Rheta McGraw shares her recipe for Special Chicken in New Vision Community Church’s Feeding the Flock. The raw chicken is baked in the oven with a sauce over it at 400 degrees or a little lower for 45 minutes. It actually looks pretty simple, once you get the chicken skinned.
Alamagoozalum! I love the name. And I love all the ingredients, so I will probably really like the dish. It’s contributed by Joy Stokes in one of my favorite cookbooks, Treasures and Pleasures from First Presbyterian Church of Apopka.
We have a wonderful recipe from Paths of Sunshine Cookbook, this one for white lump crabmeat. It is called West Indies Crab Salad. Make it the day before you want to serve it.
From Cooking with Foliage La Sertoma of Apopka, we have Nita Collins’ Shrimp Creole.
New Cut Plantation String Beans, published in Charleston Receipts, calls for fresh “stringless” beans, green onions, and bacon.
Zucchini Italian is a recipe from Anne Paxson in the cookbook that was published by the ladies of the Sertoma Club, back in the mid-1980s.
We have a really great recipe for broccoli salad that looks really yummy. It is from Savannah Style, one of our very favorite recipe books.
From Savannah Style, here is Holiday Apple Cake. It says to store in refrigerator for 2 or 3 weeks before serving! I don’t know if I have that kind of will power.
RHETA MCGRAW’S
SPECIAL CHICKEN
Recipe from Feeding the Flock, New Vision Community Church
2 pounds chicken, cut up
1 24-ounce jar apricot jam
or preserves
1 18-ounce bottle dark Russian dressing
2 packages Lipton onion
soup mix
Remove skin from chicken. Mix together remaining ingredients and pour over chicken in baking dish. Bake at 375-400 degrees for 40 to 45 minutes. Serve over buttered wide, flat egg noodles.
JOY STOKES’ ALAMAGOOZALUM
from 1990 Presbyterian Women First Presbyterian Church
of Apopka
Treasures and Pleasures
1/2 onion, chopped
1 clove garlic, minced
3 8-ounce cans tomato sauce
1 tablespoon Worcestershire sauce
Salt and pepper to taste
1 bay leaf
1-1/2 pounds ground beef
1-1/2 cups uncooked macaroni
Grated cheese
Ripe olives, sliced
Cook onion and garlic with meat in skillet with enough olive oil to cover bottom of pan. Add tomato sauce, seasonings, and cook about 30 minutes. Cook macaroni; drain. Add with cheese and olives to first mixture. Bake at 400 degrees until crisp crust forms. Tastes even better the second day.
WEST INDIES CRAB SALAD,
Recipe from Florida Federation
of Garden Clubs,
Paths of Sunshine Cookbook
1 pound white lump crabmeat
4 ounces chopped white onions
1/4 teaspoon salt
1/4 teaspoon black pepper
Dash of garlic powder
1/2 cup vegetable oil
1/2 cup white vinegar
1/2 cup ice water
Place crabmeat in bottom of container that has a tight fitting cover. Spread onions over crabmeat. Shake seasoning over onions and crabmeat. Pour oil, vinegar and ice water over this in the order listed. DO NOT STIR. Cover and refrigerate at least 24 hours. Stir before serving. This is a super salad. Note: Claw or flaked white meat may be used, but the taste is not as good as lump meat.
NITA COLLINS’
SHRIMP CREOLE
Recipe from Cooking with Foliage La Sertoma of Apopka
1 pound raw, peeled and deveined shrimp, fresh or frozen
1/4 cup all-purpose flour
1/3 cup cooking oil
1 cup hot water
1 can (8 ounces) tomato sauce
1/2 cup chopped green onions
and tops
1/2 cup choppd parsley
1/4 cup chopped green pepper
4 small cloves garlic, finely chopped
1-1/2 teaspoons salt
1/2 teaspoon crushed whole thyme
1/8 teaspoon cayenne pepper
2 whole bay leaves
1 lemon slice
2 cups cooked rice
Thaw shrimp if frozen. Cut large shrimp in half. Blend flour into oil and brown, stirring constantly. Add water gradually and cook until thick and smooth, stirring constantly. Add remaining ingredients except rice. Cover and simmer 20 minutes. Remove bay leaves. Serve over hot rice. Makes 6 servings.
MRS. ROBERT GAMBLE’S
NEW CUT PLANTATION
STRING BEANS
Recipe from Charleston Receipts, America’s Oldest Junior League Cookbook in Print,
a Cookbook by The Junior League of Charleston, Inc.
1 pound stringless beans
6 green onions, chopped
Salt and pepper
4 slices bacon, minced
Fry bacon crisp in heavy pan, then remove bacon, set aside. Cook onions in fat. When onions are slightly wilted, add beans, stir well, cook for one minute. Add one tablespoon water, cover, cook three minutes, then uncover. Beans should be bright green. Stir over burner until done to suit taste, about two or three minutes. Season to taste with salt and pepper, and add crisp bacon just before serving. Serves 4.
ANNE PAXSON’S
ZUCCHINI ITALIAN
Recipe from Cooking With Foliage La Sertoma of Apopka
4 medium sized zucchini
1 medium onion
3 cups whole tomatoes
3 cloves garlic
1 teaspoon basil
1/4 cup oil
Parmesan cheese
Wash zucchini. Slice onion and zucchini thin. Put into skillet with oil. Simmer until tender, about 10 minutes. Add tomatoes, garlic and basil. Cover and cook 10 to 15 minutes longer. Sprinkle with cheese before serving
BACON-BROCCOLI TOSS
Recipe from Savannah Style, a Cookbook by The Junior League of Savannah, Inc.
6 to 8 cups raw broccoli florets
(approximately 2 bunches)
1/2 cup raisins (white and/or dark)
10 slices of bacon, browned,
drained and crumbled
1 small purple onion, finely
chopped (any small onion will do but the purple one adds great color)
SAUCE:
1/4 cup vinegar
1/4 cup sugar
1 tablespoon dry mustard
3 tablespoons flour
1/2 cup water
3/4 cup mayonnaise
Mix first five ingredients of sauce and cook slowly over medium heat until thickened. Let cool. Add mayonnaise. Combine broccoli, raisins, bacon, and onion and mix with sauce. Refrigerate. Toss just before serving.
HOLIDAY APPLE CAKE
Recipe from Savannah Style, a Cookbook by The Junior League of Savannah, Inc.
2 cups sugar
1-1/2 cups oil
2 eggs
2 teaspoons vanilla
1-1/2 tablespoons lemon juice
2 cups flour
1-1/2 teaspoons soda
1 teaspoon salt
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
3 cups apples, peeled and diced
1 cup nuts, chopped
1 cup dates, chopped
Mix first 5 ingredients, beat well. Sift flour, soda, salt and spices; add to first mixture. Beat. Add apples, nuts and dates; mix well.
Bake at 325 degrees Fahrenheit for 1-1/2 hours in tube pan. Wrap in foil or liner and store in refrigerator for 2 to 3 weeks before serving.
