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Welcome to Soul Food Lover’s Newsletter

Special Black History Month Edition!

Table of Contents Volume #004

What’s New on Site Update
Welcome New Subscribers
Feature Article: A Tribute to Black History Makers
Column: Spice Up Your Soul Food
Column: This Month’s Best Soul Food Recipes
Cassandra’s Cooking Tips
Soul Food Care Package
Soul Food Blog
Coming In Next Issue: How to Plan Your Family Meals
Ask the Editor
Reader’s Poll
Link to Your Gift: New Trends in Soul Food Cooking
Send a Friend a Gift
Website Plans for 2007


Welcome New Subscribers


I am happy to say we have quite a few new subscribers since our last month’s newsletter. Thank you for joining us. If you haven’t had a chance to read the back issues, please do so. We always invite subscribers to send comments, suggestions, and ideas on what they 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 and material 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. Just click the link below. Again, welcome, and enjoy the newsletter.

Reader's Poll


What’s New on Site Update -

There’s a lot of new stuff this month. Check each link out below! Have Fun!

Super Bowl Recipes

Visit the Black History Month section on Soul Food
Black History Month Celebration

Send a friend or family member this link below as your guest
Black History Month Celebration - Send a Friend This Link

All new updated News Center
Soul Food News Center

Want more recipes? What about Big Mama‘s Soulful Jambalaya and Hot Water Corn Bread-

M’mm! Check it out!

Big's Mama's Soulful Jambalaye and Hot Water Corn Bread Recipe

What about a Southern Pecan Bar Recipe? Oh, my I’m hungry now!
Quick and Easy Southern Pecan Bar Recipe

Media Coverage for Black History Celebration - Jackson Sun Newspaper
Jackson Sun Newspaper Article


Feature Article--
A Tribute to Black History Month

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 There’s a lot of information on Black History along with our special section on Everyday People, Black History Makers. You MUST read about these extraordinary people and their amazing stories.

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

The Black History Tribute - Table of Contents

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

Mr. Earl Harrell, Chef, Author, and Book Publisher
Ms. Cassandra Gaines, Founder of Black Town Tours and
Creator of Annual Soul Food Cook-Off
Ms. Carolyn Shelton, Celebrity Chef, Cookbook Author, and
Ms. Annquenette Windham, A Tribute to Soul Food Chefs

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

There may be more Everyday People featured, so check back often.

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


SPICE UP YOUR SOUL FOOD -Column - Horseradish

Horseradish is a hot, pungent condiment made from a plant in the mustard family. The powdered form of Horseradish is made by grinding the root and drying in a gentle heat. Horseradish vinegar is the root combined with shallots, onions, garlic, and red pepper in vinegar.

Horseradish most common use is a condiment for roast beef, fish, and oysters. Although some use horseradish as a condiment for hot dogs and hamburgers.

The earliest account of Horseradish comes from 13th century western Europe, where Germans and Danes used it as a condiment, stimulant, and digestive medicine. It was introduced in England in the 16th century, where it is still used to treat hoarseness and coughs. It was brought to the United States in the 19th century, and now grows wild along the East Coast.

For a special treat, mix Horseradish into whipped cream or sour cream for a classic roast beef topping. Add Horseradish to dressings, mayonnaise, and other condiments for zippier salads, sandwiches, and dips. Blend Horseradish into tomato based cocktail sauce for a seafood or barbecue sauce for grilled meats. M’mm, all this talk is making me hungry!

Below are quick and easy recipes using Horseradish

Recipes with Horseradish


2 tablespoons horseradish
Root grated 1 tablespoon
1/2 teaspoon
1 pinch salt
1 pinch sugar
4 tablespoons heavy cream

Mix all ingredients together in a bowl. Cover and refrigerate. This recipe is good with roast beef, pork or chicken.


1 - 1/2 lbs catfish fillets
1 tablespoon lemon juice
2 egg whites
2 tablespoons sour cream
1 tablespoon onions
1 clove garlic , grated
1/4 teaspoon dry mustard
1/4 teaspoon white pepper
2 tablespoons butter or margarine
2 tablespoons flour
1 cup milk
4 teaspoons prepared horseradish

Arrange fish on baking pan sprayed with nonstick cooking spray. Sprinkle with lemon juice. In small bowl beat egg whites until soft peaks form. Fold in sour cream, onion, garlic, mustard and 1/8 teaspoon white pepper. Spoon some of mixture on top of each fillet.

Bake at 375 degree for 20 minutes or until fish is opaque or skewer glides easily through flesh. Meanwhile in small saucepan melt butter. Blend in flour until smooth. Stir in milk, horseradish and remaining 1/8 teaspoon white pepper. Cook and stir over medium heat until mixture is bubbly and slightly thickened. Serve over fish.

Soul Food Cooking spices to use with dishes


This Month’s Best Soul Food Recipes


4 pounds of chicken wings
Salt & freshly ground pepper
Peanut oil
1/4 cup of butter, melted
2-5 tablespoons of hot sauce
1-2 tablespoons of vinegar
Celery sticks
Blue cheese or Ranch dressing.

Remove and discard chicken wing tips. Cut wings in half at joints. Sprinkle with salt and pepper. Fry 8 wings at a time in deep hot peanut oil (375 degrees) 10 minutes or until golden brown, turning occasionally. Drain on paper towels.

Combine butter, hot sauce and vinegar; stir well. Pour over wings, tossing to coat.

Serve warm with celery sticks and blue cheese or Ranch dressing. Yield: 6 appetizer servings.


1 medium can cream-style corn
1 medium can whole-kernel corn, drained well
1 cup sugar
4 eggs, beaten
½ cup butter, melted
2 cups heavy cream or half-and-half
1 teaspoon vanilla extract
½ cup flour

Add cream-style and whole-kernel corn to large bowl. Sift together flour and sugar, set aside. Add eggs, cream, vanilla and flour mixture. Mix well, slowly added melted butter while mixing. Pour into baking dish (Pyrex or casserole) and sprinkle with nutmeg. Bake at 300 degrees for one hour, 15 minutes.


2 cups flour
2 cups sugar
1 cup butter
3 tablespoons cocoa
1 cup coke
1/2 cup buttermilk
2 beaten eggs
1 teaspoon baking soda
1 teaspoon vanilla
1 1/2 cups miniature marshmallows

Preheat oven to 350 degrees. Combine flour and sugar in a mixing bowl. In small pan combine butter, cocoa, and coke; bring to a boil. Pour butter mixture over flour and sugar; mix until well combined.

Add buttermilk, baking soda, vanilla, eggs and marshmallows. Beat thoroughly. The batter will be thin and the marshmallows will float to the top. Pour batter into a greased 13 x 9 baking pan and bake for 30 to 35 minutes. Ice when the cake is hot.


1/2 cup butter
3 tablespoons cocoa
1 box powdered sugar
6 tablespoons coke

In a small sauce pan combine butter, cocoa, and coke; bring to a boil. Pour mixture over powdered sugar and beat until well combined. Spread over the hot cake. Cake is best after it has cooled.



· 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!



Newsletter Subscribers receive an automatic entry into our monthly contest for a chance to win a Soul Food Care Package. This package is loaded with soul food goodies, cooking gadgets, soul food recipes, cooking tips, and a personalized letter from me---Your Soul Food Advisor. So please tell everyone about this offer. Good Luck!

Soul Food Lover's Newsletter



Receive the latest website updates and learn first hand when new content is published. Receive benefits all month long without lifting a finger. No email address needed. To subscribe, just click the link below:

Soul Food Blog


COMING IN NEXT ISSUE - How to Plan Your Family Meals



Do you have issues, concerns, questions, or ideas regarding this newsletter or the Soul Food, OR just want to vent, then, we love to hear from you. Just click the link below!



If you have not completed the readers poll, please do so at this time. Completing the poll gives us insight into providing targeted information for you, our readers.

So, please take a few minutes to complete our poll, while you‘re thinking about it. Just click the link below to complete the poll. All we need are your answers--no reason to include your name. Thank you so much!

Reader's Poll



Thank you for your black history month submissions. Special thanks to all who contributed their time to our black history tribute. We received several submissions, however, the Everyday People selected were the most appropriate and the best candidates to feature in the Celebration.



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.



Send a friend a special gift, a subscription to Soul Food Lover’s Newsletter. Send the link below
Soul Food Lover's Newsletter



· Healthy soul food eating along with delicious recipes and ideas

· More original content that focus on healthier soul food

· An increase in material in our famous Soul Food News Center

· Cover Your Story Ideas regarding Soul Food By Request - low-fat recipes, articles, etc.

· A Series of Soul Food Specialty Reports

· Invite you to share your soul food cooking experiences with us for publication

If you have ideas or suggestions for 2007 to cover, please let us know. Send info to



Until Next Time

Cassandra Harrell
Editor & Soul Food Advisor

Cassandra Harrell is a Soul Food Advisor and recently owned a soul food restaurant and catering service. She taught cooking classes on preparing great soul food cuisine, and have served thousands during conventions and special events.


Are you ready? Click Below for a Tribute to Black History
Black History Month Celebration