Today starts the beginning of Kwanzaa . Today in My Kitchen so recipes I am sharing for your table. The table is often laid with a few symbolic foods: the mazoa, fruits and vegetables symbolizing the bounty of the harvest (usually foods emblematic of the African diaspora, such as okra, yams, squash,sweet potatoes and bananas), alongside the muhindi, ears of corn representing each child still remaining at home.
The Seven Principles are: Umoja (unity), Kujichagulia (self-determination), Ujima(collective work and responsibility), Ujamaa (cooperative economics), Nia(purpose), Kuumba (creativity) and Imani (faith).
1 C cream style corn
3/4 C flour
1 tsp sugar
2 tsp baking powder
1/2 tsp salt/ pepper
1 T melted butter
oil for frying fritters
Mix all dry ingredients together -add beaten egg and butter, Mix well and drop in hot oil until golden brown.
1/2 C chopped onion
1 can cream of mushroom soup
1/2 C bread crumbs
2 t margarine
2 C cooked squash
1/2 C shredded cheese
salt & pepper to taste
Saute onion in margarine. Mix together the remaining ingredients and place in oven safe casserole dish. Bake at 350 for 30 minutes
Happy February 1st . If you are new to my site on Thursday I feature great recipes from my kitchen. On the Menu today – Meatball Subs
You may already have a family favorite for meatballs but I keep mine pretty simple-
21/2 lb ground meat (70/30)
1 cup of trinity ( chopped -oniom,celery,bell pepper)
1 C bread crumbs
Seasoned with Worchester sauce, Creole seasoning & Italian Herb dry blend
Salt & Pepper to taste.
Mix buy hand & form balls
Place in baking pan & bake 350 about 45 minutes. Mine are baked on the grill. I make a lot at a time. That way we have enough for the next day or after Cooling they can be frozen to be used at another time.
My subs are served on sub buns with tomatoes sauce & cheese . Sauce can be homemade or use your favorite brand of jar sauce. Lisa
Another hot day in Louisiana -summer is here and no relief in site from the heat.
Glad to be inside in the air conditioning. I admire all the people that as to be outside working at a time like this. Stay hydrated and takes lots of breaks. Heat stroke is a very real thing that affects many this time of the year.Be safe.
I guess that’s while growing up my grandparents did there work and cooking early in the morning before the heat begin. And we ate early in the day or late after it started cooling down. A habit I actually stick too now that I am back home in Louisiana. Lisa
Stop by – Lisa Recipe Box @LE L blog for my summer food post .
And always-Lisa Book Blog @lisaseverydaylife.com -for all your book needs.
Julia's recipes and commentary, straight to you from Iowa City! Normally, they're based around what looks good at the local farmers market. And yes, they're all out of order since they were copied over from Philip's flower blog which you should also check out -- see the link at right...
Peripatetic philomaths...focusing on what's really important, eating ethically and cleanly, fermenting, foraging/wildcrafting, practicing herbalism, and being responsible stewards of our land. Sharing our photos, musings, and learnings. Still seeking our tribe.