theSoulFoodMarket.com » Favorite Recipes

Barb’s Asian Chicken Salad

Diane — Sat, 25 Aug 2007 12:22:11 +0000

Ginger Dressing

1/3 c. olive oil

¼ c. white wine vinegar

1 T. local honey

2 t. soy sauce

½ t. ground black pepper

½ t. ground ginger

Shake all ingredients in a tightly covered container and refrigerate at least 2 hours

Salad

1 package (3 ¾ oz) cellophane noodles (bean threads)

Oil for frying noodles

½ head romaine lettuce, sliced into ½ inch strips

3 c. cooked chicken, chopped or shredded

1 medium local carrot, shredded

8 local green onions, chopped with tops

1 T. toasted sesame seed

Do Ahead tip: Noodles can be deep fried and stored in an airtight container up to 5 days. These are great fun for kids to watch fry. Pour at least 3 inches of oil in 2 quart saucepan and heat on high until a test noodle crackles and puffs quickly. Put ¼ of the noodles in to fry at a time. Turn once. Takes about 5 seconds to cook. Drain on paper towels.

Put lettuce, chicken, carrots and onions in a big salad bowl. Pour ginger dressing over top. Toss with half of the fried noodles. Arrange remaining noodles on individual plates, top with salad and sprinkle with sesame seeds.

Don’s Peanut Butter Pie

Diane — Sun, 29 Jul 2007 23:23:32 +0000

Georgia’s very own Executive Director of the Georgia Peanut Commission submitted this incredible recipe. During the many hours of traveling he does, he thinks of ways to use peanuts. He came up with this Peanut Butter Pie recipe on one such trip.

Wowwwwwwwwww!!!!

Our Soul Food Market judges unanimously gave this pie FIRST PLACE for July!!

1.75 Qts. Edy’s Light French Vanilla Ice Cream (Breyers Light also works)
8 ounces Lite Cool Whip
1 Cup Jif Creamy Peanut Butter
2 Eight Inch Graham Cracker Pie Crusts
1 Hershey’s Special Dark Chocolate Big Block candy bar
1/4 cup of Honey Roasted Peanuts
1 Can Light Redi Whip whipped cream

(Store brands for the Cool Whip and Redi Whip are acceptable.)

Blend the ice cream, cool whip, and peanut butter together in a stand mixer (such as Sunbeam Mixmaster) until totally blended and smooth in texture.

Spoon the mixture in to the two pie crusts, cover and put in the freezer on a flat shelf.

Chop the peanuts. Shave about a third of the candy bar with a knife. (You can use your chef’s knife and cutting board to do both.)

Remove the pies one at a time from the freezer. Uncover and sprinkle half of the chopped peanuts and then half of the shaved chocolate on top of the pie. Re-cover and place back in the freezer. Repeat for the second pie.

Freeze for four hours before serving.

Five minutes before time to serve remove from the freezer to soften slightly. Use a sharp, thin bladed knife to slice the pie. Top with a couple dots of the Redi Whip and serve.

Christmas Pie

Sylvia — Sun, 08 Jul 2007 14:18:54 +0000

In my usual Lucy-Goosey style, I’ll tell you how I make Christmas Pie.

First, make a graham cracker crumby crust by your favorite recipe. I like to put finely chopped pecans (pee-cahns, as it is pronounced in Texas!) in with the crumbs. Refrigerate the crust.

When it’s nice and cold, fill it almost level with very green colored pistachio ice cream. Get the very green colored, so your pie will look Christmas-y. It helps for the ice cream to be a little bit mushy so you can nicely mold it into the crust. Then put it in the freezer to get solid again.

Next, make a wonderful mound of very red raspberry sherbet on the top of the pistachio. Work with it softened also. And mound it up smoothly. Then, back into the ‘fridge to get solid.

To serve, cut wedges of pie (see how nice and red/green it looks!) and put a blob of whipped cream on the top. Then — I like to run frozen raspberries through the blender until just nice and chunk-y. And I drizzle them over the top.

Yum. It’s so delicious!

Submitted by:
Lucy Fagan
www.TheFaganRanch.com

Zu-Canoes – It’s a Winner!

Diane — Mon, 21 May 2007 22:25:07 +0000

If you require measurements, this recipe is not for you. This is one for those of us who cook with our hands, noses and soul!

     Shredded zucchini
     Cheddar cheese

     Herb seasoned dressing mix
     Chopped onion

      Cooked sausage crumbles
     1 egg

      Sage
     Thyme

      Minced fresh garlic

Slice zucchini in half lengthwise and scoop out the center. Shred it in food
processor.

Mix in other ingredients. Season with salt and pepper.

Heap back into ‘canoes’ and top with a little more grated cheese.

Bake at 350° for about 40 minutes.

contributed by Sylvia Ranken – the Web Diva!!

Peachy Iced Tea

Diane — Mon, 21 May 2007 22:14:18 +0000

5 black or green tea bags
4 cups boiling water
4 cups peach or apricot nectar
2 cups sliced peaches (divided use)
Ice cubes (optional)
Mint sprigs for garnish (optional)

Steep tea bags in boiling water for 5 minutes. Remove tea bags. Combine brewed tea and nectar in large pitcher. Gently stir in 1 1/2 cups peaches. Refrigerate until chilled, at least 3 hours.

Put remaining peach slices into individual glasses. Add ice cubes, if using, and pour in tea. Garnish with fresh mint sprig if desired.

Makes 8 servings.

Per serving: Cal 80 No fat Fiber 1 g Sodium 40 mg Carb 21 g

Source: Vegetarian Times

The Best Zucchini Hot Dish You’ll Ever Taste

Diane — Fri, 18 May 2007 01:17:18 +0000

(4) zucchini or yellow squash or mix ‘em (sliced)

(1) onion (I prefer Vidalias)(chopped)

4 cups torn bread (anything will do, even hot dog or hamburger buns)

6 slices bacon, chopped and then fried crisp and drained

2 cups shredded cheddar cheese

1/4 cup butter (melted)

1/2 cup sour cream

1 teaspoon dried basil

In a covered 2 quart casserole dish, microwave squash and onion with one Tablespoon water for 12 minutes on HIGH.

Add remaining ingredients, mixing well. Microwave uncovered for 7 more minutes.

I take this one to church suppers. It’s always a hit.

Blackberry Lemonade

admin — Sun, 18 Mar 2007 16:47:22 +0000

2 quarts of Crystal Light Lemonade (or any powdered lemonade)

(1) 12oz. can of frozen lemonade

16oz. frozen blackberries

Mix the two lemonades together into a 2 quart pitcher. That’s right..it’s double strength lemonade. (I learned this from my Aunt Jewel) You’ll never go back to single strength after trying this!

Now, put a few cubes of ice in your prettiest glass (stemware is great for this). Add ¼ cup of blackberries to the glass. Fill the glass with your double strength lemonade. Now serve it to one of your little sweeties that live in your house. Big sweeties love this too. Make sure to use the stemware you got for your wedding when serving Big Sweetie. Use those things every chance you get. It’s silly to keep those treasures wrapped in plastic in your china cabinet for your children to sell at a garage sale after you die. USE THEM TODAY!