African-American Recipes:

Angelines Raisin-Pecan Pie Banana Pudding Chili Pepper Cornbread Collard Greens Cornbread Peanut Butter Sauce Plantation Gingerbread Red Beans and Rice Sweet Potato Pie

African-American: Angelines Raisin-Pecan Pie Submitted by Clint Young Ingredients: 1 1/2 cups raisins 1 1/4 cups sugar 1/2 cup butter (1 stick) 2 eggs 1 cup pecan halves 1 teaspoon ground nutmeg 1 teaspoon ground cinnamon 1 teaspoon vanilla extract 1 9-inch unbaked pie shelf Preheat oven 425 degrees. Put raisins in saucepan and cover with water. Boil for 10 minutes, drain and set aside. Cream sugar and butter until fluffy. Add eggs and combine well. Mix in raisins, pecans, spices, and vanilla extract. Pour mixture into pieshell, Bake until golden brown. Yield: 1 9-inch pie.

African-American: Banana Pudding Submitted by Victoria Bradshaw Ingredients: 2/3 cup sugar 1/2 cup cornstarch 3 cups skim milk 1/8 teaspoon salt (optional) 3 large eggs, separated 2 tablespoons butter or margarine 1 tablespoon pure vanilla extract 2 ripe yet firm bananas 2 cups vanilla wafers 2 tablespoons sugar Heat oven to 375 degrees. In a large saucepan, combine sugar, cornstarch, milk and (if desired) salt. Over medium-low heat, cook and stir until thickened; remove from heat. In a small bowl, using a whisk, lightly beat egg yolks. Add small amount of milk mixture egg yolks; blend well. Stir in yolks to saucepan until well blended. Cook 1-2 minutes; stir in butter and vanilla. Allow custard to 'cool slightly. Meanwhile, cut bananas crosswise into thin slices. On bottom of 2-quart baking dish, arrange layer of vanilla wafers; top with layer of custard, then bananas. Repeat layering twice. To prepare meringue: In a small bowl with mixer at high speed, beat the eggs (at room temperature) until soft peaks form. Beating at high speed, sprinkle remaining sugar I tablespoon at a time. Beat until whites form stiff peaks. Spread meringue over entire surface of pudding; swirl or pull up points with back of spoon to make attractive design. Bake until golden, about 10 minutes. Makes 6 servings.

African-American: Chili Pepper Cornbread Submitted by LaShone Flynn Ingredients: 1 cup yellow cornmeal 2 eggs, beaten 1 cup all-purpose flour 1/2 cup buttermilk 1/4 cup sugar 1/2 cup milk 1 Tablespoon baking powder 1/4 cup melted butter 1/2 teaspoon salt 1/2 cup chopped green onions 1 teaspoon coarsely crushed black peppercorns 2 to 3 chili peppers, seeded and minced Preheat oven to 375 degrees. Mix cornmeal, flour, sugar, baking powder, salt, and peppercorns in a bowl. In another bowl, whisk together the eggs, buttermilk, milk, and melted butter. Add onions & peppers to milk mix. Combine all ingredients and pour into a greased 8-inch square baking pan. Bake for 20-25 minutes, until crust is lightly browned.

African-American: Collard Greens Submitted by Amy Worthington Ingredients: 3 collard greens bunches 2 onions 2 large or 3 small tomatoes *garlic, salt, tabasco, red pepper, salt, pepper *Can use any desired spices Dice onions, then put them in a large 8-quart pot until golden brown. Crush tomatoes, using all the juice and seeds. Let simmer for about 2 minutes. Add desired spices and stir. Rinse and cut collard greens into half-inch strips without stems. Add to pan and cover 5-10 minutes.

African-American: Cornbread (From Slyvia's Soul Food) Submitted by Dana Forray Ingredients: Buttter or solid vegetable shortening, softened. 1 1/3 cups cornmeal 1 cup all-purpose flour 3 tablespoons sugar 1 tablespoon plus 1 teaspoon baking powder 1/2 teaspoon salt 1 cup milk 1/2 cup oil 2 large eggs Directions: Preheat oven to 375 degrees. Lightly grease an 8 x 11 inch baking pan with butter or shortening. Mix dry ingredients (cornmeal, flour, sugar, salt, and baking powder). In a separate bowl, mix the wet ingredients (milk, oil, eggs). Pour the wet mixture into the center of the dry mixture and mix with fork until blended. Pour batter into pan. Bake in center of oven until golden brown and edges pull away from side of pan (abt. 35 mins). Remove and cool 5-10 minutes before cutting and serving.

African-American: Peanut Butter Sauce Submitted by Dana Forray Ingredients: Tomatoes Peanut Butter Onions Water Oil Basil Saute tomatoes & onions with a little bit of oil. Next, put a mixture of peanut butter, water and a few pinches of basil into the pan. Cover, let simmer for a while. Can serve on chicken or rice.

African-American: Plantation Gingerbread Submitted by J.P. McCoy Ingredients: 2 1/2 cups sifted flour 1 cup butter 1 tsp. baking soda 1 cup sugar 1 1/2 tsp. cinnamon 3 eggs 1 1/2 tsp. ginger 1 cup light molasses 1/2 tsp. nutmeg 3/4 cup hot water 1/4 tsp. salt Sweetened whipped cream (optional) Preheat oven to 375 degrees. Grease and flour 9x9x2 pan. Sift flour with baking soda, spices, and salt. Beat butter, sugar, eggs about 5 minutes. Beat molasses and hot water on low. Add flour mixture, beat until smooth. Turn batter into prepared pan. Bake on middle oven rack, 35 to 40 minutes. Cool in pan. Cut into 12 squares while still warm. Serve with whipped cream if desired.

African-American: Red Beans and Rice Submitted by Ron Bell Ingredients: 2 cans dark kidney beans 1 pkg. grain rice in a bag 1 med onion, chopped 1 tsp. red pepper 1 tsp. black pepper 2 tsp. salt 1 lb. smoked sausage Heat 2 cups water and rice in a bag. Cover, reduce heat , cook for 7 minutes or until fluffy. Boil sausage in 2/3 cup water. Add beans and seasonings, simmer for 15 minutes then set on low heat. Serve over rice. Yield: 4 servings

African-American: Sweet Potato Pie Submitted by Sarah Wilson Ingredients: 2 cups mashed sweet potatoes 1/2 cup butter 3 eggs 1 cup sugar 1/2 cup brown sugar 1 tsp. cinnamon 1 tsp. vanilla 1 tsp. nutmeg 1 cup evaporated milk Two 9" pie crusts 1. Combine sweet potatoes and butter. 2. Add sugar and eggs. 3. Beat until smooth. Add milk, spices, and vanilla. 4. Beat well. 5. Bake at 375 degrees for 1 hour.