Verna & Georgia,

I honestly don't have a particular recipe for them. Back in the south we cooked them with whatever you choose to season them with (meat, oil, etc.) and cook them slow until they are nice and tender. I continue to put water in mine as they cook because I like plenty of pot liquor. I like my pot liquor just a little thick, so I add either a mixture of corn starch or the old fashion corn starch (flour and water mixed).

Regina