Fried Green Tomatoes

Some foods are more than nourishment.

Some can make you think of a place, take you back to your childhood, or bring up a special memory.

When you hear Fried Green Tomatoes, you think South.

They have always been cooked here, perhaps because they were always abundant in the spring and summer time. The great southern lady, actress, and writer Fannie Flagg popularized them worldwide with her book Fried Green Tomatoes at the Whistle Stop Cafe, which was made into an award-winning movie.

One can't cook and eat fried green tomatoes without thinking about the movie.

We didn't have them a lot at my house when I was growing up. My mom mixed them with crookneck squash and fried them together. After the tomatoes ripened, we had them sliced at every meal (yes, including breakfast).

Would you like to cook some of your own? Here's what I do.

Collect some green tomatoes when they are about the size of a tennis ball.

In a shallow container, mix 1/2 cup self-rising flour

and 1/2 cup self-rising cornmeal mix

and 1 tablespoon Cajun seasoning mix. You can just add salt and/or pepper if you don't like them a little spicy like I do.

Mix all together well.

Slice green tomatoes into approximately 1/2" slices.

This is just about perfect.

Dip in dry mixture, turning to coat everywhere.

Crisco oil should be heated to about 350 degrees. If you don't have a thermometer, put a little piece of bread in the oil. If it floats immediately, the oil is hot enough. If it immediately blackens to a crisp, the oil is too hot!

Carefully put slices in the hot oil and cook from three to five minutes. Take out and drain.

I use a sheet pan for draining. First, since I strive to be environmentally aware, I put some newspaper in the pan.

I cover the newspaper with paper towels, so the food never touches the newsprint. It's a good way to recycle newspaper and save paper towels.

Straight out of the oil!!

Cover the slices with a paper towel on top to soak up more oil.

Serve and enjoy!

Many restaurants have them as an appetizer now, or as a choice of vegetable. Last week, I had country ham with fried green tomatoes served together. It's up to you.

For lunch today, I had these fried green tomatoes and boiled okra. YUMMY!!

Check out the farmers market for some fresh green tomatoes.

Your family will love you!

Amish in Stantonville, Tennessee

Last week, my sis and her hub went with us to the Amish community near Stantonville, Tennessee. It was a beautiful day, and we love driving to new places and finding new treasures. We enjoy these mini-trips we take together, where we giggle a lot and get caught up on everything. Also, the squirrels ate all our tomatoes, so we needed to find some to buy. You know the food you are buying is fresh when they bring it from the field while you are standing there waiting for it. Here is part of what we brought home, and it was all delicious. Stantonville is located in McNairy County, Tennessee, northwest of Shiloh National Military Park.

Holy Smoke Pie

I think it was in the late seventies that I first had Holy Smoke Pie. It was at a party at Debra Morris Harville's house. After we ate, Debra had to give the recipe to everyone there. I came home and made it for my family, and it has been a favorite since then. I always make it at holiday dinners, because I believe tradition is important. It has become a favorite of our granddaughters. I've heard it called Chocolate Delight, Four-Layer Chocolate Dessert, and other odd things. We call it Holy Smoke. Here is how I make it: Chop us a cup of pecans; set aside. Add a stick of softened butter (NOT margarine) to one cup of self-rising flour. Cut the butter into the flour. Add the chopped pecans, and work it all together. Save two tablespoons of the pecans to sprinkle on top. Pour into a 9" x 12" pan that has been sprayed with cooking oil. Spread it over the bottom of the pan. It helps to use your hands (or hand, if you have t

Cedar Trees in Cemeteries

If you ever wander in old cemeteries, and I know many of you do, you are bound to see some cedar trees. The tradition goes back to the early days of the United States and even earlier in Europe. Cedar trees were not always used, but some type of evergreen trees were planted because they were a symbol of everlasting life. Some Cherokees believed that cedars contained powerful spirits, including the spirits of the departed buried beneath them. Perhaps because they are known as burial trees, there are many superstitions that surround cedars. My grandmother told us in no uncertain terms that if we planted a cedar tree, we would die when it was large enough to shade our graves. Some others are: Never transplant a cedar tree; it will bring bad luck. If you transplant a cedar and it dies, you will die shortly. Planting a cedar tree in your yard welcomes poverty. Some say Christ was crucified on a cedar tree, and will bring bad luck if you burn it. If a cedar tree com

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