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Two Italian chicken recipes, one with sauce, one without tomato –

Two Italian chicken recipes, one with sauce, one without tomato -

This week we have two Italian chicken recipes for you from the same publication, one without tomato and the other with spaghetti sauce.

From Treasures and Pleasures cookbook, we have Dorothy Tison’s Italian Style Chicken. It looks simple and delicious.

Also from Treasures and pleasures, Kathy Wellington contributed her Italian recipe Chicken Breasts. This one is served over hot, boiled noodles.

How about Dick’s Crab Cakes? Yummmm… this one looks delicious. Dick Botticelli shares his recipe for one of my favorite treats in A Taste of heaven of the First Presbyterian Church of Punta Gorda.

John Truby organizes his Seafood Stew A taste of heaven of the First Presbyterian Church of Punta Gorda. It uses white fish, shrimp and crab meat. For the base, he prefers to use homemade chicken stock rather than stock cubes.

We came across Carol Ann Heath’s Black Beans and Rice in the Zellwood Community Center cookbook. Southwestern Corn Bake is also featured in this wealth of recipes and is shared below. This particular recipe was the 1st prize winner of NOCIA’s 1981 Zellwood Sweet Corn Festival. Both recipes look delicious.

From Cooking with friendsfrom Friendship Circle Zellwood United Methodist Church 1990, we have Snappy Green Beans from Bonnie Endicott.

mrs. Ted Brown’s Dump Cake is not only easy but also very tasty. This recipe is from our friends in Plains, Georgia, in their cookbook titled Plains Pot Pourric† A note of information on this point: Mrs. Brown’s recipe calls for a No. 2 cans of crushed pineapple and a can of Angel Flake coconut. A #2 can contains about 2-1/2 cups or 20 ounces of pineapple. A can of Angel Flake is 7 ounces or just under 1 cup, while a packet of Baker’s coconut is equal to 12 ounces.

DOROTHY TISON’S

CHICKEN IN ITALIAN STYLE

Recipe from

1990 Presbyterian Women First Presbyterian Church of Apopka,

Treasures and Pleasures cookbook

1/2 cup margarine

1 cup Lite Wishbone Italian

Dressing

1/4 cup lemon juice

1/4 cup Worcestershire sauce

2 cloves garlic, crushed

2 whole chicken breasts, split

Combine the first five ingredients. Cook over medium heat until margarine melts. Place the chicken breasts in the baking dish. Sprinkle with a little salt and pepper. Pour sauce evenly over chicken, bake uncovered at 325 degrees for 1 hour or until cooked through.

KATHY WELLINTON’S

CHICKEN BREASTS ITALIAN

Recipe from

1990 Presbyterian Women First Presbyterian Church of Apopka,

Treasures and Pleasures cookbook

6 chicken breasts

6 lean slices of bacon

1 large pot of Ragu spaghetti sauce

6 slices of Mozzarella cheese

Salt and pepper

Prepare boiled noodles

6 servings

Remove the skin from the chicken, season with salt and pepper and wrap in bacon slices. Bake at 350 degrees for 20 minutes. Pour spaghetti sauce over chicken and bake 20 minutes longer. Place 1 slice of cheese on each chicken breast and return to the oven until the cheese melts. Serve over hot noodles.

DICK BOTTICELLIS

CRAB PASTRY

Recipe from the first presbyterian church of Punta Gorda,

A taste of heaven

1 pound dorsal fin crab meat

1 egg

1/4 pound butter, melted

2 tablespoons fresh lemon juice

1 tablespoon Worcestershire sauce

2 tablespoons fresh parsley, minced meat

3/4 to 1 cup seasoned bread crumbs

Vegetable oil for frying

Place the crab meat in a bowl. Beat the egg and carefully fold it into the crab meat. Place all other ingredients in a separate bowl and mix well. Gently mix the spice mixture into the crab meat. Add breadcrumbs to achieve desired consistency. Form round balls about 2 to 3 inches in diameter. Fry in vegetable oil until golden brown on all sides. Place on kitchen paper to drain excess oil. Place under the grill for 5 minutes. Serve at once.

JOHN TRUBY’S SEAFOOD STEW

Recipe from the first presbyterian church of Punta Gorda,

A taste of heaven

1/2 large onion, chopped

1 large bell pepper, finely chopped

2 cups chicken stock, hot

8 ounces frozen corn, sliced

1 bay leaf

1 teaspoon ground thyme

2 teaspoon parsley

2 teaspoons Old Bay Seasoning

Salt & red pepper

8 ounces Italian tomato sauce

1 pound firm white fish, bite size

3/4 pound popcorn shrimp, shelled and gutted

1/2 pound crab meat (optional)

Saute the onion and bell pepper until crispy. Add all ingredients except seafood. Bring to a boil. Simmer for 30 minutes. Add seafood. Cook for 10 minutes. Can be frozen in portion packs for up to 6 months. Using homemade chicken stock is preferred. Avoid broth reconstituted from processed and dried “cubes”. Serves 5.

CAROL ANN HEATH’S

BLACK BEANS AND RICE

Recipe from

ZELLWOOD POT POURRI,

published by The Zellwood

Community Center

1 pack of black beans

2 tablespoons olive oil

(no substitutions)

1 whole tomato

1 bay leaf

1 small onion

1/2 green bell pepper

2 cloves garlic, finely chopped

1 cup olive oil

1/2 cup onion

1/2 cup chopped green bell pepper

1/4 teaspoon oregano

1/4 teaspoon cumin

1 tablespoon salt

2 tablespoons wine vinegar

1/2 teaspoon hot sauce

Hot boiled rice

Mix beans and next six ingredients. Bring to a boil. Boil with water for 3 to 3-1/2 hours until beans are tender. Discard what’s left of the tomato, bell pepper, onion (and bay leaf). Saute the onion, pepper, oregano, cumin and salt in olive oil. Add wine vinegar and hot sauce. Stir everything through the beans. Boil for five minutes. Serve over hot cooked rice.

NOTE: General instructions for cooking dry beans:

A pound of dry beans measures two cups. Pick beans to remove rocks, shriveled beans, or other debris. Place in a large pot to rinse, run clean water over the beans and discard the rinse water.

Pre-soaking makes your beans more edible and digestible. Easiest method: Soak overnight by placing them in a large saucepan and cover the top of the beans with 1 inch (2.5 cm) of water. or cover with water and bring to a quick boil. Before cooking, leave the beans on the stove in the hot water for an hour to soften.

While cooking, place beans in a large pot on the stove, pressure cooker, or multicooker (refer to manufacturer’s instructions for pressure cooker or slow cooker). Add enough water to cover the beans. Check from time to time, adding water when it has subsided as being too dry will result in flour beans. Leftover beans can be frozen within four days of cooking.

SOUTHWESTERN MASBAK

Recipe from

ZELLWOOD POT POURRI,

published by

The Zellwood Community Center

1 dozen ears of corn, sliced ​​cream style (sliced ​​and scraped)

2 eggs beaten

3/4 cups yellow cornmeal

1 teaspoon garlic salt

6 tablespoons salad oil

1 4-ounce can green chiles, finely chopped

2 cups shredded cheddar cheese

Mix all ingredients except chillies and cheese. Divide the mixture in two. Place one half in a greased 8 x 8 x 2-inch baking dish. Mix chili peppers and cheese; place on top of the corn mixture in the dish. Cover with the remaining corn mixture. Bake at 350 degrees for about 35 minutes.

BONNIE ENDICOTT’S

SNAPPY GREEN BEANS

Cooking with friends

CIRCLE OF FRIENDSHIP ZELLWOOD UMC 1990

2 slices bacon, diced

1/2 cup chopped onions

1/4 cup chopped green pepper

2 cups cooked green beans

1/2 teaspoon salt

Dash of pepper and nutmeg

1/2 cup cream

Lightly fry the bacon; add onion and green pepper. Cook until soft. Add remaining ingredients; heat through. Serves 4 to 6.

MRS. TED BROWN’S

DUMP CAKE

Recipe from

Plains Food Favorites, Georgia Plains Pot Pourri

1 No. 2 can crushed pineapple

1 can of Angel Flake coconut

1 pack. yellow cake mix

1 cup chopped nuts

1-1/2 stick margarine or butter

Evenly distribute each of the above ingredients in an oblong pan or Pyrex dish, in the order listed. Do not mix. Bake at 350 degrees Fahrenheit for 1 hour.

For deluxe dump cake: Same as above recipe with the addition of 1 can of cherry pie filling as the first ingredient.