Delicious Raviloi and Mushroom Dish
Ingredients
2 bags of large cheese ravioli
Optional - 2 large onions
Optional - 20 mushrooms (whatever type of mushroom you most prefer!
1/1 pound ground beef
1 can spaghetti sauce
1 bag of shredded mild cheddar cheese
How to Prepare
Boil 5 cups of water in sauce pan
Pour large cheese ravioli into boiling water. Let cook until full and tender
Cook ground beef in frying pan until meat well done
Slice mushrooms and onions. Set aside until ground beef and ravioli cooked
Mix mushrooms and onions into ground beef. Cover with spaghetti sauce and stir ingredients well
Pour cooked ravioli into serving dish. Top with ground beef, mushroom, onion and spaghetti sauce mixture. Sprinkle with shredded mild cheddar cheese.
Bake for 20-25 minutes
Serve hot with a tasty vegetable dish
Enjoy! This recipe is mouth-watering delicious!!
Mouth-Watering Baked Beans
Ingredients
Four 56 ounce cans of baked beans
Optional - 2 onions
Optional - 8 slices of bacon
2 cups ketchup
3 tablespoons mustard
3cups sugar
How to Prepare
Pre-Heat oven to 450 degrees
Pour baked beans into large baking pan
Stir in ketchup, mustard and sugar
*NOTE: Add additional ketchup as needed
Optional - Dice onions and add to baked beans
Optional - Top seasoned baked beans with thin slices of bacon
Bake for 20-25 minutes
Serve hot with your favorite summer vegetable and meat - baked chicken perhaps
This baked bean dish has always satisfied! It's absolutely delicious!
Spinach Casserole
Ingredients
1 bag fresh Spinach
Seasoned stuffing
Shredded Monterey Jack cheese (or another cheese of your choice)
2 eggs
1 cup water
1 cup milk 1/4 margarine or butter
How to Prepare
Boil 2 cups of water
Add fresh spinach
Cook until a darkened green
Drain
Preheat oven to 450 degrees
Add 2 cups of seasoned stuffing into baking pan
Mix with 1 cup of water, 1 cup of milk, 1/4 margarine or butter and 2 eggs
Fold fresh, cooked shrimp into mixture
Bake in oven until golden brown
Cool and serve
Serves: 8-10 Recipe submitted by: Denise Turney, Author of Long Walk Up (NEW BOOK), Portia, Love Has Many Faces and Spiral
Jambalaya
Ingredients
1 Lb Smoked Sausage
3 Large Onions, chopped
3 Large Tomatoes, chopped
1 Clove Garlic, minced
1 Lb Shrimp, peeled & deveined
3 Cups Water
1/2 Teaspoon Garlic Powder
1/2 Teaspoon Seafood Seasoning
2 Cups Rice, white long-grain
3 Green Onions, chopped
How to Prepare
Cook sausage in a skillet with about 1/2 inch of water for 15 minutes. Drain
and slice into serving size pieces. Put slices into pot.
Add water, garlic powder, pepper and seafood seasoning. Bring to a boil. Add
sausage and rice.
When mixture boils again, stir, cover, and reduce heat. Simmer 30-45 minutes
or until done.
Sprinkle chopped green onions on top about 15 minutes before Jambalaya is done.
Serves: 8-10
Recipe by Stephanie Ogle Enjoy!
Seasoned King Crabs (regular crabs also work well with this recipe) - Added 3/28/04
Ingredients
3 pounds of King Crabs
3 Tablespoons of Margarine
McCormick Chesapeake Bay Style Seafood Seasoning
Directions
Combine, 3 tablespoons of margarine, 1/4 cup of Chesapeake Bay Style Seafood
Seasoning and 6-8 cups of water in large pot
Bring to a boil
Add king crabs to boiling water and seasoning
Let pot cook for 30-35 minutes
Cool and serve
*If you choose you may dip crabs in melted margarine! It's delicious!
Submitted by Denise Turney - author of Love Pour Over Me (NEW BOOK), Portia, Love Has Many Faces, Long Walk Up and Spiral
Oatmeal Raisin Cookies - Added 3/28/04
Ingredients
3/4 cup brown sugar
1 and a half cups flour
1 Tablespoon baking soda
1/2 cup granulated sugar
2 egg whites 1 Tablespoon cinnamon 2 Tablespoons vegetable oil
3 cups oats (you can use Quaker oatmeal if you like) 1-2 cups of raisins (depending
on how raisiney you want your cookies) 2 Tablespoons Skim Milk
2 Tablespoons vanilla
Directions
Turn oven to 350-400 degrees
Mix flour, baking soda, cinnamon in a large bowl. Stir well.
Stir in other ingredients
Spread dough onto baking pan
Bake for half an hour or until cookies are brown.
Cool and serve
Enjoy!
Patty Melts - Added 3/29/04
Ingredients
1/2 pound of ground low-fat beef
4-6 Thin Slices of your favorite cheese (Kraft cheese slices work well)
1 onion (I like to use Spanish onions, but any onion will do)
4-6 slices of bread
Directions
Slice onions into frying pan
Cook onions over medium heat until onions are golden brown
Pour a cup of water into frying pan and sautee onions until they are brown, moist
and soft
Place cooked onions into small bowl
Cook 2-3 hamburger patties in frying pan
After hamburger patties are well done, remove them from frying pan
Add 2-3 slices of bread to bottom of pan
Top each slice of bread with a slice of your favorite cheese
Place one hamburger patty atop each slice of cheese
Layer each patty with onions
Top each layer of onion with another slice of your favorite cheese
*If you like mushrooms, you can add mushrooms atop the onions
Top cheese off with another slice of bread
Let bottom slice of bread cook until brown (the color of toast)
Flip sandwich and let top slice of bread cook until brown
Remove and serve (the sandwiches are delicious!)
Enjoy!
Submitted by Denise Turney - author of Love Pour Over Me (NEW BOOK), Portia, Long Walk Up, Love Has Many Faces and Spiral
Chicken Fettucinni
Ingredients
3 cups of fettucinni
2 tablespoons of olive oil
5 tablespoons of butters
4 garlic cloves minced (optional)
2-3 chicken breasts (may use other parts of chicken if you prefer taste better)
White pepper
Lowry's seasoning salt (optional)
2/3 cups of Parmesan cheese
2/3 cups of Romano cheese
1 pint of half & half cream
3 tablespoons of cornstarch
Directions
Pour two cups of fettucini noodles into boiling water mixed with 2 tablespoons
of olive oil
Cook until noodles are soft
Strain noodles in a seive. Do NOT rinse noodles
Slice chicken into 1/4 inch pieces
Melt the butter in a non-stick pan over a medium flame and add the minced garlic.
Stir until the garlic begins to brown
Add chicken
Sprinkle with white pepper and Lowry's seasoning salt
Cook on medium high until chicken is white
Add the parmesan and roman cheese
Stir in half and half cream
Bring to a boil
Lower heat to let it simmer for approximately 10 minutes
Dissolve the cornstarch in the creamy mixture and let simmer for 3 minutes.
Top the fettucinni noodles off with the delicious creamy sauce
Enjoy!
Serves: 4-5
Pumpkin Soup
By Mary
Ingredients
cup green bell pepper, chopped
1 tsp. Parsley flakes or fresh parsley, minced
cup water
2 cups pumpkin or winter squash, cooked and mashed
1 tablespoon flour
1 teaspoon salt
1 tablespoon onion, chopped
1/8 teaspoon thyme leaves
1 bay leaf
1 can (9oz.) tomatoes, diced
2 cups water
2 low sodium chicken bouillon cubes
2 cups skim soy milk (or low-fat milk)
1/8 teaspoon black pepper
Directions:
Saute pepper, onion, parsley, thyme, and bay leaf in water for 5 minutes; do
not brown.
Add tomatoes, pumpkin (or squash), water, and bring to a boil.
Reduce heat, simmer 30 minutes, stirring occasionally.
In a separate bowl, combine flour and milk, blend well. Then mix with all other
ingredients, adding a dash of salt and pepper. Cook ingredients over medium heat
to bring to a boil.
Soup takes 45-1 hour to prepare and cook. Serves: 6
Pasta Salad
By Arnold Pancratz, Maitre de Cuisine (Meisterkoch) Jackson, MS
Ingredients
4 cups cooked pasta (macaroni types work best)
1/2 cup chopped black oives
1/2 cup chopped pimentos
1/2 cup bell pepper shredded coarsely
1/2 cup coarsely chopped red onion
1 cup chopped boiled egg
1/2 cup chopped celery
1 cup extra virgin olive oil or Kraft Real Mayonnaise
Directions: Mix ingredients thoroughly. Serve on leves of lettuce or curly kale,
garnish with parsley
Delicious Blueberry Waffles!
Ingredients:
1 cup all-purpose flour
1 tablespoon Rumford Baking Powder*
2 tablespoons sugar
1 teaspoon vanilla extract
2 large eggs
1/2 cup evaporated milk
1/4 cup peanut oil
2/3 cup blueberries
Directions:
In a large bowl combine flour, baking powder and sugar. Blend well. Next add
vanilla, eggs, milk and oil and blend well. Finally add blueberries and blend
well. Pour batter into waffle iron and cook. Makes4 average size waffles.
*Rumford does not contain aluminum.
by Arnold Pancratz, Maitre de Cuisine, Jackson, MS
TIP - Cooking With Ham: Want to add more spice and flavor to your ham, slice
it and cook the slices over your oven baked candied yams!
Keep reading to pick up more delicious cooking tips and recipes!
You are our guests. We want to get to know you. Thank you for supporting our
African American and multicultural books. Our featured African American author,
Denise Turney, also thanks you for your support which has made her books Long Walk Up (NEW BOOK), Spiral, Love Has Many Faces and Portia successes. Sign up to receive our FREE monthly newsletter, from Denise Turney, about job openings, African American book tours, contests, book festivals for
Black families, book clubs, news, tips from established writers, advice from PR
experts, interviews with best selling authors and new information on Denise Turney's
site.
TIP - Creamy sweet potato pie: Add a cup of eggnog to your sweet potato pie mix.
Makes for a creamy, delicious dessert!
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QUICK AND EASY: Enchilada!
Filling:
2 lbs Hamburger/shredded chicken
1 white onion
1 can sliced olives (measure out a 1/4 c for topping)
1 can chopped green chilis
Cook meat, add onions, olives,and chilies. Salt and pepper to taste. Put lid
on and simmer until onions are clear.
Shred 1 Colby cheddar cheese and 1 Monterey Jack Cheese, put aside
Sauce:
2 Cans Enchilada Sauce ( Red or Green Chili) Old El Paso is good
1 can Cream of Mushroom Soup
Heat in Medium sauce pan until soft boiling, turn heat off.
Quick fry 1 doz corn tortillas to soften for rolling (may use flour tortillas
but do not quick fry heat to soften in Microwave)
Heat Oven 350
Spray 9x13x2 pan with non stick....very important when removing food.
Lay tortilla in pan off center fill with 2 heaping tblsp of meat, sprinkle with
cheese. Roll meatside to form tube, repeat til pan is full.
Pour sauce over rolled tortillas cover with cheese and olives
Bake 350 45 min.
Serve with Spanish rice and Refried Beans.
Enjoy, Sheila Gordon, Orlando, FL
TIP: Chicken and Dressing: Use a slow cooker or a crock pot to bake your chicken.
When the chicken is 80% done, stuff it with dressing. Makes for a tender, tasty
meal! You can't go wrong!
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Sweet and Sour Shrimp as Soul Food
Serves (4) - Recipe from Recipe a Day - Promote weight loss and healthy food
(http://www.recipe-a-day.com)
1/3 cup Teriyaki Sauce; 3 Tbs, frozen Pineapple Juice Concentrate; 1 1/2 Tbs.
Rice Vinegar; 1/2 tsp. Hot Sauce (or to taste); 1/2 tsp. Cornstarch; 1/2 fresh
Pineapple (or substitute 1 20-ounce can Unsweetened Pineapple Chunks drained);
2 tsp. Canola Oil (divided); 1 Tbs. fresh Ginger, minched; 1 lb. large Shrimp,
rinsed, peeled, and deveined; 1 bunch Scallions or Green Onions, trimmed and cut
into 1-inch lengths; and 1/4 Salt.
In a small mixing bowl whisk together teriyaki sauce, pineapple juice concentrate,
rice vinegar, hot sauce and cornstarch. Set aside. (You may find that the cornstarch
blends a little easier if you mix it with just enough water to make a liquid.)
If using fresh pineapple (and it's best if you do), take a large knife and peel
the pineapple. Remove the top and cut it in half.
Save half the pineapple for another recipe and cut the remaining half into wedges,
then cut down to about 1/2-inch thick slices. In a large heavy skillet, warm half
the oil over high heat until very hot, but not smoking. Add the ginger and saute
until fragrant, about half a minute. Add the shrimp and stir-fry until pink, about
2 or 3 minutes. Transfer the mixture to a bowl and reserve.
Heat the remaining oil in the same skillet until very hot. Add pineapple and
scallions and cook, stirring occasionally, until the pineapple is browned, about
5 minutes. Add the reserved sauce mixture and shrimp, and heat through. Add salt
and serve immediately while very warm. |
TIP: Making Clean-Up Easy - Wash large pots and pans after each recipe is thoroughly
cooked and transferred to a serving dish rather than waiting until the meal has
been served and you have a sink full of dirty dishes. Cleaning up is easiest when
you take it a step at a time.
Tuna and Roasted Pepper Pasta Salad
Serves Six (6) - Recipe from soul food and healthy food cook Micheline
two-6 ounce cans solid white tuna in water, well-drained and flaked
one-12 ounce jar roasted red peppers, drained, rinsed and sliced (divided)
1 cup red onion, finely chopped
1/4 cup capers, rinsed
1/4 cup non-fat plain yogurt
1/8 cup fresh basil, chopped
1/8 cup scallions or green onions, chopped
1 tablespoon olive oil
1/2 tablespoon fresh lemon juice
1 clove garlic, crushed
salt and freshly ground black pepper to taste
12 ounces Penne pasta
1. Place a large pot of lightly salted water on the stove top and bring to a
boil.
2. In a large bowl, combine tuna with 1 cup of red peppers, red onion and capers.
3. In a blender or food processor, combine the yogurt, basil, scallions, olive
oil, lemon juice, crushed garlic and remaining 1/2 cup of the roasted red peppers.
Puree the salad dressing mixture until smooth. Season with salt and pepper to
taste, then stir into the tuna mixture.
4. Cook the Penne pasta until done, about 10 minutes. Drain well and rinse under
cold water. Toss the cooked pasta with the tuna mixture. Serve immediately. Store
leftovers in the refrigerator.
Soul Food Macaroni and Cheese Comin' At Cha!
16 ounces of elbow macaroni
two-8 ounce packs of medium or mild cheddar cheese
4 teaspoons margarine
1 raw egg
Season All seasoned salt
1. Bring large pot of water to a boil
2. Pour in macaroni and cook until tender.
3. Drain macaroni. Then add margarine, egg, 8 ounces of cheddar cheese and seasoned
salt.
4. Mix. Then pour into baking pan.
5. Layer second pack of cheddar cheese into macaroni mix while pouring macaroni
mix into pan.
6. Bake for 20 minutes at 400 degrees or until top of macaroni is a light brown.
7. Let cool until warm. Enjoy! |
Soul Food Candied Yams
6 large sweet potatoes
1 cup white sugar
1/2 cup brown sugar - add more if you want sugary sweet potatoes
4 teaspoons margarine
4 teaspoons table syrup
1. Boil sweet potatoes until tender then let cool.
2. Peel potatoes and slice into medium sized cuts.
3. Pour sliced sweet potatoes into baking pan.
4. Add white sugar, brown sugar and table syrup.
5. Turn over potatoes in mix until well blended (do not break up sliced sweet
potatoes).
6. Top off with dices of margarine.
7. Bake at 400 degrees for 15-20 minutes. If you like you can top with marshmellows.
ENJOY! |
|
Pennsylvania Dutch Chicken Pot Pie
*Exported from MasterCook Mac*
5 Pounds chicken or chicken parts
1 teaspoon parsley
1 bayleaf
1/2 teaspoon poultry seasoning
1/2 teaspoon pepper
2 ribs celery -- chopped
2 carrots -- sliced
1 onion -- diced
2 diced potatoes
2 cups flour
1/2 teaspoon salt
4 whole eggs
4 - 6tablespoons hot water
1. Place chicken in kettle. Cover with water, salt to taste. Add parsley, bayleaf,
poultry seasoning, pepper, celery, carrots, potatoes and onions. Simmer until
chicken is tender.
2. Remove chicken from bones, skin and cut chicken into bite-size pieces.
3. Sift the flour and 1/2 teaspoon salt together onto a board.
4. Make a well in the center and put eggs into it. Gradually work the eggs into
the flour until a stiff dough is formed, adding the hot water as necessary.
5. Knead until smooth, about 5 minutes. Cut dough in half and roll each until
paper thin. Cut dough into 1-inch noodles.
6. Add chicken to simmering broth and add noodles a few at a time. Continue boiling
until noodles are done, about 5 minutes.
NOTE: You can also begin this recipe with some homemade broth or bouillion and
throw in some deboned chicken breast or whatever kind of deboned chicken parts
you like. |
II Recipe
CARROT CAKE
-
4 medium carrots
1 c. sifted plain flour
1 c. sugar
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/2 c. shortening
2 eggs
Preheat oven to 325 degrees. Shred or finely chop carrots in blender or processor.
In mixing bowl, combine flour, sugar, baking powder, baking soda, salt, and cinnamon.
Add the shortening, eggs & carrot. Mix till moistened; beat w/mixer at medium
speed for 2 min. Spread in greased 9" square pan. Bake at 325 for 30-35 min. Cool.
Frost w/Cream Cheese Frosting. Sprinkle frosting w/ 1/4 c. chopped pecans.
CREAM CHEESE FROSTING
In mixing bowl, cream together 1 sm pkg. (3 oz.) cream cheese, softened, 1/3
c. shortening, 1tsp. vanilla, and dash salt. Gradually add 2 1/2 c. confectioners
sugar; blend in well. Add 3-4 tsp. milk till the frosting is of spreading consistency.
|
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III Recipe
EASY CLASSIC LASAGNA
-
1 pk Creamette Lasagna, uncooked
-
1 cn Ricotta cheese
-
1/2 c Grated Parmesan cheese
-
2 Eggs
-
1 lb Bulk Italian sausage, cooked
-
-and drained
-
2 cn Classico Di Napoli (Tomato
-
-& Basil) Pasta Sauce
-
4 c Shredded mozzarella cheese
-
Chopped parsley
Preheat oven to 350'F. Cook lasagna noodles as package directs. In bowl, combine
ricotta, Parmesan cheese and eggs; mix well. On bottom of 15x9" greased baking
dish, spread 1/2 cup pasta sauce. Top with half each of the lasagna noodles, ricotta
cheese mixture,
sausage, pasta sauce and mozzarella. Repeat layering. Top with parsley. Cover;
bake 1 hour or until hot and bubbly. Uncover; let stand 15 minutes before serving.
Refrigerate leftovers. |
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You are our guests. We want to get to know you. Thank you for supporting Love Pour Over Me (New Book), Spiral, Long Walk Up, Love Has Many Faces and Portia. Our featured author, Denise Turney, also thanks you for your support which has made her african american and multicultural
books Love Pour Over Me (New Book!), Spiral, Love Has Many Faces and Portia successes. Sign up to receive a free monthly newsletter, from Denise Turney, about job openings, book tours, contests, book festivals for black families,
book clubs, tips from established writers, news, advice from PR experts, interviews
with best selling authors and new information on Denise Turney's site.
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