Incredible. The past 12 months have so quickly rolled through our year 2015 calendars.
Now the just-arriving New Year 2016 is bringing us an excited anticipation of and wonderment about what all-new year will be bringing us.
At just midnight and through the night of Thursday December 31 and morning of January 1, we will be meeting and greeting New Year 2016 for the first time, ready and raring to get going through yet another all-new 12-month-trip around the calendar.
Right on schedule, after our fast whirl around calendar year 2015, newly arriving January 2016 is ready to leap into action leading the 11 other months on yet another 12-months trek around the calendar.
It really is such a remarkable observation opportunity, our watching and seeing and celebrating at this time every year, mankind’s survival through this most special season including both Christmas time and New Year’s Day holiday more than 2000 years after that first original Christmas night, where the reason we celebrate Christmas in 2015 all began in a stable in Bethlehem.
And, with what foods will we be celebrating these winter holidays this time around?
Just whatever looks good as we turn the pages of our Apopka community cookbooks with no particular theme grudging us this week.
For a change, anything goes this time; or if it catches our attention sufficiently to earn its turn in print.
Now that should guarantee some delicious diversity this time! If we seem a tad heavy with New Year’s celebration sweet treats this week, we’ll double-up on the nutrition-rich recipes next time.
Enjoy all your friends’ and neighbors’ best recipes below and send us your best and favorites for future Kitchen Kapers columns!
BEULAH DOTSON’S STIR FRY THE DOTSON WAY
Recipe from Calvary Church
of the Nazarene’s
A Harvest of Recipes
1 package Stir-Fry vegetables
1 pound ground beef
1 can diced tomatoes
1 small can tomato sauce
1 onion, diced
Brown the beef and onion and drain them. Add the stir fry vegetables. Let the vegetables cook. Then add the can of diced tomatoes and the tomato sauce. Cook until blended.
BETTY GREENHILL’S
SAVORY DUMPLINGS
Recipe from New Vision
Community Church’s
Feeding The Flock
2 cups all-purpose flour
1/2 cup shortening
1 pinch salt
3 teaspoons baking powder
1 teaspoon sage
1 small onion, minced
1 egg
Mix together, as for a pie, all of the ingredients except the egg, and then drop the egg in the center of that mixture and stir in as much cold water as needed to make a stiff dough. Drop the dough, in tiny balls, from a spoon into a stew, pot roast or any meat, and cook until dumplings have swollen and are tender.
SAUSAGE ‘N’ CHEESE
BRUNCH TARTS
Recipe from Favorite Recipes of Sweetwater Oaks
1/2 pound bulk pork sausage
1-1/4 cups Bisquick baking mix
1/4 cup margarine or butter, softened
2 tablespoons boiling water
1/2 cup Half and Half
1 egg
2 tablespoons thinly sliced green onion
1/4 teaspoon salt
1/2 cup shredded Swiss cheese
Heat oven to 375 degrees. Generously grease a dozen muffin cups. Cook and stir the sausage until it is brown. Drain the cooked sausage.
Mix together the baking mix and the margarine. Add the boiling water and stir vigorously until a soft dough forms. Press one level tablespoonful of dough on bottom and up sides of each cup.
Divide the sausage evenly among the cups. Beat the Half and Half and egg, then stir in the onion and salt. Spoon about one tablespoonful into each cup. Sprinkle cheese over top.
Bake until edges are golden brown and the centers are set, about 25 minutes. Recipe makes one dozen tarts.
TRUDY BERGSTROM’S
HOLIDAY (OR ANY TIME) GIFT SUGAR AND SPICE PECANS
Recipe from
Errol Country Club’s
Errol Membership Recipes
3/4 cup sugar
1 egg white
2-1/2 tablespoons water
1 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon clove
1/4 teaspoon nutmeg
1/2 teaspoon salt
8 cups pecans
In a bowl, combine all ingredients and mix well, adding the pecans last and stirring until coated. Spread on greased pan. Bake at 275 degrees for 50-55 minutes. Remove and place on waxed paper. Cool.
GRANDMA LYD’S FROSTED FROZEN WREATHS
Recipe from New Vision
Community Church’s
Feeding The Flock
4 cups flour
1 teaspoon salt
3 tablespoons sugar
1 cup shortening
3 eggs
2 packages yeast
1 cup lukewarm milk
3/4 stick to 1 stick butter, melted
1/2 cup brown sugar
1/2 cup nuts, chopped
Measure the flour, salt, sugar, shortening, and work the mixture together like pie crust. Add the beaten eggs and the yeast dissolved in warm milk. Beat well and refrigerate overnight.
Divide into four parts and roll quite thin. Spread with melted butter and sprinkle with the brown sugar and the nuts. Roll up and place on greased cookie sheets. Let rise for two hours or until doubled. Bake for 30 minutes at 350 degrees. Frost the wreaths with your favorite frosting.
BLUEBERRY GINGERBREAD
Recipe from New Vision
Community Church’s
Feeding The Flock
1/2 cup cooking oil
1 cup sugar
1/2 teaspoon salt
3 tablespoons molasses
1 egg
2 cups all-purpose flour
1/2 teaspoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
1 cup frozen or fresh blueberries
1 cup buttermilk
2 tablespoons sugar
With electric mixer, beat together the oil, 1 cup sugar, the salt and molasses. Beat in the egg. Combine the flour, spices and baking soda. Dredge the blueberries with two tablespoons of the flour mixture. Add remaining flour mixture to the first mixture alternately with buttermilk, beating after each addition. Fold in the blueberries.
Pour into a greased and floured 12-in. by 8-in. by 2-in. baking dish. Sprinkle top with remaining sugar. Bake at 350 degrees for 35-40 minutes. Cut into squares and serve warm with butter or serve with Cool Whip for dessert. Recipe makes a dozen servings.
