The cocoa cake seems easy to prepare and requires baking for 35-40 minutes –

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From Paths of the Sun cookbook, we have gourmet beef. It looks delicious.

You bake it in a slow oven for just under three hours.

Rosemary Veith Rogstad’s LASAGNA WITH ROSEMARY comes from The Spice of Veitha nice book lent to us by our friend Dale Smith.

From Miz Belle Gilliam’s favorite cookbook, who loaned it to us for a while, we have Chicken Bog from The Progressive Farmer’s SOUTHERN cookbook. We miss this dear lady who was the friend of all Apopkans for many, many years.

The living of the south All time favorites Overnight Marinated Shrimp looks like a great appetizer for shrimp lovers. The contributor says, “I take them to parties all the time, dinners with friends and family gatherings because I can make them ahead of time; Plus, they easily feed a crowd. I rarely leave without someone asking me for the recipe.

We have Lorraine Setliff’s asparagus she shared in New Vision Community Church’s Feed the herd. She roasts the fresh spears in a 400 degree oven for 10 minutes.

Violet Schoening’s Strawberry Pretzel Salad looks very interesting. This recipe comes to us from our friends at Northside Baptist Church.

From the Apopka Woman’s Club, we have Mrs. Earl Nelson’s Cocoa Cake. We thank this wonderful organization for sharing their recipes with us through What’s cooking?

GOURMET BEEF

Recipe from the Florida Federation of Garden Clubs,

Paths of the Sun cookbook

2 cans (10-3/4 ounces) cream of mushroom soup

1 envelope dried onion soup mix

1/2 cup red cooking wine

1 (6 ounces) can slice water

chestnuts

1 can of sliced ​​mushrooms

2-1/2 to 3 pounds all-meat beef stew (diced)

In a large baking dish, combine soup, soup mix, wine, water chestnuts and mushrooms. Then add the meat. Do not salt. Cover the dish securely with foil and bake at 300 degrees for 2 to 2-1/2 hours. Serve over rice or noodles. For 8 people.

ROSEMARY VEITH ROGSTAD LASAGNA WITH ROSEMARY

The Spice of Veith

1 pound Italian sausage or

Ground beef

1 or more garlic cloves

1 tablespoon whole basil

1-1/2 tsp salt

1 can of tomatoes (16 oz)

1 can (12 oz) tomato paste

1 cup of water (optional)

2 eggs

3 cups ricotta or cottage cheese

1/2 cup grated parmesan or

romano cheese

2 tablespoons parsley flakes

1 tablespoon of salt

1/2 teaspoon of pepper

1 pound of mozzarella cheese,

shredded

1 pound cheddar cheese, grated

1 box of lasagna noodles (10 oz)

Brown the meat slowly and drain the fat. Add garlic, basil, 1-1/2 teaspoons of salt, tomatoes and tomato paste. You can also add 1 cup of water, if needed. Simmer covered for 5 to 10 minutes, stirring often. Scramble the eggs; add the rest of the ingredients, except the grated cheeses.

Boil the lasagna noodles until tender, but not mushy. Drain and let cool slightly. Using a large rectangular pan, layer half of the noodles, meat sauce, cheese mixture, then half of each grated cheese. Repeat the layering, ending with the grated cheeses on top. Bake at 375 degrees for 30-45 minutes. Let stand 10 minutes before serving.

CHICKEN PIG

The progressive farmer

SOUTHERN cookbook

1 large fat hen

Water to cover the hen

3-1/2 cups of rice

salt pepper

1 stick of butter or margarine

Carve the chicken as you would for frying, preferably the day before cooking, so that it takes on the salt. Cook until almost done in a large pot with enough water to completely cover the chicken. Measure 12 cups (3 quarts) of broth into a large saucepan. Add the rice, pepper and salt (to taste) to the chicken and boiling broth. When the chicken and rice come back to a boil, add the butter or margarine. Slow cook 35 to 40 minutes or until rice is cooked, stirring occasionally with a fork. It’s best served hot. Yield: 8 servings. A variation is to cook the chicken until done and remove it from the broth. Add rice to broth as directed. When the rice is almost cooked, place the chicken on the rice. Serve hot.

NIGHT MARINATED SHRIMPS

Southern Living’s Recipe

All time favorites

3 pounds unpeeled, large raw shrimp

2 small red onions, sliced

1 yellow bell pepper, sliced

1 cup vegetable oil

1 cup red wine vinegar

3 tablespoons of sugar

1 tablespoon lemon zest

3 tablespoons fresh lemon juice

1 tablespoon of white wine

Worcestershire sauce

1 tablespoon hot sauce

1 tablespoon Dijon mustard

1/2 teaspoon of salt

2 garlic cloves, pressed

1/2 cup chopped fresh basil

1. Bring 7-1/2 cups of water to a boil; add shrimp and cook 2 to 3 minutes or until shrimp turn pink. Drain and rinse with cold water. Shell the shrimp and, if desired, devein them.

2. 2 Layer the shrimp, red onion slices and bell pepper slices in an airtight container.

3. Whisk together the vegetable oil and the next 9 ingredients; pour over shrimp. Cover and refrigerate 24 hours, stirring

sometimes.

4. Stir in 1/2 cup chopped basil hour before serving.

Makes 12-15 appetizer servings.

ASPARAGUS ROASTED IN THE LORRAINE SETLIFF OVEN,

New Vision Recipe

Community Church,

Feed the herd recipe book

1 large bunch of asparagus, trimmed

2 tablespoons olive oil

1/2 teaspoon of salt

Freshly ground pepper to your taste

1/4 parmesan, grated (optional)

Heat the oven to 400 degrees. Toss the asparagus with the olive oil in a shallow baking dish. Roast the asparagus, turning once, until tender and lightly browned, about ten minutes. Sprinkle with freshly grated Parmesan, if desired.

VIOLET SCHOENING

STRAWBERRY PRETZEL SALAD

Northside Baptist Church Cookbook Recipe

2 cups crushed pretzels

3/4 cup melted butter

1 cup plus 3 tablespoons sugar,

Split

1 package 8 ounce cream cheese

1 Cool Whip 8 ounce container, thawed

1 large package Jello, strawberry

2 cups boiling water

20 ounces frozen strawberries

partially thawed

Mix 3 tablespoons of sugar, pretzels and butter. Pour into a 9 x 13 inch pan. Bake at 400 degrees for 8 minutes. Let cool. Combine cream cheese, Cool Whip and 1 cup sugar. Spread on cold crust. Mix the Jello in the boiling water, add the strawberries (let thicken slightly). Gently pour over and refrigerate overnight.

MRS. EARL NELSON’S

COCOA CAKE

Apopka Women’s Club Recipe What’s cooking?

1/2 cup lukewarm water

1/2 cup cocoa

2/3 cup shortening

1-1/2 cup sugar

2 eggs

2-1/2 cups sifted flour

1 teaspoon baking soda

1/2 teaspoon of salt

3/4 cup sour milk or buttermilk

1 teaspoon vanilla extract

Slowly stir the water into the cocoa; let stand 5 minutes. Cream the shortening. Gradually add the sugar, creaming well. Add the eggs one at a time. Beat well. Alternately add sifted dry ingredients and sour milk or buttermilk, beating after each addition. Add cocoa and vanilla extract.

Form into two greased and floured pans (9 inch layer). Bake at 350 degrees Fahrenheit for 35-40 minutes.

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