Soul Food Recipes

Ingredients

• 6 cups water
• 2 cups uncooked grits
• 1/2 cup butter, divided
• 3 cups shredded Cheddar cheese, divided
• 1 pound ground pork sausage
• 12 eggs
• 1/2 cup milk
• salt and pepper to taste

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
2. Bring water to a boil in a large saucepan, and stir in grits. Reduce heat, cover, and simmer about 5 minutes, until liquid has been absorbed. Mix in 1/2 the butter and 2 cups cheese until melted.
3. In a skillet over medium-high heat, cook the sausage until evenly browned. Drain, and mix into the grits. Beat together the eggs and milk in a bowl, and pour into the skillet. Lightly scramble, then mix into the grits.
4. Pour the grits mixture into the prepared baking dish. Dot with remaining butter, and top with remaining cheese. Season with salt and pepper.
5. Bake 30 minutes in the preheated oven, until lightly browned.

Ingredients

• 2 cups self-rising flour
• 1 cup milk
• 6 tablespoons mayonnaise

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a large bowl, stir together flour, milk, and mayonnaise until just blended. Drop by spoonfuls onto lightly greased baking sheets.
3. Bake for 12 minutes in the preheated oven, or until golden brown.

Ingredients

• 1 pound dry pinto beans
• 8 cups water
• 1 large, meaty ham hock
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon salt, or to taste
• 1/4 teaspoon ground black pepper, or to taste

Directions

1. Place the beans and water in a large stockpot. Add the ham hock, onion and garlic. Season with chili powder, salt and pepper. Bring to a boil, and cook for 2 minutes. Cover, and remove from heat. Let stand for one hour.
2. Return the pot to the heat, and bring to a boil once again. Reduce heat to medium-low, and simmer for at least 3 hours to blend flavors. The longer you simmer, the thicker the broth will become. I like to cook mine for about 6 hours.
3. Remove the ham hock from the broth, and let cool. Remove the meat from the bone, and return the meat to the stockpot, discarding the bone. Adjust seasonings to taste.

Ingredients

• 1 (3 pound) whole chicken, cut into pieces
• 1 cup all-purpose flour
• salt to taste
• ground black pepper to taste
• 1 teaspoon paprika
• 1 quart vegetable oil for frying

Directions

1. Season chicken pieces with salt, pepper, and paprika. Roll in flour.
2. Add 1/2 to 3/4 inch oil to a large, heavy skillet. Heat to approximately 365 degrees F (185 degrees C). Place chicken pieces in hot oil. Cover, and fry until golden, turning once, 15 to 20 minutes. Drain on paper towels.

Ingredients

• 2 teaspoons garlic powder, or to taste
• 1 teaspoon ground black pepper
• 1 teaspoon salt
• 1 teaspoon paprika
• 1/2 cup seasoned bread crumbs
• 1 cup all-purpose flour
• 1/2 cup milk
• 1 egg
• 4 skinless, boneless chicken breast halves – pounded thin
• 1 cup oil for frying, or as needed

Directions

1. In a shallow dish, mix together the garlic powder, pepper, salt, paprika, bread crumbs and flour. In a separate dish, whisk together the milk and egg.
2. Heat the oil in an electric skillet set to 350 degrees F (175 degrees C). Dip the chicken into the egg and milk, then dredge in the dry ingredients until evenly coated.
3. Fry chicken in the hot oil for about 5 minutes per side, or until the chicken is cooked through and juices run clear. Remove from the oil with a slotted spatula, and serve.