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Heart-Healthy
Home Cooking
African American Style
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N AT I O N A L I N S T I T U T E S O F H E A LT H
N AT I O N A L H E A RT, L U N G , A N D B L O O D I N S T I T U T E
AND OFFICE OF RESEARCH ON MINORITY H E A L T H
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ACKNOWLEDGEMENTS:

Special thanks to Goulda A. Downer, Ph.D., R.D.,

for sharing her collection of African American
recipes, and the General Clinical Research Center in
the Irving Center for Clinical Research, Columbia
University, New York, for testing the recipes.
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TABLE OF CONTENTS
Page

Introduction 2

Breads, Vegetables, and Side Dishes 3

GOOD-FOR-YOU CORNBREAD 4
HOMESTYLE BISCUITS 5
DELICIOUS OVEN FRENCH FRIES 6
SAVORY POTATO SALAD 7
CANDIED YAMS 8
SMOTHERED GREENS 9
LIMAS AND SPINACH 10
VEGETABLE STEW 11
CLASSIC MACARONI AND CHEESE 12

Main Dishes 13
JAMAICAN JERK CHICKEN 14
FINGER-LICKING CURRIED CHICKEN 15
CRISPY OVEN-FRIED CHICKEN 16
CHICKEN GUMBO 17
SPICY SOUTHERN BARBECUED CHICKEN 18
MOUTH-WATERING OVEN-FRIED FISH 19
SCRUMPTIOUS MEAT LOAF 20
BAKED PORK CHOPS 21

Beverage and Desserts 22

SUMMER BREEZES SMOOTHIE 23
MOCK-SOUTHERN SWEET POTATO PIE 24
1-2-3 PEACH COBBLER 26
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INTRODUCTION
Good food is one of life’s great joys. And good meals are a shared
pleasure at the heart of African American family life and special
celebrations. This recipe book brings together many African
American favorite recipes, prepared in a heart-healthy way lower
in fat, especially saturated fat, cholesterol, and sodium!
It shows how to prepare dishes in ways that help protect you and
your family from heart disease and stroke. This is important
because heart disease is the first and stroke is the third leading
cause of death for African Americans. So, by making small
changes in the way you and your family eat, you can help reduce
your risk for heart disease and stroke.

So make a start today. Give those old favorites a new, tasty, heart-
healthy makeover. And help keep the heart of your family strong!

The cookbook was developed by the National Heart, Lung, and

Blood Institute and the Office of Research on Minority Health,
both part of the National Institutes of Health in Bethesda,
Maryland.

Abbreviations used thoroughout this book include:

/
tsp = teaspoon
Tbsp = tablespoon
oz = ounce
lb = pound
g = gram
mg = milligram

2
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Breads, Vegetables,
and Side Dishes

3
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Breads, Vegetables, and Side Dishes

GOOD-FOR-YOU CORNBREAD
ll
1 cup cornmeal d a sma
an to
milk rgarine er

/
1 cup flour %
1 a w
1/4 cup white sugar Use nt of m read lo
o u rn b d
1 tsp baking powder am his co t an
ak et ra ted fa .
1 cup buttermilk, 1% fat m tu ol
in sa holester
1 egg, whole c
1/4 cup margarine, regular, tub
1 tsp vegetable oil (to grease baking pan)

1. Preheat oven to 350˚ F.

2. Mix together cornmeal, flour, sugar, and baking powder.
3. In another bowl, combine buttermilk and egg. Beat lightly.
4. Slowly add buttermilk and egg mixture to the dry ingredients.
5. Add margarine and mix by hand or with a mixer for 1 minute.
6. Bake for 20 to 25 minutes in an 8 by 8-inch greased baking dish. Cool. Cut
into 10 squares.
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Makes 10 servings
Serving Size: 1 square
Calories 178
Fat 6g
Saturated fat 1g
Cholesterol 22 mg
Sodium 94 mg

4
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Breads, Vegetables, and Side Dishes

HOMESTYLE BISCUITS

/
2 cups flour
It’
2 tsps baking powder hom s easy to
estyl
1/4 tsp baking soda e bis make
1/4 tsp salt less cuits wi
fat. th
2 Tbsps sugar
2/3 cup buttermilk, 1% fat
3 Tbsps
+ 1 tsp vegetable oil

1. Preheat oven to 450˚ F.

2. In a medium bowl, combine flour, baking powder, baking soda, salt, and
sugar.
3. In a small bowl, stir together buttermilk and oil. Pour over flour mixture;
stir until well mixed.
4. On a lightly floured surface, knead dough gently for 10 to 12 strokes. Roll
or pat dough to 3/4-inch thickness. Cut with a 2-inch biscuit or cookie
cutter, dipping cutter in flour between cuts. Transfer biscuits to an
ungreased baking sheet.
5. Bake for 12 minutes or until golden brown. Serve warm.
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Makes 15 servings
Serving Size: 1 (2-inch) biscuit
Calories 99
Fat 3g
Saturated fat less than 1 g
Cholesterol less than 1 mg
Sodium 72 mg

5
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Breads, Vegetables, and Side Dishes

DELICIOUS OVEN FRENCH FRIES

4 large potatoes (2 lbs)
8 cups ice water hese
kes t fat

/
1 tsp garlic powder m a
king r in
1 tsp onion powder v en ba ies lowe y.
O ch fr risp
1/4 tsp salt fren nd still c
1 tsp white pepper a
1/4 tsp allspice
1 tsp hot pepper flakes
1 Tbsp vegetable oil

1. Scrub potatoes and cut into long 1/2-inch strips.

2. Place potato strips into ice water, cover, and chill for 1 hour or longer.
3. Remove potatoes and dry strips thoroughly.
4. Place garlic powder, onion powder, salt, white pepper, allspice, and pepper
flakes in a plastic bag.
5. Toss potatoes in spice mixture.
6. Brush potatoes with oil.
7. Place potatoes in nonstick shallow baking pan.
8. Cover with aluminum foil and place in 475˚ F oven for 15 minutes.
Remove foil and continue baking uncovered for an additional 15 to 20
minutes or until golden brown. Turn fries occasionally to brown on all
sides.
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Makes 5 servings
Serving size: 1 cup
Calories 238
Fat 4g
Saturated fat 1g
Cholesterol 0 mg
Sodium 163 mg

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Breads, Vegetables, and Side Dishes

SAVORY POTATO SALAD

/
6 medium potatoes (about 2 lbs)
2 stalks celery, finely chopped Add
2 stalks scallion, finely chopped herb fresh ve
1/4 cup red bell pepper, coarsely chopped s to geta
to th give a ta bles and
1/4 cup green bell pepper, coarsely chopped is po s
tato ty flavor
1 Tbsp onion, finely chopped salad
.
1 egg, hard boiled, chopped
6 Tbsps mayonnaise, light
1 tsp mustard
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp dill weed, dried

1. Wash potatoes, cut in half, and place them in cold water in a saucepan.
2. Cook covered over medium heat for 25 to 30 minutes or until tender.
3. Drain and dice potatoes when cool.
4. Add vegetables and egg to potatoes and toss.
5. Blend together mayonnaise, mustard, salt, pepper, and dill weed.
6. Pour dressing over potato mixture and stir gently to coat evenly.
7. Chill for at least 1 hour before serving.
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Makes 10 servings
Serving size: 1/2 cup
Calories 98
Fat 2g
Saturated fat less than 1 g
Cholesterol 21 mg
Sodium 212 mg

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Breads, Vegetables, and Side Dishes

CANDIED YAMS
3 medium yams (1 1/2 cups) of
ount nge

/
1/4 cup brown sugar, packed l am
al ora
1 tsp flour, sifted A sm ine and ms lots
gar ya
1/4 tsp salt mar ive these ittle fat.
g tl
1/4 tsp ground cinnamon juice lavor bu
1/4 tsp ground nutmeg of f
1/4 tsp orange peel
1 tsp soft tub margarine
1/2 cup orange juice

1. Cut yams in half and boil until tender but firm (about 20 minutes). When
cool enough to handle, peel and slice into 1/4-inch thickness.
2. Combine sugar, flour, salt, cinnamon, nutmeg, and grated orange peel.
3. Place half of the sliced yams in a medium-sized casserole dish. Sprinkle
with spiced sugar mixture.
4. Dot with half the amount of margarine.
5. Add a second layer of yams, using the rest of the ingredients in the same
order as above. Add orange juice.
6. Bake uncovered in oven preheated to 350˚ F for 20 minutes.
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Makes 6 servings
Serving size: 1/4 cup
Calories 110
Fat less than 1 g
Saturated fat less than 1 g
Cholesterol 0 mg
Sodium 115 mg

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Breads, Vegetables, and Side Dishes

SMOTHERED GREENS
3 cups water
1/4 lb smoked turkey breast, skinless

/
1 Tbsp hot pepper, freshly chopped Use
a
1/4 tsp cayenne pepper skinle small am
brea ss smo ou
1/4 tsp cloves, ground st in ked nt of
to lo st tu
2 cloves garlic, crushed wer ead of fa rkey
1/2 tsp thyme but k the fat tba
ee p cont ck
1 stalk scallion, chopped the t en
aste. t
1 tsp ginger, ground
1/4 cup onion, chopped
2 lbs greens (mustard, turnip, collard, kale, or mixture)

1. Place all ingredients except greens into large saucepan and bring to a boil.
2. Prepare greens by washing thoroughly and removing stems.
3. Tear or slice leaves into bite-size pieces.
4. Add greens to turkey stock. Cook 20 to 30 minutes until tender.
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Makes 5 servings
Serving size: 1 cup
Calories 80
Fat 2g
Saturated fat less than 1 g
Cholesterol 16 mg
Sodium 378 mg

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Breads, Vegetables, and Side Dishes

LIMAS AND SPINACH

2 cups frozen lima beans eat
e to

/
1 Tbsp vegetable oil lov
ill ed
1 cup fennel, cut in strips (4 oz) amily w les cook
r f b
1/2 cup onion, chopped You e vegeta ay.
1/4 cup low-sodium chicken broth mor this
w
4 cups leaf spinach, washed thoroughly
1 Tbsp distilled vinegar
1/8 tsp black pepper
1 Tbsp raw chives

1. Steam or boil lima beans in unsalted water approximately 10 minutes.

Drain.
2. In a skillet, sauté onions and fennel in oil.
3. Add the beans and stock to the onions, cover, and cook for 2 minutes.
4. Stir in the spinach. Cover and cook until spinach has wilted, about 2
minutes.
5. Stir in the vinegar and pepper. Cover and let stand for 30 seconds.
6. Sprinkle with chives and serve.
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Makes 7 servings
Serving size: 1/2 cup
Calories 93
Fat 2g
Saturated fat less than 1 g
Cholesterol 0 mg
Sodium 84 mg

10
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Breads, Vegetables, and Side Dishes

VEGETABLE STEW

/
3 cups water This
1 cube vegetable bouillon, low sodium s
use s tew is a
2 cups white potatoes, cut in 2-inch strips umm gr
er ve eat way
2 cups carrots, sliced a ne ge to
w w tables in
4 cups summer squash, cut in 1-inch squares ay.
1 cup summer squash, cut in 4 chunks
1 15-oz can sweet corn, rinsed and drained
(or 2 ears fresh corn, 1 1/2 cups)
1 tsp thyme
2 cloves garlic, minced
1 stalk scallion, chopped
1/2 small hot pepper, chopped
1 cup onion, coarsely chopped
1 cup tomatoes, diced

(Add other favorite vegetables such as broccoli, cauliflower, etc.)

1. Heat water and bouillon in a large pot and bring to a boil.

2. Add potatoes and carrots to the broth and simmer for 5 minutes.
3. Add the remaining ingredients except for the tomatoes and continue
cooking for 15 minutes over medium heat.
4. Remove 4 chunks of squash and purée in blender.
5. Return puréed mixture to pot and let cook for 10 minutes more.
6. Add tomatoes and cook for another 5 minutes.
7. Remove from flame and let sit for
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10 minutes to allow stew to thicken. Makes 8 servings

Serving size: 1 1/4 cups
Calories 119
Fat 1g
Saturated fat less than 1 g
Cholesterol 0 mg
Sodium 196 mg

11
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Breads, Vegetables, and Side Dishes

CLASSIC MACARONI AND CHEESE

2 cups macaroni
kim
nd s is

/
1/2 cup chopped onions se a
hee e th
1/2 cup evaporated skim milk
ow fat c to mak ealthy.
1 medium egg, beaten L help art-h
milk dish he
1/4 tsp black pepper rite
1 1/4 cups sharp cheddar cheese (4 oz), favo
finely shredded, low fat
nonstick cooking oil spray

1. Cook macaroni according to directions. (Do not add salt to the cooking
water.) Drain and set aside.
2. Spray a casserole dish with nonstick cooking oil spray.
3. Preheat oven to 350˚ F.
4. Lightly spray saucepan with nonstick cooking oil spray.
5. Add onions to saucepan and sauté for about 3 minutes.
6. In another bowl, combine macaroni, onions, and the remaining ingredients
and mix thoroughly.
7. Transfer mixture into casserole dish.
8. Bake for 25 minutes or until bubbly. Let stand for 10 minutes before
serving.
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Makes 8 servings
Serving size: 1/2 cup
Calories 200
Fat 4g
Saturated fat 2g
Cholesterol 34 mg
Sodium 120 mg

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Main Dishes

13
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Main Dishes

JAMAICAN JERK CHICKEN

1/2 tsp cinnamon, ground n
pers i

/
1 1/2 tsps allspice, ground p ep en
1 1/2 tsps black pepper, ground ces and e chick
spi e th
1 Tbsp hot pepper, chopped The cipe giv w taste.
re e
1 tsp hot pepper, crushed, dried this whole n
a
2 tsps oregano, crushed
2 tsps thyme, crushed
1/2 tsp salt
6 cloves garlic, finely chopped
1 cup onion, puréed or finely chopped
1/4 cup vinegar
3 Tbsps brown sugar
8 pieces chicken, skinless (4 breasts, 4 drumsticks)

1. Preheat oven to 350˚ F.

2. Combine all ingredients except chicken in large bowl. Rub seasoning over
chicken.
3. Marinate in the refrigerator for 6 or more hours.
4. Evenly space chicken on nonstick or lightly greased baking pan.
5. Cover with aluminum foil and bake 40 minutes. Remove foil and continue
baking for an additional 30 to 40 minutes or until the meat can be easily
pulled away from the bone with a fork. The drumsticks may require less
cooking time than the breasts.
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Makes 6 servings
Serving size: 1/2 breast or 2 small drumsticks
Calories 199
Fat 4g
Saturated fat 1g
Cholesterol 81 mg
Sodium 267 mg

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Main Dishes

FINGER-LICKING CURRIED CHICKEN

/
1 1/2 tsps curry powder Take
t
1 tsp thyme, crushed to lo he skin o
wer ff ch
1 stalk scallion, chopped th i
satu e amou cken
1 Tbsp hot pepper, chopped rate nt of
d fat
1 tsp black pepper, ground .
8 cloves garlic, crushed
1 Tbsp ginger, grated
3/4 tsp salt
8 pieces chicken, skinless (breast, drumstick)
1 Tbsp olive oil
1 cup water
1 medium white potato, diced
1 large onion, chopped

1. Mix together curry powder, thyme, scallion, hot pepper, cayenne pepper,
black pepper, garlic, ginger, onion, and salt.
2. Sprinkle seasoning mixture on chicken.
3. Marinate for at least 2 hours in the refrigerator.
4. Heat oil in skillet over medium flame.
5. Add chicken and sauté.
6. Add water and allow chicken to cook over medium flame for 30 minutes.
7. Add diced potatoes and cook for an additional 30 minutes.
8. Add onions and cook 15 minutes more or until meat is tender.
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Makes 6 servings
Serving size: 1/2 breast or 2 small drumsticks
Calories 213
Fat 6g
Saturated fat 2g
Cholesterol 81 mg
Sodium 363 mg

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Main Dishes

CRISPY OVEN-FRIED CHICKEN

1/2 cup skim milk or buttermilk en
hick

/
1 tsp poultry seasoning e c
, bak of
1 cup cornflakes, crumbled les s fat instead
1 1/2 Tbsps onion powder For he oven g.
in t fryin
1 1/2 Tbsps garlic powder
2 tsps black pepper
2 tsps dried hot pepper, crushed
1 tsp ginger, ground
8 pieces chicken, skinless (4 breasts, 4 drumsticks)
a few shakes paprika
1 tsp vegetable oil (use to grease baking pan)

1. Preheat oven to 350˚ F.

2. Add 1/2 teaspoon of poultry seasoning to milk.
3. Combine all other spices with cornflake crumbs and place in a plastic bag.
4. Wash chicken and pat dry. Dip chicken into milk, shake to remove excess,
then quickly shake in bag with seasoning and crumbs.
5. Refrigerate for 1 hour.
6. Remove from refrigerator and sprinkle lightly with paprika for color.
7. Evenly space chicken on greased baking pan.
8. Cover with aluminum foil and bake 40 minutes. Remove foil and continue
baking for an additional 30 to 40 minutes or until the meat can be easily
pulled away from the bone with a fork. The drumsticks may require less
baking time than the breasts. Crumbs will form a crispy “skin.” (Do not
turn chicken during baking.)
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Makes 6 servings
Serving size: 1/2 breast or 2 small drumsticks
Calories 256
Fat 5g
Saturated fat 1g
Cholesterol 82 mg
Sodium 286 mg

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Main Dishes

CHICKEN GUMBO

/
This
1 tsp vegetable oil dish easy-to-
1/4 cup flour h m
amo elps to ake ma
unt incr
3 cups low-sodium chicken broth eat a of ve ease in
1 1/2 lbs chicken breast, skinless and n d can geta the
be m bles you
boneless, cut into 1-inch strips one ad
1 cup white potatoes (1/2 lb), cubed pot. e all in
1 cup onions, chopped
1 cup carrots (1/2 lb), coarsely chopped
1/4 cup celery, chopped
1/2 medium carrot, grated
4 cloves garlic, finely minced
2 stalks scallion, chopped
1 whole bay leaf
1/2 tsp thyme
1/2 tsp black pepper, ground
2 tsps hot (or jalapeño) pepper
1 cup okra (1/2 lb), sliced into 1/2-inch pieces

1. Add oil to a large pot. 6. Add all ingredients except okra.

2. Heat pot over medium flame. Bring to a boil, then reduce heat
and let simmer for 20 to 30
3. Stir in flour.
minutes.
4. Cook, stirring constantly, until
7. Add okra and let cook for 15 to
flour begins to turn golden brown.
20 more minutes.
5. Slowly stir in all the broth using a
8. Remove bay leaf.
wire whisk and cook for 2
minutes. The mixture should not 9. Serve hot in a bowl or over rice.
be lumpy.
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Makes 8 servings
Serving size: 3/4 cup
Calories 165
Fat 4g
Saturated fat 1g
Cholesterol 51 mg
Sodium 81 mg

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Main Dishes

SPICY SOUTHERN BARBECUED CHICKEN

5 Tbsps tomato paste (3 ozs)
1 tsp ketchup
ce
e sau lots

/
2 tsps honey u
eq
1 tsp molasses barb ith
M ake odium w ices.
1 tsp Worcestershire sauce s d sp
r in
4 tsps vinegar, white lowe herbs an
of
3/4 tsp cayenne pepper
1/8 tsp black pepper
1/4 tsp onion powder
2 cloves garlic, minced
1/8 tsp ginger, grated
1 1/2 lbs chicken, skinless (breasts, drumsticks)

1. Combine all ingredients except chicken in a saucepan.

2. Simmer for 15 minutes.
3. Wash chicken and pat dry.
4. Place chicken on a large platter.
5. Brush chicken with 1/2 of sauce mixture.
6. Cover with plastic wrap and marinate in refrigerator for 1 hour.
7. Place chicken on a baking sheet lined with aluminum foil and broil for 10
minutes on each side to seal in juices.
8. Turn oven down to 350˚ F, and add the remaining sauce to the chicken.
9. Cover the chicken with aluminum foil and continue baking for 30 minutes.
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Makes 6 servings
Serving size: 1/2 breast or 2 small drumsticks
Calories 176
Fat 4g
Saturated fat less than 1 g
Cholesterol 81 mg
Sodium 199 mg

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Main Dishes

MOUTH-WATERING OVEN-FRIED FISH

/
2 lbs fish fillets
For
1 Tbsp lemon juice, fresh va
1/4 cup skim milk or 1% buttermilk heal riety, try
thy f this
is h
2 drops hot pepper sauce any k h recipe eart-
ind o w
1 tsp garlic, fresh, minced f fish ith
.
1/4 tsp white pepper, ground
1/4 tsp salt
1/4 tsp onion powder
1/2 cup cornflakes, crumbled or regular bread crumbs
1 Tbsp vegetable oil (for greasing baking dish)
1 lemon, fresh, cut in wedges

1. Preheat oven to 475˚ F.

2. Wipe fillets with lemon juice and pat dry.
3. Combine milk, hot pepper sauce, and garlic.
4. Combine pepper, salt, and onion powder with cornflake crumbs and place
on a plate.
5. Let fillets sit in milk briefly. Remove and coat fillets on both sides with
seasoned crumbs. Let stand briefly until coating sticks to each side of fish.
6. Arrange on lightly oiled shallow baking dish.
7. Bake 20 minutes on middle rack without turning.
8. Cut into 6 pieces. Serve with fresh lemon.
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Makes 6 servings
Serving size: 1 cut piece
Calories 183
Fat 2g
Saturated fat less than 1 g
Cholesterol 80 mg
Sodium 325 mg

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Main Dishes

SCRUMPTIOUS MEAT LOAF

1 lb ground beef, extra lean
1/2 cup tomato paste (4 ozs)
1/4 cup onion, chopped
1/4 cup green peppers
1/4 cup red peppers
1 cup tomatoes, fresh, blanched, chopped
1/2 tsp mustard, low sodium
eef
1/4 tsp ground black pepper nd b n

/
rou
1/2 tsp hot pepper, chopped an g ent i
e xtra le fat cont
2 cloves garlic, chopped Use e
er th eat loaf
.
low m
2 stalks scallion, chopped to this
1/2 tsp ginger, ground
1/8 tsp nutmeg, ground
1 tsp orange rind, grated
1/2 tsp thyme, crushed
1/4 cup bread crumbs, finely grated

1. Mix all ingredients together.

2. Place in 1-pound loaf pan (preferably a pan with a drip rack) and bake
covered at 350˚ F for 50 minutes.
3. Uncover pan and continue baking for 12 minutes.
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Makes 6 servings
Serving size: 6 (1-1/4-inch) thick slices
Calories 193
Fat 9g
Saturated fat 3g
Cholesterol 45 mg
Sodium 91 mg

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Main Dishes

BAKED PORK CHOPS

6 lean center-cut pork chops, 1/2-inch thick
1 medium onion, thinly sliced

/
1/2 cup green pepper Lean
1/2 cup red pepper can cuts of f
be re
1/8 tsp black pepper fam include sh pork
ily’s d
1/4 tsp salt hear in you
r
mea t-health
ls. y

1. Preheat oven to 375˚ F.

2. Trim fat from pork chops. Place chops in a 13 by 9-inch baking pan.
3. Spread onion and peppers on top of chops. Sprinkle with pepper and salt.
Refrigerate for 1 hour.
4. Cover pan and bake 30 minutes. Uncover, turn chops, and continue
baking for an additional 15 minutes or until no pink remains. Garnish
with fresh parsley.
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Makes 6 servings
Serving size: 1 chop
Calories 170
Fat 8g
Saturated fat 3g
Cholesterol 61 mg
Sodium 135 mg

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Beverage and
Desserts

22
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Beverage and Desserts

SUMMER BREEZES SMOOTHIE

1 cup yogurt, plain nonfat
6 medium strawberries

/
1 cup pineapple, crushed, canned in juice
1 medium banana
A pe
1 tsp vanilla extract rfect
lo
4 ice cubes quen w fat thi
cher rst
.

1. Place all ingredients in a blender and purée

until smooth.
2. Serve in a frosted glass.
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Makes 3 servings
Serving size: 1 cup
Calories 121
Fat less than 1 g
Saturated fat less than 1 g
Cholesterol 1 mg
Sodium 64 mg

23
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Beverage and Desserts

MOCK-SOUTHERN SWEET POTATO PIE

Crust: ie
ealthy p

/
1 1/4 cups flour t-h th
h is hear ade wi im
1/4 tsp sugar T t is m d sk
1/3 cup skim milk crus le oil an
tab ilk.
2 Tbsps vegetable oil vege m

Filling:
1/4 cup white sugar
1/4 cup brown sugar
1/2 tsp salt
1/4 tsp nutmeg
3 large eggs, beaten
1/4 cup evaporated skim milk, canned
1 tsp vanilla extract
3 cups sweet potatoes (cooked and mashed)

1. Preheat oven to 350˚ F.

Crust:
2. Combine the flour and sugar in a bowl.
3. Add milk and oil to the flour mixture.
4. Stir with fork until well mixed and then form pastry into a smooth ball with
your hands.
5. Roll the ball between two 12-inch squares of waxed paper using short, brisk
strokes until pastry reaches edge of paper.
6. Peel off top paper and invert crust into pie plate.

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Beverage and Desserts

Filling:
7. Combine sugars, salt, spices, and eggs.
8. Add milk and vanilla. Stir.
9. Add sweet potatoes and mix well.
10. Pour mixture into pie shell.
11. Bake for 60 minutes or until crust is golden brown. Cool and cut into 16
slices.

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Makes 16 servings
Serving size: 1 slice
Calories 147
Fat 3g
Saturated fat less than 1 g
Cholesterol 40 mg
Sodium 98 mg

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Beverage and Desserts

1-2-3 PEACH COBBLER

to
1/2 tsp cinnamon, ground helps t

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pra y fa
1 Tbsp vanilla extract in g oil s ith little
k w
2 Tbsps cornstarch Coo he pan ries.
at t alo
1 cup peach nectar co or c
1/4 cup pineapple juice or peach juice
(can use juice reserved from canned peaches)
2 16-oz cans peaches, sliced, packed in juice,
drained (or 1-3/4 lbs) fresh
1 Tbsp margarine, tub
nonstick cooking oil spray (for baking dish)
1 cup pancake mix, dry
2/3 cup all-purpose flour
1/2 cup sugar
2/3 cup evaporated skim milk

Topping:
1/2 tsp nutmeg
1 Tbsp brown sugar

1. Combine cinnamon, vanilla, cornstarch, peach nectar, and pineapple or

peach juice in a saucepan over medium heat. Stir constantly until mixture
thickens and bubbles.
2. Add sliced peaches to mixture.
3. Reduce heat and simmer for 5 to 10 minutes.
4. In another saucepan melt margarine and set aside.
5. Lightly spray an 8-inch square glass dish with cooking oil spray. Pour hot
peach mixture into the dish.
6. In another bowl, combine pancake mix, flour, sugar, and melted margarine.
Stir in milk.

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Beverage and Desserts

7. Quickly spoon this mixture over peach mixture.

8. Combine nutmeg and brown sugar. Sprinkle mixture on top of batter.
9. Bake at 400˚ F for 15 to 20 minutes or until golden brown.
10. Cool and cut into 8 squares.

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Makes 8 servings
Serving size: 1 square
Calories 271
Fat 4g
Saturated fat less than 1 g
Cholesterol less than 1 mg
Sodium 263 mg

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My Favorite Recipes

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Recipes were analyzed using the
Minnesota Nutrition Data System
software—Food Database version
12A; Nutrient Database version
27—developed by the Nutrition
Coordinating Center, University of
Minnesota, Minneapolis, Minnesota.

DISCRIMINATION PROHIBITED: Under provisions of applicable public laws enacted by Congress

since 1964, no person in the United States shall, on the grounds of race, color, national origin, handicap,
or age, be excluded from participation in, be denied the benefits of, or be subjected to discrimination
under any program or activity (or, on the basis of sex, with respect to any education program or activity)
receiving Federal financial assistance. In addition, Executive Order 11141 prohibits discrimination on
the basis of age by contractors and subcontractors in the performance of Federal contracts, and
Executive Order 11246 states that no federally funded contractor may discriminate against any
employee or applicant for employment because of race, color, religion, sex, or national origin. Therefore,
the National Heart, Lung, and Blood Institute must be operated in compliance with these laws and
Executive Orders.
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U.S. DEPARTMENT OF HEALTH AND HUMAN SERVICES

Public Health Service
NATIONAL HEART LUNG,
AND BLOOD INSTITUTE National Institutes of Health
National Heart, Lung, and Blood Institute

NIH Publication No. 97-3792

OFFICE OF RESEARCH
ON MINORITY HEALTH September 1997