Southeast Missouri Food Bank to benefit from cookbook sales

Wednesday, January 4, 2012

The Bank of Missouri has a new cookbook for sale and all proceeds will benefit the Southeast Missouri Food Bank. The book is to commemorate the bank's 120th anniversary and to celebrate 120 years of family traditions. This is a very nice spiral-bound book with 238 pages of recipes in 10 categories. There is a nice variety of recipes from familiar favorites to new and interesting recipes to spark your curiosity. The book is available at many Bank of Missouri locations.

Loaded Baked Potato Dip

Submitted by Christy Bock

1 (2.1-ounce) package fully cooked bacon slices

1 (16-ounce) container sour cream

1/2 cup sliced fresh chives

2 cups (8 ounces) shredded sharp cheddar cheese

2 teaspoons hot sauce

Waffle potato fries, to serve with dip

Microwave bacon according to package directions until crisp; drain on paper towels. Cool 10 minutes; crumble. Stir together bacon, sour cream, cheese, chives and hot sauce. Cover and chill 1 to 24 hours before serving. If desired, garnish with cooked, crumbled bacon or sliced chives. Serve with warm, baked waffle fries. Store leftovers in refrigerator for up to 7 days.

French Toast Casserole

Submitted by Brenda Beal

1 (16-ounce) loaf French bread

8 large eggs

1 cup milk

2 cups half and half

2 tablespoons sugar

1 teaspoon vanilla extract

1/2 teaspoon cinnamon

Dash salt

Praline topping

Slice French bread into 20 slices, 1-inch each. Arrange slices in a generously buttered 9-by-13-inch flat baking dish in two rows, overlapping the slices. In a large bowl, combine the eggs, milk, sugar, vanilla, cinnamon and salt, and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight. The next day, preheat oven to 350 degrees. Spread praline topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden.

Praline topping:

1 stick butter

1/2 cup packed brown sugar

1/2 cup chopped pecans

1 tablespoon corn syrup

1/2 teaspoon cinnamon

Combine all ingredients in a medium bowl and blend well.

Mixed Greens with Strawberries, Feta and Raspberry Basil Vinaigrette

Submitted by MJ Jasper-Myers

3 tablespoons chopped fresh basil

1/2 cup crumbled feta cheese

3 tablespoons raspberry vinegar

1 teaspoon sugar

2 tablespoons olive oil

6 cups mixed baby greens, washed and dried

2 cups sliced strawberries

Combine strawberries, basil, vinegar, sugar and olive oil in a medium bowl. Toss well to coat. Cover and refrigerate 1 hour. Arrange 1 cup greens on each of 6 salad plates. Divide the strawberry mixture among the greens. Garnish with the feta cheese.

Cheese Spaghetti

Submitted by Jean Clements

1/2 pound bacon, lightly fried and broken into small pieces

1 package spaghetti, cooked

2 cans tomato soup

1/2 pound Velveeta cheese

Fry bacon, cool and cut into small pieces. Cook spaghetti, drain. Warm soup and cheese until cheese is melted. Add spaghetti and bacon. Season to taste. This makes a nice side dish, and children love it.

Asparagus with Sesame Seeds and Soy Sauce

Submitted by Gail E. Crader

2 teaspoon oil

1 pound trimmed asparagus

Pepper

2 teaspoon sesame seeds

1 teaspoons balsamic vinegar

2 teaspoons sugar

2 teaspoons soy sauce

Spread sesame seeds and oil in a foil-lined baking pan. Roll asparagus in oil and sesame seeds. Arrange in a single layer. Roast in 425 degree oven for 10 minutes. Mix vinegar, sugar, spy sauce and pepper in a small bowl. Drizzle over asparagus just before serving. Servings: 6-8.

Overnight Eggnog Streusel Coffee Cake

1 cup sugar

1/2 cup butter or margarine, softened

1 1/2 cups flour

1 cup eggnog

1 1/2 teaspoons baking powder

8 ounces sour cream

1/2 teaspoon baking soda

1 teaspoon rum extract

1/2 teaspoon salt

2 eggs

Streusel topping:

1/3 cup sugar

1 tablespoon flour

1/2 teaspoon ground nutmeg

1 tablespoon butter or margarine, softened

To prepare streusel, in a small bowl, mix all streusel topping ingredients with a fork until crumbly; set aside.

Grease bottom only of a 9-by-13-inch baking pan. In large bowl, beat 1 cup sugar and 1/2 cup butter with electric mixer on medium speed, or mix with spoon. Beat in 1 cup eggnog, sour cream, rum extract and eggs until blended. Stir in 2 1/2 cups flour, baking powder, baking soda and salt. Spread in pan. Sprinkle streusel topping over batter. Cover and refrigerate at least 8 hours. Preheat oven to 350 degrees. Uncover pan and bake 35 to 40 minutes or until toothpick in center comes out clean. Cool for 20 minutes. If baking immediately after preparing, reduce bake time to 30 to 35 minutes.

Eggnog glaze:

1/2 cup powdered sugar

1 to 2 teaspoon eggnog

In small bowl, mix eggnog glaze ingredients until smooth and thin enough to drizzle. Drizzle over coffee cake.

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

Asian Chicken Lettuce Wraps

Submitted by David Keller

1 (19-ounce) package lean ground turkey or 1 pound extra lean ground beef

6 tablespoons hoisin sauce

1/4 teaspoon crushed red pepper

4 tablespoons cider vinegar

1 teaspoon minced garlic

4 teaspoons lower-sodium soy sauce

1 (8-ounce) can sliced water chestnuts, drained and chopped

1 teaspoon ground ginger

1 large carrot, grated

1 tablespoon sesame oil

Dry roasted peanuts

Bibb lettuce or iceberg lettuce leaves, 1 or 2 heads

Cook ground turkey in a large skillet over medium-high heat. Drain any excess liquid. Remove skillet from heat. Combine hoisin sauce and next 6 ingredients, through the garlic. Stir sauce mixture into cooked ground turkey. Add chopped water chestnuts and grated carrot, stirring to combine. Serve turkey mixture in lettuce leaves and top with dry roasted peanuts.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at news@semissourian.com 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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