Ingredients

• 2-1/2 cups 1/2-inch thick crinkle-cut and/or plain sliced carrots
• 1 tablespoon margarine or butter
• 3 tablespoons ginger preserves or orange marmalade plus 1 teaspoon grated fresh ginger
• 2 tablespoons frozen orange juice concentrate, thawed

Directions

1. In a medium saucepan cook carrots, covered, in a small amount of lightly salted boiling water for 3 minutes. Drain and set aside.

2. In the same saucepan over medium heat combine margarine or butter, ginger preserves or orange marmalade and ginger, and orange juice concentrate. Return carrots to saucepan. Cook, uncovered, over medium heat for 5 to 6 minutes or until carrots are just tender and glazed, stirring occasionally.

Makes 4 servings.

Ingredients

• 3 cups grated raw potatoes
• 1 tsp salt
• 2 eggs
• 1/2 cup flour
• 2 tsp baking powder
• butter or Crisco for frying

Directions

Mix grated potatoes, salt and eggs and mix well. Add flour mixed into baking powder. Grease skillet and heat to medium hot heat. Drop potato mixture by large spoonfuls into skillet and fry until golden brown. They are delicious when eaten as a vegetable with meat or with molasses poured over them.

Source: Sheldon Family Favorites – Rena Sheldon (given by Bev Sheldon)

Ingredients

• 4 large Vidalia onions
• 1 Tablespoon butter
• Dash of salt
• Dash of pepper
• Dash of Heinz 57

Directions

Core onion, fill hollow with salt, pepper, and butter. Drizzle with Heinz 57 and wrap in foil. Grill for about an hour or until tender. Allow one onion per person.

Ingredients

• One large Vadalia Onion
• 2 Cups Unbleached White Flour (you will not need all of this)
• 12 ounces Guiness Stout
• 1 Tablespoon Brown Sugar
• 1 teaspoon Sea Salt (plus more for after they are done)
• 3 1/2 Cups Oil for frying

Directions

In a frying pan, bring your oil to medium high heat for frying (about 375(F))

Peel onions and cut into rings. Separate rings.

Put peeled onion rings into a big bowl of water with ice cubes (this makes them really crisp).

In a medium bowl add 1 Cup Flour, Beer, Sea salt, and Brown Sugar and whisk together. You may add more flour by tablespoon to make the batter to your liking in consistency. Should be like pancake batter.

Add rings to batter and place in oil. BE CAREFUL not to splatter yourself with oil!

With a slotted spoon, turn onion rings as they cook. When they are cooked to a golden brown take them out of the
oil and place on a plate that has a paper towel on it to soak up any extra oil. Add a sprinkle of sea salt and enjoy!

Ingredients

• 3 (1-pound) cans field peas (undrained)
• 2 large tomatoes, thinly sliced
• 3 large white onions, thinly sliced
• 2 large green or red bell peppers, seeded and thinly sliced
• 8 bacon slices
• Salt and freshly ground black pepper
• ½ cup freshly grated parmesan cheese

Directions

Preheat the oven to 400 degrees. Arrange layers of the field peas, tomatoes, onions and peppers in a large casserole dish. Lay the bacon over the mixture and season with salt and pepper. Sprinkle with the cheese and cover with aluminum foil. Bake until bubbly, about 30 minutes. Remove from the foil and place under the broiler for about five minutes. Serve warm.

*Source: Times-Picayune, New Orleans, Louisiana