Susan Nethercote shared her family’s The Morris Family Treasury with us. Therein is Connie Polanshek’s chicken recipe that has flavors of Hawaii! Connie (Susan’s sister) uses coconut and pineapple and some vegetables in the cooking and serves it over hot rice. It sounds delicious.
We thank Joan Tice for her Meat Balls in Sauce. This recipe from Sharing Our Finest Cookbook doesn’t call for any certain meat so she intends that you can decide what you want to use.
For seafood lovers, Crab Stew that we found in Savannah Style is extraordinary. Try it; you’ll love it.
Kathy Walker’s Pasta Fagioli is a wonderful soup that we found in New Vision Community Church’s Feeding the Flock. Thank you, Kathy.
Mrs. Leuty’s Congealed Salad is a wonderful anytime treat. This recipe is from our friends up in Plains, Georgia, in their publication titled Plains Pot Pourri.
We have a recipe for Orange Sour Cream Pound Cake. It was hand-written on the back page of Stew-Pot Favorites of Zellwood recipe book also loaned to us by Claire Ellington. We can only assume it is her hand-writing, and it looks too good to pass up.
Peasant Style Gazpacho (thick) is contributed by Ann Hlinak. We found this recipe in Cooking with Foliage La Sertoma of Apopka, the small book we found in our archives.
CONNIE POLANSHEK’S
HAWAIIAN CHICKEN
Recipe from
The Jones-Morris Family Treasury
1 Broiler, quartered…
OR… 4 boneless chicken breasts
1 onion, diced
1 garlic clove
1 can pineapple chunks
3 tablespoons light soy sauce
1 bay leaf
1/2 cup coconut
1 cup water
2 tablespoons cornstarch
1/4 cup cold water
1 diced green pepper
1/2 cup diced celery
2 medium tomatoes peeled and
cut up
Rice
Fry chicken in small amount of oil. Remove from pan. Add onion and garlic. Fry until cooked. Drain syrup from pineapple chunks. Add syrup to onion and garlic. Return chicken to pan. Add soy sauce, bay leaf, coconut and water. Cook 30 minutes. Mix cornstarch with 1/4 cup water. Stir quickly into chicken mixture. Finally, stir in pineapple chunks and vegetables. Simmer 10 minutes. Serve over rice.
JOAN TICE’S
MEAT BALLS IN SAUCE
Recipe from Apopka Citizen Police Alumni Association,
Sharing Our Finest Cookbook
Meatballs:
1-1/2 pound ground meat
2 eggs
1/4 cup milk
1 cup bread crumbs
1 tablespoon parsley
1/4 tablespoon Italian seasoning
1 clove garlic, crushed
1 teaspoon salt
1/4 teaspoon pepper
1 clove garlic*
Mix all ingredients. Shape into balls. Fry in 1/4 cup oil until brown. *Fry garlic clove until brown.
Sauce:
1 can tomatoes (2 pounds,
3 ounces)
2 cans tomato paste
(12 ounces each)
3 tablespoons sugar
1 tablespoon salt
1/4 teaspoon pepper
1 tablespoon parsley
1 tablespoon Italian seasoning
1 can water for each can of paste
Combine all ingredients. Add meat and garlic clove. Simmer three to four hours.
CRAB STEW
Recipe from Savannah Style,
a Cookbook by The Junior League of Savannah, Inc.
6 tablespoons butter
1 pound lump crab meat
2 tablespoons onion, grated
2 eggs, hard-cooked, peeled and mashed
3 cups milk or 2 cups milk and
1 cup Half-and-Half
1/2 teaspoon white pepper
1/2 teaspoon salt
2 tablespoons sherry
Melt butter in a large saucepan. Add crab meat, eggs and onion. Heat thoroughly. Add milk and seasonings. Simmer for 20 minutes without allowing mixture to boil.
KATHY WALKER’S PASTA FAGIOLI
Recipe from
New Vision Community Church’s
Feeding the Flock
1-1/2 pound ground beef
3 teaspoons oil
6 ounces onion, chopped
7 ounces carrots, slivered
7 ounces celery, diced
1 24-ounce can diced tomatoes
1 cup red kidney beans (cooked)
1 cup white kidney beans (cooked)
44 ounces beef stock
1-1/2 tablespoon oregano
1-1/2 teaspoon pepper
2-1/2 teaspoon parsley (fresh, chopped)
3/4 teaspoon Tabasco sauce
24 ounces spaghetti sauce
4 ounces pasta shells (any kind)
Saute beef in oil in 4-1/2 quart pot until beef starts to brown. Add onions, carrots, celery, and tomatoes. Simmer for ten minutes. Rinse cooked beans, drain, and add to pot. Also, add beef stock, oregano, pepper, parsley, Tabasco sauce, spaghetti sauce and pasta. Simmer until celery and carrots are tender, about 45 minutes. Makes 4-1/2 quarts of soup.
MRS. SARA LEUTY’S
CONGEALED SALAD
Recipe from Food Favorites of Plains, Georgia Plains Pot Pourri
1 No. 2 can (2-1/2 cups) crushed pineapple
1 12-ounce container cottage cheese
1 cup mayonnaise
3/4 cup evaporated milk
1 3-ounce package lemon Jello
1 3-ounce package lime Jello
1-1/2 cup hot water
1 cup chopped pecans
Dissolve Jello in hot water. Let mixture chill until thickened but not set. Mix all ingredients and pour into mold or large baking dish. Chill until firm.
CLAIRE ELLINGTON’S ORANGE SOUR CREAM POUND CAKE
Stew-Pot Favorites Of
Zellwood
2 sticks butter
3 cups sugar, sifted
6 eggs, separated
Grated rind of 1 orange
1/4 teaspoon soda
3 cups sifted flour
3/4 cup sour cream
1/4 cup orange juice
Cream butter and sugar. Add eggs one at a time. Add grated orange rind. Add soda to flour. Add alternately, flour, sour cream and orange juice. Beat egg whites stiff and fold in. Bake in well greased tube pan, greased and floured, at 300 degrees for 1-1/2 hours. Let stand 15 minutes before serving from pan.
ANN HLINAK’S PEASANT STYLE GAZPACHO (THICK)
Recipe from Cooking with Foliage La Sertoma of Apopka
1/2 green pepper, cut into 1-inch pieces
1/2 medium onion, halved
1/2 cucumber, unpeeled, sliced
into 1-inch pieces
1 stalk celery, cut into 1-inch slices
Water
1 beef bouillon cube
1/2 cup hot water
1/4 cup Italian salad dressing
(not creamy)
2 cups canned tomato juice or
sufficient canned tomatoes,
blended to make 2 cups
Garlic, salt, pepper and Tabasco sauce to taste
Place first 4 ingredients in blender container, cover with water. Cover and blend at low speed for 3 seconds. Drain immediately and place vegetables in large bowl. Soften cube in hot water, place in blender with all the other ingredients. It is best to add a little of the seasonings and then add “up” to your taste buds. Pour this over vegetables in bowl, stir, refrigerate (4 hours or overnight). Serves 6 generously.
