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.

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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.

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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