This month's recipes are submitted by the NFB of Alabama. They are simple and require very few ingredients.

Sweet Potato Souffle

by Angela Farmer

Angela Farmer is President of the Dothan Chapter of the NFB of Alabama.


3 large sweet potatoes, baked or broiled, peeled, and mashed

1-1/2 sticks margarine

2 cups sugar


1/2 cup butter

1/2 cup sugar

1 or 2 cups chopped pecans

2 cups corn flakes


���� Method: Combine and beat together first three ingredients and place in an oven-proof baking dish. Mash up corn flakes. Add pecans, sugar, and melted butter. Spread on potato mixture. Top with marshmallows. Bake in a 300-degree oven until brown, between fifteen and twenty minutes.

����� Lisa Mauldin

�������� ����Lisa Mauldin

Southern Breakfast Casserole

by Lisa L. Mauldin

Lisa Mauldin is the Treasurer of the Dothan Chapter of the NFB of Alabama.


6 slices bread

butter or margarine

1 pound of bulk pork sausage

1-1/2 cups shredded longhorn cheese

6 eggs, beaten

2 cups half-and-half

1 teaspoon salt

���� Method: Remove crust from bread. Spread bread with butter. Place in greased two- or three-quart baking dish (I usually use a 9-by-13-inch pan.) Set aside. Cook sausage until brown, then drain. Spoon over bread slices. Sprinkle with cheese. Combine eggs, half-and-half, and salt. Mix well. Pour over cheese. Cover casserole and chill overnight. Remove from fridge fifteen minutes before baking. Bake uncovered at 350 degrees for forty-five minutes, or until set. This is an excellent brunch dish and is often served with a hash brown casserole.

Oven Fried Chicken

by Lula Grissom Copeland

Lula Copeland is a member of the Dothan Chapter of the NFB of Alabama.


Chicken pieces

Salt and pepper to taste

���� Method: Prepare chicken pieces by seasoning to taste with pepper and salt. Dredge each piece in flour as though you were frying it. Completely line the bottom of an oven-proof pan with aluminum foil. Grease the foil lightly with margarine to prevent chicken from sticking. Place chicken pieces in pan and cover the top with aluminum foil. Place in preheated 350-degree oven for approximately one hour or until meat is tender. Lift off the top foil and let meat brown or crisp on each side.

���� Mike Jones

������������� Mike Jones

Red Beans and Rice

by Michael Jones

Michael Jones is President of the NFB of Alabama.


1 16-ounce package dry red kidney beans

1 pound smoked sausage

8 cups water

Cajun seasoning

1 cup rice

���� Method: Place water and beans in a crock pot. Cook on high for six hours. Cut sausage into bite-size pieces and cook with beans for an additional two hours. Season as you like. Cook rice according to package directions to serve with beans and sausage.

Seven Can Soup

by Michael Jones


1 can tomato soup

1 can vegetarian vegetable soup

1 can Rotel tomatoes

1 can chili without beans

1 can chili with beans

1 can diced Italian spiced tomatoes

1 can whole kernel corn

���� Method: Drain canned corn, and mix with other ingredients. Heat and eat.