For people who don’t have extra time for pampering their main meal, Claire Ellington has the perfect answer: Quick Oven Stew! She hand-wrote her recipe in the copy of Stew-Pot Favorites of Zellwood that she gifted us (and we haven’t even asked her if we can use it!). All you need next is a pot of rice or some noodles, and you have a lovely main dish. 

Directions for roasting sweet corn on your grill were published in the 1982 Zellwood Sweet Corn Festival booklet, and we are bringing back their instructions for your use. We loved those festivals when they were happening as late as ten years ago; it’s never too late for you to enjoy hot, fragrant, buttery corn on the cob! I buy corn whenever I can get it, no matter the time of year. And the pros won’t tell folks this simple method for preparing a single ear of corn on the cob… but I will! Husk and de-silk the fresh corn; wash it under running water (don’t dry it); wrap the wet corn in plastic wrap or a couple of wet paper towels; stick it in the microwave for two to three minutes, turning it over maybe once; listen for the ding-ding; put on your bib; then all you have to do is (carefully, because it’s hot and steamy) unwrap it, butter the hot corn, and salt it… voila! You have hot, delicious corn on the cob! 

From thepioneerwoman.com, we have Ranch Potatoes. Because a beautiful, crispy crust and tender, creamy interior is hard to achieve when roasting raw potatoes, taking the time to boil them first ensures they will not only have the perfect texture, but they will also absorb more of the flavor from the oil and the ranch packet. One bite of crunchy, creamy potatoes, and you’ll never want to roast potatoes the same way again. We also have the recipe for homemade ranch seasoning used on this and numerous other recipes you probably often prepare, below. 

And here is a recipe from TasteofHome.com for a great pie that is still enjoyed today… by the folks who know about it! It is green tomato pie, seasoned with cinnamon spice and sweetened with sugar. Look for the same accompaniments, such as homemade whipped cream or a scoop of the best vanilla ice cream, that you’d serve with any other sweet pies. Also, try a drizzle of thick, salted caramel sauce over this green tomato pie. Oh, boy! 

From his book Hearty Country Cooking, Mark Sohn tells us how to prepare a treat that he calls Old-Fashioned Lemonade. I quote, “I make this drink one glass at a time, and I ‘serve’ it to myself. Perhaps this joy is egocentric, but sometimes that’s the way it is with food. Food can be private.” 

CLAIRE ELLINGTON’S QUICK OVEN STEW 
Recipe from: Stew-Pot Favorites of Zellwood 

INGREDIENTS: 
2 pounds lean stew meat (uncooked) 
1 pkg onion soup mix 
1 can mushroom soup 
1 cup water 

DIRECTIONS: 
1) Put meat in the casserole. 2) Mix other three ingredients and pour over meat. 3) Cover tightly and put in the 300-degree oven for 3 hours. No peeking! 4) Serve over noodles or rice. Serves 8. 

SWEET CORN ON THE COB 
Recipe from: Elberta Crate & Box Company, Winter Garden, FL, 
Published in 1982 Zellwood Sweet Corn Festival 

INGREDIENTS: 
8 ears fresh corn 
Softened butter or margarine 
Salt 
Pepper 

DIRECTIONS: 
1) To roast corn in husks: remove only the outer husks; 2) Fold back inner ones, being careful not to split them; remove silks. 3) Spread corn with butter; sprinkle with salt and pepper. 4) Pull husks back up over the ears; tie tips with string to keep corn covered and moist. 5) Roast 15 to 25 minutes, turning several times to grill evenly. 

Or… 1) To roast corn in aluminum foil: remove husks and silks; spread with butter and season with salt and pepper. 2) Wrap well in heavy-duty or double-thick regular aluminum foil. 3) Place corn on grill over gray coals. 4) Roast 15 to 25 minutes, turning several times to roast evenly. 

VIOLET THOMPSON’S GREEN TOMATO PIE 
Recipe from: Nancy Mock at TasteofHome.com 

INGREDIENTS: 
1-1/2 cups sugar  
5 tablespoons all-purpose flour  
1 teaspoon ground cinnamon  
Pinch of salt  
3 cups thinly sliced green tomatoes (4 to 5 medium)  
1 tablespoon cider vinegar  
Dough for double-crust pie  
1 tablespoon butter 

DIRECTIONS: 
1) Preheat oven to 350 degrees Fahrenheit. 2) In a bowl, combine sugar, flour, cinnamon and salt. 3) Add tomatoes and vinegar and toss to coat. 4) On a lightly floured surface, roll half the dough to a 1/8-inch thick circle; transfer to a 9-inch pie plate. 5) Trim dough to 1/2 inch beyond rim of pie plate. 6) Add filling; dot with butter. 7) Roll remaining dough to a 1/8-inch thick circle; cut into 1-inch wide strips. 8) Arrange strips over filling in a lattice pattern. Trim and (with a water-wet finger), seal strips to edge of bottom crust; flute edge. 9) Bake until tomatoes are tender, about 1 hour. 10) Cool on a wire rack to room temperature. Serve, or store in the refrigerator. 

OLD-FASHIONED LEMONADE 
Recipe from: Hearty Country Cooking 
By Mark F. Sohn 

INGREDIENTS and DIRECTIONS: 
1 medium lemon or 1/4 cup lemon juice 
Add an equal volume of sugar (or 1/4 cup sugar) 
Mix in 3/4 cup water 
Add 6 ice cubes 

Yield: 1 serving. 

RANCH POTATOES 
Recipe from: thepioneerwoman.com 

INGREDIENTS: 
6 tablespoons olive oil, divided 
2-1/2 pounds red potatoes, cut into 1-inch chunks 
1 tablespoon kosher salt 
1 1-ounce ranch seasoning packet, divided 
3/4 cup sour cream 
1/4 cup buttermilk or whole milk 
Chopped chives or dill, to serve 

DIRECTIONS: 
1) Preheat oven to 450 degrees Fahrenheit. Line a baking sheet with foil. Pour 4 tablespoons of the oil onto the prepared baking sheet. Place the baking sheet into the oven. 2) In a large pot, add potatoes, salt, and water to cover by 1 inch. Bring to a boil over medium-high heat. Cook potatoes until they are almost tender, 8 to 10 minutes. Drain potatoes and return them to the pot. Place lid on top of the pot and shake the pot vigorously for 30 seconds. Remove the lid and add the remaining 2 tablespoons of oil and 2 tablespoons of ranch seasoning. Fold to combine. 3) Remove the prepared baking sheet from the oven. Spoon the seasoned potatoes onto the hot oil, folding to combine. Roast the potatoes until crisp, 30 to 35 minutes. 4) In a medium-size bowl, stir together the sour cream, buttermilk, and the remaining 2 tablespoons of ranch seasoning until well combined. Cover and refrigerate until ready to use. 5) Spoon and spread the ranch dressing onto a serving platter. Top with hot potatoes and sprinkle with chives or dill, if desired. 

Please note the recipe for homemade ranch seasoning below. It may take you 5 minutes to mix a few ingredients together, and you’re all set. The key ingredient is dry buttermilk powder. You can find it in the baking aisle or near the powdered milk in your grocery store. It will save you money from buying from the dairy case, and you can use it for pancakes, waffles, and many other recipes calling for buttermilk. It keeps for months. 

RANCH SEASONING MIX (WITH NO PRESERVATIVES) 
Recipe from: thepioneerwoman.com 

INGREDIENTS: 
1/2 cup dry buttermilk mix 
Add seasoning in amounts to taste of: dried parsley, dried dill, dried chives, garlic powder, onion powder, salt and pepper 

DIRECTIONS: 
1) Whisk the dry ingredients all together to combine. 2) Place the Ranch Seasoning mix into an airtight container and store in the refrigerator.