Ya'll done got me packed on 5lbs just reading about those recipes!!! And bringing back memories of growing up in the same kind of household cooking ways. Nothin beats cast iron for making anything, even flapjacks on cast iron with bacon grease from the small crock on the back of the stove. My daddy was a meat cutter for 51yrs cept when he was in 'Nam. He ate more raw hamburger and headcheese than most people ate cooked!!!! And I have used grits and cream of wheat as filler for reduced loads in my 220 Swift and 22-250 for more urban work back in the day with a Hornet bullet. I thought it produced more consistent groups and was easier to load than cotton or pillow ticking.