I need some recipes for some good soul food? fried chicken, colllard greens, cornbread, ex.?

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





DEPRESSION DAY - 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.)I need some recipes for some good soul food? fried chicken, colllard greens, cornbread, ex.?
Fried chicken is more of an art than a science. All I can advise there is practice, practice, practice!





As for greens, turnip are my favorite. If you have fresh turnips I like to cook the greens and the root together. Soak the greens to remove any grit and pull off the leafy parts and discard the stringy stems. cube the turnip (root) part and put them in a steamer and cook until tender. Serve with butter and pepper sauce.





Cornbread is equally easy. I usually use ';Korn Kits'; as they already have the baking power and are pre measured. Pretty much any bag of corn meal has a cornbread recipe on the side. Some people like to put sugar in the recipe to make it sweet. I much prefer it without sugar. If you want it sweet use honey after it is already baked!I need some recipes for some good soul food? fried chicken, colllard greens, cornbread, ex.?
Rachael Ray baby! Try RachaelRay.com She is one HOT momma....





Also Chefs.com is awsesome for traditional cooking.
When I was growing up, my grandmother would buy about 50 cents worth of collard seeds and this would grow enough collard greens to feed us for the entire year. That 50 cents worth of seeds would produce hundreds of collard plants in our North Carolina backyard garden.





Ingredients:





2 - 3 medium smoked ham hocks or 2 pounds smoked pork neck bones





5 pounds of collards or several large bunches (If you can't get them fresh, frozen will do.





2 teaspoon of salt





My favorite way to cook collard greens is very simple. I take 2 or 3 smoked ham hocks and put them in a large (6 quart) pot of water. Bring the water to a rolling boil and let it boil for about 1 1/2 hours. Add more water as it boils down. The idea is to boil the ham hocks until they begin to fall apart. You should always cook pork very thoroughly and use proper food handling techniques. You want the ham hocks to be falling apart before you add the collard greens.





Take the collard greens and separate the leaves (if fresh) . Now rinse each leaf individually under cold running water. After you rinse the collard greens thoroughly, stack several leaves on top of each other. Roll these leaves together. Then slice the leaves into thin strips using a cutting board and large knife. Rolling them together speeds up the process as you are slicking through several leaves at once.





Next, add your collard greens to the pot. Since this is a lot of collards, you will need to add them until the pot is full. Then allow them to wilt as they cook - then add more. Add you salt, cover and cook for thirty minutes on medium heat. Stir every few minutes to distribute the smoked meat taste evenly. Taste to confirm they are the tenderness you prefer. Serve with your favorite meat dish such as chitterlings. Eat the ham hocks or neck bones right along with the collards.





If you used frozen collards, simply pour them - frozen - right from the package to the pot.





If you use smoked neck bones, they usually don't take as long to cook as ham hocks.





People in my neck of the woods usually sprinkle lots of hot sauce on their collards. I like them that way. Give it a try.





Since this is a large pot full, just save the extras in the refrigerator. They should keep for a long time and actually get better as the juices settle in.








SIMPLE SOUTHERN FRIED CHICKEN








1 frying chicken, skin removed if you


want lower fat. I leave the skin on.


3 teaspoons Lawry's Seasoned Salt


2 garlic cloves, finely chopped


1 cup all purpose flour


1 cup vegetable oil





1. Season chicken with all seasonings.


2. Roll chicken in flour until covered. Shake off


excess flour. Sprinkle additional seasoning.


3. Simply fry chicken in frying pan until golden


brown. I like it crispy so I cook it a little longer


than most.





You can start out with the oil very hot and then


reduce it later. This seals in the moisture and


flavor, then cooks it.








COUNTRY CORN BREAD





4 tablespoons butter, melted


1 cup all-purpose flour


1/2 teaspoon baking soda


1 1/2 teaspoons baking powder


1 tablespoon sugar


1 teaspoon salt


3/4 cup yellow stone-ground cornmeal


2 large eggs


1 1/2 cups buttermilk


Solid shortening, like Crisco





Preheat the oven to 425 degrees, with one rack in the


middle of the oven. Make sure all ingredients are at


room temperature. Measure out and sift the flour.


Then sift the flour with baking soda, baking powder,


sugar and salt. Sift the mixture again into a large


mixing bowl, and combine with the cornmeal.





In a separate bowl, beat the eggs. Add buttermilk and


beat. Then slowly add melted butter as you continue to


beat. Use solid shortening to grease a large


(10-to-12-inch), well-seasoned, cast-iron frying pan


with deep sides. Remove any heat-sensitive handles,


and place pan in the preheated oven for 10 minutes.








Just before removing the pan from the oven, beat the


wet ingredients again, and pour into the dry


ingredients in the large bowl while beating with a few


swift strokes. Remove pan from the oven, and pour


batter into the pan immediately. Bake on the middle


rack for 25 to 30 minutes until the top is a light


golden brown.





Remove pan, place large plate over pan, then flip to


place corn bread on the plate. Cut into wedges, and


serve while hot with butter and honey.








and you forgot the macaroni and cheese :o)


here's an easy one


Baked Macaroni and Cheese


Makes 3 to 4 servings





Ingredients





1 (12 ounce) package macaroni


1 egg


2 cups milk


2 tablespoons butter, melted


2 1/2 cups shredded Cheddar cheese


Salt and pepper to taste





Directions





1 Preheat the oven to 350 degrees F (175 degrees C). Lightly


grease a 2-quart baking dish.


2 In a large pot of salted water, lightly boil the macaroni for


about 5 minutes until half-cooked.


3 Whisk the egg and milk together in a large cup. Add butter


and cheese to the egg and milk. Stir well.


4 Place the lightly cooked macaroni in the prepared baking dish.


Pour the egg and cheese liquid over the macaroni, sprinkle with


salt and pepper, and stir well. Press the mixture evenly around


the baking dish.


5 Bake uncovered, for 30 to 40 minutes, or until the top is brown.
BAR-B Q Chicken








Ingredients:





Sauce Ingredients:


4 tablespoon catsup


2 tablespoon vinegar


1 tablespoon lemon juice


2 tablespoon worcestershire


2 tablespoon butter


2 tablespoon brown sugar


1 tablespoon white sugar


1 teaspoon mustard


2 teaspoon paprika


1/2 teaspoon chili powder


some black pepper %26amp; red hot sauce





Chicken





Instructions:





Combine sauce ingredients and mix them to create the sauce.


Dip each piece in sauce.


Cook in a dish or pan covered with aluminum foil for about 2 1/2 hrs at 350 degrees.
here is a great one.





Southern Candied Sweet Potatoes





INGREDIENTS


6 large sweet potatoes


1/2 cup butter


2 cups white sugar


1 teaspoon ground cinnamon


1 teaspoon ground nutmeg


1 tablespoon vanilla extract


salt to taste





DIRECTIONS





Peel the sweet potatoes and cut them into slices.





Melt the butter or margarine in a heavy skillet and add the sliced sweet potatoes.





Mix the sugar, cinnamon, nutmeg and salt. Cover the sweet potatoes with sugar mixture and stir. Cover skillet, reduce heat to low and cook for about 1 hour or until potatoes are ';candied';.





They should be tender but a little hard around the edges. Also the sauce will turn dark. You will need to stir occasionally during the cooking. Stir in the vanilla just before serving. Serve hot.





or





Authentic Red Beans and Rice





INGREDIENTS





3/4 pound dry kidney beans


3 tablespoons olive oil


3/4 large onion, chopped


3/4 green bell pepper, chopped


1 tablespoon and 1-1/2 teaspoons minced garlic


1-1/2 stalks celery, chopped


4-1/2 cups water


1-1/2 bay leaves


1/2 teaspoon cayenne pepper


3/4 teaspoon dried thyme


1/8 teaspoon dried sage


2-1/4 teaspoons dried parsley


3/4 teaspoon Cajun seasoning


3/4 pound andouille sausage, sliced


3 cups water


1-1/2 cups long grain white rice





DIRECTIONS





Rinse beans, and then soak in a large pot of water overnight.


In a skillet, heat oil over medium heat. Cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes.





Rinse beans, and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning. Bring to a boil, and then reduce heat to medium-low. Simmer for 2 1/2 hours.


Stir sausage into beans, and continue to simmer for 30 minutes.


Meanwhile, prepare the rice. In a saucepan, bring water and rice to a boil. Reduce heat, cover, and simmer for 20 minutes. Serve beans over steamed white rice.
Fried Chicken





1/4 cup bacon drippings or vegetable shortening


3/4 cup all-purpose flour


3 teaspoons seasoned salt


1 teaspoon garlic powder


1/2 teaspoon onion powder


3/4 teaspoon pepper


1/4 teaspoon chili powder


1 3 - to 3 1/2 pound fryer chicken, cut up





Wash chicken, pat dry, and set aside. In a brown paper bag or a plastic bag, add flour and seasoning; shake well. Place chicken in the bag, a piece at a time, and shake to coat. Shake excell flour from each piece and place it on a plate. Coat the chicken a second time. In a large cast-iron skillet, over medium heat, melt bacon drippings and enough shortening to make 1 inch of cooking oil When oil is hot, add chicken and fry until brown on all sides. Cover skillet, reduce heat to medium-low, and continue to fry for an additional 25 to 30 minutes, until the chicken is tender and its juices run clear when pierced with a fork. Remove cover from skillet during the last 15 minutes of cooking. (6 to 8 servings)





Southern Style Collard Greens





1 pound fresh collard greens


4 smoked ham hocks


crushed red pepper


hot sauce


salt %26amp; pepper


Directions:





Cut and thoroughly wash greens. Place in large stock pot with ham hocks, crushed red pepper and enough water to cover. Simmer over medium flame for about two hours (until greens are tender). Remove from flame and add salt, pepper and hot sauce, to taste. Serve with sliced red onion for garnish





Cornbread





Ingredients





1/2 cup cornmeal


1/3 cup sugar


1/2 cup all-purppose flour


one egg


1/3 cup water





Directions:





Stir all ingredients until it's thick like pancake batter. Oil the bottom of a frying pan and place on high heat. When a drop of batter sizzles, the pan's ready for cooking. Turn to medium heat. Pour batter -- like pancakes -- and brown on both sides.








Black -Eyed Peas and Rice





(Hopping John)





Ingredients





2 slice bacon diced


1 medium onion


1/2 cup sliced celery


1 large clove garlic, minced


1/2 teaspooon dried thyme leaves, crushed


1 16-ounce package frozen black-eyed peas


3 cups water


1 cup rice


1 teaspoon salt, optional


1/4 teaspoon crushed red pepper


sliced green onions


Directions





Cook diced bacon, onion, celery, garlic and thyme until vegetables are tender. Stir in remaining ingredients. Bring to a boil. REduce heat; cover and simmer 20 to 25 minutes or until liquid is absorbed and rice is done.


Yields 6 servings