Jerry Cottle shares his recipe for Sweet Sour Pork in First Presbyterian Church of Apopka’s Treasures and Pleasures.
Taco salad from Florida Federation of Garden Clubs’ Paths of Sunshine is delicious. You use fresh vegetables along with canned pinto beans. You can use ground turkey in place of beef if you prefer.
A recipe loved by all is Old Fashioned Mac ‘n Cheese from Muellers. I’ve used this very same recipe for years.
Frances McHale’s potato soup… yummy. We found this delicious concoction in Preserving the Big Potato from the Apopka Historical Society.
Carrot-Pecan Casserole is a different sort of recipe calling for carrots that you cook and process in your food processor before making the casserole. A little sugar, some orange zest along with other seasonings and pecans will make for a delicious dish that you put in the oven for about 40 minutes and serve piping hot.
Reader and dear friend Joyce Lampp’s Sour Cream Pound Cake cannot be beat! It is a great favorite whenever she brings one in to our office.
Corn Pudding (Old Kentucky Recipe) was submitted by Mrs. Louise Sheddan to Stew-Pot Favorites of Zellwood. We thank Claire Ellington for her loan of this delightful little book published by the Woman’s Society of Christian Service, Zellwood Methodist Church, Zellwood, Florida.
JERRY COTTLE’S
SWEET SOUR PORK
Recipe from First Presbyterian Church of Apopka,
Treasures and Pleasures
1-1/2 pounds lean pork shoulder cut in 2-inch x 1/2-inch strips
1 large can (2-1/2 cups) pineapple chunks
1/4 cup brown sugar
2 tablespoons cornstarch
1/4 cup vinegar
2 to 3 tablespoons soy sauce
1/2 teaspoon salt
1 small green pepper, cut in strips
1/4 cup thinly sliced onion
Cooked rice or fried noodles
Brown pork in small amount of hot fat. Add 1/2-cup water, cover, and simmer until tender, but do not boil (about 1 hour). Drain pineapple, reserving syrup. Combine sugar and cornstarch, add pineapple syrup, vinegar, soy sauce, and salt. Add to pineapple and onion. Cook 2 to 3 minutes. Serve over hot fluffy rice or fried noodles and pass extra soy sauce. Yield: 7 servings.
TACO SALAD
Recipe from Florida Federation of Garden Clubs Inc.,
Paths of Sunshine
1/2 pound ground lean beef
1 (1-1/4 ounce) package taco
seasoning
1 large head iceberg lettuce,
shredded
1 cup cubed tomatoes
1 cup sliced green peppers
1 cup onion, chopped
1 (8-ounce) can pitted black olives, sliced
1 (16-ounce) can pinto beans, drained
1 (16-ounce) bag corn chips
1 (8-ounce) bottle Catalina salad dressing
Brown meat. Drain and sprinkle with taco seasoning. Stir well. Place lettuce in large salad bowl. Add tomatoes, green peppers, onion, black olives and pinto beans. Crush corn chips in their bag and add to salad. Pour salad dressing on and toss gently. Add meat mixture on top. To make ahead, combine all ingredients except the corn chips and dressing. These should always be added just before serving.
OLD FASHIONED MAC ‘N CHEESE FROM MUELLERS
8 ounces (1/2 pkg) Mueller’s Elbows
1/4 cup margarine or butter
3 tablespoons all-purpose flour
1/8 teaspoon dry mustard
1/8 teaspoon salt (optional)
1/8 teaspoon black pepper
2 cups milk
2 cups (8 ounces) shredded sharp cheddar cheese
1 cup croutons
Preheat oven to 350 degrees. Cook pasta for 3 minutes and drain well. In medium saucepan, melt butter. Blend in flour, mustard, salt, and pepper. Gradually add milk and cook until mixture is smooth and bubbly, stirring constantly. Cook and stir over medium heat until mixture boils, stirring constantly. Turn heat to low, and simmer 1 minute, stirring constantly. Gradually mix in cheese and stir until cheese is melted. Add pasta; mix lightly. Pour into 2-quart casserole. Top with croutons. Bake uncovered 25 minutes or until temperature reaches 165-175 degrees.
FRANCES MCHALE’S
POTATO SOUP
Recipe from
Apopka Historical Society’s
Preserving the Big Potato –
Collection of Potato Recipes
6 cups water
6 medium potatoes, peeled and diced
2 stalks celery, diced
1 small onion, diced
3 tablespoons chives, chopped
1-1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 cup evaporated or whole milk
2 tablespoons butter
Bring water to a boil in a 2-quart saucepan. Add potatoes, celery, onion, chives, salt and pepper. Reduce heat and simmer slowly for 25 minutes. Add butter, then stir in milk and bring to a boil. Serve.
CARROT-PECAN CASSEROLE
Recipe from Southern Living
All-Time Favorites
3 pounds baby carrots, sliced
2/3 cup sugar
1/2 cup butter, softened
1/2 cup chopped pecans, toasted
1/4 cup milk
2 large eggs, lightly beaten
3 tablespoons all-purpose flour
1 tablespoon orange zest
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
Cook carrots in boiling water to cover in a saucepan 25 minutes or until tender; drain, let cool slightly, and process in a food processor until smooth.
Transfer carrots to a large mixing bowl; stir in sugar and remaining ingredients. Spoon into a lightly greased 11 x 7-inch baking dish. Cover and chill 8 hours, if desired.
Bake casserole, uncovered, at 350 degrees for 40 minutes.
Makes 6 to 8 servings.
MRS. LOUISE SHEDDAN’S
CORN PUDDING
(OLD KENTUCKY RECIPE)
Recipe from
Stew-Pot Favorites of Zellwood
1 cup cream-style or frozen corn
1 pint milk
2 eggs
4 tablespoons flour
1-1/2 tablespoons sugar
1 tablespoon butter
1/2 teaspoon salt
Pour mixture in baking dish. Bake at 400 degrees for 30 or 40 minutes. Stir from around sides three or four times while cooking.
JOYCE LAMPP’S
SOUR CREAM POUND CAKE
Recipe from Reader of The Apopka Chief and The Planter newspapers
1 cup (2 sticks) butter or margarine
3 cups sugar
6 eggs
1 8-ounce cup sour cream
3 cups plain flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon vanilla
Cream butter and sugar together. Add eggs 1 at a time, beating after each addition.
Sift flour, salt and soda together. Add 1 cup of the sifted flour mixture at a time to the creamed butter and sugar mixture, alternating with 1/3 of sour cream. Beat until well mixed. Then add vanilla, mixing in.
Spray tube pan with cooking spray. Cut and line the bottom of tube pan with waxed paper. Bake in a 350-degree oven for 1 hour and 15 minutes. Cool on cooling rack before removing from pan.
