Cookbook benefits Bald Knob Cross

Lorene Wood from the Senior Center brought me in a new cookbook for my birthday, and I was so glad to get it. "Sharing Our Best" from Bald Knob Cross is a collection of recipes put together by area residents to help with the upkeep and maintenance of the beautiful Bald Knob Cross in Alto Pass, Ill. Being from the area and growing up with the cross near my high school, it is special to me. I know so many names in the book, and it has been fun looking through the recipes and the contributors seeing who I know. The book is several years old, and some of the contributors are no longer with us, but it is fun to reminisce about those people. Copies of the book are available at the gift shop on Bald Knob.

Christmas Quiche

Just a few days ago my daughter asked if I would make a quiche to keep in the refrigerator for her snacks, and I came across this recipe. It is easy enough that she can make it herself.

1 unbaked pastry shell

10 slices bacon, crisp cooked and crumbled

1/4 cup minced onion

6 ounces Monterey Jack cheese, shredded

3 eggs

1/2 cup mayonnaise

1/3 cup milk

1/4 teaspoon salt

1/4 teaspoon celery seed

Crumble bacon into pie shell. Add onion and cheese. Beat eggs slightly. Add remaining ingredients and stir to mix. Pour over bacon, onion and cheese. Bake at 400 degrees for 15 minutes. Reduce heat to 300 degrees and cook for 20 minutes more. Let stand 10 minutes before serving.

Green Tomato Relish

Submitted by Henry Lingle

2 red bell peppers

4 green bell peppers

28 green tomatoes

3 large onions

4 cups vinegar

4 tablespoon salt

4 cups sugar

6 tablespoons celery seed

4 jalapeno peppers

Remove seeds from peppers. Remove core from tomatoes. Peel onions. Cut up vegetables in small chunks, run through fine chopper. Drain in colander overnight. Combine all ingredients in large pan. Bring to a boil. Simmer for about 20 minutes. Process in sterilized jars. Makes about 8 pints.

Ribbon Jell-O Salad

Submitted by Ann West; Mrs. West was the school nurse at our high school.

1 large package lime Jell-O

5 cups hot water

4 cups cold water

1 (3 ounce) package lemon Jell-O

1 envelope Knox gelatin

2 cups marshmallows

1/2 cup pineapple juice

1 (8-ounce) package cream cheese

1 large can crushed pineapple, drained

1 cup Cool Whip

1 cup mayonnaise or Miracle Whip

1 large package cherry Jell-O

1/2 cup nuts, chopped

Dissolve lime Jell-O in 2 cups hot water. Add 2 cups cold water. Pour into a 10-by-12-by-2-inch pan. Chill until set. Dissolve lemon Jell-O, Knox gelatin and 1 cup hot water in top of double boiler or in microwave. Add marshmallows, stir to melt. Remove from heat. Add pineapple juice and cream cheese, beat until well blended. Add pineapple. Cool slightly, fold in Cool Whip and mayonnaise. Chill until thickened, pour over lime Jell-O. Chill until set. Dissolve cherry Jell-O in 2 cups hot water. Add 2 cups cold water. Chill until syrupy. Pour over top of cream cheese layer. Sprinkle with nuts. Chill until set. Makes 24 servings. Other Jell-O flavors can be used to suite the holiday or time of year.

Texas Chili

Submitted by Deloris Balance, Wolf Lake, Ill.

1 1/2 pounds ground beef

2 cups chopped onion

1 cup chopped green pepper

2 cans (1 pound each) tomatoes

1 teaspoon salt

1 to 2 tablespoons chili powder, or to taste

1/4 teaspoon hot pepper sauce

1/4 teaspoon ground allspice

1 bay leaf

1 can (1 pound) red beans

Preheat a heavy skillet. Add meat to skillet and brown, breaking it up with a fork as it cooks. Add onions and pepper. Cook until soft. Add tomatoes and seasonings. Cover skillet and simmer 2 hours. Stir occasionally while cooking. If mixture becomes too thick, add hot water as necessary. To serve, stir in beans and heat through. Makes 6 to 8 servings.

Three-Step Cobbler

Submitted by Ivory Wright

1 (16 ounce) can cherries or desired fruit

1 1/2 cups sugar

1 stick butter

3/4 cup flour

2 teaspoons baking powder

3/4 cup milk

Melt 1 stick butter in a 9-by-12-inch baking dish. Add 1/2 cup sugar and desired fruit. Mix 1 cup sugar, 3/4 cup flour, 2 teaspoons baking powder and 3/4 cup milk and pour over fruit. Bake in oven for 1 hour at 350 degrees.

Butter Pecan-Cherry Cake

Submitted by Lois Webb, Marion, Ill.

1 box butter pecan cake mix or any flavor you choose

1 can cherry pie filling

3 eggs

1 stick butter, melted

Stir together and bake. Frost with German Chocolate icing.

If you are looking for a nice drive, visit the Alto Pass area with all of the antique shops, wineries and of course Bald Knob Cross. You'll be glad you did. 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.