This week, we have a pot pourri of recipes for you. We will start with Mrs. Thomas Myers’ Fried Oysters from Charleston Receipts.
Janet Ustler’s Cavatini, found in Treasures and Pleasures, itself, a veritable treasure published by First Presbyterian of Apopka, is a baked meat and pasta dish covered with cheese.
From Florida Federation of Garden Clubs’ Paths of Sunshine, Orange Honey Chicken looks heavenly. It will make for the cornerstone of a meal fit for royalty… or, more importantly, your own beloved family members.
For a tasty side dish, try reader Nancy Thomas’ Italian Squash. This is a simple dish that uses fresh vegetables. Your family will love it.
This out of the ordinary salad recipe comes to us from Apopka Citizen Police Alumni Association’s, Sharing Our Finest Cookbook. Cyndi Wright’s Shells and Grape Salad.
Marie Trivento’s Buttermilk Pie looks very interesting. I’ll bet it will become one of your favorites! This is another great recipe from Apopka Citizen Police Alumni Association’s Sharing Our Finest Cookbook.
We have Gen Meckelberg’s Ginger Snaps, wonderfully snappy! I love ginger snaps with coffee. The contributor says, “Double the recipe as it is small.” This comes from New Vision Community Church’s Feeding the Flock,
From our friends in Plains, Georgia, who shared their Plains Pot Pourri, we have a Hoecake recipe from Floy Bagwell for you that sounds quite simple. There is no leavening in this recipe. The history on hoecake is that folks working in the fields carried with them a little bag of cornmeal with some salt mixed in and a jar of water. When it came time for their mid-day meal, they mixed the cornmeal mixture with the water, formed a cake, and baked the hoecake over the fire on their pre-heated hoes. Maybe they did. We will go ahead and use our “modern-day” cast-iron skillet and pancake turner!
MRS. THOMAS E. MYERS’ (ELIZABETH NORCROSS)
Recipe from Charleston Receipts, America’s Oldest Junior League Cookbook in Print,
a Cookbook by The Junior League of Charleston, Inc.
1 quart oysters
2 eggs, beaten
2 tablespoons milk
Salt and pepper
1 cup bread crumbs, cracker crumbs or corn meal
Drain oysters; mix eggs, milk, seasonings. Dip oysters in egg mixture and roll in crumbs. Fry in deep fat (375 degrees) about 2 minutes or until brown. Or fry in shallow fat about 2 minutes on one side, turn and brown on other side. Serves 6.
JANET USTLER’S CAVATINI
from 1990 Presbyterian Women First Presbyterian Church of Apopka
Treasures and Pleasures
1-1/2 pounds hamburger or
1 bell pepper, to taste
2 medium onions, to taste
1 3.5-ounce jar sliced mushrooms
Salt and pepper to taste
Garlic powder to taste
3-1/2 ounces sliced pepperoni
1 cup twisted macaroni
1 cup seashell macaroni
1 cup rigatoni noodles
2 cups Mozzarella cheese
1 cup Cheddar cheese
1 or 2 14-ounce jars pizza quick sauce
Brown meat, onion, and peppers. Season to taste with salt, pepper and garlic powder. Add mushrooms, and then add pepperoni (heat). Cook macaroni and noodles according to package directions. Layer noodles. Add small amount of pizza sauce over noodles. Cover with grated cheese and meat. Alternate until everything is gone. Bake at 350 degrees to melt cheese.
ORANGE HONEY CHICKEN
Recipe from Florida Federation
of Garden Clubs
Paths of Sunshine Cookbook
1 cup fine dry breadcrumbs
1 tablespoon orange rind, grated
1/4 teaspoon pepper
2-1/2 pounds cut-up chicken
1/2 cup orange juice
1 chicken bouillon cube
1/2 cup boiling water
1/4 cup butter or margarine
1/2 cup honey
Mix first three ingredients. Dip chicken in orange juice and coat with crumb mixture. Put on lightly oiled, foil-lined pan. Bake at 350 degrees for 30 minutes. Dissolve bouillon cube in 1/2 cup boiling water. Add butter and honey. Stir until butter melts. Pour over chicken and bake for 30 to 40 minutes. Baste often.
NANCY THOMAS’ ITALIAN SQUASH
Recipe from Reader of The Apopka Chief and The Planter newspapers
1/2 Vidalia onion, chopped
3 mini peppers, red, yellow and orange, cut up
8 ounces (small container) mushrooms, cleaned and halved
2 yellow squash, sliced about 1/4 inch
1 zucchini, sliced about 1/4 inch
1 tablespoon minced garlic
Salt to taste
Pepper to taste
1 tablespoon dried Italian seasoning
Sprinkle of red pepper
2 tablespoons red wine vinegar
15-oz can diced tomatoes
1 heaping tablespoon Better than Bouillon beef stock
1/2 cup liquid vegetable stock
Using large, heavy frying pan, sautО in extra virgin olive oil until browned (about 10-15 minutes): onion, peppers, and mushrooms. Add yellow squash and zucchini; sautО until somewhat limp, turning with spatula often so all will get exposed to heat. Add the garlic, salt, pepper, and all the dry seasonings. Add 2 tablespoons red wine vinegar, one 15-ounce can diced tomatoes. Get the vegetables going well and add the Better than Bouillon beef stock and vegetable stock to the hot tomato gravy so it will melt and mix in well. Cook for about 30 minutes and serve hot.
CYNDI WRIGHT’S SHELLS AND GRAPE SALAD
Recipe from Apopka Citizen Police Alumni Association,
Sharing Our Finest Cookbook
8 ounces shell pasta, cooked
4 cups red seedless grapes
1/2 cup chopped green onion
3 ounces blue cheese
1 clove garlic, minced
1 cup mayonnaise
3 tablespoons lemon juice
Salt and pepper to taste
While pasta is hot, mix all ingredients. Cool at least two hours.
Recipe from Apopka Citizen Police Alumni Association’s
Sharing Our Finest Cookbook
1-3/4 cup sugar
1/4 cup flour
1/2 cup buttermilk
1/2 cup butter, melted
2 tablespoons lemon juice
1 teaspoon vanilla
Pinch of salt
1 pie shell (9-inch, unbaked)
Combine all ingredients in the order given. Mix well and pour into pie shell. Bake at 350 degrees for 1 hour or until brown. Filling is set when a tight crust forms on top. Serves 8.
Recipe from New Vision
Feeding the Flock cookbook
2/3 cup bacon drippings
1 cup sugar
1 egg, well beaten
4 tablespoons molasses
2 cups flour
1/4 teaspoon salt
1-1/4 teaspoon baking soda
1/2 teaspoon ginger
1/2 teaspoon cloves
1 or 2 teaspoons cinnamon
Mix together and roll into balls in palm of hands to the size of a hickory nut. Roll in sugar and place on greased cookie sheet. Bake at 400 degrees for 8 to 10 minutes. Double recipe as it is small as is.
Recipe from Food Favorites of Plains, Georgia Plains Pot Pourri
Mix 1/2 to 3/4 cup plain cornmeal with enough water to make a soupy mixture. Add a dash of salt and mix well. Have a cast-iron skillet on top of stove, well greased and hot. Stir cornmeal mixture before pouring onto hot skillet. When bottom becomes brown, turn hoecake with a plate and cook other side. Make sure skillet is greased well again before cooking another hoecake. Always stir cornmeal mixture before pouring onto hot skillet.
Note: The recipe does say to “turn hoecake with a plate” but probably because they were not toting around any other large turner.