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

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

From Cookbook of Treasures and Pleasures, we have Dorothy Tyson’s Italian Chicken. Looks simple and delicious.

In addition, from Treasures and pleasures, Kathy Wellington provided her recipe for chicken breasts in Italian. This one is served with hot, cooked noodles.

How about Dick crab cakes? Ummmm… this one looks great. Dick Botticelli shares his recipe for one of my favorite treats at A. Taste of Paradise from the First Presbyterian Church of Punta Gorda.

John Truby shares his seafood stew at Taste of Paradise from the First Presbyterian Church of Punta Gorda. He uses white fish, shrimp and crab meat. He prefers to use homemade chicken broth instead of bouillon cubes for the base.

In a cookbook released by the Zellwood Community Center, we stumbled upon Carol Ann Heath’s Black Beans and Rice. Southwestern cornbread is also in this treasure trove of recipes and is featured below. This particular recipe was awarded 1st Prize at the 1981 NOCIA Sweet Corn Festival at Zellwood. Both recipes look delicious.

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

Mrs. Ted Brown’s junk pie is not only simple, but delicious. This recipe is taken from our friends in Plains, Georgia, in their cookbook called plain pot purry. Info note for now: Mrs. Brown’s recipe calls for a #2 can of crushed pineapple and one can of Angel Flake Coconut. Can #2 contains about 2-1/2 cups or 20 ounces of pineapple. A can of Angel Flake weighs 7 ounces, or just under 1 cup, while a Baker coconut is 12 ounces.

Dorothy Tyson

ITALIAN CHICKEN

Recipe from

1990 Apopka Presbyterian Women’s First Presbyterian Church,

Cookbook of Treasures and Pleasures

1/2 cup margarine

1 cup Lite Wishbone Italian

dressing

1/4 cup lemon juice

1/4 cup Worcestershire sauce

2 garlic cloves, crushed

2 whole chicken breasts, divided

Mix the first five ingredients. Cook over medium heat until the margarine has melted. Lay the chicken breasts in a baking dish. Sprinkle with a little salt and pepper. Drizzle sauce evenly over chicken, roast uncovered at 325 degrees for 1 hour or until tender.

CATHY WELLINGTON

ITALIAN CHICKEN BREAST

Recipe from

1990 Apopka Presbyterian Women’s First Presbyterian Church,

Cookbook of Treasures and Pleasures

6 chicken breasts

6 lean bacon slices

1 large jar of spaghetti stew sauce

6 slices Mozzarella cheese

Salt and pepper

Prepare boiled noodles for

6 servings

Remove the skin from the chicken, sprinkle with salt and pepper and wrap in a slice of bacon. Bake for 20 minutes at 350 degrees. Drizzle the chicken with the spaghetti sauce and roast for another 20 minutes. Place 1 slice of cheese on each chicken breast and return to oven until cheese is melted. Serve with hot noodles.

DICK BOTTICELLI

CRAB CAKES

Recipe from the First Presbyterian Church of Punta Gorda,

Taste of Paradise

1 pound dorsal fin crab meat

1 egg

1/4 lb butter, melted

2 tablespoons freshly squeezed lemon juice

1 tablespoon Worcestershire sauce

2 tablespoons fresh parsley, sliced

3/4 to 1 cup seasoned bread crumbs

Vegetable oil for frying

Place crab meat in a bowl. Beat the egg and then gently fold into the crab meat. Place all other ingredients in a separate bowl and mix thoroughly. Gently fold the spice mixture into the crab meat. Add breadcrumbs to achieve desired consistency. Form into round balls about 2-3 inches in diameter. Fry in vegetable oil until golden brown on all sides. Place on paper towels to drain excess oil. Place under the roaster for 5 minutes. Serve immediately.

JOHN TRUBEY’S SEAFOOD RUSHEE

Recipe from the First Presbyterian Church of Punta Gorda,

Taste of Paradise

1/2 large onion, chopped

1 large bell pepper, chopped

2 cups chicken broth, hot

8 ounces frozen corn, chopped

1 bay leaf

1 teaspoon ground thyme

2 teaspoons parsley

2 teaspoons Old Bay seasoning

Salt and red pepper

8 oz Italian tomato sauce

1 pound firm white fish, bite size

3/4 lb popcorn shrimp, peeled and peeled

1/2 pound crab meat (optional)

Fry the onion and pepper until soft and crispy. Add all ingredients except seafood. Boil. Cook for 30 minutes. Add seafood. Boil 10 minutes. Can be frozen in single-serve containers for up to 6 months. It is preferable to use homemade chicken broth. Avoid broth made from processed and dried “cubes”. Serves 5.

CAROL ANNE HEAT

BLACK BEANS AND RICE

Recipe from

POT PURRY ZELWOOD,

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 pepper

2 garlic cloves, minced

1 cup olive oil

1/2 cup onion

1/2 cup chopped green pepper

1/4 teaspoon oregano

1/4 teaspoon cumin

1 tablespoon salt

2 tablespoons wine vinegar

1/2 teaspoon hot sauce

hot boiled rice

Combine the beans and the next six ingredients. Boil. Boil with water for 3 to 3-1/2 hours until the beans are soft. Throw away what’s left of the tomato, pepper, onion (and bay leaf). Saute onion, pepper, oregano, cumin and salt in olive oil. Add wine vinegar and hot sauce. Mix everything with beans. Boil five minutes. Serve with hot boiled rice.

NOTE. General instructions for preparing dried beans:

A pound of dry beans is equal to two cups. Sort through the beans to remove pits, shriveled beans, or other debris. Place in a large rinsing pot, rinse the beans with clean water, draining the rinsing water.

Pre-soaking will make your beans more edible and easier to digest. The easiest way is to soak overnight in a large pot and top with beans per inch of water. alternatively, cover with water and quickly bring to a full boil. Before cooking, let the beans soak for an hour on the stove in hot water to soften them.

When cooking, place the beans in a large pot on the stove, pressure cooker, or slow cooker (see pressure cooker or slow cooker manufacturer’s instructions). Add enough water to cover the beans. Check from time to time, add water if it has decreased, because beans that are too dry lead to flouriness. You can freeze leftover beans up to four days after cooking.

SOUTHWEST CORN BAKES

Recipe from

POT PURRY ZELWOOD,

published

Zellwood Community Center

1 dozen creamed corncobs (chopped and peeled)

2 beaten eggs

3/4 cup yellow cornmeal

1 teaspoon garlic salt

6 tablespoons salad oil

1 can of 4 oz green chili, finely chopped

2 cups grated cheddar cheese

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

BONNIE ENDICOTT

GREEN BEAN

Cooking with friends

CIRCLE OF FRIENDSHIP ZELLWOOD UMC 1990

2 slices bacon, diced

1/2 cup chopped onion

1/4 cup chopped green pepper

2 cups cooked green beans

1/2 teaspoon salt

Dash pepper and nutmeg

1/2 cup cream

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

MRS. TED BROWNS

DUMP CAKE

Recipe from

Plains Food Favorites, Georgia Plains Pot Pourri

1 #2 can of crushed pineapples

1 can of Angel Flake Coconut

1 pack yellow cake mix

1 cup chopped nuts

1-1/2 packs of margarine or butter

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

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

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