From Chef John at AllRecipes.com, we have Perfect Prime Rib for your Easter dinner. He uses simple math to figure how long to roast your prime rib roast to perfection. He says, however, you must have a full-sized, modern oven with a digital temperature setting that indicates when it is preheated. Older ovens with manual controls can vary greatly, and the doors may not have the proper insulation.
This recipe for Holiday Rice can be fixed ahead of time and refrigerated or frozen. We thank Florida Federation of Garden Clubs for sharing their creations in Paths of Sunshine.
For your special breakfast on Easter, try Eugene Schlienger’s Breakfast Potatoes. It sounds really, really good!
From Southern Living All-Time Favorites, Fried Green Tomatoes hits the spot. I just love them. If you are from another part of our great country, and not familiar with this traditional southern dish, try it. You’ll LOVE it!
From Field to Feast, copyrighted in 2012 by Pam Brandon, Katie Farmand, and Heather McPherson, we find a recipe for Florida Swamp Cabbage, an “old-timey Florida favorite.” You can’t substitute canned hearts of palm here, but you can find fresh swamp cabbage in specialty markets or fish camps.
Lillian Cleghorn shares her wonderful Grape Salad in the cookbook from Northside Baptist Church. We thank those good neighbors.
Dianne Mosley’s Apple Nut Cake from New Vision Community Church’s Feeding the Flock cookbook is simple and delicious.
If you want to fix a simple topping to pour over this cake, see below for Aunt Maggie’s Topping for Apple Cake.
CHEF JOHN’S PERFECT PRIME RIB
Recipe from ALLRECIPES.COM
Chef John from AllRecipes.com says to have your prime rib out of the refrigerator for six hours at least to come up to room temperature. The math won’t work if the roast is cold. Multiply the weight of the prime rib by 5 minutes. If your prime rib roast weighs 4 pounds, multiply by 5, which equals 20 minutes; 5.5 pounds 27-1/2 minutes rounded up to 28 minutes. Have your oven preheated to 500 degrees before putting the meat in the oven.
Mix in a bowl, 1/4 cup room-temperature unsalted butter and herbs de Provence (rosemary, thyme, and other Mediterranean herbs) along with a tablespoon of black pepper. Spread this softened, seasoned butter mixture all over the surface of the room-temperature roast; sprinkle kosher salt all over the buttered roast. Put your roast into the 500-degree oven for however many minutes you have figured, then turn off the oven after that many minutes. Leave the roast in the hot oven. DO NOT PEEK! Don’t even touch the oven door. Set your timer for two hours. Leave the roast in the oven for those two hours to finish cooking. Then you can take it out of the oven. It will be warm for serving. You don’t have to let it sit for more time. It will be a perfectly cooked medium-rare prime rib roast.
HOLIDAY RICE
Recipe from Florida Federation
of Garden Clubs Inc.,
Paths of Sunshine
4 ounces wild rice
1 cup brown or white rice
1 pound bulk sausage
2 tablespoons butter
1 cup chopped onion
1 cup chopped celery
1 cup chopped green pepper
1 cup sliced water chestnuts
2 tablespoons salt
1/2 teaspoon pepper
1 (10-1/2 ounce) can cream of chicken soup
1/2 cup toasted almonds
Butter
Cook rice as directed on package and drain. Saute sausage and drain off grease, leaving 2 tablespoons in skillet to mix with 2 tablespoons of butter. Saute onion, celery, green pepper for 8 to 10 minutes, then add water chestnuts, salt, pepper, and soup. Toss all together with rice and place in buttered casserole. Dot with almonds and butter. Bake at 350 degrees for 20 minutes or until bubbly hot. Can be refrigerated two days ahead, or it freezes well.
EUGENE SCHLIENGER’S
BREAKFAST POTATOES
Recipe from
Apopka Historical Society’s
Preserving the Big Potato –
A Collection of Potato Recipes
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 seasoning (below)
Preheat oven to 350 degrees. Combine the above ingredients in a large bowl; mix well. Take the mixture and spread it evenly on a baking sheet. Bake for 20-25 minutes or until golden brown. Eight servings.
Seasoning:
1/2 cup kosher salt
1/4 cup celery salt
1/4 cup granulated onion
1 teaspoon black pepper
1 teaspoon white sugar
Combine all ingredients well; store in an airtight container. This is an all-purpose seasoning which can be used for meats, fish, poultry, soups, and stews. Yields 10 ounces.
FRIED GREEN TOMATOES
Recipe from Southern Living
All-Time Favorites
1 large egg, lightly beaten
1/2 cup buttermilk
1/2 cup all-purpose flour, divided
1/2 cup cornmeal
1 teaspoon salt
1/2 teaspoon pepper
3 medium-size green tomatoes, cut into 1/3-inch slices
Vegetable oil
Salt to taste
Combine egg and buttermilk; set aside.
Combine 1/4 cup all-purpose flour, cornmeal, 1 teaspoon salt, and pepper in a shallow bowl or pan.
Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture.
Pour oil to a depth of 1/4 to 1/2 inch inch in a large cast-iron skillet; heat to 375 degrees. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels or a wire rack. Sprinkle hot tomatoes with salt to taste.
Makes 4 to 6 servings.
FLORIDA SWAMP CABBAGE
Recipe from Field to Feast
4 tablespoons unsalted butter
2 cups diced sweet onions
Coarse salt, freshly ground black pepper, to taste
1 tablespoon chopped garlic
3 cups water
3 pounds fresh swamp cabbage (hearts of palm)
1 cup white wine
1/4 cup finely chopped fresh basil
2 tablespoons chopped chives
1. Melt butter in a large saucepan over medium heat. Add onions and season with salt and pepper. Cook, stirring often, until onions are translucent, about 5 minutes. Add garlic and sauté for 1 minute. Add water and bring to a boil. Add swamp cabbage. 2. Reduce heat to medium-low. Simmer until swamp cabbage is tender, about 1 hour. Remove from heat and stir in the wine, basil, and chives. Season to taste with salt and pepper, if needed.
Serves: 8 to 12.
LILLIAN CLEGHORN’S
GRAPE SALAD
Recipe from Northside Baptist Church cookbook
8 ounces cream cheese
8 ounces sour cream
1 cup sugar
4 pounds grapes, washed and dried (Be careful pulling grapes from stems. Do not peel them, as they will get soft overnight.)
Mix cream cheese, sour cream and sugar until very creamy. Fold in grapes. Chill.
Topping:
1 cup toasted pecans, chopped
1/2 cup brown sugar
Mix and sprinkle over grapes just before serving. Put into long serving dish.
DIANNE MOSLEY’S
APPLE NUT CAKE,
Recipe from New Vision
Community Church’s,
Feeding the Flock cookbook
3 cups self-rising flour
2 cups sugar
1-1/2 cups canola oil
2 tablespoons vanilla
3 eggs
1 cup nuts (pecans or walnuts)
4 cups apples, cubed
Combine flour, sugar, oil, vanilla and eggs; mix well. Add the nuts and mix; then add apples. The batter will be thick. Bake in a Bundt or loaf pan for one hour at 350 degrees. Remove from oven and let cool for 15 minutes, and then turn out of pan.
AUNT MAGGIE’S
TOPPING FOR APPLE CAKE
Recipe from Reader of The Apopka Chief and The Planter newspapers
If you want to fix a simple topping for the cake recipe above, you can mix up a cup of brown sugar, a quarter cup of milk and a stick of margarine. Cook for 1-1/2 minutes until thick. Pour over the hot cake in the baking dish. Let stand till completely cool and serve.
