Listed below are Soul-Food-Meals that are traditionally served in homes all across America that prepare Soul-Food. This list only serve as a base and can be altered to suit your needs. You can add to any soul-food-meal, fresh fruit, a garden salad, or another vegetable. The menus below give you a base when planning your meals.

Southern Fried or Oven Baked Chicken
Fresh Collard Greens
Creamy Macaroni & Cheese
Corn BreadSpaghetti and Ground Beef
Seasoned Green Beans
Old-fashioned Cole Slaw, or
Fresh Garden Salad with Dressing
Garlic Rolls or Corn BreadRoast Beef with Brown Gravy
Crowder Peas with Okra
Creamy Mashed Potatoes
Corn Bread MuffinsSeasoned Meat Loaf
Southern Fried Corn
Garlic Roasted Potatoes
Dinner RollsChicken and Broccoli Casserole
Stuffed Baked Potatoes
Fresh Garden Salad with Dressing
Dinner RollsLemon Butter Chicken
Cooked Cabbage with Okra
Mashed or Garlic Roasted Potatoes
Corn Bread MuffinsSoul-Food Shrimp and Okra Gumbo
Fresh Garden Salad with Dressing
Dinner RollsOven Fried Chicken
Fresh Green Beans
Steamed Rice
Dinner RollsOven Baked Salmon Loaf
Fresh Green Peas
Creamy Macaroni & Cheese
Dinner RollsPot Roast with Vegetables
Fresh Turnip Greens
Candid Yams
Corn BreadSoul-Food Jambalaya
Fresh Garden Salad with Dressing
Dinner RollsChitterlings
Collard Greens
Spaghetti w Tomato Sauce
Old-fashioned Cole Slaw
Corn BreadBarbecue Chicken
Black-eyed Peas
Creamy Macaroni & Cheese
Corn BreadSmoked Turkey Legs
Fresh Butter Beans
Baked Potato
Corn BreadBBQ Ribs (Picnic menu)
Grilled Corn
Baked Beans
Old-fashioned Cole Slaw
Dinner RollsSoul-Food BBQ Ribs (Dinner menu)
Collard Greens with turnips
Sweet Potato Casserole
Corn BreadBeef Stew with Vegetables
Fresh Tomato Salad with Dressing
Dinner Rolls or Corn BreadFried Catfish
Spaghetti with Tomato Sauce
Cole Slaw
Hush Puppies
White or Wheat BreadSmothered Pork Chops
Seasoned Green Beans
Steamed Rice or Dirty Rice
Dinner RollsCountry Ham with Red Eyed Gravy
Roasted Potatoes
Fried or Cob Corn
Homemade Biscuits

During slavery, the women worked in the fields 16 to 18 hours a day and were often too tired to make a full meal. So they served one-pot soul-food-meals to their family. Today, many African American families still serve one-pot soul-food meals.

One-Pot Meals

· Red Beans and Rice
· Cabbage and Corn Bread
· Collard Green and Corn Bread
· Gumbo and Corn Bread
· Vegetable Soup and Corn Bread
· Beef Stew and Corn Bread
· Brown Beans and Corn Bread
· Hoecakes and Molasses
· Fried Bologna and Biscuits
· Macaroni & Cheese
· Spaghetti and Corn Bread

In many households, when soul-food is prepared, dessert is only served with Sunday Dinner. Some families prefer light desserts such as fresh fruit, jello and fruit cocktail, or pudding. It’s basically a personal decision. Listed below are popular Soul-Food Desserts to complete your Soul-Food Meal:

Popular Desserts· Chess Pie
· Lemon Chess Pie
· Chocolate Pecan Pie
· Cinnamon Pineapple Upside Cake
· Egg Custard Pie
· Lemon Ice Box Pie
· Orange Sweet Potato Pie
· Old-fashioned Banana Pudding
· Caramel Cake
· Carrot Cake with Cream Cheese Frosting
· Chocolate Fudge Cake
· Old-fashioned Pound Cake
· Old-fashioned Peach Cobbler
· Sour Cream Pound Cake
· Red Velvet Cake

These Soul-Food-Meals will help you plan your family menus. They can be changed or altered as you see fit.

Look for these Soul-Food-Recipes and many more in our Soul-Food-Recipe Center. We offer a large selection including desserts, salads, vegetables, potatoes, breads, entrees, family recipes, and low fat recipes.

List of Soul Foods used most often by category.

Want to keep up to date on soul food news, then subscribe to Soul Food Lovers Newsletter, It’s Free.

Cassandra Harrell is a Soul Food Advisor and recently owned a soul food restaurant and catering service. She has coached one-on-one sessions on preparing great soul-food.


This section includes easy and simple popular Soul-Food-Potato-Rice-Recipes including:

Candid Yams
Garlic Roasted Potatoes
Louisiana Red Beans and Rice
Old-fashioned Macaroni & Cheese
Southern Red Rice
Spicy Cheese Grits
Stuffed Baked Potato

Try one tonight with your favorite entrée.

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2 medium sweet potatoes
½ cup water
1/2 to 1 stick butter
1 ½ cups white sugar
1 heaping tablespoon cinnamon
1 teaspoon nutmeg

Wash and peel potatoes; slice thin about ¼ to ½ inch rounds. In medium pot, add potatoes, water, butter, sugar, cinnamon and nutmeg. Stir. Cook uncovered until potatoes start to boil. Reduce heat; cover and continue cooking over low heat until done. Potatoes should be fork tender.

GARLIC ROASTED POTATOES – Soul-Food-Potato-Rice-Recipes
2 pounds baking potatoes, peeled
1 small onion, chopped
1/3 cup butter or margarine, melted
2 tablespoons garlic salt
1 teaspoon Black pepper
Parsley, dried

Cut potatoes into 1-inch cubes. Combine potatoes, onion, and butter in shallow baking dish. Sprinkle with garlic salt and pepper. Toss to coat potatoes evenly. Sprinkle parsley over potatoes. Bake uncovered at 400 degrees for 40 minutes, or until pototoes are fork tender, stirring occasionally.

LOUISIANA RED BEANS & RICE – Soul-Food-Potato-Rice-Recipes
1 pound red kidney beans
1 pound smoked meat , hocks, turkey
Water, (enough to cover meat half way)
1 onion, chopped
2 tablespoons minced and chopped garlic
1 chopped green bell pepper
1 chopped red bell pepper
3 stalks celery chopped
1/8 cup shallots chopped
1 teaspoon crushed red pepper
Season salt to taste
1 teaspoon salt or seasoning salt to taste
3 bay leaves
1 teaspoon thyme
1 teaspoon basil
2 teaspoons of bacon fat or vegetable oil
1 tablespoon Fresh parsley

Soak beans in pot over night. Drain. Cover beans with water and cook in large pot over medium heat until almost tender. In separate sauce pan, cook meat in water until almost tender. Add onion, garlic, green and red peppers, shallots, and crushed red peppers. Mix, then add bay leaves, thyme, and basil. Cook for another 20 minutes. Add meat and cook for an additional 15 minutes. Add bacon fat or vegetable oil. Cook until beans are tender. Remove bay leaves. Add fresh parsley if desired.

OLD-FASHIONED MACARONI & CHEESE – Soul-Food-Potato-Rice-Recipes
1 (8 ounce) package elbow macaroni
1/4 cup margarine
1 teaspoon prepared yellow mustard
2 eggs, slightly beaten
1 cup sour cream
2 cups grated sharp American cheese
3/4 to 1 cup milk
Salt and pepper to taste

Cook macaroni as directed on package. Drain well. In a large saucepan over low heat stir in margarine, mustard, and milk. Mix well. Add eggs, then blend. Stir in cheese until melted, add sour cream and continue mixing well. Add salt and pepper to taste. For a more creamer dish, add more milk and cheese. Sprinkle top with American cheese and parsley. Bake in a 350 degree oven for 20-25 minutes or until bubbly and slightly brown on top. Yield: 6-8 servings.

SOUTHERN RED RICE – Soul-Food-Potato-Rice-Recipes
2 tablespoons margarine
1 large onion, chopped
1 medium green pepper, chopped
1 cup converted brand rice
1 (14 1/2 ounce) can tomatoes, undrained and cut up
1 1/2 cups chicken broth
1/4 teaspoon pepper
1 to 2 dashes of hot pepper sauce
1 tablespoon tomato paste

Melt margarine in 1-1/2 quart saucepan. Cook onion and green pepper in margarine until tender. Stir in rice; add remaining ingredients and blend lightly. Cover and bring to a boil; reduce heat and cook over low heat until rice is tender and all liquid has been absorbed. Yield: 4-5 servings.

SPICY CHEESE GRITS – Soul-Food-Potato-Rice-Recipes
3-3/4 cups water
1 cup quick cooking grits
1 teaspoon salt
1/4 teaspoon black pepper
1/2 cup milk
1 large egg
1 cup shredded Monterey Jack cheese
1 tablespoon chopped jalapeno peppers
1/4 teaspoon minced garlic

Bring water to boil over high heat in a heavy 2-quart sauce pan. In a small bowl, mix dry ingredients- grits, salt, and pepper. Stir the grits mixture into the boiling water and add garlic. Cook and stir constantly for 5 minutes or until the mixture is thickened and bubbly. Cover and cook over very low heat for 3 to 5 minutes.

Heat oven to 400 degrees. Lightly grease a 1-1/2 quart baking dish. In a small bowl, beat together the milk and egg. Fold the milk mixture and 1/2 cup cheese into the grits. Place the mixture into a greased baking dish. Top with remaining cheese. Bake the grits 25 to 30 minutes or until the cheese is bubbly and browned. Yield: 12-15 servings.

STUFFED BAKED POTATO – Soul-Food-Potato-Rice-Recipes
4 medium baking potatoes
1/2 cup low fat cottage cheese
3 tablespoons skim milk
1 tablespoon chopped chives
1/2 teaspoon black pepper
1/4 teaspoon salt, optional
1 teaspoon Paprika
1 teaspoon Parsley

Preheat oven to 425 degree. Wash and dry potatoes. Prick skins with fork, 4 to 5 times per potato. Bake potatoes until tender, 50 to 60 minutes. (Microwave oven is less time, still bake until tender). Beat cottage cheese until smooth.

Cut cooked potatoes in half; scoop out insides of potatoes and add to cottage cheese. Add milk, chives, pepper, and salt. Beat until well blended. Stuff potato skins with potato-cheese mixture. If potatoes are not still not, heat until hot in oven. Sprinkle with paprika and parsley. Yield: 4 servings.

For great meal combinations to go along with these wonderful recipes, please visit our Soul Food Meals Center. Select your favorite meal today.


Vegetables, especially Soul-Food-Vegetables is the only food group that offers diversity in color, taste appeal, and vitamin content. When bought fresh from the garden, vegetables offers an array of imaginative ways a vegetable dish can be presented at the table. When available, use fresh vegetables as much as possible.

These recipes have been tested using fresh and frozen vegetables and they do not lose the quality or any flavor by using a frozen version.

The following Soul-Food-Vegetables are include in this section:

Black-Eyed Peas with Smoked Turkey
Collard Greens with Smoked Turkey Wings
Fried Green Tomatoes
Fried Okra
Fried Onion Rings
Okra Corn Casserole
Roasted Vegetables
Seasoned Cabbage
Southern Fried Corn
Tennessee Baked Beans

Smoked turkey for boiling
5 cups water
16 ounces black-eyed peas, fresh or frozen
1 medium onion, chopped
½ teaspoon red pepper
1 tablespoon vegetable oil
Salt and pepper to taste

In medium pot, combine water, turkey, onion, and red pepper. Cook until turkey is done. Add peas, oil, salt and pepper, continue cooking over medium heat until peas are done, not mushy.

1 smoked turkey wing or 3 to 4 ounces smoked meat
2 quarts water
1 to 2 hot pepper pods or 1 teaspoon crushed red pepper
4 pounds of fresh collard greens
1 to 2 tablespoons sugar
1 tablespoon olive oil
2 tablespoons vinegar
1 medium onion, peeled and chopped
Salt and pepper to taste

Place turkey wing or smoked meat in large pot; add water and pepper pods. Cover. Bring to a boil; reduce heat and simmer until tender. Remove from heat, but do not drain. Break stems off of greens. Wash leaves thoroughly. Slice leaves into bite-size pieces by rolling several leaves together and slicing in one fourth inch strips.

Add greens, sugar, oil, vinegar, onion, salt and pepper to smoked meat. Let greens cook down in pot, then cover over medium heat 45 minutes to 1 hour, or until greens are tender. Serve with a slotted spoon. Makes 8 to 10 servings.


FRIED GREEN TOMATOES -Soul-Food-Vegetables
4 medium green tomatoes
1 cup cornmeal
2 tablespoons all-purpose flour
1 cup Buttermilk
1 teaspoon salt, optional
1/4 teaspoon black pepper
Vegetable oil

Slice tomatoes into 1/4 inch. In a bowl, combine cornmeal, flour, salt, and pepper. Dip tomato slices into buttermilk to coat; then batter tomatoes in cornmeal mixture, covering all sides of tomato. Use more cornmeal if needed.

Heat oil in a skillet over medium heat until hot, but not smoking. Add a few tomato slices to hot oil; cook, turning once on each side until golden brown. Drain on paper towel. Yield: 4 servings.

FRIED OKRA – Soul-Food-Vegetables
8 pods okra
1 cup yellow cornmeal
1 tablespoon flour
1 teaspoon salt
1/2 teaspoon pepper
1/2 vegetable oil (more if needed)

Cut okra into 1/4 inch slices. Wash okra in cold water. In a small bowl, mix together cornmeal, flour, salt and pepper. Batter okra in cornmeal mixture. Heat oil in skillet over medium heat then fry okra for 10 minutes or until golden brown. Drain on paper towel. (Serves 6)

FRIED ONION RINGS – Soul-Food-Vegetables
1 cup buttermilk
1 cup milk
3 or 4 medium onions, thickly sliced about ¼ inch
1 cup all-purpose flour Vegetable oil

In a small bowl, combine buttermilk and regular milk; then soak onions in milk mixture for 5 minutes. Dip onion rings into flour; shake off excess. Re-dip into milk and then into flour again; shake. Fry in vegetable oil until golden brown. Yield: 4 to 6 servings.

OKRA CORN CASSEROLE – Soul-Food-Vegetables
6 ears corn
2 cups, cup-up okra
1/3 cup margarine
1 tablespoon margarine
3 medium tomatoes, chopped
1 tablespoon sugar
Salt and pepper to taste

Shuck corn. Wash and remove silk. Cut corn from cob. In a large skillet, cook and stir okra in 1/3 cup of margarine over medium heat until tender, about 5 to 7 minutes. Add corn and 1 tablespoon margarine. Cook uncovered until tender. Stir in tomatoes, sugar, salt and pepper. Cook uncovered until tomatoes are done, about 10 minutes. Yield: 6 servings.

ROASTED VEGETABLES – Soul-Food-Vegetables
3 medium potatoes, quartered
1/2 cup baby carrots
1 small onion, cut into wedges
1/3 cup olive oil
3 tablespoons lemon juice
3 cloves garlic, minced
1 tablespoon chopped fresh rosemary
1 tablespoon dried oregano
Salt and pepper to taste
1 green pepper, cut into 1/2-inch wide strips .

Preheat oven to 450 degrees. Combine potatoes, carrots, and onion in an ungreased 13×9 inch baking pan. In a small bowl, add olive oil, lemon juice, garlic, rosemary, oregano, salt and pepper. Drizzle the mixture over the vegetables.

Bake for 20 minutes. Remove baking dish from the oven and add green pepper. Toss to combine the green pepper with the other vegetables. Return the pan to the oven. Bake for 13 to 15 more minutes or until the vegetables and fork tender and brown on the edges. Serve hot.

SEASONED CABBAGE – Soul-Food-Vegetables
2 to 4 ounces Boiling meat, ham, turkey, ham hocks (your preference)
4 cups water
5 cups cabbage, quartered
3 tablespoons margarine
1 medium onion, chopped
Seasoned salt to taste
Black pepper to taste
1/2 teaspoon Red Pepper, optional

Boil meat with water in saucepan on medium heat until fork tender. Add cabbage, margarine, onion, salt, pepper, and red pepper if desired. Cover and cook until tender but not falling apart.

SOUTHERN FRIED CORN – Soul-Food-Vegetables
12 ears yellow corn
2 tablespoons flour 1/2 cup bacon grease (more or less to taste)
1 teaspoon sugar
1 cup margarine, soft
Salt and pepper to taste

Cut corn from cob then scrape a few cobs. For large kernels, make several cuttings before scraping. In a medium bowl, combine corn, flour, sugar, half of margarine, salt and pepper. Mix well. Heat bacon grease in skillet over medium heat. Add corn mixture to hot grease then add a half cup of water. Stir frequently.

Add remaining margarine; stir. Cook slowly over low heat, stirring frequently. Add only a half cup of water as needed during the cooking process to keep from sticking. Cook slowly for about 45 minutes to an hour or until corn is done and almost all moisture is absorbed. Yield: 6 to 8 servings.

TENNESSEE BAKED BEANS – Soul-Food-Vegetables
8 slices bacon, cut into 1 inch pieces
1 small onion, chopped
1/3 cup green pepper, chopped
2 (16 ounce) pork and beans, drained
1/3 cup brown sugar
½ cup chili sauce or ketchup

Fry bacon until crisp, drain on paper towel. Saute onions and green peppers in bacon grease until translucent. Add beans, brown sugar, chili sauce and bacon. Stir. Bake in a 350 degree oven for 45 minutes or until hot. Yield: 8 servings.

For great meal ideas to go along with these fresh Soul-Food-Vegetables, please visit our Soul Food Meals Center.

Cooking-Spices for Specific Food Groups

This guide include cooking-spices used most often and will assist you in matching foods with herbs and spices that best compliment their natural flavors.

It’s always a good idea to first test spices you’re not familiar with. Test with a 1/4 teaspoon to 1/2 teaspoon in the beginning and add more to taste.

Cumin, cayenne, chili, oregano, parsley, pepper, sage, thyme, salt, pepper, season salt.

Basil, bay, caraway, coriander, cumin, dill, marigold, marjoram, mint, sage, salt, pepper, season salt, savories, tarragon and thyme.

Breads & Cakes
Cinnamon, cumin, caraway, dill, marigold and marjoram, anise, fennel, and rosemary.

Duck and Goose
Dill, mint, onion powder, salt, pepper,, rosemary, sage, savories, tarragon.

Chives, dill, anise, basil, chervil, coriander, cumin, lemon balm, marjoram, mint, parsley, rosemary, sage, salt, savories, tarragon or thyme.

Fish & Shellfish
(cooking-spices) Anise, basil, caraway, chives, coriander, dill, fennel, hyssop, lemon balm, marigold, marjoram, mint, parsley, rosemary, sage, savories, tarragon; shellfish and fish, rosemary, and thyme.

Allspice, cardamom, cinnamon, cloves, coriander, ginger, mint.

Anise, basil, bergamot, chervil, coriander, cumin, dill, fennel, lemon balm, mint, marjoram, rosemary, sage, savories, tarragon and thyme.

Mint, basil, bay, caraway, coriander, cumin, dill, lemon balm, garlic, marjoram, rosemary, sage, savories or thyme.

Coriander, sage or tarragon.

(cooking -spices) Allspice, cinnamon, nutmeg.

Basil, celery seed, chives, coriander, dill, oregano, paprika, parsley, rosemary, tarragon, thyme.

Poultry/Chicken – Cooking-spices
Basil, bay, caraway, coriander, cumin, dill, lemon balm, marigold, marjoram, mint, rosemary and tarragon.

Anise, basil, bergamot, borage, caraway, chervil, chickweed, chives, comfrey, coriander, cumin, dandelion, dill, elder, hyssop, lemon balm, marigold, mint, parsley, salad burnet, roses, sweet cicely, tarragon and thyme.

Soups -Cooking-spices
(cooking-spices) Anise, chickweed, caraway, Anise, chives, cumin, dill, fennel, lemon balm, marigold, marjoram, mint, salad burnet, savories, tarragon, thyme.

Turkey – Cooking-spices
Sage, poultry seasoning, turkey seasoning.

Vegetables- Cooking-spices
Black pepper, red pepper, season salt, basil, sage, thyme, cloves, garlic salt, garlic powder, chili powder, parsley, rosemary, sage, ginger.

Cassandra Harrell is a Soul Food Advisor and recently owned a soul food restaurant and catering service. She taught coached cooking classes on preparing great soul food cuisine.

Collard-Greens – Recipe 911

Collard-Greens and Smoked Turkey is the focus for this Recipe 911.

Recipe 911 is designed for recipes that are not clear, or need more detailed information. I’ll take a soul-food recipe and explain how to put it together. I will go over in detail the process from start to finish so that you will understand the process.

Collard greens are found in the produce section in the grocer and can be purchased in bags already picked, washed, and cut. The problem: The greens and stems are cut up together in the bag. The stems are usually what most cooks disregard. I don’t buy greens in bags because once you pick the stems from the greens, you have less greens to cook. Also, ready-to-cook greens are more expensive.

Greens normally come in a bunch and usually 4 to 6 bunches (depending on size) are sufficient for a 4 pound recipe after the stems have been removed.

Make sure the leaves are a dark green color, healthy looking, and not wilted or have turned yellow.

1. Place greens in cool water in sink slightly higher than greens
2. Use both hands by dipping the greens in and out of the water
3. Repeat process 2 to 3 washings or until dirt and grit have been removed.

Once greens have been washed-
1. Remove large stem in middle of greens by folding the leaf vertically.
2. Pull greens away from stem starting from the top
3. Slice leaves into bite-size pieces by rolling several leaves together and slicing in 1/4 inch strips.
4. Disregard all stems.

Collard-Greens with Smoked Turkey Recipe
1 smoked turkey wing or 3 to 4 ounces smoked meat
2 quarts water
1 to 2 hot pepper pods or 1 teaspoon crushed red pepper
4 pounds of fresh collard greens
1 to 2 tablespoons sugar
1 tablespoon olive oil
2 tablespoons vinegar
1 medium onion, peeled and chopped
4 medium turnips, peeled and quartered
Salt and pepper to taste

Place turkey wing or smoked meat in large pot; add water and pepper pods. Cover. Bring to a boil; reduce heat and simmer until tender. Remove from heat, but do not drain. Break stems off of greens. Wash leaves thoroughly. Slice leaves into bite-size pieces by rolling several leaves together and slicing in one fourth inch strips.

Add greens, sugar, oil, vinegar, onion, salt and pepper to smoked meat. Let greens cook down in pot, then cover over medium heat for about 30 minutes. Add turnips and continue cooking until greens and turnips are folk tender. Serve with a slotted spoon. Makes 8 to 10 servings.

Collard greens are usually served with- chicken, or beef, along with either white or sweet potatoes, macaroni and cheese, and corn bread. Many soul-food kitchens also serve collard greens with sliced tomatoes, chopped onions, and chow chow, to complete the meal.

For more menu ideas visit our Soul-Food-Meals section.


Cutting the greens in ¼ inch strips will help them cook faster.

You can substitute turkey bits instead of smoked turkey wings. Turkey bits cooks faster than the wings.

Adjust your seasonings as you see fit. For example, you can omit the salt and use very little pepper.

You can add more onion if you like. I add onion in with my meat while cooking and then add more after the greens have cooked for about 20 to 25 minutes. It’s basically up to you.

I also add a few dashes of red hot sauce. It really don’t make them spicy, I think it just adds to the flavor.

Start with 1 red pepper pod or ½ teaspoon of red crushed pepper to determine if it’s too spicy for your taste. Just remember, red pepper carries heat.

Try different variations with seasonings and spices to come up with your unique blend. Once you’ve mastered the process, you’ll be on your way to making a great pot of collard-greens.

Join us next time for more Recipe 911. Good luck!


Cassandra Harrell is a Soul Food Advisor and recently owned a soul food restaurant and catering service. She has coached one-on-one sessions on preparing great soul food cuisine.


When fresh Soul-Food-Salads are placed on a menu, it never fails to delight the diners. Salad mean mixture and can include almost any exciting array of ingredients. You can add vegetables, meats, poultry, fruits, pasta, eggs, and cheese. Or you can create your own salad with ingredients that you love

Use your imagination when preparing your next salad. The possibilities are endless.

This section includes easy and simple, but fresh Soul-Food Salads including:

Creamy Macaroni Salad
Lettuce and Tomato Salad
Old-fashioned Cole Slaw
Saucey Egg Salad
Southern Potato Salad
Creamy Ham and Potato Salad
Fresh Beet Salad
Tuna and Macaroni Salad
Fresh Shrimp Salad
Chutney Chicken Salad
Mixed Vegetable Salad
Southern Broccoli Salad
Ham and Cole Slaw Salad
Pea Salad and Creamy Dressing
Black-Eyed Pea Salad
Layer Salad
Tomato and Corn Salad
Three Bean Salad
Watermelon Salad
Nutty Fruit Salad
Spinach and Egg Salad

Check back often, the list will always increase!

1 cup mayonnaise
2 tablespoons vinegar
1 tablespoon prepared yellow mustard
1 teaspoon sugar
1 teaspoon salt
¼ teaspoon pepper
8 ounces elbow macaroni, cooked, drained
1 cup sliced celery
1 cup chopped green
¼ cup chopped onion

Combine mayonnaise, vinegar, mustard, sugar, salt, and pepper. Stir in macaroni, celery, green pepper and onions. Cover; chill. Yield: 5 cups.

1 head lettuce, torn into bite size pieces
3 large tomatoes, cut into round size
½ cup celery, diced
6 eggs, hard boiled and sliced
1/2 cup diced bell peppers
1 medium onion, chopped
8 slices bacon, cooked and crumbled

2 cups Ranch salad dressing
1 1/2 tablespoons sugar
Grated cheese, optional

In a medium bowl, mix salad dress and sugar. Set aside. In a 9 X 12 inch casserole dish layer the following: lettuce, tomatoes, celery, eggs, peppers, onions, and bacon. Spread dressing on top of salad. Sprinkle grated cheese over top if desired. Yield: 6-8 servings

1 cup mayonnaise
3 tablespoons lemon juice
2 tablespoons sugar
1 teaspoon salt
1 teaspoon black pepper
6 cups shredded cabbage
1 cup shredded carrots
3/4 cup onion, chopped

Combine mayonnaise, lemon juice, sugar, salt, and pepper. Mix well. Stir in cabbage, carrots, onion. Cover and chill. Yield: 6 cups.

SAUCEY EGG SALAD – Soul-food-Salads
1- (8 ounce) package cream cheese, softened
3 tablespoons minced onions
3 tablespoons chopped green peppers
3 tablespoons chili sauce
3 hard-boiled eggs, finely chopped
1/2 teaspoon salt
1/2 teaspoon pepper

In a medium bowl, mix cream cheese, onion, peppers, chili sauce eggs, salt and pepper. Mix well. Serve on bread or crackers.

5 medium white potatoes
5 hard-cooked eggs, cooled, peeled, and chopped
1/3 cup celery
1/2 cup onion, finely chopped
1/2 cup green peppers, chopped
3/4 cup sweet pickle relish
1 tablespoons prepared yellow mustard
1 cup mayonnaise or salad dressing
1 cup red tomatoes, chopped
Season salt and Black pepper to taste

Peel and cut potatoes into cubes; cook potatoes in salted water, until fork-tender. Drain well.

In a large bowl, combine potatoes, hard-boiled eggs, celery, onions, green peppers, relish, and mustard. Mix well. Add mayonnaise, tomatoes, season salt and pepper to taste. Mix well. Sprinkle with paprika. Makes 6 to 8 servings.

2-1/2 pounds red potatoes, peeled and cubed
1 cup mayonnaise
1/2 cup sour cream
2 tablespoons Dijon mustard
1 teaspoon celery seed
1/2 teaspoon salt
1/4 teaspoon pepper
8 ounces Monterey Jack cheese, cubed
2 cups diced fully cooked ham
3/4 cup chopped fresh tomatoes
1/4 cup sliced green onions
1/4 cup minced fresh parsley

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain.

In a large bowl, combine potatoes, mayonnaise, sour cream, mustard, celery seed, salt and pepper; mix well. Add cheese, ham, tomatoes, and onions. Mix well. Add parsley on top. Cover and refrigerate for at least 2 hours.

FRESH BEET SALAD – Soul-food-Salads
1 (15 ounce) can whole beets
1/4 cup white sugar
1 teaspoon prepared mustard
1/4 cup white wine vinegar
1/4 cup diced red onion

Drain beets, reserving 1/4 cup liquid, and slice into 1/4 to 1/2 inch slivers. Add onions and toss. In a saucepan over medium heat, cook the sugar, mustard and reserved 1/4 cup liquid until dissolved.

Add vinegar and bring to boil; remove from heat and allow to cool. Pour over the beet slices and onions, toss and refrigerate for 4 to 6 hours. Remove from refrigerator and serve at room temperature.

12 ounces macaroni, uncooked
2 (6 ounce) cans tuna, drained
1 (15 ounce) can peas, drained
1 (15 ounce) can carrots, drained
1 (1 ounce) package dry Ranch-style dressing mix
1 cup mayonnaise
1/2 cup milk
Salt and pepper to taste
1 tablespoon Parsley

Cook macaroni according to package directions. Rinse under cold water and drain. In a large bowl, combine pasta, tuna, peas and carrots. In a separate bowl, whisk together the salad dressing mix, mayonnaise and milk. Stir into pasta mixture. Add salt, pepper, and parsley. Cover and refrigerate until chilled.

FRESH SHRIMP SALAD – Soul-food-Salads
1 pound medium shrimp – peeled and deveined
2 tablespoons butter
2 lemons, juiced
2 heads regular lettuce
2 tomatoes, chopped
2 stalks celery, chopped
1 cucumber, peeled and chopped
1/2 cup shredded carrots
1/3 cup vinaigrette salad dressing

In a large saute pan, melt butter over medium heat. Add the shrimp and lemon juice, cook until shrimp is slightly pink in color. Remove from heat and drain.

In a large bowl tear lettuce into bite-size pieces, add the tomatoes, celery, cucumber, carrots and cooked shrimp. Toss to combine. Top with your choice of dressing or vinaigrette.

1 cup mayonnaise
½ cup chutney
1 teaspoon curry powder
¼ cup fresh lime juice
½ teaspoon season salt
½ teaspoon black pepper
4 cups diced, cooked chicken breast
½ cup cashews, optional
1 tablespoon Parsley flakes

In a large bowl, whisk together the mayonnaise, chutney, curry powder, lime juice and salt and pepper. Add chicken and cashews if desired. Toss with the dressing until well coated. Add more mayonnaise to taste, if desired. Sprinkle parsley on top. Cover and refrigerate until serving.

1 (16 ounce) package frozen mixed vegetables
1 (15 ounce) can kidney beans, rinsed and drained
½ cup chopped celery
½ cup chopped onion
½ cup chopped green pepper
¾ cup sugar
½ cup vinegar
1 tablespoon cornstarch
Season salt and pepper to taste
½ teaspoon red ground pepper, optional

Cook the mixed vegetables on the stove with 1/2 cup water or in the microwave until crisp-tender. Drain; place in a large bowl. Add kidney beans, celery, onion and green pepper. In a saucepan over medium heat, bring sugar, vinegar and cornstarch to a boil, stirring constantly, until thickened. Cool slightly. Pour over vegetables and toss. Add salt, pepper and red pepper, if desired. Refrigerate.

4 cups broccoli floretts
1 medium carrot, shredded
2 cups shredded red cabbage
½ cup raisins, seedless
1 small sweet onion, chopped
1 (16 ounce) bottle coleslaw dressing
1 tablespoon parsley flakes

In a serving bowl, combine broccoli, carrots, red cabbage, raisins, and onion. Mix well, add dressing, continue to blend. Sprinkle parsley on top. Cover and refrigerate for at least 2 hours. Stir before serving.

2 cups shredded cabbage
1 cup diced fully cooked ham
¼ cup diced green pepper
2 tablespoons diced sweet red pepper
¼ cup vegetable oil
2 tablespoons cider vinegar
1 teaspoon sugar
½ teaspoon celery seed
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon paprika

In a bowl, toss the cabbage, ham, green and red peppers. In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, celery seed, salt, pepper and paprika; shake well. Pour over cabbage mixture and toss to coat. Refrigerate.

1 (15 ounce) can green peas, drained
8 bacon strips, cooked and crumbled
1 (8 ounce) can sliced water chestnuts, drained
¼ cup thinly sliced green onions.

¼ cup sour cream
4 teaspoons red wine vinegar
1 garlic clove, minced
½ teaspoon sugar
1/8 teaspoon salt
1/8 teaspoon black pepper

In a bowl, combine peas, bacon, water chestnuts and onions; set aside. Combine sour cream, red wine vinegar, garlic sugar, salt and pepper until smooth; pour over salad and toss to coat. Refrigerate for at least 1 hour. Yield: 6 servings.

BLACK-EYED PEA SALAD- Soul-food-Salads
1 cup dehydrated sun-dried tomatoes
2 (15 ounce) cans black-eyed peas, drained
½ small red onion, chopped
1 small green bell pepper, chopped
1 (6 ounce) package crumbled feta cheese
1/3 cup olive oil
¼ cup balsamic vinegar
1 tablespoon Dijon mustard
1 tablespoon honey

Place sun-dried tomatoes in a small bowl with enough boiling water to cover. Allow to sit 3 minutes, or until softened. Drain, and cut into strips. In a medium bowl, mix the sun-dried tomatoes, black-eyed peas, onion, bell pepper, and feta.

In a separate bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, and honey. Drizzle over the salad, and gently toss to coat. Refrigerate 1 hour before serving. Yield: 6 to 8 servings.

LAYER SALAD – Soul-food-Salads
1 pound bacon
1 large head iceberg lettuce – rinsed, dried, and chopped
1 red onion, chopped
1 can green peas, drained
10 ounces shredded Cheddar cheese
1 cup chopped cauliflower
1 ½ cups mayonnaise
2 tablespoons white sugar
1 cup grated Parmesan cheese

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.

In a large flat bowl, place the chopped lettuce and top with a layer of onion, peas, shredded cheese, cauliflower, and bacon.

Prepare the dressing by whisking together the mayonnaise, sugar and Parmesan cheese. Drizzle over salad and refrigerate until chilled. Yield: 10 to 12 serving.

TOMATO AND CORN SALAD – Soul-food-Salads
1 (16 ounce) package frozen corn
3 medium tomatoes, diced
½ cup Italian salad dressing
½ cup minced fresh basil
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon parsley

Place corn and a small amount of water in a microwave-safe bowl. Cover and microwave on high for 3 to 3-1/2 minutes or until corn is crisp-tender; drain. In a bowl, combine tomatoes, salad dressing, basil, salt and pepper. Stir in corn. Sprinkle with parsley. Serve immediately or refrigerate. Yield: 8 servings.

THREE BEAN SALAD – Soul-food-Salads
1 (15 ounce) can green beans. drained
1 pound wax beans, drained
1 (15 ounce) can kidney beans, drained and rinsed
1 onion, sliced into thin rings
3/4 cup white sugar
2/3 cup distilled white vinegar
1/3 cup vegetable oil
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon celery seed

Mix together in a large bowl green beans, wax beans, kidney beans, onion, sugar, vinegar, vegetable oil, salt, pepper, and celery seed. Let set in refrigerator for at least 8 hours. Yield: 10 to 12 servings.

TIP: This is a great crowd pleaser salad.

WATERMELON SALAD- Soul-food-Salads
3/4 cup halved, thinly sliced red onion
1 tablespoon fresh lime juice
2 cups watermelon, seeds removed and cubed
3/4 cup crumbled feta cheese
½ cup pitted black olive halves
2 tablespoons chopped fresh mint
3 tablespoons olive oil

In a small bowl combine onions and lime juice. Let stand for 10 minutes.

In a large bowl, combine the watermelon cubes, feta cheese, black olives, onions with the lime juice, and mint. Drizzle with olive oil and toss to blend. Yield: 6 servings.

NUTTY FRUIT SALAD – Soul-food-Salads
(20 ounce) can unsweetened pineapple chunks, drained
1 (15 ounce) can unsweetened dark sweet cherries, drained
1 ½ cups cubed cantaloupe
1 ½ cups cubed seeded watermelon
1 ½ cups cubed honeydew
1 ½ cups seedless grapes
1 cup cashews

3 tablespoons vegetable oil
3 tablespoons orange juice
3 tablespoons lemon juice
2 tablespoons sugar
¼ teaspoon paprika

Combine all fruit and cashews in a large bowl. In a small bowl, vegetable oil, orange juice lemon juice, sugar and paprika. Pour over fruit and toss to coat. Serve immediately.

SPINACH AND EGG SALAD – Soul-food-Salads
1 bunch fresh spinach – torn, washed and dried
12 fresh mushrooms, sliced
1 medium onion, thinly sliced
4 eggs
4 red tomatoes, chopped
Sea salt to taste
1/3 cup olive oil
1/8 cup rice wine vinegar

Place eggs in a saucepan and cover with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.

Combine the spinach, mushrooms, onion, chopped eggs and tomatoes; toss together and sprinkle with salt.

Whisk together the oil and vinegar. Pour over salad and toss to coat. Yield: 4 servings.

For great meal ideas to go along with these soul-food-salads, please visit our Soul Food Meals Center (see below).

A collection of easy appetizer recipes and menus

Do you have a favorite soul food appetizer? Or, do you ever wonder what appetizer foods and appetizer recipes that are appropriate for soul food parties? If so, you‘re come to the right place. I have compiled a list of popular recipes including soul food spaghetti, that are used most often for soul food parties. These familiar icons are requested most often when I operated my soul food catering business.

Next time you have a party, try a few of these appetizer recipes. They rate high among partygoers and I promise, if you love soul food, you’re love these easy appetizer recipes.

Hot Wings – An old time favorite – No matter what the reason hot wings just seem to fit just about any occasion. Rates high among appetizer foods.

Southern Fried Chicken Wings – A soul food appetizer favorite. Southern Fried Chicken Wings continue to be the talk of the party.

BBQ Beef Meat Balls – I used this one quite often on my catering menu. People love eating them probably because they are not just delicious they’re beef. The bbq sauce just give them a outstanding flavor. A great appetizer food.

Mini Smoked Sausages – These sausages are also a crowd pleaser. Make sure you have enough on hand–they go fast.

Soul Food Spaghetti – This dish is a real party favorite. It’s often served with hot or fried wings and helps stretch your menu. Another great appetizer food.

Assorted Cocktail Sandwiches – When you add these sandwiches to a soul food menu, you add variety for your guests. Instead of ham, turkey, or cheese, you could also fill with tuna, chicken, egg, or pimento salad. However, you make them, they’re still delicious.

Stuffed Mushrooms – A true crowd pleaser. Your guest will love these mushrooms. They also offer variety, texture, and a wonderful addition to any soul food appetizer menu. A wonderful appetizer food.

Country Deviled Eggs – Another catering menu favorite. For a more dressed up feel, add shredded cheddar cheese on top. My, my, what a treat.

Spicy Cheese Spread – This is an old party recipe I used to make – and it works wonders. Your guests will love this recipe. This is a good recipe to sample with different seasonings. Use your imagination and have fun.

Fresh Fruit Platter – No matter what type of food you’re used to serving, fresh fruit go with any menu in any culture. Don’t miss the opportunity to serve your guest what everyone love.

Shrimp dip/Spread – If your guests are shrimp lovers, they are going to love this recipe. It is sooooooo good until you just may want to double the recipe.

Favorite Dill Dip – Another healthy treat for your guests and a great addition to any menu. Great with raw veggies.

Easy Appetizer Recipes

Below are easy appetizer recipes. Try a few when hosting your next party.

Easy Appetizer Recipes

Southern Fried Chicken- Easy Appetizer Recipes
10 to 12 chicken Wings
1 cup all-purpose flour
Seasoned salt to taste
Black pepper to taste
1 teaspoon garlic powder
½ teaspoon red ground pepper, optional
1 teaspoon paprika
1 quart vegetable oil for frying
Season chicken with salt, pepper, garlic powder, red ground pepper, and paprika. Roll in flour. Knock off excess flour. Add 1/2 to 3/4 inch oil to a large, heavy skillet. Heat to approximately 365 degrees. Place chicken wings in hot oil. Cover, and fry until each side is golden brown. Drain on paper towels.

Hot Wings – Easy Appetizer Recipes
4 pounds chicken wings
Season salt and pepper to taste
4 cups vegetable oil
1/4 cup butter or margarine
2 teaspoons hot pepper sauce
1 teaspoon distilled white vinegar
Heat oil in a deep-fat fryer or large heavy pot to 375 degrees. Cut off tips, and separate each wing at the joint. Sprinkle with salt and pepper.

Place half of the wings in the deep fryer. When the wings are golden brown and crisp, remove them and drain well. Salt wings to taste. Add remaining wings and repeat frying process.

Once wings have drained a few minutes place in a large mixing bowl. Melt butter or margarine in a small saucepan. Mix in hot sauce and vinegar. Pour melted sauce over the cooked wings, and mix to coat the wings with sauce. Serve hot.

BQ Beef Meat Balls – Easy Appetizer Recipes
15 to 20 (1 inch meat balls), cooked
Barbecue sauce
Garlic Salt
Heat meat ball in microwave until hot. Drain. Sprinkle with salt and pepper. Coat with barbecue sauce and heat again. Serve on platter.

Mini Smoked Sausage – Easy Appetizer Recipes
8 to 10 Full-length smoked sausages, cooked
Barbecue sauce or cocktail sauce
Mustard greens for garnish
Heat sausage in microwave until hot. Cool slightly. Cut into 1 ½ to 2 inch pieces. Cover plate or platter with mustard greens. Arrange sausage nicely on top of greens. Serve with sauce on side.

Soul Food Spaghetti – Soul Food appetizers
1 pound ground beef or ground round
1 (6 to 8 ounce) package thin spaghetti
1 small onion, chopped
1 small green pepper, chopped
1 teaspoon minced garlic
1 teaspoon basil
1 (6 ounce) can tomato paste
1 cup water
1 (8 ounce) can tomato sauce
1/2 cup ketchup
1 cup grated cheddar cheese
2 tablespoons hot sauce (proceed with caution)
2 tablespoons Vegetable oil
Seasoned salt and pepper to taste
In a large pot, cook spaghetti according to package directions. Drain and set aside. In a large skillet, brown onions and green peppers in vegetable oil until slightly done. Add ground beef and brown. Drain. Return ground beef mixture to skillet and add tomato paste, water, tomato sauce, ketchup, minced garlic, basil, and hot sauce. Cook over low heat until well blended. And mixture start to thicken.

Add ground beef mixture to cooked spaghetti mixing well. Add salt, pepper and parsley. Mix well. Add more water if needed. Sprinkle grated cheese over spaghetti. Cover and simmer for 10 minutes. Yield: 10-12 servings. Serve hot.

Mini Cocktail Sandwiches
1 dozen mini dinner rolls
1 pound smoked ham, shaved
1 pound smoked turkey, shaved
Sandwich spread
Fresh parsley
Slice dinner rolls (be careful not to slice all the way through). Spread sandwich spread on bottom part of roll. Top spread with ham or turkey. Make 12 mini sandwiches. Serve on platter with fresh parsley inserted (stem down) periodically throughout. TIP: Also try tuna, chicken, egg, or pimento salad in place of ham or turkey. Delicious!!

Stuffed Mushrooms – Easy Appetizer Recipes
10 large fresh mushrooms
3 ounces cream cheese, softened
¾ cup grated Parmesan cheese
½ to 1 teaspoon garlic powder
1 tablespoon olive oil
Preheat oven to 375 degrees. Wash mushrooms, remove stems, hollow out and brush inside and out with olive oil.

In a medium-size mixing bowl, combine cheeses reserving 1/4 cup Parmesan cheese for later. Add garlic powder. Mix well. Stuff the cheese mixture into the mushroom caps. Arrange the caps on a cookie sheet.

Sprinkle mushrooms with the reserved Parmesan cheese. Bake 25 to 30 minutes, or until the cheese is bubbling and brownish color.

Spicy Cheese Spread
1 (8 ounce) cheddar cheese spread, soften
3 ounces of cream cheese, soften
Mix cheeses together
1 teaspoon yellow mustard
1 teaspoon hot sauce – (more if you dare)
Black pepper
Garlic powder
Mix cheeses together until soft. Add remaining ingredients. Serve with crackers.

Country Deviled Eggs – Easy Appetizer Recipe
12 eggs
1 to 1 ½ teaspoons mayonnaise
½ teaspoon yellow prepared mustard
2 teaspoons pickled relish
Salt an pepper to taste
Shredded cheddar cheese
Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water and cool. Peel and cut in half lengthwise. Remove yolks and combine with mustard, salad dressing, pickled relish, salt and pepper. Mix together until smooth. Refill each egg half with the yolk mixture and sprinkle with cheese and paprika.

Fresh Fruit Salad
Grapes, seedless
Strawberries, cut and capped
Wash and keep grapes whole. Wash and peel remaining fruit. Cut in quarter pieces and arrange on platter. Serve cold.

Shrimp Dip/Spread
1 16 ounce container sour cream
1 small can cocktail shrimp (devain them)
½ teaspoon garlic salt
Mash shrimp with fork. Gradually mix into sour cream. Add garlic salt – flavor to taste. (Don’t put too much garlic salt, it will spoil the taste.)

Favorite Dill Dip – Easy Appetizer Recipes
1 cup sour cream
1 cup mayonnaise or miracle whip
1 tablespoon onion flakes
1 tablespoon parley flakes
1 tablespoon dill weed (crushed)
1 tablespoon seasoned salt
Mix well and chill. Excellent with raw veggies.

Once you try these recipes, you’ll want to use them over and over again.

Suggested Soul Food Appetizer Menus

#1. Hot Wings
Soul food Spaghetti
Assorted Cocktail Sandwiches
Country Deviled Eggs
Spicy Cheese Spread w crackers
Fresh Fruit Platter

#2. Southern Fried Chicken Wings
Mini Smoked Sausage with BBQ sauce
Old-fashioned Party Spaghetti
Stuffed Mushrooms
Spicy Cheese Spread with crackers
Fresh Fruit Platter

#3. Hot Wings
BBQ Beef Meat Balls
Assorted Cocktail Sandwiches
Shrimp Dip/Spread
Country Deviled Eggs
Fresh Fruit Platter

#4. Southern Fried Chicken Wings
Mini Smoked Sausage with BBQ sauce
Assorted Cocktail Sandwiches
Shrimp Spread
Stuffed Mushrooms
Fresh Fruit Platter
Dill Dip with raw veggies

Whether you use the preplanned menus above or create your own, make sure you offer at least two to three meatsfrom the easy appetizer recipes–then incorporate other items. You could also add old-fashioned cole slaw and southern potato salad to your menu.

For example, with Suggested Menu #1, you may want to substitute the Assorted Cocktail Sandwiches for Old-fashioned Cole Slaw, OR

With Suggested Menu #3, you may want to substitute the Assorted Cocktail Sandwiches for Southern Potato Salad. Or, depending on your guests, you just may want to add a salad and keep the Assorted Cocktail Sandwiches on the menu.

Even though these are traditional appetizer foods, these salads are great fillers and offers additional options for your menu. Many cooks also add old-time favorites like collard greens and macaroni & cheese to their soul-food-appetizer menu. It’s basically up to you.

Host a soul-food-party real soon and treat your friends to their favorite appetizer foods. They’re thank you for it.