Start your day with a delicious recipe called Morning Mix-Up Potatoes


Mrs. Brannen’s Chicken Pie is simply a pie crust with cooked chicken, dumplings made from half the pie crust, and the rest for a crust on top. Then brown it in the oven. This recipe is compliments of our Plains, Georgia, friends in their Plains Pot Pourri.

Taco salad from Florida Federation of Garden Clubs’ Paths of Sunshine is delicious. You use fresh vegetables along with canned pinto beans. You can use ground turkey in place of beef if you prefer.

From Cooking with Foliage La Sertoma of Apopka, we have Broccoli and Cheese Casserole. It looks quite simple in that it uses canned mushroom soup for the sauce. Use cooked rice and cooked broccoli.

Easy Garden Bake from Sharing Our Finest Cookbook is contributed by Michael Watson. It looks like a quick and easy vegetable pie. Thank you, Michael.

The Apopka Historical Society, shares their Morning Mix-Up Potatoes. It uses eggs, frozen hashbrowns, ham, cheese. It looks delicious.

We have Pumpkin Cream Cheese Cake from Cooking with Foliage La Sertoma of Apopka. Yummm.

And who doesn’t adore carrot cake? The Apopka Womans Club in that cherished old publication, What’s Cookin’? shares their recipe with us.



Recipe from Food Favorites of Plains, Georgia Plains Pot Pourri

1 small hen or large fryer

2 cups plain flour

1 tablespoon salt

1/2 cup Crisco

1/2 cup cold water

3 cups chicken broth

Cook cut up chicken in water to cover along with 1 tablespoon salt until tender. Remove meat from bone. Mix flour, 1/4 teaspoon salt, Crisco, and cold water. Divide dough into two parts. Knead until stiff. Roll out as thin as possible and cut into small strips. Put dumplings into hot broth and cook until almost done. Remove and put some of them on layer of chicken in a baking dish. Repeat layers of chicken and dumplings. Pour broth over all. Roll out remaining portion of dough for crust and cut into six strips. Place on top and dot with butter. Stick fork into pie for steam to escape. Brown in oven.


Recipe from Florida Federation of Garden Clubs Inc., Paths of Sunshine

1/2 pound ground lean beef

1 (1-1/4 ounce) package taco seasoning

1 large head iceberg lettuce, shredded

1 cup cubed tomatoes

1 cup sliced green peppers

1 cup onion, chopped

1 (8-ounce) can pitted black olives, sliced

1 (16-ounce) can pinto beans, drained

1 (16-ounce) bag corn chips

1 (8-ounce) bottle Catalina salad dressing

Brown meat. Drain and sprinkle with taco seasoning. Stir well. Place lettuce in large salad bowl. Add tomatoes, green peppers, onion, black olives and pinto beans. Crush corn chips in their bag and add to salad. Pour salad dressing on and toss gently. Add meat mixture on top. To make ahead, combine all ingredients except the corn chips and dressing. These should always be added just before serving.


Recipe from Cooking with

Foliage La Sertoma of Apopka

2 10-ounce packages frozen broccoli spears

3 cans cream of mushroom soup

1 can sliced mushrooms, drained


Block of Cheddar cheese

Preheat oven to 350 degrees. Cook rice as directed on package. Cook broccoli as directed. Warm soup and mushrooms together. Put one cup of cooked rice with soup mix. Spread the rest on bottom of pan. Lay broccoli spears neatly in one layer. Spread little bit of shredded cheese, the soup, more broccoli, cheese, more soup. Put cheese on top. Cook for 30 minutes and enjoy.



Recipe from Apopka Citizen Police Alumni Association’s

Sharing Our Finest Cookbook

1 cup chopped zucchini

1 cup chopped tomatoes

1/2 cup chopped onion

1/3 cup grated Parmesan cheese

1 cup milk

1/2 cup Bisquick

2 eggs

1/2 teaspoon salt

1/4 teaspoon pepper

Preheat oven to 400 degrees. Lightly grease 8 x 8-inch square baking dish or 9-inch pie plate. Place zucchini, tomatoes, onion and cheese evenly in baking dish. Beat remaining ingredients in blender on high speed for 15 seconds or with hand beater for 1 minute until smooth. Pour evenly into dish. Bake thirty to thirty-five minutes or until knife inserted in center comes out clean. Let stand five minutes before cutting. Makes six servings.


Recipe from Apopka Historical

Society’s Preserving the Big Potato –

A Collection of Potato Recipes

2 cups frozen hashbrowns

1 cup chopped fully cooked ham

1/2 cup chopped onion

2 tablespoons cooking oil

6 eggs (Eggbeaters can be used)

Salt and pepper to taste

1 cup (4 ounces) shredded cheddar cheese

Minced fresh chives

In a large skillet, sauté potatoes, ham and onion in oil for 10 minutes or until potatoes are tender. In a small bowl, beat eggs, salt and pepper. Add to the skillet. Cook, stirring occasionally until eggs are set. Remove from heat and gently stir in cheese. Spoon onto serving platter. Sprinkle with chives. 4-5 servings.


Recipe from Cooking with

Foliage La Sertoma of Apopka

1 cup finely chopped walnuts, divided

7-1/2 tablespoons butter, divided

1-1/2 tablespoons sugar

6 ounces cream cheese, softened

1 cup sugar

3 large eggs

1 cup pumpkin

1-1/2 teaspoon vanilla

2 cups all-purpose flour

1-1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 teaspoon each nutmeg and allspice

Preheat oven to 325 degrees. Grease an 8-inch Bundt pan with 1-1/2 tablespoons of butter. Sprinkle 1/4 cup finely chopped walnuts evenly over the butter, then sprinkle with sugar; set pan aside. Cream together remaining softened butter and cream cheese, blending well. Gradually add sugar, beating until light and fluffy. Beat in eggs, one at a time, blending well after each addition. Stir in pumpkin and vanilla. Sift together: flour, baking powder, baking soda, cinnamon, nutmeg and allspice. Stir, then sift again to fully mix. Stir in remaining walnuts. Add by thirds to pumpkin mixture. Gently blend with a mixer, scraping the sides of the bowl. Pour carefully into prepared Bundt pan. Bake in a 325-degree oven for 1-1/4 to 1-1/2 hours. Cool in Bundt pan for 15 minutes before removing. Makes 16 servings.


Recipe from The Apopka Woman’s Club, What’s Cookin’?

2 cups self-rising flour

2 cups sugar

1-1/2 cups salad oil

1 tablespoon cinnamon

3 cups grated carrots

4 eggs

Mix and bake in 350 degree oven for 30 to 40 minutes.


1/2 cup margarine

3 ounces cream cheese

1 tablespoon vanilla

1 box powdered sugar


1/2 cup pecans or other nuts

Combine margarine, cream cheese, and vanilla. Beat until smooth. Add sugar and mix well. Add enough milk to make spreading easy. Then add nuts. Mix together and spread on cooled cake.