Top 5 Infamous Recipes From Anjette Lyles

Anjette Lyles owned and operated a restaurant in downtown Macon in the 1950's. She was an attractive and friendly young woman who worked hard, and her restaurant was a popular gathering place, with numerous regular customers including many businessmen and lawyers.  Traditional Southern food and Anjette’s charming personality made the restaurant a Macon institution.

“Going to her restaurant, you didn’t think about the food as much as you thought about just being welcome,” one patron wrote later. “She hugged everybody’s neck when they walked in the door. She would come to each table and sit down and talk. She had a personality that was terrific. It was a pleasure to go to her restaurant. . . . You couldn’t help but like her.”

But in May of 1958, Maconites were astonished to hear that 32-year old Anjette Lyles had been arrested and charged with murdering four persons - her two husbands, her mother-in-law, and her 9-year old daughter.

Although coincidental, the evidence that Anjette had killed all four victims was quite fascinating. There was overwhelming amounts of evidence entered in at trial; ant poison that contained arsenic, hospital records of the deceased family members and Anjette's personal handwritten recipes from her restaurant cookbook.  Here are 5 of Anjette's personal recipes used at her trial.

1.  banana pudding

3/4 cups of sugar      2 cups of scalded milk

¼ tsp. of salt               2 eggs

1/3 cup of flour         1 ½ tsp. of lemon juice

5 ripe bananas           1 tsp. of vanilla

Mix sugar, salt, flour and gradually add to scalded milk.  Cook for 15 minutes in a double boiler, stirring constantly until thickened. Stir in egg yolk and then return to the double boiler.  Cook for 2 minutes, then add lemon juice.  Allow mix to cool.

Line casserole dish (9 x 13) with Vanilla Wafers and alternate layers with bananas and custard and Vanilla Wafers.  Top with meringue of beaten egg whites and 2 tbs. of sugar.  Bake in slow oven.

2.  lemon pie

½ cup of lemon juice    1 tsp. lemon rind

4 tbsps. of sugar           2 eggs separated

1 can of Eagle Brand Condensed Milk

Combine lemon juice and grated lemon rinds then gradually stirinto condensed milk.  Add egg yolks and stir until well blended. Pour into chilled crust.  Beat egg whites until stiff (enough to hold a peak).  Add sugar gradually beating until stiff but not dry. Bake     in a slow oven (325 degrees until brown) about 15 minutes.  Cool before serving


3.  coconut pie

1 cup of sugar       1/3 cup of flour

1 tbsp.  of starch                      

Mix above ingredients well.  Add 2 cups of sweet milk and cook (low) until thick.  Add 3 beaten egg yolks.  Cook a few minutes longer.  Add 1 tsp. of vanilla and desired amount of coconut (no more than a cup).  Pour into baked pie shell.  Cover with meringue.  Brown.



4.  fritters

1 cup of plain flour          1 egg

2 tsp. baking powder     2/3 cup milk

½ tsp. salt

Mix into a smooth batter and drop by small spoonful’s into deep medium hot grease. 


5.  bacon rolls

Make a dressing of bread crumbs with finely chopped onions, 1 egg and salt and pepper.  Mix with water or milk.  Spread out strips of bacon and add a thin layer of dressing mixture.  Roll up and stick with tooth pics and fry in medium hot grease and fry slowly until brown.