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Community Cookbook From Duck Hill, Mississippi

Thelma is a syndicated newspaper food columnist writing under the pen name of Mayberry Homemaker and former field editor for Taste of Home.

Cover of Duck Hill Mountain Cookin' III

Cover of Duck Hill Mountain Cookin' III

Duck Hill Mountain Cookin' III by Carol Sullivan

This review features the cookbook titled Duck Hill Mountain Cookin' III which includes 550 recipes in a convenient and popular three-ring binder. The beautiful hardcover is made of a "wipe-clean" padded material and is highlighted by a picture of Duck Hill Mountain in Mississippi.

The easy-to-read recipes are short and to the point and use ingredients that most cooks will already have in their pantry. The dishes are easy and will appeal to beginners as well as "seasoned" cooks.

It was hard to decide which recipes to share with you from this very well-written cookbook. This first recipe caught my eye because its main ingredient is something we really enjoy down here in the South, black-eyed peas!

Black-Eyed Pea Salad


  • 1 (15-ounce) can black-eyed peas, rinsed and drained
  • 1 cup chopped celery
  • 1/4 cup green onion, chopped
  • 1 large tomato, chopped
  • 2 cups shredded lettuce
  • 2/3 cup Ranch salad dressing


  1. Combine the peas, celery, onion, tomato, lettuce, and dressing in a large bowl.
  2. Toss lightly. Serve immediately.

Carol's Rotel Cheese Grits

This next recipe features another Southern favorite, grits. It has the ease of preparation that comes with cooking in a crockpot.


  • 2 pounds mild sausage
  • 2 cans mild Rotel tomatoes
  • 2 pounds Velveeta cheese, cut into chunks
  • 2 1/2 cups quick grits (not instant)
  • Salt, to taste


  1. Bring 7 cups of water to boil.
  2. Add some salt and the grits. Cook 5 minutes.
  3. Brown the sausage and drain. Break it up as you cook it into small chunks.
  4. Microwave the Velveeta cheese until melted (about 3-5 minutes).
  5. Mix this all together with the Rotel in a large crockpot.
  6. Ready to eat when warm through and through.

Carol says she cuts the recipe in half for a regular-sized, smaller crockpot.

Southwestern Pineapple Pork Chops


  • 4 boneless pork chops (5 ounces each)
  • 1/2 teaspoon garlic-pepper blend
  • 1 tablespoon canola oil
  • 1 can (8 ounces) unsweetened pineapple chunks, undrained
  • 1 cup medium salsa
  • Fresh cilantro (optional)


  1. Sprinkle pork chops with the garlic-pepper blend.
  2. In a large skillet, brown chops in oil. Remove and keep warm.
  3. In the same skillet, combine pineapple and salsa.
  4. Bring to a boil.
  5. Return chops to the pan. Reduce heat; cover and simmer for 15-20 minutes or until tender.
  6. Sprinkle with cilantro, if desired.

Carol's Fig Preserve Cake

This recipe won Carol first place in a cooking contest sponsored by the Clarion Ledger newspaper:


  • 1 1/2 cups sugar
  • 2 cups all-purpose flour
  • 1 teaspoon soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 cup canola oil
  • 3 eggs
  • 1 cup buttermilk
  • 1 tablespoon vanilla
  • 1 cup chopped fig preserves
  • 1 cup pecans, chopped


  1. Sift flour, salt, soda, sugar and spices in a large bowl.
  2. Add oil; beat well.
  3. Add eggs, milk, and vanilla; continue beating.
  4. Stir in preserves and nuts.
  5. Pour into a greased and floured 9x13-inch baking dish.
  6. Bake at 300 degrees for 30 minutes.
  7. When the cake is done, punch holes in the top for icing.

Icing Ingredients

  • 1/2 cup sugar
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 stick butter, melted
  • 1 tablespoon Karo's corn syrup
  • 1/2 teaspoon baking soda


  1. In a medium saucepan, mix the sugar, buttermilk, vanilla, butter, corn syrup, and baking soda.
  2. Place over medium heat and bring to boil.
  3. Boil for 3 minutes and pour over the cake. Serve while warm.

Peggy's Spice Pie

While reviewing Duck Hill Mountain Cookin' III, the following recipe caught my attention as one I wanted to share with you as the "reviewer's choice recipe." It made me think of the Thanksgiving holiday and how it would make a great addition to my holiday dessert table!


  • 1 stick butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 1/2 teaspoon cloves
  • 2 tablespoon vinegar
  • 1/2 cup raisins
  • 1/2 cup pecans, chopped


  1. In a mixing bowl, cream the butter and sugar.
  2. Add eggs, cinnamon, allspice, cloves, vinegar, raisins, and pecans.
  3. Pour into an unbaked pie crust.
  4. Cook for 45 minutes at 350 degrees.
Where the book comes from

Where the book comes from

Cookbooks Are More Than Just Recipes

One of the delights of a community cookbook is getting to know the author and the history of the community. Carol Sullivan grew up in the tiny town of Duck Hill, Mississippi, which is located on land that once belonged to the Choctaw Indians. Northeast of town is Duck Hill Mountain. It has an elevation of 350 feet which makes it really a hill and not a mountain according to Carol. An old Indian named Chief Duck lived on the mountain that was named after him. A statue of the Choctaw chief stands proudly in the center of the town of Duck Hill, next to an old Illinois Central Railroad caboose. The railroad also played an important role in the area's history.

Duck Hill Mountain Cookin' III was a bittersweet project for Carol Sullivan. She and her mother worked side by side to edit and compile the first two books in this cookbook series. However, Carol's mom passed away unexpectedly prior to the completion of this third cookbook and Carol has dedicated it to her mother's memory.

A portion of the proceeds from the sale of Duck Hill Mountain Cookin' III will benefit Duck Hill Baptist Church, the home church of Carol's mother.

Carol L. Whitten Sullivan, Author of Duck Hill Mountain Cookin' III

Carol L. Whitten Sullivan, Author of Duck Hill Mountain Cookin' III

About the Publisher

This cookbook was designed and printed by Morris Press Cookbooks of Kearney, Nebraska.

© 2016 Thelma Raker Coffone