Applesauce Cake and Sweet Potato Custard Pie are easy to make


Feeding the Flock from New Vision Community Church shares Caroline Greene’s recipe for Hutspot. This dish has a long history in traditional Dutch cuisine. It is made of potatoes, carrots and onions cooked with whatever meat you choose. Caroline chose beef brisket. Then you add some butter and mash the vegetables together. (I might be tempted to try this recipe in a crock-pot and NOT mash the vegetables together.) The word in English is ‘hotchpotch.’ Put some lovely hot, crusty bread on the table to sop up the gravy, and your fans will love you.

Southern Living’s All-Time Favorites shares this recipe for turnip greens. They say they simmered the ham hocks for about 2 hours until the meat pulled away from the bones easily. In the interest of time, you can simmer for 30 to 45 minutes to release the flavor.

Joyce Lampp’s Cranberry Salad is a winner! It is sweet and tangy and crunchy. It is very, very good, and it goes well with any kind of pork, including ham, turkey, or chicken.

From The New York Times NEW Natural Foods Cookbook, by Jean Hewitt, we have Bread-Perfect Every Time. It sounds good. Ummm, can’t you just smell it baking?

Applesauce Cake from Sue Bowman of the Apopka Citizen Police Alumni Association’s Sharing Our Finest Cookbook is… (sing the words) wonderful, marvelous… and easy!

Preserving the Big Potato from the Apopka Historical Society is where we find Miz’ Belle Gilliam’s sweet potato custard pie. It is not only a wonderfully delicious pie, it is quite simple to put together and bake.


Recipe from New Vision Community Church’s Feeding the Flock

2 pounds fresh beef brisket

4 cups water

2 teaspoons salt

3 pounds potatoes, peeled and quartered (about six potatoes)

2 cups sliced carrots

1-1/2 cups chopped onion

2 tablespoons butter

1/3 cup cold water

3 tablespoons all-purpose flour

Salt to taste

Pepper to taste

In four-quart Dutch oven, combine beef brisket, four cups water, and salt; cover. Bring to a boil. Reduce heat and simmer until meat is nearly tender, about two and a half hours. Add potatoes, carrots and onion. Simmer covered until vegetables are tender, about thirty minutes. Remove meat. Drain vegetables, reserving 1-2/3 cups liquid for later. Add butter to vegetables and mash. Season with salt and pepper. Blend cold water slowly into flour and stir into reserved liquid. Cook and stir until thickened and bubbly. Season to taste. Makes six servings.



Recipe from Southern Living’s

All-Time Favorites

1-3/4 pounds ham hocks, rinsed

2 quarts water

2 bunches fresh turnip greens with roots (about 10 pounds)

1 tablespoon sugar

Bring ham hocks and 2 quarts water to a boil in an 8-quart Dutch oven. Reduce heat and simmer 1-1/2 to 2 hours or until meat is tender. Remove and discard stems and discolored spots from greens. Chop greens and rinse thoroughly; drain. Peel turnip roots and cut in half. Add greens, roots, and sugar to Dutch oven; bring to a boil. Reduce heat; cover and simer 45 to 60 minutes or until greens and roots are tender. Makes 10 servings.



Recipe from Reader of The Apopka Chief and The Planter newspapers

1 small package Cranberry Jello

2 small packages Lemon Jello

1 cup sugar

3 cups hot water

1 can whole cranberries

1 cup crushed pineapple (not drained)

1 cup pineapple juice

1 cup celery, chopped

1 cup pecans, chopped

Dissolve Jello and sugar in three cups hot water. Add whole cranberry sauce; stir until all is dissolved. Add pineapple juice. Stir in crushed pineapple, chopped celery and nuts. Pour into dish or mold. Refrigerate until firm.




Copyright 1982 by Jean Hewitt

2 teaspoons salt

3 tablespoons vegetable oil

2 tablespoons honey

2 cups skim milk or reconstituted non-fat dry milk powder, scalded

1 tablespoon dry active yeast or 1 cake compressed yeast

3 tablespoons lukewarm water

6 cups sifted whole wheat pastry flour, unbleached white flour; or bread flour, approximately

Melted butter, optional

1. Put the salt, 3 tablespoons oil, and the honey in a bowl. Pour the milk over all and cool to lukewarm. 2. Dissolve the yeast in the lukewarm water and add to the cooled milk mixture. 3. Stir in enough flour to make a stiff dough. Turn onto a floured board and knead for 10 minutes or until the dough is smooth and elastic. It will lose its stickiness as it is kneaded. 4. Put the dough in a clean oiled bowl and brush top lightly with oil. Cover and set in a warm place to rise until doubled in bulk, about 2 hours. (When the dough is pressed lightly with a finger, an impression will remain.) 5. Punch the dough down, fold and turn so that the smooth side is on top. Let rise again until almost doubled in bulk, about 30 minutes. 6. Divide into 2 pieces and let rest, covered with a cloth or bowl upside down, on the board for 10 minutes. 7. Roll or pat each piece of dough until it is twice the size of an 8-1/2 x 4-1/2 x 2-1/2 inch loaf pan. Fold in the sides and then the edges. Roll tightly into a loaf shape and set, seam side down, in the pans. 8. Cover the pans and let the dough rise until doubled in bulk, about 1 hour. 9. Preheat the oven to 400 degrees. 10. Bake the bread for 35 to 45 minutes, or until it sounds hollow when tapped on the bottom. Cool on a rack. Brush with melted butter if a soft crust is desired. Yield: Two loaves.



Recipe from Apopka Citizen Police Alumni Association’s

Sharing Our Finest Cookbook

No. 2 can applesauce

1 cup raisins

1/2 cup chopped nuts

1-1/2 sticks butter

1-1/2 cup sugar

3 cups flour

3/4 teaspoon nutmeg

1-1/2 teaspoon cinnamon

3 teaspoons soda

Put applesauce, raisins, nuts, butter and sugar in deep pan. Heat thoroughly, stirring constantly. Remove from heat. Cool. Sift dry ingredients together and add to cooled mixture. Pour into greased and floured Bundt pan or two loaf pans. Bake at 325 degrees for 45 minutes or until tests done. Enjoy.



Recipe from

Apopka Historical Society’s

Preserving the Big Potato –

A Collection of Potato Recipes

2 cups cooked, mashed sweet potatoes

1 cup evaporated milk

2 eggs

1/2 cup sugar

1 teaspoon salt

1 teaspoon grated lemon rind

1 tablespoon butter or oleo

Unbaked pie shell

Combine first seven ingredients. Pour into unbaked pie shell and bake at 350 degrees until custard is done. Serves 6 to 8.