Holidays are a time of traditions, including decorating, parties and gifts from the heart.

One of the most memorable of all traditions is the holiday meal.

During Christmas, the family table becomes a place to share stories, laughs and the recipes that add a spice to each family's history.

Whether traditional, modern or even international, each family has at least one special dish that reminds them of the holidays.

The following are a few recipes submitted by Butler Eagle readers. In the spirit of the season, let these recipes inspire you to create your own holiday spread that will be remembered and requested for years to come.

For Joseph Snyder of Butler, southern cooking has become a new treat.

After being reunited with his daughter recently after 50 years of separation, Snyder has made one visit to his daughter's home in Weaver, Ala.

In an attempt to learn more about each other, the reunited family has exchanged many letters, stories and even recipes.

Snyder's daughter, Mary Hall sent her father recipes for both Southern Fried Green Tomatoes and Southern Fried Okra.

"I said I needed two good holiday recipes for the northern folks," said Snyder. "She told me that these recipes go over big (at her home) anytime."

1 to 2 pounds fresh green tomatoes1½ cups flour½ cup cornmealSalt and pepper or other seasoning mixVegetable oil or shorteningWash and slice tomatoes. In a small bowl, mix together flour, cornmeal and seasoning.Coat tomato slices with flour mixture on both sides.In a large skillet, heat 1 to 2 cups oil or shortening on medium to medium-high heat.Place coated tomatoes in heated oil, gently turning as they begin to brown.Drain fried tomatoes on paper towels to remove excess grease. Serve hot.Submitted by Joseph Snyder

1 pound fresh okra1½ cups flour½ cup cornmealSalt and pepper or other seasoning mixVegetable oil or shorteningWash and cut okra, discarding tops. In a small paper bag mix flour, cornmeal and seasoning.Slightly dampen okra and add to flour mixture. Close bag and shake vigorously, completely coating the okra.In a large skillet, heat 1 to 2 cups oil or shortening over medium to medium-high heat. Place okra in heated oil.As okra begins to brown, gently turn with a spatula until it reaches the desired color and crispness.Drain okra on paper towels to remove excess grease. Serve hot.Submitted by Joseph Snyder"Since moving to the Butler area six years ago, leaving all family behind in St. Louis, my husband and I are creating some of our own family traditions - for ourselves and for our three children," said Janet Barber of Center Township.A traditional dish that her family has come to expect at Thanksgiving and Christmas is Parmesan Mashed Potatoes, which Barber describes as "delicious and easy."

3 pounds boiling potatoes (about 5 large potatoes)1 tablespoon plus 2 teaspoons kosher salt1½ cups half and half8 tablespoons unsalted butter½ cup sour cream½ cup freshly grated Parmesan cheese½ teaspoon freshly ground pepperPlace potatoes and 1 tablespoon salt in a large pot and add 8 cups of cold water. Bring to a boil, lower heat and simmer, covered for 30 to 45 minutes, until potatoes are completely tender, drain.When potatoes are cool enough to handle, remove skins.In a small saucepan, heat half and half and butter.Using an electric mixer, mix potatoes until broken into small pieces. Slowly add hot cream and butter mixture, reserving about ½ cup, blending on lowest speed.Fold in the last third of the mixture by hand. Then fold in sour cream, cheese, 2 teaspoons salt and pepper.If potatoes are too thick, add more hot half and half and butter. Serve immediately.Makes 8 servings.Submitted by Janet BarberFor Jane Fritch, 85, of Butler Township, having family and friends living close by means making the same beloved family recipes each Christmas.One such recipe is a date and nut bread, which she bakes not in a loaf pan, but in cans, such as canned vegetable."I have made these for over 50 years," said Fritch. "My family expects to get these each holiday."According to Fritch, this recipe freezes well and is delicious when served with butter or cream cheese.

1 cup dates1½ cups water1½ cups sugar1 egg, beaten2¼ cups flour¼ teaspoon salt2 teaspoons baking soda1 tablespoon vegetable oil1 teaspoon vanillaBoil water and pour over chopped dates. Set aside to cool.Apply oil or non-stick spray to the inside of 5 to 6 cans (such as vegetable cans).Combine all ingredients and fill each can halfway with batter.Bake at 350 degrees for 25 to 30 minutes or until bread is firm to the touch.Submitted by Jane FritchFor years, Evelyn Blurton of Butler Township has included her recipe for spiced French green beans in her holiday meals."My daughter always asked me to make it for the holidays," said Blurton.With much of her family living nearby, Blurton is preparing to recreate the dish once again this Christmas.

4 slices of bacon¼ cup onions, chopped½ cup ketchup¼ cup brown sugar1 tablespoon Worcestershire sauce2 cans grench style green beans, drained.Cut bacon into pieces and brown with onions in a large skillet.Add ketchup, brown sugar and Worcestershire sauce and cook over medium heat for two minutes.In a casserole, pour sauce over green beans and bake at 350 degrees for 20 minutes.Combine and cook two minutes, pour over beans, bake uncovered at 350 degrees for 20 minutes.Submitted by Evelyn Blurton