<b>More than 200 recipes and 45 full-color photographs celebrate 25 years of good eatin&rsquo; in this original regional Southern cooking classic.<br></b><br>A quarter-century ago, while many were busy embracing the sophisticated techniques and wholesome ingredients of the <i>nouvelle cuisine</i>, one Southern loyalist lovingly gathered more than 200 recipes&mdash;collected from West Virginia to Key West&mdash;showcasing the time-honored cooking and hospitality traditions of the white trash way. Ernie Mickler&rsquo;s much-imitated sugarsnap-pea prose style accompanies delicacies like Tutti&rsquo;s Fancy Fruited Porkettes, Mock-Cooter Stew, and Oven-Baked Possum; stalwart sides like Bette&rsquo;s Sister-in-Law&rsquo;s Deep-Fried Eggplant and Cracklin&rsquo; Corn Pone; waste-not leftover fare like Four-Can Deep Tuna Pie and Day-Old Fried Catfish; and desserts with a heavy dash of Dixie, like Irma Lee Stratton&rsquo;s Don&rsquo;t-Miss Chocolate Dump Cake and Charlotte&rsquo;s Mother&rsquo;s Apple Charlotte.