Pink Lemonade
3 cups cold water
1 cup lemon juice (about 4 lemons)
1/2 cup sugar
2 tablespoons grenadine syrup, if desired
2 or 3 drops red food coloring
Mix all ingredients. Serve over ice. Serves 6.
Blooming
Onion Dip
1/2 cup mayonnaise
2 tsp ketchup
2 tbsp cream style horseradish
1/4 tsp paprika
1/4 tsp salt
1/8 tsp dried oregano
Dash of black pepper and cayenne pepper
Combine all ingredients in a small bowl and keep covered in refrigerator
until needed.
Recipe courtesy of MomsMenu.com
Black
Bean, Corn, and Avocado Salsa
Full of incredible flavors
with the mixture of tomatoes, black beans, avocado and
corn, I really couldn't decide which party this salsa went
best. You will find yourself making this quick appetizer
any time you need a dip.
1 can (15-ounce) black beans, rinsed
and drained
1 cup cherry tomatoes, cut in half
1 bunch green onions, sliced
1/4 cup chopped red onion
1/2 teaspoon minced garlic
1 1/2 cups frozen corn or 1 can (11-ounce) corn, drained
1 avocado, diced
1/3 cup chopped red onion
2 tablespoons lime juice
1 tablespoon lemon juice
1 teaspoon ground cumin
1 teaspoon ground chili powder
1 tablespoon olive oil
lots of salt and pepper
In a large bowl, combine black beans,
tomatoes, green onions, red onion, garlic, corn, and
avocado.
from www.fabulousfoods.com
Creamy
Crab & Artichoke Dip
Ingredients:
1 pkg. (8 oz.) cream cheese
1 c. mayo
1 pkg. crabmeat (imitation)
1 can artichoke hearts, drained
3/4 c. Parmesan cheese
1/3 c. finely chopped onion
Blend cream cheese and mayo together and stir in crab, artichokes,
cheese, and onion. Place mixture in a 9" pie plate. Bake
at 375 degrees, uncovered, 15-18 minutes.
Submitted by Cindy Sanchez
Dilled
Cucumbers
2 medium cucumbers, peeled and thinly sliced
1/2 tsp. salt
1/2 cup sour cream
1 tablespoon lemon juice
2 tablespoons finely chopped green onion
1/8 tsp. pepper
1/4 tsp. sugar
1 tablespoon chopped fresh dill
In a small bowl, toss cucumbers with salt. Allow to stand for 10
minutes. Meanwhile, combine all remaining ingredients. Drain cucumbers
and combine with sour cream mixture. Chill until ready to serve.
Makes 6 servings.
Recipe courtesy of MomsMenu.com
Potato
Salad
Ingredients:
3 - Pounds Boiled Potatoes
4 – Hard Boiled Eggs, Chopped
4 – Tablespoons Of Mayonnaise Or Miracle Whip, Then Add To
Taste
2 – Tablespoons Of Sweet Pickle Relish, Then Add To Taste
1 – Teaspoon Of Yellow Mustard, Then Add To Taste
1/4 – Teaspoon Salt, Then Add To Taste
1/4 – Teaspoon Pepper, Add To Taste To Taste
Paprika, Sprinkled Over Top Of Salad
Parsley, Sprinkled Over Top Of Salad
Instructions:
As always the key to great cooking
is to be prepared and to use quality ingredients.
Rinse potatoes thoroughly under
running water. Place potatoes into a large pot and
cover with at least two inches of cold water. Bring
water to rolling boil and cook potatoes until tender.
Don't allow the water to boil out. Once potatoes
are done remove from heat, pour out water and allow
to cool. Go ahead and clean your large pot because
you will use it later to mix up your potato salad.
Place eggs into a small boiling
pot and add cold water. Cook eggs on medium-high
heat until done. Remove from heat, add cold water
and allow to cool before chopping.
Now that the potatoes have cooled
peel them and mash them up one at a time into your
large pot. Add chopped eggs, mayonnaise, yellow mustard,
sweet pickle relish, salt and pepper. Mix all of
the ingredients thoroughly. Start with the exact
measurements and adjust to your desired taste.
Spoon the combined mixture into
a suitable size bowl with lid. For the purpose of
presentation, top mixture with a sprinkle of paprika
and parsley. Now you have southern style potato salad.
Cover with lid and refrigerate. Serve salad cold.
www.soulfoodandsoutherncooking.com
Herbed
Tomato and Potato Salad
8 small red potatoes (1 pound)
1/2 cup chopped fresh basil leaves or 3 tablespoons
dried basil leaves
1/3 cup chopped fresh sage leaves or 2 tablespoons
dried sage leaves
1/2 cup fresh mint leaf or 2 tablespoons dried mint
leaves
1/2 cup olive or vegetable oil
1/2 cup white wine vinegar
5 roma (plum) tomatoes, cut into fourths
1 small onion, finely chopped (1/4 cup)
Heat 1 inch water (salted if
desired) to boiling in 3-quart saucepan. Add potatoes.
Cover and heat to boiling; reduce heat. Cook 20 to
25 minutes or until tender; drain. Cool; cut into
1/2-inch slices.
Gently mix potatoes and remaining inredients. Cover and refrigerate
about 2 hours, stirring occasionally, until chilled.
www.worldfamousrecipes.org
Cool
Zucchini Slaw
From EatingWell Magazine July/August 1998
Summertime—and zucchini is taking over your garden. Turn
the bounty into a crisp, colorful salad.
1 1/2 pounds zucchini (3 medium),
grated
1 medium sweet onion, such as Vidalia or Walla Walla, very thinly
sliced
1 1/2 teaspoons coarse kosher salt
1 small red bell pepper, diced
1/4 cup cider vinegar
3 tablespoons frozen apple juice concentrate
2 tablespoons chopped fresh basil
Salt & freshly ground pepper to taste
1. Place zucchini and onion
in a colander set over a bowl. Add salt and toss
to coat. Let drain at room temperature for 30 minutes.
Rinse vegetables and squeeze to remove as much moisture
as possible.
2. Transfer vegetables to a medium bowl. Add bell pepper, vinegar,
apple juice concentrate and basil; toss well. Season with salt and
pepper. Serve immediately.
From www.eatingwell.com
Crispy
Chicken and Parmesan Tomatoes
1/4 cup seasoned dried bread
crumbs
1 tablespoon chopped parsley
1 small garlic clove, minced
olive oil
coarsely ground black pepper
2 tablespoons Dijon mustard
2 large chicken breasts, with skin and bones
(about 1 1/2 pounds)
3 medium-size plum tomatoes (about 3/4 pound)
2 tablespoons grated parmesan cheese
1 teaspoon dried oregano leaves
1/2 teaspoon salt
1 bunch watercress
your favorite vinaigrette salad dressing
Preheat oven to 400 degrees.
In small box, mix bread crumbs,
parsley, minced garlic, 2 teaspoons olive oil, and
1/4 teaspoon pepper
until blended.
Brush Dijon mustard onto skin
side of chicken breasts, then coat with bread crumb
mixture, firmly pressing crumb
mixture onto chicken.
Spray 11" by 7" ceramic
or glass baking dish with nonstick cooking spray.
Place chicken, skin-side up in
baking dish. Bake chicken (do not turn) 20 minutes.
Meanwhile, cut each tomato
lengthwise in half. On waxed paper, mix parmesan
cheese, oregano, salt and 1/4 teaspoon pepper. Sprinkle
parmesan cheese mixture over tomato halves. Add tomatoes
to baking dish with
chicken and bake 15 to 20 minutes longer until coating on chicken
is crisp and browned and juices run clear when chicken is pierced
with tip of knife.
To serve, in bowl, toss watercress
with vinaigrette. Arrange watercress salad, chicken,
and tomatoes on 2
dinner plates. Makes 2 servings.
Recipe courtesy of MomsMenu.com
Baked
Beans
Ingredients:
1 large Onion
1 large Green pepper
1/4 teaspoon Ketchup
2 tablespoons Honey
2 tablespoons Brown sugar
1/4 teaspoon Worcestershire Sauce
1 dash Hot Sauce
1/8 pound Chopped ham
1 can Campbell's pork and beans
Directions:
In a large skillet, saute onion and green pepper in ketchup. Blend
in honey, brown sugar, Worcestershire sauce, Hot Sauce, and ham.
Add the pork and beans.
Cook on low heat, stirring occasionally,
until liquid is absorbed.
This recipe is from CDKitchen http://www.cdkitchen.com
Tomato-&-Olive-Stuffed
Portobello Caps
Ingredients
2/3 cup chopped plum tomatoes
½ cup shredded part-skim mozzarella cheese
¼ cup chopped Kalamata olives
1 teaspoon minced garlic
2 teaspoons extra-virgin olive oil, divided
½ teaspoon finely chopped fresh rosemary or ? teaspoon dried
1/8 teaspoon freshly ground pepper
4 portobello mushroom caps, 5 inches wide
2 tablespoons lemon juice
2 teaspoons reduced-sodium soy sauce
Instructions
1. Combine tomatoes, cheese, olives, garlic, 1 teaspoon oil, rosemary
and pepper in a small bowl.
2. Preheat grill to medium.
3. Discard mushroom stems. Remove brown gills from the undersides
of the caps using a spoon; discard gills. Mix the remaining 1 teaspoon
oil, lemon juice and soy sauce in a small bowl. Brush the mixture
over both sides of the caps.
4. Oil a grill rack (see Tip). Place the caps on the rack, stem sides
down, cover and grill until soft, about 5 minutes per side. Remove
from the grill and fill with the tomato mixture. Return to the grill,
cover, and cook until the cheese is melted, about 3 minutes more.
Tips
To oil a grill rack: Oil a folded paper towel, hold it with tongs
and rub it over the rack. (Do not use cooking spray on a hot grill.
From www.eatingwell.com
Barbequed
Ribs
3 to 4 lbs. ribs, cut in pieces
1 c. tomato paste
1 tsp. salt
1 lg. onion
1/3 c. Worcestershire sauce
1 tsp. chili powder
1 1/2 c. coffee
2 c. water
1 lemon
1/8 tsp. liquid smoke
Place ribs in roasting pan, meat side up. On each piece place a slice
of lemon and thin slice of onion. Roast in oven at 450 degrees for
30 minutes. Combine remaining ingredients, bring to a boll and pour
over ribs. Reduce to 350 degrees. Bake until tender, about one hour.
Baste ribs every 15 minutes.
Recipe
courtesy of MomsMenu.com
Fried
Chicken
Ingredients:
2-1/2 To 3 – Pounds
Of Chicken, Ready To Cook, Cut Up
1/2 – Cup Vegetable Oil
1/2 – Cup All Purpose Flour 2 – Teaspoons Butter Or Margarine
2 – Tablespoons of Seasoning salt 2 – Tablespoons Garlic
2 – Tablespoons Unsalted Meat Tenderizer
1 – Cayenne Pepper
2 – Tablespoon Onion Powder
1/4 – Cup Water
Instructions:
As always the key to great cooking
is preparation and quality ingredients.
Clean chicken and pat dry with
paper towels. It's best to season your chicken the
night before you plan to cook. Form your seasoning
mixture by combining seasoning salt, garlic, meat
tenderizer, cayenne pepper and onion powder. Generously
sprinkle your entire chicken. Ensure the seasoning
is applied to all sides. Place seasoned chicken in
refrigerator overnight.
Take your chicken out of the
refrigerator about 5-10 minutes before you start
cooking. After your 5-10 minute wait, coat each piece
of chicken with flour.
Over medium-low heat, melt butter
and heat vegetable oil in a skillet large enough
to whole your chicken. Fry chicken over medium low
heat until browned on one side. Turn chicken to brown
on all sides evenly. Add water. Reduce heat, cover
and simmer for 30 minutes. Add more water if necessary.
www.soulfoodandsoutherncooking.com
Soul
Food Peach Cobbler
Ingredients:
3 tbsp butter
1/2 cup self rising flour
1/2 cup pure fine granulated sugar
1/2 cup whole milk
1/2 teaspoon vanilla extract
1-1/2 cup canned sliced peaches w/juice
Instructions:
As always the key to great cooking is preparation
and quality ingredients.
Preheat oven to 350 degrees Fahrenheit. While you're
preheating your oven, go ahead and melt 3 tablespoons
of butter into a baking pan.
Combine flour and sugar into a mixing bowl and stir
briefly. Next add whole milk and vanilla extract, then
mix thoroughly. By now your oven should be preheated
and your butter melted.
After the butter has melted, pour your mixture to
the baking pan. Next evenly distribute your sliced
peaches over the mixture. Do not stir. Bake at 350
degrees, in the center of your oven for 1 hour until
peach cobbler is golden brown. This recipe will feed
4 to 5 people.
Preparation Time = 8 minutes Cooking Time = 1 hour
until golden brown
Enjoy your cobbler dessert.
www.soulfoodandsoutherncooking.com
