First, there’s a muffin recipe, after which there are three variations –

Dry rubbed ribs from Palmetto Creek Farms, in Avon Park, is from their guide titled From Area to Feast. That is easy to organize and completely scrumptious. The ribs are oven baked in heavy-duty foil packets you make and seal across the ribs, nice for people who don’t wish to idiot round with a grill or smoker. I noticed the temperature, “250 levels” and thought I should have made a mistake. However no, the guide actually says “250 levels for 2- to 2-1/2 hours.”

Emily Meggett’s directions for oven bacon is so quite simple and scrumptious. She wrote this recipe in her guide, Gullah Geechee Residence Cooking.

Mrs. Meggett’s directions for Soiled Rice could be very tasty.

Alice Beth Miner, who handed a number of years in the past and who was a pricey good friend of all Apopkans, shares her Potatoes Del Monico by the Apopka Historic Society’s Preserving the Large Potato publication of principally potato recipes.

From Southern Dwelling’s 1996 Annual Recipes, it would be best to attempt Lee Ann Robinson’s Twin Mountain Muffins. Lee Ann is from La Grange, Georgia. There are three extra flavors for this fundamental recipe: Pepper-Cheese; Bacon-Cheese; and Herb.

We’ve a Hummus recipe for you from Southern Dwelling’s 1996 Annual Recipes. This recipe was contributed by Joan Ranzini of Waynesboro, Virginia.

Weight lifter Bryan Jacob of Alpharetta, Georgia, opts for this sweet-and-savory pizza based mostly on his favourite choice at Everyone’s Pizza, close to Emory College in Atlanta. Sliced into skinny wedges, it’s a crowd-pleasing appetizer. He submitted his tasty recipe to Southern Dwelling’s 1996 Annual Recipes.




Recipe from Area to Feast

1/4 cup packed darkish brown sugar

1/4 cup paprika

1/4 cup ancho chili powder (darkish Mexican chili powder)

4 teaspoons coarse salt

4 teaspoons smoked paprika

4 teaspoons cumin

4 teaspoons cayenne

4 (2-pound) slabs loin again ribs, membrane eliminated (ask your butcher to do that for you)

For the rub: combine brown sugar, paprika, ancho chili powder, salt, smoked paprika, cumin, and cayenne in a small bowl, ensuring to interrupt up chunks of brown sugar.

Put ribs bone aspect up on sheet pan. Season every slab with rub on either side. Refrigerate not less than 1 hour, loosely coated.


Recipe from Gullah Geechee Residence Cooking by Emily Meggett

12 slices thick-cut bacon

1) Preheat your oven’s broiler to 500 levels Fahrenheit, or its highest setting. 2) Organize the bacon in a single layer in a rimmed baking pan and place it on the best rack in your oven. Broil till browned on one aspect, about 2 minutes. 3) Flip the bacon and brown the opposite aspect. Watch the bacon carefully. It’s going to cook dinner shortly, about 5 minutes complete. 4) Take away from the oven and place the bacon on a paper towel to soak up the surplus grease.


Recipe from Gullah Geechee Residence Cooking by Emily Meggett

4 slices bacon

1 16-ounce package deal free pork sausage

1 massive onion, diced

1 bell pepper, diced

4-1/2 cups (1 liter) tepid water

1 tablespoon Nature’s Seasons

1 teaspoon crushed pink pepper

1-1/2 teaspoons soy sauce

1 teaspoon Kitchen Bouquet


3-1/2 cups long-grain white rice, rinsed

1) In a big, heavy-bottomed pot, cook dinner the bacon over excessive warmth till crisp. Take away the bacon – however not the oil and drippings – from the pot and permit the bacon to chill. As soon as cooled, minimize the bacon into small items and put aside. 2) In the meantime, roll the sausage into small balls. Warmth the identical cooking pot and cook dinner the sausage within the bacon drippings till browned, about 5 minutes. Add the onion and bell pepper to the sausage and saute for an additional 5 minutes. 3) Return the bacon to the pot and add the water. Carry the combination to a boil. Scale back the warmth to medium, then add the Nature’s Seasons, crushed pink pepper, soy sauce, and Kitchen Bouquet, if utilizing. Return the combination to a boil and cook dinner for two minutes. 4) Add the rice and stir with a fork. Scale back the warmth to low and cook dinner till a lot of the water has been absorbed, about half-hour. If utilizing a steamer, fill the underside midway with water, switch the rice combination to the highest of the steamer, cowl, and steam for 20 to 25 minutes, or till achieved.



Recipe from

Apopka Historic Society’s

Preserving the Large Potato –

A Assortment of Potato Recipes

9 medium measurement pink potatoes


1/2 pound sharp cheddar cheese, grated

1 teaspoon dry mustard

1-1/2 teaspoon salt

Sprint pepper

Sprint nutmeg

1 cup heavy cream

1 cup milk

Preheat oven to 325 levels. Peel and grate potatoes and place in a buttered 1-1/2 quart casserole.

In a 1-quart saucepan, mix cheese, mustard, salt, pepper, nutmeg, cream, and milk. Stir over low warmth till cheese melts. Pour over potatoes. Don’t stir. Bake uncovered 45 to 60 minutes. This may be assembled prematurely and refrigerated, coated. Carry to room temperature and bake as above.


Recipe from Southern Dwelling’s

1996 Annual Recipes1/4 cup butter or margarine,


1/4 cup sugar

1 massive egg

2 cups all-purpose flour

4 teaspoons baking powder

1/2 teaspoon salt

1 cup milk

1) Beat butter and sugar at medium pace with an electrical mixer till creamy; add egg, beating simply till blended. 2) Mix flour, baking powder, and salt; add to butter combination alternately with milk, ending with flour combination. 3) Spoon batter into greased muffin pans, filling two-thirds full. 4) Bake at 375 levels for 25 minutes. Take away from pans instantly, and funky on wire racks. Yield: 1 dozen.

Pepper-Cheese Muffins: Scale back the sugar to 2 tablespoons; stir in 1 cup shredded Monterey Jack cheese with jalapeno peppers with the flour combination.

Bacon-Cheese Muffins: Scale back the sugar to 2 tablespoons; stir in 1/2 cup shredded Cheddar cheese and three slices bacon, cooked and crumbled, with the flour combination.

Herb Muffins: Scale back the sugar to 2 tablespoons; stir in 1 teaspoon prompt minced onion, 2 teaspoons dried parsley flakes, 1 teaspoon dried oregano, and 1/2 teaspoon pepper with the flour combination.


Recipe from Southern Dwelling’s

1996 Annual Recipes

1 (15-oz) can chick-peas, drained

1/4 cup tahini 2 tablespoons chopped recent parsley

1 clove garlic

1/3 cup lemon juice

1-1/2 teaspoons floor cumin

1/4 teaspoon floor pink pepper

2 tablespoons chopped onion

1 tablespoon reduced-sodium

soy sauce

Place knife blade in meals processor; add all elements, and course of till clean. Yield: 2 cups.



Recipe from Southern Dwelling’s

1996 Annual Recipes

1 (12-inch) refrigerated baked

pizza crust

2 teaspoons olive oil

1 cup pizza sauce

2 cups chopped smoked ham

1 (20-ounce) can pineapple tidbits, well-drained

1/2 cup (2 ounces) shredded

mozzarella cheese

1 cup (4 ounces) shredded

provolone cheese

Brush pizza crust with olive oil and unfold pizza sauce evenly over crust. Prime sauce evenly with ham and pineapple; sprinkle with cheeses. Bake at 425 levels for 10 minutes or till cheese melts and crust is frivolously browned. Yield: 1 (12-inch) pizza.

NOTE: For pizza crust, we used Mama Mary’s, obtainable within the fridge part of your native grocery store.