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1. Orange Gingerbread with Ginger Cream

2. Good Luck Soup

3. Pork Loin Stuffed with Fruitcake

Book Description

Bless This Food is a unique menu cookbook that combines wonderful menus and recipes with table prayers, food customs, and religious and cultural traditions. The menus are for many occasions—traditional gatherings, religious celebrations, ethnic festivals, life passages, and get-togethers with friends. Organized by seasons, Bless This Food is eclectic in its choice of cuisines—from French, Italian, English, American, Jewish, and Irish to Native American, African American, and Hispanic.

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Bless This Food: Four Seasons of Menus, Recipes and Table Graces

Authors: Julia M. Pitkin,Karen B. Grant,George Grant

Date: October 2005

ISBN: 1581824815

Publisher: Cumberland House Publishing

Paperback

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Servings: 10-12

• 2 pounds dried black-eyed peas

• 4 quarts chicken stock

• 1 ham hock

• 1 pound smoked ham, cubed

• 4 medium yellow onions, chopped

• 2 green bell peppers, chopped

• 2 stalks celery, chopped

• 4 cloves garlic, minced

• 1 teaspoon ground red pepper

• 2 packages (10-ounce each)frozen cut okra, thawed

• 2 teaspoons salt or to taste

1. In a large stockpot combine the peas, chicken stock, ham hock, ham, onions, bell peppers, celery, garlic, and red pepper. Cover and bring to a boil over high heat, stirring occasionally. Reduce the heat to low and simmer for 1 hour, stirring occasionally.

2. Stir in the okra and salt, cover, and simmer for 30 minutes, stirring frequently to prevent scorching.

3. Remove the cover and cook, stirring constantly, for 10 minutes or until thickened and creamy.

4. Remove the ham hock, and serve hot.

More From This Book:

1. Orange Gingerbread with Ginger Cream

2. Good Luck Soup

3. Pork Loin Stuffed with Fruitcake

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