We are very thankful that, for the most part, Apopka came through Hurricane Matthew without major damage. Some trees are down, lots of limbs and leaves and acorns are blown down, and a whole lot of rain refilled our acquifer. There may still be some without power this Monday morning after the storm, but there was no major damage in our area. With that in mind, we will share some recipes this week that reflect good, warm feelings of thankfulness.
There is a baked cheese and shrimp custard for you seafood lovers. We found a baked apricot chicken recipe that seems simple in that there are only four ingredients and you stick it in the oven for a couple of hours and serve. For our vegetable dishes we have a baked broccoli casserole, a hot German rice, and another rice dish with bacon and onion that sounds delicious. For breakfast, there is a recipe for applesauce muffins with nuts. There is also an old dessert recipe for pioneer bread pudding and a made from scratch brownies recipe.
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.
BEA BIRD’SÂ
BAKED CHEESE AND
SHRIMP CUSTARD
Recipe from First Presbyterian Church of Apopka,
Treasures and Pleasures
2 tablespoons finely chopped onion
1/2 cup finely chopped celery
1/4 cup butter
4 slices of bread, cut in 1/2-inch cubes
1/2 pound cooked, cleaned shrimp
1-1/2 cups cheddar cheese, grated
3 eggs, well beaten
1-1/2 cups milk
1/2 teaspoon salt
Saute onion and celery in butter for 5 minutes or until soft. Add bread cubes and lightly toss to coat with butter. Turn a third of the bread mixture into 1-1/2 quart greased casserole. Add half of the shrimp, then half of the cheese. Repeat the layers of bread, shrimp and cheese and top with a layer of bread mixture. Combine the eggs, milk and salt and pour over layers; sprinkle with remaining cheese. Bake at 325 degrees for 45 minutes or until set and a knife inserted in custard comes out clean.
DORIS CONDUFF’SÂ
APRICOT CHICKEN
Recipe from Northside Baptist Church cookbook
4 chicken breasts
2 packages dry onion soup mix
1 8-ounce bottle Russian salad dressing
1 8-ounce jar apricot preserves
Mix ingredients for the sauce well. Cover chicken pieces with sauce in a casserole dish. Bake uncovered at 325 degrees for approximately 2 hours or until juices run clear.
ANGIE PALMATEER’SÂ
MOM’S BROCCOLI CASSEROLE
Recipe fromÂ
New Vision Community Church’s Feeding the Flock
2 small packages frozen chopped broccoli
1 cup mayonnaise
2 cups finely shredded cheddar cheese
1 can cream of mushroom soup
1 medium chopped onion
2 eggs
1/2 package Pepperidge Farm stuffing
2 tablespoons butter, melted
Cook broccoli according to directions on package. Drain. Mix mayonnaise, cheese, soup, onion and eggs, then add broccoli. Place in greased casserole dish and bake at 350 degrees for 25 to 30 minutes. Halfway through the baking, remove from oven. Mix butter and stuffing and spread evenly on top of casserole. Return to oven to complete baking.
LOUISE USTLER’SÂ
HOT GERMAN RICE
Recipe from Apopka Citizen Police Alumni Association’sÂ
Sharing Our Finest Cookbook
1 cup uncooked rice
8 slices bacon
2 tablespoons green pepper
1 tablespoon onion
2 tablespoons pimento
1/3 cup sugar
1/3 cup vinegar
2 tablespoons water
1/2 teaspoon celery seed
1/2 teaspoon salt
1 boiled egg
Cook rice according to package directions. Set aside. I use Minute Rice. Fry bacon. Set aside. In bacon drippings, cook green pepper, onion and pimento until soft. Combine cooked rice, sugar, vinegar, water, celery seed and salt. Cook until all liquid is gone, stirring constantly. Crumble bacon and toss with rice, saving some bacon for garnish. Garnish rice with sliced egg and bacon.
These ingredients can be adjusted according to taste. I use more pepper and onion and a small jar of pimento. All can be adjusted, more or less, according to your individual taste.
EARL COELL’S RICE
Recipe from Apopka Citizen Police Alumni Association’sÂ
Sharing Our Finest Cookbook
1/2 pound bacon
1 small onion
1 cup tomatoes
2 cups cooked rice
Cut bacon into small pieces and fry. Brown minced onion in bacon grease. Add tomatoes and cooked rice. Blend well and serve.
LILLIAN CLEGHORN’SÂ
APPLESAUCE
BREAKFAST MUFFINS
Recipe from Northside Baptist Church cookbook
2 sticks butter, softened
2 cups sugar
2 eggs
2 cups applesauce
4 cups flour (all purpose)
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon cloves
1/2 cup nuts, chopped (optional)
Mix butter, sugar and eggs together, beat well. Add applesauce. Mix in and set aside. Mix flour, baking soda and spices. Stir into first mixture. Add chopped nuts. Blend well.
Put into greased muffin tins or use muffin papers in muffin tins. Bake at 375 degrees for approximately 12 to 15 minutes. Makes 48 muffins. Serve warm. Any leftover batter may be kept in refrigerator and used in the next day or so.
JANET CONNELLY’SÂ
PIONEER BREAD PUDDING
Recipe from First Presbyterian Church of Apopka,
Treasures and Pleasures
2 cups bread cubes (3 slices)
2 cups milk
3 tablespoons butter
1/4 cup sugar
2 eggs
Dash of salt
1/2 teaspoon nutmeg (optional)
1 teaspoon vanilla
1/2 to 1 cup raisins
Use day old bread, crust and all, cutting into 1/4 to 1/2-inch cubes. Put in buttered 1-quart baking dish. Scald milk with butter and sugar. Set aside to cool. Beat eggs slightly, add salt
and nutmeg. Stir in warm milk and vanilla. Add raisins. Pour over bread cubes.
Set baking dish in pan containing warm water to the level of the pudding and bake in 350 degree oven about 1 hour and 15 minutes or until knife when inserted in center comes out clean.
Serve hot or cold with ice cream or hard sauce. Yield: 5 to 6 servings.
KATHY MARTIN’SÂ
FUDGIE BROWNIES
Recipe fromÂ
New Vision Community Church’s Feeding the Flock
Brownies:
2 sticks margarine
8 tablespoons unsweetened cocoa powder
2 cups sugar
2 cups all-purpose flour
Pinch salt
1 teaspoon vanilla
4 large eggs
1-1/2 cups chocolate chips
1-1/2 cups chopped pecans
Frosting:
2 cups confectioners sugar
3/4 stick softened margarine
4 tablespoons cocoa powder
1 teaspoon vanilla
Small amount of milk
Brownies: Melt margarine in medium saucepan over low heat. Add cocoa powder as the margarine melts. Remove from heat. Add sugar, flour, salt, vanilla and eggs. Mix well. Stir in chocolate chips and nuts. Spread into 13-inch well greased pan.
Bake at 350 degrees for about 22 to 25 minutes. DO NOT OVERBAKE. Brownies are done when edges are slightly hardened and toothpick or straw comes out clean. You must be careful to avoid putting toothpick or straw through a chocolate chip when testing for doneness. Frost while still warm in the pan.
Frosting: Mix all frosting ingredients together and add milk (regular) to reach correct spreading consistency. Add small amount of milk at a time. Spread on top of warm brownies.
