• LizWiz on February 19, 2010

  This is a great book if you like southern cooking. These recipes take me back to the many summers that I spent in South Carolina. This is a book of traditional soul food recipes.

Notes about Recipes in this book

• Wednesday night special meat loaf

  • Erinbaynham on August 18, 2017

    This is the preferred meat loaf recipe in my home. My mother always used this recipe, so now it's the only one I make. It's the best!

  • Rinshin on August 27, 2017

    I wanted to make this meatloaf recipe after hearing of her soul food restaurant in Harlem. It's a very simple recipe...basically chop few vegetables and mix all the raw ingredients, sauce mixture, eggs, bread crumbs with the meat in the bowl. It took longer to bake than 1 hour for me. Maybe about 1 hour and 15 min. It's a recipe you want to make when you don't have much time on your hands and it's a good meatloaf for sure. The thing that was a bit negative for me was the texture from the raw cut up vegetables. Raw vegetables in meatloaf never give the right kind of texture to the meatloaf. I would cook the vegetables first by sauteeing which would add 10 min or so to the preparation time. Still my favorite meatloaf of all time is from Paul Prudhomme's Louisiana Kitchen. But, his recipe takes more steps and time so this one is a keeper for when time is short with a simple modification.

• Frances's old-fashioned collard greens

  • Rinshin on August 27, 2017

    Fine tasting pot likker recipe. I liked the addition of sugar to tame the bitterness from collard. Also added baby kale to this. I used bacon bits instead of pork butt and finished off with a tablespoon of apple vinegar right before serving.