Fried Green Tomatoes

3 medium, firm green tomatoes
1/2 cup all-purpose flour
1/4 cup milk
2 beaten eggs
2/3 cup fine dry bread crumbs or cornmeal
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon pepper

1 Cut unpeeled tomatoes into 1/2 inch slices. Sprinkle slices with salt and pepper. Let tomato slices stand for 15 minutes. Meanwhile, place flour, milk, eggs, and bread crumbs in separate shallow dishes.

2 Heat 2 Tbsp of olive oil in a skillet on medium heat. Dip tomato slices in milk, then flour, then eggs, then bread crumbs. In the skillet, fry half of the coated tomato slices at a time, for 4-6 minutes on each side or until brown. As you cook the rest of the tomatoes, add olive oil as needed. Season to taste with salt and pepper.



Luncheon Tomatoes


6 medium-sized tomatoes

Grated American cheese

6 eggs

3/4 cupful evaporated milk

Salt and paprika


Scald and peel the tomatoes and scoop out, leaving a thick shell. Dredge each with salt, and put in a pan with a little water. In the bottom of each tomato put a layer of grated cheese; cook ten minutes in the oven, then drop a raw egg in each and put back in the oven and cook about fifteen minutes, or until the eggs are set. Serve each tomato on a slice of toast with the following sauce:


Stir together over the fire, six tablespoonfuls grated cheese and the evaporated milk until the cheese is melted and the mixture is smooth. Add salt and paprika to taste.


Oven Fried Onion Rings
30 saltines
 4 c. potato chips (four large handfuls)
 2 medium onions (cut into large 1/2-innch wide rings)
 1/2 cup flour
 1/4 tsp. cayenne pepper
 1/2 tsp. salt
 1/4 tsp. pepper
 1/2 c. buttermilk
 1 large egg.

In food processor, grind saltines and chips by dropping all the saltines and all the chips into the processing bowl and give it ten pulses, each about one to two seconds long.

Whisk the buttermilk with 1/4 cup flour, cayenne pepper, egg, salt, and pepper to form the batter. Place the onions, remaining flour, batter, and crumbs next to each other to form an efficient dredging, dipping, and coating pipeline.
Preheat oven to 450F
Take each onion ring, drop it into the flour to create a dry surface the batter can cling to. Tap off the excess flour. Drop the ring into the buttermilk batter. Using a fork, lift the ring out of the batter, allow it to drip off the excess, then drop it into the processed saltines and chips. Using your fingers press the coating onto the ring and then transfer to a plate. Repeated for each ring.

 Pour 3 tablespoons vegetable oil onto a sheet pan. 
Bake the pan in the hot oven for eight minutes - just enough time for the oil to produce wisps of smoke. Pulled the pan out, tilt it to coat the pan evenly with oil, then place the onion rings onto the pan making sure none of the rings are touching. Place the pan with your onion rings now on it back into the oven and bake for 8 minutes then turn all the rings over. Bake another 8 minutes.
These are fantastic onion rings and without the guilt of having deep fried them.
Brussels Sprouts Dijon

1 lb brussels sprouts
1 tbsp coarse Dijon mustard
1 tbsp sherry vinegar (balsamic vinegar may be substituted)
2 tbsp butter
salt to taste

Trim base of brussels sprouts and pick off torn, discolored, and bug-eaten leaves. Bring a quart of water to a low boil, add sprouts, and cook until tender -- about ten minutes.

Drain water and add remaining ingredients to pot. Return to stove and cook over low heat another couple of minutes, tossing to coat sprouts.
Cheesy Sour Cream Potatoes
6 medium potatoes
2 c. shredded cheddar cheese
1/4 c. butter
1 1/2 c. sour cream
1/3 c. chopped green onions
2 tsp. salt
1/4 tsp pepper
2 Tbsp. butter
Boil potatoes (whole in jackets) and shred.  Combine cheese and 1/4 cup butter over medium heat.  Stir until almost melted.  Take off heat.  Blend sour cream, onion, salt and pepper. Fold in potatoes.  Put in greased 2 quart casserole.  Top with 2 Tablespoons butter.  These can be made ahead.
Snow Pea Delight
1/2 c. or more fresh snow peas
1/4 c. bamboo sprouts, drained
1/4 can sliced water chestnuts
2 Tbsp. scallions, diced
1/2 c. mushrooms
Slivered almonds
2 Tbsp oil
Stir fry first five ingredients in 2 Tbsp oil.  Spsrinkle with slivered almonds. Serve immediately over rice.
Dried Beans and Peas
Pick over and wash dried vegetables.  Cover with water and soak overnight.  Cook in a saucepan for 3 or 4 hours in the water in which the vegetables soaked.  Add a peice of scored salted pork and salt at the beginning of the cooking process so seasoning cooks through the vegetable.
Baked Squash
6 medium squash
1/2 onion, chopped
1/2 c. diced ham
3 Tbsp. butter
1/2 c. milk
1 egg
1/2 c. bread crumbs
Cut squash in pieces and cook in small amount of water until tender.  Drain thoroughly and mash.  Add all other ingredients, mix, and bake in a casserole dish for 30 minutes in a medium hot oven (400F)
Sweetpotato Souffle
2 cooked sweetpotatoes
1 c. hot milk
2 Tbsp. sugar
1/2 tsp salt
2 Tbsp butter
2 eggs
1 tsp. nutmeg
1/4 c. chopped pecans
1/4 c. raisins
Left-over boiled or baked sweetpotatoes may be used.  Mash potatoes well. Scald the milk, dissolve in it the sugar and salt and ad buter, stirring until melted.  Add this mixture to the potatoes, mix and beat until smooth.  Separate eggs and beat yolks well. Add them to the potatoes.  Add nutmeg and nuts. 
Beat whites stiff and fold them into the potatoes.  Pour mixture into a buttered baking dish.  Arrange the marshmallows 1/2 inch apart on the top with raisins between.  Place in a moderate oven and bake until souffle is set and marshmallows are brown.  Serve immediately.
Candied Sweet Potatoes
6 medium-size potatoes
1/2 c. sugar
4 Tbsp. water
2 Tbsp butter
Wash 6 medium sweet potatoes. Cook 15 minutes in boiling salted water.  Peel and cut into slices.  Put into a buttered baking dish. 
Make your syrup by boiling for 3 minutes the sugar, water and butter.
Baste potatoes with syrup and bake until potatoes are brown and glazed.  Lemon slices may be place on top of the potatoes during baking the baking. Adds a wonderful flavor to the dish.