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Black History Month Edition
February 16, 2011
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Black History Month Recipes
From Soul Food Advisor!

Volume 046 -
What’s Inside This Issue

Great Recipes for Black History Month
Cassandra's Cooking Tips
Soul Food Column
Culinary Artists Compete in National Soul Food Cook Off
Important News You May Want to Use
Link to Your Gift


How to be Your Own Best Cook

Maybe someone you know need a little help in the kitchen—if so then download your free copy of this e-book and tell your friends to do the same!
Southern E-Cookbook


Great Recipes for Black History Month

Whether you're celebrating Black History month with family and friends these recipes are easy to make and are sure to be a hit at your Black History event. The recipes below are authentic soul foods and are still enjoyed today. Try a few this month!

Black History Recipes

Black History Desserts


Cassandra's Cooking Tips

· Use low fat and reduced fat products as much as possible. This will help reduce fat and calories in your cooking.

Season your soul food with more fresh herbs and spices and less salt.

Watch for more cooking tips next month!


Soul food Column – Creole Cuisine

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.

With the rise of Modern American Cooking in the 1980s, a New Creole (or Nouvelle Creole) strain began to emerge. This movement is characterized in part by a renewed emphasis on fresh ingredients and lighter preparations, and in part by an outreach to other culinary traditions, including Cajun, Southern, Southwestern, and to a lesser degree Southeast Asian. Modern Creole has remained as a predominant force in most major New Orleans restaurants.


Culinary Artists Gathered During the 2011 National Soul Food Cook Off

Culinary artists from all over competed in the 2011 National Soul Food Cookoff last month in Muskogee, OK. Ms. Cassandra Gaines is CEO of the annual events that draws thousands to the area each year. Follow the link below to read all about this spactular event and please make plans to attend next year.

National Soul Food Cook Off


Important News You May Want to Use!

This past Sunday in our local West Tennessee newspaper, for Black History Month, three women were featured ages 101, 102, and 106 that shares their stories for living to be over 100 years old. Read about them. It's quite interesting! Follow the link below:

Jackson Sun Article


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Link to Your Gift

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. Your Gift


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 2011
Soul Food Advisor

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