Bookmarked recipes with added benefits

It is a great day when you get a new cookbook. Recently, members of the Cape Girardeau County Board of Realtors compiled recipes from family and friends to put together a cookbook to benefit the Safe House for Women.

The Safe House for Women, a domestic violence shelter that provides safe shelter for women, is a not-for-profit organization formed in 1991. The shelter can accommodate 16 women and children. In many cases, housing, food, clothing, counseling, case management and support services are provided to clients free of charge.

The books are on sale at the new Safe House for Women Thrift Store in Cape Girardeau.

The recipes today are from the cookbook. I hope you enjoy them and will be able to add this book to your collection.

Festive Salad

Submitted by Michelle Doughten

Dressing:

1/3 cup red wine vinegar

2 tablespoons lemon juice

1/2 teaspoon salt

2 to 3 teaspoons poppy seeds

1/2 cup sugar

2 tablespoons finely chopped onion

2/3 cup olive oil

Salad:

10 cups romaine lettuce

1 Bosc Pear, cored and cubed

1/2 cup raisins

1/2 to 1 cup chopped cashews

4 ounces feta cheese, crumbled

1 Granny Smith apple, cored and cubed

Combine dressing ingredients and mix well. Set aside. Combine salad ingredients and add dressing just before serving.

Baked Basil Fries

Submitted by Jane Lysell

1/4 cup grated Parmesan cheese

1 tablespoon olive or vegetable oil

4 medium potatoes

1 tablespoon dried basil

1/4 teaspoon garlic powder

In a bowl, combine Parmesan cheese, oil, basil and garlic powder. Cut potatoes into 1/4-inch sticks. Add to cheese mixture; toss to coat. Place in a 15-by-10-inch pan coated with nonstick cooking spray. Bake at 425 degrees for 15 minutes; turn potatoes. Bake 15 to 20 minutes; turn potatoes. Bake 15 to 20 minutes longer or until crisp and tender.

All Night Oatmeal

Submitted by Deborah Jennings

1 cup oat groats

1 cup apple juice

1/3 cup raisins

4 cups water

1/2 teaspoon salt

1 teaspoon cinnamon

Rinse oat groats and strain. Soak a few minutes. Add all to crockpot. Cook on low all night. You can add nuts or other ingredients if you desire.

Creamy Baked Chicken Breasts

Submitted by Betty Lou Vogel

4 chicken breast halves

1/2 cup butter, melted

2 cans cream of chicken soup, undiluted

1/2 cup dry white wine, milk can be substituted

4 slices Swiss cheese

1 (7-ounce) can sliced mushrooms

2 cups dry Pepperidge Farm stuffing mix

Arrange chicken in a lightly greased 9-by-9-by-2-inch baking dish. Top with cheese slices. Sprinkle with mushroom slices. Combine soup and wine; stir well. Spoon evenly over chicken; sprinkle with stuffing mix. Drizzle butter over crumbs. Bake at 350 degrees for 45 to 55 minutes.

Apples and Cranberry Dish

Submitted by Jan McClanahan

Nonstick cooking spray

2 (28-ounce) jars Cracker Barrel fried apple, or other brand of your choice

1 (16-ounce) can whole berry cranberry sauce

1 teaspoon ground cinnamon

Juice from 1/2 to 3/4 of a medium lemon or to taste

2 tablespoons butter or margarine

1/2 to 3/4 cup chopped pecans

Preheat oven to 350 degrees. Coat a 9-by-13-inch baking dish with cooking spray. Pour apples and cranberries into dish. Add cinnamon and lemon juice. Stir together; spread evenly. Do not butter. Sprinkle with chopped nuts. Bake for approximately 45 minutes or until hot and bubbly. Apples can be served hot or cold. Great with barbecue.

Dessert Cheese Ball

Submitted by Paula Bierman

1 (8-ounce) package cream cheese

1/4 teaspoon vanilla

2 tablespoons brown sugar

3/4 cup chopped pecans

1/2 cup butter, softened

3/4 cup powdered sugar

3/4 cup mini chocolate chips

Mix together cream cheese, butter, vanilla, powdered sugar and brown sugar. Fold in chocolate chips and nuts. You can roll in nuts as a cheese ball or serve from a bowl. Good with vanilla wafers or graham cracker sticks.

Heritage Apple Pie

Submitted by Brenda Plassman

6 cups sliced, pared tart red apples

1 teaspoon cinnamon

1 cup sifted flour

1/2 cup soft butter

1/2 cup plus 3/4 cup sugar

1 (9-inch) unbaked pie shell

Combine apples, 1/2 cup sugar and cinnamon in bowl. Mix well. Arrange apple mixture in pie shell. Combine flour and 3/4 cup sugar in bowl. Cut in butter with pastry blender until crumbly. Sprinkle crumbs over apples. Bake at 400 degrees for 50 minutes or until top is golden brown and apples are tender.

Enjoy, and until next week, 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. Recipes published have not been kitchen-tested by Southeast Missourian staff