This week, we are going to jump around a little bit. We have access to numerous cookbooks that are old favorites here in Apopka. We also have one, Plains Potpourri, that was given to us by Geraldine and Glenn Woodard, faithful readers in Apopka, that was copyrighted in 1977 by Plains (Ga.) Jr. Woman’s Club, that offers some old-time favorites that we think you will enjoy.
It is summer time and pretty warm outside, so we will find some tasty, cool items to tell you about as well as a few side dishes that will not be too difficult even for younger cooks to try. Fresh wholesome vegetables prepared in new ways are always welcomed by our readers. And we wish to remind you that if you have a favorite recipe that you would like to share with us, be sure and send it to us.
NO-SALT SEASONING
Recipe from Florida Federation of Garden Clubs’
Paths of Sunshine Cookbook
3 teaspoons dry mustard
3 teaspoons onion powder
3 teaspoons garlic powder
3 teaspoons paprika
1-1/2 teaspoons black pepper or cayenne
1 teaspoon basil
1 teaspoon thyme
Place all ingredients in blender and mix well. Put in shaker with raw rice. Try on everything but ice cream!
MRS. WAYNE MURRAY’SÂ
DILL PICKLES
Recipe from Plains Potpourri
1 jar or more
1 head of dill weed or 2 tsp dill seed
1 slice of onion
2 tsp mustard seed
1 clove of garlic
1 pod of hot pepper
3 quarts of water
1 quart vinegar
1 cup of salt
Into each jar, put the head of dill weed or the dill seed, onion, mustard seed, garlic and hot pepper.
Bring the water, vinegar and salt to a boil.
Pour this mixture over cucumbers. Seal jars.
Do not use for six weeks.
MRS. ARCH HELMS’
SWEET TOMATO RELISH
Recipe from Plains Potpourri
2 quarts (8 cups) ripe tomatoes, chopped
3 cups apple cider vinegar
6 cups sugar
1 or 2 green bell peppers, chopped
1 or 2 hot peppers, chopped
Wash tomatoes, cut out core and bad spots. Cut each tomato into four pieces. Put tomatoes in large pot, then mash a little to get some juices.
Cook until they are mushy. Stir every once in awhile. Add the other ingredients to tomatoes. Let cook slowly. Stir and cook until thick.
Put into jars and seal while hot.
NANCY THOMAS’Â
POTATO SALAD
5 pounds red potatoes boiled in pot until tender
6 eggs hard boiled
2 stalks celery, washed and chopped into small pieces.
5 or 6 multicolored fresh sweet peppers, sliced, diced, save some pepper rings for garnish.
Slice and dice small about a quarter to a half of a fresh sweet onion.
1 large dill pickle, diced
Drain and cool potatoes and eggs. Peel the skins from warm potatoes and set aside. If you relax and are not rushed, this is not an unpleasant task.
Slice the boiled potatoes into pieces about 1/2-inch to 3/4-inch cubes. Salt and pepper the potatoes to taste in large bowl (or pot) and mix gently. Next, fold the chopped celery, peppers, onions, and pickles into the potatoes.
Setting one aside to slice for garnish at end, chop the eggs. Salt and pepper to taste. Add chopped eggs to potato salad.
Measure one-half cup, maybe a little more, mayonnaise and two tablespoons dill pickle juice. Mix together. It should be soupy. Add to the mayo mixture: dash of dill weed, 1/4 teaspoon dry mustard, 1/4 teaspoon celery seed.
Pour the seasoned soupy mixture over the potato salad and gently fold together. After the potato salad is all mixed up, put the salad into the serving bowl. Place some of the sliced pepper rings and sliced egg on top of the mixture. If you have green pepper, add some for color. Sprinkle a little paprika and a tiny bit of celery seed on top. Refrigerate and serve.
COCONUT CAKE
Recipe from Florida Federation of Garden Clubs’Â
Paths of Sunshine Cookbook
1 cup shortening
2 cups sugar
4 eggs
1 cup flour
1 cup self-rising flour
1 cup buttermilk
1 teaspoon vanilla
Cream shortening and sugar; add eggs one at a time. Blend well. Sift flours together and add alternating with buttermilk. Add vanilla and beat until smooth and creamy. Bake in three greased and floured 8-inch layer pans at 350 degrees for approximately 20 minutes. Cool before removing from the pans.
Filling for coconut cake
2 cups confectioners sugar
1 8-ounce carton sour cream
3 7-ounce packages frozen coconut
Mix sugar, sour cream and two packages of coconut together. Spread between layers and on top. Use third package of coconut to sprinkle on top and sides. Cake must be kept refrigerated. Cake may be made into a sheet cake, but reduce baking time.
LEMON BUTTERED CARROTS
Recipe from Florida Federation of Garden Clubs’
Paths of Sunshine Cookbook
3 tablespoons butter
6 medium carrots, sliced
1 medium apple, peeled and sliced
1 tablespoon chopped parsley
1 teaspoon grated lemon peel
Salt to taste
In medium skillet combine butter or margarine and carrots. Cook, covered, about 10 minutes or until almost tender, stirring occasionally. Add apple and continue cooking about five minutes. Stir in parsley and lemon peel. Salt lightly. Serve hot. Serves 4 to 5.
MARVIN BRIDGES’Â
PAN-FRIED CABBAGE
Recipe from Presbyterian
Women First Presbyterian Church, Apopka,
Treasures and Pleasures
2 tablespoons bacon drippings
1 small head of cabbage, shredded (4 cups)
1/4 cup vinegar
1/4 cup water
1 tablespoon sugar
1/2 teaspoon salt
Dash cayenne
Heat drippings in skillet. Add cabbage, vinegar, water, salt, sugar, and cayenne. Cook over medium heat, stirring occasionally, until
cabbage is lightly browned but still crisp, 10 to 12 minutes. Makes 4 servings.
