Pork shoulder is sweetened with pineapple chunks, brown sugar
Celebrated in the 2012 book, Field to Feast, award-winning chef Hari Pulapaka, founder along with his wife, Jennifer, of Cress Restaurant in Deland, grew...
Baked spaghetti, Pasta E Fagioli recipes come from our readers
From a long-time reader up in Georgia, we have a recipe for Baked Spaghetti from Amanda Thomas-Henke. She used her mama’s sauce recipe and...
When hush puppies float, you know they are ready to eat
Fried Catfish! Yum yum. We have a recipe from Southern Living’s All-Time Favorites for one of our favorite dinners, fried catfish. You need to...
Shaken potatoes, veggies in storage bag with seasoning are tasty
In Paths of Sunshine Cookbook, we found Royal Wild Rice Casserole. You can use canned mushrooms if you don’t have any fresh. They add...
Microwave this Corn Pudding recipe from Pot Pourri of Zellwood
We have a couple of recipes from Gullah Geechee Home Cooking, from Emily Meggett. The first is Okra Gumbo. You can use fresh or...
In time for July 4, answers to the many questions about...
In preparation for July 4th, or as we know and LOVE, Independence Day, this Kapers article will start with a mini-lesson about a favorite...
Arlen’s recipe is for Baked Beans that have been shared many...
Arlen Mizell, who was a true friend and mentor to the community of Apopka, dedicated his life to service in the Lord’s work. He...
Quiche Lorraine must have bacon, Swiss cheese, eggs and heavy cream
Roberta Kluhsmeier’s Quiche Lorraine is here for your dining pleasure. It looks like the real thing! This comes from Pot-Pourri of Zellwood.
Mrs. Walter Metts...
Six ingredients is all it takes to make an Eggplant casserole
Chicken, Italiano comes from Paths of Sunshine cookbook. The accompanying note instructs: “Prepare this recipe the day before serving to allow melding of flavors.”
Here...
Don’t just fry green tomatoes – make them into a tasty...
There is a book that is titled “Great Food Fast,” a collection of Bob Warden’s Ultimate Pressure cooker Recipes, and I got this book...