Chinese Pepper Steak from Cooking with Foliage La Sertoma of Apopka served over rice looks yummy.
We thank those ladies of the Sertoma Club for their recipes.
The Apopka Historical Society shares their recipe for Potatoes Italian in Preserving the Big Potato. We thank those wonderful folks for all the good work they do for our community.
Creamed Green Beans from Savannah Style is very good and will work out well for our readers when planning their holiday festivities. This dish is always great for special occasions or simply suppers for your loved ones.
Zucchini casserole from Paths of Sunshine published by the Florida Federation of Garden Clubs, is wonderful. Try it. You’ll like it!
Amanda Thomas-Henke from Holly Springs, Georgia, made these Candied Pecans… right in my kitchen! She’s allowed, though, because she’s my daughter! These pecans are so good, I can’t stay out of them. They are “easy” (according to Amanda). The original author of the recipe, Amy, says, “These candied pecans have practically become a permanent fixture in my house, especially at holiday time. I’ve lost count of how many batches I have made over the years… and how many people have become indebted to me by my leaving them on the counter-top, greeting friends and family as they walk through the door. Have you ever had candied pecans? They’re always a popular item at street fairs, ice cream parlors, and shopping malls. The smell is as intoxicating as cinnamon rolls!”
Barbara Ritshie shares her pumpkin dessert in New Vision’s Feeding the Flock. It looks interesting and should be good for our fall weather just around the corner.
CHINESE PEPPER STEAK
Recipe from Cooking with
Foliage La Sertoma of Apopka
1-1/2 pounds sirloin steak,
-inch thick
1/4 cup vegetable oil
1 clove garlic, crushed,
OR… 1/4 teaspoon teaspoon
garlic powder
1 teaspoon ground ginger
1/2 teaspoon pepper
2-1/2 cups sliced green pepper
2 cups thinly sliced onion
1/2 cup soy sauce
1 teaspoon sugar
1 cup beef bouillon
1 (6-ounce) can sliced water
chestnuts
2 tablespoons corn starch
4 green onions, cut into 1-inch
pieces
Hot cooked rice
Freeze steak for at least 1 hour so that it is easier to slice. When ready to cook, cut in 1/2-inch thick slices on the cross grain. Heat oil in skillet and add garlic, ginger and pepper. Saute until garlic is golden; add steak slices. Brown for 2 minutes. Remove meat; add green pepper and onion and cook for 3 minutes. Return meat to pan and add soy sauce, sugar, bouillon, water chestnuts, corn starch dissolved in 1/2 cup of cold water, and green onions. Simmer for about 2 minutes or until sauce thickens. Serve over hot rice. Makes 6 to 8 servings.
POTATOES ITALIAN
Recipe from
Apopka Historical Society
Preserving the Big Potato
4 large baking potatoes
1 teaspoon olive oil
3 medium tomatoes, sliced
1 large Spanish onion, sliced thin
1/4 cup grated Parmesan cheese
1 cup provolone cheese
1/2 cup shredded mozzarella cheese
1/2 teaspoon oregano
1/2 teaspoon pepper
1-1/2 tablespoon butter
Preheat oven to 400 degrees. Peel and slice potatoes 1/4-inch thick. Oil a 9 x 13-inch casserole with the olive oil. Combine the three cheeses. Arrange potatoes, tomatoes, and onion slices in layers, sprinkling each layer with cheeses and seasonings, ending with a layer of potatoes sprinkled with the cheeses and seasonings. Dot with butter and bake uncovered for 50 minutes or until vegetables are tender and the top brown.
CREAMED GREEN BEANS
Recipe from
Savannah Style, a Cookbook
by The Junior League of
Savannah, Inc.
1/2 cup onion, finely sliced
1 tablespoon parsley, minced.
2 tablespoons butter
2 tablespoons flour
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon lemon peel, grated
1 cup sour cream
5 cups green beans, cooked and drained (should be French-sliced)
1/2 cup mushrooms, sautéed
1/2 cup sharp Cheddar cheese, grated
1/2 cup bread crumbs
2 tablespoons butter, melted
Cook onion and parsley in butter until tender, but not brown. Add flour, salt, pepper and lemon peel. Add sour cream and mix well. Stir in beans and mushrooms. Place in a 7 x 11-inch casserole. Top with grated cheese. Combine bread crumbs and melted butter and sprinkle on top of green beans. Bake at 350 degrees Fahrenheit for 30 minutes.
ZUCCHINI CASSEROLE
Recipe from Florida Federation
of Garden Clubs
Paths of Sunshine Cookbook
4 cups sliced zucchini
2 cups boiling water
2 eggs
1 cup mayonnaise
1 chopped onion
1/4 cup chopped green pepper
1 cup Parmesan cheese
Salt and pepper to taste
1 tablespoon butter
2 tablespoons buttered bread crumbs (optional)
Cook zucchini in water until just tender, then drain. In a large bowl, beat eggs, stir in mayonnaise, onion, green pepper, cheese, salt, and pepper. Add zucchini. Turn into a greased 1-1/2 quart baking dish. Dot with butter and sprinkle with breadcrumbs. Bake at 350 degrees for 30 minutes or until bubbly. Serves six.
SPICED CANDIED PECANS
Submitted by
Amanda Thomas-Henke,
Reader of
The Apopka Chief and The Planter,
Recipe adapted from
Bellyfull.net authored by Amy)
Ingredients Needed:
1 pound pecan halves
3 egg whites
1 teaspoon vanilla
1 cup granulated sugar
1/2 cup melted butter
1 cup powdered sugar
1/2 teaspoon cinnamon
All you do is: Beat the egg whites. Beat the egg whites to soft peaks and add in the vanilla and granulated sugar. Add in the pecans. Add in the pecans and coat thoroughly. Spread on baking sheet with butter. Pour melted butter on a greased baking sheet, then spread the pecans on top in an even layer. Bake and stir. Bake at 325 degrees Fahrenheit for 40 minutes, stirring them every 10 minutes. Toss to coat in powdered sugar and cinnamon. Remove from the oven and transfer to large Ziploc bag with powdered sugar and cinnamon. Toss to coat.
Detailed Instructions:
1) Preheat oven to 325 degrees F. Coat a rimmed baking sheet with nonstick cooking spray. 2) In a medium bowl, beat egg whites until soft peaks form; add vanilla and gradually add sugar. 3) Toss in the pecans and mix gently with a wooden spoon or spatula until they are coated thoroughly. 4) Pour melted butter on the prepared baking sheet. 5) Spread the pecans out evenly over the baking sheet and cook for 40 minutes, turning them every 10 minutes with a spatula – DO NOT skip this step! (They will look like a gloppy mess at first, but don’t worry! Keep turning as instructed and all will be well.) 6) Remove from oven and cool for about 2 minutes. 7) Place powdered sugar and cinnamon in a large resealable plastic bag; add in the pecans, seal and shake until coated. 8) Best served warm, but absolutely delicious even after a few weeks!
1/4 cup per serving: 14 servings.
BARBARA RITSHIE’S
PUMPKIN DESSERT
Recipe from
New Vision Community Church’s Feeding the Flock
1 (15-ounce) can solid pack
pumpkin
1 (12-ounce) can evaporated milk
3 eggs
1 cup sugar
2 teaspoon pumpkin pie spice
(cinnamon, ginger, cloves, etc.
just use the mix)
1 cup chocolate chips (optional)
1 package yellow or white cake mix
1 stick butter cut into chunks
1-1/2 cup chopped walnuts
(optional)
In mixing bowl, combine first five ingredients. Transfer to 13 x 9 x 2-inch baking pan. Sprinkle with dry cake mix and sprinkle with chunks of butter. Top with walnuts. Bake at 350 degrees for one hour or until knife entered into the middle comes out clean. If you choose to use the chocolate chips, put them in after the first five ingredients. You can also serve this with ice cream, Cool Whip, or whipped cream.
