Enjoy this selection of recipes from A Harvest of Recipes cookbook

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“A Harvest of Recipes” is Calvary Church of the Nazarene’s cookbook. It is one of the Apopka community’s several fairly recently created hometown cookbooks. It was published eight years ago.

This local cookbook is indescribably beautiful. You really have to see it to understand how nice it is. The cookbook’s hardback cover makes it a very special community treasure.

The cookbook’s colorful front-cover art depicts a blue-ribbon-bow-tied bouquet of flowers blooming in multiple colors inside a very pretty brown basket. A one-inch wide brown and gold checkerboard, with the tiniest squares and borders, beautifully frames the flowers and fruit scene and covers most of the cookbook’s cover.

Discovering the really good selection of recipes inside the book doubles the positive impact this delightful cookbook makes on readers.

If it and all of Apopka’s so very many other equally wonderful locally produced cookbooks from years past can inspire the creation of some current year 2015 all new Apopka community cookbooks carrying this great tradition into the future, that would be its best benefit to our local cooks!

Thanks to Linda Trapp and Sharon Hullinger and to all the others at Calvary Church of the Nazarene who created this great publication for Apopka’s home chefs and for all others fortunate enough to own a copy of “A Harvest of Recipes.”

Collecting and preserving a community’s best hometown recipes for future generations, as well as for sharing now with current residents, is indeed a most worthwhile and valuable work! Kitchen Kapers would love to hear news of any more new local cookbooks-in-progress at this time.

Meanwhile, enjoy the recipes below from this week’s featured Apopka community cookbook, Calvary Church of the Nazarene’s beautiful “A Harvest of Recipes.

 

potato-and-ham-chowderJIM PUTERBAUGH’S 

HEARTY POTATO AND 

HAM CHOWDER

1/2 cup butter

1 teaspoon garlic powder

3 cups thinly sliced onion (optional)

1 cup (or amount to your taste) shredded sharp Cheddar cheese

6 tablespoons all-purpose flour

6 cups cubed, unpeeled, red potatoes

8 cups whole or one percent low fat milk

2 teaspoons salt

1/2 teaspoon black pepper

1-1/2 pounds ham, cut into small cubes

In a six-quart soup pot, melt the butter. Stir in the onion and cook over medium heat until tender, about four to five minutes. Stir in flour until smooth and bubbly, about one minute. Stir in potatoes, milk, salt, pepper and garlic powder. Cover and continue cooking , stirring occasionally, until potatoes are fork-tender, about 25-30 minutes. Stir in the cheese and ham. Continue cooking for about four to six minutes, stirring occasionally, until cheese is melted and ham is heated through.

THELMA WOODRING’S 

PEA SALAD

10 ounces frozen peas

1 cup diced celery

1 cup cauliflower, chopped into florets

1/4 cup diced green onion

2 tablespoons chopped pimientos

1/4 cup crisp bacon, crumbled

https://theapopkachief.com/wp-admin/media-upload.php?post_id=9670&type=image&TB_iframe=11/2 cup sour cream

1 cup buttermilk ranch dressing

1/2 teaspoon Dijon mustard

1 small clove garlic, minced

Rinse peas in hot water. Combine vegetables, bacon and sour cream. Mix together the dressing, mustard and garlic; pour over vegetable mixture. Toss all together gently and chill.

BEULAH DOTSON’S 

CHEDDAR CHEESE 

SCALLOPED POTATOES

1 can cream of mushroom soup

3/4 cup milk

4 medium potatoes, sliced (about four cups)

1/4 cup Cheddar cheese

1 small onion, chopped

1/8 teaspoon salt

1/8 teaspoon pepper

Pour can of cream of mushroom soup into a two-quart casserole dish. Stir in the milk gradually. Then, stir in the remaining ingredients.

Cover tightly and then microwave on high for 20-35 minutes, stirring every 10 minutes. Cook until potatoes are tender. Let stand, covered, for five minutes. Recipe makes six servings.

BARBARA HALL’S 

SPINACH AND STUFFING
SOUFFLE

3/4 cup butter or margarine, melted

2 (ten ounces each) packages frozen spinach, cooked per package directions

1 medium onion, chopped and cooked

4 eggs, beaten

1 (6 ounce) box stuffing mix

1/2 cup Parmesan cheese

In a large bowl, combine melted butter, cooked spinach, cooked onion and the beaten eggs. Prepare stuffing mix according to package directions, then add it to the spinach mixture. Pour mixture into a 9- by 13-inch baking dish. Sprinkle top with the Parmesan cheese. Bake at 350 degrees for 15 minutes. Serve this spinach and stuffing soufflé hot.

ANGELA HOUSE’S 

LONG LASTING BRAN MUFFINS

20 ounces Raisin Bran cereal

3 cups sugar

5 cups flour

5 teaspoons baking soda

2 teaspoons salt

4 eggs

1 cup oil

1 quart buttermilk

Mix all ingredients together in large container. (Refrigerate mixture until used up.) Fill muffin cups 3/4 full. Bake for 15-20 minutes at 350 degrees.

SHARON HULLINGER’S 

MY GRANDMOTHER’S FRUIT COCKTAIL CAKE RECIPE

1-1/2 cups sugar

2 eggs, beaten

1 teaspoon cinnamon

1 (15 ounces) can fruit cocktail

2 teaspoons baking soda

2 cups plain flour

1/4 teaspoon salt

1 teaspoon allspice

1 stick of butter or margarine

1/4 cup brown sugar for topping

1/2 cup chopped nuts for topping

Mix first nine ingredients by hand. Pour into a 9- by 13-inch greased and floured pan. Sprinkle brown sugar and nuts over batter. Bake at 350 degrees for 35-40 minutes.

Icing For Grandmother’s Fruit Cocktail Cake

3/4 cup sugar

1/2 cup evaporated (or regular) milk

1/3 cup butter or margarine

Boil together for one minute the milk, butter and sugar. Pour over cake while still hot.