HISTORY OF WATCH NIGHT ( New Year's Eve)
Many of you who live or grew up in Black communities in the United States have probably heard of "Watch Night Services," the gathering of the faithful in churches on New Year's Eve. The service usually begins anywhere from 7 p.m. to 10 p.m. and ends at midnight with the entrance of the New Year. Some folks come to Church first, before going out to celebrate. For others, church is the only New Year's Eve event. Like many others, I always assumed Watch Night was a fairly standard Christian religious celebration, but my grandmother said no there more to the
story, enjoy the whole story of watch night as told by my grandmother.
December 31, 1862, also known as "Freedom's Eve." On that night, Blacks came together in churches and private homes all across the nation, anxiously awaiting news that the Emancipation Proclamation actually had become law. Then, at the stroke of midnight, it was January 1, 1863, and all slaves in the Confederate States were declared legally free. When the news was received, there were praying and shouting and songs of joy as people fell to their knees and thanked God. Black folks
have gathered in churches annually on New Year's Eve ever since praising God for bringing us safely through another year. It's been 141 years since that first freedom's eve and many of us were never taught the African American history of watch night, but tradition still brings us together at this time every year to Celebrate "HOW WE GOT OVER".
Thursday, December 31, 2009
Saturday, December 26, 2009
Thursday, December 24, 2009
24th DAY OF CHRISTMAS(Roast Beef Sandwich)
Open face broiled Roast Beef Sandwich
Ingredients
4 hoagie buns, split
4 tablespoons mayonnaise
4 teaspoons prepared coarse-ground mustard
2 pound deli sliced *roast beef
4 tomatoes, thinly sliced
1/2 red onion, thinly sliced
8 slices provolone cheese
salt and pepper to taste
* you can use any combination of meat and cheese.
Directions
1. Preheat oven on broiler setting.
2. Cut rolls in half, and toast in a bread toaster. Place on a baking sheet. Spread each half with mayonnaise and mustard. Layer with roast beef, tomato, red onion, Provolone, salt and pepper.
3. Broil 3 to 6 inches from heat source for 3 to 5 minutes (keep a constant eye on it) until cheese is bubbly and is beginning to brown.
Add a bowl of soup for a very filling dinner.
Ingredients
4 hoagie buns, split
4 tablespoons mayonnaise
4 teaspoons prepared coarse-ground mustard
2 pound deli sliced *roast beef
4 tomatoes, thinly sliced
1/2 red onion, thinly sliced
8 slices provolone cheese
salt and pepper to taste
* you can use any combination of meat and cheese.
Directions
1. Preheat oven on broiler setting.
2. Cut rolls in half, and toast in a bread toaster. Place on a baking sheet. Spread each half with mayonnaise and mustard. Layer with roast beef, tomato, red onion, Provolone, salt and pepper.
3. Broil 3 to 6 inches from heat source for 3 to 5 minutes (keep a constant eye on it) until cheese is bubbly and is beginning to brown.
Add a bowl of soup for a very filling dinner.
Wednesday, December 23, 2009
23th DAY OF CHRISTMAS (Chicken Stew)
Spicy Crockpot Chicken Stew
Ingredients
2 baking potatoes (about 1 1/2 lb.), peeled and cut into chunks (3 1/3 cups)
1 (10 oz.) package frozen sweet corn
2 stalks celery, chopped
2 carrots, peeled and cut into chunks (1 cup)
1 green bell pepper, thickly sliced
1 onion, thickly sliced
2 cloves garlic, minced
1 (12.5 oz.) jar salsa
2 teaspoons kosher salt
11/2 teaspoons ground cumin
1 teaspoon chili powder
1/2 teaspoon black pepper
1 skinless, boneless chicken breast, halved (about 1 lb.)
4 skinless, boneless chicken thighs (about 10.5 oz.)
2 1/2 cups chicken broth
4 (6 inch) fresh corn tortillas, cut into strips
Preparation
Place potatoes, corn, celery, carrots, bell pepper, onion and garlic in crockpot. Stir in salsa, salt, cumin, chili powder and pepper. Distribute chicken evenly on top of vegetables and pour chicken broth over chicken. Mix tortilla strips into stew. Serve warm. Cook stew on high for 4-6 hours, transfer chicken to a plate and shred with two forks into bite-size chunks; return to clockpot. Mix tortilla strips into stew. Serve warm
Ingredients
2 baking potatoes (about 1 1/2 lb.), peeled and cut into chunks (3 1/3 cups)
1 (10 oz.) package frozen sweet corn
2 stalks celery, chopped
2 carrots, peeled and cut into chunks (1 cup)
1 green bell pepper, thickly sliced
1 onion, thickly sliced
2 cloves garlic, minced
1 (12.5 oz.) jar salsa
2 teaspoons kosher salt
11/2 teaspoons ground cumin
1 teaspoon chili powder
1/2 teaspoon black pepper
1 skinless, boneless chicken breast, halved (about 1 lb.)
4 skinless, boneless chicken thighs (about 10.5 oz.)
2 1/2 cups chicken broth
4 (6 inch) fresh corn tortillas, cut into strips
Preparation
Place potatoes, corn, celery, carrots, bell pepper, onion and garlic in crockpot. Stir in salsa, salt, cumin, chili powder and pepper. Distribute chicken evenly on top of vegetables and pour chicken broth over chicken. Mix tortilla strips into stew. Serve warm. Cook stew on high for 4-6 hours, transfer chicken to a plate and shred with two forks into bite-size chunks; return to clockpot. Mix tortilla strips into stew. Serve warm
Tuesday, December 22, 2009
22th DAY OF CHRISTMAS (Bake Chicken)
Honey Baked Chicken
Ingredients
1 (3 pound) whole chicken, cut into pieces or thighs and legs
1/4 cup butter, melted
3/4 cup honey
1/4 cup *prepared mustard
1 teaspoon salt
1 teaspoon paprika
* Dijon mustard or spicy brown mustard
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place chicken pieces in a shallow baking pan, skin side up. Combine the melted butter or margarine, honey, mustard, salt and paprika and pour the mixture over the chicken. Bake in the preheated oven for 1 hours, Cover for half of the cooking time and then uncover, basting every 15 minutes with pan drippings, until the chicken is nicely browned and tender and the juices run clear.
Serve with rice or noodles
Ingredients
1 (3 pound) whole chicken, cut into pieces or thighs and legs
1/4 cup butter, melted
3/4 cup honey
1/4 cup *prepared mustard
1 teaspoon salt
1 teaspoon paprika
* Dijon mustard or spicy brown mustard
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place chicken pieces in a shallow baking pan, skin side up. Combine the melted butter or margarine, honey, mustard, salt and paprika and pour the mixture over the chicken. Bake in the preheated oven for 1 hours, Cover for half of the cooking time and then uncover, basting every 15 minutes with pan drippings, until the chicken is nicely browned and tender and the juices run clear.
Serve with rice or noodles
Subscribe to:
Posts (Atom)