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Taste of Freedom

Juneteenth Celebration Cookbook Recipes from the Prairie View A&M University John B. Coleman Library

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Taste of Freedom: Juneteenth Celebration Cookbook

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Copyright Š2018 by Elizabeth Jean Brumfield.

Contributors to this book include the staff of the Prairie View A&M University, John B. Coleman Library. All rights reserved. Proper attribution required. U.S. Copyright Laws do not protect individual recipes, however, literary expression and the collection and arrangement of recipes of a cookbook are protected.

This book is published under Creative Commons and permits copying and downloading for educational purposes only. No parts of this book can be copied or reproduced for commercial purposes. However printing and shipping charges are permitted.

Photographs included in this book have been accessed from Creative Commons, citations appear where identified. Where attribution is not noted the original author has not been identified.

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History of Juneteenth Juneteenth is the oldest known celebration commemorating the ending of slavery in the United States.

On June 19, 1865, the Union soldiers landed in Galveston with news that the war had ended and that the enslaved were now free. This was two and a half years after President Lincoln’s Emancipation Proclamation - which had become official on January 1, 1863. With the surrender of General Lee in April of 1865, and the arrival of General Granger’s regiment, the order was enforced.

The reactions to this profound news ranged from pure shock to immediate jubilation. The celebration of June 19th was coined "Juneteenth" and grew with more participation from descendants. The Juneteenth celebration was a time for reassuring each other, for praying and for gathering remaining family members.

Juneteenth almost always focused on education and self improvement. Food was also a major part of the celebration. Certain foods, fruits and vegetables, became synonymous with Juneteenth, such as red foods like strawberries, red velvet cake and watermelon.

Barbecuing was a family activity where participants could share in the spirit and aromas that their ancestors would have experienced during the early Juneteenth ceremonies.

Food was abundant because everyone prepared a special dish. Meats such as lamb, pork and beef which not available everyday were brought on this special occasion. A true Juneteenth celebrations left visitors well satisfied and with enough conversation to last until the next.

For more information: http://www.juneteenth.com/history.htm

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About Us The John B. Coleman Library mission is to enhance the scholarly pursuit of knowledge, to foster intellectual curiosity, and to promote life-long learning and research through our innovative services, resources, and cultural programs, which support the Prairie View A&M University’s global mission of teaching, research and service.

The library team consists of service oriented, innovative, talented, educated, professional employees from diverse backgrounds. The staff are committed to the learning experience and work diligently to develop library services to meet our users' rapidly changing needs. We want our library to be a place of discovery and possibility that enriches your life, create connections and build communities. Our service goes beyond circulating books, we strive to provide welcoming experiences and informative opportunities.

This cookbook was created as part of our Juneteenth Celebration for the Prairie View A&M community. Special thanks to all the recipe contributors: Kimberly Gay, Phyllis Earles, Lisa Stafford, Delorse Hawkins, Talitio Russell, Raquel Williams, Henry Koshi, Neil Bostwick, Rosetta Combs, Shirley Tatum and myself. Recipes unnamed in the book are traditional recipes handed down by most families so that it is hard to say who was the originator.

Each recipe has been tried and proven to satisfy tastebuds. We share with you memories, stories, and histories of our lives through recipes, sharing the happy times that make each of us unique.

Welcome to our table—you are our guest. We hope you enjoy our recipes as you reflect on the history of Juneteenth Elizabeth Jean Brumfield Distance Services Librarian

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Contents of Our Table Bread 9 Meat 17 Sides 35

Desserts 43

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Introduction

Emancipation Day-Celebration band, 1900—From the Texas Portal Just like for the Fourth of July, food and drink have long been central to Juneteenth celebrations. In The History of an American Institution. “One constant was the barbecue pit, which always took the central place at the festivities.” In Hempstead in 1886 “a big barbecue dinner was spread for a Juneteenth and three years later in Cleburne there was a parade, where patrons “met at the grove to enjoy a basket dinner and barbecue.” In Brenham, just after the turn of the century, it was reported that “a large crowd of negroes met at Oak Grove Thursday and celebrated the Juneteenth. A big barbecue was prepared and some two hundred joined in the slaughter of meat.” https://www.texasmonthly.com/bbq/juneteenth -and-barbecue/

This cookbook pays tribute to the Juneteenth celebrations past and present, held in many states and some countries. We offer a view of our families traditional recipes and secret ingredients.

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BREAD

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Texas Heat Cheese Cornbread

What You Need I stick unsalted butter, melted, plus butter for baking dish.

2 cup cornmeal.

3/4 cup all-purpose flour.

2 tablespoon sugar.

2 teaspoons baking powder.

1 teaspoon baking soda.

1/4 teaspoon salt.

3 Large Brown Eggs.

1 cup Cheddar Cheese.

2 sliced Jalapeno Peppers- 3 for more HEAT!!!!

Instructions This is a one mixing bowl recipe where you will add all ingredients in one bowl, mix for two minute then pour into a Cast Iron Skillet- Yes, it must be a Cast Iron Skillet. Bake for 25-28 minutes at 400 degrees. Insert knife to check if done. Knife will come out clean. Cool for 5 minutes then cut and serve. Enjoy the Texas Heat Cheese Cornbread.

Kimberly M. Gay Head of Reference and Information Services, Librarian II

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Images Courtesy of Google Images. https://www.google.com/search? q=cornbread+with+cheese+and+jalapeno

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Kim Gay’s Happy Times

The only picture not wearing cowboy boots.

Houston Livestock Show and Rodeo

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John B. Coleman Library Art Gallery Special Women’s History Exhibit

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Texas Toast What You Need I loaf Texas Toast Bread, or any thick cut bread 3 tablespoons garlic oil 2 tablespoons Italian seasoning 3 tablespoons melted butter

Instructions Preheat a griddle to medium heat. Cut the bread into 3/4" to 1" thick slices. Combine the garlic oil and melted butter, and spread it on both sides of each piece of bread. Fry the bread until golden brown on each side. Sprinkle fresh parsley while hot.

Fun Facts: Texas toast may have been first created in 1946 at the Pig Stand in Denton, Texas, after a bakery order for thicker slices of bread resulted in slices too thick for the toaster and a cook, Wiley W. W. Cross, suggested buttering and grilling them as a solution.

While Texas toast bread can be used in the same manner as ordinary bread slices such as in sandwiches, it is especially useful for dishes involving liquids, such as barbecue sauce, or where extra thickness could improve the product, such as French toast. In addition, the increased thickness of the slices of Texas toast lets it retain moisture and softness better than regular sliced bread. Texas toast is often served as a side with southern-style dishes such as chicken fried steak, fried catfish, or BBQ. Source: Wikipedia

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Sweet Potato Bread What You Need 15 ounces canned sweet potatoes (drained, save 2 tbsp of liquid) 1 1/4 cups granulated sugar 1/3 cup water 1/3 cup vegetable oil 2 large eggs 1 3/4 cups all purpose flour 1 teaspoon baking soda 3/4 teaspoon salt 1/2 teaspoon nutmeg 1/4 teaspoon baking powder 1/2 cup chopped pecans (optional) 1/2 teaspoon allspice 1 teaspoon cinnamon

Instructions Preheat oven to 350 degrees. Spray a 9x5 loaf pan (or mini loaf pans) with cooking spray. Set aside. In a large mixing bowl, mash sweet potatoes in 2 tablespoons of liquid. Add sugar, water, oil, and eggs to mashed sweet potatoes and mix well. Add flour, baking soda, salt, nutmeg, cinnamon and allspice, and baking powder. Mix well. Stir in chopped pecans. Pour evenly into prepared pan(s). Bake for 60-70 minutes or until toothpick inserted into center comes out clean. Cool for 15 minutes in the pan.

Elizabeth Jean Brumfield, Distance Services Librarian

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Biscuits What You Need 2 cups all-purpose flour

1 tablespoon sugar 3 teaspoons baking powder 1 teaspoon salt ½ cup shortening, butter or margarine ž cup milk

Instructions In a bowl, stir the flour, sugar, baking powder and salt until mixed. Cut in the shortening using a fork, until mixture looks like fine crumbs. Stir in the milk to make dough, it should stick to your fingers.

Lightly sprinkle flour on a clean cloth or cutting board. Place dough on floured surface; gently roll in the flour to coat. To knead dough, fold dough toward you. With the heels of your hands, lightly push dough away from you with a short rocking motion. Move dough a quarter turn and repeat 10 times. Dough will feel springy and smooth. On the floured surface, flatten dough evenly, using hands or a rolling pin, until dough is 1/2 inch thick. Use the rim of a cup or glass or a cookie cutter to make round biscuits. Bake 10-12 minutes. Brush with melted butter as soon as biscuits come out of the oven.

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MEAT

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Barbecue Pork Ribs What You Need 1/4 cup brown sugar 2 tablespoons chili powder Sea salt and black pepper 1/2 teaspoon cayenne pepper

1/2 teaspoon garlic powder 1/2 teaspoon onion powder

2 racks baby back ribs 1 cup low-sodium chicken broth 2 tablespoons apple cider vinegar 1 cup barbecue sauce

Instructions Combine the brown sugar, chili powder, 1 tablespoon salt, 1 teaspoon black pepper, the oregano, cayenne, garlic powder and onion powder in a small bowl and rub the mixture on both sides of the ribs. Cover and refrigerate 1 hour or overnight. Preheat the oven to 250 degrees F. In a roasting pan, combine the broth and vinegar. Add the ribs to the pan. Cover with foil and tightly seal. Bake 2 hours. Remove the ribs from the pan and place them on a platter.

Pour the liquid from the pan into a saucepan and bring to a boil. Lower the heat to a simmer and cook until reduced by half. Add the barbecue sauce.

Preheat an outdoor grill to medium high. Put the ribs on the grill and cook about 5 minutes on each side, until browned and slightly charred. Cut the ribs between the bones and toss them in a large bowl with the sauce.

Original recipe by Katie Lee, from the Food Network Magazine, slight alterations made in the spices and measurements.

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Barbecue Sauce What You Need 2 cups ketchup 1 /2 cup mustard

1/2 cup apple cider vinegar 6 tablespoons light brown sugar

Salt and pepper to taste

Instructions In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer.

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Popeye’s Fried Chicken What You Need 6 cups vegetable oil 2/3 cups all-purpose flour 1 Tbs. salt 2 Tbs. white pepper 1 tsp. cayenne pepper 2 tsp. paprika 3 eggs 1 frying chicken with skin, cut in pieces

This Southern fried chicken recipe duplicates Popeye's Famous Fried Chicken. A lot of people in the South consider Popeye's Fried Chicken the very best fried chicken that there is.

Shared by Recipe4Living http://www.recipe4living.com/recipes/ popeye_s_famous_fried_chicken_recipe

Instructions Heat oil over medium heat in a deep fryer or in a deep cast-iron skillet on the stove. Combine the flour, salt, peppers, and paprika in a bowl. In another bowl, break eggs and beat until well blended. Check temperature of oil by dropping a pinch of flour mixture in pan. If the oil bubbles rapidly around the flour, it will be the right temperature. Dip each piece of chicken into eggs; then coat generously with the flour mixture. Drop each piece into the hot oil and fry for 15 to 25 minutes or until the chicken is a dark golden brown. Drain chicken on paper towels and serve warm.

Disclaimer: Recipe was included at the suggestion of Dr. James A. Wilson, Jr., Interim Director, Associate Provost Academic Affairs & Director Honors Program. Unfortunately, the original Popeye’s recipe is secret.

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Fun Facts: The Scots, and later Scottish immigrants to the southern United States, had a tradition of deep frying chicken in fat as far back as the middle ages, unlike their English counterparts who baked or boiled chicken. When it was introduced to the American South, fried chicken became a common staple. Later, Africans brought over on the slave trade, became cooks in many southern households and incorporated seasonings and spices that were absent in traditional Scottish cuisine, enriching the flavor.

Since fried chicken traveled well in hot weather before refrigeration was commonplace, it gained further favor.

The best size chicken to fry is a 4-pound fryer. Never fry any chicken larger than 5 pounds as it will take the pieces too long to cook. Chickens smaller than 3 pounds are too small for good fried chicken. Traditional fried chicken has skin. The skin is necessary to provide the support for the breading, and to add that element of ‘crisp’ that is the goal of the great chicken fryer.

For more information: https://www.ergochef.com/blog/history-of-fried-chickenspotlight-on-chef-duff-goldman/

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Braised Short Ribs What You Need 1/2 cup vegetable oil 1/2 cup flour 1 Tbs. salt and pepper 1 package dry Italian dressing

1/4 cup Worchester sauce 1/2 cup water

Slow cooker or deep roasting pan

Instructions Sprinkle sat and paper and i/2 dry Italian dressing on clean ribs. Coat with flour and brown for about 5 minutes on both sides in the oil. Remove from fire and set aside.

Combine all other ingredients in a bowl. Place ribs in a slow cooker and pour liquid ingredients over. Cover and allow to cook for up to 4 hours on medium. If roasting in an oven add one cup more water and cook about 2 hours.

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Fried Fish What You Need Fish cut into filets (Catfish, Tilapia, Redfish, etc.)

2 eggs 1 cup milk 1 tablespoon old bay seasoning 1 cup flour 1 cup cornmeal

1 cup vegetable oil

Instructions Mix all seasonings, flour and cornmeal, together in a paper bag, drop fish in to coat thoroughly. In a small bowl, whisk together milk and eggs. Dip the fish into the egg mixture and then into the dry mixture. Heat oil in a saucepan until very hot. Place pieces of fish in the hot oil, and fry until lightly brown. Drain on paper towels.

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Chicken Biryani What You Need One & half kgs Basmati Rice One and a half kgs Oil - 600 gms Ginger Garlic Paste - 300 gms Chilli Powder - 50 gms Green Chillies - 15 pieces (medium sized) Tomato - 500 gms Mint and 1 small bunch Coriander

2 small bunches Cloves 8 pieces Cinnamon – 1 medium sized stick Cardamom 5 pieces Onion 250 gms Lemon 2 nos. Curd Salt - as per taste

Instructions Place the bigger vessel on the stove. Add oil. Put cloves, cinnamon stick, and cardamom pieces. Wait for few seconds and as it splits add half the quantity of onions. Add full quantity of ginger, garlic paste. Simmer and allow the onions, ginger and garlic paste to cook. This should take less than 10 minutes. Add chicken.

Sprinkle 2 teaspoons of salt and mix well. Add the remaining onions pieces. Close the vessel with an aluminum lid. Continue to cook in low flame. Using a ladle, stir the contents of the vessel. Allow it to cook for 15 minutes. Remove the lid.

Add chili powder, green chilies, tomatoes, coriander, lemon juice and curd. Stir well, close the lid and allow the contents to cook well. Continue to cook on low flame. Occasionally stir the contents slowly.

After about 20 minutes you may notice the oil separate. Wash the basmati rice and let it remain soaked in water for not more than 10 minutes. At this juncture place the other vessel on the stove. Add water, 4 times the quantity of rice. Allow the water to boil, add salt to taste.

Remember you have added salt for the chicken gravy. As the water starts to boil, transfer soaked rice. Close with a perfect lid. Cook on low flame. When the rice is half cooked, without delaying quickly drain out water. Do not throw the drained water. Immediately, transfer half cooked rice (sprinkle kesar powder over rice if required) to the chicken gravy. Slowly mix the contents. Ensure rice doesn’t get smashed. Put a dosa tava on the stove and place the vessel. Take a neat newspaper and place it on top of the vessel and then keep the lid.

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On top of the lid, place the drained water. The vessel is now airtight. Simmer for about 5 – 10 minutes. Wait for few minutes and open lid. The aroma of biryani would confirm that the cooking is completed. Serve hot with onion raitha or brinjal tamarind gravy.

Note: Preferably, use aluminum vessels for cooking authentic chicken biryani. Two aluminum vessels, one for cooking basmati rice (2 Kgs) and another for cooking the gravy (3 kgs) is required. The ingredients are the same for one to one and a half kgs of chicken and an equal quantity of basmati rice. This quantity serves 7-8 people. For mutton biryani, use mutton and follow the same method.

Fun Facts: Biryani is a mixed rice dish from south Asia. It is made with spices, rice and meat or vegetables. Origin – The origin of biryani is uncertain. In north India, it is traditionally associated with the Mughlai cuisine of Lucknow, in south India, it is traditionally associated with the Hyderabad cuisine.

The word “Biryani” is derived from the Persian language. One theory is that it originates from “birinj” the Persian word for rice. Another theory is that it derives from “biryani” or beriyan” (to fry or roast) originally, it was invented during e Mughal Empire. Mughal Emperor Shah Jahan's Queen, Mumtaz Mahal is reportedly thought to have inspired the dish in the 1600's. This is the same Mughal emperor, Shah Jahan, who build the Taj Mahal to house the tomb of his wife, Mumtaz Mahal.

Henry Koshi, Reference and Instructional Librarian

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Jamaican Rundown What You Need 2 lbs of salt mackerel 1 sweet pepper 1 Scotch Bonnet de-seeded and de-veined 2 large or 3 small tomatoes 6 stalks spring onion 1 large or 2 small onions 3-4 sprigs fresh thyme 1 clove chopped garlic or a little garlic powder

3 cups of coconut milk (freshly made, or tinned, or made from powder) black pepper to taste

The dish gets its name from the fact that fish and vegetables are cooked until they’re soft and the textures have “run down”. The perfect complement when served with a choice of Roast Breadfruit, Green Bananas, Johnny Cakes, Festival, Bammy, Yam or Hard Dough Bread, and accompanied by Avocado, fried ripe plantain and callaloo. It is commonly eaten for breakfast or brunch, but is good at any time of the day, and it is very quick and easy to make.

Talitio Russell, Library Assistant Technical Services

Instructions Soak the mackerel in a large pot of cold water overnight. Change the water, bring to the boil and simmer for 20 mins. Flake the fish off the bones and discard the bones and head. Cut up the sweet pepper, the scotch bonnet pepper, the tomatoes, the scallion, the onions. Add the fresh thyme and stir. Add the flaked mackerel and the coconut milk. Simmer for another 5 minutes, remove sprigs of thyme You can serve mackerel run down with anything you wish, this delicious hot meal is a satisfying and truly unique Jamaican culinary experience.

Recipe Tip: If you can't find salted mackerel where you are, buy some fresh mackerel, fillet it, and sprinkle with salt and lime or lemon, and leave overnight in the fridge. If fresh mackerel is not readily available, substitute cod, sardines, bluefish, trout or herring.

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Ackee and Saltfish Ackee is a pear-shaped fruit that is found in warm climates. As the ackee fruit ripens, it turns from green to bright red to yellow-orange, and splits open to reveal three large, shiny black seeds, each partly surrounded by soft, white to yellow flesh. This national fruit of Jamaica was imported from East Africa before 1725. Today, ackee fruit is canned and one of Jamaica’s major exports.

What You Need ½-pound salt fish fresh ackee soaked, or tinned ackee 1 medium onion, chopped 1 small sweet pepper (yellow/red or green), julienned

1 medium tomato, chopped 2 cloves of garlic, minced 1 teaspoon scotch bonnet pepper, chopped finely (omit if you don’t want the dish spicy) 2 stalks scallion, chopped

Instructions To prepare the dish, salt cod is sautéed with boiled ackee, onions, Scotch Bonnet peppers, tomatoes and spices. It is usually served as breakfast or dinner alongside breadfruit, hard dough bread, dumplings, fried plantain, or boiled green bananas. Ackee and Saltfish can also be eaten with rice and peas or plain white rice.

Put saltfish to soak in cold water for about 1 hour. Pour off water; add fresh water and boil until tender. De-bone and flake the saltfish. Heat oil and sauté onion, garlic, scallions, tomatoes, scotch bonnet pepper and sweet pepper until tender, about five to six minutes.

Add flaked saltfish, fresh or canned ackee and black pepper. Toss lightly; cover and allow to stand over low heat for about 2 minutes.

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King Ranch Chicken What You Need 1 large onion, chopped 1 large green bell pepper, chopped 2 tablespoons vegetable oil 2 cups chopped cooked chicken 1 (10 3/4-ounce) can cream of chicken soup, undiluted 1 (10 3/4-ounce) can cream of mushroom soup, undiluted 1 (10-ounce) can diced tomato and green chiles 1 teaspoon chili powder 1/4 teaspoon salt 1/4 teaspoon garlic powder 1/4 teaspoon pepper 12 (6-inch) corn tortillas 2 cups (8 ounces) shredded Cheddar cheese, divided

Note: Freeze casserole up to 1 month, if desired. Thaw in refrigerator overnight, and bake as directed.

Instructions SautĂŠ onion and bell pepper in hot oil in a large skillet over medium-high heat 5 minutes or until tender. Stir in chicken and next 7 ingredients; remove from heat. Tear tortillas into 1-inch pieces; layer one-third of tortilla pieces in bottom of a lightly greased 13- x 9inch baking dish.

Top with one-third of chicken mixture and 2/3 cup cheese. Repeat layers twice. Bake at 350° for 30 to 35 minutes.

Lisa Stafford, Special Collections Librarian

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Lisa Stafford’s Happy Times

Stafford Family

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Lisa Stafford’s Happy Times

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Stafford Family

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Mackerel Patties What You Need 1 large onion, diced 1 can Jack Mackerel (undrained) 1-1/2 cups plain corn meal 1-1/2 cups of self-rising flower 1/2 teaspoon of garlic powder 1 teaspoon salt 1 teaspoon black pepper 2 cups canola oil (for frying)

Instructions Dice onions. In a large bowl, using your hands, mix the first 7 ingredients. Mix well). If mixture is too wet to form into patties, add extra cornmeal a little at a time until it gets to the right consistency. Form into patties about the size of your hands. Heat canola oil in frying pan on medium high. Add patties and fry until golden brown on first side then flip over and fry until golden brown on opposite side. Drain on Paper towels and serve.

Shirley Tatum, Head of Circulation Department

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Ms. Tatum’s Happy Times

Mother and daughter and grandsons

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Ground Turkey Tacos What You Need 1lb ground turkey 10-12 flour or corn tortillas, hard or soft 8oz shredded or crumbled cheese (mild cheddar, queso fresco, or Monterey jack as desired) 8oz. Low-fat sour cream 1 tsp. salt 1 tsp. black (ground) pepper ½ tsp. paprika 1 ½ tsp. (ground) cumin ¼ tsp. dried oregano ¼ tsp. crushed red pepper flakes ¼ tsp. onion powder ¼ tsp. garlic powder 1 tbsp. chili powder Fresh cilantro (optional) Lime wedges (optional)

Instructions Mix ground turkey with all listed seasonings then pan-cook till brown. Add shredded cheese, sour cream, cilantro, and lime juice as desired. Makes 9-12 tacos. Mild-moderate spiciness.

Spoon into Taco shells.

Raquel Williams, Reference and Instruction Librarian

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SIDES

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Macaroni and Cheese What You Need 1 (16 ounce) package elbow macaroni 2 (8 ounce) packages mild Cheddar cheese, shredded, divided 3/4 cup sour cream 3/4 cup cottage cheese 1 egg salt and pepper

Instructions Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain. Reserve 1/2 cup shredded mild Cheddar cheese for later use. Mix mild Cheddar cheese, sour cream, cottage cheese, and egg together in a bowl; season with salt and pepper. Stir cooked macaroni into cheese mixture. Pour macaroni mixture evenly into the prepared baking dish; sprinkle with the reserved 1/2 cup Cheddar cheese. Bake in the preheated oven until cheese is melted and bubbling about 40 minutes.

Elizabeth Jean Brumfield

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Eggplant Parmigiana What You Need 1 large eggplant 1 cup olive oil 1 1/2 cup tomato sauce 1/2 cup grated Parmesan cheese 8 oz. Mozzarella cheese Salt and pepper to taste

Instructions Cut Peel eggplant and cut into thin slices. Fry in oil until brown and drain on paper towels. Place a layer of fried eggplant in an oven proof casserole, cover with tomato sauce, sprinkle with Parmesan cheese, and cover with the layer of Mozzarella cheese.

Repeat layers until all the ingredients are used, ending with a layer of Mozzarella cheese.

Elizabeth Jean Brumfield

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Fried Cabbage What You Need 3 pound head of cabbage sliced & washed 1/2 pound thick cut bacon cut in small pieces 1 red bell pepper diced 1 large yellow onion diced 1/4 tsp red pepper flakes 1 1/2 tsp salt 1/2 tsp black pepper Âź cup olive oil

Instructions Brown onions in oil set aside. Cook the bacon until it's browned, and most of the fat is rendered. Remove the bacon pieces from the pan/pot, then set to the side. Toss in the cabbage, peppers, and onions. Once the cabbage and other ingredients start to get tender( about 10 minutes) sprinkle in the salt, black pepper, garlic & onion powder and red pepper flakes. Cook for another 5 minutes or so, then toss in the bacon. Stir the ingredients, then add everything into your serving dish.

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Roasted Potatoes What You Need 3 pounds small red or white potatoes 1/4 cup olive oil 1 1/2 teaspoons salt 1 teaspoon freshly ground black pepper 2 tablespoons minced garlic (6 cloves) 2 tablespoons minced fresh parsley

Instructions Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.

Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.

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Bostwick’s Red Beans and Rice What You Need 1 package red beans 2 c. white or yellow rice (I prefer the latter.)

1 lg. yellow onion, diced 2-3 knuckles garlic, diced 1/2 c. each of dried red & green bell pepper (or fresh) 1/2 tsp sea salt 1/2 tsp black pepper 1 tsp cumin 1 tsp paprika 1 Tbs ground red pepper 1 # beef sausage (or more as preferred) 5 1/2 cups beef broth 1/3 c coconut oil (for sautĂŠing onion, garlic & sausage)

Mother's red beans & rice w/beef sausage has been a favorite for nigh onto 63 years in our extended family! Although we've tried to pry from her all of the ingredients over time, she still responds, "Whataya taste?!?" with a merry twinkle gleaming in her eyes, seeking to 'fine tune' our culinary distinctions, lol! Therefore, I can share only what I (and my two brothers & baby sister) know for certain, ok? Great!

Instructions Bring beans to boil in water for two min., remove/cover for 1 hr. Drain and refill w/half the hot broth (heat in microwave {Mother used a separate pot}) 1" above bean level and cook for 30 min. Precook the rice in the other half of the broth and set aside while beans are cooking. Combine the rice and beans in the same skillet in which you've sauteed the onion, garlic, diced a/o sliced sausage, red/green peppers & other seasonings, cover skillet and simmer for 20 min. or until most of the liquid is reduced and beans are al dente. Some like to add Tabasco or other hot sauce.

Neal Bostwick, Librarian, Circulation Department

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Fun Facts Red beans and rice is a dish of Louisiana Creole cuisine (not originally of Cajun cuisine) traditionally made on Mondays with red beans, vegetables (bell pepper, onion, and celery), spices (thyme, cayenne pepper, and bay leaf) and pork bones as left over from Sunday dinner, cooked together slowly in a pot and served over rice. Meats such as ham or sausage. The dish as customary - ham was traditionally a Sunday meal and Monday was washday. A pot of beans could sit on the stove and simmer while the women were busy scrubbing clothes. The dish is now fairly common throughout the Southeast. Similar dishes are common in Latin American cuisine, including moros y cristianos and gallo pinto.

Red beans and rice is one of the few New Orleans style dishes to be commonly served both in people's homes and in restaurants. Many neighborhood restaurants continue to offer it as a Monday lunch special, usually with a side order of either smoked sausage or a pork chop. While Monday washdays are largely a thing of the past, red beans remain a staple for large gatherings. Indeed, red beans and rice is very much part of the New Orleans identity. New Orleanian Louis Armstrong's favorite food was red beans and rice - the musician would sign letters "Red Beans and Ricely Yours, Louis Armstrong".

The vegetarian dish Rajma chawal is very similar (which translates literally to red beans and rice), popular in North India. Red beans and rice is also a dietary staple in Central America, where it is known as "arroz con habichuelas". The dish is popular in Cuban, Puerto Rican, Dominican, Haitian and Jamaican cuisine as well.

Source: Wikipedia

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Turnip Greens What You Need 1 (14 ounce) can chicken broth 1 1/2 cups water 3 tablespoons extra-virgin olive oil 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1 pound turnip greens, chopped

Traditional greens are made with pork, or another type of meat like smoked turkey or ham. My favorite is smoked pork neck bones. It gives it a great taste but extra calories fat and salt that is not good for your heart or weight.

Instructions Bring chicken broth, water, oil, salt, and pepper to a boil in a stockpot. Add turnip greens and sugar and return to a boil; reduce heat to medium-low and simmer, stirring every 15 minutes, until greens are tender, at least 30 minutes or up to 2 hours.

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Desserts

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Million Dollar Cake What You Need Cake 1 lb. butter (room temperature) 3 cups sugar 6 eggs (large) 4 cups sifted cake flour ž cup milk 1 teaspoon lemon extract 1 teaspoon vanilla extract Glaze 1 cup powdered sugar 1 tablespoon butter 1/8 cup lemon juice

My mother, Hazel Earles baked this cake for special occasions.

Instructions Preheat oven at 325 degrees; grease and flour Bundt or tube pan

Cream butter until fluffy and add sugar gradually. Cream after each addition. Beat in one egg at a time. Add flour to creamed mixture alternately with milk, beating after each addition. Add flavorings and beat one minute. Pour batter into your greased and floured pan.

Bake at 325 degrees for 1 ½ hours or until done. Cool in cake pan for about 10 minutes.

Run knife around edge of cake and invert on serving dish. Prick warm cake with fork to help cake absorb glaze. Pour glaze over warm cake and serve.

Phyllis Earles, Archivist

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Liz White’s Cream Cheese Pound Cake What You Need 1 ½ cups margarine or butter (I use only butter) 1 8 oz. cream cheese (room temperature) 6 eggs (large, room temperature) 3 cups sugar 3 cups all-purpose flour 1/8 teaspoon salt 1 ½ teaspoons lemon extract 1 teaspoon vanilla extract

This cake recipe was given to me over 25 years ago from my former hairdresser in Grambling, LA. I also use this a shortcake as well using (3) 9-inch cake pans and top with fruit of my choice and whipped cream. NOTE: Adjust the baking time

Instructions Preheat oven at 325 degrees; grease and flour Bundt or tube pan

Cream butter and cream cheese. Add eggs one at a time and blend thoroughly. Blend all dry ingredients and add to creamed mixture. Blend in flavorings. Pour batter into a greased and floured Bundt or tube pan. Bake for 1 hour and 15 minutes or until done by inserting toothpick to test for doneness. Cool on baking rack; run knife around the cake and invert on serving dish.

Phyllis Earles, Archivist

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Ms. Earles’ Happy Times

"Me with family and friends in Galveston, TX."

"Me with my Godmother, Theresa Garner, daughter of Charles P. Adams, founder of Grambling State University."

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Hazel Jones’ Apple Cake What You Need 4 cups peeled, sliced apples 2 cups sugar 2 eggs ¾ cup cooking oil 1 teaspoon vanilla extract 2 cups all-purpose flour 1 ½ teaspoon baking soda (I use prefer ¾ teaspoon each baking soda and baking powder) 1 teaspoon salt 1 ½ teaspoon cinnamon ¾ cup chopped nuts

This cake recipe was given to me over 30 years ago from one of my Library Science Program instructors at Grambling State University who also was a friend of my mother, Hazel Earles.

NOTE: I reduce the sugar by half because it is too sweet for my taste and about ½ cup of oil to cut down on the fat. I wash and keep the peeling for fiber and use this as a coffee cake or for muffins.

Instructions Preheat oven at 350 degrees; grease and flour 9 x 13 inch baking pan Peel and slice apples; place in a large bowl. Sprinkle sugar over apple and let them stand for 1 hours, sir frequently. Beat eggs, oils and vanilla; pour over apple mixture. Mix dry ingredients to apple mixture; add nuts. Raisins are optional. Pour batter in to pan and bake 40 minutes or until done. Serve with whipped cream, if desired.

Phyllis Earles, Archivist

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Fun Facts: Apples are part of the rose family, just like pears and plums.

The apple tree originated in Central Asia. They have been grown for thousands of years in Asia and Europe, and were brought to North America by European colonists. There are more than 8,000 varieties of apples – the largest variety of fruit to exist. Apple are one of the most widely grown tree fruit. Apple trees take 4 to 5 years to produce their first fruit.

In the Christian tradition the apple is associated with Eve’s disobedience. She ate the fruit of the tree of the “knowledge of good and evil, and so God expelled Adam and Eve from the Garden of Eden.” But the fruit is not described as an apple in any of the texts – the apple was put into the story by artists.

For more on apples consult these websites:

History Extra https://www.historyextra.com/period/victorian/9-strange-factsabout-the-history-of-apples/ http://justfunfacts.com/interesting-facts-about-apples/

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Delorse’s Pecan Pie What You Need 3 eggs, slightly beaten 1 cup karo light corn syrup 1 cup sugar 2 tablespoons margarine or butter, melted 1 teaspoon vanilla 1 ½ cups pecans 1 unbaked pie crust

Instructions In a medium bowl mix the first five ingredients until blended well. Pour your filling mixture in an unbaked pie crust then top with the pecans. Bake at 350 for 50 to 55 minutes until center is set. Cool for several hours before serving .

Delorse Hawkins, Administrative Assistant II

Delorse’s Happy Time

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Fun Facts: Pecans are one of the most popular edible nuts native to North America and Mexico. The history of pecans can be traced back to the 16th century.

The only major tree nut that grows naturally in North America, the pecan is considered one of the most valuable North American nut species. Originating in central and eastern North America and the river valleys of Mexico, pecans were widely used by pre-colonial residents. In 1919, the 36th Texas Legislature made the pecan tree the state tree of Texas where the town of San Saba claims to be “The Pecan Capital of the World.� Several other American towns and regions host annual events celebrating the pecan harvest.

In 995, Georgia pecan wood was selected by the Atlanta Committee for the Olympic Games to make the handles of the torches for the 1996 Summer Olympic Games. These pecan-wood made torches were carried in the relays which took the torches from Athens, Greece to the United States, then all around the country, culminating with the lighting of the Olympic flame in Atlanta on July 19, 1996.

Astronauts took pecans to the moon in two Apollo space missions

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New Orleans Pound Cake What You Need 1 cup (2 sticks) salted butter 2 cups sugar 2¼ cups flour 1 /2 teaspoon baking powder 1 /2 teaspoon salt 1/4cup milk 5 large eggs 1 teaspoon vanilla extract

Instructions Cream the butter and sugar together in a large mixing bowl. Sift the flour, baking powder and salt together twice and add to butter and sugar. Gradually pour in the milk. stirring the mixture slowly and regularly as you pour. Add the eggs one at a time mixing each one completely before you add the next. Add the vanilla extract and mix. Butter the inside of a bread pan, round or square cake pan then dust buttered surface lightly with flour. Fill the pan with batter and place in preheated oven 300 • F for 1 hour 15 minutes or when top is golden brown and an inserted toothpick comes out clean and dry. Cool at room temperature before removing from pan.

Rosetta Combs, Library Assistant, Circulation Department

Mrs. Combs’ Happy Time

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Easy Avocado Pie What You Need 1 large ripe avocado 1â „3 cup lemon juice or 1â „3 cup lime juice 1 (14 ounce) can sweetened condensed milk whipping cream (to garnish) or Cool Whip (to garnish) 1 prepared graham cracker pie crust

The consistency will be creamy not firm and the taste resembles a key lime pie.

Elizabeth Jean Brumfield

Instructions Combine first 3 ingredients in blender. Blend until completely smooth. Pour into piecrust.

Refrigerate at least 2 hours. Top with whipping cream before serving.

Fun Facts: Avocados are a fruit, not a vegetable. Avocados have the highest fiber, protein and healthy fat content of any fruit and contain vitamin B6, vitamin C, vitamin E, potassium, magnesium, and folate. Avocados are good for humans but toxic to just about every animals and bird. Because it contains a chemical called persin. Persin is not harmful to humans and is even being investigated as a treatment for breast cancer.

http://www.alearned.com/avocados/

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Strawberry Shortcake What You Need 2/3 cup sugar 1/4 cup shortening 1 large egg 1 teaspoon vanilla extract 1/4 teaspoon salt 1-1/2 cups all-purpose flour 2 teaspoons baking powder 1/2 cup whole milk Whipped cream 1-1/2 quarts fresh or frozen strawberries, sliced

The favorite dessert of James Earl Jones

Instructions In a bowl, cream sugar and shortening. Add egg and vanilla; beat well. Combine dry ingredients and add alternately with milk to the creamed mixture. Spread in a greased 9-in. square baking pan. Bake at 350° for 20-25 minutes. Cool on wire rack.

Cut into nine servings. Split each serving horizontally and fill with whipped cream and strawberries. Replace top of cake; garnish with more berries and a dollop of whipped cream. Serve immediately

Elizabeth Jean Brumfield

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Jean’s Happy Times

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Red Velvet Cupcakes What You Need 2 1/2 cups all-purpose flour 1 1/2 cups sugar 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon cocoa powder 1 1/2 cups vegetable oil 1 cup buttermilk, room temperature 2 large eggs, room temperature 2 tablespoon red food coloring * 1 teaspoon white distilled vinegar

1 teaspoon vanilla extract Cream Cheese Frosting: 1 pound cream cheese, softened 2 sticks butter, softened 1 teaspoon vanilla extract 4 cups sifted confectioners' sugar * Food coloring is optional-use if you want a really red color, otherwise your cake will be brownish or look like a chocolate cake

My Mom was the best baker, we always had cakes , pies and cookies, and she was always experimenting with favors.

Instructions In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined. Divide the batter evenly among the cupcake tins about 2/3 filled.

Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Elizabeth Jean Brumfield

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My mom had orders for weddings cakes years in advance. They were not only beautiful they were the best tasting. I remember learning how to make roses and fleur de lis decorations. I now realize how much time she spent teaching me the small things.

My mom and I with our wedding cake creation

Fun Facts: The original red velvet cake did not contain any food coloring, as it was actually discovered during the Great Depression Period, and food coloring was to be avoided as an unnecessary expense. When foods were rationed during World War II, bakers used boiled beet juices to enhance the color of their cakes. Red velvet cake was given it’s amazing maroon/red color by the chemical reaction of some basic ingredients.

Source: https://www.uselessdaily.com/food/red-velvet-cake-trivia-18-facts-andtrivia-about-this-delicious-treat/#ixzz5IRD2X7FN

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Fun Facts : Red food and drink have been associated with African and later African American food traditions. As food writer Michael Twitty explains on his blog Afroculinaria, “The practice of eating red foods—red cake, barbecue, punch and fruit– may owe its existence to the enslaved Yoruba and Kongo brought to Texas in the 19th century.” Accounts of drinking red lemonade or red soda water were generally mentioned in early accounts of Juneteenth. Big Red, first bottled in the thirties in Waco, then became the de facto red soda water for the African American community in Texas, especially for Juneteenth celebrations. The common connection between Big Red and Juneteenth, and Juneteenth and barbecue is partly credited with the ubiquity of Big Red at Texas barbecue joints.

Watermelon Ice Cream What You Need 1/4 watermelon (no seeds or rind) 1/2 cup coconut milk

Instructions Freeze watermelon. For a few hours. In a blender blend watermelon and coconut milk gradually 2 spoons of milk at a time until a blended consistency. Refreeze.

Serve immediately.

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Mango Ice Cream What You Need 3 large ripe mangoes-about 2 cups puree 1 can 14 oz sweetened condensed milk 2 cups heavy cream, Instructions

Cook mango until soft to puree. Cool. Combine cooled mango and condensed milk in a bowl.

Beat cream with a hand held beater or stand mixer until stiff peaks form . Take a scoop of cream and put it in the mango mixture. Then pour the mango mixture into the cream. Pour into a container (preferably with a lid). Chill about 4 hours.

Easy Peach Cobbler What You Need 1 cup Bisquick mix 1 cup milk ½ teaspoon ground nutmeg

½ cup butter or margarine, melted 1 cup sugar 1 can (29 ounces) sliced peach, drained

Instructions Stir together Bisquick mix, milk and nutmeg in ungreased square baking dish, 8x8x2 inches. Stir in butter until blended. Stir together sugar and peaches; spoon over batter. Bake 50 to 60 minutes

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Index of Recipes

Texas Heat Cheese Cornbread Texas Toast Sweet Potato Bread Biscuits Barbecue Pork Ribs Barbecue Sauce Popeye’s Fried Chicken Braised Short Ribs Fried Fish Chicken Biryani Jamaican Rundown Ackee and Saltfish King Ranch Chicken Mackerel Patties Ground Turkey Tacos Macaroni and Cheese Eggplant Parmigiana Fried Cabbage Roasted Potatoes Red Beans and Rice Turnip Greens Million Dollar Cake Cream Cheese Pound Cake Apple Cake Pecan Pie New Orleans Pound Cake Avocado Pie Strawberry Shortcake Red Velvet Cupcakes Watermelon Ice Cream Mango Ice Cream Peach Cobbler

10 14 15 16 18 19 20 22 23 24 26 27 28 32 34 36 37 38 39 40 42 45 46 48 50 52 53 54 56 58 59 59

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Taste of Freedom Juneteenth Celebration Cookbook Recipes from the Prairie View A&M University John B. Coleman Library

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