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Breaking Bread: Food for the Soul

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S: Breaking Bread: Food For The Soul

FC: Breaking Bread: Food for the Soul

1: This book is inspired by all of the talented cooks in my family.

2: Fine Artist John C. Sutton III | My art is drawn directly from my own unique life experiences. Through keen observation, often before the design or concept, my art combines the atmosphere of vision, knowledge of the world, and the abstract and expressive potential of painting, drawing, and sculpture. My poignant past and current attachments to people, places, and things are my motives to create works which take on a life of their own free of the original thought represented. A multiplicity of styles and techniques are employed freely and intrepidly. Through art I wish to attain some degree of understanding and contentment reflecting an introspective understanding of human life. | Art + Food = Soul Food Communion

3: Sculptor Beth Nybeck | Beth Nybeck graduated from the University of Northern Iowa with a BFA in Sculpture in 2010 and moved to Kansas City after being accepted into the Arts Incubator’s resident program. She works as a public artist and enjoys working primarily with metals. Her works are abstract and inspired by creating movement, animals, community life, and nature. Beth’s work has been exhibited in Iowa, Florida, Kansas, Nebraska, Illinois, and Missouri. She recently helped complete the 2010 National Special Olympics torch and a sculpture for Newark, New Jersey this summer.

4: Breaking Bread was a dream you made reality! Thank you. | Vi Tran Cory Imig Beth Nybeck John Sutton Kelly Jander Kenny Johnson Kate Hackman Marcus Cain Kansas City Jewish Museum of Contemporary Art The Epsten Gallery * Museum Without Walls Village Shalom Whole Foods Sandy Brooks Katherine Eickhorst Kristen Donnelly Debbie Gwaltney Cindy Littrell C.J. Jackson Curt and Nedra Sparks Tity Kpandeyenge Overland Park Church of Christ Women's Ministry Breaking Bread Participants and of course, my amazing family

5: Name | The term soul food can conjure up a variety of images. Whether you think of family gatherings after church or the popular 90's film starring Vanessa Williams, soul food at its very core is a cultural symbol of community and fellowship. For some of us, the only way we'll engage in real conversation is around food. Gone are the days where we get to know our neighbor or throw an old-school block party. We would rather post and tweet our conversations rather than sit and break bread with one another. Breaking Bread is a time for you to sit back, relax and enjoy the company of your friends and perhaps someone you've met for the first time. Nothing can get you more relaxed than comfort food .... so stretch out ... dig in ... break some bread! | Tekia

6: Buttery Butterhorn Rolls | 1 c. milk * 1 pkg. yeast * 1/4 c. lukewarm water * 1/2 c. sugar * 1 tsp. salt * 3 slightly beaten eggs * 1/2 c. + 2tbsp butter * 5 c. flour | Dissolve yeast and 1 tbsp. sugar in lukewarm water. Scald milk then add 1/2 cup of butter and cool. Add the yeast mixture. Add, remaining sugar, salt, and eggs. Stir well. Add flour one cup at a time and stir well. Turn out on lightly floured surface and knead for 5 minutes or until dough is no longer sticky. Cover with towel and let rise in greased dish until doubled or more in bulk. Divide dough into three parts and roll 1/2 inch thick into pie shape on floured board. Cut into small pie shape, brush with 2 tbsp. butter and begin at large end and roll into rolls. Place on cookie sheet 2 inches apart. Let rise until doubled. Bake at 375 degrees F for about 12 minutes.

7: ( | Collard Greens | Jiffy Cornbread | Best | 2 lbs greens * 6-7 qts water * ham hock or salt pork * 1 tbsp salt Thoroughly wash the greens. Two or more washings may be necessary. Trim tough stalks and tear or cut large greens in pieces. Cut thick veins out of collard greens. In a large pot, bring water to a boil. Add a ham hock or a 4-ounce piece of salt pork to the pot. Add salt. Continue boiling for 10 or 15 minutes. Add the washed greens to the pot. Cover and simmer until greens are tender. Depending on the type of greens used, this might take an hour. Makes enough for 4 people. Flavor Tips: Crushed red pepper, a few tablespoons of bacon grease, chopped onion, or other seasonings can be added to the pot for more flavorful greens. You can serve with cornbread and chopped hard boiled eggs, bacon pieces, or sliced green onion for garnish. | 1 Jiffy yellow cake mix * 1 Jiffy cornbread mix * 3 eggs Mix both together and follow directions on cornbread mix. Makes delicious, sweet cornbread.

8: Momma's Southern Fried Chicken 3 eggs * 1/3 c water * About 1 c hot sauce * 2 c self-rising flour * 1 tsp pepper * House seasoning * 1 (1 to 2 1/2-lb) chicken, cut into pieces * Peanut or Canola Oil, for frying, In a medium size bowl, beat the eggs with the water. Add enough hot sauce so the egg mixture is bright orange. In another bowl, combine the flour and pepper. Season the chicken with the house seasoning. Dip the seasoned chicken in the egg, and then coat well in the flour mixture. Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil. Fry the chicken in the oil until brown and crisp. Dark meat takes longer then white meat. It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes. Serve HOT!!!! | House Seasoning: 1 c salt 1/4 c black pepper 1/4 c garlic powder

9: Grilled Lemon Rosemary Chicken | 3/4 c lemon juice (4 lemons) * 3/4 c good olive oil * 2 tsp kosher salt * 1 tsp freshly ground black pepper * 1 tbsp minced rosemary leaves or you can use (1/2 tsp dried) * 2lbs boneless chicken breasts, halved & skin removed Whisk together the lemon juice, olive oil, salt, pepper, and rosemary. Pour over the chicken breasts in a nonreactive bowl. Cover and marinate in the refrigerator for 6 hours or you can marinate overnight. | Goes great with a mixed green salad! | Heat the grill and cook the chicken breasts for 10 minutes on each side, until just cooked through. Cool slightly and cut diagonally in 1/2-inch-thick slices.

10: Southern Comfort Mac and Cheese | Style! | 1 1/2 c uncooked elbow macaroni * 2 tbsp butter * 2 tbsp all-purpose flour * 1/4 c milk * 1 c half-and-half * 1/4 tsp paprika * 1/2 tsp pepper * 2 1/2 c shredded Cheddar cheese, divided * salt Preheat oven to 350 degrees F. Cook macaroni in boiling salted water according to package directions; drain well and set aside. Meanwhile, melt butter in medium saucepan over low heat. Blend in flour, stirring constantly, until smooth and bubbly. Gradually stir in milk and half-and-half. Cook, stirring constantly, until mixture boils and thickens, about 2 to 3 minutes. Remove from heat and add paprika, pepper, and 2 cups of the cheese; stir until cheese is melted and sauce is smooth. Combine sauce with the macaroni and add salt to taste. Place in a buttered 1 1/2-quart casserole dish. Garnish top with remaining 1/2 cup of cheese and dot with extra butter. Bake 25 to 30 minutes. Serves 4 to 6.

11: Sweet Potatoes | & | & | & | Mashed Taters | 2 lbs russet potatoes (about 4 medium), peeled and cut into 1-inch pieces * 1 tsp kosher salt, plus more as needed * 3/4 c whole milk * 1/4 c unsalted butter * black pepper | In a large saucepan, combine the potatoes, 1 teaspoon salt, and enough cold water to cover. Bring to a boil over high heat. Lower the heat to maintain a simmer and cook until fork tender, about 10 minutes. Drain the potatoes and return to the pan. Shake the pan over medium heat for about a minute to dry the potatoes. Transfer the potatoes to a bowl. Put the milk and butter in the saucepan, and heat over medium-high heat until the butter melts and the milk is hot. Remove pan from the heat. Mash the potatoes through a food mill, ricer, or by hand into the pan. Stir to combine with the milk and butter. Season with salt and pepper to taste and add more butter, of course! Serve immediately. | 6 large sweet potatoes * 1/2 c butter 2 c white sugar * 1 tsp cinnamon 1 tsp nutmeg * 1 tbsp vanilla extract salt to taste Peel the sweet potatoes and cut them into slices. Melt the butter in a heavy skillet and add the sliced sweet potatoes. Mix the sugar, cinnamon, nutmeg and salt. Cover the sweet potatoes with sugar mixture and stir. Cover skillet, reduce heat to low and cook for about 1 hour or until potatoes are "candied". They should be tender but a little hard around the edges. Also the sauce will turn dark. You will need to stir occasionally during the cooking. Stir in the vanilla just before serving. Serve hot and sweet!

12: Mashed Potatoes 2 racks of baby back ribs/or beef ribs 1 bottle of BBQ sauce salt pepper garlic salt | Green Bean Casserole 1/3 stick butter * 1/2 c diced onions * 1/2 c sliced mushrooms * 2 c sliced green beans * 3 chicken broth * 1 can cream of mushroom soup * 1 can French-fried onion rings Preheat the oven to 350 degrees F. Melt the butter in a large skillet. Saute the onions and mushrooms in the butter. Boil green beans in chicken broth for 10 minutes and drain. Pour the green beans, mushroom soup, onions and mushrooms into a greased 1 1/2-quart baking dish. Bake for 20 minutes, then top the casserole with the French-fried onions and bake for 10 minutes longer, or until the casserole is hot and bubbly. | Corn Casserole 1 can whole kernel corn, drained * 1 can cream-style corn * 1 (8-oz) pkg corn muffin mix * 1 c sour cream * 1/2 c (1 stick) butter, melted * 1 -1 1/2 c shredded Cheddar Cheese In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.

13: (Pe-can) Pie | 1 c white corn syrup * 1 c dark brown sugar * 1/3 tsp salt * 1/3 c unsalted melted butter * 1 tsp vanilla * 3 whole eggs, slightly beaten * 1 c pecans * 9 in. pie shell (unbaked) Preheat oven to 350 degrees F. Combine syrup, sugar, salt, butter, vanilla, and mix well. Add slightly beaten eggs. Add pecans. Pour into pie shell and bake for approximately 45 minutes. | Cheesecake Galore! 4 (8oz) pkgs cream cheese * 4 eggs * 1 c sugar * 1 tsp vanilla * 2 tbsp flour Preheat oven to 300 degrees F. In a large bowl, combine cream cheese, sugar, flour. Beat with electric mixer until smooth. Add vanilla then eggs one at a time, stirring gently until just incorporated. Pour into prepared pan. Bake 50 minutes or until center appears nearly set when gently shaken. Cool on wire rack for 15 minutes. Use spatula to loosen the crust from the side of the pan and let cool 30 minutes. Remove sides. Cover and chill 4 hrs or overnight. | Graham Cracker Crust 1 1/4 c graham cracker crumbs * 3 tbsp sugar * 1/3 c butter Combine crumbs and sugar in medium sized bowl. Stir in melted butter until thoroughly blended. Pack mixture firmly into 9 inch pan or spring form pressing firmly to bottom and sides. Bring crumbs to top of rim. Chill 1 hr before filling.

14: Butter or nonstick spray, for baking dish 2 1/2 c peeled, cored and sliced Granny Smith apples * 3/4 c brown sugar * 2 tbsp all-purpose flour * 1 tsp vanilla extract * 1/2 tsp ground cinnamon * 1/2 tsp ground allspice * 1/4 tsp table salt * 4 tbsp unsalted butter, softened, divided Topping: 1/2 c self-rising flour * 1/2 c sugar * 1/4 tsp salt * 1 egg beaten * 2 tbsp unsalted butter, softened Preheat the oven to 350 degrees F. Butter or spray a 9 x 9-inch baking dish. Toss the apples, sugar, flour, vanilla, cinnamon, allspice, salt, and 2 tablespoons of the butter together in a large bowl. Add to the prepared baking dish and dot with the remaining 2 tablespoons of butter. In another bowl, combine the self-rising flour, sugar, salt, and egg. With a spoon, drop the topping onto the apples and top with pats of butter. Bake until the crust is golden and the fruit is tender the cobbler for 40 to 45 minutes. Serve with vanilla ice cream! | Apple Cobbler Delight!

15: Dedicated to my dad who is experiencing the ultimate communion now!

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