Page 17 - Florida Sentinel 11-17-17

Recipes
SOUL FOOD CORNBREAD DRESSING
Directions: Preheat oven to 425.
In a medium mixing bowl, combine corn meal and sugar. Add milk and egg. Mix until blended, then add shortening or olive oil and again mix until well blended. Pour cornbread mixture into greased pan and bake for 20-25 minutes. Once done remove from oven and allow to cool. Grease a 8 or 9 inch bak- ing pan and set aside.
To make dressing, crumble up cornbread, add chicken gizzards, celery, green bell pepper, sage and poultry seasoning to taste. Add chopped onions if you like.
Next pour 5 to 8 cups of chicken broth into cornbread mixture. Mix well and then pour unto greased baking pan. Bake dressing at 350 degrees for about 1 hour or until dressing is browned to your liking.
THE MENU: HONEY BAKED HAM CORN BREAD DRESSING
POTATO SALAD BLACK EYED PEAS AND RICE
COLLARD GREENS RECIPE MACARONI AND CHEESE CANDIED YAMS SWEET POTATO PIE RED VELVET CAKE PECAN PIE
BAKED HAM RECIPE
SOULFUL COLLARD GREENS
Directions: Add ham hocks or smoked turkey to boiling pot and fill with water. Cook on medium heat for 2-3 hours until meat is tender. Add additionally water if necessary.
While the ham hocks or smoked turkey are cooking go ahead and clean and cut your greens. Greens should be rinsed several times in cold water to remove dirt or sand.
Using a cutting board and knife, roll the leaves together and cut leaves into 1 inch thick strips. When your meat is done, add the greens, garlic and season salt to the same pot. Boil on low heat
for 1-2 hours until greens are tender.
Stir your greens often. About halfway through cooking taste test your greens and add more sea-
soning if necessary.
1 - 8 to 10 pound smoked ham whole cloves
Glaze for Baked Ham
1/2 cup honey
1/2 cup orange juice
1 cup packed light brown sugar
2 cup self rising corn meal 1-2tablespoonssugar(optional) 1 1/2 cup milk
1 egg
3 tablespoon vegetable shorten- ing oil or dripping (olive oil is an option)
1 cup finely chopped cooked chicken gizzard
1 cup finely chopped celery
1 medium green bell pepper, finely chopped
1 teaspoon sage (adjust to taste) 1 teaspoon poultry season (ad- just to taste)
1 cup finely chopped onions (op- tional)
5-8 cups chicken broth
The Thanksgiving Day meal for many African-Americans wouldn't be complete without soul food, the cuisine that evolved from foods pre- pared and consumed by our slave ancestors.
Dishes such as pumpkin pie, rolls and stuffing are replaced with sweet potato pie, sweet cornbread and seafood dressing. Mixed greens, such as collards and mustard, take the place of green bean casserole. And baked macaroni and cheese — packed with various cheeses, eggs, milk and but- ter — is a must.
The distinctive dishes and the traditions associated with them, many of which have ties to Africa, create the all-important sense of together- ness for the family-centric holiday.
If you haven't done so for many years, it’s time to get back to the roots and serve up some traditional soul food Thanksgiving recipes.
SOUL FOOD MACARONI AND CHEESE
6-8 Bunches Of Collard Greens 2-3 Smoked Ham Hocks (or smoked turkey)
Garlic Powder To Taste
Season Salt To Taste
1 box elbow macaroni (about 16 ounces) 1-1/2 pounds shredded cheddar cheese 1 cup whole milk
1 stick butter, unsalted and softened
a pinch of salt pepper to taste
Directions: Preheat oven according to package cooking di- rections. Place ham fat side up on the rack of a shallow roasting pan. Insert meat thermometer through fat side into center of thickest part of the ham, but don't let it touch the bone.
Bake ham according to package directions. About 1/2 hour before ham is done prepare glaze by combining ingredients and mixing well. Next remove ham from oven and pour off drip- pings. Peel away any rind that is left on ham.
While scoring make diamond shaped cuts. Insert a clove into each diamond. Spread ham generously with glaze and return to oven. After applying glaze, bake until desired internal temper- ature is reached.
Remove ham from oven and allow to stand for about 20 minutes before slicing. If desired, remaining glaze can be poured over sliced ham.
Directions: Soften your butter.
Boil your elbow macaroni according to package instructions.
Place cooked and drained macaroni in your casserole dish. Add softened butter, milk, pinch of salt, pepper to taste and one pound of shredded cheddar cheese. Gently mix to blend the ingredients. Layer the top of your macaroni with the remaining cheese, about 1/2 pound.
Bake macaroni with cheese at 350 degrees for about 1 hour. The top layer will turn golden brown when the macaroni is ready.
SOUTHERN POTATO SALAD
1 pound red potato
1 hard boiled egg, finely chopped
1 large celery rib, finely chopped
1/2 cup mayonnaise or Miracle Whip 1/2 small onion, finely chopped
1/8 teaspoon yellow mustard
Directions: Rinse and gently scrub potatoes to remove dirt.
Place potatoes into a large pot and cover with at least two inches of cold water. Bring water to rolling boil and cook potatoes until tender. Don't allow the water to boil out. Once potatoes are done remove from heat, allow to cool.
Boil eggs until done. Remove eggs from heat, add cold water and allow to cool before chopping. Now that the potatoes have cooled, peel them and mash them up one at a time into your large pot. Add celery, eggs, onion, mayonnaise and mus- tard. Mix all of the ingredients together thor- oughly. Start with the exact measurements and
adjust to your desired taste
Spoon the combined mixture into a suitable size
bowl with lid. Cover and refrigerate. Serve potato salad cold.
FRIDAY, NOVEMBER 17, 2017 FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY PAGE 5-B