Chicken Bog is from one of Miz Belle Gilliam’s favorite cookbooks

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Pot Roast for Crock-Pot is submitted by Pat Ariotta in Sharing Our Finest Cookbook, put out by the Apopka Citizen Police Alumni Association. We thank that fine organization for all they do.

From the favorite cookbook of Miz Belle Gilliam, who loaned us her The Progressive Farmer’s SOUTHERN Cookbook for a while, we have Chicken Bog. We miss that dear lady who was a friend to all Apopkans for many, many years.

Eloise Surrette’s Roquefort Turkey Burgers from our friends at the Apopka Citizen Police Alumni Association in Sharing Our Finest Cookbook is very tasty, and we have run it a couple of times previously in Kapers. It is good as a burger on rolls or served as a main dish with side dishes.

Spanky’s Chili is a specialty of Spanky’s Restaurant in Savannah. It is published in Savannah Style cookbook. When I make it, I will remove about 9/10 of the chili powder and half the black pepper because I don’t care for very hot stuff.

Oriental Rice is uncooked rice with onion soup, mushrooms, and water chestnuts, all canned to make it extremely convenient to put together and stick in the oven for an easy dish for your family’s supper. We found this recipe in Paths of Sunshine cookbook.

The exquisite Vidalia Onion Casserole below comes to us from Paths of Sunshine Cookbook, published by the Florida Federation of Garden Clubs.

From a collection of stories and recipes titled The Jones-Morris Family Treasury, we find real Norwegian style sour cream waffles. We thank our friend Susan for sharing this wonderful collection from her own Norwegian-based family.

Mary Lee Welch’s Fudge is a favorite of Apopka’s old-timers, and if you are a “new-timer,” it will become your favorite, too! This comes to us from The Apopka Woman’s Club, What’s Cookin’?

PAT ARIOTTA’S

POT ROAST FOR CROCK-POT

Recipe from Apopka Citizen Police Alumni Association,

Sharing Our Finest Cookbook

2 or 3 potatoes, pared and sliced

2 or 3 carrots, pared and sliced

1 to 2 onions, peeled and sliced

Salt and pepper to taste

3 to 4 pound brisket, rump or pot roast

1/2 cup water or beef consomme

Put vegetables in bottom of crock-pot. Salt and pepper meat. Place meat in pot on top of vegetables. Add liquid. Cover and cook on low for 10 to 12 hours or high for 4 to 5 hours. Remove meat and vegetables with spatula or wide spoon. Serve hot.

CHICKEN BOG

The Progressive Farmer’s

SOUTHERN Cookbook

1 large fat hen

Water to cover hen

3-1/2 cups rice

Pepper

Salt

1 stick butter or margarine

Cut up chicken as you would for frying, preferably the day before cooking, so that it will take salt. Cook until almost done in a large pot with enough water to completely cover the chicken. Measure 12 cups (3 quarts) of broth into a large pot. Add rice, pepper, and salt (to your taste), to the chicken and the boiling broth. When the chicken and rice comes back to a boil, add the butter or margarine.

Cook slowly 35 to 40 minutes or until rice is done, stirring occasionally with a fork. This is best served hot. Yield: 8 servings.

A variation is to cook chicken until done and remove from broth. Add rice to broth as directed. When rice is almost done, place chicken on top of rice. Serve hot.

ELOISE SURRETTE’S

TURKEY ROQUEFORT BURGERS

Recipe from Apopka Citizen Police Alumni Association’s

Sharing Our Finest Cookbook

1 pound ground turkey

1/2 small peeled onion, minced

1/2 cup Roquefort or Blue cheese dressing

Combine ingredients and mix lightly. Gently shape into eight patties. Brown or barbeque three inches from heat two minutes on each side. Each patty has about 105 calories.

SPANKY’S CHILI

(A specialty of Spanky’s restaurant)

Recipe from Savannah Style,

a Cookbook by The Junior League

of Savannah, Inc.

1 pound ground beef

2 small onions, diced

1 green pepper, diced

2 tablespoons chili powder

1 teaspoon cumin

1 teaspoon salt

1 teaspoon black pepper

16 ounces whole tomatoes

8 ounces tomato sauce

16 ounces kidney beans

Brown ground beef, pour off fat. Add remaining ingredients and cook over low heat for an hour, stirring often. This recipe is VERY HOT.

ORIENTAL RICE

Recipe from

Florida Federation of Garden Clubs

Paths of Sunshine Cookbook

1/2 cup butter or margarine

1 cup long grain rice, uncooked

1 (10-ounce) can onion soup

1 can water

1 (6-ounce) can mushroom stems and pieces

1 (6-ounce) can water chestnuts, thinly sliced

Melt butter in casserole dish, set aside. Mix: rice, soup, water, mushrooms and water chestnuts. Pour into casserole with melted butter. Bake covered at 350 degrees for 45 minutes. Remove cover and continue baking for 15 additional minutes.

VIDALIA ONION CASSEROLE

Recipe from

Florida Federation of Garden Clubs

Paths of Sunshine Cookbook

Onion casserole:

6 to 7 Vidalia onions, peeled, sliced and separated into rings

1/2 cup butter (no substitutes please)

Breadcrumbs

Parmesan cheese

Parsley for garnish

White Sauce:

2 tablespoons butter

2 tablespoons all purpose flour

Salt and pepper to taste

1 cup milk

1 teaspoon mustard

1/3 cup (or more to taste) Cheddar cheese

Saute onion rings in butter in large saucepan until just wilted. Turn into baking dish.

Make a white sauce from butter, flour, salt and pepper, milk, mustard, adding cheese to taste. Pour sauce over onions. Stir lightly. Add breadcrumbs and Parmesan cheese. Garnish with parsley. Bake at 400 degrees for 20 minutes. Serve piping hot.

SANDRA JOHANSEN’S

SOUR CREAM WAFFLES

(Norwegian Style)

Recipe from

The Jones-Morris Family Treasury

4 eggs – separated

1 cup sugar

1/4 pound butter, melted and cooled

1/2 pint sour cream

3 cups flour

Pinch of soda

3 teaspoons baking powder

Pinch of salt

3 cups milk

1 teaspoon vanilla

1 teaspoon lemon or almond flavoring

Optional: Ground cardamom – 1/2 to 1 teaspoon (for the real Norske taste!)

Beat egg whites stiff – set aside. Beat yolks – add sugar gradually and beat until well mixed. Add cooled butter; sour cream – mix well. Combine dry ingredients – add to batter alternating with the milk. When all mixed in well, add flavoring, then fold in egg whites. Don’t mix too much here.

Bake in hot waffle iron. Cool by stacking them. (Stacking makes them softer.) Serve with just butter or jam, jelly, honey or even syrup; but best just with butter as the Norwegians eat them.

MARY LEE WELCH’S FUDGE

Recipe from

The Apopka Woman’s Club,

Apopka, Florida

What’s Cookin’?

3 each 1-ounce squares bitter chocolate

2/3 cup milk

2 cups sugar

1/4 teaspoon salt

1 teaspoon salad oil

2 tablespoons butter

1 teaspoon vanilla

1 cup chopped pecans

Melt chocolate in milk. Add sugar, salt and oil. Cook slowly, stir until sugar dissolves. Bring to boil. Cover and cook three minutes. Uncover and cook until it forms a soft ball when put in water. Stir frequently.

Remove from heat, add butter and cool. Add vanilla and beat until it loses its gloss. Add nuts and pour into a buttered 8- or 9-inch square pan.