Home Lifestyle Food Fix something they will all love to eat for Labor Day

Fix something they will all love to eat for Labor Day


Labor Day is coming in just three days. It is a time when families get together and everybody says, “Let’s fix something really good to eat that we will ALL love!” So, with that frame of mind, we have some festive recipes for you to try.

Deviled Crabs from Charleston Receipts looks as if it is not terribly difficult to fix and will be enjoyed by all who are seafood lovers.

Apopka Citizen Police Alumni Association’s Sharing Our Finest gives us Eloise Surrette’s Steaks on Sticks that is prepared for the grill. Yummm. It looks delicious.

We have Kathy King’s Barbecue Beef that we found in First Presbyterian’s Treasures and Pleasures. You cook it in a crockpot for three or four hours and serve it on rolls.

From First Presbyterian’s Treasures and Pleasures, we have a large recipe for B&B Baked Beans from Arlen Mizell, who, is known far and wide for being a barbecue whiz! Who better to know how to fix baked beans that we will all enjoy at the picnic table?

Charleston Receipts shares Mrs. Cain’s Baked Rice, which, if you quadruple the recipe, will give you a good-sized amount for your party.

Fried Green Tomatoes from Southern Living’s All-Time Favorites looks like a winner! They are fried in vegetable oil in a cast-iron skillet.

Creamy Fried Confetti Corn, another winner from Southern Living’s All-Time Favorites, calls for bacon, onion, peppers, and cream cheese. I can’t wait to try it.

Peter Leathersich’s Cabbage Salad for 100 is from First Presbyterian’s Treasures and Pleasures. It will go well for your large crowd or maybe your church group! If you don’t need 100 servings, just divided it by 10 and fix enough for your smaller group.

First Presbyterian’s Treasures and Pleasures gives us Lillian Hecker’s recipe for Hummingbird Cake and Cream Cheese Frosting. It looks scrumptious!

Please email your recipes to: news@theapopkachief.com or mail them to The Apopka Chief, P.O. Box 880, Apopka, 32704-0880. Moreover, send us not only your recipes but ideas for future recipe columns as well.




(quickly prepared and eaten)

Recipe from Charleston Receipts, America’s Oldest Junior League Cookbook in Print,

a Cookbook by The Junior League of Charleston, Inc.

1 pound crab meat

1 cup mayonnaise

1 lemon (juice)

1/2 teaspoon Worcestershire

2 tablespoons chopped parsley

Hot sauce

Salt and pepper

Mix 1 pound crab meat with 1 cup mayonnaise (a commercial brand may be used). Season with juice of 1 lemon, 1/2 teaspoon Worcestershire sauce, 2 tablespoons chopped parsley, hot sauce, salt and pepper. Put in shells, cover with buttered crumbs, bake in 400-degree oven for 30 minutes. Serves 6-8.



Recipe from Apopka Citizen Police Alumni Association,

Sharing Our Finest Cookbook

3-1/2 pounds boneless steak, cut into 1-inch cubes

1 clove garlic, cut

2 tablespoons olive oil

20 small white onions

Salt and pepper to taste

Rub steak cubes with garlic and brush with olive oil. Arrange cubes on green wooden sticks or skewers, alternating each with an onion. Grill over hot bed of charcoal. Brush, if desired, with your favorite barbecue sauce.



from 1990 Presbyterian Women First Presbyterian Church of Apopka

Treasures and Pleasures

3 pounds beef (chuck)

3 green peppers (chopped)

1/2 cup packed brown sugar

1/4 cup chili powder

2 teaspoons Worcestershire

2 cups chopped onion

1 6-ounce can tomato paste

1/4 cup cider vinegar

2 teaspoons salt

1 teaspoon dry mustard

Combine all ingredients in crockpot. Add 1 cup of water and simmer 3 to 4 hours. Serve on rolls.



Recipe from First Presbyterian Church of Apopka, Treasures and Pleasures

1 gallon B&B beans

1 chopped onion

1/2 bell pepper, chopped fine

12 ounces Grandma’s molasses

1/2 cup vinegar

1 cup brown sugar

1/2 cup honey

1/2 pound bacon

1 tablespoon garlic powder

Salt and pepper to taste

Mix all liquid ingredients. Add to beans, onion and bell pepper. Add salt, pepper and garlic powder. Top with bacon strips. Bake at 350 degrees for one hour or until it is brown and bubbly. Serves about 25.



Recipe from Charleston Receipts, America’s Oldest Junior League Cookbook in Print,

a Cookbook by The Junior League of Charleston, Inc.

1/2 pint (1 cup) rice

1 dessert spoon* (2 teaspoons) butter

1 pint (2 cups) milk

1 egg

Cook rice dry and fluffy; put in quart baking dish with butter and milk, a beaten egg and salt. Bake 1/2 hour in moderate (350 degrees) oven. Serves 4.

* 1 dessertspoon equals two teaspoons whereas a tablespoon is three teaspoons.


Recipe from
Southern Living All-Time Favorites

1 large egg, lightly beaten

1/2 cup buttermilk

1/2 cup all-purpose flour, divided

1/2 cup cornmeal

1 teaspoon salt

1/2 teaspoon pepper

3 medium-size green tomatoes, cut into 1/3-inch slices

Vegetable oil

Salt to taste

Combine egg and buttermilk; set aside.

Combine 1/4 cup all-purpose flour, cornmeal, 1 teaspoon salt, and pepper in a shallow bowl or pan.

Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture.

Pour oil to a depth of 1/4 to 1/2 inch inch in a large cast-iron skillet; heat to 375 degrees. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels or a wire rack. Sprinkle hot tomatoes with salt to taste.

Makes 4 to 6 servings.


Recipe from
Southern Living All-Time Favorites

8 bacon slices, chopped

4 cups fresh sweet corn kernels (about 8 ears)

1 medium-size white onion, chopped

1/3 cup chopped red bell pepper

1/3 cup chopped green bell pepper

1 (8-ounce) package cream cheese, cubed

1/2 cup half-and-half

1 teaspoon sugar

1 teaspoon salt

1 teaspoon pepper

Cook chopped bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 2 tablespoons drippings in skillet. Set bacon aside.

Saute corn, onion, and bell peppers in hot drippings in skillet over medium-high heat 6 minutes or until tender. Add cream cheese and half-and-half, stirring until cream cheese melts. Stir in sugar, salt, and pepper. Top with bacon.

Makes 6 to 8 servings.



Recipe from First Presbyterian Church of Apopka, Treasures and Pleasures

6 cups salad oil

8 cups vinegar

8 cups granulated sugar

13 tablespoons salt

2 tablespoons pepper

10 cups chopped parsley

40 medium onions, sliced thin

8 grated carrots for color

160 cups (40 quarts) cabbage, shredded

Combine cabbage, sliced onion, parsley and carrots and toss them with a few cubes of ice to keep them fresh. In separate bowl, combine other ingredients and mix thoroughly. When ready to serve, drain water and ice from vegetables, add salad dressing, and toss thoroughly.



Recipe from First Presbyterian Church of Apopka, Treasures and Pleasures

3 cups flour

2 cups sugar

1 teaspoon salt

1 teaspoon baking soda

1/2 teaspoon cinnamon

1-1/2 cups salad oil

1-1/2 teaspoons vanilla

1 (10-ounce) can crushed pineapple, undrained

3 eggs, beaten

1 cup walnuts or coconut

2-1/2 cups chopped or mashed banana

Mix oil, vanilla, pineapple and eggs with dry ingredients. Mix in nuts and bananas. Do not beat, spoon over and over until mixed. Spoon into three greased and floured pans. Bake at 350 degrees for 30 to 40 minutes or bake in a 9 x 13-inch pan for nearly an hour. Watch closely for doneness; use a pick to see if it comes out clean and if it is done.


3 to 4 ounces cream cheese, softened

1 tablespoon butter

2 to 3 cups powdered sugar

Mix well. Spread on 9 x 13-inch cake. In hot weather, this cake molds easy, so refrigerate.

Makes a big cake.