Enjoy these foods from Apopka’s great home chefs


As many local cookbooks’ recipes as can be fit into this space is Kitchen Kapers’ goal again this week.

Enjoy this week’s recipes from the great home chefs of this great city of Apopka.



Recipe from The New Good Ole Boy’s Cookbook

1 can refried beans

1 avocado

1 package taco seasoning

6 large black olives

1 large tomato

3 green onions

1 small package sour cream

Mix half package of taco seasoning with beans. Make thin layer in plate. Top with sour cream mixed with remaining seasoning. Chop all other ingredients and put on top of sour cream.



Recipe from 

Church of Holy Spirit’s 

Taste And See

1 nine-inch frozen pie crust

2 slices bacon, cooked and chopped (reserve the fat)

1 medium onion, chopped

1 bunch asparagus, cooked and cut into small pieces

1/2 cup Ricotta cheese

1/4 cup milk

2 eggs, lightly beaten

1 tablespoon fresh parsley leaves, chopped

1 small can tomatoes

1/2 teaspoon salt

1/2 teaspoon fresh Basil leaves, chopped

1 teaspoon balsamic vinegar

Preheat oven to 375 degrees. Prick bottom of frozen pie crust and bake for 10 minutes. Saute bacon, remove from skillet and break into small pieces, reserving fat. Add onions and asparagus to bacon fat and cook for approximately five minutes. Drain onion and asparagus.

In small bowl, mix ricotta cheese, milk, eggs, chopped parsley leaves, small can tomatoes, salt, chopped basil and balsamic vinegar. Set aside. In pie shell, add onion, bacon pieces, and asparagus. Add egg/milk etc. mixture.

Bake at 350 degrees 30-40 minutes until inserted knife comes out clean.



Recipe from Episcopal Church of the Holy Spirit’s 

Let’s See What’s Cookin’

2 cans Consomme Madrilene

1 large avocado, peeled and coated with 1/4 teaspoon lemon juice

1 cup sour cream

1 tablespoon scraped onion

Salt and Cayenne pepper, amount to your taste

Fresh dill or dried dill weed

In blender, puree the Consomme and avocado. In separate bowl, combine sour cream, salt, cayenne pepper and onion. Combine pureed mixture and sour cream mixture. Chill until mixture thickens. Garnish with fresh or dried dill. Recipe serves six to eight.


Recipe from 

Habitat for Humanity’s 

Partners In The Kitchen

1/3 cup chopped walnuts

2 tablespoons margarine

2 to 3 teaspoons olive oil

1 cup cherry tomato halves

1/4 cup chopped fresh parsley

1/4 cup chopped fresh basil

1 clove of garlic, minced

1/3 cup chicken broth

8 ounces thin spaghetti

3 cups chopped broccoli

1/3 cup Parmesan cheese

Spread walnuts on baking sheet. Toast at 350 degrees for five minutes. Heat margarine and olive oil in skillet until margarine melts. Stir in tomatoes, parsley, basil and garlic. Add broth and mix well. Simmer for two to three minutes, stirring frequently.

In skillet, combine spaghetti with enough water to cover. Bring to a boil. Boil for five minutes. Add broccoli. Cook for five to six minutes longer or until spaghetti is tender and broccoli is tender crisp. Drain. Spoon spaghetti mixture onto serving platter. Top with tomato mixture. Sprinkle with walnuts and cheese.

potato-saladBERNIE MORO’S 


Recipe from St. Francis of Assisi Catholic Church’s 

A Book of Favorite Recipes

2 pounds potatoes, cooked in jackets, cooled and diced

3/4 cup chopped green pepper

1/2 cup chopped onion

1-1/2 teaspoons salt

1/2 pound bacon

1/2 cup cider vinegar

1/2 teaspoon sugar

Combine potatoes, green peppers, onion and salt. Fry bacon. Heat half a cup of bacon drippings, vinegar and sugar together in skillet. Pour over potatoes. Top with crumbled bacon. This is also great reheated.



Recipe from 

Old Timers Athletic 

Association’s Best Recipes

1 cup margarine

2 cups sugar

6 eggs

4 cups crushed vanilla wafers

1/2 cup milk

1 teaspoon vanilla

1 (3-1/2 ounce) can coconut

1 cup nuts, chopped

Cream margarine and sugar. Add beaten eggs and wafers together and then add milk, vanilla, coconut and nuts. Mix and pour into greased tube pan or Bundt pan. Bake at 350 degrees for one hour.



Recipe from 

The New Good Ole Boy’s 


1 cup butter, softened

2 cups sugar

4 eggs

1 cup buttermilk

1/2 teaspoon salt

1/2 teaspoon baking soda

3 cups flour

1 lemon rind, grated

1 cup chopped pecans

1 cup sugar

Juice of three lemons

Preheat oven to 325 degrees. Cream together the butter and two cups sugar. Add eggs, one at a time, beating after each addition. Add salt, baking soda and flour to sugar mixture, alternating with buttermilk. Stir in lemon rind and pecans. Pour into two greased and floured bread pans. Bake for one hour.

Mix lemon juice with one cup sugar and stir until sugar dissolves, making a glaze. Spoon the glaze over top of bread as soon as it comes from the oven.




Recipe from Episcopal Church of the Holy Spirit’s 

Let’s See What’s Cookin’

2 cups white sugar

1/2 cup milk

1 tablespoon butter

2 tablespoons peanut butter

2 tablespoons marshmallow fluff

1/2 teaspoon vanilla

Boil sugar and milk until it forms a soft ball in cold water. Remove from heat and add butter, peanut butter, marshmallow fluff and vanilla. Cool slightly. Beat well and pour into buttered pan. Cut into squares when cool.