Dinner

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Creole Style Red Beans

[expand title=’Ingredients’]2 – 2 1/2 c. red beans, dried
1 lb. or more ham butt, shoulder,
etc. or 1 ring smoked sausage
2 lg. onions
1 green pepper
2 bay leaves
CAUTION: No salt[/expand]

Preparation:
Soak the beans overnight in 6 cups of cold water. Cut the ham or sausage in 1″ pieces, coarsely cut up the onion and pepper. Dump all this merchandise in with the beans and add another cup or so of water to make up for what the beans have absorbed. Bring to a brisk boil, then immediately reduce the heat (to 200 degrees, if you have a controlled burner), cover the boiler and simmer the beans until they are tender and a good red gravy appears. They should cook in about 1 1/2 to 2 hours, but this varies. You keep fishing out samples and trying same until you get what you want. It may be necessary to add a little boiling water if they tend to cook dry. The meat usually has quite a plenty salt, but you may want to pep the beans up with a little Louisiana Hot Sauce and/or a little chili powder, but go easy. Serve these in bowls, to be eaten with a spoon.

Creole Beef Liver

[expand title=’Ingredients’]1/2 c. diced onions
1/2 c. chopped green bell pepper
1 c. canned tomatoes
1/4 tsp. salt
1/8 tsp. ground cumin
1 to 2 tbsp. water
12 oz. beef liver[/expand]

Preparation:
Cook onions in medium saucepan, that has been sprayed with Pam, until lightly browned. Add green pepper, cook 2 minutes, add 1 to 2 tablespoons water, if needed to thin sauce. Spray rack of broiling pan with Pam. Broil liver about 3 minutes or until top is browned, turn and broil for 3 minutes more. Slice liver very thin and add tomato mixture. Heat 2 minutes and serve. (Divide evenly into 2 servings.) Single serving = 4 ounces protein, 1 cup vegetable.

Shrimp and Pasta Salad

[expand title=’Ingredients’]1 (7 oz.) pkg. or 2 c. macaroni shells
1 (4 1/4 oz.) can med. shrimp, drained & soaked as label directs
1/2 c. oil
1/2 c. lemon juice
1 (0.7 oz.) pkg. Italian salad
dressing mix
1 tsp. prepared horseradish
1 1/2 c. sm. broccoli flowerettes
1 c. coarsely shredded carrots
1 1/2 c. sliced zucchini
1/4 c. chopped green onions[/expand]

Preparation:
Cook and drain macaroni according to package directions. In small jar with tight fitting lid or cruet, combine oil, lemon juice, salad dressing mix and horseradish; shake well. In large bowl combine all ingredients; toss with dressing. Cover; chill several hours or overnight, stirring occasionally. Chill leftovers

Shrimp Pizza

[expand title=’Ingredients’]8 oz. cream cheese, softened
8 oz. jar chili sauce
4 scallions, finely chopped
1/2 c. olives, finely chopped
1 can sm. shrimp
1/2 green pepper, finely chopped
1/2 c. mozzarella cheese, shredded
1/2 c. Cheddar cheese, shredded[/expand]

Preparation:
Spread cream cheese on large round platter. Spread on chili sauce. Sprinkle on scallions, olives, shrimp, pepper, mozzarella cheese and Cheddar cheese. Refrigerate. Serve at room temperature with Tostitos Chips.

Black Bean Soup

[expand title=’Ingredients’]3/4 lb. black beans
1 1/2 qt. cold water
2 oz. salt pork (optional)
3/4 lb. hamhock or bone of smoke ham
1 lg. onion, chopped
1 clove garlic, crushed
2 green peppers, chopped
1/2 c. bacon drippings or olive oil
1 bay leaf
1 tbsp. salt
1/8 tsp. oregano
1/4 c. vinegar[/expand]
Preparation:
Wash beans. Soak overnight. Add salt pork, ham hock and simmer over low heat. Saute onions, garlic, green pepper in bacon drippings until tender. Add to beans. Season with bay leaves, salt and oregano. Simmer until beans are tender and thick, approximately 3 hours. Add vinegar just before serving. Serve over rice with finely chopped onion on top.

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