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Director of African American Outreach for Priests for Life

Elected to Georgia state legislature in 1978 and served in the Georgia State House of Representatives

Served as Regional Deputy of the U.S. Department of Education under President George H. W. Bush

Latest Book: King Rules: Ten Truths for You, Your Family, and Our Nation to Prosper

Book: Sons of Thunder: The King Family Legacy

An accomplished actress and songwriter

Former college professor

Law degree, St. Anselm College

Mother of 6 adult children

Grandmother

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ABOUT ALVEDA
Alveda King is a pastor, leader, author, and speaker with a rich cultural heritage. Her uncle is Dr. Martin Luther King Jr. Alveda is a guardian of the King Family Legacy; she oversees that the truths that have made the King family influential and prosperous are protected and continue to be shared. She highlights the King core value of fighting for justice because it is the very essence of who they are. Fighting injustice started with Alveda’s grandfather who lobbied hard for black privileges while pastoring at their church. Alveda’s father promoted credit unions for his church members and encouraged people to further their education during the civil rights movement.

HOLIDAY TRADITIONS
The King/Williams family (based on the marriage of Dr. Martin Luther King Senior and his wife, Alberta Williams King) has many rich traditions, and the holidays are no exception. The family has been celebrating the holidays together for decades. There are now 7 generations celebrating the holidays together. Family through these generations can trace lineage back to Africa, Ireland, and Native America. Each year as the family gathers, they think back to the 1960’s when the family used to gather for the holidays.

Today, the family has several traditons that they enjoy each year. One tradition is caricature drawing. At most family gatherings, Mr. Tony Smith, an award winning  caricature artist comes to capture the likeness of family and guests.  Since some family members are musically gifted, the Williams/King family also has a tradition of playing and singing to the piano. The music continues throughout the evening. Another tradition is to give family and guests a massage. Mr. Oshea Harper comes to events to give chair massages to anyone who would like one. Of course, one of the most important traditions is food! In addition to traditional food like turkey, greens, and beans and rice, the family loves to eat grilled ribs, chicken, and steak, which is prepared by the men of the family. The men refer to themselves as the “A Team.” Alveda says the most important of all of the traditions is family prayer. When you pray together, honestly, differences go away,” said Alveda. “Prayer is really what brings family together.”

GG’s Favorite Sunday Supper (Great for Holidays too!)
Sunday Supper is a King Family Tradition that we enjoy keeping in our busy lives. Often on Sunday mornings, GG (Gorgeous Grandma) rises early, and after moments of prayer and reflection over the blessings in the lives of her family, she slips to the kitchen while everyone is still sleeping and prepares the meal which will be savored after church. Don’t let the pinches and dashes fluster you; they just indicate season to taste.
Southern Style Turkey Cutlets, Sautéed Garlicky Green Beans, Yummy Gluten Free Cornbread Stuffing, Leafy Salad, Sparkling Water with Lemon, Vanilla Ice Cream with Chocolate Syrup and Fresh Strawberries (Meal for four)

Southern Style Turkey Cutlets
1 pound fresh turkey cutlets
½ Cup Rice Flour
2 tbs. minced onion
1 tbs. chopped garlic
2 tbs. fresh rosemary leaves
Pinch cayenne pepper
Pinch Pink Himalayan Sea Salt
1 tbs. butter
2 tbs. Olive or Coconut oil
1 cup turkey broth

Pour rice flour into a shaker bag; add pinch of salt and pinch of cayenne pepper. Shake bag to mix dry ingredients. Rinse and add turkey cutlets to bag. The rinse adds moisture to help flour cling to cutlets. Shake the bag with dry mix and turkey until turkey is well dusted.  Turn on a skillet and add oil. Heat until oil is hot. Add turkey, brown on both sides. Pour in turkey broth and sprinkle minced onions, garlic and rosemary over cutlets. Reduce heat and simmer for 10 minutes. Let rest until time plating and then spoon reduction of broth onto plate and place cutlet over reduction. Add a rosemary garnish if desired.

Yummy Gluten Free Holiday Cornbread Stuffing
2  cups Self Rising Gluten Free Cornmeal (or box of gluten free cornbread mix)
1 cup buttermilk
2 eggs
3/4 cup olive oil
½ stick butter
Pinch of Himalayan Sea Salt
3 stalks celery chopped finely
½ Bell Pepper chopped finely
¾ cups golden raisins
½ teaspoon nutmeg
2 tbs. fresh rosemary leaves
3 tbs. fresh sage, chopped
2 cups turkey broth

Preheat oven to 375 degrees. Add butter to 8x8x2 inches baking pan. When oven is hot, put the pan in the oven to melt butter while preparing the stuffing. Bake the cornbread mix as directed on package, or make the cornbread in a pan after mixing cornmeal, eggs, buttermilk, salt and ½ cup olive oil before preparing the stuffing. Once the cornbread is ready with a brown crust, crumble the cornbread in a large mixing bowl. Add the celery, bell pepper, raisins, nutmeg, rosemary, sage, ¼ cup olive oil and turkey broth. Stir to mix well. Bake in hot oven for 20 minutes or until brown. Serve with some of the remaining gravy from the turkey.

Sautéed Garlicky Green Beans
16 oz. fresh green beans, whole
¼ cup chopped garlic
¼ cup olive oil
Pinch Pink Himalayan Sea Salt

This popular side dish is colorful, delicious and quick and easy. Simply heat a frying pan, pour in olive oil, add green beans, salt and garlic and stir as the beans cook for about four minutes. Allow to become tender, but not soggy. Ready, set, yummy.

Leafy Salad
Fresh salad greens come in many varieties these days. Arugula is popular. Watercress is tasty. The secret to good salad is texture and color. For those who shy away from tomatoes, strawberries or raspberries are delicious in season. Pick a bag or try your own.
Quick and Tasty Lemon Salad Dressing
½ cup olive oil
2 tbs. fresh lemon juice
½ tbs. Dijon mustard
Dash of ginger
1 tbs. honey
Pinch Himalayan salt and white pepper

Stir, mix or shake ingredients together and stir over your favorite salad bowl. Enjoy.

Father and Son Rib Rub Recipe
Rev. Derek King, Sr.
Chef Derek King, II

2 cup brown sugar
2 tbsp cayenne pepper
1 t salt
2 tbsp garlic powder
1 t black pepper
1/2 cup chili powder
1/2 cup paprika
2 t celery salt
1 t allspice
1 t cinnamon
 
Prep time 10min
Cook time 4 hours

Combine dry ingrideints for rub, sprinkle liberally and thoroughly, to evenly cover meat on both sides.
Once covered, place ribs meat side down over flame. Let the ribs smoke for 1 hour at 225-275 degrees then flip meat and cook the other side for 1 hour.
After 2 hours remove meat from smoker place in an aluminum pan and seal tightly. Place the pan in a 250 degree oven and cook for an additional 2 hours. After 2 hours remove pan from oven and remove the lip from the pan. The ribs will be fork tender and the meat will pull away from the bone.

Bug's  and Jen's Holiday Spiral Flambé Ham
2 cups brown sugar
1/4 cup pineapple juice
1 teaspoon onion powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
2 tablespoons whole cloves
1/2 teaspoon paprika
Dash cayenne pepper  
Bone in spiral-sliced precooked ham

Before Glazing: Preheat I've to 350 degrees. Place ham in large roasting pan. Pour pineapple juice over ham.

Cover and bake ham in oven for 10 minutes per pound or until ham is thoroughly heated.

Remove ham from oven and allow ham to cool while preparing ingredients for glaze.

In a small mixing bowl, add and stir the brown sugar, onion powder, cinnamon, nutmeg, ginger, cloves, and paprika. Mix thoroughly, pressing out small clumps that cling together.

Prepare a large baking sheet by covering with aluminum foil; this will prevent burnt sugar from caking up on your counter and pan; easy to clean up after.

Place the ham lean meat side down, fat side up onto a ham carving stand, onto the foil lined baking sheet. Sprinkle ham with the brown sugar and spice rub.  Press the brown sugar rub onto the outside of the ham. Use as much or as little according to desired consistency and taste.

Using a blowtorch, gently heat the seasoned brown sugar rub onto the ham. Move the flame rapidly over the sugar, to Brown not scorch.

Focusing on one area, fan out in circular patterns; working slowly; easily heating the sugar in a repeated pattern. It takes a little time; 10-15 minutes according to size of ham. Take your time.

Sprinkle more rub on top of the already browned parts of the ham to thicken the crust if desired. When finished, add whole cloves to the ham for flavor and garnish.

To plate, reheat the ham or serve it cold or room temperature as desired.
 
Sister Bennett's Holiday Caribbean Sorrel Punch
4 -6 ozs Sorrel (Dried Hibiscus  Flower)
5" piece fresh ginger grated or chopped
Peeling of a whole orange
10-15 whole cloves
1-2 Cinnamon sticks
12 cups water

Put all ingredients into a very large pot. Bring to a boil. Lower heat and simmer for 20 mins. Cover and let sit overnight.

Pour through strainer into a gallon jar two times

For sweetness, mix 2 - 2 1/2 cups pure cane sugar with equal parts water to make syrup

Sweeten the batch of sorrel to your taste with honey or cane sugar or sweetener your choice.

This can make about a gallon. If it's too strong add more water.

Guest Name / Person Interviewed or Featured in Article or Video: 
Dr. Alveda King
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