Your Soul Food Lovers' Newsletter

Happy Labor Day!!

Volume #023


Welcome New Friends
What’s New!
Feature Article: What‘s Your Favorite Thing to Do on Labor Day?
Labor Day Recipes
Soul Food Column
Cassandra’s Grilling Tips
Soul Food Care Package
Soul Food Resource Center (New)
Link to Your Gift: New Trends in Soul Food Cooking



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Feature Article-
What‘s Your Favorite Thing to Do on Labor Day?

By Cassandra Harrell

What’s your favorite thing to do for Labor Day?

Labor Day is a time to recognize the contributors of America’s working men and women, as well as the achievements of the organized labor movement. This is even more reason to have fun and enjoy relaxing activities.

Labor Day is also a special time you reserve for family and friends and have a big barbecue or picnic? Or is it a quiet time at home doing absolutely nothing.

There are many activities that families get involved with during this time such as taking short trips to nearby cities, camping, visiting family and friends, or going to the movies or concerts.

Most stores and shopping centers are still open so many take advantage of this opportunity to shop. Many cites and small towns have baseball games on Labor Day. Another great way to get together with friends and enjoy yourself.

Or what about having a big Labor Day Backyard Party with decorations, food, outdoor activities such a volleyball, throwing Frisbees, softball, and even a parade.

If someone you know is having a birthday over the Labor Day weekend this is the perfect time to really make it special. Why not decorate their birthday cake in red, white and blue.

Labor Day is really what you make it and its yours to celebrate however you choose. Have a safe and enjoyable day!

To read about My Labor Day fun, visit this link:
My Labor Day Fun



2 pounds fresh ground chuck or round
2 slices white bread, crumbled
1 egg, slightly beaten
2 tablespoons water
1 small sweet onion, finely chopped
1/4 cup green pepper, finely chopped
1 clove garlic, minced
Dash of season salt and black pepper
1 teaspoon Worcestershire sauce

In a medium bowl, combine ground chuck, bread, egg and water. Mix well. Add onions, peppers, garlic, season salt, pepper and Worcestershire sauce. Form into 4-5 inch patties. Grill each side 4 to 6 minutes, or until completely done. Serve immediately.

7 medium potatoes, cooked and diced
3 eggs, hard-boiled, chopped
¼ cup onions, chopped
¼ cup green peppers, chopped
¼ cup celery, chopped

Combine potatoes, eggs, onions, peppers, and celery. Fold in dressing and chill. Before serving sprinkle with paprika.

½ cup milk
1/3 cup sugar
1 egg
¼ cup vinegar
4 tablespoons margarine
1 tablespoon cornstarch
¾ teaspoon salt
¾ teaspoon celery seed
¼ teaspoon dry mustard

In a medium saucepan, combine dressing ingredients. Cook over low heat, stirring constantly, until thick. Remove from heat. Cool. Fold dressing into potato mixture. Chill.

6 slices bacon, 1 inch thick
1/3 cup onion, chopped
1/3 cup green pepper, chopped
2 (16 ounce) pork and beans
1/3 cup brown sugar
1 teaspoon black pepper
¼ teaspoon red pepper, ground
½ cup chili sauce or ketchup

Fry bacon in skillet until crisp, remove and drain on paper towel. Saute onions and green peppers in bacon grease until translucent. Add beans, brown sugar, pepper, red pepper, chili sauce, and bacon. Stir. Bake in a 350 degree oven for 45 minutes or until hot. Yield: 8 servings.

3 cups sugar
1 cup shortening
6 eggs, separated
2 teaspoons lemon extract
3 cups un-sifted all-purpose flour
½ teaspoon salt
¼ teaspoon baking soda
1 cup buttermilk

Blend sugar and shortening. Add egg yolks one at a time; blend well after each addition. Add lemon extract. Sift flour, salt and baking soda together. Add to first mixture alternately with buttermilk. (Begin and end with dry ingredients).

Beat egg whites until stiff; carefully fold into mixture. Bake in greased and floured tube pan in a 350 degree oven for 70 minutes. Top of cake should be firm with a crunchy-like crust. Serve with your favorite topping.



Spice rub is any mixture of ground spices that is made for the purpose of being rubbed on raw food before the food is cooked. The spice rub forms a coat on the food. The food can be marinated in the spice rub for some time for the flavors to incorporate, or it can be cooked immediately after it is coated in the rub. The spices are usually coarsely ground.

In addition to spices, salt and sugar may be added to the rub, the salt for flavor and the sugar for caramelization. The simplest rub is just coarsely ground black pepper as in Steak au poivre.

Spice rubs can also have ingredients like herbs, crushed garlic or oil added to make a paste. The spice rub can be left on or partially removed before cooking.

Spice rubs are mainly used for preparing meats and fish. There are a large number of different recipes for rubs and most of them are targeted towards a specific kind of food.

The exact combination of spices that makes a good rub for a particular kind of food varies from region to region and culture to culture.

2 tablespoons kosher or coarse salt
2 teaspoons black pepper, ground
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon oregano leaves, dried
1 teaspoon granulated garlic
1/2 teaspoon ground cumin

Mix ingredients together in bowl and apply rub to brisket 2 to 4 hours before cooking. Refrigerate meat for a minimum of 4 to 6 hours to enhance flavor.


This rub is your "best odds" to smoking great set of ribs. This savory rub will add a lot of flavor without detracting from the natural flavor of the meat.

1/3 cup paprika
3 tablespoons dry mustard
3 tablespoons onion powder
3 tablespoons garlic powder
2 tablespoons ground basil
1 tablespoon red pepper
1 tablespoon black pepper
1 tablespoon salt

Combine all ingredients. Store in an airtight container. When applying to ribs, coat heavily and massage into the meat. If you want to make a sweet rub add 2 tablespoons of brown sugar.

Rub recipes from

For more great rub recipes visit
More Rub Recipes



· To avoid flare-ups, trim excess fat from meats.

· Food should be brought to room temperature before placing on the grill. If food is cold, it could burn on the outside before the interior is done.

· Always use tongs to turn meat instead of a fork to avoid piercing and losing juices.

· After cooking meat on the grill, salting will help retain juices in your meat.

· If your marinade is used as a basting or dipping sauce, reserve a portion before adding the uncooked foods and bring it to a rolling boil.

· Make sure your grill is kept clean all season by using a wire brush. Maintain your grill by brushing it with a light coating of cooking oil before grilling. This makes it easier to keep clean.

Watch for more exciting cooking tips!



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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
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