Share Your Favorite Soul Food Recipe

Share one of your favorite soul food recipes as we celebrate Black History Month! Submit your recipe under “Leave a Reply” below.

8 Responses to “Share Your Favorite Soul Food Recipe”

  1. admin says:

    Recipe For Fried Fish
    Serves approx. 4-5 people

    1 1/2 – 2 pounds of fish *Feel free to use any white-fleshed fish for this recipe – flounder, catfish, haddock, whiting, porgies, tilapia, halibut, etc.*
    1 cup of cornmeal
    3/4 cup of oil for frying (vegetable, canola, etc.)

    1. Rinse the fish thoroughly. Then pat dry.
    2. Pour the oil in a skillet and heat over medium-high heat. Your oil is ready when you can flick a drop of water or flour and the oil sizzles, but is not smoking.
    3. While waiting for the oil to heat, season the fish to taste.
    4. Place the cornmeal in a separate bowl or paper bag.
    5. Coat each piece of fish entirely and set aside.
    6. When the oil is ready, place each piece of fish in the skillet.
    7. When the bottom side is golden and crispy, turn the fish and cook until the other side is golden and crispy.
    8. Line a plate with paper towel, when the fish is finished frying, transfer to plate to soak up excess oil.
    9. Serve hot.

    Recipe For Fried Chicken
    Serves approx. 4-5 people

    3 lbs of chicken
    1 cup of flour (with additional available, if needed)
    2 large eggs
    Oil for deep frying (vegetable, canola, etc.)

    1. Rinse & clean the chicken thoroughly. Then pat dry.
    2. Pour the oil, approximately 1/3 high, in a large skillet or deep-fryer and heat over medium-high to high heat. You’ll know your oil is ready when you can flick a drop of water or flour and the oil sizzles, but is not smoking.
    3. While waiting for the oil to heat, lightly season the chicken. *Use a seasoning that suits your taste – salt & pepper, Lawry’s, garlic powder, Mrs. Dash or a combination thereof.*
    4. Pour the flour in a large bowl or a paper bag and season to your taste.
    5. In a separate bowl, beat the eggs.
    6. In an assembly line fashion, dip each piece of chicken in the egg, then coat entirely with flour, and set aside.
    7. Once all of the pieces of chicken are coated, add the chicken to fryer. Be sure not to crowd your pan. You may need to cook the chicken in batches.
    8. Fry the chicken, turning occasionally, until it is golden brown on all sides and cooked all the way through. *If you’re cooking assorted chicken parts – wings, breasts, legs, & thighs – the smaller pieces and white meat will cook faster than the larger and dark meat pieces.*
    9. Line a plate with paper towel, when the chicken is finished cooking, transfer to plate to soak up excess oil.
    10. Serve hot.

  2. admin says:

    Southern Potato Salad – Submitted by Sis. Brenda Hamlin

    Serves 8 People

    4 large russet potatoes scrubbed and rinsed
    3 large eggs
    1/2 cup mayonnaise
    2 tbsp yellow mustard
    1/4 cup sweet relish
    1/3 cup dill relish
    1/4 cup cup chopped green onion
    1/4 cup diced celery
    2 tbsp dill pickle juice
    1 tsp cracked black pepper
    1 1/2 tsp onion powder
    1 tsp salt
    1 tsp garlic powder
    paprika optional
    Boil the potatoes until they are nice and fork tender, once done drain the water and let cool.
    Peel the potato skin off, place them into a large bowl, then cut the potatoes in chunks.
    Dice or crumble the boiled eggs, then add them into the bowl with the potatoes.
    Next, toss in the celery, and onion.
    Sprinkle in all of the seasonings, then set the bowl to the side.
    In a separate bowl combine the mayonnaise, mustard, relish, and pickle juice.
    Mix until well combined, then add it with the other ingredients.
    Fold all of the ingredients until they are well combined.
    Cover and refrigerate until the potato salad is nice and cold.
    Place the potato salad into a serving bowl, then sprinkle paprika on top (optional).
    Serve and enjoy!

  3. admin says:

    Jambalaya – Submitted by Sis. Lois Jones

    Serves 6-8 people

    1 lb. of raw shrimp
    1 lb. of Jimmy Dean Sausage
    2 cups of yellow rice mix
    2 medium onions, chopped
    1 large bello pepper, chopped
    1/2 cup of celery, chopped
    3 cloves of garlic, minced
    12 ounce box of mushrooms
    3 – 10 1/2 ounce cans of beef broth
    1 stick of bitter or margarine

    Pre-heat oven to 350 degrees.
    Sauté the onion, bell pepper, celery, and garlic in the stick of butter or margarine.
    Add sausage and shrimp. Cook until the shrimp are pink and set this mixture aside.
    In a roaster pan, put in the rice and beef broth.
    Using the same can from the beef broth, fill the can 3 times, with water and add to the roaster pan.
    Next, add the sliced mushrooms.
    Salt and pepper to your taste.
    Spoon the sausage and shrimp mixture over the rice and mushroom mixture in the roaster pan. DO NOT STIR.
    Place the roaster pan in the pre-heated oven for a total of 1 hour.
    Leave the pan uncovered for the first 30 minutes. Then cover and continue cooking for the remaining 30 minutes.
    Serve hot and enjoy!

  4. admin says:

    Fried Okra
    Serves approx. 4 people

    1 pound of okra (fresh or frozen)
    1 1/2 cups of buttermilk
    2 teaspoons of hot sauce
    1 egg
    Seasoning (salt, pepper, Lawry’s, garlic powder, etc.)
    Cajun seasoning (Optional)
    1 cups of yellow cornmeal
    1 cups of flour
    Vegetable oil for frying

    1. Pour the oil in the frying pan, enough oil to cover the okra, heat on medium high.
    2. If using fresh okra, wash okra, drain well, and pat dry.
    3. Cut the okra in 1/2 inch slices and set aside. Discard the stems if using fresh okra.
    4. In a bowl, whisk together the buttermilk, hot sauce, seasoning, and egg.
    5. Dip the okra in the buttermilk then place in the flour mixture, be sure to coat all sides of the okra.
    6. Fry the okra, in batches, until the outside is golden brown. About 5 minutes.
    7. Remove from the oil and place on the paper towel-lined plate to soak up the excess oil. Sprinkle with cajun seasoning, if preferred.
    8. Serve hot.

  5. admin says:

    Collard Greens
    Note: There are many recipes for collard greens. Vary to your taste.
    Serves approx. 4-5 people

    Smoked turkey parts (tails, necks, or wings)
    *If preferred, you may also substitute with ham hocks, fat back, bacon, or other smoked meat of choice.
    5 pounds of collard greens
    *You can also choose to mix w/ kale, mustard greens, or turnip greens.
    Salt & pepper
    Onion (optional)

    1. Wash greens thoroughly and remove the stems.
    2. Place the greens in layers, roll the greens together, and cut into 1 inch strips. Set aside.
    3. Boil the smoked meat over medium-high heat until tender.
    4. In a separate pot, heat 2 cups of water. Add greens & bring to a boil, then reduce heat to medium-low.
    5. Now add the smoked meat to the pot with the greens and cover. If you prefer to add onion, add it at this time.
    6. Stir occasionally. Once greens are tender, season the greens with salt, pepper, and any other preferred seasoning.
    7. As the greens are cooking, the water level will reduce. Continue to add water throughout the cooking process.
    8. Simmer greens for at least 1 1/2 hours. *Cook time will vary depending on the amount of greens used and their toughness. Taste as you go! The greens should be tender, bot chewy, and they should still have their color & fresh flavor.
    9. Serve hot with a slotted serving spoon.

  6. admin says:

    Yeast Rolls

    1 cup whole milk
    1/2 cup butter (one stick)
    1/4 cup sugar
    2 eggs (large)
    1 teaspoon salt
    4 cup bread flour
    2 1/4 teaspoon yeast

    (1 or 2 T water if needed)
    Note: save the butter wrapper in the fridge for later.

    Warm the milk to between 90 and 110 degrees F.
    Mix all of the ingredients together minus the optional water.
    (If you have a mixer with a bread hook you can use that or just mix by hand)

    Once all the ingredients are added if the dough seems very dry add 1 tablespoon of water.
    A second tablespoon of water can be added if still needed.

    Once all of the ingredients are fully incorporated knead the dough on a lightly floured surface.
    Knead until the dough is smooth and elastic

    Place the dough in a very lightly oiled bowl, cover with a damp towel and place in a warm area.
    Allow the dough to rise until it is about double in size (about an hour)

    If you saved the butter wrapper use that to butter the 9 x 13 pan
    Just rub the empty butter wrapper all over the bottom and sides of the pan.

    You will be making 24 rolls;
    Split dough in half and then again so you have 4 even sections of dough.
    Divide each of those in half again and then divide into 3 even balls.

    You can make 6 rows of 4 rolls and place them in the greased pan.
    Cover the rolls with a damp towel and let rise in a warm area for 15 to 20 minutes.

    The rolls should increase in size by about 50%.

    Remove the damp towel and bake at 375 degrees F for 14 to 17 minutes or until the rolls are slightly golden brown.

    *If you would like you can melt more butter and lightly brush on top of rolls

  7. admin says:

    Sour Cream Pound Cake

    1 cup butter (at room temperature)
    6 eggs (at room temperature)
    2 -3/4 cups sugar
    1/2 teaspoon lemon extract
    1/2 teaspoon orange extract
    1/2 teaspoon vanilla extract
    3 cups sifted all-purpose flour
    1/2 teaspoon salt
    1/4 teaspoon baking soda
    1 cup dairy sour cream

    1. In a small mixer bowl, beat butter at medium speed of electric mixer till creamed.
    2. Gradually add the sugar, beating at medium speed till light and fluffy.
    3. Add eggs, one at a time, beating about 1 minute after each. Scrape the bowl frequently.
    4. Add lemon extract, orange extract and vanilla. Beat 2 minutes more.
    5. Stir together the sifted flour, salt, and baking soda; add to creamed mixture.
    6. Beginning and ending with the flour mixture, alternately add the sour cream. Beat well after each addition.
    7. Turn batter into a greased and floured 10-inch tube pan.
    8. Bake in a 350 degree oven for 1-1/2 hours or until wooden toothpick inserted in center of cake comes out clean and dry.
    9. Cool completely. Sprinkle with powdered sugar if desired.

  8. Janice poteat says:

    I love these recipes

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