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- A Southern Illinois favorite and other buttery recipes (04/10/16)
- Recipes to celebrate a special birthday -- or a championship (04/03/16)
- Sauce and grill options to try this barbecue season (03/27/16)
- Tasty options for Easter dinner (03/20/16)
New cookbook from Perryville County Parish
Who doesn't enjoy getting a new cookbook? I know I love getting a new book to read and start trying new recipes from the book. For my birthday, my sister Barb gave me the new "Home Cooking at its Best" cookbook from Christ the Savior Parish of Brewer, Mo. The book is 300 pages of good Perry County recipes from people who know how to cook. There is an alphabetical index by category that really helps to locate recipes quickly. If you have a sweet tooth, you'll love the 101 pages of desserts. This book is available at the parish in Perryville.
All of the recipes I am sharing with you today are pulled from the book for you to try and enjoy.
Orange-Pecan Hot Wings
Submitted by Don Laws
3 pounds whole chicken wings
1 (6-ounce) can frozen orange juice concentrate, thawed
2 tablespoons water
1 cup all-purpose flour
1/2 cup pecans, finely chopped
1/2 cup butter or margarine, melted
Red Hot Sauce:
2 cups ketchup
2 to 3 tablespoons hot pepper sauce
3/4 cup packed brown sugar
Cut chicken wings into three pieces; discard wing tips. In a bowl, whisk eggs, orange juice concentrate and water. In another bowl or a resealable plastic bag, combine flour and pecans. Dip wings in egg mixture, then roll or toss in flour mixture. Pour butter into a 15-by-10-by-1-inch baking pan. Arrange wings in a single layer in pan. Bake, uncovered, at 375 degrees for 25 minutes. Meanwhile, combine sauce ingredients. Spoon half over the wings; turn. Top with remaining sauce. Bake 30 minutes longer or until meat juices run clear. Yields 8 to 10 servings.
Blueberry French Toast with Blueberry Sauce
Submitted by Mary Bachmann
12 slices bread, cubed
1 (8-ounce) package cream cheese
1 cup blueberries
2 cups milk
1/3 cup maple syrup
Blueberry sauce, recipe follows
Place half of cubed bread in the bottom of a greased 9-by-13-inch baking dish. Cut cream cheese in small cubes, place on top of bread, add blueberries. Top with remaining bread cubes. Beat eggs, add milk and syrup; mix well and pour over bread. Cover with foil and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Bake covered at 350 degrees for 30 minutes. Uncover and bake for 25 to 30 minutes more. Serve with Blueberry Sauce.
Blueberry French Toast Sauce:
1 cup sugar
2 tablespoons cornstarch
1 cup fresh or frozen blueberries
1 cup water
1 tablespoon butter
In a saucepan combine sugar, cornstarch, and water; bring to a boil for 3 minutes. Stir in blueberries, simmer 8 to 10 minutes, until berries burst; add butter.
Peppercream Salad Dressing
Submitted by Juanita Zahner
1 (32-ounce) jar Hellman's mayonnaise
1 tablespoon lemon juice
1/3 cup Parmesan cheese
2 tablespoons grated onion
2 tablespoons sugar
2 tablespoons dry ranch dressing mix
1 tablespoon chipotle chili pepper
1 (8-ounce) package cream cheese
1 pint heavy whipping cream
1/2 teaspoon McCormick Hot Shot Pepper Blend
Mix all ingredients together. Refrigerate.
Balsamic Rosemary Pork Loin with Roasted Potatoes
Submitted by June Blessing
2 1/2 pounds boneless top loin pork roast
1 1/2 teaspoons rosemary leaves
1 to 2 cloves garlic
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon salt
2 teaspoons black pepper
2 1/2 pounds small red potatoes
In a food processor, combine rosemary, garlic, oil, vinegar, salt and pepper. Pulse to coarse, wet paste; spread 3/4 paste on all sides of roast. Place roast, fat side up in shallow pan big enough to hold roast with 3 inches around all sides. Bake 15 minutes in a 375-degree oven. Meanwhile, cut potatoes in 1/2-inch wedges. In large bowl, mix potatoes and remaining paste. Reduce oven to 350 degrees. Place coated potatoes around roast. Bake 50 to 60 minutes, tossing potatoes halfway through cooking time. Cook roast until internal temperature reaches 150 degrees. Remove roast from oven, let stand 10 minutes before slicing. If potatoes aren't done, transfer roast to cutting board and continue cooking potatoes. Serve sliced roast on platter with potatoes.
Nacho Hash Brown Casserole
Submitted by Kris Niccum
1 pound ground beef
1 can Fiesta Nacho cheese soup
1 can sloppy joe mix
1 package hash-brown potatoes
Heat oven to 400 degrees. Cook ground beef. Add sloppy Joe mix and cheese soup. Mix well. Spray a 9-by-13-inch baking pan. Add hash browns. Top with beef and soup mixture. Cover and bake 25 minutes. Uncover and bake an additional 10 minutes.
Submitted by Alvera DuBois
3 egg yolks
2 tablespoons milk
1 cup flour
6 tablespoons butter, melted
Combine egg yolks, milk, flour and butter; mix well. Add flour to make smooth dough. Roll paper thin on floured surface. Place on hot cookie sheet. Bake at 400 degrees until golden brown. Brush with melted butter and sprinkle with sugar. Break into small pieces when cool.
Chocolate Coconut Pecan Torte
Submitted by Jackie Wengert
1 box chocolate cake mix
1 (14-ounce) can sweetened condensed milk
3 egg yolks, beaten
1/2 cup butter or margarine
1 (3 1/2-ounce) can flaked coconut, about 1 1/3 cups
1 cup pecans, chopped
1 teaspoon vanilla extract
2 cups frozen whipped topping, thawed or 1 cup (1/2 pint) whipping cream, whipped
Pecan halves, optional
Preheat oven to 350 degrees. Prepare cake mix according to directions on package. Pour batter into three well-greased and floured 8- or 9-inch round layer cake pans. Bake 20 minutes or until wooden pick inserted near center comes out clean. Remove from pans; cool thoroughly. Meanwhile, in heavy saucepan, combine sweetened condensed milk, egg yolks and butter. Over medium heat, cook and stir until thickened or bubbly, about 10 minutes. Stir in coconut, pecans and vanilla. Cool 10 minutes. With sharp knife, remove crust from top of each layer to within 1/2-inch of edge. Spread equal portions of coconut pecan mixture between layers and on top with within 1/2-inch of edge. Frost side and 1/2-inch rim on top of each cake with whipped topping. Garnish with pecan halves, if desired. Store cake in refrigerator.
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.