Chicken, Italiano comes from Paths of Sunshine cookbook. The accompanying note instructs: “Prepare this recipe the day before serving to allow melding of flavors.”
The book titled Gullah Geechee Home Cooking, Recipes from the Matriarch of Edisto Island, (South Carolina), Emily Meggett’s Fried Grits are terrific. You can have them for breakfast or for supper, as I had last night! They are really good.
How about a Crustless Spinach Quiche? It looks pretty good. You can freeze it and reheat it without thawing! We thank Mary Akerman Barnes for this recipe that we found in Treasures and Pleasures cookbook put out in 1990 by First Presbyterian Church of Apopka.
Neoma Knox’s Broccoli and Cauliflower Salad is so tasty. Neoma was our General Manager for many years, but she has left this life behind. We loved her very much. She did leave us her spectacular broccoli and cauliflower salad along with many beautiful memories. We thank New Vision Community Church for sharing the recipe in their book titled, “Feeding the Flock.”
Blackberry Cobbler from Orion Storm Rusch in The Spice of Veith is a great basic recipe that you could experiment with other fruits if you don’t have blackberries. It looks pretty yummy!
Neat and Sweet Farms in Lakeland shares their Peach Ice Cream recipe with Field to Feast, and we take full advantage! We pass on this treat to you, our readers, in time for your INDEPENDENCE DAY celebration within the next couple of weeks.
CHICKEN, ITALIANO
Recipe from
PATHS OF SUNSHINE COOKBOOK
8 chicken breasts, skinned, boned, split (16 pieces)
1/2 cup red table wine
2 teaspoons fresh lemon juice
1/2 teaspoon garlic granules
1/4 teaspoon black pepper
2 cups seasoned stuffing mix,
divided
1 tablespoon Parmesan cheese, grated
1 (8 ounce) carton sour cream
1/2 cup slivered almonds, blanched
1/4 cup butter, melted
Place chicken in flat plastic container (with cover). Blend wine, lemon juice, garlic and pepper together. Pour over chicken breasts, cover and refrigerate for 2 to 3 hours, turning container over several times during this period to thoroughly marinate the pieces. Toss together 1-1/2 cups stuffing mix and cheese. Drain chicken breasts and pat dry with paper toweling. Coat chicken thoroughly with sour cream. Dredge the chicken pieces with the 1-1/2 cups cheese-stuffing mix. Place chicken pieces, closely together, in casserole dish. Cover and refrigerate. Before baking, sprinkle with reserved 1/2 cup stuffing mix, slivered almonds and melted butter. Bake at 325 degrees for 1 hour or until chicken is fork tender. Place chicken pieces on warm serving platter. Additional Parmesan cheese may be passed. Serves 6 generously.
EMILY MEGGETT’S FRIED GRITS
Gullah Geechee Home Cooking,
Recipes from the
Matriarch of Edisto Island
2 cups yellow or white grits
1 large egg, beaten
1/2 cup milk, whole or 2-percent
1/2 cup all-purpose flour
1/2 cup (1 stick) unsalted butter
1/4 cup vegetable oil
1) Cook the grits according to package instructions. 2) Spray a 5 x 9-inch loaf pan with cooking spray. Pour the cooked grits into the pan. Refrigerate until cold. Grits can also be cooked in the morning and refrigerated, and will be ready to fry for supper. 3) Remove the grits from the pan and place on a cutting board. The grits should be a firm loaf. Cut the grits into slices a little thicker than a slice of bread. Set aside. 4) In a mixing bowl, beat the egg, then add the milk and stir together. One at a time, place the grits slices into the bowl and coat with the egg mixture. Be careful not to break the slices. 5) Sprinkle flour lightly on a piece of waxed paper. Place the slices on the floured paper. Then sprinkle the top of each slice with flour. 6) In a cast-iron skillet, melt the butter over medium-high heat, then add the oil. The oil will prevent the butter from burning. 7) Place the sliced grits in the butter and oil and cook for about 2 minutes on each side, until golden brown. Cook over medium-high heat so the slices will not burn.
MARY AKERMAN BARNES’
CRUSTLESS SPINACH QUICHE
Treasures and Pleasures, 1990
Presbyterian Women,
First Presbyterian Church, Apopka
10-ounce pkg frozen chopped
spinach
1 pound shredded Cheddar cheese
1/2 cup chopped onion
1 cup flour
1 teaspoon salt
1 teaspoon baking powder
2 eggs, beaten
1 cup milk
1/4 cup melted butter
Cook spinach and drain well, squeezing out excess water. Combine with the cheese and onion. Set aside. Preheat oven to 350 degrees. Combine flour, salt and baking powder. Add eggs, milk, and butter. Mix well. Add spinach and cheese mixture. Pour into lightly greased 13 x 9 x 2-inch pan. Bake at 350 degrees for 35 minutes. Let cool slightly; then cut into 1-inch squares. Can be frozen and reheated (without thawing) at 300 degrees for 15 minutes. Yield: 12 squares.
NEOMA KNOX’S
BROCCOLI AND CAULIFLOWER SALAD,
Recipe from New Vision
Community Church’s
Feeding the Flock
1 bunch cauliflower
1 bunch broccoli
5 strips crisp bacon
1/2 cup medium size red onion
1/2 cup golden raisins
Dressing:
1 cup mayonnaise
1/2 cup sugar
1 tablespoon cider vinegar
Break and cut broccoli and cauliflower into bite-sized pieces. Broccoli stems may be used if peeled to soft center. (Hint: large pieces are easy to strip.) Break bacon into small pieces. Slice the onion into rings. Mix all the ingredients together.
Dressing: Combine mayonnaise, sugar and vinegar; pour over the salad and mix well. Refrigerate in air-tight container. Chill at least four hours; tip container to spread dressing evenly throughout.
ORION STORM RUSCH’S
BLACKBERRY COBBLER
The Spice of Veith
4 cups fresh blackberries
1 tablespoon lemon juice
1 large egg
1 cup sugar
1 cup flour
6 tablespoons butter, melted
Preheat oven to 375 degrees. Place blackberries in a lightly greased 8-inch square baking dish; sprinkle with lemon juice. Stir together egg, sugar and flour in a medium bowl until mixture resembles a coarse meal. Sprinkle over fruit. Drizzle butter over topping. Bake at 375 degrees for 35 minutes or until lightly browned and bubbly. Let stand 10 minutes.
Serve with whipped cream, if desired. Garnish with a fresh mint sprig (optional). This can also bake for the same amount of time in 6 (8 ounce) ramekins on an aluminum foil lined baking sheet for individual servings. Serves 6.
NEAT AND SWEET FARMS,
LAKELAND,
PEACH ICE CREAM
Recipe from Field to Feast
2-1/2 pounds fresh peaches,
peeled, pitted, and chopped
1 cup sugar
1 pint half-and-half
14-ounce can sweetened
condensed milk
12-ounce can evaporated milk
2 teaspoons vanilla extract
2 cups whole milk, or as needed
Working in batches, puree peaches with sugar and half-and-half in a blender or food processor. Combine peach mixture, sweetened condensed milk, evaporated milk, and vanilla extract in a large bowl. Pour into a 1-gallon ice cream maker, then add enough whole milk to reach the fill line, about 2 cups. Freeze according to manufacturer’s instructions. Transfer to a freezer-safe container and freeze until firm.
