Soul Food Receipes

Any Good Receipes For Good Ol' Soul Food? | b2b b2c infomations

I chop up a good onion (large) depending on how many greens and hamhocks you are preparing. I also put in alittle bacon fat in mine to add more flavor. Sometimes bacon already fried and cut up if I don’t have any bacon fat. Now my mother inlaw also cuts up a red pepper in hers not only for color but for more flavor, I do sometimes. She also puts in alittle “hot sauce” in hers for a blast of hotness and alittle vinegar. Let it boil till the greens are tender and reduced to size. Now you realize that most hamhocks don’t have a whole lot of meat on them so I always make sure that I make another meat for the meal. Like baked or fried porkchops or a ham or even barbeque ribs. Cracklin corn bread is an essential side dish for hamhocks and greens.And my favorite..home made potatoe salad. Hmmm..making me hungry now…lol. Get a couple of packages of your kelbosa . Slice them in rounds about 1/4 inch thick or thinner. Fry to a light brown. In the same pot, cut up or dice about 6 good size potatoes, 1 medium onion and about 6 sliced carrots, cut up 2 heads of cabbage. Place all ingredients in the same pot and add water to where the cabbage is covered. Place on med. heat and cook till cabbage is tender. You can add your own spices such as pepper, salt or seasoning salt to your own taste. Corn bread is real good with this meal also. Season chops with salt and pepper and cook chops in 2 batches if necessary for 10 minutes or until well browned on each side. Remove chops and set aside. Remove the skillet from the heat and spray again with cooking spray. Add the onion and cook over medium heat just until tender crisp. Stir cornstarch mixture and add to skillet. Cook until boils and thickens, stirring constantly. Return chops to pan, cover and cook over low heat for 10-12 minutes or until the chops are done. season the oxtails with salt, pepper, and garlic the nite before. Place oxtails in the slow cooker, cover with water. Add one pkg Lipton Onion Soup Mix (beefy). Cook overnight or all day if you wish it to be done for the evening meal . To make a gravy carefully lift oxtails out (they will be falling off the bone) of the slow cooker. In a small bowl add 1/4 c of (cold)water and a few table spoons of flour. Mix together and add to the oxtail broth and cook on high. Once it has thickened place the oxtails back into the slow cooker with your gravy. Cut up cabbage in quarters and then cut to desired size. Rinse cabbage. Fry a few pieces of salt pork or fatback in a dutch oven. Add a 1/4 c. of water along with two packets of ham seasoning. Place cabbage into the dutch oven and cook on medium. Salt and pepper to taste. Depending on desired tenderness, it should be done in less than 30 minutes. Place ham hocks in a stock pot or slow cooker and cover with a combination of water and chicken broth. Season with onion powder, garlic powder, and pork seasoning. Boil until tender. Take stems off collards, wash, and then cut to desired thickness. Carefully remove the ham hocks and set aside. Place collards in the ham hock broth. Half way through the cooking, return the ham hocks to the pot. Cook until collards are tender. Salt and pepper to taste. Some add vinegar……I don’t.

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