Delicious meals served up from the Apopka Woman’s Club

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This week, we are dusting off one of our favorites to share with you. It is a cookbook compiled by The Apopka Woman’s Club, a wonderful service organization in the city of Apopka that was chartered in 1957 with 60 members and that was federated that same year. The cookbook, a labor of love by the ladies, was copyrighted in 1963 and printed shortly thereafter.

BURNIE ROBERTS’

SCALLOPED POTATOES

Recipe from The Apopka Woman’s Club What’s Cookin’?

3 pounds potatoes

4 medium onions thinly sliced

3 teaspoons salt

3 tablespoons butter

2 tablespoons flour

2-1/4 cups milk

1/8 teaspoon pepper

1/8 teaspoon paprika

2 tablespoons chopped parsley

Preheat oven to 400 degrees F. Lightly grease 2 quart casserole. Wash, peel, and thinly slice potatoes, which should measure about 8 cups. Cook potatoes and onions, covered in small amount of boiling water with 2 teaspoons salt about five minutes or until slightly tender. Drain. Add flour to melted butter and gradually add milk. Place potatoes in casserole dish and sprinkle with pepper and paprika. Pour milk and butter mixture over potatoes. Bake until bubbling. Garnish with parsley.

BURNIE ROBERTS’

CRAB MEAT CASSEROLE

Recipe from The Apopka Woman’s Club What’s Cookin’?

1 pound fresh crab meat

2 eggs

1/2 cup mayonnaise

1/4 cup boiled salad dressing

1 onion

1/2 cup parsley

3 tablespoons lemon juice

2 tablespoons Worcestershire sauce

1 tablespoon prepared mustard

3 tablespoons chicken broth

1-1/2 cup fresh bread crumbs

3 tablespoons melted butter

Pick over the pound of fresh crab meat to remove bits of bone and shell. Place in bowl and add the two chopped hard-cooked eggs, 1/2 cup mayonnaise, 1/4 cup boiled salad dressing, 1 peeled onion grated, 1/2 cup finely chopped parsley, 3 tablespoons lemon juice, 2 tablespoons Worcestershire sauce, 1 tablespoon prepared mustard and 3 tablespoons chicken broth or sherry. Toss 1-1/2 cups fresh bread crumbs with 3 tablespoons melted butter. Add half of the b™read crumb mixture to the crab mixture. Turn into a buttered 2-quart casserole and sprinkle with remaining bread crumbs. Bake in a moderate oven, 350 degrees F for about 45 minutes. Garnish with parsley. Makes six servings.

BETTY LAND’S

SEAFOOD SOUFFLE

Recipe from The Apopka Woman’s Club What’s Cookin’?

1 pound crab or lobster or shrimp (or enough of each to make a pound)

1 tablespoon butter

1 tablespoon flour

1/2 pint of milk

1/2 teaspoon salt

White or cayenne pepper

Nutmeg to taste

2 eggs, separated

2 tablespoons sherry

Melt butter and mix in the flour to make a paste. Add milk, salt, pepper and nutmeg. Cook in double boiler until thick. When cool, stir in the yolks of eggs, slightly beaten. Add sherry. Now fold in the stiffly beaten whites and crab meat. Put in baking dish and cook at once in pan of hot water in moderate oven, at 350 degrees F for 45 minutes. Serve immediately. Serves six.

ADELINE BRONSON’S

CHICKEN AND YELLOW RICE

Recipe from The Apopka Woman’s Club What’s Cookin’?

2 fryers, halved

1/2 cup olive oil

2 cups chopped onions

1 green pepper, cut up

2 cloves garlic

2-1/2 cups rice

2 cups canned tomatoes

5 cups hot water

2 bay leaves

1/2 teaspoon saffron

1 cup green peas

2 teaspoons salt

1/4 teaspoon pepper

Brown the chicken in olive oil. Remove to casserole. Brown onions, green pepper and garlic for about five minutes. Add to chicken in casserole along with all remaining ingredients. Cover and bake in 400 degree F oven for one hour.

ELIZABETH GROSSENBACHER’S CARUSO

Recipe from The Apopka Woman’s Club What’s Cookin’?

1 pound navy beans

1 tablespoon salt

1 package spaghetti

1 cup olive oil

1 No. 2 can (20 ounces or 2-1/2 cups) tomato sauce

Garlic, at least 3 cloves

Wash beans, cover with 3 cups water and soak overnight. Add 2 cups water and salt. Boil slowly until skins burst or until just tender (about 1-1/2 hours). Drain, reserving liquid.

Cook spaghetti. Cook tomato sauce, garlic, and half the olive oil in frying pan on low heat 10 minutes. Combine in baking dish, alternating layers of beans, spaghetti, and tomato sauce. On top pour balance of oil. Cook covered, 250 degrees F for two hours. Some of the bean water will have to be added from time to time.

Serve as luncheon or supper main dish with a crisp salad.

MARTHA W. KIZER’S

LIMA BEAN CASSEROLE

Recipe from The Apopka Woman’s Club What’s Cookin’?

2 cups cooked lima beans, seasoned

1 small minced onion

1/2 cup pimiento

1 cup grated cheese

1 can cream of mushroom soup

Cracker crumbs for bottom and on top.

Line casserole dish with crumbs. Mix the ingredients and pour into casserole. Top with crumbs. Bake 10 or 15 minutes at 375 degrees F.

MARY ANN PEERY’S

CURRIED FRUIT

Recipe from The Apopka Woman’s Club What’s Cookin’?

1 large can pear halves

1 large can pineapple chunks

1 large can peach halves

1/4 cup sliced maraschino cherries

1/3 cup butter

3/4 cup brown sugar, packed

2 teaspoons curry powder

Bananas and nuts, if desired.

Drain fruit well and place in casserole dish. Melt butter. Add brown sugar and curry powder. Mix well and cover fruit with mixture. Bake one hour at 325 degrees F.

NANCY PILAT’S JELLO CAKE

Recipe from The Apopka Woman’s Club What’s Cookin’?

1 package yellow cake mix

1 package lemon Jello

2/3 cup Wesson oil

2/3 cup water

1 teaspoon lemon or vanilla flavoring

1/2 teaspoon almond extract

4 eggs

Mix cake and Jello together. Add Wesson oil, water and flavoring. Beat two minutes. Add eggs, one at a time, beating slightly after each addition. Bake 350 degrees F for one hour. Pan should be greased and preferably an angel cake or tube pan. Any other cake mix or Jello may be used to get a different flavor.

 

spiced.pecansSPICED PECANS

Recipe from The Apopka Woman’s Club What’s Cookin’?

2 tablespoons cold water

1 egg white, slightly beaten

1/2 cup granulated sugar

1/2 teaspoon salt

1/4 teaspoon cinnamon

1/4 teaspoon cloves

1/4 teaspoon allspice

2 cups pecan halves

Add water to egg whites and dissolve sugar in mixture. Add salt and spices. Mix well. Dip pecans in mixture. Place pecans on greased cookie sheet.

Bake in slow oven, 250 degrees F until golden.