Hilda’s Fried Apricot and Peach Pies

[expand title=’Ingredients’]4 cups all-purpose flour
2 teaspoons salt
1 cup shortening
1 cup milk
8 ounces dried apricots
1 (6 ounce) package dried peaches
3/4 cup white sugar
2 cups vegetable oil for frying
[/expand]

Preparation:
To Make Crust: In a large bowl, mix together flour and salt. Cut in shortening until mixture is crumbly. Mix in milk and stir until dough forms a ball. Roll out dough and cut into 18 6-inch circles. Set aside.
2 To Make Filling: In a large saucepan, combine apricots, peaches, and sugar. Add enough water to cover fruit. Cover pan and cook over low heat until fruit is falling apart. Remove lid and continue to cook until water is evaporated.
3 Place oil or shortening in small high-sided skillet. Place over medium heat. Spoon equal amounts of filling into each pastry circle and fold in half. Seal pastry with a fork dipped in cold water.
4 Fry a few pies at a time in hot oil, browning on both sides. Drain pies on paper towels.

Kahlua Liqueur

[expand title=’Ingredients’]2 c. water
1 1/2 c. granulated sugar
1 1/2 c. packed brown sugar
1/3 c. instant coffee crystals
1 fifth “good brand” vodka
2 tsp. Vanilla[/expand]

Preparation:
In a saucepan, combine water and sugar. Simmer gently, uncovered, for 10 minutes. Remove from heat. Stir in coffee crystals; cool. Pour mixture into 2 quart screw top glass jars. Stir in vodka and vanilla; cover with lid. Let stand at room temperature for 2 weeks. Makes 5 1/2 cups of excellent Kahlua.

Pork Medallions with Lemon and Capers

[expand title=’Ingredients’]1 tablespoon coarsely ground black pepper
1 1/2 pounds pork tenderloin, cut into 1-inch-thick medallions
4 tablespoons butter

1 cup chicken stock or canned broth
1/4 cup fresh lemon juice
2 tablespoons capers, drained
1/4 cup peeled diced lemon segments (optional)
Chopped fresh chives or green onion tops

[/expand]

Preparation:
Press pepper onto both sides of pork pieces. Heat 1 tablespoon butter in heavy large skillet over medium heat. Season pork with salt. Cook until just cooked through, about 4 minutes per side. Transfer to plates and keep warm.

Add stock and lemon juice to skillet. Boil until reduced to 1/2 cup, about 7 minutes. Whisk in remaining 3 tablespoons butter. Add capers and lemon segments if desired. Season to taste with salt and pepper. Pour sauce over pork. Sprinkle with chives and serve.

Mocha (hot) 4 servings

[expand title=’Ingredients’]2 cups coffee
1/3 cup cocoa
2 cups milk
1/2 teaspoon vanilla extract
1/2 cup whipping cream
dash cinnamon[/expand]

Preparation:
Mix cocoa, sugar, coffee and milk in a sauce pan Heat, over medium heat constantly stirring, until simmering Remove from heat and stir in vanilla Pour into cups, top with whipped cream and cinnamon

Black-eyed Peas With Ham

[expand title=’Ingredients’]3 1/2 c Fresh black-eyed peas or Frozen, thawed
3 c Chicken stock or canned low-salt broth
4 oz Ham, finely chopped
1 sm Yellow onion, chopped
2 tb Balsamic vinegar or red wine vinegar
3 lg Garlic cloves, minced
1 Bay leaf
1/2 ts Dried thyme, crumbled
1/4 ts Dried crushed red pepper

[/expand]

Preparation:
Bring all ingredients to boil in heavy large saucepan. Reduce heat and simmer until peas are tender, stirring occasionally, about 45 minutes. Season to taste with salt and pepper.

Yield: 6 servings

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