An entire menu from the friendly numbers crunchers

During the last 19 years I have become pretty close to the employees of the accounting firm we use where I work at the Cape Girardeau Senior Center.

We have used the same firm the entire time, and they know our business inside and out. Recently while at their office, the conversation turned to food and eating, which is what happens quite frequently with me.

I asked the employees to put together their favorite recipes and send them to me and they just might see them in the newspaper for everyone to enjoy.

They were clever to put together an entire menu and include recipes for the entree, side dishes and desserts. I think they needed a diversion from the long work days of income tax preparation. I am so excited to try this meatloaf recipe, as it looks amazing!

H.W. Meyr's Meatloaf

H.W. revised an original recipe until he has it just as he wants it. He often serves this for family get-togethers.

2 tablespoons butter, melted

1 (8 ounce) package sliced mushrooms

1 shallot, chopped

1 clove garlic, minced

Saute the above ingredients in a saute pan until vegetables are soft but not over cooked.

1 1/2 pounds lean ground beef

1/2 cup Italian seasoned breadcrumbs

1/2 cup grated Parmesan cheese

1/4 cup milk

1 large egg, beaten

1 teaspoon salt

1/4 teaspoon pepper

Wax paper

Preheat oven to 350 degrees. Mix the above ingredients and the sauteed mixture in a bowl. Form into a loaf on the wax paper. Place the meatloaf into the oven, discarding the waxed paper, and bake for approximately 50 to 60 minutes.

1 1/2 cups (6 ounces) shredded Italian six-cheese blend

3/4 cup sun-dried tomatoes in oil, drained

1 (10 1/2 ounce) container bruschetta topping

Mix the above ingredients together. After the meatloaf is done, place this mixture on top of the meatloaf and bake an additional 10 minutes. Remove from oven and allow the meatloaf to rest for 10 minutes before slicing to serve.

Chili-Roasted Sweet Potato Nuggets

Submitted by Dianne Meyr

2 3/4 pounds sweet potatoes, peeled and cut into 1-inch pieces

2 tablespoons olive oil

1 teaspoon light brown sugar

1 teaspoon chili powder

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Preheat oven to 450 degrees. Place sweet potatoes on a 17x12-inch baking pan. Drizzle with oil, toss with a spatula until coated. Combine the brown sugar and remaining ingredients in a small bowl. Sprinkle brown sugar mixture over potatoes, tossing to coat. Bake at 450 degrees for 20 minutes; turn with a spatula. Bake an additional 5 minutes or until tender. Serves 7 (1/2-cup servings).

Festive Green Bean Casserole

Submitted by Dianne Meyr

Dianne, as well as the other girls in the office, help take food to church for bereavement dinners and other compassionate services meals. These two side dishes are good for those purposes, as well as for church dinners, where vegetable side dishes are sometimes lacking.

1 small onion, finely chopped

1 teaspoon butter

3 cups frozen French-style green beans, thawed and drained

1 cup frozen corn, thawed

1 (8 ounces) can sliced water chestnuts

1 can (10 3/4 ounce) reduced fat condensed cream of chicken soup, undiluted

1/2 cup reduced fat sour cream

1/4 cup cubed Velveeta cheese

5 teaspoons butter

1/3 cup crushed butter-flavored crackers

In a skillet sautee the onions in 1 teaspoon butter until transparent. Combine the onions with the green beans, corn, chestnuts, soup, sour cream and cheese. Place in a 11-inch x 7-inch baking dish that has been sprayed with nonstick cooking spray. In a skillet melt 5 teaspoons butter. Add the cracker crumbs and cook until slightly brown. Sprinkle this mixture over the casserole. Bake, uncovered at 350 degrees for 35 to 40 minutes until topping is golden brown.

Frog Eye Salad

Submitted by Doloris Meyr

Doloris makes this salad recipe often and takes it to church functions. Because Doloris is so busy with all of the volunteer work she does, it is important to her to have recipes she can make ahead of time. This recipe fits that perfectly as it is better made the evening or day before to allow the flavors to blend together.

1/2 cup Acini de Pepe pasta

1 tablespoon cooking oil

1/4 cup powdered sugar

20 maraschino cherries, chopped

1 (3 1/2 ounce) box instant vanilla pudding

1 teaspoon salt

1 (15 ounce) can crushed pineapple

1 cup miniature marshmallows

2 cups whipped topping

Place Acini de Pepe, salt and oil in water and cook 12 to 15 minutes. Drain and rinse with cold water and allow to drain. Cool to room temperature. Add pineapple and juice, powdered sugar, marshmallows, and cherries and mix in the pudding mix, followed by the whipped topping. Mix lightly. Refrigerate until chilled, at least 2 hours. Garnish with nuts, if desired.

Cherry Delight

Submitted by Brenda Schoen

This recipe is Brenda's husband's favorite. It is best made the day ahead so it has time to set up.

1 package graham crackers, crushed

1/2 cup butter

2 tablespoons milk

1 cup powdered sugar

1 (8 ounce) package cream cheese

1 container frozen whipped topping, thawed

2 cans cherry pie filling

Melt butter and mix with graham cracker crumbs. Press into the bottom of a 9x13-inch pan. Bake at 350 degrees for 10 minutes. Allow to cool completely. Blend milk, powdered sugar, cream cheese and whipped topping. Spoon mixture over the top of the graham cracker crust. Top with cherries and refrigerate overnight.

Molten Chocolate Surprise

Submitted by Glenda Irwin

Glenda enjoys making this recipe when she and Stan entertain family and friends in their home. The recipe is impressive, yet simple and quick and is best served warm with fresh whipped cream or ice cream.

4 squares Baker's semisweet bakery chocolate

1/2 cup (1 stick) butter

2 eggs

2 egg yolks

1 cup powdered sugar

1/3 cup flour

12 Chips-Ahoy or Oreo cookies

Whipped topping or ice cream

Preheat oven to 425 degrees. Microwave chocolate and butter in large microwaveable bowl on high 2 minutes or until butter is melted. Stir with wire whisk until chocolate is completely melted. Beat whole eggs and egg yolks, sugar and flour with wire whisk until well blended. Gradually add to chocolate mixture, beating constantly until well blended. Line 12 medium muffin cups with paper liners. Place 1 cookie upside down on bottom of each cup. Cover evenly with batter. Bake 8 minutes or until cakes are firm around edges but still soft in centers. Let stand 1 minute then carefully remove cakes from pan. Invert onto dessert dishes and remove paper liners. Serve with whipped topping or ice cream. Makes 12 servings.

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

Susan McClanahan is administrator at the Cape Girardeau Senior Centadministratoripes to her at news-semissourian.com or by mail at P.O. Box 699, Cape Girardeau, MO 63702. Recipes published have not been kitchen-tested by Southeast Missourian staff.