It’s more than fine… It’s divine… Mary Demetree’s Duck in Wine

382

Ann Hlinak’s Chicken Asparagus Casserole will serve a party of 16. It comes to us from Cooking with Foliage La Sertoma of Apopka, a small book of delightful recipes from the ladies of the Sertoma Club.

Kabobs from Paths of Sunshine are perfect for some of these wonderful warm, sunny days we are having in between the cool days.

Mary Demetree’s Duck in Wine and Broccoli Con Olive, both of which are cooked on top of the stove. These are two more recipes from the cookbook published by the ladies of the Sertoma Club.

Our friends at the Apopka Historical Society published Preserving the Big Potato many years ago. Therein they share many of their (not-so-) closely guarded secrets on how to prepare our favorite tuber, that we know as POTATO. This recipe is Roasted Garlic and Potato Soup. It looks wonderful.

Spaghetti Squash Casserole is one of Anne Paxson’s recipes that we recently found in the cookbook published by the ladies of the Sertoma Club. We appreciate that wonderful group and all their good works, as well as their wonderful recipes.

Two more great recipes from Cooking with Foliage La Sertoma of Apopka are Lime-Garlic Broiled Shrimp to be followed up with Key Lime Pie. Enjoy!

ANN HLINAK’S CHICKEN

ASPARAGUS CASSEROLE

Recipe from Cooking with

Foliage La Sertoma of Apopka

1 large whole chicken

2/3 cup margarine

1 cup flour

2 teaspoons salt

2 cups milk

4 cups chicken broth

4 teaspoons lemon juice

2 cups mayonnaise

4 15-ounce cans cut green asparagus

1 cups toasted bread or cracker crumbs

Simmer chicken in boiling water, salted to taste, until tender. Save broth. Debone chicken and cut into bite-sized pieces. Melt butter, stir in flour and salt. Combine milk and broth, add to flour mix, and stir until thick. Add mayonnaise and lemon juice. Grease two 2-1/2 quart casserole dishes. Divide the chicken and put into each casserole, add the asparagus (well drained). Top with sauce and sprinkle with crumbs. Bake at 350 degrees for 45 minutes. This dish can be refrigerated overnight and cooked the next day or it can be frozen. Serves 16.

KABOBS

Recipe from Florida Federation

of Garden Clubs,

Paths of Sunshine Cookbook

1-1/2 cups claret wine

1/2 cup soy sauce

1 cup vegetable oil

1-1/2 teaspoons powdered ginger

1/4 teaspoon garlic powder

1/4 cup instant minced onion

2 teaspoons salt

1/4 teaspoon coarse black pepper

3 pounds steak, cut into cubes

24 small onions

4 green peppers cut into 24 squares

8 cherry tomatoes

8 medium sized fresh mushrooms

Combine wine, soy sauce, vegetable oil, ginger, garlic powder, minced onion, salt and pepper; mix well. Pour over beef cubes and marinate two hours. Arrange kabobs and grill.

MARY DEMETREE’S

DUCK IN WINE

Recipe from Cooking with

Foliage La Sertoma of Apopka

1 clove garlic, split

4 tablespoons olive oil

4 pound duck, cut into serving pieces

1 tablespoon chopped parsley

1 teaspoon poultry seasoning

1/2 teaspoon thyme

Salt

Pepper

2 cups (15 ounce can) Italian tomatoes, chopped

1 cup dry white wine

1/2 pound mushrooms, sliced

10 green olives, sliced

Saute the garlic in olive oil until it is golden and discard the garlic. Brown the duck in the oil over high heat for 10 minutes, stirring occasionally. Add the seasoning and tomatoes, reduce the heat, and simmer, covered, for 30 minutes, skimming from time to time. Add the wine and continue to simmer the duck, uncovered, for 30 minutes longer. Add mushrooms and olives and simmer for 30 minutes more, stirring occasionally. Skim well before serving. Serves 4.

MARY DEMETREE’S

BROCCOLI CON OLIVE

Recipe from Cooking with

Foliage La Sertoma of Apopka

1 onion, sliced

8 black olives, chopped

2 anchovies, chopped

4 tablespoons olive oil

1 bunch broccoli, thinly sliced

1/2 cup grated Parmesan cheese

Pepper

1 cup dry red wine

Combine onion, olives and anchovies. Pour 1 tablespoon olive oil in the bottom of a large saucepan and add a layer of the olive mixture, a layer of broccoli, and a layer of grated cheese. Sprinkle with pepper and olive oil. Continue this process until all these ingredients are used, ending with a sprinkling of olive oil. Add wine and cook over low heat for 30 minutes, or until broccoli is tender. Do not stir. Serves four.

ROASTED

GARLIC AND POTATO SOUP

Recipe from

Apopka Historical Society’s

Preserving the Big Potato –

A Collection of Potato Recipes

2  pounds white potatoes, cubed

1 tablespoon butter

2 tablespoons roasted garlic

1 10-ounce package frozen diced onions or 1 large sweet onion, diced

2 tablespoons flour

2 cups reduced fat milk

1 14-ounce can chicken broth

2 teaspoons Montreal steak seasoning

2 teaspoons chicken base

1 teaspoon garlic powder

1 to 2 fresh chives, rinsed

1/2 cup sour cream, optional

Cook potatoes in boiling water with a little salt until tender. Drain.

Preheat large saucepan on high for one to two minutes. Add butter and roasted garlic. Saute one minute. Add onions. Cover and cook four minutes, stirring occasionally, until onions are tender.

Stir flour into garlic mixture. Cook one minute, stirring frequently. Stir in potatoes and remaining ingredients (except chives and sour cream) until well blended. Cover. Reduce heat to low and simmer 10 to 12 minutes, stirring often.

Chop chives finely and stir into soup. Cover and simmer four minutes, stirring occasionally, until flavors are blended. For added richness, stir sour cream in just before serving.

ANNE PAXSON’S

SPAGHETTI SQUASH CASSEROLE

Recipe from Cooking with

Foliage La Sertoma of Apopka

1 large spaghetti squash

2 small onions, finely chopped

1 can cream of chicken soup

1 cup sour cream

1 cup shredded carrots

1 8-ounce package herb seasoned stuffing mix

1/4 cup butter or margarine, melted

Cook zucchini in water until tender. Drain. In saucepan, cook carrot and onion in 4 tablespoons of butter until tender. Remove from heat. Stir in 1-1/2 cups stuffing cubes, soup and sour cream. Gently stir in zucchini. Turn into 1-1/2 quart casserole. Melt remaining butter, and add remaining stuffing cubes. Toss gently and top casserole. Bake in 350-degree oven for 30 to 40 minutes.

LIME-GARLIC BROILED SHRIMP

Recipe from Cooking with

Foliage La Sertoma of Apopka

2 pounds raw, peeled, deveined shrimp, fresh or frozen

3 cloves garlic, minced

1/2 cup butter or margarine, melted

2 tablespoons lime juice

1/2 teaspoon salt

Dash freshly ground pepper

Chopped parsley (optional)

Thaw shrimp if frozen. Cook garlic in butter until tender. Remove from heat. Add lime juice, salt and pepper. Arrange shrimp in a single layer on a baking pan, 15 x 10 x 1-inch. Pour sauce over shrimp. Broil about 4 inches from source of heat for 8 to 10 minutes or until shrimp is pink and tender. Sprinkle with parsley. Makes 6 servings.

KEY LIME PIE

Recipe from Cooking with

Foliage La Sertoma of Apopka

1 cup evaporated milk, divided

1/2 cup sweetened condensed milk

1/2 cup key lime juice

1 teaspoon grated key lime rind

1/2 cup powdered milk

1/8 teaspoon salt

Green food coloring to make a pale green (optional)

1 8-inch graham cracker pie crust

Thoroughly chill 1/2 cup of the evaporated milk; set aside. Mix well by hand the first 6 ingredients using the remaining 1/2 cup of evaporated milk; set aside. In a small bowl, whip stiff the chilled evaporated milk and fold into the first mixture. Gently fold in food coloring to make a light green shade. Refrigerate until ready to serve. Makes 10 servings.