This week, in anticipation of Easter, we have a couple of special recipes for baked chicken and roast pork along with salads. There is one congealed salad from our old friends in Plains, Georgia, and a tossed green salad followed by a creamy blue cheese dressing recipe. We also found an exciting recipe for cold chicken salad and key lime pie from Florida Federation of Garden Clubs, Paths of Sunshine Cookbook. We hope you will try these recipes and find them to be as delicious as they sound.
Margaret Reynolds’ BAKED CHICKEN BREASTS,
Recipe from 1990 Presbyterian Women First Presbyterian Church of Apopka,
Treasures and Pleasures cookbook
4 whole chicken breasts
1/2 cup melted butter or margarine
1 cup flour
1 teaspoon garlic salt
1 teaspoon seasoned salt
2 tablespoons sugar
1 teaspoon savory
1 teaspoon basil
1 (10-1/2 ounce) can chicken broth
Slivered almonds
Bone chicken breasts and cut in half. Allow one or two halves per person. Dip breasts in slightly cooled melted butter. Roll in flour mixed with other seasonings. Dip in melted butter again. Tuck ends of breasts under and place skin side up in baking dish. Pour chicken broth about two-thirds way up in baking dish. Bake for about three hours at 250 degrees to 275 degrees. Sprinkle with almonds during last hour of baking. Serves four to five.
Brewster F. Bray’s ROAST PORK WITH CRANBERRIES,
Recipe from 1990 Presbyterian Women First Presbyterian Church of Apopka,
Treasures and Pleasures cookbook
4-pound pork roast, boneless and tied with string
Salt and pepper to taste
1 can (16 ounces) whole cranberries
1/4 cup yellow onion, chopped
3/4 cup orange juice
1/4 teaspoon ground cinnamon
1/4 teaspoon ginger
Rub the roast with salt and pepper. Place on a rack in a baking pan and roast at 325 degrees for 2-1/2 to 3 hours, or until meat thermometer registers 175 degrees. Combine all the remaining ingredients in a stainless steel saucepan and bring to a boil. Remove from heat. Halfway through the roasting process, begin basting the roast about every 15 minutes with the cranberry mixture. The remaining sauce can be served on the side with the sliced pork. Good with wild rice.
Variation:
Cut up a chicken; dredge in flour seasoned with salt, black pepper and Cayenne pepper. Fry in peanut oil until brown, turning once. Pour cranberry mixture over the chicken and cover. Cook slowly for 35 to 40 minutes or until chicken is tender.
MRS. ROSA FUSSELL’S CRANBERY CONGEALED SALAD
Recipe from Plains PotPourri, Food Favorites of Plains, GA
1 can Ocean Spray cranberry sauce
1 package raspberry Jell-O
1 cup hot water
1 cup chopped nuts
1 small can crushed pineapple, drained
1 cup chopped celery
Add hot water to Jell-O and cranberry sauce. Mix well. Add nuts, pineapple and chopped celery. Refrigerate until congealed.
KEY LIME PIE, Recipe from Florida Federation of Garden Clubs,
Paths of Sunshine Cookbook
2 (14 ounce) cans sweetened condensed milk
4 whole eggs
1 cup key lime juice, fresh or frozen
1 cup whipping cream, whipped
2 graham cracker crust pie shells
Beat the first three ingredients together. Fold cold whipped cream into first mixture. Pour into the two pie shells. Chill for several hours or overnight. Yields two pies.
TOSSED GREEN-GREEN SALAD, Recipe from Florida Federation of Garden Clubs,
Paths of Sunshine Cookbook
6-8 lettuce leaves shaped as a bowl
1 cup sliced avocado
1 cup cucumber slices
1 cup green pepper slices
1 cup broccoli flowerets
1 cup chopped spinach
½ cup diced celery
2 tablespoons chopped green onions
12 sliced Spanish olives
favorite dressing
Arrange lettuce in attractive serving bowl. Add all other ingredients. Chill. Pour dressing over salad just before serving. Note: Add one tablespoon dry white wine or blush to dressing to enhance flavor.
Barbara Hatch’s CREAMY BLUE CHEESE DRESSING
Recipe from New Vision Community Church’s,
Feeding the Flock cookbook
1 pound crumbled blue cheese
2 cups mayonnaise
1 teaspoon finely chopped parsley
1/2 teaspoon black pepper
1/3 cup white wine vinegar
Beat half of the blue cheese with electric mixer to remove lumps. Add other ingredients and beat together well until thick, smooth and creamy. Stir in remainder of cheese. Refrigerate; serve cold as dressing or as vegetable dip. Can be refrigerated for up to two weeks.
Neoma Knox’s BROCCOLI AND CAULIFLOWER SALAD,
Recipe from New Vision Community Church’s,
Feeding the Flock cookbook
1 bunch cauliflower
1 bunch broccoli
5 strips crisp bacon
1/2 cup medium size red onion
1/2 cup golden raisins
Dressing:
1 cup mayonnaise
1/2 cup sugar
1 tablespoon cider vinegar
Break and cut broccoli and cauliflower into bite-sized pieces. Broccoli stems may be used if peeled to soft center. (Hint: large pieces are easy to strip.) Break bacon into small pieces. Slice the onion into rings. Mix all the ingredients together.
Dressing: Combine mayonnaise, sugar and vinegar; pour over the salad and mix well. Refrigerate in air-tight container. Chill at least four hours; tip container to spread dressing evenly throughout.
CHICKEN CRANBERRY SALAD, Recipe from Florida Federation of Garden Clubs,
Paths of Sunshine Cookbook
3 cups cooked chicken, diced
1-1/2 cups diced celery
2 tablespoons chopped fresh parsley
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1/2 cup heavy cream
1 cup mayonnaise
2 tablespoons fresh lemon juice
1/2 cup almonds, toasted
1 envelope unflavored gelatin
1/4 cup cold water
1/4 cup hot water
Topping:
1 (8 ounce) can jellied cranberry sauce
1 (3 ounce) package lemon gelatin
3/4 cup boiling water
1 (6 ounce) can frozen orange juice
Grease 8- or 9-inch square pan with mayonnaise. Combine chicken, celery, parsley, salt, pepper, cream, mayonnaise, lemon juice and almonds in large mixing bowl. Refrigerate for one hour.
Combine gelatin with cold water and let stand for five minutes. Add hot water; stir to dissolve gelatin. Add to chicken mixture. Press into prepared pan and refrigerate until set. Beat cranberry sauce in small bowl with electric mixer at high speed until fluffy. Dissolve lemon gelatin in boiling water in large bowl. Add orange juice and combine with cranberry sauce; mix well. Pour over chicken mixture. Refrigerate until set. Cut into squares and serve on lettuce leaves.
Preparation time: 25 minutes. Chilling time: 6 to 8 hours, divided. Serves 6 to 8.
