Simpson-Fletcher's Soul Food Stuffings

I love Philadelphia. If you poke around in corners of the city, you can find unexpected treasures. I found Simpson-Fletcher's Soul Food Recipes at the Tacony Library Book Sale. 

Find out about the Church that created the cookbook HERE if you want to know more about the particulars. Just scroll on down past the chickens.

Simpson-Fletcher's Soul Food Recipes devotes a whole chapter to Stuffings. I produce two of the recipes verbatim. I am making the Fish or the Capon. Or maybe Roast Duck. I hate Turkey. Happy Thanksgiving!

Sweet Potato Stuffing the Jamaican Way
from Ms. Thelma Graham

1 and 1/4 cups mashed Sweet Potatoes
7 slices toasted Bread cubes
6 links Pork Sausage
2 tablespoons Water
1/4 teaspoon crushed Marjoram leaves
1/2 cup finely chopped Celery
1 finely chopped Onion
1/4 teaspoon Pepper
1/4 teaspoon Sage
1/2 teaspoon ground Thyme
2 tablespoons Butter
1 and 1/2 teaspoons Salt

Combine toasted Bread cubes and Celery with mashed Sweet Potatoes. Mix and set aside. In a frying pan, put Sausage links and cold Water. Cover and cook for 10 minutes then pour off any fat and break links into small parts. Add chopped Onion to the pan and cook until Sausage is browned and onions are clear. Remove from heat and add all the seasoning. Mix well. Now add Sausage mix to the Sweet Potato mixture. Blend well and stuffing is ready for stuffing a large Capon.

Sweet Pickle Stuffing for Baked Fish
from Albert the Chef

2 cups Rye or Whole Wheat Bread crumbs
1 cup Sweet Pickles, minced
2 Celery Stalks, chopped
2 tablespoons Onion, minced
1/2 teaspoon Salt
1/4 teaspoon Pepper
1/4 teaspoon Sage (optional )
2 tablespoons melted Butter

Mix all the ingredients thoroughly. Toss the crumbs so they are well coated with melted butter. Stuff the Fish cavity. This is enough for a 3 pound Bass or Trout.

Halloween Gets Devil Sauce and a Soul Fondue

I have a charming small cookbook entitled The Gourmet Fondue Cookbook by B. Arthur Paull. This cookbook was written in the 70s during the Fondue craze. It was sold at Fante's here in Philly.

I am bringing Fondue back for my private little Halloween Party.  Mr. Paull's recipes are not long on quantities and procedure. They are terse. I produce them verbatim. The intrepid Foody will not be deterred. These two are adventurous and very good.

This is a savory Fondue in which the bits of food (chunks of bread, shrimp, cheese, tofu, veggies etc.) are individually cooked by the diner.

Soul Fondue

1/2 cup pureed Chicken Liver
1 minced Onion
1 teaspoon Cayenne
1/4 cup Brandy
1/2 cup Butter
2 tablespoons Worcestershire Sauce
1/2 cup Tomato Paste
1/2 cup Cream
1/2 cup grated Parmesan Cheese
Salt to taste.

Pan fry onion in butter. Add flour and stir fry 5 minutes. Add tomato paste, salt, cayenne, Worcestershire, chicken liver and cream. Stir constantly for 20 minutes. Remove from heat and add cheese. Stir until cheese melts. Add brandy.

Devil Sauce

Combine tomato sauce, vinegar, sugar, horseradish and garlic. Pour into a serving dish, cover and chill.

Roasted Pumpkin Guts

CLICK ME!

I am seeing beautiful pumpkins in the market so I am doing this again. Note: you can roast the seeds of any hard Winter squash.

When I was a child, you could buy a box of roasted Indian Brand Pumpkin Seeds at the corner candy store. The box the seeds came in had a beautiful illustration of an American Indian in full Chief's headdress.

When you get done carving that pumpkin for Halloween or just to make a pie, you can roast your own pumpkin seeds. Roasted pumpkin seeds are so good.

Roasted Pumpkin Seeds

1 and 1/2 cups raw whole Pumpkin Seeds
2 teaspoons Butter, melted
Pinch Salt

Preheat oven to 300 degrees F (150 degrees C).

Toss seeds in a bowl with the melted butter and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally.

This recipe comes from allrecipes.com - for my money the best recipe site on the net. Cooks share their variations on the recipe and their opinions of the recipe's quality.

Cooks also share practical tips for recipe execution like this tip below. There are a lot of creative cooks in the world. This tip is from Valerie's Kitchen.

If you've never roasted pumpkin seeds before here are my tips. When you carve your pumpkins scoop the seeds into a colander and the guts onto newspaper. Inevitably some of the guts will be mixed in with the seeds but when you run water over them it's separated out pretty easily. After you drain the rinsed seeds, pour them onto a large, dry cookie sheet and let them sit for 24 hours or so to dry out. Now you can pick out the remaining pieces of pumpkin stuff that didn't get pulled out earlier and they will roast better if they are not wet when they go in the oven. My family prefers them seasoned with garlic salt in place of regular salt but you can use whatever suits your taste. So good!

White Hominy Casserole

It is getting colder today in Philadelphia. I will use my oven a lot in the coming Winter. This bit of Southern goodness comes from A Taste of Georgia cookbook.

White Hominy Casserole
Excellent with Baked Ham and Curried Fruit

One 1-pound can of Hominy, drained
1 cup sharp Cheese, grated
2 Pimentos, chopped or 1 small jar Pimentos
12-15 Black Olives, sliced or chopped
1 can Mushroom Soup, diluted with 1/3 cup Water
1/2 teaspoon Worcestershire Sauce
1/4 teaspoon prepared Mustard
Bread Crumbs

Butter an ovenproof pie dish or a 1 1/2 quart casserole. In this, place a layer of Hominy, then a layer of Cheese, and over this sprinkle some Pimentos and Olives. Cover with a layer of Soup which has been mixed with the Worcestershire Sauce and Mustard. Repeat until all ingredients have been used, ending with a layer of Soup on top. Bake at 350 degrees for 25-30 minutes or until bubbly and hot, then sprinkle with Bread Crumbs and bake for an additional 10 minutes or until brown on top.  Recipe courtesy of Mrs. Willis Edwards (Catharine).