2012 EASTER SUNDAY DINNER in Three Households

Don't know what's for dinner? No problem, the April soul food dinner menu ideas I found online at Soul Food and Southern Cooking. Every family has its own hand me down recipes, especially when there where one or two brothers or sisters that grew up cooking in the kitchen, from these we say

"You really put your foot in this!

It can be difficult deciding what to serve your family or guest especially if their claim to fame is being the best soul food cook in the land. I want to always make a great impression and always want to try a new twist on a traditional soul food dish so I borrow tried and true recipes from family and friends and also other cooks that share on the world wide web.

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Honey Baked Glazed Ham
Cabbage and Collard Green Mix

Macaroni and Cheese with Broccoli Casserole
Corn Bread

Peach Cobbler
Sweet Tea
Easter Coconut Basket Cake

Baked Ham Recipe

Mary Joyce Mitchell's Glazed Ham, and Family Dinner

Mary Joyce Mitchell's Glazed Ham, and Family Dinner

Recipe Ingredients:
1 - 8 to 10 pound smoked ham

• whole cloves

Glaze for Baked Ham

• 1/2 cup honey
• 1/2 cup orange juice
• 1 cup packed light brown sugar

Recipe Instructions:

1. Preheat oven according to package cooking directions. Place ham fat side up on the rack of a shallow roasting pan. Insert meat thermometer through the fat side into the center of the thickest part of the ham, but don't let it touch the bone.
2. Bake ham according to package directions. About 1/2 hour before ham is done prepare glaze by combining ingredients and mixing well. Next, remove ham from the oven and pour off drippings. Peel away any rind that is left on ham and score ham with a sharp knife.
3. While scoring makes diamond-shaped cuts. Insert a clove into each diamond. Spread ham generously with glaze and return to the oven. After applying glaze, bake until desired internal temperature is reached.
4. Remove ham from the oven and allow to stand for about 20 minutes before slicing. If desired, the remaining glaze can be poured over sliced ham.

Makes 10 to 12 servings.

Macaroni and Cheese with Broccoli Casserole

Levelle's Favorite Baked Dish this year

•  Levelle's Favorite Baked Dish this year
•  2 1/2 cups low-fat milk
• 1/4 cup of floor
• Click to see savings
• 1/8 teaspoon ground nutmeg
•   3 ounces grated reduced-fat cheddar cheese
• 2 ounces grated smoked gouda cheese
• 2 ounces grated reduced-fat gruyère or swiss cheese
• 1/4 teaspoon cayenne pepper
• 6 cups cooked elbow macaroni
• 1 cup unseasoned bread crumbs
• 2 tablespoons freshly grated Parmesan cheese
• 2 teaspoons chopped thyme
• 2 teaspoons chopped parsley
• 1 teaspoon olive oil
•  1/4 teaspoon salt
• 1/4 teaspoon pepper

Preparation

1.       In a medium saucepan, whisk together milk and flour and bring to a boil over high heat. Reduce heat, add nutmeg, and cook, stirring, until thickened (about 10 minutes). Add cheddar cheese, gouda cheese, gruyère or swiss cheese, and cayenne pepper; whisk until melted (1 minute). Add cooked elbow macaroni and stir to combine. In a small bowl, toss bread crumbs, Parmesan cheese, thyme, parsley, olive oil, salt, and pepper. Place 6 individual crocks, ramekins, or ovenproof bowls on a rimmed baking sheet; spoon 1 cup macaroni mixture into each ramekin and sprinkle each with 1/6 bread-crumb topping. Bake at 400° until topping is browned and cheese is bubbling (30-35 minutes).

 Fried Cabbage and Collard Green Mix

4 bacon slices

1 large head fresh cabbage, coarsely chopped

1 teaspoon salt

1 teaspoon pepper

Preparation

Cook bacon in a large skillet 10 minutes or until crisp. Remove bacon, and drain on paper towels, reserving 1 tablespoon drippings in skillet. Crumble bacon. Add cabbage to hot drippings in skillet; sprinkle with salt and pepper. Sauté cabbage over medium-high heat 10 to 12 minutes or until tender. Sprinkle with bacon.



Cooking is Self- Determination Empowering Our Youth with Tools for a Healthy Future!

Why is it important to pass on tradition? I was talking to my family last night and remembering how when growing up we had a vegetable garden, with plenty of fruit trees, and nut trees on our property. We ate out of this garden all season. I watched my mother, and learned how to can fruits, and vegetables so we would have food during the winter. This was in the 60's, but I hold on to the childhood memories, because they gave me the tools I needed to survive and raise my own family with at times $60 a month for food is all I had being a college student.

We talked about how this generation of micro-wave, instant meals have not given our youth the power tools to survive. Like why by Jell-O cups, when you can buy one small box of Jell-O, or Knox and 50 small plastic cups and make your own for pennies on the dime. My mother equipped the kitchen with recipes for magazines, and cookbooks, and clipping files. We would have baking competitions during the holidays of who could make the best cake, or who could make the best dish that everyone would have bragging rights to. This is why it is important to pass on tradition.

PALM SUNDAY FAMILY DINNER

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Artichoke Dip and Pita Cracker

Monet Original Entertain Crackers

Celery Slices

Enchilada Casserole

Tossed Green Salad

Pecan Ice cream with Reese's Magic Shell Chocolate

I saw this recipe while surfing the web and had an instant craving. I’ve enjoyed everyone else’s artichoke dips in the past and have never attempted baking my own. It was not as much work as I thought it would be, and it was a wonderful munchies food for this Palm Sunday weekend, with pita chips, and celery.

Artichoke Feta and Cream Cheese

Ingredients

• 1 (13.75 ounces) can artichoke hearts, drained, coarsely chopped
• 1 (8 ounces) package crumbled feta
• 1 cup mayonnaise, (I used sandwich spread since I didn’t have pimientos)
• 1/2 cup shredded Parmesan cheese (grated dried parmesan cheese)
• 2 ounces pimientos, drained and diced
• 3 cloves garlic, diced ( omitted my brother doesn’t like the smell of fresh garlic)
• 1 tomato, chopped
• 3 green onions, sliced
• 4 jalapeño (seeds removed)

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 9x9 inch baking dish.

2. Combine the artichoke hearts, feta, mayonnaise, Parmesan cheese, pimientos, and garlic in a bowl; blend thoroughly. Spoon into prepared baking dish.

3. Bake in the preheated oven until top is lightly brown, 20 to 25 minutes. Remove and garnish with tomatoes and green onions

This is my favorite cookbook of all time

Artichoke and Black-Eyed Pea Salad- I think I’m going to try this dish for New Years Day since that is the only time of the year that I cook black-eyed peas.

Ingredients

• 1 pound dry black-eyed peas
• 6 cups of water
• 8 cups chicken broth
• 1 (8 ounces) jar marinated artichoke hearts, chopped, liquid reserved
• 1 cup thinly sliced celery
• 1 cup sliced radishes
• 1/2 cup sliced green onions
• 1/2 cup vegetable oil
• 1/4 cup distilled white vinegar
• 3 tablespoons water
• 1 (.7 ounce) package dry Italian salad dressing mix (such as Good Seasons®)

Directions

1. Bring black-eyed peas and 6 cups water to a boil in a large pot for 3 to 4 minutes. Drain and return black-eyed peas to the pot.
2.   Pour chicken broth into the black-eyed peas; simmer over medium heat until black-eyed peas are tender, about 40   minutes. Drain and rinse black-eyed peas; transfer to a large bowl.
3. Drizzle reserved artichoke marinade over black-eyed peas.
4. Mix artichoke hearts, celery, radishes, and green onions into black-eyed peas.
5. Whisk vegetable oil, white vinegar, 3 tablespoons water, and dry Italian dressing mix in a bowl.
6. Pour dressing over black-eyed peas salad and toss to combine.

New Years Carrot Cake

THE BEST CARROT CAKE EVER

Ingredients
SHOPPING LIST

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2 cups all-purpose        (I'm substituting a boxed cake mix for the dry  ingredients)
• 2 tsp baking powder 
• 1 tsp baking soda 
• 1/2 tsp salt  
• 1 tsp ground cinnamon  
• 1/2 tsp ground nutmeg  
• 1/2 tsp ground allspice  
• 4 eggs  
• 2 cups granulated sugar  
• 2 tsp vanilla extract, essence or flavoring  
• 1 1/4 cups veg oil  
• 2 cups (5 med) grated carrots  
• 1 can (20 oz) crushed pineapple, drained  
• 1/2 cup dried coconut  
• 1 cup chopped walnuts 
• 1 cup raisins  
• Frosting:  
• 2 large packages of cream cheese  
• 1/2 cup powdered sugar 

How to make it

Preheat oven to 350F/170C/Gas Mark4.

• Coat a large loaf pan, 10x15x2 baking dish, or Bundt pan with oil or cooking spray.
• In a medium mixing bowl, stir together the FLOUR, BAKING POWDER, BAKING SODA, SALT, CINNAMON, NUTMEG, and ALLSPICE using a wooden spoon. Set aside.
• Mix the EGGS, SUGAR, and VANILLA in another larger bowl using a wooden spoon.
• Stir in the OIL until the mixture is thick.
• Gently stir in the DRY ingredients.
• Fold in the CARROTS, WALNUTS (optional), PINEAPPLE, COCONUT, and RAISINS.
• Pour slowly into the prepared pan and spread evenly.
• Bake for 55 to 60 minutes or until a knife inserted into the cake comes out clean.
• Cool for 15 minutes, then turn out onto a plate or platter.

Frosting:

• Use an electric mixer to blend the CREAM CHEESE and POWDERED SUGAR in a medium bowl.
• Spread on the cake after it has cooled.

Kwanzaa Dinner a Time for Celebration 2011

"This year my family has so much to be thankful for, over and above. I wittiness the power of love and Guardian Angles watching over my family, keeping them from all hurt harm and danger from East Coast to West Coast. We celebrated by fasting on Christmas Day and being together as a family, giving a Christmas morning to my oldest son whom I hadn't had a Christmas with in years.

Babette Stevenson's Christmas table from 2009

Then inviting friends over to share in grilling and preparing dishes for the first day (Umoja) of Kwanzaa. Babette, Clayton, Gionna, Levelle, Libby, TaShant, and myself shared time in the kitchen, we began by washing our hands first."

Gregory Melacon's Kwanzaa Table

Kwanzaa Dinner Menu

Baby-Back Ribs

Beef Ribs Slowed Baked

Grill Chicken Breast on Skewers

Boston Baked Beans in BBQ Sauce

Mixed Collard, Mustard and Spinach Greens

Green Beans and Smoked Neck Bones

Potato Salad

Sweet Potato Pie

Hawaiian Bread

Shopping List:

• 3 bunches. Collards, Mustard, & Spinach Greens (wash and clean the greens before adding to seasoned water)
• 2 pounds, Green beans (snap and break beans before adding to water)
• 3-packs Smoked Neck Bones (add neck bones to water boil until tender, use for greens and beans)
• 1-can Boston Baked Beans (drain liquid, add BBQ sauce, bake until bubbly)
• Kraft's Honey Bar-B-Que Sauce (add hot sauce, brown sugar, maple syrup, Ketchup lemon pepper)
• Alpha's Potato Salad (medium red potatoes (8), (6) boiled eggs, 1 can black olives, 1/2 cup chopped celery,  1/2 cup bell peppers, garlic cloves, 1/2 cup white onions, hamburger pickles to taste, sweet pickles, sliced pimientos, sliced green olives 1/2 cup, butter pickles, add sandwich spread, and mustard for color and tartness)
• Babette's Potato Salad, (white potatoes mashed, black olives, pickles, pimientos, boiled eggs, mayo, seasoned salt)

Grill

• Baby Back Ribs - 4 lbs (these were marinated for four days)
• Chicken Breast - 2-lbs (cut into strips and place onto metal skewers)
• Slow baked beef ribs in oven with sauce

Start your own tradition during the holidays by inviting friends, family, and neighbors over to share dinner, host a potluck, there is nothing like a good old Bar-B-Que, and while the coals are still hot have the children put marshmallows on skewers and enjoy.

Janina Ciezadlo's Pre-holiday Dinner

Hope all goes well for Christmas, and good things in the New Year, remembering the principals of Kwanzaa,  Janina shared a special stew, that was wonderfully served with fresh bread, wine and conversation.

Janina invited Marianna and myself to a wonderful friday evening dinner at her studio, live/work place in Countryside Hills. We met at the Union Station Metra train to start our adventure. Her place is tucked away in a subdivision backed up against the forest preserve, making a wonderful setting from the calm of the city. We lit the fireplace, and sat around it enjoying wine and pre-dinner, and after dinner deserts. Our dinner was delightful and the stew was perfect for the chilly evening.

Marianna Buchwald

Stevie’s Stew shared with us by Janina:
Sear meat and bones ( I used a pot roast) with a couple of cloves of Garlic in olive oil.
After meet is browned add at least a cup of red wine, and after a few minutes about a pint or more of water.
Simmer for at least an hour. After an hour or more add about 2 cups of carrots and two cups of celery
And two cups of tomato sauce. Simmer for another hour or until carrots are cooked to the consistency you like. Before serving squeeze fresh lemon to add a tart taste, lovely.

Pomegranate-orange relish (New York times)
2 cups walnuts ( I did not use this much)
2 seedless unpeeled oranges cut in chunks
½ light brown sugar
¼ tsp pepper
2 cups of pomegranate seeds
¼ cup chopped mint leaves ( I used dried)

Roast walnuts in oven

Pulse oranges in a food processor, mix in other ingredients. Pulse
Take out and add pomegranate seeds.
Refrigerate.

Janina A. Ciezadlo is an artist and critic in Chicago. She is a contributing writer for the New City, and her work has appeared in the Chicago Reader; Afterimage, The Journal of Media Arts and Cultural Criticism; Bridge; Artscope and the Chicago Art Critic's Association publications. Several of her poems and photographs have appeared in afterhours, a journal of Chicago poetry and art. She has participated in Chicago Calling and Bauhaus 9090. Her scholarly work has appeared in the Yearbook of Interdisciplinary Studies and the Proceedings of the Society for the Interdisciplinary Study of Social Imagery.
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Alpha's Happy Birthday Dinner

My big number 56 was today, and it was really a nice celebration, "Red Velvet Cake", with a big 5 candle. Anna, Levelle, TaShant, Delmira, Candyss, Babette, Gioanna, and Libby came by to blow out candles and wish me well for my new year. Jazmin (sent flowers), Tarri, Herbert Sr., Susan, Cathy, Shonna, Diana, Mariah, Charlezette, Dan, and 100's of  Facebook friends wished me well today.

The Menu

Hawaiian Bar-B-Que Pork Ribs

Hawaiian Chicken Kabobs

Herb (Rosemary) Chicken Wings

Bar-B-Que Baked Beans

Coleslaw

Red Velvet Cake

Cherry Ice cream

Sweat Tea and 7up

Levelle marinated ribs and chicken for two days, its all in the sauce which is his secret recipe. These are the secret ingredients that are a must for your cabinet, that is all I can share.

• Brer Rabbit Molasses (in BBQ sauce on ribs)
• Honey, yellow mustard brown sugar (chicken and ribs)
• Liquid Smoke (ribs)
• Teriyaki Sauce (ribs & chicken)
• A1 Steak Sauce (ribs)
• Worcestershire sauce (ribs)
• RiceVingar
• Kabob's: Pineapple chunks, green bell peppers, red bell pepper, white onion, red onion, chicken (repeat) brown sugar, lemon juice, teriyaki sauce, and pineapple juice, rice wine vinegar
• Seasonings: Rosemary, Basil, Oregano, Thyme, Olive Oil, Parsley

Coleslaw: (Experimental not a favorite, but good twist)

Small Green Cabbage

1/2 White Onion

tbsp Black Pepper

tbs Sea Salt

2 Tbsp Mayonnaise

2 Tbsp Yellow mustard

Sweet Butter Pickles

Sweet Relish

 Here is a recipe if you want to make homemade red velvet cupcakes to a party. during the holidays. This is my cake of choice this year up through Valentines Day.

 Red Velvet Cupcakes

2 1/2 cups flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup (2 sticks) butter, softened

2 cups sugar

4 eggs

1 cup sour cream

1/2 cup milk

1 bottle (1 ounce) McCormick® Red Food Color

2 teaspoons McCormick® Pure Vanilla Extract

Vanilla Cream Cheese Frosting (recipe follows)

1. Preheat oven to 350°F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside

2. Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not over beat. Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full.

3. Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely. Frost with Vanilla Cream Cheese Frosting.

Vanilla Cream Cheese Frosting: Beat 1 package (8 ounces) cream cheese, softened, 1/4 cup (1/2 stick) butter, softened, 2 tablespoons sour cream and 2 teaspoons McCormick® Pure Vanilla Extract in large bowl until light and fluffy. Gradually beat in 1 box (16 ounces) confectioners' sugar until smooth

Artists Dinner Party during Chicago Calling Arts Festival 6

Mess Hall in Rogers Park, Chicago IL



Artists for a Sunday Dinner.‖ One of the things that we did in many homes in Berlin and Hannover was share the dinner table for conversation and dialogue about "Cultures Connecting." During this dinner each artist discussed and talked and contributed different perspectives of what they got from the trip—including projects that intersected with poets, writers, puppeteers, musicians, and performance artists. We called Berlin- visual artists, and Berlin-based musician Addi Kremer via Skype call.

Alan , Piotr W, and Marianna

Berlin-Chicago Kaleidoscope: “Cultures Connecting”‖ includes an exhibition, presentations and performances. Phantom Gallery Chicago Network (directed by Alpha Bruton) and International Art Adventures (with Marianna Buchwald, Director for Rogers Park) are co-presenting this event. They plan to engage several groups to join us to encourage an intensive process of communication on behalf of our common ideals to fight racism, to work for peace in this world and to educate and inspire a broader audience through art, and culture.―Berlin-Chicago Kaleidoscope‖ Cultures Connecting‖ has been an exercise of networking in the global artistic community, creating collaborations, and pathways of understanding, generating dialogue with fourteen different artists from various communities throughout the Greater Chicagoland, and Berlin.

Shirley, Javier, Alpha at Hollywood Beach Sunday Dinner

International Art Group, host a monthly Salon at Insight Arts 1505 W. Morse Ave, in Rogers Park. This Sunday meetup was at Hollywood Beach, what a way to end the summer with a beach cook out- Sunday Dinner.

The Art of Beer Can Chicken

One of my favorite dinners this summer at Tarri's house in Ramstein was his famous "Beer Can Chicken", although the number #1 dish was his grilled steak dinner, that left us wanting to rewind the dinner, and start over.  #3 was his famous ribs on the grill. He does a lot of grilling, and comes up with creative ways to serve up food, for his comrades especially when they go out on tour duty. This summer he spent in the South of France, they all got together and grilled eveynight at the hotel, what a way to spend the summer.

He has several cookbooks around the house: The Illustrated Step-By-Step COOK, by Lucy Bannell, with more than 300 updated receipes from DK's Classic Look and Cook series. CAJUN COOKIN, Schaumburg Township District Library 2003 Adult and Teen Winter Program Favorite Recipes. He also, goes online to lookup recipes. He and his friends are entertaining the idea of opening a restruant in South America, bar and grill, when they retire. (Just talking)

Prepping the Chicken: "Secret Seasonings", you can find Italian Wishbone (great for Marinade), Girard's Champagn Premium Dressings Created in San Francisco since 1937, and chicken rub in his cabinets along with other spices, rubs and hot sauce.

  Preparing the Vegetables

Hens squatting over the cans of beer.

 Laying it out for the plates

Sides: Wild Rice, Corn, and Asparagus

Pico-de-Gallo-a-Mexican-Fruit Salad- For Summer Dinners

Mexican fruit salad is my very favorite dish, and something I am missing while I am traveling. Mexican food in Germany isn't Mexican enough. I grew up in Fresno, and later in Sacramento, California, and for sure in Logan Square, Chicago, IL. It is so mouth-watering good.

Even the Mexican street vendor's food is great! I share this on my Blogspot, "SnowCones" to "SnowPeas". I really love these fruit cups, squeeze fresh lemon juice, and sprinkle with Pollo-Limon, what a treat. (my mouth is watering)

Ingredients:

1/2 cantaloupe

1 apple

1 cucumber

1 jicama

1/2 honeydew

2 oranges

2 mangoes

1/2 pineapple, diced

4 cups watermelon

6 lemons

Pico de Gallo powdered seasoning, to taste (a brand found in the Latin foods section)

Directions: Prep Time: 30 mins

1 Wash all fruit and/or vegetables (the ones you prefer), peel, and dice into chunk-sized pieces.  Place in a large bowl and mix with clean hands to distribute evenly.
 Cut the lemons into wedges and place them in a serving dish.
To serve, place 2 cups of the fruit mixture into an individual serving bowl, squeeze some lemon juice on top, and then sprinkle with the "Pico de Gallo" seasoning.

Enjoy!

Read more: http://www.food.com/recipe/pico-de-gallo-a-mexican-fruit-salad-166927#ixzz1TnsPWpFs

Berlin Chicago Project Visiting Hannover Germany

Berlin - Chicago Kaleidoscope 'Cultures Connecting" visiting Hannover Germany

Addi Kremer is a visual artist, and photographer he documented for Marianna Buchwald's theater project in Hannover, his slides were presented during the reception on July 8th  program.

Addi Kremer, and Marianna Buchwald,  Alan and Alpha.

Arrival Dinner was wonderful the menu was:

Smothered Baked Chicken (legs/thighs), in gravy 

Shredded Carrots, 

Rice & Green peas

Tossed Green Salad

Walnut icecream, red berries, 

with cherry glaze roughbar, and

Rote Grutze Egg Liquar (Verpiorten)

Adi is a sculptor, and photographer he loves to cook and entertain. He is a retired scientist for the government, and has lived in Hannover all his life. He had some stories he shared with us from his childhood.

This dish is salted herring fish, pickles and beets, it was also served at the reception.

MENU

Pickled Herring

Smothered Potatoes

Leoft Graver Burgundy

Rote Grutze, 

Walnut ice-cream, 

and Egg Liqueur

German Breakfast at the International Art Adventure's Apartment/Office



Breakfast rolls, butter

Preserves, Jam,

Turkey slices, pork sausage thin sliced, liverwort,

Brie, Swiss Cheese

Soft boiled eggs,

Granola

Cruds and way, yogurt

Apple juice, Butter milk

Coffee



Easter Sunday Dinner at Laurel's-

MENU:

Green Tossed Salad, with cherry tomatoes,

feta cheese, with Champagne dressing

Baked Ham

Cherry Jello (Red hots, chunky applesauce)

Mint Peas

Shredded Cabbage, in Vinegar

Baked Scallop Potatoes

Dessert: Carrot Cake, Cheese Cake, and fresh-cut strawberries

White wine- Chardonnay, Red Wine (Trader Joe)

Laurel had everything arranged so beautifully, she had hidden little chocolate eggs all over the house for us to hunt. She had an assortment of dips, chips, and crackers, but we went right into the dinner.

I made an Easter Egg Tree, with six plastic eggs hanging from it as a centerpiece, and hid little foiled wrapped bunnies in it. I couldn't find a small branch, so I made it from coat hangers, and wire, painted gold, with a white 4" x 4" base of plywood.

When my kids were little, we lived in Sacramento California I had them to make these trees as gifts for their grandparents one Easter. I also use to make an "Easter Basket Cake" for them, which I hoped would be a tradition.

We are Easter egg hunting, looking for foiled wrapped chocolate eggs, hidden all over the place, it was fun,

We had these little chick cups to put them in.