Warriors B2G1 Free
 
 

Special Offers see all

Enter to WIN a $100 Credit

Subscribe to PowellsBooks.news
for a chance to win.
Privacy Policy

Visit our stores


    Recently Viewed clear list


    Q&A | May 12, 2015

    Aleksandar Hemon: IMG Powell’s Q&A: Aleksandar Hemon



    Describe your latest book. The Making of Zombie Wars is a roller-coaster ride of violence and sex. The main character, Joshua Levin, is a modestly... Continue »
    1. $18.20 Sale Hardcover add to wish list

      The Making of Zombie Wars

      Aleksandar Hemon 9780374203412

    spacer
Qualifying orders ship free.
$6.95
List price: $15.99
Used Trade Paper
Ships in 1 to 3 days
Add to Wishlist
Qty Store Section
2 Beaverton Cooking and Food- General
1 Burnside Cooking and Food- African American

More copies of this ISBN

The Black Family Reunion Cookbook: Recipes and Food Memories

by

The Black Family Reunion Cookbook: Recipes and Food Memories Cover

 

 

Excerpt

andlt;Bandgt;BREAD SPECIALTIESandlt;/Bandgt;andlt;BRandgt;andlt;BRandgt;andlt;Bandgt;The Legacy of Mary McLeod Bethuneandlt;/Bandgt;andlt;BRandgt;andlt;BRandgt;SOMETIMES I ASK MYSELF IF I HAVE ANY OTHER LEGACY TO LEAVE. Truly, my worldly possessions are few. Yet, my experiences have been rich. From them I have distilled principles and policies in which I believe firmly, for they represent the meaning of my life's work. They are the products of much sweat and sorrow. Perhaps, in them there is something of value. So, as my life draws to a close, I will pass them on to Negroes everywhere in the hope that an old woman's philosophy may give them inspiration. Here, then, is my legacy.andlt;BRandgt;andlt;BRandgt;I LEAVE YOU LOVE. Love builds, It is positive and hopeful. It is more beneficial than hate....Personally and racially, our enemies must be forgiven...."Love thy neighbor" is a precept which could transform the world if it were universally practiced. Loving your neighbor means being interracial, interreligious, and international.andlt;BRandgt;andlt;BRandgt;I LEAVE YOU HOPE....Yesterday, our ancestors endured the degradation of slavery, yet they retained their dignity. Today, we direct our economic and political strength toward winning a more abundant and secure life. Tomorrow, a new Negro, unhindered by race taboos and shackles, will benefit from more than 330 years of ceaseless striving and struggle. Theirs will be a better world. This I believe with all my heart.andlt;BRandgt;andlt;BRandgt;About this fabricandlt;BRandgt;andlt;BRandgt;andlt;Bandgt;Wax Hollandaisandlt;/Bandgt; (black and gold with print) [WAX-OH-LAHN-DAY]andlt;BRandgt;andlt;BRandgt;One of the most valuable of the printed fabrics found in West Africa, wax fabrics, ironically, come from Europe. Originally they were produced by using batik techniques. This design shows the fly whisk which is a symbol of power for some African peoples.andlt;BRandgt;andlt;BRandgt;andlt;Bandgt;EMANCIPATION PROCLAMATION BREAKFAST CAKEandlt;/Bandgt;andlt;BRandgt;andlt;BRandgt;1/3 cup Butter Flavor Criscoandlt;BRandgt;andlt;BRandgt;1/3 cup sugarandlt;BRandgt;andlt;BRandgt;1 eggandlt;BRandgt;andlt;BRandgt;2 cups all-purpose flourandlt;BRandgt;andlt;BRandgt;1 tablespoon baking powderandlt;BRandgt;andlt;BRandgt;1/2 teaspoon saltandlt;BRandgt;andlt;BRandgt;1/4 teaspoon cinnamonandlt;BRandgt;andlt;BRandgt;1/3 cup milkandlt;BRandgt;andlt;BRandgt;1 1/2 cups blueberries, fresh or frozenandlt;BRandgt;1/4 cup honeyandlt;BRandgt;andlt;BRandgt;Grated peel of one orangeandlt;BRandgt;andlt;BRandgt;Grated peel of one lemonandlt;BRandgt;andlt;BRandgt;1. Heat oven to 400and#176;F. Grease 9-inch pie plate.andlt;BRandgt;andlt;BRandgt;2. Combine Butter Flavor Crisco and sugar in large bowl. Beat ar medium speed of electric mixer until creamy. Beat in egg.andlt;BRandgt;andlt;BRandgt;3. Combine flour, baking powder, salt and cinnamon. Add alternately with milk to creamed mixture. Fold in blueberries.andlt;BRandgt;andlt;BRandgt;4. Pat dough out to 1/2-inch thickness on lightly floured surface. Cut into nine 3-inch rounds. Place one in center of pie plate. Arrange eight, tilted and overlapping, around center dough circle. Spread with honey. Sprinkle with orange and lemon peel.andlt;BRandgt;andlt;BRandgt;5. Bake at 400and#176;F for 20 to 24 minutes or until dough in center is thoroughly baked. Serve warm or at room temperature.andlt;BRandgt;andlt;BRandgt;8 servingsandlt;BRandgt;andlt;BRandgt;andlt;Bandgt;BENNE SEED WAFERSandlt;/Bandgt;andlt;BRandgt;andlt;BRandgt;1 cup firmly packed brown sugarandlt;BRandgt;andlt;BRandgt;1/4 cup butter or margarine (1/2 stick)andlt;BRandgt;andlt;BRandgt;1 egg, beatenandlt;BRandgt;andlt;BRandgt;1/2 cup all-purpose flourandlt;BRandgt;andlt;BRandgt;1/8 teaspoon baking powderandlt;BRandgt;andlt;BRandgt;1/4 teaspoon saltandlt;BRandgt;andlt;BRandgt;1 cup toasted sesame seedsandlt;BRandgt;andlt;BRandgt;1 teaspoon freshly squeezed lemon juiceandlt;BRandgt;andlt;BRandgt;1/2 teaspoon vanillaandlt;BRandgt;andlt;BRandgt;f0 1. Heat oven to 325and#176;F. Grease baking sheet.andlt;BRandgt;andlt;BRandgt;2. Combine brown sugar and butter in medium bowl. Beat until creamy. Stir in egg, flour, baking powder and salt. Stir in sesame seeds, lemon juice and vanilla. Drop by teaspoonfuls onto baking sheet, 2 inches apart.andlt;BRandgt;andlt;BRandgt;3. Bake at 325and#176;F for 15 minutes, or until wafers are brown around edges. Allow wafers to cool one minute before removing to cooling rack.andlt;BRandgt;andlt;BRandgt;andlt;Bandgt;Note:andlt;/Bandgt; Benne is a West African word for sesame which is still in common daily usage in South Carolina. Legend has it that eating sesame seeds brings good luck.andlt;BRandgt;andlt;BRandgt;50 wafersandlt;BRandgt;andlt;BRandgt;andlt;Bandgt;ANGEL BISCUITSandlt;/Bandgt;andlt;BRandgt;andlt;BRandgt;1 package active dry yeastandlt;BRandgt;andlt;BRandgt;2 tablespoons warm waterandlt;BRandgt;andlt;BRandgt;5 cups all-purpose flourandlt;BRandgt;andlt;BRandgt;1/3 cup sugarandlt;BRandgt;andlt;BRandgt;1 tablespoon baking powderandlt;BRandgt;andlt;BRandgt;1 teaspoon baking sodaandlt;BRandgt;andlt;BRandgt;1 teaspoon saltandlt;BRandgt;andlt;BRandgt;1 cup Crisco Shorteningandlt;BRandgt;andlt;BRandgt;1 cups buttermilkandlt;BRandgt;andlt;BRandgt;1. Dissolve yeast in warm water.andlt;BRandgt;andlt;BRandgt;2. Combine flour, sugar, baking powder, baking soda and salt in large bowl. Cut in Crisco using pastry blender (or 2 knives) until all flour is blended in to form pea-size chunks. Stir in yeast mixture and buttermilk. Place in large bowl. Cover with plastic wrap. Refrigerate overnight.andlt;BRandgt;andlt;BRandgt;3. Heat oven to 400and#176;F.andlt;BRandgt;andlt;BRandgt;4. Roll or pat dough to 1/2-inch thickness on well floured surface. Cut with floured 1 3/4 to 2-inch biscuit cutter. Place on ungreased baking sheet.andlt;BRandgt;andlt;BRandgt;5. Bake at 400and#176;F for 10 to 12 minutes or until lightly browned.andlt;BRandgt;andlt;BRandgt;4 dozen biscuitsandlt;BRandgt;andlt;BRandgt;andlt;Bandgt;NICE AND EASY ROLLSandlt;/Bandgt;andlt;BRandgt;andlt;BRandgt;2 cups self-rising flourandlt;BRandgt;andlt;BRandgt;1 cup milkandlt;BRandgt;andlt;BRandgt;1/4 cup regular mayonnaiseandlt;BRandgt;andlt;BRandgt;1. Heat oven to 425and#176;F. Grease twelve (about 2 1/2-inch) muffin cups.andlt;BRandgt;andlt;BRandgt;2. Combine flour, milk and mayonnaise in medium bowl. Stir just until dry ingredients are moistened. Divide dough equally between muffin cups.andlt;BRandgt;andlt;BRandgt;3. Bake at 425and#176;F for 20 minutes. Serve warm or at room temperature.andlt;BRandgt;andlt;BRandgt;12 rollsandlt;BRandgt;andlt;BRandgt;andlt;Bandgt;COCONUT BISCUITSandlt;/Bandgt;andlt;BRandgt;andlt;BRandgt;2 cups all-purpose flourandlt;BRandgt;andlt;BRandgt;3/4 cup flake coconut, toastedandlt;BRandgt;andlt;BRandgt;2 tablespoons sugarandlt;BRandgt;andlt;BRandgt;1 tablespoon baking powderandlt;BRandgt;andlt;BRandgt;1/2 teaspoon saltandlt;BRandgt;andlt;BRandgt;1/3 cup Crisco Shorteningandlt;BRandgt;andlt;BRandgt;1 cup milkandlt;BRandgt;andlt;BRandgt;1/2 teaspoon vanillaandlt;BRandgt;andlt;BRandgt;1. Heat oven to 425and#176;F. Grease baking sheet.andlt;BRandgt;andlt;BRandgt;2. Combine flour, coconut, sugar, baking powder and salt in medium bowl. Cut in shortening using pastry blender (or two knives) to form coarse crumbs.andlt;BRandgt;andlt;BRandgt;3. Combine milk and vanilla. Add to dry ingredients. Mix with fork until particles are moistened and cling together. Drop tablespoonfuls onto baking sheet.andlt;BRandgt;andlt;BRandgt;4. Bake at 425and#176;F for 12 to 14 minutes.andlt;BRandgt;andlt;BRandgt;12 to 16 biscuitsandlt;BRandgt;andlt;BRandgt;andlt;Bandgt;SWEET POTATO BISCUITSandlt;/Bandgt;andlt;BRandgt;andlt;BRandgt;2 cups all-purpose flourandlt;BRandgt;andlt;BRandgt;1 tablespoon baking powderandlt;BRandgt;andlt;BRandgt;1 teaspoon saltandlt;BRandgt;andlt;BRandgt;1 cup mashed sweet potatoandlt;BRandgt;andlt;BRandgt;2 tablespoons firmly packed brown sugarandlt;BRandgt;andlt;BRandgt;1/2 cup Butter Flavor Crisco, meltedandlt;BRandgt;andlt;BRandgt;1/2 teaspoon baking sodaandlt;BRandgt;andlt;BRandgt;3/4 cup buttermilkandlt;BRandgt;andlt;BRandgt;1. Heat oven to 425and#176;F. Combine flour, baking powder and salt in large bowl.andlt;BRandgt;andlt;BRandgt;2. Combine sweet potato, brown sugar and Butter Flavor Crisco. Beat at low speed of electric mixer until well blended and fluffy.andlt;BRandgt;andlt;BRandgt;3. Dissolve baking soda in buttermilk. Stir buttermilk and sweet potato mixture alternately into dry ingredients.andlt;BRandgt;andlt;BRandgt;4. Roll dough 1/2-inch thick. Cut with floured 2-inch round cutter. Place on ungreased baking sheet.andlt;BRandgt;andlt;BRandgt;5. Bake at 425and#176;F for 15 to 20 minutes.andlt;BRandgt;andlt;BRandgt;12 to 16 biscuitsandlt;BRandgt;andlt;BRandgt;andlt;Bandgt;MONKEY BREADandlt;/Bandgt;andlt;BRandgt;andlt;BRandgt;1/3 cup sugarandlt;BRandgt;andlt;BRandgt;1/3 cup Crisco Shorteningandlt;BRandgt;andlt;BRandgt;1 teaspoon saltandlt;BRandgt;andlt;BRandgt;1 cup milk, scaldedandlt;BRandgt;andlt;BRandgt;1 cake compressed yeastandlt;BRandgt;andlt;BRandgt;1/4 cup lukewarm waterandlt;BRandgt;andlt;BRandgt;2 eggs, beatenandlt;BRandgt;andlt;BRandgt;4 cups sifted all-purpose flourandlt;BRandgt;andlt;BRandgt;1/4 cup melted butter or margarineandlt;BRandgt;andlt;BRandgt;1. Add sugar, Crisco Shortening and salt to hot milk. Stir until shortening melts and sugar dissolves, Cool to lukewarm.andlt;BRandgt;andlt;BRandgt;2. Crumble yeast into warm water. Let stand 5 minutes. Combine milk and yeast mixtures.andlt;BRandgt;andlt;BRandgt;3. Add eggs and half the flour. Beat well. Add remaining flour. Turn dough onto lightly floured board. Knead until smooth. Place dough in well greased bowl. Cover. Let rise 1 1/2 hours or until double in bulk.andlt;BRandgt;andlt;BRandgt;4. Roll dough to 1/2-inch thickness. Cut into pieces size of small walnut. Roll into balls. Roll each ball in melted butter.andlt;BRandgt;andlt;BRandgt;5. Place in 10-inch tube pan. Cover. Let rise until double in bulk. Heat oven to 350and#176;F and bake for 20 minutes. Turn out onto serving plate. Serve hot Do not cut. Pull apart.andlt;BRandgt;andlt;BRandgt;10-12 servingsandlt;BRandgt;andlt;BRandgt;andlt;Bandgt;JUANITA'S SWEET POTATO MUFFINSandlt;/Bandgt;andlt;BRandgt;andlt;BRandgt;3/4 cup skim or lowfat milkandlt;BRandgt;andlt;BRandgt;1/2 cup cold mashed sweet potatoes or yamsandlt;BRandgt;andlt;BRandgt;1/4 cup firmly packed brown sugarandlt;BRandgt;andlt;BRandgt;1 eggandlt;BRandgt;andlt;BRandgt;3 tablespoons Crisco Oilandlt;BRandgt;andlt;BRandgt;1 tablespoon molassesandlt;BRandgt;andlt;BRandgt;3/4 cup all-purpose flourandlt;BRandgt;andlt;BRandgt;1/2 cup whole wheat flourandlt;BRandgt;andlt;BRandgt;1/2 cup oat branandlt;BRandgt;andlt;BRandgt;2 1/2 teaspoons baking powderandlt;BRandgt;andlt;BRandgt;1 teaspoon grated orange peelandlt;BRandgt;andlt;BRandgt;1. Heat oven to 400and#176;F. Grease twelve medium (about 2 1/2-inch) muffin cups or use paper or foil liners.andlt;BRandgt;andlt;BRandgt;2. Combine milk, sweet potatoes, brown sugar, egg, Crisco Oil and molasses in large bowl. Stir until well mixed.andlt;BRandgt;andlt;BRandgt;3. Combine all-purpose flour, whole wheat flour, oat bran, baking powder and orange peel. Add to liquid mixture. Stir just until dry ingredients are moistened. Spoon batter into muffin cups.andlt;BRandgt;andlt;BRandgt;4. Bake at 400and#176;F for 20 to 25 minutes.andlt;BRandgt;andlt;BRandgt;12 muffinsandlt;BRandgt;andlt;BRandgt;andlt;Bandgt;REEDER REFRIGERATOR ROLLSandlt;/Bandgt;andlt;BRandgt;andlt;BRandgt;1 package active dry yeastandlt;BRandgt;andlt;BRandgt;1/2 cup warm water (110 to 115and#176;F)andlt;BRandgt;andlt;BRandgt;1 cup milk, scaldedandlt;BRandgt;andlt;BRandgt;2/3 cup Crisco Shorteningandlt;BRandgt;andlt;BRandgt;1/2 cup sugarandlt;BRandgt;andlt;BRandgt;2 teaspoons saltandlt;BRandgt;andlt;BRandgt;1 cup mashed potatoesandlt;BRandgt;andlt;BRandgt;2 eggsandlt;BRandgt;andlt;BRandgt;6-6 1/2 cups all-purpose flour Butter Flavor Crisco, melted, optionalandlt;BRandgt;andlt;BRandgt;1. Sprinkle yeast over warm water in small bowl. Let stand until softened.andlt;BRandgt;andlt;BRandgt;2. Pour scalded milk over Crisco, sugar and salt in large bowl. Stir until Crisco is melted. Stir in mashed potatoes. Add eggs, one at a time, stirring well after each addition. Stir in 1 cup flour. Add softened yeast. Mix well. Stir in enough remaining flour to make soft dough.andlt;BRandgt;andlt;BRandgt;3. Turn dough onto lightly floured surface. Cover. Let rest 10 minutes. Knead dough until smooth and elastic.andlt;BRandgt;andlt;BRandgt;4. Place dough in greased deep bowl. Turn to bring greased surface to top. Cover tightly. Refrigerate. Dough can be refrigerated for 1 to 3 days.andlt;BRandgt;andlt;BRandgt;5. Shape dough into rolls 2 hours before baking. Cover. Let rise until doubled.andlt;BRandgt;andlt;BRandgt;6. Heat oven to 425and#176;F. Bake for 15 minutes or until golden brown. Brush with melted Butter Flavor Crisco, if desired.andlt;BRandgt;andlt;BRandgt;3 dozen rollsandlt;BRandgt;andlt;BRandgt;andlt;Bandgt;OAT BRAN MUFFINSandlt;/Bandgt;andlt;BRandgt;andlt;BRandgt;2 cups oat branandlt;BRandgt;andlt;BRandgt;1/4 cup firmly packed brown sugarandlt;BRandgt;andlt;BRandgt;2 teaspoons baking powderandlt;BRandgt;andlt;BRandgt;1 cup skim milkandlt;BRandgt;andlt;BRandgt;2 egg whites or 2 ounces egg substituteandlt;BRandgt;andlt;BRandgt;1/4 cup honey or molassesandlt;BRandgt;andlt;BRandgt;2 tablespoons safflower oilandlt;BRandgt;andlt;BRandgt;1. Heat oven to 400and#176;F. Grease twelve medium (about 2 1/2-inch) muffin cups or use paper or foil liners.andlt;BRandgt;andlt;BRandgt;2. Combine oat bran, brown sugar and baking powder in large bowl.andlt;BRandgt;andlt;BRandgt;3. Combine milk, egg whites, honey and oil in small bowl. Stir until well blended. Add liquid mixture to dry ingredients. Stir just until dry ingredients are moistened. Fill muffin cups almost full.andlt;BRandgt;andlt;BRandgt;4. Bake at 400and#176;F. for 15 to 18 minutes.andlt;BRandgt;andlt;BRandgt;12 muffinsandlt;BRandgt;andlt;BRandgt;andlt;Bandgt;WILLIE MAYS' FAVORITE BRAN MUFFINSandlt;/Bandgt;andlt;BRandgt;andlt;BRandgt;1 cup natural branandlt;BRandgt;andlt;BRandgt;1 cup whole wheat flourandlt;BRandgt;andlt;BRandgt;1 cup skim milkandlt;BRandgt;andlt;BRandgt;2 eggsandlt;BRandgt;andlt;BRandgt;1 tablespoon baking powderandlt;BRandgt;andlt;BRandgt;3 tablespoons natural honeyandlt;BRandgt;andlt;BRandgt;1/2 teaspoon salt Favorite fruit (optional)andlt;BRandgt;andlt;BRandgt;1. Heat oven to 350and#176;F. Grease twelve medium (2 1/2-inch) muffin cups or use paper or foil liners.andlt;BRandgt;andlt;BRandgt;2. Combine all ingredients in large bowl. Stir just until blended. Add favorite fruit, if desired. Spoon into muffin cupsandlt;BRandgt;andlt;BRandgt;3. Bake at 350and#176;F. for 20 to 25 minutes.andlt;BRandgt;andlt;BRandgt;12 muffinsandlt;BRandgt;andlt;BRandgt;andlt;Bandgt;andlt;Iandgt;Mae Louise Mays, Wife of Willie Mays, Baseball Playerandlt;/Iandgt;andlt;BRandgt;andlt;BRandgt;FAMILY BISCUITSandlt;/Bandgt;andlt;BRandgt;andlt;BRandgt;2 cups all-purpose flourandlt;BRandgt;andlt;BRandgt;1 tablespoon baking powderandlt;BRandgt;andlt;BRandgt;1 teaspoon saltandlt;BRandgt;andlt;BRandgt;1/3 cup Crisco Shorteningandlt;BRandgt;andlt;BRandgt;3/4 cup milkandlt;BRandgt;andlt;BRandgt;1. Heat oven to 425and#176;F.andlt;BRandgt;andlt;BRandgt;2. Combine flour, baking powder and salt in large bowl. Cut in Crisco using pastry blender (or two knives) to form coarse crumbs. Add milk. Mix with fork until particles are moistened and cling together. Form dough into ball.andlt;BRandgt;andlt;BRandgt;3. Transfer dough to lightly floured surface. Knead gently 8 to 10 times. Roll dough to 1/2-inch thickness. Cut with floured 2-inch round cutter. Place on ungreased baking sheet.andlt;BRandgt;andlt;BRandgt;4. Bake at 425and#176;F for 12 to 14 minutes.andlt;BRandgt;andlt;BRandgt;12 to 16 biscuitsandlt;BRandgt;andlt;BRandgt;andlt;Bandgt;Variations:andlt;BRandgt;andlt;BRandgt;Drop Biscuits:andlt;/Bandgt; Prepare biscuits as above, increase milk to 1 cup. Do not knead. Drop from spoon onto ungreased baking sheet. Bake as above.andlt;BRandgt;andlt;BRandgt;andlt;Bandgt;Whole Wheat Biscuits:andlt;/Bandgt; Prepare biscuits as above, substitute 1 cup all-purpose flour and 1 cup whole wheat flour for the 2 cups flour. Proceed as above, rolling dough to 5/8-inch thickness.andlt;BRandgt;andlt;BRandgt;andlt;Bandgt;Buttermilk Biscuits:andlt;/Bandgt; Prepare biscuits as above, add 1/4 teaspoon baking soda to flour mixture. Substitute buttermilk for milk. Proceed as above.andlt;BRandgt;andlt;BRandgt;andlt;Bandgt;Sour Cream Biscuits:andlt;/Bandgt; Prepare biscuits as above, substitute 1 cup dairy sour cream for milk. Proceed as above.andlt;BRandgt;andlt;BRandgt;andlt;Bandgt;Coconut Biscuits:andlt;/Bandgt; Prepare biscuits as above, add 1/2 teaspoon vanilla, 3/4 cup flake coconut and 2 tablespoons sugar. Proceed as above.andlt;BRandgt;andlt;BRandgt;andlt;Bandgt;Bacon and Cheese Biscuits:andlt;/Bandgt; Prepare biscuits as above, omitting salt. Add 1 tablespoon sugar to dry ingredients. Stir in 1 cup cooked, crumbled bacon (about 14 slices) and 1 cup (4 ounces) finely shredded Cheddar cheese after cutting in shortening. About 20 biscuits. (Bacon can be omitted for plain cheese biscuits.)andlt;BRandgt;andlt;BRandgt;andlt;Bandgt;ANADAMA BREADandlt;/Bandgt;andlt;BRandgt;andlt;BRandgt;1 cup yellow cornmealandlt;BRandgt;andlt;BRandgt;1/3 cup Crisco Shorteningandlt;BRandgt;andlt;BRandgt;1/2 cup molassesandlt;BRandgt;andlt;BRandgt;2 teaspoons saltandlt;BRandgt;andlt;BRandgt;2 cups boiling waterandlt;BRandgt;andlt;BRandgt;1 package active dry yeastandlt;BRandgt;andlt;BRandgt;1/4 cup warm water ( 110and#176; to 115and#176;)andlt;BRandgt;andlt;BRandgt;5-6 cups all-purpose flourandlt;BRandgt;andlt;BRandgt;1. Combine cornmeal, Crisco, molasses and salt in large bowl. Stir in boiling water. Let cool to lukewarm.andlt;BRandgt;andlt;BRandgt;2. Sprinkle yeast over warm water. Let stand until softened.andlt;BRandgt;andlt;BRandgt;3. Add 1 cup flour to cornmeal mixture. Beat until very smooth. Add softened yeast. Stir. Add half of remaining flour. Beat until very smooth. Mix in enough remaining flour to make soft dough.andlt;BRandgt;andlt;BRandgt;4. Turn dough onto lightly floured surface. Cover. Let rest 10 minutes. Knead dough until smooth and elastic.andlt;BRandgt;andlt;BRandgt;5. Place dough in greased deep bowl. Turn to bring greased surface to top. Cover. Let rise in warm place until doubled (about 1 hour).andlt;BRandgt;andlt;BRandgt;6. Punch down dough. Divide in half. Shape into loaves. Place in 2 greased 9 X 5 X 3-inch loaf pans. Cover. Let rise until doubled (about 1 hour).andlt;BRandgt;andlt;BRandgt;7. Heat oven to 375and#176;F.andlt;BRandgt;andlt;BRandgt;8. Bake at 375and#176;F for 30 to 35 minutes or until bread sounds hollow when tapped. Remove from pans. Cool on racks.andlt;BRandgt;andlt;BRandgt;2 loavesandlt;BRandgt;andlt;BRandgt;andlt;Bandgt;SWEET POTATO NUT BREADandlt;/Bandgt;andlt;BRandgt;andlt;BRandgt;1/2 cup Crisco Shorteningandlt;BRandgt;andlt;BRandgt;1 1/4 cups sugarandlt;BRandgt;andlt;BRandgt;2 eggsandlt;BRandgt;andlt;BRandgt;1 cup cold mashed sweet potatoes (about 2 medium sweet potatoes)andlt;BRandgt;andlt;BRandgt;1 3/4 cups all-purpose flourandlt;BRandgt;andlt;BRandgt;1 1/4 teaspoons nutmegandlt;BRandgt;andlt;BRandgt;1 teaspoon cinnamonandlt;BRandgt;andlt;BRandgt;1 teaspoon baking sodaandlt;BRandgt;andlt;BRandgt;1/2 teaspoon saltandlt;BRandgt;andlt;BRandgt;1/3 cup waterandlt;BRandgt;andlt;BRandgt;1/2 cup chopped nuts (walnuts or pecans)andlt;BRandgt;andlt;BRandgt;1 1/2 teaspoons vanillaandlt;BRandgt;andlt;BRandgt;1/2 cup raisins (optional)andlt;BRandgt;andlt;BRandgt;1. Heat oven to 375and#176;F. Grease one 9 X 5 X 3-inch loaf pan.andlt;BRandgt;andlt;BRandgt;2. Combine Crisco and sugar in large bowl. Beat at low speed of electric mixer until blended. Increase speed to medium. Beat until well mixed. Add eggs one at a time, beating well after each addition. Add sweet potatoes.andlt;BRandgt;andlt;BRandgt;3. Combine flour, nutmeg, cinnamon, baking soda and salt. Add alternately with water to creamed mixture at medium-low speed. Add nuts, vanilla and raisins, if used. Spread in pan.andlt;BRandgt;andlt;BRandgt;4. Bake at 375and#176;F for 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Turn out onto cooling rack.andlt;BRandgt;andlt;BRandgt;One loafandlt;BRandgt;andlt;BRandgt;andlt;Bandgt;OHIO PORK CAKEandlt;/Bandgt;andlt;BRandgt;andlt;BRandgt;1 cup finely chopped salt porkandlt;BRandgt;andlt;BRandgt;1 cup boiling waterandlt;BRandgt;andlt;BRandgt;1/2 teaspoon baking sodaandlt;BRandgt;andlt;BRandgt;1 cup molassesandlt;BRandgt;andlt;BRandgt;1 cup sugarandlt;BRandgt;andlt;BRandgt;f0 1 cup raisinsandlt;BRandgt;andlt;BRandgt;1 teaspoon cinnamonandlt;BRandgt;andlt;BRandgt;1/2 teaspoon nutmegandlt;BRandgt;andlt;BRandgt;1/2 teaspoon allspiceandlt;BRandgt;andlt;BRandgt;1/2 teaspoon ground clovesandlt;BRandgt;andlt;BRandgt;3 cups all-purpose flourandlt;BRandgt;andlt;BRandgt;1. Heat oven to 375and#176;F. Grease 8-inch square pan.andlt;BRandgt;andlt;BRandgt;2. Place chopped salt pork in large bowl. Pour in boiling water. Cool to room temperature.andlt;BRandgt;andlt;BRandgt;3. Add baking soda to molasses. Stir until dissolved. Stir molasses, sugar, raisins, cinnamon, nutmeg, allspice and cloves into salt pork. Stir flour in gradually until just blended. Pour into pan.andlt;BRandgt;andlt;BRandgt;4. Bake at 375and#176;F for 1 hour to 1 hour 15 minutes or until toothpick inserted in center comes out clean.andlt;BRandgt;andlt;BRandgt;One cakeandlt;BRandgt;andlt;BRandgt;andlt;Bandgt;WALNUT BREADandlt;/Bandgt;andlt;BRandgt;andlt;BRandgt;2 packages active dry yeastandlt;BRandgt;andlt;BRandgt;1/4 cup warm waterandlt;BRandgt;andlt;BRandgt;5 cups bread flourandlt;BRandgt;andlt;BRandgt;1 tablespoon saltandlt;BRandgt;andlt;BRandgt;4 teaspoons sugarandlt;BRandgt;andlt;BRandgt;1/2 cup very finely chopped walnutsandlt;BRandgt;andlt;BRandgt;1 cup liquid from non-fat dry milkandlt;BRandgt;andlt;BRandgt;2 tablespoons vegetable oilandlt;BRandgt;andlt;BRandgt;2 small eggsandlt;BRandgt;andlt;BRandgt;1. Mix yeast with warm water. Set aside until dissolved.andlt;BRandgt;andlt;BRandgt;2. Combine flour, salt, sugar and walnuts in large bowl.andlt;BRandgt;andlt;BRandgt;3. Stir in milk, oil, eggs and yeast. Use electric mixer dough hook attachment on low speed to blend ingredients. Increase speed to medium. Mix 15 minutes. Cover. Let stand 15 minutes.andlt;BRandgt;andlt;BRandgt;4. Turn dough out onto lightly floured board. Cut into 6 equal pieces. Flour hands. Knead dough pieces into loaf shapes. Place on baking sheet. Cover. Let rise in warm place until double in bulk.andlt;BRandgt;andlt;BRandgt;5. Bake at 375and#176;F for 25 to 30 minutes or until golden brown. Serve hot.andlt;BRandgt;andlt;BRandgt;6 loavesandlt;BRandgt;andlt;BRandgt;andlt;Bandgt;Note:andlt;/Bandgt; Bread freezes well.andlt;BRandgt;andlt;BRandgt;andlt;Bandgt;andlt;Iandgt;Johnny Rivers, Executive Chef Walt Disneyworld Resortsandlt;/Iandgt;andlt;/Bandgt;andlt;BRandgt;andlt;BRandgt;andlt;Bandgt;STUFFED FRENCH TOASTandlt;/Bandgt;andlt;BRandgt;andlt;BRandgt;2 or 4 slices sourdough bread, depending on size, cut 1-inch thickandlt;BRandgt;andlt;BRandgt;1 bananaandlt;BRandgt;andlt;BRandgt;1 eggandlt;BRandgt;andlt;BRandgt;1/4 cup milkandlt;BRandgt;andlt;BRandgt;1/2 teaspoon vanillaandlt;BRandgt;andlt;BRandgt;1/3 cup sugarandlt;BRandgt;andlt;BRandgt;1 teaspoon cinnamonandlt;BRandgt;andlt;BRandgt;1/3 cup sugarandlt;BRandgt;andlt;BRandgt;1 teaspoon cinnamonandlt;BRandgt;andlt;BRandgt;Oil or shortening for fryingandlt;BRandgt;andlt;BRandgt;Whipped butter (optional)andlt;BRandgt;andlt;BRandgt;Maple syrup (optional)andlt;BRandgt;andlt;BRandgt;1. Cut 2-inch pocket in one side of each bread slice. Cut bananas in half crosswise. Split each piece lengthwise. Remove peel. Stuff 2 pieces in each pocket of bread, depending on size. (If bread slices are small, use 4 and stuff one piece banana in each pocket.)andlt;BRandgt;andlt;BRandgt;2. Mix egg, milk and vanilla until well blended.andlt;BRandgt;andlt;BRandgt;3. Mix sugar and cinnamon.andlt;BRandgt;andlt;BRandgt;4. Heat about 4 inches of oil in deep fryer or deep saucepan to 350and#176;F.andlt;BRandgt;andlt;BRandgt;5. Dip stuffed bread into egg and milk mixture, soaking a few minutes to penetrate into bread.andlt;BRandgt;andlt;BRandgt;6. Fry about 3 minutes until lightly browned, turning to brown both sides. Drain on paper towels on cake rack.andlt;BRandgt;andlt;BRandgt;7. Sprinkle with sugar and cinnamon. Serve immediately. Spread with whipped butter and serve with maple syrup, if desired.andlt;BRandgt;andlt;BRandgt;2 servings (For 4 servings, double the amount of bread, bananas, egg, milk and vanilla.)andlt;BRandgt;andlt;BRandgt;andlt;Bandgt;andlt;Iandgt;Johnny Rivers, Executive Chef Walt Disneyworld Resortsandlt;/Iandgt;andlt;/Bandgt;andlt;BRandgt;andlt;BRandgt;andlt;Bandgt;TROPICAL BANANA BREADandlt;/Bandgt;andlt;BRandgt;andlt;BRandgt;1/2 cup Crisco Shorteningandlt;BRandgt;andlt;BRandgt;1 cup sugarandlt;BRandgt;andlt;BRandgt;2 eggs, well beatenandlt;BRandgt;andlt;BRandgt;1 cup mashed bananas (2 to 3 medium)andlt;BRandgt;andlt;BRandgt;1/2 cup dairy sour creamandlt;BRandgt;andlt;BRandgt;2 cups all-purpose flourandlt;BRandgt;andlt;BRandgt;1 teaspoon baking sodaandlt;BRandgt;andlt;BRandgt;1/2 teaspoon saltandlt;BRandgt;andlt;BRandgt;1/2 cup chopped pecans or walnutsandlt;BRandgt;andlt;BRandgt;1. Heat oven to 350and#176;F. Grease and flour 8 1/2 X 4 1/2 X 2 1/2-inch loaf pan.andlt;BRandgt;andlt;BRandgt;2. Combine Crisco and sugar in large bowl. Beat at medium speed of electric mixer until creamed.andlt;BRandgt;andlt;BRandgt;3. Add eggs, bananas and sour cream. Beat until well blended.andlt;BRandgt;andlt;BRandgt;4. Combine flour, baking soda and salt. Add at low speed of electric mixer. Mix just until blended. Stir in nuts. Spread in pan.andlt;BRandgt;andlt;BRandgt;5. Bake at 350and#176;F for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack. Cool completely before slicing.andlt;BRandgt;andlt;BRandgt;One loafandlt;BRandgt;andlt;BRandgt;andlt;Bandgt;BLUEBERRY COFFEE CAKEandlt;BRandgt;andlt;BRandgt;Cakeandlt;/Bandgt;andlt;BRandgt;andlt;BRandgt;2 1/3 cups all-purpose flourandlt;BRandgt;andlt;BRandgt;1 1/3 cups plus 2 tablespoons granulated sugar, dividedandlt;BRandgt;andlt;BRandgt;1/2 teaspoon saltandlt;BRandgt;andlt;BRandgt;3/4 cup Crisco Shorteningandlt;BRandgt;andlt;BRandgt;3/4 cup milkandlt;BRandgt;andlt;BRandgt;3 eggs, dividedandlt;BRandgt;andlt;BRandgt;2 teaspoons baking powderandlt;BRandgt;andlt;BRandgt;1 teaspoon vanillaandlt;BRandgt;andlt;BRandgt;1 cup ricotta cheeseandlt;BRandgt;andlt;BRandgt;1 tablespoon finely shredded fresh lemon peelandlt;BRandgt;andlt;BRandgt;1 cup fresh or frozen blueberriesandlt;BRandgt;andlt;BRandgt;1/2 cup chopped walnutsandlt;BRandgt;andlt;BRandgt;1/3 cup firmly packed brown sugarandlt;BRandgt;andlt;BRandgt;1 teaspoon cinnamonandlt;BRandgt;andlt;BRandgt;andlt;Bandgt;Confectioners Sugar Icingandlt;/Bandgt;andlt;BRandgt;andlt;BRandgt;1 cup confectioners sugarandlt;BRandgt;andlt;BRandgt;1 tablespoon milkandlt;BRandgt;andlt;BRandgt;1/4 teaspoon vanillaandlt;BRandgt;andlt;BRandgt;1. Heat oven to 350and#176;F. Grease 13 X 9 X 2-inch pan.andlt;BRandgt;andlt;BRandgt;2. Combine flour, 1 1/3 cups granulated sugar and salt in medium bowl. Cut in Crisco using pastry blender (or 2 knives) until crumbly. Reserve 1 cup mixture for topping. Add milk, two eggs, baking powder and vanilla to remaining crumb mixture. Beat at medium speed 2 minutes. Scrape sides of bowl as needed. Spread in pan.andlt;BRandgt;andlt;BRandgt;3. Combine remaining 2 tablespoons sugar, remaining egg, ricotta cheese and lemon peel in small bowl. Mix well.andlt;BRandgt;andlt;BRandgt;4. Sprinkle berries over batter in pan. Spoon cheese mixture over berries. Spread gently and evenly.andlt;BRandgt;andlt;BRandgt;5. Mix reserved crumb mixture, nuts, brown sugar and cinnamon. Sprinkle over cake.andlt;BRandgt;andlt;BRandgt;6. Bake at 350and#176;F for 45 minutes or until toothpick inserted in center comes out clean. Cool slightly.andlt;BRandgt;andlt;BRandgt;7. Place confectioners sugar in small bowl. Stir in milk one teaspoon at a time until desired drizzling consistency. Stir in vanilla. Drizzle over coffee cake.andlt;BRandgt;andlt;BRandgt;12 servingsandlt;BRandgt;andlt;BRandgt;andlt;Bandgt;MOLASSES MUFFINSandlt;/Bandgt;andlt;BRandgt;andlt;BRandgt;1 2/3 cups all-purpose flourandlt;BRandgt;andlt;BRandgt;3 tablespoons sugarandlt;BRandgt;andlt;BRandgt;2 teaspoons baking powderandlt;BRandgt;andlt;BRandgt;1 teaspoon gingerandlt;BRandgt;andlt;BRandgt;1/2 teaspoon saltandlt;BRandgt;andlt;BRandgt;1/2 cup dark molassesandlt;BRandgt;andlt;BRandgt;2 eggs, lightly beatenandlt;BRandgt;andlt;BRandgt;1/4 cup Crisco Oilandlt;BRandgt;andlt;BRandgt;1/4 cup milkandlt;BRandgt;andlt;BRandgt;1. Heat oven to 400and#176;F. Place paper liners in twelve medium (about 2 1/2-inch) muffin cups.andlt;BRandgt;andlt;BRandgt;2. Combine flour, sugar, baking powder, ginger and salt in medium bowl. Make "well" in center of mixture.andlt;BRandgt;andlt;BRandgt;3. Combine molasses, eggs, Crisco Oil and milk in small bowl. Stir to blend. Pour into "well" in dry ingredients. Stir just until dry ingredients are moistened. Spoon into muffin cups, filling each about 2/3 full.andlt;BRandgt;andlt;BRandgt;4. Bake at 400and#176;F for 15 to 17 minutes, or until centers spring back when touched lightly.andlt;BRandgt;andlt;BRandgt;12 muffinsandlt;BRandgt;andlt;BRandgt;andlt;Bandgt;Variation:andlt;BRandgt;andlt;BRandgt;Orange Raisin Muffins:andlt;/Bandgt; Follow recipe above, omitting ginger. Add 1/2 cup raisins and 2 teaspoons grated orange peel to dry ingredients.andlt;BRandgt;andlt;BRandgt;andlt;Bandgt;MOLASSES BROWN BREADandlt;/Bandgt;andlt;BRandgt;andlt;BRandgt;1 egg, lightly beatenandlt;BRandgt;andlt;BRandgt;1 cup all-bran or bran bud cerealandlt;BRandgt;andlt;BRandgt;1/2 cup raisinsandlt;BRandgt;andlt;BRandgt;1/3 cup molassesandlt;BRandgt;andlt;BRandgt;2 tablespoons Butter Flavor Criscoandlt;BRandgt;andlt;BRandgt;3/4 cup very hot waterandlt;BRandgt;andlt;BRandgt;1 cup all-purpose flourandlt;BRandgt;andlt;BRandgt;1 teaspoon baking sodaandlt;BRandgt;andlt;BRandgt;1/2 teaspoon cinnamonandlt;BRandgt;andlt;BRandgt;1. Heat oven to 350and#176;F. Grease inside of two clean metal food cans, with labels removed. (4 1/2 inches deep X 3 inches wide.)andlt;BRandgt;andlt;BRandgt;2. Combine egg, cereal, raisins, molasses and Butter Flavor Crisco in large mixing bowl. Add hot water, stirring until shortening is melted.andlt;BRandgt;andlt;BRandgt;3. Combine flour, baking soda and cinnamon. Add to cereal mixture, stirring just until combined. Fill cans two-thirds full.andlt;BRandgt;andlt;BRandgt;4. Bake at 350and#176;F for 45 minutes or until toothpick inserted in center comes out clean. Remove from cans. Cool slightly. Slice and serve warm or cool completely on cooling rack. Wrap tightly when cooled.andlt;BRandgt;andlt;BRandgt;2 loavesandlt;BRandgt;andlt;BRandgt;andlt;Bandgt;SWEET'N LIGHT APPRICOT FRITTERSandlt;/Bandgt;andlt;BRandgt;andlt;BRandgt;Crisco Shortening or Crisco Oil for deep fryingandlt;BRandgt;andlt;BRandgt;1 can (16 or 17 ounces) unpeeled apricot halves, well drainedandlt;BRandgt;andlt;BRandgt;1 egg, lightly beatenandlt;BRandgt;andlt;BRandgt;2/3 cup milkandlt;BRandgt;andlt;BRandgt;1 tablespoon Crisco Shortening, meltedandlt;BRandgt;andlt;BRandgt;1 cup all-purpose flourandlt;BRandgt;andlt;BRandgt;2 tablespoons granulated sugarandlt;BRandgt;andlt;BRandgt;1 teaspoon baking powderandlt;BRandgt;andlt;BRandgt;1/4 teaspoon saltandlt;BRandgt;andlt;BRandgt;Confectioners sugarandlt;BRandgt;andlt;BRandgt;1. Place apricots on paper towels. Pat dry.andlt;BRandgt;andlt;BRandgt;2. Heat 2 to 3 inches Crisco Shortening or Crisco Oil to 365and#176;F in deep fryer or deep saucepan.andlt;BRandgt;andlt;BRandgt;3. Combine egg and milk in large bowl. Stir in 1 tablespoon melted shortening.andlt;BRandgt;andlt;BRandgt;4. Combine flour, granulated sugar, baking powder and salt. Add to egg mixture. Stir just until dry ingredients are moistened.andlt;BRandgt;andlt;BRandgt;5. Dip apricots in batter. Drain off excess. Fry, a few at a time, in shortening or oil. Fry about 4 minutes or until golden brown. Turn as needed for even browning. Remove with slotted metal spoon. Drain on paper towels. Roll in confectioners sugar. Serve warm.andlt;BRandgt;andlt;BRandgt;andlt;Bandgt;Tip:andlt;/Bandgt; Be sure the apricots are well drained, as the juice will dilute the batter.andlt;BRandgt;andlt;BRandgt;6 to 8 servingsandlt;BRandgt;andlt;BRandgt;andlt;Bandgt;CRISPY CORN FRITTERSandlt;/Bandgt;andlt;BRandgt;andlt;BRandgt;Crisco Shortening or Crisco Oil for deep fryingandlt;BRandgt;andlt;BRandgt;1 cup all-purpose flourandlt;BRandgt;andlt;BRandgt;1 teaspoon baking powderandlt;BRandgt;andlt;BRandgt;1 teaspoon sugarandlt;BRandgt;andlt;BRandgt;1 teaspoon saltandlt;BRandgt;andlt;BRandgt;2 eggs, well beatenandlt;BRandgt;andlt;BRandgt;1/2 cup milkandlt;BRandgt;andlt;BRandgt;2 teaspoons Crisco shortening, meltedandlt;BRandgt;andlt;BRandgt;1 package (10 ounces) frozen whole kernel corn, thawed, drained and chopped Syrupandlt;BRandgt;andlt;BRandgt;1. Heat 2 to 3 inches Crisco Shortening or Crisco Oil to 365and#176;F in deep fryer or deep saucepan.andlt;BRandgt;andlt;BRandgt;2. Combine flour, baking powder, sugar and salt in large bowl.andlt;BRandgt;andlt;BRandgt;3. Combine eggs, milk and 2 teaspoons melted shortening in medium bowl. Stir in corn. Add to flour mixture. Stir just until dry ingredients are moistened.andlt;BRandgt;andlt;BRandgt;4. Drop by tablespoonfuls, a few at a time, into shortening or oil. Fry 3 or 4 minutes or until golden brown. Turn as needed for even browning. Remove with slotted metal spoon. Drain on paper towels. Serve hot with syrup.andlt;BRandgt;andlt;BRandgt;andlt;Bandgt;Tip:andlt;/Bandgt; Use one can (12 ounces) whole kernel corn, drained, in place of frozen corn.andlt;BRandgt;andlt;BRandgt;8 servingsandlt;BRandgt;andlt;BRandgt;andlt;Bandgt;CLAM FRITTERSandlt;/Bandgt;andlt;BRandgt;andlt;BRandgt;2 egg yolks, well beatenandlt;BRandgt;andlt;BRandgt;1/2 cup milkandlt;BRandgt;andlt;BRandgt;1/2 teaspoon instant minced onionandlt;BRandgt;andlt;BRandgt;2 cans (6 1/2 ounces each) minced clams, drainedandlt;BRandgt;andlt;BRandgt;1 cup fine dry bread crumbsandlt;BRandgt;andlt;BRandgt;1 tablespoon snippled fresh parsleyandlt;BRandgt;andlt;BRandgt;1 teaspoon saltandlt;BRandgt;andlt;BRandgt;1/2 teaspoon pepperandlt;BRandgt;andlt;BRandgt;1/4 teaspoon dried thyme leaves, crushedandlt;BRandgt;andlt;BRandgt;2 egg whites, stiffly beatenandlt;BRandgt;andlt;BRandgt;Crisco Shortening or Crisco Oil for shallow fryingandlt;BRandgt;andlt;BRandgt;Orange or lemon slices (optional)andlt;BRandgt;andlt;BRandgt;1. Combine egg yolks, milk and onion in large bowl. Let stand 5 minutes.andlt;BRandgt;andlt;BRandgt;2. Stir in clams, bread crumbs, parsley, salt, pepper and thyme. Fold in egg whites.andlt;BRandgt;andlt;BRandgt;3. Heat 1/4 inch Crisco Shortening or Crisco Oil to 365and#176;F in deep skillet.andlt;BRandgt;andlt;BRandgt;4. Drop batter by tablespoonfuls, a few at a time, into shortening or oil. Fry until golden brown. Turn once. Garnish with orange or lemon slices, if desired.andlt;BRandgt;andlt;BRandgt;6 servingsandlt;BRandgt;andlt;BRandgt;andlt;Bandgt;CHICKEN CHEESE FRITTERSandlt;BRandgt;andlt;BRandgt;Frittersandlt;/Bandgt;andlt;BRandgt;andlt;BRandgt;Crisco Shortening or Crisco Oil for deep fryingandlt;BRandgt;andlt;BRandgt;1 1/2 cups all-purpose flourandlt;BRandgt;andlt;BRandgt;1 tablespoon baking powderandlt;BRandgt;andlt;BRandgt;3/4 teaspoon saltandlt;BRandgt;andlt;BRandgt;1 egg, beatenandlt;BRandgt;andlt;BRandgt;1 cup milkandlt;BRandgt;andlt;BRandgt;1 can (5 ounces) boned chicken orandlt;BRandgt;andlt;BRandgt;1/2 cup chopped cooked chicken or turkeyandlt;BRandgt;andlt;BRandgt;1/4 cup finely chopped onionandlt;BRandgt;andlt;BRandgt;andlt;Bandgt;Pimiento-Cheese Sauceandlt;/Bandgt;andlt;BRandgt;andlt;BRandgt;3 tablespoons Crisco Shorteningandlt;BRandgt;andlt;BRandgt;2 tablespoons all-purpose flourandlt;BRandgt;andlt;BRandgt;1/2 teaspoon saltandlt;BRandgt;andlt;BRandgt;1 1/2 cups milkandlt;BRandgt;andlt;BRandgt;1/2 cup (2 ounces) shredded sharp processed American cheeseandlt;BRandgt;andlt;BRandgt;1 jar (2 ounces) diced pimientors, drainedandlt;BRandgt;andlt;BRandgt;1. For fritters, heat 2 to 3 inches Crisco Shortening or Crisco Oil to 365and#176;F in deep fryer or deep saucepan.andlt;BRandgt;andlt;BRandgt;2. Combine flour, baking powder and salt in large bowl.andlt;BRandgt;andlt;BRandgt;3. Combine egg, milk, chicken and chopped onion. Add to dry ingredients. Stir just until dry ingredients are moistened.andlt;BRandgt;andlt;BRandgt;4. Drop by tablespoonfuls, a few at a time, into shortening or oil. Fry 3 to 4 minutes or until golden brown. Turn once.andlt;BRandgt;andlt;BRandgt;5. Drain on paper towels. Serve hot with Pimento-Cheese Sauce.andlt;BRandgt;andlt;BRandgt;6. For sauce, melt Crisco in medium saucepan. Stir in flour and salt. Add milk all at once. Cook and stir on low heat until mixture is thickened and bubbly. Stir in cheese and pimientos. Stir until cheese melts.andlt;BRandgt;andlt;BRandgt;24 frittersandlt;BRandgt;andlt;BRandgt;andlt;Bandgt;AUNT EMMA'S FRIED BREADandlt;/Bandgt;andlt;BRandgt;andlt;BRandgt;1 package active dry yeastandlt;BRandgt;andlt;BRandgt;1 cup warm water (110and#176; to 115and#176;F)andlt;BRandgt;andlt;BRandgt;2 tablespoons sugarandlt;BRandgt;andlt;BRandgt;1 1/2 teaspoons saltandlt;BRandgt;andlt;BRandgt;2 tablespoons Crisco Shorteningandlt;BRandgt;andlt;BRandgt;2 1/2-3 cups all-purpose flour, dividedandlt;BRandgt;andlt;BRandgt;Crisco Shortening or Crisco Oil for deep fryingandlt;BRandgt;andlt;BRandgt;Cinnamon sugarandlt;BRandgt;andlt;BRandgt;1. Sprinkle yeast over warm water in large bowl. Add sugar, salt, 2 tablespoons Crisco and 1 1/2 cups flour. Blend at low speed of electric mixer until dry ingredients are moistened. Increase to medium speed. Beat 3 minutes. Stir in enough remaining flour to make soft dough.andlt;BRandgt;andlt;BRandgt;2. Turn dough onto lightly floured surface.Knead until smooth and elastic. Place dough in greased deep bowl. Turn to bring greased surface to top. Cover. Let rise in warm place until doubled (about one hour).andlt;BRandgt;andlt;BRandgt;3. Heat 2 to 3 inches Crisco Shortening or Crisco Oil to 365and#176;F in deep fryer or deep saucepan.andlt;BRandgt;andlt;BRandgt;4. Cut dough into 1-inch pieces. Stretch pieces slightly. Fry 1 1/2 minutes or until golden brown. Turn once.andlt;BRandgt;andlt;BRandgt;5. Drain on paper towels. Shake in bag with cinnamonandlt;BRandgt;sugar. Serve warm.andlt;BRandgt;andlt;BRandgt;4 dozen piecesandlt;BRandgt;andlt;BRandgt;andlt;Bandgt;SUNDAY SUGARED DOUGHNUTSandlt;/Bandgt;andlt;BRandgt;andlt;BRandgt;1/3 cup Crisco Shorteningandlt;BRandgt;andlt;BRandgt;1/3 cup sugarandlt;BRandgt;andlt;BRandgt;1 teaspoon saltandlt;BRandgt;andlt;BRandgt;1 cup milk, scaldedandlt;BRandgt;andlt;BRandgt;2 eggsandlt;BRandgt;andlt;BRandgt;2 1/2-3 cups all-purpose flour, dividedandlt;BRandgt;andlt;BRandgt;1 package active dry yeastandlt;BRandgt;andlt;BRandgt;Crisco Shortening or Crisco Oil for deep fryingandlt;BRandgt;andlt;BRandgt;Granulated sugarandlt;BRandgt;andlt;BRandgt;1. Combine Crisco, sugar and salt in large bowl. Pour in scalded milk. Stir until shortening is melted. Add eggs, one at a time, beating well after each addition.andlt;BRandgt;andlt;BRandgt;2. Combine 2 cups flour and yeast in large bowl. Add milk mixture. Beat with spoon until smooth. Stir in enough remaining flour to make soft dough.andlt;BRandgt;andlt;BRandgt;3. Turn dough onto lightly floured surface. Knead until smooth and elastic.andlt;BRandgt;andlt;BRandgt;4. Place dough in greased deep bowl. Turn to bring greased surface to top.andlt;BRandgt;andlt;BRandgt;5. Cover. Let rise in warm place until doubled (about 1 hour).andlt;BRandgt;andlt;BRandgt;6. Punch down dough. Roll to 1/2-inch thickness on lightly floured surface. Cut with floured 3-inch doughnut cutter. Place doughnuts and holes on baking sheet. Cover. Let rise until doubled (about 30 minutes).andlt;BRandgt;andlt;BRandgt;7. Heat Crisco Shortening or Crisco Oil to 365and#176;F in deep fryer or deep saucepan.andlt;BRandgt;andlt;BRandgt;8. Fry doughnuts and holes, 4 or 5 at a time, 2 minutes or until golden brown. Turn several times.andlt;BRandgt;andlt;BRandgt;9. Remove. Drain on paper towels.andlt;BRandgt;andlt;BRandgt;10. Shake a few doughnuts and holes at a time with sugar in paper bag.andlt;BRandgt;andlt;BRandgt;1 1/2 dozenandlt;BRandgt;andlt;BRandgt;andlt;Bandgt;BREAKFAST PUFFSandlt;/Bandgt;andlt;BRandgt;andlt;BRandgt;Crisco Shortening or Crisco Oil for fryingandlt;BRandgt;andlt;BRandgt;1 1/2 cups all-purpose flourandlt;BRandgt;andlt;BRandgt;1/2 cup confectioners sugarandlt;BRandgt;andlt;BRandgt;1 teaspoon baking powderandlt;BRandgt;andlt;BRandgt;1 teaspoon saltandlt;BRandgt;andlt;BRandgt;3/4 teaspoon nutmegandlt;BRandgt;andlt;BRandgt;1/2 cup milkandlt;BRandgt;andlt;BRandgt;1/2 cup waterandlt;BRandgt;andlt;BRandgt;1/4 cup Crisco Oilandlt;BRandgt;andlt;BRandgt;1 1/2 teaspoons grated lemon peelandlt;BRandgt;andlt;BRandgt;3 eggsandlt;BRandgt;andlt;BRandgt;Confectioners sugarandlt;BRandgt;andlt;BRandgt;1. Heat 2 to 3 inches Crisco Shortening or Crisco Oil to 365and#176;F in deep fryer or deep saucepan.andlt;BRandgt;andlt;BRandgt;2. Combine flour, 1/2 cup confectioners sugar, baking powder, salt and nutmeg in small bowl.andlt;BRandgt;andlt;BRandgt;3. Combine milk, water, 1/4 cup Crisco Oil and lemon peel in medium saucepan. Heat to rolling boil on medium-high heat. Add flour mixture all at once. Beat with wooden spoon until mixture pulls away from sides of pan into a ball. Remove from heat. Cool slightly. Add eggs, one at a time, beating after each addition.andlt;BRandgt;andlt;BRandgt;4. Fill measuring tablespoon with dough for each puff. Drop into shortening or oil. Fry 3 or 4 puffs at a time, 5 to 7 minutes, or until golden brown. Turn several times. Drain on paper towels. Sprinkle top of each puff with confectioners sugar.andlt;BRandgt;andlt;BRandgt;32 puffsandlt;BRandgt;andlt;BRandgt;andlt;Bandgt;CORNSTICKS OR MUFFINSandlt;/Bandgt;andlt;BRandgt;andlt;BRandgt;1 1/4 cups yellow cornmealandlt;BRandgt;andlt;BRandgt;3/4 cup all-purpose flourandlt;BRandgt;andlt;BRandgt;1 tablespoon sugarandlt;BRandgt;andlt;BRandgt;2 1/2 teaspoons baking powderandlt;BRandgt;andlt;BRandgt;1/2 teaspoon saltandlt;BRandgt;andlt;BRandgt;1 1/4 cups low-fat buttermilkandlt;BRandgt;andlt;BRandgt;1 egg, lightly beatenandlt;BRandgt;andlt;BRandgt;2 tablespoons Butter Flavor Criscoandlt;BRandgt;andlt;BRandgt;1. Heat oven to 425and#176;F. Grease well 2 cornstick pans or 12 medium (about 2 1/2 inches) muffin cups. Place in oven to heat.andlt;BRandgt;andlt;BRandgt;2. Combine cornmeal, flour, sugar, baking powder and salt in medium bowl.andlt;BRandgt;andlt;BRandgt;3. Combine buttermilk, egg and Butter Flavor Crisco. Add to dry ingredients. Stir just until dry ingredients are moistened. Spoon batter into cornstick pans or muffin cups, filling almost full.andlt;BRandgt;andlt;BRandgt;4. Bake at 425and#176;F. Cornsticks 15 to 18 minutes. Muffins 16 to 19 minutes.andlt;BRandgt;andlt;BRandgt;14 cornsticks (5 1/4 to 5 1/2-inches) or 12 muffinsandlt;BRandgt;andlt;BRandgt;andlt;Bandgt;Variations:andlt;BRandgt;andlt;BRandgt;Bacon Cornbread:andlt;/Bandgt; Add 1/2 cup cooked bacon bits in step #3.andlt;BRandgt;andlt;BRandgt;andlt;Bandgt;Crackling Cornbread:andlt;/Bandgt; Add 1 cup crumbled pork cracklings in step #3.andlt;BRandgt;andlt;BRandgt;andlt;Bandgt;Hot Jalapeand#241;o Cornbread:andlt;/Bandgt; Add 1/2 cup finely chopped jalapeand#241;o peppers and 1 cup grated sharp cheese in step #3.andlt;BRandgt;andlt;BRandgt;andlt;Bandgt;CORN MUFFINSandlt;/Bandgt;andlt;BRandgt;andlt;BRandgt;1 cup all-purpose flourandlt;BRandgt;andlt;BRandgt;1 cup yellow cornmealandlt;BRandgt;andlt;BRandgt;2 tablespoons sugarandlt;BRandgt;andlt;BRandgt;1 tablespoon plus 1 teaspoon baking powderandlt;BRandgt;andlt;BRandgt;1 teaspoon saltandlt;BRandgt;andlt;BRandgt;1 eggandlt;BRandgt;andlt;BRandgt;1 cup milkandlt;BRandgt;andlt;BRandgt;1/4 cup Crisco Oilandlt;BRandgt;andlt;BRandgt;1. Heat oven to 425and#176;F. Grease twelve medium (2 1/2-inch) muffin cups.andlt;BRandgt;andlt;BRandgt;2. Combine flour, cornmeal, sugar, baking powder and salt in large bowl.andlt;BRandgt;andlt;BRandgt;3. Beat egg in small bowl. Add milk and Crisco Oil. Stir. Add to flour mixture. Beat just until smooth with large spoon. Fill muffin cups 3/4 full.andlt;BRandgt;andlt;BRandgt;4. Bake at 425and#176; for 12 to 15 minutes or until lightly browned.andlt;BRandgt;andlt;BRandgt;12 muffinsandlt;BRandgt;andlt;BRandgt;andlt;Bandgt;Variation:andlt;BRandgt;andlt;BRandgt;Corn Sticks:andlt;/Bandgt; Grease corn stick pans. Heat in oven while preparing batter. Fill pans 3/4 full. Bake at 425and#176;F for 12 to 15 minutes.andlt;BRandgt;andlt;BRandgt;20 corn sticksandlt;BRandgt;andlt;BRandgt;andlt;Bandgt;CHILl-CHEESE CORNBREADandlt;/Bandgt;andlt;BRandgt;andlt;BRandgt;1 cup yellow cornmealandlt;BRandgt;andlt;BRandgt;2/3 cup all-purpose flourandlt;BRandgt;andlt;BRandgt;2 teaspoons baking powderandlt;BRandgt;andlt;BRandgt;1/2 teaspoon saltandlt;BRandgt;andlt;BRandgt;3/4 cup dairy sour creamandlt;BRandgt;andlt;BRandgt;2 eggsandlt;BRandgt;andlt;BRandgt;1/4 cup Crisco Oilandlt;BRandgt;andlt;BRandgt;1 1/2 cups shredded Cheddar cheese (about 6 ounces)andlt;BRandgt;andlt;BRandgt;1 can (8 3/4 ounces) whole kernel corn, drainedandlt;BRandgt;andlt;BRandgt;1 can (4 ounces) chopped green chilies, drainedandlt;BRandgt;andlt;BRandgt;1. Heat oven to 400and#176;F. Grease 9-inch square pan.andlt;BRandgt;andlt;BRandgt;2. Combine cornmeal, flour, baking powder and salt in small bowl.andlt;BRandgt;andlt;BRandgt;3. Combine sour cream, eggs and Crisco Oil in medium bowl. Stir well. Add cornmeal mixture, Cheddar cheese, corn and chilies. Mix well. Pour into pan.andlt;BRandgt;andlt;BRandgt;4. Bake at 400and#176;F for 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool 10 to 15 minutes. Cut into squares. Serve warm.andlt;BRandgt;andlt;BRandgt;One 9-inch panandlt;BRandgt;andlt;BRandgt;andlt;Bandgt;SOUL BREADandlt;/Bandgt;andlt;BRandgt;andlt;BRandgt;3 cups cornmealandlt;BRandgt;andlt;BRandgt;1 tablespoon sugarandlt;BRandgt;andlt;BRandgt;1 1/2 teaspoons saltandlt;BRandgt;andlt;BRandgt;2 1/2 cups boiling waterandlt;BRandgt;andlt;BRandgt;1 small sweet potatoandlt;BRandgt;andlt;BRandgt;1 cup cold waterandlt;BRandgt;andlt;BRandgt;1 cup all-purpose flourandlt;BRandgt;andlt;BRandgt;1 1/4 cups molassesandlt;BRandgt;andlt;BRandgt;1/2 teaspoon baking sodaandlt;BRandgt;andlt;BRandgt;1. Combine cornmeal, sugar and salt in large bowl. Pour in boiling water. Beat with electric mixer until well mixed.andlt;BRandgt;andlt;BRandgt;2. Boil sweet potato until tender. Peel while hot. Add to meal mixture. Beat 10 minutes. Add cold water. Beat well. Add flour and molasses. Beat well.andlt;BRandgt;andlt;BRandgt;3. Cover. Place in warm, draft-free place overnight.andlt;BRandgt;andlt;BRandgt;4. Heat oven to 250and#176;F. Grease and flour 10-inch Bundt pan.andlt;BRandgt;andlt;BRandgt;5. Stir baking soda into bread mixture. Pour in pan.andlt;BRandgt;andlt;BRandgt;6. Bake at 250and#176;F for 3 hours.andlt;BRandgt;andlt;BRandgt;7. Remove from oven. Cover pan tightly with foil to steam bread. Cool at least 1 hour before removing from pan.andlt;BRandgt;andlt;BRandgt;One loafandlt;BRandgt;andlt;BRandgt;andlt;Bandgt;SAUSAGE SCRAPPLEandlt;/Bandgt;andlt;BRandgt;andlt;BRandgt;1 cup cornmealandlt;BRandgt;andlt;BRandgt;1 cup cold waterandlt;BRandgt;andlt;BRandgt;1 teaspoon saltandlt;BRandgt;andlt;BRandgt;4 cups boiling waterandlt;BRandgt;andlt;BRandgt;1/2 pound seasoned sausage, cookedandlt;BRandgt;andlt;BRandgt;All-purpose flourandlt;BRandgt;andlt;BRandgt;Crisco Shortening or Crisco Oilandlt;BRandgt;andlt;BRandgt;1. Combine cornmeal, cold water and salt.andlt;BRandgt;andlt;BRandgt;2. Place boiling water in top of double boiler. Add cornmeal mixture slowly. Cook and stir until thickened. Cover. Steam over hot water 15 to 20 minutes. Stir frequently. Stir in sausage.andlt;BRandgt;andlt;BRandgt;3. Rinse inside of loaf pan with water. Fill with scrapple. Cool. Cover. Refrigerate.andlt;BRandgt;andlt;BRandgt;4. Unmold. Cut into 1/4-inch slices. Flour both sides.andlt;BRandgt;andlt;BRandgt;5. Heat Crisco Shortening or Crisco Oil in large skillet on medium heat. Brown scrapple on both sides.andlt;BRandgt;andlt;BRandgt;6 to 8 servingsandlt;BRandgt;andlt;BRandgt;andlt;Bandgt;JOHNNY CAKESandlt;/Bandgt;andlt;BRandgt;andlt;BRandgt;1 eggandlt;BRandgt;andlt;BRandgt;1/3 cup sugarandlt;BRandgt;andlt;BRandgt;1/4 cup Butter Flavor Crisco, melted, dividedandlt;BRandgt;andlt;BRandgt;1 cup sour milkandlt;BRandgt;andlt;BRandgt;1 teaspoon baking sodaandlt;BRandgt;andlt;BRandgt;1 cup all-purpose flourandlt;BRandgt;andlt;BRandgt;3/4 cup cornmealandlt;BRandgt;andlt;BRandgt;1 teaspoon salt Maple syrup, jam or honeyandlt;BRandgt;andlt;BRandgt;1. Combine egg, sugar and 1 tablespoon plus. 1 teaspoon Butter Flavor Crisco in medium bowl. Stir in sour milk and baking soda. Add flour, cornmeal and salt. Stir just until dry ingredients are moistened. Cover. Let stand in cool place for 30 minutes.andlt;BRandgt;andlt;BRandgt;2. Pour remaining shortening on griddle or in large skillet. Heat on medium heat. Spoon tablespoonfuls of batter onto griddle. Brown on one side. Turn. Brown on other side. Serve with syrup, jam or honey.andlt;BRandgt;andlt;BRandgt;18 Johnny Cakesandlt;BRandgt;andlt;BRandgt;andlt;Bandgt;HOE CAKESandlt;/Bandgt;andlt;BRandgt;andlt;BRandgt;1/4 cup Crisco Shortening or Crisco Oilandlt;BRandgt;andlt;BRandgt;1 1/2 cups self-rising cornmealandlt;BRandgt;andlt;BRandgt;1/4 teaspoon baking sodaandlt;BRandgt;andlt;BRandgt;1 1/4 cups buttermilkandlt;BRandgt;andlt;BRandgt;1 egg, lightly beatenandlt;BRandgt;andlt;BRandgt;1 tablespoon Crisco Shortening, meltedandlt;BRandgt;andlt;BRandgt;1. Heat 1/4 cup Crisco Shortening or Crisco Oil to 365and#176;F in electric skillet or on medium-high heat in heavy skillet.andlt;BRandgt;andlt;BRandgt;2. Combine cornmeal and baking soda in medium bowl. Add buttermilk, egg and one tablespoon melted shortening. Stir just until dry ingredients are moistened.andlt;BRandgt;andlt;BRandgt;3. Pour 1/4 cup batter into skillet for each hoe cake. Fry 1 or 2 minutes or until golden brown on each side. Add additional shortening, if necessary. Drain on paper towels. Serve immediately.andlt;BRandgt;andlt;BRandgt;6 servingsandlt;BRandgt;andlt;BRandgt;andlt;Bandgt;BUTTERMILK HUSH PUPPIESandlt;/Bandgt;andlt;BRandgt;andlt;BRandgt;Crisco Shortening or Crisco Oil for deep fryingandlt;BRandgt;andlt;BRandgt;1 cup yellow cornmealandlt;BRandgt;andlt;BRandgt;1/2 cup all-purpose flourandlt;BRandgt;andlt;BRandgt;1 1/2 teaspoons baking sodaandlt;BRandgt;andlt;BRandgt;1/2 teaspoon saltandlt;BRandgt;andlt;BRandgt;1 cup buttermilkandlt;BRandgt;andlt;BRandgt;1 egg, beatenandlt;BRandgt;andlt;BRandgt;1/4 cup finely chopped onionandlt;BRandgt;andlt;BRandgt;1. Heat 2 to 3 inches Crisco Shortening or Crisco Oil to 365and#176;F in deep fryer or deep saucepan.andlt;BRandgt;andlt;BRandgt;2. Combine cornmeal, flour, baking soda and salt in large bowl. Stir in buttermilk, egg and onion. Mix well.andlt;BRandgt;andlt;BRandgt;3. Drop by teaspoonfuls, a few at a time, into shortening or oil. Fry 2 minutes or until dark golden brown. Turn as needed for even browning. Remove with slotted metal spoon. Drain on paper towels. Serve immediately.andlt;BRandgt;andlt;BRandgt;andlt;Bandgt;Tip:andlt;/Bandgt; Substitute cornmeal mix for the cornmeal, salt and baking soda.andlt;BRandgt;andlt;BRandgt;8 servingsandlt;BRandgt;andlt;BRandgt;Copyright andamp;copy; 1991 by The National Council of Negro Women, Inc.

Product Details

ISBN:
9780671796297
Author:
National Council of Negro Women
Publisher:
Touchstone Books
Author:
National Council of Negro Women
Author:
National Council of Negro Women, Inc
Location:
New York :
Subject:
Cooking and dining
Subject:
Ethnic
Subject:
American - General
Subject:
Ethnic - African American
Subject:
Afro-American cookery
Subject:
Regional & Ethnic - Soul Food
Subject:
Regional & Ethnic - American - General
Subject:
Regional & Ethnic - African American
Subject:
African American cookery
Subject:
Cooking and Food-US Ethnic
Subject:
Cooking and Food-US General
Copyright:
Edition Number:
1st Fireside ed.
Edition Description:
B102
Series Volume:
pt. 2
Publication Date:
May 1993
Binding:
TRADE PAPER
Grade Level:
General/trade
Language:
English
Illustrations:
1/c non/black ILLS T/O PERFE
Pages:
224
Dimensions:
9.25 x 6.12 in 9.1 oz

Other books you might like

  1. Dude Food: Recipes for the Modern Guy Used Hardcover $5.50
  2. Stonewall Kitchen Favorites:... Used Hardcover $8.95
  3. The Historical Cookbook of the... Used Hardcover $17.50
  4. Light and Easy Baking Used Hardcover $4.95
  5. Gh Desserts From a To Z Used Hardcover $1.00
  6. Biscuits and Scones: 62 Recipes,... Used Hardcover $4.95

Related Subjects

Cooking and Food » General
Cooking and Food » Reference and Etiquette » General
Cooking and Food » Regional and Ethnic » African American
Cooking and Food » Regional and Ethnic » United States » Ethnic
Cooking and Food » Regional and Ethnic » United States » General
Cooking and Food » Regional and Ethnic » United States » Southern

The Black Family Reunion Cookbook: Recipes and Food Memories Used Trade Paper
0 stars - 0 reviews
$6.95 In Stock
Product details 224 pages Fireside Books - English 9780671796297 Reviews:
"Synopsis" by , Inspired by the Black Family Reunion Celebrations, held in seven cities every summer, this book reflects the local, national, and international heritage of the African American community. With first-person reminiscences and recipes from celebrities like Wilma Rudolph, Natalie Cole, Esther Rolle, and Patti LaBelle, this cookbook offers a delightful diversity of over 250 dishes. Line drawings throughout.
"Synopsis" by ,

The Black Family Reunion Celebrations, organized by The National Council of Negro Women and held in seven cities across America every summer, celebrate and preserve the values, traditions, and strengths of the African-American family. Inspired by these festivals, The Black Family Reunion Cookbook contains more than 250 recipes from home kitchens across America, seasoned with warm memories and "homemade love."

Including personal reminiscences from celebrities such as Natalie Cole, Wilma Rudolph, Patti LaBelle, and Spetman College President Johnetta Cole, this unique collection reflects the local, national, and international heritage of the Black community. It offers dishes for every occasion and every taste, from African-inspired Mustard Greens with Peanut Sauce to down-home Family Famous Chicken and Dumplings, from a traditional gumbo to sophisticated Sweet Potato Smoked Turkey Bisque, and, in honor of the council's founder, Mary McLeod Bethune, her own recipe for her celebrated Sweet Potato Pie.

spacer
spacer
  • back to top

FOLLOW US ON...

     
Powell's City of Books is an independent bookstore in Portland, Oregon, that fills a whole city block with more than a million new, used, and out of print books. Shop those shelves — plus literally millions more books, DVDs, and gifts — here at Powells.com.