Could you please give me some Soul Food recipes?

thank you. Please don't look off the internet, I'm asking people who cook this cuisine at home.Could you please give me some Soul Food recipes?
BBQed ribs





ribs, grilled and then glazed with a good BBQ sauceCould you please give me some Soul Food recipes?
AKARA (Soul Food)





2 c. black-eyed peas


1 med. red onion


1/2 tsp. red pepper, to taste


1/2 tsp. salt


Peanut oil (Preferred) or other vegetable oil for frying





Soak peas overnight. Drain and pound with masher to loosen skins, floating them off in running water or spread on a board and use rolling pin to rub skins loose. Soak further, if necessary, until peas can be crushed. Grind puree in blender, adding water as needed to a smooth consistency (like pancake batter). Grind very finely onion and peppers, if fresh, and add to beans in blender.


Heat oil to 35-375 in deep fryer. Drop mixture by teaspoonful into hot oil and fry until deep brown. Drain on paper towel. Many Africans sprinkle the fried beans with additional red pepper. Eat them warm. Use as warm snacks or as a bread substitute. Makes 3 dozen

















SOUL FOOD (COLLARDS, KALE, MUSTARD AND


TURNIPS)





1/2 lb. salt pork or 2 sm. ham hocks


Salt


3 or 4 bunches of greens (collards, kale, mustard, turnips


2 qts. water





Put salt pork or ham hocks in large pot with water, add salt and bring to a boil. Simmer for 1 hour. Wash greens thoroughly, cut into pieces and add to simmering meat. Cook until tender.


For a real SOUL MEAL, serve with candied Yams, Pickled Beets (with vinegar on the side), and Corn Bread.)














MACARONI AND CHEESE





8 oz elbow macaroni


2 cups sharp cheddar cheese


2 cups Monterey Jack cheese


1 tablespoon prepared mustard


1 egg


1 can Cheddar cheese soup


1 teaspoon salt


1 teaspoon pepper


3 tablespoons butter


2 cups whole milk (lowfat milk alters the texture!)


paprika





Prepare macaroni as directed on box. Do not overcook. Drain macaroni and put back into pot it was boiled in (saves on cleanup!)


Add all ingredients EXCEPT MILK. Pour mixture into casserole dish. Add enough milk to cover mixture. Sprinkle with paprika.





Bake at 400 for 45 mins or until bubbly














BARBECUED SOUL RIBS





4 lbs. spare ribs


1/2 c. water





SAUCE:





1 c. minced onion


1 c. catsup


1 c. water


1 tsp. salt


2 tsp. dry mustard


2 tbsp. Worcestershire sauce


1/4 tsp. hot pepper sauce


1/2 c. cider vinegar


1/4 c. molasses


1 tsp. paprika





Cut ribs into 6 portions and place in baking pan. Add 1/2 cup water, cover and bake 1 hour at 350 degrees. Remove from oven and drain off liquid and fat.


Prepare sauce by combining remaining ingredients in saucepan. Heat and pour over ribs. Return to oven, bake 1 1/2 hours more, basting frequently. Yield: 6 servings.














SOUL FOOD





1/4 lb. fried hamburger


1/4 lb. fried bacon


1/2 c. onion, chopped


1 (15 oz.) can pork %26amp; beans


1 (15 oz.) can dark kidney beans


1 (15 oz.) can butter (or lima) beans


1 (15 oz.) can stewed tomatoes


1/2 c. catsup


1/2 c. brown sugar


1 tsp. mustard


1 tsp. salt


1 tbsp. vinegar





Brown bacon and onion. Add hamburger. Drain ALL canned goods. Add all remaining ingredients together with beef and onions in baking dish. Mix well. Bake uncovered at 300 degrees for 1 1/2 hours or in a crock pot at low setting 6 hours. (10 x 10 inch square pan.)














HEART %26amp; SOUL CREOLE





4 slices bacon


1/2 lb. heart, venison or beef


1/2 lb. liver, venison or beef


1/2 green pepper, chopped


1 yellow onion, chopped


2 c. chopped tomatoes


1/4 tsp. cayenne


1 1/2 tsp. salt


1/4 tsp. curry


1/2 tsp. pepper





If heart can't be found you can use all liver.


Dice bacon, fry until crisp and remove from fat. Slice meats into pieces about 1/2 x 2 inches. Dredge in flour and brown in bacon fat. Add remaining ingredients and bacon. Cover and simmer for 45 minutes. Serve with spaghetti or rice. Serves 5.














SOUL BLACK EYE PEAS





1 lb. smoke pig tails


1 lb. bag black eye peas


1 1/2 c. chopped onion


1 c. chopped green pepper


1/2 c. butter


1/4 c. flour


1/2 tsp. crushed red pepper


Salt to taste





In a large pot add 1 quart of water. Boil until tender the pig tails. If water boils out add more, then add black eye peas. When peas are halfway done saute onions and green peppers then add them to the pot. Cook until peas are soft, mix flour and 1/2 cup of juices from the pot, then pour back into pot and add butter.














SOUL CHITLINS WITH A DIFFERENCE





Chitterlings


Beaten egg


Flour


Black pepper


Cayenne or cracker meal





After the chitterlings are cooked, remove, drain and slice in 2 inch pieces. Dip pieces in beaten egg, roll in flour mixed with black pepper and a pinch of cayenne or cracker meal and deep fry. Drain on paper towel.














SOUL FOOD CASSEROLE





1/4 lb. slab bacon


2 c. chopped onions


1 can tomatoes


1 c. barbecue sauce


2 ham hocks, split


1 c. chopped green peppers


1 c. ketchup





Cut bacon in pieces and render out fat. Saute onions and peppers. Add ketchup, barbecue sauce, tomatoes and ham hocks. Add water sufficient to cover ham hocks. Simmer together for 1-2 hours until meat comes off ham bones.


Lift out ham hocks, take off meat and discard bones. (You can stop at this point and put the sauce away unti