Valdosta, GA — VALDOSTA — When Faye Bass’s children were growing up, they would sit at the kitchen bar in the evenings, doing their homework as their mom prepared dinner. Two of them, Angie and Drew, would grow up to be chefs. Their mom’s expertise in the culinary arts would be recognized when she won the coveted Grand Prize in this newspaper’s 1995 Taste-off with her “Barbequed Shrimp.”

Today, Faye has not only written a cookbook, “Tastes from Titletown, USA,” but has two others planned, including one in collaboration with her two children, Drew Bass, executive chef at Peppertree in Montgomery, Ala., and Angie Cousins, who’s helping her brother out at the restaurant.

“They both do independent catering,” their mom said.

A native of Dublin, Ga., Faye grew up in McRae and has an education in business. She is married to Buddy Bass, who is in the agricultural business with Meherrin Co. of Quitman. Since moving here from Vidalia about 30 years ago, Faye has been a Realtor, working with various companies, including ReMax until last June.

The Valdostan has been interested in culinary activities since her three children, including son Brad Bass of London, were small.

“Food preparation became an enjoyable way to spend time together,” she said.

“The cookbook came from a project to consolidate some recipes for the family and developed into “Tastes from Titletown, USA.”

The dividers for the sections have tidbits of history of Valdosta and Lowndes County.

“Having loved Valdosta since moving here, I am very proud of the community and wanted to incorporate a little history along with some really good and some very easy recipes,” she said.

The cost of the cookbook is $19.95 plus $5.95 shipping and handling. Those interested may send their checks, along with mailing instructions, to Cookbook, 1997 Hammock Drive, Valdosta, GA 31602.

Faye has prepared three recipes from her cookbook for the viewing pleasure of our readers today.



“The Mediterranean Snapper recipe is delicious,” Faye said. “You can add extras (black olives, red pepper, artichoke hearts); I added all of them except the pepper and did a half-and-half combination of shrimp and snapper.”



Mediterranean Snapper

3 pounds snapper filets, or shrimp can be used

2 whole lemons

1/2 Lawrey’s seasoning salt

1/2 teaspoon black pepper

1/2 teaspoon garlic

1 1/2 teaspoons oregano

1/2 cup chopped onion

1/2 cup diced tomatoes, seeded

1 cup feta cheese, crumbled

1/2 cup olive oil

capers, optional

black olives, red pepper, artichoke hearts, optional

Preheat oven to 450 degrees. Place filets in shallow baking dish. Squeeze lemons on filets. Add salt, pepper, garlic and oregano. Top with onion, tomatoes, and feta cheese. Pour olive oil over all. Bake 20-25 minutes until feta is golden brown.



“The Overnight Salad could not be easier or tastier and is a complement to almost any main dish. You can be flexible with your favorite ingredients.”



Overnight Salad

1 head lettuce

1 cup celery, sliced thin

1 cup onions, sliced thin

1 package frozen peas, lightly salted

8 slices bacon, fried and crumbled

1 pint mayonnaise

1 cup grated cheese

4 hard-boiled eggs, sliced thin

4 carrots, peeled and sliced thin

1/2 carton grape tomatoes, halved

Tear lettuce into pieces. Layer celery, onions, peas, bacon, cheese, eggs, carrots, and tomatoes on top of lettuce. Spread mayonnaise over vegetables, making sure the edges are sealed. Refrigerate overnight. “Some recipes say not to cover; however, I cover with plastic wrap.” Toss before serving. Serves 8-10.



“The Chocolate Chip Pound Cake is my family’s favorite. It is extremely moist and very good with the icing recipe. It also seems to freeze very well.”



Chocolate Chip Pound Cake

1 box yellow cake mix with pudding

1/2 cup sugar

3-ounce box instant chocolate pudding

3/4 cup canola oil

3/4 cup water

4 eggs

1 cup sour cream

1 teaspoon vanilla

6 ounces chocolate chips

In large bowl, add cake mix, sugar, pudding, and stir until there are no lumps. Add eggs, oil, water and sour cream. Mix until smooth. Add vanilla and chips. Grease and flour Bundt pan. Pour mixture in, and bake in preheated oven at 350 degrees for an hour or until a toothpick comes out clean when inserted. “You don’t have to frost, but this is delicious on the cake:”

Mix 2 cups sugar, 1/4 cup cocoa, 1/4 teaspoon salt, 2/3 cup milk, 2 teaspoons vanilla, and 1 stick of margarine in a saucepan. Bring to a rolling boil. Continue boiling for about six minutes. “I usually add 1 cup of pecans.” Cool until it is the right consistency for icing. Does not require beating. “This icing is good for any cake and is so easy.”