Janet Ustler contributed her recipe for Cavatini to Treasures and Pleasures cookbook. We have it for you, and it looks wonderful. It will work for a one-dish meal with maybe a salad on the side.
From Stew-Pot Favorites of Zellwood, we have a pork chops recipe from Sue Parkhurst. It is cooked on your stovetop. You can have a complete meal with some broccoli or nice salad on the side.
From a Summerville, SC, reader, we have Isabel Beach’s Salmon Patties. It is very simple and very good. You can add a pot of grits and a vegetable and enjoy a wonderfully simple and delicious meal.
From Caroline Greene in Feeding the Flock, we have Carrot Souffle. We appreciate all our friends who contribute their favorite recipes and agree to share them with the community.
Betty Land’s Creamy Onion-Potato Soup will make your day! This is another Treasures and Pleasures recipe. This cookbook happens to be my personal favorite.
Oh, this sounds yummy. Dirt Cake! Your kids will go wild for this dessert simply based on its name. Bev Bray contributed the recipe to Treasures and Pleasures cookbook. It says to prepare in a clean clay flower pot. (I just might be tempted to use a glass or porcelain bowl instead!) It isn’t baked. Bev doesn’t say, but I would place this concoction in the refrigerator for a few hours prior to serving. I looked up other dirt cake recipes online and they say to cover the cake tightly with storage wrap and store in the refrigerator for up to four days. They don’t recommend freezing it as the cream cheese layer may separate as it thaws.
JANET USTLER’S
CAVATINI
Recipe from 1990 Presbyterian Women First Presbyterian
Church of Apopka,
Treasures and Pleasures cookbook
1-1/2 pounds hamburger or ground chuck
2 medium onions, to taste
1 bell pepper, to taste
Salt and pepper to taste
Garlic powder to taste
1 (3.5-ounce) jar sliced
mushrooms, drained
3-1/2 ounces pepperoni (heated)
1 cup twisted macaroni
1 cup seashell macaroni
1 cup rigatoni noodles
2 cups Mozzarella cheese
1 cup Cheddar cheese
1 or 2 (14-ounce) jars pizza
quick sauce
Brown meat, onion, peppers; season to taste with salt, pepper, and garlic powder. Add mushrooms; then add pepperoni (heat). Cook macaroni and noodles according to package directions. Layer noodles; add small amount of pizza sauce over noodles. Cover with grated cheese and meat. Alternate until everything is gone. Bake at 350 degrees to melt cheese.
SUE PARKHURST’S
SUPREME PORK CHOPS
WITH RICE
Recipe from
Stew-Pot Favorites of Zellwood
4 pork chops, 1/2-inch thick
1/4 teaspoon salt
1/4 teaspoon pepper or paprika
1 tablespoon hot shortening
3/4 cup water
1/2 cup finely cut celery
1 envelope dried onion soup mix
4 ounce can mushroom stems and pieces
1/4 cup flour
1 tablespoon dried parsley flakes
2/3 cup evaporated milk
(small can)
Serve with 3 cups cooked rice
1) Sprinkle 4 lean pork chops with 1/4 teaspoon salt and 1/4 teaspoon pepper or paprika. Brown chops on both sides in 1 tablespoon hot shortening in a 10-inch skillet over medium heat. 2) Drain off drippings. Stir in 3/4 cup water, 1/2 cup finely cut celery, and 1 envelope dried onion mix. Cover and cook over low heat for 30 minutes, or until chops are tender. 3) Stir well, 4 ounce can mushrooms into 1/4 cup flour. 4) Take skillet off heat. Move chops to one side. Stir the flour mixture, 1 tablespoon dried parsley flakes, and 2/3 cup evaporated milk into liquid in skillet. 5) Stir over high heat until steaming, but DO NOT BOIL. Serve with 3 cups cooked rice. Serves 4.
ISABEL BEACH’S
SALMON PATTIES
Recipe from Reader of
The Apopka Chief and The Planter Newspapers
Olive oil for frying
Small can salmon, undrained
2 slices white bread, crumbled
1/2 medium onion, minced
1/2 tablespoon flour
1 egg
Salt and pepper (to taste,
as needed)
Tear up bread into small pieces. Combine with other ingredients. Mix well, so as to crumble bread, plus keep the juice along with the salmon. Pour about 1/4-cup olive oil in frying pan. Form soft patties, three at a time, to fry slowly on medium heat, turning once carefully, making sure they don’t break apart. Then raise heat just a tiny bit more than medium. Serve hot.
CAROLINE GREENE’S
CARROT SOUFFLE
Recipe from New Vision Community Church’s Feeding the Flock
1-3/4 lb peeled carrots, cut into medium size pieces
1 cup sugar
1-1/2 teaspoon baking powder
2 teaspoons vanilla
2 tablespoons flour
3 eggs, well beaten with electric mixer
1 stick butter or margarine
1 teaspoon confectioners’ sugar
Boil carrots until tender; drain well and place in large bowl. While carrots are still warm, add sugar, baking powder, and vanilla. Beat with mixer until smooth. Add flour and mix well; add whipped eggs and beat well. Add margarine and beat well.
Pour mixture into 2-quart baking dish and bake at 350 degrees for 1 hour or until top is light golden brown. Sprinkle lightly with powdered sugar.
BETTY LAND’S
CREAMY ONION-POTATO SOUP
Recipe from 1990 Presbyterian Women First Presbyterian
Church of Apopka,
Treasures and Pleasures
cookbook
2 medium sweet Spanish onions
2 tablespoons butter or
margarine
2 stalks celery, thinly sliced
Salt and pepper to taste
3 large potatoes, pared and cut in quarter-inch slices
5 cups vegetable or chicken stock
2 teaspoons dried dill
Peel and thinly slice onions to measure 3 to 4 cups. Melt butter in large pot over medium heat. Add onions and celery; sauté 2 to 3 minutes. Stir in potatoes, vegetable or chicken stock and dill. Cover and bring to boil. Reduce heat and simmer 20 minutes or until potatoes are tender. Remove half of soup mixture and puree in blender or food processor. Return puree to pot. Season to taste with salt and pepper. Reheat pureed mixture and serve. Makes 6 to 8 servings.
BEV BRAY’S DIRT CAKE
Recipe from 1990 Presbyterian Women First Presbyterian
Church of Apopka,
Treasures and Pleasures
cookbook
1 (20-ounce) package cream- filled chocolate sandwich cookies
1 8-ounce) package cream cheese
2 (3 ounce) packages French
vanilla instant pudding mix
3-1/2 cups milk
1 (12 ounce) carton non-dairy whipped topping
Blend cookies in blender until they look like potting soil. Set aside. In large bowl, beat cream cheese until light. Beat in dry pudding mix. Stir in milk and combine well. Fold in whipped topping. In clean 8 x 10-inch clay flower pot, alternate layers of crushed cookies and cream cheese mixture, ending with thick layer of crumbs. Decorate with silk flowers, if desired, and serve with a trowel for a spoon. Serves 8 to 10.
