 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
- '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
- 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'.
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