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)
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
These are some great soul food recipes
For more great recipes, please click here:
www.Soulfoodcookbook.com
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