Healthy Recipes

Our recipe focus this month is on "Juneteenth", 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 19th as the African American Emancipation Day has spread across the United States and beyond.

We have Sweet Potato Pie; Red Lemonade, sour but good; and Soy Chicken; topped off with Strawberry Soda Pop, for a truly traditional meal.

In modern times, Juneteenth commemorates African American freedom and emphasizes education and achievement. It is a day, a week, and in some areas an entire month, marked with celebrations, guest speakers, picnics and family gatherings. In cities across the country, people of all races, nationalities and religions acknowledge a period in our history that shaped and continues to influence our society today.

Debbi's Sweet Potato Pie

Bake at 350 degrees for 1 hour
Yields 8 servings

3 fresh sweet potatoes to make 1-1/2 cups mashed sweet potatoes
4 tablespoons (1/2 stick) unsalted butter, softened
1/3 cup raw sugar
2 large eggs, at room temperature
1/2 cup buttermilk
1 tablespoon pure vanilla
1/4 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon ground ginger
pinch of sea salt
1 frozen 9-inch pie shell of choice

Preheat oven to 350 degrees. To make the filling, peel the sweet potatoes, slice in 1-inch crosswise sections. Place in a pot, cover with water and boil until tender (where they can be pierced easily with a fork). When done, remove from heat and drain.

Put butter and sugar together in a bowl and whip until fluffy, about 4 to 5 minutes if using an electric mixer. Measure 1-1/2 cups sweet potatoes and mash with a potato masher until smooth. Add potatoes to the bowl with the butter and sugar and mix well.

Add the eggs and buttermilk, and beat until well combined. Add the vanilla, spices, and salt, and blend well. Pour the filling into the pie shell and bake at 350 degrees for 1 hour or until a knife inserted in the center of the pie comes out clean.

From The San Diego Museum School (Adapted from Debbi Fields' Great American Desserts by Debbi Fields)

Red Lemonade

Yields 6 servings

Juice of 7 lemons
1-1/2 cups of raw, unprocessed sugar
1 quart water
16 ounces fresh or frozen, unsweetened raspberries
Fresh mint sprigs or lemon for garnish

Combine lemon juice, sugar and 1 quart water

Puree berries, place in a bowl and cover with 1 cup water. Strain berries through a sieve by gently pressing them with the back of a spoon.

Mix strained raspberry juice with lemonade and additional sugar to taste.

Garish with fresh mint sprigs and/or lemon slices.

From The San Diego Museum School

Soy Chicken
Bake at 400 degrees for 1 1/2 hours, and allow to sit for at least 20 minutes before serving
2 lbs of chicken wings
1 cup soy sauce
2 cups brown sugar
1 tablespoon garlic powder
1 tablespoon ginger powder
sea salt (optional)
Wash chicken and dry as much as possible. Preheat oven to 400 degrees. Place chicken in a deep baking dish. Mix all other ingredients together in a bowl. Pour over chicken. Place in oven for 1 1/2 hours or until chicken is done and sauce is sticky.
Due to the hot cooked sugar, chicken will be extra hot and easy to burn. Be careful and let chicken sit for at least 20 min before serving.

From The San Diego Museum School

Posted June 2008 | Permanent Link

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