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Menu for Kwanzaa
There really isn't a "set" menu for this holiday and of course any recipes that are used during that time make wonderful dishes any time of the year.
Baked Ham
Black Eyed Peas and Rice
Tangy Collard Greens
Corn and Onion Muffins
Sweet Potato Gems
Sweet Potato Gems
CRUST
6 tbsp margarine, softened
1/3 cup sugar
1 cup all purpose flour
1/4 cup graham cracker crumbs
2 tbsp finely chopped pecans
FILLING
1 (18 oz) can vacuum packed sweet potatoes, mashed
1/4 cup low fat plain yogurt
1/2 cup sugar
2 tsp flour
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
1/4 tsp cloves
3/4 cup skim milk
2 egg whites
1/3 cup frozen light whipped topping, thawed
Heat oven to 375 degrees. Spray a 13 x 9" pan with nonstick cooking spray and lightly flour pan. In a small bowl beat the margarine and 1/3 cup sugar till light and fluffy. Lightly spoon flour into ameasuring cup and level off. Gradually add flour, graham cracker crumbs and pecans and mix till blended. Press in bottom and slightly up sides of prepared pan. Bake at 35 degrees for 9 to 12 minutes or till light golden brown. Cool. Reduce oven temp to 350 degrees. In a large bowl combine mashed sweet potatoes and yogurt and mix till well blended. Add remaining filling ingredients except whipped topping and mix till smooth. Pour into partially baked crust. Bake at 350 degrees for 25 to 30 minutes or just till knife inserted in center comes out clean. Cool completely. Cut into squares. Top each serving with whipped topping. Store in refrigerator. Makes 18 servings
Corn and Onion Muffins
1 (8 1/2 oz) pkg. corn muffin mix
1/2 cup buttermilk
1 egg, beaten
1 (7 oz) can niblets golden sweet corn
2 tbsp chopped green onion
1/8 tsp hot pepper sauce
Heat oven to 400 degrees. Line 8 muffin cups with paper baking cups and spray them with nonstick cooking spray. In a medium bowl combine all ingredients and mix till dry ingredients are moistened. Spoon about 1/4 cup batter into each sprayed mufin cup. Bake at 400 degrees for 15 to 20 minutes ortill toothpick tests clean. Serve warm. 8 muffins
Tangy Collard Greens
2 slices bacon
1 (.75 oz) pkg. garlic and herb salad dressing mix
1 cup chopped red onions
1/4 tsp crushed red pepper flakes
2 (10 oz) pkg frozen chopped collard greens
1 1/2 cups water
1/2 cup vinegar
Cook bacon in a 4 qt pan till crisp. Remove bacon and set aside. Gradually stir salad dressing mix into bacon drippings in pan. Add onions and crushed red pepper flakes and cook over low heat stiring occasionally till onions are tender. Add collard greens, water and vinegar and bring to a boil. Stir mixture to break apart greens. Reduce heat to low and cover and simmer stirring occasionally 15 to 20 minutes. Crumble bacon and sprinkle on top of greens.
Black Eyed Peas and Rice
2 large garlic cloves
2 (15 oz) cans blackeye peas
1 tbsp olive oil
1/2 cup chopped celery
1 medium onion, chopped
1 (14.5 oz) can whole tomatoes, drained and cut up
1/4 tsp cumin
1/4 tsp crushed red pepper flakes
1/2 cup water
4 cups hot cooked rice
1/4 cup chopped fresh parsley
In small nonstick skillet cook unpeeled garlic for 10 to 15 minutes or till soft stirring occasionally. Remove rom skillet and cool slightly. Peel cloves. Drain peas reserving liquid and set aside. In a blender combine cooked garlic cloves and reserved liquid and blend till smooth. Heat oil in a large nonstick skillet till hot. Add celery and onion and cook till tender. Add garlic mix, tomatoes, cumin and crushed red pepper flakes. Bring to a boil and boil 3 to 5 minutes stirring to prevent sticking. Add peas and water and return to a boil. Reduce heat and cover and simmer 10 minutes. Combine hot cooked rice and parsley and mix lightly. Spoon peas over rice. 8 servings.
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