When you are planning a picnic, family group picnic or just an old-fashioned get together, these soul food picnic menus work quite well for outdoor gatherings.
PICNIC MENUS
GRILLED SMOKED SAUSAGE
Grilled Hamburgers
Macaroni Salad
Baked Beans or Chips
Watermelon Wedges
Sandwich Buns
Lemonade/Iced Tea
BBQ CHICKEN
Grilled Hamburgers
Grilled Hot Dogs
Southern Potato Salad
Macaroni Salad or Corn on Cob
Rolls and Buns
Lemonade/Raspberry Tea
BBQ SPARE RIBS
Grilled Smoked Sausage
Southern Potato Salad
Fresh Garden Salad with Dressing
Baked Beans
Rolls and Buns
Lemonade/Raspberry Tea
Mini Sandwiches
Potato Chips
Fresh Fruit
Cookies
Lemonade/Raspberry Tea
KIDS PICNIC MENUS
GRILLED HOT DOGS WITH BUNS
Corn on Cob
Baked Beans
Potato Chips
Cookies
Fruit Punch
Wednesday, May 20, 2009
Monday, May 18, 2009
OLD-FASHIONED LEMONADE
1 ¼ cups granulated sugar
½ cup boiling water
1 ½ cups fresh lemon juice
4 ½ cups cold water
Ice cubes
Lemon Slices
Place sugar, boiling water, and lemon juice in a 2 quart pitcher and stir vigorously with a spoon until sugar is dissolved. Cover and store in refrigerator until ready to use. Add cold water, ice cubes and lemon slices. Stir. Pour over ice cubes in a 10to 12 ounce glass.
Yield: 6 to 8 servings.
½ cup boiling water
1 ½ cups fresh lemon juice
4 ½ cups cold water
Ice cubes
Lemon Slices
Place sugar, boiling water, and lemon juice in a 2 quart pitcher and stir vigorously with a spoon until sugar is dissolved. Cover and store in refrigerator until ready to use. Add cold water, ice cubes and lemon slices. Stir. Pour over ice cubes in a 10to 12 ounce glass.
Yield: 6 to 8 servings.
MAY BLOG
I know we're only in the middle of May and it almost feels like summer to me! Temperatures are up, the sky’s are BLUE, birds are singing, flowers are blooming and showing their beautiful colors. I spent the whole day watching my husband and the boys work in the yard. I prepare some of my Homemade Lemon Aid and Sweet Tea to keep them happy. Boy! I'm happy, it will be ready for Memorial Day cook out. Our family always comes together Memorial Day to honor our love one so we will never forget them.
What cookin’ this month, a few summer dishes, favorite back yard party menus, and great picnic lunches to take with you to the beach, park, sporting events, and afternoon in the park concerts or movies.
What cookin’ this month, a few summer dishes, favorite back yard party menus, and great picnic lunches to take with you to the beach, park, sporting events, and afternoon in the park concerts or movies.
Tuesday, April 21, 2009
WHAT IS SOUL FOOD
In the mid 1960's when the civil Right Movement was just beginning, terms like soul man, soulful and just soul were used in connection with blacks. It caught on with main stream American and someone coined the term, soul food for the black cuisine and it stuck. My dad said when they gave pork the name soul food the price of pig parts and pig inners double in price and everything the Government though was soul food the price was double and that was the end of low cost PIG PARTS.
Each black family, however, has it’s own idea of what is soul food.
Today most people think of soul food, is a table heavy with trays of watermelon, ribs, candied sweet potatoes or yams, greens and fried chicken. Hogshead cheese sliced on saltine crackers with hot sauce and beer is one such dish. Crab cakes, carrot and raisin salad, fried cornpone, hush puppies, red beans and rice, greens, liver and onions, lima beans with ham hogs, stewed okra and tomatoes, cornbread dipped in buttermilk, fried catfish, smothered chicken, pickled pigs feet, cabbage, neck bones, tongue, chittlin’s, tripe, gumbo, breaded fried pork chops with a mess of green, black-eyed peas…..…… and grits. Although grits is truly a southern dish.
Our family idea of soul food cooking is how really good southern
Black Cooks, cooked. They would cook with what they had available to them; such as chickens from their own back yard and collard greens they grew themselves, as well as home cured ham, and baking powder biscuits, chitlins and other pig parts.
Each black family, however, has it’s own idea of what is soul food.
Today most people think of soul food, is a table heavy with trays of watermelon, ribs, candied sweet potatoes or yams, greens and fried chicken. Hogshead cheese sliced on saltine crackers with hot sauce and beer is one such dish. Crab cakes, carrot and raisin salad, fried cornpone, hush puppies, red beans and rice, greens, liver and onions, lima beans with ham hogs, stewed okra and tomatoes, cornbread dipped in buttermilk, fried catfish, smothered chicken, pickled pigs feet, cabbage, neck bones, tongue, chittlin’s, tripe, gumbo, breaded fried pork chops with a mess of green, black-eyed peas…..…… and grits. Although grits is truly a southern dish.
Our family idea of soul food cooking is how really good southern
Black Cooks, cooked. They would cook with what they had available to them; such as chickens from their own back yard and collard greens they grew themselves, as well as home cured ham, and baking powder biscuits, chitlins and other pig parts.
Sunday, April 19, 2009
WHAT’S COOKIN' VEGETABLE SOUP
WHAT’S ON HAND VEGETABLE SOUP
Here is a simple recipe for chunky vegetable soup using ingredients that you have on hand. This is easy to make and can be served as a starter or as a main course. Don’t worry if you don’t have every vegetable listed; this soup recipe is very flexible. Use whatever you have on hand.
1 onion, diced
2 stalks celery, thinly sliced
2 carrots, thinly sliced
2 teaspoons oil
8 cups water or vegetable stock
2 cloves garlic, minced
1 sweet potato or rutabaga, diced
1 white potato, diced
1 cup green beans, cut into bite-size pieces
1/2 cup fresh peas
1 cup chopped cabbage, kale, collards, or other green
1 tablespoon fresh or 1 teaspoon dried herbs (thyme, rosemary, tarragon, savory, etc.)
1/2 cup minced fresh parsley
salt and black pepper to taste
Place onion, celery, carrots, and oil in large soup pot. Sauté 10 minutes over medium heat until onions are soft.
Add water or stock, garlic, potatoes, beans, and vegetables. Bring to boil. Cover and simmer 20 to 30 minutes until potatoes are tender.
Add remaining ingredients except parsley, and seasonings. Simmer 10 minutes until vegetables are tender.
Remove from heat. Stir in parsley. Season with salt and black pepper.
Don’t forget the corn bread.
Makes 6 to 8 servings
Here is a simple recipe for chunky vegetable soup using ingredients that you have on hand. This is easy to make and can be served as a starter or as a main course. Don’t worry if you don’t have every vegetable listed; this soup recipe is very flexible. Use whatever you have on hand.
1 onion, diced
2 stalks celery, thinly sliced
2 carrots, thinly sliced
2 teaspoons oil
8 cups water or vegetable stock
2 cloves garlic, minced
1 sweet potato or rutabaga, diced
1 white potato, diced
1 cup green beans, cut into bite-size pieces
1/2 cup fresh peas
1 cup chopped cabbage, kale, collards, or other green
1 tablespoon fresh or 1 teaspoon dried herbs (thyme, rosemary, tarragon, savory, etc.)
1/2 cup minced fresh parsley
salt and black pepper to taste
Place onion, celery, carrots, and oil in large soup pot. Sauté 10 minutes over medium heat until onions are soft.
Add water or stock, garlic, potatoes, beans, and vegetables. Bring to boil. Cover and simmer 20 to 30 minutes until potatoes are tender.
Add remaining ingredients except parsley, and seasonings. Simmer 10 minutes until vegetables are tender.
Remove from heat. Stir in parsley. Season with salt and black pepper.
Don’t forget the corn bread.
Makes 6 to 8 servings
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