Home Lifestyle recipes Bring back or create cherished memories with these earlier-vintage eats

Bring back or create cherished memories with these earlier-vintage eats

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We are getting back into the swing of normal life, after all the holiday activities, and we have some recipes for you, some of which are probably quite different in that they are of an earlier vintage. We happen to love them because they bring back cherished memories of life when it wasn’t quite so ‘fast.’ Actually if you think of how life used to be, it was even busier then than it is today. Now, we have washing machines instead of washboards and washtubs, clothes dryers instead of clothes lines, vacuum cleaners instead of brooms and rug beaters, and dishwashers instead of dishpans and dish drainers along with dishpan hands. And let me tell you… every morning when I get into my nice hot shower, I think of my mother and how my parents used to lug water to heat on the stove and put in a galvanized wash tub so we could bathe. Life wasn’t easy back in the “good old days.”

First, we have a turkey burger recipe with Roquefort that can be cooked on a grill or in an oven.

There is Easy Garden Bake, a zucchini, tomato, and cheese casserole that uses Bisquick and is baked in a 400-degree oven for around half an hour.

Try the Hutspot recipe, a very old Dutch recipe, which calls for beef brisket. It uses carrots, potatoes, onions and is cooked in a Dutch oven on top of the stove. Upon researching, some of the Hutspot recipes use different beef cuts while others seem to be vegetarian leaving out meat entirely. Some even use bratwurst!

The cooked rice, broccoli and mozzarella cheese recipe uses eggs and Ranch dressing. Mixed together and put into a muffin tin cups, and baked at 350 degrees for 25 minutes, it is different and simple and probably delicious.

West Virginia Creole Gumbo uses onions and garlic, okra and spices, and is cooked on top of the stove for twenty minutes before adding okra, cooking for another short time and adding shrimp and crab near the end of the cooking process.

Strawberry meringue cake uses a box cake mix and orange juice, fresh strawberries and whipped cream. Yumm.

Orange marmalade and fig preserves both use fresh fruit and will be delicious on hot pancakes or hot biscuits!

Please email your recipes to: news@theapopkachief.com or mail them to The Apopka Chief, P.O. Box 880, Apopka, 32704-0880. And send us not only your recipes but ideas for future recipe columns as well.

ELOISE SURRETTE’S TURKEY ROQUEFORT BURGERS

Recipe from Apopka Citizen Police Alumni Association’s Sharing Our Finest Cookbook

1 pound ground turkey

1/2 small peeled onion, minced

1/2 cup Roquefort of Blue cheese dressing

Combine ingredients and mix lightly. Gently shape into eight patties. Brown or barbeque three inches from heat two minutes on each side. Each patty has about 105 carlories.

MICHAEL WATSON’S EASY 

GARDEN BAKE

Recipe from Apopka Citizen Police Alumni Association’s Sharing Our Finest Cookbook

1 cup chopped zucchini

1 cup chopped tomatoes

1/2 cup chopped onion

1/3 cup grated Parmesan cheese

1 cup milk

1/2 cup Bisquick

2 eggs

1/2 teaspoon salt

1/4 teaspoon pepper

Preheat oven to 400 degrees. Lightly grease square baking dish, 8 inch x 8 inch x 2 inch or pie plate, 9 x 1-1/4 inch. Distribute zucchini, tomatoes, onion and cheese evenly in baking dish. Beat remaining ingredients in blender on high speed for 15 seconds or with hand beater for 1 minute or until smooth. Pour evenly into dish. Bake thirty to thirty-five minutes or until knife inserted in center comes out clean. Let stand five minutes before cutting. Makes six servings.

CAROLINE GREENE’S HUTSPOT

Recipe from New Vision Community Church’s Feeding the Flock

2 pounds fresh beef brisket

4 cups water

2 teaspoons salt

3 pounds potatoes, peeled and quartered (about six potatoes)

2 cups sliced carrots

1-1/2 cups chopped onion

2 tablespoons butter

1/3 cup cold water

3 tablespoons all-purpose flour

Salt to taste

Pepper to taste

In four-quart Dutch oven, combine beef brisket, four cups water, and salt; cover. Bring to a boil. Reduce heat and simmer until meat is nearly tender, about two and a half hours. Add potatoes, carrots and onion. Simmer covered until vegetables are tender, about thirty minutes. Remove meat. Drain vegetables, reserving 1-2/3 cups liquid for later. Add butter to vegetables and mash. Season with salt and pepper. Blend cold water slowly into flour and stir into reserved liquid. Cook and stir until thickened and bubbly. Season to taste. Makes six servings.

TAMMY CHANDLER’S RICE 

BROCCOLI ‘N CHEESE CUPS

Recipe from New Vision Community Church’s Feeding the Flock

1 cup Minute Rice, uncooked

1 cup chicken broth

1-1/2 cup frozen chopped broccoli, thawed and drained

2/3 cup shredded mozzarella cheese

1/4 cup Ranch dressing

2 eggs, lightly beaten

Preheat oven to 350 degrees. Prepare rice as directed on package, substituting broth for water. Place cooked rice in large mixing bowl. Cool slightly. Stir in remaining ingredients until well blended. Spoon mixture evenly into eight greased muffin cups. Bake 25 minutes until lightly browned. Yields eight servings.

SMOKY TAYLOR’S 

WEST VIRGINIA 

CREOLE GUMBO

Recipe from Apopka Citizen Police Alumni Association’s 

Sharing Our Finest Cookbook

1/2 cup chopped onion

2 cloves garlic, minced

3 tablespoons butter or margarine

3 tablespoons flour

1-1/2 cup water

2 green peppers, chopped

2 bay leaves

1 teaspoon oregano, crushed

1 teaspoon thyme, crushed

1/2 teaspoon salt

1/2 teaspoon hot pepper sauce

10 ounces okra (2 cups)

2 (4-1/2 ounce) cans shrimp

7 ounce can crab, drained

Combine onion, garlic and butter in large saucepan. Cook until onion is tender. Blend in flour. Cook until flour is golden brown. Add water, peppers, bay leaves, crushed oregano, thyme, salt and hot pepper sauce. Bring to a boil. Reduce heat. Cover and simmer 20 minutes. Stir in okra. Bring to a boil, then reduce heat and simmer five minutes. Add shrimp and drained crab and cook five minutes.

CAROL SPERRICK’S STRAWBERRY MERINGUE CAKE

Recipe from New Vision Community Church’s Feeding the Flock

1 box yellow cake mix

1-1/3 cup orange juice

4 egg yolks

1-1/2 teaspoon grated orange peel

4 egg whites

1/4 teaspoon cream of tartar

1 cup sugar

1 quart fresh strawberries

2 tablespoons sugar

2 cups whipping cream

Combine first four ingredients, beat four minutes at medium speed. Pour into greased and floured 9-inch round pans. Beat egg whites with cream of tartar to soft peaks. Add sugar slowly, beating to a soft peak. Spread meringue evenly over batter. Bake at 350 degrees for 35 minutes. Cool and carefully remove from pan, meringue side up. Mash 1/2 cup berries with two tablespoons sugar. Add to whipping cream. Layer cake with cream and strawberries. Yield: 15 slices.

AMELIA NAPIER’S ORANGE 

MARMALADE

Recipe from The Apopka Woman’s Club, What’s Cookin’?

3 oranges

1 lemon

6 pints water

4 pounds sugar

Slice oranges and lemons, removing seeds. Put through the coarse blade of a meat grinder; if you don’t have a meat grinder, use a food processor. Put the water over the fruit and let stand 24 hours.

The next morning, boil for one hour, skimming constantly. Stir in the sugar just before removing from the stove. Let stand another 24 hours. Return to stove and boil slowly until thick. The syrup should congeal when tested by putting a little on ice in a saucer. Put on while hot.

BETTY NUNN’S FIG PRESERVES

Recipe from The Apopka Woman’s Club, What’s Cookin’?

2 quarts firm figs

4 pounds sugar

1-1/2 cups water

2 lemons, sliced

1 ounce cinnamon

24 cloves

Wash fruit carefully in colander. Let sugar and water come to a boil. Add lemons and figs. Add spices (tied in a bag). Boil slowly until figs are tender and clear, about one hour. Lift fruit carefully into sterilized jars and cover with juice. Seal while hot. Yield: three pints.