MEATLESS MONDAY

Last week The Hubby and I took in the sights, sounds, and tastes of Middle Tennessee. We spent the majority of the week in Nashville eating, drinking, cheering (we went to two sporting events), laughing (two of the Grandbabies live here), and generally enjoying the sights (Ryman Auditorium, Country Music Hall of Fame, Opryland Hotel). It was an early anniversary trip/ Christmas gift to ourselves.

One of the places we ate was MISS MARY BOBO'S in Lynchburg. What a jewel of a place! It has a long history of hospitality dating back to 1908 when Miss Mary and her husband opened it to boarders. Miss Mary passed away at the age of 101 in 1989 but her legacy lives on today in this quaint little town.

From the time I called for reservations (we were lucky there was a space for us- you MUST call way ahead of time) and the sweet southern lady talked to me as if we were sisters, until the dinner bell rang at 11 a.m. the next Wednesday; I knew it was going to be a unique experience.

We were escorted to our dining room by our hostess, Miss Helen, a retired Kindergarten teacher who surely has found a most perfect way to spend part of her retirement! We were joined by 6 other guests(co-workers having their annual Christmas lunch)  and seated around the dining table where our hostess introduced us and instructed us on the correct way to pass the food family style. 

The menu included chicken and dressing, ham, fried okra, macaroni and cheese, sweet potato souffle, green beans, cranberry chutney, homemade rolls, sweet tea and Heavenly Fudge pie with coffee for dessert.

Miss Helen encouraged us to eat to our heart's content and kept the conversation going with anecdotes about the house and the history of Miss Mary.

Of course, I had to have a cookbook and you can be assured that my family will be seeing those recipes during the holidays. However, the experience of being a guest at Miss Mary's can not be duplicated!

Since it's Meatless Monday I will share one of  Miss Mary's sweet potato recipes.

UPSIDE-DOWN SWEET POTATOES

3 lbs. sweet potatoes

1/4 c. butter

1/2 c. sugar

1 tsp. vanilla

1 tsp. cinnamon

1 c. marshmallows

1 c. coconut flakes

Bake potatoes in their skins, peel and place in a medium mixing bowl. Mash with butter, sugar, vanilla, and cinnamon. Stir to blend well. Butter a 1 1/2 qt. baking dish. Line the bottom and up the sides with the marshmallows, then sprinkle with coconut. Spoon potatoes over coconut.

TOPPING

1/4 c. butter

1/2 c. brown sugar

1/2 c. pecan pieces

In a small saucepan melt butter and stir in brown sugar. Sprinkle pecans over the top of potatoes and pour sugar mixture over all.

Bake at 350 for 10 min., until hot and bubbly. 

Yield: 8-10 servings