The first thing Dorothy Cruthirds of Bruce remembers learning to cook was a lemon ice box pie. She made it for dessert for a boyfriend who came over to eat supper. But she “raised her kids” on lemon cake, an original recipe of hers that her grandchildren and great grandchildren like as well. She taught all of her children to cook and iron, telling them, “If you learn how to cook, you won’t ever be hungry.” Her son Washington, cooked for seven years in the Army, and son, James likes to barbecue ribs and chicken.
She and her family love mustard greens, but after having heart surgery several years ago she stopped using fatback when cooking them, and now uses ham hocks. For family reunions they like lots of vegetables, and chicken and dumplings. She still gardens and grows string beans, collards, peppers, and tomatoes. She has always liked to cook and can–string beans, apples, peaches, and tomatoes. She enjoys homemade vegetable soup in the winter and sometimes cans it in the summer. She collects and tries new recipes for their reunions and other gatherings, and one of the latest she tried that her family likes is Best of Both Potatoes, which she got from PEPA’s Today In Mississippi.
Lemon Pound Cake
1 pkg. Duncan Hines moist deluxe lemon supreme cake mix
1 pkg. (34 oz.) lemon instant pudding and pie filling mix
1 cup water
1/3 cup vegetable oil
Preheat oven to 350°. Blend dry mix, water, oil and eggs in large bowl at low speed until creamy. Mix the juice of one lemon and one orange with cup of sugar and put on cake while hot.
Best of Both Potatoes
3-4 medium red potatoes
2 sweet potatoes
1 medium onion
2 links Polish sausage
1/2 cup oil, divided
1 tsp. salt
1/2 tsp. pepper
1/2 stick butter
2 tsp. sugar
Slice potatoes and onions into 1/8-inch slices. Slice sausage into 1/4-inch slices. Heat 1/4 cup of the oil in a large skillet or Dutch oven. Add onion and potatoes. Cook 5-10 minutes, stirring constantly to prevent sweet potatoes from sticking. Add remaining oil, if needed. Add sausage and sprinkle with salt and pepper. Cook until potatoes are soft. Add butter and sugar. Stir well and cook an additional 1-2 minutes.
2 cups cooked dried beans
2 cups cooked or canned green beans
1 medium size onion
1/2 cup French dressing
Drain beans. Slice onion and separate into rings. Mix all ingredients, cover and chill about one hour before serving. Makes six 2/3 cup servings.
Festive Tuna Stuffed Tomatoes
2 cans (6 oz. each) white tuna in water, drained, flaked
1/3 cup Kraft mayo, light
1 stalk celery, finely chopped (about 1/3 cup)
1/4 cup chopped pitted ripe olives
2 Tbsp. finely chopped onion
2 Tbsp. chopped cilantro
Grated peel and juice from 1/2 of medium lemon
4 medium tomatoes
20 premium crackers
Mix tuna, mayo, celery, olives, onion, cilantro, lemon peel, and juice. Cut each tomato into wedges cutting down to within 1/2” of bottom. Do not cut all the way through tomato. Spoon tuna mixture into tomatoes and serve with crackers.