African-American Southern Belles Cookbook: Suggested Menus and Recipes Marriages on the Plantation

By Sharon Kaye Hunt RD

The main purpose of the wedding cookbook is to highlight African American Southern belles. From slavery up to the present time, the African American woman has planned exquisite weddings with little or no resources. She used hand-me-downs or made her wedding clothing from threads taken from spinning cotton and dyeing the cloth. In the wedding cookbook, the author suggests menus and recipes traditionally prepared in the South or Southeastern states.

• Language: English
• Publisher: Xlibris US
• Release date: Mar 31, 2016
• ISBN: 9781514476154

Sharon Kaye Hunt RD

Sharon Kaye Hunt, a freelance writer and a retiree from a historically black college and university (HBCU) writes cookbooks and children books. She includes many historical facts in her books to inspire the study of African American history. For her cookbooks, most of her work is about Georgia and African American history. The recipes represent different regions of Georgia and the honor of the two-hundred-plus years of the plantations cooks in preparing foods for the plantation owners and their slaves. Her most famous cookbook, Bread from Heaven, has sold thousands of copies. Ms. Hunt sold her Bread from Heaven cookbook a record three times on the QVC Home Shopping Network. Ms. Hunt is the author of the original recipe of the world’s largest peach cobbler, a historical food product showcased each year at the annual Peach Festival held in Fort Valley, Georgia. Ms. Hunt graduated with BS and MS degrees from Oklahoma State University in Stillwater, Oklahoma. She majored in food and nutrition and is a registered dietitian. She did further study at Kansas State University, Manhattan, Kansas. Ms. Hunt served as the charter president of the Warner Robins Alumnae Chapter of Delta Sigma Theta Sorority Inc., Warner Robins, Georgia. Ms. Hunt cofounded the undergraduate chapter of Delta Sigma Theta Sorority Chapter Inc. at Oklahoma State University. Ms. Hunt received three grants from the Georgia Endowment of Humanities, Emory University, Atlanta, Georgia. She is a Kellogg Enhancement Recipient from the University of Georgia, Athens, Georgia. Currently, Ms. Hunt is a charter member of the National Museum of African American History and Culture, Washington, DC.

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Copyright © 2016 by Sharon Kaye Hunt, RD.

ISBN:      Softcover      978-1-5144-7616-1

      eBook      978-1-5144-7615-4

All rights reserved. No part of this book may be reproduced or transmitted

in any form or by any means, electronic or mechanical, including photocopying,

recording, or by any information storage and retrieval system,

without permission in writing from the copyright owner.

Any people depicted in stock imagery provided by Thinkstock are models,

and such images are being used for illustrative purposes only.

Certain stock imagery © Thinkstock.

Scripture quotations marked KJV are from the Holy Bible,

King James Version (Authorized Version). First published in 1611.

Quoted from the KJV Classic Reference Bible, Copyright © 1983

by The Zondervan Corporation.

Rev. date: 03/30/2016

Xlibris

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www.Xlibris.com

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CONTENTS

I. Preface

II. Foreword

III. Dedication

IV. Acknowledgements

V. About the Author

VI. Introduction

VII. Bridal Shower Breakfast

VIII. Bridal Shower Coffee Suggested Menus and Recipes

IX. Bridal Shower Brunch -Suggested Menus and Recipes

X. Bridal Shower Luncheon –Suggested Recipes and Menus

XI. Bridal Shower Afternoon Tea –Suggested Menus and Recipes

XII. Bridal Shower Reception – Suggested Menus and Recipes

XIII. Bridal Shower Dinner Suggested Menus and Reception

XIV. Wedding Rehearsal Dinner Suggested Menus and Recipes

XV. African American Southern Belle’s Future Mother-in-Law Questionnaire

XVI. Wedding Private Dinners – Suggested Menus and Recipes

XVII. Wedding Receptions –Suggested Menus and Recipes

XVIII. One Week of Suggested Supper Menus for the A.A. Southern Belle

XIX. Suggested Bridal Calendar and Checklist

XX. Love Chapter

XXI. References

I

Preface

In the South, the African-American Southern Belles’ wedding has a special mystique, different from all others. The African-American Southern Belles’ Wedding Cookbook is the author’s collection of popular menus and recipes for the Bridal showers given at breakfast, coffees, brunch, luncheons, receptions and teas.

Also, suggested menus and recipes are given for rehearsal dinners, wedding receptions and private wedding dinners. Traditional southern African-American wedding fares and hospitality are included.

Also, included are highlights from selections about slave marriages from the slave narratives collected by the Federal Writers’ Project of the Works Progress Administration for the Library of Congress from the following seventeen states:

Alabama, Arkansas, Florida, Georgia, Indiana, Kansas, Kentucky, Maryland, Mississippi, Missouri, North Carolina, Ohio, Oklahoma, South Carolina, Tennessee, Texas and Virginia.

The interviews from the informants shared many aspects of the slaves’ life on the plantation; in the field, during the week, after sundown and all things that occurred on and off the plantations. For the African-American Southern Belles’ Cookbook, the words will be the exact words of the slaves.

II

Foreword

The African –American Southern Belles have a historical influence on the wedding traditions of the South. The book will enlighten America about the slave women and their turbulent history. Even though their history was turbulent, the southern slaves have left an impact on dignity in getting married. The African-American Southern Belles Range in ages from 18 years up to 100+ years. They are proud of their range in skin tones From jet black, chocolate, brown skin, redbone, mulatto, creole, quadroom, and octoroon up through white in color.

In the book, an effort has been made to provide delicious and nutritious choices, As well as, adding history to the menus and the plantation marriages.

To learn more about her new husband, a mother-in-law questionnaire has been included.

Another purpose of the questionnaire is for the bride-to-be to gain insight on the new family cooking traditions.

III

Dedication

The cookbook is dedicated to the African-American Southern Belles everywhere-past and present.

Also, dedicated to my brothers.

IV

Acknowledgements

The history of marriage of the African-American Southern Belles stems from The slave women who were strong enough to persuade her plantation owners To give them some semblance of a wedding. Most of the slave women were sexually abused by their captors or used in breeding more slaves.

Disclaimer: The menus and recipes were developed by the author. The slave narratives are written from the original work. Some of the words may be offensive. To keep the words, authentic, the narratives are written as printed.

All recipes for menu items may not be included.

V

About the Author

Sharon Kaye Hunt, a freelance writer and recent retiree from a Historically Black College And University(HBCU), writes cookbooks and children’s books. In her books, she includes educational scenarios for children as well as adults. For her children’s books, she introduces ideas about subject matter centered around their learning environment. In her cookbooks, most of her work is about Georgia and African-American history. The recipes represent different regions of the southern states and celebrate the foods and methods of preparation from each region. Her most famous cookbook, Bread from Heaven, has sold Thousands of copies, and she has appeared on the QVC Home Shopping Network three times.

Ms. Hunt created the original recipe for the World Largest Peach Cobbler in Peach County, Georgia.

Ms. Hunt graduated with BS and MS degrees from Oklahoma State University in Stillwater, Oklahoma. She majored in food and nutrition and is a registered dietitian. She has done further study at Kansas State University. Ms. Hunt is a Diamond Life Member of Delta Sigma Theta Sorority, Inc.

VI

Introduction

African-American women born in the southern states are considered southern belles, if they are educated, talented and reserved. Among many attributes, the African-American Southern Belles possess elaborate instincts, such as, a good sense of self, self-motivated, kindness, goodhearted, well-spoken, good taste, charming, appropriately attired, practice good health techniques and know how to act in given circumstances. However, these are just few attributes of the African-American Southern Belles.

A great attribute to the beauty of the African-American Southern Belle, is her choices of Wedding Venues and Wedding After affairs. Popular choices for ceremonies include- I. Church: Baptist, Methodist, Holiness, Nondenominational, Catholic and many more. II. Outdoor weddings: Oceanside, lakeside, riverside, gazebo, gardens or barn, III. Chapels-Military Bases, University Chapels, Cruises and others, IV. Hotels, private homes. Yachts and mansions. These are just a few among many. The most popular times of the year are summertime, June and winter time, December.

In this cookbook, three levels of income meals are presented for the bride –to-be- showers, coffees, receptions, teas, dinners, rehearsal dinners and for the wedding –receptions and dinners. The class levels refer to money spent per menu and the budget. The choice of menus usually does not indicate the socioeconomic class level of the bride –to-be. At times, the menus are chosen on food alone, not the price. Recipes have to be adjusted according to the size of the crowd.

In this cookbook, popularly prepared menu styles showcase foods common to different southern states- Alabama, Florida, Georgia, Kentucky, Louisiana, Oklahoma, Maryland, Mississippi, North Carolina, South Carolina, Tennessee, and Texas.

Three menu choices are presented for each level of income per activity-upper, middle and working class. Then quotes by the –ex –slaves men and women from the slave narratives for describing weddings on the plantation are written after the recipes.

The quotes are taken from the slave narratives when the ex-slaves were asked:

Question 17: When did you marry? Describe the wedding. How many children and grandchildren have you and what are they doing?

Biblical quotes follow the ex-slave quotes. Several notes are listed due to fact that many of the African-American Southern Belles have been said to probably be Christians or Jewish, in their religious beliefs or bloodlines.

The Slave Narratives were compiled by the Federal Writers’ Project 1936-1938 assembled by the Library of Congress Project Work Projects Administrators for the District of Columbia sponsored by the Library of Congress.

Slave Narratives -The Folk History of Slavery in the United States From Interviews with Former Slaves from seventeen states.

VII

Bridal Shower Breakfast

The time of day for the breakfast is usually held from 7 o’clock in the morning to 9 o’clock in the morning. For early morning breakfast, colleagues of the bride –to-be at work may arrange a bridal shower at the office boardroom, the office cafeteria or at a seaside restaurant.

The gifts for the bride-to-be should be centered around the theme and venue of the breakfasts. Gifts given could be tins of favorite coffees, teas or coffee mixes.

Suggested Menus and Recipes for Breakfast

(All breakfasts have choices of beverages, fruits-fresh, canned, or dried, condiments and ready-to-eat cereals.)

1. Upper Class Level Suggested Menus and Recipes

Georgia Style Menus

I. Chilled Mimosas

Caviar /Toast Tips

Eggs Florentine over Hash Brown

Fried Grits

Hot Coffee

II. Chilled Pineapple Wine

Eggs Benedict

Hot Coffee

III. Blintzes/Vegan Toppings

Hot Coffee

Champagne

Upper Class Level Recipes

I

Caviar on Toast Tips

Directions

1. Place 1 tablespoon per toast tip.

2. Serve cold.

Directions

1. The recipe has to be cooked and assembled in three parts.

2. For hash browns-heat oil and add hash browns sprinkle with cayenne pepper.

3. Allow to cook three minutes on each side.

4. Remove from heat and set aside.

To make spinach:

1. Heat oil over low heat and saute onions and add spinach.

Season with salt, pepper and nutmeg.

For Biscuits:

1. Divide biscuits in half and place in a baking pan.

Cook bread until browned.

2. Place cooked spinach on top of biscuits, hash browns on top of spinach and cooked eggs on top of hash browns and then top with cheese.

3. Broil for three minutes and serve.

Directions

1. In a large saucepan, bring first four ingredients to boil, stir in grits and cook for 15 minutes or until grits are done.

2. Dip grits by spoonsful on a buttered 9 x 12 x 2 and refrigerate until grits are firm.

3. In a bowl, stir together flour, garlic salt and black pepper. Heat peanut oil for frying.

4. Cut grits into squares and coat in flour mixture.

5. Fry in oil until browned on both side. Drain on paper towels. Serve hot.

II

Eggs Benedict

Directions

1. Split and toast English Muffins.

2. Broil the Canadian Ham

3. Make a simple white sauce.

4. To assemble, Eggs Benedict,