Soul Food With a Touch of Essence: Book 3

By L.F. Peterson

The purpose of this cookbook is to help our teens and young adults to build a strong foundation in cooking (survival skills). This all came about when one day, I asked my mother about a recipe she cooked a long time ago. (She's now ninety-four, still cooking and baking.)

She looks at me and say, "Baby, let me think a little, and I might bring it back."

This is when I decided to put all our recipes into cookbooks, and then they could be passed on to the next generation. My mother taught me to cook at a young age. By the time I was fifteen, I could prepare a meal and have dinner ready when she got home from work. I would like to pass this on to our children. Time to sit around the dinner table, and everybody get to discuss how their day was.

When COVID-19 came, I had children stopping me in the grocery store, wanting to know how to cook chicken, greens, spaghetti, cornbread, etc. I suppose my white hair made them sure I would know how to cook. I decided to write this book and use it to give cooking classes to our children and young adults. I understand our mothers today sometimes work two jobs to keep up with this economy. This book has easy instructions and deals with cooking on a budget. Some fun, enjoyable, nutritious recipes you like to eat. Learn to cook and feed your children some happiness. It is essential that we encourage our teens to get an early start in the kitchen and our young adults to become better cooks. I invite everyone to try my soul food cooking. I say, "Choosing the right ingredients makes a good dish. Mixing the right things together in life makes a better person."

• Language: English
• Publisher: Page Publishing, Inc.
• Release date: Nov 8, 2023
• ISBN: 9798887933887

Book preview

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Soul Food With a Touch of Essence

Book 3

L.F. Peterson

Copyright © 2023 L.F. Peterson

All rights reserved

First Edition

PAGE PUBLISHING

Conneaut Lake, PA

First originally published by Page Publishing 2023

ISBN 979-8-88793-385-6 (pbk)

ISBN 979-8-88793-388-7 (digital)

Printed in the United States of America

Table of Contents

Expression of Appreciation

Introduction

Main Dish: Meats

Meats

Black Bean Chili

Meatballs with Macaroni

Deviled Ham

Tuna Salad

Mama's Goulash

Bologna Stew

Pan-Fried Chicken with Herbs

Baked Chicken with Garlic and Basil

Grilled or Baked Chicken Breast

Roast Cornish Hen with Wild Rice

Quick Turkey Spaghetti

Country Sausage

Cajun Barbecue Shrimps

Slow-Roasted Pork Roast

Cajun Chicken and Sausage Jambalaya

Deep-Fried Calamari (Squid)

Shepherd's Pie

Braised Beef Short Ribs

Chicken and White Wine

Velouté Sauce (For Chicken and White Wine)

Lemon Basil Chicken

Chicken and Lemon Sauce

Chicken Stroganoff

Sauces, Dressing, and Dips

Bacon and Onion Jam

Vegetable/Meat Beer Batter

Pesto

Basic Mayonnaise

Lemon Basil Dressing

Homemade Thousand Island Dressing

Spaghetti Sauce

Creamy Basil Dressing

Chocolate Sauce

Raspberry Dressing

Buttermilk Dressing

Ranch Dressing with a Dip

Simple Curry Dip

Delicious Avocado Dip

Quick Marinara Sauce

Mahogany Sauce

Special Barbecue Sauce

Béchamel Sauce (Like White Gravy)

Chicken Cream Sauce

Vegetables

Fresh Mango-Tomato Salsa

Simple Tomato Salsa

Corn Chowder

Macaroni and Cheese

Potatoes Latkes

Potato with Cheese (Potato Gratin)

A Different Coleslaw

Southern-Style Greens with Ham Hocks

Red Beans and Rice

Buttermilk Onion Rings

Potato Gratin

Delicious Corn Omelet

Soups and Salads

Green Pea Salad

Egg Salad

Mediterranean-Style Tuna Salad

Coleslaw

Apple Salad

My Chef Salad

Easy Tuna Salad

Shrimp Salad

Shrimp Salad

Broccoli Cheddar Soup

Clam Chowder

Mama's Chicken Noodle Soup

Potato Leek Soup

Split Pea Soup

Breads

Biscuits

Sour Cream Cornbread

Southern Cornbread

Yeast Rolls

Hot Water Cornbread

Desserts and Treats

White-Chocolate Bars

Lemon Bars

Lemon Topping

Peanut Butter Cookies

Chocolate Chip Cookies

Oatmeal Cookies

Sour Cream Doughnuts

Sour Cream Doughnut Glaze

Peanut Brittle

Crazy Popcorn

Chocolate Fudge

Simple Syrup (Used as a Sweetener)

Rice Pudding

Southern Banana Pudding

Cinnamon Apple Cupcakes

Carrot Cake

Pineapple Upside Cake

Red Velvet Cake

Chocolate Chip Cheesecake

Plain Cheesecake

Peach Cobbler

Peach Cobbler Crust

Bean Pie

Pecan or Walnut Pie

Banana Cream Pie

Good and Easy Pie Dough

Cream Cheese Frosting

Whipped Chocolate Frosting

Country Chocolate Cake

Vanilla Ice Cream

Weights and Measures

About the Author

Expression of Appreciation

I wish to express my sincere appreciation and love to my mother, Caroline Hall. I dedicate this book to her. I thank her with all my heart for every time I had to go into the kitchen to cook dinner for my siblings even when I didn't want to. Had it not been for her teachings in learning to cook, I wouldn't be the very good cook I am today—just saying. I also want to thank Chef Silva, Chef Roxanne, Chef Theresa, and all the others who helped me in the kitchen and encouraged me to go forward with my dream. God bless you all!

Introduction

The purpose of this cookbook is to help young adults and teens, male and female, learn to cook. They are our future and need a strong foundation for the survival in life. Focusing on our young mothers that want to learn how to cook to feed their children.

I have compiled this cookbook with recipes for everyone to enjoy. They are nutritious as well as delicious dishes. There are recipes that teens and adults like to eat. These are recipes that my mother and grandmother taught me to cook. My aim is to please you with our favorite dishes.

The directions are simple and easy to follow. Some require little preparation time and are inexpensive. I would like to invite all to try our recipes. I'm sure you will enjoy.

It is essential that we encourage our teens to get an early start in the kitchen and our young adults to become better cooks.

Choosing the right ingredients makes a good dish.

Mixing the right things in life makes a better person.

Main Dish: Meats

Meats

Black Bean Chili

Ingredients:

1–2 lbs. ground beef

1 small bag dry black beans

1 large onion

3 cloves garlic

3 sticks celery

1 red bell pepper

1 can whole kernel corn or 2 ears of corn

1/2 green bell pepper

4 T chili powder

3 T cumin

3 T oregano

2 T paprika

6 tomatoes (your choice)

3 c. broth (chicken or beef)

Utensils:

Measuring spoons

Large bowl/large spoon

Can opener

Large saucepan or pot

Cutting board/knife

Wash hands.

Place all ingredients on table.

Rinse black beans off, put into a bowl, cover with water and 1 T salt, and let soak overnight.

Peel, rinse off onion, garlic, bell peppers, and celery. Chop up onion and bell peppers and celery. Mince garlic. Set aside.

In your large pot, add in beans, broth, bell peppers, onion, garlic, tomatoes, and celery.

Let cook about 1 hour. Add in chili powder, cumin, oregano, and paprika.

Cook 20 minutes more.

Before adding in ground beef, cook about 10 minutes to break up and drain off the oil.

Add in ground beef and corn. Cook until beans are tender. Taste for seasoning. If need, add salt and black