- Combinations for tomato season (05/01/16)
- Try these dip ideas for party season (04/24/16)
- Refreshing entree salad recipes (04/17/16)
- A Southern Illinois favorite and other buttery recipes (04/10/16)
- Recipes to celebrate a special birthday -- or a championship (04/03/16)
- Sauce and grill options to try this barbecue season (03/27/16)
- Tasty options for Easter dinner (03/20/16)
New cookbook offers special recipes
The SEMO District Fair has come to an end, and our daughter was so excited about her entries. After a long thought process, she decided to enter four things for judging at the Arena Building. We were delighted to learn she won three first-place blue ribbons and one red second-place ribbon. She worked hard on her entries, and we were proud of her for doing so great. I think she is already starting plans for next year.
You know anyone who has a new cookbook out for sale is already a grand champion with me, and this week we have just that. Centenary United Methodist Church has a new cookbook on sale celebrating 100 years at its location at Bellevue and Ellis streets in Cape Girardeau.
The book is beautiful with a full-color picture of the church on the front cover and original artwork on each divider page. The 185-page book also features a few recipes from past church cookbooks. The books will be on sale at the church office after Sunday, and they are a great buy for the cost. You will want to be sure to add this book to your collection.
I tried to start at the front of the book and work my way to the back, randomly pulling out recipes to include in this column, but as usual, I ran out of room way before I got to the back of the book. Enjoy these that I did squeeze in here.
Submitted by Janie Mayfield
1 (16-ounce) can peaches, drained and diced
4 plum tomatoes, diced
4 scallions, sliced
2 tablespoons jalapenos, chopped, or to taste
1 tablespoon fresh cilantro, chopped
1 tablespoon olive oil
1 tablespoon lime juice
1 teaspoon honey
Salt and pepper to taste
Combine all ingredients and refrigerate at least 4 hours. Serve with tortilla chips.
Buffalo Wing Dip
Submitted by Kathy Rediger Sedlacek
2 (8-ounce) packages cream cheese
1 cup ranch or bleu cheese dressing
2 chicken breasts, cooked and shredded fine or 2 cans chicken
16 ounces mild buffalo wing sauce
2 cups mozzarella cheese, shredded
1 large bag Frito scoops chips
Mix the cream cheese with ranch or bleu cheese dressing. Spread cream cheese mixture on the bottom of a 9-by-13-inch glass pan. Layer the shredded chicken on top of the cream cheese mixture. Drizzle the top with the buffalo wing sauce. Top with shredded mozzarella cheese. Heat in 350-degree oven until bubbly, about 30 minutes. Serve with Fritos scoops. Serves about 12 to 14.
Submitted by Sue Hunt
1 cup fresh cranberries, finely chopped
2 green onions, minced
1 teaspoon jalapeno pepper, seeded and minced
1 1/2 tablespoons fresh cilantro, minced
1 1/2 teaspoons fresh ginger, grated
2 tablespoons sugar
4 ounces cream cheese, softened
1 1/2 teaspoons orange juice
2 tablespoons walnuts, toasted, finely chopped
1 loaf crostini (French bread), cut into 1/2-inch slices
Stir together first 6 ingredients; chill for 2 to 3 hours. Stir together cream cheese and orange juice; stir in walnuts. Brush bread slices with olive oil and arrange on a baking sheet. Place in a preheated 375-degree oven and bake until bread is beginning to color for about 6 to 8 minutes. Spread walnut cheese mixture on bread and top with cranberry mixture. Serve immediately.
Pumpkin Pie Shake
Submitted by Ruth Moreland
1 cup canned pumpkin
1 cup nonfat milk
6 scoops (3 cups) fat-free sugar-free frozen vanilla yogurt
1/2 teaspoon pumpkin pie spice
1/2 teaspoon rum extract
In a blender combine all ingredients and blend until smooth. Yields 6 servings.
Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at firstname.lastname@example.org or by mail at P.O. Box 699, Cape Girardeau, Mo. 63701. Recipes published have not been kitchen-tested by the Southeast Missourian staff.
Cheesy Shrimp Soup
Submitted by Fran Rediger
3 cans Campbell's clam chowder soup
4 1/2 soup cans of milk
1 (14 ounce) can artichokes, drained and chopped
1/4 teaspoon white pepper
1/4 teaspoon seasoned sat
3/4 pound Kraft Velveeta mild Mexican cheese
Heat all ingredients except cheese together. Add cheese and heat, but do not boil. Just before serving add 2 packages (50 ounces) popcorn shrimp. Heat but do not boil.
Blue Heaven Salad
Submitted by Betty McAllister
1 head butter lettuce, or Boston
1/2 cup crumbled blue cheese
1/2 cup pecan halves, fried lightly in olive oil
1/2 cup fresh blueberries
Wash, drain well and break apart the lettuce. Toss it with the cheese, nuts and blueberries and serve with raspberry dressing.
1/2 cup raspberries, fresh or frozen
1/4 cup raspberry vinegar
1/2 cup honey
1 cup olive oil
Place berries, vinegar and honey in blender. Turn on and slowly add the olive oil. Dressing with be slightly thick.
Submitted by Betty McAllister in honor of the Rev. Dr. Ray Trotter
Years ago when Dr. Trotter was the pastor at Centenary UMC for more than 20 years, he loved this recipe but would not buy the beer that this recipe called for, so Betty would provide him with the can of beer needed for this recipe.
3 pounds pot roast, chuck, round, etc., your choice
1 1/2 teaspoons garlic powder
salt and pepper, to taste
2 teaspoons oregano, if cooking in Dutch oven
1 teaspoon oregano, if cooking in crockpot
1 (12 ounce) can beer
1 (8 ounce) jar pepperoncini
1 can beef broth
2 cups water, if cooking in Dutch oven
This recipe can be made in either a crockpot or Dutch oven. Follow directions for your preferred recipe.
Salt and pepper the roast and put in a Dutch oven. Add 1/2 can beer, 1/2 can beef broth, 1/2 jar pepperoncini with juice, garlic powder, oregano and water. Simmer for 3 to 4 hours until beef is very tender and shreds apart. If the liquid cooks away, add the rest of the beer and broth. When tender, shred and serve hot on Kaiser rolls.
Cider Pork Chops
Submitted by Riki Erlbacher
1/2 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
4 (1-inch) thick bone-in pork chops
3 tablespoons butter or margarine, divided
4 Granny Smith apples, sliced thin
1 cup raisins, optional
1 cup firmly packed dark brown sugar
1 cup apple cider
Combine flour, salt and pepper in Ziploc bag. Add chops and shake to coat. Remove. Melt 2 tablespoons butter in large skillet, add chops and cook for 5 minutes on each side until browned. Grease a 9-by-13-inch baking dish with rest of butter. Place apple slices on bottom of dish, top with raisins and sprinkle with brown sugar. Arrange chops over brown sugar and drizzle with apple cider. Bake at 350 degrees for 1 hour.
I am out of room, so I will wish you a great week and until next time, happy cooking.