A taste of the islands for a worthy cause

The Jamaican Christian Medical Mission from Cape Girardeau is gearing up for its mission trip to Jamaica. The team goes every two years to address four areas of need: medical, dental, vision and hearing. The group takes tremendous amount of supplies and, as you can imagine, the cost is high. To help offset those expenses they have put together a fabulous cookbook to sell with the proceeds all going to the trip. I love the variety the book has to offer with several microwave recipes, Caribbean, Jerk and Jamaican recipes. Contact Evangelical United Church of Christ in Cape Girardeau at 335-5611 to purchase a copy.

Iced Mocha Joe

Submitted by Peggy Steimle

4 cups hot coffee

4 cups vanilla ice cream

1 cup milk

1/2 cup chocolate syrup

Mix coffee, ice cream, milk and chocolate syrup together. Serve over ice.

Jalapeno Apple Coleslaw

Submitted by David McAllister

6 cups shredded green cabbage

6 scallions, minced

3 jalapeno peppers, minced or 1 or 2 from a mild jar

2 tart apples, cored and sliced

1 red bell pepper, sliced thin

1/4 cup apple cider vinegar

2 tablespoons apple juice

1 teaspoon sea salt

Combine cabbage, scallions, jalapeno, apples, red bell pepper, vinegar, juice and salt in a large bowl. Cover and refrigerate until ready to serve. Serve well chilled.

Caribbean Coconut Rice with Ginger

Submitted by Christine Fadler

4 cups organic brown rice

8 cups water

1 teaspoon sea salt

1 can (15 ounces) cream of coconut

1 sprig fresh thyme

1 clove garlic, peeled

1 onion, skin removed and cut in half

1 poblano pepper, pierced and left whole

1 green pepper, cut in half and seeded

1 (1-inch) piece of ginger root, peeled

Pour rice into a large non-metal bowl, fill with water two inches above rice and soak overnight. Drain and rinse rice. Set aside. Over high heat, bring water and salt to a boil in a large pot. Pour in cream of coconut and stir until completely dissolved. Carefully, pour rice into boiling mixture. Add thyme, garlic clove, onion, pepper and ginger root. Cover tightly with lid and turn heat to medium low. Rice will be cooked when fluffy and liquid is absorbed. Remove thyme, garlic, onion, pepper and ginger root before serving.

Caribbean Grilled Jerk Chicken

Submitted by David McAllister

2 pounds boneless, skinless chicken breast

2 sprigs fresh thyme, stripped off stem

1 bunch scallions

2 chopped cloves garlic

1 teaspoon ground black pepper

1 teaspoon lemon juice

1/4 cup sesame oil

1 tablespoon soy sauce

1 to 2 tablespoons jerk seasoning or paste

Papaya mango salsa

Slice chicken breast into 4 to 6 strips and place on skewers. Make marinade with remaining ingredients. Brush on while cooking after marinating one hour. Cook for 4 minutes on each side. Serve with papaya mango salsa.

Spicy Plantains

Submitted by David McAllister

3 large ripe plantains, peeled and cut crosswise into slices 1/4-inch

1 teaspoon ground cayenne pepper

1 teaspoon powdered ginger

4 tablespoons margarine

1/4 cup vegetable oil

Combine sliced plantains with cayenne pepper and ginger. Let stand for 30 minutes. Heat margarine and oil in a large frying pan. Fry until soft. Serves 3 or 4. May serve with fish or grilled meat.

Easy Lasagna

Submitted by Debbie Chapman

8 cooked lasagna noodles

1 pound ground beef

1/2 pound Italian sausage

24 ounces small curd cottage cheese

1/4 cup Parmesan cheese

24 ounces spaghetti sauce

2 cups shredded Mozzarella cheese

Parsley and oregano, to taste

Brown ground beef, sausage and drain. Mix meats and spaghetti sauce together, set aside. Mix cottage cheese, spices and 1/4 cup Parmesan cheese, set aside. Layer in a 9-by-13-inch pan as follows: 1st layer: 1/2 meat and spaghetti mixture. 2nd layer: place noodles in pan. 3rd layer: 1/2 cottage cheese mixture. 4th layer: 1 cup Mozzarella cheese. Repeat layers until complete. Bake at 350 degrees for 30 minutes covered with foil. Remove foil and bake an additional 15 minutes.

Holiday Pork Loin

Submitted by Larry Vandergriff

1/2 teaspoon garlic powder or 1/2 clove fresh garlic

1/8 bay leaf

1/4 teaspoon thyme

1/4 teaspoon sage

1/2 teaspoon salt

1/8 teaspoon pepper

Pinch allspice

Mix together for every 1-pound pork loin. Mix spices and coat meat. Cover with foil and refrigerate for 24 hours. Remove from foil and bake at 375 degrees with fat side down for 1 hour and 20 minutes. Turn fat side up, make crisscross slashes and broil until golden brown. Serve juices as a savory gravy.

Pork and Bean Bread

Submitted by Peggy Steimle

1 cups raisins

1 cup boiling water

3 eggs

1 cup oil

2 cups sugar

1 can (16 ounces) pork and beans

1 teaspoon cinnamon

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon baking powder

1 teaspoon vanilla

1 cup chopped nuts

Mix raisins with boiling water and set aside. Beat eggs, oil, sugar and pork and beans until beans are broken up. Add flour, cinnamon, baking soda, salt and baking powder. Stir in nuts and vanilla by hand. Drain raisins and add to mixture. Pour into well greased loaf pan. Bake at 325 degrees for 50 to 60 minutes.

Cranberry Oatmeal Cookies

Submitted by Steve and Debbie Chapman

These cookies are originally named Booger Cookies, named after their dog, Booger. Don't let the name fool you, these cookies are fabulous.

3/4 cup butter

1 cup brown sugar, packed

1/2 cup granulated sugar

1 egg

1/4 cup water

1 teaspoon vanilla

1 cup flour

1 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon baking soda

1/2 teaspoon nutmeg

1 cup dried cranberries

1 cup chopped nuts

1/2 cup white chocolate chips

3 cups quick cooking oats

Mix butter, sugar, egg, water and vanilla. Stir in flour, salt, cinnamon, baking soda, nutmeg, cranberries, nuts, chocolate chips and oats. Place cookies by rounded teaspoonful 1-inch apart onto a greased baking sheet. Bake at 350 degrees for 12 to 15 minutes or until almost no imprint remains when touched with finger. Immediately remove from baking sheet and allow to cool. Store in tightly covered container.

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.