Family Recipes Along the Way

Several green tomatoes Seasoned bread crumbs 2 eggs Flour Vegetable oil Wash and slice the green tomatoes.  Get three containers ready.  In one beat the eggs.  In another place the seasoned bread crumbs.  In the third place the flour.  In a skillet heat oil until it is hot.  Dredge tomatoe slices in flour, then in egg, then in bread crumbs and place in the hot oil to fry.  Brown on both sides.  When golden brown, remove and drain on paper towel.  Season with salt and pepper before they dry.  Good served with Sweet Baby Ray's South Western Dipping Sauce. 

This recipe comes from Dorothy Watts, a sweet lady in the church we served at in Lake Charles, LA. She was known for her amazing ability to cook! 2 large cans sweet potatoes, drained 1/2 stick oleo, melted 1/2 cup sugar 1/2 cup brown sugar 1 t. nutmeg 1 t. cinnamon 3 eggs 1 t. vanilla Topping: 1 stick oleo, melted 3 cups crushed corn flakes 3/4 cup brown sugar 1 cup chopped pecans Mash or whip potatoes. Add remaining ingredients and mix well. Place in a buttered 13x9 baking dish. If the mixture is too thick you can add some mild. Mix the topping and spread over the potato mixture. Topping will be like a crumb crust. Bake at 350 degrees for 30 min. Serves 8 Like Dorothy, I use more cinnamon and vanilla

1/2 pound raw cranberries 1 orange rind, pulp and juice of 2 oranges 1 small can of crushed pineapple 2 pkg of lemon jello pinch of salt 2 cups of sugar 1/2 cup chopped pecans Grind cranberries. Put sugar on till dissolved. Take juice of 2 oranges and juice from the pineapple and heat to a boil. While that is heating add orange rind and pineapple to cranberries. When the juice boils dissolve jello in the juice and pour over cranberries. Add pecans and stir. Refrigerate until firm. A Dyson family tradition for Thanksgiving and Christmas for many, many years.

1/2 cup oil 2 cloves garlic minced salt pepper 1 Tablespoon Oregano 1" slices of any veggie you choose. Onions, Bell Pepper, Mushrooms, work well. Mix marinade together in a zip lock bag or storage container with an air tight lid. Add veggies and marinade in fridge for 2 hours or longer. When ready to grill, preheat grill and wipe with a paper towel dipped in oil. Thread veggies onto skewers and lay on grill. Cook, turning a couple of times to prevent charring for about 20 min. *Wooden skewers should be soaked in water for 20 min. before using to prevent burning.