Classic recipes from the Westminster Presbyterian Church

I am so excited to share news of a great new area cookbook. Westminster Presbyterian Church in Cape Girardeau has a lovely new cookbook to commemorate its 50th anniversary. "Jubilee: Feasting with Friends" is a hard cover, spiral bound, 214- page book filled with an abundant variety of recipes from every food category you can think of.

The church was established in the summer of 1962 by five families. Years later their famous iconic shrubs in the shape of a fish and a cross on the hillside beside the church were planted. Cape Girardeau citizens, young and old, know the church with the big fish in its yard.

The cookbook contains recipes from members, members of the charter members families and a few recipes from a 1967 publication "Relicious Recipes." The books are available at the church or from church members.

White Grape Iced Tea

Submitted by Velda Price, charter member

1 cup lemonade mix

1/2 cup sugar

15 cups water

1/2 cup instant tea mix

3 cups white grape juice

* Stir together all ingredients in a large container until well mixed. Serve over ice. Yields 4 1/2 quarts.

Chunky Minestrone Soup

Submitted by Treasa and Amanda Benn

1 (16 ounce) can kidney beans, rinsed and drained

1 (14 1/2 ounce) can diced tomatoes with basil, garlic and oregano

1 cup broken uncooked egg noodles

1 rib sliced celery

2 (14 1/2 ounce) cans chicken or beef broth

1 (14 1/2 ounce) can sliced carrots, drained

* Combine all ingredients except carrots in large pot. Cover and simmer 10 to 12 minutes. Add carrots and simmer 5 more minutes. Serve piping hot.

Seven-Fruit Salad

Submitted by Charlene Christian

1/2 cup lime juice

1/2 cup water

1/2 cup sugar

2 nectarine, sliced thin

1 large banana, sliced thin

1 pint blueberries

1 pint strawberries, sliced

1 1/2 cups watermelon balls

1 cup green grapes

1 kiwi fruit, peeled and chopped

* In a bowl, combine juice, water and sugar. Stir until sugar is dissolved. Combine fruit, except banana, and stir gently. Cover and refrigerate for 1 hour.

* Add banana before serving. Serve with a slotted spoon. Yield: 8 to 10 servings.

Pizza Noodle Casserole (with variations)

Submitted by Lois Scott

1 tablespoon dehydrated onion, or 1/4 cup fresh diced onion

2 cups wide noodles, uncooked

1 1/4 cups water

1 pound ground beef

1 (14 to 15 ounce) jar pizza sauce

1/2 stick pepperoni or about 25 slices

1 cup mozzarella cheese, shredded

* Brown beef and onion; drain. Mix remaining ingredients except the cheese. Cover with plastic wrap and microwave 18 to 20 minutes on high, or heat for 30 minutes in a 350 degree oven.

* Remove from heat and stir. Add cheese and allow to melt before serving. Serves 6.

Chicken alfredo variation

* Replace ground beef and pepperoni with 2 chicken breasts, cooked and bones removed. Replace pizza sauce with jarred Alfredo sauce. Leave out mozzarella cheese.

* Sprinkle with parmesan cheese on top when done. Serve with garlic bread and a salad.

Cheeseburger pasta variation

* Omit pepperoni. Replace pizza sauce with 1 can cheddar cheese soup.

* When done, crumble 3 to 4 strips bacon on the top. You might need to add a little water if it gets too thick, but just a little bit at a time if needed. Serve with toasted hamburger buns.

Mexican casserole variation

* Omit pepperoni. Replace pizza sauce with spicy spaghetti sauce.

* Add 1 can diced Ro-Tel tomatoes with green chilies. Replace mozzarella cheese with pepper jack cheese, shredded.

Tortellini with Peas and Prosciutto Ham

Submitted by Susan Ross

10 ounces tortellini, cooked

8 ounces sliced black olives

2 ounces prosciutto ham, chopped

1/2 cup frozen peas, thawed, or more to taste

1 cup heavy cream

5 ounces grated Parmesan cheese, fresh grated if possible

Salt and pepper, to taste

1 teaspoon minced garlic

1 tablespoon butter

* Add prosciutto, olives and peas to a hot skillet with butter. Add spices and sauté.

* Add cream and bring to a boil; it will froth. Add cheese and stir until smooth. Toss with tortellini and serve warm.

Easy German chocolate cake

Submitted by Wanda Brown

1 package yellow cake mix

2 cups milk

1 package instant chocolate pudding

2 eggs

* Mix all together. Bake in 350 degree oven for 30 minutes. In layer pans that have been buttered and dusted with sugar. Cool.

For the icing:

1 1/2 sticks butter

1 cup evaporated milk (not sweetened condensed milk)

1 cup pecans, chopped

1 egg

1 1/2 cups sugar

1 teaspoon vanilla

1 cup coconut

* Cook butter, sugar and milk together; add egg. Cook until it is thick.

* Add vanilla, nuts and coconut. When almost cool, spread on cake.

* This will look and taste very much like the original German chocolate cake.

Spinach and Bacon Quiche

Submitted by Rev. Karen Dumey

1 (10 ounce) package frozen chopped spinach, thawed

4 large eggs

1 (1.8 ounce) package dry leek soup mix

10 bacon slices, cooked and crumbled

1/2 cup shredded sharp cheddar cheese

1/2 cup shredded mozzarella cheese

1 1/2 cups half-and-half

1/4 teaspoon pepper

1 unbaked deep-dish pie shell

* Drain spinach well, pressing between paper towels. Whisk together eggs, half-and-half, leek soup mix and pepper.

* Stir in spinach, bacon and cheeses. Pour into pie shell. Place on a baking sheet.

* Bake at 375 degrees for 40 to 45 minutes, or until a knife inserted in the center comes out clean.

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 news@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.