Family Recipes
Good Food , Good Meat,
Praise the Lord, let's Eat!
We all enjoy a good home cooked meal
and especially one of those home
made recipes. Please send us a recipe
to add to our list of Jemison family favorites.
Be sure to include some healthy meals too.
Thank You,
Sweet "n" Spicy Chcken
1lb. boneless, skinless chicken breasts, cut into 1/2-inch cubes
1 package taco seasoning mix ,1 to 2 tablespoons vegtable oil
1 11-oz jar chunky salsa, 1/2 cup peach preserves
Hot cooked rice, 1/4 to 1/2 cup water
Place the chicken in a large resealable plastic bag;add taco seasoning and toss to coat. In a skillet, brow chicken in oil. Combine the salsa and preserves; stir into skillet. Bring to a boil. Reduce heat; cover and simmer for 2 to 3 minutes or unti meat juices run clear. Add water as needed, as mixture tends to be a little thick. Serve over rice. Makes 4-6 servings.
Pat (Hamilton)
Sausage Breakfast Casserole
1lb Pork Sausage, 6 slices white bread, crusts removed butter or margarine, softened, 1 and 1/2 cups shredded longhorn chesse,
5 eggs, 2 cups half and half milk, salt and pepper to taste, 1 tsp.
dry mustard, cook sausage until done, stirring to crumble.Drain on paper towel.set aside. Spread each slice of bread with butter; cut into cubes in 13x9 inch pan. Sprinkle with sausage and top with cheese.Combine remaining ingredients; beat well and pour over mixture in pan.
chill at least 8 hours or overnight. Remove from refrigerator and bake
40-50 minutes or until golden brown in 350-degree oven.
Makes 6 servings.
Dolores (Cincinnati)
1lb Ground Turkey (fresh or Frozen)
1Cup fresh or frozen chopped onions Or
1tablespoon dried onion
1 16oz Pinto Beans, drained and rinsed
1 16oz can Kidney Beans, drained and rinsed
1 28oz can chopped stewed Tomatoes or
128oz can diced Tomatoes
1tablespoon Chili Powder
1 tablespoon Cumin Powder
Basil or Oregano to taste
Salt & Pepper to taste
1/2 cup Salsa
In Large pot, brown turkey with chooped onion.
Drain and rinse beans to reduce sodium content.
Add tomatoes, seasoning, and salsa to turkey mixture. Stir in beans. Cook until hot. Serve with cheese, crackers, and/or hot sauce.
Source: Ohio State University Extension
Bake at 325 for 50-60 minutes
1 yellow cake mix (pudding in the mix)
1 smal box instant vanilla pudding
4 eggs
1/2 cup oil
1/2 cup water
1/2 cup Mt. Dew
1/2 cup peacans
Prepare bundt pan: spray very well with cooking spray and put pecans in pan. Put aside.
Mix together cake mix and pudding to remove any lumps. Add eggs one at a time alternating the liquids, (Measure the water, oil, Mt. Dew in one measuring cup to have 12 ounces total liquid) after all liquids and eggs have been added, beat on medium speed for about 5 minutes. Remove cake from oven when vake springs back and is golden brown on top. Leave in bundt pan while making glaze. Pour glaze over cake as soon as cake comes out of the oven. If needed gently pry cake middle and sides so glaze can cover these areas. Leave in pan 20 mintues after glaze poured on, then invert onto serving dish... ENJOY!!
Glaze
1 Cup sugar
1 Stick butter
1/4 cup Mt. Dew
Stir together and bring to boil, stir constantly and boil 4 minutes, pour over cake.
Source: (Deceased friend, Cindy)
5-Minute Chili
2 cans (14-1/2 oz. each) Chili- style Chunky tomatoes
1 can (15-oz.) black beans, drained
1can (11-oz.) Mexican-style corn
Put all ingredients in a medium-size saucepan over medium heat.
Heat about 4 minutes, stirring 2-3 times.
May be served over rice or tortilla chips. Makes 4 servings
Top with chopped green onions, shredded cheese and sour cream.
Another Healthy quick meal from Ohio State University
Ingredients:
3 pounds pigs feet (long ones work best)
1 large onion (chopped)
1 12 oz. bottle of beer
1.5 cups white vinegar
3 garlic cloves (crushed)
1 cup of hot sauce
2 teaspoons salt
3 teaspoons onion powder
1/2 teaspoon of crushed red pepper flakes
1 teaspoons black pepper
1 bay leaf
Instructions:
Add pigs feet in large pot with 1 cup of vinegar, beer, garlic, onion, 1/2 cup of hot sauce, 2 tsps of onion powder, salt and pepper.
Boil until tender and liquid has reduced (about 3.5 hours).
Let cool.
De-bone Pigs Feet and chop into small pieces.
Mix in 1/2 cup of cooking liquid, crushed red pepper, remaining hot sauce vinegar and seasonings.
Adjust any seasoning to your taste at this point.
Place in a loaf pan and cover with saran wrap.
Let chill for at least 3 hours.
Comments: This is spicy and delicious! Goes great with potato salad as well as all types of crackers.
Source: Soul Food Cookbook
Ingredients:
1 pound of fillet catfish
1 cup of corn meal
1 cup of flour
1 teaspoon of Lawry's® Seasoned Salt
1 teaspoon of Pepper
Instructions:
Mix flour, seasoned salt, and corn meal and cover both sides of catfish strips with the dry mixture.
Then fry in about a teaspoon of oil in a pan, until both sides are golden brown and the fish is crispy.
Source: Soul Food Cookbook
These are some great soul food recipes
For more great recipes, please click here:
www.Soulfoodcookbook.com
1 LB Box Rotini Pasta, cooked, drained & chilled
1 head fresh Broccoli
1 jar pickled baby corn, drained & chooped carrots
One-half green pepper
One-half Red bell pepper
1bunch green onions
1 carton grape tomatoes, sliced in half
8 oz. monterey jack cheese, cubed
1 package fresh dill, chooped
1 large bottle ranch dressing
1 cup mayonnaise
8 slices turkey bacon, cooked and crumbled
Mix dressing with mayonnaise until smooth
chop all veggies and mix with pasta
pour dressing over pasta and mix well
sprinkle bacon over top and chill overnight
Dolores Sigmon: Cincinnati
HAWAIIAN FRUIT SALAD
Combine in a double boiler until thick (stirring constantly)
Juice of 2-20 ounce cans of chunk pineapple
4 well-beaton eggs
4 Tablespoons cornstarch
1 cup of sugar
After cooking this mixture, place in refrigerator for several hours or overnight. (must be completly cooled)
To cooled cooked mixture add:
2 cups of heavy whipping cream into the cooled mixture slowly
In large bowl, pour whipped cream mixture over:
The 2 cans of drained chunk pineapple
Two 20 - ounce cans of fruit coctail, drained
Two cups minitature marhmallows
1-2 cups seedless green grapes
1-2 cups seedless red grapes
1 cup chopped pecans
Refrigerate overnight. Should be very cold, when served.
Dolores Sigmon: Cincinnati
