As so often happens here, another of our frequent “trips” through as many of our Apopka community cookbooks as can fit into this column space once
again seems like a good idea this week.
That’s a bit of change from some of our other times when we have included here only just one of our multitude of local cookbooks, just one cookbook featured per column, providing every book a good chance to shine in the limelight by selecting recipes for that issue in which it is showcased.
Both ways work well, so maybe continuing just taking turns with both those possibilities is our best solution with that original plan of selecting and focusing on only one of these great community cookbooks and following that up the following week with
the spotlight on local recipes all reprinted from several of all those cookbooks.
Breakfast recipes get attention here this week of Kitchen Kapers’ multiple cookbooks contributing to the same column, including an interesting recipe for breakfast potatoes from the Apopka Historical Society’s “Preserving The Big Potato.”
One of that cookbook’s very interesting recipes is “Eugene’s Breakfast Potatoes.” They’re not traditionally fried potatoes, they’re not mashed potatoes and they’re not turned into potato salad. This potato recipe is different and maybe all new to most of us.
This is the first recipe presented from the multitude of all of our “favorite” Apopka-area community cookbooks and these are definitely not just the usual “please pass the potatoes” recipes.
Give this and all the other recipes in this week’s Kitchen Kapers a try this week. For next week, please send us some of your best recipes. We like to hear from our Kitchen Kapers readers regarding all of your favorite recipes.
Have fun times with all of your good home-cooking and all the joy that fine “home art” always gives those who give it a good try, and just “keep on cookin’,” because cooking can be entertaining and truly a joy for you and even a lot more so for those with whom you might be kindly sharing your fine culinary talents and culinary creations.
Best of all perhaps is that creative cooking is tons of fun!
Enjoy all those good times in your kitchen!
EUGENE SCHLIENGER’S
BREAKFAST POTATOES
Recipe from
Apopka Historical Society’s
Preserving the Big Potato
2-1/2 pounds potatoes, diced
2 ounces roasted garlic and onions, combined
16 ounces white Cheddar cheese, shredded
1 quart heavy cream
1 green onion
1/4 ounce (or amount to your taste) seasoning (see seasoning recipe below)
Preheat oven to 350 degrees. Combine the above ingredients in a large bowl and mix well. Spread the mixture evenly on a baking sheet. Bake for 20-25 minutes or until golden brown. Recipe serves eight.
Seasoning For Breakfast Potatoes:
1/2 cup kosher salt
1/4 cup celery salt
1/4 cup granulated onion
1teaspoon black pepper
1 teaspoon white sugar
Combine all ingredients well and then store this mixture in an airtight container for use in the preceding Breakfast Potatoes recipe above.
This is an all-purpose seasoning that also can be used for meats, fish, poultry, soups and stews as well as for these potatoes. Recipe yields 10 ounces of seasoning.
CATHERINE PARTEN’S
OKRA AND TOMATOES
Recipe from First Presbyterian Church’s Treasures and Pleasures
1 (15-ounce) can tomato sauce
½ pound smoked sausage, sliced
1 (16-ounce) can tomatoes, undrained
1 large bag frozen okra
1 large onion, chopped
Zatarain’s Creole Seasoning, amount to your taste
Put all ingredients in saucepan and pour in one and a half to two cups of water. Stir and cook mixture until okra and tomatoes are done. Serve over rice.
NORA KINNISON’S
SPINACH SALAD
Recipe from
Apopka Citizen Police
Alumni Association’s
Sharing Our Finest Cookbook
2 bags fresh spinach
2 cans water chestnuts, thinly sliced
4 hard-boiled eggs, diced
1 cup bamboo shoots
1/2 pound bacon, fried crisp and crumbled
Chill well-washed spinach. Toss together the spinach, water chestnuts, eggs and bamboo shoots. Toss bacon crumbs with the salad mixture. Pour dressing on salad, amount to suit your taste. Toss salad well.
PATTY FRIEDERICH’S
GRANDPA’S FAVORITE SOUR CREAM COOKIES
Recipe from Apopka Church of
the Holy Spirit’s
Favorites for all Seasons
2 cups sugar
1 cup butter
1 cup thick sour cream
3 eggs, beaten
4 cups flour
1 teaspoon baking soda
1/8 teaspoon nutmeg
1 teaspoon lemon extract
Cream together the butter and sugar. Add eggs, sour cream and lemon extract. Sift together the flour, baking soda and nutmeg and combine with creamed mixture. Roll out to 1/4-inch thickness. Cut and then sprinkle with mixture of sugar and nutmeg.
Bake at 375 degrees till browned. Recipe yields 30 large cookies.
FAITH SHANNON’S
ESTHER’S ORANGE
MARMALADE CAKE
Recipe from Holy Spirit Women of the Church’s Taste & See
1 cup flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup softened unsalted butter
1 cup granulated sugar
3 large eggs, slightly beaten
1 tablespoon grated orange zest
1-1/2 teaspoons vanilla
1 cup buttermilk
Preheat oven to 325 degrees. Butter two round cake pans and line them with parchment or waxed paper. Butter and flour the paper. In a bowl, sift the flour, baking soda and salt.
In another bowl, beat the butter well with an electric mixer. Add the sugar and beat mixture until light and fluffy. Beat in the eggs, orange zest and vanilla. Beat in half of each of the dry ingredients alternately with half of the buttermilk. Beat until combined well. Finally, beat in the remaining buttermilk and dry ingredients. Bake for 45 minutes at 325 degrees. Recipe makes eight servings.
Orange Syrup for Orange Marmalade Cake’s Filling and Frosting
1 cup freshly squeezed orange juice
1/4 cup granulated sugar
1 cup orange marmalade
3/4 cup well chilled heavy cream
3 tablespoons sugar
3/4 cup chilled sour cream
For the syrup, mix together the orange juice and granulated sugar. For the filling, use the orange marmalade.
For the frosting, mix together the heavy cream, the three tablespoons sugar and the 3/4 cup of well-chilled sour cream.
