Chicken-Fried Steak. Oh, boy! This recipe is from Southern Living All-Time Favorites. Do I have to say you can’t have this dish unless you have a big bowl of creamy mashed potatoes to go with it? Well, you can’t! And there is the perfect recipe for the potatoes below.
From Cooking with Foliage La Sertoma of Apopka, we have Greta Howard’s Crab Casserole Supreme. About the “scant” tablespoon of lemon juice, this means a little less than a tablespoon.
Royal Mashed Potatoes from Jean Albers is a treat fit for Royalty! The Apopka Historical Society shares it with us in their publication Preserving the Big Potato. Thank you so much for all your lovely recipes.
Another great recipe from Southern Living All-Time Favorites. Fried Green Tomatoes sounds wonderful. I just love them. If you are from another part of our great country, and not familiar with this traditional southern dish, try it. You’ll LOVE it!
Brenda Hubble’s Pasta Salad is quick and simple and quite good. We found this recipe in Northside Baptist Church’s cookbook.
From our friends in Plains, Georgia, Plains PotPourri, we have Mrs. Teressa Smith’s Homemade Ice Cream. You can use any fruit you like, just mash it up.
Mary Stewart of the Apopka Woman’s Club tells us how to make her renowned (by me!) Molasses Cookies in What’s Cookin’?
We have for you a wonderful pepper relish recipe from Mrs. Bonnie Smith that we found in Plains Pot Pourri from Food Favorites of Plains, Georgia.
CHICKEN-FRIED STEAK
Recipe from Southern Living
All-Time Favorites
4 (4-ounce) cubed steaks
1/4 teaspoon salt
1/4 teaspoon black pepper
38 saltine crackers, crushed (about 1 sleeve)
1-1/4 cups all-purpose flour, divided
2 teaspoons salt, divided
1-1/2 teaspoons black pepper, divided
1/2 teaspoon ground red pepper
1/2 teaspoon baking powder
4-3/4 cups milk, divided
2 large eggs
1 cup peanut oil
Sprinkle steaks evenly with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Set aside.
Combine crackers, 1 cup flour, 1 teaspoon salt, 1/2 teaspoon black pepper, red pepper, and baking powder.
Whisk together 3/4 cup milk and eggs. Dredge steaks in cracker mixture; dip in milk mixture, and dredge again in cracker mixture.
Pour oil into a 12-inch skillet; heat to 360 degrees. (Do not use a nonstick skillet.) Fry steaks 2 to 3 minutes. Turn and fry 2 to 3 minutes or until golden. Remove steaks to a wire rack in a jelly-roll pan. Keep steaks warm in a 225-degree oven. Carefully drain hot oil, reserving cooked bits and 1 tablespoon drippings in skillet.
Whisk together remaining 4 cups milk, 1/4 cup flour, 1 teaspoon salt, and 1 teaspoon black pepper. Add to reserved drippings in skillet; cook, whisking constantly, over medium-high heat, 10 to 12 minutes or until thickened. Serve over steaks and mashed potatoes. Makes 4 servings.
GRETA HOWARD’S
CRAB CASSEROLE SUPREME
Recipe from Cooking with
Foliage La Sertoma of Apopka
6 ounce package frozen King crab
10 ounce package frozen broccoli spears
1 cup sharp cheddar cheese, grated
1/2 cup butter
2 tablespoons onion, minced
2 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon curry powder
1 cup milk
1 tablespoon (scant) lemon juice
2 tablespoons melted butter
1/2 cup soft bread crumbs
Defrost and drain crab. Cook broccoli according to package directions and arrange in bottom of 1-quart casserole. This works best in a square casserole dish. Sprinkle grated cheese over broccoli. Melt butter in a saucepan and sauté onion until golden. Stir in flour, salt and curry. Gradually add milk and cook over low heat, stirring constantly, until thick. Stir in lemon juice. Add crab. Pour mixture over broccoli. Mix melted butter and bread crumbs and sprinkle over crab. Bake at 350 degrees for 30 minutes. Serves 4.
JEAN ALBERS’
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 teaspoon salt
1/2 teaspoon white pepper
1 small package cream cheese
1/2 pint sour cream
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!
FRIED GREEN TOMATOES
Recipe from Southern Living
All-Time Favorites
1 large egg, lightly beaten
1/2 cup buttermilk
1/2 cup all-purpose flour, divided
1/2 cup cornmeal
1 teaspoon salt
1/2 teaspoon pepper
3 medium-size green tomatoes, cut into 1/3-inch slices
Vegetable oil
Salt to taste
Combine egg and buttermilk; set aside.
Combine 1/4 cup all-purpose flour, cornmeal, 1 teaspoon salt, and pepper in a shallow bowl or pan.
Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture.
Pour oil to a depth of 1/4 to 1/2 inch inch in a large cast-iron skillet; heat to 375 degrees. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels or a wire rack. Sprinkle hot tomatoes with salt to taste.
Makes 4 to 6 servings.
BRENDA HUBBLE’S
BOW TIE PASTA SALAD
Recipe from
Northside Baptist Church cookbook
1 pound Bow Tie pasta, cooked as directed
16 ounces Feta cheese
1 large can of black olives without pits
2 medium tomatoes, diced
1/2 cup Italian Salad Dressing, or amount to taste
Top with 1/4 cup chopped green onions (optional)
Cool pasta, then mix all together and chill. Serves 12.
MRS. TERESSA SMITH’S
HOMEMADE ICE CREAM
Recipe from Food Favorites
of Plains, Georgia
Plains Pot Pourri
4 to 6 eggs, depending on size
1 to 1-1/2 cups sugar
1 teaspoon flavoring, almond or vanilla
1 can condensed milk
2-1/2 cups mashed fruit
Milk, enough to fill ice cream freezer
Beat eggs, add sugar and enough milk to mix thoroughly. Cook until steamy, stirring to prevent sticking. Add condensed milk, fruit, flavoring and enough milk to fill freezer. Freeze with hand crank or electric freezer.
MARY STEWART’S
MOLASSES COOKIES
Recipe from The Apopka Woman’s Club, What’s Cookin’?
1 cup sugar
1 cup molasses (dark)
1 cup shortening
2 eggs
1 teaspoon ginger
1/8 teaspoon salt
5 cups sifted flour
2 level teaspoons soda
1 cup hot coffee
Mix together sugar, shortening, molasses and eggs. Sift flour, salt and ginger and add to mixture. Dissolve soda in hot coffee and mix thoroughly with other ingredients. Drop with teaspoon on greased cookie sheet. Bake about 12 minutes. Makes about 4 dozen cookies.
MRS. BONNIE SMITH’S
PEPPER RELISH
Recipe from Food Favorites
of Plains, Georgia
Plains Pot Pourri
12 green bell peppers, seeds removed
12 red bell peppers, seeds removed
5 or 6 hot peppers
3 large onions
3 tablespoons salt
1-1/2 pints vinegar
1-1/2 cups sugar
Grind peppers and onions with food chopper. Cover peppers and onions with boiling water and let stand for 10 minutes. Drain. Cover again with hot water and bring to a boil. Remove from heat and let stand for 10 minutes. Drain very dry. Put in large pan and add salt, vinegar and sugar. Bring to boil. Pack into jars and process in boiling water bath for 10 minutes.
