FRIED CABBAGE GREENS

In 1880s and 1890s immigrant laborers brought cabbage to America. The term cabbage is a derived from the French word "caboche" (head). During slavery, children that weren’t big enough to work were fed at the Master house. They got milk and mush for breakfast and bread and pot liquor (the liquid remaining after cabbage was cooked).

Fried Cabbage Greens

INGREDIENTS
6 slices of *bacon, cut into thirds
1 teaspoon salt, or to taste
1 teaspoon ground black pepper, or to taste
1 head cabbage, cored and sliced
1 white onion, sliced
1 small bell pepper, sliced
1 pinch white sugar

DIRECTIONS
Place the bacon into a large pot over medium heat.
Season with salt and pepper. Cook for about 5 minutes
or until bacon is crisp. Add cabbage, onion, bell pepper
and sugar into the pot; cook and stir continuously for 10 minutes, until
tender.

Tip:
If you like your bacon crisp, remove it from the pot before you add the cabbage, add the bacon when it ready to service.
* If you use turkey bacon add 2 tablespoons of vegetable oil to your pot.

HAPPY MOTHER'S DAY

Happy Mother's Day to you or anyone who is "mom" in your life!

CELEBRATING BLACK HISTORY MONTH

This month I will share a few Soul Food recipes, that's been in my family for over a 100 years. I don't want anyone to say I'm not sure what to prepare for Black History Month or what to take to a Black History Month Celebration. Okay for you and me who are cutting out pork and fat from our diet just prepare the dish with smoke turkey parts, and just take a little sample of each dish. Let get started with something quick and easy we are turning the clock back in time.

RED BEANS AND RICE

Ingredients:
2 cups dried red beans
1/2 teaspoon dried minced garlic
1/2 cup chopped onion
1/2 cup chopped celery
1 bay leaf
1 teaspoon white sugar
1 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
1 pound Andouille or Kielbasa sausage, thinly sliced
*2 teaspoon salt
3 cups hot cooked long-grain rice

Direction:
1. Pick over the dried beans, and soak them in water overnight.
2. The next day, drain off the soaking water, and place the bean in a covered pot, cover the beans with cold water and stir in first 7 ingredients.
3. Simmer for 2 hours stirring occasionally, check your water level adding more hot water to keep beans from burning.
4. Discard bay leaf stir in sausage, *salt and season to taste and simmer for an addition hour or until beans are soft.
5. Mash some of the beans (1/2 cup) against the side of the pot to make a creamy sauce and serve over rice.
*Add salt only after the beans our fully cooked

SUPER BOWL PARTY steelers Vs packers

ORIGINAL SPICY BUFFALO WINGS

This is the original spicy Buffalo chicken wings recipe from the Anchor Bar in Buffalo, NY. You can adjust the heat by adding more or less cayenne and Tabasco.

There are many Buffalo chicken wing recipes out there, but if you want to taste the "real" thing give this a try. The chicken wings are deep-fried in the original recipe, but the hot oven works fine for the home version.

Makes 6 Servings of Buffalo Chicken Wings (6 per person)
Cook Time: 25 minutes

Ingredients:

* 36 chicken wing pieces (one wing makes 2 pieces - the "flat" and the "drum")
* 1 tablespoon vegetable oil
* 1 tsp salt
* 1 cup all-purpose flour
* 1 1/2 tablespoons white vinegar
* 1/4 teaspoon cayenne pepper
* 1/8 teaspoon garlic salt
* 1/4 teaspoon Worcestershire sauce
* 1 teaspoon Tabasco sauce
* 1/4 teaspoon salt
* 6 tablespoons Louisiana hot sauce (Frank's is the brand used in Buffalo)
* 6 tablespoons unsalted butter or margarine
* celery sticks
* blue cheese dressing

Preparation:

Preheat oven to 425 degrees F.

1. If necessary, cut whole wings into two pieces. In a bowl toss the wings with the oil, and salt. Place into a large plastic shopping bag, and add the flour. Shake to coat evenly. Remove wings from the bag, shaking off excess flour, and spread out evenly on oiled foil-lined baking pan(s). Do not crowd. Bake for about 20 minutes, turn the wings over, and cook another 20 minutes, or until the wings are cooked through and browned.

2. While the wings are baking, mix all the ingredients for the sauce in a pan, and over low heat bring to a simmer, stirring occasionally, and then turn off.

3. After the wings are cooked, transfer to a large mixing bowl. Pour the sauce over the hot wings and toss with a spoon or spatula to completely coat.

These are always served with celery sticks and blue cheese dressing on the side.

CROCKPOT WINGS

Spicy chicken wings are cooked in the crockpot with honey and barbecue sauce, along with spicy seasonings. This is my favorite wings recipes fast, no work and yummy


Ingredients:

* 3 pounds chicken wings (16 wings)
* salt and pepper to taste
* 1 1/2 cups any variety barbecue sauce
* 1/4 cup honey
* 2 teaspoons prepared mustard or spicy mustard
* 2 teaspoons Worcestershire sauce
* Tabasco to taste, optional

Preparation:

Rinse chicken wings; pat dry. Cut off and discard wing tips then cut each wing at the joint to make two sections. Sprinkle wing pieces with salt and pepper; place wings on a lightly oiled broiler pan. Broil about 4 inches from the heat for 10 minutes on each side, or until chicken wings are nicely browned. Transfer chicken wings to crockpot.

In a bowl, combine barbecue sauce, honey, spicy mustard, Worcestershire sauce, and Tabasco. Pour sauce over chicken wings. Cover and cook on LOW for 4 to 5 hours or on High 2 to 2 1/2 hours. Serve directly from slow cooker, keeping temperature on LOW. Makes about 30 chicken wings.