Page 17 - Florida Sentinel 9-8-17

Recipes
Grandma’s Tropical Salad
The healthy Tropical Salad is filled with fruits that are tasty and also rich in nutrients and minerals. For the meal and/or dessert.
1 small Pineapple (fresh)
1 cup Mango or Melon Balls
1 cup Papaya or Peaches (fresh)
Directions: Cut the pineapple in quarters, lengthwise and remove core. Slice it from shell and cut it in cunes.
Refrigerate the empty shell to chill till serving time.
2 cups Vanilla Yogurt
2 tbsp Honey
1 cup Strawberries (sliced) 4 Mint Leaves (fresh)
Mix pineapple with papaya/peaches and mango/melon by flip- ping the ingredient together, in a bowl.
Put the bowl in the refrigerator, to allow the mixed fruits to cool.
Spread 1/3 cup vanilla yogurt on each pineapple shell and cover it with mixed fruit.
Mix honey in the remaining yogurt and top it on the mixed fruit.
Garnish it with a sprig of mint and strawberries.
Easy Cheese Cake
15 Graham Crackers (crushed)
2 tbsp Butter (melted)
200 gms Cream Cheese
1-1/2 cups White Sugar
3/4 cup Milk
4 Eggs
1 cup Sour Cream
1 tbsp Vanilla Extract
1/4 cup All-Purpose Flour
Directions: Preheat the oven to 350 degrees F and grease a spring form pan.
Take a bowl, mix graham cracker crumbs with melted butter and press onto bottom of the pan.
In a large bowl, combine cream cheese with sugar till smooth.
Combine it with milk, and then mix in the eggs one at a time, mixing just enough to incorporate.
Add sour cream, vanilla and flour to it, mix well till smooth. Now pour the filling into the prepared crust and bake in the pre- heated oven for about 1 hour.
Turn the oven off, and let cake cool in oven for about 5 to 6 hours.
Place it in the refrigerator till serving.
#Sunday Supper
National Grandparents Day falls each year on the first Sunday after Labor Day. It's not a holi- day invented to sell cards and flowers. It was initiated at the grassroots level by West Virginian Marian Lucille Herndon McQuade, mother of 15 children. She envisioned families enjoying small, private gatherings, perhaps even a family reunion, or participating in community events.
There are three purposes for National Grandparents Day:
1. To honor grandparents.
2. To give grandparents an opportunity to show love for their children's children.
3. To help children become aware of the strength, information and guidance older people can
offer.
Preserving family recipes use to be a part of our tradition. Now with the hustle and bustle, a lot of
our family traditions are not being passed down. If you are lucky enough to have your grandparents still in your family’s life, don’t waste any more time.
Use these tips to document the recipes you want to preserve and pass on to the next generation.
1. Cook and write. If it’s possible, take the time to cook with your grandparents. While they are cooking, watch and write what they do.
2. Get the story. Bring a recording device and interview them about the recipe. The story of how it came about might be even better than the dish itself.
3. Take photos. Bring your phone into the kitchen and takes lots of photos of the cook, the prepa- ration process and the final dish. This will help you re-create the dish on your own. Selfies are good, too.
Grandma’s Meatloaf
1 to 1 1/2 pounds ground beef/chicken or turkey (1 will beverymoist)
1 cup bottled chili sauce (Carol suggests Heinz)
3/4 cup old fashioned oat- meal
1/3 cup chopped onion
1 beaten egg
1 1/2 teaspoons salt
1/2 teaspoon fresh ground pepper
Optional: 1 teaspoon Worces- tershire sauce or several shakes of Maggi Seasoning (liquid in a bottle)
Directions: Preheat oven to 350 degrees F.
Mix all ingredients together. Put in 9-inch loaf pan, taking care to level off the top. Bake 55 to 65
minutes, or until middle is cooked through. Remove from oven and let stand 5 minutes before slic- ing.
Kickin’ Collard Greens
1 tablespoon olive oil
3 slices bacon
1 large onion, chopped 2 cloves garlic, minced 1 teaspoon salt
1 teaspoon pepper
3 cups chicken broth
1 pinch red pepper flakes
1 pound fresh collard greens, cut into 2-inch pieces
Directions: Heat oil in a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon from pan,
crumble and return to the pan. Add onion, and cook until tender, about 5 minutes. Add garlic, and cook until just fragrant. Add collard greens, and fry until they start to wilt.
Pour in chicken broth, and season with salt, pepper, and red pepper flakes. Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.
New Orleans Styled Red Beans And Rice
1 pound (450g) red kidney beans Kosher salt
1 tablespoon (15ml) vegetable oil 1 pound (about 450g) cooked an- douille sausage, cut into 1/2-inch disks
1 large onion, finely chopped (about 12 ounces; 340g)
1 green bell pepper, stemmed, seeded, and finely chopped
4 ribs celery, finely chopped
4 medium cloves garlic, minced 1/2 teaspoon to 1 tablespoon (3 to 15g) ground cayenne pepper
1 teaspoon (about 4g) ground sage
Freshly ground black pepper
4 sprigs fresh thyme
3 bay leaves
Cooked white rice, for serving
Directions: Place beans in a large bowl and cover with 6 cups (1.5L) cold water. Add 2 table- spoons (30g) kosher salt and stir until dissolved. Set aside at room temperature for 8 to 16 hours. Drain and rinse.
In a large Dutch oven, heat oil over medium-high heat until shimmering. Add andouille and cook, stirring, until lightly browned, about 5 minutes. Add onion, bell pepper, and celery. Season with salt and cook, stirring, until vegetables have softened and are just starting to brown. Add garlic. Add cayenne pepper, sage, and a generous 10 to 12 grinds of fresh black pepper. Add beans, along with enough water to cover by about 2 inches (roughly 6 to 8 cups), thyme, and bay leaves. Bring to a boil and reduce to a bare simmer. Cover and cook until beans are completely tender, 1 1/2 to 2 1/2 hours. (Older beans can take longer.)
For best texture, let cool and refrigerate overnight. Reheat the next day, adding a little water to loosen to desired consistency. Serve red beans over steamed white rice.
FRIDAY, SEPTEMBER 8, 2017 FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY PAGE 5-B