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Recipes to commemorate church's 100th year
Our friends Terry and Angie Madsen moved back to Cape Girardeau in June after being away from Cape for 16 years. We were so excited to have them back with us, and we just picked right up where we left off years ago. Recently they went to visit their parents in the Kansas City area and came home with a gift for me -- you guessed it, a new cookbook. Angie's home church was celebrating its 100th birthday and to commemorate the occasion, the congregation put together a nice cookbook. I found many recipes I am eager to try.
1 loaf sliced white bread
1 (8-ounce) package cream cheese, softened
1 (3-ounce) package blue cheese crumbles
1 (15-ounce) can asparagus spears, drained and patted dry
3/4 cup butter, melted
Cut off crusts from bread and roll out flat with a rolling pin. Blend together cream cheese and blue cheese until smooth. Spread on the bread slices. Put one dried asparagus spear on each piece of bread and roll up like a burrito. Spread melted butter on each and sprinkle with sesame seeds. Cut each roll into four pieces, or the slices can be frozen until ready to bake. To serve, bake at 400 degrees until golden brown. If baking from frozen, thaw partially or allow extra baking time.
Carrot Apple Bake
6 tablespoons sugar
2 tablespoons flour
1/4 teaspoon salt
2 cups carrots
3/4 cup orange juice
Combine sugar, flour and salt in a small bowl. Layer thinly sliced apples and peeled, sliced carrots in a 9-by-13-inch baking dish. Sprinkle each layer with sugar/flour mixture. Pour orange juice over all. Bake for 20 to 30 minutes at 350 degrees or cook until carrots are tender.
Crockpot Layered Enchilada Casserole
1 medium onion, chopped
1 can diced green chilies
Zucchini and/or yellow squash, optional
1 pound extra lean (93 percent) ground beef
1 (15-ounce) can diced Mexican style tomatoes, undrained
1 teaspoon chili powder
1/2 teaspoon cumin
1 (15-ounce) can Ranch style beans or dark red kidney beans
1/2 to 1 small can tomato sauce
6 fat-free flour tortillas
2 cups reduced fat Mexican blend grated cheese
Salt and pepper
Use a small amount of water to cook onion and optional squash in a nonstick skillet over medium heat until translucent. Add ground beef. Season with salt and pepper. When cooked, drain liquid. Add remaining ingredients except for tortillas and cheese. Cook on low for 10 minutes until piping hot. Sauce will be like a thin spaghetti sauce. Spray the inside of a 3.5-quart crockpot with nonstick cooking spray. Layer with 3/4 cup mixture (1 cup if using the squash), tortilla and 1/2 cup cheese. Make 6 layers. Pour extra mixture over top. Cook for 6 hours on low or 2 to 3 hours on high.
1 (15-ounce) can salmon
1 (10-ounce) package frozen broccoli spears or cuts
1/2 cup chopped onion
1 tablespoon margarine
1 (10 1/2-ounce) can cream of celery soup
1 (4-ounce) can sliced mushrooms, drained
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon dried dill weed
1/8 teaspoon pepper
2 tablespoons lemon juice
Preheat oven to 325 degrees. Drain salmon, reserving liquid. Flake fish and break into bite-sized pieces; set aside. Cook broccoli until just tender. Drain. Cut into bite-sized pieces or use cuts. Saute onion in margarine until tender. Stir in soup and heat through. Remove from heat and place in mixing bowl. Stir in mushrooms, cheese, salt, dill weed, pepper and lemon juice. Blend in reserved salmon liquid. Gently stir in salmon and broccoli.
Spoon into lightly buttered 2-quart casserole. Bake for 30 to 45 minutes until bubbly. Serve over noodles if desired. Makes 4 servings.
Black Walnut Cake
2 cups sugar
2 cups flour
2 sticks margarine, softened
5 large eggs
1/4 teaspoon salt
1 cup black walnuts, chopped
1 teaspoon lemon flavoring
1 teaspoon vanilla flavoring
In a large bowl, add ingredients in the order given. Beat at high speed with an electric mixer for 5 minutes. Pour into a 10-inch Bundt pan. Bake in preheated 350-degree oven for 1 1/4 hours.
1 3/4 cup cold milk
1 slightly rounded teaspoon instant coffee granules
1 (8-ounce) package cream cheese, softened
1 (3.9-ounce) package instant chocolate pudding mix
1 (8-ounce) carton frozen whipped topping, thawed
8 to 10 cream-filled chocolate sandwich cookies, crushed
Additional cream-filled cookies, for garnish
In a microwave-safe dish heat 1/4 cup milk and coffee granules for about 30 seconds; stir until coffee is dissolved. Add remaining milk; mix well. Beat in cream cheese and pudding mix. Mix until thickened. In parfait glasses, layer half of the pudding mixture, whipped topping and crushed cookies. Repeat layers. Garnish with whole cookie if desired. Yields 6 servings.
Mexican Cream Torte
This is a refreshing dessert after a heavy meal.
1 1/2 cups vanilla wafer crumbs
1/4 cup margarine, melted
3 pints chocolate ice cream, softened
1 (12-ounce) jar chocolate fudge syrup, Smucker's, preferred
1 1/2 pints orange sherbet, softened
2 cups crushed peanut brittle (store bought is fine)
Combine crumbs and butter; press into bottom of a 9-inch springform pan. Bake at 350 degrees for 6 to 8 minutes and cool. Chill.
Layer half of the chocolate ice cream over crust, then drizzle with half the chocolate syrup (freeze if necessary between layers).
Then layer the orange sherbet, then the remaining syrup and remaining chocolate ice cream. Sprinkle with peanut brittle over the top.
Freeze overnight and remove from pan and slide onto serving platter. Cut into wedges.
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.