This week’s recipes are from the vegetable and other side-dish recipes section of one of our many Apopka area community cookbooks, Calvary Church of the Nazarene’s A Harvest of Recipes.
That cookbook’s publication date is 2007, but it surely seems like no time at all ago since we so eagerly opened our copy for the first time seven years ago. How did that time fly by so quickly? Apopka is privileged to have a large and always still growing collection of Apopka cookbooks published through the years, all packed with very interesting as well as nutritious and delicious recipes collected from local families and from our community’s various organizations, a lot of local churches and some of our schools.
If your group has ever published a cookbook which has not yet been included in this column, please do send or bring a copy to The Apopka Chief and The Planter office. We would very much like to share your book’s recipes with all our readers. If some group is working on a new cookbook project, please tell us so we and our readers can look forward to that. A town can never have too many of its own homegrown community cookbooks created by hardworking local citizens with well-honed cooking skills, generously shared recipes and a strong spirit of culinary adventure.
Learning very different ways to cook interesting meals never gets old and it is fun exchanging ideas for preparing and serving tasty and nutritious new foods. Collecting and presenting area residents’ best and favorite recipes in an always eagerly welcomed just hot-off-the-press latest cookbook can be a lot of fun.
Enjoy this week’s local recipes below from A Harvest of Recipes, an especially attractive and memorable community recipes collection whose attention catching cover art shows a big beautiful basket filled with fresh produce and blooming flowers mixed in together, all tied up with a blue-ribbon bow.
Holding in their hands their beautiful cookbook with its eye-catching cover-art picture of that basket filled with garden-fresh produce and beautiful flowers has to be as rewarding for its creators as their hard work of collecting so many recipes from their congregation members, friends, family and the community and surely was a difficult challenge. Their cookbook is a joy indeed.
ANGELA HOUSE’S/
DONNA PUTERBAUGH’S
ENCHILADA ROLL-UPS
10 Fat Free Mission Flour Tortillas (1 package)
1 (ten ounce) can enchilada sauce
1 pound hamburger, browned
3/4 can green chilies, chopped
1 onion, chopped and browned
Shredded Cheddar and Monterey Jack cheeses (amounts of your liking)
Brown and mix all ingredients except tortillas. Fill tortilla with mixture and roll up. Place filled and rolled tortillas in baking dish. Pour large can of enchilada sauce over tops of filled and rolled tortillas. Sprinkle with additional Cheddar and Jack cheese. Bake at 375 for 20 minutes.
RONDA RIEVES’
LOW FAT CHICKEN ENCHILADAS
1 package fat free tortillas
1 tablespoon margarine
1/2 cup chopped onion
1 fresh garlic clove, minced
1 (4-ounce) can diced green chilies, drained
1/2 cup non-fat sour cream
1 (10 and three-fourths ounces) can fat-free condensed cream of chicken soup
1-1/2 cups cubed cooked chicken breast (no skin)
1 cup reduced fat shredded Cheddar cheese
1/4 cup skim milk
Heat oven to 350 degrees. Melt margarine in non-stick skillet. Saute onion and garlic in the butter until tender. Stir in green chilies, sour cream and soup. Mix well. Reserve 3/4 cup sauce and set it aside. Into the remaining sauce in skillet, stir in the chicken and the half-cup of cheese.
Warm the tortillas according to package directions. Fill tortillas with the chicken and cheese mixture. Roll up the tortillas and place seam-side-down in an ungreased 12- by 8-inch baking dish.
In small bowl, combine reserved sauce and milk. Spoon this mixture over rolled tortillas. Top with remaining half cup cheese. Bake for 30-35 minutes or until bubbly. Recipe makes 8-10 enchiladas.
ANGELA HOUSE’S
STUFFED GREEN PEPPERS
4 green peppers, halved
1 pound ground beef
2 cups onion, chopped
1-1/2 teaspoons salt
1/8 teaspoon pepper
2 (eight ounce) cans tomato sauce
Mix all ingredients above except the halved green peppers, but use only half a can of tomato sauce. Stuff peppers and pour remaining sauce over peppers. Cover with foil. Bake at 350 degrees for 75 minutes.
DONNA COLEMAN’S
GLAZED CARROT COINS
12 medium carrots, cut into 1-inch pieces
1/2 cup packed brown sugar
3 tablespoons butter or margarine
1 tablespoon grated lemon peel
1/4 teaspoon vanilla extract
In saucepan, cook carrots in a small amount of water until crisp-tender. Drain. Remove carrots from pan and keep carrots warm. In the same pan, heat brown sugar and butter until bubbly. Stir in lemon peel. Return carrots to pan. Cook and stir over low heat for 10-15 minutes or until carrots are glazed. Remove from heat. Stir in vanilla. Recipe yields six servings.
MARLENE RUIZ’S CORN PUDDING
2 cans corn
2 eggs
1 cup milk
1/4 cup sugar
2 tablespoons flour
1/2 teaspoon salt
2 tablespoons butter
Set oven at 350. In large bowl, mix flour, sugar, salt and eggs, adding one ingredient at a time. Stir in milk and corn. Place mixture in a 13- by 9-inch pan. Dot top of mixture with butter. Bake for 45 minutes.
ANGELA HOUSE’S
IMPOSSIBLE PIE
4 eggs, beaten
1-3/4 cups sugar
1/2 cup self-rising flour
3/4 cup butter
2 cups milk
7 ounces coconut
2 teaspoons vanilla
Mix all ingredients by hand. Spray two eight-inch pie pans with Pam. Pour mixture into the two pans and bake at 350 degrees for 40 minutes, one to keep and one to share!
AMBER RIEVES’ FRIED CORN
6 ears of fresh corn
2 cans sweet corn
4 teaspoons butter
Salt and pepper, amounts to your taste
Remove corn from cob. Melt butter in large skillet and add both the cut-from-cob corn and the canned corn. Cook over medium high heat for 10-12 minutes, adding salt and pepper, amounts to your taste.
JEAN HICKS’
COUNTRY CORN PUDDING
2 tablespoons sugar
1-1/2 tablespoon cornstarch
1 cup milk
1 can creamed style corn
3 eggs, beaten
2 tablespoon melted butter
Mix sugar and cornstarch together, then add remaining ingredients. Mix well. Pour mixture into a one-quart baking dish. Place baking dish in a pan of water.
Bake at 300 degrees for 1-1/2 to 2 hours, until knife inserted in middle comes out clean.
BEVERLY VANCE’S
SWEET POTATO SOUFFLE
3 cups mashed, cooked sweet potatoes
1 cup white granulated sugar
1/2 cup evaporated milk
1 teaspoon vanilla
1/2 cup butter
2 eggs
Topping:
1 cup brown sugar
1/3 cup flour
1/3 stick melted butter
1 cup chopped nuts (pecans, walnuts, etc.)
Stir together the three cups of cooked and mashed sweet potatoes, white granulated sugar, evaporated milk, vanilla, butter and eggs. Mix topping ingredients well and sprinkle on top of those soufflé ingredients. Bake for 35 minutes at 350 degrees.
BETTY NIFONG’S
FAMILY GREEN BEANS
1 large can Hanover green beans
2 tablespoons olive oil
1 teaspoon chicken bouillon
Combine the three ingredients in a pan and cook on low heat until dry, with liquid absorbed.