Food Favorites of Plains, Georgia, through their book of recipes, Plains Pot Pourri, shares Brenda Cosby’s Hamburger Stroganoff. It is quick and easy and feeds a family very economically.
From Cooking with Foliage La Sertoma of Apopka, we have superb Fried Scallops.
I fixed two chicken breasts in my little countertop Cuisinart oven. I timed it from start to finish. It took a little over an hour from freezer to dinner plate! 20 minutes to defrost in water (sealed); 20 minutes to marinate; 28 minutes at 375 degrees to reach 165 internal degrees. What a revelation chicken can be when it is not overcooked. Delicious, tender, juicy, flavorful.
Black Bean Casserole with sour cream is a recipe from Savannah Style. It uses dried black beans!
Lillian Cleghorn shares her Potato Soup recipe in Northside Baptist Church’s cookbook. And they shared this limited edition treasure with us so that we could share it with you!
Beer Bread is a very simple bread to bake. You mix it up and throw it in a pan and into the oven. We can thank the Jones-Morris Family Treasury, Betty Ann Vakauza specifically, who applauds Beryl Harrison for this unique bread.
Mary Lee Welch’s Fudge is a favorite of Apopka’s old-timers, and if you are a “new-timer,” it will become your favorite, too! This comes to us from The Apopka Woman’s Club, What’s Cookin’?
BRENDA COSBY’S
HAMBURGER STROGANOFF
Recipe from Food Favorites of Plains, Georgia, Plains Pot Pourri
1 pound ground beef
1 medium onion, chopped
1 clove garlic, minced
3 tablespoons flour
1 teaspoon instant beef bouillon
3/4 teaspoons salt
1/4 teaspoon pepper
1 4-ounce can mushrooms
1 cup water
1 cup sour cream
2 cups hot, cooked rice
Cook and stir meat, onion, garlic in large skillet until meat browns. Drain off fat. Mix flour, bouillon, salt, pepper and mushrooms. Stir in water and heat to boiling, stirring constantly. Reduce heat, cover and simmer 10 minutes. Stir in sour cream and heat. Serve over rice and garnish with parsley.
BASIC FRIED SCALLOPS
Recipe from Cooking with
Foliage La Sertoma of Apopka
2 pounds calico or bay scallops, fresh or frozen
2 eggs, beaten
2 tablespoons milk
1 teaspoon salt
1/8 teaspoon pepper
1/2 cup all-purpose flour
1-1/4 cup dry bread crumbs
Fat for frying
Thaw scallops if frozen. Rinse scallops with cold water to remove any remaining pieces of shell particles. Drain. Beat together eggs, milk, salt and pepper. Roll scallops in flour, dip in egg mixture and roll in dry bread crumbs.
To pan fry, place breaded scallops in heavy frypan containing approximately 1/2-inch of fat or oil, hot but not smoking. Fry at moderate heat, 350 degrees, for approximately 2 to 3 minutes, or until golden brown, turning once during cooking. Drain on absorbent paper. Serve plain or with a sauce. Makes 6 servings.
To deep fat fry, fry breaded scallops in a basket in deep fat at moderate heat, 350 degrees, for 1 to 2 minutes or until golden brown. Drain on absorbent paper. Serve plain or with a sauce. Makes 6 servings.
NANCY’S QUICK OVEN BAKED CHICKEN BREASTS
Recipe from Reader of
The Apopka Chief and The Planter
2 chicken breasts, defrosted
2-3 tablespoons Moho Criollo
1 tablespoon Balsamic vinegar
1/4 teaspoon Butt Rub Seasoning (spicy and salty)
1/4 teaspoon Montreal Seasoning (salty)
1/4 teaspoon granulated garlic
1 teaspoon dehydrated onion
2 tablespoons extra virgin olive oil
Defrost, rinse, pat dry each breast. Mix together seasonings, except olive oil. I didn’t measure; these are estimates.
Place marinade (minus oil) in quart-size Ziplok along with the chicken. Marinate for 20 minutes.
Add a couple tablespoons extra virgin olive oil to the bag and squish it all around. Lay marinated chicken on foiled oven pan. Spoon excess over the chicken. Place the tip of temperature probe in fattest part of the chicken breast. Preheat oven to 375 degrees. I used the convection bake setting. Bake to internal temperature of 165 degrees.
CASSEROLE OF BLACK BEANS TOPPED WITH SOUR CREAM
Recipe from Savannah Style, a Cookbook by The Junior League
of Savannah, Inc.
1 pound dried black beans
(Frijoles Negros)
1-1/2 cups onion, coarsely chopped
2 large cloves garlic, minced
3 stalks celery, coarsely chopped
1 medium carrot, scraped and coarsely chopped
1-1/2 tablespoons salt
1/2 teaspoon black pepper, freshly ground
2 bay leaves
1/4 teaspoon oregano
1 tablespoon parsley, chopped
Dash cayenne
4 tablespoons butter or margarine
1 to 2 ounces dark rum (optional)
Rinse beans and pick over. Place in large kettle, add enough water to cover beans. Cover and bring quickly to full boil. Remove from heat and let stand, covered, for one hour. Add next nine ingredients and more water to cover, bring back to a boil and simmer, covered, over low heat for two hours, stirring occasionally. Correct seasoning and if desired, a bit of cayenne can be added.
Remove bay leaves and turn bean mixture into a 3-quart casserole. Stir in butter or margarine and two ounces dark rum, if desired. Mix thoroughly. Cover and bake in preheated 350-degree Fahrenheit oven for one hour or more, until beans are thoroughly tender. Remove from oven. Serve with side dish of sour cream as topping.
Good served with baked ham, smoked tongue or turkey and a large salad of greens. Freezes beautifully.
LILLIAN CLEGHORN’S
POTATO SOUP
Recipe from Northside Baptist Church’s cookbook
4 cups cubed potatoes
1/2 stick butter or margarine
1 teaspoon garlic salt
1 can cream of chicken soup
2 cups milk
1 medium onion, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
3/4 cup Velveeta Cheese, cut into thin slices
In Dutch oven or large saucepan, sauté onions in melted butter or margarine.
Add potatoes; barely cover with water. Season with salt and pepper and cook until well done. Stir in soup and add cheese. Stir until cheese is melted.
Add milk and heat thoroughly. May be served hot or cold and made a day before serving. Yield: 8 to 10 servings.
BETTY ANN VAKAUZA’S
(FROM BERYL HARRISON)
BEER BREAD
Recipe from
The Jones-Morris Family Treasury
3 cups self-rising flour
3 tablespoons sugar
1 can beer – any kind
1/4 pound (1 stick) butter (melted)
Mix first three ingredients together well and put in small greased loaf pans. Bake 30 minutes at 350 degrees. Then pour melted butter over top and bake 30 minutes more.
MARY LEE WELCH’S FUDGE
Recipe from The Apopka Woman’s Club, Apopka, Florida
What’s Cookin’?
3 each 1-ounce squares
bitter chocolate
2/3 cup milk
2 cups sugar
1/4 teaspoon salt
1 teaspoon salad oil
2 tablespoons butter
1 teaspoon vanilla
1 cup chopped pecans
Melt chocolate in milk. Add sugar, salt and oil. Cook slowly, stir until sugar dissolves. Bring to boil. Cover and cook three minutes. Uncover and cook until it forms a soft ball when put in water.
Stir frequently. Remove from heat, add butter and cool. Add vanilla and beat until it loses its gloss. Add nuts and pour into a buttered 8- or 9-inch square pan.
