This week’s Kitchen Kapers is a sampler of one recipe each from as many of our Apopka area community cookbooks as we can fit into this space.
If your community group or church has published a cookbook we have not yet included in The Apopka Chief’s collection and you would like recipes from it to be part of this Kitchen Kapers column, please send or bring a copy of your cookbook to The Apopka Chief office.
Please be sure to let us know if your group is working on a new cookbook project, so everyone can be looking forward to that.
And, if you are an individual who has published your own cookbook and would like to share its recipes
with Kitchen Kapers’ readers, please do get a copy of it to The Apopka Chief.
Enjoy the recipes below.
FRAN RUOS’
SPICY-BLUE-CHEESE
STUFFED CELERY
Recipe from Favorite Recipes of Sweetwater Oaks
1-1/2 ounces cream cheese
1/4 cup crumbled Blue cheese
1 teaspoon Worcestershire sauce
Celery stalks
Chopped Parsley
Mix together first three ingredients. Cut celery into serving-size sticks. Stuff the celery with the cheese mixture. Sprinkle with parsley. Chill until serving time. Mixture recipe makes enough to stuff 12 or more celery pieces, depending on size of celery.
CAROLYN BOOTH’S
APPETIZER POTATO SKINS
Recipe from
Apopka Historical Society’s
Preserving the Big Potato
3 medium baking potatoes
Vegetable oil
Salt
1 cup shredded Cheddar cheese
6 slices bacon, cooked and crumbled
Sour cream
Scrub potatoes and rub skins with oil. Bake the potatoes at 400 degrees for one hour or until done. Allow potatoes to cool to the touch. Cut in half lengthwise. Carefully scoop out pulp, leaving one-fourth to one-eighth-inch shell. Save pulp for other uses.
Cut shells in half crosswise and deep fry in hot oil for two minutes. Drain on paper towels. Place skins on baking sheet. Sprinkle with salt, shredded Cheddar cheese and crumbled cooked bacon. Place under broiler until cheese melts. Serve with sour cream.
DALE SPOON’S
TIDEWATER COLESLAW
Recipe from
Church of the Holy Spirit’s
Favorites for all Seasons
1-1/2 cups commercial mayonnaise
1/2 cup white vinegar
1/3 cup sugar
1 tablespoon celery seed
Salt and cracked black pepper, amount to your taste
1 small cabbage, shredded
2 carrots, grated
In small bowl, combine mayonnaise, vinegar, sugar, celery seed, salt and pepper. Blend well. In a large bowl, combine the cabbage and carrots. Pour the dressing over the mixture and blend well. Refrigerate until serving time. Recipe makes 15 servings.
DON W. MOORE’S
MY OWN PECAN
SWEET POTATO PIE
Recipe from
New Vision Community Church’s Feeding The Flock
Pecan Layer:
2 teaspoons butter, melted
1 teaspoon vanilla extract
1 cup light or dark Karo syrup
3 eggs, slightly beaten
1 cup sugar
1-1/4 cup chopped pecans
2 deep-dish 9-inch pie crusts
Sweet Potato Layer:
2 cups sweet potatoes, cooked and mashed
1/2 cup butter, at room temperature
2 egg yolks
1/4 teaspoon salt
1/2 teaspoon nutmeg
1 cup brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 cup milk
1/4 cup sugar
2 egg whites
Butter-flavored Pam or equivalent
For Pecan Layer: Preheat oven to 350 degrees. In large bowl, stir together all ingredients listed above except pie crusts and pecans, until well blended. Stir in pecans. Pour half of mixture into each pie shell. Bake pies for 40-45 minutes or until mixture is not soupy.
For Sweet Potato Layer: While sweet potatoes are still warm, mix together all ingredients except milk, sugar and egg whites. Add the milk. Beat the egg whites until stiff, gradually adding the sugar. Fold beaten egg white and sugar mixture into sweet potato mixture.
Pour sweet potato layer into a nine-inch deep-dish Pyrex plate generously sprayed with Pam or equivalent. Bake at 400 degrees for 10 minutes, then lower heat to 350 degrees and bake until no longer soupy.
Using a spatula, remove sweet potato mixture and spread it, evenly divided, over each pecan pie. Bake pie at 350 degrees until inserted straw comes out clean.
“Each layer of this pie will be very distinctive,” Don Moore of Ormond Beach wrote in his own published cookbook which includes this recipe.
“Serve slices of pie hot with whipped topping or ice cream or just a fork,” he added in his book.
IRENE M. COLLINS’
STRAWBERRY NUT SALAD
Recipe from
St. Francis of Assisi Church’s
A Taste of Heaven
2 packages strawberry flavored Jell-o
1 cup boiling water
2 (10-ounce) packages frozen sliced strawberries, thawed
1 (1-pound 4 ounces) can crushed pineapple, drained
3 medium bananas, mashed
1 cup coarsely chopped walnuts
1 pint commercial sour cream
In large container, combine Jell-o and hot water, stirring until dissolved. Fold in, all at once, strawberries with juice, drained pineapple, bananas and walnuts. Pour half of strawberry mixture into a 12- by 8- by 2-in. dish or mold.
Refrigerate until firm. Evenly spread with sour cream. Gently spoon top with the rest of the strawberry mixture. Refrigerate.
SCOTT COLEMAN’S
MOM’S CHEESEBURGER SOUP
Recipe from
Calvary Church Of The Nazarene’s
A Harvest of Recipes
1/2 pound ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
4 tablespoons butter or margarine
3 cups chicken broth
4 cups peeled and diced potatoes (about 1-3/4 pounds)
1/4 cup all-purpose flour
8 ounces (about 2 cups) processed American cheese, cubed
1-1/2 cups milk
3/4 teaspoon salt
1/4 to 1/2 teaspoons pepper
1/4 cup sour cream
Brown the beef in a three-quart saucepan; drain and set aside. In the same saucepan, sauté onion, carrots, celery, basil and parsley in one tablespoon butter until vegetables are tender, about 10 minutes.
Add broth, potatoes and beef; bring to a boil. Reduce heat. Cover and simmer for 10-12 minutes or until potatoes are tender.
Meanwhile, in small skillet, melt remaining butter. Add flour. Cook and stir for three to five minutes or until bubbly. Add to soup and bring to a boil Cook and stir for two minutes. Reduce heat to low.
Add cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from the heat and blend in the sour cream. Recipe yields 2-1/2 quarts, enough for eight servings.
Note: Scott Coleman’s mom, whose recipe above was contributed by her son to the cookbook A Harvest of Recipes, is Donna Coleman.
