Soups/Salads/Vegetables

Soups, Salads and Vegetables

Black-Eyed Peas


Black-eyed peas came from Africa. They are a healthy food that people eat to become strong. Some African Americans believe that if you eat black-eyed peas on New Year's Day, you will have good luck for the new year.

1 pound black-eyed peas
4 cups water
1 medium onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup cubed ham (option substitutes: 2 polish sausages, 2 hot sausage links, or bacon)
1/4 teaspoon dried red pepper (optional)

Pick and wash the black-wyes peas. Place in slow cooker or, if you wish to cook them on the top of the stove, a large dutch over. Combine wtih salt, pepper, onion, water, and ham or other meat. You can add crushed red pepper if you like spicy food. simmer on the top of the stove or turn slow cooker to high and allow peas to cook 3 to 4 hours. Serves 6 to 8.

Westridge Young Writers Workshop, Kids Explore American's African American Heritage. New Mexico: John Muir Publications, 1996.

Corn Pudding

Greens


Hundreds of years ago, slaves planted greens on a little piece of land their owners gave them. Some slaves cooked greens in an iron pot. If you were making a "mess of greens" you were cooking a lot of leaves, water, and meat in a big black pot or any kind of pot.

2 bunches turnip greens
2 bunches mustard greens
1/2 pound salt port
1/2 pound of bacon (sliced or cubed)
1/2 teaspoon salt
1/2 teaspoon pepper
2 dried red peppers
1/2 medium onion chopped

Place greens in cold water with one teaspoon of salt. Let set for about 10 minutes. Wash greens. Put in plain cold water, picking out any pieces that are bruised or broken. Break off all very large stems. Make sure you wash greens thoroughly, so they are cleansed or any sand or soil. In a large pan, fry meat until browned. Drain off fat if you prefer a healthier meal. Add greens, water, and seasoning. Cover and cook for 1 1/2 hours on low heat, or until greens are tender. Use the leftover juice with greens and cornbread.

Westridge Young Writers Workshop, Kids Explore American's African American Heritage. New Mexico: John Muir Publications, 1996.

Collard Greens

3-4 bunches collard greens
2 cups water
1 ham hock or salt pork (small piece)
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon pepper

Wash and remove stems from greens. Boil ham hock or salt pork for 1 hour in water. Tear leaves into bit-sized pieces. Add greens, sugar, salt and pepper. Cover and cook greens slowly until tender. Simmer for 2 hours. (Serves 4)

Baked Beans

2 large cans pork and beans
1 small onion
1 1/2 tablespoons mustard
2 tablespoons molasses
4 tablespoons brown sugar
4 tablespoons catsup or barbecue sauce
2 tablespoons corn syrup
1/4 pound salt pork, diced or 6 slices of bacon
1 teaspoon salt
1/2 teaspoon pepper

Pour beans into pan. Add onions, mustard, molasses, brown sugar, catsup, corn syrup, bacon, salt and pepper. Mix well. Bake in oven for 1 hour at 350 degrees F. (Serves 6-8)

Potato Salad

3 cups potatoes - diced or cubed cooked
2 eggs - chopped, hard-boiled
1/2 cup celery - chopped
1/2 cup onions - diced
1/2 cup sweet pickle relish
1/2 teaspoon salt
1 teaspoon vinegar
1/2 teaspoon pepper
1 cup mayonnaise or salad dressing
1/4 teaspoon celery seed (optional)

Cover potatoes with water and bring to boil. Lower flame and simmer until tender. Drain, peel and cut into small bite-sized pieces. Add chopped onions, celery and eggs to potatoes and mix with the remaining ingredients. Cover bowl and refrigerate about 2 hours. (Serves 4-6)

Candied Sweet Potatoes

2 large yams or sweet potatoes - fresh or canned
4 tablespoons butter or margarine
1/2 cup sugar
1/2 cup brown sugar
1/2 cup water
1/4 teaspoon salt
1/2 teaspoon nutmeg
1 teaspoon cinnamon

Preheat oven to 425 degrees F. Peel and cut potatoes in 1/4 to 1/2 inch slices. Place potatoes in casserole pan. Cut butter or margarine into small pieces. Put butter or margarine on top of potatoes. Sprinkle the remaining ingredients over the potatoes. Bake uncovered in the oven for approximately one hour. (Serves 4).

Corn on the Cob

2 ears corn
2 cups boiling water
1 teaspoon salt
2 tablespoon butter

Place corn in boiling water. Add salt. Boil corn for 30 minutes. Remove corn, add butter and salt to taste. (Serves 2)

Succotash

1 cup corn (frozen or canned) - cooked
1 cup lima beans (frozen or canned) - cooked
1/2 teaspoon salt
2 tablespoons margarine
Dash of pepper

Combine corn and lima beans in pot. Add salt, pepper and margarine. Heat slowly over low heat for 10 minutes.

Okra, Corn and Tomatoes

2 cans whole fresh corn or 4 fresh corn
1 package frozen okra or fresh (cut up)
1 bell pepper
1 onion - chopped
1/2 cup vegetable oil
1/2 teaspoon sugar
1/2 teaspoon salt
1 can tomatoes or 2 fresh tomatoes

Slightly brown onions, okra and bell pepper. Keep stirring while adding corn and tomatoes. Cook for 10 minutes or until fresh corn is tender. (Serves 6).

Fried Okra

8 pods okra
1 cup yellow cornmeal
1 tablespoon flour
1 teaspoon salt
1/2 teaspoon pepper
1/4 vegetable oil

Slice okra into 1/4 inch slices. Wash okra in cold water. Mix cornmeal, flour, salt and pepper together. Roll okra in cornmeal mix. Fry in hot skillet for 10 minutes until golden brown. Drain on paper towel. (Serves 6)

Hominy Grits

1 cup grits
1 teaspoon salt
4 cups water
3 tablespoons butter or margarine

Bring water to a boil. Add salt. Slowly stir in grits. Stir constantly to prevent lumping. Reduce heat and cover for 10 minutes. Serve hot with butter. (Serves 4)

Fufu

1 large yam
1 egg
5 teaspoons evaporated milk
1 small onion - grated
3 tablespoons butter or margarine
pinch of garlic salt

Peel and cut yam into small pieces. Boil pieces until tender in 1/2 cup water for 20 minutes. Drain off the water and mash until smooth. Add the egg, milk, onion and garlic salt. Beat and roll into 2 inch balls. If the mixture is too wet, add a little flour. Fry in butter or margarine until brown. (Serves 2-3)