Cookbook is great last-minute gift idea

Wednesday, December 14, 2011

If you are looking for last-minute gift ideas, I have a great suggestion. St. Vincent de Paul Parish has a large cookbook for sale to celebrate their 175th anniversary. This book is a real bargain for the price to get 384 pages of tried-and-true recipes. The book contains a brief history of the parish and seven different sections of recipes.

This would make a wonderful gift for a teacher, Sunday school teacher, a family member or to purchase ahead for wedding showers and gifts. All of today's recipes are from this cookbook. You will certainly want to add this book to your collection.

Grilled Marinated Shrimp

Submitted by Janet Heady

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.

Hot Seafood Dip

Submitted by Rose Huff

2 (14-ounce) cans artichoke hearts, drained and coarsely chopped

2 1/4 cups mayonnaise

2 cups grated Parmesan cheese

2 (6-ounce) cans lump crab meat, drained

1/3 cup seasoned breadcrumbs

1 1/2 teaspoons garlic salt

1 teaspoon lemon pepper


Preheat oven to 325 degrees. In a medium mixing bowl, combine all ingredients, except crackers, blending well. Pour into a greased 3-quart baking dish. Bake 25 minutes or until heated through. Serve warm or at room temperature with crackers. Yields approximately 6 cups of dip.

Pecan Turtle Cookies

Submitted by Cordelia Peters


2 cups flour

1 cup brown sugar

1/2 cup butter

Caramel layer:

1 cup pecan halves

2/3 cup butter

1/2 cup brown sugar

1 cup milk chocolate chips

Mix flour, 1 cup brown sugar and 1/2 cup butter together and pat firmly into greased 13-by-9-by-2-inch pan. Arrange pecan halves on crust. In saucepan, bring 2/3 cup butter and 1/2 cup brown sugar to boil; boil for one minute. Pour over pecans and crust. Bake at 350 degrees for 18 to 22 minutes. Remove from oven and immediately sprinkle chocolate chips over mixture, allow chips to slightly melt and then swirl over entire pan. Cool. Cut into bars.

Chocolate Pecan Clusters

Submitted by Kenneth P. Haas

This very well may be the most sought after recipe in this book. Kenneth Haas is well known for his pecan clusters and are a popular item at bake sales at the Parish, the Senior Center and at the Notre Dame activity week auctions. These are the most decadent pecan clusters you may ever have. I share this recipe with personal experience that they are very good.

Almond bark, chocolate and white


Salted butter

Sea salt

Using two chocolate to 1 white bark squares, melt the best way you like. I started using a double boiler and continue to do so. I usually use 6 chocolate to 3 white with 1 1/4 pounds of pecans. You can use less or more, whatever you like. For 2 pounds of pecans, I use a stick and a half of salted butter with a teaspoon of sea salt. I use sea salt because I think it melts better. Melt this in the microwave and stir this good until salt is all melted. Pour over pecans and stir good before putting in oven. I roast the nuts on 300 degrees for at least an hour or so until they taste roasted. During the roasting time, I will get them out at least 3 times to stir them good. When you think the pecans are roasted enough, stir them in your melted bark until covered real good. Spoon out on waxed paper the size you want them to be. I usually get 75 to 80 pieces, depending on the size you want. I get the bark (24 ounces) at Walmart and the butter at Aldi. I hope you enjoy making this candy as I have for so long. I want to note that my son, Tom, was the one that told me to try roasting the nuts and I have to say that is what makes this candy so good. I hope my recipe for making chocolate pecan clusters has been plain enough. For me, a lot of love goes in making this candy and I will close by saying may God bless you always.

Twice Baked Potato Casserole

Submitted by J. Heuring

6 medium unpeeled potatoes, baked

1/4 teaspoon salt

1/4 teaspoon pepper

1 pound bacon, cooked and crumbled

3 cups (24 ounces) sour cream

2 cups (8 ounces) shredded mozzarella cheese

2 cups (8 ounces) shredded cheddar cheese

2 green onions, chopped

Cut baked potatoes into 1-inch cubes. Place half in a greased 13-by-9-by-2-inch baking dish. Sprinkle with half the salt, pepper, and bacon. Top with half the sour cream and cheeses. Repeat layers. Bake uncovered at 350 degrees for 20 minutes or until cheese is melted. Sprinkle with onions. Makes a lot.

Have a great week, and until next time, happy cooking.

Continental (Crock-Pot) Chicken

Submitted by Kay Azuma

1 (3-ounce) package wafer-sliced smoked beef

6 boneless, skinless chicken breasts

1 (10-ounce) can cream of mushroom soup

1/4 cup sour cream mixed with 1/4 cup flour

Cooked noodles

Arrange slices of smoked beef on bottom of greased Crock-Pot. Layer chicken breasts on top. Mix soup with sour cream/flour mixture and pour over chicken. Cover and cook on low 8 to 10 hours or high 3 to 5 hours. Serve over noodles. Serves 6.

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 or by mail at P.O. Box 699, Cape Girardeau, MO 63701. Recipes published have not been kitchen-tested by Southeast Missourian staff.

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