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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
 

Saturday, August 16, 2014

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

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




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 turkey ham

1 cup good slice beef 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

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




Tuesday, July 29, 2014

Teriyaki Glaze Chicken Thighs


4 Boneless Skin Chicken Thighs

2 tbsp corn starch

2 tbsp cold water

1 cup white sugar

1 cup soy sauce

1⁄3 cup cider vinegar

2 clove garlic, minced

1/2 tsp ground ginger

1⁄2 tsp ground black pepper

INSTRUCTIONS
In a medium saucepan over medium low heat, whisk together soy sauce, cider vinegar, garlic, ginger,cold water, and cornstarch, black pepper. Turn the heat to medium high until it comes to a boil and reduce heat to low. Whisk until the sauce starts to thicken.
Line a 9×13 with aluminum foil and spray with cooking spray. This helps for easier clean up. Preheat oven to 425 degrees. Lightly sprinkle each side of the chicken with pepper.
Lay the chicken in the pan and generously coat each side of the chicken breast with the teriyaki glaze. Cook for about 30-35 minutes or until the chicken is no longer pink and the juices run clear. Brush each side with the glaze every 10 minutes while cooking. When finished, serve over rice and pour the rest of the sauce over the chicken and rice

Or

Marinate the chicken for an hour mixture.
Heat oil in a skillet over high heat. Place the chicken on the pan (skin side down), sear for 1-2 minutes until the skin is browned.  Remove from skillet.
Place chicken in a baking dish (skin side up).  Bake in the preheated over at 400 degrees for 5 minutes.
Remove chicken from oven.  Brush chicken with the remaining sauce from marinate.  Bake the chicken for another 20 minutes or until no longer pink and juices run clear.

Wednesday, July 23, 2014

MUSHROOM & SPINACH QUICHE


1 tablespoon butter
8 ounces fresh mushrooms, sliced
4 ounces red onion, chopped fine, 1 medium
10 ounces frozen spinach, thawed and drained
5 eggs
1/2 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon pepper
8 ounces sharp cheddar cheese, shredded

In a large skillet, sauté the mushrooms and onions in the butter until tender. Remove from the heat and stir in the spinach. In a large bowl, whisk the eggs. Whisk in the cream, salt and pepper. Add the mushroom mixture and stir well. Stir in the cheese. Pour everything into a greased 10-inch pie plate. Bake at 350º 35-40 minutes or until set and lightly browned. Let stand 10 minutes before serving.

Monday, July 14, 2014

Meringue Cream Torte



Meringue Cream Torte is considered the "lightest cake of all." In Mexico, the topping is usually whipped cream, which smoothes out and hides any dips and bumps in the torte. The combination is lovely with crushed berries. But for the holidays, it is also delicious flavored with a hazelnut-and-chocolate spread. For all of its fragility, the torte can be made in advance, cuts neatly, and holds its shape.

Meringue Cream Torte Recipe
This outstanding Meringue Cream Torte recipe and photo are from the Sunset Magazine, November 2003.

Ingredients:

5 large egg whites, room temperature
1/2 teaspoon cream of tartar
1 cup granulated sugar*
1 teaspoon pure vanilla extract
2 tablespoons hazelnut-flavored liqueur or cold espresso
2/3 cup chocolate-hazelnut spread**
1 cup whipping cream, divided
3/4 cup semisweet chocolate curls, optional


* Use superfine sugar because it dissolves faster than granulated sugar.

** Chocolate-hazelnut spreads, such as Nutella, are available in most supermarkets.


Preparation:

Preheat oven to 300 degrees F. Butter and flour an 8-inch cake pan with a removable rim at least 3 inches tall (such as a springform pan).

In a large bowl with a mixer on high speed, beat egg whites and cream of tartar until frothy. Continuing to beat at high speed, add sugar in a slow, steady stream; continue to beat until mixture holds stiff peaks, 8 to 12 minutes. Beat in vanilla extract. Check out my article on Making Perfect Meringues.

With a flexible spatula, scrape mixture into prepared cake pan; spread mixture out to edges of pan and smooth out top.

Bake approximately 25 minutes, until top is lightly browned and feels firm when gently pressed in the center. Remove from oven and let stand for 20 minutes (meringue may shrink a little as it cools).

To remove from pan, run a thin knife between meringue and pan rim, then remove rim. Carefully invert meringue onto a plate, then slide a long, thin spatula between pan bottom and meringue and gently lift the bottom off. Invert meringue again onto another plate so that it is right side up. Let cool completely.

In a bowl, whisk hazelnut liqueur into chocolate-hazelnut spread.

In another bowl, whip cream until it holds soft peaks. Stir about 1/4 cup of the whipped cream into the chocolate/hazelnut mixture until no white streaks remain. Fold chocolate mixture into remaining whipped cream, then whisk gently until mixture has a loose, spreadable consistency (take care not to overbeat or it will curdle).

With the spatula, spread chocolate-hazelnut cream around sides and over the top of the meringue. If desired, sprinkle chocolate curls over the cake. Chill torte uncovered for at least 1 hour, or cover with a large, inverted bowl (it should not touch the cream) and chill up to 24 hours. Cut torte into wedges to serve.

Makes 6 to 8 servings.

Sunday, July 13, 2014

Stew Chicken And Vegetables


Whole Done Chicken cut up ( seasoned baked chicken)

3 carrots, peeled and chopped

1 large onion, chopped

1/2 cup celery chopped

1 tablespoon bottled minced garlic

1 (4.5-ounce) can chopped green chiles

1 teaspoon ground cumin

1/8 teaspoon cayeane pepper

3 medium potatoes cut in hunks

1/4 cup chopped fresh cilantro (optional)

1 large tomatoes cut in hunks

salt and black pepper to taste

two tablespoon butter

2 cans cream chicken soup

Melt butter in a Dutch oven over low heat; add carrots and cook until tender while carrots cooking boil potatoes lightly raw. add onion, celery and garlic to carrots and than add potatoes. Sauté together. Stir in one can chicken broth add chicken,tomatoes,green chiles, cumin, and red pepper; bring to a boil over medium-high heat. Reduce heat add cans chicken cream of soup cover, and simmer 20 minutes or less.

Stirring frequently,Stir in cilantro, if you'd like.

Smothered Turkey Wings





The best part of the Turkey are the wings. My mother in-law makes the best smothered Turkey wings ever. She season them up with New Orleans spice and put them in the oven and set them on low and cook them about 4 hours until tender and then she add this gravy over them and cook one more hour.    

 4 large Turkey Wings

2 tbsp poultry seasoning

1 tsp thyme

2 tbsp cajun seasoning

2 tsp garlic salt

3 toes of garlic chopped

1 medium onion chopped

1 cup chopped celery

3 whole carrots cut in 1nch

2 cup water

2 cans 11 oz of CONDENSED cream of chicken soup

Turkey Wings



Rinse and Pat dry your turkey wings.

Season the turkey wings with all of the seasoning and be sure to season both sides of the turkey wings
place vegg in baking dish first and turkey wings on top.Place the turkey in a roaster pan or a baking dish.



Pour 2 cups of water in the roaster pan/baking dish, the cover the turkey with a lid, foil.
Bake the turkey wings on 350 F, for 3 hours.

Remove the turkey from the oven.


There will be a lot of broth at the bottom of the pan pour about 2 cups of the broth from the turkey dish into a large bowl.

Add the cans of cream of chicken soup to the broth, and mix until everything is well incorporated.



Pour the soup mixture over the turkey wings



Cover the turkey with the lid or foil, and bake on 350 for another hour.





And fixed the plates



                                

Thursday, July 10, 2014

Fried Chicken Livers & Mashed Potatoes


Man!  Fried Chicken Livers with some great mashed potatoes with  home made pan gravy with a hot biscuit sound real good about now...Only if you love them like I do.

 I called that good eating and great soulfood coming from the south. Making dinner simple and using what you have in the kitchen to make a great meal.

Simple Recipe


1 Container of Chicken Livers and rinsed and clean livers by removing that green bags off them.


1 Egg

1 small cooked grill onions

Plain Purpose Flour

Organic Garlic Powder

Salt and Black pepper

Bacon Grease/Drippings

Melt a heaping serving spoons full amount of bacon grease in a large skillet.

1 1/2 cup plain flour and lot of garlic powder, salt to your taste and black ground pepper place in in a large plate. it’s for dredge the livers.

Pour about 1/2 cup whole milk into a bowl and whisk in the egg.

Once the bacon grease is heated on medium to medium high, dip each chicken liver into the milk and egg mixture and then into the flour mixture. Coat well, shake off, and lay carefully into the bacon grease.

Cover with the splatter shield.(Cooking chicken livers love to pop and that hurt). Allow to brown thoroughly before flipping.





Add cooked grill onions

Add livers to gravy and cover lightly


Try them Just fried

Clean Livers by removing that green bags off them


Same recipe up above but used canola oil for frying..using a deep fryer.

Monday, June 30, 2014

Creole Chicken Sausage Gravy


Simple and easy and taste really good over some homemade biscuits. bring some New Orleans favors into your breakfast table....Creole Chicken Sausage Gravy over biscuits.

Easy Biscuits Recipe

2 1/4 cups self rising flour

1/2 cup cold butter softened

1 1/4 cups cold buttermilk

all-purpose flour for dusting

melted butter (for brushing the baked biscuits)

Preheat the oven to 450F. Grease a baking sheet.

Place the flour in a large bowl. Add in the butter, and using a pastry cutter or a fork, cut the butter in until crumbly. Cover and place in the refrigerator for 10 minutes. Add in the buttermilk slowly and stir just until combined.

Turn the dough out onto a surface lightly dusted with flour. Knead the dough 3 or 4 times, adding flour as needed to prevent sticking. Pat the dough into a rectangle about 3/4 inch thick. Fold each side over to the center, as if folding a letter. Repeat 2 more times, beginning with patting the dough out.

Pat the dough out 1 more time until it is about 1/2-inch thick. Cut into circles with a biscuit cutter dipped in flour. Place on the prepared baking sheet. Bake for 12 to 15 minutes, until lightly browned. Remove from the oven and brush with melted butter.


Creole Chicken Sausage Gravy

1/4 pound Chicken Sausage

1/4 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon black pepper

1 1/2 cups milk

dash pepper flakes

dash cayenne pepper

Brown the sausage in a medium skillet over medium heat, breaking it up as you are cooking it. Stir the flour into the sausage and sausage grease. Add in the salt and peppers. Cook, stirring constantly, until the flour is slightly browned. Slowly pour in the milk, stirring constantly with a whisk to prevent lumps. Lower the heat to low and cook, stirring until thickened. When some overage ... Add to Mashed Potatoes

Creole Chicken Sausage Gravy And Mashed Potatoes