Another of our Kitchen Kapers columns created from a big stack of our Apopka-area community cookbooks stacked high on the floor beside my desk is today’s main agenda here.
If your church’s or local organization’s cookbook recipes are not being included in at least occasional Kitchen Kapers columns, please do drop a quick note reminding us about what a great cookbook your church or group published, when that was and the cookbook’s title.
We want to be sure to include all of our community’s local cookbooks’ recipes here! If yours has not already been sent to us, please get a copy to us and it will be gladly added to the Apopka cookbooks collection that provides our recipes for Kitchen Kapers.
A special effort to pull from our bookshelf and frequently bring back out into the limelight again via this column every one of Apopka’s so very many local cookbooks published through the years and decades has always been our goal and will continue to be so in our future columns.
We try to fairly and equally showcase in Kitchen Kapers all of our so very many wonderful Apopka-area community cookbooks published through the years and sometimes others as well.
Treat your family, friends and yourself to this week’s recipes below which for this week were chosen on the basis of just one recipe per Apopka cookbook in order to provide space for as many as possible of these wonderful and rare community treasure cookbooks to be included in this one week’s column, though frequently at other times we like to take turns with the cookbooks featuring just one cookbook per week.
If your community group, church or school still has available for sale any of its cookbooks printed in the past or is planning re-prints of it or if you are working on or planning an all-new cookbook, please let us know so we can share all that good news with our readers.
We’ll be glad to pass on to The Apopka Chief’s and The Planter’s readers via this column further good news if you tell us that those who missed purchasing copies of your cookbooks at publication time can even now still grab a copy. Please let us know if that might be the current status.
If any new cookbooks are now in the planning stage and coming soon, that will be especially wonderful news. Please let us know about that as well!
Enjoy your cooking times and enjoy creating more new cookbooks with Apopka-area recipes! You won’t know, until you try, how enjoyable and rewarding that local community service project can be – not until you hold your own just-off-the-press newly created cookbook in your hands.
Enjoy as well this week’s Apopka-style good home cooking from as many of the Apopka community’s cookbooks as can fit here in this Kitchen Kapers space.
PEGGY PILAND’SÂ
BROWN SUGAR POUND CAKE
Recipe from The New Good Ole Boy’s Cook Book
1 cup butter
1/2 cup shortening
1 pound light brown sugar
1 cup white sugar
5 eggs
3 cups sifted flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
1 teaspoon vanilla extract
1 cup chopped walnuts
Cream together the butter and shortening. Gradually add sugar, creaming until mixture is light and fluffy. Beat in eggs, one at a time. Sift together the dry ingredients and add alternately with milk and vanilla to the cream mixture. Stir in nuts. Pour into greased and floured tube pan. Bake for 1 hour, 15 minutes in a 350-degree oven. Cool for 10 minutes and then remove from pan.
JAN WILLIAMS’Â
SPINACH DIP
Recipe from Holy Spirit Episcopal Church’s Taste & See
1 package frozen spinach
2 (6-ounce) cans marinated artichokes
1 (8-ounce) package cream cheese
1/2 cup heavy cream
1 jar Alfredo Sauce
1 cup Parmesan cheese, grated
In an eight-inch square glass pan, mix first five ingredients and half of the cheese. Bake for 30-45 minutes at 375 to 400 degrees or until top is brown. Top with other half of cheese. Recipe makes 12 servings.
FRAN FORREST’SÂ
BUTTERY SHRIMP PATE
Recipe from Lake Hill Baptist Church’s Treasures from Heaven
1 stick butter, softened
Four ounces cream cheese, softened
1 teaspoon dried dill weed
1/2 teaspoon lemon juice
1/2 pound tiny shelled and cooked shrimp
In a medium bowl or in food processor, combine the butter, cream cheese, dill and lemon juice. Blend well. Fold in shrimp. Cover and chill.
DONNA BLALOCK’SÂ
CHEESE/OLIVE BALLS
Recipe from First United Methodist Church of Apopka’sÂ
Feeding The Flock
1/2 pound Sharp Cheddar Cheese
1/2 cup (1 stick) butter
1 cup sifted flour
1/2 teaspoon salt
1 teaspoon Worcestershire Sauce
1 jar green olives with pimiento (about 30 olives)
Roll olives in paper towels to dry them thoroughly. Mix butter and cheese. Add flour, salt and Worcestershire Sauce. Mixture should be a heavy paste. Roll about a teaspoon of dough around each olive and place them on a cookie sheet. Cover with plastic wrap and place in freezer overnight. Once frozen, they can be put in Ziplock bags and kept in freezer to have on hand.
To cook the cheese/olive balls, preheat oven to four hundred degrees. Bake on a cookie sheet, uncovered, for 15 minutes. Let cool for about five minutes before eating as the olive is very hot inside.
JOAN HENSLEY’SÂ
OLIVE CHEESE BALLS
Recipe from Church of the Holy Spirit’s Favorites for All Seasons
2 cups shredded Cheddar cheese
1-1/4 cups all-purpose flour
1/2 cup butter or margarine, melted
1 jar pimiento-stuffed small olives
Mix cheese and flour. Add butter and mix thoroughly. (If dough seems dry, work with hands.) Mold one teaspoon of dough around each olive and shape into ball. Place two inches apart on a cookie sheet. Cover and chill for at least one hour. Bake at 400 degrees for 15 minutes. Recipe makes 15 servings.
PAULA MACHADO’SÂ
ZIPPY MUSHROOM APPETIZERS
Recipe fromÂ
Fran Carlton Seniors Cookbook
2/3 cup tarragon vinegar
1/2 cup salad oil
1 medium clove garlic, minced
1 tablespoon sugar
1-1/2 teaspoon salt
Dash of freshly ground pepper
2 tablespoons water
Dash of hot bottled pepper sauce
1 medium onion, sliced and separated into rings
3 to 4 cans mushrooms, drained
or 2 pints fresh mushrooms, washed and trimmed
Combine first eight ingredients in a container (which has a cover) and mix. Add onion rings and mushrooms. Stir well. Cover and refrigerate, removing to stir several times and returning to refrigerator. Drain and serve as appetizer.
