Shortly before noon about sixty guests gather on the front porch and lawn of Miss Mary Bobo's Boarding House in Lynchburg, Tennessee, for a mid-day dinner. Each table is cared for by a Lynchburg hostess, a lady from the town who sees to it that the bowls and platters are kept full, that everyone meets each other at the table, that the conversation is always flowing, and that everyone has a grand time. The dinner bell is rung and as each name is called, diners follow their hostess to the dining table.
Hot bowls of food are placed randomly on the long tables. Two entrees, such as fried chicken, meat loaf, country ham, roast beef, or Miss Mary's Famous Chicken and Pastry, are served each day. Vegetables picked that morning are prepared in true southern tradition. Fragrant hot bread, rolls, or cornbread are made fresh for each meal.
Now you can give your guests the same delicious southern dishes served at Miss Mary Bobo's Boarding House. None are difficult to cook, but all are best when prepared by caring hands and served with friendship―a recipe that all boarding houses have found to be foolproof!
|Contributor(s)||Pat Mitchamore , Lynne Tolley|
|About the Contributor(s)||Pat Mitchamore is a writer, public speaker, seminar leader, and travel consultant. She is also executive director and producer of the Mr. Jack Daniel's Original Silver Cornet Band.|
|Release Date||Nov 1, 1994|