Sweet Potato Queens Cookbook Recipes

SWEET POTATO (QUEEN) CORNBREAD

Sweet Potato (Queen) Cornbread image

This recipe comes straight from "The Sweet Potato Queens' Big-Ass Cookbook. Another one of those things where I'm gonna write down the recipe exactly like it's portrayed in the cookbook.....you have to do the Queen's justice. :)

Provided by crazycookinmama

Categories Quick Breads

Time 50m

Yield 18 serving(s)

Number Of Ingredients 9

Ingredients

1 cup all-purpose flour
1 cup yellow cornmeal
4 teaspoons baking powder
1 teaspoon salt
1/2 cup sugar
3 sweet potatoes or 1 (16 ounce) can sweet potatoes
2 eggs
6 tablespoons milk
3 tablespoons oil

Steps:

Mom's is the ultimate example of a life well-lived. I am in total awe of her. She's smart, accomplished, beautiful-inside and out-loving, courageous, and bubbling over with the sheer joy of living.
It's been an easy fifty years for Dad, clearly. To further endear her to me personally, she and her friends turn out some excellent eats! Mom herself makes this sweet potato cornbread that is worth driving all the way to Mountain Pine, Arkansas, for, but you won't have to-here's how you do it.
Mix together this dry stuff: 1 cup all-purpose flour, 1 cup yellow cornmeal, 4 teaspoons baking powder, 1 teaspoon salt, and 1/2 cup sugar.
Separetely, mix together this wet stuff: 3 sweet potatoes, cooked and mashed (or you may use 1 16 ounce can of sweet potatoes, and in this recipe, it really is okay not to use home-cooked ones, I would tell you if it mattered), 2 eggs, 6 tablespoons milk, and 3 tablespoons oil.
Then mix the dry stuff and the wet stuff, just until it's all moist (don't beat it to death), then put it in greased muffin tins and bake at 425 until done-usually about 15 to 20 minutes.

Nutrition Facts : Calories 121.7, Fat 3.3, SaturatedFat 0.6, Cholesterol 21.4, Sodium 234.7, Carbohydrate 20.9, Fiber 1.3, Sugar 6.5, Protein 2.5

DEATH CHICKEN

Death Chicken image

Thanks to Chef Queen of Cups for posting a lower-fat version of this recipe. Here is the original...low-fat it is not (!), but to me, it is the ultimate comfort food. It gets its name from the strong Southern tradition of bringing a covered dish to families in mourning (with a double meaning resulting from the saturated fat content!) --this was the favorite of all the comfort foods brought on one such occasion. It's from the book "God Save the Sweet Potato Queens" by Jill Conner Browne.

Provided by Spicy Gal

Categories One Dish Meal

Time 2h10m

Yield 3-4 serving(s)

Number Of Ingredients 9

Ingredients

6 slices bacon
1 cup white rice
3 -4 chicken breasts (or equivalent in other chicken parts, if you prefer)
1 (10 3/4 ounce) can regular condensed cream of chicken soup or 1 (10 3/4 ounce) can reduced-fat reduced-sodium condensed cream of chicken soup
1 cup water
1 teaspoon oregano
3 tablespoons dried parsley flakes
ground nutmeg
garlic salt or garlic powder (you won't miss the salt)

Steps:

Line a 9x13-inch baking pan with the bacon.
Pour the uncooked rice over the bacon, then lay the chicken breasts on top of the rice.
Whisk together the remaining ingredients-- using a pinch of nutmeg and a few shakes of garlic salt/powder-- but*don't* eliminate the nutmeg, because I promise, it's what makes the dish!
Pour the whisked mixture over the rice, then cover the dish with heavy duty foil (the author states emphatically that it's really important to use*heavy duty* foil, so if I don't have any, I use two layers of regular foil to be safe).
Bake at 300 degrees F for 2 hours.

Nutrition Facts : Calories 644, Fat 26.9, SaturatedFat 8.1, Cholesterol 111.8, Sodium 946.8, Carbohydrate 58.1, Fiber 1.9, Sugar 0.6, Protein 38.9

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