Baked Chicken Mary Jane by Marylin Martin is from New Vision Community Church’s Feeding the Flock and calls for six chicken breasts, herb-seasoned stuffing crumbs, and sour cream along with other ingredients.
From The Original Country Cookbook, we have a recipe for all you folks who like to cook venison. The recipe is adaptable to other types of meat also, so feel free to adapt. If nothing else, we Apopka folks are great at “adapting” to suit the ingredients we have on hand. However, I would find it almost impossible to leave out onions, garlic, and herbs from this recipe. But that’s just me.
Baked mashed potatoes is a terrific recipe from Frances McHale that we found in the Apopka Historical Society’s Preserving the Big Potato.
Weight lifter Bryan Jacob of Alpharetta, Georgia, opts for this sweet-and-savory pizza based on his favorite selection at Everybody’s Pizza, near Emory University in Atlanta. Sliced into thin wedges, it’s a crowd-pleasing appetizer. He submitted this tasty recipe to Southern Living’s 1996 Annual Recipes.
This recipe comes from the book titled Savannah Style. If you can find freshly-shucked oysters, they are the best. If not, look for shucked oysters packed in water in your grocery store’s seafood section. You can actually freeze oysters and they’ll keep for about six weeks. Make sure you get your fresh oysters in a month with an “R” in the month’s name. Be careful not to let the milk scorch on the bottom or even get to the boiling point, and do not overcook the oysters. You can cook your oyster stew in a double boiler if you have the patience.
We found a great recipe for Spinach Salad from Allison Chase in New Vision Community Church’s Feeding the Flock.
How about Sour Dough Starter from The Original Country Cookbook? Many of us have visions of using starter to make our own sour-dough bread. If you don’t have a friend who has starter for you to get a bit in order to get started, the following instructions will get you going. I believe the flour needs to be plain all-purpose flour, not self-rising flour.
Mountain Vinegar Pie from The Original Country Cookbook needs few ingredients aside from the ones you probably already have in your pantry.
MARYLIN MARTIN’S
BAKED CHICKEN MARY JANE
Recipe from FEEDING THE FLOCK
NEW VISION COMMUNITY CHURCH
1 cup sour cream
2 teaspoons soy sauce
1/2 teaspoon garlic sauce
1 teaspoon celery salt
1 teaspoon paprika
Dash of pepper
6 chicken breasts, skinless and boneless
1 small package herb-seasoned stuffing crumbs
Melted butter
Mix first six ingredients together. Dip chicken in mixture and roll in crumbs (be generous with the sour cream mixture). Arrange in slightly greased baking dish. Drizzle with butter. Bake uncovered at 350 degrees for one hour.
VENISON POT ROAST
WITH VEGETABLES
Recipe from Paragon Products, Inc.,
The Original Country Cookbook
4 or 5 pounds venison roast
(or other meat)
1/2 cup flour
1/2 cup chopped celery
1 chopped apple
1 diced carrot
2 tablespoons vinegar
Salt and pepper to taste
Mix salt and pepper with the flour and rub into meat. Brown in hot fat in a Dutch oven pot. Fasten a strip of bacon or salt pork over top with toothpicks, add one half cup of water and the vinegar. Cover and bake at 350 degrees for 2 hours, then add the vegetables and continue cooking until they are tender. Add more water if necessary.
FRANCES MCHALE’S
BAKED MASHED POTATOES
Recipe from Apopka Historical
Society, Apopka, Florida
Preserving the Big Potato –
A Collection of Potato Recipes
6 to 8 potatoes, cooked until tender
Salt and pepper to taste
8 ounces cream cheese
8 ounces sour cream
1/4 pound butter
2 medium size onions (chopped)
Mash potatoes, adding salt and pepper to taste, cream cheese and sour cream. Mix together well and set aside. Using a skillet, sauté onions in butter until clear but not browned. Mix this into the potatoes and put in baking dish. Bake at 375 degrees for 30 minutes or until top is golden brown.
SOUTHERN LIVING’S
HAM-AND-PINEAPPLE PIZZA
Recipe from SOUTHERN LIVING’S
1996 ANNUAL RECIPES
1 (12-inch) refrigerated baked
pizza crust
2 teaspoons olive oil
1 cup pizza sauce
2 cups chopped smoked ham
1 (20-ounce) can pineapple tidbits, well-drained
1/2 cup (2 ounces) shredded
mozzarella cheese
1 cup (4 ounces) shredded
provolone cheese
Brush pizza crust with olive oil and spread pizza sauce evenly over crust. Top sauce evenly with ham and pineapple; sprinkle with cheeses. Bake at 425 degrees for 10 minutes or until cheese melts and crust is lightly browned. Yield: 1 (12-inch) pizza.
NOTE: For pizza crust, we used Mama Mary’s, available in the refrigerator section of your local supermarket.
OYSTER STEW
Recipe from
Savannah Style, a Cookbook by
The Junior League of Savannah, Inc.
1/2 cup water
1 small white onion, chopped
1/2 cup celery, chopped
1 pint stewing size oysters
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter
1 pint Half-and-Half
Pour 1/2 cup water into medium size saucepan. Add onions and celery and boil until slightly tender. Add oysters and cook until oysters curl. Add 1/2 teaspoon salt and 1/4 teaspoon pepper. Reduce heat and add butter. Pour in 1 pint of Half-and-Half.
ALLISON CHASE’S
SPECIAL SPINACH SALAD
Recipe from New Vision Community
Church’s Feeding the Flock
1 bunch spinach, washed and torn
1 can bean sprouts, drained
1 can water chestnuts, sliced
3 or 4 hard-boiled eggs, sliced
6 to 8 slices bacon, cooked,
drained and cut in pieces
1 cup light olive oil
3/4 cup sugar (less, if desired)
1/3 cup catsup
1/4 cup vinegar
1 tablespoon Worcestershire sauce
1 grated onion
Mix and serve.
SOUR DOUGH STARTER
Recipe from
Paragon Products, Inc.,
The Original Country Cookbook
2 cups flour
1-3/4 cups warm (not hot) water
6 teaspoons dry yeast
2 tablespoons honey
Combine flour and dry yeast in a bowl. Mix honey in warm water and gradually add to dry ingredients. Store in earthenware pot at room temperature for two days to one week.
MOUNTAIN VINEGAR PIE
Recipe from
Paragon Products, Inc.,
The Original Country Cookbook
1 cup sugar
2 eggs
2-1/2 tablespoons vinegar
2 tablespoons flour
1 cup water
2 tablespoons butter
1/2 teaspoon lemon extract
Chopped nuts
Baked pie shell
Combine sugar, eggs, vinegar, flour, and water and cook until it is thick and smooth, stirring constantly. While hot, stir in butter and lemon extract. Pour into a baked pie shell and sprinkle chopped nuts over the top. Cool before serving.
