HOW TO MAKE SOUL FOOD

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SOULFOOD BLACK EYED PEAS

SOULFOOD BLACK EYED PEAS

INGREDIENTS:
  • 1 pound black-eyed peas -- dried
  • 1 piece skin from a smoked ham or
  • 2 ounces slab bacon -- diced
  • 1/4 cup pork rib drippings or fried chicken drippings
  • or bacon drippings
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper, ground
  • 1/2 teaspoon sugar

1) Pick over the peas to remove stones and dirt. Rinse the peas well and soak them in cold water for 20 minutes. Drain well.

2) Combine the peas and the remaining ingredients in a large pot. Pour in enough cold water to cover the peas by 1 inch. Heat to simmering and cook, covered, until the peas are tender but not mushy, about 1 1/2 hours. Keep an eye on the peas while they are cooking and add more water to keep them covered if necessary.

MEETING HOUSE SOULFOOD POTATO SALAD

MEETING HOUSE SOULFOOD POTATO SALAD

INGREDIENTS:
  • 1 1/2 Pounds Unpeeled waxy boiling Potatoes scrubbed
  • Water
  • 3 Tablespoons Olive oil
  • 2 Tablespoons Lemon juice
  • 2 Tablespoons White wine or apple juice
  • 2 Tablespoons Dijon mustard
  • 1/2 Teaspoon Salt
  • 2 Hard-cooked eggs finely chopped
  • 1 Cup Celery, finely diced
  • 1/4 Cup Shallots or onion, finely chopped
  • 1/4 Cup Green or sweet red pepper, Finely chopped
  • 2 Tablespoons Sweet or dill pickle relish
INSTRUCTIONS
Cook potatoes in water to cover until tender, about 30 minutes.
Drain and cool thoroughly. Peel potatoes and cut into 1-inch cubes.
Place in mixing bowl. Whisk olive oil with lemon juice, white wine,
mustard and salt. Pour over potatoes.
Add chopped eggs, celery, shallots, green pepper and pickle relish.
Mix thoroughly. Cover and refrigerate overnight to blend in flavors.

SOULFOOD COLESLAW

SOULFOOD COLESLAW

A great soulfood recipe....!

INGREDIENTS:
  • 2 1/2 pounds cabbage
  • 2 large carrots
  • 1 cup Mayonnaise
  • 1/4 cup white vinegar
  • 3 tablespoons sugar
  • 1 tablespoon prepared mustard
  • 1 cup raisins
INSTRUCTIONS

1) Trim the tough outer leaves from the cabbage. Cut the cabbage into quarters and cut away the core from the cabbage pieces. finely shred the cabbage. There should be about 8 cups. Peel the carrots and trim the ends. Grate them on the coarse side of a grater.

2) Stir the mayonnaise, vinegar, sugar, and mustard together in a large bowl until blended. Add the cabbage, carrots, and raisins and toss to coat with the dressing. Let stand, tossing occasionally, about 15 minutes. Store, covered, in the refrigerator for at least a few hours and toss well before serving. The soul food recipe of coleslaw is ready to serve....nice ! Enjoy the appetizer !
crispy-catfish.