Independence Day is this coming Saturday, and we have some great recipes for you to celebrate one of our favorite holidays.
Teresa Ward’s Buffalo Wings are really simple, and folks love eating them as they celebrate at home. So take advantage of these lovely wings we found in Sharing Our Finest Cookbook put out by Apopka Citizen Police Alumni Association.
Ann Hlinak’s Honeyed Pork from Cooking with Foliage La Sertoma of Apopka looks tasty. It calls for corn flour. If you don’t happen to have corn flour on hand, you can use regular flour. It also calls for honey, pineapple chunks, and mushrooms. It looks wonderful. Serve it over rice.
Southern Living’s All-Time Favorites has a very simple recipe for marinated London broil. Get it started the day before you want to serve and simply hand the package over to your “grill master” on grill day.
Jeannine Taggert’s Calico Salad is a wonderful cole slaw recipe. This is not only tasty, it is beautiful. We thank the Apopka Citizen Police Alumni Association for their publication, Sharing Our Finest Cookbook.
From First Presbyterian Church of Apopka’s Treasures and Pleasures, Peter Leathersich shares his Cabbage Salad for 100. Enjoy.
From our friends at the Apopka Woman’s Club What’s Cookin’?, a basic ice cream recipe from Jane Shepherd produces a versatile and very easy instruction for home churned ice cream.
We have an Heirloom recipe titled the First World War Army Cake – 1918. We found this recipe in Paths of Sunshine Cookbook. Enjoy the cake as you dance around and celebrate Independence Day!
TERESA WARD’S BUFFALO WINGS
Recipe from Apopka Citizen Police Alumni Association,
Sharing Our Finest Cookbook
5 pounds chicken wings
Crisco shortening
1 bottle Louisiana hot sauce
1/2 cup butter
2 tablespoons cornstarch
1/2 cup warm water
Melt Crisco in large skillet. When grease is popping, add wings. Fry until golden brown and crispy. While chicken is frying, make dipping sauce.
Sauce:
Melt butter in medium saucepan, then add hot sauce. Mix cornstarch and water together. It needs to be soupy. When butter and hot sauce are at a boil, add a little at a time of the cornstarch mixture, stirring constantly. It will make a gravy. You can either dip wings into sauce mixture or drip it over wings on plate. For hotter sauce, add more hot sauce and less butter.
ANN HLINAK’S HONEYED PORK
Recipe from Cooking With Foliage La Sertoma of Apopka
3/4 pound pork fillet (or lean cubed pork)
2 level tablespoons seasoned corn flour
6 tablespoons corn oil
1 clove garlic, crushed
1 medium green pepper
8 ounces pineapple chunks
3 large mushrooms, sliced
SAUCE:
1 tablespoon soy sauce
1 chicken bouillon cube
2 tablespoons honey
Toss 1-inch cubes of pork in seasoned corn flour. Remove seeds from pepper and cut into bite-size pieces. Drain pineapple, reserving juice. Heat garlin in oil and fry pork cubes briskly until brown on all sides. Lower heat, add peppers and cook 10 minutes, add pineapple cubes and mushrooms for last three minutes. Transfer to warm dish. Make sauce by dissolving cube in cup boiling water. Mix in honey and soy sauce. Blend rest of corn flour with pineapple juice, adding to sauce. Bring to boil and stir until thickened. Pour over meat mixture. Serve over rice. Serves four.
MARINATED LONDON BROIL
Recipe from Southern Living
All-Time Favorites
1 (12-ounce) can cola soft drink
1 (10-ounce) bottle teriyaki sauce
1 (2-1/2 to 3 pound) London broil
Combine cola and teriyaki sauce in a shallow dish or large zip-top plastic freezer bag; add London broil. Cover or seal, and chill 24 hours, turning occasionally. Remove London broil from marinade, discarding marinade.
Grill, covered with grill lid, over medium heat (300 to 350 degrees) 12 to 15 minutes on each side or to desired degree of doneness. Let stand 10 minutes; cut diagonally into thin slices across the grain.
Makes 6 to 8 servings.
JEANNINE TAGGERT’S
CALICO SALAD
Recipe from Apopka Citizen Police Alumni Association,
Sharing Our Finest Cookbook
1 head green cabbage, shredded
1 green sweet pepper, chopped
1 red sweet pepper, chopped or pimiento
1 red onion, chopped
1 cup vinegar
3/4 cup oil
1 cup sugar
1 tablespoon salt
1 tablespoon celery salt
1 tablespoon dry mustard
Mix cabbage, green and red pepper and onion in large bowl. Mix remaining ingredients together. Pour over vegetable mixture. Let blend 24 hours. Will keep in refrigerator for one week.
PETER LEATHERSICH’S
CABBAGE SALAD FOR 100
Recipe from First Presbyterian Church of Apopka,
Treasures and Pleasures
6 cups salad oil
8 cups vinegar
8 cups granulated sugar
13 tablespoons salt
2 tablespoons pepper
10 cups chopped parsley
40 medium onions, sliced thin
8 grated carrots for color
160 cups (40 quarts) cabbage, shredded
Combine cabbage, sliced onion, parsley and carrots and toss them with a few cubes of ice to keep them fresh. In separate bowl, combine other ingredients and mix thoroughly. When ready to serve, drain water and ice from vegetables, add salad dressing, and toss thoroughly.
JANE SHEPHERD’S
BASIC ICE CREAM
Recipe from The Apopka Woman’s Club, Apopka, Florida
What’s Cookin’?
6 eggs
2 cups sugar
Beat well with electric mixer at high speed.
1 teaspoon vanilla
1 can condensed milk
1 large can fruit or package of frozen fruit
pinch of salt
Pour all of this into churn, then add homogenized milk to fill churn.
FIRST WORLD WAR
ARMY CAKE – 1918
Recipe from Recipe from Florida Federation of Garden Clubs
Paths of Sunshine Cookbook
1 3-ounce box raisins
3 cups water
1/2 cup lard (no substitute for this, recipe says)
2 cups white sugar
5 cups sifted flour
1 tablespoon baking soda
1 heaping teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ground cloves
1 cup chopped walnuts
Boil the box of raisins in 3 cups of water for 15 minutes and let cool. Drain and reserve water. Cream the lard and sugar. Add alternately the dry ingredients and two cups of reserved water from raisins. Add chopped walnuts. (Fruit may be added instead of nuts.) Add cooked raisins. Pour into greased and floured loaf pans and bake at 325 degrees for about 1 to 1-1/2 hours. Test for doneness.
NOTE: This is an Heirloom Recipe.
