The Cookbook

By Abdullah Muhammad

The Cookbook In this twenty-first century world, this cookbook will set out to provide a unique cooking style with good healthy recipes to provide a healthy life for the American public. We have gotten away from the things that have helped human beings since the beginning of time. We need to learn again on how to eat to live for the human body. The authors are Abdullah Muhammad, J. D. Johnson, Stanley Baldwin, William Dean, retired Military Army National Guard, Huntsville, Alabama. They wrote this book in terms of health and the health of the United States of America and hope that the book will be a success. Their goal and lifelong dream for themselves is to open a mobile kitchen and café in Huntsville. Eating Healthy Our physical body is a gift from the Creator, we should learn how to eat to live; we are what we eat. What you put into your physical body will affect how your body operates. Your body is made up of almost 80 percent water; we must drink a lot of water to clean out the body. If you don’t drink enough water, you will hurt your body. Cooking Healthy We should cook with the best (most excellent) ingredients of this planet earth, in terms of cooking with the right herbs that will aid the body.

• Language: English
• Publisher: Page Publishing, Inc.
• Release date: Jul 26, 2017
• ISBN: 9781640275102

Book preview

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The Cookbook

Abdullah Muhammad, J. D. Johnson, Stanley Baldwin, and William Dean

Copyright © 2017 Abdullah Muhammad, J. D. Johnson,

Stanley Baldwin, and William Dean

All rights reserved

First Edition

PAGE PUBLISHING, INC.

New York, NY

First originally published by Page Publishing, Inc. 2017

All contents Copyright © 2014 by Lucy Bee’s Mobile Kitchen and Catering. All rights reserved. No part of this document or the related files may be reproduced or transmitted in any form, by any means (electronic, photocopying, recording, or otherwise) without the prior written permission of all of the coauthors.

Compiled by Tracy L. Brooks

For more information, including book signings, news media,

and speaking engagements, contact our business manager at

[phone].

ISBN 978-1-64027-509-6 (Paperback)

ISBN 978-1-64027-510-2 (Digital)

Printed in the United States of America

Dedication

We proudly dedicate this book to the late Lacey Mitchell Ford, Jr., SP4, former National Guard and US Army. His efforts in helping us start our mobile kitchen and cafe.

We would also like to dedicate this cookbook to all branches of the military services: Army, Navy, Marines, Air Force, US Reserves, US Army National Guard, and Coast Guard. May the Creator bring our troops home safely from Afghanistan by the end of 2014.

Americans need to focus on helping these veterans after they come home as well as our veterans at home today. America let us declare war on joblessness, homelessness, and all other things that veterans are not getting at the Veterans’ Administration (VA). We ask all Americans to help on Veteran’s Day—November 11. Don’t wait until that date, but do something every day of the year. That something could be small or grand, whatever your capacity to give.

Acknowledgments

We would like to thank all veterans for their sacrifice and service to this great nation. We hope that with this cookbook, we will be able to help veterans with the proceeds of this book.

Special Thanks

S&S Photography

[phone]

D. Steve Gray, C.P.P.

Sandra Gray

2365 Whitesburg Drive

Huntsville, AL 35801

SNSPhoto.net

Introduction

As retired and former military, we wanted to write this cookbook to help people eat and live healthy. As human beings, our physical bodies should be our number 1 priority in America and worldwide.

We will introduce healthy recipe choices that people will enjoy cooking and enjoy eating even more.

We are not getting any younger. In our old age, we wanted to write this book to also help us start a mobile kitchen and cafe, which we all did in the military.

We want to help all veterans in our city, in our state, and in our nation.

We will help raise money for homeless veterans and all veterans’ organizations. In short, we aspire to help all American veterans.

J. D. Apple Pie

Yields 5 pies

Ingredients:

7 ½ pounds fresh apples, sliced

1 ½ quarts + 8 ounces water

12 ounces + 2 ounces sugar

½ ounces cinnamon, ground

¼ ounces nutmeg, ground

¼ teaspoon lemon

4 ¾ ounce cornstarch

5 × 10-inch pie crust dough

1. Prepare 10-inch pie shells and put aside.

2. Bring 1½ quarts water, 12 ounces sugar, all spices, and lemon to a boil in a stainless steel pot.

3. Combine 8 ounces water, cornstarch, and 2 ounces sugar; mix together.

4. Add cornstarch mixture to boiling liquid, stirring constantly; bring to a boil.

5. Remove from heat, gently fold in fruit, scale 2 pounds in each shell, add top or lattice crust; bake for 40 to 50 minutes in a 375° F degree oven until done.

Chocolate Sponge

Yields 5 10-inch cakes

Ingredients:

3 ¼ pounds eggs

30 ounces sugar

9 ounces cake flour

5 ounces cocoa powder

½ teaspoon baking soda

5 ounces butter, melted

1. Combine egg and sugar in a mixing bowl, heat to 110° over a double-boiler.

2. Sift flour, cornstarch, cocoa powder, and baking soda together two to four times.

3. Whip eggs until foam is three times original volume and starts to recede from the sides of the bowl.

4. Fold in flour, cornstarch, cocoa powder, and baking soda; fold in butter.

5. Divide into five 10-inch cake pans that have been greased on the sides and lined with parchment paper circles on the bottom.

6. Bake in a 375° oven for 30 minutes or until golden brown.

J. D. Fudge Cake

Yields 6 10-inch cakes

Ingredients:

2 pounds cake flour

8 ounces cocoa

3 ½ pounds sugar

1 ½ ounce salt

1 ½ ounce baking powder

1/8 ounce cinnamon

½ ounce baking soda

1 pound shortening, emulsified

2 ½ pounds skim milk

1 ½ pounds eggs

1. Combine the flour, cocoa, sugar, salt, baking powder, cinnamon, and baking soda. Sift together and transfer to a mixing bowl.

2. Add the shortening and half of the milk. Mix 4 minutes at medium speed, scraping bowl frequently.

3. Blend the eggs with the remaining milk and add the batter in 3 stages, mixing a total of 6 minutes.

4. Scale the batter into prepared baking pans (29 ounces for a 10-inch pan).

5. Bake at 360° for 20 minutes.

J. D. Fried Chicken with Gravy

4 chickens (fryers)

1 teaspoon salt, as needed

1 teaspoon pepper, as needed

1 quart buttermilk

4 ounces Dijon mustard

1 tablespoon tarragon leaves, chopped

8 ounces flour, as needed

1 pint vegetable oil

24 fluid ounces milk

1. Cut chicken in eights, trim, and season well with salt and pepper to taste.

2. Combine buttermilk, mustard, and tarragon. Add chicken pieces and turn until coated evenly. Let chicken pieces marinate for at least 4 hours, up to overnight.

3. Remove the chicken from the buttermilk and let it drain.

4. Roll the chicken in flour until well coated.

5. Heat the oil in a rondeau. Add the chicken pieces without crowding. Cook, turning occasionally, until well browned and cooked through.

6. Remove the chicken from the oil; drain on absorbent toweling.

7. Pour off most of the oil from the pan, leaving about 2 ounces in the pan. Add 2 ounces of flour to make a roux. Cook the roux for 5 to 6 minutes.

8. Add the milk, stirring well to remove all lumps. Let this gravy simmer at least 15 minutes. Adjust seasoning with salt and fresh ground pepper.

9. Serve the chicken with the gravy.

J. D. Spicy Lamb

2 eggs

1 ounce cornstarch

3 fluid ounces oil

3 ½ pounds lamb roast, boneless

Sauce and vegetables

1 tablespoon gingerroot, chopped

1 tablespoon garlic, chopped

3 ounces scallion, chopped

1 ounce hot bean paste

2 pounds mushrooms, sliced

½ pound red peppers, sliced

1 ounce dried black fungus, soaks

4 ounces leeks, julienne

1. Cut the lamb into fine strips.

2. Combine the eggs, half of the oil, and the cornstarch.

3. To prepare sauce and vegetables: heat oil, add ginger, garlic, scallion, and hot bean paste; stir-fry until scallions are bright green.

4. Add lamb; stir-fry until lamb is done; add mushrooms, peppers, fungus, and leeks, stir-fry until vegetables are tender.

J. D. Roast Turkey with Gravy

Yield: 10 servings

4 pounds turkey breast, boned

½ teaspoon salt, to taste

¼ teaspoon pepper, to taste

½ teaspoon poultry seasoning, to taste

2 ounces vegetable oil, as needed

4 ounces mirepoix, diced small

2 ounces flour

1 ounce tomato paste

3 fluid ounces dry white wine

20 fluid ounces turkey broth

1. Season turkey breast, rub with oil, and tie.

2. Place turkey on a rack in a roasting pan.

3. Roast turkey in a 350°F oven. Add mirepoix after the turkey has roasted about 30 minutes.

4. Remove turkey when it has reached an internal temperature of 150°F, and allow to rest.

5. To make gravy, clarify fat in the roasting pan, discard all but 2 ounces.

6. Add flour, cook out roux, incorporate stock,