AN INTERESTING GELATIN RECIPE AND A TWINIE CAKE

Recipes galore! This has been another great week for recipe sharing. I especially enjoyed receiving an interesting gelatin slaw recipe from one of our Altenburg readers.

Lemon Gelatin Slaw

6 cups shredded cabbage

1 small onion

1 green pepper

1 teaspoon celery seed

3/4 cup salad oil

1/3 cup vinegar

1/3 cup water

3/4 cup sugar

1/2 teaspoon prepared mustard

1 teaspoon salt

1 small box lemon gelatin

Pour oil over cabbage and vegetables. Sprinkle with celery seed. Let this set while preparing the dressing. Combine vinegar, water, sugar, mustard and salt. Bring to a boil. Remove from heat and add dry lemon gelatin while still hot. Let this cook stirring until gelatin is dissolved. Pour over slaw mixture and let set in refrigerator about 12 hours.

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Dessilee Mueller of East Cape Girardeau, Ill., shares her recipe for Twinkie cake. She makes this in her large punch bowl for church gatherings.

Twinkie Cake

1 box Twinkie snack cakes

4 boxes instant vanilla pudding

4 cups milk

1 can crushed pineapple, drained

2 to 4 bananas, according to your taste

1 large frozen whipped topping, thawed

Prepare the pudding using the 4 cups milk. Combine this with pineapple and bananas. Split the Twinkie cakes in half lengthwise and line a large bowl. Layer the pudding mixture and whipped topping over the cakes in layers, ending with whipped topping. Top with pecans as a garnish.

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One of our Senior Center participants shares a casserole recipe that sounds easy as well as delicious.

Green Pea Casserole

1/4 cup butter or margarine

1/3 cup diced celery

1/3 cup diced green pepper

1/3 cup diced onion

1 can cream of mushroom soup

1/4 cup milk

4 cups frozen peas

1 (4 ounce) can sliced water chestnuts

1 small jar pimiento

Salt and pepper to taste

Saut the celery, peppers and onion in the butter until tender. Dilute the soup with the milk and combine until smooth. Mix all ingredients together. Place in casserole dish. Top with French fried onion rings or buttered cracker crumbs. Bake at 350 degrees for 30 minutes until hot and bubbly.

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Another Altenburg reader shares a recipe for a main dish casserole.

Chicken and Macaroni Casserole

2 1/2 cups cooked diced chicken

1 can cream of mushroom soup

1 soup can milk

1 small onion, diced

1 (2 ounce) jar pimento

1/2 pound grated Cheddar cheese

2 cups uncooked macaroni

1 can cream of celery soup

1 3/4 cups chicken broth

1/2 green pepper, chopped

1 can sliced water chestnuts

1/2 teaspoon salt

1/4 teaspoon curry powder

Mix all ingredients; pour into a greased 9x13-inch pan. Cover with foil and refrigerate overnight. When ready to bake, uncover, top with crushed potato chips. Bake at 350 degrees for 1 hour.

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Glenda Buchanan of Perryville, Mo., makes a fresh apple cake that has become a family favorite.

Apple Harvest Cake

1 1/4 cups flour

1 cup whole wheat flour

1 cup sugar

3/4 cup packed brown sugar

1 tablespoon cinnamon

2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon baking soda

3/4 cup oil

1 teaspoon vanilla

3 eggs

2 cups peeled finely chopped apples

3/4 to 1 cup chopped nuts

Glaze:

1/2 cup powdered sugar

1/4 teaspoon vanilla

2 to 3 teaspoons milk

In a large bowl mix the first 11 ingredients with 1 cup of apples. Beat 3 minutes at medium speed. By hand, stir in the remaining apples and nuts. Use 1 tablespoons solid shortening, grease a 12 cup fluted pan, dust with flour. Put mixture into pan and bake 50 to 60 minutes or until the cake tests done. Cool upright in pan 15 minutes. Turn onto a serving plate and make the glaze using the powdered sugar, vanilla and milk. Spoon over cake.

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Another dessert recipe came in with no name, but is well worth bragging about.

Blueberry Cheesecake Dessert

1 package super moist yellow cake mix

1/3 cup butter, softened

1 egg

2 (8 ounce) packages cream cheese, softened

2 eggs

3/4 cup sugar

2 teaspoons vanilla

2 cups sour cream

1/4 cup sugar

1 tablespoon vanilla

1 (21 ounce) can blueberry pie filling

Heat oven to 350 degrees. Beat cake mix, butter and 1 egg in large mixer bowl on low speed until crumbly. Press very lightly in greased 9x13-inch pan. Beat cream cheese, 2 eggs, 3/4 cup sugar and 2 teaspoons vanilla until smooth and fluffy. Spread over cake mixture. Bake until set about 20 to 25 minutes. Mix sour cream, 1/4 cup sugar and 1 teaspoon vanilla until smooth. Spread over cheesecake and let cool. Spread pie filling over sour cream mixture. Cover and refrigerate at least 8 hours.

Yield about 20 servings.

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We have several requests this week including one from my nephew, Nathaniel Kinsey for a recipe for homemade hot sauce, like Tabasco. He might like trying to grow his own vegetables to make the sauce. Maybe someone can help.

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The second request comes from Ann Seabaugh for different sauce recipes to serve over salmon, tuna and other fish steaks. Most fish she likes to grill but is open for other recipes.

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Good job, readers. I am sure you will want to try a recipe or two this week from the shared recipes and will want to help those looking for recipes.

Have a great week, and happy cooking.

Susan McClanahan, an administrator at Cape Senior Center, can be reached at Box 699, Cape Girardeau, Mo., 63702-0699. Recipes published are not kitchen-tested by the Southeast Missourian staff.