From Cooking with Foliage La Sertoma of Apopka, we have French-Fried Shrimp.
Shrimp is one of my FAVORITE foods.
Pot Roast for Crock-Pot is submitted by Pat Ariotta in Sharing Our Finest Cookbook put out by the Apopka Citizen Police Alumni Association. We thank that fine organization for all they do.
Brewster Bray’s Blackeyed Peas from First Presbyterian Church of Apopka’s Treasures and Pleasures is just wonderful. Don’t forget the big black skillet of hot buttered cornbread that will complete this dish! See below for recipe.
Amanda Henke’s cornbread is delicious. We made a big pan of it last Thanksgiving to make a huge bowl of Cornbread Dressing and had to make another pan of it because we kept sampling! What wonderful taste it has. The recipe fits in a big black iron skillet. You could use a couple of cake pans if you don’t have the big skillet. We thank Amanda for sharing her recipe with us.
Frances McHale’s Italian Roasted Potatoes looks good enough for company or for simply pampering your own family. We found her recipe in (where else?) Preserving the Big Potato, put out by the Apopka Historical Society.
From New Vision Community Church’s Feeding the Flock, we have Butternut Squash Casserole, contributed by Nancy Payne.
Savannah Style, a cookbook given to us by our editor’s mother-in-law, has lots of wonderful recipes. This crab soup is just one of many.
Joan Byers’ Peanut Butter Pie from New Vision Community Church’s Feeding the Flock is terrific. You and yours will love it. Thank you, Ma’am.
FRENCH-FRIED SHRIMP
Recipe from Cooking with
Foliage La Sertoma of Apopka
1-1/2 pounds raw, peeled, deveined shrimp, fresh or frozen
2 eggs, beaten
1 teaspoon salt
1/2 cup all-purpose flour
1/2 cup dry bread crumbs
1/2 teaspoon paprika
Fat for deep frying
Thaw shrimp if frozen. Combine eggs and salt. Combine flour, dry bread crumbs and paprika. Dip each shrimp in egg, then roll in crumb mixture. Fry in a basket in deep fat, 350 degrees, for 2 to 3 minutes or until golden brown. Drain on absorbent paper. Makes 6 servings.
PAT ARIOTTA’S
POT ROAST FOR CROCK-POT
Recipe from Apopka Citizen Police Alumni Association,
Sharing Our Finest Cookbook
2 or 3 potatoes, pared and sliced
2 or 3 carrots, pared and sliced
1 to 2 onions, peeled and sliced
Salt and pepper to taste
3 to 4 pound brisket, rump or pot roast
1/2 cup water or beef consomme
Put vegetables in bottom of crock-pot. Salt and pepper meat. Place meat in pot on top of vegetables. Add liquid. Cover and cook on low for 10 to 12 hours or high for 4 to 5 hours. Remove meat and vegetables with spatula or wide spoon. Serve hot.
BREWSTER BRAY’S
BLACKEYED PEAS
Recipe from First Presbyterian Church of Apopka, Treasures and Pleasures
1 pound dried blackeyed peas
1 medium onion, chopped fine
1 small clove garlic, minced
1 bay leaf
2 whole cloves
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1-1/2 cups ham, cubed
1 smoked pork ham hock
(seasoning size)
4 tablespoons bacon drippings
1 teaspoon baking soda
Pick over beans. Wash and then soak overnight. Drain. Saute the onions and garlic in bacon grease until just tender. Place beans in pot and cover with water about 1/2 inch above level of peas. Add the onions, garlic, and the rest of the ingredients. Simmer about two hours or until beans are tender. Remove bay leaf and bones. Better if chilled overnight and reheated the next day. Serves eight.
AMANDA HENKE’S
CORNBREAD, SOUTHERN STYLE
Recipe from Reader of The Apopka Chief and The Planter newspapers
1 cup yellow cornmeal
1/2 cup all purpose flour
1 teaspoon salt
Dash of garlic powder
Dash of cayenne pepper
1 tablespoon baking powder
1 cup buttermilk (if you are out of
buttermilk, plain milk with a teaspoon of vinegar will curdle the milk in five minutes)
1/2 cup milk
1 large egg
1/2 teaspoon baking soda
1/4 cup butter or shortening… to be melted and poured into the batter… or, if you want to do it the old-fash ioned way, use hot bacon grease in stead! I remember: Daddy slowly pouring while Mama quickly stirred it into the batter.
2 tablespoons butter for greasing the skillet (plus a tablespoon cooking oil to increase the butter’s smoke point)
Preheat oven to 450 degrees.
Mix the dry ingredients together in a bowl: cornmeal, flour, salt, garlic, cayenne, and baking powder. Set aside.
Combine and mix buttermilk and milk with an egg. Stir in 1/2 teaspoon baking soda. Immediately pour this wet mixture into the dry cornmeal and flour mixture. Stir until well combined.
Melt the 1/4 cup of shortening and add to the batter slowly, mixing together until just combined.
Place skillet in hot oven for a few minutes (watch it carefully) until hot. You can do this heating on top of the stove instead of in the oven. This next step needs to be done quickly, and be very careful with the hot skillet. With oven mitts, pull the HOT skillet out of the oven and add two tablespoons shortening (can be butter) making sure it covers the surface of the hot pan. Quickly pour the cornbread batter into the heated skillet. It will sizzle and make a lovely crispy brown surface on the bottom and sides of your cornbread that tastes and smells so good. Using oven mitts, carefully place the heavy skillet back into the oven and bake for 20 to 25 minutes until brown. Butter and serve immediately.
When you get good at making this recipe, you will be able to orchestrate the heating of the skillet with the mixing of the cornbread batter. The quicker you get the mixed batter into the hot skillet and into the oven, the better.
FRANCES MCHALE’S
ITALIAN ROASTED POTATOES
Recipe from
Apopka Historical Society’s
Preserving the Big Potato –
A Collection of Potato Recipes
8 potatoes
7 garlic cloves
2 cups Parmesan cheese
1/2 cup vegetable oil
Salt and pepper to taste
Slice potatoes as if for French fries but a little thicker. Put in a 10” x 2” round or oblong pan (preferably non-stick). Add oil, garlic, cheese, salt and pepper. Sprinkle a little cheese, pepper, salt, oil and 1 clove garlic (sliced or chopped) over top. Bake covered for 2 hours at 375 degrees or until potatoes are done. Uncover and brown potatoes, about 10 to 15 minutes.
NANCY PAYNE’S
BUTTERNUT SQUASH CASSEROLE
Recipe from New Vision Community Church’s Feeding the Flock
2 cups butternut squash, cooked and mashed
3 eggs, beaten
1/3 cup melted butter
1/2 cup milk
1 cup sugar
1/2 teaspoon ginger
1/2 teaspoon coconut flavoring
Combine all ingredients, blending well; spoon into lightly greased 1-1/2 quart casserole dish. Bake at 350 degrees for one hour or until firm.
CURRIED CRAB SOUP
Recipe from Savannah Style,
a Cookbook by
The Junior League of Savannah, Inc.
3 tablespoons butter
1/2 cup onion, chopped
1 clove garlic, minced
1/2 cup apple, peeled and diced
1 tablespoon curry powder
3 tablespoons flour
1/2 cup tomato, chopped
2-1/2 cups chicken broth
Salt and pepper, to taste
3/4 pound white crab meat
1 cup light cream
Tabasco
Melt butter in saucepan and sauté onion until wilted. Add garlic and apple. Stir and add curry powder and flour. Add tomato and chicken broth, stirring with wire whisk. When thickened and smooth, add salt, pepper and crab meat. Simmer 10 minutes. Add dash of Tabasco and cream and bring to a boil. Serve immediately.
JOAN BYERS’
PEANUT BUTTER PIE
Recipe from
New Vision Community Church
FEEDING THE FLOCK
4 ounces cream cheese, softened
1 cup powdered sugar
1/3 cup peanut butter
2 tablespoons cocoa (optional)
1 teaspoon vanilla
8 ounces whipped topping
1 graham cracker or baked 9-inch pie crust
Mix first five ingredients until fluffy. Add topping and mix well. Spread into pie shell. Chill well.
