Merry Christmas and Ho Ho Ho to you all!
This week, looking forward to Christmas Day in just three more days, we have more sweets and desserts than usual. There are two recipes for rolls, one for potato rolls and the other for buttermilk rolls. They look like it might be fun to try them.
Try the French chocolate pie. You only need to bake the pie crust. Then mix up the chocolate filling, refrigerate, and serve.
There is a family casserole made with vegetables and a can of mushroom soup to which you can add shrimp, chicken, or turkey if that’s what you would like to do for a main course.
The gelatin salad with strawberries, pineapple, bananas and nuts looks to be scrumptious! It is probably lovely to behold, too, as we like our Christmas dishes to be.
And gingerbread! Yumm. Gingerbread is wonderful and brings back old memories of our grandmothers, moms, and adopted motherly figures we have all had in our lives. You can serve it warm with whipped cream on Christmas Eve!
Pumpkin bread is another favorite. If you wait until it is cool enough to handle, you can cut it, slather butter over it, and devour it shortly after it comes out of the oven. Goodness, me!
Crunch bars look like fun. Maybe you can make them with the kids or grandkids.
Velveeta cheese fudge looks to be another one that the kids will love.
All of you have a wonderful holiday remembering and honoring our Lord and Savior Jesus Christ. Be safe and have fun. Do not fall off any ladders putting up decorations because even two-foot kitchen stools can be trouble if you are not careful.
Please email your recipes to: news@theapopkachief.com or mail them to The Apopka Chief, P.O. Box 880, Apopka, 32704-0880. And send us not only your recipes but ideas for future recipe columns as well.
HELEN DONNAN’S
FAMILY CASSEROLE
Recipe from Food Favorites of Plains, Georgia Plains Pot Pourri
1 can English peas, drained
1 can bean sprouts, drained
2 cans mushroom pieces, drained
1 can water chestnuts, drained and diced
1 can French fried onions
1/2 pound cheddar cheese, grated
1 can mushroom soup
Heat and drain peas. Add bean sprouts, mushroom pieces and water chestnuts. Mix and pour into 9-inch casserole dish. Heat mushroom soup and pour over mixture. Top with grated cheese. Bake at 350 degrees for 30 minutes. Remove from oven; sprinkle onions on top. Return to oven and bake for 15 minutes or until brown.
You can add shrimp, chicken, or turkey and make this a main course. If not, serve with ham, foul, roast, etc.
MARY WISE’S
POTATO ROLLS
Recipe from Food Favorites of Plains, Georgia Plains Pot Pourri
2 packages dry yeast
4 to 5 cups all purpose flour, divided
2 servings instant mashed potatoes
1 cup milk
1/2 cup sugar
1 tablespoon salt
1/2 cup shortening
2 eggs
In large bowl, stir together yeast and two cups flour.
In saucepan, heat until just barely warm, milk, sugar, salt and shortening, stirring until shortening is dissolved. Add potatoes.
Combine this with the flour and yeast. Add eggs. Beat with mixer three minutes. Stir in the remaining flour, or enough to make soft dough.
Grease dough and place in a well-greased bowl.
Place in refrigerator for one hour until dough has risen twice in bulk.
Make rolls, let rise about two hours.
Bake at 375 degrees. Any remaining dough may be stored for future use.
LAURETTA MAYS’
BUTTERMILK ROLLS
Recipe from Food Favorites of Plains, Georgia Plains Pot Pourri
5 cups self-rising flour
1 tablespoon sugar
3/4 cup shortening
1 cake or package yeast
1/2 cup lukewarm (not hot) water
2 cups buttermilk (whole milk can be used)
Dissolve yeast in 1/2 cup water.
Sift dry ingredients together. Blend in shortening until thoroughly blended. Add buttermilk and yeast. Work together with a large spoon. This mixture will be sticky. Put into greased muffin tins.
Bake at 425 degrees until browned. The remaining dough can be stored in a covered container in the refrigerator for days.
MRS. E. E. CROZIER’S
FRENCH CHOCOLATE PIE
Recipe from Food Favorites of Plains, Georgia Plains Pot Pourri
1 9-inch pie shell, baked and cooled
1/4 cup margarine
3/4 cup sugar
1-1/2 squares (1-1/2 ounces) unsweetened chocolate
2 eggs
2 cups Cool Whip
Cream 1/4 cup margarine with 3/4 cup sugar. Melt chocolate, cool, and add cooled chocolate to creamed margarine and sugar mixture. Add two eggs, one at a time, beating at high speed for five minutes after each addition. Fold in 2 cups thawed Cool Whip. Pour into a cooled 9-inch pie shell. Chill until firm.
Note: If you are concerned about using raw eggs in uncooked food, choose to use pasteurized eggs.
MRS. GLORIA SIMMONS’
STRAWBERRY-BANANA SALAD
Recipe from Food Favorites of Plains, Georgia Plains Pot Pourri
3 3-ounce packages strawberry-flavored gelatin
1 cup boiling water
1 10-ounce package frozen strawberries, thawed and undrained
1 15-1/4 ounce can crushed pineapple, undrained
3 bananas, sliced
2 cups sour cream, divided
1/2 cup pecans, chopped
Dissolve gelatin in boiling water. Stir in fruit. Pour half of mixture into 8-inch dish and refrigerate until firm, then at room temperature. Spread 1 cup sour cream over the congealed gelatin. Spoon remaining gelatin over sour cream and refrigerate until firm. Top gelatin with remaining sour cream, spreading evenly. Sprinkle with pecans. Yield 8 to 10 servings.
MRS. RAYMOND LAMB’S
PUMPKIN BREAD
Recipe from Food Favorites of Plains, Georgia Plains Pot Pourri
3 cups plain flour
1 teaspoon baking soda
3 teaspoons cinnamon
1 teaspoon salt
2 cups sugar
2 cups pumpkin, cooked
4 eggs, beaten
1-1/4 cup cooking oil
1/2 cup chopped nuts
Sift together dry ingredients in a large mixing bowl making a well in the middle. Add remaining ingredients in center. Stir just enough to mix all the ingredients together.
Bake in a loaf pan at 350 degrees for 1 hour.
MRS. O. A. WILLIAMS’
SUGAR’S GINGERBREAD
Recipe from Food Favorites of Plains, Georgia Plains Pot Pourri
1/2 cup shortening
1/2 cup sugar
1 egg
1 cup hot water
1 cup cane syrup (Be sure to use cane syrup and not Karo syrup, which is corn syrup.)
2-1/2 cups sifted flour
1-1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon ground cloves
Cream sugar and shortening. Add egg, syrup, and hot water and mix. Combine dry ingredients. Mix with dry ingredients and pour into large greased and floured pan (9-inch x 13-inch).
Bake at 350 degrees for 40 minutes. This is an old recipe and very good.
ROBYN MILLIKEN’S
CRUNCH BARS
Recipe from Northside Baptist Church cookbook
35 saltine crackers
1/2 cup butter
1/2 cup brown sugar
1 package 8 squares semi-sweet baking chocolate
1 cup chopped nuts
Preheat oven to 400 degrees. Place crackers in a single layer on foil-lined 15 x 10 x 1-inch baking pan. Heat butter and sugar in saucepan on medium heat until butter is melted and mixture is well-blended. Bring to a boil. Boil three minutes without stirring. Spread over crackers. Bake seven minutes. Immediately sprinkle with chopped chocolate. Let stand five minutes. Spread melted chocolate evenly over ingredients in pan. Sprinkle with nuts. Cool cut or break into pieces. Makes 16 servings. Contributor says, “This is the best crunchy brittle you’ve ever eaten. No one will guess the secret ingredient!”
BONNIE MILLIKEN’S
VELVEETA CHEESE FUDGE
Recipe from Northside Baptist Church cookbook
1 pound butter
1 pound Velveeta cheese
4 pounds powdered sugar
1 cup cocoa
1 tablespoon vanilla
1/2 cup chopped nuts, or amount as desired
In a saucepan, melt butter and cheese. Mix sugar and cocoa, and then add the melted cheese and butter mixture. Add the vanilla and nuts, if desired. Mix well and spread evenly in a greased 9 x 13-inch pan. Cool and cut into pieces. Makes a large amount of fudge, is a never-fail recipe and is cheaper than other fudge recipes. You can cut the recipe down as you wish. Makes about 6-1/2 pounds of candy. This is a very old recipe from Theresa D. Bell, Ohio, “Women’s Circle Home Cooking.”
