Time flies when we’re enjoying a good time, especially if your eating these delicious edible delights.
So, at least, a popular old adage claims.
If that’s true, this year 2014’s first two months surely must have been a good time indeed, because they certainly have come-and-gone incredibly fast!
Hopefully, that quick passage of January and February brought everyone all their anticipated joys and great expectations for these first weeks of early 2014.
Now already arrived so quickly at the start of March, we will soon be enjoying the return of another St. Patrick’s Day, just a couple weeks away, and soon after that, we will
be welcoming in the first day of Spring!
Relish every moment of every day’s servings of good things like these and more that will be coming our way, including this week’s recipes below for some edible delights from your Apopka-area friends’ and neighbors’ kitchens.
JANET KRIKORKIAN’S
BOEREG SPINACH PIES
Recipe from Sweetwater Oaks Favorite Recipes
1 package frozen Filo dough
1 pound ground beef
1 package chopped frozen spinach
1 tablespoon onion, chopped
1/2 pound grated brick cheese
2 eggs
Salt (amount to your taste)
Pinch of garlic powder
1 tablespoon lemon juice
1/2 teaspoon dill weed
Margarine (amount as needed), melted
Defrost Filo dough for two hours. Brown the ground beef. Cook spinach and squeeze dry. Blend all ingredients except dough in food processor or blender.
In jelly roll pan, spread eight leaves of dough which have been brushed with margarine. Spread meat mixture over top leaf. Repeat this process with eight more leaves, brushed with margarine and layered with meat mixture. Do not spread margarine on top leaf.
Cut top of this spinach pie diagonally and across to form diamonds. Bake at 350 degrees for 30-40 minutes.
BETTY ALLEN’S
EASY FRESH SPINACH SALAD
Recipe from
Treasures and Pleasures
10 ounces fresh spinach, washed and torn in pieces
1 small can drained bean sprouts
1 small can water chestnuts, drained and sliced thin
2 hard-boiled eggs
8 slices bacon, fried and crumbled
1 small onion, sliced in rings
Dressing:
1 cup salad oil
1/2 cup wine vinegar
1/2 cup sugar
Dash of salt
In large bowl, toss first six ingredients together and then add mixture of dressing ingredients.
JANE POPE’S
CRAB-STUFFED SNOW PEAS
Recipe from
Favorites for all Seasons
1 (6-1/2 ounce) can crab meat, drained
1/3 cup reduced calorie mayonnaise
2 tablespoons grated Parmesan cheese
2 tablespoons fresh parsley, minced
1/4 teaspoon garlic powder
1 tablespoon lemon juice
30 fresh snow peas
Combine all ingredients, except snow peas, mixing well. Chill this mixture.
Trim ends from the snow peas, place them in steaming basket and plunge into boiling water, then remove immediately and place the snow peas in ice water.
Spoon the crab mixture into the drained split snow peas. Cover and chill. Recipe yields six servings.
PAT RYAN’S
STUFFED MUSHROOMS
Recipe from
St. Francis of Assisi Church’s Book of Favorite Recipes
1 pound fresh mushrooms
4 tablespoons minced onion
2 teaspoons parsley flakes
Garlic powder
4 tablespoons grated Parmesan cheese
4 teaspoons butter
1 cup bread crumbs
1 teaspoon oregano
1/2 teaspoon salt
1 cup sour cream
Clean and snap the stems off mushrooms. Brush caps with melted butter and place in casserole dish. Saute minced onion in four teaspoons butter, then combine with remaining ingredients.
Stuff caps and bake uncovered for 20 minutes in a 375-degree oven.
LILLIAN HECKLER’S
HUMMINGBIRD CAKE
Recipe from
Treasures and Pleasures
3 cups flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon cinnamon
1-1/2 cups salad oil
1-1/2 teaspoons vanilla
1 (10-ounce) can crushed pineapple, undrained
3 eggs, well beaten
1 cup walnuts or coconut
2-1/2 cups chopped or mashed bananas
Cream cheese frosting:
3 to 4 ounces cream cheese, softened
1 tablespoon butter
2 to 3 cups powdered sugar
For the cake, mix salad oil, vanilla, pineapple and beaten eggs with mixture of the dry ingredients. Mix in nuts and bananas. Do not beat. Spoon over and over until mixed, then spoon into the three greased and floured pans and bake at 350 degrees for 30-40 minutes, or bake in a 9 x 13-inch pan for nearly an hour.
Watch closely for doneness; use a pick to see if comes out clean and done. Mix well the three cream cheese frosting ingredients and spread on cake.
PEARL SUMMERLIN’S
SHEPHERD’S PIE
Recipe from Lake Hill Baptist Church’s Treasures from Heaven
1 pound cooked ground beef
1 can cream of mushroom soup
1 can whole kernel corn
Instant mashed potatoes, cooked
Shredded cheese (optional)
Mix mushroom soup with ground beef and put in baking pan. Top with corn and spread mashed potatoes on top.
Cheese also may be sprinkled, but is optional.
ELLEN CARLTON’S
FRIED PICKLES
Recipe from
New Vision Community Church’s Feeding The Flock
3 cups flour
1 cup milk
1/4 teaspoon baking powder
1/4 teaspoon salt
2 egg yolks
Dill or sweet pickles (spears)
Enough oil to deep fry
Mix together flour, milk, baking powder, salt and egg yolks. Dredge slices of pickle in the mixture and deep fry in 375-degrees oil for three to four minutes.
Drain and serve with mayonnaise, mustard or ketchup.
