Orange Pork Chops is different from most of our day-to-day pork chop recipes; it features a complementary orange sauce for serving over rice. This is Sharon Bray’s recipe that we found in one of our favorite cookbooks, Treasures and Pleasures. The orange sauce goes so well with pork, and cooking on top of the stove simplifies the chore. Make sure to use your meat thermometer and cook the pork to between 145 and 160 degrees. I’m so used to cooking pork to 165 degrees. I’m kind of old-school I guess. (Some might say, “Old!” Ha ha ha!)
Crispy Potato Chicken from Alberta Espey in New Vision’s Community Church’s Feeding the Flock sounds sort of like fried chicken, but it is baked in the oven. I can’t wait to try it.
Ann Hlinak’s Tuna Casserole comes to us from Cooking with Foliage La Sertoma of Apopka. This casserole calls for 1/3 cup of buttered crumbs which you can easily make with a little butter in the frying pan. It would only take a couple slices of bread, if that. Grate the bread on your cheese grater. Stir the crumbs constantly until they evenly brown. For a whole cup of buttered crumbs, you only need 2 tablespoons of melted butter.
Savannah Style, a cookbook given to us by our editor’s mother-in-law, has lots of wonderful recipes. This Curried Crab Soup is just one of many.
Posh Squash from Pat Jania is a delicious casserole from New Vision Community Church’s Feeding the Flock.
Pasta Salad is quick and simple and very tasty. We thank Brenda Hubble of Northside Baptist Church for sharing her recipe.
Lois Callison’s Buttermilk Jumbles from the Apopka Woman’s Club What’s Cookin’? published in 1963, looks so versatile. But unless you are an old hand at baking, be advised this recipe doesn’t specify many things you need to know. Regarding oven temperature, many recipes of this type bake at 400 degrees, but they probably won’t take longer than 8-10 minutes. Peek at them toward the end as they bake to a golden brown. Don’t let ‘em burn! (I hear good reports from using parchment paper when baking cookies.) As for the amount of nuts, dates or raisins, probably a cup to a cup and a half of a combination would do well. This recipe came out before the plethora of dried fruits that are accessible in every grocery store today. You might like to try some of those as well as (or in place of) the raisins and dates listed here.
ORANGE PORK CHOPS
Recipe from First Presbyterian Church of Apopka, Treasures and Pleasures
Pork chops, 1 thick chop per person
2 tablespoons cooking oil
1-1/2 cups orange juice
1/2 cup sherry wine
2 tablespoons soy sauce
Coat pork chops lightly with flour seasoned with salt and pepper. Brown quickly on both sides in hot oil. Place one thick slice of onion on each chop. Reduce heat to simmer and add orange juice, sherry and soy sauce. Cover and cook over low heat until chops are tender (about 30 to 40 minutes), basting occasionally with sauce. After removing chops, sauce may be thickened, if desired, and spooned over rice.
CRISPY POTATO CHICKEN
Recipe from New Vision Community Church’s Feeding the Flock
1 tablespoon grated Parmesan cheese
1 teaspoon paprika
1 teaspoon garlic salt
1 teaspoon salt
1 teaspoon pepper
1 chicken, 3 to 4 pounds, cut up with skin removed
2 tablespoons water
1-1/2 cups mashed potato flakes (garlic and herb)
1/2 cup butter or margarine, melted
In large resealable plastic bag, combine first five ingredients. Add chicken in two batches, shake to coat. In shallow bowl, beat eggs and water. Dip chicken in batter, then coat with potato flakes. Pour butter or margarine into 13 x 9-inch shallow baking dish and add chicken. Bake uncovered at 375 degrees for 30 minutes. Turn chicken and bake 30 minutes longer.
ANN HLINAK’S TUNA CASSEROLE
Recipe from Cooking with Foliage La Sertoma of Apopka
1 8-ounce package macaroni noodles
11 ounce can condensed cream of mushroom or celery soup
1/2 cup milk
13-ounce can flaked tuna
1/3 cup buttered crumbs
1/2 cup cheese, grated
Cook noodles, drain. Place layers of noodles and tuna in 1-1/2 quart casserole dish. Pour mixed soup and milk over and top with buttered crumbs and cheese. Bake at 350 degrees for 20 minutes. Serves 6.
CURRIED CRAB SOUP
Recipe from Savannah Style, a Cookbook by The Junior League
of Savannah, Inc.
3 tablespoons butter
1/2 cup onion, chopped
1 clove garlic, minced
1/2 cup apple, peeled and diced
1 tablespoon curry powder
3 tablespoons flour
1/2 cup tomato, chopped
2-1/2 cups chicken broth
Salt and pepper, to taste
3/4 pound white crab meat
1 cup light cream
Melt butter in saucepan and sauté onion until wilted. Add garlic and apple. Stir and add curry powder and flour. Add tomato and chicken broth, stirring with wire whisk. When thickened and smooth, add salt, pepper and crab meat. Simmer 10 minutes. Add dash of Tabasco and cream and bring to a boil. Serve immediately.
PAT JANIA’S POSH SQUASH
Recipe from New Vision
Feeding the Flock
2 pounds yellow squash, quartered
2 eggs, slightly beaten
1/4 cup fresh Bell pepper, chopped fine
1/4 cup onion, chopped fine
1 cup mayonnaise
1 cup grated parmesan cheese
Salt and pepper to taste
Buttered bread crumbs
Slice squash in quarters and boil or steam until tender. Drain thoroughly in colander. Mix with all other ingredients except the buttered bread crumbs and place in buttered casserole dish. Bake at 350 degrees for 20 to 30 minutes. When almost done, cover with bread crumbs and let brown in oven.
BOW TIE PASTA SALAD
Recipe from Northside
Baptist Church cookbook
1 pound Bow Tie pasta, cooked as directed
16 ounces Feta cheese
1 large can of black olives without pits
2 medium tomatoes, diced
1/2 cup Italian Salad Dressing, or amount to taste
Top with 1/4 cup chopped green onions (optional)
Cool pasta, then mix all together and chill. Serves 12.
Recipe from The Apopka Woman’s Club, What’s Cookin’?
1/2 cup margarine
1/2 cup buttermilk
1/2 cup lemon juice
1 cup sugar
1/2 teaspoon vanilla
1/2 teaspoon baking soda
2 cups flour
Add ingredients all together and mix. Then add nuts, dates or raisins. Drop by teaspoonful on greased cookie sheet.