We have a recipe for Bavarian Beef, compliments of Mary Demetree, from the cookbook that was published by the ladies of the Sertoma Club, back in the mid-1980s, Cooking with Foliage La Sertoma of Apopka.
Nita Collins’ Shrimp Newburg from Cooking with Foliage La Sertoma of Apopka looks wonderful. Be mindful when adding the cooked sauce into the beaten egg yolks; you don’t want to harden the yolks, you just want to quickly meld the sauce and the yolks together. Forgive me if I don’t use toast points; I will most certainly have rice under my Shrimp Newburg!
From Charleston Receipts, Mrs. DeSaussure’s Chicken Country Captain is sure to please those with discriminating tastes. This recipe calls for almonds, currants and vegetables, and it is served with the sauce poured over a bed of rice and the chicken occupying top position.
From Paths of Sunshine, Savory Vegetable Casserole looks pleasing to the palate. All the ingredients are frozen or in cans except for the mushrooms.
Neat and Sweet Farms in Lakeland shares their Peach Ice Cream recipe with Field to Feast, and we take full advantage! We pass on this treat to you, our readers.
From Charleston Receipts, Mrs. Richards Lewis’ Southern Spicy Gingerbread sounds great.
If you wish to fix a sauce to pour over the Southern Spicy Gingerbread, above, Mrs. Simons’ recipe for Orange and Lemon Sauce can be adapted to either orange or lemon sauce. This versatile recipe also comes from Charleston Receipts,
MARY DEMETREE’S
BAVARIAN BEEF
Recipe from Cooking with
Foliage La Sertoma of Apopka
2 pounds boneless chuck
  cut into 1-inch cubes
2 tablespoons fat or oil
1 teaspoon salt
1/2 teaspoon pepper
2 medium onions, sliced 1/4 inch thick
1 garlic clove, minced
1 teaspoon dill seed
1 teaspoon caraway seed
1 teaspoon paprika
12 ounces beer
1 cup sour cream
2 tablespoons flour
1 pound-13 ounces sauerkraut
Brown beef in fat. Add salt, pepper, onion, garlic, dill, caraway seed, paprika and beer. Cover and simmer 1-1/2 to 2 hours or until meat is tender. Stir in sour cream mixed with flour. Heat until slightly thickened. Serve over heated sauerkraut. Serves 6.
NITA COLLINS’
SHRIMP NEWBURG
Recipe from Cooking with
Foliage La Sertoma of Apopka
3/4 pound cooked shrimp
1/4 cup margarine or butter
2 tablespoons all-purpose flour
3/4 teaspoon salt
1/8 teaspoon cayenne pepper
1/8 teaspoon nutmeg
1-1/2 cup Half and Half
2 egg yolks, beaten
2 tablespoons sherry
Toast points
Cut large shrimp in half. Melt margarine or butter, and blend in flour and seasonings. Add Half and Half gradually and cook until thick and smooth, stirring constantly. Stir a little of the heated sauce into the beaten egg yolks; add to sauce, stirring constantly. Add shrimp; heat. Remove from heat and slowly stir in sherry. Serve immediately on toast points. Makes 6 servings.
MRS. E. H. DeSAUSSURE’S
(ELEANOR CHARLTON)
CHICKEN COUNTRY CAPTAIN
Recipe from Charleston Receipts, America’s Oldest
Junior League Cookbook in Print,
a Cookbook by The
Junior League of Charleston, Inc.
1 bunch parsley (chopped)
4 green peppers (chopped)
2 large onions (chopped)
Cooking oil
1 (No. 2-1/2) can tomatoes (3-1/2 cups)
1 teaspoon mace
2 teaspoons curry powder
Salt and pepper to taste
1 clove garlic (chopped)
2 fryers, cut in pieces
Paprika and flour
1/2 box currants
Cooked rice
1/2 pound blanched almonds
Fry parsley, green peppers and onions in cooking oil slowly for 15 minutes. Put this mixture in roaster and add tomatoes, spices, salt and pepper. Simmer 15 minutes, then add garlic. Dredge chicken in a mixture of flour, salt, pepper and paprika. Fry till brown. Lay chicken in the sauce and simmer at 275 degrees in a covered roaster for 1-1/2 to 2 hours. Add currants a half-hour before serving. Arrange rice on a large platter, pour sauce over this and place pieces of chicken on top. Sprinkle toasted almonds on chicken. Serves 8.
SAVORY VEGETABLE CASSEROLE
Recipe from
Florida Federation of Garden Clubs Inc., Paths of Sunshine
1 pound fresh mushrooms,
  sliced lengthwise
One small onion, grated
1/2 cup butter
1/4 cup flour
1 teaspoon salt
1/2 teaspoon white pepper
3 cups milk
3/4 pound sharp cheese
1/8 teaspoon hot pepper sauce
1 teaspoon soy sauce
1 (9-ounce) package frozen
  artichoke hearts
1 (9-ounce) package frozen green  beans, French style
1 (10-ounce) package frozen lima beans
1 (8-ounce) can water chestnuts sliced  lengthwise into thirds
1 (3-1/2-ounce) can French fried onion  rings crumbled
Cook mushrooms and small onion in butter for about five minutes. Add flour, salt and white pepper. Stir thoroughly to blend the seasonings with mushrooms and onion. Stir in milk and cook, stirring constantly, until thickened and smooth. Add cheese, hot pepper sauce and soy sauce. Stir until cheese is melted. Meanwhile, prepare the frozen vegetables as directed. Blend vegetables into cheese mixture. Add water chestnuts, mixing lightly to avoid mashing vegetables. Turn mixture into a buttered 2-quart casserole. Bake at 350 degrees for 10 minutes. Sprinkle crumbled onion rings atop and bake 10 more minutes.
NEAT AND SWEET FARMS, LAKELAND, PEACH ICE CREAM
Recipe from Field to Feast
2-1/2 pounds fresh peaches, peeled,
  pitted, and chopped
1 cup sugar
1 pint half-and-half
14-ounce can sweetened
  condensed milk
12-ounce can evaporated milk
2 teaspoons vanilla extract
2 cups whole milk, or as needed
Working in batches, puree peaches with sugar and half-and-half in a blender or food processor. Combine peach mixture, sweetened condensed milk, evaporated milk, and vanilla extract in a large bowl. Pour into a 1-gallon ice cream maker, then add enough whole milk to reach the fill line, about 2 cups. Freeze according to manufacturer’s instructions. Transfer to a freezer-safe container and freeze until firm.
MRS. RICHARDS LEWIS’S
SOUTHERN SPICY GINGERBREAD
Recipe from Charleston Receipts, America’s Oldest
Junior League Cookbook in Print,
a Cookbook by The
Junior League of Charleston, Inc.
2 eggs
3/4 cup brown sugar
3/4 cup dark molasses
3/4 cup shortening (1/2 butter)
2-1/2 cups flour
1/2 teaspoon baking powder
1 cup boiling water
2 teaspoons baking soda
2 teaspoons ginger
1-1/2 teaspoons cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
Add beaten eggs to sugar, molasses and melted shortening and beat well. Add dry ingredients which have been mixed and sifted, then add the boiling water.
Bake in small individual pans or shallow pan, greased, in moderate (350 degrees) oven for 30 or 40 minutes.
Serve with lemon sauce.
Serves 8.
MRS. W. LUCAS SIMONS’
ORANGE AND LEMON SAUCE
Recipe from Charleston Receipts, America’s Oldest
Junior League Cookbook in Print,
a Cookbook by The
Junior League of Charleston, Inc.
Grated rind of two oranges
Juice of four oranges
Juice of two lemons
Enough water to make 1 pint liquid
1 cup sugar
4 egg yolks
2 tablespoons corn starch
Boil together for five minutes all ingredients except egg yolks and cornstarch. Then pour the liquid over egg yolks into which a paste made with corn starch and a little water has been beaten. Boil again for five minutes or until thick and clear.
LEMON SAUCE: Use above recipe, except use: 3/4 cup lemon juice INSTEAD OF orange and lemon.
This sauce, both versions, complements gingerbread or other plain cake.
