Northside Baptist Church’s cookbook shares Darlene Brammeier’s Mediterranean Chicken. Very simple and you can fancy it up if you like.
Chef Allen Susser’s Mahi Mahi and Longan Ceviche is found in Field to Feast. You may recall, ceviche is “cooked” by marinating in acidic juices.
Louise Hooper’s Brown Rice Casserole is from What’s Cookin’? from the Apopka Woman’s Club. We thank them for sharing.
Louise Ustler’s Spaghetti Salad is from Northside Baptist Church’s cookbook. This is simple and good.
Asparagus Vinaigrette is a cold vegetable dish from Southern Living’s All-Time Favorites.
Neat and Sweet Farms in Lakeland shared their Peach Ice Cream in Field to Feast. Use fresh peaches and freeze it in your ice cream freezer. It is wonderful!
Mrs. Edward Izard’s Southern Spiced Tea will be a nice change from plain old tea. We found this recipe in Charleston Receipts.
Barbara Hatch’s Creamy Blue Cheese Dressing is my new vice. I love it. I think you could pour it over hay, eat the hay, and ask for seconds. We found it in New Vision Community Church’s Feeding the Flock.
The Jones-Morris Family Treasury shares Sandra Johansen’s broccoli. It is wonderful.
DARLENE BRAMMEIER’S
MEDITERRANEAN CHICKEN
Recipe from Northside Baptist Church cookbook
1 tablespoon olive oil
4 boneless, skinless chicken breast halves
2 cups water
1 package Knorr Recipe Classics Vegetable Soup & Dip Mix
2 tablespoons thinly sliced basil leaves or 1/2 teaspoon dry basil leaves
Brown chicken in olive oil. Remove chicken and set aside. Add water, soup mix and basil. Bring to a boil. Reduce heat to low and simmer uncovered, stirring occasionally, five minutes. Return chicken to skillet. Simmer covered two minutes or until chicken is no longer pink. Sprinkle with remaining basil and serve.
Variations: Try topping each chicken breast with one slice of prosciutto-stuffed mozzarella or fresh mozzarella during the last two minutes of cooking.
CHEF ALLEN SUSSER’S MAHI MAHI AND LONGAN CEVICHE
Recipe from Field to Feast
Miami Chef Allen Susser arrived in South Florida in the 1980s and discovered the joy of working with the bounty of Florida’s farms and waters. His exceptional knowledge shines in his recipes. The clean tang of this lime-laced ceviche gets a sweet counterpoint from longans, a small fruit with translucent white, juicy-soft pulp that is delicately flavored.
8 ounces mahi mahi, sliced into thin 2-inch-long pieces
1 cup fresh lime juice
1/2 cup fresh orange juice
1 small sweet onion, cut into thin strips
4 large plum tomatoes, peeled, seeded, and diced
1 medium jalapeno, seeded and diced
12 medium longans, peeled and seeded, divided
2 tablespoons chopped fresh cilantro, plus 4 sprigs
2 teaspoons coarse salt, plus additional to taste
2 tablespoons extra virgin olive oil
1. Combine mahi mahi, lime juice, and orange juice in a small stainless steel bowl, tossing to coat evenly. Cover and refrigerate for 1 hour, or until fish turns opaque, stirring occasionally.
2. Combine onion, tomatoes, jalapeno, 6 longans, and chopped cilantro in another stainless steel bowl; season mixture with 2 teaspoons coarse salt. Refrigerate.
3. Just before serving, strain almost all juice from fish. Stir fish into vegetables; season to taste with salt. Refrigerate at least 20 minutes or up to 2 hours.
4. To serve, drizzle the fish with olive oil, toss lightly, and spoon into 4 chilled martini glasses. Garnish with cilantro sprigs and remaining longans.
LOUISE HOOPER’S
BROWN RICE CASSEROLE
Recipe from The Apopka Woman’s Club, What’s Cookin’?
1/2 stick butter
1 medium onion, cut finely
1 cup plain rice
1 small can mushrooms
2 cans consommé (beef)
Melt butter, put in chopped onions, then rice. Add other ingredients. Put in greased casserole with a top and bake in oven 1 hour at 250 degrees.
LOUISE USTLER’S
SPAGHETTI SALAD
Recipe from
Northside Baptist Church
2 pounds spaghetti, cooked and drained. Run cold water over cooked spaghetti.
Green pepper, cut up in small pieces
Tomato, cut up in small pieces
1 bottle Viva Italian Dressing
1 jar McCormick Salad Supreme
Mix all ingredients and refrigerate.
Note: If cooking only one pound of spaghetti, add only 1/2 bottle Salad Supreme Seasoning. But adjust it to your taste.
ASPARAGUS VINAIGRETTE
Recipe from
Southern Living All-Time Favorites
3 pounds fresh asparagus, trimmed
1 sweet red pepper, seeded and cut into strips
1/2 cup vegetable oil, divided
1/4 cup white wine vinegar
2 tablespoons water
1 tablespoon grated onion
1 teaspoon dry mustard
1/2 teaspoon salt
Pinch of pepper
Arrange asparagus in a steamer basket over boiling water. Cover and steam 8 minutes or until crisp-tender. Plunge asparagus into ice water; drain.
Saute red pepper strips in 1 tablespoon hot oil in a skillet over medium-high heat until crisp-tender. Plunge pepper strips into ice water to stop the cooking process; drain.
Place asparagus spears and pepper strips in a large shallow dish. Combine remaining oil, wine vinegar, and remaining five ingredients; pour over vegetables. Cover and chill at least 8 hours; serve with a slotted spoon.
Makes 12 servings.
NEAT AND SWEET FARMS,
LAKELAND, PEACH ICE CREAM
Recipe from Field to Feast
2-1/2 pounds fresh peaches, peeled, pitted, and chopped
1 cup sugar
1 pint Half-and-Half
14-ounce can sweetened condensed milk
12-ounce can evaporated milk
2 teaspoons vanilla extract
2 cups whole milk, or as needed
Working in batches, puree peaches with sugar and half-and-half in a blender or food processor. Combine peach mixture, sweetened condensed milk, evaporated milk, and vanilla extract in a large bowl. Pour into a 1-gallon ice cream maker, then add enough whole milk to reach the fill line, about 2 cups. Freeze according to manufacturer’s instructions. Transfer to a freezer-safe container and freeze until firm.
MRS. S. EDWARD IZARD, JR’s
(ANNE KIRK)
SOUTHERN SPICED TEA
Recipe from Charleston Receipts, America’s Oldest
Junior League Cookbook in Print,
a Cookbook by The Junior League of Charleston, Inc.
8 cups boiling water
5 tablespoons tea leaves
Juice of 1 lemon
Juice of 6 oranges
2 cups of sugar
8 cups of water
1 teaspoon whole cloves
Add the boiling water to the tea leaves, let stand 5 minutes and strain. Make a syrup by boiling the sugar, cloves, and water together. Add this and the fruit juice to the tea. Makes about 18 cups.
BARBARA HATCH’S
CREAMY BLUE CHEESE DRESSING
Recipe from
New Vision Community Church’s
Feeding the Flock
1 pound crumbled blue cheese
2 cups mayonnaise
1 teaspoon finely chopped parsley
1/2 teaspoon black pepper
1/3 cup white wine vinegar
Beat half of the blue cheese with electric mixer to remove lumps. Add other ingredients and beat together well until thick, smooth and creamy. Stir in remainder of cheese. Refrigerate; serve cold as dressing or as vegetable dip. Can be refrigerated for up to two weeks.
SANDRA JOHANSEN’S NOT SO PLAIN BROCCOLI
Recipe from
The Jones-Morris Family Treasury
Fresh broccoli
1/2 cup water
1 tablespoon vegetable oil
1/2 teaspoon minced garlic
Italian dressing
Cook fresh broccoli until just starting to soften in water, oil and minced garlic. Drain. Serve with Italian dressing poured over.
