Alamagoozalum, it’s good for dinner tonight and tomorrow, too!


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.



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.


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.


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.



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.




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.



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


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)


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.


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.