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Other Soul Food Recipes Page 2
Crab Rice
Ingredients:
1 pound of white Crab meat
1 onion (chopped)
2 tablespoons of parsley
1/2 cup of Olive Oil
1 teaspoon of salt
1 pound of shrimp (fresh)
2 cups of cooked rice (rice has to be cooked so that the grains are very lose)
Instructions:
In a large sauce pan heat Olive Oil until hot, then add the crab meat, parsley and onions.
Cook under medium heat until onions are soft (20 minutes).
Add shrimp and cook for 10 minutes.
Turn heat off under sauce pan.
Add cooked rice and salt.
Blend ingredients well and serve.
Comments: In order for the recipe to turn out right, the rice must be cooked perfect.
It will not taste or look appealing if the rice is over or under cooked.
Mississippi Mac (Macaroni and Cheese)
Ingredients:
elbow macaroni
colby cheese, monterrey jack, cheddar cheese, mozzarella (amount depends on your likeness) shred cheese all together (easier to lay)
flour
garlic powder
milk
butter
black pepper
dash of salt
pinch of sugar
croutons (seasoned or unseasoned)
Instructions:
Boil macaroni according to directions, drain, return to pot, add 2 sticks of butter, stirring until melted.
In a separate pot, add croutons, with butter, stirring to soak all croutons evenly.
In a skillet, add flour with a touch of milk stirring briskly, (making this like you're making gravy), add garlic powder to taste, keep adding milk for thickness.
In a baking dish 9x13 pan or deep dish long pan, layer each of the following: macaroni on bottom, slice butter on top evenly, layer cheese on top, next add macaroni, next add butter, cheese next, next make indents in the macaroni, then pour flour mixture on top, last layer your buttered croutons on top.
Put in oven at 350 degrees F., bake until croutons are browned and cheese is melted.
Bar B Que Turkey Loaf
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California Gumbo
Ingredients:
1 package of gumbo seasoning mix & stew meat seasoning mix
4 quarts chicken broth
2 bay leaves
2 large cans of stewed tomatoes
1 each of green and red bell pepper (cut-up)
2 garlic cloves
4 celery sticks (cut-up)
1 very large red onion (cut-up)
2 pounds of large shrimp
2 pounds of crab meat
2 pounds of prawns
1 package of beef links (cut-up)
1 package beef franks (cut-up)
3 large chicken breasts (cook and cut-up into pieces). Save chicken broth if you need more liquid after meat and seafood is added.
salt and pepper to taste
add a tiny bit of hot sauce
Instructions:
In a very very large pot add gumbo and stew meat seasoning mix.
Add chicken broth, stewed tomatoes, green and red bell peppers, garlic cloves, celery, and red onion.
Cook slowly for 1 hour.
Add (cut-up) beef links, franks, simmer for 1/2 hour.
Add shrimp, prawns, crab, chicken, bay leaves (add chicken broth if you need more liquid), simmer for 1/2 hour
Remove bay leaves, season for taste, and serve with rice.
Comments: This is for a large group of people.
Ox Tails with Sauce and Pasta
Ingredients:
ox tails
tomato sauce
onions
green peppers
garlic
pasta
mushrooms (optional)
Instructions:
In a large pot, cook ox tails for about 3 to 4 hours or till done.
When water is about almost gone you may add sauce, green peppers, garlic, and mushrooms if you wish. Remember, while the ox tails are cooking that you have to keep adding water to them until done by taste or fork.
Let simmer.
Season to taste and add to what ever pasta you chose.
Brunswick Stew
Ingredients:
1 4-pound hen (cut in pieces)
1 teaspoon salt
1/4 cup chopped onion
1 1/2 cups green lima beans
2 cups canned tomatoes
1 1/2 cups sweet corn
dash of pepper
1 teaspoon worcestershire sauce
Instructions:
Cook the hen in boiling water, covered for 1 1/2 hours; add salt, onion, lime beans and tomatoes and cook 1/2 hour longer.
Remove the chicken, pick the meat from the bones; chop the meat finely and return it to stew.
Add the corn, pepper, and Worcestershire sauce. cook until thick.
Big and Quick Dressing
Ingredients:
4 cans of Butterball® chicken broth
1 1/2 pan of day old cornbread
8 slices of day old (or toasted) white bread
6 eggs
2 sticks butter (softened)
2 cups celery (finely chopped)
chopped onions (as many as you like)
Instructions:
Crumble half of the pan of cornbread and four pieces of white bread, 1 stick of butter, 3 eggs, 1 cup of celery and some onions.
While mixing slowly, add in two cans of the broth.
Once mixed well, add remaining ingredients just as you did before.
Preheat oven to 350 degrees F.
Pour mixture into a large greased baking pan.
Bake for 1 hour or to desired browness and enjoy!!!!!
Turkey in a Cooking Bag
Ingredients:
1 turkey (10 to 16 pounds)
1 large oven cooking bag
2 teaspoon pepper
2 teaspoon salt
3 teaspoon paprika
1 cup of peanut oil
5 teaspoon hot water
veggie stuffing
1 medium sized apple
3/4 cup of bell peppers
3/4 cup of celery
1/2 cup of onions
Instructions:
Preheat oven at 350 degrees F.
Combine pepper, salt, paprika and hot water.
Let stand at least 15 minutes.
Add peanut oil and mix thoroughly.
Rub some peanut oil mixture inside and outside of the turkey.
Pour remaining oil in the bag, rub the oil inside the bag until every inch is covered with the mixture.
Combine bell peppers, celery and onions.
Stuff 1/2 of the veggie stuffing, then stuff the apple and finish stuffing the turkey with the other 1/2 of the veggies.
Place the turkey in the bag breast up, fold the end of the bag very tight.
Place the turkey and the bag in a large cooking pan.
On average, a turkey will cook at 10 minutes per pound.
Be careful when opening the bag, because the turkey is cooked by live steam.
You will not have to baste this turkey.
The oil sealed bag is self basting.
Turkey comes out tender and brown, and ready to serve.
*** Please do not substitute oil or bag with a brown paper bag, plastic bag or aluminum foil. ***
Comments: Do not use a Brown Paper Bag with this recipe. Per a warning from the United States Department of Agriculture on
web page http://www.fsis.usda.gov/oa/pubs/altroute.htm:
"COOKING IN BROWN PAPER BAGS
Do not use brown paper bags from grocery or other stores for cooking. They are not sanitary, may cause a fire, and can emit toxic fumes. Intense heat may cause a bag to ignite, causing a fire in the oven and possibly adulterating the turkey. The ink, glue, and recycled materials in paper bags can emit toxic fumes when they are exposed to heat. Instead, use purchased oven cooking bags."
Ham Glaze
Ingredients:
3 cups of brown sugar
1 can 7up®
1/2 teaspoon mustrard
1 teaspoon honey
1/2 teaspoon pineapple juice
Instructions:
In a large bowl mix 7up, mustrard, honey, pineapple and brown sugar.
Mix well.
Put all ingredients into a saucepan and bring to a boil.
After ham is done pour evenly over ham, then serve.
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