Church publishes cookbook for 175th anniversary

First Presbyterian Church in Cape Girardeau is celebrating its 175th anniversary in a grand way, including the sale of a cookbook. "A Ringing Legacy of Recipes" contains 599 recipes from church members past and present, children and in every culinary category imaginable. First Presbyterian is known in Cape Girardeau for being mission-oriented and community-minded. The sale of this cookbook will only help in expanding the church's efforts in these areas. The book's little stories and notes represent the history of the church, which will be 175 years old in 2010. The book is full of recipes from some of Cape Girardeau's best cooks. Enjoy.

Pork Tenderloin with Fruit Salad

Submitted by Judy Rueseler, cookbook committee

1 pound pork tenderloin, thinly sliced

1 tablespoon soy sauce

1 head green leaf lettuce

1 1/2 cups fresh strawberries

1 1/2 cups seedless green grapes

Spray a nonstick skillet with nonstick cooking spray and stir-fry pork slices 3 to 4 minutes. Add the soy sauce and stir and heat one more minute.

For the dressing:

6 tablespoons red wine vinegar

3 tablespoons vegetable oil

6 teaspoons honey

1 teaspoon poppy seeds

1/2 teaspoon Dijon mustard

3/4 cup red grapefruit juice

Put the dressing ingredients in a jar and shake to mix. Arrange torn lettuce on 4 plates. Top with fruits and pork. Spoon dressing over the salads. Serves four. Less than 300 calories.

Clabbored Chicken

Submitted by Donna Pikey, cookbook committee

4 cups diced cooked chicken

1 can mushroom soup

1/3 pound Velveeta cheese, chunked

1/2 cup celery, chopped

1/2 cup onion, chopped

2 green peppers, chopped

10 olives, chopped

1 cup mushrooms, sliced

2 tablespoons butter

1 large package noodles

Saute celery, onion and green pepper in butter. Add cheese, mushrooms, olives, diced chicken and soup. Cook noodles as directed on package and drain. Mix together, place in greased baking dish and bake at 350 degrees for 30 minutes.

Turtle Creek Tortilla Soup

Submitted by Georganne Syler

3 tablespoons corn oil

4 corn tortillas, coarsely chopped

6 garlic cloves, finely chopped

1 tablespoon chopped cilantro

1 cup onion, finely chopped

2 3/4 cups tomato puree

1 tablespoon cumin powder

2 teaspoons chili powder

2 bay leaves

2 quarts chicken stock

1 cooked chicken breast

1 avocado

1 cup shredded Cheddar cheese

Handful of Doritos

Salt and pepper

Cayenne pepper, to taste

Heat oil over medium heat and saute chopped tortillas with garlic and cilantro until tortillas are soft. Add onion and continue to saute. Add cumin, chili powder, bay leaves, tomato puree and chicken stock. Bring to a boil, then reduce heat. Add salt and cayenne pepper to taste and simmer, stirring frequently for 30 minutes. Skim fat from surface if necessary. Cut chicken breast into strips. Peel, seed and cube avocado. Pour soup into bowls. Garnish with chicken, avocado, Doritos and cheese.

Bertha's Deep-Fried Cornish Hen

Submitted by Freck Shivelbine

1 Cornish game hen

1 teaspoon garlic powder

1 teaspoon salt

1/2 teaspoon black pepper

Flour

Thaw and soak Cornish hen in ice water two hours. Rinse and pat dry. Coat hen in flour and other spices. Deep fry in a Fry Daddy appliance (bird should be fully submerged) for 15 to 20 minutes until golden brown.

Baked Spaghetti

Submitted by Nancy Bray, In loving memory of Mary Lou Bray

My mother, Mary Lou, a lifelong member of First Presbyterian, was church secretary while Dr. C.E. Mount was our pastor. She often gave this recipe to brides married in our church because it is easy and economical to make.

1 (16-ounce) package spaghetti

2 teaspoons salt

3 to 4 slices bacon, diced

1 pound ground beef

Onion salt or diced onion, to taste

Black pepper, to taste

1 green pepper, finely chopped

1 (15-ounce) can Hunt's tomato sauce

1 (15-ounce) can water

1 large can sliced mushrooms

1 package shredded Cheddar cheese

Dash Worcestershire sauce

Use 1/2 package of spaghetti and break into pieces. Place in pan of boiling water with 2 teaspoons salt. Do not cover. Boil 20 minutes. Rinse with cold water and drain. Set aside. Dice bacon slices and brown over moderate heat. When bacon pieces are brown, add ground beef and brown. Drain. Add onion salt or onions to taste. Finely chop green pepper and add to meat mixture. Add black pepper and Worcestershire sauce to taste. Add to browned and seasoned mixture; tomato sauce, tomato sauce can of water and mushrooms. Combine meat mixture and spaghetti in a casserole dish and top with Cheddar cheese. Bake at 350 degrees for 45 minutes or until bubbles through. If reheating or warming, add a few drops of water.

Caramel Toffee Bombe

Submitted by Lorna Mueller

3/4 cup crushed ginger snaps, about 14

3 tablespoons butter, melted

1 pint vanilla ice cream, softened

2 (1.4-ounce) Heath candy bars, chopped

1/3 cup caramel ice cream topping, warmed

Line a 3-cup bowl with plastic wrap. Combine cookie crumbs and butter; press onto the bottom and up the sides of prepared bowl. In a large bowl, beat ice cream and chopped candy bars until blended. Spoon into crust. Cover and freeze until firm. Trim edge of crust even with ice cream if necessary. Invert onto a serving platter. Remove plastic wrap. Let stand 10 minutes before cutting. Drizzle with caramel topping. Makes 4 to 6 servings.

I know many names in this book, so it was difficult to choose who to include here. Forgive me for those that space did not allow to include. Have 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 Southeast Missourian staff.