For people who don’t have extra time for pampering their main meal, we have Quick Oven Stew from Claire Ellington, who hand-wrote her recipe in the copy of Stew-Pot Favorites of Zellwood that she gifted to us.
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.
Adeline Bronson’s recipe for Chicken and Yellow Rice comes from “What’s Cookin’ in Apopka?” With maybe a salad or vegetable on the side, it looks like a main-dish meal!
In her book titled Gullah Geechee Home Cooking, Emily Meggett says, “I love cooking potatoes because it usually just takes a few ingredients to turn them into something you just can’t resist. These hash brown potatoes are easy to make, and the scallions add a bright, fresh flavor to the dish.”
We don’t see cabbage headlined very often. I’m not sure why, because cabbage is inexpensive and nutritious and very easy to prepare. And it is delicious! You just have to get past your pre-formed childhood opinions about food. We have a wonderful recipe for creamed cabbage from Paths of Sunshine Cookbook.
Mrs. Webb’s salad dressings look very good. They come from CHARLES-TON RECEIPTS, which was given to us by John Peery’s mother. John, whom we love but sorely miss, passed October 12, 2023.
Sis Pitman’s Apple Dumplings comes from one of our old favorites, First Presbyterian Church of Apopka’s Treasures and Pleasures. Try the baking powder that doesn’t have aluminum in the ingredients. It only costs a few cents more and leaves no bitter taste.
CLAIRE ELLINGTON’S
QUICK OVEN STEW
Recipe from
Stew-Pot Favorites of Zellwood
2 pounds lean stew meat
  (uncooked)
1 pkg onion soup mix
1 can mushroom soup
1 cup water
Put meat in casserole. Mix other three ingredients and pour over meat. Cover tightly and put in 300-degree oven for 3 hours. No peeking! Serve over noodles or rice. Serves 8.
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.
ADELINE BRONSON’S
CHICKEN AND YELLOW RICE
Recipe from
WHAT’S COOKIN’? IN APOPKA, FLORIDA
The Apopka Woman’s Club
2 fryers, halved
1/2 cup olive oil
2 cups chopped onion
1 green pepper, cut up
2 cloves garlic
2-1/2 cup 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 chicken in olive oil. Remove to casserole. Brown onions, green pepper and garlic for about 5 minutes. Add to chicken in casserole along with all remaining ingredients. Cover and bake in 400-degree oven for 1 hour.
EMILY MEGGETT’S
HASH BROWN POTATOES
(HOME FRIES)
Recipe from
Gullah Geechee Home Cooking by Emily Meggett
8 yellow or white potatoes
  (a little over 2 pounds), diced
3/4 cup (1-1/2 sticks)
  unsalted butter
2 scallions, chopped
Salt to taste
1) In a 4-quart saucepan, bring 2 quarts water to a boil over high heat. Add the potatoes and boil for 3 to 4 minutes, until tender. Drain well. 2) In a 12-inch cast-iron skillet, melt the butter over low heat, taking care not to burn. Add the scallions and the potatoes to the skillet. Salt the potatoes according to taste. Cook over medium heat until golden brown. 3) When the potatoes are browned on the bottom, turn them with a spatula and brown the other side.
CREAMED CABBAGE
Recipe from
PATHS OF SUNSHINE COOKBOOK
1/2 head red cabbage
1 medium yellow onion, peeled
  and coarsely chopped
2 tablespoons vegetable oil
1/4 cup cider vinegar
2 tablespoons light brown sugar
1/2 teaspoon caraway seed
1/2 teaspoon salt
1/8 teaspoon black pepper
1 large tart green apple,
  cored and thinly sliced
Quarter cabbage, trim off core at point of each section; cut each quarter into 1/8-inch thick slices. Set aside. Saute onion in oil in 12- to 14-inch skillet over moderate heat about five minutes or until soft. Stir in vinegar, sugar, caraway seeds, salt and pepper. Add cabbage and apple. Bring to boil, then reduce heat to moderate. Cover and cook until cabbage just wilts, about 8 to 10 minutes, tossing occasionally. Serves 4.
MRS. T. LADSON WEBB’S
SOUR CREAM DRESSING
Recipe from
CHARLESTON RECEIPTS
1 cup sour cream
1/4 teaspoon salt
1-1/2 tablespoons lemon juice
1/4 cup honey
Combine and beat stiff.
MRS. T. LADSON WEBB’S
FRENCH DRESSING
Recipe from
CHARLESTON RECEIPTS
2 round teaspoons salt
1 round teaspoon sugar
1/2 teaspoon mustard
1/2 teaspoon black pepper
1/2 teaspoon celery salt
1 teaspoon Worcestershire sauce
1 clove garlic
1 cup olive oil
1/4 cup vinegar
Put in quart jar and shake well before using. Half malt and half tarragon vinegar is good.
MRS. T. LADSON WEBB’S
ROQUEFORT CHEESE DRESSING
Recipe from
CHARLESTON RECEIPTS
1 3-oz pkg cream cheese
1/4 pound Roquefort cheese
1 cup French dressing
1/2 cup mayonnaise
1/2 pint whipped cream
Mix together and serve at once.
SIS PITMAN’S
APPLE DUMPLINGS
Recipe from
First Presbyterian Church of Apopka,
Treasures and Pleasures
6 baking apples
2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
1/3 cup shortening
2/3 cup milk
6 tablespoons cinnamon sugar
1-1/2 cups sugar
2 cups water
1/2 cup butter
1 teaspoon vanilla
Sift flour, baking powder and salt together. Cut in shortening. Add the milk and mix together. Roll out and cut into six squares. Slice an apple on each square. Mix 1-1/2 cups sugar with water, butter and vanilla. Boil mixture for five minutes and pour over dumplings which have been placed in a baking pan. Sprinkle with cinnamon sugar. Bake at 350 degrees for one hour. May be baked and frozen.
