Page 24 - Florida Sentinel 12-15-17

Tis The Season For Recipes
While “soul food” gained popularity in the late 1960’s its roots can be traced all the way back to Africa centuries ago, where okra, rice and corn were common ingredients of the cui- sine. After making its way to the Southern part of the United States, soul food evolved into what we are now familiar with: made up of jambalaya, fried okra, cornbread, fried chicken, baked beans and so on. Why not add it to the menu this Christmas.
Traditional Christmas Menu:
Honey Baked Ham — This honey baked ham cooks up nice and easy. *Grandma’s Cornbread
Collard Greens — A family tradition.
* Macaroni and Cheese — Don't discount the popularity of this quick and easy baked all American recipe favorite.
*Chitterlings — or pork intestines are a favorite among Southern families. Traditionally, they are prepared during the holiday season.
*Potato Salad - Served cold this southern style potato salad dish goes well with chitterlings.
Cornbread Dressing - Dinner would be incomplete if you failed to serve this handmade corn bread dressing.
*Candied Yams - Try out this old fashioned candied yams recipe. You can use yams or sweet potato.
Sweet Potato Pie - This is by far one of the most favorite holiday desserts. * Red Velvet Cake - This is a fancy dressed up cake with homemade icing.
While most cooks have their own recipes for the traditional Christmas meal, here are a *few favorite recipes:
CHITTERLINGS
10 pounds frozen cleaned chitter- lings, thawed
1 onion, roughly chopped
2 teaspoons salt
1 teaspoon crushed red pepper flakes
1 teaspoon minced garlic
Directions: Soak the chitterlings in cold water throughout the cleaning stage. Each chitterling should be examined and run under cold water, all foreign materials should be removed and discarded. Chitterlings should retain some fat, so be careful to leave some on. After each chitterling has been cleaned, soak in two cold water baths for a few minutes. The second water should be clearer. If not, soak in one more bath.
Place the chitterlings in a 6 quart pot, and fill with cold water. Bring to a boil, then add the onion and season with salt, garlic and red pepper flakes. Be sure the water is at a full boil before adding seasonings, or the chitterlings could become tough. Con- tinue to simmer for 3 to 4 hours, depending on how tender you like them. Serve with spaghetti or turnip greens. Be certain to pass the vinegar and hot sauce.
CLASSIC BAKED MAC AND CHEESE
Kosher salt
8 ounces fusilli or other short pasta 4 tablespoons unsalted butter, plus more for the baking dish
1/4 cup all-purpose flour
2 cups whole milk, heated
1 bay leaf
Pinch of freshly grated nutmeg
2 1/2 cups shredded sharp white cheddar cheese
1 1/2 cups shredded gruyere cheese
Directions: Bring a pot of salted water to a boil; add the pasta and cook until al dente. Reserve 1 cup cooking water, then drain the pasta. Preheat the oven to 400 degrees F.
Meanwhile, melt the butter in a large saucepan over medium heat. Whisk in the flour and cook, whisking, 2 minutes, then whisk in the milk. Add the bay leaf, nutmeg and 1 teaspoon salt and simmer, whisking occasionally, until thick, 8 minutes. Re- move the bay leaf and stir in 2 cups cheddar and the gruyere. Stir in the pasta and the reserved cooking water to make a loose sauce. Butter a 2-quart baking dish; add the pasta mixture and top with the remaining 1/2 cup cheddar. Bake 15 minutes.
TRADITIONAL CANDIED YAMS
8 medium sweet potatoes, baked,peeled and sliced in half lengthwise
2 1⁄2 cups water
1 1⁄3 cups packed dark brown sugar 4 tablespoons butter
1 1⁄2 teaspoons cinnamon
1 1⁄2 teaspoons vanilla
Directions: Combine all ingredients except sweet potatoes in 2 quart saucepan.
Bring to a boil stirring occasionally.
Reduce heat and simmer about 45 minutes, stirring occasion- ally.
Place sliced sweet potatoes in an ungreased 9x13 dish in a sin- gle layer cut side up.
Pour syrup over potatoes coating all pieces.
Bake at 400 degrees until bubbly about 45 minutes basting
every 15 minutes.
PAGE 12-B FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY FRIDAY, DECEMBER 15, 2017