Church's new cookbook full of good recipes

smcclanahan

With the expansion of Highway 72 in Jackson, members of the Jackson First Assembly of God Church are making plans for a new church building. Many fund-raising projects are being planned to help with the expenses, including printing a new cookbook.

The book is a nice blend of old favorites and many new recipes, including two sections called "Kid's Collectibles" and "Men's Specialties," featuring recipes submitted by the men of the church. The book also has a large section with cooking tips, household hints and various interesting facts and pointers. You will be delighted to add this book to your collection.

Following are only a few recipes I thought you might enjoy, but remember, there are some 400 more recipes in the book.

Pot Roast in Foil

Submitted by Juanita Bolen

1 4-pound beef roast

1 package onion soup mix

6 medium carrots, cut in halves

1 can mushroom soup

8 small potatoes

2 tablespoons water

Place piece of foil, 30-by-18 inches in an ungreased baking dish. Mix mushroom soup and onion soup mix together and spread over beef; add vegetables and sprinkle with water. Fold foil over and seal. Cook in a 300-degree oven for 4 hours. Skim fat from gravy. Serve gravy with beef.

Croissant French Toast

Submitted by Marie Brantley

Vanilla Sauce:

1 tablespoon all-purpose flour

1 tablespoon vanilla extract

1/2 cup sugar

4 egg yolks

2 cups whipping cream

2 scoops vanilla ice cream

Berry Sauce:

2 cups unsweetened raspberries

2 tablespoons sugar

French Toast:

3 eggs

2 tablespoons butter or margarine

4 croissants, split

In a bowl, combine flour, egg yolks and vanilla; set aside. In a saucepan over medium-high heat, bring the whipping cream and sugar to a boil; remove from heat. Stir in a small amount of hot cream into egg yolk mixture; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from heat; stir in ice cream until melted. Set aside.

For the berry sauce: Combine raspberries and sugar in a saucepan. Simmer uncovered for 2 to 3 minutes. Remove from heat; set aside.

For the French toast: In a shallow bowl, beat eggs. Dip both sides of croissants in egg mixture. On a griddle, brown croissants on both sides in butter. Serve with vanilla and berry sauces. Yields 4 servings.

Fresh Apple Cake

1/2 cup butter or margarine

1/2 teaspoon salt

1 teaspoon baking soda

3 3/4 cups chopped apples

2 cups plus 2 tablespoons flour

2 cups sugar

1 teaspoon cinnamon

2 eggs

1 cup chopped pecans

Cream butter and sugar; add eggs, dry ingredients, apples and nuts. Spray with nonstick spray and bake in a 9-by-13-inch pan at 350 degrees for 50 minutes.

Pork Chops with Apples and Stuffing

Submitted by: Brenda Lufcy

6 boneless pork loin chops, 1 inch thick

1 (6-ounce) package crushed stuffing mix

1 tablespoon vegetable oil

1 (12-ounce) can apple pie filling with cinnamon

In a skillet, brown pork chops in oil over medium-high heat. Meanwhile, prepare stuffing according to package directions. Spread pie filling into a greased 10-by-9-by-2-inch baking pan. Place the pork chops on top; spoon stuffing over chops. Cover and bake at 350 degrees for 35 minutes. Uncover; bake 10 minutes longer or until a meat thermometer reads 160 degrees. Yields 6 servings.

Orange Cashew Chicken

Submitted by: Laura Blankenship

1 pound boneless, skinless chicken breasts, cut into 1-inch cubes

2 tablespoons vegetable or canola oil

1/4 teaspoon ground ginger

1/4 cup honey

1/4 to 1/2 cup salted cashews

2 medium carrots, sliced

1/2 cup chopped celery

2 tablespoons cornstarch

3/4 cup orange juice

3 tablespoons soy sauce

Hot, cooked rice

In a large skillet or wok, stir-fry chicken, carrots and celery in oil for 8 to 10 minutes or just until juices run clear. Reduce heat. In a bowl, combine the cornstarch, ginger, orange juice, honey and soy sauce until blended. Stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cashews. Serve over hot cooked rice. Yields 4 servings.

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I thought this recipe for caramel apple tortillas would be a nice treat for children young and old.

Caramel Apple Burritos

Submitted by Monica Reeves

3 large tart apples, peeled and sliced

10 caramels

5 to 8 flour tortillas, warmed

Place apple slices in a saucepan; cover and cook over medium heat 3 to 4 minutes or until tender. Reduce heat. Add caramels; cook and stir until caramels are melted. Spoon apple mixture off center on each tortilla; fold sides and ends over filling and roll up. Yields 5 servings.

Roasted Broccoli with Lemon Garlic Butter and Toasted Pine Nuts

Submitted by Misty Elbert

1 pound broccoli florets

Salt and pepper

1 teaspoon minced garlic

1 to 2 tablespoons fresh lemon juice

2 tablespoon olive oil

2 tablespoons unsalted butter

1/2 teaspoon grated lemon zest

2 tablespoons pine nuts, toasted

Preheat oven to 500 degrees. In a large bowl, toss the broccoli with the oil and salt and pepper to taste. Arrange the florets in a single layer on a baking sheet and roast, turning once, for 12 minutes or just until tender. Meanwhile, in a small saucepan, melt the butter over medium heat. Add garlic and lemon zest and heat, stirring, for about 1 minute. Let cool slightly and stir in the lemon juice. Place the broccoli in a serving bowl. Pour the lemon butter over and toss to coat. Scatter the toasted pine nuts over the top.

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I really like this cookbook, and I hope you will add it your collection and enjoy it for many years to come. I have a couple more cookbooks I would like to share with you, as we all want to help support charities and churches in our community, then we will move on to the Midwest Food and Poultry chicken recipe contest winners from the SEMO District Fair. The winners and their recipes will be shared with you soon, so be watching for that. Enjoy this fabulous weather, 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., 63702. Recipes published have not been kitchen-tested by the Southeast Missourian staff.