RECIPES FROM F.O.S. and FAMILY

GOOD SOUTHERN COOKING 
Property of F.O.S. copyright©

Barbeque Chicken A La Crock

Gel Onion Powder

Spice Supreme Roast Beef Seasoning

Tony Chachere’s Creole Seasoning

Encore Premium Adobo Spice

Great Value Table Grind Black Pepper

McCormick Paprika

Sprinkle Seasons on chicken and cook in crock.  Put extra paprika on chicken. 

Barbeque Sauce

2 cups of Spicy Thai Sweet Chili Sauce

2 cups of Heinz Barbecue Sauce

For barbeque sauce mix together the Spicy Thai Sweet Chili Sauce and Heinz Barbecue Sauce and put on chicken that is nearly done and let it continue to cook until the covered chicken is glazed, tender and done.

Gizzards and Gravy

There comes a time when the taste for gizzards hit you and you just want to savor the tender and rich taste of them.  The meal is inexpensive but has a wholesome taste and I feel remarkably like I am Down South with a few biscuits and sorghum and the gizzards with rice, or mash potatoes in layers of gravy made either with thickness or a more thinner liquid base. 

½ Cup of Supreme Tradition Minced Onion

¼ Cup of Gel Onion Powder

1 Teaspoon of Spice It! Thyme

¼ cup of Tony Chachere’s Creole Seasoning

4 jars of Heinz Homestyle Pork Gravy

4 sprinkle of Great Value Ground Tumeric

4 sprinkles of Badia Curry Seasoning

4 sprinkles of Badia Cumin Seasoning

2 Teaspoons of Great Value Table Grind Black Pepper

1 teaspoon of Spice Supreme Roast Beef Seasoning

½ teaspoon of Supreme Tradition Kosher Salt

4 – 6 packs of Gizzards 

The first thing to do is to wash the gizzards, fill a 4 quart crock pot halfway full of water and then add the ingredients along with the gizzards.  The water level may have to be decreased but cook on high for 4 – 6 hours or longer and then add the gravy and continue cooking until the sample is very tender and can be consumed and eaten easily.

If you want a richer and thicker gravy throw a little flour into a skillet along with onions, salt, pepper and a little oil and let brown and merge this in the pot with the gizzards.

ps – Sorghum is high in nutritional value and has it noted that it helps prevent tumorous growths.

MEATBALLS SOUP

 Growing up in a home of unusualness with differing versions of mom and dad with strong wills and determination.  It was an adventure to see who was doing what to try my mom’s patience and break the last bone with my dad.  Both easy going folks, I took up this route for my own and like to be neutral and objective to give all a chance to spout the fountain and let us know your say.  One of the reasons I do the things I do, is to allow my eccentric and lone wolf nature to come forth and watch the cubs and see how they are doing and be prepared to put forth a suggestion or two or three or more to help them grow, fortify their physicality, mentality and realize that it takes a village or two or three to raise these children and instill the traits they need to make it.  So I do like my mom and dad, learn to hustle and go to free food giveaways and suggest how to accept what they give you with graciousness and thankfulness and learn to make a meal to sustain your family and watch them grin and eat.

1 Bag of Chicken Meatballs (Distributed by OSI Industries, LLC.)

1 Large Onion (over 3 inches wide)

1 Tablespoon of Kosher Salt

½ cup of Dried Onion

1 Tablespoon of Onion Powder

7 sprinkles of Paprika

1 Tablespoon of Lemon Pepper Seasoning

1 Tablespoon of LTable Grind Black Pepper

½ Tablespoon of Ground Cumin

1 Tablespoon of Garlic and Pepper

1 Teaspoon of Curry

1 Teaspoon of Garlic Powder

7 Sprinkles of Tony Chachere’s Spice N’ Herbs Creole Seasoning

1 Teaspoon of Vanilla Flavoring

1 can of Meijer cut Green Beans

1 can of Progresso Tomato Basil Soup

1 can of Redpack Tomato Sauce

1 can of Pampa Pinto Beans 

1 can of Farmer Girl Brand Vegetarian Beans

1 can of Campbell’s Vegetarian Vegetable Soup

1 can of Great Value Cream of Chicken Condensed Soup 

 1 can of Pampa Whole Kernel Sweet Corn

1 can of Mother’s Maid sliced Potatoes

1 can of Pampa Mixed Vegetables  

¼ cup of Olive Oil

½ cup of Dark Caro Syrup

3 Tablespoons of Margarine

 In a 4 quart pot, place the meatballs and sliced onions and begin cooking on slow and add the rest of the ingredients and cut the heat up to medium heat until done and the vegetables are tender and the meatballs are flavorful and still tender. 

 Mama’s Chili

3 pounds of hamburger

½ cup of Spice Supreme dried chopped onions

1 can of Michigan Made Black Turtle Beans (Fancy)

3 cans of Harvest Valley Dark Red Kidney Beans

2 Tablespoons of Great Value Table Grind Black Pepper

1 can of Tuttorosso Tomato Sauce (28 ounce)

1 Tablespoon of Supreme Tradition Chili Seasoning

1 Tablespoon of Spice World Minced Garlic

½ Teaspoon of Great Value Ground Cumin Seasoning

½ Teaspoon of Spice Supreme Garlic Powder

1 Container of Garden Fresh Gourmet Sweet Onion Salsa (16 ounce)

1 Tablespoon Supreme Tradition Garlic and Pepper

1 Tablespoon of Cucina Cajun Seasoning

1 Tablespoon of Onion Powder

1 can of Hunts Basil, Garlic and Oregano Paste

1 small pinch of Cucina Red Pepper

Put all the ingredients in a 4 quart pot or pressure cooker filled half-way with water and cook until the beans get tender but not mushy.   If after adding all the ingredients and there is too much water take out some and cook on high until finished.

Ps – If you like you can add salt or not.  Also, you might like to add more beans.

Splashy Sublime Tacos

2 Tablespoons of Margarine

2 pounds of Ground Beef

1 pound of Ground Turkey

1 Tablespoon of Badia Fajita Seasoning

2 Tablespoons of Spice Supreme Minced Onions

1 Tablespoon of Olive Oil

1 pack of Kroger Taco Seasoning

1 Tablespoon of Great Value Cumin Seasoning

1 Tablespoon of Spice Supreme Curry Seasoning

1 Tablespoon of Spice it ground Tumeric

7 sprinkles of Marcum Soul Seasoning

3 light sprinkles of Spice Grocer Ground Cayenne Pepper

Now we go on our adventure to make a taco that is unique and inspires river of health in the ingesting of spices and love in each bite.  Place ground beef and ground turkey in skillet and chop into it until fine and crumbly adding the margarine and spices and cooking on low until done.

 Ps:  I had an idea of how to take the meat mixture and make a taco pocket.  Take one flour tortilla and place some of the taco meat in the center, then add lettuce, cheese and tomato and next fold over until closed and either deep fry the taco pocket or fry in skillet on both sides and serve with sour cream and salsa. 

 CHILLIN CHITTERLINGS

1 10 pound Bucket of Smithfield Pork Chitterlings

1 Large Potato

1 Large Onion cut and diced

½ cup of Supreme Tradition Minced Onion (dried)

3 Teaspoons of Spice Select Garlic Salt with Parsley

4 Teaspoons of Spice Supreme Onion Powder

4 Sprinkles of Spice N’ Herbs Creole Seasoning

3 Light Sprinkles of Blazin’ Blends Crushed Red Pepper

2 Tablespoon of Great Value Table Grind Black Pepper

Nesco 6 Quart Roaster Oven

Step One

Empty chitterlings into sink to wash and clean them of fat and any content that should not be in them.  Thoroughly wash them at least twice and go to Step Two.

Step Two

Fill the Nesco Cooker half-way with water and add the Chitterlings and spices and cook at 300 degrees until done.  When done they will have a slight curl and reflect a dark color.

CAJUN RICE

Have you ever had the urge to copy and try to imitate a culinary dish?  Well, I went to Popeye’s Chicken in Saginaw, Michigan and tried my hand at making a dish similar to their Cajun Rice.  It turned out pretty good.  I never use a lot of salt, because it I feel it contributes to drying and excessive wrinkling.  So, I use a salt substitute which has incredible flavoring 

 

1 pound of Hamburger (preference is yours)

4 cups of White Rice

¼ cup of Badia Ground Cumin Seasoning

½ of ¼ of Cucina Cajun Seasoning

2 Tablespoon of Spice Supreme Onion Powder Seasoning

1 Tablespoon of Great Value Table Grind Black Pepper Seasoning

2 Pinches of Blazin Blends Crushed Red Pepper 

3 Sprinkles of Spice It Ground Tumeric Seasoning

3 Sprinkles of Marcum Soul Seasoning

Nesco 6 Quart Roaster Oven

Step 1

Fill Nesco Roaster Over ¼ full with water, add hamburger and spices and cook at 300 degrees until the hamburger is halfway done.

Step 2

Next, add the rice and cook until the rice is done but not cushy.

Ps – If you need more salt, please add. 

 LUCIOUS PORK BUTT

Step 1

 2 Medium Onions Diced up

¼ Cup of Spice Supreme Chopped Onions (Dried)

Add to Pork Butt in cooker (Nesco 6 Quart Roaster Oven).  Next, inject the  

spiced liquid into the meat and cook at 300 degrees until tender.

Step 2

Make spiced liquid to inject into Pork Butt.  Stir until well mixed for approximately one minute and take the injector and penetrate the meat in several sections and release the liquids into the meat.

1 Swanson Chicken Broth

1 Tablespoon of Great Value Table Grind Black Pepper

7 Sprinkles of Great Value Cumin

10 Sprinkles of Tony Chachere’s Creole Seasoning

7 Sprinkles of Spice It Ground Tumeric

7 Sprinkles of Spice Supreme Curry Seasoning

5 Sprinkles of Spice Supreme Roast Beef Seasoning

7 Sprinkles of Spice Supreme Onion Powder

2 Tablespoons of Palermo Wildflower Honey

2 Tablespoons of  Great Value Vegetable Oil

2 Tablespoons of Karo Dark Corn Syrup

 

NOTE:  Vegetables can be added or the Pork Butt can be gently shredded and eaten as a sandwich or the meat can be used in a stew by adding what vegetables you want when the meat starts to get tender.  I used one can of cream style corn, one can of whole kernel corn and one can of string beans and whole potatoes and it was quite tasty.

Zucchini and Smoked Neckbones

12 Sprinkles of Cajun Seasoning

5 Sprinkles of Spice Supreme Curry Powder Seasoning

3 Sprinkles of Spice Supreme Ground Cumin Seasoning

1 Stick of Margarine 

7 Sprinkles of Flavor Mate Garlic & Herb Seasoning

3 Sprinkles of Spice It Ground Tumeric Seasoning

3 Sprinkles of Kroger Paprika Seasoning

1 teaspoon of Great Value Table Ground Pepper

2 medium onions minced up

15 Sprinkles of Supreme Tradition Garlic and Pepper Seasoning

1 – 3 Packs of Smoked Neckbones

1 – 3 Large Zucchini

Place Smoked Neckbones in a Nestco 6 Quart Roaster Oven fill to halfway with water and add spices.  When Neckbones start to get tender add zucchini and cook until meat falls off the bone and zucchini is tender.   

Pinto Beans & Smoked Pork Hocks and Smoked Neckbones

1 Pack of Smoked Pork Hocks

1 Pack of Smoked Neckbones

1 Can (110 ounce) of Goya Pinto Beans

1 Pressure Cooker

1 sprinkle of Spice It! Thyme

1 Teaspoon of Spice Supreme Curry Powder

1 Teaspoon of Spice It Ground Tumeric

1 Teaspoon of Encore Premium Ground Cumin

1 ¼ Teaspoon of Spice Supreme Creole Seasoning

2 Teaspoon of Marcum Soul Seasoning

¼ Teaspoon of Kroger Paprika

12 Sprinkles of Flavor Mates Garlic and Herb Seasoning

Place smoked pork hocks and smoked neckbones in pressure cooker filled halfway with water. Add spices and cook until hocks and neckbones get tender.  Add water occasionally to continue cooking the meat and when it starts to get tender merge the pre-cooked pinto beans until meat is falling off bones and beans are done but not mushy.

TASTY BARBEQUE CHICKEN

Step 1

Use these following herbs to Sprinkle on Chicken

Supreme Tradition Garlic Salt Seasoning
Supreme Tradition Garlic and Pepper Seasoning
Marcum Ground Cumin
Marcum Soul Seasoning

Step 2

Barbeque Sauce

4 cups of Heinz Barbeque Sauce
2 cups of Hellman’s Mayonnaise
¼ cups of Pure Maple Syrup
½ Teaspoon of Cinnamon
½ Teaspoon of Lemon Juice
2 Tablespoons of Hot Sauce

Follow step one and then place on grill and coat chicken with barbeque sauce until done.

Step to it …String Beans with Neck Bones (Bare)

6 Cans of String Beans (4 regular string beans and 2 cans of French style string beans)

1 Pack of Neck Bones (not smoked)

1 container of College Inn Bold Stock (Mushroom Flavor)

3 Tablespoons of Great Value Garlic Powder

2 Tablespoons of Great Value Ground Cumin

1 ¼ Tablespoon of Great Value Black Pepper

½ Teaspoon of Great Value Curry Powder

½ Teaspoon of Great Value Creole Seasoning

½ Teaspoon of McCormick Ground Tumeric

7 Sprinkles of Supreme Tradition Garlic and Pepper

1 Tablespoon of Supreme Vanilla Flavoring

1 Teaspoon of Spice It Foods Thyme

4 Cubes of Clover Valley Chicken Bouillon

½ Stick of Imperial Margarine

1 can of whole potatoes

4 peeled potatoes (from Golden Sands Farm) diced and cut in quarters

1 pressure cooker 6 quart or a heavy Aluminum Pot from Gordon’s Food

The first step is to wash the neckbones and place them in the pot.  Fill the pot with water approximately ¾ full.  Next, add the Mushroom Stock, and the other ingredients and add the potatoes and string beans when the neck bones are almost tender.  When the meat begins to falls off the bones and the potatoes are done but not cushy you are done. 

So Lucky Baked Chicken

1 Bag of Legs and Thighs

Cumin

Curry

Black Pepper

Slap Your Momma Seasoning

Garlic and Salt Seasoning

Paprika

Wash and clean chicken, remove fat if you wish, sprinkle the above spices on both sides of the chicken and bake at 325 degress until done.with the sliced side upward.

Cajun Beans & Rice

1 Bag of Brown’s Best Pinto Beans (1.50 lb)

1 Teaspoon Season Salt

2 Packs of Neck Bones

1 Tablespoon of Garlic Powder

1 Tablespoon of Garlic Salt

2 Tablespoons of Curry

1 Tablespoon of Cumin

2 Tablespoons of Onion Powder

2 Tablespoons of Soul Seasoning by Marcum

4 Tablespoons of Dried Minced Onion

2 Tablespoons of Creole Seasoning by Tony Chachere

2 Tablespoons of Cajun Seasoning by Cucina

1 Pinch of Dried Red Pepper

1 Can of Coconut Water (original) 11.6 fl oz.

2 Cups of Rice

Watching and learning I love my mother moving knowingly around the kitchen.  Everything turned out terrific and I am trying to recall what I saw and learned.  The first step is to pick the beans and remove those with flaws, damages and place in the colander for the next step.  Next, wash the beans to remove any dirt, debris and then rinse them and put the beans in the Nestco (6 quart Electric pot) that has been filled half-way with water.  Add the neck bones and spices and cook at about 200 degrees until the meat is falling off the bones.  When the beans appear to be softer and done add the rice and let it cook until done but not mushy.

Felicia’s Goulash

Water – fill pot half full

½ bag of Egg Noodles

½ bag of Macaroni Noodles

2 Cans of Crushed Tomatoes with Basil (28 ounces)

1 Can of Corn (15 ounces)

1 Can of String beans (15 ounces)

1 Can of Black Eye Peas (15 ounces)

1 Tablespoon of Garlic and Pepper

¼ cup of Minced Garlic (liquid)

½ cup of Dried Minced Onion

¼ cup of Tonés Gourmet Black Pepper

1 Bag of Okra (9 ounces)

½ of ¼ cup of hot sauce

10 sprinkles of Garlic Salt 

Combine all the ingredients into a 4 quart pot filled with water half-way.  Make the meatballs and drop into the water and cook until done.  The Goulash will have a different aroma with the meatballs being done and the noodles done and tender.  It should take approximately 30 minutes or more.

Meat Balls

2 lbs of Turkey

1 lbs of Italian Sausage

1 Tablespoon of Tonés Gourmet Black Pepper

1 Tablespoon of Curry Spice

1 Tablespoon of Cumin Spice

1 Tablespoon of Garlic and Pepper spice

10 sprinkles of Garlic Salt

2 Eggs

Ps If you want you can add more garlic salt or black pepper.

Salisbury Steak and Mash Potatoes

1 ½ lbs of Hamburger

1½ lbs of Turkey

1 Tablespoon and 1 Teaspoon of Tone’s Black Pepper

1 Bag of Caesar Croutons (mashed into crumbs)

1 Heaping Teaspoon of Curry

1 Teaspoon of Cumin

2 pinches of Thyme

2 Teaspoon of Garlic Salt

¼ cup of Minced Onion

4 Eggs

1 Can of Pork Gravy

1 cup of Vegetable Cooking Stock

Mix together hamburger and turkey with a pastry blender to ensure the meat is mixed and crumbled as fine as you can get it.  Next, mash the croutons until they are small particles and mix with the rest of the ingredients.  Take a large spoon to determine the size of the patties and lower into hot oil and fry on both sides until done.  When patties are done and gravy has been made let patties cook slowly (turn on both sides) until the gravy thickens.

Making the Gravy

Use the oil from the patties and add a little more oil and then add flour, dried minced onion, add salt and pepper (cook until flour becomes a dark brown), and lastly add water.  Next, immerse the patties into the gravy and cook slowly until the gravy bubbles and thickens and reflects done.

Making the Mash Potatoes

Boil 8 to 10 potatoes, peel and add salt, butter, milk.  Mix with mixer and cream the potatoes until the mixtures reflects a whipped depiction.  Per choice are the ingredients that may be added to the mash potatoes mixture.

*per choice of the amount of salt, butter and milk in the potatoes.

Zucchini Squash Delight

4 Quart Pot

Water – fill pot half full

1 medium onion – coarsely chopped

1 Bag (2 lbs) of sliced zucchini

3 – 4 sprinkles of curry

7 – 8 sprinkles of minced dried onion

3 -4 sprinkles of garlic salt

6 sprinkles of creole seasoning

3 light sprinkles of red pepper

½ stick of butter

½ stick of margarine

2 -3 sprinkles of cumin 

Cook on high until tender and watch carefully and stir and ensure that it does not scorch until some of the liquid subsides per your call.  Make sure it is not cooked to cush.

 

Damn Good Rice Pudding

2 Cups of Rice

4 Eggs

2 packs of Vanilla Pudding

3 Tablespoons of Vanilla Flavoring

½ Cup of Raisins

3 Cups of Sugar *

1 - 2 Cups of Milk **

1 Teaspoon of Cinnamon
1/4 cup of Margarine

Check rice first for bugs and flaws, wash and rinse rice in a colander, then cook rice until done but not cushy.  Mix all the ingredients together and cook at 325 degrees until done.

*Per taste.

**Use 2 cups if necessary to ensure the rice pudding is moist and not dry when done.

 

Northern Bean Spicy Bliss

32 ounces of water

2 lbs of Northern Beans

2 Tablespoons of Tone’s Black Pepper

1 ½ Tablespoons of Garlic Salt

½ of ¼ of dried minced onion

½ of medium onion sliced and diced

7 sprinkles of lemon and pepper seasoning

7 quick abrupt sprinkles of creole seasoning

¾ of a teaspoon of cumin

¼ teaspoon of curry

¼ teaspoon of oriental five spices

Chunks of ham from ham shank

Pick beans to remove any beans with flaws or rotten spots, wash beans and place in crock pot add water and the rest of the ingredients and cook on slow or low until done (tender but not mushy).

DEE DEE DELICIOUS BANANA PUDDING

2 boxes of Instant Pudding & Pie filling (Flavor – Banana)

4 to 5 Bananas

1 box of Vanilla Wafers

1 bag of Marshmallows

1 pyrex dish (4x4)

The first step is to place both of the instant pudding and pie filling packages in a bowl.  Add 4 cups of milk to the mix in the bowl and use a whisk to combine the ingredients until smooth and the consistency begins to thicken.  Next, line the pyrex with vanilla wafers, then sliced bananas, then instant pudding, then vanilla wafers, then sliced bananas, then instant pudding and lastly marshmallows and cook at 325 degrees until marshmallows are a little brown.

Split T Barbeque Chicken

One hen

Heinz Classic Barbeque Sauce

Tony Chachere’s Creole Seasoning Spice

Supreme Tradition Garlic Salt Seasoning

Tone’s Restaurant Black Pepper

Defrost hen, clean hen and remove neck, gizzard and liver and guess what give it to your cat to eat.  First put hen in roaster pan and sprinkle creole seasoning (5 to 6 sprinkles), garlic salt (cover once with sprinkle) and restaurant black pepper (cover once with sprinkle) on split hen on both sides.  Bake at 325 degrees until near completion (hen will have a light brown glaze and is tender and reflects it is done.  Then glaze with barbeque sauce and cook until the glaze is adhered to the hen and has completed cooking.  Be careful to not overcook.

Ps – If you want more of a juicy texture in the breast section inject some margarine or butter in the breast area.

Tangy Slow Cooked Beef Short Ribs

1/3 cup of flour

½ tsp steak seasoning

2 ½ lbs country ribs

¼ cup of butter

1 cup dried onion seasoning

1 cup beef consommé

¾ cup garlic wine vinegar

¼ cup plus 2 Tablespoons of Chili Sauce

2 Tablespoons Worcestershire Sauce

2 Tablespoons of chopped garlic (from jar)

1 Teaspoon of Chili Powder

Using a zip lock bag, mix flour and steak seasoning, add ribs and shake to coat.  Melt butter over medium heat, add ribs and brown on all sides.  Place ribs in slow cooker.  Using the same pan and drippings add everything else and bring to boil.  Pour it over the country ribs, and cook on low for 8 hours.  Serve over rice, pasta, or on mashed potatoes.

DELICIOUS TURKEY TURKEY WITH FLY DRESSING

STEP 1 – Preparing the Turkey for insertion of the mixed ingredients below into the turkey and the placing of turkey into Oven at 200 degrees until turkey is done.  Once the internal monitor pops up and reflects turkey is done.  Go to STEP 2.

1 Turkey – 10 lb

1 Cup of Caro Syrup

½ Cup of Lemon Juice

½ Teaspoon of Gumbo Mix

4 Teaspoons of Powder Onion

1 Teaspoon of Vanilla flavor

1 Teaspoon of Lemon and Pepper Seasoning

½ Cup of Olive Oil

½ Cup of Maple Syrup

2 Packs of Italian Dressing (2 Ounces)

STEP 2 – Preparing the Turkey for insertion of dressing in turkey opening and around turkey to bake and complete the turkey and dressing dish when baking at 250 degrees until dressing is brown on top with edges brown but not overdry or overdone.

3 Bags of Premier Pantry Stuffing Mix (Turkey)

1 Box of Kraft Stuffing Mix (Turkey) (Includes two bags of dressing mix.)

½ Can of Evaporated Milk

5 Eggs

1 Tablespoon of Tone’s Restaurant Black Pepper

5 sprinkles of Cumin Spice

1 Jar of Heinz Homestyle Gravy (Roasted Turkey)

1 Jar of Heinz Homestyle Gravy (Classic Chicken)

Nigger Spaghetti

1 Regular Size Crock (upright) or Nesco Roaster Oven

4 Tablespoon of Minced Garlic (jar)

7 - 18 Homestyle Meatballs (or homemade meatballs - more can be added)

1 Teaspoon of Crushed Red Pepper

4 Tablespoons of Dried Onions

2 Tablespoons of Onion Salt

2 Tablespoons of Tone’s Restaurant Black Pepper

2 small onions chopped up fine

2 cans of tomato puree or sauce (29 ounces)

1 can of petite diced tomatoes (14.5 ounces)

1 box of spaghetti (3.5 ounces)

Fill a crock or Nesco Roaster Oven half-way with water and add all the ingredients except spaghetti.  Do not add spaghetti until about a half hour later and let it complete cooking but do not let the spaghetti cook until it gets mushy. If wanted additional spices as you choose can be added.

Spinach and Smoked Turkey Wings

1 Can of Spinach, 5 lbs, 13 ounces

1 Package of Smoked Turkey Wings

1/2 Cup of Garlic Salt plus 3 teaspoons

½ of 1/3 cup of minced onion

½ of 1 Tablespoon of Black Pepper

2 -3 sprinkles of red pepper 

Cook the smoked turkey wings until tender with the other ingredients and then add the can of spinach until the flavor emitting from the pot gives off the scent of just the smoked turkey wings.  This reflects that the concoction is done.

Meltdown Brussell Sprouts, Cauliflower, Turkey Necks and Neckbones

4 Bags of Brussell Sprouts (Frozen)

2 Bags of Cauliflower (Frozen)
2 Medium minced and diced onions
2 – 3 Packs of Turkey Necks and Neckbones at discretion
¾ Tablespoon of Tone’s Restaurant Black Pepper
1 Tablespoon of Garlic and Pepper
½ Teaspoon of Thyme
½ Tablespoon of Oriental Five Spice
½ Teaspoon of Cumin
20 sprinkles of Minced Onion
6 Quart Nesco Roaster Oven

Fill the Nesco Roaster half-way with water and place turkey necks, neckbones and spices inside the roaster and cook at 200 degrees for four hours until tender.  Add brussell sprouts and cauliflower and cook for approximately one and half hours until tender and serve hot as flavor is absorbed.

Gracious Me String Beans with Potatoes and Hominy

1 can of Poor Man’s Beef with Juices***
1 can (49.5 ounces) of Whole Potatoes
1 can (28 ounces) of Italian Green Beans
2 cans (14.5 ounces) of Cut Green Beans
2 cans (14.5 ounces) of French Style Green Beans
1 ½ Tablespoons of Creole Seasoning
½ Teaspoon of Thyme
1 Teaspoon of Garlic and Pepper Seasoning
¼ Teaspoon of Ground Cumin Seasoning
¼ Teaspoon of Ground Tumeric
1 Tablespoon of Tone’s Restaurant Black Pepper
52 ounces of water
3 Tablespoons of Margarine
6 Quart Nesco Roaster Oven

Place in the Nesco Roaster Oven the above listed ingredients and add 52 ounces of water and cook at 275 degrees until done (approximately two hours).

***Poor Man's Beef is produced by Lakeside Foods, Inc., Manitowoc, WI  54221.

Chicken and Dumplings that melt in your mouth

4 Tablespoons of butter or half a stick of butter (comes in quarters)

4 Tablespoons of olive oil

1 whole chicken (cut into pieces) or 2 packages of chicken thighs

Salt

Restaurant Black Pepper

1 cup finely diced carrots

1 cup finely diced celery

2 medium onions (finely diced)

1 Teaspoon ground thyme

2 Tablespoons of turmeric

1 Tablespoon of cumin

6 cups of chicken broth

For the Dumplings

1¾ cups of all-purpose flour

1 heaping tablespoon of baking powder

1 teaspoon of salt

2 cups half-and-half milk

2 tablespoons of minced fresh parsley or dried parsley

For the chicken: Melt the butter in a pot over medium heat and add the olive oil. Sprinkle the chicken with salt and pepper. In batches, brown the chicken on both sides and remove to a clean plate or colander lined with a paper towel.

In the same pot, add the diced carrots, celery and onions. Stir and cook for 3 to 4 minutes over low heat. Stir in the ground thyme, turmeric, and cumin then pour in the chicken broth. Stir to combine with a wooden spoon then add the browned chicken. Cover the pot and simmer for 20 minutes on low temperature.

For the dumplings

While the chicken is simmering on low make the dough for the dumplings.  Sift together the flour, baking powder and salt into a bowl except for ½ cup of flour and ½ cup of milk and then add the minced fresh parsley or dried parsley.  Start adding the half-and-half milk and set aside.

Mergence

Remove the chicken from the pot, strip the bones from the chicken and shred it and place it back into the pot.  Take the previously set aside ½ cup of flour and ½ cup of milk and add it to the pot to thicken the broth or chicken mixture stir and then drop tablespoons of the dumpling mixture into the simmering pot and cook on low for 15 minutes.  Taste to see if additional seasoning is needed:  salt or alternate seasoning.  Allow to sit for 10 minutes before serving.

NOTE:  If awkward with a knife or have trouble using a knife buy chicken already cut into pieces or have butcher cut up chicken for you.  Use judgment for pot size.  (This is determined if the recipe is doubled.)


DELIGHTFUL BAKED BEANS

4 slices of bacon (cut into ½ inch pieces)

½ cup of chopped onion
2 cans (28 ounces) of baked beans
½ cup of barbecue sauce
3 Tablespoons of brown sugar
1 Teaspoon of dry mustard
1 Tablespoon of dried onion

Preheat oven to 350 degrees.  Cook bacon and onion oven over medium to high heat until bacon is browned and crisp.  Optional:  Drain fat or add to remaining ingredients mixing all well and bake uncovered for 30 minutes or until hot and bubbly.  Note:  Recipe can be changed by doubling the ingredients.  (Usual serving is for two.)

WESTERN BOOT BBQ SAUCE

½ cup of chopped onion (diced small)

¼ cup of fresh lemon juice
¼ cup of ketchup
2 Tablespoon of dry mustard
2 Tablespoon of brown sugar
2 Tablespoons of dark molasses
1 Tablespoon of Worcestershire sauce
2 teaspoons of grated fresh lemon peel
½ teaspoon of garlic powder
½ teaspoon of ground allspice
¼ teaspoon of hot sauce

Place all ingredients in a bowl and stir until blended.  Brush on meats to coat and flavor.  If more is needed then increase the ingredients.  (For 10 servings.)

Note:  If you need more increase the recipe.

SWEET N SMOKING BBQ SAUCE

1/2 cup of ketchup

1/3 cup of light molasses

½ cup of mustard

¼ cup of Worcestershire sauce

Place all ingredients in a bowl and stir until blended.  Brush on meats to coat and flavor.  If more is needed then increase the ingredients.

SWEET APPLE BBQ SAUCE

2 Cloves of garlic minced

24 ounces of apple sauce

½ cup of apple-cider vinegar

½ cup of tomato paste

¼ cup of molasses

¼ cup of soy sauce

1 teaspoon of paprika

1 teaspoon of vanilla

½ teaspoon of ground red pepper

Place all ingredients in a bowl and stir until blended.  Brush on meats to coat and flavor.  If more is needed then increase the ingredients

 

FLANK STEAK IN A WOK 

Simple and Good!

Dijon Balsamic
Black Pepper
Minced Dried Onion
Lemon Pepper Seasoning

Cut steak in half dump in wok with all the ingredients add rice if you want after steak is done.  Ensure that you have enough liquid to add the rice or pour the cooked steak and liquid over rice.  Done in less than 5 minutes.

Zippy Zap Macaroni and Cheese

½ box of macaroni

1 chunk of White Cheddar cheese

2 cups of Sharp shredded cheese 

1 ½ cans of evaporated milk

1 ½ stick of margarine

Or if you want ¾ of a pound of butter 

2 to 3 teaspoons of black pepper

1 teaspoon of salt

Small Pyrex dish

Mix all the ingredients together and bake at 325 degrees until edge reflect browning and top is firm and a little brown on top.

Fried Egg & Sausage Sandwich 

6 Eggs

3 pieces of bread
2 pieces of sausage
Cheese cut in small pieces
Pepper
Salt

Scramble eggs mixed with cheese 
Fry sausage and put aside when done
Dip bread in egg mixture and fry on both sides

Put sandwich together one slice of bread then sausage, then fried scrambled egg, then another piece of fried egg bread then sausage, next fried egg then the last piece of bread in egg mixture.

Gizzards, Gravy and Vegetables Pot of Good

2 Tablespoons of Thyme

1 Package of Beef Gravy
1 Medium Onion diced
3 cups cubed cut up potatoes (small)

3 cups cubed cut up carrots (small)

5 sprinkles of Black Pepper (circular motion)

4 sprinkles of Garlic Salt (circular motion)

3 Tablespoons of Dried Minced Onion

3 Tablespoons of Lemon Pepper 

4 Packages of Gizzards 

11 Sprinkles of Steak Seasoning (circular motion)

2 Packages of Stir Fry Mixed Vegetables (Dollar Store) 

Fill crock or electrical cooking pot with water(determine how much needed) add gizzards, thyme, package of beef gravy (small – 2, large – 1), medium cut up onion, black pepper, garlic salt, minced dried onion, lemon pepper, steak seasoning and add vegetables after testing gizzards for tenderness and cook another hour until vegetables are tender.  Cook on low all night or for 4 to 6 hours during the day.

Neckbones with Rutabagas

My mom used to cook these and they were always delicious and I tried to cook them like she did but I added a couple things here and there and this is what I got.  I wish I had took notes now … I was just the helper in the kitchen and was rather reluctant to staying in the kitchen after watching my mom cooking and cooking all the time.  She told me she loved to cook and I just looked and sighed.

1 or 2 packs of smoked neckbones

4 Rutabagas

5 Sprinkles of Cinnamon Sugar (circular motion)

5 Sprinkles of Garlic Salt

5 Sprinkles of Lemon Pepper Seasoning

5 Sprinkles of Black Pepper

Slice rutabagas in small chunks and place in crock pot along with water, smoked neckbones, cinnamon sugar, garlic salt, lemon pepper seasoning and black pepper cook on low until rutabagas and neckbones are done.

SALMON CROQUETS

2 Cans of Salmon

4 Cans of Mackeral 

3 Tablespoons of Dried Onions

½ Teaspoons of Curry
½ Teaspoons of Cumin
6 Eggs
1 Cup of Mayonnaise
1 Tablespoon of Black Pepper
½ of a 3 inch onion chopped up
¼ cup of Green Bell Pepper

Mix together all ingredients and add a little milk if too stiff.  From the mixture make a pattie  flower with cornmeal and drop in skillet filled with vegetable oil mixed with a little olive oil.  Brown on both sides until done.

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BAKED HERBED CHICKEN WINGS

28 – 30 Chicken Wings

1 Cup of Port Wine

¼ Cup of Thyme Seasoning

5 Tablespoon of Onion Salt 

6 Tablespoons of Black Pepper 

Sprinkle Minced Red Pepper 7 times 

¼ Cup of Tió Sante Perfect Seasoning

5 Tablespoons of Garlic Salt 

Wash and clean chicken wings in vinegar.  Next, soak them in 1 cup of port wine and water for 5 minutes.  Coat chicken wings with olive oil and place seasonings in a cup with a lid with holes inserted in the top.  Sprinkle and distribute seasonings all over the wings until thoroughly coated. Lastly, sprinkle sliced and diced onions over the chicken.  Place in pyrex dish and bake at 350 degrees until done.  Note:  Be careful not to overcook.

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INIMITABLE  FLAVORFUL PORK CHOPS

Have you ever thought Pork Chops were dull, tough and lack inspiration?  Look Out, Look Out try this recipe and tell me what does it taste better than?  For me, it puts a pitiable steak in its proper place as second class loser.

2 or More Pork Chops 
Onion Salt
Cumin Spice
Curry Spice 
Kansas City Steak Seasoning or a different Steak Seasoning

Sprinkle pork chops with Onion Salt, Cumin, Curry, and Kansas City Steak Seasoning.  Next, place on hot grill and cook until done.  (Note:  Do not overcook or you will loose the flavoring.)

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KNOCK YOU DIZZY GRILLED CHICKEN

Hello, Hello say goodbye to tasteless chicken and say woo woo to mouthwatering chicken that cause you to savor, savor and enjoy the sweetly seasoned meat.  Once again the innovating spirit comes from Mother (Mary) and watching her do her thing.

6 -8 pieces (Various Parts)
Onion Salt
Kansas City Steak Seasoning or a different Steak Seasoning

Sprinkle with Onion Salt and Kansas City Steak Seasoning place on hot grill and cook until done.

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EASY ZIPPY MACARONI

You know and I know when you are tired something easy is what we all want and does not take forever.  I watched my mom (Mary) throw things together without a recipe so I do the same but I am trying to write something down.

1 Box of Hamburger Helper (Bacon Cheeseburger)

1½ Cups of Pasteurized Cheese Sauce
1 Cup of Evaporated Milk
2 Cups of Macaroni Noodles

Boil noodles from box and two cups of macaroni noodles until done, mix all ingredients together and cook for three minutes or less in microwave.

Ready to Serve.

Yeah!  Too easy to be real.

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MACARONI AND CHEESE

Great and Greater is the catching of a dish that went from stale to the glorious intriguing nature of homemade Macaroni and Cheese and adding the elusive flavoring of different cheeses to a dish that tasted great but became greater as the mixture and using different cheese caused the tongue to pause and savor a flavor so sublime that it makes you eat slower and savor.  I watched my mother (Mary), Grandmother Lucille and Aunt Daisy and Aunt Beatrice mix those flavors and I just sighed with pleasure.

½ Box of Macaroni Noodles

1 Chunk of Sharp Cheese or 1 pound of Shredded Sharp Cheese

2 Cups of White Cheddar Cheese

1 Can of Evaporated Milk and extra if you wish it to be extra moist

1 Stick of Butter or Margarine

Two Tablespoons of Black Pepper

1 Teaspoon of Salt

Boil macaroni noodles until done and then mix the cheeses into the hot macaroni noodles.  Next, add the remaining ingredients and place into oven and bake at 350 degrees until done and reflects browning around the edges and top.

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Laid Back Dressing

Hello to the day is the wanting and craving for some good Soul Food Dressing and that is what this is the sweet essence of some crumbs molded into a delicious dressing of authencity.  I watched my Mom (Mary), my sweet Grandmother Lucille, Aunt Daisy and Aunt Beatrice work magic with those crumbs and juices and the resulting delicious sweet god damn right Southern Treat Dressing that made you want more and more.  I will always love the time I spent helping and watching and not knowing it all and the let the masters do the work.

Two bags of Brownberry Premium Stuffing (Sage and Onion or other flavors) 12 ounces or use an alternate stuffing 
1 Box of Stove Top Stuffing (Turkey or other flavors)
Black Pepper – 3 Tablespoons 
¼ Cup of Minced Onions 
6 Eggs 
Juice from cooked Chicken, Turkey, Pork Loin or Steak, or Beef or Chicken Broth, (If using Beef or Chicken Broth or another type of Broth Add 3 Tablespoons of Onion Salt and 3 Tablespoons of Garlic Salt and 3 Tablespoons of Creole Seasoning)

Mix all together until liquid is absorbed and put in oven and cook at 350 degrees until top is brown as well as edges.  (Note:  Do not overcook if you do the dressing will be dry.)

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Gloriously Tender Pork Loin w/Potatoes 
and Apple Slices

I will never forget the day my mother (Mary) tipped around the kitchen and cooked a pork loin after I bought her a new stove for her just still being here.  I watched the glow in her eyes lite up her countenance and it made me feel so good because she was so sick it made my heart cry to see her suffer so.  I just bought it to make her want to live because we all loved her so.  I will treasure that memory forever and forever to reassure her that someone loves her so much more because we had lost so many in our family.

¼ Cup of Minced Onion

6 Tablespoons of Black Pepper
3 Tablespoons of Onion Salt
2 Tablespoons of Meat Tenderizer
2 Cans (50 ounce can) of Peeled Whole Potatoes
1 Red Bell Pepper (sliced)
2 Tablespoons of Honey
1 Carton of Gourmet Beef flavored Broth (32 ounces)
Three Sliced Apples (Red Delicious)

Place pork loin in roasting pan and fill the pan halfway with water.  Sprinkle meat tenderizer on pork loin and then next sprinkle with onion salt.  Lastly, sprinkle with Black pepper and minced onion on top of pork loin and in juice.  Add peeled whole potatoes and Gourmet Beef flavored Broth and apples around pork loin and place some of the apples on top of pork loin   Place roasting pan with pork loin in oven and cook at 200 degree until tender and done.

Tasty and Racy Black Eye Peas and Smoked Hamhocks with Apple Slices

I love me some Black Eye Peas with smoked neckbones or as this recipe is using smoked hamhocks but usually I don’t use the apples but I still imitate what my mother (Mary) used but I changed it just a little and wanted to explore the taste of apple slices involved in the exploratory mixture.  I’m trying but I will never catch mother and her fabulously well touted together way of cooking.  Just watching her throw a little of this and that in the pot and it all comes out like pure ambrosia. I just wanted to share this with you because she and my dad are my heroes and now I am so glad that I listened because he never spoke a lot but when he did he was to the point and it was worth listening to and it ran in the family with my Uncle Bo (James Barnett) and Grandpa and Grandma Barnett (Allen and Gloria) and Grandpa and Grandma Miller (Charles and Lucille) and Uncle Willie and Patricia Jackson.  You know your people are just more precious than any gold or glory in the world.

Pressure Cooker or Heavy Cooking Pot (Gordon’s Food Store (Holds 3 Gallons))  If using a pressure cooker do not use the pressure gage just use it as a regular cooking pot…let cool before taking top off…gets extremely hot and use cooking mittens.(Recipe is for a 3 Gallon Pot.)

Three Tablespoons of Minced Onion

Two Tablespoons of Black Pepper

One Tablespoons of Onion Salt

Three Tablespoons of Honey

One can of Glory Seasoned Style Blackeye Peas (6 lb 2 oz)

Four Sliced Apples (Red Delicious)

1 bag of Okra

1 Package of Chicken Thighs

1 Gallon of Water to be used after merge

Place hamhocks in slow cooker add apples slices, add three tablespoons of minced onion, two tablespoons of black pepper, one tablespoons of onion salt and three tablespoons of honey.  When hamhocks are tender and done move contents from slow cooker to a bigger pot (a pressure cooker pot is what I will be using without the pressure gage) and add the can of Glory Seasoned Style Blackeye Peas and chicken thighs and add a gallon of water and cook at medium heat until done and as your taste prefer.

After merge from slow cooker to pressure cooker add ½ cup of minced onion and another Tablespoon of Black Pepper.  (Note:  Pressure Cooker or Heavy Cooking Pot (Gordon’s Food Store (Holds 3 Gallons))  If using a pressure cooker do not use the pressure gage just use it as a regular cooking pot…let cool before taking top off…gets extremely hot and use cooking mittens.(Recipe is for a 3 Gallon Pot.))

CAJUN RED BEANS AND NECKBONES

Did you ever wonder if red beans could be used for something else besides chili?  All these years, I have been eating delicious chili my mom (Mary) made and great chili sauce for hot dogs and sausage made outside and I just wanted to try something different.  Well, all you need is a three-gallon pot to accommodate this recipe or a slightly larger heavy aluminum pot that can be acquired from Gordon’s Food Store or online for a bigger pot.  The Cajun Red Beans turns out with a slight gourmet flavor with special understated flavors of exquisite tendencies to delight the palate.

1 CUP OF PORT WINE

¼ CUP OF DRIED MINCED GARLIC 

1 BAG OF OKRA (16 OUNCES)

½ CUP OF DRIED MINCED ONION

¼ CUP OF PERFECT SEASONING 

½ CUP OF MINCED RED PEPPER

1 TEASPOON OF CINNAMON 

1 TEAPOON OF ADOBO SEASONING SPICE

1 HEAPING TEASPOON OF CURRY POWDER SPICE 

8 – 9 NECKBONES 

1 SMALL TENDERLOIN (RINSE OFF SPICES)

2 MEDIUM COARSELY CHOPPED ONIONS

3 POUNDS OF RED BEANS 

1/8 CUP OF BLACK PEPPER (½ Cup OF ¼ CUP)

¼ CUP OF OLIVE OIL

¼ CUP OF MRS. DASH SPICE 

¼ CUP OF ONION SALT 

¼ CUP OF SEASON SALT

First get the pot ready and fill it with approximately a little bit below ¾ full of water and then add all the ingredients and cook at medium heat approximately 1 – 2 Hours.  Add the okra in at about one hour later and watch to see if all beans are submerged completely if not continue cooking until the beans are tender but not mushy and check flavor to taste to see if you want to add more seasoning.

PS – If you use smoked neckbones you get a different flavor.

HOT DAMN DELICIOUS CAJUN SQUASH GUMBO

Have you had a day when you looked at squash and wondered how to cook it?  Well here is one answer to the mystery and riddle?  Give it a rock and roll and go innovative and put some spice in the dice and add some zap to the ordinary!  Make it Cajun style!  During the times of thin in our life I watched my mom (Mary), grandmother (Lucille) born during the depression era, aunt (Daisy) and aunt (Beatrice) take nothing and make a meal to keep us happy and well fed.  All of them are so unique that they have indelibly left an impression and mentorship position in my heart and makes me want to be more like them every day.

Pressure Cooker or Heavy Cooking Pot (Gordon’s Food Store (Holds 3 Gallons))  If using a pressure cooker do not use the pressure gage just use it as a regular cooking pot…let cool before taking top off…gets extremely hot and use cooking mittens.(Recipe is for a 3 Gallon Pot.)

Fill the pot ¾ full with water or to taste…Equal to 288 ounces (2.25 Gallons) pot hold 384 ounces (3 Gallons). 

½ bag of Meatballs or entire bag of Meatballs (any brand) or homemade meatballs of 20 or more

2 Tablespoons of Thyme

3 Tablespoons of Olive Oil

4 Tablespoons of Perfect Seasoning Mix (by Tío Santi)

2 Tablespoons of Season Salt

¼ Cup of Minced Onion

2 Tablespoons of Chopped Garlic

1 and ½ Whole Red Bell Pepper

5 Tablespoons of chipped and dried Red Pepper

1 Heaping Tablespoon of Curry Spice

1 Tablespoon of Adobo Seasoning Spice

5 Onions cut up (Medium size) To speed up cut up in food processor.

7 – 8 Diced Washed Potatoes (Retain skin on Potato and quarter and then cut in half)

4 Whole Squash (peel skin off squash with knife with downward cuts to make quicker and cut into small medium chunks) (Butternut Squash and Delicata Squash)

2 pound of diced Butternut Squash (cut in small chunks or little squares)

1 pound of carrots (cut in small chunks or little squares or use can carrots)

2 Cans of Peas

1 Beef Broth (liquid - 32 ounces)

8 Cubes of Beef Bouillon

2 Cans (24 oz) of Poor Man’s Pork (Welfare) use entire can with juice

1 Tablespoon Table Grind Black Pepper (Walmart or Gordon’s Food Store)

1 Can Progresso Soup (Steak and Vegetables) use entire can with juice

1 Pack of Deli Ham – (Hold together and cut in four sections.)

3 Heaping Teaspoons of Onion Salt 

Place all ingredients in pot of water and let cook at medium heat for 1½ to 2 Hours or longer until potatoes are done but not cushy. 

Hint!  Look for a brand of potatoes like State of Maine  distributed from Green Thumb Farms which supplies a potato of firmness and holds the ability to not become too mushy while cooking and has good texture.  Also, you can add additional squash if you want a thicker soup or Gumbo.

ANGELS BISCUITS TO DIE FOR

Trick the eye and the palate’s delight because here is a treat for those who loves homemade biscuits.  I watch my Mom (Angel Mary they called her), my sweet Grandmother (Lucille who made so many biscuits in the South she was tired of seeing and making them), Aunt (Daisy she headed up the front and was always there first helping), Aunt (Beatrice not to be undone threw her foot in the well and said “ahem” I’m catching Mary now.)  Biscuit after biscuit were ate like they was ambrosia.

2 ¾ Cups of All Purpose Flour

2 ½ Teaspoons of Baking Powder

½ Teaspoons of Baking Soda

1 Tablespoon of Sugar

10 Tablespoons of Shortening

½ Teaspoon of Salt

¾ Cup of Buttermilk

2 Tablespoons of Yeast, dissolved in ¼ Cup of Warm Water

Sift flour, baking powder, baking soda, sugar and salt into a large bowl.  Add the shortening and work all through with fingertips, kneading gently.  Stir in buttermilk and yeast mixture and continue to knead dough until it feels flexible and soft.  Next, flour a surface on the table and continue to knead dough turning and flipping it a few times and pat out or roll it out about a ½ inch thick.  Cut biscuits approximately 2 inch in diameter and transfer to a greased baking sheet. Cover with clean towel and let rise in a warm place to allow the yeast to work and the biscuits to puff up about 30 minutes.

Preheat oven to 350 degrees and bake the biscuits for 15 to 20 minutes until the tops are lightly browned and the bottoms are brown as well.  Makes approximately two dozen biscuits. 

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BANGING BANANA BREAD

Here’s is a recipe inspired by Hippie Banana Bread by Tracy Benjamin in BH & G (Better Homes & Garden that inspired me to attempt to mimic her recipe and change it a little.  I have made Banana Bread before but I have never thought of writing a recipe until I saw hers.).

2 Cups of Regular White Flour

2 Teaspoons of fresh Baking Powder

2 Teaspoons of Salt

1 Tablespoon Ground Cinnamon

1 Cup of Olive Oil

1½ Cup of Brown Sugar

½ Cup of Karo Syrup (clear)

3 Teaspoons of Vanilla

4 Eggs

6 Ripe Bananas (mashed – equal to 2 cups)

1 Cup of Chopped Walnuts or Pecans or ½ Cup of Both

First step is to preheat oven to 350 degrees.  Combine in one bowl the flour, baking soda, salt and cinnamon.  In the other bowl, combine olive oil, brown sugar, syrup and vanilla until smooth and add one egg at a time until there is a light consistency and fluffiness.  Lastly, merge the first bowl that contains the flour mixture to the second bowl and blend until well mixed and smooth.  Next step is to get two 8x 4 loaf pan, line with brown paper (cut from paper bag), after lining pan butter or grease pan with butter completely then flour pan and pour mixture into pan.  Bake approximately one hour until toothpick comes out clean and does not stick and there is a shrinking around the edges of the mixture in the pan.

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CARROT PINEAPPLE CAKE

Here’s is a recipe that I found in my Grandmother Lucille’s paperwork and who was a wonderful cook always coming up with wondrous soul food, e.g., fried corn, delicious greens of all varieties, turkey and dressing, tender succulent duck, venison, steak, gumbo, biscuits, rolls of every type, biscuits, cakes, sweet potato cush, sweet potato pies, apple pies, peach cobbler and other types of cobbler, tamales, squirrel delight, and the list just goes on and on.  My mom (Mary), Aunt Daisy (Housewife, Hairdresser and Cook) and Aunt Beatrice (Owner of the Blue Plate (Saginaw) and Seamstress in Saginaw and Ohio) followed in her footsteps treading the cook boards so to speak.  Loving and missing them always.

3 Eggs

2 Cups of Sugar

1 Cup of Salad Oil (Mazalo Oil Only)

1 Teaspoon Salt

1 Teaspoon Baking Soda (Powder)

1 Tablespoon Cinnamon

2 Cups of Flour

2 Cups Grated Carrots – Puree Carrots

1½ Cups of Chopped Nuts

1 Can of Crushed Pineapple (16 oz can)

First step is to mix the eggs, sugar and oil blend until smooth, then add the salt, soda, cinnamon and flour, continuing to blend in until smooth, then add the carrots, then the nuts and lastly the pineapple and pour into buttered and floured Bundt pan or pound cake pan.  Bake at 350 degrees until done (approximately one hour or less.).  When cooled remove from pan carefully and frost or drizzle icing on cake.

PUT THE ICING ON THE CAKE!
Lay it on me Grandma!

VANILLA FROSTING

8 oz of Cream Cheese

1 Cup of Powder Sugar

2 Tablespoons of Vanilla

½ Cup of Nuts (chopped Pecan, Walnut, or Peanut)

Mix Cream Cheese, Powder Sugar and Vanilla until smooth and spread on Cake.

IF YOU WISH TO DRIZZLE FROSTING ON CAKE.

Mix Cream Cheese, Powder Sugar and Vanilla until smooth add ½ Cup of Milk and mix and then drizzle a decorative pattern on cake.

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HALLELUJAH MUSTARD GREENS, COLLARD GREENS, KALE,ETC.

Hey you that likes Soul Food and who puts the Soul in the Food is a Black Person who learned from the goods who put their foot down and say “ahem” “ahem” we knows our way around the good year and that is Good Damn Greens.  I watch my Mom (Mary), Grandmother (Lucille), Aunt (Daisy), Aunt (Beatrice) stomped the “s” out of some greens and they became tender succulent mouth drooling greens to make a man holler and a woman cry they are so good.  All you need is some Hot Water Cornbread to make someone special feel fine.  Make enough so you can say “I did this myself!”

THINGS YOU NEED!

30 QT POT

12 Pounds of MUSTARD GREENS TO BE PICKED AND WASHED (Pick the greens by snapping the stems close to the green foliage, discard stems, than wash greens in salt water to ensure dirt is released as well as removing bugs, rinse thoroughly.)

2 CUPS OF BACON GREASE TO ASSIST IN FLAVORING (Need flavoring to make authentic.)

3 LARGE ONIONS CHOPPED UP

8 - 10 SMOKED HAM HOCKS OR SMOKED NECK BONES  

¼ - ½ CUP OF DRIED MINCED ONIONS

Add a dash of red hot pepper chips if you like.

The first thing you need to do is acquire the greens, pick the greens and take your time to wash and rinse the greens, fill the 30 quart pot approximately half full and start placing the greens in the pot and layer the ham hocks or neck bones between the greens and add the bacon grease, onions and the dried minced onions throughout the layers.  If all the greens cannot fit at once add the rest of the greens as the heap in the pot goes down and gets smaller and smaller until all the greens are in the pot.  (Also, add a little water if suspected of scorching or if you would like more liquid in the pot.)

Greens should be cooked at medium to high heat (if using high heat watch carefully if you wish them to cook faster) and should be cooked approximately four to six hours by medium heat and maybe three to four hours if cooked on high heat.

Remember high heat should be checked more regularly then medium heat.

Mom, Grandmother, Aunt Daisy and Aunt Beatrice

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Nigger Potato Salad

Here’s a recipe that I am trying to remember inspired by my Mom (Mary), Grandmother Lucille, Aunt Daisy and Aunt Beatrice.  Every Holiday we would get together and potluck and have a great time with excellent culinary delight and I wanted to share with you a moment that I feel every family should have is to get together, enjoy each other and have a great time loving each other because life is so short.  Someone bring this and someone bring that and we all have a rocking time rejoicing in God’s name and Jesus that we are still here and fighting for all.

5 or 6 Medium Potatoes

6 Boiled Eggs (chopped up)

1½ Cup of Relish

3 – 4 cups of Mayonnaise (your choice – Miracle Whip, Kraft or Other) or more according to taste

2 Teaspoons Celery Salt

2 Large Onions

First step is to boil the potatoes and eggs.  The potatoes should be soft when a fork is inserted to test when done.  Completely boil eggs until done, you will know when they are done when the water has receded past the eggs that they are completely ready and boiled.   Chop up eggs and onions and get ready to merge the mixture of potatoes, chopped eggs, chopped onions relish, mayonnaise and celery salt.  After mixing is done place in refrigerator to chill and cool until serving.

If a bigger serving of Nigger Potato Salad is needed just double the recipe.

Felicia and Mom

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Great Almighty Delicious Oven Baked Slab of Ribs

Wash slab of ribs with 4 Tablespoons of Vinegar (use more if more than one slab) and rinse with water 

¼ Cup of Paprika spread over entire slab of ribs (Use ¼ Cup per slab)

Next, sprinkle Steak Seasoning all over the front and back of slab of ribs

Next, sprinkle Minced Garlic all over slab of ribs

Option –Hint! Something made the ribs tender, juicy and tender!

Place small cubed carrots over slab of ribs and sides.

Place in oven in aluminum roaster and bake at 350 degrees for 1 to 1½ hours until tender (fork easily breaks a section to check tenderness).

Lastly, distribute barbecue sauce evenly on rib (back and front) (do not remove the spices – pour on ribs) and continue baking until sauce looks saturated and glazes the slab of rib and is done.  (Try not to overcook since ribs should be tender, moist and juicy.)

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SALIVATING LEMON BREAD

Do you ever hunger for a delicious flavored Lemon Bread?  Well, here is a recipe that will appease the love and like of yours to enjoy an aromatic sweetly flavored bread that will tempt you to eat one slice after another!

1 Cup of Butter

2½ Cups of Sugar

5 Eggs

3 Cups of Flour

½ Teaspoon of Salt

½ Teaspoon of Baking Soda

1½ Cups of Buttermilk

Grated peeling from 1 Lemon

1 Cup of Walnut (finely chopped)

Juice from 3 Lemons

1 Cup of Powered Sugar

Cream butter and sugar, add one egg at a time to mixture beating well after each additional egg added.  In the next bowl, stir together flour, salt and soda.  Then mix with the dry ingredients to the creamy mixture alternately with buttermilk.  Lastly stir in lemon peel, finely chopped walnuts and pour entire mixed ingredients into a greased floured loaf pan(9x5) lined with brown paper (paper bag), greased and floured with flour.  Bake at 350 degrees for about 1 hour or until toothpick comes out clean.  Cool bread and then turn it and place on rack to continue cooling.

Glaze

Make glaze by combining lemon juice and powered sugar and then drizzle on top of loaf.

  

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