This book will change the way you look at relationships
Soul Food and other Delicious African American Recipes from cook books for Black Families. Read the recipes for healthy food, weight loss by African Americans for Black families! Find out why the Tilson Family, Mulukan, Portia and Robin's are a Soul Food cooking families!
To Read Love Pour Over Me Click Love and Romance! To Read Love Has Many Faces Click Suspense and Soul!
To Read Portia Click Faith and Inspiration
To Read Long Walk Up(New Book) Click
To Read Spiral Click
To Read Love Pour Over Me (Denise's new book!) --> Click Love Pour Over Me
1) Light fragrant holiday candles before you serve your New Year's Day meal. Smell is half the treat of eating!
2) Use brown sugar vs. white sugar when you can. It's sweeter and calls for less sugar (less calories) to sweeten your baking.
3) When cooking sausage, especially if you are making your own sausage, top your sausage patties with onions and peppers rather than mixing them in with the sausage. It will bring out the flavor of the sausage more.
4) Start your morning with pancakes or a delicious waffle. Top with fruit! The early morning sweetness may find you eating less cookies, cakes and pies later in the day.
5) Cook at mid-day, after you have had breakfast. Watch and see if you don't do less "taste-testing" throughout the day as you continue to finish your meal.
6) Many cooks know this, but some are new to cooking. Therefore, when cooking meat in the oven, if it's a large slice of meat, cook it on the lower rung. That way it will cook from bottom to top and lessen the chances of the meat burning on the top while it's not yet done in the center.
7) Another tip for new cooks is to cover your meat with a lid or foil (I prefer aluminum foil). This will keep the meat from drying out while it's cooking in the oven.
Thanksgiving Day Tips
1) Try turkey legs to season your greens with this year. Cook the turkey legs in a large pot with a cup of water, seasoned salt and a teaspoon of butter or margarine. Cook for 3-5 minutes then add your collard greens. It adds a delicious savory taste to a pot of greens!
2) A little white vinegar in your collard greens. See if you don't go WOW!
3) For mac and cheese -- if you use Kraft creamy deluxe mac and cheese mixes, include a pouch when you make your homemade mac and cheese with dices of mild cheddar cheese (as much as you like!) - It's Creamy and Delicious!
4) Learned this one from one of my beloved aunts and I'm passing it along to my wonderful site visitors! Get some fruit (peaches, apples, pears, etc.). Cut the fruit in half, cover with a pinch of cinnamon, sugar and a teaspoon of margarine or butter (whichever you prefer) bake in the oven @ 350 degrees for 45-60 minutes or until golden brown and tender. Top with a scoop of your favorite ice cream and see if you're tummy doesn't thank you the same way as I THANK all of you for supporting me and my books!
5) Dig through your family photos. Put a photo up of loved ones (departed and still with you). Decorate with homemade and colorful cardboard paper you, your children, grands or great-grands cut out and decorate. Put them up on the walls in your dining area. Love and warm thoughts always make a meal that much better!
THANK YOU for visiting my web site and for supporting me and my books Portia, Love Has Many Faces, Spiral, Long Walk Up, Rosetta's Great Hope and Love Pour Over Me (my new book). LOVE, Blessings and Happy Holidays to each and everyone of you! I appreciate you! I appreciate you! I appreciate you!
Stir in ketchup, mustard and sugar
Optional - Dice onions and add to baked beans
*Cut 3 cheese slices in half
Place half slice of cheese along each hot dog
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!
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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!
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.
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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.
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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! |
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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! |
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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
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
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, |
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