Cowboy Church cookbook wrangles tasty recipes
Wednesday, April 27, 2011
The Cape County Cowboy Church has a new cookbook its members put together as a fundraising project. The book is a nice spiral-bound book with 122 pages of great recipes. The day I got the book I read it cover to cover, marking several recipes I am going to try. The Cowboy Church building is at the Oak Ridge exit off Interstate 55. The church is known for its amazing music and preaching. I know many good cooks who attend the church and have contributed to this cookbook. You will want to add this book to your collection.
Grilled Marinated Shrimp
Submitted by Magin Chapman and Jennifer Coy
3 cloves garlic, minced
1/3 cup olive oil
1/4 cup tomato sauce
2 tablespoons red wine vinegar
2 tablespoons basil
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 pounds shrimp, peeled and deveined
Mix all ingredients except shrimp together. Add shrimp and let marinate for at least 1 hour.
Grill on skewers 2 to 3 minutes per side or until opaque.
St. Joe Dip
Submitted by Sandy Eisenbeis
16 ounces sour cream
1 can Ro-Tel tomatoes, drained
1 package dry Hidden Valley Ranch dressing mix
1 bag shredded cheese
Stir all ingredients together and serve with Club crackers or Fritos
Georgia Cracker Salad
Submitted by Beverly Brown
1 sleeve saltine crackers
1 large tomato, finely chopped
3 green onions, finely chopped
1 1/2 cups mayonnaise
1 hard-boiled egg, finely chopped
Coarsely crush crackers with hands. Add remaining ingredients, mix well. Serve immediately. Season with salt and pepper, to taste.
Grilled Salmon with Honey Black Pepper and Heinz 57 Sauce
3/4 cup honey
1/4 cup white balsamic vinegar
1 cup Heinz 57 sauce
1 tablespoon Worcestershire sauce
1 tablespoon black pepper
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh parsley
1 tablespoon fresh grated orange zest
4 (6-ounce) salmon filets
Preheat grill. Combine all ingredients except salmon and set aside. Coat salmon with cooking spray. Place on grill. Grill 3 minutes on each side or until fish flakes easily when tested with a fork. Coat with sauce and cook for 2 additional minutes. Drizzle remaining sauce on salmon.
Sausage-Stuffed Portobello Mushrooms
Submitted by Roger Riley and Marlene Cloude
4 large portobello mushrooms
8 ounces sweet Italian sausage, ground
1 cup sour cream
1/2 cup Parmesan cheese, finely shredded
1/2 tablespoon black pepper
1/2 tablespoon garlic powder
1 cup Progresso Italian bread crumbs
Wash mushrooms and pat dry. Break stems from inside of mushrooms cap and set aside each part. Crumble sausage into frying pan and cook until done. Set aside sausage. Chop mushroom stems and stir into sour cream, pepper, garlic powder and Parmesan cheese. Add sausage to mixture, stirring well.
Lightly spray a 9-by-12-inch baking pan with cooking spray. Spoon 1/4 of sausage mixture into each mushroom cap hollow. Spread mixture out to mushroom cap edges. Place mushrooms in baking pan. Sprinkle Italian bread crumbs over the top of the sausage mixture inside mushrooms. Bake at 350 degrees for 30 minutes. Serves 4.
Submitted by Sue Arthur
1 (12-ounce) package wide egg noodles, cooked
1/2 cup sugar
1/2 teaspoon salt
1 (16-ounce) carton small curd cottage cheese
1 (16-ounce) carton sour cream
3/4 cup margarine
Mix sugar, eggs, salt, cottage cheese, sour cream and melted margarine together. Then mix in noodles. Place in a 9-by-13-inch baking dish and bake covered at 350 degrees for 1 1/2 hours.
Rhubarb Custard Cake
Submitted by Helen Bannister-Hiett
1 no-pudding-added yellow cake mix
4 cups chopped rhubarb, about 5 large stalks
1 cup sugar
2 cups cream or half-and-half
Prepare batter according to directions on package. Pour into greased and floured 9-by-13-inch pan. Scatter rhubarb on top. Sprinkle sugar on top of rhubarb. Pour cream over all. Bake at 350 degrees for 50 to 60 minutes or until cake springs back lightly when touched.
Sweet Potato-Pecan Pancakes
Submitted by Lauren Keith
1 1/4 cups mashed, cooked sweet potatoes
2 large eggs
1/4 cup sugar
1/4 cup butter, melted
1 teaspoon vanilla
1 1/2 cups milk
2 1/2 cups all-purpose baking mix
1/2 cup chopped pecans, toasted
Whisk wet ingredients in a large bowl until blended, then add remaining ingredients. Pour about 1/4 cup batter for each pancake on a hot griddle or skillet. Cook until edges bubble. Flip over. Makes 21 4-inch pancakes.
That is all I have room for. 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 firstname.lastname@example.org or by mail at P.O. Box 699, Cape Girardeau, MO 63701. Recipes published have not been kitchen-tested by Southeast Missourian staff.