conversations.from: human
conversations.value: What could be a title for a book about McQueen, Everyone, Norma with the genre: Cookbooks, Food & Wine, Regional & International?
conversations.from: assistant
conversations.value: A title for this book could be 'Southern Heirloom Cooking'
conversations.from: human
conversations.value: the first five paragraphs for this book
conversations.from: assistant
conversations.value: Southern Heirloom Cooking
  For years, my husband, three sons, and grandchildren have asked me to write down my recipes so that they can make their favorite foods and have the recipes to pass along to the next generations. This is a great compliment to my cooking, but I haven't found it easy to record the recipes. You see, I don't cook a dish the same way every time I make it. I may add something one time or take something away the next time.
  My cooking has never been something that I had to do—it has always been something I enjoy and take great pride in. Mostly it's my imagination working, along with a pinch of this and a little of that. My greatest feeling of accomplishment is when my family and friends let go with the "Ooh's" and "Aah's" and "Please tell me how you cooked that!"
  When I was a child, my mother, after much argument, let me cook lunch one day, all by myself and unsupervised. I will never forget the experience. She bragged on me, which made me very proud. And from then on, she let me experiment in the kitchen whenever I wanted. I loved dreaming up dishes, experimenting with creating them, and then discovering that other people liked them, too.
  After I married my husband Joe and started a family, I was able to stay at home for several years while my sons, Richie, Cliff, and Gordon, were growing up. I used recipes given to me by my mother, grandmother, and aunts, as well as recipes from Joe's family. While my family ate traditional Southern food, Joe's family cooked with a Louisiana Cajun flavor. His mother, Josephine Morvaunt Haydel, was raised on a sugar cane plantation and was a very good cook. Joe enjoyed the spicier dishes his mother cooked, so I did my best to do justice to them. I learned to be more creative in my use of seasonings.
  My sons are now grown and are all married to wonderful women. And I've learned more dishes from them! In fact, some of the recipes that I'm sharing in this collection are ones that we've all learned to love from my daughters-in-law.
conversations.from: human
conversations.value: Add another sentence about Recipes, seemed, wanted.
conversations.from: assistant
conversations.value: Southern Heirloom Cooking
  For years, my husband, three sons, and grandchildren have asked me to write down my recipes so that they can make their favorite foods and have the recipes to pass along to the next generations. This is a great compliment to my cooking, but I haven't found it easy to record the recipes. You see, I don't cook a dish the same way every time I make it. I may add something one time or take something away the next time. 
  My cooking has never been something that I had to do—it has always been something I enjoy and take great pride in. Mostly it's my imagination working, along with a pinch of this and a little of that. My greatest feeling of accomplishment is when my family and friends let go with the "Ooh's" and "Aah's" and "Please tell me how you cooked that!"
  When I was a child, my mother, after much argument, let me cook lunch one day, all by myself and unsupervised. I will never forget the experience. She bragged on me, which made me very proud. And from then on, she let me experiment in the kitchen whenever I wanted. Recipes seemed to get in my way, so I would imagine what I wanted to create. I loved dreaming up dishes, experimenting with creating them, and then discovering that other people liked them, too. 
  After I married my husband Joe and started a family, I was able to stay at home for several years while my sons, Richie, Cliff, and Gordon, were growing up. I used recipes given to me by my mother, grandmother, and aunts, as well as recipes from Joe's family. While my family ate traditional Southern food, Joe's family cooked with a Louisiana Cajun flavor. His mother, Josephine Morvaunt Haydel, was raised on a sugar cane plantation and was a very good cook. Joe enjoyed the spicier dishes his mother cooked, so I did my best to do justice to them. I learned to be more creative in my use of seasonings. 
  My sons are now grown and are all married to wonderful women. And I've learned more dishes from them! In fact, some of the recipes that I'm sharing in this collection are ones that we've all learned to love from my daughters-in-law.
conversations.from: human
conversations.value: two more paragraphs
conversations.from: assistant
conversations.value: This recipe was given to me by a friend in Biloxi, Mississippi. I have written it down exactly as he gave it to me.
  Scrapple is an old Southern country standby recipe that many people our ages remember from their childhoods.
conversations.from: human
conversations.value: the last five paragraphs. End with the sentence '
  If the steaks have been cut thinner than 1 inch, pan-broil them, searing them quickly on both sides in a heavy, very hot skillet or griddle, just until browned.'.
conversations.from: assistant
conversations.value: Some farmers consulted the Old Farmers Almanac and checked the astrological signs before planting, grafting, or reaping. Scorpio, Pisces, Taurus, and Cancer were considered earthy, fruitful signs and, therefore, good for planting. Gemini, Virgo, and Leo were barren signs. Aries is considered the "head" sign, and Leo is the "heart" sign. These were considered good for pickling and other types of canning. Some farmers just depended on phases of the moon.
  Use this cooked marinade if you don't have time for long marinating. It should be poured hot over the meat to hasten the flavoring and tendering process.
  For those who prefer their steaks rare, try this with venison. Have steaks cut thick—not less than 1 inch; preferably 1½ inches.
  Broil over hot coals for 8–14 minutes, depending on the thickness of the steaks and the degree to which you want them cooked.
  If the steaks have been cut thinner than 1 inch, pan-broil them, searing them quickly on both sides in a heavy, very hot skillet or griddle, just until browned.