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)

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.

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.

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

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

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

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.

6 pork chops
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.

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.

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.

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.

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.

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.

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

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.