Easy Macaroni and Cheese Recipes

A Soul Food Classic

Why does everyone seem to love macaroni and cheese? Could it be because it’s American favorite food, or because it’s a soul food classic, or could it simply be because it taste sooooo good. Whatever the reason, this popular dish is a favorite among children and adults. And it can be served as a main course or a side dish.

There are numerous variations to preparing a macaroni and cheese recipe. It can be dressed up or down depending on your serving needs. There’s baked, creamy, and old-fashioned just to name a few. And this popular comfort food can be jazzed up and served as a complete meal to include vegetables such as broccoli or green beans, or meat such as sausage, bacon, chicken, ham, turkey, or beef. But whatever you call this comfort food, macaroni and cheese still remain a popular icon among young and old alike.

Macaroni and cheese is served on many southern tables all over and is often prepared as a side dish. Many associate this popular dish with their childhood. And it certainly brings wonderful memories to all of us. I remember growing up in Tennessee, my mother always served macaroni and cheese as a side dish. I loved it as a child even thought we didn’t have it often but when we did, it was certainly a treat in itself. It’s just something about the rich thick melted cheese that clings to the macaroni and the satisfying and fulfilling taste that it brings.

To bring back a few childhood memories, I have included my favorite macaroni and cheese recipes for you to try.

COMPANY MACARONI AND CHEESE
1 (8 ounce) package elbow macaroni, uncooked
1 (4-ounce) can mushroom stems and piece, drained
½ cup finely chopped pimento
1 ½ cups (8 ounces) cubed processed American cheese
2/3 cup evaporated regular or skimmed milk
3 tablespoons chopped onions
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
1/8 teaspoon black pepper
Parsley, dried

Cook macaroni as directed on package. In greased 1-½-quart casserole, mix macaroni, mushrooms and pimento. In a 2-quart saucepan over low heat, stir in remaining ingredients until cheese melts. Stir in macaroni; if desired, top with more cheese and sprinkle parsley on top. Bake in a 350 degree oven for 20 to 25 minutes or until bubbly. Yield: 6 servings.

OLD-FASHIONED MACARONI AND CHEESE
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
Parsley

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 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.

SPICY MACARONI CHEESE & SAUSAGE CASSEROLE – (A meal in itself) 1 (8 ounce) package uncooked elbow macaroni
1 pound processed cheese, cubed
1 (15 ounce) can mixed vegetables, drained
1 (10.75 ounce) can condensed cream of mushroom soup
2 teaspoons red hot sauce (more if you dare)
1 pound smoked sausage, HOT, sliced ( about 1 inch size pieces)
Black pepper
Parsley, dried

Preheat oven to 350 degrees. Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until tender; drain.

In a large bowl combine macaroni, processed cheese, mixed vegetables, mushroom soup, mushroom soup and 1/2 of a soup can of water, red hot sauce, and sausage. Mix well. Spray dish with cooking spray.

Transfer to a 9×13 inch baking dish. Sprinkle more cheese on top if desired; then sprinkle black pepper and parsley. Cover with aluminum foil and bake for 20 to 25 minutes. Yield: 8 to 10 servings. TIP: If too spicy, omit the red hot sauce and use mild sausage.

CREAMY MACARONI AND CHEESE
5 cups cooked macaroni – (approx 4 cups uncooked)
5 tbsp butter
2 eggs, slightly beaten
1/2 tsp salt
1/2 tsp pepper
3 cups milk
2 cups shredded sharp cheese
4 cups shredded mild cheddar cheese

Cook macaroni as directed on package. Do not overcook it. Drain macaroni in strainer. Place macaroni, butter, salt, pepper, milk, sharp cheese, and 3 cups of mild cheese in casserole dish. Mix eggs in a bowl first and then stir into mixture.

Cover everything with aluminum foil and cook for 45 minutes at 350 degrees. Uncover and add extra cup of cheddar cheese across the top. Bake uncovered for another 15 minutes. Yield: 6 to 8 servings.

Tip: Healthier Version: The milk, cheese, and margarine in any of these recipes can be substituted for low fat, fat free, or reduced fat versions. For a creamier dish, add additional milk.

Now stroll down for Popular Soul Food Menu Ideas.Popular Soul Food Menu Ideas for Macaroni and Cheese

Barbecue Chicken
Fresh Collard Greens
Macaroni & Cheese
Sliced tomatoes
Corn Bread Muffins
Barbecue chicken is a good choice with the old time favorite.

Oven Fried Chicken
Seasoned Green Beans
Macaroni & Cheese
Garden Salad w Dressing
Dinner Rolls
Another great meal idea with macaroni & cheese.

Old-fashioned Meat Loaf
Black-eyed Peas
Macaroni & Cheese
Oven Corn Bread
Meat loaf served with macaroni & cheese just go hand in hand.

Macaroni and Cheese & Sausage Casserole
Fresh Garden Salad with Light Dressing
Fresh Dinner Rolls
My family loves this meal combination. This is simply a meal in itself with the macaroni and cheese casserole.

For more meal ideas, Visit Soul Food Meals

Special-Occasion-Menus

Special Occasion Soul Food Menus

Choosing Special-Occasion-Menus for a special event is no mystery or big secret, you just need to know a few details and answer a few basic questions. You will soon be on your way to preparing a great soul food meal.

For example, if you’re hosting a party for someone special, you need to know what type of event you’re planning, the theme, and what type of food will be served for your soul-food meal. Once these questions have been answered, you can incorporate other food selections into the menu that would be appropriate for your guests and for hosting a great soul-food-meal.

Let’s say you’re hosting a graduation party for your cousin Kiera and about 10 of her family and friends. Kiera mentioned that she love soul food. Her favorite soul-food-meal include hot wings,

collard greens, and macaroni and cheese. By knowing the type of food that Kiera enjoy, you can take the above items and incorporate other selections that would compliment the menu that Kiera love.

Let’s look at the special-occasion-menu below:

SAMPLE MENU: Special-Occasion Menu

Hot Wings (halves)
Mini Cold Turkey Sandwiches
Collard Greens
Macaroni & Cheese
Assorted Fruit Salad
Country Deviled Eggs (halves)
Corn Bread Muffins
Homemade Lemonade

Suggested Serving Per Person:

3-4 hot wings , 1 to 2 turkey sandwiches, 6 to 8 ounces of collard greens, 4-6 ounces macaroni & cheese, ½ cup fruit, 1-3 halves deviled eggs, 1 corn bread muffin.

I took Kiera favorite soul-food-meal, hot wings, collard greens, and macaroni & cheese and incorporated a totally different selection, turkey sandwiches, to the menu.

Since this is a graduation party, an appetizer is appropriate. It offers variety and introduces a different item to the table. The mini turkey sandwiches will go well with hot wings, and offers an alternative for guests who don’t like hot wings. If you want to stay in the same food family, you could add oven fried wings instead of the turkey. Fresh cut fruit or a fresh vegetable tray are always a hit for this type of event. Deviled eggs and corn bread muffins compliment the collard greens.

Let’s look at another example for a special-occasion-menu and Soul-Food-Meal:

Let’s say that your grandpa Amos is celebrating his 70th birthday and you were asked to host a special dinner for him and 15 of his friends at the Lodge. What do you serve?

You just found out that Grandpa Amos love chicken. He says he don’t care how it’s prepared, just as long as it’s chicken. Well, you could bake it, grill it, fry it, or make chicken salad sandwiches. Let’s look at the menu below:

SAMPLE MENU: Special-Occasion-Menu

Baked Chicken Breast with Light Sauce
Beef Rib Tips
Seasoned Green Beans
Creamy Mashed Potatoes
Macaroni & Broccoli Salad
Assorted Fruit Platter
Dinner Rolls

Serving Suggestion Per Person:

1 chicken breast, 3 to 4 ounces rib tips, 4 to 6 ounces of each salad, ½ cup fruit, 1 dinner roll. If there are big eaters in the group, more servings per person is recommended. Always allow 2 to 5 additional servings for unexpected guests.

The above menu would please Grandpa Amos and his friends at the Lodge. You could also grill the chicken or serve barbecue chicken. I added beef rib tips for more variety and flavor to the menu – and for guests that prefer beef over chicken. There are several alternatives when you know the main food that the guest of honor enjoy.

IMPORTANT POINTS TO REMEMBER:

When planning special-occasion-menus, always prepare enough food to accommodate the guests. It’s better to have more food than you think you’re need than to run out. Running out of food will not sit well with the guests and will leave a bad impression on you.

DESSERT OPTIONS:

You could bake a treat from our soul food dessert menu keeping in mind what the guest of honor enjoy. There are several recipes that would be appropriate for either occasion. The red velvet cake or the pineapple cake are good selections.

A few years ago I catered a 50th birthday party and I baked a red velvet cake and doubled the recipe to serve more guests. I made the recipe as directed and baked it in a half-sheet cake pan. I also discovered that by doubling a pineapple cake recipe the results work just as well for satisfying large groups.

For dessert options, check out our Soul-Food-Dessert page.

When planning a special-occasion-menu for someone special, always take into consideration the type of foods they enjoy. By doing this, you’ll create a menu that everyone will be talking about for a long time.

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.

Common Used Soul-Food

This list is include food that are commonly used sorted by category and is a guide when putting together great soul-food menus.

Entrees
Barbecue, chicken, pork, beef, ham, turkey, fish, beef stew, liver, wild game, neck bones (beef or pork), ham hocks, chitterlings

Fresh Fruits
Watermelon, cantaloupe, mango, pineapple, peaches, pears

Homemade Desserts
Cakes, pies, puddings, cobblers – regular and fruit

Homemade Breads
Oven corn bread, hoecakes, hot water corn bread, spoon bread, biscuits, cracklin’ bread, hush puppies dressing, rolls

Miscellaneous
Molasses, sweet sorghum, groundnuts

Pasta/Rice
Spaghetti, macaroni & cheese, rice, grits, dumplings

Vegetables
Sweet potatoes, white potatoes, collard greens, mustard greens, turnip greens, green (or string) beans, black eyed-peas, cow peas, cabbage, okra, turnips, beets, corn, butter beans, tomatoes, crowder peas, pinto beans, white beans, lima beans, baked beans, green peas, hominy

Seasonings
Onions, garlic, vinegar, black pepper, red pepper, hot pepper pods, seasoned salt, soul-food seasoning, cinnamon, nutmeg, allspice, cumin, chili powder, parsley, basil, rosemary, sage, poultry seasoning, , vanilla extract, flavored extract, thyme, chives, dill, tarragon

Condiments
Hot sauce, chow chow (pickled relish), sliced red tomatoes, chopped onions, homemade gravy

Cooking Methods
Frying, baking, grilling, boiling, and roasting

Cooking methods vary depending on the type of meal you’re putting together and can be prepared in many different ways. This helps balance out a well-planned menu. Chicken is not always fried and can be baked, roasted, or grilled as well. I remember my mom, making barbecue chicken on Sundays which for us was a real treat.

Vegetables are still a big part of Southern and soul-food menus. Of course, no dining experience is complete without homemade corn bread served with collard greens or black-eyed peas.

Seasonings add flavor and often brings out the natural taste of food. Homemade desserts were popular in the early years and are still a staple in many kitchens today. You know there’s nothing that take the place of a good homemade peach cobbler after that perfect meal.

For more great menu ideas, please visit our Soul-Food Meals, (see below) section for planning your next meal.

Talking about all this food has made me hungry. I guess I’ve head over to the Soul-Food-Meals section now. Come join me!

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

Soul-Food-Low-Fat-Recipes

This section include soul-food-low-Fat-recipes and family favorites. Whether you’re weight conscious, or just want to eat healthy, the family will benefit from low-fat meals. You may be surprised to discover how many calories you can eliminate just by switching to reduced-calorie or low-fat versions of items such as mayonnaise, margarine, milk, and cheese.

There are so many reduced fat foods on grocery shelves today that is makes cutting back a lot easier than it was ten years ago. You’ll find that you can still enjoy your favorite foods, if you make a conscious effort at knowing to prepare them. The recipes below will give you a head-start on preparing great low-fat meals.

The following reduced-fat and soul-food-low-fat-recipes are included in this section:

Low-Fat Oven Fried Chicken
Low-Fat Carrot-Raisin Salad
Broccoli Cauliflower Salad
Apple Pear Salad
Reduced-Fat Macaroni & Shrimp Salad
Oven Barbecued Chicken
Low Calorie Beef Stew
Cottage Cheese Topping for Baked Potatoes
Quick and Easy Salad Dressing
Sour Cream Dressing
Southern Pineapple Salad
Low-Fat Oatmeal Raisin Cookies
Low-Fat Southern Crumb Cake
Low-Fat Brownies
Low-Fat Lemon Icebox pie

LOW-FAT OVEN FRIED CHICKEN – Soul-food-low-fat-recipes
1 teaspoon paprika
1/2 teaspoon salt
1/8 teaspoon garlic powder
1/2 teaspoon onion salt
1 egg
2 large fryers, cut up
1 cup crushed corn flakes
1/4 cup chicken stock or bouillon

Combine seasonings and egg. Dip chicken pieces into egg mixture; coat with corn flakes. Place in baking dish. Add stock; cover tightly. Baked in preheated 375 degrees oven for 30 minutes. Uncover; bake for 30 minutes longer. Yield: 6 servings.

LOW-FAT CARROT-RAISIN SALAD – Soul-food-low-fat-recipes
3 cups carrots, shredded
1 cup crushed pineapple, drained
1 cup raisins, seedless
2 cups red apple, chopped, unpeeled
1 cup light mayonnaise

Mix carrots, pineapple, raisins and apples together. Add mayonnaise. Chill. Yield: 8 to 10 servings.

BROCCOLI CAULIFLOWER SALAD – Soul-food-low-fat-recipes
1 bunch broccoli
1 small cauliflower
1 small onion, chopped

DRESSING
1/2 cup light sour cream
1 cup light mayonnaise
1 tablespoon vinegar
1 teaspoon sugar
dash of Worcestershire sauce
6 stripes of turkey bacon, cooked and crushed up

Break up broccoli and cauliflower; toss with onion. In a separate bowl, mix all ingredients in dressing together except crushed turkey bacon. Mix well. Pour dressing mixture over broccoli and cauliflower. Mix well. Put crushed turkey bacon on top of vegetables. Serve cold. Yield: 8-10 servings.

APPLE PEAR SALAD – Soul-food-low-fat-recipes
2 medium apple, sliced
2 medium pears, sliced
1 medium stalk celery, sliced
2 tablespoons fresh orange juice
1 teaspoon grated orange rind
1 tablespoon honey
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Lettuce leaves

In large mixing bowl, mix apples, pears and celery slices. In a tightly covered container, shake orange juice, honey, cinnamon and nutmeg. Pour over apple mixture; toss until completely coated. Cover and refrigerate for 1 hour. Before serving, arrange apple mixture on lettuce leaves. Yield: 8 servings.

REDUCED-FAT MACARONI & SHRIMP SALAD – Soul-food-low-fat-recipes
1 (8-ounce) package macaroni
1 cup chopped celery
1/2 cup green peppers
1/2 cup chopped onions
1/4 cup chopped pimiento
1 pound cleaned, cooked medium shrimp
1/2 cup light mayonnaise
1 tablespoon fresh lemon juice
1/2 cup light sour cream
Salt and pepper to taste
1/4 cup chopped parsley

Cook macaroni according to package directions; drain and rinse in cold water. Combine cold macaroni with celery, green peppers, onions, pimiento and shrimp. Add mayonnaise, lemon juice, sour cream, salt and pepper to macaroni mixture, mixing well. Chill a few hours. When ready to serve, sprinkle with parsley. Yield: 4-6 servings.

Oven Barbecued Chicken – Soul-food-low-fat-recipes
2 1¼ pound boilers, quartered
1/4 cup water
¼ cup vinegar
2 tablespoons chili sauce
1 teaspoon salt, (optional)
¼ teaspoon pepper
1 teaspoon paprika
1 teaspoon Worcestershire sauce
¼ teaspoon dry yellow mustard
½ teaspoon liquid sweetener
2 tablespoons grated onion
1 clove or garlic, minced

Place quartered chicken in baking dish. Combine water and remaining ingredients in a saucepan; bring to a boil. Pour over chicken. Bake in preheated 375 degree oven for about 1 hour or until chicken is tender. Yield: 4 servings. 125 calories per serving.

Low Calorie Beef Stew – Soul-food-low-fat-recipes
1 to 1 ½ cups cubed cooked beef stew
1 onion, chopped
1 medium potato, cubed
1 green pepper, chopped
1 stalk celery
1 large carrot, diced
½ teaspoon oregano
¼ teaspoon pepper
1 tablespoon dried parsley leaves
½ teaspoon paprika
Salt to taste (optional)
½ teaspoon garlic salt
1/2 cup tomato juice or water

Place beef in 1-quart pan; add remaining ingredients. Cook over low heat until vegetables are tender, stirring occasionally. Yield 3 servings. 175 calories a serving.

Cottage Cheese Topping for Baked Potatoes – Soul-food-low-fat-recipes
½ cup dry cottage cheese
¼ cup sour cream, light
1 tablespoon snipped chives
1 teaspoon minced onions, (optional)
½ teaspoon minced garlic, (optional)
¼ teaspoon salt
Sprinkle of parsley
Dash of pepper

Combine all ingredients in blender container; cover. Blend at high speed for 1 minute or until mixture is creamy. Serve on baked potatoes.

Quick and Easy Salad Dressing – Soul-food-low-fat-recipes
½ cup tomato juice
2 tablespoons lemon juice or cider vinegar
1 tablespoon minced onion
¼ teaspoon salt
1/8 teaspoon pepper

Combine all ingredients: Mix well. Chill. Yield ½ cup dressing.

Sour Cream Dressing
8 ounces large curd cottage cheese
½ teaspoon salt
¼ cup skim milk
¼ teaspoon lemon juice

Place all ingredients in blender container; cover. Blend until smooth, scraping sides of container occasionally. Yield: 1¼ cups.

Southern Pineapple Salad – Soul-food-low-fat-recipes
6 carrots, shredded
1 8 ½ ounce can crushed pineapple, drained
1 11 ounce can mandarin oranges, drained
1 tablespoon lemon juice
1 teaspoon sugar or artificial sweetener to taste
¼ cup low-calorie salad dressing or low-fat mayonnaise

Combine carrots, crushed pineapple, orange sections, lemon juice and sugar. Serve with salad dressing. Yield: 4-6 servings.

REDUCED-FAT OATMEAL RAISIN COOKIES – Soul-food-low-fat-recipes
1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon shortening
1/4 cup applesauce
1/2 cup white sugar
1/2 cup brown sugar
1 egg, or 1/2 cup substitute
1 teaspoon vanilla extract
1 1/3 cups oats
1/2 cup raisins

Preheat over to 375 degrees. Lightly spray cookie sheet. In a large bowl, mix flour, baking powder, baking soda and salt. In a separate bowl, mix together shortening, applesauce, white sugar, brown sugar, egg and vanilla until shortening breaks into pea-sized pieces. Add flour mixture to applesauce mixture. Mix well. Fold in oats and raisins.

Drop rounded teaspoon onto cookie sheet about 2 inches apart. Bake for 10 to 12 minutes. Remove from oven and cool.

LOW-FAT SOUTHERN CRUMB CAKE – Soul-food-low-fat-recipes
2 cups flour
1/2 cup margarine, reduced fat
1 cup sugar
1 teaspoon cinnamon
1 teaspoon cloves
1/4 cup egg substitute
1 cup milk, reduced fat
1 teaspoon baking soda
1 teaspoon vanilla extract

Cut margarine into flour and sugar until crumbly. Remove 1/2 cup of the crumbled mixture; set aside for topping, add remaining ingredients to remaining flour mixture; beat until smooth. Pour batter into greased 9 X 12-inch pan; sprinkle remaining topping over butter. Bake in preheated oven at 350 degrees for 30-35 minutes. Yield: 8 servings.

REDUCED-FAT BROWNIES
2/3 cup all-purpose flour
3/4 teaspoon soda
1/4 teaspoon salt
1/3 cup margarine, reduced fat
1 square unsweetened chocolate
2 eggs
3 tablespoons milk
1 cup sugar replacement
1 teaspoon vanilla extract
1/2 cup chopped nuts

Mix flour, soda and salt. Melt margarine and chocolate over hot water (use double boiler). Beat eggs well; add sugar replacement gradually, beating well. Blend chocolate mixture, milk, eggs, and vanilla together. Mix in flour mixture, then nuts. Spread in greased 8-inch square pan. Bake at 350 degrees for 15 minutes. Cool. Cut into squares. Yield: 25 brownies.

Double Broiler: If you don’t have a double boiler, you can make you own by placing a slightly smaller pot into a larger pot. The larger pot will hold the hot water. Place margarine and chocolate in small pot to melt. This method is used to prevent the chocolate from burning.

REDUCED-FAT LEMON ICEBOX PIE
3 lemons, squeezed
2 egg yolks
1-1/2 cans eagle brand milk, reduced fat
1 graham cracker crust, reduced fat

Mix lemon juice from squeezed lemons and egg yolks together. Mix well. Gradually add milk. Pour into graham cracker crust.

TIP: In case your were wondering, the lemon juice will cook the egg yolks during the mixing process.

A Family Collection of Soul-Food-Recipes

This section include a Collection of Soul-Food-Recipes of the past with short stories and wonderful memories.

I personally wanted to share this section with you of Family recipes from our treasured collection. This is my favorite part of this soul food journey. I had to include a special button on this website just for these recipes. I love talking about old recipes, especially Soul-Food-Recipes, and thinking about family and good times and the wonderful meals we‘re shared over the years.

This section include recipes that were mainly used in the early years, by my family’s first generation of Southern cooks. These wonderful recipes are my family’s treasure and a keepsake collection.

Remember in the Brief History of Soul food, how the African American slaves verbally exchanged recipes with each other. Well, in later years, the instructions for those recipes were translated in a more readable form–which are included below.

You know back then, you really had to know how to cook to even tackle some of the dishes that our ancestors made. And since the History of Soul Food was not recorded in history books when I was growing up for all to enjoy, the stories were shared by generations of family members and by people like myself who grew up around soul food–and wonderful story tellers.

I remember my grandmother telling me stories about her cooking experiences, and my mother remembered her mother telling her stories about her cooking experiences. AND these stories were not lost, but were passed down to other generations. So, you see, the History of Soul Food and Soul-Food-Recipes did exist.

Read each of these wonderful stories and enjoy them as my family have for many generations. Now I understand what my grandmother meant when she used to lift her hands to the sky and say, “I wouldn’t take nothin’ for my journey”.

A Collection of Soul-Food-Recipes from 3 Generations of Southern Cooks

Hummingbird Cake – Soul-Food-Recipes
A few Southerners say that the Hummingbird cake got its name by people simply humming when they ate this cake. Through an investigation of the ingredients used in the cake, it is suggested that this dessert was developed in the 20th century.

The Hummingbird Cake is one of my family’s favorite desserts. My grandmother used to make this cake on Sundays. She said they would enjoy it after dinner late in the evening. She often had the minister over for Sunday dinner and when she got ready to serve the cake, they would start humming church hymns as they began eating it. This cake holds wonderful memories of the past.

HUMMINGBIRD CAKE – Soul-Food-Recipes
3 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups canola oil
3 eggs
1 (8 ounce) can crushed pineapple, drained
2 cups mashed bananas
1 (8 ounce) package cream cheese, softened
1/4 pound butter, softened
1 pound confectioners’ sugar
1 teaspoon vanilla extract

Preheat oven to 350 degrees. Grease and flour 2 – 9 inch round cake pans. Sift together the flour, sugar, baking soda and salt. Set aside.

In a large bowl, combine the oil, eggs, pineapple, bananas and nuts. Add flour mixture, and mix together by hand.

Pour batter into prepared pans and bake for 1 hour or until a toothpick inserted in center comes out clean. Remove from oven and cool on racks.

Prepare the frosting by blending together the cream cheese, butter, sugar and vanilla until smooth. Evenly spread frosting on middle, sides and top of cake.

Grandma’s Old-fashioned Pound Cake – Soul-Food-Recipes –
The pound cake, most known as a rich cake, originally contained a pound of each of the main ingredients, including flour, sugar, and butter. That’s where the pound cake get its name.

When I was a young girl, my grandmother didn’t have a mixer, so I to used count with her–as she beat this cake 300 strokes by hand before baking. She baked it sometimes during the week and serve it after we finished our meal.

GRANDMA’S OLD-FASHIONED POUND CAKE – Soul-Food-Recipes
1 1/2 cups butter or margarine, softened
3 cups sugar
1 teaspoon vanilla
1 tablespoon fresh lemon juice
1 teaspoon grated lemon rind
6 eggs
3 cups all purpose flour, shifted
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup evaporated milk

Heat oven 325 degrees. Grease and flour a 10-inch tube pan. Beat butter in large mixing bowl until light and fluffy. Add sugar, 1/2 cup at a time, creaming well after each addition. Stir in vanilla extract, lemon juice, and rind.

Add eggs, one at a time, blending well after each addition. In a separate bowl, sift together flour, baking powder, and salt; then add to creamed mixture alternately with milk. Stir well after each addition. Pour into greased and floured pan.

Bake until wooden pick inserted in center comes out clean, about 60 to 70 minutes, depending on oven. Cool 20 minutes, remove from pan. Yield: 1 Cake.

Pineapple Upside Down Cake – Soul-Food-Recipes
Food historians believe that pineapple upside-down cake has been around since the late 1800s. Some say the first ones were call “skillet cakes” because they were often cooked in a skillet on top of the stove instead of in the oven. Back then, the traditional method for heating was by wood or coal which could be very unreliable.

My mother, Mamie, and sister Debra Simmons from Gates, Tennessee, always made pineapple upside down cake in a skillet. Today, my sister still bake her pineapple upside-down cake in a skillet. But the only difference is she bakes it in the oven. She often say that baking this particular cake in a skillet makes the best cake. I have to agree with her.

PINEAPPLE UPSIDE DOWN CAKE – Soul-Food-Recipes
4 eggs
1/2 cup butter
1 cup brown sugar, light
1 (20 ounce) can sliced pineapple
10 maraschino cherries, halved
1 cup sifted cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup white sugar
1 tablespoon butter, melted
1 teaspoon vanilla extract

Preheat oven to 325 degrees. In a 10 inch heavy iron skillet, melt 1/2 cup butter over very low heat. Remove from heat, and sprinkle brown sugar evenly over butter.

Arrange pineapple slices to cover brown sugar mixture. Place cherries inside pineapple; set aside.

In a medium bowl, sift together flour, baking powder, and salt. Separate the eggs into two bowls. In a large bowl, beat egg whites just until soft peaks form. Add granulated white sugar gradually, beating well after each addition. Beat until stiff peaks form.

In a small bowl, beat egg yolks at high speed until very thick and yellow. With a wire whisk or rubber scraper, using an over-and-under motion, gently fold egg yolks and flour mixture into whites until blended. Fold in 1 tablespoon melted butter or margarine and almond extract. Spread batter evenly over pineapple in skillet.

Bake for 30 to 35 minutes, or until surface springs back when gently pressed with fingertip. Loosen the edges of the cake with table knife. Cool the cake for 10 minutes before inverting onto serving plate.

Egg Custard Pie – Soul-Food-Recipes
My mother made this pie quite often for our family especially during holidays . It was my father’s favorite pie. She had to bake at least two pies for everyone to get a piece. It disappeared that fast. My father once told me that his mother made this pie on Sundays and holidays when he was growing up. Some things just never change.

EGG CUSTARD PIE – Soul-Food-Recipes
1 (9-inch) deep pie crust
4 slightly beaten eggs
1/2 c. sugar
1/4 tsp. salt
1/2 tsp. vanilla
1/8 tsp. lemon extract
2 1/2 c. scalded milk
1/2 teaspoon Nutmeg

Chill pie shell while making filling. Blend eggs, sugar, salt, vanilla, and lemon extract. Gradually stir in scalded milk. Stir in nutmeg. Pour into chilled unbaked pie shell. Bake at 400 degrees for 25-30 minutes. Pie is done when knife inserted halfway between outside and center of custard comes out clean.

Southern Pecan Pie – Soul-Food-Recipes
When I was a teenager, I inherited this recipe from Maude Jenkins from Ripley, Tennessee. After high school I worked during the summer at a the senior citizen complex where Ms. Jenkins visited everyday.

The Center was having their annual bake sale and I was invited to attend. I was unsure if I should attend at first, after all I was only 17 years old. Well I decided to attend and boy am I glad I did. Ms. Jenkins insisted that I take a piece of her Southern Pecan Pie. It was the best pecan pie I ever tasted.

Ms. Jenkins’s mother gave her this recipe after she got married. This recipe is over 100 years old and it’s not too sweet. When I make this pie, my husband can’t stop eating it. If you love pecan pie, you’re love this recipe.

Original Chess Pie – Soul-Food-Recipes
This recipe has been in my family for more than 100 years. It was my aunt Clara’s favorite dessert. She made it often for her ailing father and it was especially popular during the holidays. I remember as a youngster, when she baked this pie, you could smell it all the way up the street.

ORIGINAL CHESS PIE – Soul-Food-Recipes
1 1/2 cups sugar
1 tablespoon cornmeal
1 tablespoon all-purpose flour
3 eggs
1/2 cup butter
1 teaspoon vanilla extract
1 teaspoon vinegar
4 tablespoons milk
1 9-inch unbaked pie shell

In a large bowl, mix together, sugar, cornmeal, four, eggs, butter, vanilla and vinegar. Add milk and mix well. Pour into unbaked pie shell. Bake at 350 degrees for 40-45 minutes or until firm in the middle. Yield: 6-8 servings.

Red Velvet Cake – Soul-Food-Recipes
This cake has been in our family for many years. It’s a good choice to serve for special occasions. I made this recipe for two of my cousin’s graduation parties, and my niece’s baby shower.

One year, my sister Debra and I were celebrating her wedding anniversary and my birthday. I made this cake and our guests just love it. It was a nice change from the traditional birthday cake. Try it for your next celebration.

RED VELVET CAKE – Soul-Food-Recipes
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cocoa
3/4 cup vegetable oil
1 1/2 cups white sugar
2 eggs
1 ounce bottle red food coloring
1 cup buttermilk
1 teaspoon baking soda
1 teaspoon distilled white vinegar
1 teaspoon vanilla extract
¾ cup milk
½ cup sugar

In a large bowl, sift flour, baking powder, salt and cocoa. Cream oil and 1 ½ cups sugar. Add eggs one at a time; beat well after each. Add food coloring; mix until well blended. Combine buttermilk and soda. Mix well; add to oil-sugar mixture alternately with dry ingredients. Add vinegar and vanilla. Mix well.

Spoon into 2 greased 9-inch round pans. Preheat oven to 350 degrees and bake for 25 to 30 minutes. Combine milk and remaining sugar in a saucepan. Bring to boil. Spoon evenly on each layer. Cool and frost.

Cream Cheese Frosting
1 (8 ounce) package cream cheese, softened
1/2 cup Margarine, softened
1 teaspoon vanilla extract
1 pound confectioners’ sugar
1/2 cup chopped pecans

In a mixing bowl, combine cream cheese, margarine and vanilla. Beat until smooth. Gradually add sugar while beating. Mix well. Stir in nuts. Spread over cooled cake layers. Yield: 10 to 12 servings.

Country Banana Pudding – Soul-Food-Recipes
This is my favorite old-fashioned banana pudding. My mother made this recipe many years ago the traditional way using a double-broiler. She called it her Country Banana Pudding. It’s takes a little more time to make, but it’s well worth it. It’s not a rich recipe, just plain good. It has brought many smiles to many faces.

The custard for this pudding can be made 3 to 4 days in advance and stored in an air tight container in the refrigerator. A few days later, put together the rest of the pudding the day of serving. This pudding was also very popular among my catering customers.

COUNTRY BANANA PUDDING – Soul-Food-Recipes
1 large can evaporated milk
1 cup regular milk
4 egg yolks ( reserve whites for topping)
1 cup sugar
1 teaspoon vanilla extract
6 to 8 ripe bananas
Vanilla Wafers

Heat evaporated and regular milk in double boiler over medium heat. Let milk get hot, but not boiling. In a separate mixing bowl, separate the egg yolks from the whites. Slightly beat egg yolks.

Pour hot milk mixture into egg yolks. Mix well. Add sugar and continue to stir. Return milk mixture to double boiler, stirring occasionally for about 20 to 30 minutes or until mixture thickens. Remove from heat and add vanilla. Stir. Let cool. Line the bottom and sides of a 9X13 pan with vanilla wafers.

Slice bananas on top of wafers alternating with wafers and bananas until you have 2 to 3 layers. Pour pudding mixture over bananas and wafers. Top with Meringue. Yield: 10-15 servings.

MERINGUE
4 egg whites
1/4 cup sugar
1/4 teaspoon cream of tartar

In a clean bowl, beat egg whites and cream of tartar on high speed until peaks began to form, but not dry. Add sugar gradually. When it peaks, spread it on top of pudding and place in the oven on boil to slightly brown.

Old-fashioned Chocolate Cake – Soul-Food-Recipes
My mother-in-law use to make this wonderful chocolate cake for her family. When my husband and I were dating, I used to visit her when she prepared this cake. She loved to bake and it certainly shown when she made this cake. The cream cheese chocolate frosting just makes this delicious cake even better.

OLD-FASHIONED CHOCOLATE CAKE – Soul-Food-Recipes
3 cups all-purpose flour
2 cups white sugar
1/2 cup unsweetened cocoa powder
2 teaspoons baking soda
1/2 teaspoon salt
2 cups hot brewed coffee
2/3 cup vegetable oil
2 tablespoons vanilla extract

Preheat the oven to 350 degrees. Grease and flour a 9×13 inch baking pan. In a medium bowl, stir together the flour, sugar, cocoa, baking soda and salt. Add hot coffee, oil and vanilla, mix until smooth. Pour into the prepared pan. Bake for 45 to 55 minutes or until tester comes out clean. Frost with Chocolate Frosting.

4 (1 ounce) squares unsweetened chocolate
1 (8 ounce) package cream cheese
4 cups confectioners’ sugar
1 tablespoon vanilla extract
1/8 teaspoon salt
2 tablespoons evaporated milk

Ingredients must be room temperature. Melt the chocolate in a double boiler or microwave oven. In a large bowl, beat cream cheese until fluffy. Pour melted chocolate into cream cheese and mix on medium speed until well blended. Add vanilla, and salt. Slowly mix in the confectioners sugar.

Scrape the sides of the bowl and increase mixer speed to medium-high. Slowly add evaporated milk until the frosting is spreading consistency.

Orange Sweet Potato Pie – Soul-Food-Recipes
This pie was also a favorite in our house. My mother made it quite often and the smells of cinnamon and nutmeg was apparent throughout our house. I have eaten many sweet potato pies, but this one is truly the very best I’ve ever had. Make sure you don’t leave out the grated orange peel. It makes the pie deliciously different. Try it!

ORANGE SWEET POTATO PIE – Soul-Food-Recipes
4 large sweet potatoes
3 eggs, slightly beaten
2 cups granulated sugar
1/2 cup of brown sugar
1 stick of butter or margarine
1 cup of pet milk
1 1/2 tablespoons of cinnamon
1 1/2 tablespoons of nutmeg
1 1/2 tablespoons of finely grated orange peel (don’t leave out)
1 teaspoon vanilla extract
1 unbaked pie crust

Preheat oven to 375 degrees. Clean and rinse sweet potatoes. Place into deep cooking pot and boil until tender. Drain and remove skin. Place mashed potatoes in large mixing bowl. Add eggs and butter. Blend for 2 minutes with electric mixer. Add granulated sugar, brown sugar, and milk. Continue beating then add cinnamon, nutmeg, orange peel, and vanilla. Blend well.

Prick bottom and sides of thawed crust with fork; sprinkle lightly with granulated sugar, about 1 teaspoon. Place pie crust in over for 5 minutes or until crust rises or is lightly browned, let cool. Pour pie mixture into pie crust and bake for 35 to 40 minutes or until done. Cool for 30 minutes, then refrigerate. Yield: 6 to 8 servings

Elnora’s Sweet Milk & Jelly Cake – Soul-Food-Recipes
This cake was first introduced to our family many years ago by our good friend and neighbor, Elnora Bell from Halls, Tennessee. I remember this cake so well as she prepared it on many occasions. Elnora was the type of person to just bake whenever she felt like it. It really didn’t have to be for anything special.

Elnora is no longer with us, but her daughter and good friend of mine, Carolyn Conley from Ripley, Tennessee gave me this recipe to include in this section. The next time you want to create memories, bake this cake. It’s a delightful change and a special addition to traditional soul-food desserts. Thank you Carolyn!

ELNORA’S SWEET MILK & JELLY CAKE – Soul-Food-Recipes
1 cup margarine, softened
2 cups white sugar
5 eggs
3 cups self-rising flour
1 cup whole milk
1 teaspoon vanilla flavoring
1 teaspoon lemon flavoring
2 cups strawberry jelly

Preheat oven to 350 degrees. Grease and flour a 9×13 inch pan. In a large bowl, beat eggs, sugar, and margarine together. Add flour a little at a time. Beat. Add milk and beat with mixer. Add flavorings. Pour batter into the prepared pan. Bake for about 1 hour or until the center springs back when pressed lightly. Spread strawberry jelly over the cake while it’s warm.

Old-fashioned Peach Cobbler – Soul-Food-Recipes
I was a teenager when I first made this cobbler. My grandmother grew peaches in the backyard and I remember baking this cobbler for the first time. It turned out pretty good for my first one, and I have been making it ever since. This cobbler was my most popular dessert on my catering and restaurant menus. I still receive many requests to make this cobbler for family and friends.

OLD-FASHIONED PEACH COBBLER – Soul-Food-Recipes
4 cups fresh peaches, peeled, pitted and sliced
1 1/2 cups water
1 1/2 cups white sugar
1/2 cup margarine
1 tablespoon cinnamon
Pinch of salt
1/2 teaspoon nutmeg

In a medium pot, cook peaches, water, sugar, margarine, cinnamon, salt, and nutmeg until tender but not mushy. Set aside.

Pastry for Cobbler
2 1/2 cups self-rising flour
3 tablespoons white sugar 1 teaspoon salt
1 cup shortening
1/4 cup cold water

In a medium bowl, sift together the flour, sugar, and salt. Work in the shortening with a pastry blender until the mixture resembles coarse crumbs. In a small bowl, whisk together the egg and cold water. Sprinkle over flour mixture, and work with clean hands to form dough into a ball. Chill 30 minutes. Preheat oven to 425 degrees.

Roll out half of dough and cut into stripes about ½ inch thickness. Pour half of peaches in a 9 x 13 inch baking dish. Top peaches with about 6 to 8 pastry stripes spreading about 2 inches apart. Bake until stripes are lightly brown and flaky. Pour remaining peaches over stripes then weave stripes into a lattice over peaches. Sprinkle with topping.

Topping
1/2 teaspoon sugar
1/2 teaspoon cinnamon
1 tablespoon margarine, soften

Mix sugar and cinnamon together. Sprinkle on top of cobbler. Speckle top with margarine about 2 to 4 inches apart. Return to oven and bake until top crust is golden brown.

A Collection of Soul-Food-Entrees and Southern-Style-Recipes

Soul-Food-Entrees and Southern-Style-Recipes are the main core of any meal. And a wonderful prepared entrée helps bring the meal together. Whether it’s chicken, beef, pork, or fish, creating great entrees has never been easier. These popular and familiar dishes have been served on tables for many years.

Always remember when making these soul-food-entrees you have control how you distribute your spices. If a recipe call for hot pepper and you have not prepare the dish before, please proceed with caution. You can add small amounts or simply omit the ingredient altogether. It’s basically up to up.

I hope you enjoy making these entrees just as much as I have enjoyed putting them together.

The following Soul-Food-Entrees and Southern-Style-Recipes are include in this section:

Beef Stew
Barbecue Bolonga
Chicken and Broccoli Casserole – Soul-Food-Entrees
Fried Catfish Fillets
Lemon Butter Chicken
Old-fashioned Meat Loaf – Soul-Food-Entrees
Oven Baked Salmon
Pork Chop Casserole
Pork Chop Skillet Meal
Roast Beef with Vegetables
Shrimp and Sauce
Southern Fried Chicken – Soul-Food-Entrees
Southern-Style Beef Casserole
Southern-Style Spaghetti and Ground Beef
Spicy Chicken Wings
Smothered Chicken

Soul-Food-Entrees and Southern-Style-Recipes

BEEF STEW – Soul-Food-Entrees
1-1/2 pounds beef cubes
11-1/2 ounce can tomato juice
1/2 cup water
1 large clove garlic, minced or 1 tablespoon minced garlic
2 medium potatoes, peeled and cut into eighths
2 medium carrots, cut into 1-inch pieces
4 ounces pearl onions, peeled
2 celery stalks, cut into 1-inch pieces
Salt and pepper to taste
Vegetable cooking spray
Chopped parsley (optional)

Spray large saucepan with vegetable cooking spray. Heat over medium heat and add beef cubes and brown on all sides. Drain fat. Add tomato juice, water, garlic, salt and pepper. Bring beef mixture to a boil; cover and reduce heat to low.

Simmer 45 minutes to 1 hour; add potatoes, carrots, onions, celery and continue cooking until vegetables are tender. Top with chopped parsley. Yields: 6 to 8 servings.

BARBECUE BOLONGA – Soul-Food-Entrees
6 slices all-meat Bologna, 1/4 inch thick
2 tablespoons vegetable oil
Barbecue sauce

Fried Bologna with oil in skillet. Slightly brown on both side. Drain well. Preheat oven to 350 degrees and place Bologna in pan. Brush each side generously with barbecue sauce and place in oven for 10 minutes or until sauce begin to stick on Bologna. Yield: 6 servings.

TIP: I like to use all-meat starling Bologna. You may not can find it where you live, if not, just make sure you use a good quality all-meat Bologna. (See servings suggestions in our Soul-Food-Meals section)

CHICKIEN AND BROCCOLI CASSEROLE – Soul-Food-Entrees
8 chicken breasts
2 10-ounce package frozen chopped broccoli
10 ½ -ounce can cream of mushroom soup
8 ounces carton French onion party dip
2 cups pre-cooked rice
Salt and pepper to taste

Cook chicken in a 350 degree oven until tender; remove from bone and cut into small pieces. Cook broccoli according to package directions and season with salt and pepper. Add remaining ingredients to chicken and broccoli. Bake in a glass casserole dish in a 350 degrees oven for 15 to 20 minutes. Yield: 8 servings.

TIP: You can cook chicken in microwave. You can also microwave for 5 to 7 minutes.

FRIED CATFISH FILLETS – Soul-Food-Entrees
8 to 10 catfish fillets
Salt and Pepper
3 teaspoons seasoned salt
1 teaspoon pepper
1/2 teaspoon paprika
3/4 teaspoon onion powder
3 tablespoons all-purpose flour
3 to 4 eggs, well beaten
1 1/4 cups cornmeal
Vegetable oil to deep fry

Heat vegetable shortening to deep-fry (2 -1/2 to 3 cups) If possible use a heavy frying skillet, preferably cast iron. Wash fish and pat dry. Lightly season with salt and pepper and set aside. In a medium bowl, combine seasoned salt, pepper, paprika, and onion powder.

Add flour and meal to spice mixture. Mix well. Dip fillets in eggs, then in cornmeal mixture. Wait 10 minutes then coat fish again with cornmeal mixture.

Deep-fry fish until golden brown on each side, drain on paper towels, and serve immediately. (4 to 5 servings)

LEMON BUTTER CHICKEN – Soul-Food-Entrees – Southern-style-recipes
Salt and pepper to taste
1 medium fryer, cut up
1 cup butter, melted
Juice of 3 lemons
2 tablespoons paprika
2 tablespoons parsley

Season chicken with salt and pepper generously on both sides. Place chicken in shallow baking dish with boney side up. Add butter, lemon juice, paprika and parsley. Pour over chicken. Baked for 30 minutes at 425 degrees. Turn and baste. Baked for 30 minutes longer. Serve with rice, using lemon sauce over rice. Yield: 6 servings.

OLD-FASHIONED MEAT LOAF – Soul-Food-Entrees
1 pound ground beef
1 pound ground pork, (optional)
1 cup fine dry bread crumbs
2 eggs, beaten
1/3 cup chopped onions
1/3 cup chopped bell peppers
2 teaspoons salt
1/4 teaspoon black pepper
1/4 teaspoon dry mustard
1/8 teaspoon garlic salt
1/8 teaspoon celery salt
1/8 teaspoon paprika
1/3 cup ketchup
Parsley

In a large mixing bowl, combine the ground beef and ground pork; then work in bread crumbs. Add eggs, onion and other seasonings except ketchup and parsley. Mix well.

Pack into a buttered bread loaf pan. Spread ketchup on top of meat loaf then sprinkle parsley flakes on top. Bake in a 350 degree oven for 1 1/2 hours, or until well done. Yield: 10 servings.

OVEN-BAKED SALMON LOAF WITH CREAM SAUCE – Soul-Food-Entrees – Southern-style-recipes
2 tablespoons butter
2 tablespoon all purpose flour
2 cups milk
1 cup grated mild cheese
1/3 cup finely chopped bell pepper
Salt and pepper to taste
1/3 cup finely chopped celery
2 eggs
1 16-ounce can salmon
1 cup bread crumbs
1/2 cup finely chopped onion, optional

CREAM SAUCE
Combine butter, flour and milk over medium heat to make cream sauce. Add cheese, bell pepper, celery, and salt and pepper to taste.

SALMON LOAF
Mix eggs with salmon and onions. Melt butter in casserole dish, place layer of salmon, layer of sauce, then layer of crumbs, etc. Bake in a 350 degrees oven for 25 to 30 minutes until bubbly and slightly browned. Yield: 6 to 8 servings.

PORK CHOP CASSEROLE
6 pork chops
Salt
Pepper
Vegetable oil
Flour for batter
White potatoes, sliced
1 small onion
1 small green pepper
1 (10 ¾ ounce) can mushroom soup
2/3 cup milk

Season pork chops with salt and pepper, dip lightly into flour covering both sides. Place in skillet with vegetable oil and fry until golden brown. Drain on paper towel and set aside.

Layer potatoes in long glass dish and dice onion; green peppers, salt and pepper and cover top of potatoes. Add pork chops and pour mushroom soup over potatoes and meat. Add milk over all ingredients.

Cover with aluminum foil and bake in a 325 degree oven for 45 minutes. Delicious!

Serving suggestions: fresh garden salad, or green vegetable and dinner rolls. Yield: 6 servings.

PORK CHOP SKILLET MEAL
4 tablespoons butter or margarine
4 ( ½ to ¾-inch) pork chops
1 cup rice, cooked
2 cups water
1 small onion, chopped
1 (6-ounce) can mushrooms
1 (10-ounce) package frozen green peas
1 small bell pepper, chopped
4 to 5 pimentos, chopped, optional
1 teaspoon garlic powder
1 teaspoon parsley
Salt and pepper to taste

In a large skillet, melt 2 tablespoons butter. Place pork chops in skillet and brown on both sides. Remove and keep warm. Add 1 cup of rice to remaining 2 tablespoons butter, stirring until it begins to brown. Slowly stir in 2 cups of water and add chopped onion and mushrooms. Bring to a boil. Stir again, cover and reduce heat to simmer. Simmer covered for 15 minutes.

Then add green peas, bell pepper, pimento, garlic, parsley, salt and pepper. Stir until well mixed. Place pork chops on top of mixture, cover with lid and simmer for 25 minutes. Yield: 4 servings.

ROAST ROAST WITH VEGETABLES – Soul-Food-Entrees
1 chuck roast, fat trimmed
Vegetable oil
2 med. onions, peeled and sliced
2 stalks celery, sliced
1/4 cup water
1/4 teaspoon salt
¼ teaspoon pepper
4 lg. carrots, scraped and sliced
2 med-size potatoes, peeled and cut in chunks

Heat oil over medium heat in skillet. Add salt, pepper, and garlic powder to roast on both sides. Flour on both side. Brown roast evenly on each side in oil. Add sliced onion, green peppers, celery, and water,.

Cover with aluminum foil and bake in over at 350 degrees for 1 hour and 15 minutes. Add sliced carrots and potatoes; continue to bake, covered for 1 hour or until meat is tender and vegetables and tender crisp.

SHRIMP AND SAUCE
1 pound shrimp
2 onions, sliced
2 tablespoons margarine
1/2 cup instant nonfat dry milk
2 tablespoons flour
1 1-pound 3-ounce can tomatoes
1/2 teaspoon salt
1/4 teaspoon pepper

Clean and cook shrimp for about 5 minutes or until pink. Cook onions in margarine until soft. Combine dry milk and flour; stir in tomatoes, salt and pepper, blending thoroughly. Add to onions. Cook, stirring, until mixture thickens. Add shrimp; cook until shrimp are heated through. Yield: 4 servings.

SOUTHERN FRIED CHICKEN – Soul-Food-Entrees
1/2 c. milk
1 egg, slightly beaten
1 c. flour (or more if needed)
2 tsp. garlic salt
1 tsp. paprika
1 tsp. black pepper
1 tsp. fried chicken seasoning
1 frying chicken
Vegetable oil for frying

Combine milk and egg (beat and set aside). Combine flour, garlic salt, paprika, pepper and chicken seasoning in paper bag. Stir well and add a few pieces of chicken to flour mixture, coat both side, the shake access flour off.

Dip chicken in milk and egg mixture and put back in flour mix and shake again. Fry in electric frying pan at 365 degrees 40 to 50 minutes (do not cover). turning several times until golden brown. Drain on paper towels.

SOUTHERN-STYLE BEEF CASSEROLE – Southern-style-Recipes
1 pound ground beef
Salt and pepper
1 medium onion, chopped
1 green pepper, chopped
1 17-ounce can whole kernel corn, undrained
1 16-ounce can red kidney beans
1 10 ¾ ounce can tomato soup
½ soup can water
1 cup self-rising meal
1 teaspoon sugar
1 egg
Sweet Milk as needed

Brown ground beef, adding salt and pepper to taste. Add onion, green pepper, corn, kidney beans, soup and water and stir; cook mixture until pepper and onion are done. Put into casserole dish.

In a medium mixing bowl, mix together meal, sugar and egg; add milk to thin batter so it can be spooned over beef mixture. /Spoon corn bread mixture over beef mixture. Bake in a 400 degree oven until cornbread is done. Yield: 6 to 8 servings.

SOUTHERN-STYLE SPAGHETTI WITH GROUND BEEF
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 tablespoon 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 to 3 tablespoons hot sauce (proceed with caution)
3 tablespoons Vegetable oil
Seasoned salt and pepper to taste
Parsley

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.

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. Yield: 10-12 servings.

SPICY CHICKEN WINGS – Southern-style-Recipes
1 – 1/2 to 2 pounds chicken wings
1/2 cup margarine, melted
1/2 cup honey
1/4 cup Dijon mustard
1/4 cup hot pepper sauce, optional
1 teaspoon curry powder
Season Salt and pepper to taste

Combine margarine, honey, mustard, pepper sauce, curry, salt and pepper in small bowl. Mix well. Place chicken wings on baking pan. Pour margarine mixture over chicken. Make sure wings are coated well. Bake at 350 degrees for 45 minutes or until done; basting every 15 minutes. Yield: 5 to 6 servings.

TIP: When preparing this recipe, you can add more or less garlic and the same with the hot pepper sauce. If you prefer not to use hot pepper you don’t have to. It’s your call.

For great meal combinations to go along with these Soul-Food-Entrees, please visit our Soul Food Meals Center. (see below) Make your favorite meal today.

Soul-Food-Breads and Biscuits

Make a fresh batch of your favorite Soul-Food-Breads today. The following Soul-Food-Breads in this section are listed below:

Corn Bread Muffins
Corn Fritters
Crackling Bread
Hoe Cakes
Hush Puppies
Lemon Bread
Old-fashioned Corn Bread
Southern Homemade Biscuits
Southern Spoon Bread

CORN BREAD MUFFINS -SOUL-FOOD-BREADS
1 cup corn meal, self-rising
3/4 cup all purpose flour
Pinch of salt
1 tablespoon sugar
1 cup buttermilk
1 egg, slightly beaten
1/4 vegetable oil

Heat oven to 425 degrees. Grease bottom only of 12 medium muffin pan with vegetable oil, or line with paper baking cups. In a medium bowl, combine cornmeal, flour, sugar and salt. Stir in milk and egg. Mix well.

Place pan in over to get oil hot. Fill cups about 3/4 full. Bake for 12 to 18 minutes, or until top of muffins are slightly brown. Immediately remove from pan. Yield: 12 muffins.

CORN FRITTERS – SOUL-FOOD-BREADS
3 egg yolks
1 2/3 cup cooked or canned whole-kernel corn
1/2 teaspoon salt
1 Tablespoon sugar
1/8 tsp. pepper
1/4 cup sifted all-purpose flour
3 egg whites (stiffly beaten)
1 cup vegetable oil

In a medium bowl, beat egg yolks then add the corn, salt, sugar, pepper, and flour. Fold in the egg whites. Drop heaping tablespoon into hot oil in skillet. Cook on both sides until golden brown.

CRACKLING BREAD – SOUL-FOOD-BREADS
1 1/2 cups corn meal, self raising
1/2 c flour
1/2 cup crackling, broken in fine pieces
1 egg, beaten
1 1/2 cups milk

In medium bowl, sift together corn meal and flour. In another bowl combine egg, milk and crackling. Combine with dry ingredients; beat well and pour into greased pan. Bake in moderate oven at 375 degrees until brown.

HOE CAKES – SOUL-FOOD-BREADS
2 cups cornmeal, self-raising
1 tablespoon all purpose flour 1 cup boiling water
1 cup bacon fat, or vegetable oil

In a bowl, add boiling water to cornmeal. Stir constantly with spoon. Mix well. Beat until smooth soft dough. Drop rounded tablespoonfuls of dough into hot oil. Spread to form flat circles. Cook until golden brown. (2 minutes) on each side, turning once with spatula. Drain on paper towel. Serve hot. Yield: 8

HUSH PUPPIES
1 1/2 cups cornmeal, self-raising
1/2 cup shifted flour
2 teaspoons sugar
1 small onion, finely chopped
1 egg beaten
3/4 cup milk
Vegetable oil for frying

In a medium bowl, sift cornmeal, flour and sugar; add onion, egg and milk, stirring lightly. Heat oil over medium heat. Drop a teaspoon batter for each hush puppy into hot oil. Fry several at a time until golden brown. Drain on paper towel. Serve hot. Yield: 24

LEMON BREAD
1/2 cup butter or margarine, softened
1 cup sugar
2 eggs
2 tablespoons lemon juice
1 tablespoon grated lemon peel
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup milk

Lemon Glaze
2 tablespoons lemon juice
1/2 cup confectioners’ sugar

Mix lemon juice and sugar until smooth.

In a mixing bowl, cream butter and sugar. Beat in eggs, lemon juice and lemon peel. Combine flour, baking powder and salt; stir into creamed mixture alternately with milk.

Pour into a greased 8-in. x 4-in. x 2-in. loaf pan. Bake at 350 degrees for 45 minutes or until bread tests done. Combine glaze ingredients. Remove bread from pan; immediately drizzle with glaze. Cool on a wire rack.

OLD FASHIONED CORN BREAD – SOUL-FOOD-BREAD
2 cups corn meal, self-rising
1/2 cup all-purpose flour
1 egg
1 cup buttermilk
2 tablespoons bacon fat

In a medium bowl, mix corn meal, flour, egg, and milk. Blend well. Pre-heat oven to 400 degrees. Heat bacon fat in a black iron skillet in oven.

When hot remove from oven then pour half of hot oil from skillet in the batter. Slightly mix batter then pour batter in skillet and bake until golden brown. Approx. 20 to 25 minutes.

SOUTHERN HOMEMADE BISCUITS
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup shortening
1 cup buttermilk

In a medium bowl, sift flour, baking powder, baking soda and salt together. Cut in shortening; add buttermilk, and mix well. Place on floured board. Roll out and cut with biscut cutter. Bake in a 425 degrees oven until lightly brown. Yield: 16 to 20 biscuits.

Tip: All ingredients should be cold.

SOUTHERN SPOON BREAD
2 cups white cornmeal
2 1/2 cups boiling water
1 1/2 tablespoons butter, melted
1 1/2 teaspoons salt
2 egg yolks, lightly beaten
1 teaspoon baking soda
1 1/2 cups buttermilk
2 egg whites, beaten stiff

In mixing bowl, add cornmeal gradually to boiling water and let stand a few minutes. Add butter, salt and egg yolks; then mix baking soda in buttermilk then add to mixture. Fold in egg whites. Pour into a buttered casserole dish. Baked at 375 degrees for about 30-40 minutes. Yield: 10-12 servings.

For great meal combinations to go along with these Soul-Food-breads, please visit our Soul Food Meals Center. Select your special meal today.

Soul-Food-Desserts

For special occasion or for no occasion at all, Soul-Food-desserts are almost a must on a menu plan. There’s just no substitute for ending the perfect meal with a perfect dessert. The following Soul-Food-Desserts and Beverages in this section are listed below:

Soul-Food Desserts and Beverages

Buttermilk Pound Cake
Chocolate Bars
Chocolate Chess Pie
Chocolate Peanut Butter Bars
Chocolate Pecan Bars
Chocolate Pecan Pie
Coconut Bars
Cream Cheese Pound Cake
Holiday Pound Cake Recipe
Lemon Bars
Lemon Chess Pie Recipe
Lemon Ice Box Pie
Mississippi Mud Cake
Old-fashioned Banana Cake
Old-fashioned Carrot Cake with Cream Cheese Frosting
Pecan Bars
Pineapple Cake with Cream Cheese Frosting
Pineapple Pound Cake
7 Up Pound Cake
Fruit Punch
Old-fashioned Lemonade
Tea Punch

BUTTERMILK POUND CAKE
3 cups sugar
1 cup shortening
6 eggs, separated
2 teaspoons lemon extract
3 cups un-sifted all-purpose flour
½ teaspoon salt
¼ teaspoon baking soda
1 cup buttermilk

Blend sugar and shortening. Add egg yolks one at a time; blend well after each addition. Add flavoring. Sift dry ingredients together. Add to sugar mixture alternately with buttermilk. (Begin and end with dry ingredients). Beat egg whites until stiff; carefully fold into mixture.

Bake in greased and floured tube pan in a 350 degree oven for 60 to 70 minutes. Top of cake should be firm with a crunchy-like crust.

CHOCOLATE BARS – SOUL-FOOD-DESSERTS
½ cup butter
1 ½ cups graham cracker crumbs
1 (14-ounce) can sweetened condensed milk
1 (6-ounce ) package semi-sweet chocolate morsels
1 (3 ½-ounce ) flaked coconut
1 cup chopped nuts

Preheat over to 350 degrees. (325 degrees for glass dish). In 9 X 13 inch baking pan, melt butter in oven. Sprinkle crumbs over butter; mix together and press into pan. Pour sweetened condensed milk evenly over crumbs. Top evenly with remaining ingredients; press down firmly. Bake 25 to 30 minutes or until lightly browned. Cool thoroughly before cutting. Store loosely covered at room temperature. Yield: 24 bars.

CHOCOLATE CHESS PIE – SOUL-FOOD-DESSERTS
1/4 cup cocoa
1/2 stick butter
1 1/2 cup sugar
1/4 cup milk
3 eggs, beaten
1 teaspoon vanilla 1 9-inch unbaked pie crust

Melt butter in saucepan and add cocoa. Combine with other ingredients. Mix well. Pour in crust. Bake at 350 degrees for 45 minutes.

CHOCOLATE PEANUT BUTTER BARS – SOUL-FOOD-DESSERTS
2 cups semisweet chocolate chips
3/4 cup crunchy peanut butter
3 cups toasted oat cereal

Grease an 8-inch square baking pan. In the top of a double boiler, melt the chocolate chips with peanut butter, stirring until smooth. Remove from the heat and gradually blend in the cereal. Spread the mixture evenly in the prepared baking pan. Refrigerate until thoroughly chilled, then cut into large or small bars. Yield: 24 bars depending on size.

CHOCOLATE PECAN PIE FILLING- SOUL-FOOD-DESSERTS
2 eggs
1 c. sugar
1/2 cup all-purpose flour
1/2 cup (1 stick) butter, melted
1 teaspoon vanilla flavor
1 cup coarsely chopped pecans
1 (6 oz.) pkg. semi-sweet chocolate pieces
1 (9-inch) deep dish pie crust

Thaw pie crust. Beat eggs slightly in a medium sized bowl. Blend in sugar, flour, butter and vanilla. Stir in pecans and chocolate pieces. Pour into prepared unbaked pie crust.

Bake in a 325 degree oven for about 50 minutes or until slightly golden and firm on top. Cool on wire rack. Serve at room temperature. Garnish with whipped cream and a few chocolate pieces, if desired.

COCONUT BARS – SOUL-FOOD-DESSERTS
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup shortening
2 cups packed brown sugar
1 teaspoon vanilla extract
3 eggs
1 1/2 cups semisweet chocolate chips
3/4 cup chopped pecans or walnuts
1/2 cup shredded coconut

Preheat oven to 350 degrees. Grease a 9 x 13 inch baking pan. In large bowl, cream the shortening, brown sugar, eggs and vanilla extract. Slowly blend in flour, baking powder, and salt. Mix until well blended. Fold in chocolate chips, nuts, and coconut. Spread the mixture evenly in pan. Bake 20 to 25 minutes. Let cool before cutting into bars. Yield: 16 to 18 bars.

CREAM CHEESE POUND CAKE – SOUL-FOOD-DESSERTS
1 stick of butter
2 sticks margarine
1 (8 ounce) package cream cheese
6 eggs
3 cups sugar
3 cups cake flour
1 teaspoon vanilla extract
2 teaspoons brandy extract
2 teaspoons rum extract
2 teaspoons lemon extract

Cream butter and margarine. Add cream cheese and continue to cream. Add sugar and cream until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flour and flavorings. Bake 1 hour and 15 to 25 minutes at 350 degrees.

TIP: This is a very good cake, however, you can cut back on the extracts if you prefer. You can use the vanilla and lemon extract and omit the rum extract. Also I have used reduced fat butter and margarine for this recipe.

HOLIDAY POUND CAKE – SOUL-FOOD-DESSERTS
Vegetable Cooking Spray
½ cup margarine, softened
1 cup sugar
1/3 cup egg substitute
2 -½ cups cake flour, shifted
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 (8 ounce) carton low-fat vanilla yogurt
1 tablespoon vanilla extract
¼ teaspoon almond or lemon extract

Spray the bottom and side of a 9x5x3 inch loaf pan; dust with flour and set aside. Beat margarine at medium speed with electric mixer until fluffy. Gradually add sugar; beat well. Add egg substitute; beat until blended. Combine flour, baking powder, baking soda, and salt; add to creamed mixture alternately with yogurt, beginning and ending with flour mixture. Mix just until blended. Stir in flavorings.

Spoon batter into prepared pan. Bake at 350 degrees for 1 hour and 5 minutes or until tester when inserted in middle comes out clean. Cool in pan on a wire rack for 10 minutes; remove from pan and let cook on wire rack. Serve with strawberry and banana topping below:

STRAWBERRY BANANA TOPPING FOR POUND CAKE – SOUL-FOOD-DESSERTS
2 tablespoons butter or margarine
2 tablespoons brown sugar
2 tablespoons lemon juice
¼ cup light rum (if desired)
3 medium bananas, sliced
10 fresh strawberries, cut in half

Melt butter in a skillet or medium pan. Add sugar, lemon juice, and rum; stir well. Cook, stirring constantly, until sugar dissolves (2 to 3 minutes). Add bananas and strawberries, and cook until bananas are soft, but not mushy. Serve over Holiday Pound Cake. Yield: 4 to 6 servings.

LEMON BARS – SOUL-FOOD-DESSERTS
2 cups sifted all-purpose flour
1 cup confectioners’ sugar
1 cup butter, melted
4 eggs
2 cups white sugar
1 teaspoon baking powder
1/4 cup all-purpose flour
5/8 cup lemon juice

Preheat oven to 350 degrees. Grease a 9×13 inch pan. In a medium bowl, stir together 2 cups flour and confectioners’ sugar. Blend in the melted butter. Press into the bottom of the prepared pan.

Bake in the preheated oven for 15 minutes, or until golden. In a large bowl, beat eggs until light. Combine the sugar, baking powder and 1/4 cup of flour so there will be no flour lumps. Stir the sugar mixture into the eggs. Finally, stir in the lemon juice.

Pour over the prepared crust and return to the oven. Bake for an additional 30 minutes or until bars are set. Allow to cool completely before cutting into bars. Yield: 18 to 24 bars.

LEMON CHESS PIE – SOUL-FOOD-DESSERTS
4 eggs
1 1/2 cups white sugar
2 tablespoons white cornmeal
1/4 cup butter or margarine, melted
1/2 cup milk
2 lemons, juiced and seeded
1 9-inch pie crust

In a large bowl, combine eggs, sugar, cornmeal, melted butter or margarine, milk, and lemon juice in a large bowl. Mix until sugar is dissolved, but do not beat. Pour filling into unbaked pie shell.

Bake at 425 degrees for 10 minutes. Reduce temperature to 350 degrees and continue to bake until set. Serve at room temperature.

LEMON ICEBOX PIE – SOUL-FOOD-DESSERTS
3 lemons, squeezed
2 egg yolks
1 1/2 cans eagle brand milk
1 graham cracker crust

Mix lemon juice from squeezed lemons and egg yolks together. Mix well. Gradually add milk. Pour into graham cracker crust. Chill. Yield: 6 to 8 servings.

TIP:In case your were wondering, the lemon juice will cook the egg yolks during the mixing process.

MISSISSIPPI MUD CAKE – SOUL-FOOD-DESSERTS
3 1-ounce squares unsweetened chocolate
1 cup margarine or butter
4 eggs
2 cups sugar
1 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon vanilla extract
1 (7 ounce) jar marshmallow creme 1 cup chopped nuts

Melt chocolate and butter in a double boiler, beat eggs until foamy, then add sugar. Add all other ingredients to chocolate mixture. Put in greased 9 X 13 inch pan. Bake in a 325 degree oven for 30 minutes. While cake is hot, put marshmallows over top.

When cake is cool, pour the following cooked mixture over marshmallows:

½ cup margarine
3 squares unsweetened chocolate
1 5-ounce can evaporated milk
1 cup sugar
1 pound confectioners’ sugar
1 teaspoon vanilla extract

In a separate sauce pan, cook margarine, chocolate, milk and sugar in double boiler until melted. Beat in confectioners’ sugar and vanilla. When cake is cool, pour over marshmallows. Yield: 15 to 20 servings.

OLD-FASHIONED BANANA CAKE – SOUL-FOOD-DESSERTS
4 tablespoons sour cream
1 teaspoon baking soda
1/4 pound margarine
1 1/2 cups sugar
2 eggs
2 large or 3 medium bananas, mashed
1-1/2 cups flour
1 teaspoon vanilla extract

Combine sour cream and baking soda in bowl; let stand 5 minutes. Meanwhile, mix margarine, sugar and eggs in another bowl. Add sour cream mixture to sugar and egg mixture. Add bananas; mix. Add vanilla and flour gradually; mix well. Pour into greased and floured loaf pan. Bake 1 hour at 350 degrees. Yield: 1 loaf cake.

OLD-FASHIONED CARROT CAKE – SOUL-FOOD-DESSERTS
1 1/2 cup vegetable oil
3 eggs
2 teaspoons cinnamon
2 teaspoons vanilla extract
2 cups shredded raw carrots
1/2 cup crushed pineapple, drained well
2 cups sugar
2 cups flour
2 teaspoons baking soda
1 teaspoon salt
1/2 cup chopped pecans

Combine oil, sugar and eggs. Mix well. Add cinnamon, vanilla, carrots, and pineapple, mixing well. Pour into greased and floured 9X13 inch pan. Bake at 350 degrees for 45 to 50 minutes. Cool in pan.

CREAM CHEESE FROSTING
1 3-ounce package cream cheese, softened
1 1/2 cups confectioners sugar
1 tablespoon margarine, softened
1/3 cup crushed pineapple, drained
1/4 cup pecans, chopped

Mix cream cheese, sugar and margarine, until fluffy. Add pineapple and pecans, mix well.

PECAN BARS – SOUL-FOOD-DESSERTS
3/4 cup butter
3 cups packed light brown sugar
3 eggs, beaten
1 1/2 teaspoons vanilla extract
3 cups chopped pecans
3 cups self-rising flour

Preheat the oven to 350 degrees. Grease a 9×13 inch pan, or for thinner bars, use a 10×15 inch jellyroll pan. Melt butter in a saucepan over medium heat. Stir in brown sugar until smooth. Remove from heat and let cool slightly.

Stir the eggs and vanilla into the brown sugar and butter. Mix in the chopped pecans, and then the flour. Mix well then spread evenly in the prepared pan. Bake for 25 minutes in the preheated oven, or until golden brown. Allow to cool before cutting into bars. Yield: 18 to 20.

PINEAPPLE CAKE WITH CREAM CHEESE FROSTING – SOUL-FOOD-DESSERTS
2 cups flour, shifted
2 cups sugar
2 eggs
2 teaspoons baking soda
1 can ( 20 ounces ) crushed pineapple with juice

In a bowl, combine flour, sugar, eggs, baking soda and pineapple. Pour into well greased 9X13 baking pan. Bake at 350 degrees 35 minutes or until cake pulls away from pan and center springs back when touched. Prepare frosting and spread on warm cake. Yield: 12-15 servings.

FROSTING:
1 (16 ounce)box powdered sugar
1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened

In bowl, beat together powdered sugar, cream cheese and butter until smooth. Spread over warm cake

PINEAPPLE POUND CAKE – SOUL-FOOD-DESSERTS
1/2 cup shortening
1 cup butter or margarine
2 3/4 cups sugar
6 eggs
3 cups all-purpose flour
1 teaspoon baking powder
1/4 cup milk
1 teaspoon vanilla extract
3/4 cup crushed pineapple with juice
Pineapple Glaze Recipe Follows

Combine shortening, butter, and sugar; cream until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour and baking powder; add to creamed mixture alternately with milk and vanilla, beating well after each addition. Stir in crushed pineapple.

Pour batter into a well-greased and floured 10-inch tube pan, bundt pan or 2 loaf pans. Place in cold oven; bake in a 325 degree oven for 1 hour and 15 minutes or until cake tests done. Cool 10 to 15 minutes in pan. Invert onto serving plate; drizzle Pineapple Glaze over top and sides.

PINEAPPLE GLAZE
1/4 cup melted butter or margarine
1 1/2 cups confectioners’ sugar
1 cup crushed pineapple, drained

Combine butter and sugar, mixing until smooth. Stir in pineapple. Punch holes in cake and drizzle over top. Yield: 10-12 servings.

7UP POUND CAKE – SOUL-FOOD-DESSERTS
3 sticks butter
3 c. sugar
5 eggs
3 c. flour
3/4 c. 7-UP
1 tsp. vanilla
1 tsp. lemon extract

Cream together butter and sugar, add eggs one at a time, beating well after each addition. Add remaining ingredients. Bake at 350 degrees for 65 to 70 minutes in a greased and floured tube cake pan.

FRUIT PUNCH
1 can of frozen orange juice
2 packages of fruit punch kool-aid
2 liter bottle of 50/50 soda or 7-up soda
2 cups sugar
2 gallons water
Ice, optional

Thaw orange juice and pour in large punch bowl. Add kool-aid, stir in sugar, add water, 50/50 soda and stir well. Add ice before serving. To garnish, add fresh orange slices and cherries.

OLD-FASHIONED LEMONADE
1 ¼ cups granulated sugar
½ cup boiling water
1 ½ cups fresh lemon juice
4 ½ cups cold water
Ice cubes
Lemon Slices

Place sugar, boiling water, and lemon juice in a 2 quart pitcher and stir vigorously with a spoon until sugar is dissolved. Cover and store in refrigerator until ready to use. Add cold water, ice cubes and lemon slices. Stir. Pour over ice cubes in a 10 to 12 ounce glass. Yield: 6 to 8 servings.

TEA PUNCH
7 regular tea bags
2 cups sugar
1 12-ounce can frozen orange juice concentrate
1 12-ounce can frozen lemonade concentrate
1 6-ounce can frozen limeade concentrate

Brew tea according to directions. Pour into 1 gallon container. Add sugar and stir until dissolved. Add the 3 fruit concentrates and stir until dissolved. Add enough water to make 1 gallon. Yield: 16 8-ounce servings.

TIP: May be served hot or cold.

Soul-Food-Meals

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.

Soul-Food-Potato-Rice-Recipes

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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CANDIED YAMS
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
Parsley

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.