Well, hi! We hope you enjoyed your Labor Day weekend. We sure did.
This week we will share with you a Maryland crab cakes recipe and a seafood souffle in which you can use either crab, lobster, or shrimp, or enough of each to make a pound of seafood. We also have a barbecue beef recipe so you can pull out the old slow cooker. Slow cooker recipes are not only easy but usually delicious.
There are four vegetable recipes, all for the oven. One is a green bean casserole with sour cream; one is using frozen chopped spinach for a scallop with canned mushroom soup and grated cheese; another is for you to use fresh asparagus with olive oil; and last, a lima bean casserole with grated cheese and mushroom soup.
For dessert, we have Grandma’s carrot cake and your choice of
a glaze or orange cream cheese frosting for the top. Oh my… heaven-
ly!
Please email your recipes to: news@theapopkachief.com or mail them to The Apopka Chief, P.O. Box 880, Apopka, 32704-0880. And
send us not only your recipes but ideas for future recipe columns as well.
TONI LAPIERRE’SÂ
MARYLAND CRAB CAKES
Recipe fromÂ
New Vision Community Church
Feeding The Flock
1 large egg
1-1/2 tablespoons mayonnaise
1 teaspoon dry mustard
1/8 teaspoon Tabasco
1/2 teaspoon pepper
1/2 teaspoon salt
1 teaspoon Worcestershire Sauce
1 pound lump crab meat
4 or 6 crushed saltine crackers OR 1/2 cup bread crumbs.
In deep bowl, beat egg lightly with wire whisk. Add mayonnaise, mustard, pepper, salt, Tabasco, and Worcestershire Sauce. Blend until smooth. Add crab meat and crackers or bread crumbs. Toss with fingers to mix. Form into patties and fry in oil until lightly brown.
BETTY LAND’SÂ
SEAFOOD SOUFFLE
Recipe fromÂ
The Apopka Woman’s ClubÂ
WHAT’S COOKIN’?
1 pound crab or lobster or shrimp (or enough of each to make a pound)
1 tablespoon butter
1 tablespoon flour
1/2 pint of milk
1/2 teaspoon salt
White or cayenne pepper
Nutmeg to taste
2 eggs, separated
2 tablespoons sherry
Melt butter and mix in the flour to make a paste. Add milk, salt, pepper and nutmeg. Cook in double boiler until thick. When cool, stir in the yolks of eggs, slightly beaten. Add sherry. Now fold in the stiffly beaten whites and crab meat. Put in baking dish and cook at once in pan of hot water in moderate oven, at 350 degrees F for 45 minutes. Serve immediately. Serves six.
KATHY KING’SÂ
BARBECUE BEEF
from 1990 PresbyterianÂ
Women First Presbyterian Church of Apopka
Treasures and Pleasures
3 pounds beef (chuck)
3 green peppers (chopped)
1/2 cup packed brown sugar
1/4 cup chili powder
2 teaspoons Worcestershire
2 cups chopped onion
1 6-ounce can tomato paste
1/4 cup cider vinegar
2 teaspoons salt
1 teaspoon dry mustard
Combine all ingredients in crockpot. Add 1 cup of water and simmer 3 to 4 hours. Serve on rolls.
MRS. KATHERINE MORGAN’S GREEN BEAN CASSEROLE (WITH SOUR CREAM)
Recipe from Food Favorites of Plains, Georgia
Plains Pot PourriÂ
2 packages frozen French green beans
2 tablespoons butter
1 tablespoon minced onion
2 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
1 carton sour cream
1/2 cup grated cheese
Cook French green beans according to directions on package. Drain well and set aside. Saute onion in melted butter. Add flour, salt and pepper, and mix well. Add sour cream and heat thoroughly. Mix cooked green beans with the hot sour cream mixture and pour into a shallow baking dish. Top with grated cheese. Bake at 350 degrees for 15 minutes and serve.
EVELYN FLEISCHBEIN’S SPEEDY SPINACH SCALLOP
Recipe from
New Vision Community Church
Feeding The Flock
2 each 10-ounce packages frozen chopped spinach
1 can cream of mushroom soup
3/4 teaspoon seasoned salt
1 teaspoon minced onion (instant)
1/3 cup milk
1/4 to 1/2 cup grated cheddar cheese (your taste)
Cook spinach as directed for microwave; drain well. Blend soup, salt, onion and milk. Combine with spinach; blend well. Spoon into greased 1-quart casserole dish. Sprinkle with cheese. Bake at 350 degrees for 25 minutes or until bubbly around edges.
LORRAINE SETLIFF’S OVEN ROASTED ASPARAGUS,Â
Recipe from
New Vision Community Church’s,
Feeding the Flock cookbook
1 large bunch asparagus, trimmed
2 tablespoons olive oil
1/2 teaspoon salt
Freshly ground pepper to your taste
1/4 Parmesan cheese, shredded (optional)
Heat oven to 400 degrees. Toss asparagus with olive oil in a shallow baking dish. Roast asparagus, turning once, until crisp-tender and slightly browned, about ten minutes. Sprinkle with freshly shredded Parmesan cheese, if desired.
MARTHA W. KIZER’S
LIMA BEAN CASSEROLE
Recipe from
The Apopka Woman’s ClubÂ
WHAT’S COOKIN’?
2 cups cooked lima beans, seasoned
1 small minced onion
1/2 cup pimiento
1 cup grated cheese
1 can cream of mushroom soup
Cracker crumbs for bottom and on top.
Line casserole dish with crumbs. Mix the ingredients and pour into casserole. Top with crumbs. Bake 10 or 15 minutes at 375 degrees F.
Toni LaPierre’sÂ
GRANDMA’S CARROT CAKE,Â
Recipe from
New Vision Community Church’s,
Feeding the Flock cookbook
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
3 eggs, well beaten
3/4 cup vegetable oil
3/4 cup buttermilk
2 cups sugar
2 teaspoons vanilla
1 8-ounce can crushed pineapple, drained
2 cups grated carrots
1 3-1/2 ounce can flake coconut
1 cup chopped pecans
Buttermilk Glaze:
1 cup sugar
1/2 teaspoon baking soda
1/2 cup buttermilk
1 teaspoon light corn syrup
1 teaspoon vanilla
Orange Cream Cheese Frosting:
1/2 cup butter, softened
1 8-ounce package cream cheese, softened
1 teaspoon vanilla
2 cups powdered sugar
1 teaspoon grated orange rind
1 teaspoon orange juice
Carrot Cake: Combine flour, soda, salt and cinnamon; set aside. Combine eggs, oil, buttermilk, sugar and vanilla; beat until smooth. Stir in flour mixture, pineapple, carrots, coconut and nuts. Pour batter into two greased and floured 9-inch cake pans. Bake at 350 degrees for 35-40 minutes or until toothpick inserted comes out clean. Immediately spread buttermilk glaze evenly over layers while still in pan.
Buttermilk Glaze: Combine ingredients (except vanilla) in heavy saucepan. Bring to boil and cook four minutes, stirring often. Remove from heat and stir in vanilla. (I use half on cake and save half for French toast.)
Orange Cream Cheese Frosting: Combine butter and cream cheese, beating until light and fluffy. Add vanilla, powdered sugar, rind and juice; beat until smooth. Remove cake from pans and frost. There is enough frosting for two-layer cake.
