Cilantro-lime, chewey, these recipes sound very delicious


We have some vegetable recipes this week for you including a rice dish cooked in the oven and a grits casserole with cheese and eggs. There is also a casserole with macaroni, cheese, eggs, and your choice of meats that sounds good. A reader shares with us her Italian squash made with onion, garlic, tomatoes, peppers and mushrooms. There is one from Sarasota for zucchini carpaccio, an uncooked dish with herbs and feta cheese. We have a kohlrabi kohl slaw for you. It sounds delicious and not your everyday slaw. For dessert, try some lemon bars, shared by one of our readers. We found a recipe for apple kuchen, or if you’re in the mood for chocolate, try the chewey chocolate chip cookies. Yummm!

We are still awaiting your own creations from your very own kitchen. Don’t be shy. Share with us! We LOVE your grandma’s recipes… or your mom’s… or your dad’s or your brother’s! How ‘bout your husband’s recipes? We know he’s got some great ones. Come on, it is as easy as sending any other email.

Please email your recipes to: or mail them to The Apopka Chief, P.O. Box 880, Apopka, 32704-0880. And send us not only your recipes but ideas for future recipe columns as well.



Recipe from
Food Favorites of Plains, Georgia Plains Pot Pourri

1-3/4 cups uncooked small macaroni

2 cups chicken, tuna, or turkey

2 cans mushroom or celery soup

1/2 pound soft American cheese, cut up (or other cheese)

3 hard cooked eggs, chopped

2 cups milk

Pimiento to taste

1 chopped green pepper

Combine all ingredients, let stand overnight. Bake at 350 degrees for 1-1/4 hours.


Recipe from Reader of The Apopka Chief and The Planter newspapers

1/2 Vidalia onion, chopped

3 mini peppers, red, yellow and orange, cut up

8 ounces (small container) mushrooms, cleaned and halved

2 yellow squash, sliced about 1/4 inch

1 zucchini, sliced about 1/4 inch

1 tablespoon minced garlic

Salt to taste

Pepper to taste

1 tablespoon dried Italian seasoning

2 teaspoons organic no-salt seasoning

Sprinkle of red pepper

2 tablespoons red wine vinegar

1 heaping tablespoon beef stock (the thick kind)

1/2 cup vegetable stock (the liquid kind)

Sauté in extra virgin olive oil until browned (about 10-15 minutes): onion, peppers, and mushrooms. Add squash and zucchini; sauté until somewhat limp, turning with spatula often so all will get exposed to heat. Add the garlic and all the dry seasonings. Add 1/2 cup liquid vegetable stock, 2 tablespoons red wine vinegar, one 15-ounce can diced tomatoes. Get the vegetables going well and add the beef stock to the hot tomato gravy so it will melt and mix in well. Cook for about 30 minutes and serve hot.



Recipe from Field to Feast

2 medium zucchini, stem tops and bottoms removed, sliced paper-thin with mandolin or V-slicer

1/2 lemon, zested and juiced

2 tablespoons extra virgin olive oil

Coarse salt and freshly ground black pepper, to taste

4 basil leaves, torn into small pieces

4 mint leaves, torn into small pieces

1/4 cup crumbled feta cheese

Arrange zucchini slices on a serving plate. Sprinkle with lemon zest and juice, then drizzle with oil. Season with salt and pepper and evenly distribute herbs over the plate. Top with feta.



Recipe from
Food Favorites of Plains, Georgia Plains Pot Pourri

1 cup grits

4 cups water

2 egg yolks

2 egg whites, stiffly beaten

2 teaspoons baking powder

1/2 cup sharp cheese, grated

Salt and pepper to taste

Cook grits with dash of salt and let cool slightly. Add all remaining ingredients, blend well with grits and turn into baking dish. Bake 45 minutes at 325 degrees.



Recipe from Food Favorites of Plains, Georgia Plains Pot Pourri

1 cup rice

2-1/4 cups water

1 teaspoon salt

1 teaspoon vinegar

1/2 stick oleo

Bring water, vinegar, salt and oleo or butter to full boil. Add rice and stir well. Cover tightly with foil and bake at 325 degrees for 20 to 25 minutes.

NOTE: Beef or chicken bouillon can be used in place of water; OR… 1 can cream of mushroom soup and water to make 2-1/4 cups liquid.


Recipe from Field to Feast

1/2 cup mayonnaise (you can substitute plain yogurt, if desired)

1 lime, juiced

1/2 teaspoon coarse salt

1/4 teaspoon freshly ground black pepper

Dash hot sauce

1/2 large bunch fresh cilantro, roughly chopped

2 kohlrabi heads, peeled and shredded

2 carrots, peeled and shredded

1 green bell pepper, cut into thin matchsticks

1 jalapeno pepper, cut into thin rounds (optional)

Whisk together mayonnaise (or yogurt), lime juice, salt, pepper, and hot sauce in a small bowl. Stir in cilantro and set aside.

Combine shredded kohlrabi, carrots, green pepper, and jalapeno (if using) in a large bowl. Top with a dressing and toss to combine. Refrigerate for at least 30 minutes before serving.

Kohlrabi, also known as a German turnip, has a mild, sweet flavor and crisp crunch and provides an unexpected base for this refreshing slaw.



Recipe from Reader of The Apopka Chief and The Planter newspapers


2 cups flour

2 sticks butter

1/2 cup confectioner’s sugar


1/2 cup lemon juice

4 eggs

2 cups sugar

1/2 teaspoon baking powder

1/2 teaspoon salt

Heat oven to 350 degrees. Melt butter and mix with flour and confectioner’s sugar. Pat mixture into ungreased 13 x 9 x 2-inch pan. Bake 20 minutes at 350 degrees.

Mix lemon juice, eggs, sugar, baking powder and salt together. Beat with mixer until foamy. Pour mixture over hot crust. Bake for 30 minutes at 350 degrees. Remove from oven and sprinkle lightly with confectioner’s sugar.


Recipe from Apopka Citizen Police Alumni Association’s 

Sharing Our Finest Cookbook

1/2 cup butter or margarine

1 package yellow cake mix

1/2 cup flaked coconut

1 (20-ounce) can pie-sliced apples … OR…

2-1/2 cups sliced baking apples

1/2 cup sugar

1 teaspoon cinnamon

1 cup sour cream

2 egg yolks … OR… 1 egg

Heat oven to 350 degrees. Cut butter into cake mix until crumbly. Mix in coconut. Pat mixture into ungreased 13 x 9 x 2-inch pan. Bake 10 minutes at 350 degrees. Arrange apple slices on warm crust. Mix sugar and cinnamon, sprinkle on apples. Blend sour cream and egg. Drizzle over apples. Bake 25 minutes or until edges are light brown.


Recipe from 

New Vision Community Church’s Feeding the Flock

4-1/2 cups flour

2 teaspoons baking soda

2 cups butter, softened

1-1/2 cups firmly packed brown sugar

1/2 cup white sugar

2 packages instant vanilla pudding (3.4 ounces)

4 eggs

2 teaspoons vanilla extract

4 cups semi-sweet chocolate chips

2 cups chopped walnuts (optional)

Preheat oven to 350 degrees. Stir flour and baking soda together and set aside. Cream together butter, brown sugar, and white sugar. Beat in the instant pudding mix until well blended. Stir in eggs and vanilla. Blend in flour mixture a little at a time. Stir in chocolate chips and nuts.

Drop cookies by rounded teaspoonfuls onto ungreased cookie sheet. Bake for 10 to 12 minutes until edges are golden brown. Allow cookies to cool on cookie sheet for 5 minutes before transferring to wire racks for cooling.