Soul Recipes

8th Grade Recipes

Here are some of the laboratory experiences or demonstrations we do in class…

Soul Food Cuisine

Macaroni and Cheese Lab

1. Bring 3 cups of water to boil. Add a drop of oil.

2. When water is boiling add 1 cup of macaroni and cook for 7 minutes.

3. Drain noodles in a colander.

4. Add macaroni to cheese recipe when it is ready.


1. Over medium heat, melt 2 Tbsp. of butter/margarine.

2. Remove pan from heat:

2 Tbsp. flour
Stir in: 1/2 tsp. dry mustard
1/2 tsp. salt
dash pepper

3. Turn on heat. Gradually add 1 c. of milk.

4. Bring to a boil, THEN REMOVE FROM HEAT.

5. Stir in 3/4 c. cheese and add cooked pasta.

6. Pour into shallow casserole dish and sprinkle with 1/4 c. cheese.

(If making at home, preheat oven to 375 degrees at the start of the recipe and bake for 10-15 minutes.) YUMMY!!

Corn Bread Lab

1 cup all-purpose flour
2 teaspoons baking powder
1/4 cup sugar
1 t. salt
1 c. cornmeal
2 eggs
1/4 c. vegetable oil
1 c. milk

Host: Preheat oven to 425 degrees and line muffin tin with muffin papers.

1. In a medium (metal) bowl, put in the sifter then add the 1 c. flour, 2 t. baking powder, 1/4 c. sugar, 1 t. salt and 1 c. cornmeal into it. Sift2. In the larger, glass bowl, beat the eggs, vegetable oil and milk until foamy. 3. Pour the dry ingredients into the wet and mix only ENOUGH until you see no more dry parts then STOP.  Do not OVERMIX batter.  Lumps are OK.  4. Scoop into muffin tin using an ice cream scoop.  Wipe off any drops of batter with a wet paper towel. 5. Bake for 20 minutes or until toothpick inserted come out clean. Serve hot with butter or honey.

Fritters Demonstration

Use peeled apples, bananas or pineapples, cut in pieces no more than 1/2 thick.

2 Eggs
2 tsp. Granulated sugar
2/3 c. Milk
1 tsp. Vegetable oil
1 tsp. Lemon juice
1 cup Flour
1 tsp. Baking powder
1/4 tsp. Salt
5 c. Fruit
Oil for frying
Powdered sugar

Beat the eggs until light. Add the granulated sugar, milk, oil and lemon juice and mix until blended. Add the flour, baking powder, and salt and stir until smooth. If possible, refrigerate for an hour or so before using. Pour about 2 inches of veggie oil into a heavy skillet and heat to 370 degrees. Turn the oven on to 250 degrees. Pat the pieces of fruit as dry as possible. Spear each piece with a fork and dip it into the batter, letting only excess batter drain back into the bowl, then lower it carefully into the hot oil. Don’t overcrowd the pan: fry about 6 pieces at a time. Allow about 2 minutes until the first side is golden brown, turn with a slotted spoon, and down the other side. Drain on paper towels, patting to absorb the excess fat. Keep finished fritters warm in the oven until all are fried. Dust with powdered sugar and serve.

Variation: Instead of slicing the apples into bite size pieces you can chop them up and stir into batter. Place batter into hot oil with an ice cream scoop. Brown on side and turn over to brown the other.

Jambalaya Demonstration

  • 1 Tbsp. oil
  • 20 oz. kielbasa sliced
  • 1 lb boneless chicken cubed
  • 2 large onions, chopped
  • 1 green pepper chopped
  • 3 ribs of celery, chopped
  • 2 cloves garlic, minced
  • 3 cups chicken broth
  • 1 can whole peeled tomatoes in juice, undrained
  • 1 bay leaf
  • 1 1/4 tsp hot pepper sauce
  • 1/2 teaspoon dried thyme
  • 1/4 tsp. allspice
  • 1 1/2 cups uncooked long grain rice

Heat oil in heavy kettle, add cubed chicken, add kielbasa, onions, green pepper, celery and garlic, cook until chicken is no longer pink and veggies are tender.

Add chicken broth, tomatoes, bay leaf, hot sauce, thyme, and allspice. Simmer uncovered 15 minutes, bring to a boil and add rice. Cover and reduce heat and simmer for 15 minutes. If necessary can add more broth and cook 5-10 minutes until rice tender. Makes 4-6 servings. Dish also could have precooked/frozen shrimp added as well.


Recipe courtesy Paula Deen

Yield: About 17 Hoecakes

1 cup self-rising flour
1 cup self-rising cornmeal, or from a mix
2 eggs
1 tablespoon sugar
3/4 cup buttermilk
1/3 cup plus 1 tablespoon water
1/4 cup vegetable oil or bacon grease
Oil, butter, or clarified margarine, for frying

Mix well all ingredients, except for the frying oil. Heat the frying oil or butter in a medium or large skillet over medium heat. Drop the batter, by full tablespoons, into the hot skillet. Use about 2 tablespoons of batter per hoecake. Fry each hoecake until brown
and crisp; turn each hoecake with a spatula, and then brown the other side. With a slotted spoon, remove each hoecake to drain on a paper towel-lined plate. Leftover batter will keep in refrigerator for up to 2 days.