A healthy helping of Christian cooking

Over the course of this Recipe Swap column I have been happy to share the news of a new cookbook release from the area, but none has been so near and dear to me than the one this week.

Our church, Grace United Methodist, has a hot-off-the-press cookbook celebrating the 150th anniversary of service to the Lord in the new book "150 Years of the Fruit of the Spirit."

The book is large, featuring nearly 850 recipes, spiral bound with 344 pages of fabulous family favorites. The book also includes the recipes from the original chicken pie suppers that the church did for many years. The books are a bargain and would make a wonderful gift for teachers, family and friends.

I know you will want to add this book to your collection. You can pick up your copy at the church at Caruthers and Broadway, the Cape Senior Center, or Garber's Men's Wear in the Town Plaza.

It is my normal custom to share recipes with you from the book, so I will let the book fall open to a page and pick one that you will be sure to enjoy.

Mexi-Casserole

Submitted by Christie Cato

1 pound ground chuck

3/4 cup chopped onion

1/2 cup chopped celery

1 (16-ounce) can kidney beans, drained

1 (11-ounce) can whole kernel corn, drained

1 (8-ounce) can tomato sauce

1/2 cup sliced ripe black olives

2 teaspoons chili powder

3/4 teaspoon seasoned salt

1/2 teaspoon pepper

1 cup shredded sharp cheddar cheese

1 cup crushed corn chips

Additional sliced ripe olives

Combine ground chuck, onion and celery in a 2 1/2-quart casserole. Cover with waxed paper. Microwave on high 5 to 7 minutes, or until meat is no longer pink, stirring at 2-minute intervals to crumble meat; drain. Stir in beans and next 6 ingredients. Cover and microwave on high 5 to 7 minutes, or until thoroughly heated, giving dish a half-turn after 3 minutes. Sprinkle with cheese and corn chips. Reduce to medium-high (70 percent power); microwave, uncovered, 1 minute, or until cheese melts. Sprinkle with additional sliced ripe olives. Yield: 6 servings.

Zesty Squash Casserole

Submitted by Mary Ann Pensel

2 packages frozen sliced yellow squash

1 cup chopped onion

3 eggs, slightly beaten

1/2 cup crushed saltine crackers

1 package buttermilk ranch-style dressing

1 cup salad dressing or mayonnaise

1 cup Cheddar cheese

1 cup bread crumbs

1 tablespoon butter, melted

Cook squash according to directions on package. Add chopped onion to squash as it is being cooked. Drain well. Combine squash, onion, eggs, crackers, ranch dressing, cheese and mayonnaise. Place in a 9-by-13-inch buttered casserole. Tumble bread crumbs in melted butter. Sprinkle on top of ingredients. Bake 20 to 25 minutes at 300 degrees. Yields: 8 servings.

Snickers Cookies

1 1/2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup granulated sugar

1/2 cup firmly packed brown sugar

1/2 cup butter, softened, firmly packed

1/2 cup peanut butter

1 large egg

1 teaspoon vanilla extract

10 Snickers brand fun-sized candy bars

Preheat oven to 375 degrees. In a medium bowl, combine flour, baking powder, baking soda and salt; mix well. Set aside. In a large mixing bowl, cream together sugar, brown sugar, butter, peanut butter, egg and vanilla, beating well. Stir in flour mixture until just mixed. Shape about 1/3 cup dough smoothly around each candy bar, making sure bar is completely covered. Place 4 inches apart onto ungreased baking sheets. Bake for 13 to 16 minutes, or until golden brown. Cool about 10 minutes and transfer from baking sheets to wire racks to cool completely. Yield: 10 large cookies. For small cookies, cut bars in half and reduce baking time accordingly.

English Lemon Custard

Submitted by Carole Boguslawski

4 tablespoons butter

1 cup sugar

Juice and rind of 1 lemon

3 egg yolks

1 cup milk

3 tablespoons flour

2 egg whites, stiffly beaten

Cream butter until light; beat in sugar, lemon juice, rind, egg yolks, milk and flour. Fold in egg whites. Pour into a buttered 1 1/2-quart ovenproof dish. Bake at 350 degrees for 30 minutes. Chill. Yields: 6 servings. A custard will form on the bottom of the dish with a cake texture on top.

Mimi's Shrimp Casserole

Submitted by Betsy Dumey

1 1/2 cups cooked, boiled shrimp

1 1/3 cups prepared rice

1 cup finely chopped onion

1/3 cup finely chopped green pepper

2 tablespoons margarine

2 tablespoons flour

1 1/2 cups tomato sauce

1 cup grated American cheese

1 teaspoon salt

1/2 teaspoon Worcestershire sauce

Soft bread crumbs

SautŽ onion and green pepper in butter until tender, but not brown. Blend in flour. Stir in tomato sauce gradually and cook until thick. Add cheese and stir until melted. Add shrimp, rice and seasoning and mix well. Pour into greased 1 1/2-quart casserole dish. Top with bread crumbs; dot with butter. Bake at 350 degrees for 30 minutes, or until brown.

Apple Crisp Pie

Submitted by Theresa West

1 (9-inch) prepared pie shell

1 can apple pie filling

1 cup quick-cooking oats

1/2 cup sugar

1/2 cup brown sugar

1 tablespoon cinnamon

1/2 stick butter

Pour apple pie filling into the 9-inch pie crust. In a separate container, combine the oats with the sugars and cinnamon; mix well. Sprinkle an even layer on top of the pie filling. Place pats of butter around and through the center of the topping. Bake at 375 degrees for 30 minutes.

I hope you will be able to enjoy these recipes and all of the others by adding the book to your collection.

I am out of room for this week, so have a wonderful week and until next time, happy cooking.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at smcclanahan@semissourian.com or by mail at P.O. Box 699, Cape Girardeau, Mo. 63701.