Taste the flavors of Hawaii with Connie Polanshek’s Hawaiian Chicken

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Charlie Milliken submitted his Frogmore Stew recipe for publication in the Northside Baptist Church cookbook. Northside, in turn, gifted us with a copy of this treasure. You will note Charlie gives credit to the Beaufort, S.C., Public Library for the recipe. The stew looks like a wonderful feast for a crowd.

Susan Nethercote shared her family’s The Morris Family Treasury with us. Therein is Connie Polanshek’s chicken recipe that has flavors of Hawaii! Connie (Susan’s sister) uses coconut and pineapple and some vegetables in the cooking and serves it over hot rice. It sounds delicious.

The publication, Preserving the Big Potato, was put out by the Apopka Historical Society, and it has so many great potato recipes for us. We found Frances McHale’s Scalloped Potatoes for your dining pleasure.

Eva Hall shares her Macaroni Salad with The Apopka Woman’s Club and their What’s Cookin’? book of recipes. We thank that wonderful organization for all they do and for being so generous with the recipes.

Fresh Garden Relish from the Progressive Farmer’s SOUTHERN Cookbook is superb over turnip greens. I can see this addition of fresh chopped vegetables used with many different vegetable dishes.

Sugar’s Gingerbread is one that Mrs. O. A. Williams declares, “It is an old recipe and good!” This comes from our friends in Plains, Georgia, in their Plains Pot Pourri.

Here’s another Plains Pot-Pourri goodie from our friends up in Plains, Georgia. This is Mrs. Rance Foster’s Colonial Carrot-Pecan Cake along with her frosting recipe.

CHARLIE MILLIKEN’S

FROGMORE STEW 

(via Beaufort, SC, Public Library)

Recipe from Northside Baptist Church’s cookbook

10 pounds smoked beef sausage in long links

2 dozen ears shucked, cleaned, broken into one-inch pieces

1/2 bushel crabs, more or less as desired; cleaned whole crabs are OK but take up more room in pot and are messier to eat

15 pounds shrimp, headed, and/or shelled, again easier to eat

2 small boxes of seafood seasoning, packed into cloth bags

Use a big, 20-gallon pot filled to about half full with water. Cut sausages into one-inch sections. Bring water to a boil, put sausage and seasoning bags in water and let boil for about 10 minutes or so. Put the corn in and bring back to a boil. Put the crabs in and bring back to a boil. Finally, add the shrimp, and when the water comes back to a boil, pour off the water.

Serves 30 people. Less can be made by cutting all ingredients in half or fourths.

CONNIE POLANSHEK’S

HAWAIIAN CHICKEN

Recipe from

The Jones-Morris Family Treasury

1 Broiler, quartered… OR… 4 boneless chicken breasts

1 onion, diced

1 garlic clove

1 can pineapple chunks

3 tablespoons light soy sauce

1 bay leaf

1/2 cup coconut

1 cup water

2 tablespoons cornstarch

1/4 cup cold water

1 diced green pepper

1/2 cup diced celery

2 medium tomatoes peeled and cut up

Rice

Fry chicken in small amount of oil. Remove from pan. Add onion and garlic. Fry until cooked.

Drain syrup from pineapple chunks. Add syrup to onion and garlic. Return chicken to pan. Add soy sauce, bay leaf, coconut and water. Cook 30 minutes.

Mix cornstarch with 1/4 cup water. Stir quickly into chicken mixture. Finally, stir in pineapple chunks and vegetables. Simmer 10 minutes.

Serve over rice.

FRANCES McHALE’S

SCALLOPED POTATOES

Recipe from Apopka Historical

Society, Apopka, Florida

Preserving the Big Potato –

A Collection of Potato Recipes

6 large potatoes

3 tablespoons flour

1 large or 2 small onions

1-1/2 tablespoons salt

Parmesan cheese – grated

Pinch of paprika

4 tablespoons butter or margarine, melted

1 can chicken broth

Slice potatoes slightly thick. Slice onion. Spray baking dish with Pam and layer potatoes, onions, grated cheese and continue to layer. Last layer is potatoes and a sprinkle of cheese and paprika. Melt butter in pan over medium heat. Add flour and salt a little at a time. Whisk it together until smooth and it starts to bubble. Remove from heat and add chicken broth. Bake in a Pyrex dish 8-inch x 8-inch x 2-inch. Cover with foil and bake for one hour at 350 degrees. Remove foil and bake for another 30 minutes.

EVA HALL’S MACARONI SALAD

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

3/4 cup macaroni cooked until tender in salted water

1/2 cup cheese

4 sweet pickles, chopped

1 small onion, cut finely

3 medium-size tomatoes

When macaroni is cool, add cheese, cut in small pieces; sweet pickles, chopped; onion, cut finely, and 3 medium sized tomatoes, cut bite size. Add salad dressing to taste. Sprinkle chopped parsley over the top.

FRESH GARDEN RELISH ON

TURNIP GREENS

Recipe from The Progressive

Farmer’s SOUTHERN Cookbook

3 tomatoes, diced

1 cup chopped celery

1 medium cucumber, peeled, sliced, and finely chopped

3 tablespoons finely chopped onion

1 medium-sized green pepper, chopped

Salt and black pepper to taste

2 tablespoons French dressing

2 tablespoons vinegar

Mix and chill. Birmingham serves superb food, many old as well as new recipes. Our favorite there (and we never saw it served elsewhere) is just plain turnip greens topped off by a fresh garden relish. These quantities are for six portions.

MRS. O. A. WILLIAMS’

SUGAR’S GINGERBREAD

Recipe from Food Favorites of Plains, Georgia Plains Pot Pourri

1/2 cup shortening

1/2 cup sugar

1 egg

1 cup cane syrup (Be sure to use cane syrup and not Karo syrup, which is corn syrup.)

1 cup hot water

2-1/2 cups sifted flour

1-1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1 teaspoon ginger

1/2 teaspoon ground cloves

Cream sugar and shortening. Add egg, syrup, and hot water and mix. Combine dry ingredients. Mix together and pour into large greased and floured pan (9-inch x 13-inch).

Bake at 350 degrees for 40 minutes. This is an old recipe and good.

MRS. RANCE FOSTER’S

COLONIAL CARROT-PECAN CAKE

Recipe from Food Favorites of Plains, Georgia

Plains Pot Pourri

1-1/4 cup vegetable oil

2 cups sugar

2 cups flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon salt

4 eggs

3 cups grated carrots

1 cup chopped nuts

Combine oil and sugar. Mix well. Sift together remaining dry ingredients. Sift half of the dry ingredients into the oil/sugar mixture. Sift in remaining dry ingredients alternately with eggs, one at a time. Add carrots and mix well. Then mix in pecans. Bake in three greased pans. Bake at 325 degrees for about 25 minutes.

FROSTING FOR CARROT CAKE:

1 stick butter or oleo

1 8-ounce package cream cheese

1 cup finely chopped pecans

1 box confectioners sugar

1 teaspoon vanilla extract

Combine butter (or oleo), cream cheese, sugar, vanilla. Add nuts. Spread over cake.