Kitchen Kapers’ goal is to include recipes from as many of our Apopka cookbooks as we can fit here in this Kitchen Kapers column space this and every week.
This week we’re intent on providing specifically nutritious and healthful tasty recipes for as many different good health-building meals as possible. A colorful veggies feast, we might call this week’s column theme. If anything can get kids (and all of us) to eat our veggies for good health, we hope these from our Apopka and nearby areas will.
Debbie Mills and others who worked on the Episcopal Church of the Holy Spirit’s cookbook project, including especially Walt Cordell and Joe Cook, “without whom publication would have been very difficult” according to the book’s opening page, were the inspiration for this week’s Kitchen Kapers’ veggies-in-the-spotlight theme.
Some kids normally might leave that vegetable on their plates, though hopefully not, but when the home chef who cooks it gives it a great name, referring to it as “Broccoli Balls,” well now, doesn’t that just sound to ballgames-loving kids like a new and different incentive to try eating that good green veggie?
Same goes for that same cookbook’s recipe for guacamole, one of the tastiest “green food” concoctions ever created anywhere, as a dip or just as an entrée on its own.
The guacamole recipe’s main ingredient is avocado, which certainly ranks high on any list of nutritional-value foods.
Sweetwater Oaks Women’s Club’s Favorite Recipes of Sweetwater Oaks tells how to whip up that culinary delight quickly and there’s not even any cooking time involved, just mix the avocado with the recipe’s other good healthful ingredients.
Enjoy cooking, eating and sharing with others all the tasty vegetables recipes here this week.
CHARLOTTE STEINER’S GUACAMOLE
Recipe from Favorite Recipes of Sweetwater Oaks
1 avocado
1/3 cup tomato, peeled, seeded and chopped
1/3 cup chopped onion
1 (four ounce) can green chilies, chopped
1 small clove garlic, minced or garlic powder, amount to your taste
1 tablespoon lemon juice
Salt and pepper, to your taste
Tabasco (optional)
Peel the avocado and mash it to smooth consistency. Add remaining ingredients and mix well. Chill the guacamole and serve it with corn chips.
CURRIED BROCCOLI DIP
Recipe from Favorite Recipes of Sweetwater Oaks
1 ten ounce package frozen broccoli in cheese sauce
1/4 cup dairy sour cream
2 tablespoons grated Parmesan cheese
2 tablespoons lemon juice
1 teaspoon instant minced onion
1/4 teaspoon curry powder
Prepare broccoli according to package directions. Mix broccoli and remaining ingredients in a blender until mixture is smooth. Chill mixture to blend the favors. Serve the guacamole with corn chips.
MELISSA KEOSKIE’S CORN PUDDING
Recipe from Old Timers Athletic Association’s Best Recipes
3 tablespoons cornstarch
1/4 cup sugar
1 can cream-style corn
2 eggs, well beaten
1 cup milk
3 tablespoons margarine
1/2 teaspoon salt
1/8 teaspoon pepper
Preheat oven to 350. Mix cornstarch and sugar, then add that mixture to corn. Beat the eggs; add milk. Pour in the melted margarine, salt and pepper. Bake for 45 minutes in a 6-1/2-in. by 10-in. casserole dish. Recipe serves six to eight.
NINA MOFFET’S CORN SOUFFLE
Recipe from Old Timers Athletic Association’s Best Recipes
8 ounces cream cheese
1 stick butter
1 package corn muffin mix
1 can creamed corn
1 can of kernel corn
Mix ingredients together. Bake for 45 minutes to one hour at 350 degrees.
SIS PITMAN’S FLORIDA ORANGE BREAD
Recipe from Apopka First Presbyterian Church’s Treasures and Pleasures
3/4 cup orange rind, slivered
1-1/2 cups sugar
1-1/3 cups water
3 tablespoons butter
1-1/3 cups orange juice
3 eggs, well beaten
4 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons salt
Remove thin orange peel and cut it into thin slivers. Combine sugar and water. Add rind and stir constantly over heat until sugar is dissolved. Cook slowly for five minutes. The peel and sugar should measure 1-1/3 cups. Add butter; stir until melted. Add orange juice and beaten eggs.
Sift the dry ingredients together into mixing bowl. Add the orange mixture and mix just enough to moisten ingredients. Batter should be lumpy.
Bake in greased and lined loaf pan, 9-in. by 5-in. by 3-in. Bake at 325 degrees for 1 hour, 15 minutes. Turn on rack to cool. Recipe yields one loaf.
