Variety of recipes are quick, versatile and could become some of your favorites

Taco salad from Florida Federation of Garden Clubs’ Paths of Sunshine, is not only delicious, but good for you. If  you prefer, you can use ground turkey in place of beef.

Sharon Bray shares her recipe for pork chops in Treasures and Pleasures. You cook the pork chops on the stovetop and then make a sauce to serve over the meat and rice.

We have from Feeding the Flock, Barbara Ritshie’s Sunday chicken dinner. You can serve with pasta or rice on the side.

From Southern Living’s All-Time Favorites, we find broccoli and walnut sauté. It will be a wonderful dish to serve with the pork chop dish, above.

We have a glazed, spiced carrots dish from Savannah Style for you.

Easy gingerbread is a gift from Marie Trivento (thank you, Ma’am!) in Apopka Citizen Police Alumni Association’s Sharing Our Finest Cookbook.

Jello cake from Nancy Pilat in What’s Cookin’? is quick and versatile. It takes on whatever flavor you wish.

TACO SALAD

Recipe from Florida Federation

of Garden Clubs Inc.,

Paths of Sunshine

1/2 pound ground lean beef

1 (1-1/4 ounce) package taco seasoning

1 large head iceberg lettuce, shredded

1 cup cubed tomatoes

1 cup sliced green peppers

1 cup onion, chopped

1 (8-ounce) can pitted black olives, sliced

1 (16-ounce) can pinto beans, drained

1 (16-ounce) bag corn chips

1 (8-ounce) bottle Catalina salad dressing

Brown meat. Drain and sprinkle with taco seasoning. Stir well. Place lettuce in large salad bowl. Add tomatoes, green peppers, onion, black olives and pinto beans. Crush corn chips in their bag and add to salad. Pour salad dressing on and toss gently. Add meat mixture on top. To make ahead, combine all ingredients except the corn chips and dressing. These should always be added just before serving.

SHARON BRAY’S

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.

BARBARA RITSHIE’S

SUNDAY CHICKEN DINNER

Recipe from

New Vision Community Church’s,

Feeding the Flock cookbook

5 chicken breasts

2 cups ricotta cheese

2 cups spinach (slightly cooked)

2 bunches asparagus (no stems, slightly cooked)

1 cup sun dried tomatoes, in olive oil, undrained

1/2 cup pine nuts

2 cups Italian tomato sauce

1 cup mozzarella cheese, shredded

Place chicken in a greased 9 x 13-inch baking dish. Spread ricotta cheese evenly on top of chicken. Layer spinach, asparagus, sun dried tomatoes, and pine nuts over this. Pour sauce over and top with mozzarella cheese. Bake at 350 degrees for 45 minutes.

BROCCOLI AND WALNUT SAUTE

Recipe from Southern Living

All-Time Favorites

1-1/2 pounds fresh broccoli

1/2 cup water

2 tablespoons balsamic vinegar

2 teaspoons cornstarch

1 teaspoon chicken bouillon granules

1 garlic clove, minced

1 cup thin onion strips, cut vertically

1/2 cup thin sweet red pepper strips

2 tablespoons vegetable oil

1/2 cup chopped walnuts, toasted

Remove and discard broccoli leaves and tough ends of stalks; cut broccoli into flowerets. Peel broccoli stems, and thinly slice. Set broccoli aside.

Combine water and next three ingredients; set cornstarch mixture aside.

Saute garlic, onion, red pepper, and broccoli in oil in a large skillet over medium heat three minutes or until broccoli is crisp-tender.

Add cornstarch mixture to vegetable mixture, and bring to a boil, stirring constantly. Cook one minute, stirring constantly.

Spoon vegetable mixture into a serving dish; sprinkle with walnuts.

Makes 6 servings.

 

OLDE PINK HOUSE SPICED

CARROTS WITH MOCK

HOLLANDAISE SAUCE

Recipe from Savannah Style,

a Cookbook by The Junior League of Savannah, Inc.

A specialty of The Pink House

Restaurant and Tavern

Salt to taste

Several cloves

Dash of cinnamon

Rind of one lemon

1/4 cup brown sugar

1/4 cup butter

12 large carrots

1 tablespoon cornstarch

1 tablespoon water

Dash of sherry if desired

Peel amount of carrots desired to serve. (This recipe uses 12 large carrots.) Slice each carrot diagonally in three to four pieces. Place in saucepan and  cover with water. Add salt, several cloves, a dash of cinnamon and the rind of a lemon. Bring to a boil and cook until carrots are tender. Pour off part of the water leaving enough for a glaze. Add 1/4 cup brown sugar, 1/4 cup butter for approximately 12 large carrots and enough cornstarch (1 tablespoon cornstarch and 1 tablespoon water) for a good glaze. Reheat until carrots are glazed thoroughly. Add a dash of sherry, if desired.

SAUCE:

2 cups mayonnaise

Juice of one lemon

1/4 cup sugar

1/4 cup prepared mustard

TOPPING:

Dried fruits and nuts (see below)

Parsley (see below)

Mix thoroughly and warm in a double boiler. Serve glazed carrots with sauce on top and sprinkle with diced coconut, raisins, sliced almonds and chopped parsley.

MARIE TRIVENTO’S

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.

NANCY PILAT’S JELLO CAKE

Recipe from

The Apopka Woman’s Club

WHAT’S COOKIN’?

1 package yellow cake mix

1 package lemon Jello

2/3 cup Wesson oil

2/3 cup water

1 teaspoon lemon or vanilla flavoring

1/2 teaspoon almond extract

4 eggs

Mix cake and Jello together. Add Wesson oil, water and flavoring. Beat two minutes. Add eggs, one at a time, beating slightly after each addition. Bake 350 degrees F for one hour. Pan should be greased and preferably an angel cake or tube pan. Any other cake mix or Jello may be used to get a different flavor.