|
|
| |
Soul Food Vegetable Recipes Page 2
Pigeon Peas and Rice
Ingredients:
2 cups rice-cooked
1 can Goya® Pigeon Peas-boiled
1 roll of sausage-cooked and mashed
4 slices bacon-cooked and chopped into small pieces
1 pound ground beef-cooked and mashed into small pieces
4 pieces fatback-cooked and chopped into small pieces
2 cans diced tomatoes
1 can tomato paste
dash of cumin
Instructions:
Cook and stir together all above ingredients in a large pot on stove top till well blended together.
Comments: Goya® Pigeon Peas can be a little difficult to locate. They are usually in the international food section of the supermarket.
North Carolina Collard Soup
Ingredients:
1 bunch collard greens (with out stems - chopped)
5 potatoes (cut and peeled)
1 can chicken soup or bullion cubes
2 onions (chopped)
salt, pepper to taste
precooked pieces of ham or sausage as desired
Instructions:
Put enough water in a large pot to boil all the ingredients.
Add and cook greens, potatoes, soup (or cubes), onions and salt/pepper on stove for 40 minutes until the potatoes are soft.
Then add ham pieces or tiny sausages and boil 5 more minutes.
Serve with corn bread...delicious and full of warmth.
Potatoes Scalloped
Ingredients:
cooking spray
3 medium potatoes (sliced thin)
1/4 cup parmesan cheese (grated)
3/4 cup skim milk
1/2 teaspoon paprika
Instructions:
Coat a 1 to 2 quart casserole dish inside with oil spray.
Layer potato slices and cheese.
Pour on milk and sprinkle with paprika.
Cover and vent.
Microwave on High 10 to 12 minutes, rotating dish 3 times.
To brown, broil in oven 2 to 3 minutes and serve.
Comments: Serves 4
20 minutes to prepare
Potato Salad
This recipe is now a CD Exclusive.
Click Here to get the SoulFoodCookbook.com CD.
This recipe is also in the SoulfoodCookbook.com Offline Book
Click Here to get the SoulFoodCookbook.com Offline Book.
Momma Super Bad Fried Corn
Ingredients:
6 ears of fresh corn on the cob
1/2 cup of green bell pepper
1/2 cup of red bell pepper
1/2 cup of sweet red onion
1 tsp. of paprika
salt and pepper(suit to taste)
4 tbsp. of margarine
{roux mixture} 3/4 c of warm water with 1 tbsp. all-purpose flour
Instructions:
Cut kernels from corn cob, being careful not to cut to far below the corn surface.
Turning the knife over to blunt surface, starting at the largest end, firmly apply pressure from top to bottom.
This will release the milk from the corn.
In a large bowl add peppers, onion, paprika, salt and pepper, combine with corn mixing well.
In a large skillet melt margarine at low heat.
Add corn mixture and stir.
After about a few minutes add the roux mixture, remember fried corn is a recipe that you can't leave alone.
Stirring is very important or it will burn.
Simmer on medium low heat for about an hour.
It's worth every minute.
Serves 4
Killer Green Beans
Ingredients:
fresh or canned green beans (amount depends on how many you are cooking for)
1 tablespoon Accent® salt
1 tablespoon Lowery's season salt®
1/8 section Jimmy Dean® (hot) breakfast sausage
Instructions:
If not using canned green beans, be sure to first cut the ends off the beans, then cut them into sections about 1 inch in length. Then place in a small pot with water.
If using canned green beans, empty 2 cans of green beans in a small pot.
Add Accent® salt, seasoning salt and sausage.
Bring to a boil and then reduce heat to a simmer.
Simmer for 5-7 min.
Comments: if you like, you can add more Accent® salt to suit your taste, but the key ingredient is the Accent® salt.
Tracy's Amazing Savory Sautéed Green Beans
Ingredients:
2 pounds of snapped beans
1 whole vidalia onion or 1 cup of shallots
half a cup of sliced mushrooms
2 tablespoons of butter
1/4 cup of virgin olive oil
salt and pepper
minced garlic
Instructions:
Boil green beans in salted water. When cooked, place to the side.
Sauté sliced onions or shallots and mushrooms in olive oil and butter.
Add garlic-but make sure the garlic does not burn.
Add the green beans to the sautéed mixture and combine.
Add salt and pepper to taste.
Keenah's Sweet Potato Bisque
This recipe is now a CD Exclusive.
Click Here to get the SoulFoodCookbook.com CD.
This recipe is also in the SoulfoodCookbook.com Offline Book
Click Here to get the SoulFoodCookbook.com Offline Book.
Elayne's Green Bean Carrerole Arizona style
Ingredients:
4 cans french cut green beans drained
1 large can of Durkee® french fried onions
2 cans of cream of mushroom soup
1 tub of sour cream
1 package of cream cheese
Lawry's® seasoning salt to taste
lemon pepper to taste
Instructions:
In a deep casserole dish combine the green beans, cream of mushroom soup, the full contents of the sour cream, cream cheese and half of the can of Durkee® fried onions.
Add lemon pepper and seasoning salt to taste
Mix it together until it is creamy, then spread the rest of the Durkee® onions over the top of the creation and bake in the oven until heated all the way through.
Comments: this recipe serves 6 with plenty of second helpings for all.
Sweet Potato Casserole
Ingredients:
4 large sweet potatoes or yams
1 cup of light brown sugar
1 cup of granulated sugar
2 tablespoons of pure vanilla
cinnamon and nutmeg to taste
2 eggs (well beaten)
1 cup of chopped pecans
1 stick of butter (do not use margarine)
one-fourth cup of frozen orange juice from concentrate
Instructions:
Boil potatoes until tender.
Remove skin and beat with an electric mixer, removing strings until smooth.
Add remaining ingredients and continue to mix in an electric mixer, except pecans until mixture is smooth and free of lumps.
Add more sugar if necessary.
Add pecans and stir with a large wooden spoon.
Pour mixture in a large casserole dish and bake on 350 degree F for 1 hour or until casserole pulls from the edges.
Back to the Soul Food Cookbook Front Page
copyright© 2006 by Mountain Top Enterprises LLC, All Rights Reserved.
Privacy Statement and Terms of Use
|
|
|
Recommend this page to a friend