If you are looking for Christmas gift ideas, look no further than the cookbook rack at the book store or, in this case, at Capaha Bank locations. The new "Friends For All" Relay For Life Team cookbook is available at the bank's branches. Already in its second printing, the book offers a variety of recipes in 150 pages. Of course, all proceeds from the sale of the book go toward the bank's gift to the American Cancer Society. Today's recipes are pulled from the book to give you a small taste of its content.
Submitted by Julie Duenne and Laura Dee
1 pound Italian sausage
1 tablespoon vegetable or olive oil
2 cups zucchini squash
1 cup cubed green pepper
1 cup diced onion
2 cloves garlic
1 teaspoon oregano
4 tablespoons parsley, chopped
4 cans chicken broth
3 cans (use broth can) water
2 large cans chopped tomatoes
1 (16-ounce) package frozen tortellini, cooked according to package
1 small can tomato sauce
Salt and pepper, to taste
Brown sausage and drain well. In large soup pan, cook zucchini, green pepper, onion, garlic and oregano in oil until done. Add cooked sausage, parsley, chicken broth, water, tomatoes, tomato sauce, salt, pepper and tortellini. Bring to a boil. Reduce heat and simmer 15 minutes. Freezes well.
Submitted by Janice Middleton
3 cups finely chopped fresh mushrooms
2 tablespoons margarine
1/8 teaspoon garlic powder
2 tablespoons finely chopped onion
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
1 (8-ounce) can crescent rolls
1 (8-ounce) package cream cheese, softened
1/4 cup grated Parmesan cheese
Heat oven to 350 degrees. Brown mushrooms in margarine. Stir in garlic powder, onion, lemon juice and Worcestershire sauce. Cook until liquid evaporates. Set aside. Separate dough into 2 long rectangles. Place in a 9-by-13-inch pan. Press over bottom and up 1/4-inch of the sides. Spread cream cheese over dough. Top with mushroom mixture. Sprinkle with Parmesan cheese. Bake 20 to 25 minutes. Cut into desired shapes. Serve warm.
Submitted by Mary Humphrey
1 (12-ounce) package Schwan's MicroSteam brown rice, prepared and chilled or another brand of your choice
1/4 cup chopped red onion
1/2 cup diced celery
1/4 cup dried cranberries
1/2 cup grated fresh carrots
1/2 cup low fat balsamic vinaigrette
1 tablespoon sugar
1/4 cup sliced almonds
Stir together the rice, onion, celery, cranberries and carrots. Blend the balsamic vinaigrette and sugar. Stir into the rice mixture. Top with sliced almonds.
Submitted by Laura Dee
1 1/2 cups dried cranberries, divided
1/2 cup sugar
1/2 cup cider vinegar
1/4 cup apple juice
1 teaspoon salt
1 teaspoon ground mustard
1 teaspoon grated onion
1 cup vegetable oil
1 (10-ounce) bag romaine lettuce
1 medium red apple, unpeeled and sliced
1 medium green apple, unpeeled and sliced
1 cup shredded Parmesan cheese
1/2 cup slivered almonds, toasted if desired
Dressing: In a blender, combine 1 cup dried cranberries, sugar, vinegar, apple juice, salt, ground mustard, onion and vegetable oil. Blend well.
Salad: In a large bowl, combine lettuce, apples, Parmesan cheese, 1/2 cup dried cranberries and almonds. Toss with dressing when ready to serve.
Submitted by Jay Manus
1 pound bacon
3 pounds jumbo shrimp, cleaned and deveined
1/2 cup French dressing
1/2 cup Thousand Island dressing
1/8 teaspoon baking soda
1/8 cup chopped parsley
1 tablespoon lemon pepper
1 dash Louisiana hot sauce
Fry bacon to a crisp in a large 2-quart wok or skillet. Remove bacon to newspaper or paper towel to dry and cool. Cook shrimp on medium/high heat in bacon grease for two minutes. Remove from heat and drain bacon grease. Add French and Thousand Island dressings. Stir in baking soda until coagulation or bubbling occurs (baking soda is the key ingredient that binds the mixture together, but do not use more or it will ruin the taste). Crumble bacon, add half to mixture and stir. Add lemon pepper and hot sauce to taste. Remove to serving plate and sprinkle parsley and remaining crumbled bacon over top. Serve with quartered lemons. Makes 6 to 8 servings.
1 medium eggplant
1/2 cup Parmesan cheese
1 egg, beaten
1 cup shredded mozzarella cheese
2 tablespoons olive or vegetable oil
1 can seasoned tomatoes
Preheat oven to 400 degrees. Coat a 9-by-13-inch baking dish with oil and prewarm in heated oven. Peel and cut eggplant into 1/2-inch-thick slices. Dip eggplant slices in egg and dredge to coat in Parmesan cheese. Place in heated baking dish. Bake 12 to 14 minutes or until lightly browned. Turn slices over and top with seasoned tomatoes, shredded mozzarella cheese and remaining Parmesan cheese. Bake an additional 10 to 12 minutes until cheese is melted and bubbly or heated through.
I did not even make half-way through the book and I am all out of room. You will need to finish this book on your own. Have a great week, and until next time, happy cooking.
Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at email@example.com or by mail at P.O. Box 699, Cape Girardeau, Mo. 63701. Recipes published have not been kitchen-tested by Southeast Missourian staff.