Cooler weather is certainly welcome to us Apopkans who have been dealing with sauna-like weather lately. It feels almost crisp outside in the early morning. Leaves are falling. Maybe fall is not far behind.
This week we have a couple of recipes from readers of The Apopka Chief and The Planter newspapers, which we certainly appreciate. One is for sirloin tips and the other is for pot roast and gravy. Then there is a mashed potato recipe from Preserving the Big Potato that was published a few years back by the Apopka Historical Society that might go very well with either of the first two meat recipes. And a buttermilk biscuit recipe that you can whip up from a cookbook by Northside Baptist Church to go with the meal!
We have a quiche recipe from Northside Baptist Church that sounds delicious that would go well for any meal, especially brunch.
There is a baked vegetable risotto from First Presbyterian Church of Punta Gorda that you could use for a side dish or a main dish.
For dessert, we have Mary Ann Peery’s Crunchy Pie, a recipe from The Apopka Woman’s Club, WHAT’S COOKIN’? Mary Ann Peery, who passed several years ago, just happens to be the mother of our editor, John Peery.
We hope you will try all of these recipes and let us know what you think of them. And perhaps you can make your own variation of them after you try them out if you think a little of this or that added or substituted might be good.
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.
SANDRA JOHANSEN’SÂ
GOURMET SIRLOIN TIPS
Reader of The Apopka Chief and The Planter newspapers
1-1/2 pounds sirloin tips
2 tablespoons oil
1 clove garlic – minced
1 cup ketchup
3 tablespoons Worcestershire sauce
1/2 cup melted butter or margarine
1 tablespoon lemon juice
Salt and pepper to taste
Saute garlic in hot oil until cooked. Add meat and brown on all sides over medium heat. Mix other ingredients and pour over beef. Mix other ingredients and pour over beef. Simmer one hour or bake in 350 degree oven for one hour or until tender.
Serve with rice and broccoli or with rice and just a salad.
CONNIE POLANSHEK’SÂ
BEEF & GRAVY SPECIAL
Reader of The Apopka Chief and The Planter newspapers
4 pound pot roast
1 envelope onion soup mix
1 can mushroom soup
1 tablespoon Gravy Master
Place roast on foil in roasting pan. Cover with onion and mushroom soups. Add Gravy Master. Wrap tight in foil. Roast at 350 degrees Fahrenheit for four hours. Can use with lamb, pork and chicken, too.
JEAN ALBERS’Â
ROYAL MASHED POTATOES
Recipe from Apopka Historical
Society, Apopka, Florida
Preserving the Big Potato –
A Collection of Potato Recipes
6 or 7 medium potatoes
1/2 pint sour cream
1/2 teaspoon white pepper
1 small package cream cheese
1/2 teaspoon salt
1 tablespoon butter
Cook potatoes. Mash and add salt, pepper and cream cheese. Add sour cream. Whip with electric mixer.
Put in casserole. Dot with butter. Bake in 250 degree oven for an hour or so. Can be baked as long as two hours.
Be certain casserole is covered tightly with a lid or foil. Cover as soon as made and don’t peek. Put in oven and still don’t peek!
LILLIAN CLEGHORN’SÂ
BUTTERMILK BISCUITS
Recipe from
Northside Baptist Church
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup butter or margarine
1 cup nonfat buttermilk
Combine first four ingredients in a large bowl. Cut butter into flour mixture with a fork or pastry blender until crumbly. Add buttermilk, stirring just until dry ingredients are moistened.
Turn dough out onto a lightly floured surface. Knead two or three times. Pat or roll to 1/2-inch thickness. Cut with a 1-1/2-inch round cutter and place on a baking sheet.
Bake 400 degrees for 15 minutes or until biscuits are golden brown.
Yield: Makes 16 biscuits.
KEVIN MILLIKEN’S QUICHE
Recipe from
Northside Baptist Church
Pie Crust:
2 cups flour
1/4 teaspoon salt
1/4 teaspoon baking powder
2/3 cups shortening, Crisco
4 to 6 tablespoons ice water
Mix flour, salt, and baking powder in bowl. Cut in shortening with fork until it resembles coarse corn meal. With the fork, make a small hole in the center of the dough in bowl and add water. Gently mix.
Turn out onto floured flat surface. Knead a couple times to gather all the crumbs in one big ball. Roll and put crust into large pie pan.
Filling:
1 teaspoon dry mustard
1/4 teaspoon black pepper
1 teaspoon poultry seasoning
3 jumbo eggs, or 4 large eggs
2 cups canned evaporated milk
1 cup cheese, shredded (any kind of cheese)
1 cup (total) bacon, cooked chicken, onion, carrots, celery (all chopped very fine and cooked with the bacon in bacon grease after it has browned and vegetables are soft. Leftover chicken and vegetables work well.)
Mix all the filling ingredients together in bowl and carefully pour into pie shell.
Bake in very hot oven, 400 degrees for 30 to 45 minutes or until egg and milk mixture sets and is brown on top.
MARTHA WETTEROFT’S
BAKED VEGETABLE RISOTTO
Recipe from First Presbyterian Church of Punta Gorda,
A Taste of Heaven
2 tablespoons olive oil
Chopped onion
1 clove garlic, minced
1 cup Arborio Rice
2 cups chicken broth (14-ounce can plus water)
1 package frozen chopped spinach, zapped in microwave
2/3 cup shredded carrot (1 medium)
3 tablespoons fresh parsley
Salt to taste and 1/4 teaspoon pepper
1/3 cup Parmesan cheese
Heat oil in heavy pan. Add onion and garlic and cook until tender. Stir in rice just to coat. Add broth, spinach, carrots, parsley, salt and pepper. Pour into 1-quart casserole. Sprinkle with Parmesan cheese. Cover.
Place in 400-degree oven and bake 25 minutes or until moisture is absorbed. Serve hot. Makes six servings.
MARY ANN PEERY’SÂ
CRUNCHY PIE
Recipe from
The Apopka Woman’s ClubÂ
WHAT’S COOKIN’?
3 egg whites
1/2 teaspoon baking powder
Pinch of salt
1 cup sugar
11 single graham crackers, finely rolled
1 cup broken nutmeats
1/2 package chopped dates
1/2 package coconut
Beat egg whites until stiff. Stir in baking powder, salt, sugar and graham crackers. Add nuts, dates and coconut.
Place in well-greased pan and bake 30 minutes at 350 degrees.
Let cool and cover with whipped cream and let stand at least four hours in refrigerator.
