Mary Demetree’s lamb and mushrooms looks simple and tasty. It comes to us from Cooking with Foliage La Sertoma of Apopka, a small book of delightful recipes from the ladies of the Sertoma Club.
Also from Cooking with Foliage La Sertoma of Apopka, we have Scallop and Cheese Souffle.
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.
Bambi Harwood’s Layered Salad looks like a wonderful voyage into the salad world. This was shared with us by New Vision’s Feeding the Flock.
From Betty Carter, we have Macaroon Pie. We thank Ms. Carter for this pie recipe, that can double as a cookie recipe. She shared this recipe in Plains Pot Pourri.
Ellen Carlton’s Fried Pickles looks very interesting. I have never personally tried fried pickles, but I understand from some of my more adventuresome friends that they are very tasty.
Another Treasures and Pleasures recipe is shared by The Committee. This one is for pickled Ala Moore’s Fancy Peas and Beans. You only need to let it marinate for half a day before enjoying its wonderful taste.
MARY DEMETREE’S
LAMB AND MUSHROOMS
Recipe from Cooking with
Foliage La Sertoma of Apopka
1 pound lamb, cubed
4 onions, minced
2 tablespoons butter
1 pound mushrooms, skinned and cut in half, or 1 can mushrooms
1/2 cup hot water
Salt and pepper to taste
Pinch of rosemary
Brown lamb and onions in butter. Saute mushrooms in butter. Add to lamb and onions. Add hot water, cover, and simmer 10 to 15 minutes. Add salt, pepper, and rosemary. Cook over low fire for about 10 minutes. If liquid texture is desired, add more water. Serves 5.
SCALLOP AND CHEESE
SOUFFLE
Recipe from Cooking with
Foliage La Sertoma of Apopka
1 pound calico or bay scallops, fresh or frozen
2 cups soft bread crumbs
1 can (10-3/4 ounces) condensed cream of mushroom soup
1 cup grated Swiss cheese
1/2 cup milk
3 egg yolks, beaten
1/2 teaspoon dry mustard
1/4 teaspoon paprika
1/4 teaspoon celery salt
1/8 teaspoon pepper
3 egg whites, beaten stiff
Thaw scallops if frozen. Rinse scallops with cold water to remove any remaining pieces of shell particles. Drain. Chop scallops. Combine scallops, bread crumbs, soup, cheese, milk, egg yolks, mustard, paprika, celery salt and pepper, mix well. Fold in egg whites. Place in a well-greased 2-quart soufflé dish. Bake at 350 degrees for 50 to 60 minutes or until soufflé is firm in the center. Serve immediately. Makes 6 servings.
JANET USTLER’S CAVATINI
from 1990 Presbyterian
Women First Presbyterian Church of Apopka
Treasures and Pleasures
1-1/2 pounds hamburger or ground chuck
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, 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.
BAMBI HARWOOD’S
LAYERED SALAD
Recipe from New Vision
Community Church’s
Feeding the Flock
1 head lettuce
1 cup chopped celery
4 hard boiled eggs, chopped
1/2 cup green pepper, chopped
1 small package frozen green peas
1 small to medium onion, chopped
1/2 pound fried bacon, crumbled (or REAL bacon bits)
2 cups mayonnaise
2 tablespoons sugar (or sugar substitute)
4 ounces shredded Cheddar cheese
Layer the first 7 ingredients in bottom of 9 x 15 inch dish. Mix mayonnaise and sugar (or substitute); spread over layers. Spread shredded cheese evenly on top.
BETTY CARTER’S
MACAROON PIE
Recipe from Food Favorites
of Plains, Georgia
Plains Pot Pourri
3 egg whites
12 soda crackers (more crackers if the eggs are big)
12 dates, chopped
1/2 cup nuts
3/4 cups sugar
1 teaspoon almond flavoring
Beat egg whites. Add sugar and flavoring. Add dates to rolled crackers. Add nuts. Fold into egg whites. Pour into buttered pie plate. Bake in 350-degree oven for 30 minutes. This pie will keep several days. Also makes cookies.
ELLEN CARLTON’S
FRIED PICKLES
Recipe from New Vision
Community Church’s
Feeding the Flock
3 cups flour
1 cup milk
1/4 teaspoon baking powder
1/4 teaspoon salt
2 egg yolks
Dill or sweet pickles (spears)
Enough oil to deep-fry
Mix together flour, milk, baking powder, salt and egg yolks. Dredge slices of pickle in the mixture and deep fry in 375-degree oil for three to four minutes. Drain and serve with mayonnaise, mustard or ketchup.
THE COMMITTEE’S
ALA MOORE’S
FANCY PEAS AND BEANS
Recipe from First Presbyterian Church of Apopka,
Treasures and Pleasures
1 can water chestnuts, drained and sliced
1 can French cut green beans, drained
1 can small peas, drained
1 thinly sliced onion
1 bell pepper, sliced thin
Put into bowl. Set aside.
1/2 cup vegetable oil
1/2 cup vinegar
1/2 cup sugar
1-1/2 cups water
Place oil, vinegar, sugar and water into saucepan. Let mixture come to a boil and boil one minute. Pour hot mixture over vegetables. Cover, cool, then chill in refrigerator 1/2 day or overnight.
