Sizzle your palate with these recipes, leave room for dessert

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For some lighter fare this week, we will try some recipes for West Indies Crab Salad, Chicken Cranberry Salad, and Broccoli and Cauliflower Salad.

There is a recipe for Easy Roast Beef where all you have to do is put the roast in a pan, sprinkle seasonings over it, and bring it to 375 degrees before 11-A.M., let it cook for an hour, turn off the oven, leave it alone until 45 minutes before you want to serve, turn the oven back on. Well, YOU read the recipe. Then you can make some gravy and you’re done!

Speedy Spinach Scallop looks wonderful for ease of preparation and baking for only thirty minutes. Potato Soup from the Historical Society will be delicious. And for something sweet to sizzle your palate, we have Peanut Butter Pie and Key Lime Pie.

Please email your recipes to: news@theapopkachief.com or mail them to The Apopka Chief, P.O. Box 880, Apopka, 32704-0880. And send us not only your recipes but ideas for future recipe columns as well.

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.

CHICKEN CRANBERRY SALAD

Recipe from Florida
Federation of Garden Clubs

Paths of Sunshine Cookbook

3 cups cooked chicken, diced 

1-1/2 cups diced celery

2 tablespoons chopped fresh parsley

1 teaspoon salt

1/2 teaspoon fresh ground pepper

1/2 cup heavy cream

1 cup mayonnaise

2 tablespoons fresh lemon juice

1/2 cup almonds, toasted

1 envelope unflavored gelatin

1/4  cup cold water

1/4 cup hot water

Topping:

1 (8 ounce) can jellied cranberry sauce

1 (3 ounce) package lemon gelatin

3/4 cup boiling water

1 (6 ounce) can frozen orange juice

Grease 8- or 9-inch square pan with mayonnaise. Combine chicken, celery, parsley, salt, pepper, cream, mayonnaise, lemon juice and almonds in large mixing bowl. Refrigerate for one hour.

Combine gelatin with cold water and let stand for five minutes. Add hot water; stir to dissolve gelatin. Add to chicken mixture. Press into prepared pan and refrigerate until set.

Beat cranberry sauce in small bowl with electric mixer at high speed until fluffy. Dissolve lemon gelatin in boiling water in large bowl. Add orange juice and combine with cranberry sauce; mix well.

Pour over chicken mixture. Refrigerate until set. Cut into squares and serve on lettuce leaves. Preparation time: 25 minutes. Chilling time: 6 to 8 hours, divided. Serves 6 to 8.

NEOMA KNOX’S

BROCCOLI AND
CAULIFLOWER SALAD

Recipe from
New Vision Community Church’s

Feeding the Flock

1 bunch cauliflower

1 bunch broccoli

5 strips crisp bacon

1/2 cup medium size red onion

1/2 cup golden raisins

Dressing:

1 cup mayonnaise

1/2 cup sugar

1 tablespoon cider vinegar

Break and cut broccoli and cauliflower into bite-sized pieces. Broccoli stems may be used if peeled to soft center. (Hint: large pieces are easy to strip.) Break bacon into small pieces. Slice the onion into rings. Mix all the ingredients together.

Dressing: Combine mayonnaise, sugar and vinegar; pour over the salad and mix well. Refrigerate in airtight container. Chill at least four hours; tip container to spread dressing evenly throughout.

EASY ROAST BEEF

Recipe from Florida
Federation of Garden Clubs 

Paths of Sunshine Cookbook

1 (5 to 8 pound) roast beef (works well for almost any weight roast)

seasonings to taste

Before 11 a.m., preheat oven to 375 degrees. Cook roast for one hour. Turn oven off leaving roast inside. DO NOT OPEN OVEN DOOR!  45 minutes prior to serving time, turn oven on (without opening oven door). Heat to 375 degrees. Cooking 15 minutes for rare; 20 minutes for medium; 25 minutes for well done. Cooking time begins when oven temperature reaches 375 degrees. Delicious.

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.

FRANCES MCHALE’S
POTATO SOUP

Recipe from
Apopka Historical Society’s

Preserving the Big Potato
– A Collection of Potato Recipes

6 cups water

6 medium potatoes, peeled and diced

2 stalks celery, diced

1 small onion, diced

3 tablespoons chives, chopped

1-1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

1 cup evaporated or whole milk

2 tablespoons butter

Bring water to a boil in a 2 quart saucepan. Add potatoes, celery, onion, chives, salt and pepper. Reduce heat and simmer slowly for 25 minutes. Add butter, then stir in milk and bring to a boil. Serve.

JOAN BYERS’
PEANUT BUTTER PIE

Recipe from
New Vision Community Church 

FEEDING THE FLOCK

4 ounces cream cheese, softened

1 cup powdered sugar

1/3 cup peanut butter

2 tablespoons cocoa (optional)

1 teaspoon vanilla

8 ounces whipped topping

1 graham cracker or baked 9-inch piecrust

Mix first five ingredients until fluffy. Add topping and mix well. Spread into pie shell. Chill well.

key-lime-pieKEY LIME PIE

Recipe from Florida
Federation of Garden Clubs 

Paths of Sunshine Cookbook

2 (14 ounce) cans sweetened condensed milk

4 whole eggs

1 cup key lime juice, fresh or frozen

1 cup whipping cream, whipped

2 graham cracker crust pie shells

Beat the first three ingredients together. Fold cold whipped cream into first mixture. Pour into the two pie shells.

Chill for several hours or overnight. Yields two pies.