Red Beans and Rice
2 cups red kidney beans
6 cups water - cold
1 large onion - chopped
1 green pepper -chopped
1/2 pound ham - cubed OR
1/2 pound smoked sausage - sliced
2 cloves garlic - chopped
1 bay leaf
1/2 teaspoon salt
1/2 teaspoon pepper
Wash beans in cold water. Drain beans and put in covered pot with cold water. Add ham or sausage to pot. Bring to boil slowly. Add chopped onions, garlic, green pepper, bay leaf, salt and pepper. Simmer for 2 hours stirring occasionally until beans are soft. Mash some of the beans against the side of the pot to make a creamy sauce. Serve with rice. (Serves 6)
|
Okra Gumbo
2 pounds shrimp
16 cups chicken stock (1 gallon)
1/3 cup butter
2 pounds okra - sliced
1 large onion - chopped
1 green pepper - chopped
1 clove garlic - minced
2 tablespoons parsley - chopped
1 1/2 cups canned tomatoes (#2 can)
Peel and clean shrimp. Melt butter in soup pot. Add okra, onion, green pepper and
saute. Add garlic and chopped parsley and cook for 2 minutes. Add chicken stock and tomatoes. Add
shrimp and cook over medium heat for 30 minutes. Stir thoroughly. Serve with rice. (Makes 8 Servings)
|
Crab Cakes
2 cups crab meat - cooked
2 tablespoons butter or margarine -melted
1 small onion - chopped fine
2 eggs beaten
1/2 cup bread crumbs
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup vegetable oil for frying
Saute chopped onions in butter. In a bowl mix the crab, egg, onions, bread crumbs, butter or margarine, salt and pepper together. Shape into eight patties. Fry in hot fat until golden brown for about 5 minutes. Drain on a paper towel. (Serves 4)
|
Beef Stew
1 pound beef stew meat
2 cups water
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon seasoned salt
2 potatoes - cubed
2 carrots - cubed
1 medium onion - chopped
1 large can whole tomatoes
1 tablespoon vegetable oil
Brown the meat in hot oil. Add water, salt, pepper, seasoned salt and onions. Cover. Cook low for 1 hour, stirring occasionally. Add Carrots, potatoes and tomatoes. Cover and cook for 30 minutes until vegetables are done. (Serves 3)
|
Sweet Potato Pie
2 c Sweet potatoes, drained
4 T Margarine, melted
3 Eggs
1 c Sugar
1 tsp Cinnamon
1/4 tsp Grated nutmeg
3/4 c Milk
1 tsp Vanilla
1 9" pie shell, baked
1/4 c Chopped pecans
Use a food processor or fork to mash sweet potatoes together with melted
margarine. Blend in eggs, sugar, cinnamon and nutmeg. Add milk and
vanilla. Pour mixture into baked pie shell. Microwave on 70% (medium high) 7 minutes. Sprinkle pecans over surface of
pie. Rotating midway through cooking, microwave on 70 % (medium high) 6 to 8 minutes or until center no longer jiggles. If you prefer, you can bake it in the oven at 375 degrees for about 35-45 minutes or until it doesn't jiggle.
Yield: 8 servings
|
African Vegetarian Stew
4 sm Kohlrabies, peeled and cut into chunks
1/2 c Couscous or Bulgar Wheat
1 lg Onion, chopped
1/4 c Raisins, dark or golden
2 Sweet Potatoes, peeled and cut into chunks
1 tsp Ground Coriander
1/2 tsp Ground Turmeric
2 Zucchini, sliced thick
1/2 tsp Ground Cinnamon
5 Tomatoes, fresh or 16 oz Can Tomatoes
1/2 tsp Ground Ginger
1/4 tsp Ground Cumin
15 oz Can Garbanzo beans
3 c Water
Combine all the ingredients in a large saucepan. Bring to a boil, lower the heat, and simmer until the vegetables are tender, about 30 minutes.
Note: Serve the couscous separately, if desired. Parsnips may be substituted for the kohlrabi.
Yield: 8 servings
|
African Squash And Yams (futari)
1 sm Onion; chopped, pared & cut into 1" pieces
2 tbs Oil
1 c Coconut Milk
1 lb Hubbard squash; pared and cut into 1 inch pieces
1/2 tsp Salt
1/2 tsp Ground cinnamon
2 medium size Yams or sweet potatoes
1/4 ts Ground cloves
Cook and stir onion in oil in 10-inch skillet over medium heat until tender. Stir in remaining ingredients. Heat to boiling. Reduce heat. Cover and simmer 10 minutes. Simmer, uncovered, stirring occasionally, until vegetables are tender, about 5 minutes longer.
Makes 6 to 8 servings
|
African Green Pepper And Spinach
1 med Onion; chopped
1 med Green pepper; chopped
1 tbs Oil
1 med Tomato; chopped
1 lb Fresh spinach; stems removed
3/4 tsp Salt
1/8 tsp Pepper
1/4 c Peanut butter
Cook and stir onion and green pepper in oil in 3 quart saucepan until onion is tender. Add tomato and spinach. Cover and simmer until spinach is tender, about 5 minutes. Stir in salt, pepper and peanut butter. Heat just until hot.
Yield: 4 servings
|
African Vegetable Stew
1 Onion (very large) chopped
1 Swiss chard bunch
1 can Garbanzo beans (known also as chick-peas)
1/2 c Raisins
1/2 c Rice, raw
2 Yams
Several fresh tomatoes (or large can)
1 Garlic clove
Salt and pepper, to taste
Tabasco sauce, to taste
Fry onion, garlic and white stems of chard until barely limp. Add chopped greens and fry a bit.
Either peel the yams or scrub them well with a vegetable brush, then slice them into thick slices. Add garbanzos, raisins, yams, tomatoes, salt and pepper. Cook a couple of minutes.
Make a well in the center of the mixture in the pot. Put the rice in the well and pat it down until it's wet. Cover and cook until rice is done, about 25 minutes. Add Tabasco sauce to taste.
Yield: 4 servings |
Pig's Feet
5 cups water
4 pig's feet - split
1/4 cup vinegar, cider
2 medium onions - chopped
1 garlic clove - split
1 bay leaf
1 teaspoon salt
1/4 teaspoon pepper
2 stalks celery and leaves - chopped
Clean pig's feet thoroughly. Place all ingredients in a pot. Cover with water. Bring to a boil. Lower heat. Cover pot. Simmer over low heat for 2 hours, or until meat fall off the bones.
|
Dirty Rice
2 cups rice
1/2 pound chicken gizzards
1/2 pound chicken livers
1/2 pound ground beef
1 cup onions - chopped
1 green pepper - chopped
1/2 cup celery -chopped
2 cloves garlic - chopped
1 Tablespoon parsley - chopped
2 green onions - chopped
dash of salt
dash of pepper
Place gizzards and livers in pot and add water. Put the cover on the pot. Boil for 10 minutes. Add ground beef to skillet and mix well. Pour off oil and drain. Add chopped onions, garlic, celery, green peppers, green onions and parsley. Cook over medium heat 15 minutes. Remove livers and gizzards from water and chop well. Add to mixture. Stir well. Stir rice into mixture with salt and pepper. Pour into casserole dish or baking dish and heat in oven at 350 degrees F. for 15 minutes. (Serves 6-8)
|
Jambalaya
1 pound smoked sausage - sliced
1/2 pound ham - diced
1 tablespoon oil
2 onions - chopped
1 green pepper - chopped
1/2 cup celery - chopped
1/2 cup green onions - chopped
1 can tomatoes (16 oz)
3 cups beef, chicken stock or water
2 cloves garlic - chopped
1 bay leaf
1/4 teaspoon pepper
1/2 teaspoon salt
2 cups rice -uncooked
1 pound shrimp, peeled and deveined
Heat oil in skillet. Fry the sausage and ham. Add onion, green pepper, green onions and celery and saute until tender or soft. Add tomatoes, stock or water to pot. Add garlic, bay leaf, pepper, salt and rice. Stir, bring to a boil - then reduce heat. Cover and simmer for 15 minutes. Add water if Jambalaya seems dry. Add strimp, re-cover and cook 15 minutes longer. Mix well. (Serves 6-8).
|
Fried Chicken
4 pieces chicken
1/2 cup flour
1/8 teaspoon salt
1/8 teaspoon pepper
2 cups oil for frying
Wash chicken pieces. Mix flour, salt and pepper together. Put chicken in bag and shake until covered. Drop chicken in hot oil. Fry until golden brown for 20 minutes. Drain on paper towels. (Serves 4)
|
Barbecued Spareribs
2 pounds spareribs
2 cups Sauce
Place ribs in a shallow baking pan and roast at 450 degrees F. for 30 minutes. Pour off the fat and reduce to 350 degrees F. Pour 1 cup of Barbecue Sauce over the ribs. Bake, uncovered for 1 1/2 hours, until ribs are tender, basting occasionally. Separate ribs with sharp knife. Serve with sauce.
(Serves 3 to 6)
|
Brunswick Stew
2 tablespoons bacon fat
2 1/2 pounds chicken or rabbit
2 medium onions - chopped
6 cups chicken broth or water
2 large potatoes - cubed
1 clove garlic - minced
1 bay leaf
1/2 teaspoon dried oregano
1 10 ounce package frozen lima beans
1 10 ounce package corn
4 tomatoes - quartered
Salt and pepper to taste
Wash rabbit or chicken pieces, dry and season with salt and pepper. Add chicken or rabbit to bacon fat and brown lightly on all sides for 10 minutes. Add broth and bring to a boil. Simmer for 15 minutes. Add remaining ingredients. Simmer for 30-40 minutes until meat and vegetables are tender. (Serves 4-6)
|
BARBECUE SAUCE
2 tablespoons butter or margarine
1 medium onion - chopped
1 clove garlic - minced
3/4 cup water
1 cup tomato catsup or sauce
2 tablespoons vinegar
2 tablespoons lemon juice
2 tablespoons Worcestershire Sauce
2 tablespoons brown sugar or molasses
1 teaspoon dry mustard
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon Tabasco
Dash of cayenne pepper
Melt butter and add onion. Cook until brown. Add rest of ingredients to pot. Cook 20 minutes. ( Makes 2 cups)
|
Fried Chicken
1/4 cup bacon drippings or vegetable shortening
3/4 cup all-purpose flour
3 teaspoons seasoned salt
1 teaspoon garlic powder
1/2 teaspoon onion powder
3/4 teaspoon pepper
1/4 teaspoon chili powder
1 3 - to 3 1/2 pound fryer chicken, cut up
Wash chicken, pat dry, and set aside. In a brown paper bag or a plastic bag, add flour and seasoning; shake well. Place chicken in the bag, a piece at a time, and shake to coat. Shake excell flour from each piece and place it on a plate. Coat the chicken a second time. In a large cast-iron skillet, over medium heat, melt bacon drippings and enough shortening to make 1 inch of cooking oil When oil is hot, add chicken and fry until brown on all sides. Cover skillet, reduce heat to medium-low, and continue to fry for an additional 25 to 30 minutes, until the chicken is tender and its juices run clear when pierced with a fork. Remove cover from skillet during the last 15 minutes of cooking. (6 to 8 servings)
|
Chitterlings
5 pounds frozen chitterlings - thawed
5 cups water
2 stalks celery with leaves
2 large onions - chopped
2 bay leaves
1 clove garlic - minced
1/2 cup vinegar
1 teaspoon salt
1/2 teaspoon pepper
1 red pepper peds, cut in pieces (optional)
Soak chitterlings in cold water for at least 6 hours. Cover pot. Drain. Strip as much fat as possible from each piece and wash thoroughly in cold water. Make sure it is entirely free of dirt. Cut into small pieces about 1 inch. Place in full pot of water with salt and pepper. Add other ingredients to the pot and cover. Cook over medium heat until tender anbout 2 1/2 or 3 hours. Serve with vinegar or hot sauce. (Serves 4-6)
|
Fried Fish
2 or 3 fish pieces
1 cup corn meal (white or yellow)
1/8 teaspoon salt
1/8 teaspoon pepper
2 cups oil
Wash fish pieces. Mix cornmeal, salt and pepper together. Put fish in bag and shake until covered. Drop fish in hot oil. Fry until golden brown on both sides for approximately 3 minutes. Serve weith favorite sauce (ketchup or tartar) - Serves 3. |
Ham Hocks
2-4 ham hocks (allow 1 per person)
pinch of salt
Put hock in a large pot. Add just enough water to cover. Add a pinch of salt. Cover the pan and bring to a boil. Reduce heat and simmer 2-1/2 to 3 hours until hocks are tender. Put hocks in a baking dish. Place in 450 degree oven to brown and dry out excess fat. Serve with greens. (Serves 2-4)
|
Fried Pork Chops
4 pork chops
1/2 cup flour
1/8 teaspoon salt
1/8 teaspoon pepper
2 cups oil for frying
Wash pork chops. Mix flour, salt and pepper together. Put chops in bag and shake until covered. Drop chops in hot oil. Fry until golden brown for 20 minutes. Drain on paper towels. (Serves 2-4)
|
Black-eyed Peas With Ham
3 1/2 c Fresh black-eyed peas or Frozen, thawed
3 c Chicken stock or canned low-salt broth
4 oz Ham, finely chopped
1 sm Yellow onion, chopped
2 tb Balsamic vinegar or red wine vinegar
3 lg Garlic cloves, minced
1 Bay leaf
1/2 ts Dried thyme, crumbled
1/4 ts Dried crushed red pepper
Bring all ingredients to boil in heavy large saucepan. Reduce heat and simmer until peas are tender, stirring occasionally, about 45 minutes. Season to taste with salt and pepper.
Yield: 6 servings
|
Steak and Gravy
1/4 cup all-purpose flour
1 teaspoon seasoned salt
1/2 teaspoon paprika
3/4 teaspoon pepper
1/2 teaspoon garlic powder
1 teaspoon onion powder
1 beef round steak, about 2 pounds and 1 inch thick
4 tablespoons butter
2 tablespoons vegetable oil
1 large onion, chopped
3 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups unsalted beef broth
1 cup light cream
Combine flour and next 5 ingredients. Pound mixture into both sides of the meat with a mallet. Saute meat in 2 tablespoons of the butter and all of the oil over medium heat until brown, about 5 minutes on each side. Remove meat from skillet to a 2-quart baking dish, cover, and keep warm. In the same skillet, saute onion and garlic over medium heat until onion is transparent; add to meat. Pour over additional butter if necessary. Melt the remaining 2 tablespoons of butter in skillet, blend in the 2 tablespoons flour, stirring constantly and scraping bottom and sides of skillet, until the micture is smooth and brown. Cook until thick, approximately 3 minutes. Stir in broth and cook, stirring constantly, until bubbly; simmer over low heat an additional 5 minutes. Pour over meat and bake, covered, at 325 degrees F. for 2 hours or until meat is tender. Remover cover and bake an additional 15 to 20 minutes. Add cream, stir, and serve. (4 servings)
|
Smothered Pork Chops
4 pork chops
1 teaspoon seasoned salt
1/4 teaspoon pepper
1 teaspoon garlic powder
1/2 teaspoon onion powder
All-purpose flour
1/4 cup bacon drippings or vegetable shortening
1 large onion, sliced
3 tablespoon all-purpose flour
1 cup water
Wash pork chops and pat dry. Mix seasonings together. Rub on chops (approximately 1/4 teaspoon per chop). Reserve remaining seasoning for gravy. Lightly dust chops with flour. Heat drippings in a large, heavy skillet. Add chops and brown each side, approximately 5 to 10 minutes. Remove chops from pan to a warm, paper towel-covered platter. Remove all but 1/4 cup drippings from the pan. Add sliced onion and brown. The trick is to get the flour as brown as possible without burning it or the onion. Add water and stir. Return chops to pan and add sufficient water to cover. Bring to a quick boil; reduce heat to low; cover and simmer about an hour or until chops are fork tender. Season to taste with additional seasoning mix, if desired. (4 servings)
|
Chicken/Tuna Casserole
1 1/2 - 2 cups chicken (cooked)
1/2 cup water
2 cans water chestnuts, sliced
2 cans cream celery soup
1 cup mayonaise
1 cup chopped celery
1 pkg pepperidge cornbread stuffing
4 cups noodles - cooked
1/2 stick butter, melted
Combine soup, water, mayonaise. Add chicken or tuna, noodles, celery, water chestnuts. If you use tuna, add a little lemon juice.) Put in buttered casserole dish. Sprinkle cornbread crumbs on top. Sprinkle melted butter over crumbs. Bake at 350 degrees F. uncovered for about 45 minutes. (8 generous servings)
|
Fried Catfish Fillets
8 to 10 catfish fillets
Salt and Pepper
3 teaspoons seasoned salt
1 teaspoon pepper
1/2 teaspoon paprika
3/4 teaspoon onion powder
1 1/4 teaspoons sugar
3 tablespoons all-purpose flour
2 eggs, well beaten
1 1/4 cups cornmeal
1/4 cup bacon drippings
Enough vegetable shortening to deep-fry (2 1/2 to 3 cups)
Wash fish and pat dry. Lightly season with salt and pepper and set aside. Combine seasoned salt and next 6 ingredients and mix well. Dip fillets in eggs, then in cornmeal mixture. Place fillets on a wax paper-covered plate and refrigerate at least 1 hour to allow cornmeal coating to set. In a large, heavy frying pan, preferably cast iron, heat bacon drippings and shortening to 370 degrees F. Oil is sufficiently hot when a hze forms above the oil and a drop of water can dance across the surface. Deep-fry fish until golden brown, drain on paper towels, and serve immediately. Excellent with slaw and Hush Puppy Patties. (4 to 5 servings)
|
Sweet Potato Fritters
1 lb Sweet potatoes; peeled and coarsely shredded
3 lg Eggs
3 tb Flour
1 sm Onion; coarsely shredded
Vegetable oil for frying
1. Spread potatoes and onion on clean dish towel; roll up, twisting towel to extract excess moisture from vegetables.
2. In bowl, whisk eggs, flour, 1/2 t salt and 1/4 t pepper until smooth
3. In large nonstick skillet, heat 1/4 cup oil over medium-high heat. Ad vegetables to batter; mix. Spoon mixture into skillet, allowing heaping 1 T for each fritter; with back of spoon, flatten slightly. Fry, six fritters at a time, 4 minutes. Turn; cook 2 to 4 minutes. Drain on paper towels; keep warm while frying remaining fritters, adding more oil if necessary.
Yield: 6-8 Servings
|
Benne Cakes
You will need: oil to grease a cookie sheet
1 cup finely packed brown sugar
1/4 cup butter or margarine, softened
1 egg, beaten
1/2 teaspoon vanilla extract
1 teaspoon freshly squeezed lemon juice
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup toasted sesame seeds
Preheat the oven to 325°. Lightly oil a cookie sheet. Mix together the brown sugar and butter, and beat until they are creamy. Stir in the egg, vanilla extract, and lemon juice. Add flour, baking powder, salt, and sesame seeds. Drop by rounded teaspoons onto the cookie sheet 2 inches apart. Bake for 15 mintues or until the edges are browned. Enjoy!
Benne cakes are a food from West Africa. Benne means sesame seeds. The sesame seeds are eaten for good luck. This treat is still eaten in some parts of the American South.
|
Peanut Soup with Okra Croutons
1/2 tb Peanut oil
1/4 ts Crushed red pepper flakes
1/2 tb Coriander seeds
1/2 c Celery, diced
1/2 c Carrot, diced
2/3 c Butternut squash, diced
2/3 c Potatoes, diced
1 c Peanuts, roasted, shelled & unsalted
6 c Stock
1 tb Lemon juice
Salt & pepper
Okra Croutons
1 1/2 c Okra, thinly sliced
3 tb Cornmeal
1/4 ts Cumin
1/4 ts Cayenne
1/4 ts Herbal salt
Olive oil spray
Place oil, pepper flakes & coriander in a large non-stick pot & fry over moderate heat until the seeds begin to darken. Add vegetables & peanuts & cook for 3 minutes. Pour in the stock & bring to a boil. Cover, reduce heat & simmer 30 minutes. Cool slightly & puree. Gently reheat, add lemon juice & season to taste. Serve in shallow bowls garnished with okra croutons.
CROUTONS: Prehaet oven to 375F. Rinse okra under running water, drain & pat dry with paper towels. Combine cornmeal, seasonings, salt & okra in a bag. Seal & shake well.
Spray a baking sheet with oil, spread okra slices in a single layer & spray them with oil too. Bake until crisp & browned, spraying & stirring twice during cooking. Should take 30 minutes.
Yield: 6 servings
|
African Tomato-avocado-buttermilk Soup
3 lb Tomatoes, peeled and seeded
2 tbs Tomato paste
1 c Buttermilk
1 tbs Olive oil
1 Avocado, mashed to a puree
Juice of 1 lemon
2 tbs Finely minced fresh parsley
Salt and pepper to taste
Hot pepper sauce
Garnish: 1 Cucumber, peeled, seeded, and diced, sour cream, plain yogurt, or creme fraiche
Puree tomatoes in a food processor or food mill, then press through a sieve to remove seeds. In a large mixing bowl, beat the pureed tomatoes, tomato paste, buttermilk, and oil. Toss pureed avocado with 1 tablespoon lemon juice to hold the color. Add the avocado, remaining lemon juice, and parsley to the tomato mixture; stir to mix well. Season to taste with salt and pepper, and a generous number of drops of hot pepper sauce. Refrigerate several hours before serving.
At serving time, taste soup for seasonings. Ladle into individual bowl and have guest garnish their portions with cucumber and sour cream. Pass hot pepper sauce around to add more piquancy.
Makes 8 to 10 servings.
|
Southern Fried Okra
1 lb Fresh okra, cut 1 inch pieces
1 lg Green tomato, diced
1 med Onion chopped
1 Clove garlic, minced (optional)
1 Jalapeno pepper halved & sliced, remove seeds if too hot
2 Eggs beaten
1/4 tsp Salt
1/4 tsp Black pepper
1/2 c Milk
1 c Cornmeal
1/4 c Vegetable oil
Combine okra, tomato, onion, garlic & jalapeno in large bowl. In separate bowl combine eggs, salt, pepper, milk. Pour egg mix over veggies and toss to thoroughly coat. Gradually add cornmeal until mixture on the okra and at the bottom of the bowl soaked up. Continue to toss till ingredients evenly mixed. Mixture will have a gooey consistency.
Heat oil in 10 inch skillet over med. heat until hot. Oil is ready when dash of cornmeal sizzles.
Spoon mixture evenly in skillet. Reduce heat to med low. Cover and fry till underside golden brown, 10-15 minutes. Then invert on plate and slide otherside up into skillet and cook uncovered 5-8 min until golden brown. Remove from skillet to paper towels to drain excess oil. Serve hot.
Yield: 6 servings
|
We
hope you liked the recipe collection, we also hope that your Kitchen
would be smelling, Mmmmmm! in the Kwanzaa days.
Happy Kwanzaa to you !
|
|
