Juneteenth

Juneteenth is the oldest nationally celebrated commemoration of the ending of slavery in the United States.

From its Galveston, Texas origin in 1865, the observance of June 19^th as the African American Emancipation Day has spread across the United States and beyond.

Today Juneteenth commemorates African American freedom and emphasizes education and achievement. It is a day, a week, and in some areas a month marked with celebrations, guest speakers, picnics and family gatherings. It is a time for reflection and rejoicing. It is a time for assessment, self-improvement and for planning the future.

In honor of this occasion, here are some African American favorites for your summertime meal.


Oven Crisped Catfish Nuggets

Ingredients:

1 pound of catfish nuggets (about 36 pieces)

4.5 cups Corn Flakes cereal (crushed to 2 cups)

½ teaspoon paprika

½ teaspoon onion

1 cup skim milk

1 beaten egg

Dipping Sauce:

1 clove or 1 teaspoon minced garlic

1 tablespoon of olive oil

½ cup chopped onions

½ cup chopped green pepper,

¼ cup chopped celery,

1 tablespoon sugar

¼ teaspoon red pepper flakes.

1 can (16 ounces) tomato paste ½ cup water.

2-3 orange or lemon slices for garnish

1. Stir together: crushed Corn Flakes, paprika, and onion powder in a shallow dish or pan and set aside.

2. Combine skim milk and beaten egg in a second shallow dish or pan.

3. Dip catfish nuggets into egg mixture, then coat with cereal mixture.

4. Place nuggets on baking sheet coated with vegetable cooking spray.

5. Bake at 350 degrees for about twenty minutes- until nuggets look crispy and lightly browned.

Dipping Sauce:

1. In a saucepan, cook minced garlic in 1 tablespoon of olive oil over medium heat until browned.

2. Add chopped onions, chopped green pepper, chopped celery, sugar, and red pepper flakes.

3. Cook until vegetables are tender.

4. Stir in tomato paste and water. Cover and simmer 15 minutes over medium-low heat.

5. Plate nuggets with 2-3 orange slices for garnish, and dipping sauce in decorative bowl on the side.

Collard Bread

Ingredients:

4 cups chopped frozen collard greens (thawed and drained)

½ cup chopped red bell pepper

½ cup chopped green onion (8 medium)

3 eggs

½ cup milk

3 tablespoons all-purpose flour

1 teaspoon seasoned salt.

1 cup shredded cheddar cheese

1 teaspoon crushed red pepper flakes

1 (6.5 ounce) pouch of cornbread and muffin mix

½ cup chopped red bell pepper

½ cup sliced green onion (8 medium)

½ cup drained canned whole kernel corn

1/3 cup milk, 2 tablespoons melted butter

1 egg

½ teaspoon crushed red pepper flakes (optional)

1. Heat oven to 350 degrees.

2. Spray 11x7 inch or 8-inch square glass baking dish with cooking spray and set aside.

3. In large bowl, mix together: collard greens, red bell pepper, chopped green onion and set aside.

4. In medium bowl, stir together: eggs, milk, all-purpose flour, and seasoned salt.  Stir into collard green mixture.

5. Stir in cheddar cheese and crushed red pepper flakes.

6. Spread mixture into baking dish, and bake about 25 minutes in 11x7 dish (about five minutes more for 8-inch square dish), or until slightly set.

7. In large bowl, stir together: cornbread and muffin mix, chopped red bell pepper, sliced green onion, corn, milk, melted butter, egg, and ½ teaspoon crushed red pepper flakes just until moistened.

8. Spread evenly over collard green mixture in baking dish.

9. Bake 35 to 40 minutes more or until deep golden brown.

10. Allow to cool at least 5 minutes, cut into squares or rectangles, and serve warm.

Citrus Ambrosia

Ingredients:

2 eggs, beaten

½ cup sugar

grated peel of ½ lemon

¼ cup fresh squeezed lemon juice

¼ cup melted sweet cream butter

2 oranges peeled and cut into cartwheel slices

1 grapefruit, peeled and sectioned

2 tangerines, peeled and sectioned

toasted (shredded or flaked) coconut

maraschino cherries and mint leaves for garnish

1. Pour beaten eggs into a saucepan. Stir in sugar, grated lemon peel , fresh squeezed lemon juice, and butter.

2. Cook over low heat, stirring constantly, until thickened- about 10 minutes. Cover and chill.

3. Divide fruit into 4 individual dessert dishes. Spoon sauce over the fruit and sprinkle with toasted (shredded or flaked) coconut, and garnish each serving with a maraschino cherry and mint leaves.

Enjoy your Juneteenth meal. For more info on this celebration go to http://www.juneteenth.com/