The Orange Pork Chops recipe from Sharon Bray that we found in Treasures and Pleasures from First Presbyterian Church of Apopka, is different from most of our day-to-day pork chop recipes. This one makes a tasty sauce. The orange goes very well with pork, and cooking on top of the stove simplifies the chore. Make sure to use your meat thermometer and cook the pork to between 145 and 160 degrees.
Chuckie’s Chuckwagon Stew sounds interesting and delicious. It sounds like Chuckie (from Punta Gorda) has a lot of fun while he is cooking. Cooking should be an enjoyable adventure!
Carol Ann Heath has a recipe for Black Beans and Rice that she shares with us in Pot-Pourri of Zellwood. It calls for one package of beans which will probably contain 1 pound (about 2 cups) of dry beans. Two cups will produce around 6 cups of cooked beans, drained. There are no instructions for cooking the beans, but normally you would soak the beans overnight and then cook them in 3 parts water to 1 part soaked beans. So, for 2 cups beans, you may need about 6 cups of water, or so, to cover beans. Don’t let the beans dry out while cooking.
For all of you folks looking for a Hot German Potato Salad recipe, here is one for just two people. It comes from Roberta Kluhsmeier in Pot-Pourri of Zellwood. It makes me want to try it!
Cauliflower Milanese, found in Savannah Style, calls for two heads of cauliflower, seasonings, butter and Parmesan cheese. The cauliflower is broken up and cooked before being put into a hot oven for 10 to 15 minutes to brown.
We found a great recipe for Spinach Salad from Allison Chase in New Vision Community Church’s Feeding the Flock.
Try Zellwood Station Club Car’s recipe for Overnight Coffee-Cake. We found this recipe in the book called Pot-Pourri of Zellwood, Recipes & Reflections 1983, published by The Zellwood Community Center.
SHARON BRAY’S
ORANGE PORK CHOPS
Recipe from First Presbyterian Church of Apopka,
Treasures and Pleasures
Pork chops, 1 thick chop
per person
Seasoned flour
2 tablespoons cooking oil
1-1/2 cups orange juice
1/2 cup sherry wine
2 tablespoons soy sauce
Onions
Coat pork chops lightly with flour seasoned with salt and pepper. Brown quickly on both sides in hot oil. Place one thick slice of onion on each chop. Reduce heat to simmer and add orange juice, sherry and soy sauce. Cover and cook over low heat until chops are tender (about 30 to 40 minutes), basting occasionally with sauce. After removing chops, sauce may be thickened, if desired, and spooned over rice.
CHUCKIE’S CHUCKWAGON STEW
Recipe from First Presbyterian Church, Punta Gorda, Florida
A Taste of Heaven
2-1/2 pounds beef cubes (5 cups)
2 tablespoons flour
1 tablespoon paprika
1 teaspoon chili powder
2 teaspoons salt
3 tablespoons lard (or any
shortening)
2 onions, sliced
1 clove garlic, minced
1 (28 ounce) can tomatoes
3 tablespoons chili powder
1 teaspoon cinnamon
1 teaspoon ground cloves
1/2 teaspoon dry crushed
red pepper
2 cups potatoes, chopped
2 cups carrots, chopped
Coat beef in a mixture of flour, paprika, salt and 1 teaspoon chili powder. Mix well before coating meat. Brown in hot fat in a large Dutch-oven or roasting pan.
Add onions and garlic and cook until onions are soft.
Add tomatoes, chili powder, cinnamon, cloves and red pepper.
Cover and simmer about 2 hours.
Add potatoes and carrots and cook until vegetables are done, about 45 minutes. Feeds six cowboys or eight city slickers.
CAROL ANN HEATH’S
BLACK BEANS AND RICE
Recipe from
POT-POURRI OF ZELLWOOD
1 package black beans
2 tablespoons olive oil (no other substitutions)
1 whole tomato
1 bay leaf
1 small onion
1/2 green pepper
2 cloves garlic, minced
1 cup olive oil
1/2 cup onion
1/2 cup chopped green pepper
1/4 teaspoon oregano
1/4 teaspoon cumin
1 tablespoon salt
2 tablespoons wine vinegar
1/2 teaspoon hot sauce
Hot cooked rice
Mix beans and the next 6 ingredients. Bring to boil. Cook with water for 3 to 3-1/2 hours, until beans are tender.
Discard what is left of the tomato, pepper, onion (and bay leaf if you can find it). Saute the onion, pepper, oregano, cumin and salt in the olive oil. Add wine vinegar and hot sauce. Stir all into beans. Cook for 5 minutes. Serve over hot rice.
HOT GERMAN POTATO SALAD FOR TWO
Recipe from
POT-POURRI OF ZELLWOOD
2 medium potatoes
3 slices bacon
1/3 chopped onion
1 tablespoon flour
1 tablespoon sugar
3/4 teaspoon salt
1/4 teaspoon celery seeds
Dash of pepper
1/3 cup water
3 tablespoons vinegar
Boil potatoes in their jackets. Peel and slice thinly; set aside. Fry bacon until crispy; drain on absorbent paper and crumble. Saute onion in bacon fat until golden brown. Blend in flour and seasonings. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in the water and vinegar. Bring to boil, stirring constantly. Boil 1 minute. Stir in potatoes and crumbled bacon carefully. Remove from heat, cover and let stand until ready to serve. It makes two generous servings.
CAULIFLOWER MILANESE
Recipe from Savannah Style, a Cookbook by The Junior League
of Savannah, Inc.
2 heads cauliflower
1 teaspoon salt
1/2 teaspoon sugar
Boiling water
4 tablespoons butter, melted
1/2 cup Parmesan cheese, grated
Ground white pepper
Wash cauliflower and break into florets. Place in saucepan with salt and sugar, adding boiling water to a depth of 1/2-inch. Bring to a boiling point and cook uncovered for five minutes. Cover and cook 10 minutes until barely tender. Place drained florets in buttered shallow baking dish. Cover with melted butter and sprinkle with cheese and pepper. Bake in a preheated 450-degree Fahrenheit oven until slightly brown, about 10 to 15 minutes.
ALLISON CHASE’S
SPECIAL SPINACH SALAD
Recipe from New Vision Community Church’s Feeding the Flock
1 bunch spinach, washed and torn
1 can bean sprouts, drained
1 can water chestnuts, sliced
3 or 4 hard-boiled eggs, sliced
6 to 8 slices bacon, cooked,
drained and cut in pieces
1 cup light olive oil
3/4 cup sugar (less, if desired)
1/3 cup catsup
1/4 cup vinegar
1 tablespoon Worcestershire sauce
1 grated onion
Mix and serve.
ZELLWOOD STATION CLUB CAR’S OVERNIGHT COFFEE-CAKE
Recipe from
POT-POURRI OF ZELLWOOD
3/4 cup softened butter or oleo
1 cup sugar
2 eggs
1 8-oz carton sour cream
2 cups sifted all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon nutmeg
3/4 cup brown sugar
1 teaspoon cinnamon
1/2 cup chopped nuts
Combine butter (or oleo) and sugar. Cream until fluffy. Add eggs and sour cream; mix well. Combine next 5 ingredients and add to batter. Mix. Pour batter into greased and floured 13 x 9 x 2-inch baking pan. Combine brown sugar, cinnamon, and nuts. Sprinkle over top of batter. Cover and refrigerate overnight. Uncover and bake in 350-degree oven for 35-40 minutes or until cake tests done.
