Happy Holidays to everyone. This issue, I decided not to feature holiday food, but to feature some of my favorite foods. Soul food!
All of these recipes are so simple and quick. You may want to add them to your holiday table.
Here is hoping Santa comes up your chimney. And please don’t forget our advertisers!
1 pound dried pinto beans, picked over and rinsed
1 smoked ham hock or the ham bone
2 jalapeno peppers, sliced
Dissolve 1-1/2 tablespoons salt in about two quarts of water in large bowl. Soak beans for about six to eight hours. Drain and rinse beans. Place everything in slow cooker and cover with water or 1/2 chicken broth, half water. Cook for about six to eight hours until tender.
SMOTHERED CABBAGE WITH SOUL
5 tablespoons butter
1 onion, thinly sliced
1 large head of cabbage, cored and cut in 1-inchpieces
1-1/2 cup chicken broth
3-4 Yukon Gold potatoes, cut in 1-inch pieces
1-1/2 teaspoon salt
1/2 teaspoon pepper
Melt butter in a Dutch oven over medium heat. Add onion and cook until soft, for about four minutes. Stir in cabbage, broth, potatoes, salt and pepper. Bring to a boil, then reduce heat to medium low, cover and simmer for about 12 to 15 minutes until cabbage is is wilted and potatoes are tender. Then uncover and cook until liquid has almost evaporated, stirring occasional for another 12 to 15 minutes.
1 (14 ounces) can sweetened condensed milk
1-1/4 cup self-rising flour
1/2 cup milk
8 tablespoon butter, melted
2 cups blueberries
1/4 cup sugar
Make sure baking rack is in middle position, then preheat oven to 350 degrees. Grease 13″ x 9″ baking dish.
Whisk condensed milk, flour, milk and melted butter together in a bowl. Pour batter in baking dish. Sprinkle sugar and blueberries evenly over surface. Bake for about 35 minutes until golden brown and toothpick comes out clean.