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Libraries to Celebrate Black History Month with Programs

The Jackson-George Regional Library System is joining with numerous community groups to sponsor the library’s 29th annual celebration of Black History Month. Five programs are scheduled during the month of February.

Monday, February 4, was the day for “Jazz It Up” at the Pascagoula Public Library with Moss Point High School’s Jazz Band, under the direction of Otis Carter and the Burlington High School's Jazz Band. The Burlington, Vermont, is celebrating Black History Month with sister city Moss Point after Burlington wanted to partner with a city affected by Katrina. The celebration also includes local jazz artists Leah Rollins and Charles Fairley. See the slide show here. Then watch the video on YouTube:

On Thursday, February 7, a special program, “My Soul Is A Witness,” will be held at the Ina Thompson Moss Point Library at 12 Noon. The program will include local seniors sharing stories to East Park Elementary students of eyewitness accounts of events that shaped them and what life was like when they were young. The East Park student choir will also perform.

The high point of February’s month-long celebration will be “Nobody Told Me That The Road Would Be Easy.” The special program will commemorate Black achievement on Saturday, February 9, at 6 p.m. at the Pascagoula Public Library. This year’s program honors Jackson County District 2 Supervisor Melton Harris, Clayton County Georgia Superior Court Judge Geronda V. Carter, and Joyce Nelson, for leadership and community service.

On Wednesday, February 20, at 9:30 a.m., “Adella The Storyteller” features nationally known storyteller Adella Gautier. The program will be held in Moss Point at Calling All Christians Church. Watch the video below - click on the screen.

The actress, and creative dramatist, “Adella the Storyteller” delights audiences both young and old with her animated and mesmerizing style of storytelling featuring trickster tales plus songs and stories from oral traditions around the world.

Adella is sponsored by the Friends of the Moss Point Library and Signal International.

The library’s Soul Food Cooking Contest, which has become an annual tradition, was held on Tuesday, February 26, starting at 5 p.m. in the meeting room of the Pascagoula Library.

Soul Food Contest Adult winners were; William Holmes, 1st place for black-eyed peas over rice, Louphine Sims, 2nd place for chili beans, and Lannnie Simmons, 3rd place for pecan pie.

Youth division winners were; Shawn Mills, 1st place for pound cake, Amaya Holmes, 2nd place red velvet cake, and “Smart Girls” Boys and Girls Club Jackson Elementary group, 3rd place for cracklin’ bread.

Judges for the contest were Regina Batiste, Sarah Collard, Betty James, Terry McMillian, Jessie Hogue, and Eleria Smith.

The winners were presented with an award at the event by the Black History Month planning committee. Programs are coordinated by committee members; Otis Carter, Sarah McPherson, Abe Sherrod, Gwen Beard, Leona Triplett, LaTanya Mills, Julia Holmes, Esther Murphy, Dorothy Burney, Sylvia Adams, Dion Williams, Sophia Watson, Velma Scudder, Angelin Thompson, and Charles Yeager.

Black History Month program sponsors include Jackson-George Regional Library System, Jackson County Arts Council, Second-Liners Mardi Gras Club, Inc., and the Moss Point-Jackson County branch of the NAACP.

SHABAZZ NAVY BEANS
Soak Beans Overnight.
Simmer Beans in 3 quarts of Water.
Cook for 2 1/2 hours.
Chopped 1 1/2 Ibs of Onions,
1/2 Ib celery,
1/2 Ib bell pepper and 4 oz. of Garlic.
Roll Patton sausages in to a 2 oz. meatball. Bake on a cookie sheet for 40 minutes.
Saute onions, celery, bell pepper, and garlic in 2 TBS of vegetable shortening, with 1/2 tsp of season all salt.
Add 2 Ibs of shrimp to sauteed vegetables.
Add sauteed vegetables and shrimp to beans.
Add sausage meatballs to Beans.
Simmer for 15 minutes.

TROPICAL BANANA PUDDING
2 ( 70z ) BAGS PEPPERIDGE FARMS CHESSMAN COOKIES
6-8 BANANAS SLICED
2 CUPS MILK
1 ( 5 oz ) BOX FRENCH VANILLA INSTANT PUDDING
1 ( 8 oz ) CREAM CHEESE, SOFTENED
1 (14 oz) CAN SWEETENED CONDENSED MILK
1 ( 12 oz) CONTAINER FZN WHIPPED TOPPING, THAWED
1 ( 12 oz ) CAN CRUSHED PINEAPPLE DRAINED WELL

1. LINE THE BOTTOM OF A 13X9X2-inch DISH WITH 1 BAG OF COOKIES AND A LAYER OF BANANAS ON TOP.
2. IN A BOWL, COMBINE THE MILK AND PUDDING MIX AND BLEND WELL USING AN ELECTRIC MIXER.
3. USING ANOTHER BOWL, COMBINE THE CREAM CHEESE AND CONDENSED MILK TOGETHER AND MIX UNTIL SMOOTH.
4. FOLD IN THE WHIPPED TOPPING INTO THE CREAM CHEESE MIXTURE.
5. ADD THE CRUSHED PINEAPPLE, CREAM CHEESE MIXTURE TO THE PUDDING AND STIR UNTIL BLENDED.
6. POUR THE MIXTURE OVER THE COOKIES AND BANANAS AND COVER WITH THE REMAINING COOKIES.
7. REFRIGERATE UNTIL READY TO SERVE.

SUNDAY CHICKEN SALAD MOLD
1 SMALL STEWING HEN
1 TSP EA SEASONING SALT, BLACK PEPPER AND CHICKEN BASE
1 BAY LEAF CRUMBLED
1/3 CUP EA, FINELY DICED BELL PEPPERS, ONIONS AND CELERY
4 BOILED EGGS FINELY CHOPPED
1 6 oz JAR SWEET SALAD CUBES ( PICKLES)
1 TBS MUSTARD
1 MED JAR DICED PIMENTO
1 TBS SUGAR
2 CUPS OF MA YONAISE
1/2 CUP OF CHICKEN STOCK
1 12 PKGs KNOX UNFLAVORED GELITIN

PLACE HEN IN A STEWING POT AND JUST COVER WITH WATER. ADD SALT, PEPPER, CHICKEN BASE AND BAY LEAF., COOK SLOWLY UNTIL HEN IS REALLY TENDER. AFTER HEN IS COOKED, REMOVE FROM THE POT AND LET COOL, RESERVING 3/4 CUP OF STOCK. AFTER HEN HAS COOLED, REMOVE MEAT FROM BONES AND CHOP MEAT FINELY. REFRIGATE MEAT FOR 1 HR. IN A LARGE BOWL ADD FINELY CHOPPED HEN MEAT, DICED ONIONS, CELERY AND PEPPERS. FOLD IN BOILED EGGS, SWEET PICKLES, MUSTARD, PIMENTO ,SUGAR AND MA YONAISE AND MIX THROUGHLY. TASTE, TO SEE IF ADDITIONAL SEASONING IS NEEDED. HEAT RESERVED STOCK AND WISK IN THE UNFLAVORED GELITIN INTO STOCK, ENSURING NO LUMPS. ADD STOCK TO CHICKEN SALAD MIXTURE. POUR MIXTURE INTO A BUNT PAN OR SUITABLE MOLD THAT HAS BEEN SPRAYED WITH PAM. PRESS FIRMLY. COVER THE MOLD WITH PLASTIC WRAP. REFRIGERATE AT LEAST 6 HRS. ( OVERNIGHT IS BETTER). REST BEFORE SERVING, INSERT A KNIFE AROUND EDGES OF MOLD. INVERT MOLD UNTO A SERVING PLATTER. WIPE OVER INVERTED PAN WITH A HOT TOWEL AND MOLD SHOULD SLIDE OUT OF THE P AN EASILY. SERVE WITH ASSORTED CRACKERS OR SPREAD ON TOASTED BREAD.

STRAWBERRY SHORTCAKE
Pound cake recipe:
1 package Betty Crocker pound cake mix
3/4 cup of water or milk
2 eggs
Beach cake mix, water/milk, and eggs in medium bowl. On low speed for 30 seconds. Pre-heat oven to 350 degrees. Pour mix into loaf pan. Cook for 35-40 minutes.

Strawbarry Glaze;
2 whole packages of strawberries
1 1/2 cups of sugar
1 cup of 7-Up
Let strawberries sit overnight in sugar. Add ingredients to pot - boil at medium heat for 25 minutes. Once strawberries cool, place glaze on top of pound cake. Top with Cool Whip.

SHABAZZ CURRY RICE
Cook 2 cups of white rice in 4 cups of water.
Saute 1 1/2 Ibs of Onions,
1/2 Ib celery,
1/2 Ib bell pepper and 4 oz of Garlic in 1 TBS of vegetable shortening.
Add 2 TBS of curry, and 1/2 tsp of season all salt.
Add shrimp to saute vegetables, and a pack of chicken gravy mix. Add a cup of water.
Simmer for 5 minutes, and then combine with cook white rice.
Place in a 375 degree oven for 10 minutes.

Rules and entry forms are available at all JGRLS branch libraries and on the library website click here (for an Adobe PDF entry form).

For more information, contact Julia Holmes at the Ina Thompson Moss Point Library reference desk at 228-475-7462 or visit the library at 4119 Bellview Street in Moss Point.

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