And ye shall serve the LORD your God,
and he shall bless thy bread, and thy water;
and I will take sickness away
from the midst of thee.
Exodus 23:25
Korean "Kim Chee"
...Ingredients...
1 head of Bok Choy or Chinese (Napa) cabbage
1 Teaspoon ginger
1 Teaspoon Crushed Red Pepper
1 Teaspoon Cayenne Pepper
2 Tablespoons sea salt
...Directions...
Fill a large container with 1 gallon of water & add salt
Cut up cabbage & place into the container of water
Using a heavy dinner plate, submerge under water for at least 4 hours
Rinse the cabbage several times in tap water and drain in colander
Add ginger, crushed pepper & cayenne pepper, mix thoroughly
Place cabbage in gallon jar with lid,
press cabbage down firmly
Close lid and allow to stand for 1 day unrefrigerated in dark place (under sink)
This will develop the full flavor
Refrigerate & enjoy!
If available you can substitute ginger, crushed red pepper & cayenne pepper
with 1 Pkg NOH Korean Kim Chee Mix, Net wt. 1-1/8 ounce, 32g
From the Chow Hall
Government Issue Gravy "SOS"
...Ingredients...
1 lb. hamburger "lean"
4 tablespoons Canola or Olive oil
4 tablespoons flour, Pioneer brand best
2 1/2 cups milk "low fat"
1/2 teaspoon coarse pepper
...Directions...
In a good size skillet cook hamburger
remove and drain well.
Wash skillet.
Put oil into skillet and heat until sizzling hot.
Add flour and stir until golden brown.
Add milk a little at a time
stirring well until it bubbles,
lower heat to about med/low and simmer.
Add meat and pepper,
simmer for about 10 more minutes.
Add a little water if it becomes too thick.
For effect serve on toast.
Salt to taste.
Enjoy!
Soul Food from Georgia
"Tomato Gravy"
...Ingredients...
4 tablespoons Canola or Olive oil
4 tablespoons flour ~ Pioneer best (low fat)
1/2 teaspoon pepper
1/2 cup low/no fat milk
2 cups V-8 vegetable juice
2 cans diced tomatoes or home canned tomatoes with liquid
...Directions...
Put oil into skillet and heat until sizzling hot.
Add flour and stir until golden brown.
Add milk slowly, stirring constantly.
Add juice, tomatoes, pepper, continue stirring.
Simmer about 20 minutes.
Add a little water if it becomes too thick.
Salt to taste.
Good on biscuits, toast & cornbread.
Georgia Mae Bonner Morris'
"Blackberry Cake"
...Ingredients...
4 eggs
1 cup sugar
3/4 cup butter
1 cup blackberry preserves (seedless)
1 cup buttermilk
1 teaspoon soda
2 cups flour
1 teaspoon cinnamon, allspice & nutmeg, pinch of salt.
...Directions...
Put soda in buttermilk and beat well.
Cream sugar and butter.
Add beaten eggs and preserves, remainder of ingredients.
Bake at 275 degrees in regular oven in 3 nine inch cake pans
until fork or toothpick comes out clean.
Cream Cheese Frosting
...Ingredients...
cream cheese (l large or two small)
1 package confectioner’s sugar
1 stick butter
1 tablespoon cream
1 teaspoon vanilla
...Directions...
Cream cheese and butter; add flavoring, sugar & cream, mix well,
apply to cake, between layers and then over entire cake.
Georgia Mae Bonner Morris'
"Liver Pudding"
...Ingredients...
1 pig liver (approx 3 lbs)
1/4 lb pig fat
1 tablespoon sage
1 tablespoon red pepper
2 cups corn meal
Salt to taste.
...Directions...
Put liver & fat in 6 cups water in pressure cooker med/low heat
Cook until done (approx 1 hour)
Add salt and cool.
Remove liver from broth, strain and save broth.
Mash liver, remove veins and put back in broth.
Add red pepper and sage.
Bring to boil, add 2 ~ 2 1/2 cups corn meal a little at the time,
cook until mixture is done and stiffens.
Pour into oblong dishes to mold.
Slice to make sandwiches or scramble with eggs for breakfast.
"Sarge’s Tuna Salad"
...Ingredients...
2 cans Tuna in spring water (drained)
10-12 pitted black olives (chopped)
1 can LaChoy bean sprouts (drained)
1 medium Vidalia onion (in season-chopped)
4 hard boiled egg whites (chopped)
sea salt & pepper (to taste)
...Directions...
Put ingredients into a large bowl, mix well & refrigerate.
Drizzle a little olive oil on individual servings!
Sarge’s Meatloaf
...Ingredients...
1 pound very lean ground beef
1 pound lean ground pork
1 egg
1/2 cup Quaker Old Fashioned Oatmeal
1 Vidalia onion (or any sweet onion if available)
2 teaspoons crushed garlic
2 teaspoons crushed red pepper
3 or 4 dashes Emeril’s Red Pepper Sauce (BAM!)
3 or 4 dashes liquid smoke
1/4 cup Catsup
...Directions...
Using food processor chop fine onion & garlic.
In large bowl combine beef & pork,
add other ingredients and mix thoroughly (use hands).
Bake for 30 minutes in preheated 350 degree oven,
squirt a little Catsup on top and bake another 30 minutes.
Sarge’s Basic Veggie Soup
...Ingredients...
1 large V-8 or tomato juice
2 cans low salt-diced tomatoes
1 large Vidalia (chopped)
4 large cloves garlic (chopped)
4-5 Celery stalks (chopped)
3-4 carrots (scraped & thinly sliced)
1 head Napa cabbage or Bok Choy (chopped)
2 cans low-fat/low sodium chicken broth or Vegetable broth
1-teaspoon Parsley flakes
Salt and pepper to taste
Soup-it-up by adding a little Cayenne pepper & crushed pepper
...Directions...
Add water as needed and boil 1 hour or until done.
Add vegetables to taste such as okra, asparagus, bean sprouts, broccoli,
cauliflower, Brussels sprouts, green peppers, etc., add okra & asparagus last.
Cornbread Cake
...Ingredients...
1-½ cups unsifted self-rising flour
1-cup packed light brown sugar
1-cup sugar
1-cup vegetable oil
4-eggs, slightly beaten
1-cup chopped pecans
...Directions...
Preheat oven to 350 degrees.
In a medium bowl, blend first three ingredients.
In a separate bowl, combine oil and eggs;
add to dry ingredients, stirring until moistened.
Stir in pecans.
Pour into greased 13x9-inch pan.
Bake 35 to 45 minutes. Cool; cut into squares.
Yields 15 servings
Quick Italian Cream Cake
...Ingredients...
1-18.5-ounce package white cake mix with pudding
3 large eggs
1-1/4 cups buttermilk
1/4 cup vegetable oil
1-3-½ ounce can flaked coconut &
2/3 cup chopped pecans, toasted
1-Can Cream Cheese Frosting
...Directions...
Beat first 4 ingredients at medium speed with an electric mixer 2 minutes.
Stir in coconut and pecans.
Pour into 3 greased and floured 9 inch round pans or one 9x13 inch pan.
Bake at 350% for 15 to 17 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans on wire rack 10 minutes.
Spread Cream Cheese Frosting between layers and on top and sides of cake.
Chill 2 hours before slicing.
