Dimmit County Mesquite Roots page 134, James Granger Sr. and Forrest Alean Richardson Anderson Family

 James Granger Anderson Sr. was born on July 27, 1895 in Jackson, Tennessee.  He was the son of William Madison and Sarah Knott Lotta Anderson.  He was a student at Austin College in Sherman, Texas.
  Forrest Alean Richardson was the youngest of five children born to Asher and Mary Isabelle Votaw Richardson of Asherton.  Forrest was born in 1895.  She attended the Kidd-Key Conservatory of Music and Art at Sherman.  It was while they were in Sherman that Granger and Forrest met.
  After Granger returned from serving overseas as a first lieutenant aerial observer in the 345th Field Artillery in World War I, he and Forrest were married.  The wedding took place in San Antonio on August 20, 1919.
  Granger worked in the Richardson Family businesses in Asherton for a few years.  Asher Richardson, the founder of the town of Asherton, had built what he described as a "bungalow" in Asheron for each of his children.  The wooden houses, built in 1909, are still in use today.
  The Andersons had two children, Forrest Isabelle and James Granger, Jr.  After their children were born, Granger and Forrest moved the family to Dallas, Texas, where Granger worked as a district agent for an insurance company.
  Granger died of heart disease on February 12, 1936 and is buried in Oakland Cemetery in Dallas.
  About 1929, Forrest Richardson Anderson moved back to Asherton with her children to live with her widowed mother, Isabelle Richardson, and her widowed sister Lula Richardson Dean.  The all lived together in the Richardson home, Bel-Asher.
  Forrest Richardson Anderson died of a heart attack in the Richardson home on December 30, 1941.  She is buried in the Richardson plot in Mission Cemetery in SAn Antonio.
  Forrest Isabelle Anderson was born February, 19, 1921.  She married Robert W. Hemphill of Chester, South Carolina.
  James Granger Anderson Jr. was born December 16, 1922.  He married Jimmie Lee Barker (see separate story).
                                         Jimmie Lee Barker Anderson
                                          Asherton

Dimmit County Mesquite Roots page 134 The Ernest Leland Anderson Family

  Ernest Leland Anderson was the son of Samuel Henry and Mary Lee Williams Anderson of Carrizo Springs.  He married Kathryn Hall, sister of Robert "Bob" Hall, in Valley Wells.
  The couple had one son, Leland, who married Hazel Llyons Parker.  They live in Obregon, Mexico.
  Ernest Anderson later married again, to Helmi Kramer.  They had two children, Van Boris and Jean Marlin.
  Ernest Anderson died on June 2, 1980.  He is buried in San Antonio, Texas
              Margaret Anderson Davisson
              Spring, Texas
              Sandra Louise Anderson Wetzig
              Carrizo Springs
         

RUTH FROG LEGS

The following recipe is in my personal collection of recipes. It is from the San Antonio Express News Cookbook '1978 insert. It was in the October 15, 1978 issue and very few of these remain. The following recipe was submitted by Ruth Gorman at the time. Enjoy

RUTH FROG LEGS
BY RUTH GORMAN - SAN ANTONIO

8 prs. frog legs
1/2 cup oil
4 oz. peeled almonds
1 red pepper
1 green pepper
1 1/2 ozs. finely chopped shallots or onion
2 cloves garlic, chopped very fine
4 fresh tomatoes, skinned and quartered
1 lemon, peeled and quartered
1 cup white or pale rum
1 bay leaf
1/2 teaspoon thyme
1 teaspoon parsley
1 dash cayenne pepper

Saute the frog legs in oil and a nut of butter on low fire but do not brown to much. When the frog legs are cooked (about 10 minutes), remove to serving dish and keep warm. In the butter where the frog legs were cooked, put the rum, the chopped shallots and garlic and reduce this on a low fire to a syrup, stirring gently. Add the red and green pepper let this simmer for a few minutes. Add the 4 tomatoes and a little salt and pepper, put the cover on and cook for 10 minutes. Put this ragout on the frog legs in the serving dish and heat for a few minutes. Add cayenne. Just before serving put the almonds which have been previously sauteed in butter to a nice golden color (but not too cooked as they get bitter).Decorate with lemon quarters. Serves 4. To make this dish more attractive, serve with rice Pilaf or sweet potato croquettes and a a salad.