Church cookbook is treasure of tasty treats

smcclanahan

Basketball season has come to an end at our house. Both of our children played this year on three different teams. Between practices, games and keeping the uniforms clean, it seems like all we have done for weeks is basketball. However, watching them play makes it all worthwhile. Lexie improved so much during the course of the season and is dribbling the ball so much better. Ross is a natural at basketball, but he improved in many areas of his game as well. As the season came to a close, we received in the mail their sign-ups for baseball and softball. Here we go again.

I never pass up the opportunity to tell you about a new cookbook I have run across. The Malden United Methodist Church women's group has put together a beautiful book celebrating the 135th anniversary of the church. The three-ring binder style holds 351 recipes with easy-to-read instructions. There is also a nice variety of diabetic recipes. All proceeds from the book sale benefit projects of the Methodist Women. I will select three recipes to share with you today.

Cream Cheese Potato Soup

Submitted by Lois Clement

6 to 8 potatoes, peeled and cut into cubes

2 to 3 carrots, peeled and sliced

2 ribs celery, sliced

1 can cream of chicken soup

1 (8-ounce) package cream cheese

1 teaspoon salt

8 strips bacon, fried crisp and crumbled

Place vegetables in a pan and cover with water. Cook until vegetables are tender. Do not drain. Mix soup and cream cheese in a bowl; add to vegetables. Add the bacon and simmer until well mixed. You may add peas or broccoli, if desired. Yields 5 to 6 servings.

Cinnamon Chips and Fruit Salsa

Submitted by Pat Morehead

1 tablespoon sugar

1/4 teaspoon ground cinnamon

4 (7-inch) flour tortillas

For the salsa:

1 cup frozen raspberries

2 peaches, peeled and chopped

2 kiwifruit, peeled, sliced and quartered

1 teaspoon lime zest

2 teaspoons lime juice

1 teaspoon sugar

For the cinnamon chips, preheat oven to 400 degrees. Combine the sugar and cinnamon. Using a spritzer, lightly spray tortillas with water, sprinkle with cinnamon-sugar mixture. Using a pizza cutter, cut each tortilla into 8 wedges and place in a single layer on a flat baking stone or cookie sheet. Bake 8 to 10 minutes or until lightly browned and crisp. Cool completely.

For the salsa, place raspberries in a bowl. Using a food chopper, chop peaches. Slice kiwi and cut into quarters. Combine all salsa ingredients in a bowl and mix gently. Serve with chips. Yields 2 cups salsa and 32 chips.

Cranberry Pork Roast

Submitted by Jan Powell

1 (2 1/2- to 3-pound) rolled pork loin roast

1 (16-ounce) can jellied cranberry sauce

1/2 cup cranberry juice

1/2 cup sugar

1 teaspoon dry mustard

1/4 teaspoon ground cloves

2 tablespoons cornstarch

2 tablespoons cold water

Salt to taste

Place roast in a slow cooker. In a medium pan, mash cranberry sauce; stir in sugar, cranberry juice, mustard and cloves. Pour over roast. Cover and cook on low 6 to 8 hours or until meat is tender. Remove roast and keep warm. Skim fat from juices; measure 2 cups of juices, adding water if necessary, pour into a saucepan. Bring to a boil over medium high heat. Combine cornstarch and cold water to make a paste; whisk into gravy; cook and stir until thickened. Season with salt. Serve with sliced pork. Gravy is good over mashed potatoes.

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 the Southeast Missourian staff.

Cream Cheese Cobbler

Submitted by Karen Hoehn

2 packages crescent rolls

1 1/4 cups sugar

2 (8 ounce) packages cream cheese, softened

1/2 teaspoon vanilla

1 stick butter

Cinnamon, to taste

Unroll 1 package crescent rolls in a 7-by-11 inch baking pan. Combine cream cheese, 1 cup sugar and vanilla. Spread evenly over crescent rolls. Cover with second package of crescent rolls. Melt butter and drizzle over top. Mix 1/4 cup sugar and cinnamon; sprinkle over top of rolls. Bake at 350 degrees for 30 minutes.

Creamy Orange Dip

Submitted by Kim Stokes

1 cup mayonnaise

1/2 cup sour cream

3 tablespoons sugar

1 teaspoon orange peel, grated

Mix all together, refrigerate. Serve with assorted vegetable dippers, chicken nuggets or use as a spread on turkey or chicken sandwiches.

Cookie Cheese Ball

Submitted by Mendy Henson

1 (8 ounce) package cream cheese, softened

1/2 cup butter, softened (no substitute)

1/4 teaspoon vanilla

3/4 cup powdered sugar

2 tablespoons brown sugar

3/4 cup mini chocolate chips

3/4 cup pecans, chopped fine

Chocolate graham cracker sticks

Beat cream cheese, butter and vanilla until fluffy. Add sugars, beat until combined. Stir in chocolate chips. Cover and refrigerate 2 hours. Shape into ball, chill 1 hour; roll in pecans. Serve with chocolate graham crackers.

Lemon and Garlic Broccoli

Submitted by Iris XXXX

1 bunch broccoli

1 clove garlic, minced

2 tablespoons olive oil

Juice from 1/2 lemon

Salt and pepper to taste

1/4 cup Parmesan cheese

Separate broccoli into flowerets; slice stems. Cook in water in sauce pan for 8 minutes or until tender; drain. Saute garlic in olive oil in a skillet for 2 minutes. Add broccoli; toss to coat well. Stir in lemon juice, salt and pepper. Spoon into serving dish. Sprinkle with Parmesan cheese.

I'm out of room again for this week. So until next time, have a great week and 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 the Southeast Missourian staff.