Church cookbook yields more recipes

I am ready to embrace fall and welcome it with open arms. After a long, hot summer, it is wonderful to have lower temperatures and low humidity for a wonderful change. With those conditions comes my desire for apple and pumpkin dishes. I love getting out my recipes that I usually reserve for fall. My favorite pumpkin recipes -- bars, roll, cake dessert and many others -- are just waiting to be made and served. Next week I will share several of my favorite fall recipes with you. And as always, if you have a favorite fall recipe, please send it in so everyone can enjoy it.

Last week I had news about the new cookbook from Centenary United Methodist Church, but ran out of room before I finished sharing all of the recipes I wanted to pass along to you. So, you might say this is continued from last week, but I hope you enjoy them all the same.

Cheesy Shrimp Soup

Submitted by Fran Rediger

3 cans Campbell's clam chowder soup

4 1/2 soup cans of milk

1 (14-ounce) can artichokes, drained and chopped

1/4 teaspoon white pepper

1/4 teaspoon seasoned sat

3/4 pound Kraft Velveeta mild Mexican cheese

2 packages (25 ounces each) popcorn shrimp

Heat all ingredients except cheese together. Add cheese and heat, but do not boil. Just before serving add popcorn shrimp. Heat but do not boil.

Blue Heaven Salad

Submitted by Betty McAllister

1 head butter lettuce or Boston lettuce

1/2 cup crumbled blue cheese

1/2 cup pecan halves, fried lightly in olive oil

1/2 cup fresh blueberries

Wash, drain well and break apart the lettuce. Toss it with the cheese, nuts and blueberries and serve with raspberry dressing.

Raspberry Dressing

1/2 cup raspberries, fresh or frozen

1/4 cup raspberry vinegar

1/2 cup honey

1 cup olive oil

Place berries, vinegar and honey in blender. Turn on and slowly add the olive oil. Dressing with be slightly thick.

Italian Beef

Submitted by Betty McAllister in honor of the Rev. Dr. Ray Trotter

Years ago when Dr. Trotter was the pastor at Centenary UMC, he loved this recipe but would not buy the beer the recipe called for, so Betty would provide him with the can.

3 pounds pot roast, chuck, round, etc., your choice

1 1/2 teaspoons garlic powder

salt and pepper, to taste

2 teaspoons oregano, if cooking in Dutch oven

1 teaspoon oregano, if cooking in crockpot

1 (12-ounce) can beer

1 (8-ounce) jar pepperoncini

1 can beef broth

2 cups water, if cooking in Dutch oven

This recipe can be made in either a crockpot or Dutch oven. Follow directions for your preferred recipe.

Salt and pepper the roast and put in a Dutch oven. Add 1/2 can beer, 1/2 can beef broth, 1/2 jar pepperoncini with juice, garlic powder, oregano and water. Simmer for 3 to 4 hours until beef is very tender and shreds apart. If the liquid cooks away, add the rest of the beer and broth. When tender, shred and serve hot on Kaiser rolls.

Cider Pork Chops

Submitted by Riki Erlbacher

1/2 cup all-purpose flour

1 teaspoon salt

1/4 teaspoon pepper

4 (1-inch thick) bone-in pork chops

3 tablespoons butter or margarine, divided

4 Granny Smith apples, sliced thin

1 cup raisins, optional

1 cup firmly packed dark brown sugar

1 cup apple cider

Combine flour, salt and pepper in Ziploc bag. Add pork chops and shake to coat. Remove. Melt 2 tablespoons butter in large skillet, add chops and cook for 5 minutes on each side until browned. Grease a 9-by-13-inch baking dish with rest of butter. Place apple slices on bottom of dish, top with raisins and sprinkle with brown sugar. Arrange chops over brown sugar and drizzle with apple cider. Bake at 350 degrees for 1 hour.

I am out of room, so I will wish you a great week and until next time, 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.