By By Steve Swogetinsky/The Meridian Star
Aug. 22, 2001
What do you think Willie Merie Reynolds did last week when her daughter brought her four five gallon buckets full of apples?
She started baking pies, of course. Before she was finished, she had baked nearly 20 apple pies and either put them in her freezer, or gave them to friends and family.
Willie Merie was born and raised in the Whynot Community. Her parents, Charlie and Effie Butler, were truck farmers and owned the land they lived and worked on. Reynolds was one of three girls and four boys born into the Butler family.
Reynolds worked at Sears for 25 years, retiring in 1971. She and her late husband, Tom raised two children. Today, she is active in her church (Briarwood Baptist Church).
She loves to read cookbooks. And Christmas is her favorite time of the year.
Steve Swogetinsky is regional editor of The Meridian Star. Call him at 693-1551, ext. 3217, or e-mail him at sswogetinsky@themeridianstar.com.
Here are some of Reynolds' favorite recipes:
Stir Fry Collard Greens
4 slices bacon (fried crispy and crumbled)
1 onion chopped and sauted
1 bunch collards (chopped fine)
2 tablespoons rice vinegar
Salt and pepper to taste
Fry bacon until crispy. Crumble and set aside. Saute onions in bacon drippings until crystallized and tender. Drop in finely chopped collards. Stir for 11/2 to 2 minutes. Add rice vinegar. Add salt and pepper to taste. Serve hot. Crumble bacon on top.
(Note: You can also stir fry cabbage the same way. Just have you a pan of hot cornbread.)
Stewed Shoe Peg Corn
1 bag shoe peg corn
1/2 stick of butter
1/2 cup milk
1 tablespoon flour
1 teaspoon sugar
Salt and pepper to taste
Thaw corn and put in food processor and puree. Mix all ingredients and microwave for eight minutes; stir, and microwave for another eight minutes again.