Strawberry Liqueur

[expand title=’Ingredients’]3 c. fresh strawberries, cut into thirds
3 tbsp. powdered sugar
3 c. vodka
1 c. white granular sugar
1/2 c. water[/expand]

Preparation:
Hull berries. Sprinkle with powdered sugar, stir until dissolved. Add to vodka. Steep 2 weeks in glass wide mouth jars. Crush berries through strainer. Filter. Bring sugar and water to boil. Stir until sugar is dissolved and clear. Cool. Add this sugar syrup to berry mixture. Let mature 7 weeks. Filter again through coffee filter. Put into 1 quart bottle. It’s ready to drink.

Irish Creme

[expand title=’Ingredients’]1 3/4 c. liquor (Irish whiskey, brandy, rum, Scotch, or rye whiskey)
1 (14 oz.) can sweetened condensed milk (not evaporated milk)
1 c. (1/2 pt.) whipping or coffee cream
4 eggs
2 tbsp. chocolate flavored syrup
2 tsp. instant coffee
1 tsp. vanilla
1/2 tsp. almond extract[/expand]

Preparation:
In blender container, combine liquor, condensed milk, cream, eggs, chocolate syrup, coffee, vanilla and almond extract; blend until smooth. Serve over ice, if desired. Store tightly covered in refrigerator up to 1 month. Stir before using.

E-Z Pork Chop Casserole

[expand title=’Ingredients’]4 pork chops, 1 in. thick
1 1/2 tsp. salt
3 to 4 potatoes, sliced 1/2 in. thick
2 med. yellow onions, sliced 1/4 in. thick
1/8 tsp. pepper
1 (10 1/2 oz.) can cream of mushroom soup
1/3 c. milk
1/3 c. water[/expand]

Preparation:
Preheat oven to 350 degrees. Arrange chops in 2 1/2 quart casserole. Sprinkle with 3/4 teaspoon, top with potatoes, onions, remaining salt and pepper. Blend soup, water and milk, pour over all. Cover and bake for 1 hour. Serves 4

Pork Chops and Sauerkraut Casserole

[expand title=’Ingredients’]1/4 c. barley (optional)
1 lg. can sauerkraut
1 sm. onion
5-6 lean pork chops
1 can Golden mushroom soup
Salt & pepper to taste[/expand]

Preparation:
Simmer barley. Mix with sauerkraut, onion and soup. Add 1 can of water. Layer over top of the pork chops. Preheat oven to 350 degrees. Bake casserole for 45 minutes. Bring pork chops to the top of the casserole and bake for another 30 minutes until brown.

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.

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