||Other Soul Food Recipes
Macaroni and Cheese
16 oz box of macaroni
1 stick of butter (softened)
1 13 0z can of evaporated milk
1 block of sharp cheddar cheese (approx. 16oz)
1 block of sharp or mild cheddar cheese (approx. 8 oz)
1 box of Velveeta
1 4oz can of Jalapeno peppers, chopped (they usually come whole in the can, you will need to chop them)
Salt and Pepper to taste
|A picture of this dish is coming.
Cook the macaroni according to package directions.
Cook about 1 minute less than the package directions.
While the macaroni is cooking:
Cut 16 oz block of cheese into small cubes.
Slice Velveeta into pieces.
Then, take the cooked macaroni, drain but do not rinse.
Return the macaroni to pot.
Add butter, milk, cheese cube and slices to hot macaroni.
Mix well, until butter and Velveeta melt. The mixture will be soupy. The cheese cubes will not melt completely.
Add salt and pepper to taste.
Pour into baking dish.
Cover the top with the remaining cheese (grated, sliced or cut into cubes.)
Bake at 350 for 35 minutes.
You want the top to brown and the pasta to set.
Three Cheese Macaroni n' Cheese
1 box (1 .lb) of Elbows Macaroni
1 8 oz block of Mild Cheddar Cheese
1 8 oz block of Colby Jack Cheese
1 pkg. of Kraft Deluxe Cheese Slices
¼ cup of sour cream
¼ stick of butter
¼ cup of milk
salt and pepper to taste
Boil the macaroni in a pot until done (*remember to put 2 tsps of oil, so that the macaroni won’t stick).
Drain macaroni, add butter.
Cut up the blocks of cheese, tear the slices and add to macaroni.
Add in ¼ cup of milk, sour cream and stir, continue to stir and cook so that the macaroni won’t stick.
Remove from stove and place in oven at 350 and bake for about 15 minutes.
16 oz box of Macaroni
1 package of Sharp Cheddar Cheese
1 Bell Pepper (Green, Yellow, Orange)
3 Tablespoon Mayonnaise
Lawry's® Season Salt to taste
Boil the macaroni until done (add oil so that the macaroni won't stick).
Drain macaroni and rinse in cold water.
Let the macaroni sit and cool.
Add cheese, bell pepper, onion, Tomato, Mayonnaise, and Lawry's® season salt.
Mix up really good and you have your Macaroni Salad.
Comments: Really good for barbecues.
2 Cup Cornmeal
6 Cup Boiling Water
2 Tablespoon Fat (depends on how lean meat is)
1 lb Hamburger or ground Turkey
1 Clove Garlic, minced
1 Small Onion, chopped
1/2 Green Pepper, chopped
1 No. 2 Can Crushed Tomatoes
2 Teaspoon Salt
1 Tablespoon Chili Powder
Sift the cornmeal slowly into the rapidly boiling water, stirring constantly.
Cook until thick, about fifteen minutes and then salt to taste.
Line the bottom and sides of a greased casserole dish with the mush, reserving some for the top.
Brown the hamburger(gr. turkey), garlic, onion and green pepper in the melted fat; add Tomatoes, seasonings and enough water to allow the meat mixture to simmer about ten minutes.
Turn into the mush lined casserole, putting remainder of mush over the top in broken pieces.
Dot with margarine and sprinkle with additional chili powder.
Bake in hot oven (400 degrees) about thirty minutes.
2 Cups Corn Meal
1 Teaspoon Baking Powder
1 Onion (Grated)
1/2 Cup Flour
1 Teaspoon Salt
milk (just enough to make dough)
Oil or Fat for frying
Combine dry ingredients, mix well and make hole in the center.
Add egg and milk to make a stiff dough.
Shape into balls and drop into fat, fry until golden brown.
Beignets (French doughnuts)
1/2 Cup butter
1 cup hot water
1 cup flour, sifted
A good pinch of salt
Oil for deep frying
1 cup sifted flour
A good pinch of salt
Drop 1/2 cup of butter and a good pinch of salt into a skillet containing 1 cup of hot water.
Bring to a boil and add 1 cup of sifted flour.
Stir and cook thoroughly until it comes together and pulls away from the skillet.
Turn off heat and add 4 eggs.
You must beat after each egg you put in.
Now the dough is ready to drop into deep fat, which should have been raised to 375 degrees.
As the beignets brown, they will turn over by themselves.
Have some heavy brown paper laid out and dip them out and onto the paper as they are ready.
Drain well and immediately sprinkle with powdered sugar.
They must be served right away, usually with a castor of sugar on the table so that more can be added as your guests turn them over.
Goes well with coffee.
4 Turkey wings
1 Box Lipton® onion soup mix
2 Pinches crushed red pepper
4 Capfuls of vinegar
1-1/2 to 2 cups of water
1 stick of low or non fat margarine
Place Turkey wings in a deep roasting pan and salt pepper to taste.
Mix onion soup mix with water vinegar and red pepper.
Pour into bottom of pan.
Cut margarine into small chunks and place around wings.
Place into oven and heat at 350 degrees for 1-1/2 hours or until done.
Comments: This is a delicious low fat recipe for the health conscious.
Good Ole Yellow Rice
49oz can of chicken broth
3 cups uncooked Uncle Ben's® rice
1/4 of medium green bell pepper (diced)
1/4 of medium red bell pepper (diced) or pimientos can be used as substitute
1 small onion (diced)
5 bacon strips
ground black pepper
BIJOL® yellow food coloring
Cook bacon strips in a 3-quart pot on low heat (don't burn the bacon).
Once the bacon produces enough bacon drippings, sauté onions and bell peppers (don't burn onions & bell peppers).
Add chicken broth and let it come to a boil.
Sprinkle seasoning salt, a dash of salt & pepper (season to taste).
Add rice and 1/8 teaspoon of BIJOL® food coloring and let rice simmer for 20-25 minutes.
Let rice sit for 5-10 minutes before serving.
Deviled Crab Eggs
backfin or lump crab meat
Boil eggs and cut in half lengthwise.
Remove the egg yolks.
Mix egg yolk, crab meat, scallions, mayonnaise, cayenne pepper.
Chop up real fine.
Other seasonings can be added to taste, i.e. dry mustard.
Place the mixture into the boiled egg whites.
6 cups finely crumbled cornbread
8 tablespoons (1 stick) unsalted butter
2 ribs celery (diced)
1 medium onion (diced)
2 tablespoons minced fresh thyme leaves, or 2 teaspoons (dried and crushed)
1 tablespoon minced fresh sage leaves or crushed
1/4 cup minced fresh-leaf parsley
3 large eggs, lightly beaten
2/3 cup milk
1 1/2 cups chicken or turkey broth
1 tablespoon salt
3/4 teaspoon freshly ground black pepper
Heat oven to 350 degrees F.
Spread the cornbread out on a roasting pan and cook until lightly browned about 10 minutes.
In a medium skillet over medium heat, melt 8 tablespoons of the butter and sauté the celery and onion until soft about 5 minutes.
Add sage & thyme and cook for 2 minutes.
In a large bowl stir together cornbread, and sautéed vegetables.
Mix in parsley, eggs, milk and broth.
Season the moist dressing with salt & pepper and mix well.
Brush or spray a casserole dish with butter and add the dressing to the casserole dish.
Bake 50 minutes.
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