Easy Tasty Soul Food

Easy Tasty Soul Food Easy Tasty Soul Food

My Momma's been fighting cancer since last Thanksgiving. She always throws a huge Thanksgiving dinner on Friday for all ...
05/01/2025

My Momma's been fighting cancer since last Thanksgiving. She always throws a huge Thanksgiving dinner on Friday for all her friends, family, and anybody who maybe doesn't have people to spend it with.
I volunteered to take over the cooking this year as long as she made sure to be my taste tester. Cause she's an incredible cook, and a tough act to follow. This was my first full Thanksgiving meal Ive ever done, but according to the tough critics, I pulled it off well!!
Only picture I took was of the gorgeous bird fresh outta the oven, and it tasted as good as it looked! (Thank goodness!)
Hope everybody had a wonderful holiday and your leftovers get even more delicious!

We had a glass jar of Bob White on our table everyday in that little modest house that’s been gone now almost 50 years. ...
05/01/2025

We had a glass jar of Bob White on our table everyday in that little modest house that’s been gone now almost 50 years.
Warm Homemade pillowy biscuits that mama rolled perfectly in her hard working hands, were sat on the table at breakfast. Mama never rolled out and cut biscuits mama had mastered the art of biscuit making without all that fuss. The white corn “ surp” was a real treat. Truthfully , I was never much of a gravy eater , but a big fan of syrup and biscuits.
The heavy glass Bob White jar was sticky from the little hands that sat around the table eating and sometimes a little “ surp” that had dripped down the glass jar was visibly seen.
Donuts, cinnamon rolls growing up were rarely offered in our little house that sat close to the dirt road. A dirt road where big loud Mack trucks in the Applachia mountains of eastern KY hurriedly made their way to the strip mines to be filled with coal. Sometimes, if we were on the porch the driver would blow their horn and make my heart happy. Many of the trucks had names over the cab and I loved reading the names .
The delicious thick white syrup also made a sweet addition to peanut butter sandwiches. Being on a tight budget the off brand names were certainly made better by this goodness, JFG was popular in our house. Peanut Butter and syrup spread on soft white “ light bread” (what we called loaf sandwich bread) satisfied a hungry tummy many days. I’m not sure why bread was given that name that’s what mama and daddy called it so the name stood.
I’ve moved from house to house since those days back home. Often thinking I needed something larger a bit nicer.
Truth is the little small house, with worn faded linoleum rugs, a well to draw water, a big porch to welcome neighbors will always be my first love.©️

My dressing was made this past Saturday and was frozen. The large pan will be for Thanksgiving Day, a small one goes fro...
05/01/2025

My dressing was made this past Saturday and was frozen. The large pan will be for Thanksgiving Day, a small one goes frozen with us on our Christmas holiday, and the others I give away to those unable to make it. It’s the way momma did it so I will too.

Enjoying a vegetable plate today. Cooked a pot of white beans, stewed potatoes with onions and fresh collard greens and...
05/01/2025

Enjoying a vegetable plate today. Cooked a pot of white beans, stewed potatoes with onions and fresh collard greens and a cast-iron pan of cornbread.That’s what’s for dinner tonight😋

Grilled pork chops, young potatoes (boiled, then fried in butter), home canned green beans and cornbread
05/01/2025

Grilled pork chops, young potatoes (boiled, then fried in butter), home canned green beans and cornbread

My 85 yr old husband loves to fish and fry fish. So here is his results !
05/01/2025

My 85 yr old husband loves to fish and fry fish. So here is his results !

Well I haven't still been feeling myself! Drs., test & more test. Medicine Ugh. Haven't been cooking like I want too. Ju...
05/01/2025

Well I haven't still been feeling myself! Drs., test & more test. Medicine Ugh. Haven't been cooking like I want too. Just no energy, but I've been craving Shake & Bake Porkchops so much. So I finally got the stuff & did it. Boneless Shake & Bake Porkchops, Bob Evans Mashed Potatoes,( I just tried them a month ago or so, love them) Heinz Home style Gravy, frozen Corn,added butter & Fresh Baked Italian Bread!! It may not be Homemade, It was the Bestest & Only Cooked Dinner I've had in awhile!! 🥰 Now I'm ready for bed!! 🙏Good Night Everyone!!!

Salmon patties, soup beans, cornbread, mustard greens and fried potatoes
04/30/2025

Salmon patties, soup beans, cornbread, mustard greens and fried potatoes

Since I’ve been home convalescing from my surgery, my wife had been cooking for me. But she’s taking care of her mother ...
04/30/2025

Since I’ve been home convalescing from my surgery, my wife had been cooking for me. But she’s taking care of her mother today, so I must feed myself!
I found this nice fresh juicy homegrown tomato that we’d been given and it made the best mater sandwich I’ve ever had! Some Dukes, black pepper and pure heaven between two slices of bread! Topped it off with some pickles and a glass of sugar free lemonade! Yum- Yum! Good eating!😋😋😋🙂👍🏻❤️

Went to the local farmer market to get apples that were on sale for 50 cents a pound. Living where apple do not grow hap...
04/30/2025

Went to the local farmer market to get apples that were on sale for 50 cents a pound. Living where apple do not grow happily. It is a joy to find them on sale. As I was headed out I seen a cart full of bags of very large, very ripe Fugi apples for .50 cents a bag so I also grabber three bags about 15 lbs. So making Apple Sauce, Apple Butter and some apple scrap jelly... I still have about 12 lbs of the honey crisp that I originally went to buy, but that will be tomorrows project. I will Can them as Sliced Apples and make Apple Cider Vinegar out of the peels and cores.
Out of the Fugi I got 7 pints Apple sauce, 10 - 1/2 cup jars Apple Sauce for lunches. out of the cores and peels I got 6 jars apple scrap jelly and 8 jars apple butter. I used to throw the scraps in the compost... but now I only toss in about 2 cups of the mash that is left after I run the scraps thru the food mill.
I call this no waste caning.
Apple Scrap jelly
Ingredients:
Apple peels and cores from about 20 apples
6 cups of water
6 TBSP classic pectin
9 cups of white sugar
Cheesecloth
Directions
Peel the apples. Prepare your canner, lids, and jars.
Cook the peels and cores in 6 cups of water until soft (30-45 minutes).
Place cheesecloth inside of a strainer. Pour the apple parts and water into the cheesecloth and allow them to drain. Don’t squeeze out the excess liquid or your jelly will be cloudy!
Add water to the liquid, as needed, to obtain a total of 7 cups. Put the 7 cups of liquid back into your clean pot. Add classic pectin and bring to a rapid boil.
Add sugar, stir, and boil hard for 1 minute. You’ll know it’s ready when the jelly starts to bubble up the pot. Remove the pot from the heat.
Ladle the hot jelly into hot, sterilized jars, remove bubbles and check head space (1/4 inch), tighten lids to finger-tip tight, and process for 5 minutes in a water-bath. After 5 minutes, turn off the burner and remove the lid. Allow the hot jelly to rest for 5 minutes in the water. Remove the jars, allow them to cool, then check that they sealed properly. Label and store

My grandmother (Mom's mom) was from Hazard, Kentucky and my Mom remembers her fixing some Appalachian recipes when they ...
04/30/2025

My grandmother (Mom's mom) was from Hazard, Kentucky and my Mom remembers her fixing some Appalachian recipes when they were growing up in Norfolk, Virginia. I'm trying to keep our Appalachian heritage alive by fixing some of her recipes and other Appalachian recipes. I live in Israel now, which has its own traditional foods and culinary wonders, but I'm doing a lot of mountain cooking. Here is some cornbread I baked a few days ago in the cast iron skillet I bought in Asheville, North Carolina before I moved. I can't find white cornmeal here, so I used masa that I bought from a Mexican restaurant in Jerusalem. Turned out just fine!

These cookies are about the only thing my dad wants for Christmas. Filled raisin cookies. It’s a very old recipe from ...
04/30/2025

These cookies are about the only thing my dad wants for Christmas. Filled raisin cookies. It’s a very old recipe from his Mom and I believe probably from at least his grandmother. It’s a recipe that reads, heaping teaspoons of baking powder and enough flour to roll. They have raisins, sugar, orange zest, and pecans for the filling. They are frozen and portioned out to make them last the whole year! They take a while to make all these mini “pies”. It is a labor of love for my Dad for sure, and I’m privileged to do it for him! This is the best I can narrow down the recipe from trial and error over the years!
FILLED RAISIN COOKIES
CREAM:
2 cups sugar
1 cup Crisco shortening
4 eggs
2 teaspoons salt
1 Tablespoon Vanilla
1 cup milk
SIFT:
3 rounded teas. baking powder
Approximately 7 cups flour
I start with six and add a little more til a good consistency to roll.
Filling: (make in pan on stove)
3 boxes of raisins (I use 12 oz. But there will be some left over. I had to guess!)
1/2 cup sugar
3 T cornstarch
finely grated orange rind of one medium orange
1 1/2 cup pecans chopped
Enough water to cover raisins
Notes: make the filling first. I put raisins, sugar, orange zest, and water in a pan and bring it to a healthy simmer then simmer it while stirring often for a few minutes. Blend and whisk corn starch with a little water, getting lumps out and pour slowly into raisin mixture and simmer again til thickened. Add pecans.
Take off heat and let it cool til no longer hot.
Mix flour and creamed mixture ingredients together to make dough and roll out fairly thin but thick enough to hold together well ( 1/8 to 1/4 inch) on a well floured surface.
Cut circles about 3 inches in diameter. I use a small cookie ball scoop and level off one scoop of raisin filling for each cookie round then pat it down slightly. A small rounded teaspoon also works.
Place another cookie round on top and seal together. (I keep a small cup of water to dip my finger and moisten around the edge of the top Cookie to help it seal well to bottom layer) I also use a pampered chef tool called “cut-n-seal”. It crimps the edges and makes sealing easier, but it’s not a necessity.
Bake at 375 degrees for 20 minutes or until very lightly browned. I found using parchment works well in case a cookie bubbles out filling.
Let cool completely and store in airtight container. These freeze very well. Makes approximately 4 dozen cookies. I usually have some filling left over and can be used in other treats like pie or strudel.
I hope you enjoy!

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