Patti LaBelle’s soulfully scrumptious recipes

Cut the cabbage into quarters. Cut off and discard the hard core from each wedge. Slice the cabbage into ½-inch-wide strips. Set aside.

In a deep 12-inch skillet, melt the butter over medium heat. Add the onion, carrots and bell pepper. Cook, stirring often, until softened, about 5 minutes. Stir in the cabbage and potatoes.

Add water and season with salt and red pepper flakes to taste. Bring to a boil. Reduce the heat to medium-low and cover.

Cook until the potatoes are tender and most of the liquid has evaporated, about 20 minutes.

Transfer to a serving dish and sprinkle with the cilantro, if desired.

Place boiled and chopped potatoes, chopped hard-boiled eggs and chopped celery in a large mixing bowl. Then add the chopped white onion, green peppers and celery.

Sprinkle with the celery seed. Gradually stir in the mayonnaise, mustard, diced fine jalapeños, and sweet jalapeño relish, being careful not to smash the potatoes.

Season well with seasoning salt and pepper to taste. Transfer to a large serving bowl. Serve immediately, or cool, cover tightly with plastic wrap, and refrigerate until chilled, at least 2 hours.

Clean your chicken carefully and pat it dry with a paper towel.

Season chicken pieces with salt, pepper, seasoning salt, and paprika or cayenne pepper. Roll in flour.

Add 1/2 to 3/4 inch oil to a large, heavy skillet. Heat oil till it's hot (about 365 degrees). Place chicken pieces in hot oil. Cover, and fry until golden, turning once, 15 to 20 minutes. Drain on paper towels.