A recipe loved by everyone is Old Fashioned Mac ‘n Cheese from Muellers. I’ve used this very same recipe for years.
From Sally Benton who attended Apopka Memorial High School, graduated in 1968, married and moved to Melbourne (but she still reads The Apopka Chief!), we have Vegetable Medley. This is delicious as I can attest. Sally says she just throws stuff in the pot and is guessing at the amounts, so use your best judgment.
New Orleans Red Beans and Rice looks very tasty. This is Tammy Formby’s recipe. She is in Marshall-Dekalb EC (electric company) Alabama Living Magazine.
We have a recipe from Southern Living All-time Favorites for cabbage, onions, and sweet peppers.
Roberta Kluhsmeier’s Quiche Lorraine is here for you. It looks like the real thing! I just LOVE quiche, but I never fix it! I must remedy that situation!
Emily Meggett’s instructions for oven bacon is so very simple and delicious. She wrote this recipe in her book, Gullah Geechee Home Cooking.
The first time I ever had fried pies was when I was a kid and enjoyed them at a church bazaar in South Carolina. They were so hot, but so good. We thank the Apopka Citizen Police Alumni Association for sharing their recipe for Fried Pies in Sharing Our Finest Cookbook.
OLD FASHIONED MAC ‘N CHEESE FROM MUELLERS
8 ounces (1/2 pkg) Mueller’s Elbows
1/4 cup margarine or butter
3 tablespoons all-purpose flour
1/8 teaspoon dry mustard
1/8 teaspoon salt (optional)
1/8 teaspoon black pepper
2 cups milk
2 cups (8 ounces) shredded sharp cheddar cheese
1 cup croutons
Preheat oven to 350 degrees. Cook pasta for 3 minutes and drain well. In medium saucepan, melt butter. Blend in flour, mustard, salt, and pepper. Gradually add milk and cook until mixture is smooth and bubbly, stirring constantly. Cook and stir over medium heat until mixture boils, stirring constantly. Turn heat to low, and simmer 1 minute, stirring constantly. Gradually mix in cheese and stir until cheese is melted. Add pasta; mix lightly. Pour into 2-quart casserole. Top with croutons. Bake uncovered 25 minutes or until temperature reaches 165-175 degrees.
SALLY THOMAS BENTON’S
VEGETABLE MEDLEY
Recipe from Reader of The Apopka Chief and The Planter newspapers
2 or 3 each zucchinis and
yellow squash
2 fresh vine-ripe tomatoes, diced…
OR… 1 pint of grape tomatoes, whole…
OR… a can of diced tomatoes
3 slivered garlic cloves
Thinly sliced onion
Bell pepper
Broccoli
Cauliflower
2 teaspoons basil
1 teaspoon tarragon
1/3 to 1/2 cup lemon juice
1/2 teaspoon sugar (optional)
1/2 teaspoon salt (to taste)
Pam Spray (or other cooking spray)
Any other spices you prefer in addition to or as a replacement for the ones suggested here. For instance, some Mexican spices like cilantro, cumin, chili powder, etc., might be fantastic… OR… Italian spices… OR… Asian spices such as Oriental 5-spice, soy sauce, etc.
If you like, add whatever YOU enjoy: green beans, edamame, celery, baby raw spinach, mushrooms, and water chestnuts. Get wild with it!
Sliver the garlic, onion, and bell pepper. Spray them lightly with Pam Spray. Spray a frying pan lightly. Heat pan. Sauté. While they are sautéing, cut squash into small chunks. Squash will cook faster than more solid veggies, so if you’re adding broccoli or raw cauliflower, thin-slice them as well and toss in at the end of sautéing.
Turn down heat. Add a tablespoon or two of water to deglaze the bottom of pan and to steam the veggies. Add the herbs and any spices you might want. Add a little salt and sugar to taste, if desired. Add lemon juice. Cover with lid. When the steaming veggies are to your desired tenderness, throw in tomatoes. They don’t have to cook.
Preparation time is 30 to 45 minutes.
TAMMY FORMBY’S
NEW ORLEANS RED BEANS
AND RICE
MARSHALL-DEKALB EC
Alabama Living Magazine
1 pound small red beans, rinsed and soaked at least four hours, or
overnight
2 cups Kielbasa sausage,
cut into bite-sized pieces
1 cup cooked ham, cubed
1 large onion, chopped
1/2 cup celery, chopped
3 large garlic cloves, minced
4 cups water (or enough to cover
bean mixture)
1/4 teaspoon dried thyme
1 large bay leaf
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon hot sauce
3 cups cooked rice
Combine all ingredients except rice into slow cooker. Cook 6-8 hours on low, stirring once. Serve over rice. Cook’s note: Remove some of the beans and juices just before serving, mash them, and pour back into the pot for a thicker mixture if desired.
CABBAGE-ONION-SWEET PEPPER MEDLEY
Recipe from SOUTHERN LIVING ALL-TIME FAVORITES
1/2 small sweet red pepper
1/2 small sweet yellow pepper
1/2 small sweet green pepper
2 slices bacon
1 onion, chopped
2 cups shredded cabbage
3 tablespoons white vinegar
1 tablespoon vegetable oil
1 tablespoon water
1-1/2 teaspoons brown sugar
1-1/2 teaspoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
Cut peppers into 2-inch long thin strips; cut bacon into 1-inch pieces. Cook bacon in a large skillet until crisp. Add pepper strips, onion, and cabbage, tossing gently. Combine vinegar and remaining six ingredients in a jar; cover tightly, and shake vigorously. Add to vegetable mixture in skillet, stirring gently. Bring to a boil; cover, reduce heat, and simmer eight minutes or until cabbage is tender, stirring occasionally. Serve immediately. Makes 3 servings.
ROBERTA KLUHSMEIER’S
QUICHE LORRAINE
Recipe from POT-POURRI of Zellwood – RECIPES & REFLECTIONS 1983
The Zellwood Community Center,
Zellwood, Florida
1 9-inch pie shell, unbaked
1/2 pound sliced bacon
1-1/2 cups (6 ounces) grated
Swiss cheese
1 small onion, chopped fine
3 eggs
1 cup heavy cream
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1/2 teaspoon dry mustard
Dash of cayenne pepper
Fry bacon until crisp. Drain and crumble into pie shell. Sprinkle cheese over bacon. Cook onion in bacon fat until golden. Drain. Place on top of cheese. Beat remaining ingredients together and pour into shell. Bake at 375 degrees for 45 minutes or until firm.
EMILY MEGGETT’S
OVEN BACON
Recipe from Gullah Geechee Home Cooking by Emily Meggett
12 slices thick-cut bacon
1) Preheat your oven’s broiler to 500 degrees Fahrenheit, or its highest setting. 2) Arrange the bacon in a single layer in a rimmed baking pan and place it on the highest rack in your oven. Broil until browned on one side, about 2 minutes. 3) Turn the bacon and brown the other side. Watch the bacon closely. It will cook quickly, about 5 minutes total. 4) Remove from the oven and place the bacon on a paper towel to absorb the excess grease.
FRIED PIES
(FROM OLD PENNSYLVANIA
DUTCH COOKBOOK)
Recipe from Apopka Citizen Police Alumni Association,
Sharing Our Finest Cookbook
2 cups sifted flour
1 teaspoon salt
1/2 cup shortening
1/3 cup cold water
Sweetened sieved fruit
(dried apricots, peaches, prunes or thick applesauce)
Sift the flour and salt together. Cut in shortening with pastry blender or two knives until pieces are size of small peas. Gradually sprinkle water over mixture, mixing lightly with a fork after each addition. Add only enough water to hold pastry together. Roll out dough on a floured surface about 1/8-inch thick. Cut out 4-inch rounds. Spoon 1 tablespoon sweetened fruit onto each round. Moisten edges with water. Fold into semi-circles.
Fry in deep fat, heated to 365 degrees. Fry about 3 minutes or until light golden brown; turn pies during frying. Remove from fat; drain on absorbent paper. Makes 1 dozen pies.
