From Florida Federation of Garden Clubs’ Paths of Sunshine, orange honey chicken looks heavenly. It will make for the cornerstone of a meal fit for royalty… or even your own beloved family members.
Sandra Johansen shares her sirloin tips in The Jones-Morris Family Treasury. It actually looks very easy even for an inexperienced cook.
From Treasures and Pleasures, we have Lorena DeWitt’s pork chops and rice. It is very simple, only four ingredients. Put it together, stick it in the oven for a couple hours, and you have your meal.
Frances McHale’s baked, mashed potatoes… yummy. She shares this delicious concoction in Preserving the Big Potato from the Apopka Historical Society.
Zucchini casserole from Paths of Sunshine published by the Florida Federation of Garden Clubs, is wonderful. Try it. You’ll like it!
From Sharing Our Finest Cookbook, put out by the organization Apopka Citizen Police Alumni Association, we find Jeannine Taggert’s calico salad. This veggie creation is great in that it is delicious, nutritious, and colorful. It is a make-ahead dish that will keep for a long time, refrigerated.
Susie Sams’ black bean salad is out of A Taste of Heaven from our friends in Punta Gorda’s First Presbyterian Church. This is a vegetarian dish and quite tasty.
Buttermilk biscuits will melt in your mouth! Lillian Cleghorn shares this recipe in Northside Baptist Church’s cookbook. Thank you, ma’am!
Preserving the Big Potato from the Apopka Historical Society is where we find Miz’ Belle Gilliam’s sweet potato custard pie. It is not only a wonderfully delicious pie, it is quite simple to put together and bake.
ORANGE HONEY CHICKEN
Recipe from
Florida Federation of Garden Clubs
Paths of Sunshine Cookbook
1 cup fine dry breadcrumbs
1 tablespoon orange rind, grated
1/4 teaspoon pepper
2-1/2 pounds cut-up chicken
1/2 cup orange juice
1 chicken bouillon cube
1/2 cup boiling water
1/4 cup butter or margarine
1/2 cup honey
Mix first three ingredients. Dip chicken in orange juice and coat with crumb mixture. Put on lightly oiled, foil-lined pan. Bake at 350 degrees for 30 minutes. Dissolve bouillon cube in 1/2 cup boiling water. Add butter and honey. Stir until butter melts. Pour over chicken and bake for 30 to 40 minutes. Baste often.
SANDRA JOHANSEN’S
GOURMET SIRLOIN TIPS
Recipe from
The Jones-Morris Family Treasury
1-1/2 pounds sirloin tips
2 tablespoons oil
1 clove garlic – minced
1 cup ketchup
3 tablespoons Worcestershire sauce
1/2 cup melted butter or margarine
1 tablespoon lemon juice
Salt and pepper to taste
Saute garlic in hot oil until cooked. Add meat and brown on all sides over medium heat. Mix other ingredients and pour over beef. Simmer one hour or bake in 350 degree oven for one hour or until tender.
Serve with rice and broccoli or with rice and just a salad.
LORENA DEWITT’S
PORK CHOPS AND RICE
Recipe from 1990 Presbyterian
Women First Presbyterian Church
of Apopka,
Treasures and Pleasures cookbook
1 cup raw brown rice
6 to 8 pork chops or pork steaks, cut thin
1 package uncooked frozen peas
3 cups chicken broth (bouillon cubes and water may be used)
Spread rice in bottom of 13 x 9 x 2-inch baking pan. Layer pork chops on top. Add chicken broth and peas. Seal with foil and bake at 350 degrees for two hours. Check 1/2 hour before done to see if more liquid is needed.
FRANCES McHALE’S
BAKED MASHED POTATOES
Recipe from Apopka Historical
Society, Apopka, Florida
Preserving the Big Potato –
A Collection of Potato Recipes
6 to 8 potatoes, cooked until tender
Salt and pepper to taste
8 ounces cream cheese
8 ounces sour cream
1/4 pound butter
2 medium size onions (chopped)
Mash potatoes, adding salt and pepper to taste, cream cheese and sour cream. Mix together well and set aside. Using a skillet, sauté onions in butter until clear but not browned. Mix this into the potatoes and put in baking dish. Bake at 375 degrees for 30 minutes or until top is golden brown.
ZUCCHINI CASSEROLE
Recipe from
Florida Federation of Garden Clubs
Paths of Sunshine Cookbook
4 cups sliced zucchini
2 cups boiling water
2 eggs
1 cup mayonnaise
1 chopped onion
1/4 cup chopped green pepper
1 cup Parmesan cheese
Salt and pepper to taste
1 tablespoon butter
2 tablespoons buttered breadcrumbs (optional)
Cook zucchini in water until just tender, then drain. In a large bowl, beat eggs, stir in mayonnaise, onion, green pepper, cheese, salt, and pepper. Add zucchini. Turn into a greased 1-1/2 quart baking dish. Dot with butter and sprinkle with breadcrumbs. Bake at 350 degrees for 30 minutes or until bubbly. Serves six.
JEANNINE
TAGGERT’S CALICO SALAD
Recipe from Apopka Citizen Police Alumni Association,
Sharing Our Finest Cookbook
1 head green cabbage, shredded
1 green sweet pepper, chopped
1 red sweet pepper, chopped or pimiento
1 red onion, chopped
1 cup vinegar
3/4 cup oil
1 cup sugar
1 tablespoon salt
1 tablespoon celery salt
1 tablespoon dry mustard
Mix cabbage, green and red pepper and onion in large bowl. Mix remaining ingredients together. Pour over vegetable mixture. Let blend 24 hours. Will keep in refrigerator for one week.
SUSIE SAMS’
MEXICAN BLACK BEAN SALAD
Recipe from First Presbyterian Church, Punta Gorda, Florida
A Taste of Heaven
1 (8-ounce) carton sour cream
1/4 cup chopped fresh cilantro
1 tablespoon taco seasoning
1 large head green leaf lettuce, torn (about 10 cups)
2 cups (8-ounces) shredded cheddar cheese
1/2 cup chopped purple onion
2 (15-ounce) cans black beans, drained
2 large tomatoes, chopped
Corn chips, crushed
Combine sour cream, cilantro, and taco seasoning in a large bowl, stirring well. Add lettuce, then cheese, onion, black beans, and chopped tomatoes. Toss well. Sprinkle with crushed corn chips and serve immediately. Yield: 6 servings.
LILLIAN CLEGHORN’S
BUTTERMILK BISCUITS
Recipe from
Northside Baptist Church
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup butter or margarine
1 cup nonfat buttermilk
Combine first four ingredients in a large bowl. Cut butter into flour mixture with a fork or pastry blender until crumbly. Add buttermilk, stirring just until dry ingredients are moistened.
Turn dough out onto a lightly floured surface. Knead two or three times. Pat or roll to 1/2-inch thickness. Cut with a 1-1/2-inch round cutter and place on a baking sheet.
Bake 400 degrees for 15 minutes or until biscuits are golden brown.
Yield: Makes 16 biscuits.
BELLE GILLIAM’S
SWEET POTATO CUSTARD PIE
Recipe from
Apopka Historical Society’s
Preserving the Big Potato –
A Collection of Potato Recipes
2 cups cooked, mashed sweet potatoes
1 cup evaporated milk
2 eggs
1/2 cup sugar
1 teaspoon salt
1 teaspoon grated lemon rind
1 tablespoon butter or oleo
Unbaked pie shell
Combine first seven ingredients. Pour into unbaked pie shell and bake at 350 degrees until custard is done. Serves 6 to 8.
