We thank Joan Tice for her Meat Balls in Sauce we found in Sharing Our Finest Cookbook, from Apopka Citizen Police Alumni Association. This recipe doesn’t call for any certain meat, so she intends that you decide what you want to use.
Southern Living’s All-Time Favorites gives directions on how to smoke a good sized turkey breast on your charcoal grill using soaked hickory chips for seasoning the smoke.
Alice Beth Miner, who passed several years ago and who was a dear friend of all Apopkans, shares her Potatoes Del Monico through the Apopka Historical Society’s Preserving the Big Potato publication of mostly potato recipes.
In New Vision Community Church’s Feeding the Flock, we found Evelyn Fleischbein’s delicious Spinach Scallop. Thank you, ma’am.
Mrs. Crozier’s Okra Patties are compliments of our Georgia friends in their publication, Plains Pot Pourri. While your garden okra may have played out, maybe you can still find it in the stores. Or in the frozen foods section.
Mrs. Williams’ Cheese Roll, also in Plains Pot Pourri, is quick and delicious for some of your evening entertaining or afternoon enjoyment watching sports.
The first time I ever had fried pies was when I was a child and enjoyed them at a church function in South Carolina. My goodness, they were so hot and so good. Those church ladies sure know how to fry those little goodies! We thank the Apopka Citizen Police Alumni Association for sharing their recipe for Fried Pies in Sharing Our Finest Cookbook.
JOAN TICE’S
MEAT BALLS IN SAUCE
Recipe from Apopka Citizen Police Alumni Association,
Sharing Our Finest Cookbook
Meatballs:
1-1/2 pound ground meat
2 eggs
1/4 cup milk
1 cup bread crumbs
1 tablespoon parsley
1/4 tablespoon Italian seasoning
1 clove garlic, crushed
1 teaspoon salt
1/4 teaspoon pepper
1 clove garlic
Mix all ingredients. Shape into balls. Fry in 1/4 cup oil until brown. Fry garlic clove until brown.
Sauce:
1 can tomatoes (2 pounds, 3 ounces)
2 cans tomato paste (12 ounces each)
3 tablespoons sugar
1 tablespoon salt
1/4 teaspoon pepper
1 tablespoon parsley
1 tablespoon Italian seasoning
1 can water for each can of paste
Combine all ingredients. Add meat and garlic clove. Simmer three to four hours.
SMOKED TURKEY BREAST
Recipe from
Southern Living All-Time Favorites
1 (5 to 6-pound) bone in turkey breast
1 teaspoon seasoned salt
1 teaspoon dried crushed red pepper
1 tablespoon seasoned salt
1-1/2 teaspoons dried basil
1 teaspoon paprika
Vegetable cooking spray
Hickory chips
Split turkey breastbone so it will lie flat on grill. Combine 1 teaspoon seasoned salt and crushed red pepper. Sprinkle mixture over underside of turkey breast. Combine 1 tablespoon seasoned salt, basil, and paprika. Sprinkle mixture over top of turkey breast. Coat both sides of turkey breast with cooking spray.
Prepare charcoal fire in one end of grill; let it burn 15 to 20 minutes. Soak hickory chips in water at least 15 minutes; place chips on coals. Place turkey breast on end of grill opposite hot coals; close grill lid. Cook 2-1/2 to 3 hours or until a meat thermometer inserted in thickest part of breast registers 170 degrees. Let stand 10 minutes before carving. Makes 12 servings.
ALICE BETH MINER’S
POTATOES DEL MONICO
Recipe from
Apopka Historical Society’s
Preserving the Big Potato –
A Collection of Potato Recipes
9 medium size red potatoes parboiled
1/2 pound sharp cheddar cheese, grated
1 teaspoon dry mustard
1-1/2 teaspoon salt
Dash pepper
Dash nutmeg
1 cup heavy cream
1 cup milk
Preheat oven to 325 degrees. Peel and grate potatoes and place in a buttered 1-1/2 quart casserole.
In a 1-quart saucepan, combine cheese, mustard, salt, pepper, nutmeg, cream, and milk. Stir over low heat until cheese melts. Pour over potatoes. Do not stir. Bake uncovered 45 to 60 minutes. This can be assembled in advance and refrigerated, covered. Bring to room temperature and bake as above.
EVELYN FLEISCHBEIN’S
SPEEDY SPINACH SCALLOP
Recipe from
New Vision Community Church
Feeding The Flock
2 each 10-ounce packages frozen chopped spinach
1 can cream of mushroom soup
3/4 teaspoon seasoned salt
1 teaspoon minced onion (instant)
1/3 cup milk
1/4 to 1/2 cup grated cheddar cheese (your taste)
Cook spinach as directed for microwave; drain well. Blend soup, salt, onion and milk. Combine with spinach; blend well. Spoon into greased 1-quart casserole dish. Sprinkle with cheese. Bake at 350 degrees for 25 minutes or until bubbly around edges.
MRS. E. E. CROZIER’S
OKRA PATTIES
Recipe from Food Favorites of Plains, Georgia Plains Pot Pourri
1 pint cooked okra
1 egg
1 teaspoon salt
4 tablespoons flour
2 tablespoons cornmeal
1/4 teaspoon black pepper
1/4 teaspoon baking powder
Drain okra, mash well, add egg and beat. Sift dry ingredients together and add to okra. Mix well. Drop by spoonfuls into very hot butter or oil. Fry until golden brown, turning only once.
MRS. FRANK WILLIAMS’
CHEESE ROLL
Recipe from Food Favorites of Plains, Georgia Plains Pot Pourri
1 8-ounce package cream cheese
1/2 to 1 pound medium-sharp cheddar cheese, grated
1 cup pecans, ground
1 or 2 cloves of garlic, minced
Paprika
Let cream cheese and cheddar cheese come to room temperature. Cream together with a fork. Add pecans and garlic. Mix. Shape into large roll and roll in paprika.
FRIED PIES
(FROM OLD PENNSYLVANIA DUTCH COOKBOOK)
Recipe from Apopka Citizen Police Alumni Association,
Sharing Our Finest Cookbook
2 cups sifted flour
1 teaspoon salt
1/2 cup shortening
1/3 cup cold water
Sweetened sieved fruit (dried apricots, peaches, prunes or thick applesauce)
Sift the flour and salt together. Cut in shortening with pastry blender or two knives until pieces are size of small peas. Gradually sprinkle water over mixture, mixing lightly with a fork after each addition. Add only enough water to hold pastry together. Roll out dough on a floured surface about 1/8-inch thick. Cut out 4-inch rounds. Spoon 1 tablespoon sweetened fruit onto each round. Moisten edges with water. Fold into semi-circles and press edges together with fork. Fry in deep fat, heated to 365 degrees. Fry about 3 minutes or until light golden brown; turn pies during frying. Remove from fat; drain on absorbent paper. Makes 1 dozen pies.
