DIVAS in the Kitchen - Cooking with Deltas

DIVAS in the Kitchen Cooking with Deltas

Presented by the Sisterhood Committee of the Sensational South Atlantic Region

South Atlantic Region Regional Leadership Team Dr. Trish R. Johnson-Regional Director Illana Jamison- Regional Representative Pamela M. Lewis-Member, Scholarship & Standards Kimberly Brothers-Member, National Finance Committee B. Lisa Downey-Hood-Member, National Nominating Committee Tarsha Burroughs-Chair, Regional Nominating Committee Demetrics Davis-Regional Secretary Tayon Dancy-Regional Chaplain Bridgette Wilson-Regional Journalist Rosette Simmons-Bermuda Coordinator Belinda Pettiford-NC State Coordinator Edwina Roseboro-Barnes-SC State Coordinator Natasha Palmer-VA State Coordinator Jadah Smith-Hutchison-NC State Facilitator Thalia Butts-SC State Facilitator London Armstrong-VA State Facilitator Jane Fox Long-NC State Secretary Compliance Specialist Yolanda Kennedy-SC State Secretary Compliance Specialist Kimberly Stevens-VA State Secretary Compliance Specialist

Table of Contents Course

Location

Beverages

Page 2

Appetizers

Page 5

Soups and Salads

Page 14

Vegetables

Page 33

Main Dish

Page 45

Desserts

Page 63

Rhonda Quash Coats ― High Point Alumnae Chapter Ingredients

• • • •

2 oz of Triple Sec 4 oz of your choice of Tequila 1 cup of Strawberry Margarita Mix 16 oz of Frozen Strawberries

Preparation

1. Put in a blender: 2 oz Triple Sec; 4 oz Tequila; 1 cup strawberry margarita mix; and 16 oz frozen strawberries 2. Fill blender with ice and blend until smooth 3. Pour in margarita glasses

Chonna Campbell ― Durham Alumnae Chapter Ingredients

• • • • • •

2 cups almond milk 1 avocado 1 large banana 1 green apple 4 cups kale ½ cup ice cubes

Preparation

Blend all ingredients until smooth and all combined.

Serve and enjoy!

Serves 34 to 36

Judy Dees ― Goldsboro Alumnae Chapter Ingredients

• • • • • • •

Sugar Water 42-oz can pineapple juice 3 cans frozen lemonade 3/4 cup water 2 (1 oz) bottles almond extract 2 bottles ginger ale

Preparation

1. Boil sugar and water until sugar dissolves.

2. Add pineapple juice, lemonade, water and almond extract.

3. Mix together early the day you plan to serve 4. Let stand 1 hour before serving.

5. Add large pieces of ice to chill.

6. Just before serving add ginger ale.

Patricia Lynn Richards–Spruill ― Suffolk Alumnae Chapter Ingredients •

1/2 to 1 lb. of crab meat

•

1/2 to 1 lb. of cooked shrimp

•

1/2 cup diced red pepper

•

1/2 cup mayonnaise

•

4-oz whipped cream cheese

•

1 and 1/2 tbsp fresh lemon juice

•

1/2 tsp of hot sauce (your

•

preference) Old bay seasoning (to taste)

•

Optional: add a fresh veggie like broccoli

•

Optional to taste: fresh jalapeno pepper

•

For dip, use your preference of crackers, bread, etc. My preference is Plain Bite Size Naan Bread.

Preparation 1. Flake crab meat with fingers 2. Cut cooked shrimp into pieces 3. Stir in red pepper, mayonnaise, whipped cream cheese, lemon juice, hot sauce, old bay, and broccoli (optional)

4. Mix together with a rubber spatula 5. Bake at 425 degrees in upper third of oven until bubbling at edges

Sheree Bruinton ― Raleigh Alumnae Chapter Ingredients

• • • • •

2 tsp soy sauce 1 egg ¾ cup breadcrumbs ¼ cup sesame seeds 1 ½ to 2 lbs. deboned chicken cut into chunks

• ½ cup of water • Oil for frying • 1 10-oz jar of apricot preserves • 1 clove garlic • 2 tbsp Soy Sauce

Preparation

1. Beat soy sauce and egg in a bowl.

2. In another bowl, mix breadcrumbs and sesame seeds.

3. Dip chicken in soy/egg mixture and then roll it in crumb mixture.

4. Brown chicken in oil. When the chicken is done, place the chunks in a Pyrex dish (13x9).

5. Mix apricot preserves, garlic, soy sauce and water in a pan.

6. Bring to a boil and boil for 3-5 minutes.

7. Pour the sauce over chicken and bake uncovered at 300° for 30-45 minutes.

Belinda Dyson ― Petersburg Alumnae Chapter Ingredients • 1 large bunch of broccoli florets • 2 eggs lightly beaten • ½ cup packed, torn, fresh bread (no crust) • ¼ cup grated onion • ¼ cup mayonnaise • 1 cup grated sharp cheddar cheese

• 1 ½ tsp lemon zest • ½ tsp salt • ¼ tsp pepper

Preparation

1. Steam broccoli, do not overcook. Florets should still be somewhat crisp.

2. Chop up finely. Should yield about 2 ½ cups.

3. Place beaten eggs and bread in large bowl until the bread is moistened.

4. Add onion, mayonnaise, cheese, lemon zest, salt, pepper. Mix well 5. Add broccoli. Mix well.

6. Place dollops of mixture in well greased mini muffin pans or large muffin pan.

7. If neither are available, dollop on well greased cookie sheet.

8. Bake on 350° for about 25 minutes.

9. Makes about 2 dozen in mini muffin pans.

Treva Johnson ― Gastonia Alumnae Chapter Ingredients • 8 oz cream cheese (reduced fat is • 4 oz can dice jalapenos, drained ok) (optional). You can substitute with • 16 oz light sour cream 1 can of Rotel • 2 cups shredded Parmesan • 10 oz frozen spinach, thawed and Cheese drained • 1 stick (8 tbsp) unsalted butter • 2-3 garlic gloves, pressed • 14 oz. quartered artichoke hearts, drained and coarsely chopped

Preparation

1. In a medium pot over medium heat, melt together 8oz cream

cheese, 16 oz sour cream, 1 stick butter and 1 ½ - 2 cups parmesan cheese, stirring frequently until melted and an even consistency. It should start to bubble.

2. Stir in coarsely chopped artichoke hearts, your drained

jalapenos or Rotel and drained spinach (I use my hands to squeeze spinach over the sink to remove excess water).

3. Finally, stir in 2-3 pressed garlic cloves. Serve hot with chips or crackers or toasted baguettes.

Katrina Alston Joyner ― Rocky Mount Alumnae Chapter Ingredients • 2 bunches spinach, washed

• ½ cup diced red pepper

• 8 oz. cream cheese

• 1 package Hidden Valley Greek®

• ½ cup sour cream • ½ cup mayonnaise

Yogurt Dips Mix • 1 ½ cups mozzarella cheese,

• ¼ cup sliced green onion

divided • ¼ cup Parmesan cheese

Preparations

1. Preheat oven to 350ºF. 2. Wash and roughly chop spinach. Place in a non-stick pan over medium heat until cooked. Cool completely.

3. Once cooled, squeeze as much liquid as possible out of the spinach.

4. Combine all remaining ingredients except ½ cup of mozzarella and spread into a 1-quart casserole dish with remaining cheese and bake uncovered for 25-30 minutes, or until hot and bubbly.

5. Optional: For a traditional twist, stir in a cup of chopped artichokes and

one cup of grated parmesan cheese for an even cheesier, gooey dip your family will enjoy.

Lizzie Williams ― Charlotte Alumnae Chapter Ingredients FOR THE DIP: • ¼ cup mayonnaise • 1 tbsp horseradish • 1 tbsp ketchup • ¼ tsp Cajun seasoning

FOR THE PICKLES: • Vegetable oil • ¼ cup flour • 1 tsp Cajun seasoning • ¼ teaspoon oregano • ¼ teaspoon basil • 1/8 teaspoon cayenne pepper • Kosher salt • 2 cups dill pickles, drained and sliced

Preparation 1. Preheat oil to 375° 2. In a small bowl, blend all of the dip components. Set aside.

3. Region approximately 1 ½ ” of vegetable oil in a extensive pot and warm over medium high heat.

4. In a medium bowl, blend flour, Cajun seasoning, oregano, basil, pepper and salt.

5. Depending on how huge your pot is, you should fry the pickles in 2 batches. You don’t want the pickles to overlap once they’re frying, so make certain you have got sufficient area.

6. Coat the pickles with the flour combination and shake off excess. Gently add the pickles to the oil, one after the other.

7. Fry for approximately 2-3 minutes or till golden brown. Take away pickles with a slotted spoon and drain on paper towel. Repeat with another batch, if necessary.

8. Serve right away with dipping sauce.

Jacqueline Burgess ― Richland County Alumnae Chapter Ingredients 1 – 8oz. package cream cheese softened ½ cup packed brown sugar ¼ cup sugar 1 tsp. vanilla extract 1 (7 oz.) package of almond brickle chips or English toffee bits 3 medium tart apples (granny smiths)

Preparations

1. In a mixing bowl, beat cream cheese, sugar and vanilla.

2. Fold in brickle chips.

3. Serve with apples (slice apples and remember to dip in lemon juice, so they don’t turn brown).

Vivicous Wayne ― Lumberton Alumnae Chapter Ingredients • • • • • •

1 to 1 ½ pounds okra with caps cut off and sliced 1 cup flour ½ teaspoon salt ¼ teaspoon pepper 1 tbsp Cajun season 1 egg

• •

¼ cup milk vegetable oil

Preparation 1. In a paper lunch bag, mix flour and ½ of 7. Once cooked golden brown on both the salt, pepper and Cajun season mixture.

2. Whisk together egg and milk, in a small bowl.

3. Place okra in egg/milk mixture and coat well.

4. With a slotted spoon, transfer okra to

paper bag and coat with flour mixture.

5. Pour about 1 inch vegetable oil in large cast iron skillet. Heat oil until about 375°

6. Place a single layer of okra in the oil.

Cook until golden brown on bottom. Flip over and cook other side.

sides. use a slotted spoon to remove okra to a lined paper towel plate.

Sprinkle okra with some Cajun-salt mixture.

8. Add more oil to the pan and repeat steps.

9. Serve warm. Add hot sauce (optional)

Sharon Younger ― Northern Virginia Alumnae Chapter Ingredients • • • • • • •

1 lb. Velveeta cheese, softened (room temperature) 4 oz canned green chiles, chopped 8 oz cream cheese, softened 2 oz drained pimientos, diced 3 green onions, chopped 1 tsp jalapeños, chopped (You can use more, if you like it hot! I do.) ½ cup pecans, chopped

Preparation

1. Carefully roll Velveeta between two pieces of wax paper into a rectangle, 11x17 inches

2. Remove top layer of paper.

3. Beat cream cheese and spread evenly on top of Velveeta like a frosting.

4. Sprinkle green chiles, pimientos, green onions, jalapeños, and pecans evenly on cream cheese.

5. Roll jellyroll-style, removing wax paper until mixture is enclosed.

6. Place seam side down in dish.

7. Refrigerate until ready to serve.

8. Serve with crackers and this cheese roll is also great spread on toast!

A. Regina Leftwich ― Richmond Alumnae Chapter Ingredients • • • • • • • •

1 lb. Romaine Lettuce or Spring Mix Choice of Dressing: my go to - Catalina, 1 cucumber, halved lengthwise & Valdalia Onion or Balsamic Vinaigrette thinly sliced 1 bag carrots, shredded 1 container of grape tomatoes or Roma tomatoes, sliced 1 jar banana peppers, drained 1 jar Bread & Butter Pickles, drained McCormick Salad Toppings Croutons, optional

Preparation

1. Wash, drain, slice & cut vegetables.

2. In a salad bowl, layer lettuce or salad greens, cucumbers,

carrots, tomatoes, peppers & pickles. Sprinkle Salad Toppings.

3. Repeat. Save a few banana peppers & tomatoes as garnish for the top. Place Croutons in a small container next to the salad bowl.

Tonya Mack ― Florence Alumnae Chapter Ingredients • 1 - 2 16 oz Mueller’s Spaghetti • (Depending on party size) • 1 Red Bell Pepper • 1 Yellow Bell Pepper • 1 Green Pell Pepper (Bell peppers give taste and color to the pasta) • Small Pre-cooked shrimp (amount depends on party size)

• • • •

4 packs Zesty Italian Seasoning 2 large Zesty Italian Dressings Cucumbers Tomatoes

Preparation

1. Boil spaghetti, drain the water, let it cool 2. Add salt, pepper (to your liking) 3. Boil pre-cooked shrimp 4. Cut up the cucumbers, tomatoes, bell peppers (I cut mine into very small pieces)

5. Pour in cucumbers, tomatoes, bell peppers 6. Pour in boiled shrimp 7. Add Zesty Seasoning Salt 8. Add Zesty Italian Dressing 9. Mix, Mix, and Mix

Sylvia Scott ― Sumter Alumnae Chapter Ingredients • • • • • • • • •

1 - 16oz box of pasta (Rotina, Shells, Bow SPICES: Accent, seasoned salt, garlic powder, black pepper, Old Bay seafood ties, etc.) seasoning and a little sugar. ½ cup of green onions (chopped) or (SEASONED to YOUR TASTE) celery 1 purple onion (diced) ½ cup ea. - colored Bell peppers (diced) (Green, Orange, Red & Yellow) 1-2 tomatoes depends on kind & size 2-3 cucumbers depends on kind & size 2 bottles KRAFT Creamy Italian Dressing 1 pkg. imitation crabmeat 1 pkg. med or large cooked shrimp

Preparation

1. Cook pasta as directed and drain.

2. Peel, clean and cut vegetables, crabmeat and shrimp. If you

cannot find shrimp with the tail off, just take them off yourself.

3. Add vegetables, meats & spices as you desire 4. Mix well

Felise Bond ― Newport News Alumnae Chapter Ingredients • • • • • • • • • • •

1 - 16 oz box tri-color Rotini pasta 1 - 24 oz bottle of Zesty Italian salad dressing 1 English cucumber-chopped 1 pint of cherry tomatoes -halved 1 large green pepper-chopped 1 cup broccoli florets-chopped ½ cup cauliflower-chopped ½ cup shredded or chopped carrots 2 Tbsp red onion-minced ¼ cup-McCormick Salad Supreme ¼ tsp black pepper

• •

1 Tbsp Greek Seasoning or ¼ tsp each (oregano, parsley, basil) ½ cup each: shredded cheddar cheese and parmesan cheese (optional)

Preparation 1. Cook the pasta according to directions on the box. While pasta cooks, chop all the vegetables. Drain pasta and rinse in cold water.

2. Place pasta in large bowl and add all vegetables, except the tomato. Add the dry seasonings, salad supreme and mix.

3. Add ½ bottle of dressing and mix. Add the rest of dressing and mix. Add tomatoes, both cheeses and mix.

4. Cover and store in refrigerator. Mix lightly before serving, adding a small amount of Italian dressing if needed.

Shay Jones Duncan ― Virginia Beach Alumnae Chapter Ingredients • 2 cans of drained chickpeas (garbanzo beans) (approximately 3 cups)

• • • 5-7 tbsp of vegan mayonnaise • • • ½ tsp of yellow mustard • 2 tbsp of yellow onions

2 tbsp of celery (minced) 1 tbsp of fresh dill 1 tsp Old Bay Seasoning 1 tsp Garlic Powder

(minced)

Preparation

1. Place drained chickpeas in bowl. Add other ingredients 2. Season to taste with salt and pepper. Mix well

Robin J Rubio ― Prince William County Alumnae Chapter Ingredients

• 1 medium head of cabbage • 2 to 3 bags of Ramen noodles (throw away seasoning packet) • 1 or 2 spring onions (to taste) • 3 tbsp sesame seeds • 2/3 cup to 1 cup slivered almonds • ¾ to 1 stick of butter

Dressing: • ½ cup sugar • 3 tbsp soy sauce • ¼ cup vinegar • ¼ cup olive oil

Preparation

1. Shred cabbage, chop onions, and mix in a bowl.

2.Melt butter in pan. Crush noodles and add them,

sesame seeds and almonds to pan and (lightly) brown.

3. Put mixture in bowl with cabbage and onions and toss well.

4. Put ingredients for sauce into a cup or bowl and stir.

Pour onto the cabbage mixture (right before serving--so cabbage does not get soggy). Toss to mix thoroughly.

Sharon Jones ― Danville Alumnae Chapter Ingredients • 1 can of sauerkraut-15 oz • drained (do not rinse) • 1 cup chopped green pepper • • 1 cup chopped onion

• • •

¼ cup vegetable oil (I use Mazola) 1 small jar diced pimentos drained

1 cup chopped celery 1 cup granulated sugar ½ cup white vinegar

Preparation

1. Put green pepper, onion and celery in large bowl with drained sauerkraut.

2. Put sugar, vinegar and oil in a saucepan over low heat.

Do not boil.

3. Pour warm mixture over the sauerkraut, green pepper,

onion and celery. Stir in drained pimentos. Chill at least six hours or overnight.

Robin Daye ― Greensboro Alumnae Chapter Ingredients • 1 lb dried bow ties • 1 cup sliced bell pepper (1 medium) • 1 cup cucumbers (1 medium) • 1 cup halved cherry tomatoes

• • •

1 cup (4 ounces) halved black olives 1/3 cup fresh parsley or basil (optional) McCormick Salad Supreme Seasoning (to taste)

Preparation

1. Bring a large pot of salted water to a boil. Add pasta and cook until tender, 6 to 10 minutes (check the package for recommended cook time). Drain and rinse well under cold water.

2. Stir in the bell pepper, tomatoes, olives, cucumbers, and the herbs (if using). Taste for seasoning and adjust with salt and pepper as needed.

3. Serve or for the best results, cover and refrigerate at least 30 minutes

Almeria Grant ― Denbigh Alumnae Chapter Ingredients

• • • • •

1 large can pineapple tidbits (Undrained) 1 large can sliced peaches (Drained) 2 small cans mandarin oranges (Drained) 2 boxes frozen strawberries with syrup 3 bananas (cut in pieces)

• • • •

1 cup blueberries 1 lb. green grapes (Cut in half) 1 small box instant vanilla Jell-O Pudding (dry mix) 3 tbsp Tang

Preparation

1. Mix all ingredients together in a bowl 2. Refrigerate for at least one hour before serving.

Overnight is great for more flavor transition.

Robin J Rubio ― Prince William County Alumnae Chapter Ingredients • •

1 package fresh spinach (baby spinach preferably) 1-pint strawberries

DRESSING: • ½ cup sugar • ¼ cup white vinegar • ½ cup vegetable oil • 1 tbsp poppyseeds • 2 tbsp sesame seeds • 1 tsp Worcestershire sauce • 2 small green onions, finely chopped

Preparation

1. Quarter strawberries and place in large bowl with spinach 2. Mix dressing ingredients and pour onto strawberryspinach mixture (right before serving).

3. Toss to mix thoroughly.

Curley Spires-Potter ― Portsmouth Alumnae Chapter Ingredients • ½ cup chopped onion • ¼ cup chopped green pepper • 2 tbsp butter • 1 - 10 oz. can condensed tomato soup • 1 -14 oz. can Evaporated milk • 1 chicken bouillon cube, crushed • 2 cups fish fillets, cooked and flaked Preparation

1. Cook onion and green peppers in butter, 2. Add soup, evaporated milk, bouillon cube.

3. Stir in the cooked fish, heat through.

Kathleen Brown ― Newport News Alumnae Chapter Ingredients • • • • • • •

1 lb. Kielbasa, chopped ½ stick butter 1 large onion, chopped 4 cloves garlic, chopped ½ tsp Morton Nature’s Seasoning ¼ tsp black pepper 2 tsp dried parsley

• 1 can (14.5 oz.) beef broth • 1 can (14.5 oz.) chicken broth • 1 bag, 20 oz. Simply Potatoes (diced variety) • 1 cup sharp cheddar cheese, shredded • ½ cup heavy cream

Preparation

1. Sautee Kielbasa, onion, garlic,

seasonings in butter until onion is soft.

2. Add broths and potatoes. Cook to

slow boil. Reduce heat and simmer for 30 minutes or until potatoes are fork tender.

3. Blend in cheese until it melts.

4. Add cream and heat thoroughly.

Do not boil.

Serve with a topping of shredded cheese, crispy bacon or a dollop of sour cream.

Serves: 8 Prep time: 20 minutes

Janet Clayton ― Sumter Alumnae Chapter

Cook time: 40 minutes

Ingredients • • • • • • • •

1 large Vidalia onion, finely chopped • ½ cup petite -sized carrots, chopped • 1 celery stalk, chopped • 1 lb. thick cut market bacon, cooked until • crisp, crumble • ¼ cup bacon drippings to sauté onions, carrots and celery • 5 lbs. Yukon gold potatoes, peeled and cut• in 1-inch cubes 32 – 64 oz chicken broth 1-pint heavy cream

3 tbsp. all-purpose flour 1/8 lb. (1/2 stick) salted butter 1 tsp. sage or thyme Salt and pepper to taste Cheddar or sharp cheese, to serve (optional) Chives or green onions, to serve (optional) Sour cream, (optional)

Preparation

1. In a large soup pot or heavy casserole

water paste separately. Whisk in the paste for desired thickness.) Add the salt, pepper, sage (or thyme). Taste for seasoning and add more broth if soup is too thick for your liking.

cook bacon until crisp and let cool, remove to a bowl, chop or crumble into small pieces. Set aside, to add into the soup, keeping ¼ cup for garnish.

2. In the large pot use ¼ cup of the bacon

drippings, to cook onions, chopped carrots and celery for about 10 minutes, stirring often. Remove and set aside.

3. In the same large pot, boil the golden

5. When the consistency is right for you, add all ingredients (bacon bits, sautéed onions, carrots and celery to the pot.

6. Turn the temperature up to high and bring

diced potatoes stirring occasionally. Add enough broth to just cover potatoes.

Reduce heat, cover and simmer for approximately 15 to 20 minutes until potatoes are tender. Remove ¾ of the 7. potatoes and puree in a blender or food processor. Mash remaining potatoes 8. roughly with a potato masher into bits. Set aside.

4. Return to the large pot, the pureed

potatoes, add the butter and heavy cream.

Stir to combine well. (Prepare the flour and

everything to a boil, then reduce heat to a simmer and cook for 30 minutes stirring often. (Remember milk can scorch. Cook slowly so you don’t taint the soup.)

Turn off the soup and let sit.

Serve hot. Garnish with additional crumbled bacon, cheese, chives or green onions or sour cream.

Angela Speight ― New Bern Alumnae Chapter Ingredients

• • • • • •

42 oz of chicken broth 30 oz bag of hashbrowns 1 (large) can of Cream of Chicken Soup ½ onion, diced (or to taste) Creole Seasoning (to taste) 1 bar Philadelphia Cream Cheese, cubed

Preparation

1. Add the above ingredients, except the cheese, into the slow cooker/crock pot.

2. In the last hour of cooking, add the cubed cream cheese.

3. Low: 3 to 4 hours High: 6 to 7 hours

Serves: 6-8 Prep time: 10 minutes

Fawn Coleman ― Northern Virginia Alumnae Chapter

Cook time: 10 minutes

Ingredients

• • • • • • • •

15.25 oz. can whole kernel corn (no salt added) 15 oz. can diced white potatoes 14.5 oz can cut golden wax beans 14.5 oz can cut green beans (no salt added) 14.5 oz can sliced carrots 14.5 oz can zucchini with Italian style tomato sauce 14.5 oz can diced tomatoes with basil, garlic, & oregano 32 oz chicken broth

Preparation 1. Combine all ingredients in a large pot.

2. Cook on medium heat for 10 minutes.

Optional Serve with shredded cheese and a piece of cornbread.

Evette W. Langham ― Charleston (SC) Alumnae Chapter Ingredients • Pasta noodles (use the box directions for your selected number of servings) • Protein of choice (2-3 oz per serving) • ¼ - ½ cup fresh spinach, sliced (or vegetable of choice)

• ½ cup diced tomatoes • Shredded Cheese • 1- 32 oz jar Spaghetti sauce You can add any other ingredients of choice like onions, mushrooms, bell peppers, etc. Be creative

Preparation 1. Preheat the oven to 350° 2. Boil the noodles according to the box directions MINUS 2-3 minutes.

3. Prepare (cook) your protein and set it aside.

4. Combine the spaghetti sauce, pasta and tomatoes in a bowl.

5. In a separate bowl, combine your spinach (sliced or whole) with your protein.

6. Using either one large casserole dish or individual sized oven safe bowls, layer your casserole dish in the following order: noodle mixture, cheese, noodle mixture, cheese, and top with the protein mix.

7. Top with more cheese as you like. Parmesan cheese is a great topping too.

8. Bake for 20 minutes (one large casserole dish) or 12-15 minutes in a personal sized oven safe bowls.

9. Once done, let cool.

Joyce Myrick ― Summerville Alumnae Chapter Ingredients • • • • • • • •

6 Boneless skinless chicken breast ¼ cup honey mustard 2 tbsp mayonnaise 1 tbsp olive oil 3 tbsp white wine 1 tsp dried parsley 1 tsp dried oregano 1 tsp dried basil

• • • • • • • •

2 cups shredded mozzarella cheese 1 ½ cup chopped fresh spinach 1 medium red bell pepper, finely chopped 3 cloves of garlic minced ¼ tsp salt ¾ tsp pepper 1 tsp dried rosemary ¼ cup grated Parmesan cheese

Preparation 1. Cut pocket horizontally into each breast half. Place chicken in baking dish, one that is safe from refrigerator to oven.

2. Combine mustard, mayonnaise, oil, wine, parsley, oregano, and basil. Mix well. NOTE: You can double this mixture if you want more marinade for your chicken. Must have enough to cover the chicken breast.

3. Pre-heat oven 375°. Line pan with foil before you place chicken in pan. Spray foil with nonstick cooking spray.

4. Combine mozzarella cheese, spinach, bell peppers, parmesan cheese and garlic. Mix well.

Stuff 1/6 of mixture into each chicken breast pocket. Sprinkle with salt, pepper, and rosemary.

5. Pour mayonnaise mixture over stuffed breast. Cover with plastic wrap. Place in refrigerator from 30 minutes to 3 hours. The longer refrigerated, the better.

6. Remove chicken from the refrigerator, remove plastic wrap, then place in oven, marinade included. Bake for 30 minutes or until chicken runs clear.

7. Sprinkle the chicken with a light dusting of parmesan cheese to your desire and return to oven and bake for additional 5 to 10 minutes.

Joyce Myrick ― Summerville Alumnae Chapter Ingredients

• 2- 2.5 lbs. boneless lamb shoulder

• ½ tsp oregano • 1 can [19 oz] cannellini beans also known as white kidney beans • 1 can [14 oz] artichoke hearts rinsed

drained, quartered

• 1 - 14.5 oz can of diced tomatoes • 3 cups fresh spinach • 3 cups cooked orzo • 1 tsp salt • crumbled feta cheese • ½ tsp white pepper Preparation 1. Cut meat into 1 inch pieces. Place in 3.5 - 4 quart slow cooker.

2. Stir together with the meat, beans, drained tomatoes, garlic, salt, and oregano.

3. Cover and cook on low heat setting for 8-10 hours. On high you will cook from 3-4 hours.

4. Stir in drained artichokes hearts, and the spinach after cook

time elapsed. Add to the cooked meat and continue for another 7 minutes.

Robin Pennington Crawford ― Durham Alumnae Chapter Ingredients

• 1 ½ cups hot sauce

• 1 tbsp basil

•

¼ cup lemon juice

•

4 cups vegetable oil for frying

•

2 sticks butter

•

10 pounds of split chicken wings

•

4 packs Good Seasonings Italian Dressing

Preparation

1. Wash and pat dry wings.

2. In a large pan, heat oil.

3. When hot, place 12-15 wings in pan and fry for 8-10 minutes or until golden brown.

4. Remove and drain.

5. In a saucepan under low heat, melt butter, add Good Seasonings, basil and hot sauce to taste.

6. When mixture begins to bubble, add lemon juice.

7. Pour over chicken wings and enjoy

Curley Spires-Potter ― Portsmouth Alumnae Chapter Ingredients 1 small cabbage 4 linked sausages sliced across 2 onion slices chopped 4 stripes red/green peppers chopped (optional) • Garlic powder • • • •

• • • •

Greens seasoning Salt to taste Pepper to taste Vegetable broth

Preparation

1. Put sliced sausage side by side in deep heated skillet. Add a small amount of vegetable broth not quite covering sausages and cover with lid.

2. Cut up washed cabbage your usual way. Add cabbage in layers.

Sprinkle seasonings over layer. Add another layer repeating steps until all cabbage is in pot and add chopped onions.

Optional: add red/green chopped peppers if desired.

3. If all the cabbage doesn't fit, let them cook down some and then add rest of cabbage. Stir up and add more seasoning to taste.

Add a little more vegetable broth (not much).

4. Stir and cover pot and cook for 10-15 minutes until tender.

Blanche S. Wimberly ― Aiken Alumnae Chapter Ingredients •

2 lbs. carrots (sliced)

•

½ cup vegetable oil

•

1 can tomato soup

•

1 cup sugar

•

1 tsp. dry mustard

•

¾ cup cider vinegar

•

1 tsp. Worcestershire sauce

•

1 medium onion sliced thin

•

1 bell pepper sliced thin

•

Salt and pepper to taste

Preparation

1. Cook carrots until tender but firm, remove from heat and rinse under cold water; set aside

2. Combine soup, oil, vinegar, sugar, mustard, Worcestershire sauce and bring to a boil. Combine all the other vegetables with the carrots and pour liquid over the vegetables.

3. Marinate overnight in the refrigerator.

Gloria Downing ― Rocky Mount Alumnae Chapter Ingredients •

1 small to medium head of fresh green cabbage, washed and shredded •

•

1/4 cup of olive oil

•

1 cup of whole kernel corn, canned or frozen

•

1-2 medium carrots, cut up or shredded

•

1 tablespoon of sugar

•

1/2 green bell pepper, chopped

•

salt to taste

•

1/2 red bell pepper, chopped

3-4 cloves of garlic, chopped or thinly sliced

Preparation

1. Place all ingredients, except cabbage, salt and sugar in a large skillet over medium heat.

2. Heat for 2-3 minutes then add cabbage, salt and sugar.

3. Cover and cook to desired doneness, stir as needed and enjoy!

Rhonda Quash Coats ― High Point Alumnae Chapter Ingredients • • • • •

8-10 potatoes (in jackets) 1 stick of butter 1 can cream of celery soup 2- 3 tsp minced/diced onions 1.5 cups grated extra sharp cheddar cheese

• • •

½ pint sour cream 1 tsp salt ½ tsp pepper

Preparation

1. Boil 8-10 potatoes (in jackets) until done. Cool, peel and grate into a casserole dish.

2. In a saucepan heat: 1 stick of butter; 1 can cream of celery soup; 3 tsp minced onion or 2 tsp diced onion; 1.5 cups grated extra sharp cheddar cheese; ½ pint sour cream; 1 tsp salt and ½ teaspoon pepper. Mix and pour over the potatoes. Optional: top with crumbled cornflakes mixed with melted butter.

3. Bake in 350° oven for 45-60 minutes

Gloria Bennett ― Clinton Alumnae Chapter Ingredients • 6 cloves garlic sliced • 4 cups stemmed and roughly chopped swiss chard • ¼ cup water • squeeze of lemon • ½ tsp kosher salt Preparation

1. Heat garlic in a large non-stick skillet over medium-low heat until garlic begins to turn golden. Transfer to small bowl and set aside.

2. Place swiss chard, water and salt into the skillet. Raise heat to medium and cover for 7 to 10 minutes, tossing.

3. Transfer swiss chard to a colander to drain. Return swiss chard to pan and toss with garlic. Squeeze with lemon just before serving.

Patricia Lynn Richards-Spruill ― Suffolk Alumnae Chapter Ingredients • • • •

Acorn Squash Brown rice Quinoa Sharp cheddar cheese

Preparation

1. Boil Acorn Squash until tender but still firm 2. Cut each squash in half and spoon out seeds only 3. Stuff with brown rice and quinoa (already cooked) 4. Sprinkle sharp cheddar cheese on top 5. Place on baking pan 6. Bake at 350° until cheese is fully melted 7. (May vary stuffing squash with black beans and brown rice or if not vegetarian, use ground beef or turkey. May also use some tomato sauce with your stuffing ingredients)

Chonna Campbell ― Durham Alumnae Chapter Ingredients

• • • •

Brussel Sprouts • 1 tbsp of oil 2 tbsp apricot jam • Onions 1 tbsp soy sauce • Kosher salt to taste pinch of crush red pepper

Preparation

1. Preheat oven to 375°F. 2. In a medium bowl whisk 2 tbsp apricot jam, 1 tbsp soy

sauce, pinch of crush red pepper and 1 tbsp of oil. Add cut Brussels sprouts and onions and toss to coat; season with kosher salt.

3. Spray a baking sheet with non-stick spray and place Brussels sprouts in a single layer.

4. Roast 20 to 25 minutes or until fork tender.

Judy J Dees ― Goldsboro Alumnae Chapter Ingredients • • • • • •

5 cups carrots, sliced round 1 medium onion, sliced round 1 bell pepper, sliced 1 can tomato soup ½ cup sugar ¾ cup vinegar

• • • • •

½ cup salad oil 1 tsp Lea & Perrins 1 tsp prepared mustard 1 tsp salt 1 tsp black pepper

Preparation

1. Slice and cook carrots until tender-crisp. Drain.

2. Add onion and bell pepper to carrots.

3. Heat remaining ingredients together until hot.

4. Pour over all vegetables. Cool.

5. Store covered in refrigerator.

6. Wonderful on crisp lettuce as a salad.

7. May be served as an appetizer with carrots cut into 1inch rounds.

This is a great holiday favorite.

Angela Navarre ― Henrico County Alumnae Chapter Ingredients • • •

• • •

2 lbs fresh French green beans • ½ cup finely chopped onions ¼ cup California sun dried smoked-• dried tomatoes Julianne cut • chopped • 1 tsp minced garlic 3 tbsp olive oil 1/8 tsp crushed red pepper flakes •

1/8 tsp cayenne pepper or black pepper ½ tsp kosher salt ½ tsp Tony Chachere's Creole Seasoning 1 tsp Better than Bouillon vegetable base ½ cup vegetable broth

Preparation 1. Rinse beans.

2. Place in large pot of salted boiling water for 5 min until tender but maintain green color of beans.

3. Drain and place in ice cold water to stop cooking.

4. Drain and pat dry.

5. In large deep skillet, heat olive oil under moderate heat. Sauté onions, then dried tomatoes, then pepper flakes, then garlic in pan.

6. Add green beans and thoroughly coat beans with mixture.

7. Add seasonings, then broth and bouillon.

8. Stir overheat several minutes.

9. Enjoy.

Sharon Younger ― Northern Virginia Alumnae Chapter Ingredients • • • •

6 medium turnips, peeled 4 medium potatoes, peeled 1 ½ tbsp. butter, broken into pieces 1 green onion, minced

• • • •

1 tsp. black pepper salt to taste ¾ cup heavy cream chopped parsley

Preparation

1. Preheat oven to 350° 2. Slice turnips and potatoes into 1/8" rounds. Arrange in lightly oiled baking dish so they lie flat.

3. Tuck butter pieces in and around potatoes and turnips so they are evenly distributed.

4. Sprinkle with green onion.

5. Mix pepper and salt (if you use salt) with cream, then pour over potatoes and turnips.

6. Bake for approximately 45 minutes to an hour.

7. The casserole should be browned on top and tender in the center.

8. Garnish with fresh chopped parsley.

Makes eight servings.

Cynthia F. Brown ― Prince William County Alumnae Chapter Ingredients • • • • • •

8 cups of chicken broth (can use ½ broth ½ water) 1 smoked turkey neck (optional) 3 lbs collards greens (remove stems ¼ cup of olive oil 2 medium onions (chopped)

• • • •

1 tbsp garlic (chopped) ½ tsp crushed red pepper flakes salt and pepper (to your taste) 1 (14.5 oz) can Hunts Fire Roasted diced tomatoes

Preparation

1. In a large pot, bring your broth and turkey neck to a boil.

2. Add washed greens then cook until tender. Season with salt and pepper.

3. In a large frying pan, heat oil.

4. Add: onion, garlic, salt, pepper. Sautee for 5 minutes.

5. Add crushed red pepper flakes, stir for 1 minute.

6. Add diced tomatoes and cook for 5 minutes.

7. Spoon in the greens and 2-3 cups of juice.

8. Simmer until heated through for 5 minutes.

9. Ready to Serve.

Serves: 8-10 Cook time: 2 ½ hours

Janet Clayton ― Sumter Alumnae Chapter Ingredients •20 - 30 turkey necks (2” – 3” in diameter in medallions or whole thick necks. You will need 2 – 3 family packs) • 2 cups sweet onions, sliced (preferably Vidalia onions; or red onion if you like the strong flavor) • 2 cups celery, diced • 1 cup petite baby carrots • 3 quarts chicken stock (reserve 1 quart for the gravy)

• ¼ cup flour (or 2 packs turkey or brown gravy) • Soul Food Seasoning (Dollar General) • Salt and pepper to taste Gravy: Using 1 quart of broth – prepare premixed turkey or brown gravy; or make gravy from scratch using the ¼ cup of flour on the stove top.

Preparation

1. Preheat oven to 400°F. 2. In a large bowl, season the turkey necks well with Soul Food seasoning, salt and pepper to taste. Add the onions, celery and carrots. Mix these ingredients. Let sit for 15 minutes.

3. Place ingredients in a large covered rectangular roaster, Cover with heavy duty foil and close it with the roaster lid. Bake for 1 ½ hours.

4. Uncover and pour the gravy over the meat, replace the foil and finish cooking for another 1 hour (or until tender).

Voila! The meat will be falling off the bone!!!

Serve with fresh mashed creamed Yukon Gold potatoes or Grandma’s white rice.

Jacque Kendall ― Norfolk Alumnae Chapter • • • • • • • • • • •

Ingredients

3 tbsp. butter 1 small onion, chopped 1 green bell pepper, chopped 2 ribs celery, chopped Sea salt (pink Himalayan preferred) Freshly ground black pepper 4 cloves garlic, minced 1 tbsp. paprika 2 tsp. dried thyme 2 tsp. dried oregano 1 tsp. cayenne

• • • • • • • •

1 1/2 c. low-sodium chicken broth 2 bay leaves 1 (15-oz.) can whole tomatoes, crushed 2 green onions, thinly sliced, plus more for garnish 2 tsp. Worcestershire sauce Juice of 1/2 lemon 1 tbsp. vegetable oil 1 1/2 lb. shrimp, peeled and deveined

Preparation

1. In a large skillet over medium heat, melt butter. Add onion, pepper, and celery and cook until soft, 5 minutes.

2. Season with salt and pepper. Add garlic, paprika, thyme, oregano, and cayenne and cook until fragrant, 1 to 2 minutes more.

3. Add chicken broth and bay leaf and bring to a boil. Lower to a simmer and cook until reduced by about ¼, 6 to 8 minutes.

4. Add tomatoes and cook until reduced by half, about 10 minutes. Add green onions and Worcestershire sauce and cook until thickened, about 10 minutes more.

5. Season with salt and pepper to taste then turn off heat and stir in lemon juice.

6. In a separate large skillet, heat oil. Add shrimp and cook until pink and opaque, about 2 minutes per side. Season with salt and pepper, then add prepared sauce to shrimp

Garnish with green onions and serve with rice.

Jacqueline Davis Ingredients

• • • • • •

1 cup of flour 1 lb of chicken paprika 1 pk of brown gravy 1 pk of zesty Italian dressing Salt & pepper

Preparation

1. Shake all dry ingredients in a bag 2. Add protein i.e. Chicken, Pork chop...shake off access batter

3. Place in Pyrex dish, pour melted butter over chicken/pork chops

4. Cook at 400° for 30-45 minutes or until desired

Serves: 8 Prep Time: 13 minutes Bake Time: 25 minutes

Katrina Alston Joyner ― Rocky Mount Alumnae Ingredients

• • • •

1 lb ground beef 1 cup chopped onion ½ tsp salt 1 cup shredded cheddar cheese

• • •

1 cup milk ½ cup Bisquick® baking mix 2 eggs

Preparation

1. Heat oven to 400º 2. Cook ground beef and onion; drain 3. Stir in salt. Spread in greased 9” pie plate, sprinkle with cheese 4. Stir remaining ingredients with fork until blended. Pour onto plate.

5. Bake 25 minutes or until knife inserted in center comes out clean

Serves: 4 Prep time for glaze: 40 minutes Cook time: 20 minutes

E. Rochelle Jackson ― Durham Alumnae Chapter Ingredients

• 4 (60z) skinless salmon fillets

• • • • •

1/3 cup pure maple syrup 3 tbsp soy sauce (not low sodium) 2 garlic cloves, minced Ground black pepper for taste (optional) ½ cup of chopped scallions

Preparation

1. Combine scallions, maple syrup, soy sauce and garlic in a bowl. Place salmon in baking dish then drizzle soy – maple glaze on top.

2. Refrigerate the salmon for 30 minutes for best result 3. Transfer the salmon to a greased baking sheet and bake at 400°F until salmon is cooked through.

4. While the salmon bakes, pour the marinade into a small sauce pan and simmer until reduced.

5. Serve the salmon warm and drizzle with the soy-maple glaze.

6. Sprinkle additional scallions over top for garnish if you choose.

Specialty of Jai-Fanon Jackson, Head Chef at Harvest Oasis of Durham, NC

Serves: 4 Prep time: 20 minutes Cook time: 50 minutes

E. Rochelle Jackson ― Durham Alumnae Chapter Ingredients • •

• •

2 deep dish pie shells • 2 cups of chopped cooked • • chicken (dark/white meat) personal preference 2 cans of cream of chicken soup 1 cup of water or 1 cup of chicken broth (optional)

1 cup of frozen peas and carrots 1 cup of chopped frozen potatoes ¼ stalk of celery

Preparation 1.

Place oven rack in center position.

Preheat oven to 375°. Use an aluminum foil covered cookie sheet to place the pie shell/contents on for overflow. Allow the frozen pie crust to defrostSpread 1 cup of chopped chicken on the bottom of the defrosted pie shell.

2.

Use ½ cup of water or chicken broth to dilute 1 can of cream of chicken soup.

3.

Spread the cream of soup mixture with a spatula to cover the chopped chicken.

4.

Then add a cup of frozen peas and carrots.

5.

Next spread a thin layer of cream of chicken soup over the peas and carrots.

6.

Then add the frozen chopped potatoes

7.

Cut the celery into very thin slivers and spread them over the potatoes.

8.

Spread another layer of cream of chicken soup over the potatoes and celery.

9.

Use the second defrosted pie shell to cover the mixture in the first pie shell.

Make sure the edges of both pie shells are pressed together with a fork, to keep the juices in the pot pie from coming out while baking.

10.Bake up to 50 minutes until the crust is a golden brown. Remove from oven and let it cool down before serving. The inside ingredients will be extremely hot.

Cooking variation: You could use a glass baking dish to cook the Chicken pot pie in with a layer of crust on the bottom, covered by the second layer of crust.

Nina Jacobs ― Bermuda Alumnae Chapter Ingredients

• 1 lb. cooked codfish, flaked • 3 cups mashed potato • 1 egg • ½ tsp pepper • 1 tsp seasoning salt • ¼ tsp thyme leaves

• 2 tbs chopped parsley • 1 small onion, chopped or grated • Cooking oil • Flour

Preparation

1.Beat egg in a bowl. Add flaked codfish and mashed potato. Mix well.

2. Add salt, pepper, thyme onion, and parsley. Mix well.

3.Form mixture into patties Dust with flour and fry until golden brown.

Popular ways to eat: serve codfish cakes with baked beans as a side or eat fishcakes on a bun as a sandwich (toppings can include cheese, tomato, lettuce etc.)

Sharon Patterson ― Goldsboro Alumnae Chapter Ingredients

• 1 jar Prego Fresh • 1 pkg finely shredded Mushroom Spaghetti mozzarella cheese (8oz) Sauce • 1 pkg finely shredded • 4 oz cube cream cheese cheddar cheese (8oz) • 1 lb hamburger • Thin spaghetti noodles • 1 can tomato soup Preparation

1. Cook noodles. Cook and season hamburger as usual.

2. Drain hamburger and mix with cream cheese, add tomato soup.

3. Add in cooked noodles, then spaghetti sauce. Mix together and pour into 9 x 13 baking pan.

4. Sprinkle with mozzarella cheese, then cheddar. Put into preheated 350° oven until cheese meats.

(FYI: it will have an orange color instead of red)

Reater James Warren ― Duplin County Alumnae Ingredients

• • • • • • • • • • •

1 pound ground beef 1 pound of ground lamb 3 cloves chopped garlic 8 oz organic tomato sauce 2 tbsp chili powder 1 tsp ground oregano 1 tsp cumin 1 tsp salt 1 tsp coriander ¼ tsp cayenne pepper ¼ cup masa harina

• • • • • •

1 15-oz can of pinto beans. Rinse and drain.

1 15-oz can of kidney beans. Rinse and drain.

Shredded cheddar cheese for topping Chopped onions for topping Tortilla chips or crackers for serving Lime wedges for serving

Preparation

1. In a large pot, spread out the beef, lamb, 6. After 1 hour, place the masa harina in a

2.

3.

4.

5.

and garlic. Brown it without touching for small bowl. Add ½ cup water and stir about five minutes. This will give the with fork. meat more contact with the pan, and 7. Add the masa harina mixture to the chili thus, a flavorful sear. mixture. Stir well, taste, and adjust Drain the fat from the cooked beef and seasonings. lamb.

8. Add more masa paste and/or water to Add the tomato sauce, chili powder, obtain your preferred consistency. oregano, cumin, salt, coriander, and 9. Add the beans and simmer for 10 cayenne pepper. minutes.

Stir together well, cover, and reduce heat 10.Serve with shredded cheddar, chopped to low. onions, chips or crackers, and lime Simmer for 1 hour, stirring frequently. wedges.

Add ½ cup water at a time, as needed, if mixture becomes dry.

Notes: Dry beans soaked overnight may be substituted for the canned beans. The type of beans can also be substituted. Black beans and white beans are equally delicious. 6-8 Servings

Joan Gilbert ― Greenville (SC) Alumnae Chapter Ingredients • • • • • • •

2 lbs yellow squash (sliced) • 1 sweet onion (chopped) • 1 cup carrots (grated) ½ pint sour cream 1 can Campbell cream of mushroom soup 1 stick of butter/margarine 1 package of Pepperidge Farm Herbed Stuffing Mix

1 lb shrimp – cooked & chopped 1 lb lump crabmeat

Preparation

1. Sauté onions and squash in a little oil until onion is just translucent.

2. Cover and let steam for a few minutes.

3. Mix squash, onions, carrots, sour cream, and mushroom soup.

4. In a separate pan, melt butter and toss herbed stuffing.

5. Place approximately 1/3 of butter stuffing in a casserole dish and sprinkle with shrimp and crabmeat.

6. Top with a second layer of stuffing, then pour squash-mushroom-soup mixture over it.

7. Sprinkle with remaining stuffing.

8. Bake at 350°for 35 – 45 minutes or until browned and bubbly.

Sheila Littlejohn Myers ― Columbia (SC) Alumnae Chapter

Serves: 4

Ingredients Crust mixture:

•

¾ cup sugar

•

¾ cup brown sugar

•

¼ tsp salt

•

¼ cup flour

•

½ tsp vanilla

•

1 cup chopped pecans

•

2 cups mashed sweet potatoes

•

¼ cup melted butter

•

1 egg, well beaten

•

¼ cup butter

Sweet Potato mixture:

Preparation

1. Combine crust mixture in mixing bowl and put to one side.

2. Boil sweet potatoes in enough water to cover them until center is thoroughly cooked, about 30 minutes. Peel potatoes. Mash potatoes until smooth. (I like to use a food processor to ensure the potatoes are a smooth consistency.)

3. Combine sweet potato mixture ingredients in a mixing bowl in the order listed. Combine thoroughly.

4. Pour sweet potato mixture into buttered baking dish.

5. Sprinkle crust mixture evenly onto surface of sweet potato mixture.

6. Bake for 30 minutes at 350°. Allow to set for at least 30 minutes before serving.

Thomila Wilson ― Petersburg Alumnae Chapter Ingredients

• 2-3 packs of shrimp 1lb. each - add little apple cider vinegar and • old bay seasoning to taste • • 5 cans of crab meat/ or • equal amount of fresh crab meat • • 1 lb. imitation crab • • 2 chopped onions • 3 stalks of cut up celery • 3 jars of mushrooms (1 large and 2 small jars)

or equal amount of fresh mushrooms ¾ cup of seasoned breadcrumbs 2 cups of milk 2 cups of instant rice cooked and let cool Dash of hot sauce 1 cup of grated cheese

Preparation

1. Mix all ingredients together in greased baking dish 2. Sprinkle 1 cup of cheese on top of the casserole mixture 3. Bake on 370° for about 35 minutes.

Robin Crawford ― Durham Alumnae Chapter Ingredients • • • • • • • •

8 oz. macaroni, 4 tsp. salt, • 5 tbsp butter, divided • 2 cups breadcrumbs , • 1 cup grated Parmigiano Reggiano • cheese ½ medium onion, chopped 2 tbsp all purpose flour, 2 cups milk, 1 cup of heavy cream 2 cups shredded cheddar cheese, divided

2 cups shredded Gruyere cheese ½ tsp ground mustard ¼ tsp ground red pepper 1/8 tsp ground nutmeg

Preparation

1. Preheat oven to 375° F. Prepare macaroni in a 6-quart saucepan according to package directions using 3 tsp salt. Drain, set aside.

2. Melt 2 tbsp butter in a medium skillet over low heat; add breadcrumbs and Parmigiano cheese; remove from heat and set aside.

3. Cook onions in remaining 3 tbsp butter in large saucepan over medium heat for 3-4 minutes.

4. Whisk in flour; cook for 1 minute . Gradually whisk in milk, cream and salt; cook stirring constantly for 8-10 minutes until thickened.

5. Stir in 1 ½ cups cheddar cheese, Gruyere cheese and spices. Stir in pasta.

6. Pour into buttered 9x13 inch baking dish; sprinkle with 1/2 cup cheddar cheese and breadcrumbs mixture.

7. Bake 30 minutes until golden and bubbly.

Victoria Revelle ― Durham Alumnae Chapter Ingredients • 2 cups of cooked rice • 16 oz of fresh broccoli • ½ Lemon • 15 oz of cream of chicken soup • 1 whole rotisserie chicken breast Preparation

• • • • • •

2 tbsp of mayonnaise ¼ cup of breadcrumbs ⅛ cup of maple syrup 8’’ x 12’’ casserole pan 1 large mixing bowl 1 large mixing spoon

1. Chop the chicken breast into chunks 2. Mix the rice, cream of chicken soup, mayonnaise and chopped chicken breast together very well in the large bowl with the mixing spoon

3. Squeeze the ½ lemon into this mix 4. Wash the broccoli and place it in the bottom of the 8’’ x 12’’ casserole pan

5. Pour the mixture over the broccoli 6. Sprinkle the breadcrumbs on top of the mixture 7. Cover the pan with aluminum foil and place it in the oven at 350° for 30 minutes

8. Take the pan out of the oven and remove the aluminum foil 9. Drizzle the maple syrup on top of the chicken broccoli casserole 10. Let it stand for 5 minutes, then eat and enjoy!

Treva Johnson ― Gastonia Alumnae Chapter Ingredients

• • • • •

1 pkg. crescent rolls 4 or 5 chicken breast 2 cups grated cheddar cheese 1 cup milk (sweet) 1 can cream of chicken soup

Preparation

1. Boil chicken breast.

2. Lightly season with salt and pepper (additional seasoning can be added for extra flavor).

3. Tear chicken into strips.

4. Unroll crescent rolls, place strips of chicken and cheese, then roll. Place in a pan.

5. Bring soup and milk to boil and pour over chicken.

6. Put remainder of cheese on top.

7. Bake at 350°.

Candice Caldwell ― Orangeburg Alumnae Chapter Ingredients • 1 lb. of fresh raw shrimp • ½ onion • ½ bell pepper • 2 celery sticks • 1 tbsp of fresh garlic • 2/3 cups of Cajun Seasoning (1/3 to season shrimp/ 1/3 to season gravy) • 4 tbsp of garlic powder • 4 tbsp of fresh parsley

• • •

1 cup of Oil 2 tbsp of flour 1 cup of water

Grits • 4 cups of water • 1 cup of grits • Add salt to your taste

Preparation 1. Clean your shrimp and generously season them in 2 tbsp of garlic powder, 2 tbsp of fresh parsley and 1/3 cup of Cajun Seasoning, set aside.

2. In a sauce pot, begin your grits. Take 1 cup of

7. Add 1/3 cup of olive oil then carefully add 2

tablespoons to flour once oil is hot.

Continuously stir flour around the pan making a roux.

grits, rinse them thoroughly to remove excess starch. Add 4 cups of water and salt for taste, 8. Once flour begins to brown and thicken, add 1 cup of water. Wisk the mixture until all bring to a low boil. Stir or wisk occasionally to lumps are gone. avoid lumping.

3. In a frying pan, sauté' the fresh garlic and

Holy Trinity (onions, celery & bell pepper) in 1/3 cup of Olive Oil until translucent.

4. Remove veggie mixture from the pan draining them from the drippings and set aside.

5. Add 1/3 cup of olive oil to the same pan then

add the seasoned shrimp. Sauté' shrimp until they are partially pink. DO NOT FULLY COOK THE SHRIMP.

6. Remove the shrimp from the pan and set aside.

9. Add 1/3 cup of Cajun Seasoning, 2 tbsp of

garlic powder and fresh parsley to your gravy.

Taste gravy to determine if more seasoning is needed for your liking.

10.Add Holy Trinity mixture and allow the gravy to simmer on low for about 5 minutes. Add partially cooked shrimp and let simmer for an additional 5 minutes. Plate your Shrimp & Grits and enjoy.

Marlene McClerklin ― Columbia (SC) Alumnae Chapter Ingredients

• • • • • •

1 chopped bell pepper 1 medium chopped onion 2 tbsp butter 1 small can chopped mushrooms, bring to boil ¼ cup soy sauce 1 cup rice

Preparation

1. Combine bell pepper, chopped onion, 2 tbsp butter, chopped mushrooms and bring to boil.

2. Remove from heat and add ¼ cup soy sauce, stir.

3. Pour mixture over one cup raw rice in baking casserole dish.

4. Cover and bake at 350° for 30 minutes. Makes a great side dish for ham, chicken, or beef.

Tammy Warren ― Danville Alumnae Chapter Ingredients

• • • • • • • • •

5 eggs 2 cans sweet corn 2 cans cream corn 1 ¼ cup milk 1 ½ cup heavy cream 1/3 cup flour 1 tsp baking powder 1 tsp salt 1 ½ cup sugar

Preparation

1. Preheat oven to 375° 2. Butter/oil baking dish 3. Combine all ingredients in blender 4. Pour in baking dish 5. Bake 1:10 or until slightly brown

Sondra Hines-Yates ― Charlotte Alumnae Chapter Ingredients • 1 large tub cool-whip, reduced • 1 tablespoon of lemon juice calorie • 2 graham cracker pie shells • 1 large can crushed pineapples • 1 large can sweetened condensed milk Preparation 1. Thaw cool whip to room temperature (so it's easy to stir). Strain juice from pineapples.

2. In a large bowl, combine cool whip, condensed milk, lemon juice and pineapples. Stir by hand until all ingredients are mixed together.

3. Pour half of mixture into one pie shell, pour other half into second pie shell.

4. Chill/refrigerate for approximately four hours. After each pie has chilled, they are ready to eat

** Pie can be garnished with walnuts, pecans or fruit if desired (strawberries, cherries) ** Substitute 1 can of cream of coconut for sweetened condensed milk, for a dairy-free option w/a hint of tropical flavor

Kartika Gibson ― Summerville Alumnae Chapter Ingredients • • • • • • • •

2 - 8oz pkgs. of cream cheese (room temperature) 1 -16 oz. of Sour Cream 1 pkg. of mini marshmallows 1 can of chunk pineapple (not crushed) 1 can of pitted, no stem black cherries 1 small can of mandarin oranges (for garnish) 1 to 1 ½ cups of chopped pecans 1 large mixing spoon

Preparation

1. Before starting: Drain all fruit separately and set aside. (Juice can be held for a

punch of your choosing). Cut the chunk pineapples into smaller sizes. (You can use pineapple tidbits to eliminate the need for cutting if so desired). Remember, no crushed pineapples. Sift through pecans to remove any shells.

2. In a large mixing bowl, add room temperature cream cheese and sour cream. Mix

very well until smooth and silky. An electric hand-held mixer is the best for smoothing and making the mixture silky. Add the package of mini marshmallows to the mixture.

Stir in the marshmallows well. (Do not use an electric mixer). Add pecans (less or more amounts to your liking). Mix well. Add the drained pineapple in stages. (Add a little, stir in. Add a little, stir in. Continue until all pineapple has been added and stirred well). (Do not stir hard, but gently to avoid the squeezing and mashing of any excess juice from the fruit)

3. For the dark cherries, before adding into the mixture, pat them dry with a paper towel.

Add about 6 or 7 cherries to the mixture at a time. You will NOT mix the cherries, but use a big spoon to fold the cherries into the mixture. You do not want the juice from the dark cherries to "bleed" into the heavenly white mixture base. Continue this process until all cherries have been folded into the mixture.

4. Add the entire mixture to a large clear glass bowl (preferably glass for ascetics).

Garnish the top of the dish with the drained mandarin oranges. If so desired, you can also garnish the top with a few drained stem free red maraschino cherries).

Chill in refrigerator for a minimum of 8 hours. Serve cold.

Angela Speight ― New Bern Alumnae Chapter Ingredients • • • • • • •

1 loaf - Vanilla Brioche Bread (can be found at Walmart) - pull apart into medium sized chunks.

3 eggs 1 cup of sugar 1 can (8 oz) pineapples ½ cup of butter, melted ½ cup of raisins or add to taste – optional Brown sugar

Preparation

1. Preheat oven to 350° 2. In a large bowl, mix eggs, sugar, and butter -- until the sugar is dissolved. Then add the remaining ingredients (except the brown sugar).

3. Mix until the bread is well coated. Pour the mixture into a baking dish.

4. Sprinkle brown sugar on top of mixture 5. Bake for about 40 minutes.

Fitima A.Cox ― Fredericksburg Area Alumnae Chapter Ingredients

• • • • • • •

1 cup (2 sticks) butter or margarine 1/3 cup granulated sugar 2 tsp water 2 tsp vanilla 2 cup sifted all-purpose flour 1 cup chopped pecans 1 small bag of confectioner sugar

Preparation 1. Cream butter and sugar.

2. Add 2 teaspoons water and vanilla. Mix well.

3. Blend in flour and nuts. Chill 4 hours. Shape into small balls or fingers.

4. Bake on ungreased cookie sheet at 325° for 20 minutes.

5. Remove from pan. Cool slightly.

6. Roll cookies in confectioner sugar.

Makes close to 3 dozen cookies.

Fitima A.Cox ― Fredericksburg Area Alumnae Chapter Ingredients

Cake • 1½ cup sugar • 2 eggs • 2 ½ cups flour (self-rising) • 1 tsp baking soda • 1 cup buttermilk • 1 tsp vanilla • 1 ¼ cup Wesson Oil

• 1-oz bottle red food coloring Frosting • 1 box powdered sugar • 1 stick butter • 1 (8oz) pkg cream cheese • 1 cup nuts

Preparation

1. Mix oil, sugar, eggs, flour, baking soda mixture.

2. Alternate buttermilk and flour.

3. Add vanilla and food coloring.

4. Mix well and bake in 3 layers, 25 minutes at 325° Frosting: Combine ingredients and spread on all 3 layers

Joan Marie Gilbert― Greenville (SC) Alumnae Chapter Ingredients

• 6 bananas • 2 small boxes – JELLO • 1 box Nabisco Nilla Vanilla Vanilla Pudding Mix Wafers *Low Fat *Sugar-free • 1 - 8 oz. Breakstone Sour • 3 cups 1% Milk Cream - *No Fat or Low Fat • 1 - 9 oz. COOL WHIP NonDairy *LITE Topping Preparation

1. At slow speed, mix pudding mix and milk until thickened.

2. Blend in sour cream and Cool Whip Lite 3. Layer 13 X 9 casserole dish with wafers, then a layer of 3 bananas, ½ of pudding mixture. Repeat ending with pudding mix on top.

4. Refrigerate.

5.Top with Cool Whip when served.

Sharon D. Wigfall ― Charleston Alumnae Ingredients

• • • • • •

3 sticks butter, softened 3 cups sugar 5 eggs 3 cups of sifted flour ½ pint whipping cream 1 teaspoon lemon or vanilla extract

Preparation

1. Cream together 3 sticks butter, softened and 3 cups sugar.

2. Add one egg at a time (total of 5) beating after each addition.

3. Alternate adding sifted all-purpose flour (3 cups) and ½ pint whipping cream.

4. Add 1 teaspoon extract (lemon or vanilla).

5. Grease and flour tube or Bundt pan and pour in batter.

6. Place in a cold oven.

7. Bake 325° for 1 ½ - 2 hours.

Dr. Monique May ― Charlotte Alumnae Chapter Ingredients • • • • • •

2 sticks plant butter, softened 1 ½ cup cane sugar 3 ½ cups gluten-free flour 3 tsp baking powder ¼ tsp ground turmeric 1/8 teaspoon ground green cardamom

• • • • • • •

3 tbsp aquafaba* 1 tsp vanilla extract 1 teaspoon lemon extract ¼ cup fresh lemon juice 2 tbsp lemon zest ¼ tsp salt 1 ¼ cup almond milk

Preparation 1. Preheat oven to 350F. 2. Spray a nonstick 10-inch Bundt pan with nonstick spray.

3. Place butter in the bowl of a stand mixer and beat until creamy, 2-4 minutes. Add sugar and mix until well combined.

4. Sift flour, baking powder, turmeric, and cardamom.

5. Whisk aquafaba in a bowl and add to sugar and butter.

6. Add flavorings, lemon juice, lemon zest, and salt to butter and sugar.

7. Add in flour mixture alternating with milk and mix until just combined.

8. Pour or scoop cake batter into prepared Bundt pan.

9. Bake for 40-45 minutes or until an inserted toothpick comes out clean. Let cool in pan for 10-15 minutes.

10. Place a plate over the pan, then invert the pan to release the cake. Allow to cool completely before glazing with Lemon-Lime Glaze (see recipe).

11. Store cake covered at cool room temperature for 3-5 days. Keep refrigerated if room temperature is warm.

Dr. Monique May ― Charlotte Alumnae Ingredients

• • • •

1 cup organic confections sugar, sifted 1 tsp lemon zest 2 tsp lemon juice 1 tsp lime juice

Preparation

1. Whisk all ingredients in a bowl. The glaze should be pourable but not watery.

2. Add more lemon or lime juice (your preference) in small increments to reach desired consistency.

3. Pour over the cake and enjoy!

Marlene McClerklin ― Columbia (SC) Alumnae Chapter Ingredients CAKE • 1 pkg. (4 oz.) Baker’s German’s Sweet Chocolate • ½ cup boiling water • 1 cup butter or margarine • 2 cups sugar • 4 egg yolks • 1 tsp vanilla • 1 tsp salt • 1 tsp baking soda • 1 cup buttermilk

• 4 egg whites, stiffly beaten COCONUT PECAN FROSTING • 1 cup evaporated milk • 1 cup sugar • 3 egg yolks • ½ cup butter or margarine • 1 tsp vanilla • 1 ½ c Baker’s Angel Flakey coconut • 1 cup chopped peanuts

Preparation 1. Melt chocolate in boiling water, cool.

2. Cream butter and sugar until fluffy. Add egg yolks one at a time and beat after each. Add melted chocolate and vanilla. Mix well.

3. Sift together flour, salt, and soda. Add alternately with buttermilk to chocolate mixture, beating after each addition until smooth. Fold in beaten egg whites.

4. Pour into three 8 or 9 inch layer pans greased with Pam for baking.

Bake at 350° for 30 minutes. Cool. Frost top only.

Coconut-Pecan Frosting 1. Combine evaporated milk, cup sugar, egg yolks, butter or margarine and vanilla.

2. Cook and stir over medium heat until thickened (about 12 minutes).

3. Add Baker’s Angel Flakey coconut and peanuts.

4. Beat unilateral thick enough to spread. Makes 2 ½ cups.

Sheila Williamson-Branch ― Danville Alumnae Chapter Ingredients

• 2 cups of strained sweet potatoes • ¼ cup brown sugar • ¼ cup regular sugar • 1 tbsp butter • ½ tsp nutmeg • 2 tsp cinnamon

• • • • •

2 cups rich milk 2 eggs, separated 1 tsp salt ½ tsp allspice 1 deep pie shell

Preparation

1. Preheat oven to 350°.

2. Mix the strained sweet potatoes with milk, beaten egg yolks, sugar, salt, and spices, and beat until fluffy.

3. Beat the egg whites and add to the potato mixture.

4. Pour batter into pie shell and sprinkle with some

cinnamon. Bake for 45 min or until top of pie browns.

5. Serve warm.

6. Add a scoop of cool whip for a special treat while warm.

Luretta Rosier Ray ― Hampton Alumnae Chapter Ingredients • 1 can 15 oz crushed pineapples, well drained - Reserve the liquid • Cold water • 1 14-oz can Eagle Brand Sweetened Condensed Milk • 1 3-oz package instant banana cream or vanilla flavor pudding and pie filling mix • 2 cups (1-pint) whipping cream, whipped • 1 15-oz package chocolate wafers (about 40 wafers) • 4 medium bananas, sliced and dipped in lemon juice Preparation

1. To reserve pineapple liquid, add enough water to make 1 ½ cups 2. In large mixing bowl, combine sweetened condensed milk and liquid.

3. Add pudding mix, beat well and add pineapple - Chill 10 minutes.

4. Fold in whipped cream. Spoon 1 ½ cups pudding into 3 to 4 quart glass serving bowl 5. Top with 1/3 each of the wafers, bananas and pudding 6. Repeat layering twice, ending with pudding 7. Chill 4 hours or until set. Garnish as desired. Leftovers maybe refrigerated.

Blanche S. Wimberly ― Aiken Alumnae Chapter Ingredients

• • • • • •

3 sticks of butter, room temperature 1 - 8 oz. pkg cream cheese, room temperature 3 cups of sugar 6 eggs 3 cups cake flour 1 tsp vanilla

Preparation

1. Mix butter, cream cheese and sugar until

fluffy 2. Add eggs one at a time, beating well after each addition 3. Add flour and vanilla; pour batter into a greased and floured tube pan.

4. Preheat oven to 325° and bake for 1 hour and 25 minutes.

Luretta Rosier Ray ― Hampton Alumnae Chapter Ingredients

• • • • • •

1 box white cake mix ¾ cup cooking oil 3 eggs 1 small box pistachio instant pudding 1 cup Ginger Ale ½ cup chopped pecan or walnuts

Preparation

1. Combine and blend cake mix, oil and eggs 2. Add remaining ingredients, beating well 3. Pour into 13' greased and floured pan (may also use 2 layers or Bundt pan)

4. Bake 350° 40 minutes. Spread icing when cool Icing

1. Mix 2 packages dry whipped topping mix, 1 cup evaporated milk, 1 box pistachio instant pudding

2. Whip together till peaks form and enjoy!

Delphine Dennis ―― Winston-Salem Alumnae Chapter Ingredients

• 2/3 cup sugar • ¼ cup ( ½ stick) margarine, • softened • • 1 cup mashed ripe bananas • (about 2 or 3 medium) • • 1 egg • • 2 egg whites

1 2/3 cups all-purpose flour 1 tsp baking soda ½ tsp of salt (optional) ¼ tsp baking powder 1 cup chocolate chips

Preparation

1. Heat oven to 350°. Spray loaf pan with nonstick cooking spray.

2. Beat sugar and margarine in medium bowl on medium speed about 30 seconds.

3. Beat in bananas, water, egg and egg whites on low speed for 30 seconds or until well blended. Stir in remaining ingredients just until moistened. Fold in chocolate chips until combines.

4. Pour in pan top with additional handful of chocolate chips.

5. Bake 50 minutes to an hour. Store tightly wrapped in refrigerator up to 1 week. Enjoy!

Felicia Cromer ― Greenwood Alumnae Chapter Ingredients • 3 sticks of butter • 1 - 8 oz pkg cream cheese • 3 cups of sugar • 6 - large eggs • 3 cups swans down cake flower • 1 ½ teaspoon of vanilla flavor* • A pinch of salt Preparation

1. Make sure ingredients are room temperature before beginning.

2. Mix butter and cream cheese; blend in the sugar.

3. Alternate flower and eggs (add 1 cup of flour & 2 eggs mix, then another cup with 2 eggs etc.).

4. Lastly add the flavor and salt.

5. Bake in preheated oven at 310° for approximately 1 hr.

45 min - 2 hr.

Charita Mayo ― Prince William County Alumnae Chapter Ingredients • • • • •

1 (14 oz) can Eagle brand sweetened • condensed milk (not evaporated milk) 1 cup cold water • 1 (4 serving size) box instant vanilla pudding mix 2 cups (1 pint) Borden or LanO Lakes heavy whipping cream, stiffly whipped 1 (10 ¾ oz or 12 oz) prepared loaf pound cake, cut int cubes, about 6 cups (Entenmann’s or Sarah Lee pound cakes are the best ones for this dessert)

1 quart fresh strawberries, hulled and sliced Additional fresh strawberries for garnishment

Preparation

1. In a large bowl, combine sweetened condense milk and water. Add pudding mix; beat well.

2. Chill 5 minutes. Fold in stiffly whipped cream.

3. Spoon pudding mixture into a serving bowl; top with the cake cubes, strawberries. Repeat layering, ending with pudding.

4. Garnish with additional strawberries.

5. Chill. Refrigerate leftovers. Enjoy!

Belinda Dyson ― Petersburg Alumnae Chapter Ingredients

• 6 cups of seedless Watermelon cubes, frozen • 1 cup sweetened condensed milk Preparation

1. Put frozen Watermelon cubes into a blender.

Blend 4-5 minutes or until thoroughly combined and creamy.

2. Pour the mixture into a loaf pan or airtight container and freeze for at least 2 hours.

3. Enjoy!

Bernadette Whitsett-Hammond ― Charlottesville Alumnae Chapter Ingredients

• 1 9-inch graham cracker pie crust shell • 1 8-oz pkg of cream cheese • 1 8-oz container of Cool Whip

• • • •

1/3 cup of caramel syrup ¼ cup of canned milk 1 tbsp vanilla extract 1 tsp sugar (*optional)

Preparation

1. Allow the cream cheese to soften 2. Lightly moisten the graham cracker pie crust shell with water

3. Mix the cream cheese, Cool Whip, caramel syrup, canned milk, vanilla extract, and sugar until creamy and smooth

4. Pour the mixture into the pie crust shell 5. Refrigerate for approximately 2 hours before serving 6. Drizzle additional caramel syrup on the pie when preparing to serve

Sandra Mathis ― Norfolk Alumnae Chapter Ingredients • • • •

• •

3 medium peeled, baked, or boiled sweet • potatoes (if the potatoes are cold, warm • in the microwave before mashing) • ½ stick of butter (softened) • 3 eggs 2 cups of granulated sugar (Brown sugar • gives sweet potato pie a nice flavor so feel free to substitute one cup of brown sugar for one cup of granulated. Just make sure the brown sugar is packed into the cup) 1 tsp of salt 1 tbsp of vanilla extract

1 tsp of orange extract 1 tbsp of cinnamon (not heaping) 1 tbsp of nutmeg (not heaping) 2 12-oz cans of evaporated milk (be sure to shake well before pouring) 2 deep dish pie crusts (thaw for 15 minutes prior to baking and make sure there are no cracks in the pie crusts.( However, if there are cracks, just use clean fingers to smooth out the cracks so that the filling will not flow under the cracks.)

Preparation 1. Preheat oven to 375° 2. In a large metal bowl, use a potato

masher to mash the warm potatoes along with ½ stick of softened butter.

3. Using an electric mixer, whip on low to medium speed and add the three eggs.

4. Gradually add the two cups of sugar and

5. Add the salt, vanilla extract, orange extract, cinnamon, nutmeg, and milk

6. Stir by hand until all ingredients are wellblended (do not overbeat).

7. Using a one-cup measuring cup, evenly divide the mixture and pour into the two deep dish pie crusts.

beat quickly by hand into the mixture of 8. Bake for 55 minutes and remove from sweet potatoes, eggs, and butter oven to cool. (Oven temperatures vary, mixture. (Beat quickly so that the eggs but you will know that the pie is ready will not "cook" (small streaks of egg when the crust is lightly browned and the whites and egg yolks will form). filling on top is also slightly browned.)

Shameka Aponte ― Western Wake Alumnae Chapter Ingredients • 1 box of yellow cake mix • • 1 - 5.1 oz. pkg of instant vanilla pudding mix • • 1 tsp ground nutmeg • •

1 cup of unsweetened applesauce 3/4 cup Moscato 4 eggs ½ cup of powdered sugar

Preparation

1. Preheat oven to 350°F and grease & flour one 10” Bundt pan

2. Combine all ingredients and beat for 4 minutes with an electric mixer until batter is smooth. Pour batter into Bundt pan and bake for 50 minutes or until toothpick inserted in the center is clean when removed 3. Sprinkle powdered sugar on cake when removed from bundt pan Optional: Moscato glaze topping Add ¼ cup Moscato to 2 cups of powdered sugar Mix and drizzle on cake

J. Caressa Louallen, M.A. ― Columbia (SC) Alumnae Chapter Ingredients

• • • • •

6 -7 medium sweet potatoes • 1 ½ tsp ground cinnamon 2 ½ cups of sugar • Pinch of ground nutmeg 4 eggs 1 tbsp of lemon extract 2 sticks of Blue Bonnet margarine

Preparation

1. Peel and wash potatoes, in a large pot 2. Add water to cover potatoes 3. Boil until soft, drain and add all ingredients 4. Blend until mixed well 5. Brown frozen pie crust prior to adding filling (350 °) 6. Add filling to browned crust and bake (350°) until top is browned.

Queenie Louallen (my dear Mother) prepared these pies for many of our family and church fellowships.

Valdivia Hall ― Lynchburg Alumnae Chapter Ingredients CAKE • 1 box of lemon cake mix • ¾ cup orange juice • 1 - 3oz box lime Jello • 4 eggs • 1 cup of oil (you may use applesauce instead of oil) ICING

• • • •

1 box powdered sugar 1 8oz pkg of cream cheese 1 stick butter (room temperature) 3 tbsp lime juice

Preparation

1. Bake approximately 35 minutes at 350° 2. Grease 9x13 cake pan or 8-inch round cake pans.

3. In a large mixing bowl, add cake mix and gelatin.

4. Add 1 cup of oil and ¾ orange juice and beat on low.

5. Add eggs, one at a time, beating after each addition.

Icing

1. Beat stick of margarine and 8 oz cream cheese until smooth, add confectioners' sugar with a mixer on low.

2. Add lime juice. Mix until smooth.

Eleanor L. Grasty ― Henrico County Alumnae Chapter Ingredients • • • • • • • • •

1 ½ cups sugar ½ cup butter, melted 3 tbsp all purpose flour 1 tbsp loosely packed lemon zest 3 large eggs 3 tbsp fresh lemon juice 1 cup buttermilk 1 tsp vanilla extract Perfect Pastry Crust (Purchase in supermarket)

Preparation

1.Preheat oven to 350°.

2. Whisk together first 2 ingredients in a large bowl.

3. Whisk eggs and next 5 ingredients into flour

mixture; pour into pastry crust.

4.Bake at 350° for 35 to 45 minutes, or until almost set, shielding edges with aluminum foil after 15 minutes.

5. When done, transfer to a wire rack and cool 1 hour.

Sherri Peters ― Union County Alumnae Chapter Ingredients • ½ cup butter or margarine, softened • ½ cup shortening • 1 cup confectioners' sugar • 1 egg • 1 ½ tsp almond extract

• • •

1 tsp vanilla 2 ½ cups Gold Medal flour* ½ tsp red food coloring

Preparation

1. Heat oven to 375° 2. Mix thoroughly butter, shortening, confectioners' sugar, egg and

flavorings. Blend in flour and salt. Divide dough in half; blend red food color in one half.

3. Shape 1 teaspoon dough from each half into 4-inch rope. For smooth,

even ropes, roll them back and forth on lightly floured board. Place ropes side by side; press together lightly and twist.

4. Complete cookies one at a time. Place on ungreased baking sheet; curve top of cookie down to form handle of cane.

5. Bake about 9 minutes or until set and very light brown. If you wish, mix ½ cup crushed peppermint candy and ½ cup granulated sugar.

6. Immediately sprinkle cookies with candy mixture; remove from baking

sheet. Makes about 4 dozen cookies. *If using self-rising flour, omit salt.

Sherri Peters ― Union County Alumnae Chapter Ingredients

• 1 cup raisins • 4 oz dark or amber rum • 1 cup sugar • 6 egg yolks

• 2 cups heavy whipping cream • 2 cups whole milk • 1 tbsp pure vanilla extract

Preparation 1. Soak raisins in the rum overnight (or longer)

2.

3.

4.

5.

spoon. Do not boil or mixture may curdle. in an airtight container or glass jar so that it can be shaken every now and then to ensure 6. Remove from heat and stir in the vanilla extract. Chill the custard very well for several the raisins are evenly soaked. hours or overnight. I chill it overnight while Combine the milk and cream in a saucepan the raisins soak in the rum. on top of the stove over medium heat to scalding but not boiling.

7. When completely chilled, stir the custard well and pour into your ice cream maker. Process In a medium sized another saucepan whisk for 20- 30 minutes until the ice cream together the egg yolks and sugar very well for becomes as thick as possible. about 3 minutes until the mixture is pale and 8. Transfer the ice cream quickly to a chilled fluffy. metal or glass bowl and very quickly fold in Whisking constantly, add about a cup of the the soaked raisins and any rum that has not scaled milk to the egg yolk mixture. This been absorbed by them. tempers the egg yolks so that they do not cook and scramble. Whisk in about another 9. Place in an airtight container and freeze in the coldest part of your refrigerator freezer or cup and make sure it is well blended with the deep freezer for several hours or preferably egg yolk mixture. Finally add the remaining overnight before serving. scaled milk and cream and make sure it is well blended in.

10.I like to fold the ice cream at least a couple of times every couple of hours to make sure Place the saucepan over medium heat and all of the raisins do not settle to the bottom stir constantly but slowly for about 5 minutes of the container and to make sure they get until the mixture slightly thickens. At this evenly distributed throughout the ice cream. point you should be able to dip the wooden spoon in the custard and draw a distinct line with your finger on the back of the wooden

Jacqueline Estes ― Charlottesville Alumnae Chapter Ingredients

Sliced apples - as many as

•

Cinnamon

you like.

•

Pie Crust

•

Butter (1 stick)

•

Flour (1 tbsp)

•

Sugar (1 - 2 cups)

•

Water (Just a little)

•

Preparation

1. If making a 9 x 11 baking dish for Apple Delight, use 1 stick of butter cut into squares and placed over apples.

2. Lay crust flat and place sliced apples on crust.

3. Sprinkle sugar, cinnamon, a little flour & water over apples.

4. Fold pie crust over to make a roll and pinch edges.

5. Sprinkle a little sugar over the roll and bake (350 °) for about one hour.

Sharon Patterson ― Goldsboro Alumnae Chapter Ingredients

• ¼ cup powdered sugar • 1 box Betty "Crocker "Butter Pecan" Cake Mix • ¾ cup oil • 1 can Betty Crocker " Coconut Pecan" frosting

• • • •

¼ cup chopped pecans ¼ cup chopped pecans 4 eggs 1 cup water

Preparation

1. Grease a Bundt or pound cake pan.

2. Sprinkle with ¼ cup of powdered sugar.

3. Sprinkle ¼ cup chopped pecans in the bottom of the pan 4. Combine cake mix, eggs, oil and water and beat for 2 minutes.

5. Add can of icing and ¼ cup chopped pecans to the mixture and beat well. Pour of top of cake and bake at 350° for 55 minutes.

(I reserve a small amount of the icing to use for glaze after cake is taken out of Bundt pan)

Tiffany Jones ― Richland County Alumnae Chapter Ingredients

• 1 cup fresh half cut strawberries • 1 cup fresh blueberries • 2 tbsp sugar • 1 cup heavy whipping cream • 3 tbsp sugar

• • • • •

3 tbsp mascarpone cheese 1 fresh whole orange Angel food cake shells Honey Shaved almonds

Preparation

1. Place 1 cup of half cut strawberries and 1 cup of blueberries in a bowl. Add

2 tbsp sugar to the fruit and mix to coat. Place fruit in fridge for at least one hour.

2. For the whip cream, put a metal mixing bowl and whisk in the freezer for

about 15 minutes. Take bowl and whisk out of freezer. Add 1 cup of heavy whipping cream, 3 tbsp sugar, and 3 tbsp of mascarpone cheese to the metal bowl and whisk until cream reaches a stiff consistency. Add juice and zest of one orange to the cream and whisk thoroughly. Cream should still be stiff (not runny). Place cream in fridge until ready to use.

3. Line up dessert shells on serving dish, place approximately 1/4 cup of

mixed berries on top of each shell and drizzle honey on the fruit. Top fruit with 2 tbsp whipped cream and garnish with sliced almonds.

Can make six desserts.

Armelia Jane James ― Lynchburg Alumnae Chapter Ingredients Mix together in Bowl 1 • ½ cup shortening • ¾ cup sugar • 1 egg Mix together in Bowl 2 • 1 ¼ cup plus 2 tbsp sifted flour • 1 tsp cream of tartar • ½ tsp baking soda • 1/8 tsp salt

Mix the ingredients from Bowl 1 and Bowl 2 together Mix together in Bowl 3 • 2 tbsp sugar • 2 tsp cinnamon

Preparation

1. Form dough into 1” balls.

2. Roll into cinnamon and sugar mixture.

3. Place on a cookie sheet.

4. Bake at 375° for 8 to 10 minutes

Armelia Jane James ― Lynchburg Alumnae Chapter Ingredients • 1 (14 ounce) can sweetened • 1 (8 oz) container frozen Cool condensed milk Whip, thawed, divided.

• 1 (5 ounce) package INSTANT • 4 bananas, sliced vanilla pudding mix • vanilla wafer cookies • 3 cups cold milk • 1 tsp vanilla extract Preparation 1. In a large bowl, with a hand mixer, beat cream cheese until smooth 2. Slowly beat in sweetened condensed milk until entire can has been mixed.

3. Add instant pudding powder and mix until smooth.

4. Slowly add milk ½ cup at a time until all milk has been added.

5. Now add vanilla extract and blend.

6. In a separate bowl, blend half tub of cool whip until smooth. Set other half aside.

7. Add 1 cup of pudding mixture into cool whip and mix well.

8. Pour cool whip mixture into pudding mixture and blend - this will help prevent chunks.

9. In a trifle dish or casserole dish, layer vanilla cookies, sliced bananas and pudding.

10. Repeat layer one or two more times, depending on your dish. Top with remaining cool whip.

11.Chill in fridge for 2 hours to overnight to allow pudding to thicken up and set.

12. Serve chilled.

Joyce Staples ― Martinsville Alumnae Chapter Ingredients CAKE as 7-Up GLAZE • 3 cups white sugar • 1 and ½ cups softened • 1 cup sifted confectioner's butter (3 sticks) sugar • 5 large eggs • ¼ cup milk • 3 cups all-purpose flour • ½ tsp vanilla extract • 2 tbsp lemon extract • 1 cup lemon-lime carbonated beverage, such Preparation

1. Preheat oven to 325° Grease a fluted pan.

2. Beat sugar and butter together. Add eggs, one at a time. Add

flour, 1 cup at a time. Stir in lemon extract. Mix 7-Up into batter.

Pour in fluted pan.

3. Bake in preheated oven for about 1 hour 15 minutes. Remove from oven.

4. Beat confectioner's sugar, milk, and vanilla extract in a bowl, using electric mixer. Pour glaze over warm cake.

Cynthia F. Brown ― Prince William County Alumnae Chapter Ingredients

• 1 14oz Can Sweetened Condensed Milk (Eagle Brand) • 1 ½ cups Cold Water • 1 pkg. Instant French Vanilla Pudding Mix

• • • •

2 cups Whipping Cream 36 Vanilla Wafer 3 Bananas (sliced) Strawberries (small container) (sliced)

.

Preparation

1. In a large bowl, combine sweetened condensed milk and water. Add pudding mix; beat well. Chill pudding for 5 minutes.

2. Put empty bowl in freeze for 5 minutes before you put cream in it to whip. Whip the whipping cream. Fold in whipped cream into pudding mixture.

3. Spoon 1 cup of pudding mixture into 2 ½ quart serving bowl.

4. Top with one-third wafer, strawberry, banana, and pudding.

Repeat layering, ending with pudding. Garnish top with strawberries. Cover and chill

Joyce Staples ― Martinsville Alumnae Chapter Ingredients CAKE • 1 box yellow cake mix • 1 box instant coconut cream pudding • ½ cup oil • 4 eggs • 1 bottle (10 oz) Mountain Dew

FROSTING • 1 cup sugar • 4 tbsp corn starch • 1 large can crushed pineapple (with juice). I drain some of the juice.

• 1 stick butter • Flaked coconut

Preparation

1. Preheat oven to 350°and prepare three cake pans or a 9 X 13 pan.

2. Mix all cake ingredients and pour into pans.

3. Bake for 30 minutes.

4. Make the frosting. Mix sugar and corn starch. Add crushed pineapple, butter, and coconut.

5. Cook in a saucepan over medium heat until thick, stirring constantly. Do not allow it to burn.

6. Let cool before frosting the cake, but don't let it get cold before frosting.

Vivian Bryant ― New Bern Alumnae Chapter Ingredients • • • • •

1 ¾ cups (8 3/4 oz) All purpose flour 1 tsp baking powder ¾ tsp salt 3 large eggs 1 ¼ cups (8 3/4 oz) plus 2 tbsp sugar

• • •

1 tsp lemon flavor and grated zest of one lemon ¾ cup extra-virgin olive oil (highquality extra-virgin oil) ¾ cup milk

Preparation

1. Adjust oven rack to middle position and heat oven to 350°. Spray with

vegetable oil or grease a 9-inch springform pan.

2. In separate bowl whisk flour, baking powder, and salt together. Using stand mixer fitted with whisk attachment, whip eggs on medium speed until foamy, about 1 minute.

3. Add 1¼ cups sugar and lemon flavor and zest, increase speed to high,

and whip until mixture is fluffy and pale yellow, about 3 minutes. Reduce speed to medium and, with mixer running, slowly pour in oil. Mix until oil is fully incorporated, about 1 minute.

4. Add half of flour mixture and mix on low speed until incorporated, about 1 minute, scraping down bowl as needed. Add milk and mix until combined, about 30 seconds. Add remaining flour mixture and mix until just incorporated, about 1 minute, scraping down bowl as needed.

5. Transfer batter to prepared pan; sprinkle remaining 2 tablespoons sugar over entire surface. Bake until cake is deep golden brown, and toothpick inserted in center comes out with few crumbs attached, 35 to 40 minutes. Transfer pan to wire rack and let cool for at least 15 minutes.

Open spring to remove side of pan and let cake cool completely, approximately 1 ½ hours. Cut into wedges and serve.

Reater James Warren ― Duplin County Alumnae Ingredients • 12 sticks ( ½ pound) butter, plus• more for pan • • ½ cup vegetable shortening • 3 cups sugar • • 5 eggs • •

3 cups all-purpose flour, plus a little more for the pan ½ tsp baking powder ½ tsp fine salt 1 cup milk 1 tsp pure vanilla extract

Preparation

1. Preheat oven to 350°F. Grease and flour a tube pan.

2. With a mixer, cream butter and shortening together in a large bowl. Add the sugar a little at a time.

3. Add the eggs, one at a time, beating after each addition.

4. In another bowl, sift dry ingredients together. Add to mixer alternately with milk, starting with the flour and ending with the flour.

5. Mix in vanilla.

6. Pour into a greased and floured tube pan. Tap the cake pan several times on the counter to eliminate air bubbles from the batter.

7. Bake for 1 to 1 ½ hours, until the cake is golden brown and a toothpick inserted into the center of the cake comes out clean.

8. Cool for 10 minutes.

A. Regina Leftwich ― Richmond Alumnae Chapter Ingredients • 3 overripe bananas, mashed • 1 ½ cups flour • 1 tsp baking soda • ½ cup chopped pecans.

• ½ cup of Duke's Mayonnaise • 1 tsp PENZEY'S Baking Spice, • ½ tsp salt divided • 1 egg • ¾ cup sugar Preparation

1. Preheat oven to 350°. Grease a loaf pan 2. In a large bowl mix together bananas, Duke's & egg. Set aside 3. In another bowl mix flour, sugar, baking soda, salt, ½ tsp Baking Spice & pecans.

4. Be sure to cover the pecans thoroughly with flour mixture to prevent settling at the bottom of the pan.

5. Add flour mixture to set mixture & stir just until combined.

6. NOTE: Mixture will be very thick. Do Not Overmix 7. Pour into greased pan & sprinkle remainder Baking Spice on the top.

8. Bake 60-70 minutes OR until a toothpick comes out clean.

9. Allow to cool at least 10 minutes & remove from pan

Gloria Heatley ― Orangeburg Alumnae Chapter Ingredients

• 2 sticks of margarine (I • recommend 1 stick of butter • and 1 stick of margarine.)

• ¼ cup powdered sugar (Confectioners’ Sugar) • 1 tsp vanilla or ½ tsp of vanilla sugar

1 ½ cups flour 1 cup chopped nuts, add extra for added crunch (I prefer pecans.)

Preparation

1. Cream margarine/butter; mix in sugar and vanilla then flour and nuts.

2. Form 1 ½ -inch cookies with fingers and bake 20-25 minutes in a 350°oven, or until edges are brown.

3. Cool and roll in powdered sugar (dredge them again for an extra layer of sugar if desired.)

4. Note: Dough should be like tacky play-do but if too sticky add a tablespoon of flour until easier to handle. Better than Wedding Cookies

Coralisa Matthews ― Fort Bragg Area Alumnae Chapter Ingredients • 3 cups sifted cake flour • 6 eggs (room temp) • 3 cups of sugar • 3 sticks of butter (room temp soft)

• • •

8 oz cream cheese (room temp soft) 2 tsp frozen orange juice (room temp) 2 tsp vanilla

Preparation

1. Mix butter & sugar until whipped 2. Add Cream Cheese (mix well) 3. Add 1 egg at a time (mix well) 4. Add flour 1 cup at a time mix 5. Add vanilla 6. Add orange juice 7. Note: Heat Oven to 300* 8. Spray cake pan with baking spray, pour in mixture, place into oven 1 hour 15 minutes to 1 hour 30 minutes

9. Test for cake readiness by inserting a toothpick into cake. If it comes out clean it is ready.

10. Let cool 1 ½ before serving. 25 Servings

Sandra Mathis ― Norfolk Alumnae Chapter Ingredients • A large mixing bowl • 13x7-inch casserole dish • 2 boxes of Jiffy Corn Muffin Mix • 2 large eggs • 1 can creamed corn (14.75 oz.)

Preparation

• 1 -2 tbsp of olive oil or Crisco Oil • 2 tsp of sugar • Butter Crisco Spray or melted butter

1. Preheat oven to 400° 2. Generously spray the casserole dish with the Butter Crisco Spray or coat sides and bottom with melted butter.

3. Combine the corn muffin mix, eggs, creamed corn, oil and sugar.

4. Stir gently until well combined, but do not overmix by beating it.

5. Pour the mixture into the casserole dish and place it in a well-heated oven.

6. Bake for about 30 minutes or until the sides pull away from the dish or a knife inserted in the middle comes out clean. (Ovens vary so watch carefully).

7. If browning is necessary, use a light broil but be careful that the corny cornbread does not burn or scorch.

Dominique Gear ― Raleigh Alumnae Chapter Ingredients • Avocado • Flour • Water or plant-based milk • Panko Breadcrumbs • Cornstarch • Seasonings of your choice • Oil for frying

• Canned chipotle peppers • Plant based mayo or sour cream • Lime juice • Cilantro • Tortillas • Taco toppings

Preparation 1. Start by making a wet and dry batter to dip the avocado

2. Wet Batter- Mix flour, water or a plant-based milk (I used unsweetened almond milk) and salt and pepper

3. Dry Batter- Mix Panko breadcrumbs, cornstarch and seasoning of your choice 4. Get your oil hot and ready to fry the avocado. Dip each slice of avocado in the wet then dry batter, straight into the oil. Until golden brown on both sides. Set fried avocados on a paper towel lined plate to drain the excess oil.

5. To make the chipotle lime crema, mix together your plant-based mayo or sour

cream, lime juice, chopped cilantro, seasoning and the liquid of the can chipotle peppers (If you like super spicy blend an actual pepper and add it to your mixture)

6. To assemble your tacos, heat up your tortillas and get all your toppings ready (I used butter lettuce, roasted corn, raw red onions, chopped cilantro and the golden fried avocados).

Joyce Ward ― Fairfax County (VA) Alumnae Chapter Ingredients • 12 large shrimp (remove tails) • 1 lime (halved) • 1 ear of corn (cut into kernels) • 1/8 mayo • 1 tbsp spice blend • 4 oz sweet peppers (small • 1 tbsp sliced pickled jalapeño dice) • 1 small red onion (small dice) pepper (chopped) • 4 tortillas • 1 peach (small dice) • 1 small red cabbage (thinly sliced) Preparation 1. SLAW: Combine sliced cabbage, mayo, juice of 1/2 lime, and jalapeño peppers to taste

2. SALSA: Lightly grill in scant olive oil the corn, sweet peppers,

onion, peach. Place in a bowl and top with juice of 1/2 lime and season with salt and pepper to taste.

3. SHRIMP: Grill in scant olive oil, adding the spice blend and salt and pepper to taste.

4. TORTILLAS: Grill.

5. ASSEMBLE: Fill tacos with shrimp and top with salsa and slaw.

Enjoy!

Evette W. Langham ― Charleston Alumnae Chapter Ingredients • 1 to 2 de-seeded Jalapeño peppers (if you like it hot /spicy, include the seeds.)

• 2 garlic cloves • ½ small red onion • 1 handful fresh cilantro • 4 medium Roma tomatoes • 1 bouillon cube or 1 tsp granulated bouillon (flavor of choice) Preparation

• Salt and pepper to taste • 1 tsp Fiesta party mix (or to taste) • 2 tbsp lime juice • (Note: Fiesta Party Mix consists of onion, salt, crushed red pepper, paprika, garlic, parsley, sugar and other spices.)

1. Place all ingredients in a food processor.

2. Pulse until all ingredients are combined.

3. Enjoy preparation steps

Charity Moore ― Xi Beta Ingredients

• 1 cup of yellow mustard • • 4 tbsp of honey • 1 tsp Worcestershire • sauce • • ¼ cup light brown sugar

¼ cup Apple cider vinegar ¼ tsp cayenne pepper ½ tsp ground pepper

Preparation

1. In a saucepan, over medium heat, bring all the ingredients to a boil.

2. After it starts boiling, take it down to a simmer and simmer for 5 minutes, stirring occasionally.

3. Let it cool, serve, and enjoy!

Regional Co-Chair, Theresa Baker, Chesapeake-VA Beach Alumnae Regional Co-Chair Miranda Monroe, Fayetteville Alumnae

South Atlantic Region Regional Membership Services

Sisterhood Subcommittee Chair, Arvis Bridges-Epps, Durham Alumnae Felise Bond, Newport News Alumnae Caley Bright, Iota Chi (USC) Belinda Dyson, Petersburg Alumnae Coretta Hooks, Sumter Alumnae Latisha Huckaby, Charlotte Alumnae Angela Knox, Raleigh Alumnae Crystal Tart, Richland County Alumnae