Texas Country Reporter turns fifty in October 2022. Each week until then, we’ll share classic episodes from the show’s history and behind-the-scenes reflections from TCR’s creator and host, Bob Phillips.

My mama was a wonderful woman but she wasn’t much of a cook. She could slap together a peanut butter and jelly sandwich for a lunchbox, but when supper came around the primary go-to dish was something my brother, Billy Ray, and I dubbed “Ma’s Mush,” essentially a can of pork ’n’ beans mixed into some ground meat. (Though I have to admit I loved it then and will sometimes stir up a bowl today. It’s pretty tasty when you dip it with corn chips.)

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