James Island Shrimp Pie is a shrimp and rice casserole provided by Mrs. John Jenkins of Charleston Receipts. You need two pounds of shrimp and a cup of raw rice, both of which you cook before making the pie. Then bake in a moderate oven (350 to 375 degrees) for about 30 minutes or until browned on top.
Here is a recipe for Country Fried Cabbage from The Original Country Cookbook. Since it calls for bacon fat, you can choose to replace it with butter or vegetable shortening if you’re not using pork. This kale recipe is from the little paperback cookbook a friend gave me over 40 years ago! It was published by Paragon Products, Inc., of Pompano Beach in 1976. The introduction says of the recipes: “They come from a period in America when work was hard and appetites were big. All have been tested and edited carefully for accuracy. These recipes require basic natural ingredients and don’t need today’s artificial this and imitation that!”
We found a recipe for Spinach Souffle in our treasured copy of “What’s cooking in Apopka?” this was posted by The Apopka Woman’s Club…not sure exactly when, but it was way back! It has some wonderful recipes contributed by the good ladies of the club, many of whom are no longer with us but fondly remembered.
Adeline Bronson’s recipe for Chicken and Yellow Rice also comes from “What’s cooking in Apopka?”. With maybe a salad or vegetable on the side, it looks like a main course!
Sunshine Pie comes from Favorite pots from Zellwood. Clare Ellington gave us this wonderful treasure.
Peanut Butter Pie from The Original Country Cookbook looks pretty easy to do.
Charleston Receipts shares Coffee Punch by Mrs. Louis Y. Dawson, Jr. Looks like a dessert for coffee lovers!
Mrs. JOHN T. JENKINS’
(HESS LEBY)
JAMES ISLAND SHRIMP PIE
Recipe from
Charleston Receipts,
The oldest American Junior League cookbook in print,
cookbook by The Junior League of Charleston, Inc.
1 cup raw rice
2 cups of water
1 teaspoon of salt
1/4 cup butter
2 eggs
A pinch of mace
5 tablespoons of tomato ketchup
2-1/2 tbsp
Worcestershire
Salt and pepper to taste
2 kilograms of shrimp
1 cup milk (approx)
Boil the rice in salted water until very tender and stir the butter into it. Combine all ingredients with the cooked shrimp, adding enough milk to make the mixture the consistency of thick cream. Place in an oiled casserole dish and bake in a moderate oven until golden brown on top (about 30 minutes). Portions 8.
COUNTRY FRIED CABBAGE
Recipe from
Paragon products, Inc., The Original Country Cookbook
1 small head of green cabbage, grated
3 tablespoons (or more)
bacon fat
2 tablespoons red pepper flakes
Salt to taste
Wash the cabbage and cut it into quarters, then make thin slices along the cut sides of the cabbage. Discard the core and any tough ribs. Heat bacon fat in an iron dutch oven, add the cabbage and toss until shimmering. Reduce heat, add black pepper and continue cooking and turning until softened.
Mrs LB JOHNSON’S
SPINACH SOUFFLE
WHAT’S COOKING? IN
APOPKA, FLORIDA
THE APOPA WOMAN’S CLUB
Jump oil plus 2
tablespoons for sauce
2 tablespoons of flour
1/2 teaspoon of salt
1/8 teaspoon black pepper
3 eggs, separated
1 cup rich milk or light cream
1 cup chopped cooked spinach
1/2 cup thick white sauce
1/4 cup chopped onion
1/2 cup grated cheese
Fry the onion in a little oil. Make a sauce from 2 tablespoons of butter, 2 tablespoons of flour; 1 cup milk – rich milk or light cream, 1/2 teaspoon salt and 1/8 teaspoon black pepper. Beat the yolks until thick and lemon-colored. Stir in the white sauce and add the spinach and cheese. Add the well-beaten egg whites and turn them into an oiled casserole dish. Place in a pan of hot water and bake in a moderate oven at 350 degrees for about 50 minutes. Serve immediately.
OF ADELINE BRONSON
CHICKEN AND YELLOW RICE
WHAT’S COOKING? IN
APOPKA, FLORIDA
THE APOPA WOMAN’S CLUB
2 deep fryers, halved
1/2 cup olive oil
2 cups chopped onion
1 green pepper, chopped
2 cloves of garlic
2-1/2 cups of rice
2 cups canned tomatoes
5 cups of hot water
2 bay leaves
1/2 teaspoon saffron
1 cup green peas
2 teaspoons of salt
1/4 teaspoon black pepper
Brown chicken in olive oil. Remove to a casserole dish. Fry the onion, green pepper and garlic for about 5 minutes. Add to the chicken in the casserole along with all the other ingredients. Cover and bake in a 400 degree oven for 1 hour.
GLADYS RICE
SUN PIE
Recipe from
Favorite pots from Zellwood
1 can (6 ounces) frozen orange juice or (fresh juice)
1 can (6 oz) water
1/3 cup pineapple juice
1/3 cup apricot juice
1 lb marshmallows
1-2/3 cups graham crackers crumbs
1/3 cup confectioners sugar
1/3 cup butter, melted
1/3 cup shredded coconut
1/3 cup ground walnuts
Whipped cream as desired
Combine orange juice, pineapple juice, and apricot nectar in a large skillet and add marshmallows; heat gently until marshmallows are almost melted, stirring frequently. Remove from heat and stir until completely dissolved. Place the pan in a sink filled with ice water to cool quickly, cool to room temperature. Meanwhile, combine graham cracker crumbs, sugar, and butter; press into tray. Cool the crust and add the filling. Add the walnuts and coconut after the mixture has cooled. Refrigerate overnight if possible.
PEANUT BUTTER PIE
Recipe from
Paragon Products, Inc., The Original Country Cookbook
1 cup corn syrup
1 cup of sugar
1/2 teaspoon vanilla
3 eggs, slightly beaten
1/3 cup creamy peanut butter
Unbaked Pie Crust
Mix the filling ingredients. Pour into unbaked pie crust. Bake at 400 degrees for 15 minutes. Reduce heat to 350 degrees and bake for another 30-35 minutes. The filling should look a little thinner in the center than around the edge.
Mrs. LOUIS I. DAWSON JR.’S CAFE PUNCH
Recipe from
Charleston Receipts,
The oldest American Junior League cookbook in print,
cookbook by The Junior League of Charleston, Inc.
1 gallon of strong coffee
1 liter of cream
2 liters of vanilla ice cream
5 tablespoons of vanilla
5 tablespoons of sugar
Chill the coffee. Whip the cream; add sugar and vanilla. Place ice cream and whipped cream in a punch bowl and top with coffee. Stir well before serving. (If using block ice cream, thinly slice before placing in punch bowl.) 50-60 servings.