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Each of the recipes proposed here fits well into the genre
of U.S. "Southern" and/or "Poor People's" food.
Back in the 60's, there were attempts to get (white) people in suburbia
talking to (black) people in urban centers by having "poor people's banquets" in church basements.
Some (white) people from the suburbs were reluctant to attend
because they were unsure of what kinds of food would be served.
When my family attended one, I was truly surprised because the entire meal was great.
It was the same food my Mom had fixed and that I grew up eating every day.
My folks were from Tennessee and Kentucky farms, and had lived through the Depression in Detroit.
The dishes were simply everyday, inexpensive, and delicious.
And my tastes still run in that direction, especially in the winter.
My wife uses "ham hocks" in several different bean and pea dishes.
When you add any kind of casserole, "sweet carrots" and "corn meal light bread"
and you have a meal as good as it can get.
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