Pork Chops and Potato Casserole by Lillian Cleghorn, is just one of many that she shares with her Apopka friends and neighbors from Preserving the Big Potato recipe book published by the Apopka Historical Society.
From Taste of Heaven, shared by our friends at First Presbyterian Church of Punta Gorda, we have Chicken Cashew Guk.
Bob Schieferstin’s Shrimp Lo Mein is published in Apopka Citizen Police Alumni Association’s Sharing Our Finest. We thank them for sharing their delightful publication.
Jesse Bishop shares Black Beans Conch Style in Pot-Pourri of Zellwood, published in 1983. Start the night before by measuring out your black beans and covering with water to soak overnight. You will want to throw out the soak water and get fresh water for cooking. I assume a “plug” of garlic is the same as a clove of garlic. And pull out the bay leaf when beans are done. I was unsuccessful when I tried looking up “pot spoon” for a measurement of the vinegar; I would use a quarter-cup. It is generally accepted that acidic ingredients such as vinegar, tomatoes, and lemon juice, unless a very slight amount, should be added after most of the cooking is done because it makes your beans tough. Acid binds to the seed coat and makes the beans impervious to water and makes the coat harder.
A fantastic recipe, from Wishnatzki Farms in Plant City and published in Field to Feast, uses baby greens with strawberries and lime vinaigrette. The citrusy tang of the lime vinaigrette is a great match for the sweet strawberries. If you don’t like blue cheese, you can swap it for soft goat cheese or leave it out altogether.
We have a cole slaw recipe that looks very good for our summer get-togethers. From Pot-Pourri of Zellwood, try Sara’s Spicy Cole Slaw.
LILLIAN CLEGHORN’S
PORK CHOPS AND
POTATO CASSEROLE
Recipe from Apopka Historical
Society’s Preserving the Big Potato – A Collection of Potato Recipes
6 pork chops
8 medium potatoes, peeled and sliced
1/4 cup minced onions
1 cup diced mild cheese
1 can cream of mushroom soup
1 cup milk
2 teaspoons salt
Dash of pepper
Fry pork chops in skillet until brown, trim off fat. Place alternate layer of potatoes, onions, and cheese in greased casserole dish. Combine mushroom soup, milk and seasonings in separate bowl and blend well. Pour soup mixture over cheese. Top with pork chops. Cover and bake in preheated 350-degree oven for 1 hour and 15 minutes or until potatoes are done.
PHYLLIS GASS’
CHICKEN CASHEW GUK
Recipe from First Presbyterian Church of Punta Gorda,
A Taste of Heaven
3 whole chicken breasts, boned, skinned and cut into bite-size
pieces
2 tablespoons olive oil
1 green pepper, cut in strips
1 cup celery, diagonally cut
3 tablespoons scallions, minced
1/2 cup cashew nuts
1/2 teaspoon curry powder
1/4 teaspoon nutmeg
3/4 cup liquid (1/2 cup pineapple syrup and 1/4 cup water)
1 chicken bouillon cube
1 tablespoon soy sauce
1 large can pineapple chunks
4 peach halves or 1 small can sliced peaches
2 tablespoons arrowroot or
cornstarch
1/4 cup water
Heat oil in large electric skillet. Add chicken and cook over high heat stirring constantly for 3 minutes. Add green pepper, celery, scallions and nuts. Sprinkle with curry and nutmeg. Stir fry 2 minutes longer.
Add liquid, bouillon cube, soy sauce, pineapple chunks and peaches. Bring to boiling and cook covered 4 minutes. Blend together cornstarch (or arrowroot) and water. Stir rapidly into chicken-vegetable-fruit mixture until thickened.
Serve over rice cooked with an additional chicken bouillon cube. Serves 6-8.
BOB SCHIEFERSTIN’S
SHRIMP LO MEIN
Recipe from Apopka Citizen Police Alumni Association’s
Sharing Our Finest Cookbook
1/2 pound egg noodles
2 ounces bamboo shoots, julienned (cut into long thin strips)
1/2 pound bean sprouts
1/4 teaspoon (light) soy sauce
4 tablespoons peanut oil
1/2 pound cabbage, julienned
1/4 pound medium shrimp, shelled
2 tablespoons oyster sauce
2 ounces shredded carrots
1 tablespoon mushroom soy sauce
5 green onions (1 diced and 4 cut into 1-inch lengths)
1 tablespoon water
1 clove garlic, minced
1-1/2 teaspoon salt
Cook noodles: Bring water to a boil. Add noodles. Bring to second boil. Remove from heat. Rinse in cold water. Heat 1 tablespoon oil on high heat. Stir-fry shrimp and diced onion. Add light soy sauce and 1/2 teaspoon salt. Stir-fry until shrimp turns brown. Remove shrimp from pan and set aside. Heat two tablespoons oil on high heat. Stir-fry carrots, cabbage and bamboo shoots. Add 1/2 teaspoon salt and 1 tablespoon water. Cook two minutes. Remove from pan and set aside.
Heat 1 tablespoon oil on medium heat. Stir-fry garlic and onions cut into 1-inch lengths until fragrant. Add noodles, bean sprouts, mushroom sauce, 1/2 teaspoon salt, and 2 tablespoons oyster sauce. Mix all ingredients together and serve.
JESSE BISHOP’S
BLACK BEANS CONCH STYLE
Submitted by Jesse Bishop
Recipe from POT-POURRI OF
ZELLWOOD, Published by
The Zellwood Community Center
1 lb black beans
1 green bell pepper
1 large onion
4 plugs garlic
1/4 cup olive oil
1 pot spoon vinegar
1 bay leaf
Soak black beans over night. Cook black beans in water until tender. Saute: green pepper, onion, garlic in olive oil until tender. Add to beans the sautéed mixture plus salt and pepper to taste. Cook for 1/2 hour on medium heat. Serve over white cooked rice.
WISHNATZKI FARMS’ BABY GREENS WITH STRAWBERRIES AND LIME VINAIGRETTE
Recipe from Field to Feast
3 tablespoons vegetable oil
1-1/2 tablespoons white-wine
vinegar
1-1/2 tablespoons fresh lime juice
1 tablespoon honey
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground
black pepper
8 cups lightly packed baby greens
1 pint strawberries, stemmed
and sliced
1/3 cup coarsely chopped red onion
6 tablespoons toasted and
chopped pecans
6 tablespoons crumbled blue cheese
6 tablespoons crumbled cooked
bacon
Whisk together oil, vinegar, lime juice, honey, salt, and pepper. Set aside
Toss together baby greens, strawberries, and onion. Add vinaigrette and toss to coat. Top each serving with 1 tablespoon pecans, 1 tablespoon blue cheese, and 1 tablespoon bacon.
Remarks: The citrusy tang of lime vinaigrette is a great match for the sweet strawberries. If you don’t like blue cheese, you can swap it for soft goat cheese or leave it out altogether.
SARA TOZIA’S
SPICY COLE SLAW
Submitted by Sara Tozia
Recipe from POT-POURRI OF
ZELLWOOD, Published by
The Zellwood Community Center
1-1/2 cups mayonnaise
1/2 cup vinegar
1 teaspoon sugar
3 tablespoons grated onion
1 teaspoon celery salt
Dash of celery6 seed
Salt and pepper to taste
4 or 5 cups shredded cabbage, white, or red and white mixed
Mix all ingredients except cabbage thoroughly. When ready to serve, mix with cabbage, tossing with forks to blend.
This slaw is good with seafood, pork or barbecue.
