• 4-6 sweet potatoes

Instructions

• Preheat oven to 425.
• Wash sweet potatoes and pat dry.
• Bake for 60-90 minutes, depending on size of sweet potatoes, or until soft when pierced with a fork.
• Serve with butter and cinnamon sugar.

Gary Henry – OldSouthernRecipes.com

• 1 can LaSeur Peas, drained
• 1 can French-style beans, drained
• 1 can shoe peg corn, drained
• 1 cup celery, chopped
• 1 cup green pepper, chopped
• 2 green onions, chopped
• 1 2-oz jar pimentos

• 1/2 cup sugar
• 1/2 cup apple cider vinegar
• 1/2 cup vegetable oil
• 1 tsp salt
• 1 tsp pepper

Instructions

• Combine all vegetable ingredients.
• Combine all sauce ingredients and bring to a boil. Pour over vegetables and mix well.
• Refrigerate overnight before serving.

Gary Henry – OldSouthernRecipes.com

Thanks for this recipe to Charlotte Nelson of Bowling Green, Kentucky

• 4 cups soft white breadcrumbs
• 1/3 cup butter, melted
• 1 cup firmly packed brown sugar
• 1 TBS ground cinnamon
• 4 large apples, peeled, cored, and cut into 1/4-inch-thick slices
• 1 cup apple cider

Instructions

• Preheat oven to 350. Stir together breadcrumbs and butter. Stir together brown sugar and cinnamon.
• Place half of apple slices in a lightly greased 8-inch square backing dish. Sprinkle apples with half of brown sugar mixture and half of breadcrumb mixture. Repeat procedure with remaining apples, brown sugar mixture, and breadcrumb mixture. Pour apple cider over top.
• Bake at 350 for 45-55 minutes or until browned.

Gary Henry – OldSouthernRecipes.com

• 2 10.5-oz cans of chicken broth
• 1 cup water
• 1/4 tsp pepper
• 1 medium carrot, sliced
• 1 stalk celery, sliced
• 1/2 lb boneless chicken breats, cut up into small pieces
• 1/2 cup uncooked medium egg noodles

Instructions

• Mix chicken broth, water, pepper, carrots, celery, and chicken pieces. Bring to boil.
• Stir in noodles.
• Cook over medium heat for 10 minutes, or until noodles are done.

Gary Henry – OldSouthernRecipes.com

Thanks for this recipe to Denise Henry of Bowling Green, Kentucky

• 2 cups carrots, sliced
• 2 TBS butter or margarine
• 2 TBS brown sugar
• 1/4 tsp ground cinnamon

Instructions

• Cook carrots for 20 minutes, or until tender.
• Combine butter, brown sugar, and cinnamon in small saucepan. Melt over medium heat.
• Add mixture to carrots. Simmer for 2-3 minutes.

Gary Henry – OldSouthernRecipes.com

• 6 medium apples
• 1/2 cup water
• 4 TBS butter
• 1/2 cup sugar
• 1 tsp ground cinnamon

Instructions

• Peel and core apples. Slice thinly. Put apples in the water, butter, sugar, and cinnamon in a skillet and cover.
• Cook over low heat, stirring occasionally, for 15-20 minutes or until tender.

• 1 1/4 cups fresh lemon juice
• 3/4 cup sugar
• 4 1/4 cups cold water
• lemon slices

Instructions

• Combine lemon juice and sugar in a large pitcher. Stir until sugar dissolves.
• Add water and lemon slices.

Note

• You can make decorative lemon ice cubes by placing a lemon twist inside each ice cube before freezing.

Gary Henry – OldSouthernRecipes.com

• 4 large green tomatoes
• 1 1/2 cups buttermilk
• 1 TBS salt
• 1 tsp pepper
• 1 cup flour
• 1 cup self-rising cornmeal
• 2 cups vegetable oil
• salt to taste

Instructions

• Cut tomatoes into 1/4 to 1/3 inch thick slices. Place in shallow dish. Sprinkle with salt and pepper. Pour buttermilk over tomatoes.
• Combine flour and cornmeal in a shallow dish. Dredge tomato slices in flour mixture.
• Fry tomatoes, in batches, in hot oil in a large cast-iron skillet over medium heat 3 minutes on each side or until golden brown.
• Drain tomatoes on paper towels. Sprinkle with salt to taste.

Gary Henry – OldSouthernRecipes.com

• 8 cups hot brewed hazelnut coffee (or other preferred coffee)
• 1/2 cup sugar
• 1 TBS vanilla extract
• 2 cups skim milk
• 2/3 cup vanilla low-fat frozen yogurt, softened (optional)

Instructions

• Combine first three ingredients, stirring, until sugar dissolves.
• Stir in milk. Cover and chill.
• To serve, pour 1 cup coffee mixture into each glass.
• Top with 1 TBS frozen yogurt, if desired.

Gary Henry – OldSouthernRecipes.com

• 1/2 cup flour
• 1 tsp salt
• 1 tsp seasoned pepper
• 1 1/2 lb thin boneless pork chops
• 1/4 vegetable oil

Instructions

• Combine flour, salt, and pepper in a shallow dish. Dredge pork chops in mixture.
• Fry pork chops, in 3 batches, in hot oil in a large skillet over medium-high heat 1 minute on each side or until browned. Drain on paper towels.

Gary Henry – OldSouthernRecipes.com