Black Family Reunion Cookbook: Recipes and Food Memories from the National Council of Negro Women by National Council of Negro Women

From the Publisher

The Black Family Reunion Celebrations, organized by The National Council of Negro Women and held in seven cities across America every summer, celebrate and preserve the values, traditions, and strengths of the African-American family. Inspired by these festivals, The Black Family Reunion Cookbook contains more than 250 recipes from home kitchens across America, seasoned with warm memories and "homemade love."

Including personal reminiscences from celebrities such as Natalie Cole, Wilma Rudolph, Patti LaBelle, and Spetman College President Johnetta Cole, this unique collection reflects the local, national, and international heritage of the Black community. It offers dishes for every occasion and every taste, from African-inspired Mustard Greens with Peanut Sauce to down-home Family Famous Chicken and Dumplings, from a traditional gumbo to sophisticated Sweet Potato Smoked Turkey Bisque, and, in honor of the council's founder, Mary McLeod Bethune, her own recipe for her celebrated Sweet Potato Pie.

Details from Seller

• ISBN: 0671796291
• Publisher: Simon & Schuster Adult Publishing Group
• Pub. Date: May 1993
• Condition:

Comments from the Seller: New York, New York, U.S.A. 1993 Boards Very Good in Very Good jacket Rubbings, shelf wear.

• Table of Contents
• Read an Excerpt
• Read a Sample Chapter

Table of Contents

Read an Excerpt

The Legacy of Mary McLeod Bethune

SOMETIMES I ASK MYSELF IF I HAVE ANY OTHER LEGACY TO LEAVE. Truly, my worldly possessions are few. Yet, my experiences have been rich. From them I have distilled principles and policies in which I believe firmly, for they represent the meaning of my life's work. They are the products of much sweat and sorrow. Perhaps, in them there is something of value. So, as my life draws to a close, I will pass them on to Negroes everywhere in the hope that an old woman's philosophy may give them inspiration. Here, then, is my legacy.

I LEAVE YOU LOVE. Love builds, It is positive and hopeful. It is more beneficial than hate....Personally and racially, our enemies must be forgiven...."Love thy neighbor" is a precept which could transform the world if it were universally practiced. Loving your neighbor means being interracial, interreligious, and international.

I LEAVE YOU HOPE....Yesterday, our ancestors endured the degradation of slavery, yet they retained their dignity. Today, we direct our economic and political strength toward winning a more abundant and secure life. Tomorrow, a new Negro, unhindered by race taboos and shackles, will benefit from more than 330 years of ceaseless striving and struggle. Theirs will be a better world. This I believe with all my heart.

About this fabric

Wax Hollandais (black and gold with print) [WAX-OH-LAHN-DAY] One of the most valuable of the printed fabrics found in West Africa, wax fabrics, ironically, come from Europe. Originally they were produced by using batik techniques. This design shows the fly whisk which is a symbol of power for some African peoples.

EMANCIPATIONPROCLAMATION BREAKFAST CAKE

1/3 cup Butter Flavor Crisco

1/3 cup sugar

1 egg

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1/4 teaspoon cinnamon

1/3 cup milk

1 1/2 cups blueberries, fresh or frozen

1/4 cup honey Grated peel of one orange Grated peel of one lemon

1. Heat oven to 400°F. Grease 9-inch pie plate.

2. Combine Butter Flavor Crisco and sugar in large bowl. Beat ar medium speed of electric mixer until creamy. Beat in egg.

3. Combine flour, baking powder, salt and cinnamon. Add alternately with milk to creamed mixture. Fold in blueberries.

4. Pat dough out to 1/2-inch thickness on lightly floured surface. Cut into nine 3-inch rounds. Place one in center of pie plate. Arrange eight, tilted and overlapping, around center dough circle. Spread with honey. Sprinkle with orange and lemon peel.

5. Bake at 400°F for 20 to 24 minutes or until dough in center is thoroughly baked. Serve warm or at room temperature.

8 servings

BENNE SEED WAFERS

1 cup firmly packed brown sugar

1/4 cup butter or margarine (1/2 stick)

1 egg, beaten

1/2 cup all-purpose flour

1/8 teaspoon baking powder

1/4 teaspoon salt

1 cup toasted sesame seeds

1 teaspoon freshly squeezed lemon juice

1/2 teaspoon vanilla

1. Heat oven to 325°F. Grease baking sheet.

2. Combine brown sugar and butter in medium bowl. Beat until creamy. Stir in egg, flour, baking powder and salt. Stir in sesame seeds, lemon juice and vanilla. Drop by teaspoonfuls onto baking sheet, 2 inches apart.

3. Bake at 325°F for 15 minutes, or until wafers are brown around edges. Allow wafers to cool one minute before removing to cooling rack.

Note: Benne is a West African word for sesame which is still in common daily usage in South Carolina. Legend has it that eating sesame seeds brings good luck.

50 wafers

ANGEL BISCUITS

1 package active dry yeast

2 tablespoons warm water

5 cups all-purpose flour

1/3 cup sugar

1 tablespoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 cup Crisco Shortening

1 cups buttermilk

1. Dissolve yeast in warm water.

2. Combine flour, sugar, baking powder, baking soda and salt in large bowl. Cut in Crisco using pastry blender (or 2 knives) until all flour is blended in to form pea-size chunks. Stir in yeast mixture and buttermilk. Place in large bowl. Cover with plastic wrap. Refrigerate overnight.

3. Heat oven to 400°F.

4. Roll or pat dough to 1/2-inch thickness on well floured surface. Cut with floured 1 3/4 to 2-inch biscuit cutter. Place on ungreased baking sheet.

5. Bake at 400°F for 10 to 12 minutes or until lightly browned.

4 dozen biscuits

NICE AND EASY ROLLS

2 cups self-rising flour

1 cup milk

1/4 cup regular mayonnaise

1. Heat oven to 425°F. Grease twelve (about 2 1/2-inch) muffin cups.

2. Combine flour, milk and mayonnaise in medium bowl. Stir just until dry ingredients are moistened. Divide dough equally between muffin cups.

3. Bake at 425°F for 20 minutes. Serve warm or at room temperature.

12 rolls

COCONUT BISCUITS

2 cups all-purpose flour

3/4 cup flake coconut, toasted

2 tablespoons sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/3 cup Crisco Shortening

1 cup milk

1/2 teaspoon vanilla

1. Heat oven to 425°F. Grease baking sheet.

2. Combine flour, coconut, sugar, baking powder and salt in medium bowl. Cut in shortening using pastry blender (or two knives) to form coarse crumbs.

3. Combine milk and vanilla. Add to dry ingredients. Mix with fork until particles are moistened and cling together. Drop tablespoonfuls onto baking sheet.

4. Bake at 425°F for 12 to 14 minutes.

12 to 16 biscuits

SWEET POTATO BISCUITS

2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

1 cup mashed sweet potato

2 tablespoons firmly packed brown sugar

1/2 cup Butter Flavor Crisco, melted

1/2 teaspoon baking soda

3/4 cup buttermilk

1. Heat oven to 425°F. Combine flour, baking powder and salt in large bowl.

2. Combine sweet potato, brown sugar and Butter Flavor Crisco. Beat at low speed of electric mixer until well blended and fluffy.

3. Dissolve baking soda in buttermilk. Stir buttermilk and sweet potato mixture alternately into dry ingredients.

4. Roll dough 1/2-inch thick. Cut with floured 2-inch round cutter. Place on ungreased baking sheet.

5. Bake at 425°F for 15 to 20 minutes.

12 to 16 biscuits

MONKEY BREAD

1/3 cup sugar

1/3 cup Crisco Shortening

1 teaspoon salt

1 cup milk, scalded

1 cake compressed yeast

1/4 cup lukewarm water

2 eggs, beaten

4 cups sifted all-purpose flour

1/4 cup melted butter or margarine

1. Add sugar, Crisco Shortening and salt to hot milk. Stir until shortening melts and sugar dissolves, Cool to lukewarm.

2. Crumble yeast into warm water. Let stand 5 minutes. Combine milk and yeast mixtures.

3. Add eggs and half the flour. Beat well. Add remaining flour. Turn dough onto lightly floured board. Knead until smooth. Place dough in well greased bowl. Cover. Let rise 1 1/2 hours or until double in bulk.

4. Roll dough to 1/2-inch thickness. Cut into pieces size of small walnut. Roll into balls. Roll each ball in melted butter.

5. Place in 10-inch tube pan. Cover. Let rise until double in bulk. Heat oven to 350°F and bake for 20 minutes. Turn out onto serving plate. Serve hot Do not cut. Pull apart.

10-12 servings

JUANITA'S SWEET POTATO MUFFINS

3/4 cup skim or lowfat milk

1/2 cup cold mashed sweet potatoes or yams

1/4 cup firmly packed brown sugar

1 egg

3 tablespoons Crisco Oil

1 tablespoon molasses

3/4 cup all-purpose flour

1/2 cup whole wheat flour

1/2 cup oat bran

2 1/2 teaspoons baking powder

1 teaspoon grated orange peel

1. Heat oven to 400°F. Grease twelve medium (about 2 1/2-inch) muffin cups or use paper or foil liners.

2. Combine milk, sweet potatoes, brown sugar, egg, Crisco Oil and molasses in large bowl. Stir until well mixed.

3. Combine all-purpose flour, whole wheat flour, oat bran, baking powder and orange peel. Add to liquid mixture. Stir just until dry ingredients are moistened. Spoon batter into muffin cups.

4. Bake at 400°F for 20 to 25 minutes.

12 muffins

REEDER REFRIGERATOR ROLLS

1 package active dry yeast

1/2 cup warm water (110 to 115°F)

1 cup milk, scalded

2/3 cup Crisco Shortening

1/2 cup sugar

2 teaspoons salt

1 cup mashed potatoes

2 eggs

6-6 1/2 cups all-purpose flour Butter Flavor Crisco, melted, optional

1. Sprinkle yeast over warm water in small bowl. Let stand until softened.

2. Pour scalded milk over Crisco, sugar and salt in large bowl. Stir until Crisco is melted. Stir in mashed potatoes. Add eggs, one at a time, stirring well after each addition. Stir in 1 cup flour. Add softened yeast. Mix well. Stir in enough remaining flour to make soft dough.

3. Turn dough onto lightly floured surface. Cover. Let rest 10 minutes. Knead dough until smooth and elastic.

4. Place dough in greased deep bowl. Turn to bring greased surface to top. Cover tightly. Refrigerate. Dough can be refrigerated for 1 to 3 days.

5. Shape dough into rolls 2 hours before baking. Cover. Let rise until doubled.

6. Heat oven to 425°F. Bake for 15 minutes or until golden brown. Brush with melted Butter Flavor Crisco, if desired.

3 dozen rolls

OAT BRAN MUFFINS

2 cups oat bran

1/4 cup firmly packed brown sugar

2 teaspoons baking powder

1 cup skim milk

2 egg whites or 2 ounces egg substitute

1/4 cup honey or molasses

2 tablespoons safflower oil

1. Heat oven to 400°F. Grease twelve medium (about 2 1/2-inch) muffin cups or use paper or foil liners.

2. Combine oat bran, brown sugar and baking powder in large bowl.

3. Combine milk, egg whites, honey and oil in small bowl. Stir until well blended. Add liquid mixture to dry ingredients. Stir just until dry ingredients are moistened. Fill muffin cups almost full.

4. Bake at 400°F. for 15 to 18 minutes.

12 muffins

WILLIE MAYS' FAVORITE BRAN MUFFINS

1 cup natural bran

1 cup whole wheat flour

1 cup skim milk

2 eggs

1 tablespoon baking powder

3 tablespoons natural honey

1/2 teaspoon salt Favorite fruit (optional)

1. Heat oven to 350°F. Grease twelve medium (2 1/2-inch) muffin cups or use paper or foil liners.

2. Combine all ingredients in large bowl. Stir just until blended. Add favorite fruit, if desired. Spoon into muffin cups

3. Bake at 350°F. for 20 to 25 minutes.

12 muffins

Mae Louise Mays, Wife of Willie Mays, Baseball Player

FAMILY BISCUITS

2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

1/3 cup Crisco Shortening

3/4 cup milk

1. Heat oven to 425°F.

2. Combine flour, baking powder and salt in large bowl. Cut in Crisco using pastry blender (or two knives) to form coarse crumbs. Add milk. Mix with fork until particles are moistened and cling together. Form dough into ball.

3. Transfer dough to lightly floured surface. Knead gently 8 to 10 times. Roll dough to 1/2-inch thickness. Cut with floured 2-inch round cutter. Place on ungreased baking sheet.

4. Bake at 425°F for 12 to 14 minutes.

12 to 16 biscuits

Variations:

Drop Biscuits: Prepare biscuits as above, increase milk to 1 cup. Do not knead. Drop from spoon onto ungreased baking sheet. Bake as above.

Whole Wheat Biscuits: Prepare biscuits as above, substitute 1 cup all-purpose flour and 1 cup whole wheat flour for the 2 cups flour. Proceed as above, rolling dough to 5/8-inch thickness.

Buttermilk Biscuits: Prepare biscuits as above, add 1/4 teaspoon baking soda to flour mixture. Substitute buttermilk for milk. Proceed as above.

Sour Cream Biscuits: Prepare biscuits as above, substitute 1 cup dairy sour cream for milk. Proceed as above.

Coconut Biscuits: Prepare biscuits as above, add 1/2 teaspoon vanilla, 3/4 cup flake coconut and 2 tablespoons sugar. Proceed as above.

Bacon and Cheese Biscuits: Prepare biscuits as above, omitting salt. Add 1 tablespoon sugar to dry ingredients. Stir in 1 cup cooked, crumbled bacon (about 14 slices) and 1 cup (4 ounces) finely shredded Cheddar cheese after cutting in shortening. About 20 biscuits. (Bacon can be omitted for plain cheese biscuits.)

ANADAMA BREAD

1 cup yellow cornmeal

1/3 cup Crisco Shortening

1/2 cup molasses

2 teaspoons salt

2 cups boiling water

1 package active dry yeast

1/4 cup warm water ( 110° to 115°)

5-6 cups all-purpose flour

1. Combine cornmeal, Crisco, molasses and salt in large bowl. Stir in boiling water. Let cool to lukewarm.

2. Sprinkle yeast over warm water. Let stand until softened.

3. Add 1 cup flour to cornmeal mixture. Beat until very smooth. Add softened yeast. Stir. Add half of remaining flour. Beat until very smooth. Mix in enough remaining flour to make soft dough.

4. Turn dough onto lightly floured surface. Cover. Let rest 10 minutes. Knead dough until smooth and elastic.

5. Place dough in greased deep bowl. Turn to bring greased surface to top. Cover. Let rise in warm place until doubled (about 1 hour).

6. Punch down dough. Divide in half. Shape into loaves. Place in 2 greased 9 X 5 X 3-inch loaf pans. Cover. Let rise until doubled (about 1 hour).

7. Heat oven to 375°F.

8. Bake at 375°F for 30 to 35 minutes or until bread sounds hollow when tapped. Remove from pans. Cool on racks.

2 loaves

SWEET POTATO NUT BREAD

1/2 cup Crisco Shortening

1 1/4 cups sugar

2 eggs

1 cup cold mashed sweet potatoes (about 2 medium sweet potatoes)

1 3/4 cups all-purpose flour

1 1/4 teaspoons nutmeg

1 teaspoon cinnamon

1 teaspoon baking soda

1/2 teaspoon salt

1/3 cup water

1/2 cup chopped nuts (walnuts or pecans)

1 1/2 teaspoons vanilla

1/2 cup raisins (optional)

1. Heat oven to 375°F. Grease one 9 X 5 X 3-inch loaf pan.

2. Combine Crisco and sugar in large bowl. Beat at low speed of electric mixer until blended. Increase speed to medium. Beat until well mixed. Add eggs one at a time, beating well after each addition. Add sweet potatoes.

3. Combine flour, nutmeg, cinnamon, baking soda and salt. Add alternately with water to creamed mixture at medium-low speed. Add nuts, vanilla and raisins, if used. Spread in pan.

4. Bake at 375°F for 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Turn out onto cooling rack.

One loaf

OHIO PORK CAKE

1 cup finely chopped salt pork

1 cup boiling water

1/2 teaspoon baking soda

1 cup molasses

1 cup sugar

1 cup raisins

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon allspice

1/2 teaspoon ground cloves

3 cups all-purpose flour

1. Heat oven to 375°F. Grease 8-inch square pan.

2. Place chopped salt pork in large bowl. Pour in boiling water. Cool to room temperature.

3. Add baking soda to molasses. Stir until dissolved. Stir molasses, sugar, raisins, cinnamon, nutmeg, allspice and cloves into salt pork. Stir flour in gradually until just blended. Pour into pan.

4. Bake at 375°F for 1 hour to 1 hour 15 minutes or until toothpick inserted in center comes out clean.

One cake

WALNUT BREAD

2 packages active dry yeast

1/4 cup warm water

5 cups bread flour

1 tablespoon salt

4 teaspoons sugar

1/2 cup very finely chopped walnuts

1 cup liquid from non-fat dry milk

2 tablespoons vegetable oil

2 small eggs

1. Mix yeast with warm water. Set aside until dissolved.

2. Combine flour, salt, sugar and walnuts in large bowl.

3. Stir in milk, oil, eggs and yeast. Use electric mixer dough hook attachment on low speed to blend ingredients. Increase speed to medium. Mix 15 minutes. Cover. Let stand 15 minutes.

4. Turn dough out onto lightly floured board. Cut into 6 equal pieces. Flour hands. Knead dough pieces into loaf shapes. Place on baking sheet. Cover. Let rise in warm place until double in bulk.

5. Bake at 375°F for 25 to 30 minutes or until golden brown. Serve hot.

6 loaves

Note: Bread freezes well.

Johnny Rivers, Executive Chef Walt Disneyworld Resorts

STUFFED FRENCH TOAST

2 or 4 slices sourdough bread, depending on size, cut 1-inch thick

1 banana

1 egg

1/4 cup milk

1/2 teaspoon vanilla

1/3 cup sugar

1 teaspoon cinnamon

1/3 cup sugar

1 teaspoon cinnamon Oil or shortening for frying Whipped butter (optional)

Maple syrup (optional)

1. Cut 2-inch pocket in one side of each bread slice. Cut bananas in half crosswise. Split each piece lengthwise. Remove peel. Stuff 2 pieces in each pocket of bread, depending on size. (If bread slices are small, use 4 and stuff one piece banana in each pocket.)

2. Mix egg, milk and vanilla until well blended.

3. Mix sugar and cinnamon.

4. Heat about 4 inches of oil in deep fryer or deep saucepan to 350°F.

5. Dip stuffed bread into egg and milk mixture, soaking a few minutes to penetrate into bread.

6. Fry about 3 minutes until lightly browned, turning to brown both sides. Drain on paper towels on cake rack.

7. Sprinkle with sugar and cinnamon. Serve immediately. Spread with whipped butter and serve with maple syrup, if desired.

2 servings (For 4 servings, double the amount of bread, bananas, egg, milk and vanilla.)

Johnny Rivers, Executive Chef Walt Disneyworld Resorts

TROPICAL BANANA BREAD

1/2 cup Crisco Shortening

1 cup sugar

2 eggs, well beaten

1 cup mashed bananas (2 to 3 medium)

1/2 cup dairy sour cream

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup chopped pecans or walnuts

1. Heat oven to 350°F. Grease and flour 8 1/2 X 4 1/2 X 2 1/2-inch loaf pan.

2. Combine Crisco and sugar in large bowl. Beat at medium speed of electric mixer until creamed.

3. Add eggs, bananas and sour cream. Beat until well blended.

4. Combine flour, baking soda and salt. Add at low speed of electric mixer. Mix just until blended. Stir in nuts. Spread in pan.

5. Bake at 350°F for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack. Cool completely before slicing.

One loaf

BLUEBERRY COFFEE CAKE Cake

2 1/3 cups all-purpose flour

1 1/3 cups plus 2 tablespoons granulated sugar, divided

1/2 teaspoon salt

3/4 cup Crisco Shortening

3/4 cup milk

3 eggs, divided

2 teaspoons baking powder

1 teaspoon vanilla

1 cup ricotta cheese

1 tablespoon finely shredded fresh lemon peel

1 cup fresh or frozen blueberries

1/2 cup chopped walnuts

1/3 cup firmly packed brown sugar

1 teaspoon cinnamon

Confectioners Sugar Icing

1 cup confectioners sugar

1 tablespoon milk

1/4 teaspoon vanilla

1. Heat oven to 350°F. Grease 13 X 9 X 2-inch pan.

2. Combine flour, 1 1/3 cups granulated sugar and salt in medium bowl. Cut in Crisco using pastry blender (or 2 knives) until crumbly. Reserve 1 cup mixture for topping. Add milk, two eggs, baking powder and vanilla to remaining crumb mixture. Beat at medium speed 2 minutes. Scrape sides of bowl as needed. Spread in pan.

3. Combine remaining 2 tablespoons sugar, remaining egg, ricotta cheese and lemon peel in small bowl. Mix well.

4. Sprinkle berries over batter in pan. Spoon cheese mixture over berries. Spread gently and evenly.

5. Mix reserved crumb mixture, nuts, brown sugar and cinnamon. Sprinkle over cake.

6. Bake at 350°F for 45 minutes or until toothpick inserted in center comes out clean. Cool slightly.

7. Place confectioners sugar in small bowl. Stir in milk one teaspoon at a time until desired drizzling consistency. Stir in vanilla. Drizzle over coffee cake.

12 servings

MOLASSES MUFFINS

1 2/3 cups all-purpose flour

3 tablespoons sugar

2 teaspoons baking powder

1 teaspoon ginger

1/2 teaspoon salt

1/2 cup dark molasses

2 eggs, lightly beaten

1/4 cup Crisco Oil

1/4 cup milk

1. Heat oven to 400°F. Place paper liners in twelve medium (about 2 1/2-inch) muffin cups.

2. Combine flour, sugar, baking powder, ginger and salt in medium bowl. Make "well" in center of mixture.

3. Combine molasses, eggs, Crisco Oil and milk in small bowl. Stir to blend. Pour into "well" in dry ingredients. Stir just until dry ingredients are moistened. Spoon into muffin cups, filling each about 2/3 full.

4. Bake at 400°F for 15 to 17 minutes, or until centers spring back when touched lightly.

12 muffins

Variation:

Orange Raisin Muffins: Follow recipe above, omitting ginger. Add 1/2 cup raisins and 2 teaspoons grated orange peel to dry ingredients.

MOLASSES BROWN BREAD

1 egg, lightly beaten

1 cup all-bran or bran bud cereal

1/2 cup raisins

1/3 cup molasses

2 tablespoons Butter Flavor Crisco

3/4 cup very hot water

1 cup all-purpose flour

1 teaspoon baking soda

1/2 teaspoon cinnamon

1. Heat oven to 350°F. Grease inside of two clean metal food cans, with labels removed. (4 1/2 inches deep X 3 inches wide.)

2. Combine egg, cereal, raisins, molasses and Butter Flavor Crisco in large mixing bowl. Add hot water, stirring until shortening is melted.

3. Combine flour, baking soda and cinnamon. Add to cereal mixture, stirring just until combined. Fill cans two-thirds full.

4. Bake at 350°F for 45 minutes or until toothpick inserted in center comes out clean. Remove from cans. Cool slightly. Slice and serve warm or cool completely on cooling rack. Wrap tightly when cooled.

2 loaves

SWEET'N LIGHT APPRICOT FRITTERS

Crisco Shortening or Crisco Oil for deep frying

1 can (16 or 17 ounces) unpeeled apricot halves, well drained

1 egg, lightly beaten

2/3 cup milk

1 tablespoon Crisco Shortening, melted

1 cup all-purpose flour

2 tablespoons granulated sugar

1 teaspoon baking powder

1/4 teaspoon salt Confectioners sugar

1. Place apricots on paper towels. Pat dry.

2. Heat 2 to 3 inches Crisco Shortening or Crisco Oil to 365°F in deep fryer or deep saucepan.

3. Combine egg and milk in large bowl. Stir in 1 tablespoon melted shortening.

4. Combine flour, granulated sugar, baking powder and salt. Add to egg mixture. Stir just until dry ingredients are moistened.

5. Dip apricots in batter. Drain off excess. Fry, a few at a time, in shortening or oil. Fry about 4 minutes or until golden brown. Turn as needed for even browning. Remove with slotted metal spoon. Drain on paper towels. Roll in confectioners sugar. Serve warm.

Tip: Be sure the apricots are well drained, as the juice will dilute the batter.

6 to 8 servings

CRISPY CORN FRITTERS

Crisco Shortening or Crisco Oil for deep frying

1 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon sugar

1 teaspoon salt

2 eggs, well beaten

1/2 cup milk

2 teaspoons Crisco shortening, melted

1 package (10 ounces) frozen whole kernel corn, thawed, drained and chopped Syrup

1. Heat 2 to 3 inches Crisco Shortening or Crisco Oil to 365°F in deep fryer or deep saucepan.

2. Combine flour, baking powder, sugar and salt in large bowl.

3. Combine eggs, milk and 2 teaspoons melted shortening in medium bowl. Stir in corn. Add to flour mixture. Stir just until dry ingredients are moistened.

4. Drop by tablespoonfuls, a few at a time, into shortening or oil. Fry 3 or 4 minutes or until golden brown. Turn as needed for even browning. Remove with slotted metal spoon. Drain on paper towels. Serve hot with syrup.

Tip: Use one can (12 ounces) whole kernel corn, drained, in place of frozen corn.

8 servings

CLAM FRITTERS

2 egg yolks, well beaten

1/2 cup milk

1/2 teaspoon instant minced onion

2 cans (6 1/2 ounces each) minced clams, drained

1 cup fine dry bread crumbs

1 tablespoon snippled fresh parsley

1 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon dried thyme leaves, crushed

2 egg whites, stiffly beaten Crisco Shortening or Crisco Oil for shallow frying Orange or lemon slices (optional)

1. Combine egg yolks, milk and onion in large bowl. Let stand 5 minutes.

2. Stir in clams, bread crumbs, parsley, salt, pepper and thyme. Fold in egg whites.

3. Heat 1/4 inch Crisco Shortening or Crisco Oil to 365°F in deep skillet.

4. Drop batter by tablespoonfuls, a few at a time, into shortening or oil. Fry until golden brown. Turn once. Garnish with orange or lemon slices, if desired.

6 servings

CHICKEN CHEESE FRITTERS Fritters

Crisco Shortening or Crisco Oil for deep frying

1 1/2 cups all-purpose flour

1 tablespoon baking powder

3/4 teaspoon salt

1 egg, beaten

1 cup milk

1 can (5 ounces) boned chicken or

1/2 cup chopped cooked chicken or turkey

1/4 cup finely chopped onion

Pimiento-Cheese Sauce

3 tablespoons Crisco Shortening

2 tablespoons all-purpose flour

1/2 teaspoon salt

1 1/2 cups milk

1/2 cup (2 ounces) shredded sharp processed American cheese

1 jar (2 ounces) diced pimientors, drained

1. For fritters, heat 2 to 3 inches Crisco Shortening or Crisco Oil to 365°F in deep fryer or deep saucepan.

2. Combine flour, baking powder and salt in large bowl.

3. Combine egg, milk, chicken and chopped onion. Add to dry ingredients. Stir just until dry ingredients are moistened.

4. Drop by tablespoonfuls, a few at a time, into shortening or oil. Fry 3 to 4 minutes or until golden brown. Turn once.

5. Drain on paper towels. Serve hot with Pimento-Cheese Sauce.

6. For sauce, melt Crisco in medium saucepan. Stir in flour and salt. Add milk all at once. Cook and stir on low heat until mixture is thickened and bubbly. Stir in cheese and pimientos. Stir until cheese melts.

24 fritters

AUNT EMMA'S FRIED BREAD

1 package active dry yeast

1 cup warm water (110° to 115°F)

2 tablespoons sugar

1 1/2 teaspoons salt

2 tablespoons Crisco Shortening

2 1/2-3 cups all-purpose flour, divided Crisco Shortening or Crisco Oil for deep frying Cinnamon sugar

1. Sprinkle yeast over warm water in large bowl. Add sugar, salt, 2 tablespoons Crisco and 1 1/2 cups flour. Blend at low speed of electric mixer until dry ingredients are moistened. Increase to medium speed. Beat 3 minutes. Stir in enough remaining flour to make soft dough.

2. Turn dough onto lightly floured surface.Knead until smooth and elastic. Place dough in greased deep bowl. Turn to bring greased surface to top. Cover. Let rise in warm place until doubled (about one hour).

3. Heat 2 to 3 inches Crisco Shortening or Crisco Oil to 365°F in deep fryer or deep saucepan.

4. Cut dough into 1-inch pieces. Stretch pieces slightly. Fry 1 1/2 minutes or until golden brown. Turn once.

5. Drain on paper towels. Shake in bag with cinnamon sugar. Serve warm.

4 dozen pieces

SUNDAY SUGARED DOUGHNUTS

1/3 cup Crisco Shortening

1/3 cup sugar

1 teaspoon salt

1 cup milk, scalded

2 eggs

2 1/2-3 cups all-purpose flour, divided

1 package active dry yeast Crisco Shortening or Crisco Oil for deep frying Granulated sugar

1. Combine Crisco, sugar and salt in large bowl. Pour in scalded milk. Stir until shortening is melted. Add eggs, one at a time, beating well after each addition.

2. Combine 2 cups flour and yeast in large bowl. Add milk mixture. Beat with spoon until smooth. Stir in enough remaining flour to make soft dough.

3. Turn dough onto lightly floured surface. Knead until smooth and elastic.

4. Place dough in greased deep bowl. Turn to bring greased surface to top.

5. Cover. Let rise in warm place until doubled (about 1 hour).

6. Punch down dough. Roll to 1/2-inch thickness on lightly floured surface. Cut with floured 3-inch doughnut cutter. Place doughnuts and holes on baking sheet. Cover. Let rise until doubled (about 30 minutes).

7. Heat Crisco Shortening or Crisco Oil to 365°F in deep fryer or deep saucepan.

8. Fry doughnuts and holes, 4 or 5 at a time, 2 minutes or until golden brown. Turn several times.

9. Remove. Drain on paper towels.

10. Shake a few doughnuts and holes at a time with sugar in paper bag.

1 1/2 dozen

BREAKFAST PUFFS

Crisco Shortening or Crisco Oil for frying

1 1/2 cups all-purpose flour

1/2 cup confectioners sugar

1 teaspoon baking powder

1 teaspoon salt

3/4 teaspoon nutmeg

1/2 cup milk

1/2 cup water

1/4 cup Crisco Oil

1 1/2 teaspoons grated lemon peel

3 eggs Confectioners sugar

1. Heat 2 to 3 inches Crisco Shortening or Crisco Oil to 365°F in deep fryer or deep saucepan.

2. Combine flour, 1/2 cup confectioners sugar, baking powder, salt and nutmeg in small bowl.

3. Combine milk, water, 1/4 cup Crisco Oil and lemon peel in medium saucepan. Heat to rolling boil on medium-high heat. Add flour mixture all at once. Beat with wooden spoon until mixture pulls away from sides of pan into a ball. Remove from heat. Cool slightly. Add eggs, one at a time, beating after each addition.

4. Fill measuring tablespoon with dough for each puff. Drop into shortening or oil. Fry 3 or 4 puffs at a time, 5 to 7 minutes, or until golden brown. Turn several times. Drain on paper towels. Sprinkle top of each puff with confectioners sugar.

32 puffs

CORNSTICKS OR MUFFINS

1 1/4 cups yellow cornmeal

3/4 cup all-purpose flour

1 tablespoon sugar

2 1/2 teaspoons baking powder

1/2 teaspoon salt

1 1/4 cups low-fat buttermilk

1 egg, lightly beaten

2 tablespoons Butter Flavor Crisco

1. Heat oven to 425°F. Grease well 2 cornstick pans or 12 medium (about 2 1/2 inches) muffin cups. Place in oven to heat.

2. Combine cornmeal, flour, sugar, baking powder and salt in medium bowl.

3. Combine buttermilk, egg and Butter Flavor Crisco. Add to dry ingredients. Stir just until dry ingredients are moistened. Spoon batter into cornstick pans or muffin cups, filling almost full.

4. Bake at 425°F. Cornsticks 15 to 18 minutes. Muffins 16 to 19 minutes.

14 cornsticks (5 1/4 to 5 1/2-inches) or 12 muffins

Variations:

Bacon Cornbread: Add 1/2 cup cooked bacon bits in step #3.

Crackling Cornbread: Add 1 cup crumbled pork cracklings in step #3.

Hot Jalapeño Cornbread: Add 1/2 cup finely chopped jalapeño peppers and 1 cup grated sharp cheese in step #3.

CORN MUFFINS

1 cup all-purpose flour

1 cup yellow cornmeal

2 tablespoons sugar

1 tablespoon plus 1 teaspoon baking powder

1 teaspoon salt

1 egg

1 cup milk

1/4 cup Crisco Oil

1. Heat oven to 425°F. Grease twelve medium (2 1/2-inch) muffin cups.

2. Combine flour, cornmeal, sugar, baking powder and salt in large bowl.

3. Beat egg in small bowl. Add milk and Crisco Oil. Stir. Add to flour mixture. Beat just until smooth with large spoon. Fill muffin cups 3/4 full.

4. Bake at 425° for 12 to 15 minutes or until lightly browned.

12 muffins

Variation:

Corn Sticks: Grease corn s

Read a Sample Chapter

The Legacy of Mary McLeod Bethune

SOMETIMES I ASK MYSELF IF I HAVE ANY OTHER LEGACY TO LEAVE. Truly, my worldly possessions are few. Yet, my experiences have been rich. From them I have distilled principles and policies in which I believe firmly, for they represent the meaning of my life's work. They are the products of much sweat and sorrow. Perhaps, in them there is something of value. So, as my life draws to a close, I will pass them on to Negroes everywhere in the hope that an old woman's philosophy may give them inspiration. Here, then, is my legacy.

I LEAVE YOU LOVE. Love builds, It is positive and hopeful. It is more beneficial than hate....Personally and racially, our enemies must be forgiven...."Love thy neighbor" is a precept which could transform the world if it were universally practiced. Loving your neighbor means being interracial, interreligious, and international.

I LEAVE YOU HOPE....Yesterday, our ancestors endured the degradation of slavery, yet they retained their dignity. Today, we direct our economic and political strength toward winning a more abundant and secure life. Tomorrow, a new Negro, unhindered by race taboos and shackles, will benefit from more than 330 years of ceaseless striving and struggle. Theirs will be a better world. This I believe with all my heart.

About this fabric

Wax Hollandais (black and gold with print) [WAX-OH-LAHN-DAY]

One of the most valuable of the printed fabrics found in West Africa, wax fabrics, ironically, come from Europe. Originally they were produced by using batik techniques. This design shows the fly whisk which is a symbol of power for some Africanpeoples.

EMANCIPATION PROCLAMATION BREAKFAST CAKE

1/3 cup Butter Flavor Crisco
1/3 cup sugar
1 egg
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/3 cup milk
1 1/2 cups blueberries, fresh or frozen 1/4 cup honey
Grated peel of one orange
Grated peel of one lemon

1. Heat oven to 400°F. Grease 9-inch pie plate.
2. Combine Butter Flavor Crisco and sugar in large bowl. Beat ar medium speed of electric mixer until creamy. Beat in egg.
3. Combine flour, baking powder, salt and cinnamon. Add alternately with milk to creamed mixture. Fold in blueberries.
4. Pat dough out to 1/2-inch thickness on lightly floured surface. Cut into nine 3-inch rounds. Place one in center of pie plate. Arrange eight, tilted and overlapping, around center dough circle. Spread with honey. Sprinkle with orange and lemon peel.
5. Bake at 400°F for 20 to 24 minutes or until dough in center is thoroughly baked. Serve warm or at room temperature.

8 servings

BENNE SEED WAFERS

1 cup firmly packed brown sugar
1/4 cup butter or margarine (1/2 stick)
1 egg, beaten
1/2 cup all-purpose flour
1/8 teaspoon baking powder
1/4 teaspoon salt
1 cup toasted sesame seeds
1 teaspoon freshly squeezed lemon juice
1/2 teaspoon vanilla

1. Heat oven to 325°F. Grease baking sheet.
2. Combine brown sugar and butter in medium bowl. Beat until creamy. Stir in egg, flour, baking powder and salt. Stir in sesame seeds, lemon juice and vanilla. Drop by teaspoonfuls onto baking sheet, 2 inches apart.
3. Bake at 325°F for 15 minutes, or until wafers are brown around edges. Allow wafers to cool one minute before removing to cooling rack.

Note: Benne is a West African word for sesame which is still in common daily usage in South Carolina. Legend has it that eating sesame seeds brings good luck.

50 wafers

ANGEL BISCUITS

1 package active dry yeast
2 tablespoons warm water
5 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup Crisco Shortening
1 cups buttermilk

1. Dissolve yeast in warm water.
2. Combine flour, sugar, baking powder, baking soda and salt in large bowl. Cut in Crisco using pastry blender (or 2 knives) until all flour is blended in to form pea-size chunks. Stir in yeast mixture and buttermilk. Place in large bowl. Cover with plastic wrap. Refrigerate overnight.
3. Heat oven to 400°F.
4. Roll or pat dough to 1/2-inch thickness on well floured surface. Cut with floured 1 3/4 to 2-inch biscuit cutter. Place on ungreased baking sheet.
5. Bake at 400°F for 10 to 12 minutes or until lightly browned.

4 dozen biscuits

NICE AND EASY ROLLS

2 cups self-rising flour
1 cup milk
1/4 cup regular mayonnaise

1. Heat oven to 425°F. Grease twelve (about 2 1/2-inch) muffin cups.
2. Combine flour, milk and mayonnaise in medium bowl. Stir just until dry ingredients are moistened. Divide dough equally between muffin cups.
3. Bake at 425°F for 20 minutes. Serve warm or at room temperature.

12 rolls

COCONUT BISCUITS

2 cups all-purpose flour
3/4 cup flake coconut, toasted
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup Crisco Shortening
1 cup milk
1/2 teaspoon vanilla

1. Heat oven to 425°F. Grease baking sheet.
2. Combine flour, coconut, sugar, baking powder and salt in medium bowl. Cut in shortening using pastry blender (or two knives) to form coarse crumbs.
3. Combine milk and vanilla. Add to dry ingredients. Mix with fork until particles are moistened and cling together. Drop tablespoonfuls onto baking sheet.
4. Bake at 425°F for 12 to 14 minutes.

12 to 16 biscuits

SWEET POTATO BISCUITS

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup mashed sweet potato
2 tablespoons firmly packed brown sugar
1/2 cup Butter Flavor Crisco, melted
1/2 teaspoon baking soda
3/4 cup buttermilk

1. Heat oven to 425°F. Combine flour, baking powder and salt in large bowl.
2. Combine sweet potato, brown sugar and Butter Flavor Crisco. Beat at low speed of electric mixer until well blended and fluffy.
3. Dissolve baking soda in buttermilk. Stir buttermilk and sweet potato mixture alternately into dry ingredients.
4. Roll dough 1/2-inch thick. Cut with floured 2-inch round cutter. Place on ungreased baking sheet.
5. Bake at 425°F for 15 to 20 minutes.

12 to 16 biscuits

MONKEY BREAD

1/3 cup sugar
1/3 cup Crisco Shortening
1 teaspoon salt
1 cup milk, scalded
1 cake compressed yeast
1/4 cup lukewarm water
2 eggs, beaten
4 cups sifted all-purpose flour
1/4 cup melted butter or margarine

1. Add sugar, Crisco Shortening and salt to hot milk. Stir until shortening melts and sugar dissolves, Cool to lukewarm.
2. Crumble yeast into warm water. Let stand 5 minutes. Combine milk and yeast mixtures.
3. Add eggs and half the flour. Beat well. Add remaining flour. Turn dough onto lightly floured board. Knead until smooth. Place dough in well greased bowl. Cover. Let rise 1 1/2 hours or until double in bulk.
4. Roll dough to 1/2-inch thickness. Cut into pieces size of small walnut. Roll into balls. Roll each ball in melted butter.
5. Place in 10-inch tube pan. Cover. Let rise until double in bulk. Heat oven to 350°F and bake for 20 minutes. Turn out onto serving plate. Serve hot Do not cut. Pull apart.

10-12 servings

JUANITA'S SWEET POTATO MUFFINS

3/4 cup skim or lowfat milk
1/2 cup cold mashed sweet potatoes or yams
1/4 cup firmly packed brown sugar
1 egg
3 tablespoons Crisco Oil
1 tablespoon molasses
3/4 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup oat bran
2 1/2 teaspoons baking powder
1 teaspoon grated orange peel

1. Heat oven to 400°F. Grease twelve medium (about 2 1/2-inch) muffin cups or use paper or foil liners.
2. Combine