From Greta Howard in Cooking with Foliage La Sertoma of Apopka, we have Chicken Divan.
We have a recipe for Corn Pudding from Progressive Farmer’s SOUTHERN Cookbook. This pudding is to be served as a side vegetable, not a dessert. There is just a tiny bit of sugar added simply to enhance the sweetness of the corn.
From New Vision’s Feeding the Flock, we have cabbage slaw with crunchy Ramen noodles and browned sesame seeds and almonds, topped with a whip-up yourself dressing. We can thank Pat Jania for this delicious slaw.
Mrs. Claire Ellington loaned us one of her favorite cookbooks titled Cooking With Friends from the Friendship Circle of Zellwood United Methodist Church 1990. Upon thumbing through the book, I came across a cheesecake recipe contributed by Treva Doggett. Treva was a dear friend with whom I worked many years ago. In fact, we both started working on the same day for the same large Orlando company in 1958!
For dessert, Joyce Lampp, reader and dear friend, shares her Lemon Bars made from big Ponderosa lemons that grow in her yard. These lemon bars cannot be beat! It’s a great favorite whenever she brings them in to our office.
Mrs. Mills’ Cheese Sauce will be handy information to have when you need to throw together a quick sauce to pour over some vegetables. This lovely recipe is found in Charleston Receipts.
New Vision Community Church’s Feeding the Flock shares John DiMercurio’s fresh salsa made with cucumbers and tomatoes. This salsa is very good with grilled or baked fish, chicken, steaks and pork chops.
GRETA HOWARD’S
CHICKEN DIVAN
Recipe from Cooking with
Foliage La Sertoma of Apopka
2 packages chopped broccoli
2 cups cooked chicken, sliced
2 cans cream of chicken soup
1 cup Hellmann’s mayonnaise
1/4 teaspoon curry powder (optional)
1 teaspoon lemon juice
1/2 cup cheddar cheese, grated
1/2 cup bread crumbs
1 tablespoon butter, melted
Cook broccoli according to package directions. Arrange broccoli in 9 x 13-inch pan. Place chicken on top. Combine soup, mayonnaise, curry powder, and lemon juice; pour over chicken. Sprinkle with cheese. Combine bread crumbs with 1 tablespoon butter. Sprinkle over cheese. Bake at 350 degrees for 30 minutes. Serves 6.
CORN PUDDING
Recipe from The Progressive
Farmer’s SOUTHERN Cookbook
2 cups corn
1 cup milk
2 tablespoons butter or margarine
2 tablespoons flour
2 teaspoons salt
1 tablespoon sugar
Red or white pepper to taste
3 eggs
Cut corn from cob, or use leftover stewed corn. Add milk, butter or margarine, flour, and seasonings. Beat eggs together until light; add to the mixture. Pour into a buttered baking dish, and bake at 350 degrees Fahrenheit for 1 hour or until firm like custard. Preferred method: Place dish with pudding in a pan of boiling water for better custard-like texture. Bake at 350 degrees Fahrenheit for 1 hour and 15 minutes, or until custard is set.
PAT JANIA’S
CABBAGE CRUNCH SLAW
Recipe from New Vision
Community Church’s
Feeding the Flock
Slaw:
4 tablespoons sesame seeds
1 cup slivered almonds
1 head cabbage, rated
4 green onions, sliced
2 packages chicken Ramen noodles, dry, without seasoning packets
In pan without oil, brown sesame seeds and almonds. Be careful not to burn. Toss salad ingredients together, add browned sesame seeds and almonds.
Dressing:
1/2 teaspoon salt
1 teaspoon pepper
4 tablespoons sugar
6 tablespoons vinegar
1 cup oil
1 package chicken flavor Ramen noodles seasoning mix
Mix dressing ingredients together and pour over salad. Toss well. Serve.
TREVA DOGGETT’S
CHEESECAKE
Recipe from Cooking With Friends
Zellwood United Methodist Church
1-1/4 cup graham cracker crumbs (about 16 crackers)
2 tablespoons sugar
3 tablespoons butter or margarine, melted
1 cup sugar
2 8-ounce packages and 1 3-ounce package cream cheese, softened
1/4 teaspoon vanilla
3 eggs
1 cup dairy sour cream
Heat oven to 350 degrees. Stir together graham cracker crumbs and 2 tablespoons sugar. Mix in butter thoroughly. Press mixture evenly in bottom of 10-inch pie plate. Bake 10 minutes; cool. Reduce oven temperature to 300 degrees. Beat cream cheese in large mixing bowl. Gradually add 1 cup sugar, beating until fluffy. Add vanilla. Beat in eggs one at a time. Pour over crumb mixture. Bake 1 hour or until center is firm. Cool to room temperature. Spread with sour cream. Chill at least 3 hours. Before serving, top with either cherry or blueberry Comstock pie filling.
JOYCE LAMPP’S LEMON BARS
Recipe from Reader of
The Apopka Chief and The Planter newspapers
Crust:
2 cups flour
2 sticks butter
1/2 cup confectioner’s sugar
Filling:
1/2 cup lemon juice
4 eggs
2 cups sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
Heat oven to 350 degrees. Melt butter and mix with flour and confectioner’s sugar. Pat mixture into ungreased 13 x 9 x 2-inch pan. Bake 20 minutes at 350 degrees.
Mix lemon juice, eggs, sugar, baking powder and salt together. Beat with mixer until foamy. Pour mixture over hot crust. Bake for 30 minutes at 350 degrees. Remove from oven and sprinkle lightly with confectioner’s sugar.
MRS. RALPH MILLS’
(ELIZABETH STEVENS)
CHEESE SAUCE
Recipe from Charleston Receipts, America’s Oldest Junior League Cookbook in Print,
a Cookbook by The Junior League of Charleston, Inc.
4 tablespoons butter
4 tablespoons flour
1 cup milk
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup grated cheese
Melt butter in top of double-boiler, blend in flour until smooth. Add milk gradually and stir until thick. Add other ingredients, stirring constantly. Serves 4.
JOHN DiMERCURIO’S
CUCUMBER SALSA FRESCA
Recipe from New Vision
Community Church’s
Feeding the Flock
2 cucumbers, peeled
4 tomatoes, de-stemmed and chopped
1/2 red onion, finely chopped
1 bundle cilantro, finely chopped
1/2 tablespoon salt
1 teaspoon garlic powder
1 small jalapeno (optional)
1 bottle of rice vinegar
Medium size mixing bowl and lid
Rinse all vegetables. Serrate the cucumbers by scarring them with a fork. Slice one cucumber wafer thin. Slice the second cucumber to 1/4-inch thickness and then into small bits. Combine all vegetables in medium size mixing bowl along with the salt and garlic powder. Add jalapeno to suit your taste for heat; the seeds are very hot and it is your option to include or exclude them. Cover with the rice vinegar and stir to mix. Put the lid on the bowl and refrigerate. Serve in a decorative bowl with cilantro sprigs as a garnish.
