The Black Family Reunion Cookbook: Black Family Reunion Cookbook by National Council of Negro WomenThe Black Family Reunion Cookbook: Black Family Reunion Cookbook by National Council of Negro Women

The Black Family Reunion Cookbook: Black Family Reunion Cookbook

byNational Council of Negro Women

Paperback | May 7, 1993

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The Black Family Reunion Celebrations, organized by The National Council of Negro Women and held in seven cities across America every summer, celebrate and preserve the values, traditions, and strengths of the African-American family. Inspired by these festivals, The Black Family Reunion Cookbook contains more than 250 recipes from home kitchens across America, seasoned with warm memories and “homemade love.”

Including personal reminiscences from celebrities such as Natalie Cole, Wilma Rudolph, Patti LaBelle, and Spetman College President Johnetta Cole, this unique collection reflects the local, national, and international heritage of the Black community. It offers dishes for every occasion and every taste, from African-inspired Mustard Greens with Peanut Sauce to down-home Family Famous Chicken and Dumplings, from a traditional gumbo to sophisticated Sweet Potato Smoked Turkey Bisque, and, in honor of the council's founder, Mary McLeod Bethune, her own recipe for her celebrated Sweet Potato Pie.
The National Council of Negro Women, located in Washington, D.C., was founded in 1935 and operates in 42 states, with vital programs addressing women's special concerns. This book was developed by Libby Clark, Food Editor of The Los Angeles Sentinel; Janet Cheatham Bell, President and owner of Sabayt Publications in Chicago, Illinois; ...
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Title:The Black Family Reunion Cookbook: Black Family Reunion CookbookFormat:PaperbackProduct dimensions:224 pages, 9.25 × 6.12 × 0.7 inShipping dimensions:9.25 × 6.12 × 0.7 inPublished:May 7, 1993Publisher:Atria BooksLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0671796291

ISBN - 13:9780671796297

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BREAD SPECIALTIESThe Legacy of Mary McLeod BethuneSOMETIMES I ASK MYSELF IF I HAVE ANY OTHER LEGACY TO LEAVE. Truly, my worldly possessions are few. Yet, my experiences have been rich. From them I have distilled principles and policies in which I believe firmly, for they represent the meaning of my life's work. They are the products of much sweat and sorrow. Perhaps, in them there is something of value. So, as my life draws to a close, I will pass them on to Negroes everywhere in the hope that an old woman's philosophy may give them inspiration. Here, then, is my legacy.I LEAVE YOU LOVE. Love builds, It is positive and hopeful. It is more beneficial than hate....Personally and racially, our enemies must be forgiven...."Love thy neighbor" is a precept which could transform the world if it were universally practiced. Loving your neighbor means being interracial, interreligious, and international.I LEAVE YOU HOPE....Yesterday, our ancestors endured the degradation of slavery, yet they retained their dignity. Today, we direct our economic and political strength toward winning a more abundant and secure life. Tomorrow, a new Negro, unhindered by race taboos and shackles, will benefit from more than 330 years of ceaseless striving and struggle. Theirs will be a better world. This I believe with all my heart.About this fabricWax Hollandais (black and gold with print) [WAX-OH-LAHN-DAY]One of the most valuable of the printed fabrics found in West Africa, wax fabrics, ironically, come from Europe. Originally they were produced by using batik techniques. This design shows the fly whisk which is a symbol of power for some African peoples.EMANCIPATION PROCLAMATION BREAKFAST CAKE1/3 cup Butter Flavor Crisco1/3 cup sugar1 egg2 cups all-purpose flour1 tablespoon baking powder1/2 teaspoon salt1/4 teaspoon cinnamon1/3 cup milk1 1/2 cups blueberries, fresh or frozen1/4 cup honeyGrated peel of one orangeGrated peel of one lemon1. Heat oven to 400°F. Grease 9-inch pie plate.2. Combine Butter Flavor Crisco and sugar in large bowl. Beat ar medium speed of electric mixer until creamy. Beat in egg.3. Combine flour, baking powder, salt and cinnamon. Add alternately with milk to creamed mixture. Fold in blueberries.4. Pat dough out to 1/2-inch thickness on lightly floured surface. Cut into nine 3-inch rounds. Place one in center of pie plate. Arrange eight, tilted and overlapping, around center dough circle. Spread with honey. Sprinkle with orange and lemon peel.5. Bake at 400°F for 20 to 24 minutes or until dough in center is thoroughly baked. Serve warm or at room temperature.8 servingsBENNE SEED WAFERS1 cup firmly packed brown sugar1/4 cup butter or margarine (1/2 stick)1 egg, beaten1/2 cup all-purpose flour1/8 teaspoon baking powder1/4 teaspoon salt1 cup toasted sesame seeds1 teaspoon freshly squeezed lemon juice1/2 teaspoon vanillaf0 1. Heat oven to 325°F. Grease baking sheet.2. Combine brown sugar and butter in medium bowl. Beat until creamy. Stir in egg, flour, baking powder and salt. Stir in sesame seeds, lemon juice and vanilla. Drop by teaspoonfuls onto baking sheet, 2 inches apart.3. Bake at 325°F for 15 minutes, or until wafers are brown around edges. Allow wafers to cool one minute before removing to cooling rack.Note: Benne is a West African word for sesame which is still in common daily usage in South Carolina. Legend has it that eating sesame seeds brings good luck.50 wafersANGEL BISCUITS1 package active dry yeast2 tablespoons warm water5 cups all-purpose flour1/3 cup sugar1 tablespoon baking powder1 teaspoon baking soda1 teaspoon salt1 cup Crisco Shortening1 cups buttermilk1. Dissolve yeast in warm water.2. Combine flour, sugar, baking powder, baking soda and salt in large bowl. Cut in Crisco using pastry blender (or 2 knives) until all flour is blended in to form pea-size chunks. Stir in yeast mixture and buttermilk. Place in large bowl. Cover with plastic wrap. Refrigerate overnight.3. Heat oven to 400°F.4. Roll or pat dough to 1/2-inch thickness on well floured surface. Cut with floured 1 3/4 to 2-inch biscuit cutter. Place on ungreased baking sheet.5. Bake at 400°F for 10 to 12 minutes or until lightly browned.4 dozen biscuitsNICE AND EASY ROLLS2 cups self-rising flour1 cup milk1/4 cup regular mayonnaise1. Heat oven to 425°F. Grease twelve (about 2 1/2-inch) muffin cups.2. Combine flour, milk and mayonnaise in medium bowl. Stir just until dry ingredients are moistened. Divide dough equally between muffin cups.3. Bake at 425°F for 20 minutes. Serve warm or at room temperature.12 rollsCOCONUT BISCUITS2 cups all-purpose flour3/4 cup flake coconut, toasted2 tablespoons sugar1 tablespoon baking powder1/2 teaspoon salt1/3 cup Crisco Shortening1 cup milk1/2 teaspoon vanilla1. Heat oven to 425°F. Grease baking sheet.2. Combine flour, coconut, sugar, baking powder and salt in medium bowl. Cut in shortening using pastry blender (or two knives) to form coarse crumbs.3. Combine milk and vanilla. Add to dry ingredients. Mix with fork until particles are moistened and cling together. Drop tablespoonfuls onto baking sheet.4. Bake at 425°F for 12 to 14 minutes.12 to 16 biscuitsSWEET POTATO BISCUITS2 cups all-purpose flour1 tablespoon baking powder1 teaspoon salt1 cup mashed sweet potato2 tablespoons firmly packed brown sugar1/2 cup Butter Flavor Crisco, melted1/2 teaspoon baking soda3/4 cup buttermilk1. Heat oven to 425°F. Combine flour, baking powder and salt in large bowl.2. Combine sweet potato, brown sugar and Butter Flavor Crisco. Beat at low speed of electric mixer until well blended and fluffy.3. Dissolve baking soda in buttermilk. Stir buttermilk and sweet potato mixture alternately into dry ingredients.4. Roll dough 1/2-inch thick. Cut with floured 2-inch round cutter. Place on ungreased baking sheet.5. Bake at 425°F for 15 to 20 minutes.12 to 16 biscuitsMONKEY BREAD1/3 cup sugar1/3 cup Crisco Shortening1 teaspoon salt1 cup milk, scalded1 cake compressed yeast1/4 cup lukewarm water2 eggs, beaten4 cups sifted all-purpose flour1/4 cup melted butter or margarine1. Add sugar, Crisco Shortening and salt to hot milk. Stir until shortening melts and sugar dissolves, Cool to lukewarm.2. Crumble yeast into warm water. Let stand 5 minutes. Combine milk and yeast mixtures.3. Add eggs and half the flour. Beat well. Add remaining flour. Turn dough onto lightly floured board. Knead until smooth. Place dough in well greased bowl. Cover. Let rise 1 1/2 hours or until double in bulk.4. Roll dough to 1/2-inch thickness. Cut into pieces size of small walnut. Roll into balls. Roll each ball in melted butter.5. Place in 10-inch tube pan. Cover. Let rise until double in bulk. Heat oven to 350°F and bake for 20 minutes. Turn out onto serving plate. Serve hot Do not cut. Pull apart.10-12 servingsJUANITA'S SWEET POTATO MUFFINS3/4 cup skim or lowfat milk1/2 cup cold mashed sweet potatoes or yams1/4 cup firmly packed brown sugar1 egg3 tablespoons Crisco Oil1 tablespoon molasses3/4 cup all-purpose flour1/2 cup whole wheat flour1/2 cup oat bran2 1/2 teaspoons baking powder1 teaspoon grated orange peel1. Heat oven to 400°F. Grease twelve medium (about 2 1/2-inch) muffin cups or use paper or foil liners.2. Combine milk, sweet potatoes, brown sugar, egg, Crisco Oil and molasses in large bowl. Stir until well mixed.3. Combine all-purpose flour, whole wheat flour, oat bran, baking powder and orange peel. Add to liquid mixture. Stir just until dry ingredients are moistened. Spoon batter into muffin cups.4. Bake at 400°F for 20 to 25 minutes.12 muffinsREEDER REFRIGERATOR ROLLS1 package active dry yeast1/2 cup warm water (110 to 115°F)1 cup milk, scalded2/3 cup Crisco Shortening1/2 cup sugar2 teaspoons salt1 cup mashed potatoes2 eggs6-6 1/2 cups all-purpose flour Butter Flavor Crisco, melted, optional1. Sprinkle yeast over warm water in small bowl. Let stand until softened.2. Pour scalded milk over Crisco, sugar and salt in large bowl. Stir until Crisco is melted. Stir in mashed potatoes. Add eggs, one at a time, stirring well after each addition. Stir in 1 cup flour. Add softened yeast. Mix well. Stir in enough remaining flour to make soft dough.3. Turn dough onto lightly floured surface. Cover. Let rest 10 minutes. Knead dough until smooth and elastic.4. Place dough in greased deep bowl. Turn to bring greased surface to top. Cover tightly. Refrigerate. Dough can be refrigerated for 1 to 3 days.5. Shape dough into rolls 2 hours before baking. Cover. Let rise until doubled.6. Heat oven to 425°F. Bake for 15 minutes or until golden brown. Brush with melted Butter Flavor Crisco, if desired.3 dozen rollsOAT BRAN MUFFINS2 cups oat bran1/4 cup firmly packed brown sugar2 teaspoons baking powder1 cup skim milk2 egg whites or 2 ounces egg substitute1/4 cup honey or molasses2 tablespoons safflower oil1. Heat oven to 400°F. Grease twelve medium (about 2 1/2-inch) muffin cups or use paper or foil liners.2. Combine oat bran, brown sugar and baking powder in large bowl.3. Combine milk, egg whites, honey and oil in small bowl. Stir until well blended. Add liquid mixture to dry ingredients. Stir just until dry ingredients are moistened. Fill muffin cups almost full.4. Bake at 400°F. for 15 to 18 minutes.12 muffinsWILLIE MAYS' FAVORITE BRAN MUFFINS1 cup natural bran1 cup whole wheat flour1 cup skim milk2 eggs1 tablespoon baking powder3 tablespoons natural honey1/2 teaspoon salt Favorite fruit (optional)1. Heat oven to 350°F. Grease twelve medium (2 1/2-inch) muffin cups or use paper or foil liners.2. Combine all ingredients in large bowl. Stir just until blended. Add favorite fruit, if desired. Spoon into muffin cups3. Bake at 350°F. for 20 to 25 minutes.12 muffinsMae Louise Mays, Wife of Willie Mays, Baseball PlayerFAMILY BISCUITS2 cups all-purpose flour1 tablespoon baking powder1 teaspoon salt1/3 cup Crisco Shortening3/4 cup milk1. Heat oven to 425°F.2. Combine flour, baking powder and salt in large bowl. Cut in Crisco using pastry blender (or two knives) to form coarse crumbs. Add milk. Mix with fork until particles are moistened and cling together. Form dough into ball.3. Transfer dough to lightly floured surface. Knead gently 8 to 10 times. Roll dough to 1/2-inch thickness. Cut with floured 2-inch round cutter. Place on ungreased baking sheet.4. Bake at 425°F for 12 to 14 minutes.12 to 16 biscuitsVariations:Drop Biscuits: Prepare biscuits as above, increase milk to 1 cup. Do not knead. Drop from spoon onto ungreased baking sheet. Bake as above.Whole Wheat Biscuits: Prepare biscuits as above, substitute 1 cup all-purpose flour and 1 cup whole wheat flour for the 2 cups flour. Proceed as above, rolling dough to 5/8-inch thickness.Buttermilk Biscuits: Prepare biscuits as above, add 1/4 teaspoon baking soda to flour mixture. Substitute buttermilk for milk. Proceed as above.Sour Cream Biscuits: Prepare biscuits as above, substitute 1 cup dairy sour cream for milk. Proceed as above.Coconut Biscuits: Prepare biscuits as above, add 1/2 teaspoon vanilla, 3/4 cup flake coconut and 2 tablespoons sugar. Proceed as above.Bacon and Cheese Biscuits: Prepare biscuits as above, omitting salt. Add 1 tablespoon sugar to dry ingredients. Stir in 1 cup cooked, crumbled bacon (about 14 slices) and 1 cup (4 ounces) finely shredded Cheddar cheese after cutting in shortening. About 20 biscuits. (Bacon can be omitted for plain cheese biscuits.)ANADAMA BREAD1 cup yellow cornmeal1/3 cup Crisco Shortening1/2 cup molasses2 teaspoons salt2 cups boiling water1 package active dry yeast1/4 cup warm water ( 110° to 115°)5-6 cups all-purpose flour1. Combine cornmeal, Crisco, molasses and salt in large bowl. Stir in boiling water. Let cool to lukewarm.2. Sprinkle yeast over warm water. Let stand until softened.3. Add 1 cup flour to cornmeal mixture. Beat until very smooth. Add softened yeast. Stir. Add half of remaining flour. Beat until very smooth. Mix in enough remaining flour to make soft dough.4. Turn dough onto lightly floured surface. Cover. Let rest 10 minutes. Knead dough until smooth and elastic.5. Place dough in greased deep bowl. Turn to bring greased surface to top. Cover. Let rise in warm place until doubled (about 1 hour).6. Punch down dough. Divide in half. Shape into loaves. Place in 2 greased 9 X 5 X 3-inch loaf pans. Cover. Let rise until doubled (about 1 hour).7. Heat oven to 375°F.8. Bake at 375°F for 30 to 35 minutes or until bread sounds hollow when tapped. Remove from pans. Cool on racks.2 loavesSWEET POTATO NUT BREAD1/2 cup Crisco Shortening1 1/4 cups sugar2 eggs1 cup cold mashed sweet potatoes (about 2 medium sweet potatoes)1 3/4 cups all-purpose flour1 1/4 teaspoons nutmeg1 teaspoon cinnamon1 teaspoon baking soda1/2 teaspoon salt1/3 cup water1/2 cup chopped nuts (walnuts or pecans)1 1/2 teaspoons vanilla1/2 cup raisins (optional)1. Heat oven to 375°F. Grease one 9 X 5 X 3-inch loaf pan.2. Combine Crisco and sugar in large bowl. Beat at low speed of electric mixer until blended. Increase speed to medium. Beat until well mixed. Add eggs one at a time, beating well after each addition. Add sweet potatoes.3. Combine flour, nutmeg, cinnamon, baking soda and salt. Add alternately with water to creamed mixture at medium-low speed. Add nuts, vanilla and raisins, if used. Spread in pan.4. Bake at 375°F for 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Turn out onto cooling rack.One loafOHIO PORK CAKE1 cup finely chopped salt pork1 cup boiling water1/2 teaspoon baking soda1 cup molasses1 cup sugarf0 1 cup raisins1 teaspoon cinnamon1/2 teaspoon nutmeg1/2 teaspoon allspice1/2 teaspoon ground cloves3 cups all-purpose flour1. Heat oven to 375°F. Grease 8-inch square pan.2. Place chopped salt pork in large bowl. Pour in boiling water. Cool to room temperature.3. Add baking soda to molasses. Stir until dissolved. Stir molasses, sugar, raisins, cinnamon, nutmeg, allspice and cloves into salt pork. Stir flour in gradually until just blended. Pour into pan.4. Bake at 375°F for 1 hour to 1 hour 15 minutes or until toothpick inserted in center comes out clean.One cakeWALNUT BREAD2 packages active dry yeast1/4 cup warm water5 cups bread flour1 tablespoon salt4 teaspoons sugar1/2 cup very finely chopped walnuts1 cup liquid from non-fat dry milk2 tablespoons vegetable oil2 small eggs1. Mix yeast with warm water. Set aside until dissolved.2. Combine flour, salt, sugar and walnuts in large bowl.3. Stir in milk, oil, eggs and yeast. Use electric mixer dough hook attachment on low speed to blend ingredients. Increase speed to medium. Mix 15 minutes. Cover. Let stand 15 minutes.4. Turn dough out onto lightly floured board. Cut into 6 equal pieces. Flour hands. Knead dough pieces into loaf shapes. Place on baking sheet. Cover. Let rise in warm place until double in bulk.5. Bake at 375°F for 25 to 30 minutes or until golden brown. Serve hot.6 loavesNote: Bread freezes well.Johnny Rivers, Executive Chef Walt Disneyworld ResortsSTUFFED FRENCH TOAST2 or 4 slices sourdough bread, depending on size, cut 1-inch thick1 banana1 egg1/4 cup milk1/2 teaspoon vanilla1/3 cup sugar1 teaspoon cinnamon1/3 cup sugar1 teaspoon cinnamonOil or shortening for fryingWhipped butter (optional)Maple syrup (optional)1. Cut 2-inch pocket in one side of each bread slice. Cut bananas in half crosswise. Split each piece lengthwise. Remove peel. Stuff 2 pieces in each pocket of bread, depending on size. (If bread slices are small, use 4 and stuff one piece banana in each pocket.)2. Mix egg, milk and vanilla until well blended.3. Mix sugar and cinnamon.4. Heat about 4 inches of oil in deep fryer or deep saucepan to 350°F.5. Dip stuffed bread into egg and milk mixture, soaking a few minutes to penetrate into bread.6. Fry about 3 minutes until lightly browned, turning to brown both sides. Drain on paper towels on cake rack.7. Sprinkle with sugar and cinnamon. Serve immediately. Spread with whipped butter and serve with maple syrup, if desired.2 servings (For 4 servings, double the amount of bread, bananas, egg, milk and vanilla.)Johnny Rivers, Executive Chef Walt Disneyworld ResortsTROPICAL BANANA BREAD1/2 cup Crisco Shortening1 cup sugar2 eggs, well beaten1 cup mashed bananas (2 to 3 medium)1/2 cup dairy sour cream2 cups all-purpose flour1 teaspoon baking soda1/2 teaspoon salt1/2 cup chopped pecans or walnuts1. Heat oven to 350°F. Grease and flour 8 1/2 X 4 1/2 X 2 1/2-inch loaf pan.2. Combine Crisco and sugar in large bowl. Beat at medium speed of electric mixer until creamed.3. Add eggs, bananas and sour cream. Beat until well blended.4. Combine flour, baking soda and salt. Add at low speed of electric mixer. Mix just until blended. Stir in nuts. Spread in pan.5. Bake at 350°F for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack. Cool completely before slicing.One loafBLUEBERRY COFFEE CAKECake2 1/3 cups all-purpose flour1 1/3 cups plus 2 tablespoons granulated sugar, divided1/2 teaspoon salt3/4 cup Crisco Shortening3/4 cup milk3 eggs, divided2 teaspoons baking powder1 teaspoon vanilla1 cup ricotta cheese1 tablespoon finely shredded fresh lemon peel1 cup fresh or frozen blueberries1/2 cup chopped walnuts1/3 cup firmly packed brown sugar1 teaspoon cinnamonConfectioners Sugar Icing1 cup confectioners sugar1 tablespoon milk1/4 teaspoon vanilla1. Heat oven to 350°F. Grease 13 X 9 X 2-inch pan.2. Combine flour, 1 1/3 cups granulated sugar and salt in medium bowl. Cut in Crisco using pastry blender (or 2 knives) until crumbly. Reserve 1 cup mixture for topping. Add milk, two eggs, baking powder and vanilla to remaining crumb mixture. Beat at medium speed 2 minutes. Scrape sides of bowl as needed. Spread in pan.3. Combine remaining 2 tablespoons sugar, remaining egg, ricotta cheese and lemon peel in small bowl. Mix well.4. Sprinkle berries over batter in pan. Spoon cheese mixture over berries. Spread gently and evenly.5. Mix reserved crumb mixture, nuts, brown sugar and cinnamon. Sprinkle over cake.6. Bake at 350°F for 45 minutes or until toothpick inserted in center comes out clean. Cool slightly.7. Place confectioners sugar in small bowl. Stir in milk one teaspoon at a time until desired drizzling consistency. Stir in vanilla. Drizzle over coffee cake.12 servingsMOLASSES MUFFINS1 2/3 cups all-purpose flour3 tablespoons sugar2 teaspoons baking powder1 teaspoon ginger1/2 teaspoon salt1/2 cup dark molasses2 eggs, lightly beaten1/4 cup Crisco Oil1/4 cup milk1. Heat oven to 400°F. Place paper liners in twelve medium (about 2 1/2-inch) muffin cups.2. Combine flour, sugar, baking powder, ginger and salt in medium bowl. Make "well" in center of mixture.3. Combine molasses, eggs, Crisco Oil and milk in small bowl. Stir to blend. Pour into "well" in dry ingredients. Stir just until dry ingredients are moistened. Spoon into muffin cups, filling each about 2/3 full.4. Bake at 400°F for 15 to 17 minutes, or until centers spring back when touched lightly.12 muffinsVariation:Orange Raisin Muffins: Follow recipe above, omitting ginger. Add 1/2 cup raisins and 2 teaspoons grated orange peel to dry ingredients.MOLASSES BROWN BREAD1 egg, lightly beaten1 cup all-bran or bran bud cereal1/2 cup raisins1/3 cup molasses2 tablespoons Butter Flavor Crisco3/4 cup very hot water1 cup all-purpose flour1 teaspoon baking soda1/2 teaspoon cinnamon1. Heat oven to 350°F. Grease inside of two clean metal food cans, with labels removed. (4 1/2 inches deep X 3 inches wide.)2. Combine egg, cereal, raisins, molasses and Butter Flavor Crisco in large mixing bowl. Add hot water, stirring until shortening is melted.3. Combine flour, baking soda and cinnamon. Add to cereal mixture, stirring just until combined. Fill cans two-thirds full.4. Bake at 350°F for 45 minutes or until toothpick inserted in center comes out clean. Remove from cans. Cool slightly. Slice and serve warm or cool completely on cooling rack. Wrap tightly when cooled.2 loavesSWEET'N LIGHT APPRICOT FRITTERSCrisco Shortening or Crisco Oil for deep frying1 can (16 or 17 ounces) unpeeled apricot halves, well drained1 egg, lightly beaten2/3 cup milk1 tablespoon Crisco Shortening, melted1 cup all-purpose flour2 tablespoons granulated sugar1 teaspoon baking powder1/4 teaspoon saltConfectioners sugar1. Place apricots on paper towels. Pat dry.2. Heat 2 to 3 inches Crisco Shortening or Crisco Oil to 365°F in deep fryer or deep saucepan.3. Combine egg and milk in large bowl. Stir in 1 tablespoon melted shortening.4. Combine flour, granulated sugar, baking powder and salt. Add to egg mixture. Stir just until dry ingredients are moistened.5. Dip apricots in batter. Drain off excess. Fry, a few at a time, in shortening or oil. Fry about 4 minutes or until golden brown. Turn as needed for even browning. Remove with slotted metal spoon. Drain on paper towels. Roll in confectioners sugar. Serve warm.Tip: Be sure the apricots are well drained, as the juice will dilute the batter.6 to 8 servingsCRISPY CORN FRITTERSCrisco Shortening or Crisco Oil for deep frying1 cup all-purpose flour1 teaspoon baking powder1 teaspoon sugar1 teaspoon salt2 eggs, well beaten1/2 cup milk2 teaspoons Crisco shortening, melted1 package (10 ounces) frozen whole kernel corn, thawed, drained and chopped Syrup1. Heat 2 to 3 inches Crisco Shortening or Crisco Oil to 365°F in deep fryer or deep saucepan.2. Combine flour, baking powder, sugar and salt in large bowl.3. Combine eggs, milk and 2 teaspoons melted shortening in medium bowl. Stir in corn. Add to flour mixture. Stir just until dry ingredients are moistened.4. Drop by tablespoonfuls, a few at a time, into shortening or oil. Fry 3 or 4 minutes or until golden brown. Turn as needed for even browning. Remove with slotted metal spoon. Drain on paper towels. Serve hot with syrup.Tip: Use one can (12 ounces) whole kernel corn, drained, in place of frozen corn.8 servingsCLAM FRITTERS2 egg yolks, well beaten1/2 cup milk1/2 teaspoon instant minced onion2 cans (6 1/2 ounces each) minced clams, drained1 cup fine dry bread crumbs1 tablespoon snippled fresh parsley1 teaspoon salt1/2 teaspoon pepper1/4 teaspoon dried thyme leaves, crushed2 egg whites, stiffly beatenCrisco Shortening or Crisco Oil for shallow fryingOrange or lemon slices (optional)1. Combine egg yolks, milk and onion in large bowl. Let stand 5 minutes.2. Stir in clams, bread crumbs, parsley, salt, pepper and thyme. Fold in egg whites.3. Heat 1/4 inch Crisco Shortening or Crisco Oil to 365°F in deep skillet.4. Drop batter by tablespoonfuls, a few at a time, into shortening or oil. Fry until golden brown. Turn once. Garnish with orange or lemon slices, if desired.6 servingsCHICKEN CHEESE FRITTERSFrittersCrisco Shortening or Crisco Oil for deep frying1 1/2 cups all-purpose flour1 tablespoon baking powder3/4 teaspoon salt1 egg, beaten1 cup milk1 can (5 ounces) boned chicken or1/2 cup chopped cooked chicken or turkey1/4 cup finely chopped onionPimiento-Cheese Sauce3 tablespoons Crisco Shortening2 tablespoons all-purpose flour1/2 teaspoon salt1 1/2 cups milk1/2 cup (2 ounces) shredded sharp processed American cheese1 jar (2 ounces) diced pimientors, drained1. For fritters, heat 2 to 3 inches Crisco Shortening or Crisco Oil to 365°F in deep fryer or deep saucepan.2. Combine flour, baking powder and salt in large bowl.3. Combine egg, milk, chicken and chopped onion. Add to dry ingredients. Stir just until dry ingredients are moistened.4. Drop by tablespoonfuls, a few at a time, into shortening or oil. Fry 3 to 4 minutes or until golden brown. Turn once.5. Drain on paper towels. Serve hot with Pimento-Cheese Sauce.6. For sauce, melt Crisco in medium saucepan. Stir in flour and salt. Add milk all at once. Cook and stir on low heat until mixture is thickened and bubbly. Stir in cheese and pimientos. Stir until cheese melts.24 frittersAUNT EMMA'S FRIED BREAD1 package active dry yeast1 cup warm water (110° to 115°F)2 tablespoons sugar1 1/2 teaspoons salt2 tablespoons Crisco Shortening2 1/2-3 cups all-purpose flour, dividedCrisco Shortening or Crisco Oil for deep fryingCinnamon sugar1. Sprinkle yeast over warm water in large bowl. Add sugar, salt, 2 tablespoons Crisco and 1 1/2 cups flour. Blend at low speed of electric mixer until dry ingredients are moistened. Increase to medium speed. Beat 3 minutes. Stir in enough remaining flour to make soft dough.2. Turn dough onto lightly floured surface.Knead until smooth and elastic. Place dough in greased deep bowl. Turn to bring greased surface to top. Cover. Let rise in warm place until doubled (about one hour).3. Heat 2 to 3 inches Crisco Shortening or Crisco Oil to 365°F in deep fryer or deep saucepan.4. Cut dough into 1-inch pieces. Stretch pieces slightly. Fry 1 1/2 minutes or until golden brown. Turn once.5. Drain on paper towels. Shake in bag with cinnamonsugar. Serve warm.4 dozen piecesSUNDAY SUGARED DOUGHNUTS1/3 cup Crisco Shortening1/3 cup sugar1 teaspoon salt1 cup milk, scalded2 eggs2 1/2-3 cups all-purpose flour, divided1 package active dry yeastCrisco Shortening or Crisco Oil for deep fryingGranulated sugar1. Combine Crisco, sugar and salt in large bowl. Pour in scalded milk. Stir until shortening is melted. Add eggs, one at a time, beating well after each addition.2. Combine 2 cups flour and yeast in large bowl. Add milk mixture. Beat with spoon until smooth. Stir in enough remaining flour to make soft dough.3. Turn dough onto lightly floured surface. Knead until smooth and elastic.4. Place dough in greased deep bowl. Turn to bring greased surface to top.5. Cover. Let rise in warm place until doubled (about 1 hour).6. Punch down dough. Roll to 1/2-inch thickness on lightly floured surface. Cut with floured 3-inch doughnut cutter. Place doughnuts and holes on baking sheet. Cover. Let rise until doubled (about 30 minutes).7. Heat Crisco Shortening or Crisco Oil to 365°F in deep fryer or deep saucepan.8. Fry doughnuts and holes, 4 or 5 at a time, 2 minutes or until golden brown. Turn several times.9. Remove. Drain on paper towels.10. Shake a few doughnuts and holes at a time with sugar in paper bag.1 1/2 dozenBREAKFAST PUFFSCrisco Shortening or Crisco Oil for frying1 1/2 cups all-purpose flour1/2 cup confectioners sugar1 teaspoon baking powder1 teaspoon salt3/4 teaspoon nutmeg1/2 cup milk1/2 cup water1/4 cup Crisco Oil1 1/2 teaspoons grated lemon peel3 eggsConfectioners sugar1. Heat 2 to 3 inches Crisco Shortening or Crisco Oil to 365°F in deep fryer or deep saucepan.2. Combine flour, 1/2 cup confectioners sugar, baking powder, salt and nutmeg in small bowl.3. Combine milk, water, 1/4 cup Crisco Oil and lemon peel in medium saucepan. Heat to rolling boil on medium-high heat. Add flour mixture all at once. Beat with wooden spoon until mixture pulls away from sides of pan into a ball. Remove from heat. Cool slightly. Add eggs, one at a time, beating after each addition.4. Fill measuring tablespoon with dough for each puff. Drop into shortening or oil. Fry 3 or 4 puffs at a time, 5 to 7 minutes, or until golden brown. Turn several times. Drain on paper towels. Sprinkle top of each puff with confectioners sugar.32 puffsCORNSTICKS OR MUFFINS1 1/4 cups yellow cornmeal3/4 cup all-purpose flour1 tablespoon sugar2 1/2 teaspoons baking powder1/2 teaspoon salt1 1/4 cups low-fat buttermilk1 egg, lightly beaten2 tablespoons Butter Flavor Crisco1. Heat oven to 425°F. Grease well 2 cornstick pans or 12 medium (about 2 1/2 inches) muffin cups. Place in oven to heat.2. Combine cornmeal, flour, sugar, baking powder and salt in medium bowl.3. Combine buttermilk, egg and Butter Flavor Crisco. Add to dry ingredients. Stir just until dry ingredients are moistened. Spoon batter into cornstick pans or muffin cups, filling almost full.4. Bake at 425°F. Cornsticks 15 to 18 minutes. Muffins 16 to 19 minutes.14 cornsticks (5 1/4 to 5 1/2-inches) or 12 muffinsVariations:Bacon Cornbread: Add 1/2 cup cooked bacon bits in step #3.Crackling Cornbread: Add 1 cup crumbled pork cracklings in step #3.Hot Jalapeño Cornbread: Add 1/2 cup finely chopped jalapeño peppers and 1 cup grated sharp cheese in step #3.CORN MUFFINS1 cup all-purpose flour1 cup yellow cornmeal2 tablespoons sugar1 tablespoon plus 1 teaspoon baking powder1 teaspoon salt1 egg1 cup milk1/4 cup Crisco Oil1. Heat oven to 425°F. Grease twelve medium (2 1/2-inch) muffin cups.2. Combine flour, cornmeal, sugar, baking powder and salt in large bowl.3. Beat egg in small bowl. Add milk and Crisco Oil. Stir. Add to flour mixture. Beat just until smooth with large spoon. Fill muffin cups 3/4 full.4. Bake at 425° for 12 to 15 minutes or until lightly browned.12 muffinsVariation:Corn Sticks: Grease corn stick pans. Heat in oven while preparing batter. Fill pans 3/4 full. Bake at 425°F for 12 to 15 minutes.20 corn sticksCHILl-CHEESE CORNBREAD1 cup yellow cornmeal2/3 cup all-purpose flour2 teaspoons baking powder1/2 teaspoon salt3/4 cup dairy sour cream2 eggs1/4 cup Crisco Oil1 1/2 cups shredded Cheddar cheese (about 6 ounces)1 can (8 3/4 ounces) whole kernel corn, drained1 can (4 ounces) chopped green chilies, drained1. Heat oven to 400°F. Grease 9-inch square pan.2. Combine cornmeal, flour, baking powder and salt in small bowl.3. Combine sour cream, eggs and Crisco Oil in medium bowl. Stir well. Add cornmeal mixture, Cheddar cheese, corn and chilies. Mix well. Pour into pan.4. Bake at 400°F for 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool 10 to 15 minutes. Cut into squares. Serve warm.One 9-inch panSOUL BREAD3 cups cornmeal1 tablespoon sugar1 1/2 teaspoons salt2 1/2 cups boiling water1 small sweet potato1 cup cold water1 cup all-purpose flour1 1/4 cups molasses1/2 teaspoon baking soda1. Combine cornmeal, sugar and salt in large bowl. Pour in boiling water. Beat with electric mixer until well mixed.2. Boil sweet potato until tender. Peel while hot. Add to meal mixture. Beat 10 minutes. Add cold water. Beat well. Add flour and molasses. Beat well.3. Cover. Place in warm, draft-free place overnight.4. Heat oven to 250°F. Grease and flour 10-inch Bundt pan.5. Stir baking soda into bread mixture. Pour in pan.6. Bake at 250°F for 3 hours.7. Remove from oven. Cover pan tightly with foil to steam bread. Cool at least 1 hour before removing from pan.One loafSAUSAGE SCRAPPLE1 cup cornmeal1 cup cold water1 teaspoon salt4 cups boiling water1/2 pound seasoned sausage, cookedAll-purpose flourCrisco Shortening or Crisco Oil1. Combine cornmeal, cold water and salt.2. Place boiling water in top of double boiler. Add cornmeal mixture slowly. Cook and stir until thickened. Cover. Steam over hot water 15 to 20 minutes. Stir frequently. Stir in sausage.3. Rinse inside of loaf pan with water. Fill with scrapple. Cool. Cover. Refrigerate.4. Unmold. Cut into 1/4-inch slices. Flour both sides.5. Heat Crisco Shortening or Crisco Oil in large skillet on medium heat. Brown scrapple on both sides.6 to 8 servingsJOHNNY CAKES1 egg1/3 cup sugar1/4 cup Butter Flavor Crisco, melted, divided1 cup sour milk1 teaspoon baking soda1 cup all-purpose flour3/4 cup cornmeal1 teaspoon salt Maple syrup, jam or honey1. Combine egg, sugar and 1 tablespoon plus. 1 teaspoon Butter Flavor Crisco in medium bowl. Stir in sour milk and baking soda. Add flour, cornmeal and salt. Stir just until dry ingredients are moistened. Cover. Let stand in cool place for 30 minutes.2. Pour remaining shortening on griddle or in large skillet. Heat on medium heat. Spoon tablespoonfuls of batter onto griddle. Brown on one side. Turn. Brown on other side. Serve with syrup, jam or honey.18 Johnny CakesHOE CAKES1/4 cup Crisco Shortening or Crisco Oil1 1/2 cups self-rising cornmeal1/4 teaspoon baking soda1 1/4 cups buttermilk1 egg, lightly beaten1 tablespoon Crisco Shortening, melted1. Heat 1/4 cup Crisco Shortening or Crisco Oil to 365°F in electric skillet or on medium-high heat in heavy skillet.2. Combine cornmeal and baking soda in medium bowl. Add buttermilk, egg and one tablespoon melted shortening. Stir just until dry ingredients are moistened.3. Pour 1/4 cup batter into skillet for each hoe cake. Fry 1 or 2 minutes or until golden brown on each side. Add additional shortening, if necessary. Drain on paper towels. Serve immediately.6 servingsBUTTERMILK HUSH PUPPIESCrisco Shortening or Crisco Oil for deep frying1 cup yellow cornmeal1/2 cup all-purpose flour1 1/2 teaspoons baking soda1/2 teaspoon salt1 cup buttermilk1 egg, beaten1/4 cup finely chopped onion1. Heat 2 to 3 inches Crisco Shortening or Crisco Oil to 365°F in deep fryer or deep saucepan.2. Combine cornmeal, flour, baking soda and salt in large bowl. Stir in buttermilk, egg and onion. Mix well.3. Drop by teaspoonfuls, a few at a time, into shortening or oil. Fry 2 minutes or until dark golden brown. Turn as needed for even browning. Remove with slotted metal spoon. Drain on paper towels. Serve immediately.Tip: Substitute cornmeal mix for the cornmeal, salt and baking soda.8 servingsCopyright © 1991 by The National Council of Negro Women, Inc.

Table of Contents


TABLE OF CONTENTS

INTRODUCTION

DEDICATION

BLACK FAMILY PLEDGE

BREAD SPECIALTIES

SOUPS & SALADS

VEGETABLES & SIDE DISHES

MAIN MEAL DISHES

FAMILY DESSERTS

AFRICAN-AMERICAN HERITAGE

INDEX

From Our Editors

Inspired by the Black Family Reunion Celebrations, held in seven cities every summer, this book reflects the local, national, and international heritage of the African American community. With first-person reminiscences and recipes from celebrities like Wilma Rudolph, Natalie Cole, Esther Rolle, and Patti LaBelle, this cookbook offers a delightful diversity of over 250 dishes. Line drawings throughout

Editorial Reviews

Bill Cosby The NCNW...speaks to the wealth and diversity of African-American cooking...After reading this book, you'll see why it's so hard to leave home.