Try Potatoes Del Monico recipe from Preserving the Big Potato


When Katharine Lune and her husband Rob bought their land in Archer and ended up naming it Heirloom Country Farms, they wanted to do something to help pay for the property but that would also contribute to their community. Farming seemed right even though she had no prior experience. “I figured it out as I went along,” she says. She runs the day-to-day operations while her husband is a web developer.

Among the four-footed and web-footed residents of the farm are Gloucestershire Old Spot pigs, an endangered heirloom breed noted for a higher fat-to-meat ratio rather than conventionally raised pork. Many consider the meat to be more flavorful because of the marbling.

Mrs. Bertha Brannan shares her Hot Tamalie Pie with us in Plains Pot Pourri from our Plains, Georgia, friends. Sweet milk for our younger readers refers to plain milk, not buttermilk. She doesn’t say how hot the oven should be, but I would probably set it on 350 degrees and check it after 30-40 minutes.

From Cooking with Foliage La Sertoma of Apopka, we have Mary Demetree’s Chicken Cacciatora, which (according to Wikipedia) refers to a meal prepared “hunter-style” with onions, herbs, usually tomatoes, often bell peppers, and sometimes wine.

Alice Beth Miner, who passed several years ago and who was a dear friend of all Apopkans, shares her Potatoes Del Monico through the Apopka Historical Society’s Preserving the Big Potato publication of mostly potato recipes.

Martha Wetteroft’s Baked Vegetable Risotto is shared with us by First Presbyterian of Punta Gorda’s A Taste of Heaven. I haven’t tried it, but it looks like a good dish.

Amelia Napier’s Orange Marmalade and Betty Nunn’s Fig Preserves both use fresh fruit and will be delicious on hot pancakes, cornbread, hot biscuits… whatever you can think of! These two fruit spreads come from The Apopka Woman’s Club’s What’s Cookin’?


Recipe from Field to Feast

1 (2 to 2-1/2 pound) bone-in pork shoulder or pork sirloin roast

3/4 teaspoon coarse salt

1/2 teaspoon freshly ground black pepper

4 tablespoons olive oil, divided

5 to 6 small potatoes

3 carrots, cleaned and chopped into 2-inch pieces

3 cloves garlic, peeled and smashed

2 stalks celery, leaves reserved, bottoms cut into 2-inch pieces

1 medium onion, cut into half-moon slices

1/3 cup all-purpose flour, seasoned lightly with salt and pepper

2 cups water, divided

3 sprigs fresh thyme, leaves removed and crushed lightly

1 to 2 large tomatoes, roughly chopped or 14-ounce can diced tomatoes

1 to 2 bay leaves

1 loaf crusty French bread, for serving

1. Trim roast well to remove excess fat. Season pork generously with salt and pepper; set aside. 2. Heat 2 tablespoons oil in a large, heavy skillet over medium heat. Add potatoes, carrots, garlic, celery and celery leaves, and onion. Cook for 10 minutes, stirring, until vegetables are softened and golden brown. Transfer mixture to a slow cooker. 3. Heat remaining 2 tablespoons oil in the same skillet over medium-high heat. Add pork roast and sear each side until browned, about 12 minutes total. Remove roast from pan and coat in seasoned flour. Place roast over vegetables in the slow cooker. 4. Add 1/2 cup water to the skillet, place over medium-high heat, and deglaze pan, scraping any brown bits from the bottom. Pour into slow cooker. 5. Add thyme, tomatoes, bay leaves, and remaining 1-1/2 cups water to slow cooker. Cover with lid, cook on low 6 to 8 hours. 6. Before serving, discard bay leaves. Remove pork roast and pull meat into large pieces. Discard bone. Serve with vegetables, broth, and crusty French bread.


Recipe from PLAINS POT POURRI, Food Favorites of Plains, GA

2 pounds ground beef

1/2 green pepper

1 large onion

2-3 stalks celery

2 cans tomatoes

Salt and pepper to taste

2 tablespoons oil

Saute ground beef, pepper, onion, and celery in 2 tablespoons oil in a large skillet until tender and color changes. Put mixture in a large baking dish. Pour 2 cans of tomatoes, cut fine and seasoned with salt and pepper, over the ground beef mixture.


1 cup self-rising corn meal

1 tablespoons self-rising flour

1 cup boiling water

2 tablespoons cooking oil

1 egg

1/4 cup sweet milk

Mix dry ingredients with boiling water. Beat egg with milk and oil. Mix all of this and spread over ground beef mixture and brown in oven.


Recipe from Cooking with

Foliage La Sertoma of Apopka

3-1/2 pound broiler/fryer cut into serving pieces

1/2 cup flour

1/2 cup olive oil

1 small onion, chopped

1 clove garlic, minced

1 carrot, chopped

1 tablespoon chopped parsley

1 bay leaf, crushed

3 cans canned Italian tomatoes


3 anchovies, mashed

1 cup Chianti wine

Dredge chicken in flour and brown in olive oil in a skillet. Remove the chicken and, in the remaining oil, sauté onion, garlic, carrot, parsley, and bay leaf until the onion is golden. Strain the tomatoes and add the tomato pulp to the skillet. Add pepper and anchovies. Bring the sauce to a boil. Add the chicken and Chianti and simmer for 45 minutes, or until the chicken is tender. Serves 4.


Recipe from

Apopka Historical Society’s

Preserving the Big Potato –

A Collection of Potato Recipes

9 medium size red potatoes parboiled

1/2 pound sharp cheddar cheese, grated

1 teaspoon dry mustard

1-1/2 teaspoon salt

Dash pepper

Dash nutmeg

1 cup heavy cream

1 cup milk

Preheat oven to 325 degrees. Peel and grate potatoes and place in a buttered 1-1/2 quart casserole.

In a 1-quart saucepan, combine cheese, mustard, salt, pepper, nutmeg, cream, and milk. Stir over low heat until cheese melts. Pour over potatoes. Do not stir. Bake uncovered 45 to 60 minutes. This can be assembled in advance and refrigerated, covered. Bring to room temperature and bake as above.


Recipe from First Presbyterian Church of Punta Gorda,

A Taste of Heaven

2 tablespoons olive oil

Chopped onion

1 clove garlic, minced

1 cup Arborio Rice

2 cups chicken broth (14-ounce can plus water)

1 package frozen chopped spinach, zapped in microwave

2/3 cup shredded carrot (1 medium)

3 tablespoons fresh parsley

Salt to taste and 1/4 teaspoon pepper

1/3 cup Parmesan cheese

Heat oil in heavy pan. Add onion and garlic and cook until tender. Stir in rice just to coat. Add broth, spinach, carrots, parsley, salt and pepper. Pour into 1-quart casserole. Sprinkle with Parmesan cheese. Cover. Place in 400-degree oven and bake 25 minutes or until moisture is absorbed. Serve hot. Makes six servings.


Recipe from The Apopka Woman’s Club, What’s Cookin’?

3 oranges

1 lemon

6 pints water

4 pounds sugar

Slice oranges and lemons, removing seeds. Put through the coarse blade of a meat grinder; if you don’t have a meat grinder, use a food processor. Put the water over the fruit and let stand 24 hours.

The next morning, boil for one hour, skimming constantly. Stir in the sugar just before removing from the stove. Let stand another 24 hours. Return to stove and boil slowly until thick. The syrup should congeal when tested by putting a little on ice in a saucer. Put on while hot.


Recipe from The Apopka Woman’s Club, What’s Cookin’?

2 quarts firm figs

4 pounds sugar

1-1/2 cups water

2 lemons, sliced

1 ounce cinnamon

24 cloves

Wash fruit carefully in colander. Let sugar and water come to a boil. Add lemons and figs. Add spices (tied in a bag). Boil slowly until figs are tender and clear, about one hour. Lift fruit carefully into sterilized jars and cover with juice. Seal while hot. Yield: three pints.