5 Ingredients or Less Recipes
From Soul Food Advisor!

Welcome to Soul Food Lover’s Newsletter

What’s Inside This Issue
Volume 039

Welcome New Friends
How to be Your Own Best Cook
5 Ingredients or Less Recipes
Easter Cooking Center!
Link to Your Gift
Soul Food Resource Center


Welcome New Friends, Thank You for Joining Us!

Thanks to all of 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. Visit the new Soul Food Resource Center (in this newsletter) for the Reader’s Poll link.

Also, if you have recipes or cooking stories you want to share, please feel free to do so. We love to include your recipes in this newsletter. Send them directly to Cassandra at Contact Us!

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


How to be Your Own Best Cook

If you haven’t downloaded this free e-book, its still waiting for you. Whether you’re a beginner or an advanced cook, this e-book has something in it for you no matter what your level of cooking. Download your free copy today and tell your friends to do the same! Try it, you have nothing to lose. Your E-Book


Soul Food Lovers’ Cookbook is now available in E-Book form. This great book has over 250 soul food easy to follow recipes. Read some of the reviews for this cookbook. And, check out the new webpage here- Soul Food Cookbook


Five Ingredients or Less Recipes

Recipes with five ingredients or less are a great way to save time and money in the kitchen. This automatically limits the time you would spend measuring, chopping, washing, and stirring as opposed to traditional recipes—and they taste great. Of course, you can always add more ingredients like an extra spice or two according to your palate, but these recipes are delicious just the way they are. These appretizers are also great for your Easter Day feast. Try one today!

These recipes are from my new cookbook, Soul Food Lovers' Cookbook.

8 ounces cream cheese ( In log form)
1 cup strawberry preserves
½ cup pecan pieces
Assorted crackers or Cocktail Bread

Place cream cheese in center of serving plate. Spread preserves evenly over cream cheese log; scatter pecan pieces on top. Serve with assorted crackers. Yield: 6 to 8 servings.


2 (2.5 ounce) cans Deviled ham
8 ounces cream cheese, softened
1 (4 ounce) jar pimento-stuffed olives, drained and finely chopped
Crackers or raw vegetables

In a bowl, mix cream cheese until soft; stir in ham; fold in stuff olives. Blend well. Chill for several hours. Serve with crackers or raw vegetables.


1 pound pulled pork, cooked and shredded
½ to 1 cups barbecue Sauce
1 dozen mini dinner rolls
Cole Slaw, optional

In a bowl, mix barbecue sauce with pork; heat until hot. Split rolls half way and add about 1 ½ teaspoons of BBQ pork on each roll. Add 1 teaspoon cole slaw on roll if desired. Serve hot.

Note: In many parts of the South, it's tradition to serve cole slaw with BBQ pulled pork. You can also serve the slaw on the side.


16 ounces Velveeta Cheese, softened
8 ounces cream cheese, softened
1 (4 ounce) jar pimientos, drained and chopped fine
1 teaspoon garlic powder
1/8 teaspoon black pepper

With electric mixer, beat Velveeta cheese and cream cheese until blended. Stir in garlic powder and black pepper. Fold in pimientos; blend well. Cover and refrigerate. Serve with crackers. Yield: 3 cups.


8 to 10 Weiners, cut in half
1 pound bacon
1 pound box brown sugar

Wrap bacon around each wiener; secure with toothpick. Place wieners in crock pot and pour brown sugar on top. Cook until syrup is absorbed into wieners. Yield: 6 to 8 servings

Note: A great party appetizer.


6 eggs, hard boiled, peeled
2 teaspoons ranch salad dressing mix
3 tablespoons mayonnaise or salad dressing
½ teaspoon Dijon mustard

Slice eggs in half lengthwise. Carefully remove yolks; set whites aside. In a bowl, combine yolks, ranch dressing mix, mayonnaise, and mustard. Blend well. Spoon mixture into egg white halves; sprinkle with paprika. Refrigerate 2 hours before serving. Yield: 12 halves.

Note: You may want to double this recipe.
It's that good!


1 (16 ounce) container sour cream
1 small can cocktail shrimp, deveined
½ teaspoon garlic salt

Mash shrimp with fork. Gradually mix into sour cream. Add garlic salt . Yield: 2 cups.

Note: This simple recipe is very delicious, however adding too much garlic salt will spoil the taste.

Enjoy these recipes and spend less time this weekend in the kitchen.


Let's Get Acquainted!

If you're not familiar with this newsletter or Soul Food Advisor.com, just go to the web page below and brouse around. We have a great Recipe Center along with original soul food articles, and a popular Soul Food News Center with a Dessert Recipe Feed that loads new and delicious recipes twice a day--24/7. You just may find something that you like. Soul Food Advisor


Easter Cooking Center

Delicious Easter Recipes

10 delicious Ideas for Serving leftover Easter ham

More Easter recipes tips and ideas


Cassandra's Cooking Tips

· To prevent deviled eggs from rolling aound on a platter, line bottom of platter with uncooked dry beans such as pinto, then place egg halves on top of beans.

· Fully cooked hams can be served as is, but they'll taste better if glazed and roasted to an internal temperature of 140 degrees F.

· Cook and bake as many Easter recipes as you can in advance. This will certainly cut down on the stress of trying to get everything done on Easter.

· If you're planning on preparing Easter recipes, make sure your kitchen is well organized the night before. It helps to know where everything is like measuring cups, baking supplies, and to have all ingredients ready to start cooking.

Visit us next month for more exciting cooking tips.



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Until Next Time!

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 2010
Soul Food Advisor