Read this cookbook: “Melissa’s Southern Cookbook”

By Wendell Brock

"Melissa's Southern Cookbook: Tried and True Family Recipes."  By Melissa Sperka (Countryman Press, $27.95).

If you happened to grow up in the South in the second half of the 20th century, you’re probably familiar with Melissa Sperka’s style of cooking.

Based on her book, it’s probably safe to say that the Summerfield, N.C., blogger has never met a packaged, frozen or canned ingredient that she couldn’t put to good use. It’s the food of church potlucks and busy moms who had to feed families and crowds in a hurry.

I’m talking about Puff Pastry-Wrapped Smokies, Rainbow Sherbet Party Punch, Chocolate Chip Toffee Potato Chip Cookies, and Fiesta Taco Casserole made with a can of tomatoes, a can of kidney beans, a can of cheese soup and a package of taco seasoning. She even puts French onion dip in biscuits.

After opening her chapter on sides and salads by declaring that “Southerners will often happily make a meal out of vegetables alone,” she offers, among other dishes, BLT Macaroni Salad, Green Chile Sweet Corn Casserole (which calls for two cans of corn and a box of corn-muffin mix), Broccoli Cheddar Rice Casserole, Gooey 5-Cheese Macaroni and Cheese, Creamy Gruyere Parmesan Grits, Slow-Cooked Cheesy Scalloped Potatoes, Layered Corn Bread Salad, and so on.