Good things are heading our way and will be happening for all of us this June, including at least two very special celebration days.
Following on the heels of Flag Day, which was celebrated earlier this week on June 14, we soon will be celebrating June Solstice Day, which will mark the start of our new summer season 2015.
Solstice Day, that so very celebrative return of another year’s first day of summer, is on June 21, which also is Father’s Day!
That’s a lot going on at one time, all of them very significant and meaningful occasions. Good eats likely will be a noticeably good way for recognizing all of these June special days.
Lots of deliciously good and healthful foods, beautifully served, is always a nice tasty way to make these and all special occasions even more special.
Whatever Dad likes most and really relishes piling high on his plate likely will determine the menu in many homes on this and every Father’s Day.
Enjoy it all, all these beautiful blue good days June is bringing our way by treating family, friends and yourself, as well, with some of your Apopka-area friends’ and neighbors’ favorite recipes below. All are from our locally produced community cookbooks collection.
Enjoy the variety and be sure to cook enough extra to carry a plate of something very special from the menu below over to share with your next door neighbors as the nicest kind of a surprise treat!
MARCEA USTLER’S
BROCCOLI-CAULIFLOWER SALAD
Recipe from Apopka Citizen Police Alumni Association’s
Sharing Our Finest Cookbook
1 medium-size head broccoli
1 medium-size head cauliflower
1 medium-size purple onion (rings or small pieces)
1 small jar pimientos
Sliced mushrooms
8 ounces shredded Cheddar cheese
1/2 cup sour cream
1/2 cup sugar
Wash and cut the broccoli and cauliflower to desired size. Drain well on paper towel so water won’t soak into the bottom of salad. Mix together the sour cream and the sugar. Set aside mixture.
In dish, layer the broccoli and cauliflower. Top with layer of pimientos, sliced mushrooms and purple onion. Pour sugar-sour cream mixture on top, then sprinkle shredded cheese on top of that. Refrigerate.
CURRIED CABBAGE AND MEATBALLS
Recipe from Doris Mech’s
Joy With Honey
1 medium head of cabbage
1 (15-1/2 ounce) can of tomatoes
1 medium onion, finely chopped
1 diced apple, optional
1/2 cup raisins (optional)
1 pound hamburger
1 medium-size egg
1/2 cup raw rice
1/2 tsp. salt
Sauce
1 8-ounce can of tomato sauce
1/2 cup water
1/3 cup lemon juice
1/2 cup honey
1/2 tsp. salt
1-1/2 tsp. curry powder
Shred the cabbage coarsely and dice the tomatoes. Add the apple and raisin, if desired. Then, in a heavy skillet, (an electric skillet is super) simmer the cabbage, onion and tomatoes with their liquid for fifteen minutes, occasionally spooning the liquid over the cabbage to wilt it.
While the cabbage is cooking, mix the meat ingredients: hamburger, egg, rice, and salt. Form this mixture into one-inch balls.
Combine all the sauce ingredients and mix well. When the cabbage is wilted, pour the sauce over it. Add the meatballs, making sure that they are covered with liquid. Simmer constantly until the rice in the meatballs is tender, for approximately 45 minutes to an hour.
ESTELLE MOODY’S
SWEET POTATO FRITTERS
Recipe from St. Francis of Assisi Catholic Church’s
A Taste of Heaven
16 ounces sweet potatoes
1 small onion
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons flour
1/4 teaspoon baking powder
2 eggs
Collect all ingredients and equipment. Boil and mash the sweet potatoes and put in medium size bowl. Add onion, salt, pepper, flour, baking powder and eggs. Mix well. Heat frying pan. Add cooking oil. Form patties and fry for about two minutes on both sides. Drain on paper towels. Serve hot.
JOY STOKES’
SPINACH SUPREME
Recipe from First Presbyterian Church of Apopka’s
Treasures and Pleasures
2 packages frozen chopped spinach
1 tablespoon minced (dried) onion
1 cup sour cream
1 cup grated cheese
Buttered crumbs for topping (optional)
1/2 cup tomato sauce
1/2 cup sliced mushrooms, drained
Cook and season the spinach according to directions on package, adding onion while cooking. In large bowl, stir tomato sauce into sour cream. Add grated cheese and mushrooms. Drain spinach thoroughly, add it to other ingredients and mix. Pour into buttered one-and-a-half quart casserole. Sprinkle buttered crumbs topping at this point, if desired. Bake at 350 degrees for 15-20 minutes.
CAROL SLIMAN’S
VEGGIE PIZZA
Recipe from
Errol Membership Recipes
2 (eight-ounce) packages crescent rolls dough
2 (8-ounce) packages cream cheese, softened
2/3 cup mayonnaise
1 teaspoon dill weed
1/4 teaspoon garlic powder
1 teaspoon onion, finely chopped
1-1/2 cups each freshly chopped cauliflower, broccoli, carrots and radishes
Roll out crescent dough onto a 15- by 10-inch baking sheet. Bake for 15 minutes at 375 degrees or until brown. Cool.
Mix together the cream cheese, mayonnaise, dill, garlic and onion. (You may want to add more seasoning.)
Spread dough over crust. Sprinkle with vegetables. Refrigerate for two hours before serving. Cut into small pieces. Recipe makes about 80 appetizers.
MAMIE EISENHOWER’S
IKE’S FAVORITE FUDGE
Recipe from
Errol Membership Recipes
2 cups broken pecan pieces
1 pound Hershey candy bars
12 ounces chocolate chips
1 pint marshmallow cream
4-1/2 cups sugar
1 (12-ounce) can evaporated milk
4 tablespoons butter or margarine
1 teaspoon vanilla
In a large bowl, mix together the chocolate chips and broken candy bars, marshmallow cream and nuts. Set aside.
Mix together in a large cooking vessel the sugar, butter and milk. Bring this mixture to a boil. After rolling boil begins, cook for exactly five minutes, no more and no less. Add the vanilla. Pour this hot mixture into the same large bowl used earlier, working rapidly. Stir well and pour into a buttered pan to cool. Recipe makes about four to five pounds of fudge.
