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Saturday, August 30, 2014

Candied Yams Or Sweet Potatoes


Candied Yams or Sweet Potato

2 cups water

2 cups fine granulated sugar

1 stick butter

1 teaspoon lemon juice

1 teaspoon vanilla extract

1/2 teaspoon ground nutmeg

8 small yams or sweet potatoes


Peel skin from yams and slice into 1/2 to 3/4 inch thick circles,place them in a pot add water and cook for 8 min.

Pour half water off cooked potato keeping them in pot add sugar,butter, lemon juice, nutmeg. return to boil cover pot and reduce heat to simmer. cook yams  for 35 minutes or until tender and candied.





Tuesday, August 19, 2014

soulfoodqueen.net Easy Raisins Pie


two cans 21-ounce  LUCKY LEAF® Raisin Pie Filling


1/2 stick melted butter


recipe for  a good homemade pie crust



open cans and pour in a bowl at melted butter blend well

add tablespoon rum stir in mixture. pour into pie crust add one crust on top and bake at 350 until golden brown.

Monday, August 18, 2014

Raisin Cake


Great cake for the winter days with a great cup of hot coffee or hot spice tea. I bake this cake to give a way as a holiday gift. This Raisin Cake make your home smell so good. You can freeze this cake too.

3 cups plain flour

2 cups sugar

1 cup mayo

1/3 cup milk

2 eggs

2 teaspoon baking soda

1 1/2 teaspoon ground cinnamon

1/2 ground nutmeg

1/4 ground clove

3 cups chopped apples

1 cup raisins

1/2 cup walnuts or pecans

Mixed all 10 ingredients with hand mixer about two mins. Then add apples and raisin and nuts and blend all together. you can used a tube pan or two nine inch round cake pans bake at 350 about 45 mins.

When cake is cool you can leave frosting off or add your frosting.




Mable And Essie Kountry Cafe...Closed Best Soulfood In Lancaster


Mable and Essie Kountry Cafe

   Soul Food - Fine Southern Cooking
         Monday thru Friday 4 PM - 8PM
             43937 15th Street West
                               ( 661-945-0893 CAFE CLOSED)

All Dinners Include Two Sides & Bread
Prices subject to change - Call to confirm
SOUL FOOD PLATES
Fried Catfish (3)..........................$6.95
Fried Catfish (6)..........................$10.95
Fried Chicken Wings (4)..............$8.29
Fried Chicken Wings (6)..............$10.95
Roasted Chicken (3)...................$9.95
Fried Pork Chops (2)...................$10.95
Meatloaf & Mashed Potatoes.......$9.95
Vegetable Plate (4).....................$7.95
SPECIALTIES
Seafood Gumbo (12 oz.).............$6.95
Seafood Gumbo (32 oz.).............$15.95
Chitlins (12 oz.)..........................$8.95
Chitlins Dinner............................$12.95
Beef with Rice & Gravy................$5.95
BBQ PLATES
BBQ Beef Brisket (6 slices).........$11.95
BBQ Pork Ribs (4 bones)............$10.95
BBQ Chicken (3).........................$9.95
BBQ Links hot or mild (3)............$7.29
BBQ Pork Rib Tips (6).................$9.95
Cafe Minor (any 2 meats above)...$13.95
Cafe Major (any 3 meats above)...$15.95
BBQ SANDWICHES
(served with potato salad)
BBQ Beef...................................$7.95
BBQ Chicken..............................$5.95
BBQ Links..................................$4.75
BBQ Pork...................................$6.95
DESSERTS
Cornbread...................................$0.50
Cakes.........................................$3.00
Peach Cobbler.............................$3.50
Sweet Potato Pie.........................$3.00
SIDE ORDERS............................$1.95
Greens
Green Beans
Mac & Cheese
Pinto Beans
Potato Salad
Yams
 

Thursday, August 7, 2014

Frying Chicken


1 whole chicken, cut up into 10 pieces (2 legs, 2 thighs, 4 breast quarters, and 2 wings)

canola oil for frying


Chicken Marinade


2-3 cups buttermilk


1 tablespoon salt

2 teaspoons ground black pepper

1 teaspoon cayenne pepper
   
Chicken coating  

2 cups milk

3 cups flour

½ - 1 tablespoon garlic powder

½ - 1 tablespoon onion powder

½ tablespoon salt

½ tablespoon ground black pepper

½ - 1 tablespoon cayenne powder
 

In a large bowl enough to fit all the chicken pieces in add the buttermilk, salt, pepper, and cayene. Use your hand to mix and combine the spices with the buttermilk.


Add the chicken pieces into the buttermilk mixture, making sure that most of the chicken is covered with the buttermilk (add more buttermilk if necessary).
Cover and refrigerate for 12-24 hours. The longer the chicken marinates, the juicier it will be.

Take the marinated chicken from the refrigerator about 30 minutes before frying and leave to come to room temperature a bit.

In a large bowl, add milk. In a shallow pan or plate, add flour, garlic powder, onion powder, salt, pepper and cayenne pepper.
Remove a piece of chicken from the buttermilk and dip into the milk, shaking off the excess milk. Then dip chicken into the flour mixture and shake off the excess flour. placing on a baking sheet lined with paper and repeat with other pieces of chicken.

Fill a cast iron frying pan with 1.5-2 inches of oil. Heat up the oil until it reaches 160-170C. Place  the chicken pieces into the hot oil working in batches to prevent overcrowding. Fry the chicken for five minutes until the bottom side is golden, turn the chicken pieces over and continue to fry for another five minutes until it is golden. Turning the chicken pieces over again five minutes more until the chicken is a deep golden brown, cooked through and crisp. This should take around 15 minutes.

Wednesday, August 6, 2014

soulfoodqueen.blogspot.com Hoe Cakes


When I was a child. I remember eating these little corn cake with black eyed peas and some good mess of Greens... as the old folk with say. Now I eat them with everything..I mean with all kinds of food dishes.

1 cup of self rising flour

1 cup of self rising corn meal

2 eggs

3/4 cup buttermilk

1/3 cup whole milk

1/4 cup of canola oil

1/2 cup of canola in a skillet for frying,


In a medium bowl, whisk together the flour, cornmeal.adding the whole milk, buttermilk and oil in a bowl blending well. Add eggs and mix well combine with dry ingredients. Heat oil in a skillet over medium high and drop batter by about 1/2 pancake size.

Fry until brown and crisp, turn and brown the other side. Remove and let drain on paper towels.

Tuesday, August 5, 2014

Frito Pie with 1 Hour Texas Chili Recipe




Adapted from Homesick Texan Cookbook by Lisa Fain

You can add in a can of diced tomatoes (I like Rotel) and/or a can of beans. If you add diced tomatoes, you can omit the lime juice.

Other toppings: dollop of sour cream, chopped pickled jalepeno, fresh diced tomatoes

ingredients:
6 dried ancho chilies, stems and seeds removed
2 dried chipotle chilies, stems and seeds removed
1 tablespoon cooking oil, bacon grease or lard
1 onion, roughly chopped
4 garlic cloves, chopped
4 dried pequin chilies
1 tablespoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon ground clove
1/2 teaspoon ground cinnamon
2 teaspoons kosher salt (1 teaspoon table salt
freshly ground black pepper
2 pounds ground beef
2 tablespoons lime juice
2 big bags Fritos or individual snack-sized Fritos, at least for each person
8 ounces shredded cheese
directions:
1. In a bowl, soak the ancho and the chipotle chilies in 1 cup of hot water for 10 minutes.

2. In a large pot or Dutch oven, heat the cooking oil over medium heat. Add the onions and brown for 3 minutes. Throw in the garlic and cook for another 30 seconds. Place the onions and garlic in the blender.

3. Add the soaking chiles with the water into to the blender. Add in the pequin chilies (no need to soak these). Add in cumin, oregano, clove, cinnamon, salt, pepper. Blend until smooth.

4. In the same large pot (as step 2) - cook the ground beef, stirring occassionally until lightly browned, about 5 minutes. Add the chili puree and 4 cups of water. Bring to a boil then turn the heat to low and simmer uncovered for 45 minutes, stirring occassionally.

5. Taste and adjust seasonings, if needed. (At this step I added an additional teaspoon of kosher salt and more black pepper). Stir in lime juice. Serve over Fritos and top with shredded cheese.

Baked Chicken with Dijon and Lime


Thanks Paula Deen for this terrific recipe!


8 small chicken thighs, skin removed or keep on

3 tbsp Dijon mustard

1 tbsp mayonnaise

1 clove garlic, crushed

1 lime, squeezed, and lime zest

3/4 tsp black pepper

salt to your taste

dried parsley

Directions:
Preheat oven to 350°. Rinse the chicken and remove the skin and all fat. Pat dry; place in a large bowl and season generously with salt. In a small bowl combine Dijon, mayonnaise, lime juice, lime zest, garlic and pepper. Mix well. Pour over chicken, tossing well to coat.

Spray a large baking pan with a little Pam to prevent sticking. Place chicken in baking pan cover with foil.. Bake 45 mins. take foil off chicken place under the broiler until it is golden brown. Serve chicken with the pan juices drizzled over the top and than add dried parsley.

Monday, August 4, 2014

Black-Eyed Pea Jambalaya




2 cans black-eyed peas (used them they are firm)

Chicken broth

1 pound ground meat

1 cup cubed ham

1 cup good slice smoke sausage

1 medium onion, chopped

3 clove garlic chopped

1  Green bell pepper chopped

Half red bell pepper chopped

2 cups cooked pot boiled rice ( not over cooked)

1 tablespoon salt

1/2 teaspoon black pepper

1 tablespoon Creole seasoning

1 can original Ro-Tel tomatoes with chiles

1 bunch green onions, tops only, chopped

Open cans of black-eyed peas and drain the liquid into a large measuring cup. Add enough chicken broth to make 2-1/2 cups of liquid.

In a large pan or skillet brown the ground meat drain and keep the dripping. add about two tablespoon of beef dripping in skillet brown ham and smoke sausage add the ground beef and add Ro-Tel tomtaoes simmer until liquid is gone set aside. in another skillet add two tablespoon beef dripping garlic, onions and bell peppers. Cook until vegetables soften. Add cooked rice stirring often, until it starts to fry. Add the broth and bean juice mixture. add salt, pepper and Creole seasoning.. Bring to a boil and cook 5 minutes, stirring frequently to prevent sticking.add the meats and rotel mixture and toss into the rice.

Saturday, August 2, 2014

Fire & Ice Pickles

Adapted pic from foodie

 2 32-oz jars hamburger dill slices

4 cups sugar

2 Tbsp  Hot sauce

1 teaspoon cayeanne pepper

½ tsp crushed red pepper flakes

8 small cloves of garlic, peeled and lightly smashed

1/2 cup finely chopped onions

Drain pickles (discard the juice) and place in a large bowl.



Add the sugar, cayenne pepper,hot sauce,onions, red pepper flakes & garlic. Mix gently to combine.




Cover and let sit for 4 hours at room temperature, stirring occasionally.




Transfer pickles into 4 cleaned pint jars, distributing 2 cloves of garlic in each jar. Pour liquid to within 1/4" of the rim of the jar.


 Cover and let rest in the refrigerator for one week before eating.



Friday, August 1, 2014

Soulfoodqueen.net Snap Beans And Field Peas


Field peas cooked with green beans wow how good.. Your guest will smell them all over the house cooking up a storm. These peas are similar to black-eyed peas but has a reddish color and taste deeply than black-eyed peas and more firmer.

1 bag of dry field peas

1 cup raw green beans cut in half

1 medium onion, chopped

1 T. minced garlic

4 T. bacon dripping

Salt sand pepper to taste

Place peas into pot and cover with about 2 inches of water for 2 hours
Add rest of ingredients.
Cook over medium heat until peas are tender. ADD GREEN SNAP BEANS.. Taste for seasoning.
Add more water if peas are not done and water cooks down too low.



Camellia Field Peas 1 LB