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Newsletter 41

Reverend Joi's Recipes
About Reverend Joi
​Reverend Joi Karla Hubert is one of the best chefs around, who feels being clean while you cook is as important as the taste and presentation of the dishes she creates.  Reverend Joi loves to cook with no makeup on and of course trimmed down nails.  Above is Reverend Joi's no makeup kitchen look.  
Praise The Lord!





P.S. Any Recipe with a {*}at the beginning, is a Thanksgiving Day Dinner must. Also, new recipes are noted with a {#}.


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Ring Around The Rosie, Pocket Full of Posies, Loaded Broccoli and Cheese; Baked Potato

Ingredients: (1) Bag of Idaho Baking Potatoes, (2) Heads or Bunches of Broccoli, (1) 8 0z  Bag of Cheddar Cheese, (1) 8 0z  Container of Sour Cream, (1/4) Teaspoon of Seasoning Salt, Foil, Water and (1) Stick of Butter.

Directions: Start by rinsing your potatoes off to clean them thoroughly. Next rinse and cut your broccoli into large pieces. Next, preheat the oven to 425. While the oven is heating up, wrap each potato in foil, making sure to cover the whole potato, next place each potato in a baking pan, adding a slight amount of water to the bottom of the pan to avoid the potatoes sticking.  Bake the potatoes for 45 minutes or so, depending on the size of the potatoes.  You will know when the potatoes are done as the inside of the potatoes will be completely soft, as you put a fork into them.  While the potatoes are cooking add 1 stick of butter into a medium frying pan, then the broccoli,  1/4 cup of water, and then the seasoning salt. Cook the broccoli for 3 to 5 minutes on medium heat, until the broccoli is semi tender (make sure you stir the broccoli a few times while it is cooking).  After the potato is cooked, remove from the oven, and remove the foil. Next, cut the potatoes down the center an add the cooked broccoli, to the center. Next, place a half hand full of cheddar cheese on top of the broccoli, then place the potatoes back in the oven for 3 to 5 minutes allowing the cheese to melt.  Next remove the potatoes from the oven, then top them with 1 large tablespoon of sour cream, and serve.



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Red Rover, Red Rover, Send Oriental Chicken Stir Fry; Right Over

Ingredients: (3 to 4) Boneless Skinless Chicken Breast,  (1) Brunch of Broccoli,  (1) Bunch of Cauliflower, 1/2 Bag of Baby Carrots, 1/4 Pound  of Pea Pods, 1/2  Pound of  Baby Corn,  (4)  Sticks of Celery, (1 Large) Red Onion,  (1) Clove of Garlic,  (1) Bottle of Vegetable Oil, 2 Full Cups of Plain White Rice, Water, (1) Bottle of Soy Sauce, and A Wok Cooking Pan, or Similar Style Pan.

Directions: Start by rinsing off all your vegetables, to thoroughly clean them. Next cut all your vegetables up into diagonal slices about 1/2 inch thick . Remember to keep your vegetables in separate containers after they have been cut, as they will be put in the cooking pan at different times.  Now peal and cut your onions and garlic (be sure to use 4 sections of the garlic clove, and not the whole clove).   Next, rinse then cut your chicken into diagonal strips, about 1 inch thick. Once you have cleaned and cut all your vegetables and chicken, put them to side and put a pot of rice on to cook (if your not sure how to properly cook rice; please see the Quest To Be The Best Chicken, Rice, and Queso-Vegetables recipe below). Once the rice is done, it is time to start cooking your stir fry recipe.  Start by putting your wok on the stove on high heat, then place 1/4 cup of vegetable oil in the wok.  Next, place the cut chicken strips in the oil. Allow the chicken strips to cook for 3 minutes and constantly flip them in the oil mixture as they cook.  Next, add your vegetable in this order from the hardest vegetables to the softest vegetables, beginning with the carrots, then the cauliflower, then the baby corn, then the celery, then the broccoli, then the red onion, garlic, and pea pods.  Now stir a few times, then add 1/2 cup of soy sauce. Stir a few more times, then add 1/2 cup of water. Flip the stir fry over a few more times, allowing the entire cook time of the stir fry to not exceed  more than 7 to 12 minutes. You will know when the stir fry is done, as the chicken will be completely cooked, and the vegetables will be crisp and crunchy, (if your vegetables are soft or mushy, you have over cooked your stir fry). Once your stir fry is is done,  place two large spoon fulls of white rice on a dinner plate, then place your stir fry on top of the white rice and serve. The stir fry wok portion and pot of rice portion, should yield 4 normal size dinner plates.



********************************************************************* Miss Mary Mack, Mack, Mack, All Dressed In Black, Black, Black; Stuffed Baked Salmon

Ingredients: (1) Fillet of Salmon,  (1) Container of Bread crumbs, (1) Can of Chicken Broth, (1) Pint of Heavy whipping cream,  (1) Bottle  of Olive oil, Salt, (1) 8 oz Package of Parmesan cheese, (1) Stick of butter, Cooking spray, Tooth Pics, and (1) Bottle of White Cooking Wine.

Directions: Start by preheating the oven to 425.  Next, rinse the salmon off with cool tap water to clean it. Now cut he salmon fillet into 4 equal sizes.  Now place 4 full cups of bread crumbs into a large mixing bowl.  Next, crush the bread crumbs until they are completely crumbled. Now add 1 teaspoon of salt to the bread crumbs.  Next slowly pour 1/2 cup of chicken broth into the bread crumbs, then mix the bread crumbs and chicken broth until the mixture has a dressing like consistency. If the bread crumb mixture is to dry, add a little more chicken broth, and then stir, and put it to the side.  Now put the heavy whipping cream into a medium size sauce pot, on low heat, then add 1 stick of butter. Next, add 1/4 cup of olive oil to the pot, then the Parmesan cheese, and 1 cup of white cooking wine. Stir the cream sauce continually until the cheese thoroughly melts, then remove the cream sauce from the stove, and put it to the side. Next, spray a cookie sheet with cooking spray, then place the salmon fillets on the cookie sheet.  Now place 2 tablespoons of your bread crumb stuffing, on top of each salmon fillet.  Next, roll the salmon fillet until it is like a blanket around the stuffing, making sure to keep all the stuffing inside the center of the salmon blanket, (if necessary use tooth pics to keep in the salmon in the blanket form).  Then place the cookie sheet in the oven and cook for 15 minutes. Remove the stuffed salmon in 15 minutes from the oven, then pour the cream sauce over the salmon.  Next, place the salmon back into the oven and allow the cream sauce to bake into the  stuffed salmon for an additional 15 minutes, then remove the stuffed salmon from the oven and serve.



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Twiya Leeya Lee, Twiya Leeya Lee, Twiya Leeya Lee; Gormay Grilled Cheese Sandwich 

Ingredients: (2) Slices of Bread, Cheddar Cheese, Provolone Cheese, Colby Cheese, and Butter.

Directions: Start by buttering one side of two slices of bread.  Next, place one slice of each of the three cheeses in between the two slices of bread, (making sure the butter sides of the bread faces the skillet).  Now place the grilled cheese sandwich in  a small frying pan or skillet on low heat, with the butter side down in the skillet and cover the pan.  Cook the grilled cheese for 3 minutes, then flip it over and repeat the cooking process for another 3 minutes.  Next, remove the grilled cheese sandwich from the pan, then cut it in half and serve.



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Tribal Conversation, Total Sensation, Fried Plantain

Ingredients: (3 to 4) Plantain, (1)  Bottle of Vegetable Oil, and (1) Tablespoon Salt.

Directions: Peel the Plantain of the outer covering. Next, slice the Plantain into 1/2 inch potato chip size portions. Now, place a shallow skillet on medium heat and fill the skillet to 1/4  of the pans height in vegetable oil.  Allow the oil to get hot. Next, place the Plantain into the frying pan or skillet, and allow them to brown on one side, then flip the Plantain over and allow the other side to brown.  Cook the Plantain on each side for 2 to 3 minutes.  Then remove the Plantain, from the hot oil, and place them on a few pieces of paper towel to drain the excess oil off.  Now place the Plantain on a large serving plate, then sprinkle them with salt to your taste, and serve.



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D - Town, Honey I shrunk The Hen; Cornish Hens

Ingredients: (2 or 4 ) Cornish Hens,  (2) Teaspoons  of Seasoning Salt,     (1) Stick of Butter, (1) Package of wild Rice,  (2) Tablespoons of Corn Starch,  and (2) Cups of Water. 

Directions: Start by preheating the oven to 400. Now cook a small to medium size pot of wild rice by simply following the cooking instructions on the rice package, (which usually involves adding the rice to a pot, then water, then butter or oil, and then the contents of the rice season pack).  Once the wild rice is done, put it to the side. Next, clean the Cornish Hens by rinsing the Cornish Hens off, then thoroughly cleaning the inside of the hens out of all inner parts, so that they can be stuffed.  Now place 2 cups of tap water in the bottom of a deep baking pan, then place the Cornish hens inside the pan. Next, stuff the Cornish Hens with the wild rice starting at the end of the hens where the legs are located. Fill the hens up to your liking until you reach the neck area of the hens. Now rub the butter on the top portion of the hens, making sure you completely cover the breast and leg areas with butter. Now lightly sprinkle the seasoning salt over the hens allowing the seasoning salt to adhere to the butter.  Now cover the hens with foil or a pan cover and bake for 1 hour to 1 hour and 30 minutes, depending on how many Cornish Hens you decided to cook.  When the hens are done remove them from the oven, let cool, then place them on a large platter or serving plate and serve.  Note: For a wonderful gravy, remove the juice or drippings from the baking pan the hens were cooked in, after they cook,  then place the drippings into a pot on medium heat.  Now mix  (1/2) cup of cold water and (2) heaping tablespoons of corn starch in a small cup until smooth, making sure all lumps have been removed.  Next, pour the corn starch water mixture, into the pot with the Cornish Hen drippings, stir slow until thick, cut your hens in half, then pour the gravy over your stuffed Cornish Hens.



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Vatican City; Alfredo Vegetable Pasta

Ingredients: (1) Bunch of Broccoli, (1) Bunch of Cauliflower, (1) Bag of baby carrots, (1) Stick of butter, (5) Sections out of 1 clove of garlic, (1) Quart of Heavy whipping cream,  Olive oil,  Salt, (2) 8 oz Packages of Parmesan cheese, (1) Box of Angel hair pasta and Water.

Directions: Start by boiling a medium sized sauce pot of water, make sure you add 2 tablespoons of olive oil to the pot. When the water is completely boiling, add the pasta; and allow to boil for 3 to 5 minutes only.  Once the pasta has cooked for 3 to 5 minutes, strain the water off the pasta and set to the side. Now rinse the vegetables off, and peal the the garlic and rinse it off as well. Next, cut the vegetables and garlic into bite size pieces, and place them into a medium skillet with 1 tablespoon of olive oil, so they don't stick to the pan while they cook.  Cook the vegetables on medium heat for 10 minutes then put them to the side.  Next, place the cream into a small or medium size sauce pot, then add  the Parmesan cheese, then 1/4 cup of olive oil to the cream, and 1 stick of butter to the cream, which is about 1/4 cup of butter.  Now add 1/2 teaspoon of salt to the cream mixture.  Allow the cream to cook while continually stirring it  for 7 minutes or until smooth.  Next begin the layering of the recipe.  Start by placing the cooked pasta on a large serving plate, now add the cooked vegetables on top of the pasta, then place the cream sauce on top of the vegetables, and serve.  Note: If you like chicken, grill a boneless skinless chicken breast with (2) tablespoons of olive oil on medium heat in a small pan for 20 minutes or until thoroughly cooked. Then slice the chicken breast up, and put it on top of the cream sauce; as the top most layer to your Alfredo Vegetable Pasta Dish.



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{*}
All American - Ultimate Candied Yams

Ingredients: (5 to 6) Sweet potatoes, (2)  Cups Sugar, (1) Cup Brown Sugar, (1) Cup of Butter, (1/4)  Cup of Nutmeg,  (2) Tablespoons Cinnamon, and (2) Cups Water. 

Directions: Start by boiling the sweet potatoes  in large pot with water half full in the pot, for 10 to 12 minutes. Next, preheat the oven to 400.  Once the sweet potatoes have boiled, allow them to cool, then peel them completely. The boiling, makes the sweet potatoes softer to work with, and allows the skin to come off easily. Next, slice the sweet potatoes to the likeness of 1 inch potato chips.  Now pour two cups of water in a large baking pan, then layer the sweet potatoes into the baking pan. Now spread the butter on top of the sweet potatoes evenly.  Next, pour both the regular and brown sugar over the sweet potatoes. Now add the nutmeg and cinnamon over the sweet potatoes.   Finally, bake the sweet potatoes for 40 minutes or until completely tender. Remove from the oven and serve. 



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Mrs. C's Michigan Citrus Mint Tea

Ingredients:  (10) Your favorite tea bags,  (1 to 2  Cups) Sugar, (3) Oranges, (1) Lemon, (5) Fresh mint leaves, and (2) quarts of water.

Directions: Start by rinsing the oranges, lemons, and mint.  Then boil 2 quarts of water and the tea bags.  Once the water has come to a complete boil, remove the water tea mixture from the stove.  Now add 1 to 2 full cups of sugar to the mixture, and stir thoroughly.  Next, crush the mint leaves, an add them to the hot tea mixture. Then stir.  Now slice the oranges and lemons in half, and completely squeeze the juice from each halve into the tea mixture. Then stir a few more times.  Note, if you like extra sweet tea, feel free to add a little additional sugar until sweetened to your desire, (just be sure to taste the tea as you add the sugar to avoid over sweetening).  Finally, pour the tea into a large pitcher or container and serve hot or cold.  Note: Make sure you chill the tea for 1 full hour and add ice for ice cold chilled tea.



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Traveling On - Joy Mountain Ridge Battle Biscuits

Ingredients: (3) Cups of flower: I prefer gold medal brand,  (2) Teaspoons of baking powder, (3) Table spoons of sugar, (1) Teaspoon of  salt, (3/4) Cold cups of butter milk , (1/2) Cups of butter or vegetable oil, and cooking spray.

Directions: Start by preheating the oven to 450. Then mix all dry ingredients into a large mixing bowl. Now add the the butter or vegetable oil, then the cold butter milk.  Next, turn the mixture over and over until it becomes a large ball of dough. If the dough mixture is to sticky, add a little more flour. Next, remove the dough from the bowl, then place it down on a flat surface; (for easy clean up you can lay the dough down on a piece of wax paper, then down on a flat surface).  Now flip the dough a few times to make it pliable. Next, take a rolling pin or a tall glass/cup, and roll the dough to the height of 2 to 2- 1/2 inches.  Next, take the open end of a glass or cup and press it down into the dough, cutting out round dough portions. Next, spray a cookie sheet with cooking spray, then place the cut dough portions on the cookie sheet, and place it in the oven.  Bake the biscuits for 12 to 15 minutes, or until the biscuits are golden brown.  Remove from the oven  let cool, then slice in half an add butter to both sides and serve.  Note: For a wonderful treat, slice a biscuit in half, place a scoop of vanilla ice cream between the two sides of the biscuit, then pour chocolate syrup on top of the biscuit ice cream sandwich. 



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Puerto Rican - Let's Get This Party Started Right; Salsa

Ingredients: (1) Bundle of cilantro, (6) Tomatoes, (1) Red onion, (1) Green bell pepper, (3) Jalapeno peppers, (1) Teaspoon of Salt,  (1) Lime or small bottle of lime juice, and Tortilla chips . 

Directions: Start by rinsing the tomatoes, cilantro, green pepper, and jalapeno peppers.   Then dice the tomatoes into small squares.  Next, chop 6 to 7  cilantro leafs down to the stem.  Now add the tomatoes and cilantro into a large mixing bowl.  Next, cut the bell pepper into small squares like the tomatoes, an add them into the mixing bowl.  Now carefully slice the jalapeno peppers into halves, then; remove the membrane and seeds from the peppers. Now chop the jalapenos into small squares as well, then add them to the mixing bowl. Next, peel the red onion of the first couple of layers, and quickly chop the onion into diced size pieces.  If the onion bothers you while you cutting it, run it under cold water to remove the crying sensation, strain it well, then add it to the mixing bowl. Now cut the lime in half and squeeze roughly 3 table spoons of lime juice into the mixture in the bowl. Now add 1 teaspoon of salt, then mix all the contents of the bowl together a few times or until thoroughly mixed. Place the salsa into the frig to chill for 30 minutes.  After the salsa has chilled, put a few large spoon fulls  into a smaller bowl, place the bowl into the center of a large serving platter, then place the tortilla chips all around the salsa bowl, then serve.



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Spartan, Mt. Olympus: Greek Salad

Ingredients: (1) Head of Iceberg lettuce, (2) Roma tomatoes, (1) Cucumber, (1) Red Onion, (1) Jar of olives, (1) Jar of Banana Peppers, (1) 8 oz  Container of Feta Cheese, (1) Jar of Beets (optional), and Greek dressing.

Directions: Cut and rinse all vegetables (except for the beets and peppers ~simply rinse  and strain the beets and peppers) then strain all liquids off the vegetables. Start by placing the lettuce down on a medium serving plate. Then layer in the cut tomatoes to the far left side of the plate.  Now add the cut and pealed cucumbers to the right side of the plate. Now add the red onion next to the cucumbers, and the banana peppers next to the tomatoes. Now add the the feta cheese in the center of the salad.  Then sprinkle the olives to the right and left sides of the salad. Finally, add the beets on top of the feta cheese, if desired.   Lastly top with Greek dressing of your choice and serve.



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Come And Get It, Seafood Vegetable Chowder

Ingredients: (1) Bag of frozen mixed vegetables, (1) Can of stewed tomatoes,
(2) Cans of tuna in water, (1) Small bag of cleaned and de-veined shrimp, 
(1) Can chicken broth, (1 to 2) Teaspoons of seasoning salt (depending on your taste buds),  (1)  Can of great northern beans, (2) Cups of water.

Directions: Open all can goods and strain all liquids off the can goods with the exception of the stewed tomatoes and chicken broth.  Now place all can good contents in a large pot. Next add the water, then add the mixed vegetables, and finally add the shrimp.  Now add the seasoning salt.  Mix well, then put the pot on a medium heat and let the chowder cook on medium heat for 30 minutes.   Then serve and eat.   Note: For an excellent and tasty treat, put your favorite cold cuts on wheat bread, add mayo, lettuce, tomatoes, cheese, pickle, and a side of your favorite potato chips; and have a great soup and sandwich combo.



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{*
Quest To Be The Best Chicken, Rice, and Queso-Vegetables

Ingredients: (2) Stalks of broccoli, (1) half head of cauliflower,  (1/2) Bag of baby carrots,   (4) Garlic cloves, (4) Cups of steamed white rice, water,
(3) Boneless/skinless chicken breast, (1) Teaspoon of seasoning salt, (1/4) cup of olive oil,  (1/2)  Cup of dried and grated Romano cheese (if you prefer dried grated Parmesan can also be used.

Directions: Rinse the chicken breasts off, and then bake them on 375 degrees in a shallow baking pan for 45 minutes.  Make sure you add a small amount of tap water in the bottom of the baking pan, to ensure the chicken breast don't stick to the pan during the baking process. A half a cup of water should be enough.  When the chicken breasts are done let them cool, then cut them up into medium sized squares. While the chicken breast are cooking , boil 4 cups of plain white rice, (I prefer Uncle Ben's or Success Rice). Start by placing the rice in a deep cooking pot, an add 3 cups of tap water, then strain the rice in a strainer to remove the excess dirt from the rice.  Now,  place the rice back in the cooking pot, an add just enough tap water to cover the top of the rice to about an inch above the top of the rice. Now cover the rice pot and cook on medium high heat until the rice is done, (roughly 20 to 23 minutes). Helpful hint: the rice is done when it is completely tender and no longer hard or crunchy.  Now rinse and cut the broccoli, cauliflower, and baby carrots into bite size pieces.  Finally, peel and slice the garlic.  Next, add the olive oil into a large skillet, now add all the vegetables, the garlic, and the chicken. Now add the cooked rice on top of the chicken and vegetable mixture.  Next, add the seasoning salt on top of the rice. Finally, add the dried Romano or Parmesan cheese to the final top layer of the ingredients.  Cover the skillet and cook on medium heat for 10 minutes (making sure the vegetables are on the bottom of the pan closest to the heat). If you prefer less crispy vegetables you may want to allow your dish to cook for 12 to 15 minutes, but no lower than that; to avoid mushy vegetables. After the 10 to 15 minutes of  cooking time, mix the Chicken, Rice, and Queso-Vegetable  a few times and serve.  Do not mix the dish until after the dish is completely done.



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Savory Sorority Cheese Popcorn 

Ingredients:  (1) Bag Butter Microwave popcorn, 1/2 cup of Dried Parmesan Cheese, and 1/2 teaspoon of seasoning salt.   

Directions: Follow the microwave popcorn bag directions for popping the popcorn (don't burn the popcorn).  Once the popcorn is popped, add the popcorn to a large bowl.  Now add the Parmesan Cheese, then the seasoning salt.  Mix well, and severe.



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Victory Is So Sweet Fruit Salad

Ingredients:  (1)Small Watermelon,  (1) Cantaloupe, 1 Carton of Strawberries,  1 lb of Red or Green Seedless Grapes,  (3) Kiwi,  1  Carton of Blue Berries, 1 cup of Brown Sugar,  1/2 cup  of Honey, and 1/4 cup of Water.

Directions: Cut the watermelon into squares and put it in a large mixing bowl, then cut the cantaloupe in half and remove all seeds, next cut cantaloupe into squares an add them to the  mixing bowl.  Now peal the kiwi, then cut the kiwi into squares, now add them to the mixing bowl.   Next rinse the grapes and blue berries with cool tap water, then drain all liquid off.   Now add the grapes and blue berries into the mixing bowl.  Next rinse the strawberries with cool tap water, then remove the green leafy portion off the top of the strawberries, drain all liquid off the strawberries; now cut the strawberries in half.  Next add the strawberries in the mixing bowl.   Now add the brown sugar and  honey to the mixing bowl.  Finally, add  1/4 cup of water. Now very gently mix all the contents of the mixing bowl together with a large spoon.  Be careful not to tear the fruit mixture as you stir.  Place the fruit salad in the the frig  to chill for 1 hour, then serve.  Note: For a fun and wonderful treat, place plain yogurt in a wine glass, leaving enough room for 2 additional layers.  Then place the fruit salad on top of the yogurt. Now add another layer of yogurt on top. Finally, top with plain oats to the top most layer of yogurt.  



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I'm Gonna Have To Cut You, Corn Beef

Ingredients: 1/4 cup meat tenderizer, corn beef brisket, your favorite beer - 40 once, corn beef brisket season pack - (usually provided with the corn beef itself), and water.

Directions: Preheat oven to  400. Take the corn beef out of the packaging, then thoroughly rinse it off on both sides.   Place the corn beef inside a deep baking pan with with enough room for 5 to 6 cups of liquids without over flowing the baking pan.  Now add 3 cups of beer - (not malt liquor, beer only ~ our recommendation: Budweiser), then add 2 cups of water.  Finally add the meat tenderizer, and corn beef seasoning pack.  Cover the baking pan with a lid or foil.  Bake corn beef for 3 to 4  hours depending on the size of the corn beef, larger briskets make take longer to cook.  Check the corn beef at 2- 1/2 hours for tenderness, by sticking a fork in the corn beef in various spots.  The corn beef is done when both, the thickest and thinnest portions of the corn beef cause the fork to slide easily completely out of the corn beef.  If not done during the first checking of the corn beef, allow it to continue cook until done. You may also add additional cups of water and beer as the corn beef cooks, if the liquids get low.  Make sure you check  the corn beef at least 2 to 3 times during the cooking process.  When the corn beef is done, take it out of the oven.  Then remove the corn beef from the cooking pan, and place it on a large enough plate or cutting board; then allow it to cool for 10 to 15 minutes. Finally, once the corn beef has cooled slice the corn beef against the gran to the thickness you desire with a sharp carving knife, (you may also want to trim any additional fat off the corn beef at this time).  Lastly, take the cut portions of the corn beef and place them into a large strainer, and rinse the corn beef with warm tap water, (this is because corn beef is a naturally salty meat); allow the meat to drain, then serve and eat.   Note: Add corn beef slices on rye bread or a kaiser roll, add a slice of Swiss cheese, and mustard for a great sandwich, OR cut up a head of cabbage, add in 2 cups of the corn beef juice, cabbage, and several slices of the corn beef in a large soup pot; then cook on medium heat for 30 minutes ~ for fabulous corn beef and cabbage.



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Holla If You Hear Me Brownies


Ingredients: 1 cub of Brown Sugar, 1-1/2 of White Sugar, 4 Eggs, 2 cups of Coco Powder or Chocolate Powder, 1-3/4 cup of Flower, 1/4 teaspoon salt, 1 tablespoon of Vanilla Extract, and 1 teaspoon of Almond Extract, 1 cup of butter, 1/ 2 teaspoon Baking Powder, non-stick cooking spray, and (optional 1 cup of Crushed Pecans)

Directions: Preheat the oven to 375. Combine all dry ingredients in a large mixing bowl, then mix them well, then add vanilla, almond, melted butter, and eggs. Then mix well again, making sure all ingredients are thoroughly mixed through completely. Finally, add the crushed pecans if desired. Now spray a medium sized baking pan with cooking spray, then add the brownie mix, and bake for 25 to 30 minutes. Let cool for 3 to 5 minutes after removing from the oven, cut then eat.



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Hallelujah Chicken Nachos


Ingredients: 3 bone in or boneless skinless chicken breasts or (1) can of black beans, chili powder, monterey jack cheese, cheddar cheese, frozen whole kernel/whole kernel can/ (or) corn on the cob, butter, olive oil, water, salsa, sour cream, and tortilla chips.

Directions: Start by thoroughly washing your chicken breasts, then place them down in a shallow baking dish with 1/2 cup of tap water, cover the chicken breasts with foil, then place them in the oven and bake for 45 minutes on 375 degrees. While the chicken breasts are baking, begin preparing your corn, if it is on the cob, shuck 2 ears of corn on the cob removing all layers; until the kernels are visible. Then take a medium sheering knife and gently go down the cob removing all the kernels. If using can corn or frozen corn (1 can of strained whole kernel corn or 1 small bag of frozen corn), then just chill until the chicken breasts are ready, as that is the longest part of your cooking time. After the chicken breasts are prepared, add 1/4 cup of olive oil in a non-stick skillet, then add corn, 1/4 cup of chili powder, the chicken breast meat pulled apart or cut into cubes (if you prefer the vegetarian style; strained black beans in the can, should be used instead of the chicken breasts), 1 tablespoon of butter or margarine, and and 1/4 cup of water. Stir the mixture, then cook for 5 minutes on medium heat or until the mixture is not runny and a paste has formed. Next add Two tablespoons of olive oil in a medium to large non-stick skillet, then layer 1 half bag of tortilla chips on top of the olive oil. Now place the chicken or beans, corn, and chili power mixture on top of the tortilla chips. Next, add 1/2 (8 oz) bag of shredded Monterey Jack cheese, the same amount of cheddar cheese on top of the chicken or bean mixture. Finally, cover the skillet with a lid, and melt the cheese on low heat for roughly 5 to 6 minutes or until the cheese is totally melted. Make sure you keep the heat on low to avoid the bottom of the tortilla chips from burning. Finally, take a wooden spoon, and ease the nachos out on to your serving plate, then top with 3 to 4 table spoons of sour cream in the center of the nachos, and serve. Place a bowl of salsa on the side if desired.



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Mouth Watering, Make Them Shine, Black Eye Peas


Ingredients: 2 lbs. black eye peas, (dry, frozen or canned), 
1 -1/2 lb. chicken breast (boneless skinless), (1) 8 oz. can of chicken broth, (1) 16 oz. jar of apple sauce, (5) garlic clove sections or pieces, 
2 teaspoons of seasoning salt, (4) oz. water.

Directions: Clean black eye peas under cool water, then strain them thoroughly. If using dry beans, soak the beans over night, the night before preparation by covering the beans with only enough water to barely cover the top of the dry beans in a bowl. If using frozen or can beans, the process starts with cleaning the beans. Next, rinse the chicken breast, then put the chicken breast in a medium pot and add the 4 oz. of water in with the chicken breast, then cook on medium heat for 30 minutes until chicken breast are completely done. Then add the beans in with the contents of the chicken breast and water juice mixture. Now add the entire jar of apple sauce, as well as the chicken broth, then the seasoning salt. Finally, add the garlic (peeled and diced). Cover the cooking pot with a lid, then cook on low heat for 1 hour, until black eye peas are tender. Let cool for a few minutes, then serve by themselves; or with a side of white rice.



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Famous Mac and Cheese:


Ingredients: 8 oz. block of Colby Cheese, 8 oz. block of Sharp Cheddar Cheese, and 6 cups Skim Milk, 1 Tablespoon Corn Starch, 1 lb. box of macaroni or pasta of your choice, 3 Tablespoons vegetable oil, 3 Teaspoons salt, 9 cups water.

Directions: Combine water and macaroni or pasta of choice, vegetable oil, and salt into a pot and boil on high heat for 3 minutes. Stir while boiling to avoid macaroni sticking or clumping together. Strain macaroni water mixture in 3 minutes even if macaroni is not soft yet, this is because the macaroni will become tinder as it cooks in the baking process. Put half the Colby block of cheese and half the Cheddar block of cheese and 5 cups of skim milk in a pot and slowly melt the cheese mixture together on low heat, stir repeatedly while melting the cheese. Place the precooked macaroni in a deep baking pan, then cut the remaining half blocks of cheese into cubes and add both the other half block of Colby Cheese and half block of  Cheddar cheese into the baking pan. Mix cheese cubes thoroughly through the macaroni. Add the liquid milk/cheese mixture into the baking pan with the macaroni and other cheese cubes. Take the final cup of skim milk and add corn starch to it, mixing it thoroughly until the milk and corn starch are smooth with no lumps. Combine the milk corn starch mixture into the baking pan and stir thoroughly. Bake on 375 for 40 minutes.



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Home Style Greens:


Ingredients: (4 lb.) Your choice of Greens Mustard and Turnips or Collards, or Spinach, (2) Smoked turkey wings or (2) Smoked turkey drum sticks, (2) Tablespoons Seasoning Salt, and (1/2) Teaspoon Baking soda, (10) cups of water,  and (3) Teaspoons meat tenderizer.

Directions: Clean, cut, and de-stim green of choice, (when choosing mustard greens, turnip greens must always accompany them, collards are strong enough by themselves, as is spinach strong enough by itself), then put greens to the side. Also for a short cut, frozen or can greens are an option to fresh greens from the garden. When using can greens strain the canning liquid off them and rinse well with cold water. Boil the smoked turkey in a pot with 7 cups of water, adding meat tenderizer. Boil for 1 hour and a half on medium heat, or until meat is tender and falling off the bone. If familiar with a pressure cooker, cooking the turkey in a pressure cooker will require roughly 30 to 45 minutes cook time. After meat is thoroughly cooked, remove bones from the pot, and all skin off the turkey, leaving only the cooked turkey and all juice from the meat water mixture in the pot, then add greens into the same pot with the turkey, and juice mixture, along with seasoning salt, 3 additional cups of water, and baking soda. Stir thoroughly and cook on low heat for 45 minutes. Final note: If cooking in a pressure cooker, once the greens and cooked turkey are combined in the same pot, cook only for 25 minutes not 45 minutes.



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Jehovah Jireh (My Provider), Mt Sinai, Shish Kebabs

Ingredients: Your Choice of 3 pounds of meat of either: Boneless - Skinless Chicken Breast, Beef, Lamb, or Pealed and Deveined Shrimp , (3) Green Bell Peppers, (1) Carton of Cheery or Grape Tomatoes, (2) Red Onions, (1) Italian dressing, Salt, (1) Carton of Whole Mushrooms, Meat tenderizer, a Barbecue grill, Lighter Fluid, Cooking spray, Skewers, and Charcoal.

Directions: Start by thoroughly rinsing all your vegetables off with tap water. Next, cut all your vegetables up into large bite size pieces (except for the mushrooms, simply rinse them and leave them whole). Next, thoroughly rinse your meat off, (if using lamb or beef, sprinkle meat tenderizer on the lamb or beef until you have covered it completely with meat tenderizer). Now cut your chicken, beef, or lamb up into large chunks, (if using shrimp, leave them whole). Next, make sure you start your barbecue fire in the grill. (See the charcoal bag and lighter fluid for instructions on how to safely start the charcoal fire in your grill). While the grill is heating up, begin layering your ingredients on the skewers. First, add the meat and push it on to the bottom of the skewer, then the bell pepper, then the onions, then the meat again, then the tomatoes, then the mushrooms at the top. Repeat this process over and over on multiple skewers, until your ingredients have been completely used. Next, place each Shish Kebab skewer in a shallow baking pan, and pour Italian dressing on them, then sprinkle 1 full tablespoon of salt on them. Finally, spray each skewer with cooking spray, and place them on a hot grill. Grill the Shish Kebabs for 20 minutes on one side, then flip them over to other side and grill them for an additional 20 minutes (if using shrimp 10 minutes per each side of the Shish Kebabs). You may also sprinkle additional Italian dressing on the Shish Kebabs as you grill them. When the meat of the Shish Kebabs is completely done, remove them from the grill, and allow the fire from your grill to simply burn its way down, meaning: (just allow the coals from the fire to burn completely out, then the grill will automatically cool down). After the Shish Kebabs are removed from the grill, place them on a large platter, and serve. 



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Holy Land, Israeli, Sweet Cinnamon Unleavened Bread

Ingredients: 1 Cup of Plain White Sugar, ½ Cup of Cinnamon, 1 Stick of Butter, 1 Bag of Flour Tortillas, and 1 Can of Nonstick Cooking Spray.

Directions: Start by placing a medium size skillet on the stove top, then spray the inside of the skillet with cooking spray. Now, add 1 flour tortilla on top of the cooking spray. Next, layer in 3 to 4 table spoons of sugar, then 2 table spoons of cinnamon, then finally; 3 to 4 teaspoons of butter on top. Now, cut the stove top temperature to medium low, to avoid burning the underside of the bread. Cook for 3 to 4 minutes or until all the toppings have melted. Then remove the bread from the skillet, slice in four equal sections with a pizza slicer, and serve.

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