Boo! Halloween is next Monday. Try to think of something Halloweeney. We are having a lot of inspiration. Here are some recipes, ORANGE! Or possibly, brown.
We have orange pork chops cooked on the stovetop. Moreover, there is another recipe for orange sauce that can be used on any poultry and pork, too.
You can use the carrot cake recipe made with a box cake that sounds delightful. Alternatively, try the mile-high apricot pie made from canned apricots and meringue. There is a pie made with pumpkin and cream cheese in a pre-made graham cracker pie shell. And peanut brittle! It sounds delicious. We have EASY gingerbread served hot with ice cream or whipped cream. Yumm. Last but not least, and something the kids might have a blast with is chocolate spiders! Eat a spider…. yuck. No, our spiders are wonderful and edible.
Please email your recipes to: news@theapopkachief.com or mail them to The Apopka Chief, P.O. Box 880, Apopka, 32704-0880. And send us not only your recipes but ideas for future recipe columns as well.
SHARON BRAY’SÂ
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.
EVELYN FLUSCHBEIN’SÂ
QUICK ORANGE SAUCE
(for Duck, Chicken, Turkey or
Cornish Hens)
Recipe fromÂ
New Vision Community Church’s Feeding the Flock
1 tablespoon cornstarch
1 cup orange juice
4 tablespoons LaChoy sweet and sour sauce
Blend cornstarch into 2 or 3 tablespoons orange juice; add rest of juice and sauce to mixture. Heat in a non-stick pan, stirring constantly until sauce thickens. Serve at once.
KATHY WALKER’S CARROT CAKE
Recipe fromÂ
New Vision Community Church’s Feeding the Flock
Cake:
1 box yellow cake mix
1 teaspoon oil
3 eggs
1 cup orange juice
1 box instant vanilla pudding
3 cups grated carrots
1 cup pecans, chopped
1/2 cup raisins
Icing:
1 stick butter
1 8-ounce cream cheese
3 cups confectioner’s sugar
3 tablespoons orange juice
1/4 cup grated orange rind
Cake: Mix first four ingredients and beat well. Add pudding and beat well. Add carrots, pecans and raisins. Bake in two round cake pans at 350 degrees for 30 to 45 minutes. Let cool.
Icing: Cream butter, cream cheese and confectioner’s sugar. Add orange juice and orange rind. Frost cake.
CONNIE POLANSHEK’SÂ
MILE-HIGH APRICOT PIE
Recipe from Reader of The Apopka Chief and The Planter newspapers
Graham cracker crumbs
1/4 cup chopped almonds
Make graham cracker crust from cracker crumbs/butter/nuts. See directions on graham cracker crumb packages. Bake at 375 degrees for eight minutes. Cool.
Apricot preserves
1 can apricot halves
Lemon juice
Plain gelatin
1/3 cup sugar
1/4 teaspoon salt
4 eggs, separated
Spread 1/3 cup apricot preserves on bottom. Drain 1-pound can apricot halves. Put half the juice plus 2 tablespoons lemon juice in saucepan. Sprinkle with one envelope plain gelatin. Let stand five minutes. Add 1/3-cup sugar and 1/4-teaspoon salt. Add four egg yolks beaten slightly, then cook mixture until slightly thickened. Remove from heat, stir in apricots. Chill.
Beat 4 egg whites stiff and add 1/3 cup sugar. Fold in apricot mixture. Pour into pie shell. Chill 3 to 4 hours.
LOUISE USTLER’SÂ
DOUBLE LAYER PUMPKIN PIE
Recipe from Northside Baptist Church cookbook
4 ounces cream cheese, softened (Philadelphia brand)
1 tablespoon milk
1 tablespoon sugar
1-1/2 cups Cool Whip
1 6-ounce Keebler Ready Crust graham cracker pie crust
Mix cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until smooth. Gently stir in Cool Whip. Spread on crust.
1 cup cold milk (or half-and-half)
1 16-ounce can pumpkin
2 packages (4 serving size) Jello instant pudding, vanilla flavor
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves (I use 1/2 teaspoon)
Pour milk into bowl. Add pumpkin, pudding and spices. Beat with wire whisk until well mixed. Mixture will be thick. Spread over cream cheese layer. Refrigerate for four hours or until set. Serve with additional Cool Whip.
Preparation time: 15 minutes
Refrigeration time: 4 hours
LILLIAN CARTER’SÂ
PEANUT BRITTLE
Recipe from Food Favorites of Plains, Georgia Plains Pot Pourri
3 cups sugar
1-1/2 cups water
1 cup white Karo syrup
3 cups raw peanuts
2 tablespoons soda
1/2 stick butter
1 teaspoon vanilla
Boil sugar, water and Karo syrup until mixture spins a thread. Add peanuts. After adding peanuts, stir constantly until syrup turns golden brown. Remove from heat. Add remaining ingredients. Stir until butter melts. Pour up quickly on two cookie sheets with sides. As mixture begins to harden around edges, pull and spread toward sides until then.
MARIE TRIVENTO’SÂ
EASY GINGERBREAD
Recipe from Apopka Citizen Police Alumni Association’s Sharing Our Finest Cookbook
1-1/2 cups flour
1 teaspoon soda
1-1/4 teaspoon ginger
1-1/4 teaspoon cinnamon
1/2 cup shortening
1/2 cup brown sugar, packed
1 egg beaten
1/2 cup molasses
1/2 cup cold tea
Sift together flour, soda and spices. Cream shortening and brown sugar until well mixed. Beat in egg and molasses. Add alternately to creamed mixture the tea and flour. Mix well. Pour batter into greased 9-inch square pan. Bake in 350-degree oven for 30 minutes. Serve hot with whipped cream, ice cream or applesauce. Makes 6 servings.
ROBIN LEIGH McQUEEN’SÂ
CHOCOLATE SPIDERS
Recipe from Apopka Citizen Police Alumni Association’s Sharing Our Finest Cookbook
1 package chocolate chips
1 can Chinese noodles
1 cup peanuts
Melt chocolate in large saucepan on low heat. Mix in enough noodles to thoroughly coat. Pour in peanuts. Stir until all pieces are covered. Spoon out bite size amounts. Cool on waxed paper.
