Houston Wedding News

Wedding Cakes

Venture into the unknown with a vintage wedding cake recipe

Savannah Style has a shrimp scampi recipe that looks lovely.

Jerry Cottle shares his sweet and sour pork recipe at the First Presbyterian Church of Apopka’s Treasures and Delights.

In the cookbook published by the Zellwood Community Center, we came across Carol Ann Heath’s Black Beans and Rice. Southwestern Corn Bake is also in this treasure trove of recipes. This particular recipe was the 1st winner of the 1981 Zellwood Sweet Corn Festival by NOCIA. Both recipes look delicious.

Nancy Baum shares her recipe for apricot and oatmeal muffins in New Vision’s Feeding the Flock Cookbook.

Our friend Dale Smith lent us a recipe book called The Spice of Veith. It has lots of great recipes and lots of different “don’t eat this” instructions. these and those formulations. We have selected the Baby Wipes Instructions to give you this week.

From Charleston Receipts, Miss Mary Deas Ravenel shares her recipe for the “Carolina Housewife” wedding cake from 1850! She doesn’t say how to bake it, neither temperature nor for how long. But if you want to venture into the unknown, be our guest! We will present the instructions as she gave them in Charleston Receipts.


Recipe from Savannah Style, a Junior League cookbook
by Savannah, Inc.

1/2 cup butter, melted

3 cloves of garlic, crushed

2 tablespoons of olive oil

24 large or giant prawns, peeled and deveined

2 tablespoons of parsley, chopped

2 tablespoons of dry white wine

1 tablespoon lemon juice

Salt and pepper to taste

Heat the butter, garlic and olive oil in a large pan. Add shrimp and sauté on both sides until done for about five minutes. Pour the drops from the pan into a small saucepan. Add the remaining ingredients. Cook for a minute over high heat. Pour sauce over the prawns and serve with rice to absorb the juices.


Recipe from the First Presbyterian Church of Apopka, Treasures and Pleasures

1-1 / 2 pounds of lean pork shoulder cut into 2-inch x 1/2-inch strips

1 large can (2-1 / 2 cups) pineapple pieces

1/4 cup brown sugar

2 tablespoons of cornstarch

1/4 cup of vinegar

2 to 3 tablespoons of soy sauce

1/2 teaspoon salt

1 small green pepper, cut into strips

1/4 cup thinly sliced ​​onion

Boiled rice or fried noodles

Brown pork in a small amount of hot fat. Add 1/2 cup of water, cover, and cook until tender, but don’t boil (about 1 hour). Drain the pineapple and save the syrup. Combine sugar and cornstarch, add pineapple syrup, vinegar, soy sauce and salt. Add the pineapple and onion. Cook for 2 to 3 minutes. Serve over hot, fluffy rice or fried noodles and add extra soy sauce. Yield: 7 servings.


Recipe from

published by The Zellwood
Community center

1 pack of black beans

2 tablespoons of olive oil (no substitutions)

1 whole tomato

1 bay leaf

1 small onion

1/2 green pepper

2 cloves of garlic, chopped

1 cup of olive oil

1/2 cup onion

1/2 cup chopped green pepper

1/4 teaspoon oregano

1/4 teaspoon of cumin

1 tablespoon of salt

2 tablespoons of wine vinegar

1/2 teaspoon hot sauce

Hot cooked rice

Mix together beans and the next six ingredients. Bring to a boil. Cook with water for 3 to 3 1/2 hours until the beans are soft. Discard the remains of tomato, pepper, onion (and bay leaf). Fry the onion, pepper, oregano, cumin and salt in olive oil. Add wine vinegar and hot sauce. Stir everything into beans. Let simmer for five minutes. Serve over hot cooked rice.

NOTE: General instructions for cooking dry beans:

A pound of dry beans measures two cups. Pluck over beans to remove stones, shriveled beans, or other debris. Put in a large saucepan for rinsing, run clean water over the beans and throw away the rinse water.

Soaking will make your beans more edible and digestible. The easiest way to soak is to soak them overnight by placing them in a large saucepan and placing them over the beans with an inch of water. Alternatively, if you don’t have the luxury of soaking overnight, cover it with water and bring it to a boil quickly. Before cooking, let the beans sit in the hot water on the stove for an hour to soften them.

When cooking, place the beans in a large saucepan on the stove, pressure cooker, or multiple cooker (see manufacturer’s instructions for the pressure cooker or slow cooker). Add enough water to cover the beans. Check from time to time to see if the water has gotten too low. If it’s too dry, it will result in floury beans. You can freeze leftover beans within four days of cooking. For most dry beans, it takes anywhere from an hour to two hours.


Recipe from

published by The Zellwood
Community center

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

2 eggs beaten

3/4 cups yellow corn flour

1 teaspoon of garlic salt

6 tablespoons of salad oil

1 4-ounce can of green chili peppers, finely sliced

2 cups of grated cheddar cheese

Mix together all of the ingredients except chili peppers and cheese. Divide the mixture in half. 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 bowl. Cover with the rest of the corn mixture. Bake at 350 degrees for about 35 minutes.


New Vision recipe
Community church,

Feed the herd cookbook

2 cups of flour

1 cup of oatmeal

3/4 cup sugar

2 teaspoons of baking powder

1/2 teaspoon salt

1 can (15-1 / 4 ounces) Del Monte apricot halves

2 eggs, beaten

1/4 cup oil

1 teaspoon vanilla extract

Combine dry ingredients; mix well. Drain apricots and save 1/2 cup of syrup. Roughly chop the apricots. Add reserved syrup, apricots, eggs, oil, and vanilla to dry the ingredients. Stir until the flour is moistened. Fill the greased muffin bowls to the top. Bake for 30 minutes at 375 degrees or until golden brown. Serve warm.


Recipe from
The spice from VEITH cookbook

2 cups of boiling water

3 tablespoons baby bath

1 tablespoon of baby oil

Cut a roll of bounty paper towels in half. Remove the middle box. Place it upright in an airtight container and pour the solution over it. Cover tightly; It will be ready to use in an hour. Just like those bought in the store, the cloths can be pulled up in the middle and torn off in any length. Don’t consume.


Recipe from Charleston Receipts, America’s oldest printed Junior League cookbook,

a cookbook from the Junior League of Charleston, Inc.

20 pounds of butter

20 pounds of sugar

20 pounds of flour

20 pounds of raisins

40 pounds of currants

12 pounds of lemon

20 nutmegs

1 ounce mace

4 ounces of cinnamon

20 glasses of wine

20 glasses of brandy

10 eggs to the pound

Add cloves to your liking. If you want it richer, add 2 pounds of currants and 1 pound of raisins to every pound of flour.


Your email address will not be published. Required fields are marked *