Home Lifestyle recipes Heat up your home with that ole oven and bake some treats

Heat up your home with that ole oven and bake some treats

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This week we have nine recipes we haven’t blessed you with in the past. We hope you enjoy them. They are: sweet and sour meatballs that might be good over rice. Steak parmesan baked in a moderate oven, a ham and cheese casserole baked in a moderate oven, a Mediterranean chicken dish cooked on the stove, cheese grits casserole baked in a moderate oven, pone bread (with no sugar) baked in a HOT oven on a spider (otherwise known as a cast iron frying pan), hushpuppies (with sugar) deep fried or fried in grease in a skillet, angel biscuits (with some sugar) baked in a moderately hot oven, and broccoli slaw made with Ramen noodles.

We hope you enjoy them.

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.

MARLYAN GRAY’S 

SWEET AND SOUR MEATBALLS

Recipe from Food Favorites of Plains, Georgia Plains Pot Pourri

1 pound finely ground beef chuck

1 egg, beaten

Salt and pepper to taste

1 small jar grape jelly

1 jar chili sauce

Combine beef, egg and seasoning, mix well. Shape into small meatballs and brown in skillet. Keep warm until ready to use. Combine jelly and chili sauce in chafing dish. Add meatballs. Keep warm over low heat. Additional seasonings may be used if desired.

BRENDA PAYNE’S 

STEAK PARMESAN

Recipe from Food Favorites of Plains, Georgia Plains Pot Pourri

4 cubed steaks

Salt and pepper to taste

1 cup Ritz cracker crumbs

1/2 cup Parmesan cheese

1 egg, beaten

1/4 cup Wesson oil

1 small can (6-ounce) tomato paste

3 cans water

4 slices Mozzarella cheese

Season to taste with onion, oregano, garlic (optional)

Salt and pepper meat. Beat egg in small bowl. Dip meat in egg and roll in crumbs (Ritz crackers and 1/4 cup Parmesan cheese) using all of the mixture.

Pour left-over egg on meat as it browns in oil. Brown meat well on both sides; remove to a shallow casserole dish; add tomato paste and remaining 1/4 cup Parmesan and water to pan drippings. Stir until it bubbles, add seasonings if desired. Pour over meat. Place Mozzarella on each piece of meat; bake at 350 degrees for 30 to 45 minutes. Serves four.

MARJORIE HOBGOOD’S 

HAM AND CHEESE DELIGHT

Recipe from Food Favorites of Plains, Georgia Plains Pot Pourri

1/2 cup finely chopped onion

2 cups chopped left-over ham

3 beaten eggs

1 cup shredded sharp cheese

2/3 cup finely crushed crackers

1-1/2 cups milk

Combine all ingredients. Mix well. Pour into 10-in x 6-in x 1-1/2-in dish. Bake at 350 degrees for 50 minutes.

DARLENE BRAMMEIER’S 

MEDITERRANEAN CHICKEN

Recipe from Northside Baptist Church Cookbook

1 tablespoon olive oil

4 boneless, skinless chicken breast halves

2 cups water

1 package Knorr Recipe Classics Vegetable Soup & Dip Mix

2 tablespoons thinly sliced basil leaves or 1/2 teaspoon dry basil leaves

Brown chicken in olive oil. Remove chicken and set aside. Add water, soup mix and basil. Bring to a boil. Reduce heat to low and simmer uncovered, stirring occasionally, five minutes. Return chicken to skillet. Simmer covered two minutes or until chicken is no longer pink. Sprinkle with remaining basil and serve.

Variations: Try topping each chicken breast with one slice of prosciutto-stuffed mozzarella or fresh mozzarella during the last two minutes of cooking.

CINDY WILLIAMS’ 

CHEESE GRITS CASSEROLE

Recipe from Food Favorites of Plains, Georgia Plains Pot Pourri

1 cup quick grits

3 cups boiling water

1 teaspoon salt

1 stick (1/2 cup) margarine or butter

1 roll garlic cheese OR… 1 cup shredded sharp cheddar cheese

2 eggs

Cracker crumbs

Cook grits in boiling, salted water. Meanwhile, melt butter or margarine and cheese together and add to hot cooked grits. Beat eggs and add enough milk to make one cup liquid. Mix and pour into greased casserole. Sprinkle with cracker crumbs and bake at 350 degrees for 40 minutes.

FLOY BAGWELL’S 

OLD-FASHIONED PONE BREAD

Recipe from Food Favorites of Plains, Georgia Plains Pot Pourri

Self-rising cornmeal

Oil

Buttermilk

Mix together about two cups self-rising cornmeal with 1/4 cup oil and add enough buttermilk to make a thick dough. Fashion dough with hands into two pones. Place in greased iron baker or frying pan (spider) and bake at 450 degrees until brown. Take out, butter, and serve.

Note: A “pone” is described as a loaf or flat oval-shaped cake.

MRS. HARRISON SMITH’S 

HUSH PUPPIES

Recipe from Food Favorites of Plains, Georgia Plains Pot Pourri

1 quart (4 cups) self-rising corn meal

1 quart (4 cups) self-rising flour

1/2 cup sugar

1 quart (4 cups) onions

1 small can evaporated milk

1 small (milk) can of water

6 eggs

Blend onions, milk and water in blender. Mix all ingredients together. Place in refrigerator and leave overnight. This amount feeds and extra large crowd.

MRS. L. C. HOBGOOD’S 

ANGEL BISCUITS

Recipe from Food Favorites of Plains, Georgia Plains Pot Pourri

1 cake yeast

2 tablespoons lukewarm water

5 cups plain flour

1 teaspoon soda

1 tablespoon baking powder

4 tablespoons sugar

1 teaspoon salt

1 cup shortening

2 cups buttermilk

Dissolve yeast in lukewarm (not hot) water. Sift flour and all other dry ingredients together in a bowl. Cut in shortening. Add buttermilk, then dissolved yeast. Stir until all flour is moistened. Knead on floured board for a minute. Roll out and cut with biscuit cutter.

Bake at 400 degrees for about 12 minutes.

JUDY PEELER’S 

BROCCOLI SLAW SALAD

Recipe from New Vision Community Church’s Feeding the Flock

Salad:

1 package broccoli slaw

3 green onions, sliced

2 to 3 ounce package Oriental flavor Ramen noodles, separated from seasoning packet

1/2 to 1 cup sunflower seed

1/3 cup slivered almonds

Crush noodles in package. Mix all salad ingredients together 40 to 45 minutes before eating.

Dressing:

1 cup oil

1/2 cup sugar

1/3 cup vinegar

2 flavor packets from Ramen noodle package, Oriental flavor

Mix dressing ingredients and refrigerate for up to two hours before serving over slaw.