Page 21 - Florida Sentinel 5-25-18

Recipes
An easy one-pot beefy pasta dish in a creamy tomato sauce that's ready in no time.
Ingredients:
Kosher salt, plus more to taste 1 lb. elbow macaroni
4 tbsp. unsalted butter
1⁄4 cup flour
3 cups milk
1 1⁄2 lb. (6 cups) grated sharp white cheddar
Freshly ground black pepper and cayenne, to taste
8 oz. (2 cups) grated sharp regular cheddar
Directions: Heat oven to 375°. Bring a large pot of salted water to a boil and add pasta; cook, stir- ring, until cooked halfway through, about 3-minutes. Drain pasta and set aside. Heat butter in a 2- qt. saucepan over medium-high heat. Whisk in flour and cook until smooth, about 1 minute. Add milk and cook, whisking, until sauce is thickened and coats the back of a spoon, about 10 minutes. Add white cheddar and stir until melted and smooth; season with salt, pepper, and cayenne. Stir in pasta and transfer to a 9′′ x 13′′ baking dish; cover top evenly with regular cheddar and bake until bubbly and top is golden brown, about 35 minutes. Let cool for 10 minutes before serving.
Charleston Macaroni And Cheese
Memorial Day has long been known as a holiday to celebrate and honor America’s soldiers. It’s also the holiday that officially kicks off summer, which is celebrated with cookouts, picnics and fun in the sun.
The holiday of Memorial Day has its origins in “Decoration Day,” originally held in Charleston, South Carolina in 1865, when thousands of former slaves, Union soldiers, and missionaries honored Union soldiers who had died in a Confederate prison and were subsequently buried in a makeshift mass grave. Participants decorated the graves with flowers, and clergy delivered speeches to commemorate the fallen.
By preparing some of the dishes known to that city, we can not only honor the men and women in our families who served and died for our country, but also honor the history of freed slaves that had the heart and deep un- derstanding to honor the Union solidiers of the Civil War who help to win their freedom. Here are some Charleston Soul Food recipes:
An easy one-pot beefy pasta dish in a creamy tomato sauce that's ready in no time.
Ingredients:
1⁄3 cup melted butter, plus more for pan
1 cup flour, plus more for pan 1 cup yellow cornmeal
1⁄4 cup sugar 4tsp.bakingpowder 1 tsp. kosher salt
1 cup buttermilk
1 egg, lightly beaten
Directions: Heat oven to 425°. Grease and flour an 8′′ x 8′′
square baking pan; set aside. Whisk together flour, cornmeal, sugar, baking powder, and salt in a large bowl. Add butter, buttermilk, and egg, and whisk until smooth. Pour into prepared pan and smooth top; bake until golden brown and a toothpick inserted in the middle comes out clean, about 25 minutes.
Carolina Cornbread
Ingredients:
Peanut oil, for frying
4 cups flour
Kosher salt and freshly ground black pepper, to taste
2 (3–4 lb.) whole chickens, cut into quarters
2 cups milk
2 eggs
Directions: Pour oil into an 8-qt. Dutch oven to a depth of 3′′, and heat over medium-high heat until a deep-fry thermometer reads 325°. Place flour in a large bowl, season with salt and pep- per, and set aside. Season chicken all over with salt and pepper. Whisk milk and eggs in a large bowl, and, working in batches, dip chicken quarters in milk mixture, then dredge in flour, shak- ing off excess. Place in oil and fry, turning occasionally, until chicken is cooked through and dark brown, 15 minutes for white meat, 20 minutes for dark meat. Drain on paper towels and let cool for 5 minutes before serving.
Fried Chicken
Stewed Green Beans
Ingrdients:
4 tbsp. unsalted butte:r or bacon fat
1 large yellow onion, roughly chopped
1 lb. green beans, strings re- moved
1 small smoked turkey leg Kosher salt and freshly ground black pepper, to taste
Directions: Heat butter in a 6-qt. saucepan over medium-high heat. Add onion and cook, stirring, until soft, about 4 minutes. Add green beans, turkey leg, and 4 cups water. Season with salt and pepper, and bring to a boil over high heat. Reduce heat to medium-low and cook, stirring, until green beans are very ten- der, about 1 hour.
FRIDAY, MAY 25, 2018 FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY PAGE 9-B