I'm not one to pass up any meals. But while growing up, I found it was hard to find the people who prepared food in the style and quantities I liked, so I decided to try it myself.

I first became seriously interested in cooking at age 12 while watching my older sister in the kitchen. I was already a 225 pounder by then, so my need for feed had reached an advanced stage.

As my cooking skills increased, I began to experiment with recipes and eventually created a few of my own. After a while I became the head chef around the May household, especially around the holidays.

I can spend hours in the kitchen, but that was just not possible or practical during the football season. So I devised a few dishes that can be prepared in a short time and they still look and taste like you spent the day over a hot stove. And that's what this book is all about.

Here's a sample recipe.

Hog Balls

Serves a lot to eight hungary people.

Heat the oven to 350 degrees.

You will need.

A mixing bowl with a large fork
An ungreased cookie sheet

Ingredients

1 lb. ground pork sausage
3 cups buttermilk baking mix
1 lb. shredded cheddar cheese

Mix all the ingredients together to form a soft dough. Break up the raw sausage with the fork so it blends well with the other ingredients.
Roll into small balls, about 1 inch in diameter and place on the ungreased cookie sheet. Bake for 20 minutes.
Serve hot with toothpicks.

Helpful Hint

You can vary the taste by the type of sausage (i.e., sage, hot, Italian) and the kind of cheddar.

Good served with a bowl of warmed applesauce. Just pour a large jar of applesauce into a saucepan. Then flavor with cinnamon and nutmeg. Add a little brown sugar, stir and heat slowly. Pour into a bowl and surround with Hot Hog Balls.