County 4-H clubs utilizing recipes to raise funds

smcclanahan

The Cape Girardeau County 4-H clubs are celebrating the 150th anniversary of the SEMO District Fair by helping with other agencies to build a new 4,000 square-foot 4-H exhibit building at the fairgrounds. The Cape Girardeau County club members and their families have put together a cookbook to sell for the profits to benefit the new building. Dortha Strack and Teresa Meier have assembled the 276-page, spiral-bound book that contains 675 recipes. The book features blue ribbon-winning recipes in the front of each divider section for your enjoyment. This is a nice book, and I hope you will be able to add it to your collection by picking up your copy at Rental Land Special Events, My Daddy's Cheesecake or the extension office in Jackson. I would like to share a few recipes with you from the book.

Phyllo Chicken

Submitted by Kim Harmon, Homespun 4-H Club

1/2 cup melted butter

12 sheets phyllo dough

3 cups diced, cooked chicken

1/2 pound cooked and crumbled bacon

2 cups Cheddar cheese

6 eggs

1 cup cream

1/2 cup milk

Salt and pepper

Brush sides and bottom of a 9-x13-inch baking dish. Place 1 sheet of phyllo dough in the bottom of dish. Brush with butter. Layer 5 more layers, brushing each with butter. Combine chicken, bacon and cheese. Spread evenly over phyllo. Whisk together 6 eggs, 1 cup cream, 1/2 cup milk, salt and pepper. Pour over chicken mixture. Cover with remaining phyllo and butter each layer. Bake, uncovered, at 375 degrees for 35 to 40 minutes.

BLT Rolls

Submitted by Andrew Telle, Young Americans 4-H Club

4 burrito-size flour tortillas

16 slices crisp, crumbled bacon

8 ounces vegetable cream cheese, room temperature

2/3 pound Canadian bacon slices, cooked

3 large plum tomatoes, sliced

1 avocado, sliced and dipped in lemon juice

16 to 20 spinach leaves

Spread tortillas with cream cheese. Arrange spinach leaves over 2/3 of the cream cheese, leaving the bottom 1/3 with cream cheese only. Top spinach with Canadian bacon, tomatoes, avocado and crumbled bacon in that order. Beginning with the end covered with filling, roll the tortilla into a tight roll. Cut rolls into 1-inch thick slices for appetizer servings or in half for a meal.

Brunch Biscuits

Submitted by Laban Petzoldt, Pocahontas 4-H Club

1/2 cup sugar

1 cup ricotta cheese

1 egg

1/2 teaspoon cinnamon

1/4 cup sliced almonds

1 can buttermilk biscuits

1 small apple, cut into wedges

Spray 8 jumbo muffin cups with cooking spray. In a small bowl, combine sugar, cheese and egg; beat on high speed for 1 minute. In a small bowl, combine cinnamon and almonds, mix well. Separate dough into 8 biscuits. Press each biscuit evenly into the bottom and up sides of muffin cup. Place 1 wedge of apple in each cup. Spoon 2 rounded tablespoonfuls of cheese mixture over each apple wedge. Sprinkle with cinnamon mixture. Bake at 375 degrees for 20 to 25 minutes, or until biscuits are deep golden brown. Remove biscuits from muffin cups; cool for 15 minutes. Serve warm. Store any leftovers in the refrigerator.

Strawberry-Mandarin Orange Spinach Salad

Submitted by Donna Taake, Youth specialist

2 bunches fresh spinach

1 pint fresh strawberries

2 cans mandarin oranges, drained

Toss together and serve with dressing.

For the dressing:

1/2 cup sugar

1/4 teaspoon Worcestershire sauce

1/4 teaspoon paprika

2 tablespoons sesame seeds

1 tablespoon poppy seeds

1 1/2 teaspoons minced onion

1/2 cup oil

1/4 cup vinegar

Mix in blender putting the sugar in last. Soak the minced onions in the liquids until soft if using dehydrated. Pour over salad just before serving. You may add toasted pecans or sliced almonds if desired.

Anthony's Wo Ho Cake

Submitted by Dortha Strack, 4-H Leader

1 devil's food cake mix

3/4 cup powdered sugar

2/3 cup solid shortening

1 stick butter, softened

2 teaspoons vanilla

2/3 cup (5 ounces) evaporated milk

Pinch salt

1 can rich and creamy milk chocolate frosting

Prepare and bake cake mix according to package directions in a 9-x13-inch baking pan. Put powdered sugar, shortening, butter, vanilla, salt and evaporated milk in a mixing bowl. Beat on high speed for 15 minutes. You need to beat on high for the full 15 minutes, but start slow as it will splash out. Spread on top of cooled cake. Warm the canned frosting slightly in the microwave after removing the lid, about 1 minute then pour over the cake and refrigerate.

I am out of room so will wish you 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 P.O. Box 699, Cape Girardeau, Mo. 63702. Recipes have not been tested by the Southeast Missourian.