Cookbook to raise funds for Charlie Company monument

It seems like almost everyone is touched in some way by the war with Iraq. A friend, neighbor, someone from church or in the community; nearly everyone knows of a person who has been there or is there now.

Just following Veterans Day, this is a great time to recognize those who served with the 1140th Engineer Battalion, Army National Guard. Now, after their safe return, there is an effort to erect a monument at Veteran's Park in Sikeston, Mo., to honor Charlie Company for its service to our country and for its participation in Operation Iraqi Freedom. To help pay for this well deserved monument, the family and friends of Charlie Company are selling a cookbook ... and you wondered where this was going.

The cookbook is a beautiful red, white and blue, three-ring binder-style book with 10 different divider sections, including my favorite, Soldiers' Choice. This is must for anyone that collects cookbooks, not only because of the fabulous recipe content, but for the cause it is benefiting. The books will be available this weekend at the Crafts, Gifts and Collectibles Show at the Bavarian Halle, by mail order or by contacting Linda Welter at 264-4121.

Another thing I really like about the book is the history pages it includes and pictures from the Iraqi Freedom tour of duty. As is my usual custom, I will share several recipes with you today from the book.

Chocolate Gravy

Submitted by Maj. Edward Gargas

2 tablespoons cocoa

2 tablespoons flour

1 cup sugar

2 cups milk

1 to 2 pats butter

Mix cocoa, sugar and flour together. Add milk stirring well. Heat to boil and simmer until slightly thickened. Add butter. Serve over hot buttered biscuits.

Apricot Almond Fruit Dip

Submitted by Lynne Feeler, mother of Sgt. Jeremy Idleman

16 ounces sour cream

3/4 cup apricot preserves

1 teaspoon almond extract

Mix ingredients together and refrigerate in an airtight container up to 24 hours. Garnish with edible flowers and/or fresh mint sprig.

Broccoli Cranberry Salad

For the salad:

5 cups broccoli florets, cut small

1/2 cup chopped red onion

1 cup shredded sharp Cheddar cheese

1 cup cooked crumbled bacon

1 cup unsalted sunflower kernels

1 cup dried cranberries

For the dressing:

1 cup salad dressing or mayonnaise

1/4 cup sugar

2 tablespoons red wine vinegar

1/2 teaspoon salt

1/4 teaspoon pepper

Combine dressing and pour over salad, refrigerate 1 hour before serving.

Pork Loin with Raisin Sauce

Michelle Standridge, wife of Spc. Keith Standridge

1 5-pound boneless pork loin

5 garlic cloves, thinly sliced

1/2 teaspoon pepper

1/2 teaspoon salt

2 tablespoons vegetable oil

Cut slits in pork loin; push garlic slices into each slit. Rub pork loin evenly with salt and pepper. Brown on all sides in hot oil in a large skillet over medium heat. Place in a large roasting pan. Bake at 325 degrees for 1 hour and 45 minutes or until meat thermometer inserted in the thickest portion registers 155 degrees. Let stand 10 minutes before serving. Slice and serve with raisin sauce.

Raisin Sauce

1/2 cup firmly packed brown sugar

1/4 cup water

1/2 cup golden raisins

2 tablespoon vinegar

1 tablespoon butter

3/4 teaspoon Worcestershire sauce

1/4 teaspoon salt

1/8 teaspoon pepper

1/8 teaspoon ground cloves

1/8 teaspoon ground mace

1/2 cup jellied cranberry sauce

Stir together all ingredients in a small saucepan; heat oven low heat stirring until cranberry sauce melts. Serve warm.

Becky's Halibut

Submitted by Becky Welter, sister-in-law of SSG Jonathan Welter

1 pound halibut steaks

1/4 cup teriyaki sauce

1 teaspoon salt

1/2 teaspoon pepper

Marinade fish in teriyaki sauce, salt and pepper for at least 2 hours or up to 24 hours. Broil fish for 4 minutes per side.

Sally's Chicken Alfredo Pizza

Submitted by Sally Hancock, sister of SSG Jonathan Welter

1 pre-made pizza crust

1 jar Alfredo sauce

1 medium sized boneless, skinless chicken breast

Roma tomato, optional

1 teaspoon Italian seasoning

1 tablespoon olive oil

8 ounce package Italian blend cheese

Parmesan cheese

In a skillet, heat 1 tablespoon olive oil. Slice chicken breast in small, bite sized strips and add to skillet along with 1 teaspoon Italian seasoning. Cook through. Preheat oven according to crust package. Place crust on oven safe pizza pan and pour Alfredo sauce, about 1/2 jar, on top. Scatter chicken on top of sauce and then top it off with Italian blend cheese. If you desire, top with thin slices of Roma tomatoes. Bake according to crust package directions or until cheese is melted. Serve with Parmesan cheese.

Autumn Cheesecake

Submitted by Lindsey Harp, wife of SPC Russel Harp

Crust:

3 tablespoons sugar

12 cup finely chopped pecans

1 cup graham cracker crumbs

1/2 teaspoon cinnamon

1/4 cup margarine, melted

Mix all ingredients and press into the bottom of a 9-inch springform pan. Bake at 350 degrees for 10 minutes.

Filling:

2 (8 ounce) packages cream cheese, softened

1/2 cup sugar

2 eggs

1/2 teaspoon vanilla

Mix cream cheese and sugar until well blended using electric mixer on medium speed. Add eggs one at a time, mixing well after each addition. Blend in vanilla and pour over crust.

Topping:

4 cups thinly peeled apple slices

1/3 cup sugar

1/2 teaspoon cinnamon

1/4 cup chopped pecans

Combine sugar and cinnamon. Toss apples in mixture. Spoon over cream cheese layer, sprinkle with pecans. Bake at 350 degrees for 1 hour and 10 minutes. Loosen cake from rim of pan. Cool before removing. Chill.

I hope you can add a couple of these recipes to your Thanksgiving menu to serve to family and friends, and add this cookbook to your collection; 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 smcclanahan@semissourian.com or by mail at P.O. Box 699, Cape Girardeau, Mo. 63701.