my grandma wouldn't ever let me in the kitchen, I was wondering if anyone could share some recipies that she

Question

My grandma did all the cooking in my household. She never would let me in the kitchen though. I was wondering if anyone had some "soul food" recipies you could share with me, seeing as she passed on & never had a chance to teach me how to cook.



Sorry this is phrased like that, but I got violated for trying to ask whats your favorite "soul food" recipies. I guess I needed to explain the whole story of why I need them. Even though its my buisness!!!

So ya, grandmas dead, wouldn't let me in the kitchen, didn't have a chance to share her recipies, & I now need to learn to cook.
Can anyone help me???

Answer 1

I know the feeling, some folks get so picky about sharing food information. Anyway here is a great site: http://www.soulfoodonline.net/ and this one takes a more global approach: http://www.soulfoodcookbook.com/. Cool thing about soul food is it is so comforting, I used to live in SC and just thinking about Sunday dinner I gain 10lbs-lol!

Answer 2

Do you like smothered pork chops? Cover pork chops one at a time in a mixture of flour, salt, pepper and garlic powder. Put the chop into very hot oil and fry on one side until that side is done. It takes experimenting to know when this is done because of different temperatures of the oil and thicknesses of the chop. Turn over and cook some more. It won't take as much time on the second side. The flour should be dark brown and crispy. Now remove the chops. Drain off the oil, but leave all the sediment in the bottom or at least as much as you can. This will add to the flavor. Add about a tablespoon of the flour mixture, and stir, stir, stir. Don't stop stirring as it will burn. You will be looking for the flour to turn brown. After it browns, pour very small amounts of water or milk into the browned flour and keep stirring. This is very important! As the mixture gets thick and pasty add more fluid of choice and keep stirring. Continue to add and stir until you have enough gravy, then add the chops to the gravy. Let this warm up a little, serve and enjoy!

Answer 3

Our Grannies sure do know how to whip up a meal, don't they?...and with hardly anything in the kitchen. Do you have an other relatives that enjoyed her cooking and may have some hints to give you on what special she might have done? I know most don't even need a recipe...or to even measure ingredients. I always was amazed to watch my husband's TN grannie make biscuits. Mine never have turned out like hers even though I tried to do every thing she did.

I think you should write a list of your favorites, look up some recipes or ask relatives, then experiment with them...because by golly, I bet she had her own special touches to give them..like adding the bacon grease. Start with one, ask for help even here with it and see what all comes up. I love collards, cornbread, fried chicken, okra and tomatoes....chicken and dumplins, omg, am I getting hungry now! Good luck!

Answer 4

The BEST soul food site that I know of is www.chitterlings.com. They have REAL soul food recipes on there that are good. I am African American so I should know what I'm talking about. I do cook soul food too. I would share my recipes, but I NEVER measure ingredients, I cook by eyeballing everything.

Answer 5

Here are a few of my favorites...

France’s Sweet Potato Casserole

Mix and pour into oiled baking dish:
3 c sweet potatoes, cooked and mashed (5-6 medium)
½ c sugar
½ c margarine, softened
2 eggs, beaten
1 tsp vanilla
1/3 c milk
Topping (mix and crumble on top of potato mixture)
1 c brown sugar
½ c flour
1/3 c margarine, softened
1 c chopped pecans
Bake 25 to 30 minutes at 350 degrees.

Sweet Milk Cornbread

1 c. yellow cornmeal
1 c. all purpose flour, sifted
3 tsp. baking powder
1/4 c. sugar
1 tsp. Salt
1 egg, beaten
1 c. sweet milk **
1/4 c. Crisco shortening melted

Preheat oven to 375 degrees.

Mix dry ingredients. Add all other ingredients, except Crisco shortening. Melt Crisco in 10 inch cast iron skillet in the oven and add to batter slowly, mixing well. Pour batter into hot skillet and bake 30 minutes.
[**Sweet milk means not buttermilk!]

Fried Chicken

1 fryer (2 1/2 to 3 lbs) cut up
1 cup all purpose flour
1 tsp salt
1/2 tsp black pepper
1 tsp paprika
1/2 c Crisco shortening

Wash chicken pieces but don't dry them. Mix flour and seasonings in a paper bag (like a lunch bag) or in a plastic bag.
Heat shortening on high heat in a good sized skillet until when you drop a drop or two of water in it the droplet "jumps out" (I know, sounds silly, but this is the way I learned!)
Shake each piece of chicken in the bag of flour until well coated and shake very gently to remove excess. Place chicken pieces skin-side down into hot shortening and brown quickly. Reduce heat as needed so pierces don't burn. Do not crowd pieces, they need to be separated a little to crisp! Turn chicken and continue cooking until juices run clear when chicken is pierced with a sharp knife at the bone. You should cook the dark meat first (legs, and thighs) because the white meat cooks faster. When thoroughly cooked, drain on paper towels and remove to platter and keep warm in oven till serving.
serves 4

Quick Mixed Greens

6 to 8 strips bacon
1 bag each frozen, chopped collards, turnip greens and mustard greens
salt cayenne pepper or papper flakes
salt, to taste

In a heavy 3 quart saucepan, cook bacon until crisp - DO NOT BURN! Remove bacon and save all the drippings. Add all the greens(you don't have to defrost them) to the pot and add enough water to just cover. Cook on medium heat until very tender - about 15 minutes. Drain most of the water. Add seasonings and crumbled bacon. Serve hot (great with cornbread!)

Answer 6

SexyC,

I'm sorry your Gram is gone.

My Mom is still alive, and even though she shared her recipes with me, they still don't come out like hers do.

My aunt, her sister, told me to go by taste and create my own recipes.

I did just that, and my collard greens and macaroni and cheese are AWESOME!

Mom and Dad are coming to visit next month. I can't wait to get Mommy's opinion on her dishes!