Main Dish

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.

Janet Clayton ― Sumter Alumnae Chapter

Serves: 8-10 Cook time: 2 ½ hours

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

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

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

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

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

E. Rochelle Jackson ― Durham Alumnae Chapter

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

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.

E. Rochelle Jackson ― Durham Alumnae Chapter

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

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.

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

Mushroom Spaghetti

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

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.

Reater James Warren ― Duplin County Alumnae

• 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

Ingredients • 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, and garlic. Brown it without touching for about five minutes. This will give the meat more contact with the pan, and thus, a flavorful sear. 2. Drain the fat from the cooked beef and lamb. 3. Add the tomato sauce, chili powder, oregano, cumin, salt, coriander, and cayenne pepper. 4. Stir together well, cover, and reduce heat to low. 5. Simmer for 1 hour, stirring frequently.

Add ½ cup water at a time, as needed, if mixture becomes dry. 6. After 1 hour, place the masa harina in a small bowl. Add ½ cup water and stir with fork. 7. Add the masa harina mixture to the chili mixture. Stir well, taste, and adjust seasonings. 8. Add more masa paste and/or water to obtain your preferred consistency. 9. Add the beans and simmer for 10 minutes. 10.Serve with shredded cheddar, chopped onions, chips or crackers, and lime wedges.

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

Ingredients

Crust mixture:

• ¾ cup brown sugar • ¼ cup flour • 1 cup chopped pecans • ¼ cup melted butter Serves: 4

• ¾ cup sugar

• ¼ tsp salt • ½ tsp vanilla • 2 cups mashed sweet potatoes • 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.

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 • 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

Preparation

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