Cookbook has recipes from military wife

Following the departure of our last wave of holiday guests, I have finally had a chance to sit back and review a few of the seven or so cookbooks I received as Christmas gifts. Believe it or not, Ididn't have any of these books in my collection. They are each very special, but one stands out as my favorite.

At our school we have a holiday store where the children earn points for various things and then they have the opportunity to "purchase" gifts for special people in their lives. My son, Ross, used his points and gave me a cookbook he purchased at the holiday store. He was so proud of himself and when I opened the cover, I found his little message written in beginner cursive writing: "I love you Mom." It melted my heart. His gift to me, written in with love, meant all the world to me this Christmas.

Another cookbook I have been enjoying is a loaner from Ruth Smith of Cape Girardeau. She and her husband made the trip to east Tennessee to visit the homeplace of Sgt. Alvin C. York and the York Chapel. York, the most decorated hero of World War I, did not want any recognition for his many great acts, but he got it anyway. The book, and the movie about him, tell of his courage and accomplishments during WWI. The cookbook Ruth brought back from the trip is filled with historical facts about Sgt. York and his wife, Miss Gracie. Miss Gracie is featured throughout the cookbook with her own recipes, of which I will share a few with you today.

Six Cup Salad

1 cup white grapes

1 cup mandarin oranges

1 cup pecans

1 cup miniature marshmallows

1 cup sour cream

1 cup Angel Flake coconut

Drain juice off completely and mix well above ingredients together. Chill until firm.

Beef Stew

2 tablespoons fat

2 cups water

2 tablespoons flour

4 large carrots, cubed

2 pounds beef, cut in 1-inch cubes

2 teaspoons salt

4 potatoes, cubed

2 large onions, diced

Place cubes of beef in a paper bag with 1/2 cup flour. Close tightly and shake until all pieces are covered with flour. Melt fat in skillet and brown on all sides. Place in deep well cooker and simmer on fourth heat 1 1/2 hours. Add vegetables and turn to low heat and continue cooking 20 minutes. Mix 2 tablespoons flour with water and thicken stew. Simmer 15 minutes longer.

Mexican Cornbread

1 3/4 cups cornmeal, self-rising

2 eggs

1 cup milk

3/4 cup oil

1 cup Cheddar cheese, grated

1 onion, grated

3 hot peppers, crushed

1/2 green pepper, chopped

1/2 can cream-style corn

Mix and bake at 425 degrees for 20 to 25 minutes, or until golden brown.

Miss Gracie's Christmas Cake

2 eggs

2 cups sugar

1 cup margarine

1 cup pecans

1 cup raisins

2 1/2 cups dried apples, sweetened

1 cup crushed pineapple, drained

1 teaspoon vanilla

1 teaspoon nutmeg

1 teaspoon cinnamon

1 teaspoon ground cloves

3 cups self-rising flour

Mix well and bake in a greased Bundt pan for 2 1/2 hours at 300 degrees.

Lemon Cake

1 cup sifted cake flour

1 1/2 cups sugar

1 1/2 cups egg whites

1 tablespoon grated lemon peel

1 teaspoon vanilla

1/2 teaspoon salt

4 egg yolks

1 teaspoon cream of tartar

Sift 1/2 cup sugar and 1 cup cake flour together. Beat egg whites with cream of tartar and salt until frothy. Gradually add one cup of sugar. Beat until stiff. Add vanilla, fold in flour and sugar mixture gradually. Fold in grated lemon peel and beaten egg yolks. Bake in ungreased 10-inch tube pan at 325 degrees about 50 minutes.

Vanilla Wafer Cake

1 (12 ounce) box vanilla wafer cookies, crushed

2 1/4 sticks margarine

2 cups Angel Flake coconut

1 cup chopped pecans

1 teaspoon vanilla

1 3/4 cups sugar

6 whole eggs

Mix and bake in greased tube pan at 325 degrees for 1 hour and 20 minutes.

Apple Cake

3 cups chopped apples

1 cup pecans

2 cups sugar

1 1/2 cups oil

1 teaspoon salt

2 teaspoons vanilla

2 well beaten eggs

Juice of 1/2 lemon

1 1/4 teaspoons baking soda

3 cups plain flour

Combine sugar, oil, vanilla, eggs, lemon juice and salt in a large bowl, beat well. Mix soda, flour and add to first mixture, beat well. Add apples and pecans and bake in pan at 325 degrees for 1 1/2 hours. Let cool in pan. Do not open oven door for first 30 minutes. Ice with the following recipe.

Icing for Apple Cake

1 teaspoon butter or margarine

2 teaspoons milk

1 teaspoon instant coffee

1 1/2 cups confectioner's sugar

Bring to a boil, butter, milk and coffee. Remove from heat and add sugar, then drizzle over cake while still warm.

Apple Butter

1 peck apples

10 cups sugar

4 cups water or cider

Wash, quarter and cook unpeeled apples with water or cider. Cover and let simmer slowly until tender. Put through sieve or fruit press. Add half as much sugar as pulp. Spices may be added if desired. Let simmer until thick, pour into jars and seal at once. Remember, it becomes stiffer when cold.

I hope you have enjoyed a small sampling of the many recipes this cookbook holds in store. Have a wonderful week and as always, 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.