Kapers for January 16
As promised last week, Kitchen Kapers this week is serving up a big second helping of more recipes from a local community cookbook which is less than 50 pages thick but full of good foods.
That Apopka cookbook is the Old Timers Athletic Association’s Best Recipes.
“This collection of recipes for good food is dedicated to those Old Time Athletes who recognize that the fellowship which develops early and lasts for a lifetime is so often accompanied by those products of a good cook, which cement the warm relationships,” states the cook book’s dedication page written by Nelda Eunice.
“With this in mind,” that cookbook continues, “we have compiled these recipes of the great cooks who generously have allowed us to share some of their old and new culinary secrets and, in some cases, their treasured family keepsakes.
“It is our hope that you enjoy the products of these recipes and share the warmth of friendship, which is the main ingredient of a perfect recipe for living.”
Cookbook committee chairman Evelyn Armstrong wrote an especially nice “Expression of Appreciation” on the cookbook’s opening page.
“The Cookbook Committee wishes to express our thanks to all (Old Timers Athletic Association) members for their recipes, to the typists who spent hours, and to those who gave of their time and effort to make this, our first edition, possible.
“To all the people who have so generously given money and to those who have placed orders, we are grateful for your support. As always, you have made our job much easier. Our thanks and applause to each and every one.”
By now some readers may have already tried out some or maybe even all of last week’s recipes from this cookbook almost as quickly as those old-time athletes accumulated home runs and hoop shots.
Hoe Cakes and Hawaiian Nut Bread, Cornbread, Olive Nut Spread, Banana Peanut Salad and Peanut Butter Cake With Peanut Butter Frosting were among the recipes served up then.
This week we have a Spinach Dip, Cabbage Pie, Corn Pudding and a “Yum-Yum Salad,” all of those nutritious and delicious healthful veggie dishes, along with a handy hot chocolate mix for these occasionally wintry-cold January days and a couple sweet treats as well.
Enjoy them all!
DIANE BROWN’S INSTANT HOT CHOCOLATE MIX
8 quarts powdered milk (use dry)
8 ounces Cremora
1 pound Quik
1 pound confectioner’s sugar
Dump all four of these dry ingredients in a large grocery bag. Secure top of bag tightly with your hand. Mix well by alternately turning bag upside down and right side up several times. Store the mix in airtight containers. For instant hot chocolate, use three tablespoons (more or less, to suit your taste) in a cup of hot water.
DIANE BROWN’S SPINACH DIP
1 package frozen spinach, thawed and blotted
1 cup sour cream
1 cup mayonnaise
1/2 cup fresh parsley, chopped
1/2 cup scallions, chopped
1 teaspoon salt
1 teaspoon Beau Monde seasoning
1/2 teaspoon dill weed
Juice of one lemon
Mix all ingredients together and serve as a dip with chips or loaf of Hawaiian bread. Serve bread whole and let everyone pinch hunk off for dipping. “Yummy!” was this recipe contributor’s summing up about it.
JEWELL ARNOLD’S YUM-YUM SALAD
1 head of lettuce, chopped
1 white onion, cut in rings
1/2 cup chopped celery
1 can green peas, drained (uncooked)
1 cup grated cheese
1/2 jar of bacon bits
3 boiled eggs
1 cup mayonnaise
Mix together all ingredients except cheese and boiled eggs, then mix in cup of mayonnaise. Slice eggs and put on top of mixed ingredients. Sprinkle grated cheese on top. Optional: Add three diced tomatoes. This salad will keep for two to three days in sealed bowl in refrigerator.
ETHEL MIKLER’S CABBAGE PIE
1 unbaked pie shell
3 cups shredded cabbage
4 ounces cream cheese
1 chopped onion
Grated cheese (amount to your liking)
3 beaten eggs
1 cup milk
Sprinkle of Parmesan cheese
4 to 5 bacon slices
Fry and then crumble the bacon; set aside. In small amount of oleo (margarine) fry the chopped onion and shredded cabbage with the crumbled cooked bacon.
Soften the cream cheese in a little milk and spread it over pie shell. Top with cabbage mixture. Sprinkle with grated cheese. Pour mixture of three beaten eggs and one cup milk over top. Sprinkle with Parmesan cheese. Bake at 450 degrees for 15 minutes, then lower oven temperature to 350 for 30 minutes more.
MELISSA KEOSKIE’S CORN PUDDING
1 can cream-style corn
1/4 cup sugar
3 tablespoons margarine
2 eggs, well beaten
1 cup milk
3 tablespoons cornstarch
1/2 teaspoon salt
1/8 teaspoon pepper
Preheat oven to 350. Mix cornstarch and sugar. Add mixture to corn. Beat eggs. Add milk. Add this milk and eggs mixture to corn. Pour in melted margarine, salt and pepper. Bake for 45 minutes in a 6-1/2- by 10-inch casserole dish. Recipe serves six to eight.
BETTY WEST’S DEEP DISH BROWNIES
3/4 cup butter or margarine, melted
1-1/2 cups sugar
1-1/2 teaspoons vanilla extract
3 eggs
3/4 cups all-purpose flour
1/2 cup cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup semi-sweet chocolate chips or peanut butter chips
Heat oven to 350 degrees. Grease a square 8- x 8- x 2-inch pan. In medium mixing bowl, blend melted butter, sugar and vanilla. Add eggs and beat well. Combine flour, cocoa, baking powder and salt. Gradually add to egg mixture, beating until well blended. Stir in chips. Spread into prepared pan. Bake brownies for 40-45 minutes or until brownies begin to pull away from sides of pan. Cool completely and cut into squares.
DIANE BROWN’S CHEWY BUTTERSCOTCH BARS
12 ounces butterscotch morsels
1 cup butter
1/3 cup brown sugar
1/3 cup white sugar
3 eggs
2 teaspoons vanilla
2 cups plain white flour
1 cup nuts
1/4 teaspoon salt
Over low heat, melt morsels and butter. Stir until smooth. Pour into large bowl. Stir in sugars. Add eggs and vanilla and mix well. Stir in flour, nuts and salt. Pour into greased 9- x 13-inch pan. Bake at 350 degrees for 25 to 30 minutes. (Test with pick.) Store bars in an airtight container. Recipe makes 36 butterscotch bars.
