Take a sampling of recipes in quilt guild cookbook

Wednesday, September 3, 2003

In 1989, a small group of women worked together to form the River Heritage Quilt Guild in Cape Girardeau.This group is involved in many community and service projects, many of which involve the donation of quilts. To help finance these projects, the guild has put together a very nice 250-page cookbook. The book is a revised edition and features two additional sections with new recipes.

I like to choose several recipes from a featured book and share a few of those with you to give you a small sampling of what the book contains. So, as the pages fall open, this is what I'll share with you today.

Florentine Artichoke Dip

Submitted by Cheryl Reinagel

1 (10-ounce) package frozen chopped spinach, thawed

2 (6-ounce) jars marinated artichoke hearts

3 large cloves garlic, minced

1 1/2 (8-ounce) packages cream cheese, softened

1 cup grated Parmesan cheese

1/2 cup mayonnaise

2 tablespoons lemon juice

1 1/2 cups fine, dry bread crumbs

Drain spinach; press between layers of paper towels. Drain and chop artichoke hearts. Combine spinach, artichoke hearts, garlic and next four ingredients; stirring well. Spoon into a 11-by-7-by-1 1/2-inch baking dish; sprinkle with bread crumbs. Bake at 375 degrees for 25 minutes. Serve with assorted crackers, breadsticks or tortilla chips. Yields 4 cups of dip.

Friendship Stew

Submitted by Julie Zinner

2 pounds ground beef

2 medium onions

1 (16-ounce) can yellow corn

1 (8 1/4-ounce) can sliced carrots

1/2 teaspoon black pepper

1 (16-ounce) package frozen peas

4 (16-ounce) cans Italian-style crushed tomatoes

4 large potatoes

1 (16-ounce) can green beans

2 teaspoons salt

1 teaspoon oregano

Brown ground beef and drain. Set aside. Place tomatoes in a 4-quart soup pot. Peel and chop potatoes and onions. Add to tomatoes. Add ground beef and remaining ingredients, except peas. Bring to a boil and reduce heat. Simmer 40 minutes or until potatoes are tender. Add peas and cook 5 minutes. Serve with dinner rolls or corn bread.

Rhubarb and Orange Coffee Cake

Submitted by Cookie Little

1 1/3 cups flour

1 1/2 teaspoons baking powder

1 1/3 cups rhubarb, cut in 1-inch chunks or 1 (12-ounce) package frozen, thawed and well drained

1/2 cup orange juice

3/4 cup sugar

1/2 teaspoon cinnamon

1 egg

Pinch salt

1/4 cup butter

1 tablespoon grated orange peel

2 tablespoons sugar

Grease a 9-inch tart pan with a removable bottom or a 9-by-9-by-2-inch baking pan. Combine flour, baking powder, salt and orange peel. Cream butter and sugar until well combined. Stir in orange juice and egg until well mixed (mixture may look curdled). Stir dry ingredients into liquid ingredients just until evenly moistened. Fold in rhubarb. Pour into baking pan. Prepare topping: Combine sugar and cinnamon; sprinkle over batter. Bake at 350 degrees for 30 minutes or until a toothpick comes out clean. Serve warm.

Hot Chicken Casserole

Submitted by Caroline Tilghman

2 cans cream of chicken soup

1 cup mayonnaise

4 cups bite-sized cooked chicken

2 cups chopped celery

1 1/2 cups grated Cheddar cheese

1 teaspoon salt

1 teaspoon pepper

1 cup slivered almonds

1 (8-ounce) can water chestnuts, drained

In large bowl, combine soup, cheese, mayonnaise, salt and pepper. Stir until smooth, then mix remaining ingredients. Put mixture in baking dish. Top with layer of crumbled potato chips or chow mein noodles. Bake at 350 degrees for 45 minutes or until hot and bubbly.

Roast Pork Loin

Submitted by Mary Lou McNair

1 (3-pound) boned pork loin

6 garlic cloves, crushed

1/4 cup cider vinegar

1 tablespoon brown sugar

1 teaspoon oregano

1 large onion, chopped

1/2 cup soy sauce

2 tablespoons oil

1 teaspoon curry powder

1/2 teaspoon pepper

Split meat lengthwise or leave whole and cook longer. Combine remaining ingredients in large plastic bag, set in a bowl and add meat. Cover and marinate overnight, turning meat occasionally. Preheat oven to 375 degrees. Drain meat, reserving marinade. Place on rack over a shallow pan and roast until meat thermometer registers 170 to 185 degrees for well done. Baste every 30 minutes with marinade. Split roast requires about 1 1/2 hours. Serve with pungent fruit sauce, recipe follows.

Pungent Fruit Sauce

1 cup orange marmalade

2 tablespoons orange juice

1 teaspoon dry mustard

1 small piece fresh ginger

2 tablespoons lemon juice

1 1/2 teaspoons horseradish

Mix marmalade, orange juice and lemon juice in blender or food processor until combined. Mix in remaining ingredients. May be stored in refrigerator for several weeks.

Applescotch Pie

Submitted by Carolyn Andrews

5 cups thinly sliced, peeled tart apples, about 5 medium

1/4 cup water

1/4 cup all-purpose flour

3/4 teaspoon salt

3 tablespoons margarine or butter

1 cup packed brown sugar

1 tablespoon lemon juice

2 tablespoons granulated sugar

1 teaspoon vanilla

Pastry for 2 crust pie

Mix apples, brown sugar, water and lemon juice in a 2 quart saucepan. Heat to boiling; reduce heat. Cover and simmer just until apples are tender, 7 to 8 minutes. Mix flour, granulated sugar and salt; stir into apple mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in vanilla and margarine; cool. Heat oven to 425 degrees. Prepare pastry. Turn apple mixture into pastry-lined pie pan. Cover with top crust that has slits cut in it; seal and flute. Cover edge with 2- to 3-inch strips of aluminum foil to prevent excess browning; remove during last 15 minutes of baking. Bake until crust is golden brown, about 40 to 45 minutes.


I'm out of space and didn't even make it to the back of the book. You will need to get your own copy to try all these great recipes. And don't forget that these cookbooks make wonderful gifts for any occasion.

I hope you have a terrific week and as always, happy cooking.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at smcclanahan@semissourian.com or by mail at P.O. Box 699, Cape Girardeau, Mo. 63701. Recipes published have not been kitchen-tested by the Southeast Missourian staff.

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