Recipe: African American Soul Classics (not exactly from the 30s) - Okra Omelet, Spicy Corn Fritters, Chitterlings A La Decatur, Mustard Greens and Ham Hocks, Black-Eyed Pea Soup for Amber

African American Soul Classics

Okra Omelet

2 cups of okra cut crosswise (1/4 inch thick)
1 egg
1/4 teaspoon of pepper
4 tablespoons of bacon drippings
1/2 cup of milk
1/2 cup of hush puppy milk
1 teaspoon of salt
1/2 teaspoon of onion flakes (optional)

Mix all ingredients, except bacon drippings in a bowl. Pour the drippings in a baking pan, then pour mixed ingredients into pan and pat down flat. Bake in oven at 325 F. for 30 minutes. Turn over omelet and bake 5 minutes. Remove from oven, cut into serving sizes and serve warm. Serves 6.

Spicy Corn Fritters

Vegetable oil
2 cups of Original Bisquick Mix
1/2 cup of cold water
1 egg
One 15.25 ounce can of whole sweet kernel corn, drained
One 4.5 ounce of chopped green chiles, well drained

Heat oil, 2 to 3 inches, in a 4 1/2 quart Dutch oven over medium high heat to 375 F. Mix Bisquick mix, water and egg in medium bowl with fork until smooth. Stir in corn and chiles. Drop the batter by small spoonfuls into hot oil. turn and fry until evenly golden brown. Drain on paper towels. Makes 4 1/2 dozen fritters.

Chitterlings A La Decatur

20 pounds of chitterlings
2 cups of chopped onions
2 cups of chopped celery
6 cloves garlic, minced
7-8 small hot peppers
3 teaspoons of salt
2 teaspoons of pepper
2 teaspoons of cider vinegar
2 teaspoons of sugar

Soak all chitterlings in warm water 30 minutes. Cut each into 12-inch pieces. Slit open. Remove all fat particles and debris. Wash in warm to hot water 3-5 times. Place in large Dutch oven or heavy pot. Add onions, celery, peppers, garlic, salt and pepper. Bring to a boil. Reduce heat. Cook on medium-low heat 4 hours. * To cut odor, drop two white potatoes in pot.

Mustard Greens & Ham Hocks

2 bunches of mustard greens
1 1/2 pounds of ham hocks
Salt & pepper to taste
2 1/2 cups of water

Wash greens thoroughly. Put ham hocks on in pot with cover, 2 1/2 cups water, let cook for 30 minutes then put greens in pot. Cover and cook an additional 20 minutes. Serve with cornbread

Black-Eyed Pea Soup

2 smoked ham hocks, trimmed of rind & fat
5 cups of water
1 1/2 cups of dried black-eyed peas
1 cup of chopped onion
1/2 cup of chopped celery
1/2 teaspoon of pepper
2/3 cup of evaporated skim milk
1 tablespoon of all purpose flour

Clean the ham hocks thoroughly. Place the water and ham hocks in a large Dutch oven or kettle. Simmer for 45 minutes. Wash and sort the peas. Place in a large bowl. Cover with warm water. Soak for 45 minutes. Pour the water off of the peas. Add the peas, onion, celery and pepper to the ham hocks. Boil on medium heat for 2 hours, or until the meat and peas are tender. Stir occasionally. Remove the ham hocks. Cut the meat from the bones. Discard bone. Return the meat to the soup. Combine a small amount of evaporated milk and flour to make a paste. Stir in the remaining milk gradually. Stir until well blended. Add to the soup. Cook and stir until the mixture comes to a boil and thickened. Makes 8 servings