'The Pantry Shelf' feature on Nancy and Ted Green with recipes

A clipped newspaper feature mounted along the left edge of the page.

B4 Cupboard NEWS May 19, 1969 Orlando–Winter Park–Maitland–Casselberry, Fla.

A photograph shows Nancy Green holding an infant beside Ted Green, captioned:

FAMILY SCENE — Nancy and Ted Green are one of those busy young couples who are always “on the go” but the best times are with nine month old Ned.

The PANTRY SHELF

NANCY AND TED GREEN met while they were both working for the Orlando Chamber of Commerce, so you know they have a highly-developed appreciation of this area. In addition to that, Nancy, who is the daughter of Mr. and Mrs. O. B. McEwan, belongs to one of our town’s pioneer families, all of whom have contributed greatly to Orlando’s progress.

Nancy was born here and attended Orlando schools, graduating from Boone High School. She then attended the University of Georgia and also studied at the Villa Mercede in Florence, Italy.

Her attractive husband, a native of East Aurora, N.Y., graduated from Cornell University and received his master’s degree from the University of Miami. Ted came to Orlando in 1965 and is now economist for the Florida Power Corporation.

The young Greens now have a delightful baby boy, Ned, who is nine months old. They live in a charming home overlooking Lake Arnold, and thoroughly enjoy their activities around the lake. A large family room panelled in wood with a huge indoor barbecue pit is a wonderful spot for entertaining.

Petit Nancy, like most young mothers, keeps busy most all the time. She is a member of the Junior League and the Rosalind Club.

Ted is president of the Greater Orlando Exchange Club, president of the Florida Industrial Development Council, and a member of the Advertising Committee of the Orlando Chamber of Commerce and the Industrial Development Commission of the Seminole County Chamber of Commerce.

Nancy has let us have some of the favorite recipes she’s tested successfully on her busy husband.

CORNBREAD DRESSING Cornbread 1 cup corn meal 1 cup flour 2 t. baking powder ¾ t. salt 1½ t. sugar Crisco, size of egg 1 egg Milk

Sift dry ingredients together. Cut in Crisco. Drop egg in and beat. Add enough milk to make a medium thickness.

For Dressing — double cornbread recipe except use four eggs. Bake and let cool. Boil separately one cup chopped onion and one cup chopped celery. Crumble cornbread in a bowl and add cooked onion and celery. Add enough broth to make it mush. Bake in a pan until brown.

CRACKER PIE 20 Ritz crackers, crushed 1 cup minus 3 tablespoons sugar 1 t. vanilla Dash salt ¾ cup chopped pecans 3 egg whites

Mash crackers, add to half the sugar, vanilla, salt and nuts. In a separate bowl beat egg whites until stiff. Gradually add remaining sugar. Fold two mixtures together. Put in buttered pie plate. Bake at 350 degrees 15 or 20 minutes. Chill. Cover with whipped cream.

STUFFED CHICKEN BREASTS 4 whole boned chicken breasts

Brown in butter, stuff with cornbread stuffing and secure. Place in baking dish and bake at 325 degrees for approx. one hour.

CASSEROLE 1 lb. ground beef, browned ⅔ cup rice (uncooked) 1 can mushroom soup 1 can cream of chicken soup ½ cup diced celery ½ cup green pepper-diced 1 small jar pimento 1 can water chestnuts — diced 1 small onion — diced ½ t. soy sauce 1 small can mushrooms with liquid Salt

Mix all in casserole, bake two hours at 325 degrees, uncovered.