From Cooking with Foliage La Sertoma of Apopka, we’ve got French-Fried Shrimp.
Shrimp is one among my FAVORITE meals.
Pot Roast for Crock-Pot is submitted by Pat Ariotta in Sharing Our Most interesting Cookbook put out by the Apopka Citizen Police Alumni Affiliation. We thank that wonderful group for all they do.
Brewster Bray’s Blackeyed Peas from First Presbyterian Church of Apopka’s Treasures and Pleasures is simply great. Don’t overlook the large black skillet of sizzling buttered cornbread that may full this dish! See under for recipe.
Amanda Henke’s cornbread is scrumptious. We made an enormous pan of it final Thanksgiving to make an enormous bowl of Cornbread Dressing and needed to make one other pan of it as a result of we stored sampling! What great style it has. The recipe suits in an enormous black iron skillet. You possibly can use a few cake pans if you happen to don’t have the large skillet. We thank Amanda for sharing her recipe with us.
Frances McHale’s Italian Roasted Potatoes seems to be ok for firm or for merely pampering your individual household. We discovered her recipe in (the place else?) Preserving the Massive Potato, put out by the Apopka Historic Society.
From New Imaginative and prescient Group Church’s Feeding the Flock, we’ve got Butternut Squash Casserole, contributed by Nancy Payne.
Savannah Type, a cookbook given to us by our editor’s mother-in-law, has numerous great recipes. This crab soup is only one of many.
Joan Byers’ Peanut Butter Pie from New Imaginative and prescient Group Church’s Feeding the Flock is terrific. You and yours will find it irresistible. Thanks, Ma’am.
FRENCH-FRIED SHRIMP
Recipe from Cooking with
Foliage La Sertoma of Apopka
1-1/2 kilos uncooked, peeled, deveined shrimp, contemporary or frozen
2 eggs, crushed
1 teaspoon salt
1/2 cup all-purpose flour
1/2 cup dry bread crumbs
1/2 teaspoon paprika
Fats for deep frying
Thaw shrimp if frozen. Mix eggs and salt. Mix flour, dry bread crumbs and paprika. Dip every shrimp in egg, then roll in crumb combination. Fry in a basket in deep fats, 350 levels, for two to three minutes or till golden brown. Drain on absorbent paper. Makes 6 servings.
PAT ARIOTTA’S
POT ROAST FOR CROCK-POT
Recipe from Apopka Citizen Police Alumni Affiliation,
Sharing Our Most interesting Cookbook
2 or 3 potatoes, pared and sliced
2 or 3 carrots, pared and sliced
1 to 2 onions, peeled and sliced
Salt and pepper to style
3 to 4 pound brisket, rump or pot roast
1/2 cup water or beef consomme
Put greens in backside of crock-pot. Salt and pepper meat. Place meat in pot on prime of greens. Add liquid. Cowl and prepare dinner on low for 10 to 12 hours or excessive for 4 to five hours. Take away meat and greens with spatula or large spoon. Serve sizzling.
BREWSTER BRAY’S
BLACKEYED PEAS
Recipe from First Presbyterian Church of Apopka, Treasures and Pleasures
1 pound dried blackeyed peas
1 medium onion, chopped wonderful
1 small clove garlic, minced
1 bay leaf
2 entire cloves
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1-1/2 cups ham, cubed
1 smoked pork ham hock
(seasoning dimension)
4 tablespoons bacon drippings
1 teaspoon baking soda
Choose over beans. Wash after which soak in a single day. Drain. Saute the onions and garlic in bacon grease till simply tender. Place beans in pot and canopy with water about 1/2 inch above stage of peas. Add the onions, garlic, and the remainder of the components. Simmer about two hours or till beans are tender. Take away bay leaf and bones. Higher if chilled in a single day and reheated the following day. Serves eight.
AMANDA HENKE’S
CORNBREAD, SOUTHERN STYLE
Recipe from Reader of The Apopka Chief and The Planter newspapers
1 cup yellow cornmeal
1/2 cup all objective flour
1 teaspoon salt
Sprint of garlic powder
Sprint of cayenne pepper
1 tablespoon baking powder
1 cup buttermilk (if you’re out of
buttermilk, plain milk with a teaspoon of vinegar will curdle the milk in 5 minutes)
1/2 cup milk
1 giant egg
1/2 teaspoon baking soda
1/4 cup butter or shortening… to be melted and poured into the batter… or, if you wish to do it the old-fash ioned approach, use sizzling bacon grease in stead! I bear in mind: Daddy slowly pouring whereas Mama rapidly stirred it into the batter.
2 tablespoons butter for greasing the skillet (plus a tablespoon cooking oil to extend the butter’s smoke level)
Preheat oven to 450 levels.
Combine the dry components collectively in a bowl: cornmeal, flour, salt, garlic, cayenne, and baking powder. Put aside.
Mix and blend buttermilk and milk with an egg. Stir in 1/2 teaspoon baking soda. Instantly pour this moist combination into the dry cornmeal and flour combination. Stir till nicely mixed.
Soften the 1/4 cup of shortening and add to the batter slowly, mixing collectively till simply mixed.
Place skillet in sizzling oven for a couple of minutes (watch it fastidiously) till sizzling. You are able to do this heating on prime of the range as a substitute of within the oven. This subsequent step must be achieved rapidly, and be very cautious with the new skillet. With oven mitts, pull the HOT skillet out of the oven and add two tablespoons shortening (could be butter) ensuring it covers the floor of the new pan. Rapidly pour the cornbread batter into the heated skillet. It can sizzle and make a stunning crispy brown floor on the underside and sides of your cornbread that tastes and smells so good. Utilizing oven mitts, fastidiously place the heavy skillet again into the oven and bake for 20 to 25 minutes till brown. Butter and serve instantly.
Once you get good at making this recipe, it is possible for you to to orchestrate the heating of the skillet with the blending of the cornbread batter. The faster you get the blended batter into the new skillet and into the oven, the higher.
FRANCES MCHALE’S
ITALIAN ROASTED POTATOES
Recipe from
Apopka Historic Society’s
Preserving the Massive Potato –
A Assortment of Potato Recipes
8 potatoes
7 garlic cloves
2 cups Parmesan cheese
1/2 cup vegetable oil
Salt and pepper to style
Slice potatoes as if for French fries however just a little thicker. Put in a ten” x 2” spherical or rectangular pan (ideally non-stick). Add oil, garlic, cheese, salt and pepper. Sprinkle just a little cheese, pepper, salt, oil and 1 clove garlic (sliced or chopped) over prime. Bake lined for two hours at 375 levels or till potatoes are achieved. Uncover and brown potatoes, about 10 to fifteen minutes.
NANCY PAYNE’S
BUTTERNUT SQUASH CASSEROLE
Recipe from New Imaginative and prescient Group Church’s Feeding the Flock
2 cups butternut squash, cooked and mashed
3 eggs, crushed
1/3 cup melted butter
1/2 cup milk
1 cup sugar
1/2 teaspoon ginger
1/2 teaspoon coconut flavoring
Mix all components, mixing nicely; spoon into frivolously greased 1-1/2 quart casserole dish. Bake at 350 levels for one hour or till agency.
CURRIED CRAB SOUP
Recipe from Savannah Type,
a Cookbook by
The Junior League of Savannah, Inc.
3 tablespoons butter
1/2 cup onion, chopped
1 clove garlic, minced
1/2 cup apple, peeled and diced
1 tablespoon curry powder
3 tablespoons flour
1/2 cup tomato, chopped
2-1/2 cups hen broth
Salt and pepper, to style
3/4 pound white crab meat
1 cup gentle cream
Tabasco
Soften butter in saucepan and sauté onion till wilted. Add garlic and apple. Stir and add curry powder and flour. Add tomato and hen broth, stirring with wire whisk. When thickened and clean, add salt, pepper and crab meat. Simmer 10 minutes. Add sprint of Tabasco and cream and convey to a boil. Serve instantly.
JOAN BYERS’
PEANUT BUTTER PIE
Recipe from
New Imaginative and prescient Group Church
FEEDING THE FLOCK
4 ounces cream cheese, softened
1 cup powdered sugar
1/3 cup peanut butter
2 tablespoons cocoa (non-obligatory)
1 teaspoon vanilla
8 ounces whipped topping
1 graham cracker or baked 9-inch pie crust
Combine first 5 components till fluffy. Add topping and blend nicely. Unfold into pie shell. Chill nicely.
