Let’s Share some Recipes

Soul Food Week II

By Carla Bass – City Editor

With so many good recipes that would fit into the “Soul Food” group, this is a continuation of the theme started last week.

 Hot-water Cornbread or Hushpuppies


Yellow or white cornmeal

½ teaspoon baking powder

1 teaspoon sugar (heaping)

1 teaspoon salt

Optional: chopped jalapeno, chopped green onion

Waxed paper


  • Bring 4 cups of water to a boil and remove from heat.
  • Gradually add meal to the boiling water, stirring until it becomes a dough-like consistency.
  • Add your other ingredients and fold into the dough.
  • Work close by the sink, as you will need to rinse your hands frequently with cold water to form the shape you want. Take about a 2-heaping tablespoon lump of mixture, rolling it into a ball. Either pat the ball out into a ½ in. thick patty or roll between you palms to make a cylindrical shape, better known as a hushpuppy, about an inch in diameter. Place on the waxed paper. Repeat until all are shaped. By putting waxed paper between, leftover patties can be frozen to save for another meal.
  • Heat 1 ½ to 2 in. grease in a skillet. Test a pinch to see if it immediately starts frying.
  • Fry until golden brown over a high temperature. Remove and place on a paper towel covered plate to drain 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.


Chicken Fried Steak


Tenderized Round Steak – Beef, Pork, or Venison

Steak Seasoning (Montreal, McCormick, or your preference)

Plate of flour with garlic powder, salt and pepper to taste

1 large can of evaporated milk

1-2 large eggs

Skillet of Vegetable Oil (2” deep)


  • Whip together egg and milk mixture until well blended
  • Lightly sprinkle each piece of meat with steak seasoning
  • Pat the steak on both sides into the flour mixture
  • Quickly dip the floured steak into the milk and egg mixture lightly shaking off excess liquid
  • Re-dip the steak into the flour mixture covering it completely
  • Place into the hot grease letting it completely get golden brown on one side before turning to the other.
  • When second is golden brown and no juices flow out of the crust when pierced, place the steak on a plate with paper towel. Continue until all the pieces of meat are done.
  • Remove skillet from heat source and carefully pour off all but about ¼ inch of grease.


Brown Gravy



Container of cold water (minimum 1 quart)


Heat-safe spatula and/or whisk (I use a flat wooden spatula)


  • Place skillet back on heat source set on medium high
  • Sprinkle the remaining flour mixture you used with the steak with the sifter into the oil. If more is need to make a loose paste add more flour.
  • Continually stir and turn the paste until it turns a medium brown color.
  • Turn up the heat more and pour in about a quart of cold water, continually stirring.
  • As it begins to thicken, taste for salt and pepper add if needed.
  • Lower the heat and let it simmer until it is the correct consistency for gravy…not very liquid, more like batter.


1-2-3-4 Pound Cake (from my great grandmother, Alice Peavy Moseley)


1 stick of butter, softened (not margarine)

2 cups of sugar

3 eggs

4 cups of flour

Pinch of salt

1 tsp. of vanilla and/or almond extract

Tube cake pan, greased and floured

Preheat oven to 350 degrees.


  • In a mixing bowl combine all of the ingredients, mixing well.
  • Pour into the greased tube pan.
  • After 45 – 50 minutes begin to check the cake. Carefully listen to the cake to see if you are continuing to hear a “whispering” cooking sound. If you hear this sound continue cooking for 5 or more minutes, then listen again. It could take up to an hour. If you no longer hear the sound, the cake is a rich golden color, and springs back when touched, it is done.
  • Let cool for a while in the pan, then invert the cake onto a wire rack to finish cooling. Invert then onto the cake plate.
  • It can be served as is, covered in glaze, or a sweetened sauce of preference could be used when served.
  • Our favorite was always a lemon sauce into which you placed a handful of raisins cooking until they are plump.





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