Something a little different, some unusual recipes, that is what we’re looking for each week as we browse through Apopka area cookbooks always in search of more good recipes to share with readers now and in future Kitchen Kapers.
Carrot Cakes and Corn Fritters quickly catch attention, along with recipes for Stuffed Bread, a Bologna-And-Tomato Gravy, a Dilly Onion, Burnt Sugar Peanuts, a Pizza Fruit Pie, Peanut Butter Popcorn, Delicious Strawberry Pies and countless more recipes waiting for their turn to be included here.
Those and so many more recipes filling all of Apopka’s fine locally created cookbooks are definitely different and unusual recipes with very nice attention-catching names, all community treasures, and we’ll continue trying to fit them all in future Kitchen Kapers columns, a few at a time each week.
This week’s recipes are from the Apopka Citizen Police Alumni Association’s Sharing Our Finest Cookbook, New Vision Community Church’s Feeding The Flock, St. Francis of Assisi Church’s and the Habitat for Humanity’s cookbook entitled Partners In The Kitchen: From Our House To Yours. (If you don’t see your group’s cookbook here, watch for it next week or soon.)
Enjoy trying these recipes at your house and if you’ve got some favorite interestingly named recipes or maybe some “something really different” recipes or just really great tasting recipes which you and others like a lot, please do send them to Kitchen Kapers at The Apopka Chief so we can share them with our readers.
HABITAT FOR HUMANITY’S
DILLY ONION
Recipe from Habitat for Humanity’s
Partners In The Kitchen
1 large mild onion, thinly sliced
1/3 cup sugar
2 teaspoons salt
1 teaspoon dill seed
1/2 cup white vinegar
1/4 cup water
20 slices party rye bread
Arrange onion slices in dish. In saucepan, combine sugar, salt, dill seed, vinegar and water. Bring mixture to a boil, stirring often, then pour it over onion. Chill, covered, for five hours, then drain. Chop the onion mixture and spoon one tablespoon of it on each party rye bread slice. This can be used as a side dish for barbecue.
JOHN HOUCHINS’
BOLOGNA AND TOMATO GRAVY
Recipe from New Vision Community Church’s
Feeding The Flock
1 pound bologna, thick sliced
1/2 teaspoon oil
1 can tomatoes
1/8 stick butter
Salt and pepper, amounts to your taste
Flour for thickening
Cut the slices of bologna into fourths. Brown the slices in small amount of oil. Remove browned bologna from pan. Place in pan the canned tomatoes, butter, salt and pepper. Bring to a boil. Add bologna and simmer until tomatoes begin a bit to come apart.
In a cup, make a thickening by mixing the flour and water, stirring until it forms a thick paste. Add this thickening mixture to the pan with tomatoes, just a little at a time, stirring just a bit but constantly until the mixture is moderately thickened.
SARA ASTARITA’S
SWEDISH MEATBALLS
Recipe from Apopka Citizen Police Alumni Association’s
Sharing Our Finest Cookbook
2 pounds ground beef
4 slices white bread
1 small onion, finely chopped
1/4 teaspoon nutmeg
1/4 teaspoon mustard
Salt and pepper
Milk (as needed)
Sauce:
1 tablespoon butter
3 tablespoons flour
1 cup beef broth
1 pint sour cream
Break bread slices in small pieces and soak in milk. Saute finely chopped onion in butter. Add bread, nutmeg, mustard, salt and pepper. Blend well with ground beef. Roll into golf-ball size balls and lightly brown in skillet.
For the meatballs’ sauce, combine butter, flour and beef broth. Add sour cream slowly. Mix well. Add meatballs and simmer slowly for fifteen minutes. Serve meatballs over noodles or rice.
SISTER CAROL’S
APPLESAUCE LOAF
Recipe from St. Francis of Assisi Church’s Favorite Recipes
1/2 cup butter, softened
1 cup sugar
1 egg
1-1/2 cup all-purpose flour
1-1/2 teaspoon baking soda
1 teaspoon cinnamon
3/4 teaspoon nutmeg
1/2 teaspoon salt
1/2 teaspoon ground cloves
1-1/4 cups applesauce
1/2 cup raisins
1/2 cup chopped walnuts
Cream the butter and sugar until light. Beat in egg. Stir together flour, baking soda, cinnamon, nutmeg, salt and cloves. Gradually add that to creamed mixture. Beat applesauce into batter. Stir in raisins and nuts. Pour into greased and floured nine by five inch loaf pan. Bake at 350 for one hour. Cool in pan for ten minutes. Remove from pan and cool on wire rack. Sprinkle with powdered sugar. Recipe makes one loaf.
ELLEN CARLTON’S
STRAWBERRY MUFFINS
Recipe from New Vision Community Church’s
Feeding The Flock
1 egg
1/4 cup sugar
3/4 cup milk
2 cups flour
1/2 teaspoon salt
3 teaspoons baking powder
3 tablespoons shortening
1 cup fresh or frozen strawberries, crushed
1 tablespoon sugar
1 teaspoon cinnamon
Beat egg. Add sugar and milk. Sit aside one-fourth cup of flour for later use. Sift one and three-fourths cups of the flour with the salt and baking powder and add to the first mixture.
Add shortening and the berries, which have been floured with the remaining one-fourth cup flour. Fill muffin cups two-thirds full. Mix the sugar and cinnamon and sprinkle on top.
Bake in greased and floured muffin pans at 375 degrees for twenty minutes. Recipe yields twelve muffins.
BARBARA MUSGROVE’S PINEAPPLE PIE
Recipe from New Vision Community Church’s
Feeding The Flock
1 (24 ounce) container sour cream
1 (20-ounce) can crushed pineapple
1 large box vanilla instant pudding
1 (8-ounce) container Cool Whip
1 (9-inch) graham cracker pie crust
Combine sour cream, pineapple (do not drain) and pudding (powder) in a bowl. Stir and mix well. Pour into pie crust and top with Cool Whip. Refrigerate before serving.
TERRI HOUCHINS’
EASY ICE CREAM PIE
Recipe from New Vision Community Church’s
Feeding The Flock
1 prepared chocolate crumb pie crust
1 quart chocolate chip ice cream, softened (or any flavor)
1 (eight ounce) Cool Whip
Stir ice cream until fluffy. Spread evenly into pie crust. Spread Cool Whip evenly on top and freeze. Take out of freezer five minutes before cutting slices to serve.
