Arlen Mizell, who was a true friend and mentor to the community of Apopka, dedicated his life to service in the Lord’s work. He passed in February of this year. His recipe from Treasures and Pleasures for Baked Beans, which he served many times at First Presbyterian Church of Apopka, follows for your celebrations in the coming season.
From Cooking with Foliage La Sertoma of Apopka, we have French-Fried Shrimp. Shrimp is a favorite of many of us.
Mrs. Emily Meggett shares her recipes for pie crust and also Peach Pie, which serves 10. It has a 9-inch pie crust. We found this pie crust recipe in her book Gullah Geechee Home Cooking along with her recipe for Peach Pie.
She says, “This pie crust works for any of my pies. Most of my pies require one layer of crust for the bottom and one for the top, but like I say, you cook to your taste. When making a pie crust, you always want to use all-purpose flour for the dough, because self-rising flour will make the dough too thick. Give this recipe a couple of tries, and you’ll be surprised at how quickly you become a pie crust expert.”
For Mrs. Meggett’s Chocolate Cream Pie, she says, “The chocolate lovers in your life will adore this pie. This light filling benefits from a night in the fridge, which will allow the filling to fully firm up. The whipped cream topping adds another layer of sweetness; it also helps to balance some of the chocolaty taste.”
Neat and Sweet Farms in Lakeland shares their Peach Ice Cream recipe with Field to Feast. We take full advantage and share this treat with you.
Good for picnics or brown bag lunches, Bryan Kilgore of Houston, Texas, contributed this recipe for Scotch Eggs to Treasures and Pleasures.
ARLEN’S BAKED BEANS
Recipe from
Treasures and Pleasures, published
1990 Presbyterian Women,
First Presbyterian Church of Apopka
1 gallon B&B beans
chopped onion
1/2 bell pepper, chopped fine
12 ounces Grandma’s Molasses
1/2 cup vinegar
1 cup brown sugar
1/2 cup honey
1/2 pound bacon
1 tablespoon garlic powder
Salt and pepper
Mix all liquid ingredients. Add to beans, onion and bell pepper; add salt, pepper, and garlic. Top with bacon strips. Bake at 350 degrees for 1 hour or until beans are brown and bubbly. Serves about 25.
FRENCH-FRIED SHRIMP
Recipe from Cooking with Foliage La Sertoma of Apopka
1-1/2 pounds raw, peeled, deveined shrimp, fresh or frozen
2 eggs, beaten
1 teaspoon salt
1/2 cup all-purpose flour
1/2 cup dry bread crumbs
1/2 teaspoon paprika
Fat for deep frying
Thaw shrimp if frozen. Combine eggs and salt. Combine flour, dry bread crumbs and paprika. Dip each shrimp in egg, then roll in crumb mixture. Fry in a basket in deep fat, 350 degrees, for 2 to 3 minutes or until golden brown. Drain on absorbent paper. Makes 6 servings.
EMILY MEGGETT’S PIE CRUST
Recipe from
Gullah Geechee Home Cooking
by Emily Meggett
1-1/2 cups all-purpose flour, plus about 1/2 cup for the countertop
1-1/2 teaspoons salt
3 heaping tablespoons Crisco shortening
7 tablespoons ice-cold water, plus more if needed
1) In a mixing bowl, combine the 1-1/2 cups flour and the salt. With a knife, cut the Crisco into the flour until it is a little lumpy. 2) Add the cold water by the tablespoon, and mix together until the dough holds together. If needed, add more water by the teaspoon. Careful… the dough should not be too wet or get stuck to your hands. Do not overwork the dough or it will become stiff. 3) Sprinkle 1/2 cup flour on the countertop. Take the dough and work it on the floured area. Separate the dough into two balls. 4) Roll out the dough with a rolling pin as thin as possible, making two pie crusts. Place one in the bottom of a pie dish. You may use a small knife to remove or trim any extra crust. Use other for the top crust. 5) To prebake a single crust: Preheat the oven to 350 degrees Fahrenheit. Bake the crust in the pie dish until golden, about 15 minutes, checking after 10 minutes: If the crust bubbles up during baking, pierce the bubbles with a fork and return to the oven to finish baking. Let cool completely on a wire rack. If you’re making my chocolate cream pie, lemon meringue pie, or sweet potato pie, you may use a fork to press into the rim edges of the pie dish, securing the pie crust to the dish.
EMILY MEGGETT’S PEACH PIE
Recipe from Gullah Geechee
Home Cooking by Emily Meggett
6 peaches (about 2 pounds), peeled, pitted, and sliced
3/4 cup granulated or
3/4 cup packed light brown sugar
1/4 cup (1/2 stick) unsalted butter, cut into pieces
1 tablespoon all-purpose flour
Juice from 1/2 lemon
Unbaked pie crust dough, one half of the dough used to line a 9-inch pie dish, one half rolled out for the top crust.
1) Preheat the oven to 350 degrees Fahrenheit. 2) Put the peaches in a mixing bowl with the sugar, butter, flour, and lemon juice. Stir until the peaches are covered. 3) Transfer to the unbaked pie crust. Cover the top with pie crust and pinch the pie crusts together around the rim to seal. With a fork or toothpick, punch a few holes in the top pie crust. Bake for 40 to 45 minutes, until golden brown and bubbling.
EMILY MEGGETT’S
CHOCOLATE CREAM PIE
Recipe from
Gullah Geechee Home Cooking
by Emily Meggett
3 ounces Baker’s unsweetened chocolate
1 cup plus 2 tablespoons sugar
1/4 cup all-purpose flour
1/2 teaspoon salt
2-1/2 cups milk, whole or 2%
4 large egg yolks, lightly beaten
2 tablespoons unsalted butter
1 teaspoon vanilla extract
1 baked (9-inch) pie crust
Sweetened whipped cream
1) Melt the chocolate in the top of a double boiler over simmering water. 2) In a mixing bowl, whisk 1 cup of the sugar, the flour, and salt together with 1/2 cup of the milk until smooth. Add the egg yolks and the remaining 2 cups milk. Add this mixture to the melted chocolate, whisking well. 3) Stir constantly and cook over medium heat until thick and smooth, about 10 minutes. Add the butter and vanilla, stir until melted, then pour into the pie shell. 4) Let cool, then cover loosely and refrigerate the pie overnight to chill. 5) Spread the whipped cream over the chocolate.
PEACH ICE CREAM
NEAT AND SWEET FARMS,
LAKELAND,
Recipe from Field to Feast
2-1/2 pounds fresh peaches, peeled, pitted, and chopped
1 cup sugar
1 pint half-and-half
14-ounce can sweetened
condensed milk
12-ounce can evaporated milk
2 teaspoons vanilla extract
2 cups whole milk, or as needed
Working in batches, puree peaches with sugar and half-and-half in a blender or food processor. Combine peach mixture, sweetened condensed milk, evaporated milk, and vanilla extract in a large bowl. Pour into a 1-gallon ice cream maker, then add enough whole milk to reach the fill line, about 2 cups. Freeze according to manufacturer’s instructions. Transfer to a freezer-safe container and freeze until firm.
BRYAN KILGORE’S SCOTCH EGGS
Recipe from
Treasures and Pleasures, published
1990 Presbyterian Women,
First Presbyterian Church of Apopka
4 medium hard cooked eggs
12 ounces bulk breakfast sausage
1 tablespoon flour
Sprinkling of salt and pepper
1 beaten egg
3 ounces dry bread crumbs
(plain or herbed)
Shell eggs, rinse, and dry with paper towel. Mix flour, salt and pepper in small bowl. Roll eggs in seasoned flour. With your hands, mold 3 ounces of sausage around each egg, coating evenly. Dip each coated egg into beaten egg, then roll in bread crumbs. Deep-fry eggs in 350 degree oil until golden brown, making certain that sausage is completely cooked, about 3 minutes per egg. May be eaten warm but are better cold. When cooked eggs cool, wrap in foil. Good for picnics or brown bag lunches.
