A little taste of Marquand, Mo.

Shelby Mouser Shell is originally from Marquand, Mo., and I don't know another person more proud of their hometown and heritage than Shelby is. She frequently returns to Marquand to help in the antique shop, volunteer at the school for special projects, helps with the cemetery fundraiser and work in the museum. I was thrilled when she gave me a copy of the Mouser Family cookbook to benefit the Mouser Cemetery in Marquand. In thumbing through the book, I quickly learned there are a lot of really good cooks in Marquand and the recipes reflect just that. You will certainly want to find a copy of this book and add it to your collection. All of today's recipes are from this cookbook.

French Pecan Pie

Submitted by Shelby Mouser Shell

One of Ben's favorite recipes is this pie that only uses the egg whites and no yolks.

24 Ritz crackers, rolled fine

1 cup pecans, chopped coarse

3 egg whites, beaten stiff

1 cup sugar

1 teaspoon vanilla

Bananas

1 cup whipped topping

After beating egg whites, gradually fold in sugar, pecans and crackers. Add the vanilla and spread in a buttered pie pan. Bake 30 minutes in a 350 degree oven. Cool thoroughly. Top with sliced bananas and whipped topping.

Beef and Parmesan Pasta

Submitted by Kathy Cook Stroup, daughter of Virginia Mouser Cook

1 1/2 pounds lean ground beef

1 (14-ounce) can low-sodium or regular beef broth

1 (14-ounce) can diced Italian style tomatoes, with garlic and basil

2 cups uncooked bow-tie pasta

2 cups diced zucchini

3/4 to 1 cup grated Parmesan cheese, divided

Brown ground beef until no longer pink, cooking into small pieces. Remove beef from skillet, drain and set aside. Return the skillet to heat and add broth, tomatoes and pasta. Stir to coat all of the pasta. Bring to a boil, and reduce heat to medium. Cook uncovered for 15 minutes, stirring often. Add zucchini and cook 5 minutes longer or until pasta is done. Return beef to mixture and stir in 1/2 of the cheese and heat thoroughly. Serve and sprinkle remaining cheese on each serving or you can add it all at one time. Your choice. You can add Italian Seasoning and more cheese to taste. Serves 6.

Bologna Salad

Submitted by Judy Mouser Mills

My sister-in-law, Ann, grew up north of Jackson and they called this sow puddin'. Now we make sow puddin' and serve it with soft fresh sliced bread or assorted crackers.

1 pound bologna, ground fine

6 hard boiled eggs, peeled

1 small onion, chopped fine

1/2 pound grated cheese

Mayonnaise

Pickle relish

Combine bologna, cheese, eggs and onions well. Add mayonnaise and relish to taste. Make a smooth soft mixture. Keep stored in refrigerator, covered.

Cajun Chicken Strips

Submitted by Amy Mills Young

1 tablespoon flour

1 teaspoon poultry seasoning

3/4 teaspoon garlic salt

1/2 teaspoon paprika

1/4 teaspoon pepper

1/8 to 1/4 teaspoon cayenne pepper

1 1/2 pounds chicken breasts, cut into strips

2 tablespoons butter

In a large plastic bag, combine the first 6 ingredients. Add chicken, half at a time, and shake to coat. In a large skillet, cook chicken in butter for 8 to 10 minutes or until juices run clear and is done.

Fried Green Tomatoes

Submitted by Malanie Mouser

4 large green tomatoes

1 1/2 cups buttermilk

Salt and pepper, to taste

1 cup flour

1 cup cornmeal

3 cups canola oil

Extra salt, sea or kosher, to taste

Slice tomatoes into 1/4 to 1/3-inch thick slices. Pour buttermilk over the tomatoes, sprinkle with salt and pepper and set aside. Combine flour and cornmeal in a shallow dish. Heat oil in a cast-iron or heavy skillet. Dredge tomato slices in flour mixture and fry in batches in the oil over medium heat for 3 minutes on each side or until golden brown. Drain on paper towels and sprinkle with sea or kosher salt.

Aunt Shelby's Sugar Cookies

Submitted by Shelby Mouser Shell

1/2 cup butter

1/4 cup shortening

1 cup sugar

2 eggs

1 teaspoon vanilla

1 teaspoon lemon juice

2 1/2 cups sifted flour

1 teaspoon baking powder

1 teaspoon salt

Mix thoroughly the butter, shortening, sugar, eggs, vanilla and lemon juice. Sift together and stir in the flour, baking powder and salt. Chill thoroughly. Preheat oven to 400 degrees. Roll out cookie dough to about 1/4-inch thick, as even as possible. Cut in shapes. Place on ungreased cookie sheet. Sprinkle with sugar, colored or white. Bake until golden, 10 to 11 minutes. Makes about 3 dozen medium cookies.

Grandma's Chocolate Gravy

Submitted by Anita Bieberly, granddaughter of Rosa Mouser Starkey

1/4 cup flour

1/4 cup cocoa

1/2 teaspoon salt

2/3 cup sugar

2 1/2 cups milk

Combine flour, cocoa, salt and sugar in a pan. Mix dry ingredients well, then add into pan. Add to milk stirring constantly over medium heat until well thickened. Takes about 5 to 8 minutes. Serve with toast or biscuits for breakfast.

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 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.