Susan Nielsen’s recipe for venison looks delicious. We thank New Vision Community Church for sharing their cookbook, Feeding the Flock.
From Cooking with Foliage La Sertoma of Apopka, we have Mary Demetree’s Chicken Cacciatora, which (according to Wikipedia) refers to a meal prepared “hunter-style” with onions, herbs, usually tomatoes, often bell peppers, and sometimes wine.
Mrs. Emily Meggett has a recipe for Pork Loin Roast that serves 8 to 10 people. She said, “This pork loin roast creates its own gravy during the cooking process. The Kitchen Bouquet adds a bit more seasoning and gives color to the gravy, making it a deeper brown after it’s done cooking.”
Field to Feast has recipes from all over our peerless state of Florida. This one for Minorcan Black Beans comes from “Old St. Augustine.” Small yellow, and fiery hot datil peppers are deeply rooted in both St. Augustine culture and the culture of the local Minorcans, descendants of immigrants from the Spanish island of Minorca, who have been in St. Augustine since the 1700s. It’s believed that the peppers most likely came from the Caribbean, but they grow only in Florida today. Datils, which are in the same family as super-spicy habaneros but with a sweeter flavor, are heavily used in Minorcan cooking.
From The New York Times New Natural Foods Cookbook, we have Ratatouille. If it sounds fancy, you need to know that it is simply made from eggplant and zucchini.
Verlina’s Calamondin Pie recipe came from one of our readers a while back. Our contributor, Verlina Keener, said, “This is in response to your encouraging Apopkans to send in their traditional family recipes.” She adds, “The Calamondin is a small citrus fruit that is a cross between a lime and mandarin orange. It is grown in Southeast Asia and the Philippines. They were imported from China and have been grown throughout Florida since the early 1900s. Growing season is in the early spring and summer months. I get mine from my father’s tree or the Asian supermarket (Dong Ah Supermarket on Mills Avenue). I am part Filipino and make this traditional pie for my family.”
SUSAN NIELSEN’S
DEER ROAST
Recipe from Feeding The Flock, New Vision Community Church
1 (3 to 4 pound) deer roast
1 cup sliced celery
1 cup chopped onion
1 can condensed tomato soup
1 tablespoon vinegar
2 teaspoons beef bouillon granules or two cubes crumbled)
2 teaspoons sage
1/4 teaspoon pepper
Place roast in crock-pot. Add celery and onion. In separate bowl, stir soup, vinegar, bouillon, sage and pepper. Pour in slow cooker. Cook on high 4-1/2 to 5 hours or low 9 to 10 hours. (Also makes gravy.)
MARY DEMETREE’S
CHICKEN CACCIATORA
Recipe from Cooking with Foliage La Sertoma of Apopka
3-1/2 pound broiler/fryer cut into serving pieces
1/2 cup flour
1/2 cup olive oil
1 small onion, chopped
1 clove garlic, minced
1 carrot, chopped
1 tablespoon chopped parsley
1 bay leaf, crushed
3 cans canned Italian tomatoes
Pepper
3 anchovies, mashed
1 cup Chianti wine
Dredge chicken in flour and brown in olive oil in a skillet. Remove the chicken and, in the remaining oil, sauté onion, garlic, carrot, parsley, and bay leaf until the onion is golden. Strain the tomatoes and add the tomato pulp to the skillet. Add pepper and anchovies. Bring the sauce to a boil. Add the chicken and Chianti and simmer for 45 minutes, or until the chicken is tender. Serves 4.
EMILY MEGGETT’S
PORK LOIN ROAST
Recipe from Gullah Geechee Home Cooking by Emily Meggett
6 to 8 pounds pork loan roast
Seasoning salt
Self-rising flour, preferably
White Lily
1 large onion, sliced
1/2 bell pepper, sliced
1 (0.7-ounce) package dry Italian dressing mix
1 teaspoon Kitchen Bouquet
(optional)
1) Preheat the pork loin and pat it dry with a paper towel. This will allow the seasoning to adhere. Sprinkle with seasoning salt to taste. Dust with flour. 2) Place the loin in a 10 by 14-inch roasting pan. Top with the onion and bell pepper. Sprinkle with the Italian dressing mix. Add 4 cups water and Kitchen Bouquet, if using, to the pan. Cover. 4) Bake for 2-1/2 hours. Add more water during the cooking time, if needed.
MINORCAN BLACK BEANS
Recipe from
FIELD TO FEAST
1 pound dried black beans
1 ham hock
1/4 cup olive oil
3 red or green bell peppers, diced
3 cloves garlic, minced
2 onions, diced
1/4 pound Spanish chorizo
sausage, sliced
1/4 cup sherry vinegar or
red-wine vinegar
4 bay leaves
1/2 fresh datil pepper, minced,
or 1 teaspoon datil hot sauce
Coarse salt and freshly
black pepper, to taste
Cooked white rice, for serving
Chopped raw onion, for garnish
Chopped fresh parsley, for garnish
Datil hot sauce, for garnish
1) Soak beans in cold water to cover overnight. In the morning, drain beans and place in a large stockpot with ham hock and enough water to cover by 2 inches. Do not add salt (yet). 2) Simmer, partially covered, over low heat for 3 to 4 hours until beans are tender, adding water as necessary to keep beans submerged. 3) Meanwhile, heat oil in a large saute pan over medium heat. Add bell peppers, garlic, and onions and saute until softened, for 4 to 5 minutes. 4) When beans are tender, add cooked vegetables, chorizo, vinegar, bay leaves, and fresh datil or datil hot sauce. Add salt and pepper to taste. 5) Simmer, covered, for 1 hour to blend flavors. Add water, if necessary, so beans do not become too thick or dry. 6) Serve beans over cooked white rice and garnish with onion, parsley, and extra datil hot sauce on the side. Six servings.
RATATOUILLE
Recipe from
The New York Times
New Natural Foods Cookbook
1 medium-sized eggplant, peeled
and sliced into 1/4-inch-thick
slices
Salt
1/3 cup olive or vegetable oil
3 cloves garlic, finely chopped
1 medium-sized onion, finely chopped
3 zucchini, washed and sliced
2 tablespoons flour
2 green peppers, seeded and diced
4 tomatoes, peeled and chopped
1/3 cup sliced pitted black olives
1) Sprinkle the eggplant slices with salt and set aside. 2) Heat the oil in a skillet and saute the garlic and onion until tender but not browned. 3) Toss the zucchini with 1 tablespoon of the flour and add to the skillet. 4) Rinse the eggplant slices, quarter each slice, pat dry, and dust with the remaining flour. Add to the skillet. 5) Add the green pepper and tomatoes and cook, uncovered, until the vegetables are tender and any excess liquid has evaporated. 6) Serve warm or cold, garnished with olives. Yield: Six servings.
VERLINA’S PIE
Recipe from Reader of
The Apopka Chief and The Planter
5 egg yolks, beaten
1 can of condensed milk
1/2 cup freshly squeezed
Calamondin juice
1 pre-made graham cracker crust
Preheat oven to 375 degrees. Mix first three ingredients together. Pour into graham cracker crust. Bake for 15 minutes. Cool to room temperature and then refrigerate until chilled.
Our contributor, Verlina Keener says, “This is in response to your latest issue encouraging Apopkans to send in their traditional family recipes.
