Black History Edition


Soul Food Lovers' Newsletter

Inside This Issue - Volume #028

Welcome New Subscribers
Soul Food Advisor Update
Feature Article: A Tribute to Black History Makers
Column: Spice Up Your Soul Food
Soul Food Recipes
Cassandra’s Cooking Tips
Soul Food Resource Center
Link to Your Gift



Happy New Year. Hey Soul Food Lovers! Thank you for joining us. We invite you to send comments, suggestions, and ideas on what you would like to see in this newsletter.

Please feel free to take our reader’s poll. This poll gives us insight into the kind of information you want to see in this newsletter. So please take some time from your busy schedule to let us know what you want us to cover. No need to include your name. Visit the new Soul Food Resource Center (in this newsletter) for the Reader’s Poll link.

Also, if you have recipes or cooking stories from the kitchen you want to share, please feel free to do so. Send them directly to me at Contact Me.

Again, welcome, sit back, relax, and enjoy this newsletter.


Soul Food Advisor Update -

I am working on a cooking e-book that I will give away free. I am also working on Soul Food Lovers’ Cookbook in e-book form. I’ve had a lot of requests asking me to make the cookbook available as an e-book. I have also had people emailing me about selling the e-book on their website. My subscribers will be the first to know when they are completed.

There will also be a series of cooking videos on soul food advisor in the very near feature. I will contact each of you when they are available.


A Special Tribute to Black History Month

History Making Event
On November 4, 2008 Americans elected Barack Obama to be the 44th President of the United States. On January 20, 2009, Barack Obama was inaugurated and he is the first African American to hold that office. This was an historic event for the entire nation and for African Americans. Another chapter to add to our Black History Makers. Congratulations President Obama!

We have dedicated a special section on the soul food for a Tribute to Black History Makers and the amazing creation of African American Cuisine, known as Soul Food. This section is like visiting a whole new website. There are a lot of areas to cover and enjoy as you learn more about our rich culture.

When you finish reading this newsletter, take some time to relax and enjoy the true Soul Food and Black History experience on the Soul Food

This Black History Tribute is also an opportunity to recognize the significant contributions made by people with African heritage have made and continue to make in such areas as education, sports, medicine, art, culture, public services, economic development, politics and human rights.

Black History Tribute on Soul Food Advisor

This Special Section Features the following:

A Special Tribute to Our Forefathers
Making Dr. King's Dream a Reality
A Special Tribute to Soul Food Cuisine
Popular Soul Food and Cooking Methods

Check out Everyday People Who have Made Black History.

African American Heritage Menus
African American Heritage Recipes
African American Heritage Dessert Recipes
Popular Soul Food Buffet Menus

African American Inventors and Inventions
Soul Food Links
African American Links and Resources

So, when you’re ready, see below for A Special Tribute to Black History Month

Black History Tribute



Creole Seasoning

Louisiana Creole cuisine is a style of cooking originating in Louisiana (centered on the Greater New Orleans area) that blends French, Spanish, French Caribbean, African, and American influences. It also bears hallmarks of Italian cuisine.

It is vaguely similar to Cajun cuisine in ingredients (such as the holy trinity), but the important distinction is that Cajun cuisine arose from the more rustic, provincial French cooking adapted by the Acadians to Louisiana ingredients, whereas the cooking of the Louisiana Creoles tended more toward classical European styles adapted to local foodstuffs.

The Louisiana Creole or Cajun trinity is chopped celery, bell peppers, and onions Louisiana Creoles dishes include but not limited to crawfish gumbo, jambalaya, red beans and rice, chicken Creole, dirty rice, and shrimp and oyster to name a few.

Modern Creole has remained as a predominant force in most major New Orleans restaurants.



Real Deal Fried Chicken
Sweet Potato Crunch
Soulful Ham
Red Beans and Rice
Chicken and Corn Bread Dressing
Corn Casserole Supreme
Dirty Rice
Sweet Potato Pie
Lemon Pound Cake
More African American Recipes



· To reduce calories and fat intake, substitute half plain yogurt for mayonnaise in dishes like tuna, chicken, or egg salad. Also don’t forget to use low-fat mayonnaise.

· Healthier Alternative to Cooking with Butter: When browning onions and green peppers, spray skillet with non-stick cooking spray.

· When serving pasta as a main dish, plan for two ounces per person. If you have hearty eaters you may use four ounces per person.

· To add flavor to rice or potatoes dishes, cook them with half water and half chicken broth. You can use low-sodium broth to cook your rice instead of water. It adds amazing flavor.

· If you’re planning to cook chicken, remove the skin after you cook it. The skin helps retain some flavor in the meat.

Watch for more exciting cooking tips next month!



Make sure you check out our Resource Center. A wealth of information at your fingertips.

Soul Food Blog

Soul Food Lovers’ Cookbook

Soul Food News Center

Cooking and Baking Center

Recipe Center

Low Fat Low Carb Recipes

Healthy Recipes for Diabetics

More Diabetic Recipes

Reader's Poll

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Contact Us



As promised, here is your gift for subscribing - New Trends in Soul Food cooking. The report is password protected. The password is ??????????.

Just click the link below; then enter password. Enter password exactly as listed. New Food Trend



Cassandra Harrell is an avid soul food lover and the author of the new Soul Food Lovers’ Cookbook with 250 easy-to-follow soul food and southern recipes from three generations of Southern cooks. Throughout the cookbook you’re find helpful cooking tips and fun recipe stories about the dish.

Cassandra Harrell
Editor & Soul Food Advisor
(c) copyright 2009 Soul Food Advisor