Divinity

2 cups Sugar

1/2 cup Hot Water

1/2 cup Corn Syrup

1/4 tsp. Vanilla

2 Egg Whites

1/2 cup Nuts

1/8 tsp. salt

Boil sugar, water, and syrup until a hard ball is formed in cold water. Beat egg white until stiff and dry. Add salt to the egg whites. Ass the hot syrup mixture slowly to the egg white and beat until stiff. Add flavoring and nuts and drop by tablespoonfuls onto wax paper.

-from A Book of Old County Milton Recipes, Alpharetta Historical Society

Patsy Carter's Tomato Pie

1 pie shell, cooked as directed. Slice tomatoes (3 medium) and place in shell with salt, pepper and fresh basil. Mix equal parts of sour cream and mayonnaise and spread to the edge (3/4 to 1 cup). Sprinkle with grated cheddar or parmesan. Bake at 350 until bubbly.

CREAMED CORN, Easy Southern Style

6 medium ears fresh corn
½ c. butter
¼ c water
1 tsp. sugar
½ c. half & half
2 tsp. cornstarch
salt & pepper to taste

Cut corn from cob (about halfway down the kernel), then scrape well. (You could do this the day before and store covered in the fridge.) Place butter in micro-proof casserole dish and microwave until melted. Stir in corn, water and sugar. Cover tightly with plastic and micro HI 3 min. In the meantime, put the cornstarch into the half & half so it will begin dissolving, stir frequently. Stir the corn and give dish ½ turn. Cover again and micro HI 5-7 min. Then stir the half & half mixture into the corn, cover and micro HI 2-3 minutes. Stir well, adding salt & pepper to taste.
This recipe is about 6 servings. If increasing amounts/servings, increase cooking time accordingly. I like combining yellow and white corn for this. Everyone loves this dish.
Really good with fried catfish [if ya can catch one]