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Kwanzaa Holiday Recipes and Pictures

November 14th, 2009
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tools of the trade

 
Creative Commons License photo credit: r.s.m.b. Seesd4
Creative Commons License photo credit: valphotographyThe Seven Principles of Kwanzaa

Let Your Light Shine In Unity

Kwanzaa Shrine 2 Pictures, Images and Photos
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Wear Your Colors With Pride In He Who Created You

Kwanzaa Pictures, Images and Photos
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A Feast To Celebrate The African American Kwanzaa Holiday — First Fruits of the Harvest

Kwanzaa Recipes

–Ambrosia

Ingredients:

1 large can fruit cocktail, drained
1 cup grated coconut
1 can crushed pineapple, drained
1 can mandarin oranges, drained
1 cup coarsely chopped English walnuts
2 cups miniature marshmallows
1 large container Cool Whip, thawed

Mix drained fruits and nuts together in large salad bowl.   Fold in Cool Whip.  Refrigerate several hours or overnight. 

–Stuffed Acorn Squash

Ingredients:

1 acorn squash for each two servings desired, halved and seeded
1 cored, peeled and chopped apple for each squash half
Brown sugar
Butter or heart-healthy spread
Olive oil

Directions:

Brush inside of each squash half lightly with olive oil.  Fill each squash half with chopped apple, 1 teas. brown sugar, and 2 teas. butter or spread.

Wrap squash halves loosely in tin foil.  Bake at 450 deg. F until fork tender when pierced.  Check after 35-40 minutes, as cooking time may vary.

Each squash half serves one person, so bake a few or as many as you need.

–Pepper Corn Bread 

  • 1  cup all-purpose flour
  • 1  cup cornmeal
  • 2  tablespoons sugar
  • 1  tablespoon baking powder
  • 1/2  teaspoon salt
  • 2  eggs, beaten
  • 1/2  cup buttermilk
  • 1/2 cup sour cream
  • 2 TBS water
  • 1/4  cup olive oil
  • 3/4  cup finely chopped red and green sweet peppers

Directions

1. Preheat oven to 425 degrees F. Coat sides and bottom of a 9×9x2-inch baking pan with non-stick cooking spray.

In a medium mixing bowl stir together flour, cornmeal, sugar, baking powder, and salt. Make a well in the center of the dry mixture.

2. In a small mixing bowl fork whip the eggs, buttermilk, and cooking oil. Add egg mixture all at once to dry mixture. Stir just until moistened. Gently stir in chopped red and green sweet peppers. Spoon batter into the baking pan.

3. Bake for 20 to 25 minutes or until a wooden toothpick inserted in center of bread comes out clean. Serve warm.

Makes 9 servings.

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