Lookout Mountain, “I’m a cook who only uses real butter. And my name isn’t Paula Deen.

“Butta’ is bettah.”

Now to you guys. Do you agree or disagree?


And finally, as promised, here are Tim Threadgill’s worst gadgets for your kitchen. “The worst is a matter of circumstance and storage. Impulse is not your friend, and we all fall prey to it. That said:

“1) Pot filler. Yes, it’s nice the few times we fill a big pot with water, not to lug the pot around the stove, but that pot still needs to be emptied. It also makes cleaning the harder backsplash, and it’s annoying if you accidentally turn it on (which happened despite having two valves).

“2) Most trending and selling things in infomercials. Please see impulse commentary.”


Last week’s Weeknight Lemon Chicken Skillet dinner looked intriguing to occupants and visitors of the Odell Waddell House. Mr Waddell, who has sent many good requests over the years, this week sent a picture of the dish, finished and ready for the table. The best part of this story, however, was his daughter Katherine’s return to cook dinner for her parents. Now there’s an idea to copy for you kids-who-are-no longer-kids.


— Salad with eggs from the masters and pimiento cheese

— Easy meals and menus


Fare Exchange is a long-standing hangout for people who love to cook and eat. We welcome both your recipes and your requests. Be sure to include specific instructions for each recipe you submit, and be aware that we cannot test recipes printed here.

Address: Jane Henegar, 913 Mount Olive Road, Lookout Mountain, GA 30750

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