Let’s Share some Recipes

Soul Food Week

By Carla Bass – City Editor

In homage to being the last week in Black History Month, I still wanted to get in the recipes on which I grew up; but later became referred to as “Soul Food”. To me it is just good Southern eating, but it is amazing how few of the younger generation know how to cook these time-honored recipes on which their grandparents and parents were raised.

 Original Betty Crocker Cornbread (1969 version)

Ingredients

1 ½ cups yellow, white or blue cornmeal

½ cup Gold Medal™ all-purpose flour

1 ½ cups buttermilk

¼ cup vegetable oil

2 teaspoons baking powder

1 tablespoon sugar (heaping)

1 teaspoon salt

½ teaspoon baking soda

2 eggs or 1/2 cup fat-free egg product or 4 egg whites

Steps

  • Heat oven to 450°F. Grease bottom and side of 9-inch round pan or 8-inch square pan with shortening or spray with cooking spray. In large bowl, mix all ingredients with spoon until blended. Beat vigorously 30 seconds. Pour batter into pan.
  • Bake 25 to 30 minutes or until golden brown. Serve warm.

 

Baked Sweet Potatoes

Ingredients & supplies

Foil

Vegetable Oil

Baking Dish

Brown Sugar

Butter

Spices (Cinnamon, Ground Allspice, Ground Clove, Nutmeg)

Steps

  • Select the number of sweet potatoes you want to cook, trying to stay consistent with the size of yams you select.
  • Wash each potato in warm water, scrubbing it with a brush, rinsing, and patting dry.
  • Rub each potato down liberally with cooking oil, and seal individually with a sheet of foil, placing them in a baking dish or pan.
  • Place into a preheated oven at 300 Bake until the largest one sticks tender all the way through with a knife or fork.
  • Unwrap foil, unpeel the skin, and dispose of both in the trash.
  • Mash or cut your potato, topping it with a pat of butter and sprinkling it with brown sugar and your choices of spice(s).

 

Fried Green Tomatoes (or other vegetables in season)

The fried tomatoes most restaurants serve are a disappointment when ordered. They are too thick, mushy, and juicy; where they should end up somewhat crispy, but not burned.

 

Ingredients & supplies

Firm Green Tomatoes, Yellow Squash, Zucchini, Tender Okra or Eggplant

*Louisiana Hot Sauce (red or preferably green jalapeno) *Optional

Yellow Meal

All-Purpose Flour

Salt and Pepper

Vegetable Oil (About an inch.)

Deep Skillet

Paper plate

Paper Towels

 

Steps

Wash the chosen vegetable to fry. Slice no more than ¼ inch thick. Let them remain of the cutting board.

Be getting your grease good and hot.

Mix at least 2 cups corn meal and 2 Tablespoons of flour in the paper plate. Season to suit taste with salt and paper.

Test your grease with a pinch of the mixture to see if it begins to actively fry the meal. If not, heat a little longer, then retest.

If you chose the spicy route, drizzle just a little hot sauce on the slice. Pat well, down into the meal mixture coating both sides, then place in the hot grease. Move quickly until the skillet is full. Make sure they are browned well to the center, trying to flip only once (that keeps them from soaking up as much grease).

When done, place on a plate covered in paper towel to absorb excess grease. After the plate is full, add more paper towel for the next batch.

 

 Mammy’s Golden Squash

Since I’ve never cooked this in anything but an iron skillet, so that is what I recommend.

Ingredients & supplies

Seasoned black iron skillet with lid

Yellow Summer Squash

Medium Onion

1 rounded tablespoon of Granulated Sugar

Salt and Pepper

1/2 – 2/3 stick of butter

 

Steps

Over low heat, place your skillet and melt the butter.

Dice onion into 1/2” pieces and add to the melted butter.

Dice the squash in 1/2” pieces filling the skillet.

Sprinkle with salt, pepper, and sugar.

Cook covered on low until it begins to get tender.

Uncover and begin to stir and mash the more tender it becomes. Let it stick (brown), scrape, and re-stir until it is the consistency of lumpy potatoes and a golden light brown color throughout.

To be continued next week with the rest of the menu …

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