Pot Roast for Crock-Pot is submitted by Pat Ariotta in Sharing Our Finest Cookbook put out by the Apopka Citizen Police Alumni Association. This might be a good recipe for a laid-back day after all our holiday doings.
A chicken pie recipe from Rochelle Rogers in the cookbook from First Presbyterian Church of Punta Gorda titled “A Taste of Heaven” makes me hungry.
“We use the short and simple term grits for the ground hominy grits our mills make from white corn hominy. Consider the differences among old-fashioned, quick, and instant grits. While this recipe calls for old-fashioned grits that cook for twenty to thirty minutes, our mountain markets today sell two other kinds of enriched and precooked grits: quick grits cook in five to seven minutes, and instant grits “cook” as soon as you stir them into boiling water. Old-fashioned grits are stone-ground, whole kernel grits (such as Callaway Gardens Speckled Heart Grits). Having undergone less processing, the old-fashioned grits are more robust, fuller, coarser, and less smooth than quick grits,” according to Mark Sohn in Hearty Country Cooking.
Alice Beth Miner, who passed several years ago and who was a dear friend of all Apopkans, shares her Potatoes Del Monico through the Apopka Historical Society’s Preserving the Big Potato publication of mostly potato recipes.
Hearty Country Cooking has a treat for us: fried apples. Mark Sohn says they aren’t really fried; they are braised. They are not candied or glazed, and you do not caramelize the sugar or thicken it with long, slow cooking. Using a cast-iron skillet, mountaineers steam-fry their fried apples, seasoned with bacon or sausage grease, butter, or margarine, or lard. Much of the moisture evaporates, which heightens the apple flavor. But be careful: if you choose a soft apple or if you cook them too long, they will get mushy, like applesauce. Serve these apples warm for breakfast, with pork chops, country ham, sausage, gravy, grits, eggs, biscuits, and Hot Sorghum. Add orange juice, milk, and coffee.
From the book, Field to Feast, we have a wonderful fresh salad using baby greens, strawberries and lime vinaigrette. The recipe comes from Gary Wishnatzki, third generation owner of Wish Farms, who is the grandson of Russian immigrant Harris Wishnatzki, a fruit and vegetable pushcart peddler in 1920s New York City. The summarization of this recipe says: “The citrusy tang of lime vinaigrette is a great match for the sweet strawberries. If you don’t like blue cheese, you can swap it for soft goat cheese, or leave it out altogether.”
Also found in Stew-Pot Favorites of Zellwood is a recipe for Peanut-Butter Crisps. It looks like it might be worth your time to experiment in the kitchen! Invite the kids in to “help.” But don’t let them get too close to the boiling hot syrup.
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.
ROCHELLE ROGERS’
MELT IN YOUR MOUTH CHICKEN PIE
Recipe from First Presbyterian Church of Punta Gorda,
A Taste of Heaven
3 pound fryer
2 cups reserved chicken broth
1 can cream of chicken soup,
undiluted
1 stick butter or margarine, melted
Salt and pepper to taste
1 cup self-rising flour
1 cup buttermilk
Cook chicken until tender. Remove meat from bones. Save broth. Cut chicken into pieces and put in 9- x 12-inch dish. Put reserved broth and chicken soup in sauce pan and bring to boil. In another bowl, combine butter, flour and buttermilk. Mix thoroughly to form batter. Pour broth mixture over chicken and then spoon batter over top. Bake at 425 degrees for 25 to 30 minutes or until brown.
COUNTRY BREAKFAST GRITS
Recipe from:
Mark F. Sohn’s Hearty Country Cooking
Ingredients:
4 cups water
1 cup old-fashioned grits
1 tablespoon butter
1 teaspoon salt
Milk or water, as needed
Yield: 6 servings
Steps:
In a medium saucepan, bring the water to a boil and whisk in – don’t dump them in all at once – the grits gradually. Then add the butter and salt. Reduce the heat to a low simmer and cook, covered for 20 minutes. Add water or milk as needed. The grits should have the stiffness of mashed potatoes. To avoid sticking, stir often.
Healthy Choice Alternative: This dish is an example of healthy old-fashioned mountain country cooking. If you need to, you may reduce the salt and butter.
ALICE BETH MINER’S
POTATOES DEL MONICO
Recipe from
Apopka Historical Society’s
Preserving the Big Potato – A Collection of Potato Recipes
9 medium size red potatoes parboiled
1/2 pound sharp cheddar cheese, grated
1 teaspoon dry mustard
1-1/2 teaspoon salt
Dash pepper
Dash nutmeg
1 cup heavy cream
1 cup milk
Preheat oven to 325 degrees. Peel and grate potatoes and place in a buttered 1-1/2 quart casserole.
In a 1-quart saucepan, combine cheese, mustard, salt, pepper, nutmeg, cream, and milk. Stir over low heat until cheese melts. Pour over potatoes. Do not stir. Bake uncovered 45 to 60 minutes. This can be assembled in advance and refrigerated, covered.
Bring to room temperature and bake as above.
FRIED APPLES
(Fat-Free Fried Apples)
Recipe From: Mark F. Sohn’s
Hearty Country Cooking
Ingredients:
1 cup sugar
1/4 cup cornstarch
1/2 teaspoon cinnamon
3 cups peeled and sliced Granny Smith apples
3 cups peeled and sliced Rome
Beauty apples
Yield: 8 servings
Steps:
In a small mixing bowl, combine the sugar, cornstarch, and cinnamon, stirring until the cornstarch is fully distributed. Arrange the apples in a casserole dish, and cover with the sugar mixture. Cover, and microwave on high for 5 minutes, or until the sugtar is melted. Stir and cook, uncovered, another 4 minutes, or until the apples are soft through to the center. They should be fork tender. Stir and serve.
GARY WISHNATZKI’S
BABY GREENS WITH
STRAWBERRIES AND
LIME VINAIGRETTE
Recipe from
Field to Feast, by Pam Brandon, Katie Farmand, and Heather McPherson
3 tablespoons vegetable oil
1-1/2 tablespoons white-wine vinegar
1-1/2 tablespoons fresh lime juice
1 tablespoon honey
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
8 cups lightly packed baby greens
1 pint strawberries, stemmed and sliced
1/3 cup coarsely chopped red onion
6 tablespoons toasted and chopped pecans
6 tablespoons crumbled blue cheese
6 tablespoons crumbled cooked
bacon
1) Whisk together oil, vinegar, lime juice, honey, salt, and pepper. Set aside. 2) Toss together baby greens, strawberries, and onion. Add vinaigrette and toss to coat. Top each serving with 1 tablespoons pecans, 1 tablespoon blue cheese, and 1 tablespoon bacon.
PEANUT-BUTTER CRISPS
Recipe from Kathy Parker
compliments of
STEW-POT FAVORITES OF
ZELLWOOD
Woman’s Society of Christian Service, Zellwood, Florida
3 cups Rice Krispies
1 cup salted peanuts
1/2 cup sugar
1/2 cup white corn syrup
1/2 cup peanut butter
1/2 teaspoon vanilla
Mix Rice Krispies and peanuts in bowl; set aside. Combine sugar and corn syrup. Cook, stirring constantly until mixture comes to a full rolling boil. Remove from heat. Stir in peanut butter and vanilla. Immediately pour hot syrup over Rice Krispies mixture, stirring gently to coat. Pat it evenly into buttered 8 x 8 x 2-inch pan. Cool and cut in 2-inch bars. Makes 16.
