This week, for chicken lovers, we have a recipe for baked chicken breasts. There is also an easy crockpot recipe for round steak. From the Miami area, we have a vegetable summer quiche. We have a bacon-wrapped cabbage that can be cooked as you are already using your oven for meat and potatoes or whatever else; a fried corn recipe using fresh corn cut from the cob; a pineapple relish recipe and two cake recipes. One is cocoa cake and one a pineapple dump cake with optional addition to make it with cherry pie filling.
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.
MRS. J. C. WEBB’S
CHICKEN SUPREME
Recipe from Food Favorites of Plains, Georgia
Plains Pot Pourri
6 chicken breasts
2 cups sour cream
2 tablespoons lemon juice
4 teaspoons Worcestershire sauce
1/2 cup margarine
1/2 cup shortening
4 teaspoons celery salt
2 teaspoons paprika
1/2 teaspoon pepper
4 cloves garlic, chopped
Cut chicken breasts in half. Combine sour cream, lemon juice, Worcestershire, celery salt, paprika, garlic and pepper. Add chicken to this mixture, coating each piece well. Refrigerate overnight. Remove from refrigerator, roll each piece in cracker crumbs. Arrange in baking dish. Spoon half of melted margarine and shortening over chicken. Bake 45 minutes at 350 degrees Fahrenheit. Spoon remaining margarine over chicken and bake 10 to 15 minutes longer.
LILLIAN CLEGHORN’S
CROCKPOT ROUND STEAK
WITH CREAMY GRAVY
Recipe from Northside Baptist Church
2 pounds round steak
1 pkg (1-1/2 ounces) onion soup mix
1/4 cup water
1 can cream of mushroom soup
Cut steak into five serving pieces and place in crockpot. Mix dry onion soup mix with water and mushroom soup. Pour over meat. Cover and cook on LOW for 8 hours.
MURIEL OLIVARES’ CALLALOO AND OKRA SUMMER QUICHE
Recipe from Field to Feast
Muriel Olivares is the new generation of urban farmer, her quarter-acre Little River Market Garden tucked in a Northeast Miami neighborhood known as Little Haiti. Callaloo and okra thrive in South Florida summers. “This quiche is one of my favorites because the flavor of the vegetables is nicely complemented by the eggs, and the crust recipe is a family tradition passed down by my wonderfully healthy grandmother, Ana Maria,” she says.
Callaloo greens are the large, edible leaves of the taro root. Swiss chard, spinach, mustard greens, or turnip greens are good substitutes.
CRUST:
2 cups whole-wheat flour
1/2 cup warm water
1/2 cup olive oil
1/2 to 1 teaspoon salt
FILLING:
1 medium sweet onion, chopped
1 tablespoon extra virgin olive oil
10 medium okra pods, trimmed and chopped into 1/2-inch pieces
1 bunch callaloo leaves, coarsely chopped
Coarse salt and freshly ground black pepper to taste
6 eggs
MAKE THE CRUST:
Mix the flour, water, oil, and salt directly in a 9-inch pie dish until a dough forms. Handle as little as possible since separation between oil and water is what will give you a flaky crust. Use your knuckles to evenly press the dough into the dish.
MAKE THE FILLING AND BAKE THE QUICHE:
1.Preheat oven to 350 degrees Fahrenheit.
2. Saute onion in 1 tablespoon olive oil in a large skillet over medium heat. Stir in okra and sauté 3 to 4 minutes, or until golden. Add callaloo and immediately remove skillet from heat. Continue stirring until greens wilt. Season to taste with salt and pepper.
3. Pour vegetables into crust.
4. Beat eggs in a bowl until frothy. Pour eggs over vegetables.
5. Bake 30 to 45 minutes, or until filling is firm but not dry. Serve warm.
TONI LAPIERRE’S
BAKED CABBAGE
Recipe from New Visions Community Church’s Feeding the Flock
1 head cabbage
8 slices bacon
salt to taste
pepper to taste
4 teaspoons butter or margarine
8 squares of aluminum foil
Cut cabbage into eight sections lengthwise; wash. Place each piece on a square of foil. Salt and pepper to taste. Wrap seasoned cabbage with a slice of bacon. Put one half teaspoon of butter or margarine on top. Wrap with the foil, securing edges well so steam will not escape. Repeat until all pieces are wrapped. Place them on a cookie sheet or in a 9 x 13 inch baking dish. Bake in preheated oven at 350 degrees for 45-55 minutes or until tender when squeezed. May be placed in oven with baked potatoes and meat loaf for an easy company meal.
JOHN AND CARLA ALGER’S SOUTHERN FRIED CORN
Recipe from Field to Feast
John Alger and his wife Carla fix this recipe from corn picked “right out here in the field.” The farm is located south of Miami in Homestead where they produce sweet corn on 1100 acres, making Alger Farms a major provider of sweet corn in America’s “winter bread basket.” They operate their farm as a business and are great supporters of agricultural research and industry-wide interests. They caution, “Once you toss the corn in the skillet, it begins to caramelize – be careful not to overcook or the corn will toughen.”
6 ears fresh corn
4 slices bacon, halved
1/2 cup whole or 2% milk
1 teaspoon salt
1/4 teaspoon pepper
Pinch of sugar
1. Cut corn kernels from cob with a sharp knife. Scrape the back of the knife blade down each cob to get all the milky pulp. Set aside.
2. Fry bacon in a heavy skillet over medium heat until crisp. Remove bacon from skillet, reserving drippings, and drain on paper towel. Crumble bacon and set aside.
3. Add 4 tablespoons reserved bacon grease to same skillet. Add corn, cooking over medium heat without stirring until crisp on one side. Stir in milk, salt, pepper, sugar, and reserved bacon. Cover and cook on low for 10 more minutes. Serve hot.
GLORIA CARTER SPANN’S
PINEAPPLE RELISH
Recipe from Food Favorites of Plains, Georgia
Plains Pot Pourri
2-1/2 cups pineapple chunks
2/3 cup cider vinegar
2/3 cup pineapple syrup
1 cup sugar
dash of salt
8 whole cloves
1 cinnamon stick
Make syrup, simmer 10 minutes. Add pineapple. Bring to boil. Cool and store in refrigerator.
MRS. EARL NELSON’S
COCOA CAKE
Recipe from The Apopka Woman’s Club What’s Cookin’?
1/2 cup warm water
1/2 cup cocoa
2/3 cup shortening
1-1/2 cups sugar
2 eggs
2-1/2 cups sifted flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sour milk or buttermilk
1 teaspoon vanilla extract
1. Mix water into cocoa slowly; let stand 5 minutes
2. Cream the shortening. Add sugar gradually, creaming well.
3. Add eggs one at a time. Beat well.
4. Alternately add sifted dry ingredients and sour milk, beating after each addition.
5. Add the cocoa and vanilla extract.
6. Turn into two greased and floured pans (9-inch layer)
7. Bake in 350 degree Fahrenheit oven for 35 to 40 minutes
MRS. TED BROWN’S DUMP CAKE
Recipe from Food Favorites of Plains, Georgia
Plains Pot Pourri
1 No. 2 can crushed pineapple
1 can Angel Flake coconut
1 pkg. yellow cake mix
1 cup chopped nuts
1-1/2 stick margarine or butter
Spread each of the above ingredients evenly in oblong pan or Pyrex dish, in order listed. Do not mix. Bake 1 hour at 350 degrees Fahrenheit.
For deluxe dump cake: Same as above recipe with the addition of 1 can of cherry pie filling as the first ingredient.
