Cape public school employees share recipes in cookbook

You know you have good friends when they contact you to tell you about a new cookbook out in the community, and that is what happened to me last week. I was contacted by our school secretary and her news was that the dietary employees of Cape Girardeau Public Schools had put together a fabulous cookbook. Of course I immediately told her I was good for one copy, and that very day when I picked up our daughter, she had the copy of the new cookbook for me. The book has a very attractive school-themed cover and features the personal favorite recipes of the dietary department's employees. This would make a nice gift for Christmas, and is an affordable price.

As is my usual tradition, I will pull a few recipes from the book to share with you. But I know you will want to add the book to your collection.

Chicken Cheese Ball

Submitted by Dara Bennett

2 cans chunky chicken (she prefers Underwood Chunky Chicken)

2 (8-ounce) packages cream cheese

3 tablespoons mayonnaise

1 tablespoon soy sauce

1/2 cup minced onion

Mix all ingredients together. Chill until set. Roll in crushed walnuts. This will make one large ball or two small ones. May be frozen.

Shrimp and Crab Dip

Submitted by Karen Dodd

6 ounces cream cheese, softened

1 cup Miracle Whip

1 teaspoon lemon juice

1 can shrimp, drained

1 can crab

1 cup celery, chopped

1/4 cup onion, chopped

Beat cream cheese; add Miracle Whip and lemon juice. Stir in remaining ingredients. Serve with crackers.

Santa Fe Soup

Submitted by Gloria Cora

2 pounds ground beef

1 medium onion, chopped

2 packages ranch dressing

2 packages taco seasoning mix

1 can black beans

1 can kidney beans

1 can chili beans

1 can diced tomatoes with green chilies (Ro-Tel tomatoes)

1 can whole tomatoes

1 can yellow corn

1 can white corn

2 cups water

Brown ground beef and chopped onion. Drain. Add all ingredients, including liquids. Simmer 2 hours. Add shredded cheese, hot sauce and sour cream, when serving, if desired. Serve with sour cream corn bread.

Sausage Strata

Submitted by Lisa Sanders

6 slices white bread

1 pound bulk pork sausage

1 teaspoon prepared mustard

4 ounces processed Swiss cheese, shredded (1 cup)

1 teaspoon Worcestershire sauce

3 slightly beaten eggs

1 1/4 cups milk

3/4 cup light cream

Fit bread into bottom of greased 12-by-7 1/2-by-2-inch baking dish. Brown sausage; drain off all excess fat. Stir in mustard. Spoon sausage evenly over bread; sprinkle with cheese. Combine eggs, milk, cream, Worcestershire sauce, 1/2 teaspoon salt, dash pepper and a dash of ground nutmeg; pour over cheese. Bake at 325 degrees for 30 minutes or until set.

Double Layer Pumpkin Pie

Submitted by Jefferson School

1/2 (8-ounce) package cream cheese, softened (or 4 ounces)

1 tablespoon milk

1 tablespoon sugar

1 (8-ounce) tub Cool Whip, thawed and divided

1 graham cracker pie shell

1 cup milk

1 (15 ounce) can pumpkin

2 (4-serving size) vanilla instant pudding and pie filling mix

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

Mix cream cheese, 1 tablespoon milk and the sugar in a large bowl with a wire whisk until well blended. Gently stir in half of the whipped topping. Spread onto the bottom of crust.

Pour 1 cup milk into large bowl. Add pumpkin, dry pudding mixes and spices. Beat with a wire whisk for 2 minutes or until well blended (mixture will be thick). Spread over cream cheese layer. Refrigerate 4 hours or until set. Top with remaining whipped topping just before serving. Store leftover pie in refrigerator.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to smcclanahan@semissourian.com or by mail to P.O. Box 699, Cape Girardeau, Mo. 63701. Recipes have not been kitchen-tested.