Jan Williams’ Tangy Chicken looks delicious and very simple. For safety’s sake, always use your cooking thermometer to check that your poultry reaches 165 degrees. And, if you’re careful about your salt intake, you might want to check the salt content. This is an old recipe, after all, and we weren’t as conscious about salt in those days. This recipe comes from Plains Pot Pourri in Plains, Georgia.
Bob Schieferstin’s Shrimp Lo Mein is published in Apopka Citizen Police Alumni Association’s Sharing Our Finest. We thank that fine organization for their delightful publication.
Teresa Ward’s Buffalo Wings are really simple, and folks love eating them as they celebrate AMERICA! So take advantage of these lovely wings we found in Sharing Our Finest Cookbook put out by Apopka Citizen Police Alumni Association.
Fresh Black-Eyed Peas as published in The Progressive Farmer’s SOUTHERN Cookbook, is a simple and wonderful peas recipe. Simply serve over rice.
Constance Martin has a great recipe for hot German potato salad in Preserving the Big Potato, put out by the Apopka Historical Society. We thank them for this fantastic collection.
My sister Isabel shares her Three-Day Coconut Cake. This cake is really meant for special occasions. It is a joyful event all by itself. The hardest part is that you have to leave it alone for three days to age properly in the refrigerator.
JAN WILLIAMS’ TANGY CHICKEN
Recipe from Food Favorites of Plains, Georgia
Plains Pot Pourri
1 chicken, cut up
2 teaspoons salt
1/4 cup melted butter
1/4 cup lemon juice
1/4 cup apple cider vinegar
1 teaspoon onion salt
1/2 teaspoon pepper
Mix all ingredients together. Dip chicken into sauce, place in baking dish with skin side up. Pour remaining sauce over chicken. Bake at 350 degrees for one hour.
BOB SCHIEFERSTIN’S SHRIMP LO MEIN
Recipe from Apopka Citizen Police Alumni Association’s Sharing Our Finest Cookbook
1/2 pound egg noodles
2 ounces bamboo shoots, julienned (cut into long thin strips)
1/2 pound bean sprouts
1/4 teaspoon (light) soy sauce
4 tablespoons peanut oil
1/2 pound cabbage, julienned
1/4 pound medium shrimp, shelled
2 tablespoons oyster sauce
2 ounces shredded carrots
1 tablespoon mushroom soy sauce
5 green onions (1 diced and 4 cut into 1-inch lengths)
1 tablespoon water
1 clove garlic, minced
1-1/2 teaspoon salt
Cook noodles: Bring water to a boil. Add noodles. Bring to second boil. Remove from heat. Rinse in cold water.
Heat 1 tablespoon oil on high heat. Stir-fry shrimp and diced onion. Add light soy sauce and 1/2 teaspoon salt. Stir-fry until shrimp turns brown. Remove shrimp from pan and set aside. Heat two tablespoons oil on high heat. Stir-fry carrots, cabbage and bamboo shoots. Add 1/2 teaspoon salt and 1 tablespoon water. Cook two minutes. Remove from pan and set aside. Heat 1 tablespoon oil on medium heat. Stir-fry garlic and onions cut into 1-inch lengths until fragrant. Add noodles, bean sprouts, mushroom sauce, 1/2 teaspoon salt, and 2 tablespoons oyster sauce. Mix all ingredients together and serve.
TERESA WARD’S BUFFALO WINGS
Recipe from Apopka Citizen Police Alumni Association,
Sharing Our Finest Cookbook
5 pounds chicken wings
Crisco shortening
1 bottle Louisiana hot sauce
1/2 cup butter
2 tablespoons cornstarch
1/2 cup warm water
Melt Crisco in large skillet. When grease is popping, add wings. Fry until golden brown and crispy. While chicken is frying, make dipping sauce.
Sauce:
Melt butter in medium saucepan, then add hot sauce. Mix cornstarch and water together. It needs to be soupy. When butter and hot sauce are at a boil, add a little at a time of the cornstarch mixture, stirring constantly. It will make a gravy. You can either dip wings into sauce mixture or drip it over wings on plate. For hotter sauce, add more hot sauce and less butter.
FRESH BLACK-EYE PEAS
The Progressive Farmer’s SOUTHERN Cookbook
Boiling water as needed to cover peas
1/2 pound smoked meat
1 quart shelled, washed black-eye peas
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
Cover a half-pound thin-sliced smoked meat with boiling water, cover tightly and boil 15 minutes. Add 1 quart shelled, washed black-eye peas, salt, black pepper and cayenne pepper. Add more boiling water to cover. Cover tightly and bring to a boil. Reduce heat and simmer about 1-1/2 hours or until peas are tender and just slightly green tinted. Add seasonings to taste. Yield 10 to 12 servings.
CONSTANCE MARTIN’S OLD HEIDELBERG POTATO GERMAN POTATO SALAD
Recipe from Apopka Historical Society’s
Preserving the Big Potato – A Collection of Potato Recipes
12-15 medium red bliss potatoes (boiled, peeled, and sliced)
1 large onion, chopped fine
2 level tablespoons flour
1/2 cup apple cider vinegar
1 cup water (or chicken or beef broth)
5 hard-cooked eggs (optional)
1 tablespoon dried parsley flakes (or 3 tablespoons fresh chopped parsley)
1/2 pound bacon, cut small
2 tablespoons bacon drippings
3/4 cup sugar
1 teaspoon salt
1/2 teaspoon black pepper
Place the potatoes in large bowl. In large fry pan, cook bacon until crisp. Remove bacon from drippings and set aside. Save remainder of drippings. In same fry pan, put 2 tablespoons of bacon drippings, sauté onion until transparent, add flour, sugar, salt, and pepper. Gradually add water or broth and vinegar and cook until mixture is thick. Pour over potatoes. Grate eggs and add to potatoes along with bacon and parsley. Mix well and serve hot.
ISABEL BEACH’S THREE-DAY COCONUT CAKE
Recipe from Reader of The Apopka Chief and The Planter newspapers
1 cup butter flavor Crisco or Parkay margarine
2 cups sugar
5 eggs
3-1/2 cups White Lily Self-Rising flour, sifted before measure
1 cup milk or coconut milk
1 teaspoon vanilla
Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add flour and milk alternately. Add vanilla. Pour batter in three 9-inch pans. Line each pan bottom with a circle of wax paper. Bake at 350 degrees for 30 minutes. Cool. Mix filling as follows.
Filling:
2 cups frozen coconut, thawed
2 cups sour cream
2 cups powdered sugar
1 teaspoon vanilla
First, use two long lengths of plastic wrap to lay on the cake plate, then build the cake up from there with enough wrap to pull up the sides and lay on top to seal over the finished cake. Split all three cake layers with thread so you end up with six layers.
Put filling in between all layers but NOT on top. Then you frost the outside and top with stiff whipped cream or Cool Whip. Wash your hands well, then pack the coconut up the sides and on top of the cake. Sprinkle two cups coconut all over the top and around the sides of the cake. The coconut keeps the plastic from sticking. Cake will be about 8 inches tall when finished. Refrigerate for three days.
