From Amanda Thomas-Henke, we have a meat loaf recipe that she originally got from Nita Holleman of Food.com and she added a little here and subtracted a little there to get her own recipe. Amanda adds some garlic to hers and sautés the sweet onion and garlic prior to mixing it into the meat loaf. I would venture a guess that most of us change recipes a little bit to suit our preferences or simply because we might be out of an ingredient.
Baked Chicken Breasts is an oven dish you will love. It comes from Margaret Reynolds in First Presbyterian Church of Apopka’s Treasures and Pleasures. It calls for some sugar, which you may be able to omit if you don’t use sugar.
From First Presbyterian’s Treasures and Pleasures, we have a large recipe for B&B Baked Beans from Arlen Mizell, who is known far and wide for being a barbecue whiz! Who better to know how to fix baked beans that we will all enjoy at the picnic table?
Barbara Hatch’s recipe for Creamy Blue Cheese Dressing yields a wonderfully rich dressing. It doesn’t skimp on the blue cheese. Thanks to New Vision Community Church for sharing their Feeding the Flock book of recipes.
We have another Feeding the Flock recipe for you. Barbara Ritshie shares her pumpkin dessert. It looks very interesting and should be good for our fall weather just around the corner.
Martha Kizer’s Maple-Pecan Fudge from What’s Cookin’ looks teriffic for all you fudge lovers. We thank our friends at The Apopka Woman’s Club for this great fudge recipe.
From Plains Pot Pourri, Mrs. Lamb’s Pumpkin Bread is quite simple and quick to prepare. You can even use your Halloween Jack-O’-Lantern pumpkin for this bread, after Halloween, of course!
AMANDA THOMAS-HENKE’S
MEAT LOAF
Reader of The Apopka Chief and
The Planter newspapers
Originally from
NITA HOLLEMAN of Food.com
Meat loaf:
1-1/2 pounds ground beef OR
ground shoulder roast OR venison
or other game meat…
see below for game meat loaf instructions
1 slice bread, broken or chopped finely
1 egg
1 small Vidalia onion or sweet onion, chopped fine
1 teaspoon table salt
1/4 teaspoon black pepper
4 tablespoons ketchup
1/2 to 2/3 cup whole milk OR
Half & Half
Sauce:
4 tablespoons apple cider vinegar
2 to 4 tablespoons dark brown sugar, packed firm (or amount to taste)
1/2 cup ketchup
Combine meat loaf ingredients and place into a loaf baking dish. Smooth out top.
Combine sauce ingredients and pour on top and sides of meat loaf.
Bake at 350 degrees about one hour to an hour and 15 minutes or until done. Nita Holleman, the originator of the dish from Food.com, says the addition of 1 or 2 teaspoons of Kitchen Bouquet makes this recipe very good. Recipe should be ‘plump’ from the addition of the milk or Half & Half. It should not be runny.
If you are using game meat such as deer, which is a very dry meat, add some fat to the deer meat. For instance: for one pound of ground venison, add about 1/2 pound of deer sausage for the fat content. Otherwise, your results will be poor simply for lack of fat.
Preparation time for the meat loaf is 20 minutes; baking takes one hour or a little more.
MARGARET REYNOLDS’
BAKED CHICKEN BREASTS
Recipe from 1990 Presbyterian Women
First Presbyterian Church of Apopka
Treasures and Pleasures
4 whole chicken breasts
1/2 cup melted butter or margarine
1 cup flour
1 teaspoon garlic salt
1 teaspoon seasoned salt
2 tablespoons sugar
1 teaspoon savory
1 teaspoon basil
1 (10-1/2 ounce) can chicken broth
Slivered almonds
Bone chicken breasts and cut in half. Allow one or two halves per person. Dip breasts in slightly cooled melted butter. Roll in flour mixed with other seasonings. Dip in melted butter again. Tuck ends of breasts under and place skin side up in baking dish. Pour chicken broth about two-thirds way up in baking dish. Bake for about three hours at 250 degrees to 275 degrees. Sprinkle with almonds during last hour of baking. Serves four to five.
ARLEN MIZELL’S BAKED BEANS
(LARGE RECIPE)
Recipe from First Presbyterian Church of Apopka, Treasures and Pleasures
1 gallon B&B beans
1 chopped onion
1/2 bell pepper, chopped fine
12 ounces Grandma’s molasses
1/2 cup vinegar
1 cup brown sugar
1/2 cup honey
1/2 pound bacon
1 tablespoon garlic powder
Salt and pepper to taste
Mix all liquid ingredients. Add to beans, onion and bell pepper. Add salt, pepper and garlic powder. Top with bacon strips. Bake at 350 degrees for one hour or until it is brown and bubbly. Serves about 25.
BARBARA HATCH’S
CREAMY BLUE CHEESE DRESSING
Recipe from
New Vision Community Church’s
Feeding the Flock
1 pound crumbled blue cheese
2 cups mayonnaise
1 teaspoon finely chopped parsley
1/2 teaspoon black pepper
1/3 cup white wine vinegar
Beat half of the blue cheese with electric mixer to remove lumps. Add other ingredients and beat together well until thick, smooth and creamy. Stir in remainder of cheese. Refrigerate; serve cold as dressing or as vegetable dip. Can be refrigerated for up to two weeks.
BARBARA RITSHIE’S
PUMPKIN DESSERT
Recipe from
New Vision Community Church’s
Feeding the Flock
1 (15-ounce) can solid pack pumpkin
1 (12-ounce) can evaporated milk
3 eggs
1 cup sugar
2 teaspoon pumpkin pie spice
(cinnamon, ginger, cloves, etc.
or just use the mix)
1 cup chocolate chips (optional)
1 package yellow or white cake mix
1 stick butter cut into chunks
1-1/2 cup chopped walnuts (optional)
In a mixing bowl, combine first five ingredients. Transfer to a greased 13 x 9 x 2-inch baking pan. Sprinkle with dry cake mix and sprinkle with chunks of butter. Top with walnuts. Bake at 350 degrees for one hour or until a knife entered into the middle comes out clean. If you choose to use the chocolate chips, put them in after the first five ingredients. You can also serve this with ice cream, Cool Whip, or whipped cream.
MARTHA W. KIZER’S
MAPLE-PECAN FUDGE
Recipe from The Apopka Woman’s Club, Apopka, Florida
What’s Cookin’
4 cups sugar
1/4 cup brown sugar, firmly packed
1-1/3 cup evaporated milk
Pecan halves
1/4 cup light corn syrup
1/2 teaspoon salt
1/2 cup butter
2 teaspoons maple flavoring
Line a pan with foil. Grease well with butter. In medium saucepan, combine sugars, milk, corn syrup, and salt. Stir over medium heat until sugar is dissolved. Bring to boiling point without stirring. Boil, uncovered to 234 degrees Fahrenheit on candy thermometer or until a small amount in cold water forms a soft ball. Remove from heat, add 1/2 cup butter. Let cool without stirring, to lukewarm. Add flavoring. With wooden spoon, beat vigorously until mixture thickens and loses its gloss and is no longer sticky. Turn thickened mixture into pan. When firm, cut into squares. Top with pecan halves.
MRS. RAYMOND LAMB’S
PUMPKIN BREAD
Recipe from Food Favorites of Plains, Georgia, Plains Pot Pourri
3 cups plain flour
1 teaspoon baking soda
3 teaspoons cinnamon
1 teaspoon salt
2 cups sugar
2 cups pumpkin, cooked
4 eggs, beaten
1-1/4 cup cooking oil
1/2 cup chopped nuts
Sift together dry ingredients in a large mixing bowl making a well in the middle. Add remaining ingredients in center. Stir just enough to mix all the ingredients together. Bake in a loaf pan at 350 degrees for 1 hour.
