No need to wait for Thanksgiving or Christmas to prepare special meals for family and friends. These days, any opportunity to get together and share a meal is a reason for celebration. Here are some Morris family favorites that we enjoy throughout the year.  

Kitchen Tune-Up




     This recipe was handed down through Bill’s grandmother, Mrs. Webster Millsaps Buie, affectionately known as Boo, who had a strong spiritual influence on her children and grandchildren. Addie, the Buie family cook, prepared many wonderful meals for them. She always served these biscuits with crisp bacon, half a grapefruit, and a cup of strong black coffee.  


  • 1½ cups cooked sweet potatoes (about 3 potatoes)
  • cup sugar
  • ¾ cup buttermilk
  • ½ stick butter (or more if desired)
  • 2 cups plain flour
  • 1 tablespoon baking powder 
  • 1 teaspoon salt


     Cook sweet potatoes, peel and mash. While hot, add sugar, a little butter and buttermilk. Stir well. Sift together flour, baking powder and salt. Slowly add dry ingredients to the sweet potato mixture. (The dough will be very soft). Make sure dough is blended well. Add more flour to dough if needed.

     Place dough on board and gently roll to about ¾-inch thick. Cut biscuits with biscuit cutter and place on a cookie sheet covered with parchment paper. Brush tops of biscuits with butter and bake at 425 degrees until done.





     Flank steak is a versatile main dish that is fancy enough for guests but economical enough to serve to family anytime. Pair with a potato or rice dish and a green vegetable, such as asparagus or bacon-wrapped whole green beans, for a highly satisfying meal.  


  • Lean flank steak (may also be labeled “London broil”)
  • Garlic salt
  • Seasoned pepper
  • Willingham’s seasoning (or your favorite)
  • Good Seasons Zesty Italian dressing
  • Lea & Perrins Worcestershire Sauce
  • Lemon
  • Tabasco sauce
  • Garlic cloves


     Put steak in large zip-lock bag and pound well with a meat mallet to tenderize. Remove steak from bag. Season with garlic salt, seasoned pepper, Willingham’s and any other favorite seasonings. Rub in well.

     Mix 1 cruet of Italian dressing. Add about 4 shakes of Worcestershire, the juice of one freshly squeezed lemon, and a small amount of Tabasco. Including whole garlic cloves in the marinade will give it good flavor. Marinate steak in mixture overnight.

     Preheat grill on high. When ready, place steak on grill. Depending on size of steak, cook about 5 minutes. Turn and cook another 5 or so minutes. Continue this process, checking for doneness. Cross in opposite directions to create attractive grill marks. Slice diagonally.





     I was given this recipe years ago when Bill and I first married. Of all my recipes, I have made this one the most. I have given it for Christmas presents, birthday presents (at requests), and it is on my sideboard every Thanksgiving and Christmas. It is a go-to for welcoming neighbors or comforting friends, and also serves as a great way to make a regular weekday dinner something special. Enjoy!  


  • 1 cup sugar
  • 1 cup light Karo syrup
  • 3 eggs
  • 3 tablespoons flour
  • 3 tablespoons melted butter
  • 1 teaspoon vanilla
  • ¼ teaspoon salt
  • 1 cup whole pecans (may use pieces if you prefer)


     Beat eggs slightly. Add all other ingredients except pecans and mix well. Line pie plate with unbaked pie crust (I buy mine). With fork, put holes in pie crust and add pecans to unbaked pie shell. Pour mixture into pie shell. Bake at 350 degrees for 55 minutes. 


A longtime resident of Jackson, Camille Morris is the wife of Bill Morris (this month’s Lagniappe column), a mother of two, and a grandmother of five. She and Bill are active members of Holy Trinity Anglican Church.

Pro-Life Mississippi