Cookbook shares recipes from church

Everyone loves a new cookbook, and probably no one loves them more than I do. So I would like to introduce you to a new local community cookbook you can add to your collection.

Trinity Lutheran Church in Cape Girardeau is under way with a yearlong celebration to commemorate the 150th anniversary of the church. The 230-page "On Our Way Rejoicing" cookbook is a nice collection of more than 400 recipes from church members. It is easy to read with spiral binding that keeps the pages open flat. The profit from the sale of the cookbook will benefit the many ministries of the church. The cookbooks are available through the church office.

I have randomly chosen a few recipes to share with you today. It was very difficult to choose, as all of the recipes are excellent.

Bacon Cheese Puffs

Submitted by Chris Breite

For the filling:

1 (8-ounce) package cream cheese, softened

2 tablespoons sour cream

1 (4-ounce) can mushrooms, drained and chopped

1 green onion, chopped

1 (4-ounce) can cooked real crumbled bacon

Garlic powder

Seasoned salt

For the base:

1 (8-ounce) can refrigerated crescent rolls

Heat oven to 375 degrees. In a small bowl, combine all filling ingredients and mix well. Separate crescent rolls into four rectangles. Firmly press perforations to seal. Cut each rectangle in half lengthwise, then cut crosswise to make 10 small squares. Spoon a small amount of the cheese mixture into center of each square. Seal tightly around filling to make balls. Place on lightly greased cookie sheet. Bake 10 to 13 minutes or until lightly browned. Makes 40 appetizers.

Cream Puff Cake

Submitted by Maxine Michel

Crust:

1 stick butter or margarine

1 cup flour

1 cup water

4 eggs

Filling:

2 large packages of instant vanilla pudding

4 cups milk

1 (8-ounce) package cream cheese

Topping:

1 (12-ounce) carton Cool Whip, thawed

Chocolate syrup

Preheat oven to 400 degrees. Boil water and margarine. Take off heat and add flour; stir and let cool 5 minutes. Put mixture into mixing bowl and add eggs one at a time, beating after each one. Pour mixture into a greased 9-by-13-inch baking pan. Smooth evenly. Bake for 25 minutes. Let cool. Put cream cheese in mixing bowl and beat well. Add dry pudding mix, then slowly add milk while beating. Beat until smooth. Spread onto cooled crust. Spread Cool Whip on top of pudding layer, then drizzle with chocolate syrup. Refrigerate.

Icebox Oatmeal Cookies

Submitted by Melba Allen

1/2 cup butter

1/2 cup Crisco or lard

1 cup granulated sugar

1 cup brown sugar

2 eggs

1 teaspoon vanilla

1 1/2 cups sifted flour

1 teaspoon salt

1 teaspoon baking soda

3 cups quick cooking oats

1/2 cup chopped nuts

1/2 cup coconut

Cream the margarine and Crisco; add sugar and brown sugar and cream until smooth. Add eggs and beat. Add sifted flour, salt, baking soda and oats. Knead to mix. Add nuts and coconut. Shape in two rolls and chill overnight. Slice and bake 12 to 15 minutes at 375 degrees.

Fettuccini Pizza Casserole

Submitted by Joyce Kuntze

6 ounces fettuccini, broken

1 (3 1/2-ounce) package sliced pepperoni

1 (15-ounce) jar pizza sauce

1/2 of a 12-ounce package shredded mozzarella cheese

1 (4-ounce) can sliced mushrooms, drained

1 (2 1/4-ounce) can sliced, pitted, ripe olives, drained

1 tablespoon grated Parmesan cheese

Cook pasta per package directions. Drain. Return to pan. Cut pepperoni in half; add to pasta. Stir in pizza sauce, 3/4 cup mozzarella cheese, mushrooms, olives and Parmesan cheese. Transfer to a 12-by-7-by-2-inch baking dish. Top with remaining mozzarella cheese. Bake in 400 degree oven about 15 minutes or until hot. Serves 6.

Orange Baked Pork Chops

Submitted by Mrs. Earl M. Siemers

6 to 10 thick sliced pork chops

1/2 cup orange juice

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon dry mustard

1/4 cup brown sugar

Trim chops and place in a large shallow baking dish. Combine ingredients and pour over chops. Bake, covered, for about 1 hour at 350 degrees, basting occasionally. Uncover part of the time for browning.

Garlic Skewered Shrimp

Submitted by Karla Kiefner

3 cloves garlic, minced

2 pounds large or jumbo shrimp

1/3 cup olive oil

1/4 cup tomato sauce

2 tablespoons red wine vinegar

2 tablespoons chopped fresh basil or 1 1/2 teaspoons dried basil

1/2 teaspoon salt

1/2 teaspoon black pepper

Peel and devein shrimp. In a large bowl, stir together the oil, tomato sauce, vinegar, basil, minced garlic, salt and pepper. Add the shrimp and toss to coat evenly. Cover and refrigerate for about 30 minutes, tossing once or twice. Prepare a fire in a grill. Position the oiled grill rack 4 to 6 inches above the fire. Remove the shrimp from the marinade. Set remaining marinade aside to use later. Thread the shrimp onto skewers as follows: Bend each shrimp almost in half, so that the large end nearly touches the smaller tail end. Insert the skewer just above the tail, so that it passes through the body twice. Arrange the skewers on the rack. Grill, turning frequently, and brushing two or three times with the reserved marinade until the shrimp becomes pink, 6 to 8 minutes. Serves 4 to 6.

Karla Kiefner added in her comments that her family likes to make a second batch of the marinade for skewers of mushrooms, yellow and orange pepper slices, cherry tomatoes and pieces of squash. Grill and serve with angel hair pasta or on a bed of rice.

Cabbage Slaw

Submitted by Betty Sprengel

1 medium head cabbage

3 green onions

2 tablespoons parsley

1/3 cup oil

1/2 cup white vinegar

1/2 cup sugar

1 tablespoon salt

Cut cabbage and onions; mix well with parsley flakes. Mix oil, sugar, vinegar and salt together and pour over cabbage mixture. Best if sets with dressing on for a couple of hours.

---

I am out of room for this week. This is a very nice community book you'll want to add to your collection. If you know of other community cookbooks available, please drop me a line and let me know. I often get inquiries on this very topic. Have a terrific week and as always, 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.