Kraft heritage of African-American cooking.

Format:

Book

Contributor:

Kraft General Foods.

Joanna Banks Collection of African American Books (University of Pennsylvania)

Joanna Banks Collection of African American Cookbooks (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

African American cooking.

Penn Provenance:

Banks, Joanna (donor) (Banks Collection copies 1 & 2)

Physical Description:

15 pages : illustrations ; 22 cm

Other Title:

Heritage of African-American Cooking

Place of Publication:

[Place of publication not identified] : Kraft General Foods, 1990.

Contents:

The heritage continues ...

Charleston and the Sea Islands: Red rice; Crab cakes; Tartar sauce; Fish chowder; Carolina macaroni salad

New Orleans and Louisiana: Chicken and sausage jambalaya; Sweet potato biscuits; Cajun "Dirty" rice; Royal bananas

Westward the Exodusters: Country corn bread; Peach upside-down cake; Ham hocks and black-eyed peas; Chedder skillet biscuits

Deep in the Heart of Texas: Texicana salad; Baked-bean barbecue; Hoe cakes; Spinach dip

The Pacific Northwest: Crispy parmesan fish fillets; Stuffed salmon; Lemon parsley sauce; Waldorf crown salad; Molded cornstarch pudding

Chicago: my kind of town. Good food. Good times: Miniature ham puffs; souffléd appetizers; Creamed onions; Spoon bread.

Notes:

Cover title.

Recipes use Kraft products.

Local Notes:

Kislak Center Banks Collection copies 1 & 2 presented to the Penn Libraries in 2018 by Joanna Banks.

OCLC:

58564344