Star-Bulletin Features

Wednesday, January 27, 1999


McCall offers soul food

Here are the recipes for dishes prepared by entertainer Azure McCall on "Hawaii's Kitchen" this week. The program aired at 5:30 p.m. on Sunday and will be rebroadcast at the same time Saturday on KHON/FOX2.


Blackeyed Peas & Chicken

(aka Soul Eyes & Local Thighs)
1 onion
4 celery stalks
4 large chicken thighs, skinned, boned and cut into pieces -- not too small -- about 1/2-inch chunks
1 to 2 teaspoons grapeseed oil -- or your choice of oil (a light oil recommended)
Bay leaf, about 4 leaves
1 teaspoon rosemary
1 tablespoon chopped garlic, or to taste
1 tablespoon garlic powder, or to taste
1 teaspoon seasoned salt, or to taste
Black pepper, to taste
Red pepper, to taste --a little hot is recommended
4 bags frozen blackeyed peas
4 cups water

Chop onion and celery, cook on high in the oil. Add chicken and seasonings. Cook until chicken is well done.

Cook the blackeyed peas on high heat with the 4 cups of water for 20 minutes or until beans are soft, but don't cook them so long that they turn mushy or creamy.

Add the cooked chicken and vegetables to beans and cook another 5 to 15 minutes.

Serve with cornbread and/or rice.


Cornbread on the Side

2 packages corn bread mix
2 eggs
1-1/2 cups skim milk
1 can creamed corn
1/8 stick butter or margarine

Blend cornbread mix, eggs, milk and corn together.

Melt the butter or margarine in a black cast iron skillet. Pour melted butter or margarine into batter. Mix and pour batter into hot skillet. Bake approximately 40 minutes (please refer to corn bread box instructions for more specifics).

bullet Note: McCall specified Dromedary brand corn bread mix.


Peach & Pear Cobbler

5 (15.25-ounce) cans peach halves
3 (15.25-ounce) cans pear halves
1 stick butter or margarine
2 cups sugar -- or to taste
2 tablespoons cinnamon
2 tablespoons nutmeg
6 hard shakes of ground allspice or mace
1 tablespoon cornstarch
1 squeeze fresh lemon or tangerine juice
6 or 7 single pie crusts

Bring fruit and their liquid, 3/4 stick of butter or margarine and spices to a low boil. Remove some of liquid and blend with cornstarch. Stir into the fruit mixture. Add the squeeze of lemon or tangerine juice and set aside.

Melt the remaining quarter stick of butter or margarine in a 9-by-13-inch baking pan.

Line the pan with four of the single pie crusts, placing one crust in each corner and pressing crusts together. Bake at 325 degrees for about 10 minutes.

Pour peach and pear mixture into crust lined pan and cover with top crust.

Bake for another 20 minutes or until top crust is brown.

bullet Nutritional information unavailable.

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