Granny's Beverly Hillbillies Cookbook - In the 1990s, Jim Clark Ken Beck, and Max Baer co-authored Granny's Beverly Hillbillies Cookbook (Rutledge Hill Press, 1994) that was filled with a heapin' helpin' of hillbilly hospitality and featured hearty traditional recipes, photographs, character profiles, trivia and dialogue from the show. The 253 page cookbook includes more than 330 of Granny's country favorites like:  Possum Dip, Dagnabbits, Cee-Ment Pond Punch, Texas Tea, Red Eye Gravy a la Granny, Pawpaw Puddin', Corncob Jelly, Big Hollywood Agent Cheese Soup, Mountain Dew Salad, Bodine Banana Bread, Critter Corn Fritters, New-Fangled Country Fried Chicken, Daisy Moses Memorial Ham, Betwixt and Between Lima Bean Casserole, Mrs. Drysdale's Goat, Glorified Grits, Mother Myrtle's Beans and 'Maters, Okie-Dokie Fried Okra, Black Gold Chocolate Pie, Peabody Pecan Cake, Pearl Bodine's Special Sweet Tater Pie, Jethro's Punkinhead Pumpkin Cookies, Elly Mae's Blonde Brownies, and Miss Jane's Rhubarb Jam. TRIVIA NOTE: In the 1960s, Irene "Granny" Ryan with the assistance of Cathey Pinckney (who sorted all of the suggested recipes) wrote a similar cookbook entitled Granny Hillbilly Cookbook (Prentice-Hall, 1966). Inspired by the tasty vittles cooked by Ozark hillbilly Granny Clampett on the sitcom THE BEVERLY HILLBILLIES/CBS/1962-71, the cookbook featured the best in backwoods cooking. Granny's top 20 vittles (Meals) included Catfish and apricot-gumbo soup; Possum shanks; Pickled hog jowls, Gizzards smothered in gristle, Smoked crawdads, Southern-fried muskrat, Goat tripe, Stewed squirrel and Ham hocks and turnip greens. "Ewwww Doggies," now that's eatin'.