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food & drink

The best part!

BarbequeEating together is the one activity that practically every gathering around the world has in common.

Make this reunion's feast as terrific as the company and conversation you'll share.


FEATURED RECIPES    Submit your favorites!

Contributed by Marian McCurry
Marion sent this one along and said, "Enjoy!" 
12 Jun 2004

16oz box of spaghetti (cooked)
1 large green bell (chopped)
1 large red bell (chopped
1 cup of chopped celery
2 medium sized cucumbers (chopped)
1 small jar of chopped pimentos (drained)

Mix the ingredients together and chill over night.

Mix two bottles of Viva Italian dressing to the ingredients before serving.


Pork ribs3 3-pound slabs pork ribs (see Note)
Garlic powder


1 28-ounce bottle Open Pit Barbecue Sauce
3 tablespoons fresh lemon juice
2 tablespoons brown sugar
2 tablespoons distilled white vinegar
4 to 6 ounces dark beer
2 teaspoons chili powder
1 teaspoon hot sauce (or more, if desired)
2 teaspoons liquid smoke
1 cup hickory chips (optional)

Sprinkle the ribs lightly on both sides with pepper and garlic powder.

Combine the sauce ingredients in a 2-quart saucepan. Bring to a boil over medium heat, stirring occasionally. Remove from the heat and set aside. Taste and adjust the seasonings.

Prepare a charcoal grill. Soak the hickory chips in water to cover. When the coals are hot, push them to one side of the grill. Drain the chips and sprinkle half of them over the coals.

Grill the ribs in the center of the cooking rack, turning occasionally. Sprinkle the remaining chips over the coals after 20 minutes. When the ribs are brown and almost done (around 50 minutes), slather the back side with sauce and turn after 10 minutes. Then slather the front side and cook until tender (about 10 to 15 minutes). Serve with additional sauce on the side.

Serves 6

Note: For the most tender ribs, ask the butcher to remove the tough membrane from the back side of the meat.

Contributed by: Alberta Bell
"I have a list of folks that look forward to receiving their bread every year at this time. It is also very moist and goes great with a cup of tea or coffee if you prefer."

Nut bread1 cup margarine
2 2/3 sugar
4 eggs
3 1/2 cups flour
2 tsp baking soda
1 tsp each: nutmeg and cinnamon
1/2 tsp salt
2/3 cup cold strong coffee
1 cup chopped nuts

Cream margarine and sugar, add eggs one at a time, mixing well after each addition. Blend in sweet potatoes. Sift together dry ingredients. Stir into creamed mixture, alternately with coffee . Add nuts. Pour batter (very thick) into two greased and floured 9x5x3* inch loaf pans, and 8 greased muffin tins. Bake 1 hour at 350° for bread and 25 minutes for muffins. Cool 10 minutes before removing from pans. FREEZES WELL (a one pound 7 oz can of sweet potatoes makes 2 cups).

*Three smaller loaf pans 8 1/4 x 4 1/2 x 2 1/2 will hold all of batter. 

Contributed by: Kathy Bass Ayes
"My father (Wm. Everett Bass, age 91) was a chef until he retired. This is his recipe and it is extra special."

Mix together
1 quart scalded milk
1 1/2 cups sugar
1 cup oil
2 packages dry yeast

Mix together
9 1/2 cups flour
1 teaspoon each - baking powder, baking soda
1 tablespoon salt

6 cups flour to liquid mixture

Mix and knead well. Cover and let rise until doubled in size.

Add remaining 3 1/2 cups flour. Mix and knead. Form into small balls.
Let rise until doubled in size.
Bake @ 350 degrees for 20 minutes till brown.

You may add all the flour at once but it works better this way. 

May keep dough covered in refrigerator up to ten days. Use as desired.



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1 May 2004 . 13 Mar 2009
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African American Family Reunion Planning Guide