“The Way Mama Orere) cc a FROM THE MAKERS OF REYNOLDS WRAP? | e | a aeJudges select “Old-Fashioned Pound Cake” as one of the winning recipes. When it comes to good eating, Black cooking ranks high on the list. Black recipes, passed down from mother to daughter, gen- eration after generation, have preserved the dignity, love and pace that is so much a part of lack cooking. “The Way Mama Cooked It” cookbook was developed to cap- ture the creativity of our country’s Black heritage, and to provide a written document for these rec- ipes. It began with the National ecipe Contest sponsored by Reynolds Metals Company. Hun- dreds of recipes were submitted, and all entries were reviewed by the Reynolds Wrap Kitch- ens. With the assistance of Mary Keyes, a Black home economist, the rec- ipes were tested and the top 35 were selected for final judging. Hampton Institute, one of Virginia, was chosen as the loca- tion for the recipe cookoff. The recipes were prepared with the aid of Black home economists and judged by a panel of Black food experts...Chef Crawford, Master Chef and cookbook author; Dr. Juanita Strawn, of Hampton Insti- tute; and Venezuela Newborn Food Editor of “Essence Mag: zine”. Criteria for evaluation was authenticity, appearance, texture and overall eating quality. Rubie L. Jamerson of Memphis, Tennessee was the grand prize winner for her recipe “Sunday Pot Roast.’ Twenty-five second place winners were also selected and are included in this book. From main course to des- sert, these recipes were based on and flavored with the genius of Black creativity and imagina- tion, You too can enjoy these recipes, “just the America’s oldest Black Rubie L. Jamerson way mama cooked it” colleges, in Hampton, Grand Prize Winner generations ago Copyright® 1981 by Consumer Division, Reynolds Metals Company. Richmond, VA 23261 U.S.A. Bertie Burress ‘Low fila $, Cole Elizabeth Cunningham Rosalind Davis Hols Graheon Rev. & Mrs. Gwin Millicent Harris 2 : ‘Alice M. Sanden Glory J. Solomon Victoria Dyson Suber Marie Thomas ‘Sabrina’ Wiliams ‘Winners not pictured: Liz Bowie, Emma J. Conner, Peter Cruichfield, Nancy V. Oakman and Doris Scols The Winning Recipes Meats, Poultry & Fish. . 5 Main: Dishes & CQseroles is ccsusscanisccesanesiengs tiesies anceisews 13 Vera eye. thre serie tae aes eka es SER ne aati 19 BrOOdS sccaiswsanaieiaaeiaaslpeeweeomarewvanacnaumen sane mean 22 DESSORS asnnaneeniesenaeesincs tesa asincneesaneen ed uanetneaexs 27Cook up a prizewinner! 1 lent pot roast was judged “Best E try” in the Reynolds Wrap Kitchens recipe contest. SUNDAY POT ROAST Rubie L. Jamerson, Memphis, TN tablespoon vegetable oil Ye to 4 pound beef chuck, arm blade or cross rib pot roast cup chopped onions s cup chopped green pepper clove garlic, crushed can (8 oz.) tomato sauce cup water can (4 oz.) sliced mushrooms, drained 2 teaspoons salt PaSpOon pepper small potatoes, halved carrots, quartered Heat oil in Dutch oven over medium heat. Add beef; brown on all sides. Remove roast and place on a plate or sheet of Reynolds Wrap aluminum foil Sauté onion, green pepper and garlic in Dutch oven until tender, Add tomato sauce and water; stir to blend. Return beef to pot. Add mushrooms, salt and pepper. Reduce to low heat; cove! simmer 2 Add potatoes and carrots: a continue cooking 30 minutes or until tender. Makes: 8 servings. TIP: To store leftovers, wre in Heavy Duty Reynolds Wrap using Bundle Wrap, page 10.