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.

Pork-And-Beans

[expand title=’Ingredients’]8 lb. navy beans
3 lb. hot dogs, cut up
1/2 c. salt
1 c. Brown sugar
1 c. Karo dark syrup
4 qt. tomato juice
2 qt. water
1/2 tsp. red pepper
1 tsp. cinnamon
1 tsp. mustard

[/expand]

Preparation:
Soak beans overnight.
Cook until nearly done.
Boil tomatoes and seasoning with a little cornstarch for thickening.
Put hot dogs and beans in a cooker and fill with tomato mixture.
Seal and cook 1-1/2 to 2 hours.

Black Beans with Ham Hocks

[expand title=’Ingredients’]1 bell pepper
1 onion
1 clove garlic
1 tsp. cumin or to taste
1 tsp. pepper (black)
Salt to taste
2 ham hocks
1 bay leaf
Hot sauce to taste
2 tbsp. butter
1 lb. black beans[/expand]

Preparation:
Let beans soak overnight.
Chop bell pepper, onion and garlic.
Fry lightly with ham hocks, bay leaf
and butter until it looks yummy.
Drain bacon and wash.
Combine pan mixture with beans in same juice.
Add hot sauce to taste.
Cook on low 4-5 hours or until mushy.
Serve over rice with green onions.

Baked Stuffed Shrimp

[expand title=’Ingredients’]1 to 1 1/2 Uneeda biscuits, crumbled
Lemon juice, real squeezed, to taste
2 sticks butter, melted
Parsley
Worcestershire sauce[/expand]

Preparation:
Clean shrimp (cook with shells on). Grease the pan with butter. Split open backside of shrimp and take out vein. Put stuffing on top. Bake at 350 degrees for 25 minutes. Serve with hot melted butter.

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