From Plains Pot Pourri, we find Mrs. Smith’s oven Swiss steak. It looks to be delicious with vegetables and a gravy and a little cheese on top.
Baked chicken breasts is an oven dish you will love. It comes from Margaret Reynolds in First Presbyterian Church of Apopka’s Treasures and Pleasures.
Paths of Sunshine Cookbook published by Florida Federation of Garden Clubs has a lovely crab salad you will enjoy.
Our friends at New Vision Community Church put together their cookbook, Feeding the Flock, and share lovely recipes with us. You will find Judy Peeler’s broccoli slaw salad is crunchy and delicious.
Another goodie from Feeding the Flock is Gen Meckelberg’s ginger snaps, wonderfully snappy!
We referred to Northside Baptist Church’s cookbook for Dina Milliken’s Lemon Angel Dessert. You can choose from different kinds of berries to dress up this treat.
Marie Berry’s moist Mexican fruit cake from Sharing Our Finest is from Apopka Citizen’s Police Alumni Academy and looks terrific.
Last (but not least!) is Betty Crocker’s apple pie, with three different versions. Enjoy!
MRS. WESLEY SMITH’S
OVEN SWISS STEAK
Recipe from Food Favorites of Plains, Georgia Plains Pot Pourri
1-1/2 pounds round steak, 3/4-inch thick
1/4 cup flour
1 teaspoon salt
3 tablespoons Crisco
1 16-ounce can stewing tomatoes
1/2 cup chopped celery
1/2 cup chopped carrots
2 tablespoons chopped onion
1/2 teaspoon Worcestershire sauce
1/4 cup shredded cheese
Cut meat into four portions. Combine flour and salt. Pound into meat. Reserve flour. Brown meat in hot Crisco. Transfer to shallow baking dish. Blend reserved flour mixture into pan drippings in skillet. Add vegetables and Worcestershire to drippings and cook, stirring constantly until mixture boils (making a gravy). Pour over meat. Cover and bake at 350 degrees for 2 hours or until meat and vegetables are tender. Sprinkle cheese on top and melt in oven.
MARGARET REYNOLDS’
BAKED CHICKEN BREASTS
Recipe from 1990 Presbyterian Women First Presbyterian Church of Apopka
Treasures and Pleasures
4 whole chicken breasts
1/2 cup melted butter or margarine
1 cup flour
1 teaspoon garlic salt
1 teaspoon seasoned salt
2 tablespoons sugar
1 teaspoon savory
1 teaspoon basil
1 (10-1/2 ounce) can chicken broth
Slivered almonds
Bone chicken breasts and cut in half. Allow one or two halves per person. Dip breasts in slightly cooled melted butter. Roll in flour mixed with other seasonings. Dip in melted butter again. Tuck ends of breasts under and place skin side up in baking dish. Pour chicken broth about two-thirds way up in baking dish. Bake for about three hours at 250 degrees to 275 degrees. Sprinkle with almonds during last hour of baking. Serves four to five.
WEST INDIES CRAB SALAD,
Recipe from Florida Federation of Garden Clubs, Paths of Sunshine Cookbook
1 pound white lump crabmeat
4 ounces chopped white onions
1/4 teaspoon salt
1/4 teaspoon black pepper
Dash of garlic powder
1/2 cup vegetable oil
1/2 cup white vinegar
1/2 cup ice water
Place crabmeat in bottom of container that has a tight fitting cover. Spread onions over crabmeat. Shake seasoning over onions and crabmeat. Pour oil, vinegar and ice water over this in the order listed. DO NOT STIR. Cover and refrigerate at least 24 hours. Stir before serving. This is a super salad. Note: Claw or flaked white meat may be used, but the taste is not as good as lump meat.
JUDY PEELER’S
BROCCOLI SLAW SALAD
Recipe from New Vision Community Church’s Feeding the Flock
Salad:
1 package broccoli slaw
3 green onions, sliced
2 to 3 ounce package Oriental flavor Ramen noodles, separated from seasoning packet
1/2 to 1 cup sunflower seed
1/3 cup slivered almonds
Crush noodles in package. Mix all salad ingredients together 40 to 45 minutes before eating.
Dressing:
1 cup oil
1/2 cup sugar
1/3 cup vinegar
2 flavor packets from Ramen noodle package, Oriental flavor
Mix dressing ingredients and refrigerate for up to two hours before serving over slaw.
Gen Meckelberg’s GINGER SNAPS,
Recipe from
New Vision Community Church’s,
Feeding the Flock cookbook
2/3 cup bacon drippings
1 cup sugar
1 egg, well beaten
4 tablespoons molasses
2 cups flour
1/4 teaspoon salt
1-1/4 teaspoon baking soda
1/2 teaspoon ginger
1/2 teaspoon cloves
1 or 2 teaspoons cinnamon
Mix together and roll into balls in palm of hands to the size of a hickory nut. Roll in sugar and place on greased cookie sheet. Bake at 400 degrees for 8 to 10 minutes. Double recipe as it is small as is.
DINA MILLIKEN’S
LEMON ANGEL DESSERT
Recipe from
Northside Baptist Church’s cookbook
1 8-inch or 9-inch angel food cake
1 (14 ounce) can sweetened condensed milk
1/2 cup lemon juice
1-1/2 cups fresh berries – raspberries, blueberries, blackberries and/or chopped strawberries
Powdered sugar
With serrated knife, cut 2-inch thick layer off top of cake; lift off top and set aside. With fork, carefully hollow out bottom of cake, leaving 3/4-inch thick shell on bottom and sides. In medium-sized bowl, stir together sweetened condensed milk and lemon juice until thickened. Spoon into cake shell. Spoon 1-1/2 cups berries over mixture; replace cake top. Cover and chill at least 4 hours. Just before serving, sprinkle with powdered sugar. Garnish with additional berries, if desired.
MARIE BERRY’S
MOIST MEXICAN FRUIT CAKE
Recipe from Apopka Citizen Police Alumni Association,
Sharing Our Finest Cookbook
2 cups sugar
2 cups all-purpose flour
2 eggs
2 teaspoons baking soda
1 cup pecans
1 20-ounce can crushed pineapple and juice
Mix all ingredients together in bowl. Bake at 350 degrees for 30 to 45 minutes.
Topping:
2 cups confectioners powdered sugar
1 teaspoon vanilla
1 stick oleo
8 ounces Philly cream cheese
Melt oleo and add other ingredients. Pour over cake while hot.
BETTY CROCKER’S APPLE PIE
Recipe from Betty Crocker’s Picture Cook Book, Copyright 1950
Filling for 9-inch pie:
Mix together 3/4 to 1 cup sugar
1 teaspoon cinnamon or nutmeg
Mix above sugar and spices lightly through 6 to 7 cups sliced apples
Heap the apple mixture in pastry-lined pan
1 tablespoon lemon juice (if needed)
Dot (distribute tiny bits of butter over top of filling) with 1-1/3 tablespoons butter
Select tart, juicy apples. Peel apples, quarter them, take out cores, and slice them thin (1/4-inch thick). Sprinkle with a little water if apples are dry. Use the smaller or larger amount of sugar according to sweetness of apples and desired taste. If the apples you are using are not tart, you can sprinkle one tablespoon of lemon juice evenly over the fruit.
Cover fruit with top crust. Bake at 425 degrees (hot oven) for 50 to 60 minutes until crust is nicely browned and apples are cooked through (test with fork). Serve warm or cold. Pie may be topped with cream, whipped cream, or ice cream.
BETTY CROCKER’S Green Apple Pie: Follow apple pie recipe above except use about 1/2 cup MORE sugar for tart green apples and only 1/2 teaspoon nutmeg or cinnamon. If apples are extra juicy, mix about 2 tablespoons flour with the sugar to thicken the juice.
BETTY CROCKER’S Deep Dish Apple Pie: Follow apple pie recipe above except use about double the amount of filling. Bake in individual casseroles 2 inches deep or an 8-inch or 9-inch round baking dish 2 inches deep. Line sides but not bottom with pastry, having it come up over edge of pan to seal to top crust. Add filling, sprinkle with 1 to 2 tablespoons water, and cover with top crust. Bake at 425 degrees (hot oven) 45 to 50 minutes.
From Plains Pot Pourri, we find Mrs. Smith’s oven Swiss steak. It looks to be delicious with vegetables and a gravy and a little cheese on top.
Baked chicken breasts is an oven dish you will love. It comes from Margaret Reynolds in First Presbyterian Church of Apopka’s Treasures and Pleasures.
Paths of Sunshine Cookbook published by Florida Federation of Garden Clubs has a lovely crab salad you will enjoy.
Our friends at New Vision Community Church put together their cookbook, Feeding the Flock, and share lovely recipes with us. You will find Judy Peeler’s broccoli slaw salad is crunchy and delicious.
Another goodie from Feeding the Flock is Gen Meckelberg’s ginger snaps, wonderfully snappy!
We referred to Northside Baptist Church’s cookbook for Dina Milliken’s Lemon Angel Dessert. You can choose from different kinds of berries to dress up this treat.
Marie Berry’s moist Mexican fruit cake from Sharing Our Finest is from Apopka Citizen’s Police Alumni Academy and looks terrific.
Last (but not least!) is Betty Crocker’s apple pie, with three different versions. Enjoy!
MRS. WESLEY SMITH’S
OVEN SWISS STEAK
Recipe from Food Favorites of Plains, Georgia Plains Pot Pourri
1-1/2 pounds round steak, 3/4-inch thick
1/4 cup flour
1 teaspoon salt
3 tablespoons Crisco
1 16-ounce can stewing tomatoes
1/2 cup chopped celery
1/2 cup chopped carrots
2 tablespoons chopped onion
1/2 teaspoon Worcestershire sauce
1/4 cup shredded cheese
Cut meat into four portions. Combine flour and salt. Pound into meat. Reserve flour. Brown meat in hot Crisco. Transfer to shallow baking dish. Blend reserved flour mixture into pan drippings in skillet. Add vegetables and Worcestershire to drippings and cook, stirring constantly until mixture boils (making a gravy). Pour over meat. Cover and bake at 350 degrees for 2 hours or until meat and vegetables are tender. Sprinkle cheese on top and melt in oven.
MARGARET REYNOLDS’
BAKED CHICKEN BREASTS
Recipe from 1990 Presbyterian Women First Presbyterian Church of Apopka
Treasures and Pleasures
4 whole chicken breasts
1/2 cup melted butter or margarine
1 cup flour
1 teaspoon garlic salt
1 teaspoon seasoned salt
2 tablespoons sugar
1 teaspoon savory
1 teaspoon basil
1 (10-1/2 ounce) can chicken broth
Slivered almonds
Bone chicken breasts and cut in half. Allow one or two halves per person. Dip breasts in slightly cooled melted butter. Roll in flour mixed with other seasonings. Dip in melted butter again. Tuck ends of breasts under and place skin side up in baking dish. Pour chicken broth about two-thirds way up in baking dish. Bake for about three hours at 250 degrees to 275 degrees. Sprinkle with almonds during last hour of baking. Serves four to five.
WEST INDIES CRAB SALAD,
Recipe from Florida Federation of Garden Clubs, Paths of Sunshine Cookbook
1 pound white lump crabmeat
4 ounces chopped white onions
1/4 teaspoon salt
1/4 teaspoon black pepper
Dash of garlic powder
1/2 cup vegetable oil
1/2 cup white vinegar
1/2 cup ice water
Place crabmeat in bottom of container that has a tight fitting cover. Spread onions over crabmeat. Shake seasoning over onions and crabmeat. Pour oil, vinegar and ice water over this in the order listed. DO NOT STIR. Cover and refrigerate at least 24 hours. Stir before serving. This is a super salad. Note: Claw or flaked white meat may be used, but the taste is not as good as lump meat.
JUDY PEELER’S
BROCCOLI SLAW SALAD
Recipe from New Vision Community Church’s Feeding the Flock
Salad:
1 package broccoli slaw
3 green onions, sliced
2 to 3 ounce package Oriental flavor Ramen noodles, separated from seasoning packet
1/2 to 1 cup sunflower seed
1/3 cup slivered almonds
Crush noodles in package. Mix all salad ingredients together 40 to 45 minutes before eating.
Dressing:
1 cup oil
1/2 cup sugar
1/3 cup vinegar
2 flavor packets from Ramen noodle package, Oriental flavor
Mix dressing ingredients and refrigerate for up to two hours before serving over slaw.
Gen Meckelberg’s GINGER SNAPS,
Recipe from
New Vision Community Church’s,
Feeding the Flock cookbook
2/3 cup bacon drippings
1 cup sugar
1 egg, well beaten
4 tablespoons molasses
2 cups flour
1/4 teaspoon salt
1-1/4 teaspoon baking soda
1/2 teaspoon ginger
1/2 teaspoon cloves
1 or 2 teaspoons cinnamon
Mix together and roll into balls in palm of hands to the size of a hickory nut. Roll in sugar and place on greased cookie sheet. Bake at 400 degrees for 8 to 10 minutes. Double recipe as it is small as is.
DINA MILLIKEN’S
LEMON ANGEL DESSERT
Recipe from
Northside Baptist Church’s cookbook
1 8-inch or 9-inch angel food cake
1 (14 ounce) can sweetened condensed milk
1/2 cup lemon juice
1-1/2 cups fresh berries – raspberries, blueberries, blackberries and/or chopped strawberries
Powdered sugar
With serrated knife, cut 2-inch thick layer off top of cake; lift off top and set aside. With fork, carefully hollow out bottom of cake, leaving 3/4-inch thick shell on bottom and sides. In medium-sized bowl, stir together sweetened condensed milk and lemon juice until thickened. Spoon into cake shell. Spoon 1-1/2 cups berries over mixture; replace cake top. Cover and chill at least 4 hours. Just before serving, sprinkle with powdered sugar. Garnish with additional berries, if desired.
MARIE BERRY’S
MOIST MEXICAN FRUIT CAKE
Recipe from Apopka Citizen Police Alumni Association,
Sharing Our Finest Cookbook
2 cups sugar
2 cups all-purpose flour
2 eggs
2 teaspoons baking soda
1 cup pecans
1 20-ounce can crushed pineapple and juice
Mix all ingredients together in bowl. Bake at 350 degrees for 30 to 45 minutes.
Topping:
2 cups confectioners powdered sugar
1 teaspoon vanilla
1 stick oleo
8 ounces Philly cream cheese
Melt oleo and add other ingredients. Pour over cake while hot.
BETTY CROCKER’S APPLE PIE
Recipe from Betty Crocker’s Picture Cook Book, Copyright 1950
Filling for 9-inch pie:
Mix together 3/4 to 1 cup sugar
1 teaspoon cinnamon or nutmeg
Mix above sugar and spices lightly through 6 to 7 cups sliced apples
Heap the apple mixture in pastry-lined pan
1 tablespoon lemon juice (if needed)
Dot (distribute tiny bits of butter over top of filling) with 1-1/3 tablespoons butter
Select tart, juicy apples. Peel apples, quarter them, take out cores, and slice them thin (1/4-inch thick). Sprinkle with a little water if apples are dry. Use the smaller or larger amount of sugar according to sweetness of apples and desired taste. If the apples you are using are not tart, you can sprinkle one tablespoon of lemon juice evenly over the fruit.
Cover fruit with top crust. Bake at 425 degrees (hot oven) for 50 to 60 minutes until crust is nicely browned and apples are cooked through (test with fork). Serve warm or cold. Pie may be topped with cream, whipped cream, or ice cream.
BETTY CROCKER’S Green Apple Pie: Follow apple pie recipe above except use about 1/2 cup MORE sugar for tart green apples and only 1/2 teaspoon nutmeg or cinnamon. If apples are extra juicy, mix about 2 tablespoons flour with the sugar to thicken the juice.
BETTY CROCKER’S Deep Dish Apple Pie: Follow apple pie recipe above except use about double the amount of filling. Bake in individual casseroles 2 inches deep or an 8-inch or 9-inch round baking dish 2 inches deep. Line sides but not bottom with pastry, having it come up over edge of pan to seal to top crust. Add filling, sprinkle with 1 to 2 tablespoons water, and cover with top crust. Bake at 425 degrees (hot oven) 45 to 50 minutes.
