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Recipes from black men


Chef Tyrone White

2 lb. beef liver

1 med. onion, peeled, sliced thin

¼ c. all-purpose flour

1 tsp. salt (to taste)

½ tsp. black pepper (or can substitute with lemon pepper, to taste)

1 can or jar of gravy (8-12 oz.)

Put a little oil in a frying pan. Coat liver in flour and fry liver slowly until fully cooked, then turn liver over and cook the other side; set aside. In a separate pan, sauté onions and gravy; cover and simmer until gravy is as thick as you like. Pour the onions and gravy on top of the liver and slowly cook until tender.



Ricky Pierce

1½ c. dry elbow macaroni shells or cavatappi noodles

3 Tbs. butter or margarine

3 Tbs. all-purpose flour

2 c. milk, not skim

½ tsp. each salt and pepper

3 c. shredded cheese (I like to use sharp Cheddar and more cheese)

Preheat oven to 350°F. Bring a pot of water to a boil, add a generous sprinkling of salt and then the pasta. While the ...

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