Soul Food Recipes

Bread Recipe – Collard Bread

Golden corn muffin mix tops a Southern greens-and-corn egg bake.

Bread:
4 cups frozen chopped collard greens (from 16-oz bag), thawed, drained (2
cups thawed)
1/2 cup chopped red bell pepper
1/2 cup chopped green onions (8 medium)
3 eggs
1/2 cup milk
3 tablespoons Gold Medal� all-purpose flour
1 teaspoon seasoned salt
1 cup shredded Cheddar cheese (4 oz)
1 teaspoon crushed red pepper flakes, if desired

Topping:
1 pouch (6.5 oz) Betty Crocker� cornbread & muffin mix
1/2 cup chopped red bell pepper
1/2 cup sliced green onions (8 medium)
1/2 cup Green Giant� Niblets� whole kernel sweet corn, drained
1/3 cup milk
2 tablespoons butter or margarine, melted
1/2 teaspoon crushed red pepper flakes, if desired
1 egg

1. Heat oven to 350�F. Spray 11×7-inch or 8-inch square baking dish with
cooking spray; set aside. In large bowl, place collard greens; stir in bell
pepper and green onions; set aside.
2. In medium bowl, stir together eggs, milk, flour and seasoned salt. Stir into
collard green mixture. Stir in cheese and 1 teaspoon crushed red pepper.
Spread mixture in baking dish.
3. Bake 11×7-inch uncovered about 25 minutes, 8-inch square uncovered about 30
minutes or until slightly set.

Topping:
Meanwhile, in large bowl, stir together ingredients just until moistened; spread evenly over mixture in baking dish. Bake 11×7-inch 35 to 40 minutes longer, 8-inch square
40 to 45 minutes longer or until deep golden brown. For an appetizer, cool
completely; cut into 1-inch squares. For a main dish, cool 5 minutes, cut into
8 squares; serve warm on lettuce with sliced tomatoes.

High Altitude (3500-6500 ft):
No change.

Gumbo Recipe – New Orleans “Best” Gumbo

Soul food takes on a spicy accent in gumbo packed with flavor, spice and
plenty of shrimp and oysters.

6 cups water
1 package (1 pound) chicken gizzards, chopped
2 tablespoons seasoned salt
2 teaspoons parsley flakes
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon dried thyme leaves
1 teaspoon black pepper
1 teaspoon paprika
Dash of ground red pepper (cayenne)
1 large green bell pepper, chopped (1 1/2 cups)
1 large onion, chopped (1 cup)
5 cloves garlic, finely chopped
2 pounds uncooked turkey or beef sausage links, cut into 1-inch slices
1/2 cup vegetable oil
1 cup Gold Medal� all-purpose flour
4 cups hot water
1 bag (1 pound) frozen chopped okra
1 package (6 ounces) frozen ready-to-serve crabmeat, thawed and drained
2 pounds fresh uncooked shrimp, peeled and deveined
1 can (8 ounces) regular or smoked oysters, drained
Hot cooked rice, if desired

1. In 8-quart pot, heat 6 cups water to boiling. Add gizzards, seasoned salt,
parsley, garlic powder, onion powder, thyme, black pepper, paprika, red
pepper, bell pepper, onion and garlic. Heat to boiling; reduce heat. Simmer
uncovered 1 hour, stirring occasionally. Stir in sausage. Cover and simmer 1
hour, stirring occasionally.
2. Meanwhile, in heavy 2-quart saucepan, heat oil over high heat. Stir in
flour; reduce heat to medium. Cook 15 to 20 minutes, stirring constantly,
until mixture is dark brown; remove from heat.
3. Stir flour mixture into gizzard mixture until blended. Stir in 4 cups hot
water, 1 cup at a time, stirring constantly. Stir in okra, crabmeat, shrimp
and oysters. Heat to boiling; reduce heat to low. Simmer uncovered 5 to 10
minutes or until shrimp are pink and firm. Serve over rice.

High Altitude (3500-6500 ft):
No changes.

Cake – Grandmother Paul’s Red Velvet Cake

Cake:
2 cups sugar
1/2 pound (2 sticks) butter, at room temperature
2 eggs
2 tablespoons cocoa powder
2 ounces red food coloring
2 1/2 cups cake flour
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 tablespoon vinegar

Icing:
1 (8-ounce) package cream cheese
1 stick butter, softened
1 cup melted marshmallows
1 (1-pound) box confectioners’ sugar
1 cup shredded coconut
1 cup chopped pecans

Cake:
Preheat oven to 350 degrees F.

In a mixing bowl, cream the sugar and butter, beat until light and fluffy.
Add the eggs one at a time and mix well after each addition. Mix cocoa and
food coloring together and then add to sugar mixture; mix well. Sift
together flour and salt. Add flour mixture to the creamed mixture
alternately with buttermilk. Blend in vanilla. In a small bowl, combine
baking soda and vinegar and add to mixture. Pour batter into 3 (8-inch)
round greased and floured pans. Bake for 20 to 25 minutes, or until a
toothpick inserted into the center comes out clean. Remove from heat and
cool completely before frosting.

Icing:
Blend cream cheese and butter together in a mixing bowl. Add marshmallows
and sugar and blend. Fold in coconut and nuts. Spread between layers and on
top and sides of cooled cake.

Bread Pudding – Down Home Peach Bread Pudding

1 can sweetened condensed milk
1/2 cup milk
1/2 cup butter or margarine
Pinch of cinnamon
1 1/2 cups baking mix
1 teaspoon vanilla extract
1 (15 ounce) can peaches

Preheat oven to 350 degrees F.

Melt butter, set aside.

Drain peaches; reserve juice.

Grease a 13 x 9-inch baking pan. Place drained peaches
in pan. Pour can of sweetened condensed milk over
peaches.

Combine baking mix, cinnamon, vanilla extract, milk
and saved juice in a bowl. Pour over peaches and
sweetened condensed milk. Add melted butter. Stir only
three times. Bake for 15 minutes and score; continue
baking for a total of 20 to 25 minutes or until golden
brown.

Serve warm or cold with vanilla ice cream.

Grits Recipe – GRITS AND RED EYE GRAVY

6 servings cooked grits
1/2 cup brewed coffee (strong)
country ham
ham drippings

In an iron skillet, cook country ham slices until browned.
Remove from iron skillet and drain fat, reserving 2 teaspoons.
Add 1/2 c. brewed coffee to the reserved drippings. Cook over
medium heat 2 to 3 minutes, stirring in ham drippings from
bottom of skillet. Spoon over hot cooked grits and serve.

Etoufee Recipe – Crawfish or Shrimp Etoufee

Seasoning Mix:
2 tsp. salt
2 tsp. ground red pepper (pref. cayenne)
1 tsp. white pepper
1 tsp. black pepper
1 tsp. dried sweet basil
1/2 tsp. dried thyme leaves

Etoufee:
1/4 cup chopped onions
1/2 cup chopped celery
1/4 cup chopped green bell peppers
7 Tablespoons vegetable oil
3/4 cup all-purpose flour
3 cups, in all Seafood Stock
1/2 lb. (2 sticks) butter, in all
2 lb. peeled crawfish tails or medium shrimp
1 cup finely chopped green onions
4 cups hot cooked rice

Thoroughly combine the seasoning mix ingredients in a small bowl ad set aside. In a separate bowl combine the onions, celery and bell peppers.

In a large heavy skillet (pref. cast iron) heat the oil over high heat until it begins to smoke, about 4 minutes. With a long-handled metal whisk, gradually mix in the flour, stirring until smooth. Continue cooking, whisking constantly, until roux is dark red-brown, about 3-5 minutes (be careful not to let it scorch in the pan or splash on you). Remove from heat and immediately stir in the vegetables and 1 tablespoon of the seasoning mix with a wooden spoon; continue stirring until cooled, about 5 minutes.

In a 2 qt saucepan bring 2 cups of the stock to a boil over high heat. Gradually add the roux and whisk until thoroughly dissolved. Reduce heat to low and cook until flour taste is gone, about 2 minutes, whisking almost constantly (if any of the mixture scorches, don’t continue to scrape that part of the pan bottom). Remove from heat and set aside.

In a 4 qt. saucepan melt 1 stick of the butter over medium heat. Stir in the crawfish (or shrimp) and the green onions; saute about 1 minute, stirring almost constantly. Add the remaining stick of butter, the stock mixture and the remaining 1 cup stock; cook until butter melts and is mixed into the sauce, about 4-6 minutes, constantly shaking the pan in a back and forth motion (versus stirring). Add the remaining seasoning mix; stir well and remove from heat (if sauce starts separating, add about 2 tablespoons more of stock or water and shake pan until it combines). Serve immediately over rice.

Note: Can substitute Knorr Seafood or Veggie Boullion for stock.

Casserole Recipe – Cajun Casserole

Ingredients

a. 1 lb. fresh (hot) sausage*, skinned and cut
b. 2 cans whole tomatoes, drained and chopped
c. 1 peeled eggplant, chopped
d. 1 large onion, chopped
e. 1 large bell pepper, chopped
f. 3 or 4 medium zucchini, sliced in rings.

Directions

Brown sausage in large frying pan. Add the following: eggplant, onions, bell peppers,
tomatoes, zucchini. Smother down, then transfer to a greased casserole dish. Sprinkle a
lot of Parmesan cheese on top. Bake at 350F for 30 minutes. Salt and pepper to taste.

*You could also use shrimp or crawfish. It is great either way.