Cookbook provides options for anniversary dinner

My husband Scott and I are celebrating our 20th wedding anniversary today. It sure has gone by quickly. To help us celebrate, I am going to look through the pages of the new cookbook from First Baptist Church in Cape Girardeau and select recipes to prepare for our anniversary dinner. The church, which is celebrating its 175th anniversary, has just released the cookbook, a nice three-ring binder with a full-color cover and an easel for reading convenience. There are recipes in eight categories from church members and their families. It is a nice book, and I really had a hard time choosing recipes to include today because they all sound great. The book is available at the church office.

Cool Raspberry Soup

Submitted by Tyler Tankersley

1 (20-ounce) package frozen, unsweetened raspberries, thawed

1 1/4 cup water

1/4 cup white wine, optional, or white grape juice

1 cup cranberry-raspberry juice

1/2 cup sugar

1 1/2 teaspoons ground cinnamon

3 whole cloves

1 tablespoon lemon juice

1 (8-ounce) carton raspberry yogurt

1/2 cup sour cream

In a blender, puree raspberries, water and wine, if desired, or juice. Transfer to a large saucepan. Add the cran-raspberry juice, sugar, cinnamon and cloves. Bring just to a boil over medium heat. Remove from the heat; strain and allow to cool. Whisk in lemon juice and yogurt. Refrigerate. To serve, pour into small bowls and top with a dollop of sour cream.

Bluegrass Salad

Submitted by Lynn Hillin

1/2 cup vegetable oil

1/4 cup rice vinegar

1 tablespoon balsamic vinegar

2 tablespoons sugar

1 teaspoon butter

3/4 cup walnuts or pecans

2 heads Romaine lettuce, torn

2 pears, chopped

1 cup asparagus tips

1/2 cup crumbled blue cheese

1/2 cup dried cranberries

Whisk together first 4 ingredients. Cover and chill at least 1 hour. Melt butter in a skillet over medium heat. Add walnuts or pecans, and saute 5 minutes or until lightly browned. Remove from skillet and place on paper towels to drain excess butter. Toss together lettuce, pears, asparagus and toasted nuts. Sprinkle with cheese and cranberries. Drizzle with dressing. Note: You can substitute 1 cup broccoli florets or 1 cup snow peas for the asparagus, if desired.

Old English Carrot Crunch

Submitted by Dorinda Abbott

2 pounds carrots, sliced on diagonal

6 tablespoons butter

6 tablespoons flour

1 teaspoon salt

2 cups milk

10 ounces Old English cheese

2 cups taco-flavored chips, crushed

Steam or boil carrots in salted water until crisp-tender. Drain. Make a sauce by melting butter, stirring in flour and cooking two minutes. Add salt and milk, stir with a whisk until bubbling and thick. Stir in cheese. Combine drained carrots with sauce, turn into casserole and top with crushed taco chips. Bake at 350 degrees for 30 minutes until browned and bubbly.

Stuffed Sweet Potatoes

Submitted by Ina Winstead

3 large sweet potatoes

3/4 cup crushed pineapple, drained, reserving juice

1/4 cup pineapple juice

1/4 cup chopped dates

1/4 teaspoon cinnamon

1/8 teaspoon salt

Brown sugar or Splenda brown, to taste

Scrub and prick potatoes with a fork. Bake at 400 degrees for 1 hour or microwave 8 minutes until tender. Halve potatoes lengthwise and scoop out the pulp. Mash the pulp and combine with remaining ingredients. Pile into potato skins. Bake at 350 degrees for 15 minutes or microwave until heated through.

Boiled Egg Casserole

Submitted by Brenda Shupert

12 hard-cooked eggs, peeled and chopped

12 slices bacon, fried crisp and crumbled

1 small onion, chopped

Cheese

Milk

Butter

Potato chips

Saute onion in a little oil or butter, chop eggs and bacon and mix together in casserole dish. Make a cheese sauce by melting 2 tablespoons butter in pan, add flour to make a paste then slowly add milk until thickened and add 2 cups cheese. Stir until melted. Pour cheese sauce over egg mixture and top with crumbled potato chips. Bake at 350 degrees until hot and bubbly.

Fagioli Con La Pasta (Spaghetti and White Beans)

Submitted by Lou Ann Zoffuto

1 cup dry white beans

2 to 2 1/2 quarts water

1/2 pound cooked smoked ham, cut into cubes, optional

1/2 cup finely chopped onions

1/2 cup finely chopped celery

1/2 teaspoon finely chopped garlic

2 tablespoons olive oil

1/4 pound lean salt pork in one piece

1 1/2 teaspoons salt

Freshly ground pepper

1/2 cup of 1-inch pieces of spaghetti or vermicelli

Freshly grated imported Parmesan cheese

In large saucepan bring beans and water to boil over high heat and boil for two minutes. Remove from heat and let soak for one hour. Drain beans, saving the water. Add enough fresh cold water to make two quarts. Chop together ham, if used, onions, celery and garlic into small pieces. Heat olive oil in large pot, stir in above mixture and cook for 10 minutes or until lightly colored. Add beans, water and salt pork and season with salt and pepper. Bring to boil, reduce heat and simmer partially covered for about 1 1/2 hours or until beans are tender. Discard salt pork and skim off fat. Add pasta and simmer for about 15 minutes or until mixture is al dente. Place in large bowl and top with cheese.

Pasta Sauce

Submitted by Lou Ann Zoffuto

3 tablespoons olive oil

2 cans anchovies

1 onion, chopped

2 garlic cloves, chopped

1/2 teaspoons hot pepper flakes

1 tuna steak, cut into pieces

1 can diced tomatoes with seasoning

In a skillet or pan heat the olive oil. Add the anchovies. Cook until dissolved. Add the onion, garlic and hot pepper flakes. Cover. Cook slowly until tender. Add the tuna steak and cook to desired doneness. Add the diced tomatoes and cook 5 minutes on low. Serve over cooked pasta of your choice. Serves two.

I am all out of room for this week and need to get started on our anniversary dinner. 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.