Please remember to send in your favorite recipes. Or simply request what you would like to see in the Kitchen Kapers column. We aim to please!
We have some pretty easy oven recipes for you this week, one using fish fillets and seasoning them in a sauce of butter, lemon and onion. The next is a baked chicken breast recipe dipping the chicken in seasoned sour cream and then rolling in herb seasoned crumbs. Then we will try a Greek chicken salad with Feta, yogurt, cucumbers and a few other ingredients all mixed together and served over lettuce. A baby-back ribs recipe designed with the oven in mind is included for your festive and adventurous spirit. It looks to be delicious. For our middle of the week time crunch, there is a simple recipe of broccoli and rice that goes in the oven for a mere 30 minutes. The potato-lover in you will delight in garlic smashed potatoes. Easy apple sauce cake is on the menu for your dessert. And for when we have time to spare and a “spoil me!” appetite, we will churn up a gallon of ice cream, fresh peach, no less!
Please email your recipes to: news@theapopkachief.com or mail them to The Apopka Chief, P.O. Box 880, Apopka, 32704-0880. And send us not only your recipes but ideas for future recipe columns as well.
SHARON USTLER’S BAKED FISH
Recipe from
Apopka First Presbyterian Church’s
Treasures and Pleasures
1 pound fish fillets
1/2 teaspoon salt
Dash of pepper
1 tablespoon grated onion
2 tablespoons lemon juice
2 tablespoons melted butter or margarine
If fish are large, cut into five or six serving pieces. Sprinkle both sides with salt and pepper. Mix margarine or butter, lemon juice, and onion. Dip fish in mixture. Arrange in ungreased 9 x 9 x 2-inch pan. Pour remaining mixture over fish. Bake uncovered at 350 degrees until fish flakes easily with fork or about 25 to 30 minutes. Sprinkle with paprika, if desired.
MARILYN MARTIN’S
BAKED CHICKEN MARY JANE
Recipe from
New Vision Community Church’s Feeding the Flock
1 cup sour cream
2 teaspoons soy sauce
1/2 teaspoon garlic sauce
1 teaspoon celery salt
1 teaspoon paprika
Dash of pepper
6 chicken breasts, skinless and boneless
1 small package herb-seasoned stuffing crumbs
melted butter
Mix first six ingredients together. Dip chicken in mixture and roll in crumbs (be generous with the sour cream mixture). Arrange in slightly greased baking dish. Drizzle with butter. Bake uncovered at 325 degrees for one hour.
MELINDA STOKES ALLANSON’S GREEK CHICKEN SALAD
Recipe from First Presbyterian Church of Punta Gorda’s
A Taste of Heaven
3 cups cooked chicken, cubed (about three breasts)
2 medium cucumbers, peeled, seeded and chopped
1-1/4 cups Feta cheese, crumbled
2/3 cup (or 1 can) black olives, sliced
1/4 cup fresh parsley, snipped
1 cup mayonnaise
1/2 cup plain yogurt
1 tablespoon dried oregano
3 cloves garlic (or to taste)
Lettuce
Combine chicken, cucumber, Feta, olives and parsley. Set aside. In a small bowl, mix mayonnaise, yogurt, oregano and crushed garlic. Use much less garlic if salad will stand more than a couple of hours before serving. Add to chicken mixture. Toss to coat. Cover and chill. Serve over lettuce. Also very good over toasted French rolls.
PALMETTO CREEK FARMS,
AVON PARK,
DRY-RUBBED BABY BACK RIBS
Recipe from Field to Feast
1/4 cup packed dark brown sugar
1/4 cup paprika
1/4 cup ancho chili powder (dark Mexican chili powder)
4 teaspoons coarse salt
4 teaspoons smoked paprika
4 teaspoons cumin
4 teaspoons cayenne
4 (2-pound) slabs loin back ribs, membrane removed (ask your butcher to do this for you)
For the rub:
Mix brown sugar, paprika, ancho chili powder, salt, smoked paprika, cumin, and cayenne in a small bowl, making sure to break up chunks of brown sugar.
Put ribs bone side up on sheet pan. Season each slab with rub on both sides. Refrigerate at least 1 hour, loosely covered.
Heat oven to 250 degrees Fahrenheit. Cut four (12- by 12-inch) square sheets of heavy-duty aluminum foil. Put a slab of ribs, meat side up, on a sheet of foil. Fold ends to make loose packet around each slab; seal. Put packets on sheet pan. Bake 2- to 2-1/2 hours. Check ribs for doneness by gently pulling on bones. When they begin to pull away from meat, they are ready to serve.
DIANE BUNNELL’S
BROCCOLI CASSEROLE
Recipe from
Northside Baptist Church
1 small package frozen, chopped broccoli
1 can cream of mushroom soup
1 soup can of minute rice
1/2 stick melted butter
1 8-ounce jar of Cheese-Whiz
1 onion, chopped (optional)
Cook broccoli in microwave according to package directions, drain. Add all of the other ingredients and mix together. Put in buttered casserole dish. Bake at 350 degrees for 30 minutes or until center is hot.
MARY FRANCIS MANCUSO’S
GARLIC SMASHED POTATOES
Recipe from Apopka Historical
Society, Preserving the Big Potato
6 tablespoons butter
4 cloves of garlic, peeled
1-1/2 pounds Idaho potatoes, peeled and cut into eighths
1 cup milk or half and half
Salt and pepper to taste
Melt half of the butter in a small saucepan over low heat. Add garlic cloves. Cover and cook until golden and tender (about 20 minutes), stirring occasionally. Transfer mixture to a food processor and puree. Cover potatoes with salt water in a large saucepan and boil on medium-high heat until tender. Drain and mash potatoes with a potato masher or electric mixer. Add remaining butter, milk, garlic mixture, and seasonings. Beat until light and fluffy. Serve warm.
SUE BOWMAN’S
EASY APPLESAUCE CAKE
Recipe from Apopka Citizen Police Alumni Association’s
Sharing Our Finest Cookbook
No. 2 can applesauce
1 cup raisins
1/2 cup chopped nuts
1-1/2 sticks butter
1-1/2 cup sugar
3 cups flour
3/4 teaspoon nutmeg
1-1/2 teaspoon cinnamon
3 teaspoons soda
Put applesauce, raisins, nuts, butter and sugar in deep pan. Heat thoroughly, stirring constantly. Remove from heat. Cool. Sift dry ingredients together and add to cooled mixture. Pour into greased and floured Bundt pan or two loaf pans. Bake at 325 degrees for 45 minutes or until tests done. Enjoy.
NEAT AND SWEET FARMS,
LAKELAND, PEACH ICE CREAM
Recipe from Field to Feast
2-1/2 pounds fresh peaches, peeled, pitted, and chopped
1 cup sugar
1 pint half-and-half
14-ounce can sweetened condensed milk
12-ounce can evaporated milk
2 teaspoons vanilla extract
2 cups whole milk, or as needed
Working in batches, puree peaches with sugar and half-and-half in a blender or food processor. Combine peach mixture, sweetened condensed milk, evaporated milk, and vanilla extract in a large bowl. Pour into a 1-gallon ice cream maker, then add enough whole milk to reach the fill line, about 2 cups. Freeze according to manufacturer’s instructions. Transfer to a freezer-safe container and freeze until firm.
