Mary Deme-
tree shares her Fried Lemon Chicken in Cooking with Foliage La Sertoma of Apopka. We take full advantage of these great recipes and thank those lovely ladies.
Scalloped potatoes from the Apopka Historical Society’s Preserving the Big Potato is simple and delicious. It uses fat-free milk and canned reduced-fat cream of celery soup.
Mrs. Barkley’s Fried Rice looks to be a delightful and simple recipe. It calls for crisp fried bacon, cooked rice, and onion along with soy sauce. You can add chopped fresh vegetables if you like. We found this recipe in Charleston Receipts.
Jeanne Ustler’s Chicken Salad Supreme looks lovely. We appreciate the Apopka Citizen Police Alumni Association’s contributions. Their recipes are terrific.
We have two soup recipes from Charleston Receipts for you, both of which are basic recipes and on which you can base many different soups. The first is Mrs. Huguenin’s guidance on how to make a cream base for whatever you want the chief ingredient to be, maybe broccoli or mushrooms or whatever else you feel like using.
Then, Mrs. Logan’s information calls for two pounds of “beef soup-shank.” You will probably have to make a special request from your butcher for this. I researched and found, “Chicken stock is lovely, but the broth you make from a beef shank bone is a veritable elixir, rich in dissolved gelatin and calcium.”
From the Apopka Woman’s Club’s What’s Cookin’?, we have Mary Moore’s Lemon Cheese Cake. It appears to be simple and quick. We appreciate you ladies of the Apopka Woman’s Club.
We found Marie Trivento’s simple and tasty dip made with canned deviled ham and softened cream cheese in Sharing Our Finest Cookbook. This recipe book was published by the Apopka Citizen Police Alumni Association.
MARY DEMETREE’S
FRIED LEMON CHICKEN
Recipe from Cooking with Foliage La Sertoma of Apopka
2 cups olive oil
4 tablespoons lemon juice
Salt
Pepper
2 teaspoons chopped parsley
3-1/2 pound broiler/fryer, cut into serving pieces
1 egg, beaten
1-1/2 cups flour
1 lemon, thinly sliced
Make a marinade by combining 1/2 cup olive oil, lemon juice, salt, pepper and parsley. Brush the chicken with the marinade. Marinate for 3 hours, brushing the chicken with the liquid from time to time. Dry the chicken, dip it into the beaten egg and then into the flour. Fry the chicken in the remaining olive oil for 15 to 20 minutes on each side, or until it is done. Drain on paper towels. Serve the chicken on a platter garnished with the lemon slices. Serves 4.
SCALLOPED POTATOES
Recipe from Apopka Historical Society Preserving the Big Potato
4 medium potatoes, peeled and thinly sliced
1 small onion, thinly sliced
10-1/4 ounce can condensed reduced-fat cream of celery soup
1/2 cup 1-percent milk
Heat oven to 350 degrees Fahrenheit. Coat a 1-1/2 to 2-quart baking dish with cooking spray. Place potatoes and then onions into dish. Mix soup and milk together and pour over potatoes and onions. Bake 1-1/2 to 2 hours or until potatoes are tender.
MRS. MATTHEW BARKLEY’s
(HELEN LEBBY) FRIED RICE
Recipe from Charleston Receipts,
a Cookbook by The Junior League of Charleston, Inc.
4 slices bacon
1 medium onion
1 teaspoon soy sauce
2 cups cooked rice
Fry bacon until crisp in heavy skillet. Remove bacon; fry chopped onion until brown. Add cooked rice, stirring constantly until browned; add crumbled bacon and season with 1 teaspoon of soy sauce. Green peppers, celery, pimento, or chopped mushrooms may be added if desired. Serves 4.
JEANNE USTLER’S
CHICKEN SALAD SUPREME
Recipe from Apopka Citizen Police Alumni Association,
Sharing Our Finest Cookbook
2 cups cooked chicken, cubed
3/4 cup chopped celery
1/2 cup toasted almonds
2 tablespoons chopped pickles
2 tablespoons chopped green olives
2 tablespoons chopped black olives
2 eggs, hard-boiled and sliced
3/4 cup mayonnaise
Combine all ingredients. Toss lightly. Serve over lettuce. Garnish with watercress or parsley. Serves 6.
MRS. THOMAS A. HUGUENIN’s (MARY VEREEN) BASIC CREAM SOUPS FOR BLENDERS
Recipe from Charleston Receipts,
a Cookbook by The Junior League of Charleston, Inc.
2 cups milk
2 tablespoons butter
2 tablespoons flour
Sliver of onion
Accent
Salt and pepper to taste
Put all ingredients in blender except butter. Then put in heavy pot, add butter and heat. Cut down on flour if using lots of vegetables. Note to Nancy: page 63
MRS. W. TURNER LOGAN, SR’s (LOUISE LESESNE)
SEASONING FOR SOUP
Recipe from Charleston Receipts,
a Cookbook by The Junior League of Charleston, Inc.
5 ounces carrots
5 ounces leeks
1 ounce celery
2 quarts water
2 pounds beef soup-shank
1 bouquet of herbs (parsley may be substituted)
Any herbs may be used except sage
Boil down to 3-1/2 pints
MARY MOORE’S
LEMON CHEESE CAKE
Recipe from The Apopka Woman’s Club, What’s Cookin’?
1 8-ounce pkg cream cheese
1/2 cup milk
1-1/2 cups milk
1 pkg lemon instant pudding mix
Stir one large package (8 ounces) cream cheese until very soft. Gradually blend in 1/2 cup milk until smooth and creamy. Add 1-1/2 cups milk and one package lemon instant pudding mix. Beat slowly with mixer at low speed for one minute. Pour into a baked, cooled, 9-inch graham cracker crust. Chill one hour or until firm.
MARIE TRIVENTO’S
DEVILED HAM DIP
Recipe from Apopka Citizen Police Alumni Association,
Sharing Our Finest Cookbook
1 8-ounce package cream cheese, softened
1 small can deviled ham
1/2 cup mayonnaise
1/4 teaspoon dill seed
1/2 teaspoon chopped parsley
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
Cream the cream cheese and deviled ham with electric mixer. Add mayonnaise and seasonings and blend. Serve with crackers or potato chips.
