From the Paths of Sunshine Cookbook, we have Gourmet Beef. It looks delicious.
You cook it in a slow oven for a little under three hours.
Rosemary Veith Rogstad’s ROSEMARY’S LASAGNA comes from The Spice of Veith, a lovely book loaned to us by our friend, Dale Smith.
From the favorite cookbook of Miz Belle Gilliam, who loaned it to us for a while, we have Chicken Bog from The Progressive Farmer’s SOUTHERN Cookbook. We miss that dear lady who was a friend to all Apopkans for many, many years.
Southern Living’s All-Time Favorites Overnight Marinated Shrimp looks like a great appetizer for shrimp-lovers. The contributor says, “I take these to parties, dinners with friends, and family reunions all the time because I can make them ahead; plus they easily feed a crowd. Rarely do I leave without someone asking for the recipe.”
We have Lorraine Setliff’s Asparagus which she shared in New Vision Community Church’s Feeding the Flock. She roasts the fresh spears in a 400-degree oven for 10 minutes.
Violet Schoening’s Strawberry Pretzel Salad looks very interesting. This recipe comes to us from our friends at Northside Baptist Church.
From the Apopka Woman’s Club, we have Mrs. Earl Nelson’s Cocoa Cake. We thank this wonderful organization for sharing their recipes with us through What’s Cookin’?
GOURMET BEEF
Recipe from Florida Federation of Garden Clubs,
Paths of Sunshine Cookbook
2 (10-3/4 ounce) cans cream of mushroom soup
1 envelope dry onion soup mix
1/2 cup red cooking wine
1 (6-ounce) can sliced water
chestnuts
1 can sliced mushrooms
2-1/2 to 3 pounds all meat beef stew (cubed)
In large baking dish, combine soup, soup mix, wine, water chestnuts and mushrooms. Then add meat. Do not salt. Cover dish securely with foil and bake at 300 degrees for 2 to 2-1/2 hours. Serve over rice or noodles. Serves 8.
ROSEMARY VEITH ROGSTAD’S ROSEMARY’S LASAGNA
The Spice of Veith
1 pound Italian sausage or
ground beef
1 or more garlic cloves
1 tablespoon whole basil
1-1/2 teaspoon salt
1 (16-oz) can tomatoes
1 (12-oz) can tomato paste
1 cup water (optional)
2 eggs
3 cups ricotta or cottage cheese
1/2 cup grated Parmesan or
Romano cheese
2 tablespoons parsley flakes
1 tablespoon salt
1/2 teaspoon pepper
1 pound mozzarella cheese,
shredded
1 pound cheddar cheese, shredded
1 (10-oz) box lasagna noodles
Brown the meat slowly and drain the fat. Add garlic, basil, 1-1/2 teaspoons salt, tomatoes, and tomato paste. You may also add 1 cup water, if needed. Simmer covered, for 5-10 minutes, stirring often. Beat eggs; add remaining ingredients, except for shredded cheeses.
Boil the lasagna noodles until tender, but not mushy. Drain and let cool slightly. Using a large rectangular pan, layer half the noodles, meat sauce, cheese mixture, then half of each shredded cheese. Repeat the layering, ending with the shredded cheeses on top. Bake at 375 degrees for 30-45 minutes. Let stand 10 minutes before serving.
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.
OVERNIGHT MARINATED SHRIMP
Recipe from Southern Living’s
All-Time Favorites
3 pounds unpeeled, large raw shrimp
2 small red onions, sliced
1 yellow bell pepper, sliced
1 cup vegetable oil
1 cup red wine vinegar
3 tablespoons sugar
1 tablespoon lemon zest
3 tablespoons fresh lemon juice
1 tablespoon white wine
Worcestershire sauce
1 tablespoon hot sauce
1 tablespoon Dijon mustard
1/2 teaspoon salt
2 garlic cloves, pressed
1/2 cup chopped fresh basil
1. Bring 7-1/2 cups water to a boil; add shrimp, and cook 2 to 3 minutes or until shrimp turn pink. Drain and rinse with cold water. Peel shrimp, and, if desired, devein.
2. 2 Layer shrimp, red onion slices, and bell pepper slices in an airtight container.
3. Whisk together vegetable oil and next 9 ingredients; pour over shrimp. Cover and chill 24 hours, stirring
occasionally.
4. Stir in 1/2 cup chopped basil hour before serving.
Makes 12 to 15 appetizer servings.
LORRAINE SETLIFF’S OVEN ROASTED ASPARAGUS,
Recipe from New Vision
Community Church’s,
Feeding the Flock cookbook
1 large bunch asparagus, trimmed
2 tablespoons olive oil
1/2 teaspoon salt
Freshly ground pepper to your taste
1/4 Parmesan cheese, shredded (optional)
Heat oven to 400 degrees. Toss asparagus with olive oil in a shallow baking dish. Roast asparagus, turning once, until crisp-tender and slightly browned, about ten minutes. Sprinkle with freshly shredded Parmesan cheese, if desired.
VIOLET SCHOENING’S
STRAWBERRY PRETZEL SALAD
Recipe from Northside Baptist Church’s cookbook
2 cups crushed pretzels
3/4 cup melted butter
1 cup plus 3 tablespoons sugar,
divided
1 8-ounce package cream cheese
1 8-ounce container Cool Whip, thawed
1 large package Jello, strawberry
2 cups boiling water
20 ounces frozen strawberries
partially thawed
Mix 3 tablespoons sugar, pretzels, and butter. Put in 9 x 13-inch pan. Bake at 400 degrees for 8 minutes. Let cool. Combine cream cheese, Cool Whip, and 1 cup sugar. Spread on cold crust. Mix Jello in boiling water, add strawberries (let thicken slightly). Gently pour on top and refrigerate overnight.
MRS. EARL NELSON’S
COCOA CAKE
Recipe from The Apopka Woman’s Club What’s Cookin’?
1/2 cup warm water
1/2 cup cocoa
2/3 cup shortening
1-1/2 cups sugar
2 eggs
2-1/2 cups sifted flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sour milk or buttermilk
1 teaspoon vanilla extract
Mix water into cocoa slowly; let stand 5 minutes. Cream the shortening. Add sugar gradually, creaming well. Add eggs one at a time. Beat well. Alternately add sifted dry ingredients and sour milk or buttermilk beating after each addition. Add the cocoa and vanilla extract.
Turn into two greased and floured pans (9-inch layer). Bake in 350 degree Fahrenheit oven for 35 to 40 minutes.
